collective kitchens handbook - alberta health …...the collective kitchens coordinator, alberta...
TRANSCRIPT
Public Health Collective Kitchens
Handbook
1
Acknowledgements
Thank you to all the Collective Kitchens in Edmonton who contributed ideas and efforts to the
development of the project.
Many participants, sponsors and coordinators helped with the writing of this Handbook by
providing ideas for content, recipes, and drawings.
In 1992, our first Collective Kitchens Handbook was developed by the Community Health
Nutritionist, Edmonton Board of Health, with the Collective Kitchens Coordinator, Alberta Health
Services, reviewing drafts of the handbook providing valuable insights from her experience with
the projects.
The original Collective Kitchens project was developed in 1986 by Montreal, Quebec.
Alberta Health Services Suite 300, 10216 – 124 Street NW Edmonton, AB Canada T5N 4A3 Tel: 780-735-3044 Fax: 780-482-4203 Collective Kitchens Handbook 1992 (Reprinted 1997, 2015)
2
Development and Support of Collective Kitchens
The Collective Kitchens Coordinator, Alberta Health Services, acts as a resource to community
groups, to facilitate the development of new Collective Kitchens and provide ongoing support.
For information and an up to date list of Collective Kitchens in Edmonton and the surrounding
area, contact the Collective Kitchens Coordinator.
3
Introduction to the Collective Kitchens Handbook
The Collective Kitchens Handbook is a practical guide to setting up and operating a Collective
Kitchens. It presents the knowledge and experience of the nutritionist, participants, coordinators
and sponsors of the Collective Kitchens Project in Edmonton.
The Handbook has two major parts:
The first part consists of five sections and is the “how-to” handbook on operating a
Collective Kitchens. It is the story of one Collective Kitchens and is written in clear
language so that all participants can use the information. This includes the large number
of people whose first language is not English.
The second section is for the sponsors and coordinators of Collective Kitchens. It
describes the Collective Kitchens Project and provides information on the role of the
sponsors and the responsibilities of the coordinator. The appendix contains information
on buying nutritious foods, master copies of forms to use, and lists of the food staples
and equipment needed for the Collective Kitchens.
4
Table of Contents
Part 1
The Collective Kitchens Handbook
The Group ........................................................................................................................... 6
The Planning Day ............................................................................................................... 11
The Shopping Day .............................................................................................................. 20
The Cooking Day ................................................................................................................ 24
Recipes ............................................................................................................................... 32
Part 2
Information for Sponsors
Sponsors: What You Need to Know .................................................................................. 37
Appendix ............................................................................................................................. 41
5
Collective
Kitchens
Handbook
These women belong to the
Rainbow Collective Kitchens. Each
month they get together to make
healthy meals for their families. The
meals are inexpensive and delicious.
This handbook tells you how the
Rainbow Collective Kitchens works.
6
Part 1: The Group
A Collective Kitchens is a group of people who cook together. They make five healthy meals each month.
The group members choose the recipes, go shopping and cook the meals. Everyone helps out.
Each group cooks for 12 people. That is called “12 mouths to feed”. Members pay a few dollars each month. They pay for each person in their family.
Members can be in a Collective Kitchens as long as they want. Some members stay for six months, and some stay much longer.
When someone decides to leave, a new member joins the group.
In this handbook, you will read about the Rainbow Collective Kitchens in Edmonton, Alberta. We will tell you about the sponsor, the coordinator, and the four women in the group.
You will find out how the women:
Choose their recipes
Plan the meals
Make the shopping list
Go shopping
Cook the meals
Divide up the meals
Clean up
You will learn about how to cook safely too.
7
How many people are in the Rainbow group?
The Rainbow group has “12 mouths to feed”. The members pay $2 per mouth. The
group collects $24 each month.
8
What do the women like about their group?
9
What does the sponsor do?
Money
A church helps the Rainbow Collective Kitchens. The church is called a sponsor.
The church matches the money that the four women pay, dollar for dollar. The group pays $24 each month, and the church pays $24. This means that the group has $48 to spend each month.
Coordinator
The church found a coordinator for the Rainbow group. Her name is Eva. She helps the group plan, shop, and cook the meals.
Cooking Place
The church also found a place for the Rainbow group to cook. The women use the large kitchen in the church basement. It has pots, pans, and electric frying pan, and other cooking equipment.
Staples
The Rainbow group only needs to buy the basic items for its recipes. The church buys flour, sugar, spices, and other staples.
10
How often does the group meet?
Meetings
The Rainbow group meets twice each month. The first time, the women plan the meals. The second time, they do the cooking. They take turns shopping for the food.
Main part of the meal
In the Rainbow group, the women make five meals for 12 people. They have $48 to spend.
The women make the main part of the meal together. They might make:
7 – layer casserole
Chili
Stir-fry
Extras at home
The women make other things when they serve the meals at home. They might prepare:
Rice, noodles, or potatoes
Extra vegetables
A salad
Number of hours
Each member spends about 8 hours per month in the Collective Kitchens.
Planning meeting = 2 hours
Shopping = 2 hours
Cooking = 4 hours
Total = 8 hours
Example
S M T W T F S
Week 1
Week 2
plan,
2
hours
Week 3
shop,
2
hours
cook,
2
hours
Week 4
The women cook near the end of the month, when they have less food at home.
11
Part 2: The Planning Day
Who: All group members: Carmen, Mary, Rosie, Diane
When: The second week of the month
Where: The church basement
Time: 2 hours
What to bring: Recipes, cookbooks, food flyers, and money for groceries
What happens: The women look at cookbooks and recipes.
They choose five casserole and main dishes.
They change the recipes.
They check prices in food flyers.
They make a shopping list.
12
How does the group choose the recipes?
The four women look through cookbooks for about 30 minutes. They can choose five main dishes. They talk about new recipes and recipes that they have made before.
Mary puts the ideas on a flip chart. The women have ideas for eight recipes. They can choose only five to make on their cooking day.
Carmen, Mary, Rosie, and Diane talk about many things:
The foods that their family members like and don’t like
The different kinds of meat, fish, and poultry in the recipes
The equipment that they need to cook each recipe
The cooking time for each recipe
The skills that they need to cook each recipe
13
How does the group change the recipes?
