Amal Project at ACCT and Ramadan...

Two weeks ago, I was invited to lead the graduation day lunch cook off for the 'Amal Project' (Amal=Hope) with The Arab Community Centre of Toronto @acctonline, a program designed to assist newcomer women in integrating into Canadian society and forming friendships across cultures. It was hugely nostalgic to be in this kitchen at St. Philip's Lutheran Church, as this was the very space five years ago when the summer initiative The Neighbourhood Table began and flourished for three years as we cooked with kids and ate with the families... also with ACCT. Hopefully, we can get back to it in person safely soon 🥰.

It was a beautiful day where the ladies got to cook and socialize with each other (yes, dancing and singing too) as they prepared the utmost delish lunch feast: Lentil Soup, Chicken Mandi (Saudi Arabian version), Mushroom Alfredo Pasta, Fattoush Salad and Sfouf (a turmeric cake) 😋!

What a pleasure it was cooking and eating with these lovely ladies🌹!

April 3rd, Ramadan began and I wish everyone observing this occasion, Ramadan Mubarak 🙏! During this time, if you know your collegue, friend or neighbour is celebrating Ramadan, say to them "mashallah" which means "that good things has happened under God's will." It is the ultimate heart-felt wish and blessing! 💕 May we all give and receive kindness, compassion and understanding here and around the world!

Neighbourhood Table- Session One: Fresh Herbs Theme...

Cooking up something something good... I am talking about the Neighbourhood Table. This was envisioned by the pastor Tuula, Eunice and other members of the St.Philip's Lutheran Church in the west end. They were successful in getting funding from the City of Toronto Neighbour grants to organize a series of four family-friendly food events over the summer in partnership with The Arab Community Centre of Toronto (ACCT) to invite newcomer families and also neighbouring families from low income housing. They were looking for a consultant to help develop the program around healthy eating and that's where I happily came in :D.  The objectives in the grant application were to build neighbourhoods through learning and community engagement- increase food security in the learning and preparation of nutritious food and strengthen community in the sharing of food, culture and conversation. What an AmaZing opportunity St.Philip's Church and ACCT has given their community for kids and families to learn to cook, eat together and make new friends! Thank you team for sharing your photos with me to use here :)

The programming gap for 6-12 year olds was identified with their immediate neighbourhood being home to 50-70 recent newcomer families with an average of four children under 12. All were looking for children’s programming and community events. Food insecurity is something they address by working with the Good Food Market offering fresh healthy produce at affordable pricing every Wednesday at a nearby park. This fosters an established ongoing relationship with newcomers in the neighbouring communities. By offering our culinary program on Thursdays, we are able to order in what we need from Food Share to highlight those very produce on our weekly lunch menu, and make it accessible for the families at the market should they want to make the recipes at home. Which we hope they will :).

For our very first session, what better way than to really welcome in our guests and "break bread" over a menu featuring a variety of fresh, aromatic herbs! Aside from cooking, we also have fun activities that include physical outdoor activities, arts and crafts and science education. Since our theme was around herbs we created a garden theme for the fun stations.

Dressing up the communal tables with a variety of fresh lovely garden herbs!

BEFORE...

AFTER...

Simply Incredible! 

Lovely Raija was one of my sidekicks for the day

From left to right: With Sara, Pastor Tuula and Anne

A pretty basket of herbs to showcase our lunch menu!

So What's Cooking? Every week we will have an appetizer, salad, main and beverage. This post is about last week's session on FRESH HERBS. We prepared a Lemony Dill yogurt Dip with an assortment of vegetable crudites (with chives and dill), a Zucchini Noodle Watermelon Salad (with mint or basil), Chicken, Tomatoes and Spinach Pasta Toss (with basil and parsley) and a refreshing hydrating mint and cucumber-infused water.

The action begins at the chopping stations.... 

