Community Cooking

Welcome to the Connect Community Kitchen. We're a community kitchen located in the basement of South Huron Hospital in Exeter, Ontario, Canada.

Wednesday, March 28, 2007

Neither rain, nor sleet, nor snow, nor wind, nor dead of night shall deter us from COOKING!

On February 22, 2007 one heck of a snow storm hit Huron County and stopped everyone in their tracks...everyone, except for Connect Community Kitchen that is! That night, despite all the snow and chaos nine very dedicated community kitchen members braved the storm and came together to do what they love to do...COOK!

That night we tried our hands at Fajita Turkey Burgers, Asian Chicken Noodle Soup, Chili & Cheddar Bow Tie Casserole, Beef-Broccoli Lo Mein and the menacing Saffron and Raisin Breakfast Bread at a cost of $8/person. The following are the recipes we used, any substitutions are in red.

Fajita Turkey Burgers
From Cooking Light
Put together these turkey burgers for a speedy supper after a late-afternoon or early-evening workout. Use prechopped onion and bell pepper, if you prefer, so the burgers come together even more quickly. Garnish with fresh lettuce, tomato, and red onion, if desired.


1/4 cup bottled tomatillo salsa
2 tablespoons chopped avocado
1 tablespoon chopped fresh cilantro
2 (1-ounce) slices white bread
Cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 teaspoons fajita seasoning, divided
1/4 teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white object
4 (1 1/2-ounce) whole wheat hamburger buns, toasted Combine tomatillo salsa, chopped avocado, and cilantro; set aside.

Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns. Yield: 4 servings (serving size: 1 burger)

Asian Chicken Noodle Soup
From Cooking Light

The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass. Yield: 8 servings (serving size: 1 cup)

Chili & Cheddar Bow Tie Casserole

From Cooking Light

If you don't have farfalle, substitute ziti, rigatoni, or even macaroni.

1 (7-ounce) can chipotle chiles in adobo sauce couldn't find these anywhere in our grocery store!!! To add some spice we added some minced jalapeno pepper
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 ounces)
1 cup thinly sliced reen onions
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups 2% reduced-fat milk
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray

Preheat oven to 400°.
Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.
Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned. Yield: 6 servings (serving size: 1 1/3 cups)

Beef-Broccoli Lo Mein

From Cooking Light

4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Combine pasta and sesame oil, tossing well to coat.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly. Yield: 6 servings (serving size: 1 1/3 cups)

Saffron & Raisin Breakfast Bread

From Cooking Light

Note to self: Remember to read all of a recipe before deciding to use at community kitchen!!! This bread, while delicious took a very long time to make, not conducive for community kitchen.

Many thanks to Anne and Robin (below), who were patient with the bread (and myself).

This recipe employs the technique of steeping saffron in hot liquid to release its color and aroma, which adds a wonderful, mellow flavor to this bread. Saffron breads are a tradition in southwestern England and throughout many Nordic countries, especially Sweden and Finland. Serve toasted or plain with honey for a special holiday breakfast or brunch.

1 1/3 cups warm fat-free milk (100° to 110°)
1/4 teaspoon saffron threads, crushed
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100º to 110º)
5 1/4 cups bread flour, divided
1 1/2 cups raisins
1/4 cup sugar
3 tablespoons butter, melted and cooled
1 teaspoon salt
Cooking spray

Combine milk and saffron; let stand 10 minutes.
Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Shape each portion into a 5-inch round loaf. Place loaves, seam sides down, 3 inches apart, on a large baking sheet coated with cooking spray. Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 375º.
Uncover dough. Bake at 375º for 30 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks. Yield: 2 loaves, 20 servings (serving size: 1 slice)

Many thanks are in order for our generous sponsors, Hansen's Independent Grocery Store and Hayter's Turkey Products!!!


At 9:35 PM, Blogger Randi said...

omg, that pic of Robin is too funny.


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