Better Burgers From The Global Kitchen Community...

WHO is the Global Kitchen Community Burger Meester?

Photo Credits: From top left clockwise- Chef Damien, Lindsey Shifley,
Thomas Stahlmann, BestRecipeBox.com, Lara Butteriss and Jaroslav Guzanic 

Reunited with fellow ambassadors from the voluntary global foundation Food Revolution which I was a proud member of for four years- check here for more. This time around, our much smaller motivated group came together to create a Global Kitchen Community comprising of chefs, nutritionists, and real food & health enthusiasts on a mission to help our local communities get affordable, accessible, delicious and family-friendly meals on their tables 🥘🍲🥣🥗.

We dish out recipe challenges to inspire cooking together, sharing and drawing on each other's specialties and strengths to adapt our collective resources to our community outreach goals 💟.

Global Connection.
Local Execution.
Food For Everyone!

Thank you Chef Damien from the Netherlands who has been tirelessly working to feed the homeless for bringing us together again 🥰. 

Our first group challenge: better burger!

I got the idea of a messy beef burger thinking back of salisbury steaks in mushrooms gravy I made months ago that easily goes from skillet to a bun (for a saucy Salisbury Steak Burger) and serve with your favourite toppings. The sad fact is that I haven't a chance to make it again in burger form with my head and heart entrenched in my recent home things. Alas, my home sold but I am past the July end submission deadline. In exchange of lateness, I will share our talented group's burger efforts. Be prepared to have your taste buds transported below. I chose the best on-line photo with credit to showcase my idea.

To meet the participation criteria, I have simplified my recent Savoury Mushroom Salisbury Steaks post to make it more affordable with less ingredients priced accordingly to my local lower-end grocery store. The key to the savoury flavour boost is a part pkg. of onion soup mix in the burger and gravy.

Savoury Mushroom Salisbury Steaks

For 6, priced per portion at $2.33 Cdn or 1.48 euros

Savoury Mushroom Salisbury Steak Burgers

Makes 6 Patties

For the patties:

1-1/2 lb. lean ground beef

1 egg

2 cloves garlic, minced
1 medium onion, finely chopped

1/4 package (40 g) of onion soup mix

Salt and ground black pepper

1/2 cup dry bread crumbs

For the sauce:

1 lb. mushroom, sliced

1 package of gravy mix powder or a can of prepared gravy, brown or mushroom flavour

1 Tbsp. onion soup mix

Add in to taste: Dijon mustard and/or ketchup

Heat 1 Tbsp. oil in medium hot fry pan or skillet and cook meat patties four minutes each side or until nicely brown. Remove patties aside. Drain excess oil. In the same skillet, sauté mushrooms for a few minutes then stir in gravy powder (add water according to pkg. instructions) or prepared gravy and stir. Add 1 Tbsp. onion soup mix and ketchup and Dijon mustard if desired to preferred taste.

Add beef patties to the skillet and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally. Serve salisbury steak and mushroom gravy on a burger or kaiser bun with your fave toppings.

Photo Credit: BestRecipeBox.com

Here is a handful of our group's burger submissions that is surecto whet appetites!

From top left clockwise: Chef Damien's hearty Santorini Adani Burger is dressed with creamy feta yogurt and topped with roasted red peppers, black olives and dill inspired by his favourite travel destination Greece and love of Greek Food.

Lindsey Shifley from Illinois, U.S. created this burger with her special sauce, gruyere cheese garnished with beautiful purple basil.

Special Sauce:
2 Tbsp Mayo
1.5 tsp mustard 
1.5 tsp ketchup
1 tsp basil paste 
1 tsp garlic paste
1 tsp banana pepper juice
Salt & pepper to taste

Thomas Stahlmann from Germany created his Balkan burger with layers and layers of flavour. From his seasoned meat patties to marinated salad mix, crunchy coleslaw and kajmac-creme and luti sauce (spicy chili sauce with onion cubes).

My versatile comfort Savoury Mushrooms Salisbury Steak Burger with photo credit to BestRecipeBox.com.

Lara Butteriss from London showcases her Hamburger di Nonna inspired by her grandma's meatball recipe with a twist- adding boiled potato to the meat mixture and topping with rocket and Dolcelatte cheese on a brioche bun.

Jaroslav Guzanic in Miami, US created his Parmigiana-Style burger inspired by the fond summer memories of his trips to Italy. Oregano and rosemary spices grace his burgers along with olive tapenade, homemade marinara sauce, eggplant, cheese and fresh basil pesto.

In addition, a big deal actually... Chef Damien has been working hard to create and has finished his Magnificent Mince cookbook with 120 fully tested 'simple' recipes (with ground meats), all costed using Aldi/ LidL catalogue (a popular economical grocery store in Europe and US) with minimal equipment needed.

The goal of the book is very much in line with the mission of our Global Kitchen Community 'To empower people to eat better' with fully costed, simple recipes, with ingredients from a budget supermarket and the book is absolutely free and open sourced. Grab the fabulous pdf e-cookbook on DamienChef.com.

A great example of his affordable delish creation is Moroccan Meatball Shakshouka.

Culinary And Food Ed Learning- A Deconstructed Approach at OFSHEEA...

