Pasta with Tomato Paste and Peas

This was the last kitchen at South Arm Community Kitchen before we break for summer.  Minoo made a pasta dish as requested by one of the new member who loves to learn how to make a pasta dish.


The pasta dish which Minoo demonstrated was Pasta with Tomato Paste and Peas.


  • 1 pound linguine
  • 3 tablespoons extra virgin olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup grated Parmesan cheese


Source: this recipe is adapted from food

Prep time: 15 minutes;  Cook time: 15 minutes;  Serves 4


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Lemony Pasta Salad with Peas

This Lemony Pasta Salad with Peas is a lovely side dish for chicken, fish or lamb.


If you’d like to make it a more substantial meal, you can add one can of tuna, drained and flaked.


  • 1 pound short pasta, such as penne or rigatoni
  • 1 package (10 ounce) frozen baby peas or edamame
  • 2 lemons
  • 1/4 cup olive oil
  • 2 cloves garlic, mashed and finely minced
  • 1/2 cup finely chopped parsley
  • 1/3 cup grated Parmesan cheese
  • salt and pepper to taste


Source: Charlene Dy

Prep time: 10 minutes;  Cook time: 10 minutes;  Serves 6


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Indian Cuisine: Rice with Peas (Mutter Pulao)

The Apple Raisin Curry Chicken is best served on rice. Therefore, the South Arm Cooking Club for seniors made and an Indian rice dish to complement the curry chicken.


The Rice with Peas also known as Mutter Pulao or pilaf uses whole spices because they lend a more nuanced flavour than ground spices. Be sure to remove them before eating.


  • 1 1/2 cups long grain rice or basmati rice
  • 1 tablespoon butter
  • 4 whole cloves
  • 1 small cinnamon stick
  • 3 or 4 cardamon pods, cracked
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground tumeric
  • 1 1/2 cups frozen peas, defrosted in a strainer under running water
  • 1 teaspoon salt
  • 3 1/4 cups hot water


Source: this recipe is adapted from

Prep time: 10 minutes;  Cook time: 40 minutes;  Serve 4 to 6


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Samosa Style Potatoes and Peas

Christina and Stella prepared this side dish for the South Arm Cooking Club for Seniors. Stella helped out Christina as one of the senior (Lorna) did not turn up the last minute as she was still recovering from her eye surgery. We wished Lorna to have a speedy recovery.


The Samosa style Potatoes and Peas is flavoured with spices like turmeric, mango powder, cumin seeds and chili powder. The peas add sweetness to this dish. This recipe is from Satta Lal.


  • 1 lb russet potatoes (about 3 medium), wash and cut into quarters
  • 1 cup frozen peas, rinsed under running water
  • 1 teaspoon minced ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon amchur (mango powder)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin seeds
  • 1 tablespoon oil
  • salt to taste


Here is an excerpt from ‘The Spice of Life’ on ginger shared by Stella:

Ginger is native of China and India, the creeping stems of this perennial plant have been used in Chinese medicines for many countries.  Ginger has been used in a wide variety of different products including pickles, chutneys, curries, and, of course, ginger ale.

Ginger is believed to be effective in relieving symptoms of nausea and inflammation.  Preliminary studies at the American Association of Cancer Research have shown that gingerol, an active ingredient in ginger, may halt the growth of colon cancer, and it is effective in promoting positive eicosanoids and killing yeast and microbes.


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