Roasted Cherry Tomato Salsa

The South Arm Seniors Kitchen served the Beef Burgers and Quinoa Burgers with Roasted Cherry Tomato Salsa.

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This Roasted Cherry Tomato Salsa is great with any burgers.

Ingredients

  • 2 cups cherry tomatoes, sliced in half
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 jalapeno pepper, finely chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon lime juice
  • salt and pepper to taste

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Source: via Colleen

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Lentil Soup with Tomato and Spinach

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:

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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

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 tablespoons oil or butter
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 jalapeño pepper, seeded and finely diced
  • 2 tablespoons fresh minced ginger
  • 1 1/2 cups yellow lentils, washed and drained
  • 6 cups water
  • 2 plum tomatoes, peel and dice
  • 1/4 cup lemon juice
  • 2 cups baby spinach
  • 2 tablespoons chopped cilantro
  • salt to taste

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Source: Minoo

The spinach can be substituted with other green vegetables like kale.

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Tomato Coconut Soup

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.

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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

  • 1 cup small dice celery
  • 2 cups small dice yellow or white onion
  • olive oil
  • 1 x 28 ounce can of crushed tomatoes
  • 1 or 2 bay leaves
  • 2 teaspoons oregano
  • pinch of cinnamon
  • cayenne pepper, ground black pepper and salt to taste
  • 1 x 12 ounce can of light or regular coconut milk

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Source: unknown via Minoo

Serves 6

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Cucumber and Tomato Salad with Yogurt Dressing

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.

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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:

  • 2 tomatoes, medium size
  • 2 English cucumbers
  • 12 lettuce leaves for underliners

For the Yogurt Dressing:

  • 3 cups of plain yogurt
  • 1/3 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup of crushed roasted peanuts (reserve some for garnishing)
  • 4 tablespoons chopped cilantro (reserve some for garnishing)

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Source: Jorge Viduenez

Prep time: 20 minutes; Yield 12 servings

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Mexican Tomato and Bean Casserole

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.

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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

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 x 28 oz can diced tomatoes
  • 1 teaspoon of dried oregano
  • 2 x 19 oz cans romano, kidney, fava, or white beans, rinsed and drained
  • 3 green onions, chopped
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
  • 3 oz Monterey jack cheese, cut into 3/4-inch cubes

Crumb Topping:

  • 2 tablespoons olive oil
  • 1.5 cups fresh bread crumbs

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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

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Baked Stuffed Tomatoes

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:

  • placing cut fruits into juicer for juicing fruit
  • setting the table
  • flaking fish for Smoked Fish Hash
  • pressing blender buttons
  • whisking eggs together for scrambled eggs

School-age:

  • measuring ingredients
  • cracking eggs into a small bowl before adding in case some shells slip in
  • whisking, stirring, mixing, folding
  • mashing butter for Baked Stuffed Tomatoes and stuffing them

Teenagers:

  • cooking with some minor assistance with a nearby adult at hand for support and to answer any questions

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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

  • 6 ripe tomatoes (about 3 pounds/1.5 kg)
  • 1/4 cup (50 ml) butter, softened
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) chopped fresh parsley
  • dash of Worcestershire sauce
  • pinch of each salt and pepper
  • 1 cup (250 ml) fresh bread crumbs
  • 2 eggs

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Fettuccini with Tuna and Fresh Tomatoes

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.

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This fast and easy Fettuccini with Tuna and Fresh Toamatoes dish is perfect for a family meal on a busy evening.

Ingredients

  • 375g fettuccine or other long pasta
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon each, dried basil and thyme
  • pinch of hot pepper flakes (or to taste)
  • salt
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • grated zest of 1 lemon
  • 2 cans light tuna (look for Italian tuna packed in olive oil for a more intense flavour tuna); you may replace tuna with 125g chopped smoked salmon and add 1 teaspoon crushed pink or green peppercorns with the garlic or 2 tablespoons drained capers
  • 4 small plum tomatoes, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup whole or chopped black or green olives (optional)
  • 1/4 cup chopped fresh basil

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Canning Tomatoes

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:

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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.

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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:

  • about 1 pound (400 to 500 gram) tomatoes
  • 1/4 teaspoon of powdered citric acid or 1 tablespoon bottled lemon juice.  Bottled lemon juice is recommended as it has a defined acidity, whereas fresh lemon juice will vary significantly in acidity, depending upon the individual lemon.
  • salt, if desired, up to 1/2 teaspoon
  • herbs and spices if desired

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Corn and Crab Salad

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.

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Ingredients

  • 3 cups fresh corn kernels, about 2 corn
  • 2 stalks celery, diced
  • 2 avocados, pitted and diced
  • 2 tomatoes, diced
  • half white onion, diced
  • 1 1/2 cups jicama, diced
  • 2 cups crabmeat
  • 1/3 cup minced jalapeno peppers
  • 1/4 cup lime juice
  • 3 tablespoons mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon ground coriander seed
  • 1/4 teaspoon ground cumin
  • 1/2 cup chopped fresh coriander
  • lettuce and corn chips for presentation

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This recipe makes 6 to 8 servings.

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Salade Nicoise

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.

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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

  • 2 red potatoes
  • 6 oz. green beans (about two small fistfuls)
  • 2 eggs
  • 12 cherry tomatoes, slice into half
  • 6 black or green olives, slice into half
  • 7-oz. can top quality tuna

Dressing:

  • 4 anchovies (optional)
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

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P/S: missing ingredients in the photo include eggs, and dressing ingredients.

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