It's been a while since I posted- I have been super busy with my cooking programs, new food projects, home renos and oh yeah- I went away for a week with the fam bam (Disney cruise to Nassau, Bahamas, then Disney World in Orlando). Day before heading out to warmer weather, I brought in some colour and sunshine facilitating a food and culinary skills workshop at a food educators' conference I have been excitedly preparing for. 🤗👩‍🍳👨‍🍳🍴🌈🥕🥦🍆🍅

When I was in grades 7 & 8 family studies was mandatory- we learned basic cooking skills, sewing and wood working. Raise your hands if you remember how great these lessons were! In particular, Food Skills which are Life Skills! Across Canada, home economics got cut and the increasingly fast paced lifestyle caved in to the influx of processed food, convenient take out and the microwave. Cooking skills, very sadly fell by the wayside. Food education courses are being taught in high schools- but they are elective. And with the education funding cuts, compulsory classes would be the first to go 😔.

There are some great Home Economics Associations that tirelessly champion real food, food education and getting kids and people in the kitchen to cook by providing resources and tools to members who are food industry leaders, educators, teachers, parents and the community. I was so thrilled to join the Ontario Family Studies Home Economics Educators' Association at their OFSHEEA CONFERENCE 2019 to facilitate a hands-on workshop Food and Culinary Skills: A Deconstructed Approach with Family Studies Educators, sharing a culmination of experiences I have had food educating and cooking with kids of all ages, and youths. And it was a huge success 🤗! 

A huge thank you goes to OFSHEEA's organization committee Nahid Mawji and Mrs. Hucal for capturing and sharing with me many of these great photos to use in my post and social media!

The final spread of four insta-worthy fresh and colourful dishes!

A fun visual and take-home exercise for younger kids to share "what's in their home pantry?"

The Pantry includes spices, condiments, wet and dried packaged goods
that are stored in the cupboards, fridge and freezer. "What's in yours?"

I love seeing people of all ages get hands-on and work those knife skills!

You can cook with the bare bone basics such as a sink and running water, flat surface area and a cutting board & knife. I was inspired to do no-cook recipes while working with refugee youths two summers ago who were living in hotels and had no access to a fridge or stove. I showcased a series of fresh healthy recipes they could do in their hotel room with vegetables and fruits they could eat as a snack, or make and take for on outdoor picnic or BBQ. No-cook recipes are great for young kids at home making it safer without working with heat.

Easy and delicious recipes can be simply made with a cutting board and knife- no heat cooking!

So fresh and aromatic!

Crowd-Pleasing Bruschetta

A Deconstructed Approach encompasses Culinary, Food Education, and Team Work.

Let Kids Lead! Agree on a final dish, break down the recipe to focus on one ingredient each time over the course of the sessions, building up to the culminated constructed final dish. Taste the ingredient. Create a dish. Have a group conversation.

I interweave these elements into each lesson:

Culinary: Fresh produce, local, healthy/ age appropriate learning /integrate multicultural foods and dishes /Choose recipes that lend to customization (DIY spread)

Food Ed: 1. Food history (dish origin, how food is grown or produced, food varieties)
2. Food conversations (family stories- cultural customs / celebrations / experiences)
3. Sensory exploring with our five senses

Team Work: Food etiquette and safety / Hygienic work environment / team work & fairness

Part participants being hands-on- I love showcasing how everything comes together
at my finale demo! Fresh ingredients are great. Together they are magical!

These lovely ladies who teaches Family Studies to high school students prepared four fresh and healthy multicultural dishes as part of my Deconstructed Approach to culinary and food education learning! In under an hour, we made Italian Bruschetta, Caribbean Black Bean Mango and Papaya Salad, Mediterranean Yogurt Herb Dip and Mexican Taco Salad. And a vibrant feast for our eyes and senses they were 🍅🥕🥑🍴🧀🥗 made under one hour!

The culminated constructed dish is the Mexican Taco Salad. We got tomatoes (discussion point on fresh produce) from Italian bruschetta, black beans from the Caribbean salad (discuss pantry) and chives (discuss herbs) from the Mediterranean dip.

Taco Salad (Mexican)
Serves 6 to 8

1/2 head medium romaine lettuce, leaves washed and chopped into bite-size pieces
1 can (540 mL) or 2 cups black beans, drained, rinsed and drained well
4 firm ripe tomatoes, chopped
2 ripe avocados, chopped
2 cups shredded cheese
Salt and ground black pepper, to taste
2 limes, juice of
Handfuls of tortilla chips, crushed
2 green onions or chives, chopped and/or cilantro leaves, coarsely chopped

Lay the lettuce pieces on a platter to cover. In rows, arrange the black beans, tomatoes, avocados and cheese. Season with salt and pepper. Squeeze lime all over. Scatter crushed tortillas and fresh herbs over top to finish. Toss altogether to serve.

Great Add-Ins: Corn niblets, red onions, sour cream, salsa, jalapeno, hot sauce

Caribbean Black Bean Mango and Papaya Salad, Mediterranean Yogurt Herb Dip,
Italian Bruschetta and Mexican Taco Salad

Let's together #feedinggreatfutures 💕🙏 #keepfoodskillsalive 

Thank you to keynote speaker and my pal chef Sang Kim for connecting me to OFSHEEA President Derek Wun and @ofsheea for all the amazing preparations to make it such an enjoyable conference! I heard the participants loved my workshop- they found it most valuable and fitting for this year's food-centric conference. YAY! Hope to be back again! 

OFSHEEA President Derek Wun and Chef Sang Kim

I am so grateful for the wonderful people I have met, partner with and the incredible opportunities I have been given to do my life's passion. Thank you all and to the universe that has been so good to me. 💕🙏 

"We must be the change we wish to see in the world."-- Gandhi

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.

Cooking up chicken for PF Chang's Infamous Chicken Lettuce Wraps.

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