Monday, July 29, 2019

Summer Cooking with Kids At The Neighbourhood Table...


What d'ya know? Since my first post of The Neighbourhood Table, we've had three more events and half way through, going on to our 5th instalment this Thursday. How fast does time fly...? Apparently, it soars when you're having fun. And indeed, that is what these youngsters are having this hot and sunny summer, once every week for eight weeks. 🌞

The sessions have not been short of gratitude and heart-warming smiles all around! What it's all about, breaking bread together, conversations and community building.

A huge thank you to both Nina from The Arab Community Centre (ACCT) and Sandra Gavinchuk, parents' nutrition program educator for capturing many of these photos, as I never have much pause moments to do so! There's a lot to cover from three sessions, so sit back, scroll and just enjoy the gallery of awesomeness.

The smiles really say it all! (from session Asian Cooking)

Sneaking in a selfie before a storm of kitchen activities!

Breakfast for Dinner, cause it's hearty and delicious for all meals of the day!


Love this berry beautiful platter of sweet ripeness waiting to be prepared and devoured.


Gorgeous bell peppers from the Good Food Market just on outside grounds.


The Good Food Market runs in partnership with Foodshare, and "aims to source and provide fresh, culturally relevant produce at affordable prices," said Victoria Mlynko. "We’re looking forward to experiencing the convenience and flexibility of having the market on church property this year." It was previously held at Capri Park. **June Media Press Release**


Here are some cutting pepper tips from my partner at Produce Made Simple (more about my partnership on the next post): * The skin of a pepper can be tough, which makes it hard to slice thin from the skin side. Instead, slice the pepper from the inside flesh of the pepper (skin side down). * A fun way to de-seed a pepper is to hold it in your hand and smack it on the kitchen counter, stem side down.


I love seeing the kids hands-on in the kitchen. Although our cooking program are for kids between 6 to 12, many little ones can't help but want to help. The younger ones would do simple tasks like desteming herbs and produce like spinach. Skies the limit for the rest depending on what is needed to prepare the menu dishes, although we don't have them handle any raw meats for food safety precautions. Lots of cutting, slicing and dicing fresh produce of vegetables and fruits.


Cooking for a crowd (60) is not an easy feat when you are pressed for time (2 hours) and have to work with your volunteer brigade to safely supervise and teach kids cooking skills. 

Scrambled Egg and DIY Toppings. 

Skillet Sausage, Potatoes and Peppers, a returning star dish at The Neighbourhood Table from last year's Breakfast for Lunch. Using delish spicy beef and lamb merguez sausage, this trio melds so well, there's no point of return. Can also use Italian sausages. See the recipe here.

Skillet Sausage, Potatoes and Peppers

This lovely has been coming to all the sessions, and she brings with her the tenacity to want to learn to cook and try different things. 

Dressing up French Toast with icing sugar and mixed berries.

Oven-Baked Challah French Toasts with Mixed Berries


If you are on Instagram, follow my stories @susanssavourit.

Thank you ACCT for sharing.

Flashback to Session Two: Fresh Herbs, the spread for our comfort menu of Spaghetti Bolognese (oregano, basil and parsley), Beet Carpaccio with Balsamic and Dill, Quinoa Tabbouleh (parsley and mint), Caesar Salad (chives) and garlic bread (oregano and chives). 🌱🌱🌱🥗.Cooking with kids 6 to 12 and volunteers in two hours to serve dinner for 60! 

The parents' nutrition program and kids' activities have been a hit! And we sold out the produce at The Good Food Market. Our guests from ACCT- leaders and families have been only spectacular! A shout out to all my volunteers and friends! I have rekindled with old colleagues, friends (my bestie joins with her fam) and cooking program students who've come to help! A huge thank you so far to Angie, Gordon and Marion for your generosity with time and energy. The success of this program is a culmination of all our efforts! Grateful 🙏💕.


Do you remember Marion and Gordon from my Chinese Cooking Program to Seniors? Gordon's aunt lives just across the street and she's come by to shop at our market.

