The South Arm Community Kitchen made a Beer Bread to go with the Green Peas Soup.
This Beer Bread is adapted from http://mintgreenapron.blogspot.com.
- 3 cups all-purpose flour (up to 1/2 can be substituted with whole wheat or spelt)
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon fennel seeds
- 2 tablespoons ground flax seeds
- 4 tablespoons melted butter, divided
- 1 can beer
- optional customizations: grated cheese, ground pepper, chopped chives or chopped dried fruit
There are some new participants in the South Arm Women Community Kitchen. So, Michelle prepared a menu of some old and some new recipes.
We made Garlic Croutons for the No Guilt Caesar Salad which I had blogged about here. This recipe is a great way to use leftover bread. The croutons are also great with soup.
Michelle shared with us the nutritional facts about Parmesan cheese which is one of the ingredients for the No Guilt Caesar Salad Dressing.
- 5 slices of bread, cubed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
We made Soda Bread to go with the 30 Clove Garlic Soup in the South Arm Older Adults Community Kitchen.
- 3 3/4 cups unbleached all-purpose flour (we mixed in half whole wheat flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups butter milk
For brown soda bread, use 3 cups whole wheat flour and 3/4 cup unbleached flour
Source: The Art of Simple Food
Michelle also shared a Cheesy Garlic Bread to go with the Creamy Kale & Vegetable Soup.
This recipe is far better for you than the super market garlic bread that is loaded with preservatives and unhealthy fats. You can always substitute half olive oil for half the butter or just do olive oil if you prefer.
- 1 baguette or ciabatta, horizontally cut in half
- 1 stick (8 tablespoons) butter, softened or partially melted
- 4 to 6 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 to 1.5 cups shredded cheese (any type you like, we used mozarella)
Source: this recipe is adapted from savourysweetlife.com
In the South Arm Cooking Club for Seniors, we sometimes made extra food for the seniors to take home. This is a hearty and healthful bread for breakfast. It is dense and solid.
This recipe is a great recipe to use up the zucchini from the garden. It is a good way to sneak in some vegetables for family with kids who claim that they are allergic to vegetables.
This is a very hearty bread full of goodness from the roll oats, nuts, zucchini and cranberries.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick rolled oats
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 1/2 cups brown sugar
- 1 cup unsweetened applesauce
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups shredded, unpeeled zucchini
- 1 cup chopped walnuts
- 3/4 cup sweetened dried cranberries
- turbinado sugar for sprinkling (optional)
Occasionally, I will get buns from bakery for my kids lunch. Sometimes, they just want something simple which does not require reheating. There are only limited microwaves in the school and sometimes, the line to use the microwave can be very long.
Buns with meat filings are great for the lunch box. It is very convenient. Occasionally, I will make a batch but then the boys will be bored with it as a batch usually yield at least 8 to 10 buns and they will have the same thing for the rest of the week.
I used the same dough recipe for cinnamon bun to make these buns.
Yield 8 buns
Under normal circumstances, I will end a series of the community kitchen meet up with the dessert but for this week’s South Arm Cooking Club for Seniors, I will start with dessert. The reason is, Charlene started off the day’s cooking with a quick briefing on baking. Charlene observed some very common mistakes in her several seniors kitchens and she decided to share them with this kitchen.
Baking is unlike other cooking that you can estimate the ingredients and more or less in fine. Baking is science as the right amount of ingredients are crucial for the reaction of the of the processes to achieve the right texture in the baking goods. Here is a summary of the briefing.
- One must use a dry ingredient measuring cup to measure dry ingredients. To measure flour, use a spoon to scoop flour into the measuring cup until it overflows. Then, use a knife or spatula to level the flour. Do not tap the measurement cup as this will compact the flour and yield more flour than needed. Do not scoop the floor directly into the measuring cup and try to level the flour by pressing against the wall of the flour container as this will also compact the flour.
- One exception in measuring dry ingredient is measuring brown sugar. You have to pack the brown sugar and the brown sugar should take on the shape of the measuring cup when you turn it out.
- When measuring liquid, place the cup on a flat surface and check the liquid amount at eye level.
So, with the above fresh in mind, Ken and Frank started working on the Spiced Pumpkin Bread recipe.
This Pumpkin Bread recipe is adapted from Vern Bertana and it makes 2 loaves. This bread freezes well. Wrap the loaf with saran wrap and place in a ziplock back and store it in the freezer until you have company.
Minoo prepared two recipes for the first meeting of Gilmore Park Church Community Kitchen for this fall season. The first recipe is a hand held breakfast or lunch item which is perfect for families on the go. These Ham and Cheese Muffins are savory instead of the regular sweet muffins.
These Ham and Cheese Muffins taste like quiche but they are easier to make. You can even make them ahead and they can be reheated quickly. It is also a good recipe to use your leftover bread.
- 4 eggs
- 3/4 cup milk
- 1 tablespoon honey mustard
- 1/4 teaspoon each, salt and pepper
- 5 cups cubed whole grain bread (about 5 slices, trim off crust)
- 1 cup shredded Canadian Cheddar, Swiss or Colby cheese
- 1/2 cup diced deli ham
- 12 cherry or grape tomatoes, cut in half lengthwise or quarters if they are large.
The South Arm Cooking Club for Seniors made Roti to serve with the Butter Chicken. It’s a perfect match. I had blogged about Roti here but the earlier post did not have the recipe as the demonstrator prepared the dough from her home.
Joyce made the dough for the Roti as she had many years experience in making bread. The rest of group helped out in rolling out the dough.
The Roti is great to use as a wrap too as it is very thin. We tore the Roti into smaller pieces and scooped the Butter Chicken or Samosa style Potatoes and Peas side dish onto the Roti and wrapped it up to enjoy. You have to eat with your hands to enjoy this meal.
- 3 cups roti flour (look for ‘durum atta’) flour at any Indian grocer)
- 1/2 cup all-purpose flor for dusting
- 1 1/2 cups warm water
- 1 tablespoon cooking oil
- 2 tablespoons butter
Flours may vary, so adjust the amounts according to the consistency of the dough. You can add extra flour to a dough that is too soft, but a stiff dough cannot be fixed!. This recipe is from Satta Lal.
Carol, June and Karen were in-charged of making the anyway you like breadsticks for the South Arm Cooking Club for seniors. It is call any way you like breadsticks because you can vary the toppings to create breadsticks that could go with any sort of meal, from Italian to Mexican to Indian.
The Breadsticks were very crispy and Charlene just cant stop munching on them. We made the breadsticks with parmesan and black pepper, dried rosemary, onion seeds and a pepper mix which Charlene brought fromher home. The pepper mix was from her friend who brought it back from overseas. I cant recall from which country.
The baked breadsticks may be frozen, in sealable plastic bags for 1 week. Reheat in a 350F oven until crisp.
- 1 batch Pizza dough, kneaded and risen
- cornmeal for sprinkling, optional
- 1 large egg white, lightly beaten
- 1 tablespoons seeds or herbs of your choice
The toppings might include:
- sesame seeds
- chopped fresh or dried rosemary
- fresh or dried thyme
- nigella seeds (also called onion seeds)
- poppy seeds
- coarsely ground black peppers
- cumin seeds