Burnaby Community Kitchens

  Zohrah’s Pasta and Qurma serves 6 Get Recipe This is a simple Afghani main course that uses canned kidney beans.    Ingredients: 2 onions 1/2 cup oil 1 tsp salt 2 cans of kidney beans (rinsed and drained) 4 tbsp tomato paste  2 cups water    1 ¼ cup yogurt - 3 tbsp. per serving 2 cloves garlic 1 tsp dry mint   600 g pasta  2 tbsp. salt Large potful of water   Few spoons of heated oil to drizzle on top of each dish     Directions:  For the Qurma: First, slice the onions and put them in the pot with salt and oil. Saute them until the onions are soft. Second, add the tomato paste to the pot and stir for 1 or 2 minutes. Then, add water with beans and boil for 15-20 minutes.   After you cook the Qurma, make the yogurt sauce.  Crush the garlic and add to the dry mint and yogurt.  Combine and set aside.   For the pasta:  First, boil the water in a separate pot. Second, add the pa...

  Eggplant Lasagna serves 6 Get Recipe A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!  The preparation only takes 20 minutes. Ingredients 2 large eggplants  sliced lengthwise 3/4-inch thick (about 8 slices) 3 1/2 tablespoons  extra virgin olive oil   divided 1 ½ teaspoons kosher salt  divided   ½ teaspoon black pepper  divided 16 ounces sliced mushrooms 3 cloves garlic  minced 1/2 teaspoon dried oregano 1 (24-ounce) can prepared marinara-style pasta sauce  1 (15-ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach  thawed with excess water squeezed out 1/2 cup grated Parmesan  divided 1 large egg 1 cup shredded part-skim mozzarella cheese  2 tablespoons chopped fresh ...

    Lasagna With Spinach and Roasted Zucchini Get Recipe TIME 1 hour 30 minutes YIELD: 6 servings   You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen. INGREDIENTS 2 tablespoons extra virgin olive oil 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices  Salt and freshly ground black pepper to taste 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby...

Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)!   Perfect as a veggie main dish for every day.   printer-friendly recipe Ingredients Butternut Squash Filling: 2 cups  butternut squash puree  (about half of squash) 1 cup ricotta cheese 1/2 cup milk or more, if needed 1/4 teaspoon salt plus 1/8 teaspoon more   1/4 teaspoon nutmeg Spinach Filling: 8 oz spinach (1 cup cooked spinach) 1 cup ricotta cheese 1 cup mozzarella cheese 2 garlic cloves minced 1/4 teaspoon salt pepper to taste Other Ingredients: 10 oz lasagna noodles cooked (for gluten free, brown rice lasagna noodles) 1 1/2 cups mozzarella cheese or more 1/2 cup Parmesan cheese on top 1/4 teaspoon Italian seasoning 1/4 teaspoon Paprika ...

printer-friendly recipe Ingredients Meat Sauce: 2 tsp olive oil 2 cups onion, chopped 4 cloves garlic, minced 1 kg lean ground beef 2 X 398  ml  Tomatoe puree 2 tbsp  Tomatoe paste Ground pepper and salte to taste 2 cup beef broth Chopped of parsley Cream mixture: 4 tbsp flour 4 cups milk 4 tbsp butter Ground pepper and salt to taste 1 cup parmesan 3 cups mozzarella cheese, shredded (for toppings) 350 g Lasagna sheet (bring to boil don’t over cooked), drain and rinse in cold water. Directions Heat oil in a large stock pot over medium heat. Add the onions and garlic and sauté for 3 minutes or until fragrance.  Add the ground beef and continue to sauté or until the beef is well browned.  Add the tomatoe puree and tomatoe paste. Add broth and continue to cook for 10 minutes or until the meat is cooked. Then add the parsley Remove from heat and set aside. Cream mixture: Heat butter in a large frying pan over medium heat. Add flour and slowly add milk. Lower the heat...

from America’s Test Kitchen Serves 8-12 (Makes 6 cups or enough for 2 lbs pasta) 10 oz cremini mushrooms, trimmed 6 Tblsp extra-virgin olive oil 1 tsp table salt 1 onion, chopped 5 garlic gloves, minced 1 ¼ tsp dried oregano ¼ tsp pepper flakes ¼ cup tomato paste 1 (28 oz can) crushed tomatoes 2 cups vegetable broth 1 (15 oz) can chickpeas, rinsed  *make sure you rinse, otherwise the sauce will be to think 2 Tblsp chopped fresh basil Instructions:  Pulse mushrooms in two batches in food processor until chopped into ⅛-¼ inch pieces (7-10 pulses, scraping down sides of bowl.   (Don’t clean bowl) Heat 5 Tblsp oil in dutch oven over med-high heat.  Add mushrooms and 1 tsp salt and cook, stirring occasionally, until mushrooms are browned - about 8 mins.  While mushrooms cook - chop onions. Pulse in the food processor until finely chopped about 7-10 pulses.   Transfer to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, abou...

This is an easy, comforting dish that uses many vegetables that are in season at end of summer or early fall.  The flavours meld deliciously while the dish bakes in the oven.  Ratatouille is delicious served with some crusty bread that can soak up the juices, and it’s perfect served over rice or pasta.  Leftovers are heavenly! Ingredients: Eggplant Zucchini Bell peppers Tomatoes Onions Olive oil Fresh garlic Salt and pepper Red pepper flakes (optional) Fresh basil or parsley (optional) Preheat oven to 375 degrees F. Cut an assortment of vegetables into 1” cubes.  Toss generously with olive oil and season with chopped garlic, salt, and pepper. Put into casserole dish or other baking pan.  Cover with tin foil and bake in hot oven for 45 – 60 minutes. Sprinkle with chopped parsley or basil. Enjoy hot, cold or at room temperature!