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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Garden Vegetable Soup

The South Arm Community Kitchen made a hearty soup as our main dish.

This Garden Vegetable Soup is good enough for a light lunch with the addition of rice or small noodles.

Ingredients

  • 1 cup diced carrots
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 3 garlic cloves, minced
  • 3 cups of broth (chicken, beef or vegetable) or more
  • 1 1/2 cups sweet peppers (green, red and yellow)
  • 1 cup diced zucchini
  • 1 cup diced potatoes
  • 1/2 cup rice or small noodle
  • 1 tablespoon tomato paste or 1/2 can tomato soup
  • 1/2 teaspoon dried basil (or 1 teaspoon fresh one)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • black pepper to taste
  • 1 tablespoon olive oil

Many hands in the kitchen makes preparation easier as there is a lot of chopping to do.

Source: South Arm Community Kitchen

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Corn and Crab Salad

The South Arm Community Kitchen resumed on the 17th January.

We started off with a Corn and Crab Salad. You can find the recipe here.

This is a great appetizer recipe to serve in a party.

We substituted with jicama with Fuji apple as Minoo was not able to find jicama during her groceries shopping trip.

Minoo also shared the above kitchen conversions for our easy reference.

Lotus Root Pork Neck Bone Soup

Soup is always good for cold days.

Ben wanted to have lotus root soup. I usually made lotus soup with pork bones. Ben likes to dig the meat from bones and flavours it with the Spicy Maggi seasoning.

Ingredients

  • 1 slab of pork neck bone (the butcher will chop it up into pieces)
  • 2 to 3 nodes of lotus root, depending on size
  • few slices of ginger
  • salt to taste

Lotus root is rich in Vitamin C and a good source of dietary fiber. It has a crunchy texture and when cook long enough like making soup, the texture become “powdery” (in Cantonese, “fern”).

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