Quinoa Pilaf

In the South Arm Community Kitchen, we served the Chicken with Tomato Sauce with a side dish of Quinoa Pilaf.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 carrots, diced
  • 1 cup quinoa, rinsed a few times
  • 4 cloves of garlic, minced
  • 2 cups vegetable or chicken broth
  • 3/4 cup chopped walnut
  • 1/4 cup chopped fresh parsley

Source: this recipe is adapted from allrecipes

Continue reading

Chicken with Tomato Sauce

For the main course, the South Arm Community Kitchen made a chicken dish with tomato sauce.

Ingredients

  • 12 pieces chicken thighs or legs, skin removed
  • 1 tablespoon minced garlic
  • 1 1/2 cups chopped green pepper (and/or red peppers)
  • 2 cups chopped onion
  • 1/4 cup chopped Parsley
  • 4 cups canned tomato sauce
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons curry powder, optional
  • 1 cup currants

Chicken Spice Mix

  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 tablespoon paprika
  • 1 cup flour

Source: South Arm Community Kitchen

Serves: 12

Continue reading

Marvelous Minestrone

Minoo shared three recipes in the South Arm Community Kitchen as usual.

The first recipe is a soup recipe. This Marvelous Minestrone is great with some toasted bread as a light meal. This soup also freezes well for a quick meal any day of week. Freeze extra in small freezer bags in single portion size.

Ingredients

  • 2 tablespoons oil
  • 1/2 medium onion, finely chopped
  • 1 clove garlic, minced
  • 3 cups chicken or vegetable stock or water
  • 2 medium carrots, peeled and diced
  • 1 red pepper, removed seeds and diced
  • 1 green pepper, removed seeds and diced
  • 1x19oz (540ml) can of diced tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried sage or 1 teaspoon fresh sage (can be substituted with oregano)
  • 2 small zucchini, diced
  • 1x14oz (398ml) can kidney beans (or pinto or navy beans), rinsed and drained
  • 1/2 cup small pasta (like macaroni)
  • salt and pepper to taste
  • 1/4 cup Parmesan cheese, grated

Source: Food Skills for Families; Active Seniors

This recipe uses Italian seasonings as it’s an Italian soup. But do not limit yourself as you can make a curry version with cumin, turmeric or curry powder.

You can also add other vegetables like celery or cabbage.

Adding legumes to the soup as an inexpensive source of protein .

Continue reading

Cheese Cake Filled Banana Bread

The South Arm Community Kitchen made a delicious Cheese Cake Filled Banana Bread for dessert.

This Cheese Cake Filled Banana Bread is best served cold.

Ingredients

  • 2 ripe bananas
  • 1 large egg, beaten
  • 1/3 cup light brown sugar
  • 1/8 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt
  • 1 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon baking soda

Cream Cheese Filling

  • 1 large egg
  • 4 ounces softened cream cheese (1/2 block)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

P/S: missing from photo: Greek yogurt

Source: this recipe is adapted from Tasty

Continue reading

Split Pea Soup

The second recipe we made in the South Arm Community Kitchen is a healthy Split Pea Soup.

The soup is refreshing with lemon juice, fresh mint and parsley.

Ingredients

  • 1 onion, chopped
  • 5 cloves garlic, finely minced
  • salt and pepper to taste
  • 8 to 10 cups chicken or vegetable broth
  • 2 cups green split peas
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 1 lemon, juiced
  • 1 teaspoons cumin or paprika

Source: South Arm Community Kitchen

Continue reading

Easy Italian Spaghetti Pasta Salad

The South Arm Community Kitchen resumes in September after the summer break.

For this kitchen, we made an Easy Italian Spaghetti Pasta Salad. This salad is a great way to incorporate vegetables into the meal. It is also great for school lunch box.

Ingredients

  • 1 pound thin spaghetti (can substitute with your choice of pasta)
  • 2 tablespoons salt
  • 1 cucumber, quartered and cubed
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 x 4-ounce can sliced black olives, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 2 garlic clove, finely minced
  • salt to taste
  • fresh ground black pepper to taste

Source: South Arm Community Kitchen

Serves 8

Continue reading

Banana Oat Muffins

The Gilmore Park Church Community Kitchen made a fiber rich Banana Oat Muffin for dessert.

This Banana Oat Muffin is great for breakfast. It is flourless and mainly made with rolled oats and fruits and nuts.

Ingredients

  • 1 banana, mashed
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/2 to 3/4 cup milk
  • 1 1/2 cups rolled oats

Optional filings

  • strawberries, chopped
  • blueberries
  • apples, cubed
  • blackberries
  • raspberries
  • nuts like almond, walnut or pecan

Source: community kitchen

Continue reading

Swiss Chard Slaw with Peanut Dressing

The Gilmore Park Church Community Kitchen made a Swiss Chard Slaw with Peanut Dressing in the theme of Swiss chard in this kitchen. Thank you to Richmond Sharing Farm for the donation of Swiss chard to the community kitchen.

Ingredients

  • 2 large bunches of Swiss chard (about 12 cups)
  • 2 red peppers, cut into fine strips
  • 2 carrots, sliced very thin
  • 3/4 cup roasted, salted peanuts, divided
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes

Source: community kitchen

Continue reading

Swiss Chard Pesto

For the last kitchen held at the Gilmore Park Church before the summer break, we made a couple of dishes with Swiss chard. The Richmond Sharing Farm shared some of their produce to the community kitchens especially during the abundant harvest in the summer.

The community kitchen made a Swiss Chard Pesto which is good to go with a tomato based pasta or just used as a dip like we do.

Ingredients

  • olive oil
  • 3 cloves of garlic, minced
  • 1 bunch Swiss chard, stems removed (about 6 cups)
  • 1 cup chopped walnuts
  • 250g cream cheese
  • 1 bunch of basil leaves
  • salt and pepper to taste

Source: Gilmore Park Church Community Kitchen

Continue reading

Chocolate Avocado Mousse

The South Arm Kitchen made Chocolate Avocado Mousse for dessert.

Minoo had trouble finding avocado that is ripe enough for this recipe. Hence, the Chocoloate Avocado Mousse was a bit gritty and not smooth. But it still taste good.

Ingredients

  • 1/2 cup Medjool dates
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 – 1.5 cups mashed avocado (2-3 avocados)
  • 3/4 cup raw cocoa powder
  • 1/2 cup water

Source: this recipe is adapted from Food Matters

Continue reading