Spinach Salad with Candied Pecans

Originally, Michelle intended to serve the Chicken Paprikash with a side salad of Spinach with Pomegranate and Candied Pecans. However, Stella could not find pomegranate during the groceries shopping since it’s not in season. We made the salad without the pomegranate. The ruby red color of pomegranate is to tie with the Valentine’s Day color scheme.

Here is some nutrition facts of pomegranate which Michelle found out:

• it has been used as a traditional remedy for thousands of years
• good source of Vitamin B5
• when consume with the seeds, it is a high fiber source of food
• some studies have shown that pomegranate juice may reduce LDL cholesterol, the bad cholesterol

Ingredients

• 2 bunches spinach, washed and stems removed or 1 small package of baby spinach
• 1/2 cup pomegranate seeds from 1 pomegranate (which we omitted)
• 1/2 cup chopped pecans
• thinly sliced apple or feta cheese (optional)

Vinaigrette

• 1 tablespoon honey
• 3 tablespoons red wine vinegar (original recipe asked for Balsamic vinegar but we do not any in the pantry)
• 1/2 shallot, finely minced
• pinch of salt
• pinch of ground black pepper
• 1/2 cup olive oil

Candied Pecans

• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1 cup pecans, rough chopped or halves
• optional salt and pepper to taste

Please note that the icing sugar should not be in the picture. Missing from the picture are most of the dressing ingredients.

Source: the vinaigrette is adapted from Rebar Modern Food Cookbook

Orange and Pecan Salad with Red Onion Dressing

For side dish, Michelle prepared an Orange and Pecan Salad with Red Onion Dressing at the South Arm Seniors Kitchen.

You can make the dressing ahead of time and keep in the fridge for up to 2 weeks. You can use fresh oranges, canned oranges or mandarin oranges in this salad. Other fruits like strawberries and kiwis can also be used.

We like that we can taste the onions in the dressing and yet there is no chunks of onions to bite into.

Ingredients

• 2 heads of romaine lettuce, washed and chopped, pat dried or spin dry using a salad spinner
• 2 oranges, sliced into sections
• 1 cup pecans (candied or toasted)

Dressing

• 2 tablespoons vinegar
• 1/4 cup sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 small red onion, chopped
• 1/2 teaspoon dry mustard or dijon mustard
• 1 tablespoon water

Source: via Michelle Li

Serve 8 to 10

Dried Fruit and Spice Oatmeal Cookies

This Raisin and Spice Oatmeal Cookies ties up the spice theme in the Gilmore Park Church community kitchen. Besides the benefit of spices, this cookie also has the goodness from oatmeal.

Here is an excerpt that Minoo shared in the community kitchen on the reasons to eat oatmeal.

1. Many studies show that eating oatmeal may help lower cholesterol and reduce the risk of heart disease. The soluble fiber in oats helps remove LDL or bad cholesterol, while maintaining the good cholesterol that your body needs. In January 1997, the Food and Drug Administration announced that oatmeal could carry a label claiming it may reduce the risk of heart disease when combined with a low-fat diet.
2. The soluble fiber in oatmeal absorbs a considerable amount of water which significantly slows down your digestive process. The result is that you’ll feel full longer, i.e. oatmeal can help you control your weight.
3. New research suggests that eating oatmeal may reduce the risk for type 2 diabetes. In fact, the American Diabetes Association already recommends that people with diabetes eat grains like oats. The soluble fiber in these foods help to control blood glucose levels.
4. With the exception of certain flavoured varieties, the oats found in your grocery stores are 100% natural. If you look at the ingredients on a canister of rolled oats, you will usually see only one ingredients… rolled oats.
5. According to recent studies, a diet that includes oatmeal may help reduce high blood pressure. The reduction is linked to the increase in soluble fiber provided by oatmeal. Oats contain more soluble fiber than whole wheat, rice or corn.
6. Oatmeal contains a wide array of vitamins, minerals and antioxidants and is a good source of protein, complex carbohydrates and iron.
7. the fiber and other nutrients found in oatmeal may actually reduce the risk for certain cancers.
8. Oatmeal is quick and convenient. Every type of oatmeal can be prepared in a microwave oven. Even when cooked on the stovetop, both old-fashioned and quick oats can usually be made in less than 10 minutes. And what about instant oatmeal… a hot breakfast in under a minute.

Ingredients

• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup raisins
• 1 2/3 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground cardamon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cups (packed) dark brown sugar
• 2 cups old-fashioned oats

Source: this recipe is adapted from Epicurious.com

Makes about 40 cookies

Fruity Maple Pecan Granola

June and Carol made a big batch of Fruity Maple Pecan Granola for the seniors kitchen. The granola is used as topping for the Honey Pear Parfaits. Everyone gets to bring home some granola as we made a triple batch of the recipe. The South Arm Cooking Club for seniors always double or triple the recipes. This way the seniors get to bring something home. Stella often reminds the seniors to bring back the reusable containers so that they can bring something home in the next meeting.

I love this Fruity Maple Pecan Granola. It is very nutty and crispy. I munch on it as snacks and it’s a less guilty kind of snack. This is a fiber rich snacks.

Ingredients

Dry Ingredients:

• 5 cups rolled oats
• 1 1/2 cups pecan pieces
• 1/2 cup hulled pumpkin seeds (I believed we substituted with sun flower seeds)
• 1/2 cup sesame seeds
• 1/2 cup flax seeds
• 1/2 cup light brown sugar
• 1/2 cup dates
• 1/2 cup dried apricots (we substituted the dates and apricot with dried cranberries)
• 1 teaspoon salt

Wet Ingredients:

• 1/2 cup unsweetened apple sauce
• 1/2 cup maple syrup
• 2 tablespoons vegetable oil, such as canola or sunflower

Set the racks in the upper and lower thirds of the oven. Preheat the oven to 300F,In a large bowl, combine all the dry ingredients. Mix the dry ingredients well.

Combine the wet ingredients in a separate bowl, stirring until completely combined.

Mix the wet ingredients into the dry ingredients, tossing and stirring until evenly coated.

Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set timer to go off every 15 minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it cook evenly.We should have leave the dried cranberries out of the baking process and stir them in after the baking so that the dried cranberries stays moist and supple. The baked dried cranberries are a little chewy.