Our Place Community of Hope

From the Kitchen of Our Place

Pizza Beans

A favourite of Alanna’s (sounds weird but it’s REALLY good!)

Ingredients

• 2 tablespoons (30 ml) olive oil

• 1 large onion, chopped

• 2 celery stalks, diced

• 1 large or 2 regular carrots, diced

• Salt and freshly ground black pepper or red pepper flakes

• 2 large garlic cloves, minced

• 1/4 cup (60 ml) dry white or red wine (optional)

• 4 ounces (115 grams) curly kale leaves, chopped or torn

• 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)

• 1 pound (455 grams) cooked firm-tender giant white beans

• Up to 3/4 cup (175 ml) vegetable broth

• 1/2 pound (225 grams) mozzarella, coarsely grated

• 1/3 cup (35 grams) grated Parmesan

• 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)
   

Preparation 

• Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

• Season well with salt and black or red pepper. Cook, sauteing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.

• If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.

Bake:

Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.
 

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Jeanne’s Peach Cake 

Cake:

• 1 large can of peaches, drained and mashed

• 2 cups all purpose flour

• 2 cups sugar

• 2tsp bakingsoda
   

Icing:

• ¾ cup sugar

• ¾ can regular evaporated milk

• 1 stick butter or margarine

• 1 cup coconut

• 1 cup nuts

• Drain the peaches, empty into large bowl and mash.

• Add flour, sugar, baking soda and mix well.

• Spray a 9x13 pan and pour in batter.

• Bake in a 350 preheated oven for 35 minutes.

• To make icing, boil everything but the nuts on top of the stove until thickened. Remove from heat, stir in nuts and spread on top of cooled cake.

Kristel’s Filipino Pancit Bihon
(Pancit Bihon refers to the thin rice noodles)

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• 1 (12 ounces) package dried rice noodles

• 1 tsp vegetable oil

• 1 onion, finely diced

• 3 cloves garlic, minced

• 2 cups diced cooked chicken breast meat

• 1 small head cabbage, thinly sliced

• 4 carrot, thinly sliced

• 4 carrot, thinly sliced

• ¼ cup of soy sauce

• 2 lemons- cut into wedges, for garnish

• 3 boiled eggs, sliced

1. Placed the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
2. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft.
3. Stir in chicken, cabbage, carrots and soy sauce.
4. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly.
5. Transfer pancit to a serving dish and garnish with lemon wedges.
6. Place sliced eggs on top. Ready to serve!

Natasha’s Easy Oven-Baked Fish

• ½ cup Soy Sauce

• Salt & Pepper (to taste)

• Juice of ½ lemon or lime

• 2 minced garlic cloves

• 2 tbsp olive oil

• 1 tbsp djon mustard

• 2 tsp honey or maple syrup or brown sugar

• ½ tsp red pepper flakes (if you like a bit of a kick!)

• 2 fish fillet – you can use any kind of fish with this recipe. I usually buy whatever is on sale but my favorite is salmon.
   

1. Mix all ingredients (except fish) together in a bowl with a fork or a whisk. Do a taste-test to see if you need more or less of any ingredient. 

2. Place fish in baking dish and pour marinate over, ensuring it is completely covered. If you don’t have an oven-safe dish, you can use tinfoil.

3. Bake at 400˚F for 10 minutes. Use a large spoon to carefully spoon the marinade over the top of the fish again. Cook for about 20 minutes or until fish is flakey.

4. Serve with rice and veggies of your choice… enjoy! 

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