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

Continue reading

Hasselback Apples

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

img_0739

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)

img_0667

Source: South Arm Community Kitchen

Serves 4

Continue reading

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.

img_0736

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

img_0721

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

img_0670

Source: South Arm Community Kitchen

Serves 4

Continue reading

Tropical Baked Bananas

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

img_0625

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

img_0564

Source: Allrecipes.com

Continue reading

Fish & Veggies Baked in Parchment Paper

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

img_0623

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

img_0566

Source: South Arm Community Kitchen

The above recipe serves two

Continue reading

Brazilian Black Bean Soup

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

img_0614

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

img_0565

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

Continue reading

Snow Fungus, Pear and Papaya Sweet Soup

Lorna shared a dessert soup recipe in the South Arm Multicultural Community Kitchen.

img_0488

She shared the above Snow Fungus, Pear and Papaya Sweet Soup which is great for complexion and soothes your lungs. She did not come with a recipe, so, I’m sharing the exact amount of the ingredients she used in the kitchen. She made a big pot of the dessert soup that can feed an army.

Ingredients

  • 6 dried snow fungus
  • 5 pears, peel and remove core, cube
  • 3 ripe medium papaya, peel, remove seeds and cube
  • 15 to 20 red dates
  • 1/2 cup of bitter and sweet almond
  • 1 tub of fresh lily bulbs
  • rock sugar to taste (we used 1 1/2 packages)

img_0440

Source: Lorna

Continue reading

Japanese Style Mah Poh Tofu

For this South Arm Community Kitchen, the participants shared their favourite recipe.

img_0476

Junko shared a Japanese style Mah Poh Tofu served on germinated brown rice. Junko preferred germinated brown rice as it’s not as tough as regular brown rice and yet still has some chewiness to it.

Ingredients

  • 1 package of smooth soft tofu, cubed
  • 100 grams ground pork
  • 3 stalks green onions, chopped
  • 1 garlic clove, minced
  • 1 inch ginger, minced
  • 1 medium onion, chopped
  • 1 tablespoon sesame oil
  • 1/2 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon soy bean paste (or substitute with miso paste)
  • 1/4 tablespoon sugar
  • 1/2 teaspoon oyster sauce
  • 1/2 cup water
  • 1 teaspoon corn starch

img_0439

Source: Junko

Serves 2 (we made enough for 12)

Continue reading

Chicken Tzatziki Salad

The last salad we made in the South Arm Community Kitchen is a Greek style salad.

img_0267

This healthy chicken salad has a yogurt base (much better than mayo base) and with Greek inspired flavour. If you can’t find garlic paste, just finely grate some fresh garlic.

Ingredients

  • 1/2 cup plain full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic paste
  • 1 tablespoon fresh dill (optional)
  • juice from 1/2 lemon (optional)
  • 1/2 cup diced cucumber
  • 1/4 rotisserie chicken, chopped
  • salt and black pepper to taste
  • mixed salad greens

img_0215

Source: Dinnertime Hacks for People Too Tired to Cook

Continue reading

Black Bean Burrito Bowl

The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.

img_0257

You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.

Ingredients

  • 1 cup black beans (drain and rinse if using can beans)
  • 1 cup finely chopped kale
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 1/2 avocado, sliced or diced
  • 1/4 rotisserie chicken, shredded or chopped
  • fresh cilantro (optional)

Dressing:

  • 3 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon/lime juice
  • ground cumin to taste
  • chili powder to taste
  • olive oil
  • salt and pepper to taste

img_0219

Source: South Arm Community Kitchen

Continue reading