Step 1: Writing down the recipes
The group chooses five recipes. Mary writes them on the flip chart.
Step 2: Lowering the cost
Now the four women talk about each recipe. They try to lower the cost of their recipes.
They will reduce or leave out the cheese in recipes that have meat.
They will use less expensive vegetables in the recipes.
They will use the same vegetables in the dishes. For example, they use carrots in the stew, stir-fry, and chicken recipes.
Step 3: Making the recipes healthier
The women try to make the dishes healthier too.
They will lower the fat by taking the skin off the chicken. They will bake the chicken instead of frying it.
They will cut the fat off the meat.
They will cook the ground beef and drain off the fat.
They will add extra vegetables to the recipes.
14
Step 4: Making the recipes larger
The women have to double or triple most recipes.
Step 5: Listing the ingredients
The women make a list of ingredients for each recipe. They also write down what they plan to do. You can read their notes below and on the next two pages.
Beef Stew (double the recipe for 12)
Ingredients: What we decided:
Stewing beef Cook it on top of the stove for 2 hours.
Turnips A boneless steak is sometimes cheaper.
Onion Diane doesn’t like turnips so let’s add more carrots.
Potatoes We need to buy tomato paste.
Celery We don’t need beef broth. It is a staple.
Carrots
Beef broth
Tomato paste
15
Stir-Fry Pork with Peppers (double the recipe for 12)
Ingredients: What we decided:
Pork loin Cook it in the electric frying pan for 20 minutes.
Leeks Pork can be expensive. We need a tender cut.
Garlic Use onions instead of leeks.
Red, yellow, and green peppers Use garlic powder instead of fresh garlic.
Oyster sauce Use carrots, broccoli, and celery instead of peppers.
Use soy sauce instead of oyster sauce.
Soy sauce is a staple.
Chicken with Pineapple (double the recipe for 12)
Ingredients: What we decided:
Chicken Cook it in the oven for 1 hour.
Onion Take the skin off the chicken.
Green peppers Stir fry the vegetables and spoon them over the chicken.
Tomatoes Add carrots to the recipe.
Pineapple
Thicken sauce with corn starch and water
16
Salmon Loaf (double the recipe for 12)
Ingredients: What we decided:
Canned salmon Cook it in the oven for 45 minutes.
Eggs Pink salmon is on sale.
Bread crumbs We need 2 eggs.
Onion Mary will bring dry bread for the bread crumbs.
Milk We can make the white sauce at home.
Dill weed
Cover with white sauce
Hamburger Pizza on a Biscuit Crust
(double the recipe for 12)
Ingredients: What we decided:
Ground beef Bake it in the oven for 25 minutes.
Mozzarella cheese Cook the hamburger first.
Parmesan cheese Buy regular ground beef and drain off the fat.
Mushrooms
Tomato sauce
We can reduce the meat if we buy cheese. Meat and cheese both have protein.
We might not need mushrooms.
Biscuit base; flour, baking powder, salt, milk, eggs
Cover with white sauce
We need to buy eggs for pizza biscuit dough too.
Skim milk powder is a staple. Use it in the dough.
We only need 2 tablespoons of parmesan cheese. It is not a staple.
17
How does the group make the shopping list?
It takes time to make the shopping list. The women try to estimate the cost so they only spend $48. They make decisions together. They might decide to leave out some items. For example, at this meeting, they decide to reduce the mushrooms and cheese in the pizza recipe.
Sometimes the women rewrite the shopping list two or three times so they only spend $48. They write their list on a special form. They take it with them when they go shopping. Their shopping list is on the next page.
The Rainbow group can cook five recipes for $48!
18
Sho
pper
s
Ca
rmen
& M
ary
Dat
e:
No
tes:
B
utc
her
rep
ack
ag
ed t
he
chic
ken
th
igh
s H
is n
am
e is
Gord
Sa
lmon
St
ewin
g b
eef
wa
s a
bet
ter
bu
y th
an
rou
nd
st
eak
Bou
gh
t fr
esh
mu
shro
om
s P
arm
esa
n c
hee
se i
n b
ulk
sec
tion
Sta
ple
s to
bu
y:
Soy
sau
ce
Met
ric:
1000
gra
ms
= 1
kilo
gram
(kg
)
1 ki
logr
am (
kg)
= a
littl
e ov
er 2
pou
nds
(lbs)
500
gram
s =
a li
ttle
over
1 p
ound
250
gram
s =
a li
ttle
over
½ a
pou
nd
250
mL
= 1
cup
125
mL
= ½
cup
15 m
L =
1 ta
bles
poon
(T
bsp.
)
5 m
L =
1 te
aspo
on (
tsp.
)
Co
llect
ive
Kit
chen
s S
ho
pp
ing
Lis
t
Rec
ipe
1 B
eef
Stew
M
ain
ingr
edie
nts
to b
uy:
Bee
f O
nio
ns,
pota
toes
, ca
rrots
, ce
lery
Rec
ipe
2 C
hic
ken
wit
h P
inea
pple
M
ain
ingr
edie
nts
to b
uy:
12
ch
icken
pie
ces
Ca
nn
ed p
inea
pple
, fr
esh
tom
ato
es,
gre
en p
eppe
r
Rec
ipe
3 H
am
bu
rger
Piz
za
M
ain
ingr
edie
nts
to b
uy:
Gro
un
d b
eef,
mozz
are
lla
ch
eese
,
egg
s, t
om
ato
sa
uce
, m
ush
room
s?
Rec
ipe
4 Sa
lom
on
Loa
f
M
ain
ingr
edie
nts
to b
uy:
5 t
ins
salm
on
Eg
gs
Rec
ipe
5 P
ork
Sti
r-Fr
y
M
ain
ingr
edie
nts
to b
uy:
Pork
O
nio
n,
carr
ots
, ce
lery
, bro
ccoli
* N
ote
: T
hese
are
not
act
ual p
rices
, thi
s is
a s
amp
le o
nly
. 19
Fo
od
Gro
up
It
em
Qu
anti
ty a
nd
Siz
e E
stim
ate
$ A
ctu
al $
D
iffe
ren
ce $
Mea
t, F
ish
, Po
ult
ry
Stea
k o
r st
ewin
g b
eef
app
rox. 1
.5 k
g
$8
.00
7
.37
-.