Kids can cook and want to given the chance... Cooking together with the family is one of the most important factors to healthy eating. Making the change from cooking for your kids to cooking with your kids can feel like a leap but it's all about taking one small step at a time. Gradually your kids will be more proficient, independent, their confidence will grow and you will reap the rewards of building a stronger family connection and eating more healthily just by cooking together. Yes, it's easier, less messy if you just do it yourself, but if you allow your children to take part in some of the preparations, it will give them a sense of ownership and pride in the final results. And they are more likely to eat it. 😁

Some creativity going on over in the dining area with the arts and craft stations...

Some physical activities happening outdoors (a beautiful day it was)...

Getting busy busy in the kitchen with every kid wanting to get hands on...

Some gorgeous shots with kids and the fruits of their labour...

These awesome brothers tell me they are chopping for the first time. At the end they were like pros...

These cuties worked the muscles with those spiralizers to get oodles and oodles of zucchini noodles...

Prep work all done, now it's time for my demo to assemble it all and dole out the bit of magic... 

An introduction of my heritage background and Professional Credentials, then putting it altogether with a wham bam! Such an incredible feeling for me- I've always been a nervous presenter, but when you let passion be your voice, it just flows. All eyes on me and I owned it :D.  

We've got some very attentive and engaging participants really wanting to learn something new!

This is such a delicious healthy dip made with three parts yogurt and one part mayo. Toss in some fresh dill, chives, garlic and a splash of lemon and it's a creamy welcoming dip at any party. I make this often as an after school snack for my kids with a variety of fresh vegetable dippers. And at every class I taught this at, it has never been short of rave reviews!

Lemony Dill Yogurt Dip
Makes 2 cups dip

1-1/2 cups plain natural yogurt (Balkan-style)
1/2 cup mayonnaise or sour cream
2 garlic cloves, minced
fresh dill, chopped
green onions or fresh chives, chopped
salt and ground black pepper to taste
splash of fresh lemon juice
Garnish: ground paprika and extra virgin olive oil
Assorted veggies to dip (try snap peas and radishes)

Mix everything together in a bowl and refrigerate for one hour to let the flavours meld.

TIP: To create a viscous run-free dip, extract extra water from the yogurt by scooping the amount you need into a paper lined coffee filter and let it drip away for 15 minutes.

Love those zucchini noodle spirals from a hand gadget called the spiralizer! The one I use is from brand OXO. Tossed with watermelon, grape tomatoes and simply dressed with lime juice, olive oil, salt and pepper with a touch of fresh basil or mint, you've got an impressive picnic-worthy delicious salad! The sweetness of watermelon nicely balances the tart of the lime juice. See the recipe here- Zucchini Noodle Watermelon Salad.

Chicken, Tomatoes and Spinach Pasta Toss
Makes 6 to 8 servings

1 500 g package of short pasta (penne, fusilli, farfalle)
2 Tbsp. extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 lb. chicken breasts, cut into bite-size pieces
3 Tbsp. Extra Virgin Olive Oil
3 cups grape tomatoes
3 cups baby spinach or spinach (chopped)
2 cups fresh summer peas
Salt and ground black pepper to taste
1/3 cup dry seasoned or regular bread crumbs (optional)
Chopped parsley and/or basil for garnish

Grated Parmesan cheese (optional)

Bring a large pot of water to a rolling boil and then add 1 Tbsp. salt. Cook pasta, stirring occasionally, until it’s just under al dente. Reserve one cup of cooking liquid before draining pasta. While the pasta is cooking, prepare the sauce.

In a skillet on medium-high heat, add oil, then onions and garlic. Sauté until onions are slightly translucent and add the chicken pieces. Cook until done and transfer to a plate. In same skillet, add 3 Tbsp. Extra Virgin Olive Oil and add tomatoes, cooking until blistered in spots, about three minutes. Lightly crush tomatoes, and continue cooking until soft. Toss in the spinach/fresh peas and add back the chicken and its juices.

Add the one cup reserved cooking liquid. Let simmer for two minutes. Toss, adding more liquid if necessary until sauce coats pasta, about one minute. Finish pasta with bread crumbs and fresh herbs and cheese.

