Red Radishes Salad

The South Arm Multicultural Community Kitchen resumes it’s regular programming in September. We meet twice a month on Wednesday.

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The first recipe shared in the kitchen was a Red Radishes Salad. The red radishes add spiciness to the salad.

Ingredients

  • 8 radishes, thinly sliced
  • 2 apples, cored and diced
  • 1/2 seedless cucumber, diced
  • 2 teaspoons sugar
  • 1 lemon, juiced
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried ones
  • salt and pepper to taste

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Source: South Arm Community Kitchen

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French Potato and Green Bean Salad

The South Arm Community Kitchen made a French Potato and Green Bean Salad for the main course.

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Ingredients

  • 2 pounds medium potatoes, diced
  • 1 pound small French beans, or small romano or wax beans
  • 4 large eggs
  • 1 tablespoon thinly sliced green onion (or chives)
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped basil
  • 1 bay leaf
  • l large sprig of thyme
  • 3 garlic cloves, minced
  • 1 tablespoon anchovy paste (or chopped anchovy)
  • 1 tablespoon chopped capers
  • 2 teaspoons Dijon mustard
  • 4 tablespoons wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • 6 to 8 anchovy fillets, optional, for garnish

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Source: this recipe is adapted from NYTimes Cooking

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Asian Apple Slaw

The South Arm Community Kitchen met at Gilmore Park Church again one more time for the summer.

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We started off with an Asian Apple Slaw recipe. This recipe is a good source of potassium and Vitamin C. The mint makes it so refreshing.

Ingredients

  • 2 apples, julienne
  • 1 medium size jicama, peeled and julienne
  • 3 to 4 green onions, thinly sliced
  • 3 to 4 sprigs of mint, use leaves only, tear in pieces
  • juice from a lemon
  • rice vinegar to taste
  • fish sauce to taste
  • sugar to taste
  • salt to taste

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Jicama can be eaten raw or cooked. It is high in dietary fiber, low in saturated fat, cholesterol and sodium.

Source: South Arm Community Kitchen

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Turnip Salad with Pistachio and Apricot

For the summer months, the South Arm Community Kitchen only have one kitchen in July and another in August. The kitchen has to be conducted in the Gilmore Park Church due the the kitchen in the South Arm Community Center is being used for summer programs.

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Minoo shared a few vegetarian recipes in the month of July. She received a lot of vegetables donated by the Richmond Sharing Farm for the use in community kitchens. For this particular kitchen, the donated vegetables included Swiss Chard, Zucchini and Turnips.

The Richmond Sharing Farm grows food to feed Richmond families in need. The harvest goes to community meals and Richmond Food Bank for distribution. This non-profit organization is operated by volunteers. You can find out more about the Richmond Sharing Farm in their website: http://www.sharingfarm.ca.

We started off with a salad made with some of the turnips donated from the Sharing Farm.

Ingredients

  • 1 to 2 bunches small salad turnips and/or radishes, peel and dice
  • 1 carrot, peel and cut into matchsticks
  • 1 sweet-tart apple (like Gala, Fuji or Honey Crisp), unpeeled and cut into thin wedges
  • 4 cups of mixed salad greens of your choice, optional
  • 1/4 cup diced dried apricot
  • 1/4 cup craisins
  • 1/4 cup shelled slivered pistachio (can be substituted with toasted pecans or walnuts)

Dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic reduction
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

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P/S: Minoo bought the pistachio from Persia on Main St., Vancouver

Source: South Arm Community Kitchen

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Spinach Arugula Salad

The South Arm Multicultural Community Kitchen serves the Chicken Marsala Fettuccine with a simple salad.

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The arugula adds a peppery flavour to the salad.

Ingredients

  • 1 pound fresh Spinach plus Arugula
  • 1/3 cup sunflower seeds
  • 1 can Mandarin oranges, drained
  • 1/4 red onion, minced

Dressing

  • 1/4 cup cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic clove, minced

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Minoo also shared a general make your own salad dressing recipes as below.

Salad dressing recipe

Source: South Arm Community Kitchen

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Peanut Noodle Pasta Salad

The second Thai theme recipe which Minoo shared in the South Arm Multicultural Community Kitchen is a cold pasta noodle.

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This Peanut Noodle Pasta Salad is great for potluck. It is a vegetarian pasta salad with a lot of fresh and raw vegetables.

