The South Arm Seniors Kitchen served the Beef Burgers and Quinoa Burgers with Roasted Cherry Tomato Salsa.
This Roasted Cherry Tomato Salsa is great with any burgers.
Ingredients
Source: via Colleen
Minoo prepared four recipes for the South Arm Community Kitchen held at the Bethel Church. It looks like that we will continue to meet at the Bethel Church until the summer break in July. We appreciate very much for Bethel Church’s generosity to allow us to use their well equipped kitchen for free.
For the starter, Minoo selected a lentil soup recipe. Lentils require soaking (some overnight) before cooking due to the presence of anti-nutrients such as phytic acid and tannins. Lentils can be used to make soup, salad or cook with rice to add protein to the vegetarian diet.
Here are some recipes that I had blogged before about lentil:
This soup gets a gentle heat from jalapeno pepper and a burst of added flavours from freshly squeezed lemon juice and freshly roasted spices. The addition of tomatoes and spinach also adds freshness to the soup.
Ingredients
Source: Minoo
The spinach can be substituted with other green vegetables like kale.
Stella, the coordinator of the South Arm Cooking Club for Seniors came to help at this kitchen because she wanted to survey the facility and get prepared for the next senior kitchen. Stella single handedly made this soup recipe. I’m impressed with her capability in the kitchen.
This Tomato Coconut Soup is a thick, creamy and tangy soup. The creaminess came from the coconut milk which is a very common ingredient in Thai cuisine.
Ingredients
Source: unknown via Minoo
Serves 6
This is the first community kitchen debut for Jorge (pronounced as ‘Hor Hey’). Jorge is from Columbia and a lawyer by profession. Jorge had worked in many restaurants; for eg. Bishop, Ganache Patisserie, Joe Fortes, to name a few. The South Arm Cooking Club for Seniors is glad to have Jorge to lead the kitchen.
Jorge selected a middle eastern theme for his first kitchen. The first recipe is Cucumber and Tomato Salad with Yogurt Dressing. This is very similar to Greek Salad.
Ingredients
For the Salad:
For the Yogurt Dressing:
Source: Jorge Viduenez
Prep time: 20 minutes; Yield 12 servings
Charlene prepared this stick-to-your-ribs casserole for the South Arm Cooking Club for Seniors. This hearty and warming casserole is pack with so much flavor that even meat lovers will enjoy it even though it’s a bean casserole.
For those who enjoy a bit of spice, try adding 1 tablespoon of adobo sauce from a can of chipotle to the tomato mixture.
Ingredients
Crumb Topping:
Chris O’Brennam, Christina, Marcel and Helmut worked together on this Mexican Tomato and Bean Casserole as they make an extra casserole for take home.
Source: inspired by Heidi Swanson
Prep time: 20 minutes; Cook time: 50 to 60 minutes; Serve 8
Getting kids into the kitchen to prepare a weekend breakfast is perfect time for sharing quality time. Age-appropriate tasks not only help divide the workload in the kitchen but also give kids a chance to take pride in their accomplishments. Kids often enjoy the food more if they are involved in the making of it. Working side by side lets adults keep a watchful eye without hovering.
Below are samples of age-appropriate tasks that kids can involve in making a healthy breakfast:
Young hands:
School-age:
Teenagers:
This easy side dish makes a nice addition to many breakfasts, such as scrambled eggs and Smoke Fish Hash. If you like, use small tomatoes cut in half.
Ingredients
The second recipe which Minoo demonstrated at the Gilmore Park Church Community Kitchen was a pasta dish. It is a fast, easy and fresh tasting pasta. It is made with canned tuna which is usually a pantry item and freshen up with some fresh sweet tomatoes.
This fast and easy Fettuccini with Tuna and Fresh Toamatoes dish is perfect for a family meal on a busy evening.
Ingredients
This is the last of the 6 canning workshops organised by Richmond Food Secure and Richmond Fruit Tree Project. The workshops were a great success with full attendance. Here are the earlier workshops I attended:
There is nothing quite like the taste of sweet, ripe tomatoes. Canning is a way to capture a taste of summer to brighten up a grey winter day. Canning tomatoes seemed to be very popular and 3 tomatoes canning workshops were conducted. It looks like a lot of people love to plant tomatoes.
The above are some of the tomatoes that Karen harvested from her community garden in downtown Vancouver and her balcony. They include Green Zebra, Tigerella (orange with green), Italian Plum (small red) and Purple Ball (the big red one as it did not turn out to be purple). Karen and Colleen started with 50 tomato plants from seed in early spring. In May they planted the seedlings in the community garden in downtown. Not all of the tomatoes have yield a lot of fruit but the Tomatillos, Sungolds (tiny orange tomatoes), Italian Plum, Black Plum and Green Zebra have been the most prolific.
You may infused the tomatoes with herbs and spices but do not add too much as the addition may changed the acidity of the content and caused spoilage.
Ingredients
For each 500ml jar, you will need:
It is great to make use of fresh corns from the farm market in summer for this Corn and Crab Salad. Fresh corn is much sweeter than the frozen ones. We used artificial crab meat instead of real crab meat for this recipe. You can always substitute with real crab meat when crab is in season and much more affordable.
Ingredients
This recipe makes 6 to 8 servings.
The South Arm Cooking Club for Seniors resumed for the fall season. We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues. We also like to welcome Keiko and Chris who are new to the kitchen.
As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch. The first recipe is called Salade Nicoise from Charlene. This recipe serves 2 but we trippled it in the seniors’ kitchen.
The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate. This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.
Sydney and Frank made this Salade Nicoise.
Ingredients
Dressing:
P/S: missing ingredients in the photo include eggs, and dressing ingredients.