They offered to help prep whenever my sessions need them. Awwww....

Excellent work kids!

Beet Carpaccio with Balsamic and Dill

Caesar Salad with Homemade Croutons

Susan's Caesar Salad
Makes 4 servings (about 1/2 cup dressing)

6-8 cups of romaine lettuce or romaine lettuce hearts, chopped into bite-sized pieces
2 garlic cloves, minced
1/4 tsp. anchovy paste, or 1/2 anchovy packed in oil, drained and finely chopped
1/2 tsp. olive oil
1/2 cup mayonnaise (I like to use Hellmann's)
a few dashes of Worcestershire sauce
1 tsp. Dijon mustard
freshly ground black pepper
a good splash of fresh lemon juice

Mix well the garlic with anchovy paste in olive oil with a fork in a small bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve. Toss with lettuce and adjust seasonings to taste.

Jazz It Up TIP: Add Parmesan cheese, chopped cooked-until-crisp bacon slices and croutons to your liking.

Make Your Own Croutons: Preheat oven to 400F. Cut day old bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes (optional). Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Quinoa Tabbouleh Salad


Session Three with Asian Cooking-- my specialty! Lots to prepare, so I cooked up some things from home to alleviate beforehand on-site kitchen tasks like boiling noodles or big batch chopping so to focus our energy and attention to teaching kids to cook.

Guess what mountain of prep I'm peering over?

The lovelies Nina and Salma (left in group shot)-- leaders from ACCT


Sandra teaching how to prepare fresh shrimps and salad rice rolls in the parents' engagement nutrition workshop. Every week, moms and dads rave about how much they've learned and look forward to it every week. Kids activities- cooking, arts and crafts, outdoor recreation games. Parents learning session. Something for everyone in the family!

Presentation coupled with food demo weekly.


My beautiful friend and Kraft Kitchen ex-colleague Angie :D

Giovanni brings his energetic spirit every single week!

A popular fun food idea- carving a decorative zig zag rims on hollowed watermelon halves. We freeze the watermelon pieces to fill in one, and cut up mangoes and papayas for the other.


A cold noodle dish I created with Chinese wheat noodles (or use soba buckwheat) tossed with fresh vegetables and a sweet-savoury dressing made with maple syrup and soy sauce. 


Cold Noodles with Samurai Sauce
Serves 4 to 6

400 g dried soba (aka buckwheat noodles) or Chinese wheat noodles
2 to 3 cups baby spinach
1 medium carrot, peeled and shredded or sliced into matchsticks
½ medium cucumber, shredded
3 green onions, thinly sliced
1 small pkg. pea shoots

Samurai Sauce: Makes 2 cups (also great as a veggie dip)
1 cup oil (sunflower)
¼ cup apple cider vinegar
¼ cup light soy sauce
1/3 cup water
2 Tbsp. maple syrup
2 Tbsp. ground flax seeds
2 cloves garlic, minced
1 green onion, minced
1 tsp. paprika
½ tsp. ground ginger

Bring water to a boil in a large pot/skillet. Add the soba noodles and cook about five mins. Swirl the noodles with chopsticks to separate. Remove from heat; place in colander, run and rinse in running cold water. Drain the noodles, refrigerate ½ hour.

Add the water, vinegar, soy sauce, ginger, garlic, onions, paprika, maple syrup and flax seeds into a blender and combine well. Slowly add the oil and blend until smooth. Serve immediately or refrigerate sealed for up to 10 days.

Toss soba with spinach, carrots and cucumber in a serving bowl or platter. Drizzle over with samurai sauce and top with green onions and pea shoots.

Classic Tomatoes and Eggs (a blurry shot)

Making up for it with this professional one... it's on Ontario Greenhouse Vegetable Growers

Classic Chinese Tomatoes and Eggs

You can serve the chicken lettuce wraps with toppers of thinly sliced carrots, peppers and pea shoots. 