63
R
egu
lar
ha
mbu
rger
2
lb o
r 1
kg
2
.50
2
.56
+
.06
C
hic
ken
1
2 p
iece
s 8
.00
8
.83
+
.83
P
ork
a
ppro
x. 1
.5 k
g
8.0
0
8.8
4
+.8
4
Sa
lmon
5
tin
s 4
.00
3
.95
-.
05
Dai
ry
Egg
s ½
doze
n
.60
.5
8
-.0
2
M
ozz
are
lla
ch
eese
.2
5 k
g
2.5
0
2.2
2
-.2
8
Sh
ort
enin
g
1 l
b.
1.0
0
1.0
9
+.0
9
Veg
etab
les
On
ion
s 3
lb. ba
g
1.5
0
1.3
9
-.1
1
C
eler
y 1
sta
lk
1.0
0
.88
-.
12
C
arr
ots
3
lb. ba
g
1.5
0
1.3
9
-.1
1
P
ota
toes
5
lb. ba
g
1.7
5
1.6
9
-.0
6
B
rocc
oli
1
la
rge
sta
lk
0.5
0
.68
+
.18
M
ush
room
s A
bou
t 2
4
1.2
5
1.1
9
-.0
6
Tom
ato
es
4 f
resh
1
.50
1
.06
-.
44
G
reen
pep
pers
1
fre
sh
.50
.5
2
+.0
2
Can
ned
an
d D
ry G
oo
ds
Tom
ato
pa
ste
1 x
3 ½
oz.
.5
0
.53
+
.03
Tom
ato
sa
uce
1 x
19 o
z.
1.0
0
.95
-.
05
P
inea
pple
ch
un
ks
2 x
19
oz.
1
.75
1.7
6
+.0
1
P
arm
esa
n c
hee
se (
bu
lk)
4 T
bsp
. .5
0
.48
-.
02
To
tal
47.8
5
47.9
6
20
Part 3: The Shopping Day
Who: Mary and Carmen go shopping this time
When: 1 day before the cooking day
Where: A large grocery store
Time: 1 to 2 hours
What to bring: The shopping list, a pencil, a calculator, bags
Some stores have their own brands. We look for store brands when we go shopping.
No name products are good too. They are often cheaper than brands that you see in flyers or on TV.
21
How does the group buy the groceries?
Two women go shopping this time. They only buy what is on their list.
Step 1: Buying the meat
Carmen and Mary buy the meat first. They look at the different cuts of meat. They compare the prices. They check the price per kilogram on the labels.
Mary and Carmen also look at how much bone is in the meat. Sometimes boneless meat is cheaper.
Mary and Carmen buy stewing beef for the stew and regular ground beef for the pizza. Carmen finds a family pack of boneless pork chops.
Round Steak wt. pr. per kg total 1.2 kg 6.53 $7.83
Stewing Beef wt. pr. per kg total 1.5 kg 4.91 $7.37
22
Step 2: Buying the dairy foods
The dairy section has many store brands and no name products. Carmen finds no name mozzarella cheese.
Step 3: Buying the canned and dry goods
Next Carmen and Mary buy the canned goods. They read labels and compare ingredients. They know that ingredients are listed on the label from high to low amounts.
Carmen and Mary compare prices. They look for items that are on sale. They choose house brand tomato sauce. It has the same ingredients as the other brands. But the house brand costs less.
Mary goes to the bulk section to buy parmesan cheese. She buys 2 tablespoons.
no name
Mozzarella cheese
Ingredients: tomatoes, salt, dehydrated onions, dehydrated garlic, spices, and natural flavorings
House Brand Tomato Sauce
Ingredients: Tomatoes, salt, sugar
23
Step 4: Buying the vegetables
Next Carmen and Mary go to the produce section of the store. They weigh the vegetables so they can estimate the cost.
Step 5: Adding up the items
The shopping trip is almost finished. Carmen adds up all the items in the cart. The food costs less than $48. Carmen and Mary decide to buy the mushrooms for the pizza and extra carrots for the soup.
Step 6: Making notes
Carmen and Mary tape the sales slip to the shopping list. They use the sales slip to fill in the difference column on the shopping list.
They also make notes on the back of the shopping list. They will give the list to their coordinator Eva.
Step 7: Storing the food
Carmen and Mary take the food to the kitchen in the church basement. They put the meat and vegetables in the refrigerator.
24
Part 4: The Cooking Day
Who: All group members: Carmen, Mary, Rosie, Diane
When: The third week of the month
Where: The kitchen in the church basement
Time: 4 hours
What to bring: 5 large plastic containers, a hair net, an apron
To do: The coordinator or a group member makes a list for everyone to read on cooking day. The list shows what vegetables go with each recipe.
25
How does the group cook the five recipes?
Step 1: Getting ready
The women wear an apron and a hair net. They look at the recipes and decide what to make first.
Eva tapes the list of vegetables on the wall. Eva helps the group make the meals.
1. Hamburger Pizza on a Biscuit Crust
2. Salmon Loaf
3. Chicken with Pineapple
4. Beef Stew
5. Stir-Fry Pork
(pizza)
(salmon)
(chicken)
(stew)
(pork)
Onions: 2 finely chopped (salmon)
2 chopped (chicken)
3 chopped (stew)
2 chopped (pork)
Carrots: 6 sliced like coins (stew)
6 sliced in thin sticks (pork)
6 sliced (chicken)
Potatoes: 6 quartered (stew)
Green pepper: 1 chopped (chicken)
Celery: 4 sliced (stew)
4 sliced (pork)
4 sliced (chicken)
Broccoli: Cut up (pork)
Tomatoes: 4 cut in wedges (chicken)
Mushrooms: Sliced (pizza)
26
Step 2: Starting the soup
Soup is very special in the Collective Kitchens. While the members prepare their meals, they cook a soup to eat that day.
