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.

Friday, June 01, 2007

April Showers brings May's Cooking????

On Thursday May 15, 2007 10 Connect Community Kitchen members gathered to cook. We welcomed 2 new members, Steven & Jack and we were very happy to have them. For May, the group prepared Breakfast pizza for the breakfast component, triple mushroom stirfry with tofu, chicken peanut chow mein & chinese 5 spice beef burgers for the upcoming BBQ season!!!!

Connect Community Kitchen would like to thank both Tara & Norah for all their extra help this month with grocery shopping, transportation and cooking expertise! We couldn't have done it without you...our kitchen is so much fun with you there!!!!!

We would also like to thank our sponsors for their support! Big thanks to both Hansen's Independent Grocer and Hayter's Turkey Products....their products are what makes our fares that much more delicious!

Breakfast Pizza

from Cooking Light
1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough

Cooking spray

12 ounces turkey breakfast sausage

1 cup frozen shredded hash brown potatoes, thawed

1 cup (4 ounces) shredded fat-free cheddar cheese

1/4 cup fat-free milk

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (8-ounce) carton egg substitute

2 tablespoons grated fresh Parmesan cheese


Preheat oven to 375°.
Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.
8 servings (serving size: 1 wedge)

Triple Mushroom Stir Fry With Tofu

From Cooking Light
Triple mushroom stir fry in progress...btw it was the first time most of our members had tofu...and they loved it!

This is me (Katie) doling out the mushroom stir fry while Steven anxiously awaits


1 1/4 cups organic vegetable broth (such as Swanson Certified Organic)

1/4 cup low-sodium soy sauce

1 1/2 tablespoons cornstarch

2 tablespoons water

2 tablespoons hoisin sauce

1 1/2 teaspoons sugar

1 teaspoon grated peeled fresh ginger

1/2 teaspoon crushed red pepper

1/2 teaspoon dark sesame oil

3 garlic cloves, minced


1 1/2 tablespoons canola oil, divided

1/2 pound extrafirm tofu, drained and cut into 1-inch cubes

2 cups presliced button mushrooms

2 cups sliced shiitake mushroom caps (about 3 ounces)

1 cup snow peas, trimmed

1/2 cup red bell pepper strips

1 (8-ounce) can sliced water chestnuts, drained

2 cups sliced oyster mushroom caps (about 4 ounces)

3/4 cup (1-inch) slices green onions

Remaining ingredient: 5 cups hot cooked long-grain rice


To prepare sauce, combine first 10 ingredients, stirring well with a whisk.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan. Add the remaining 1 1/2 teaspoons canola oil, button mushrooms, and shiitake mushrooms to pan; sauté 3 minutes or until almost tender. Add peas, bell pepper, and water chestnuts; sauté 1 minute. Stir in broth mixture, tofu, oyster mushrooms, and onions; cook 2 minutes or until slightly thick. Serve over rice.
5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)

Chicken Peanut Chow Mein

From Cooking Light
1 cup precut matchstick-cut carrot

1 cup snow peas, trimmed

2 (6-ounce) packages chow mein noodles

1 tablespoon dark sesame oil, divided

1/2 pound skinless, boneless chicken breast

3 tablespoons low-sodium soy sauce, divided

3/4 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce

1 teaspoon sugar

1/4 teaspoon crushed red pepper

1 cup presliced mushrooms

2 teaspoons bottled fresh ground ginger (such as Spice World)

1 cup (1-inch) sliced green onions

2 tablespoons dry-roasted peanuts, coarsely chopped


Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.
4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts)

Chinese 5-Spice Burgers

From Sunset

About 1 teaspoon olive or salad oil

1 cup thinly sliced mushrooms

1/3 cup thinly sliced green onions (including tops)