I think the best part of the cooking program is that the kids can see it all come together at dinner, and really appreciate the fruits of their labour with families and friends. ACCT leaders have not been short of consistently congratulating and being proud of all the kids' efforts. So rewarding week after week, and just makes my passion for cooking and teaching kids to cook grow deeper. I feel blessed. I know I am doing exactly what I should be!

Give and you shall receive. Believe it! Achieve it!. 🤜💥🤛

Captivate life with purpose and you won't be distracted by comparison! 💖

The Neighbourhood Table



Sunday, July 21, 2019

Oven-Baked French Toasts with Mixed Berries...


Sunday brunch with Oven-Baked French Toasts... Finally. We. Eat. 🍽


I love the addition of honey and orange zest in the egg-milk mixture for a dose of sweet citrus notes. 😋

Oven-Baked Challah French Toasts with Mixed Berries
Makes 10 to 12 slices

8 large eggs
1-1/4 cups milk
1 tsp. grated orange zest (optional)
1/2 tsp. pure vanilla extract
1 tsp. good honey
1/2 tsp. kosher salt
1 large loaf challah or regular bread, sliced into ¾” (about 10 to 12 pieces)
Cooking oil spray

To serve: pure maple syrup
Mixed fresh berries: Strawberries, raspberries, blueberries
Sifted confectioners' icing sugar (optional)
Ground cinnamon (optional)

Preheat the oven to 350 F. In a large shallow bowl, whisk together the eggs, milk, orange zest (optional), vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for five minutes, turning once. Lay side by side on a large baking sheet. Bake in the middle of the oven for 20 minutes until golden brown. Remove toasts onto serving plate.

Serve hot with maple syrup and mixed berries. Garnish with icing sugar and cinnamon if desired.


*************************

I think I have lost some of my food-styling skillz, cause how is it that it took 50+ shots in over an hour just to be semi-happy with this one? And I'm not aiming for perfection. I drizzle maple syrup, but the lovely icing gets absorbed, I move the berries too much and it gets mucky, I couldn't get the orange zest to stay curled and pop in the shot, close up or see more props, towel or no towel, and meanwhile, my three kids are raising their voices at me, "hungry, when can we eat MOM?" 😯 LoL

I use to spend a lot of time shooting for my blog. A luxury, I really don't have anymore. Nowadays, a large chunk of my recipes are shared from my cooking programs. No good pause time during classes to arrange the food for an optimum shoot, as you can imagine with so much on the go (pressed for time and peeps are hungry) and no, I can't afford to hire a photographer, so I have been use to simplicity and simply adhoc as the food dishes out (I suppose as real food should be). When I do have the time, however, it seems to take me forever and often the final shot is just ok. Time to take a food styling course perhaps?

How long does it take you amazing foodies to style and shoot your food? What are some of your techniques to put the "beauty" in beauty shots, but doesn't "eat" into all your time?



Wednesday, July 10, 2019

The Neighbourhood Table '19 Kicks-Off With Canada's Day Picnic...


Cooking up somethin' somethin' good... I am talking about the Neighbourhood Table. Again. This summer. 🤗.

Excited for my summer 🌞 partnership with St.Philip's Lutheran Church to host our second Neighbourhood Table in conjunction with The Arab Community Centre of Toronto (ACCT). I will be cooking with kids (6 to 12) for 8 weeks, in preparations of serving a free healthy and delicious dinner to the registered families and guests. 👩‍🍳👨‍🍳🥗🍧. This year, our weekly themed multi-program will coincide with the Good Food Market (FoodShare) on location, and there's something fun for everyone. The neighbouring communities can come by and shop for a variety of fresh produce, kids learn to cook, parents learn about health and nutrition in our new workshop, and there are lots of amazing arts and crafts, science and outdoor activities have been planned. 🍓🥑🤸‍♀️🤸‍♂️.
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With themes like Rainbow and Magic, Meals in Minutes and Luau Party, it promises to be yet another summer blast of fun, learning and recreation for the church, volunteers, program hosts and participants! For last summer's themes and the backstory of how The Neighbourhood Table came to be, check out my Post.