Carmen fills a large pot with water and puts it on the stove. As the women make their five meals, they add ingredients to the soup pot.
They put in extra chopped onions, carrots, potatoes, and celery tops. They also add some cooked meat and a handful of rice or macaroni. Everyone helps to add spices.
The soup is always different, and it always tastes great!
27
Step 3: Cooking the five dishes
Three people start the stew because it takes the longest to cook. Mary and Carmen chop the vegetables. Rosie browns the meat in a large pot on the top of the stove.
At the same time, Diane mixes the ingredients for the Salmon Loaf. It is easy to make. She can put it in the oven right away.
Next, Mary and Rosie start the Chicken with Pineapple recipe. Mary and Rosie take the skin off the chicken. Diane and Carmen get the vegetables and sauce ready to put over the chicken pieces.
The chicken dish is ready to cook when the salmon loaf comes out of the oven.
The pizza recipe is new for the group. Mary browns the ground beef and drains off the fat. Rosie mixes the ingredients for the biscuit dough.
Eva shows Rosie how to knead the dough because Rosie has never made dough before. They put the dough into a pan.
Mary puts the tomato sauce on the dough. Then she adds the cooked ground beef, mushrooms, and cheese.
The pizza goes in the oven when the chicken dish is done.
Carmen and Diane are working on the Stir-Fry Pork recipe. Carmen gets the pork out of the fridge and cuts it into strips. Diane cuts up the vegetables.
Carmen fries the pork in the electric frying pan. She adds the vegetables and soy sauce. In a few minutes, the stir-fry pork is done!
The women are almost finished. The salmon and chicken dishes are in the fridge. The stew is bubbling on the stove. The pizza is almost ready to come out of the oven. The stir-fry is cooked.
Now it is time for a break. That means, it is time for soup!
28
29
How does the group divide up the meals?
Step 1: Getting ready
Everyone helps to divide up the food. It takes about 30 minutes.
Each member has cards showing the number of mouths in her family. The cards go beside the containers.
Ice cream pails are good containers for stew, chicken, and stir-fry. Flat plastic containers are good for the pizza and salmon loaf.
Step 2: Dividing up the stew
Carmen divides up the stew. She uses a large ladle. Each ladle full of stew is equal to one serving. There is extra stew so everyone gets a second serving.
Step 3: Dividing up the stir-fry
Diane uses a large serving spoon to divide the stir-fry pork. One spoonful is equal to one serving. Everyone gets a second serving of the stir-fry pork too!
Step 4: Dividing up the chicken
Mary has an easy job. There are 12 equal pieces of chicken. Mary puts an equal amount of sauce over each piece of chicken.
Step 5: Dividing up the pizza and salmon loaf
Rosie cuts the pizza and salmon loaf into 12 equal pieces.
Step 6: Talking about the meals
The women talk about what to serve with the meals.
Serve a salad with the pizza.
Serve rice with the stir-fry pork.
Serve noodles and frozen peas with the chicken dish.
Serve bread and a salad with the stew.
The women also talk about how to reheat the meals. If the food is frozen, they thaw it in the fridge. Then they reheat it in the oven until it is “steaming hot”.
Mary and Rosie have microwave ovens. They defrost the food first. Then they heat it on medium power until it bubbles. Heating the meals on high power makes the food mushy.
30
Who cleans up?
Everyone helps to clean up the kitchen. Here is a list of things that the women do:
Wash and dry the pots
Wash the dishes
Put away the pots and dishes
Scrub the sink
Throw away the garbage
Clean the counters
Clean off the top of the stove
Put away the kitchen equipment
Put away the staples
31
Tips on food safety
The women in the Rainbow group follow important safety rules when they cook and prepare their food.
Cooking in the kitchen
Wear a hair net, apron, and shoes.
Wash your hands often.
Never lick your fingers or cooking utensils.
Don’t smoke in the kitchen.
Preparing the food
Keep food in the fridge until you are ready to use it.
Let cooked food cool for 30 minutes. Then put it in the fridge.
Keep the kitchen clean.
Scrub the counters, sinks, utensils, and cutting boards after you work with poultry, meat, and fish.
Serving the food
Try to get the food home and in the fridge or freezer right away.
When you eat at home, reheat the meals well. They should be “steaming hot”.
32
Basic Beef Stew
675 g Stewing beef, cut into cubes 1 ½ lbs
125 mL Flour ½ cup
1 mL Pepper ¼ tsp.
30 mL Vegetable oil 2 Tbsp.
1 Onion, chopped 1
750 mL Beef broth, bouillon or water 3 cups
5 mL Salt 1 tsp.
15 mL Worcestershire sauce 1 Tbsp.
1 Garlic clove, minced 1
1 Bay leaf 1
15 mL Tomato paste 1 Tbsp.
3 Stalks celery, chopped 3
1 Turnip, chopped 1
6 Carrots, sliced 6
2 Potatoes, peeled and quartered 2
Directions:
Measure flour and pepper into a plastic bag. Add stewing beef and shake to coat evenly.
In a large pot, heat 2 Tbsp. oil and brown the meat.
Add onion, beef broth, bouillon or water, salt, worchestershire sauce, garlic, bay leaf, and tomato paste. Add all the vegetables. Mix well and bring stew to a boil.
Reduce heat and simmer for 2 hours, stirring occasionally.
Makes 6 servings.
33
Stir-Fry Pork with Peppers
675 g Lean pork 1 ½ lbs
375 mL Chicken stock 1 ½ cups
15 mL Vegetable oil 1 Tbsp.
60 mL Soya sauce ¼ cup
1 Leek 1
15 mL Curry powder 1 Tbsp.
1 each Red and green pepper, seeds removed 1 each
1 Garlic clove, minced 1
15 mL Cornstarch 1 Tbsp.
15 mL Cold water 1 Tbsp.
Directions:
Cut pork into thin strips.
In a large frying pan, heat oil over high heat. Stir-fry pork for 3 to 4 minutes or until well browned. Remove and set aside.
Cut leek and peppers into strips. In the same frying pan, cover and cook leek, peppers, garlic, and chicken stock for 2 minutes. Stir in soya sauce and curry powder.