We used farfalle bowtie pasta.

The Good Food Market Display along with the mint cucumber-infused water pitchers.

Our Neighbour Table Flyer in Arabic.

Eating time... Come and Get It!

This is exactly what the Neighbourhood Table is about-- "Breaking Bread together" with the neighbours!

How much do I love these communal eating photos-- warms my heart inside out!

As we said our so long until-next-week from our first very successful session, moms were expressing their gratitude and adamant about staying behind to help with anything they can to clean up. Dishes, wiping, sweeping.... it was such a beautiful collaborative feeling like one big happy community family! It was hard for us all not to be awe-struck with what just happened in this space. Magic I say... (ﾉ>ω<)ﾉ :｡･:*:･ﾟ’★,｡･:*:♪･ﾟ’☆

This really says it all... 💗

This series of inter-cultural and inter-generational family events building on fresh food and nutritional eating will lead to both stronger community bonds and better skills around produce. Sharing food and conversation or ‘breaking bread together’ will provide Arab newcomer and local non Arab low income families an opportunity to better understand each other. The approach builds on St.Philip's Church strengths working with newcomers and  connections within the community. They recently sponsored and supported an Iraq refugee family, and they collaborate weekly with Madbakh in offering a homework club and of course, their connections with the neighbours through their Good Food Market. 

I am so proud and honoured to be working with such lovely dedicated people- a great team of community builders. Looking forward to sharing you details from session two that happened today: Under the Mediterranean Sun 🌞.

Sautéed Escargots and Mushrooms in Butter, White Wine and Garlic...

We can all agree the classic combination of butter, white wine and garlic equals ridiculous deliciousness! But mesh two ingredients best served in this intoxication, and you've got eyes-rolled-back-of-head Heaven BOMB for your senses! Mushrooms check, escargots, check check! Tickled-fancy by an instagram post by @passionate.cook with their escargots and mushroom caps, sautéed with a little garlic, fresh herbs and topped over crispy baguette, I held back my drool and bolted out to the store. Not only did I make my own rendition with oyster and shiitake mushrooms, I made up a large batch that doubled up as a sauce over pasta (with diced tomatoes). An appie and a dish to enjoy my meal from beginning to end :D.

Escargots and mixed mushrooms over red pepper sundried tomato ciabatta. 

Sautéed Escargots and Mushrooms in Butter, White Wine and Garlic

2 tsp. olive oil
1 Tbsp. butter

2 to 3 garlic cloves, minced
mixed mushrooms (I used oyster and shiitake (cleaned and stripped/sliced))

2 cans escargot, drained, rinsed and well-drained (about 36-40 snails)
1/3 cup white wine

a squeeze of lemon juice
salt and ground black pepper to taste
parsley, chopped

1 baquette, sliced and toasted

For the pasta:

2 ripe tomatoes, chopped

1 pkg. pasta (I used fresh linguine), cooked according to package instructions

Ingredients for the pasta sauce-- just add tomatoes!

Heat olive oil and butter in a skillet over medium-high heat. Sauté garlic until fragrant and soft. Add the mushrooms and cook for one minute while sautéing. Add the escargots, and cook for about another minute. Then finish with white wine and let simmer for another minute; splash with a squeeze of lemon juice then season with salt and pepper. Toss in parsley.

The harmonic aroma of garlic and white wine is intoxicating!

Scrumptious bite of soft yielding mushrooms and escargots over crunchy toasted bread.

Now for the pasta: move the escargots over in the skillet, add a little olive oil and sauté the tomatoes for a minute until soft. Mix it with the escargot and mushrooms, toss in more parsley and you've got a sumptuous sauce for pasta.

Looks so French and Italian at the same time... Oooh la la! :D

The dish that started it all with my love for plump canned snails-- Escargots au beurre d'ail, a popular French appetizer of snails in garlic butter baked in a six pocket ceramic dish. Yum!

Escargots au beurre d'ail