Minoo prepared four recipes for the South Arm Community Kitchen for this meet. We started with a simple, colourful, lively and warming soup.
The simple carrot and celery is spiced up with curry powder. You can add any leftover food like ham or roasted chicken shreds into the soup to make it more appealing to kids. The addition of potatoes or grains will make it more creamy and hearty.
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 6 medium carrots, diced
- 4 large sticks of celery, diced
- 4 cups water or vegetable stock
- salt and pepper to taste
Source: this recipe is adapted from Vegan Family House (UK)
Stella, the coordinator of the South Arm Cooking Club for Seniors came to help at this kitchen because she wanted to survey the facility and get prepared for the next senior kitchen. Stella single handedly made this soup recipe. I’m impressed with her capability in the kitchen.
This Tomato Coconut Soup is a thick, creamy and tangy soup. The creaminess came from the coconut milk which is a very common ingredient in Thai cuisine.
- 1 cup small dice celery
- 2 cups small dice yellow or white onion
- olive oil
- 1 x 28 ounce can of crushed tomatoes
- 1 or 2 bay leaves
- 2 teaspoons oregano
- pinch of cinnamon
- cayenne pepper, ground black pepper and salt to taste
- 1 x 12 ounce can of light or regular coconut milk
Source: unknown via Minoo
The South Arm Cooking Club for Seniors met up again at the South Arm Community Centre for the last time as the community kitchen will be moved to another location for 2 months while South Arm kitchen under goes renovation. We cant wait to see what’s install.
The first dish is a simple Apple Celery Salad. This salad is cinnamony and crunchy. A good start to whip up the appetite.
Celery has low calorie and rich in dietary fibre. Hence, it’s often used in weight loss diets.
- 1 cup low fat plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 3 medium apples (Mcintosh)
- 1 cup thinly sliced celery
- 1/4 cup chopped walnuts
- 4 leaves of romaine or iceberg lettuce as serving bowl, optional
Although the canned soup is so convenient, this made-from-scratch version is fresh, aromatic and creamy. Canned soup can be high in salt which is a no no for people with hypertension. Moreover, celery is inexpensive and an easy vegetable to work with, i.e. wash and chop.
Celery has low-calorie and high fiber. Hence, it is often used in weight-loss diets. Celery contains androstenone which is difficult for human to digest. The calories burn during the digestion of celery is more than is acquired from it, i.e. celery has negative caloric content.
- 2 tablespoons olive oil
- 1 pound celery (about 10 stalks), thinly sliced, leaves reserved
- 1 onion, chopped
- 2 cloves garlic, peeled
- 2 tablespoons flour
- 2 cups chicken broth
- 2 cups water (use 1 cup if you prefer a thicker soup)
- 1 bay leaf
- 1/2 cup milk
- salt and pepper to taste
Sydney and Frances partnered to make this Cream of Celery Soup.
Source: Charlene Dy
Prep time: 20 minutes; Cook time: 45 minutes; Serve: 4
It is great to make use of fresh corns from the farm market in summer for this Corn and Crab Salad. Fresh corn is much sweeter than the frozen ones. We used artificial crab meat instead of real crab meat for this recipe. You can always substitute with real crab meat when crab is in season and much more affordable.
- 3 cups fresh corn kernels, about 2 corn
- 2 stalks celery, diced
- 2 avocados, pitted and diced
- 2 tomatoes, diced
- half white onion, diced
- 1 1/2 cups jicama, diced
- 2 cups crabmeat
- 1/3 cup minced jalapeno peppers
- 1/4 cup lime juice
- 3 tablespoons mayonnaise
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon salt
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
- 1/2 cup chopped fresh coriander
- lettuce and corn chips for presentation
This recipe makes 6 to 8 servings.