Mix cornstarch and water. Stir into frying pan along with pork. Bring to boil and cook, stirring for 1 to 2 minutes.
Note: In the Collective Kitchens we save money by using onions instead of leeks, and carrots, broccoli, and celery instead of peppers.
Makes 6 servings.
34
Mary’s Chicken with Pineapple
6 Chicken pieces 6
30 mL Oil 2 Tbsp.
2 mL Salt ½ tsp.
1 mL Pepper ¼ tsp.
1 Onion, chopped 1
1 Green pepper, sliced 1
1 Garlic clove, minced 1
2 Fresh tomatoes, chopped 2
30 mL Lemon juice 2 Tbsp.
2 mL Ooregano ½ tsp.
398 mL Pineapple tidbits, undrained 14 oz
30 mL Cold water 2 Tbsp.
30 mL Cornstarch 2 Tbsp.
Original Method:
In a large frying pan, brown the chicken in the oil for 15 minutes. Add salt and pepper. Remove the chicken. Add the onion, green pepper, and garlic to the chicken drippings left in the pan. Fry until tender. Stir in the tomatoes, lemon juice, and oregano. Return the chicken to the frying pan. Cover. Simmer for 20 minutes. Add undrained pineapple. Cover and simmer for 5 minutes more. Mix the water and cornstarch. Add to the dish. Simmer 5 minutes more until sauce is thickened.
Makes 6 servings.
Alternate Method (The Collective Kitchens Way):
Take the skin off the chicken pieces. Put the chicken pieces in a casserole dish. Sprinkle with salt and pepper. Stir-fry onion, green pepper, and garlic in 2 Tbsp. oil. Add tomatoes, lemon juice, oregano, garlic, and undrained pineapple tidbits. Heat until bubbly. Spoon over chicken pieces. Cover and bake in 350oF oven for 45 minutes. Remove the dish from the oven. Mix the water and cornstarch together and stir into the casserole dish. Cover and bake another 10 to 15 minutes until sauce is thickened.
Note: Sometimes carrots and other vegetables are added to this dish.
Makes 6 servings.
35
Salmon Loaf
2 cans (213 g) Canned salmon 2 cans (7 ½ oz)
2 Eggs, lightly beaten 2
450 mL Dried bread crumbs 2 cups
125 mL Onion, finely chopped ½ cup
30 mL Lemon juice 2 Tbsp.
125 mL Milk ½ cup
1 mL Salt ¼ tsp.
1 mL Dill weed ¼ tsp.
Directions:
Mix all ingredients in a bowl. Pack into greased loaf pan.
Bake uncovered in 350oF oven for 45 minutes.
Makes 6 servings.
Adapted with permission from “Main Courses” part of the Company’s Coming Cookbook series by Jean Paré, 1989, pg.22.
36
Hamburger Pizza on a Biscuit Crust
500 g Ground beef 1 lb
125 g Sliced mushrooms ¼ lb
1 Garlic clove, minced 1
5 mL Oregano 1 tsp.
2 mL Salt ½ tsp.
1 mL Pepper ¼ tsp.
213 mL Canned tomato sauce 7 ½ oz
125 g Mozzarella cheese, grated ¼ lb
30 mL Parmesan cheese 2 Tbsp.
Directions:
In a large frying pan, cook ground beef, mushrooms, garlic, oregano, salt and pepper until meat is browned. Stir in tomato sauce and cook until heated through.
Biscuit Crust
500 mL Flour 2 cups
15 mL Sugar 1 Tbsp.
20 mL Baking powder 4 tsp.
5 mL Salt ½ tsp.
125 g Shortening ½ cup
1 Egg, lightly beaten 1
150 mL Milk 2/3 cup
Directions:
In a large bowl, stir together dry ingredients. Cut in shortening until mixture resembles coarse crumbs.
Mix together milk and egg. Add to flour mixture. Stir gently. Turn out onto well-floured surface. Kneed gently for 20 minutes. Press evenly into greased 12” pizza pan.
Sprinkle evenly with meat mixture. Top with mozzarella cheese. Sprinkle parmesan cheese over top. Bake in 425oF oven for about 25 minutes or until crust is golden brown.
Makes 6 servings.
37
Sponsors: What You Need to Know
Lack of money is a major obstacle to obtaining a well-balanced diet. People living on a limited income have little room to make choices or mistakes with their food dollars. Food money may be the only flexible part of their income and is often diverted to cover the costs of rent, utilities, and clothing. Yet people on low-incomes make do with the resources available to them. The Collective Kitchens Project cultivates this resourcefulness. Sponsors, such as churches and neighbourhood agencies have an important role. By providing support, a place to meet and cook, and financial help, sponsors of Collective Kitchens help people in their communities to help themselves. What Are Collective Kitchens? Collective Kitchens are small groups of people cooking together to pool their knowledge, skills, energy, and money to make low-cost nutritious meals for their families. Collective Kitchens have existed in Brazil, Chile and Peru for over ten years and in Canada since 1986, originating in Montreal. Most major Canadian cities now have Collective Kitchens Projects. In a supportive, fun atmosphere the participants develop skills that enable them to better meet the nutritional needs of their families. They learn by doing. Working within a budget the groups plan, shop for, and prepare four to five meals each month. Group members meet first for a planning session, then meet again one week later to cook. They learn and share information about nutritious low-cost foods, shopping tips and healthy cooking methods.
Participants contribute their time, energy and money and take home tangible evidence of their efforts: healthy meals for their families. The food is taken home and frozen so that nutritious meals are available during the last week of the month when money is particularly tight. “Before this program, I couldn’t guarantee that my children would have enough healthy food to eat”, says one participant. “There just wasn’t anything left at the end of the month”. What Happens? Most Collective Kitchens are composed of three to five people who prepare food for themselves and their children, totaling 12 “mouths to feed”. They are assisted by a coordinator who is either a volunteer or paid person from the sponsoring group. The Collective Kitchens Coordinator with Alberta Health Services acts as a resource to community groups, to facilitate the development of new Collective Kitchens and provide on-going support. Each participant contributes $2.00 per family member which is matched by the sponsoring agency. For 12 mouths, the total budge is $48.00 which provides five meals per person, or 60 meals. The average cost per meal is 80 4. During the planning session participants select five main course dishes from recipe books and ideas that they bring with them. Emphasis is placed on choosing one dish meals that contain a variety of foods such as stews, casseroles, and stir-fry dishes.