Just coming off Canada's Day weekend, we kicked everything off with a Canada's Day Picnic, indoors on July 4th for 40 people! On the menu: BBQ Chicken Breast Burgers, Mediterranean Grilled Vegetables, Corn on the Cob with Herb Butter, Vinaigrette Coleslaw and Summer Berry Fools. The entire event was a delicious success! A huge thank you to our team of volunteers for all their hard work, and to Raija and Sandy for sharing their photos used here.


**Press Release** Good Food Market & Neighbourhood Table Launches in Etobicoke!

TORONTO, June 28, 2019 -- Multicultural families in Central Etobicoke will have access to fresh, affordable produce --and opportunities to cook together and learn healthy recipes-- right here at St. Philip's Lutheran Church, starting July 4.

This year, we’re looking forward to blending two of our popular summer initiatives, The Good Food Market and The Neighbourhood Table, into one weekly on-site program at St. Philip’s.

"A key partner and community stakeholder for this project is the Arab Community Centre (ACCT), and we’re delighted to continue our collaboration this summer," said St. Philip's Lutheran Church Pastor Tuula Van Gaasbeek.

This project seeks to address issues of food security “in our immediate neighbourhood, particularly concerning access to fresh, affordable produce for families who are new to Canada," said St. Philip's Lutheran Church Learning and Engagement Coordinator Victoria Mlynko.

It's happening each Thursday for eight weeks, from July 4 until August 23.

The Good Food Market runs in partnership with Foodshare, and "aims to source and provide fresh, culturally relevant produce at affordable prices," said Mlynko. "We’re looking forward to experiencing the convenience and flexibility of having the market on church property this year." It was previously held at Capri Park.

The main kitchen program focuses on engaging children through experiential learning about healthy recipes, cooking skills and food literacy. "We’re excited to be adding new, mom-focused kitchen programming this year, too, centred on nutritional education and budget-conscious healthy food," said Mlynko. The success of this program relies on the skills and commitment of volunteers.



Looking fresh and awesome gang!


Dining room all decked out in our proud red and white!


I couldn't help but chuckle at one of the first things I saw walking into the kitchen again- my blue knife cover, the one I lost exactly a year ago. I think it knew I'll be back for it lol.
Only farm fresh carrots could look this lush!

All the fresh produce washed and decked out waiting for their preparations.


Jerry, the King of The Grill for the Day! What a trooper in that sweltering heat... he was grilling marinated chicken breasts in BBQ sauce, and sliced eggplants, zucchinis and bell peppers basted in a garlic thyme oil, and flat breads.  


The combined ingredients created a heavenly slight sweet and savoury aroma with garlic and hints of spices. Marinated overnight or even two days, the breasts cooked up super tender-moist and flavourful! Believe me when I say good-bye, good riddance to hard and dry chicken breasts...never ever again!

BBQ Marinated Chicken Breast Burgers
Serves 8

8 medium-sized chicken breasts

Marinade:
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1 tsp. dried or 1 Tbsp. fresh thyme
2 large garlic cloves, chopped
Juice of 1 lime
Large handful parsley, chopped about 4 Tbsp.
1 tsp. salt & ¼ tsp. ground black pepper
Stubbs Original BBQ Sauce (finishing brush-on sauce)
8 burger buns

Garnishes: lettuce, tomato, red onions, sliced pickles
Condiments: mayonnaise, BBQ sauce, hot sauce, mustard, ketchup

Marinate chicken with soy sauce, balsamic vinegar, olive oil, brown sugar, mustard, dried thyme, chopped garlic, lime juice, and salt/pepper in a large plastic bag or sealed tupperware. Refrigerate overnight best, flipping bag or tupperware over 1-2 times a day.

