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

A Plethora of tastes...

On Thrusday March 22 2007 at 6pm 8 community kitchen members gathered a Connect to cook. We all divided up into pairs, chose a recipe and got started right away. The following are the recipes we chose for this month....Rachael Ray's 30 minute meals 5-Vegetable Fried Rice with 5-Spice Pork, Gingerbread Waffles, French Onion Soup, and Turkey Bolognese.

Turkey Bolognese
From Cooking Light

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
12 ounces ground turkey breast
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 (14.5-ounce) can petite diced tomatoes, undrained
1 (8-ounce) can no salt-added tomato sauce
4 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
1/4 cup (1 ounce) grated fresh Asiago cheese

Heat the oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Increase heat to medium-high. Add turkey, and cook 4 minutes or until turkey is browned, stirring to crumble. Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pasta; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Yield: 4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)

It was reported by members of the kitchen that this was just delicious!

Gingerbread Waffles
From Cooking Light
Note to self: when making this many waffles (we doubled the recipe), it would be a good idea to use more than waffle took a lllllllllllllooooooooooooonnnnnnngggggg time with only one.
2 cups all-purpose flour (about 9 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups fat-free buttermilk
3 tablespoons canola oil
3 tablespoons molasses
2 teaspoons finely grated peeled fresh ginger
2 large egg yolks
(4-ounce) container applesauce
3 tablespoons minced crystallized ginger
2 large egg whites
Cooking spray

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through applesauce) in a small bowl. Add milk mixture to flour mixture, stirring just until combined. Stir in crystallized ginger.
Beat egg whites with a mixer at high speed until soft peaks form. Gently fold egg whites into batter.
Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup batter per 4-inch waffle onto hot waffle iron, spreading batter evenly to edges. Cook for 5 minutes or until steaming stops, and repeat procedure with remaining batter. Yield: 9 servings (serving size: 2 waffles)

French Onion Soup

1 tablespoon butter or margarine
2 large sweet yellow onions, sliced thin
1 leek, sliced thin
5 cups water (dissolve boullion cubes in water)
7 beef boullion cubes
2 cloves garlic, chopped fine
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
8 slices baguettes, 1" thick, toasted (or French bread)
2 cups Gruyere cheese, shredded

Melt butter or margarine in a large skillet. Add onions, leeks and garlic. Stirring frequently, sauté 30-45 minutes over medium high heat until onions are caramelized and lightly golden brown.
Reduce heat to simmer, add beef boullion, Worcestershire sauce and seasonings. Cook on low for 20-25 minutes.
Heat oven to 425ºF-450ºF. Ladle soup into oven proof serving bowls. Place 2 slices of toasted bread on top of soup and divide shredded cheese among the bowls. Place filled bowls on a baking sheet with sides. Bake 10 minutes or until cheese bubbles and is lightly browned. Serve immediately.

Rachael Ray's 30 Minute Meals 5 Vegetable Fried Rice with 5-Spice Pork

2 cups chicken broth
1 1/2 cups long grain white rice
5 tablespoons vegetable oil
1 pound thin pork loin chops, thinly sliced
salt and freshly ground pepper
2 teaspoons Chinese five-spice powder
2 large eggs, beaten
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 red bell peper, seeded and thinly cliced
2 small carrots, shredded
1 scallion, thinly sliced on an angle
1 cup fresh or thawed frozen peas
3 cloves garlic, finely chopped
one 2 inch fresh piece of ginger, peeled and grated
1/3-1/2 cup soy sauce

1. In a medium saucepan, bring the broth and 3/4 water to a boil. Stir in the rice, cover and cook, over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool
2. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. Season the pork with salt, petter, and the five spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.
3. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons of oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots, and stir fry for 2 minutes. Add the scallion, peas and garlic, and ginger and stir-fry for 1 minute. Add the cooked rice and crip for a couple of minutes. Stir in the soy sauce and reserved pork.

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!!!

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