38
“The kitchen is a Godsend,” states a single mother of four. “Rather than soup and crackers, it’s a full meal.” Participants prepare a grocery list and estimate costs of each item using supermarket flyers, prices paid in previous cooking sessions, and their own knowledge. If the choices exceed the budget, the group works together to alter recipes or make substitutions for higher priced items. Members of the Collective Kitchens take turns grocery shopping so that everyone has an opportunity to learn how to shop from a list, and to make the decisions at the store necessary to stay within budget. The cooking facilities are located within the neighbourhood agencies, schools or churches. This allows Collective Kitchens to make use of existing resources. Most Collective Kitchens work with one stove, therefore effective use of the oven and burners is essential. The group develops a time-line that indicates which recipes to start first, the equipment to use, and key preparation steps. Extra vegetables and meat are tossed into a soup pot so that after the work is done the group members can relax over hearty bowls of soup. They share the triumphs and mishaps of the day, as well as what is going on in their own lives. Participants: Who Joins Up and Why? Participants in the Collective Kitchens are selected by the neighbourhood sponsor. Single-parents, adults with mental health concerns, and parents of low-income families who could benefit from and contribute to a group cooking experience have been recruited. Many factors undermine the efforts of low-income people to feed themselves and their families well. Lack of knowledge regarding a healthy diet, tremendous family and
emotional stress, isolation and poor health contribute to the problem. For some, food management skills such as planning, budgeting, shopping and food preparation are limited. This knowledge may not have been passed from one generation to another. Lack of time management skills may influence what is cooked. Moreover, access to lower priced supermarkets (usually located in outlying areas) is often hampered by lack of transportation and childcare. “Being at home with small children leaves you with a feeling of isolation, and it’s worse when you’re on social assistance,” says another single mom. “This program benefits all of us in that way – we can talk about common problems.” The Collective Kitchens Project recognizes the value of people working together to help themselves and each other. It is an opportunity for people to share their resources, to build a sense of community and to feel good about themselves. Sponsors: What is Expected? Many Collective Kitchens are established in collaboration with neighbourhood sponsors. Sponsors are committed to community-based programs and provide ongoing support in terms of money, facilities, and staffing. They include community centres, service agencies, and churches. Sometimes sponsors work together to support a Collective Kitchens. Extra sponsors may be required when an agency has more than one Collective Kitchens. For planning purposes, it is expected that the sponsor supports a Collective Kitchens group for at least a year. It is hoped that the sponsor will realize the benefits of the program and provide continued support for the program on an ongoing basis.
39
Facilities and equipment: The sponsor must provide or arrange for a clean, safe kitchen. The required equipment is listed in the appendix. Start-up costs vary depending on existing equipment and donations received from the community. Food staples: The sponsor provides basic food staples such as flour, sugar, oil, and spices so that the participants can make their five meals within their budget. A list of suggested staples is in the appendix. The approximate value of the food staples varies. Food staples will need to be replenished after the Collective Kitchens has been operating for some time. Usually this costs an additional $3.00 to $5.00 each month. Coordinator: Each sponsoring group designates a coordinator to facilitate the Collective Kitchens. The coordinator is often a volunteer who has excellent communication and group skills and has an interest in food, nutrition, and community development. Sometimes the coordinator is a paid worker. The coordinator liaises with the Collective Kitchens Coordinator (Alberta Health Services), the participants, and the sponsor. Time commitment each month is about eight hours. A detailed job description follows this section. Recruiting group members: Participants in the Collective Kitchens are selected by the coordinator and the sponsor. Recruiting members who enjoy working an group takes time. A group cooking experience can be quite intimidating for some people. When introducing the idea of the Collective Kitchens to potential members it is important to meet with them face to face and to invite them to meet the others who will make up the group. The sponsor often recruits members from low-income people in their neighbourhood. Sometimes contracts come from the local
social service agencies, tenants’ centres, public health nurses, and other community based groups. Most participants join for at least six months, although some stay much longer. Some turnover of participants is expected and allows new members to join the group. Financial support: The ongoing financial support for a Collective Kitchens will vary with each kitchen. The sponsor is expected to match the money contributed by the participants dollar for dollar. The monthly sum is dictated by the number of “mouths” in the group plus any additional costs to restock the staples. Childcare and transportation: Some sponsors arrange childcare for the participants. Childcare may be provided by volunteers or through a drop-in childcare centre. Transportation is normally not required as the participants live and shop within walking distance of the Collective Kitchens.
40
The Coordinator
The coordinator acts as a facilitator to the Collective Kitchens group, and is the link back to the sponsor. Most Collective Kitchens Coordinators are volunteers who enjoy working with groups and have a good sense of food, cooking, and nutrition. A guide describing the most nutritious foods and the amount needed for 12 servings is in the appendix. It is also helpful if the coordinator is aware of the community resources in the neighbourhood. The coordinator spends about eight hours each month working the Collective Kitchens group. Much of that time is spent at the planning and cooking sessions. The coordinator does not regularly help on the shopping day, but does review the shopping list and the receipt with the participants on the cooking day and the next month’s planning session. The coordinator keeps records of the recipes, the shopping list, and receipts. A Collective Kitchens Log form is kept to record information on the Collective Kitchens each month. A copy of this form is in the appendix. The most important work of the coordinator is to facilitate the group. The coordinator must create a friendly, safe, non-judgemental atmosphere and involve the participants in the discussions and decisions that are made in the kitchen. The approach is “learner-centred” which is very different from what most of us experienced at school. A “learner-centred” approach recognizes that people have knowledge, skills, and resources to share with one another. The coordinator finds out if the program is meeting the needs of the participants. Some questions to ask are: What have you learned from Collective Kitchens? How has what you’ve learned influenced what you eat at home? How often do you make the recipe at home? Do your children like the meals you bring home? Have the Collective Kitchens influenced your health? Your weight? They way you eat? They way you shop? The way you cook? Would you encourage others to join a Collective Kitchens? The following is a list of the major tasks of the coordinator.
