Homemade Flat Rice Noodle Soup

This is Ben’s home cooking, :-). I feel so blessed.

Ben made the above Flat Rice Noodle Soup for my family. He made the broth from scratch with chicken bones, onion, carrot and celery, You can get the recipe from here.

Ingredients

  • Home made chicken broth
  • A pack flat rice noodle (enough to serve 4 people)
  • a bunch of baby greens, torn into 2 inches pieces)
  • 1/2 pound ground pork (I had some that had been pre-fried)
  • Shallot (1 or 2 depending on size), thinly sliced
  • 2 green onions, sliced
  • Salt and pepper to taste

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Peach Apple Cobbler

The Caring Place Community Kitchen made Peach Apple Cobbler for dessert since peach is in season.

The Peach Apple Cobbler is best served warm with a dollop of vanilla ice-cream.

Ingredients

  • 1 large can (540ml) canned peaches, drained or 3 large peaches, seeded and slice
  • 4 cups thinly sliced apple
  • 1/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon or lime zest
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • 1/2 cup butter milk


Source: this recipe is adapted from Food Skills for Families on a Smart Budget

Serves 6

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Lentil Mushroom Stew over Mashed Potatoes

The main course for this vegetarian theme meal at the Caring Place Community Kitchen was a Lentil Mushroom Stew over Mashed Potatoes.

This is a very hearty meal. Minoo also suggested that we baked this into a casserole. Just lay the mashed potatoes at the bottom of a baking dish, topped with the lentil mushroom stew and then with grated cheese. Baked until golden brown. Sounds delicious.

Ingredients

Mashed potatoes ingredients

  • 1 pound yellow or Russet potatoes, peeled and coarsely diced
  • salt and pepper to taste
  • 1 to 2 tablespoons olive oil or butter
  • 2 to 4 tablespoons vegetable broth or milk

Mushroom Lentil Stew Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped shallot
  • 2 cups cremini (or button) mushrooms, sliced
  • pinch of salt and pepper each
  • 2 tablespoons chopped fresh thyme (or rosemary) or use dried ones
  • 2/3 cup dry green lentils, rinsed and drained; To improve digestibility, soak the lentils overnight in cool water.
  • 2 to 3 cups vegetable broth
  • Parmesan cheese
  • 1/2 jalapeno pepper, seeded and finely diced, optional
  • 1 tablespoon tomato paste, optional

Source: Caring Place Community Kitchen

Serves 4
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Zombra The Greek Salad

I had the opportunity to attend the Caring Place Community Kitchen in the month of August. I had not been to this kitchen for a long time.

This kitchen started with a Greek Salad. The dressing was really nice.

Ingredients

  • 6 firm ripe tomatoes cut into 1″ chunks
  • 1 large red onion, coarsely diced
  • 2 long cucumbers, unpeel, cut into 1/2″ cubes
  • 2 each green and red bell peppers, stemmed, seeded and cut into 1/2″ squares
  • 6 to 8 oz feta cheese coarsely crumbled
  • 1/2 cup Greek Kalamata olives, seeded, half
  • 4 tablespoons minced fresh mint leaves or parsley
  • a few heads of Romaine lettuce, torn to bite size pieces, washed and spin dried or towel dried

Greek Salad Vinaigrette

  • 1 large clove of garlic, finely minced
  • 1 teaspoon salt
  • 1 small bunch fresh mint leaves lightly packed (about 1/2 cup)
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon sugar
  • 3/4 cup fruity extra-virgin olive oil
  • 1/4 cup red wine vinegar

Source: Caring Place Community Kitchen
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Italian Tossed Salad

The South Arm Community Kitchen made an Italian Tossed Salad to complement the Spaghetti with Bolognese Sauce.

Ingredients

  • 8 cups torn or roughly chopped Romaine lettuce (or a standard 10oz bag of lettuce greens)
  • 1/2 cup quartered artichoke hearts (half of 14oz can), drained
  • 1/4 cup diced pimentos or roasted red peppers, drained
  • 1/2 cup chopped red onion
  • 1/2 cup grated Parmesan cheese

Dressing

  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper

For dessert, we made Gingered Rhubarb Apple Crisp as rhubarb is in season. You can find the recipe here.