Preheat grill to medium-high heat. Shake off excess marinade before adding to grill. Grill chicken, flipping once, for 5 to 8 minutes on each side, or until chicken is cooked through, being careful not to overcook. Brush on with BBQ sauce and cook both sides one minute more. Remove from grill. Rest 5 mins. then serve hot.


We got 8 to 10 kids in the kitchen in timed intervals at several supervised stations.

With my lovely pal Angie! I haven't cooked with this girl since our days at Kraft in the Kitchen (been a decade). She saw my instagram post, and living super close by, sure enough she had her hand up to volunteer. It was a hectic first session getting reacquainted with everything and getting my groove on, but WoW was she ever a reassurance for me. She steps into the kitchen for the first time and is instantly on top of it, working with the kids, the trickier parts of the menu recipes and keeping me in check. I can't thank you enough! 😘


The kids had so much fun slicing and dicing, especially mashing the fruit for the dessert. 


We got two hours to cook for 40 while teaching kids at the same time! 😄


Meanwhile, our newly added parents-focused program with moms in attendance was led by Food and Cooking lecturer, Sandra Gavinchuk. Her first session focused on BBQ Food Safety. She says, "Everyone loves a picnic and everyone wants to enjoy the food. Just a few simple steps to avoid cross contamination and keeping foods cold is important to the success of your day out. But please don’t forget to leave the picnic area clean not just for the next group but to also remember that human food isn’t the best for our furry forest friends." At the end of the session, participants made a Canadian flag out of cherry tomatoes, halloom cheese, cauliflower pieces and the maple leaf from red bell pepper. The cherry tomatoes and halloom can be put on skewers and cooked on the BBQ as appetizers. Or a vinaigrette can be poured over the flag and eaten as a salad. Looks AmaZing Sandy. Great work!

An edible Canadian Flag- how cool!

Outdoors, alongside The Good Food Market, guest Chef Erika demoed a double green guacamole blended with spinach (it was soo goood) served with tortilla chips, and made fresh mango sticks for guests to enjoy!

So colourful and delicious. What a lovely pop up station to have join us!


Indoors, we got colourful sandals at the arts and crafts station!


The Canada's Day Picnic spread waiting to be devoured. But first a super quick photo!


And our first summer Neighbourhood Table dinner begins...

Our lovely Raija serving grilled flatbreads to be served with mint yogurt and hummus.


The kids helped prepare the fresh toppers for burgers, and ingredients in the coleslaw.



Corn On The Cob With Herb Butter
Serves 6 to 8

2 sticks unsalted butter, room temperature
½ tsp. salt
1/2 Tbsp. finely chopped parsley
1 tsp. chopped thyme, removed from stems
1 tsp. finely chopped basil leaves
6 to 8 corn on the cobs
Paprika for garnish (optional)

Use a hand mixer to beat the butter and salt for a couple of minutes, or until fluffy. Add the herbs; stir to combine well. Transfer the herb butter onto a sheet of plastic wrap; roll up to form a cylinder shape. Twist both ends tight and refrigerate until cold and firm.

Preheat barbecue to high heat. Grill husked corn for 20 minutes or until tender. Cut a piece of cold butter and let it melt on the corn, slather it before eating. Sprinkle with paprika.



The homemade herb butter and coleslaw got rave reviews!

Vinaigrette salads keep longer and safer in the heat than mayonnaise. 
Best for picnics and can double up as a crunchy burger topper!

Vinaigrette Coleslaw 
Makes 12 servings (1/2 recipe to serve 6)

½ large green cabbage, finely shredded
½ large purple cabbage, finely shredded
1 large carrot, shredded or thinly peeled with a vegetable peeler
1 medium jicama, peeled, thinly sliced into matchsticks
1 colour bell pepper, thinly sliced
1/2 large red onion, thinly sliced
1/4 cup chopped fresh parsley (optional)

Dressing:
1-1/2 cups apple cider vinegar
4 Tbsp. honey
2 Tbsp. Dijon mustard
Salt and ground black pepper to taste
1/2 cup olive oil

Great Additions: For variety, include sliced radishes, fennel strips, shredded zucchini, sliced crisp apples or pears.

