Chocolate Avocado Mousse

The South Arm Kitchen made Chocolate Avocado Mousse for dessert.

Minoo had trouble finding avocado that is ripe enough for this recipe. Hence, the Chocoloate Avocado Mousse was a bit gritty and not smooth. But it still taste good.
Ingredients

  • 1/2 cup Medjool dates
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 – 1.5 cups mashed avocado (2-3 avocados)
  • 3/4 cup raw cocoa powder
  • 1/2 cup water


Source: this recipe is adapted from Food Matters
(more…)

Continue ReadingChocolate Avocado Mousse

Green Pea Salad

The South Arm Kitchen met at Gilmore Park Church for another cooking session.

We made a Green Pea Salad to go with some Chicken Strips.

You can find the recipe of this healthy homemade Chicken Strips recipe here.
Ingredients

  • 3 cups frozen peas
  • 3 tablespoons chopped fresh dill (we used dried ones)
  • 2 tablespoons sour cream
  • 2 tablespoons Mayonnaise
  • 2 1/2 teaspoons lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-2 drops Tabasco sauce


Source: South Arm Community Kitchen
(more…)

Continue ReadingGreen Pea Salad

Chickpea Kale Stir-Fry

The main dish we made in the South Arm Kitchen is an Indian infused chickpea stir fry dish.

This Chickpea Kale Stir-Fry is simple to make and yet pack with nutrition. The flavour is bold and the ginger and cayenne gives this dish some spiciness. Serve the chickpea stir-fry with a dollop of lemony yogurt.
Ingredients

  • 4 cups cooked or canned chickpeas (rinsed and drained)
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon salt
  • 6 cups finely chopped kale
  • 2 cups cherry tomatoes, halved
  • 1/4 cup hempseeds
  • juice of 1/2 lemon
  • 1 cup plain, 2% Greek yogurt
  • 1 teaspoon lemon zest

Source: “One-Skillet Meals” alive #378, April 2014
Serves 4.

For dessert, we made some Almond and Honey Cookies. You can find the recipe here.
(more…)

Continue ReadingChickpea Kale Stir-Fry

Vegan Artichoke Dip

The South Arm Kitchen was conducted in the Gilmore Park Church kitchen in summer due to South Arm kitchen was used by the summer programs.

In this kitchen, we made a Vegan Artichoke Dip. We snacked on the dip along the way while making the rest of the dishes. It has a very refreshing tangy flavour to it.
Ingredients

  • 1 cup artichoke hearts, drained (or 5 to 6 freshly cooked artichoke hearts)
  • 1 can (15 ounce) white kidney beans
  • 1/2 cup parsley leaves
  • 1 teaspoon capers
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice (we used the juice of a whole lemon)
  • 4 peeled cloves garlic
  • 1/3 cup olive oil
  • salt or to taste
  • black pepper to taste
  • crackers, raw veggies or fresh toasted bread, for serving


Source: South Arm Community Kitchen
Yield: 6 servings
(more…)

Continue ReadingVegan Artichoke Dip

Gluten Free Lemon Poppy Seed Bread

The South Arm Community Kitchen made a Gluten Free Lemon Poppy Bread for dessert.

This is a high fiber quick bread and it’s great for breakfast or any time of the day.
Ingredients

  • 2 1/2 cups rolled oats
  • 4 large eggs, room temperature
  • 1 cup full-fat Greek yogurt
  • 3/4 cup honey
  • 1/4 cup lemon juice
  • 3 teaspoons lemon zest
  • 1/4 cup poppy seeds
  • 2 1/4 teaspoons baking powder
  • pinch of salt


Source: this recipe is adapted from Tasty
(more…)

Continue ReadingGluten Free Lemon Poppy Seed Bread

Easy Zucchini and Cheddar Pie

The South Arm Community Kitchen made an easy Zucchini and Cheddar Pie for the main course.

It is loaded with vegetables and bonded with eggs and cheese.
Ingredients

  • 2 pounds zucchini, grated and squeezed to remove excess liquid
  • 1 red pepper, diced
  • 2 cups Cheddar cheese, grated
  • 3 eggs
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin


Source: South Arm Community Kitchen
(more…)

Continue ReadingEasy Zucchini and Cheddar Pie

Waldorf Salad

The South Arm Community Kitchen met up on the Summer Solstice for another cooking session.

For the starter, we made a Waldorf Salad. The classic Woldorf Salad includes apples, celery, nuts and grapes. In this recipe, we added Romaine lettuce for a more voluminous salad.
Ingredients

  • 2 red apples (Honey Crisp or Red Delicious), un-peel and chopped into bite-sized pieces
  • 3 ribs celery, diced
  • 1 cup red seedless grapes, halved
  • 1/2 cup chopped walnuts
  • one head Romaine lettuce, torn into bite-sized pieces
  • 1 teaspoon ground cumin or more
  • 4 tablespoons mayonnaise
  • 4 tablespoons yogurt
  • juice from 1 lemon
  • salt and pepper to taste


Source: this recipe is adapted from Add a Pinch
(more…)

Continue ReadingWaldorf Salad

Apple Crisp with Walnut

The dessert which we made at the South Arm Community Kitchen was an Apple Crisp with Walnut.

You can substitute the apple with other fruit like pear, peaches or mixed berries.
Ingredients
Fruit Mixture

  • 3/4 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 cups sliced apple or more

Topping

  • 1 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 cup all purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 cup butter or more if needed
  • 1 cup walnut, chopped


(more…)

Continue ReadingApple Crisp with Walnut

Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.

Ingredients
Meatballs

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste

Sauce

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional


P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo
(more…)

Continue ReadingItalian Spaghetti Sauce with Meatballs

Reduced Fat Caesar Salad

The South Arm Community Kitchen made another scrumptious meal for this meet.

We made a Reduced Fat Caesar Salad with homemade croutons.
Ingredients

  • 1 hard-boiled egg
  • 1/2 cup light mayo
  • 1/4 cup water
  • 2 tablespoons Parmesan cheese
  • 4 tablespoons lemon juice
  • 1 tablespoon red wine vinegar or white wine vinegar
  • 2 cloves garlic
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • 1 large head of Romaine lettuce
  • a few slices of toasted bread


Sauce: South Arm Community Kitchen
(more…)

Continue ReadingReduced Fat Caesar Salad