Cooking with Canadian Foods Workshop

This week Fruit Share Steinbach and Eastman Immigrant Services partnered up and hosted a cooking workshop at Helping Hands Food Bank! The workshop was called Cooking with Canadian Foods; geared towards showing newcomers how to cook with local foods and produce.

We worked with Kabocha squash, apples, and a delicious mild sausage to create a Squash and Apple Soup, Savory Squash and Sausage Medley, and Apple Crisp with Ice cream. (Recipes below)

After much chopping, dicing, stirring and chitchat we sat down to enjoy the meal we made. We had fun listening to the others' stories and experiences and learning new things. All in all it was a great success. We said our goodbyes and left feeling full and happy. Connections and friendships were made and we had a great time cooking and working together.

Squash and Apple Soup
(Today’s Parent Magazine, November 2006)

2 tbsp butter
1 large onion, peeled, chopped
6 cups cubed, seeded squash
3 medium apples, peeled, cored, chopped
1 1/2 tsp curry powder
1 tsp salt
3 cups water (chicken or vegetable broth)
1 1/2 cups apple juice or cider

In a large saucepan melt the butter over medium heat. Add the onion and cook, stirring for about 5 minutes. Add the squash cubes and the chopped apples, stir to mix, then add the curry powder and salt. Cook for 5 minutes, stirring occasionally. Don't let the ingredients brown, just soften. Finally add the broth and cider, bring to a boil, then lower the heat to a simmer and cover the pot. Simmer until the veggies are cooked. Blend with an immersion blender or in a counter-top blender. Return to the pot and serve. Garnish with yogurt or sour cream.

Savoury Squash and Sausage Medley

Serves 4-5

6 cups diced squash
1 package Italian Sausage (5-6 large sausages)
1 onion, peeled, chopped
3 garlic cloves, peeled, minced
1/4 -1/2 cup white cooking wine
1 tsp ground sage
1 tsp salt
1/4 tsp pepper
1 jalapeno, diced, seeds removed (optional)

Chop the sausage into 1" pieces and fry on medium-low, until cooked. Remove to a covered container to keep warm. Add the chopped onion and jalapeno if using, to the same frying pan and cook for 2-3 minutes on medium-low until translucent. Add the squash and garlic to the onion and cook until the squash is just cooked (8-10 minutes). Reduce the temperature as needed to prevent the squash from sticking and burning to the bottom of the pan. When the squash is cooked, add the cooking wine to deglaze the pan, use your wooden spoon to scrape all the food bits that are stuck to the bottom of the pan with the help of the wine. Add the sausage back to the pan and add the salt, pepper and dried sage. Heat over medium heat while stirring until everything is heated through. Serve over rice.

Apple Crisp
6 – 8 apples peeled and sliced
2/3 cup flour
3/4 oatmeal
¾  cup brown sugar
½  cup butter
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Preheat oven to 350° C.
Place cut apples into 9x9” glass pan.
Crumble flour, brown sugar, butter, cinnamon and nutmeg together and sprinkle over apples.
Bake approx. 40 minutes until apples are tender


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