Mix all the ingredients in a large serving bowl.

Dissolve honey, mustard, salt and pepper in the vinegar. Incorporate well with olive oil. Serve over coleslaw and toss well. Store leftovers covered in the refrigerator for two days.


What a great mason jar for the pickled onions.

Grilled Mediterranean Vegetables
Serves 6 to 8

2 zucchinis, thinly sliced lengthwise (a mandolin works great)
2 eggplants, thinly sliced lengthwise
2 coloured bell peppers, sliced into 8 pieces
Olive oil
Salt and black pepper to taste
Garlic oil (1/4 cup olive oil, 2 chopped garlic cloves and ½ tsp. dried thyme or 1 tsp. fresh)
Prepared hummus
Mint yogurt sauce (1/2 cup Balkan-style yogurt, ½ tsp. salt and 1 Tbsp. chopped mint)
Flat breads or naan

Pickled Onions (sandwich topper):
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 Tbsp. sugar
1-1/2 tsp. kosher salt

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a mason jar or bowl. Pour vinegar mixture over the onions and let sit at room temperature for at least one hour, but best after refrigerating at one day. Pickled onions will last for a few weeks stored in the refrigerator.

Season vegetables with olive oil, salt and pepper. Grill until cooked and nicely charred. Brush with garlic olive oil on both sides during the last minute of cooking. Serve grilled vegetables in flat breads or naan with hummus and/or mint yogurt sauce, or serve as a side.



Last but not least, dessert....


Fools got their name because they are foolishly simple and quick to make- with strawberries and/or raspberries, fresh in season, frozen (thawed) when not layered with fresh whipped cream. It's a perfect not-too-sweet red and white delight for everyone to enjoy. Since our event was on July 4th, a couple of blueberries as a nod to our US neighbours! 


Summer Berry Fools
Makes 8 individual servings

3 cups strawberries
1 cup raspberries
Icing sugar, optional
2 cups whipping cream
1/4 cup (4 Tbsp.) granulated sugar
1 tsp. of vanilla extract (optional)
garnish with more berries, crushed amaretto or meringue cookies or chocolate cookie sticks

Mash or purée berries (4 cups berries makes 2 cups crushed). Add a little icing or granulated sugar if the berry mix is not sweet and adjust to your taste.

Place mixer bowl and whisk in freezer for ½ hour. Pour whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about two mins- do not over beat. (2 cups yields 4 cups whipped).

You can present it in a number of ways: i) Pour crushed fruit over top of whipped cream and fold in leaving streaks. Spoon into individual clear bowls or cups; ii) Layer individual cups with whipped cream, crushed berries, more whipped cream then topped with crushed berries or as I'm doing iii) Using 3/4 purée layer bottom of cup, then next with 1/4 purée mixed in 3/4 of the whipped cream and finished with remaining whipped topping.

Serve with whole or sliced berries on top, crushed cookies or chocolate cookie sticks.


Can't wipe the bright wide smiles off their faces 😁

Extending our thanks that evening, and inviting everyone back for our following sessions.
Come back in a week to my blog and see what we're doing at our next-- Herbs 🌿

With Anna, Community Outreach Developer and Victoria, Program Coordinator.

*QUICK FACTS*

- This is our fourth year running the Good Food Market.
- The Neighbourhood Table began in 2018 and averaged 40 guests (a mix of children and adults).
- Some produce left from the Good Food Market is given away to Neighbourhood Table participants. Other remaining produce goes to local food banks.
- The church is one of approximately 45 Good Food Markets in Metro Toronto.
- FoodShare delivers about 250,000 lbs of fresh vegetables and fruit per year to these markets. Their mission is to make fresh produce accessible in neighbourhoods where availability is limited
- They order according to weekly availability and match the needs of our neighbourhood.
- A typical weekly offering has a variety of 30 to 40 different fruits and vegetables.
- Popular items include cultural favourites such as plantains and eddoes.