6 tablespoons prepared Chinese plum sauce

1 pound ground lean beef

2 tablespoons soy sauce

1 teaspoon Asian (toasted) sesame oil

1 teaspoon minced garlic

1/2 teaspoon Chinese five spice

1/4 teaspoon ground ginger

4 sesame seed-topped hamburger buns (about 3 oz. each), cut in half horizontally

Lettuce leaves, rinsed and crisped



1. Pour oil into an 8- to 10-inch nonstick frying pan over high heat; when hot, add mushrooms and stir until lightly browned, about 4 minutes. Stir in the green onions and plum sauce and remove from heat.
2. In a bowl, gently mix ground beef with soy sauce, sesame oil, garlic, Chinese five spice, and ginger. Shape beef mixture into four equal patties, each about 1/2 inch thick.
3. Lay patties on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook patties until no longer pink in the center (cut to test) or a thermometer inserted in center reaches 160°, 6 to 8 minutes total, turning once to brown evenly. After 5 minutes, lay bun halves, cut side down, on grill and toast lightly, 1 to 2 minutes.
4. Lay a lettuce leaf on each toasted bun base, top with a beef patty, and spoon mushroom mixture equally over burgers. Add salt to taste and cover with bun tops.
Makes 4 servings

Kitchen Member: Anne, smiles for the camera

Janice is so proud of her clean kitchen, thanks for your hard work Jan!

Tara makes a funny face...hope its not reflective of our cooking! lol

Spring time cooking...

On April 19, 2007, the Connect Community Kitchen members (8) gathered for some spring time cooking. This month the group tested out 4 new recipes. For our breakfast component, we baked Raspberry Cream Cheese Muffins. Since it was still a little chilly out, we cooked some hot baked potato soup to warm us up. Then we tried our hand at turkey jambalaya and lasagna rolls. Following are the recipes we used and pictures of our results! We had a great time, and as usual lots of laughs were heard! We would like to thank our sponsors, Hansen's Independent Grocer and Hayter's Turkey Products for their continued support and generosity...we appreciate it!!!
Raspberry Cream Cheese Muffins

from Cooking Light

Tara takes the muffins from the tins to cool...btw they were delicious!!!

2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened

1/3 cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

2 cups fresh or frozen raspberries we used frozen

1/4 cup finely chopped walnuts


Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
2 dozen (serving size: 1 muffin)

Baked Potato-and-Bacon Soup

from cooking light
5 1/4 pounds baking potatoes

7 bacon slices

4 1/2 cups chopped onion

1 teaspoon salt

5 garlic cloves, minced

1 bay leaf

7 1/2 cups 1% low-fat milk

3/4 teaspoon black pepper

3 cups fat-free, less-sodium chicken broth

1/3 cup chopped fresh parsley (optional)

1 1/4 cups sliced green onions

1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese


Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

Turkey Jambalaya

From the Editors of Easy Home Cooking Magazine

Yield: Makes 4 servings
1teaspoon canola oil
1cup chopped onion
1green bell pepper, chopped
1/2cup chopped celery
3cloves garlic, finely chopped
1-3/4cups fat-free reduced-sodium chicken broth
1cup chopped seeded tomato
1/4 pound cooked ground turkey breast
1/4 pound cooked turkey sausage
3 tablespoons tomato paste
1 bay leaf
1teaspoon dried basil
1/4 teaspoon ground red pepper
1 cup uncooked white rice
1/4 cup chopped fresh parsley


1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, celery and garlic. Cook and stir 5 minutes or until vegetables are tender.
2.Add chicken broth, tomato, turkey, turkey sausage, tomato paste, bay leaf, basil and red pepper. Stir in rice. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low. Simmer, covered, 20 minutes or until rice is tender.
3.Remove skillet from heat. Remove and discard bay leaf. Top servings evenly with parsley. Serve immediately.

Lasagna Rolls

courtesy of Giada De Laurentiis

Sauce: 2 tablespoons unsalted butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg
Lasagna: 1 (15-ounce) container whole milk ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 tablespoons grated Parmesan 3 ounces thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive oil 12 uncooked lasagna noodles 2 cups marinara sauce 1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Aren't they cute!

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