Carrot Ginger Soup

The South Arm Older Adults Kitchen is back in action. For this kitchen, Michelle revisited a couple of the best recipes due to popular demand.

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One of the recipe is Smothered Chicken in Quinoa. This is a high fiber and high protein meal in a pot. This is a recipe which freezes well.

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Michelle also shared her family favourite Carrot Ginger Soup for this session. This is also a recipe which freezes well. It also tastes better the next day. You may double the recipe by just doubling the ingredients.

Ingredients

  • 1/4 cup butter
  • 1 1/2 cups chopped onion
  • 1 1/2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1 1/2 pounds carrots, peeled and roughly chopped
  • 2 tomatoes, chopped
  • zest of 1/2 lemon (peeled with peeler, avoid white pith, or grated on a microplane)
  • 4 cups vegetable broth
  • 2 tablespoons honey (or more to taste)
  • whipping cream or yogurt or sour cream, to garnish

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Source: this recipe is adapted from epicurious.com

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Gingered Rhubarb Apple Crisp

For dessert, Minoo prepared a Gingered Rhubarb Apple Crisp for the South Arm Community Kitchen. Rhubarb is in season at this time of the year.

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This Gingered Rhubarb Apple Crisp is bursting with ginger flavour. This will be perfect if served with a scoop of vanilla ice-cream.

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Rhubarb is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Rhubarb is good for maintaining general good health and weight lost diet.

Ingredients

  • 2 cups diced rhubarb
  • 1 large apples
  • 1 cup sugar
  • 1 tablespoon minced crystallized ginger
  • 1 tablespoon flour

Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 4 tablespoons cold butter
  • 1/2 teaspoon ground ginger
  • 1/2 cup oatmeal

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P/S: butter missing from the photos because it was stored in the fridge to keep cold

Source: Minoo

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Actually, we had a double dessert day. Peggy also demonstrated a Mango Pudding dessert which I had blogged about here. Since the mango pudding needs time to refrigerate to set, Peggy prepared one at home so that we can enjoy it here. We also got to bring home some which Peggy demonstrated in the kitchen. Peggy, thank you for sharing.

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Three-Ginger Pear Chutney

This is the second canning workshop organised by Richmond Food Secure. Originally, Karen wanted to do a peach chutney. But, since the Richmond Food Tree Sharing Project collected a lot of pears that week, Karen made a change of recipe to Pear Chutney instead. Karen is very versatile and she often has to decide on what to cook in the Gilmore Park Community Meal at the very last minute depending on what she gets from the food bank, Richmond Food Tree Sharing Project and other donors.

Chutney is a relish made by combining fruits and spices, originally accompanying Indian (south Asian) meals.  The Hindi word chatni means ‘to taste’.

Some chutneys use fresh ingredients and are served immediately, while others are cooked, then processed to preserve the fruits for later use.  Chutney can be sweet or sour, spicy or not; or combinations of these.  Like any relish, the texture can vary from smooth to chunky, depending on the creator.  Typical ingredients can include combinations of mango, apple, pears, peaches, plums, herbs, citrus fruits, tomato, raisins, coconut, vinegar(s), honey, sugar, garlic, ginger, cinnamon and chilies.  But generally, a chutney makes use of the ingredients which are typically at hand.

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For today’s recipe, we got to sample it.  Karen brought a jar of her Peach Chutney made last year for us to sample.  Chutney can be served beside cheeses and cold meats, or with hot meals.  Ginger/pear combinations are particularly delicious with pork or chicken.

The chutney pairs well with the tangy and creamy goat cheese.  This is a great appetizer for entertaining.

Ingredients

  • 6 cups peeled, cored and diced/sliced fresh pears (about 6-9 medium, or 1.1 kg), preferably half ripe and half not so ripe
  • 1 cup tart apple, peeled, cored and diced (about 1 large)
  • 1 cup chopped onion (about 1 medium)
  • 1/2 cup chopped candied ginger
  • 1/2 cup seedless raisins (50-60gm)
  • 1 1/4 cups apple cider vinegar
  • 1 cup golden brown sugar (160-175gm)
  • 1 to 2 whole garlic cloves
  • 1 tablespoon grated fresh ginger, peeled (or 1 teaspoon ground dried ginger)
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes (to taste)
  • 1/2 teaspoon ground dried ginger
  • 1/4 teaspoon ground cloves

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This recipe makes 3 to 4, 250 ml jars.

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Pork Liver Soup

This is a small interruption to the Washington DC travel series as Ben is away at Chicago right now. Here is a simple soup recipe which Ben enjoys which I like to share with you.

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It’s Pork Liver Soup. I had a lot of this soup during my confinement as it has lots of ginger in it.

Ingredients

  • big knob of ginger
  • pork liver
  • Chinese cooking wine
  • ground white pepper
  • salt to taste
  • soy sauce to taste
  • sesame oil

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Click on the link below for the instructions.

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