The Gingered Rhubarb Apple Crisp is best to be served warm with a scoop of ice-cream.

Source: South Arm Community Kitchen

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Spaghetti with Bolognese Sauce

For the summer months i.e. July and August, the South Arm Community Kitchen is held in other locations as the kitchen in the South Arm Community Center is fully booked for summer activities. For the month of July, the South Arm Community Ktichen is held at the Gilmore Park Church kitchen. Thank you Gilmore Park Church for accommodating us.

Minoo shared a Bolognese Sauce recipe in the kitchen. We served the sauce over spaghetti.

Ingredients

  • 2 tablespoons olive oil
  • 4 slices bacon, cut into 1/2 inch pieces (we omitted this)
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1/2 pound ground pork (we substituted this with beef)
  • 1/2 pound fresh mushroom, sliced
  • 2 carrots, shredded
  • 1 stalk celery, chopped
  • 1 (28 ounce) can Italian plum tomatoes
  • 6 ounces tomato sauce (we substituted this with 2 tablespoons tomato paste)
  • 1/2 cup dry white wine (we substituted this chicken stock)
  • 1/2 cup chicken stock
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 pound pasta (we used spaghetti)


Source: South Arm Community Kitchen

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Thai Creme Caramel

The dessert for the Thai theme kitchen at the South Arm Community Kitchen is a coconut milk based Creme Caramel.

This Thai Creme Caramel uses maple syrup as the caramel.

Ingredients

  • 1 cup coconut milk
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla or 1/4 teaspoon pandan essence
  • 1/4 cup maple syrup
  • 1 pinch of salt
  • 1 teaspoon coconut oil (or other healthy oil)

Source: South Arm Community Kitchen

Makes 4

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Shrimp in Yellow Curry

The main dish for the Thai theme kitchen made in the Richmond Community Kitchen is Shrimp in Yellow Curry.

You can use chicken for this recipe but make sure the chicken is properly cooked.

We served the shrimp in yellow curry with white basmati rice. You can check on how to cook the basmati rice here. The cooking time may be less white basmati rice than the brown basmati rice.

Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red pepper, cut into strips
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 1/2 to 2 pounds medium-to-large shrimp, peeled (we used frozen cooked shrimp that has been defrosted and pad dry)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons nam pla (fish sauce), or to taste
  • 1/4 cup chopped cilantro or mint leave
  • 1/4 cup unsalted peanut

Source: this recipe is adapted from New York times cooking

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Vegan Thai Soup

Minoo selected a Thai theme for this community kitchen. Thai cuisine is aromatic and with a spicy edge.

The first recipe is a Vegan Thai Soup. This is a very easy recipe, get all the vegetables and liquid into a pot and bring to a boil. Then add the tofu and the rest of the of the seasonings.

You can keep this soup in the fridge for up to 5 days in a sealed container or you can freeze it.

Ingredients

  • 1/2 julienned red onion
  • 1/2 julienned red bell pepper
  • 5 mushrooms, sliced
  • 5 cloves of garlic, finely minced
  • 1/2-inch piece of ginger root, peeled and finely chopped
  • 1/2 Thai chili or any other chili, finely chopped
  • 2 cups vegetable broth or water (we used chicken broth)
  • 1 14-ounce can coconut milk (400ml)
  • 1 tablespoon coconut, cane or brown sugar
  • 10 oz firm tofu, cubed (275g)
  • 1 tablespoon tamari or soy sauce
  • juice of half a lime
  • a handful of fresh cilantro, chopped

Source: this recipe is adapted from New York times cooking

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Caramel Chocolate Crackers

A new participant of the South Arm Community Kitchen said she must have something sweet after a meal. There is nothing wrong to treat ourselves with a dessert, just watch the portion size.

We made some Caramel Chocolate Crackers for our sweet treat.

Ingredients

  • 40 salted soda crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups semi sweet chocolate chips or chunks
  • 1 cup sliced almonds, preferably toasted

Source: South Arm Community Kitchen

Yield: 40 pieces

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