Encouraging people to join the Collective Kitchens and explaining the program to them.
Organizing an initial meeting so that the group members can meet one another, the nutritionist, and see the kitchen facilities.
Establishing the schedule for the Collective Kitchens.
Checking that childcare and transportation are arranged, if needed.
Collecting money from the sponsor and the participants.
Overseeing the planning and cooking days. Providing guidance for shopping as required.
Completing the monthly log form and keeping a record of the shopping list and receipts.
Finding out from the participants if the program is meeting their needs.
41
Sho
pper
s
Dat
e:
No
tes:
Sta
ple
s to
bu
y:
Met
ric:
1000
gra
ms
= 1
kilo
gram
(kg
)
1 ki
logr
am (
kg)
= a
littl
e ov
er 2
pou
nds
(lbs)
500
gram
s =
a li
ttle
over
1 p
ound
250
gram
s =
a li
ttle
over
½ a
pou
nd
250
mL
= 1
cup
125
mL
= ½
cup
15 m
L =
1 ta
bles
poon
(T
bsp.
)
5 m
L =
1 te
aspo
on (
tsp.
)
Co
llect
ive
Kit
chen
s S
ho
pp
ing
Lis
t
Rec
ipe
1
M
ain
ingr
edie
nts
to b
uy:
Rec
ipe
2
M
ain
ingr
edie
nts
to b
uy:
Rec
ipe
3
M
ain
ingr
edie
nts
to b
uy:
Rec
ipe
4
M
ain
ingr
edie
nts
to b
uy:
Rec
ipe
5
M
ain
ingr
edie
nts
to b
uy:
42
Fo
od
Gro
up
It
em
Qu
anti
ty a
nd
Siz
e E
stim
ate
$ A
ctu
al $
D
iffe
ren
ce$
Mea
t, F
ish
, Po
ult
ry
Dia
ry
Veg
etab
les
Can
ned
an
d D
ry G
oo
ds
To
tal
43
Collective Kitchens Project
Suggested Equipment List
1 Stock pot
1 – 2 Electric frying pans
3 Large heavy pots with lids (e.g. soup pot, dutch oven)
3 Roasting pans, preferably with lids, or large (10” x 15”) casserole dishes
3 – 4 Medium plastic cutting boards
3 Large bowls
2 Medium bowls
1 Colander
1 Measuring cup set
1 – 2 Sets of measuring spoons
2 – 3 Long handled spoons
1 – 2 Long handled spatulas
1 – 2 Long handled ladles
1 Potato masher
3 – 4 Paring knives
1 Butcher knife
2 Vegetable peelers
1 Can opener
1 Grater
Oven mitts (1 – 2 sets) Soup bowls (6)
Dish rack & drain board Soup spoons (6)
Tea towels (5 – 10) Forks, knives (6)
Dish cloths (4) Bib style aprons
Hand towels (2) Hairnets
Scouring pads Tin Foil
Sink cleanser Waxed paper
Dishwashing detergent Band-Aids
Floor rag
Collective Kitchens Handbook Alberta Health Services 1997
44
Collective Kitchens Project
Food Staples List
White Flour Spices:
Cornstarch Salt
Brown Sugar Pepper
White Sugar Basil
Baking Soda Oregano
Baking Powder Thyme
Rice Basil Leaves
Barley Dill
Rolled Oats Curry Powder
Skim Milk Powder Chili Powder
Cooking Oil (e.g. Canola) Garlic Powder
Margarine Cayenne Pepper
Ketchup Dry Mustard
Worcestershire Sauce Cinnamon
Tabasco Sauce
White Vinegar
Bottled Lemon Juice
Chicken Stock Powder
Beef Stock Powder
Soya Sauce
Collective Kitchens Handbook Alberta Health Services 1997
45
Collective Kitchens Log
Collective Kitchens: Month:
Planning Date: Cooking Date:
Participants:
Number of Mouths:
Recipes Selected:
Duties:
Estimated Costs: Budget:
Actual Cost:
Difference:
Comments:
Coordinator:
46
PU
RC
HA
SIN
G G
UID
E:
CO
LL
EC
TIV
E K
ITC
HE
NS
FO
OD
Q
UA
NT
ITY
P
OR
TIO
N S
IZE
#
OF
PO
RT
ION
S
QU
AN
TIT
Y F
OR
12
PO
RT
ION
S
SH
OP
PIN
G T
IPS
Milk
and
Milk
Pro
duct
s M
ilk
1
L
1 cu
p 4
3
L
Pur
chas
e sk
im m
ilk p
owde
r fo
r co
okin
g. U
se fl
uid
milk
fo
r dr
inki
ng.
Che
ese
1 –
lb (
454
g)
½ lb
(22
7 g)
2
oz
2 cu
ps g
rate
d
8
1 ½
lb
Pur
chas
e bl
ock
chee
se,
not p
roce
ssed
.
Mea
t – 1
kg
= 2
.2 lb
1 lb
= 4
54 g
M
eat c
uts
with
no
bone
(r
oast
, ste
aks,
ste
win
g m
eat)
and
lean
and
ext
ra
lean
ham
burg
er
1 lb
3
oz
4 –
5 3
lbs
1.5
kg
Mea
t cut
s w
ith s
ome
bone
-in
(st
eaks
, roa
sts,
legs
) an
d re
gula
r ha
mbu
rger
1
lb
3
oz
2
– 4
4
lbs
The
less
exp
ensi
ve c
uts
are
just
as
nutr
itiou
s as
th
ose
that
cos
t mor
e.
Gen
eral
ly, c
uts
from
the
beef
nec
k, c
huck
(s
houl
der)
, rou
nd (
leg)
are
te
nder
. U
se s
low
, moi
st,
cook
ing
met
hods
(e.
g.
stew
, pot
roa
st)
to
tend
eriz
e th
e m
eat.