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons Sriracha
  • 1/4 cup water
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 box whole grain linguine (or any pasta you desired)
  • 1 cup matchsticks carrots
  • 2 cups matchsticks cucumbers
  • 1 red pepper, thinly sliced
  • 1 green or yellow pepper, thinly sliced
  • 1/2 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts

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Source: this recipe is adapted from Tasty recipes

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Carrot Salad

I had the opportunity to return to the South Arm Multicultural Community Kitchen led by Minoo on their last meeting in December. The opportunity came when I introduced a new friend to the community kitchen.

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Minoo prepared three recipes for this kitchen. The first recipe is a Carrot Salad.

Ingredients

  • 4 carrots, peeled and shredded
  • 1 apple – peeled, cored and shredded
  • 1 tablespoon lime juice
  • 2 tablespoons honey
  • 1/4 cup blanched slivered or slice almonds
  • salt and pepper to taste
  • finely chopped Italian parsley, optional
  • 1 or 2 sticks of celery, finely chopped, optional

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Smoky Chicken, Peppers and Spinach Pasta Salad

Since I’m not free on the last week of May, I asked Michelle if I could attend the South Arm Hungry Men Community Kitchen instead of missing the session for women. Most of the times, the recipes are the same for both kitchens.

Here is my observations of the Hungry Men Community Kitchen; they are eager to learn to cook and they socialize well with one another. They are helpful with the clean up too. I wish the men in my home are the same. They only need extra guidance  with some basic kitchen skills and more complicated recipes ((in term of many steps) .

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For this kitchen, the main course is a Smoky Chicken, Peppers and Spinach Pasta Salad. This salad can be served hot or cold.

Ingredients

  • 12 ounces rotini pasta, cooked according to package directions (vegetable rotini is preferred)
  • 1/3 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 2 tablespoons lemon juice
  • 2 tablespoons light brown sugar, packed
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground pepper,or to taste
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
  • 1 1/2 to 2 cups (2 heaping handfuls) fresh spinach leaves, sliced thinly (chiffonade)
  • 1 large red bell pepper, seeded and diced small
  • 1 large orange bell pepper, seeded and diced small

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Source: averiecookes.com

Yield: serves 8 generously

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Big Italian Salad

The Big Italian Salad made in South Arm Women Community Kitchen uses oregano, Italian parsley and basil for flavouring.

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Ingredients for Dressing

  • 1 cup loosely packed fresh Italian parsley, roughly chopped.
  • 10 big leaves fresh basil
  • 1/4 teaspoon dried oregano
  • 2 cloves garlic, peeled
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons honey

For the Salad

  • 1 large head Romaine lettuce, washed, dried and cut into large, bite-sized pieces
  • 1 large red bell pepper, chopped
  • 1 cup chopped hothouse cucumbers
  • 1 large carrot, peeled into ribbons
  • handful grape tomatoes, halves
  • handful pitted olives
  • Ricotta or Feta cheese, crumbled ; to taste

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Source: Jennifer Segal, onceuponachef.com

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Celery, Apple and Strawberry Salad with Coconut Yogurt

Michelle served a Celery, Apple and Strawberry Salad with Coconut Yogurt along with the Quinoa Enchilada Casserole.

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This salad can be served as a snack, dessert or stuffed in a pita with your choice of protein (eg. tempeh, chicken, or tuna) as a meal. The celery adds a lot of crunch to this salad.

Ingredients

  • 2 cups chopped celery
  • 2 cups chopped apple (recommend Golden Delicious)
  • 1 cup chopped strawberries
  • 1/2 cup plain yogurt
  • 1 tablespoon shredded coconut (sweetened or unsweetened)
  • 1 tablespoon orange or pineapple juice
  • sprinkle of sea salt to taste (optional)

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 Instruction

  1. Mix all ingredients together in a bowl.
  2. Refrigerate for 1 hour prior to serving.

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Source: http://www.ironman.com

Michelle also shared the following article related to apple from http://www.besthealthmag.ca

In 2004, USDA scientists investigated over 100 foods to measure their antioxidant concentration per serving size. Two apples – Red Delicious and Granny Smith ranked 12th and 13th respectively. Antioxidants are disease-fighting compounds. Scientists believe these compounds help prevent and repair oxidation damage that happens during normal cell activity. Apples are also full of a fiber called pectin. A medium sized apple contains about 4 grams of fiber. Pectin is classed as a soluble, fermentable and viscous fiber, a combination that gives it a huge list of health benefits.