Updated 1 October 2016
Moscow and Riverside United Churchs Youth Group
Kid's Club is open to all our community children in elementary and middle school. They meet every Tuesday 3:30 to 5 at Riverside United.
The Youth Group meets Monday evenings 7pm - 8:30pm, Riverside United Church.
For youth ages 12 to 19.
On the last Monday
of each month the youth have invited the children of the pastoral
charge to join them for a fun night together.
Call youth group leader Stephanie Klaassen at 613-377-6406.
or email: rev at symbol mosriv.com
(Replace the 'at symbol' with '@' and remove any spaces)
African Dinner
The youth group sponsored a very successful African dinner on March 14, 2012. We extend very abundant thanks to cook Wanda Gyde, who guided our food shopping, cooking and planning, and to Helen Down, who has spent time in Africa, and is an enthusiastic Africa-promoter.
The menu was: (click on the link for recipe)
West African groundnut soup or lemon and spinach soup
Couscous and Chick Pea Salad
Samosas
Rice or Ugali (a cornmeal porridge)
Ethiopian Cabbage
Sweet potato beef stew
South African Babotie (ground beef and egg dish)
Custard tart, fruit salad
Coffee, rooibos tea, coke, fanta
There were 10 youth who did some of the preparation and cooking, set up the room, served the tables, and cleaned up. Some dressed in African costumes.
The youth raised $1,000.00 which will be used to support schooling in the Democratic Republic of Congo, through the United Church’s “Gifts with Vision” program. Thank you to all who supported the youth in this special event.
Spinach and Lemon Soup with Lamb Sausage
serves 8
2 large onions
3 Tbsp. oil
1 Tbsp. ground tumeric
1/2 cup split peas
5 cups water
Lamb sausage—cut in bite size chunks
1 lb. spinach-chopped
2 Tbsp. cornstarch
juice of 2 lemons
1-2 cloves garlic—finely chopped
2 Tbsp. chopped fresh mint
4 eggs beaten
salt and pepper
Chop onions and fry in oil until golden.
Add tumeric, split peas and water.
Bring to a boil, simmer 20 minutes.
Add lamb sausage chunks and simmer 10 minutes.
Add spinach, cover, simmer 20 minutes.
Mix cornstarch in 1/2 cups water and mix to a smooth paste.
Slowly add to soup to thicken, stirring gently.
Add lemon juice, salt, pepper.
Fry garlic gently in oil until golden then stir in the chopped mint.
Remove soup from heat and stir in beaten eggs.
Garnish with garlic and mint.
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Couscous and Chick Pea Salad
An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing. Serves four as a side dish or two as a main meal.
1 cup quick-cooking couscous
¼ cup raisins
1¼ cups boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic—minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
1 teaspoon salt
1 carrot—peeled and grated
½ red pepper—diced
¼ red onion—finely diced
1 cup canned chickpeas—rinsed and drained
2 tablespoons finely chopped flat-leaf parsley
Mix the couscous with the raisins in a bowl and pour over the boiling stock.
Cover with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes.
Place the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.
Fluff the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.
Pour over the dressing and toss together until well combined.
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Ethiopian Cabbage
1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cub
Directions
Heat the olive oil in a skillet over medium heat.
Cook the carrots and onion in the hot oil about 5 minutes.
Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes.
Add the potatoes; cover.
Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
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South African Bobotie
minced lamb or beef, or a mixture of the two
butter, vegetable oil
2 onions, chopped
2 ml (1/2 teaspoon) crushed garlic
15 ml (1 tablespoon) curry powder
5 ml (1 teaspoon) ground turmeric
2 slices bread, crumbled
60 ml (1/4 cup) milk
finely grated rind and juice of 1/2 small lemon
1 egg
5 ml (1 teaspoon) salt, milled black pepper
100 g (3 ounces) dried apricots, chopped
1 Granny Smith apple peeled, cored and chopped
60 ml (1/4 cup) sultanas (golden raisins)
50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
6 lemon, orange, or bay leaves
TOPPING
250 ml (1 cup) milk
2 eggs
2 ml (1/2 teaspoon salt
Preparation
Set the oven at 160°C (325°F).
Butter a large casserole.
Heat butter and oil in a saucepan and fry the onion and garlic until translucent.
Stir in the curry powder and turmeric, and cook briefly until fragrant.
Remove the pot from the heat.
Mix in the minced meat.
Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in.
Pile into the casserole and level the top.
Roll up the leaves and bury them at regular intervals.
Seal with foil and bake for 1 1/4 hours.
Increase the oven temperature to 200°C (400°F).
Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned.
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