Easy Pasta with Broccoli

The main dish that we made at the South Arm Community Kitchen is an easy pasta dish.

This is one of the easiest pasta dishes that is quick to make with only a few ingredients in a pot.

Ingredients

  • 12 oz uncooked pasta (we used macaroni)
  • 6 1/2 cups fresh broccoli florets, no stems
  • 5 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • red pepper flakes, optional

This recipe is adapted from Skinnytaste.com

For dessert, we made the Classic Carrot Cake with reduced sugar.

You can click on the link here for the recipe. We reduced the sugar to 1 cup and it is still moist and sweet. We reckoned that the sugar can be further reduced to 3/4 cup.

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Spinach Salad with Mushrooms and Feta

The South Arm Community Kitchen met up for another session.

We made three dishes; a salad, a pasta and a cake.

The salad we made is Spinach Salad with Mushrooms and Feta

Ingredients

  • 1 pound baby spinach
  • 1 small red onion, chopped
  • 2 hard boil eggs, sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large carrot, grated
  • feta cheese
  • olives, optional

Dressing

  • juice of 1 lemon
  • 1/4 cup olive oil
  • salt and pepper to taste
  • pinch of sugar

Source: South Arm Community Kitchen

Serves 4 to 6

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Easy, Vegan Chocolate Cake

We made an Easy, Low-fat Chocolate Cake in the South Arm Community Kitchen for dessert.

The flavour of orange complements the chocolate cake well.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup brewed coffee or cold water
  • zest from 1 orange

Source: South Arm Community Kitchen

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Fettuccine with Roasted Red Pepper & Sun-dried Tomato Sauce

We made a pasta for the main course in the South Arm Community Kitchen.

This is a vegetarian pasta with roasted red pepper and sun-dried tomato sauce .

Ingredients

  • 4 large red bell peppers
  • 1/2 cup sun-dried tomatoes ( we used the oil packed one)
  • 1/2 bunch of parsley, chopped
  • 1 pound fettuccine pasta
  • 2 tablespoons butter
  • 3/4 cup half & half
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Source: South Arm Community Kitchen

Serves 4

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Carrot Cumin Slaw

I returned to the South Arm Community Kitchen after a long break. As usual, we whipped up three recipes for this meeting.

The first recipe is a Carrot Cumin Slaw. It is crunchy with a refreshing dressing with a spicy kick.

Ingredients

  • 2 cups shredded cored green cabbage
  • 1 cup shredded cored purple cabbage
  • 3 carrots, peeled and coarsely grated (about 1 3/4 cups)
  • 1/2 red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
  • a large pinch of sugar

Source: this recipe is adapted from Martha Stewart

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Hasselback Apples

For dessert, the South Arm Community Kitchen made some Hasselback Apples.

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Choose firm apples with sweet-tart flavour for this Hasselback Apples recipe. Pink Lady or Honeycrisp works well while Fuji and Granny Smith falls apart.

Ingredients

  • 2 large firm apples, peeled, halved vertically and cored
  • butter to grease pan or lined pan with parchment paper
  • 4 tablespoons brown sugar, divided
  • 2 1/2 tablespoons butter, melted and divided
  • 3/4 teaspoon ground cinnamon, divided
  • 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2  cups vanilla ice-cream (optional)

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Source: South Arm Community Kitchen

Serves 4

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Spinach and Mushroom Pasta

It was a very cold morning during the last kitchen of the South Arm Multicultural Community Kitchen in 2016. We made a comfort soup to battle the cold.

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The soup we made was Salmon and Potato Chowder which I had blogged before here.

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For the main dish, we made a Spinach and Mushroom Pasta.

Ingredients

  • 12 ounces penne noddles (you can use any type of pasta of your choice)
  • 1 tablespoon olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello, etc…)
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups fresh spinach, rinsed well & chopped
  • 1/2 cup fresh basil or parsley, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • grated Parmesan cheese

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Source: South Arm Community Kitchen

Serves 4

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Tropical Baked Bananas

For dessert, the South Arm Multicultural Community Kitchen made a Tropical Baked Bananas.

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The aroma of the toasted coconut flakes and warm bananas was wonderful.

Ingredients

  • 1/4 cups butter, softened
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons orange juice
  • 6 bananas, peeled and halved lengthwise
  • 1/3 cup shredded coconut

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Source: Allrecipes.com

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Fish & Veggies Baked in Parchment Paper

The South Arm Multicultural Community Kitchen made a main dish of fish and veggies.

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This Fish and Veggies Baked in Parchment Paper is a healthy and nutritious meal in a pouch.

Ingredients

  • 2 thick fish fillets
  • 1 small zucchini, or half of a medium zucchini, cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  • half of an onion, cut into thin slices
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1 to 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 lemon, zest and juice
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley, plus more for garnishing

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Source: South Arm Community Kitchen

The above recipe serves two

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Brazilian Black Bean Soup

The South Arm Multicultural Community Kitchen met up for another session.

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The first recipe we made was a hearty Brazilian Black Bean Soup which is just great for the winter season.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 8 cloves garlic, chopped
  • 3 carrots, diced
  • 2 red bell peppers, diced
  • 3 (15 ounces) cans black beans, drained and rinsed
  • 1 cup orange juice
  • 2 cups water, or more
  • 2 pinches cayenne pepper, or to taste
  • 2 tablespoons ground cumin
  • salt and pepper to taste
  • organic chicken seasoning to taste, optional

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Source: this recipe is adapted from Allrecipes.com (submitted by Liebelune)

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