Mea
t cut
s w
ith a
larg
e am
ount
of b
one
(spa
re-
ribs,
sho
ulde
r, n
ecks
)
1
lb
3
oz
1
– 2
9
lbs
Live
r 1
lb
3 oz
5
port
ions
3
lbs
47
FO
OD
Q
UA
NT
ITY
P
OR
TIO
N S
IZE
#
OF
PO
RT
ION
S
QU
AN
TIT
Y F
OR
12
PO
RT
ION
S
SH
OP
PIN
G T
IPS
Bac
on
1 lb
= 2
4 sl
ices
2
slic
es
12 p
ortio
ns
1 lb
The
se m
eats
con
tain
fat
and
very
littl
e pr
otei
n fo
r th
e co
st.
Do
not u
se o
ften.
S
ausa
ge
1 lb
= 8
sau
sage
s 2
saus
ages
8
port
ions
1
½ lb
Lunc
heon
Mea
t (sa
lam
i, et
c.)
12 o
z 2
slic
es
4 po
rtio
ns
3 lb
s
Pou
ltry
Chi
cken
& T
urke
y 1
lb
3 oz
1
¼ p
ortio
ns
(for
2 ½
por
tions
/kg)
9
lbs
Util
ity c
hick
ens
may
be
mis
sing
a w
ing
or p
iece
of
skin
. N
utrit
iona
l val
ue is
no
t affe
cted
but
pric
e is
lo
wer
. C
ut-u
p po
ultr
y m
eans
the
cons
umer
pay
s fo
r co
st o
f lab
our.
F
ish
Who
le F
ish
Fis
h fil
lets
& s
teak
C
anne
d sa
lmon
, tun
a
1
lb
1
lb
6
– 7
oz
3
oz
3
oz
3
oz
2 3 2
6
lbs
4 lb
s 5
– 6
cans
Pur
chas
e tu
na p
acke
d in
w
ater
or
brot
h. P
ink
salm
on is
less
exp
ensi
ve
than
the
red.
Mea
t Alte
rnat
ives
E
ggs
Drie
d be
ans,
pea
s, le
ntils
1
doze
n 1
lb (
2 ½
cup
s dr
y)
3
eggs
1 cu
p co
oked
4 5
3
doze
n
3 lb
s
If th
e di
ffere
nce
in p
rice
betw
een
med
ium
and
larg
e eg
gs is
mor
e th
an 8
cen
ts,
med
ium
are
a b
ette
r bu
y.
48
FO
OD
Q
UA
NT
ITY
P
OR
TIO
N S
IZE
#
OF
PO
RT
ION
S
QU
AN
TIT
Y F
OR
12
PO
RT
ION
S
SH
OP
PIN
G T
IPS
Bre
ad, R
ice,
Pas
ta
Bre
ad
24 o
z 20
– 2
4 sl
ices
1 sl
ice
20
– 2
4
1
loaf
for
12
sand
wic
hes
Buy
who
le w
hat g
rain
or
enric
hed
brea
d.
Pas
ta n
oodl
es (
mac
aron
i, sp
aghe
tti)
1 lb
(4
cups
dry
) ¾
cup
coo
ked
9 2
kg (
907
g)
Buy
enr
iche
d pa
sta.
Som
e pe
ople
cal
cula
te 1
00 g
per
pe
rson
= 1
200
g fo
r 12
pe
ople
.
Ric
e 1
lb (
2 1/
3 cu
ps d
ry)
¾ c
up c
ooke
d 9
– 12
1
kg
Buy
con
vert
ed r
ice.
C
alcu
late
1 k
g fo
r a
grou
p of
12
peop
le.
Oat
mea
l 1
lb =
5 2
/3 (
cups
dry
) ¾
cup
coo
ked
20
¾ lb
Cor
n M
eal
1 lb
= 3
cup
s dr
y ¾
cup
coo
ked
10
1 ½
lb
Bar
ley
1 cu
p ¾
cup
coo
ked
4 3
cups
1
kg o
r 2
lbs.
Giv
es a
ge
nero
us s
ervi
ng fo
r 12
pe
ople
.
Fat
s: O
ils a
nd M
arga
rine
Mar
garin
e, S
hort
enin
g
2
lb (
907
g) =
4 c
ups
1 lb
(45
4 g)
= 2
cup
s
B
uy m
arga
rine
mad
e w
ith
poly
ene-
satu
rate
d fa
t (s
afflo
, sun
flow
er)
Oil
Buy
can
ola,
sun
flow
er,
saffl
ower
, com
or
pean
ut
oil.
Can
ola
may
be
the
best
buy
.
Ada
pted
from
Mon
trea
l’s C
olle
ctiv
e K
itche
ns P
roje
ct
Alb
erta
Hea
lth S
ervi
ces
1997
49
FO
OD
Q
UA
NT
ITY
P
OR
TIO
N S
IZE
#
OF
PO
RT
ION
S
QU
AN
TIT
Y F
OR
12
PO
RT
ION
S
SH
OP
PIN
G T
IPS
Veg
etab
les
Fre
sh p
otat
oes,
car
rots
, on
ions
, bro
ccol
i, tu
rnip
, m
ushr
oom
s, to
mat
oes,
zu
cchi
ni, s
pina
ch,
caul
iflow
er, b
ean
spro
uts
1 lb
(fr
esh)
½ c
up c
ut-u
p
4
3 lb
s
.
Cel
ery,
gre
en o
nion
s
1 lb
(fr
esh)
½ c
up
4
3 pa
ckag
es o
f cel
ery
6 bu
nche
s of
gre
en
onio
ns
Fro
zen
vege
tabl
es (
peas
, co
m, s
pina
ch)
10 o
z fr
ozen
(28
3 g)
2
lb fr
ozen
(90
7 g)
½ c
up
½ c
up
4 13
3 pa
ckag
es
1 pa
ckag
es
Can
ned
vege
tabl
es
(tom
atoe
s, c
orn,
bee
ts)
19 o
z ca
n
½ c
up
4
3 x
19 o
z ca
n 2
x 28
oz
can
4 x
14 o
z ca
n
Can
ned
prod
ucts
are
muc
h hi
gher
in s
odiu
m th
an fr
esh
or fr
ozen
.
