Emily S invited Marian, Lorna and me to her house for tea and a casual dinner to catch up with one another.
I made Matrimonial Squares (a.k.a dates squares) for tea time. We enjoyed this high fiber pastry with some special tea prepared by Emily.
Dinner is served when Marian arrived, slightly later.
Emily bought some appetizers from T&T; marinated beef tripe, pork ear, pork stomach with sour mustard and seaweed.
Emily quickly stir fried some Tiger Prawn with some Sichuan Pepper after Marian arrived. The prawns were large succulent and springy.
Michelle prepared a Mexican theme meal at the South Arm Community Kitchen for Women due to popular demand.
Most of the recipes had been blogged already. You can click on the link below the photo to view the recipe.
Cabbage Avocado Slaw.
Homemade Taco Seasoning.
Spiced Lentil Tacos/Burito.
The Honey Ginger Lemonade is a new recipe.
- 1 cup freshly squeezed lemon juice
- 1/2 cup honey
- 1/4 cup peeled fresh ginger slices
- 7 sprigs fresh mint
- 2 cups purified water
- 4 cups ice cubes.
- Place the lemon juice, honey, ginger and sprigs of mint in a large pitcher to release flavour.
- Add water and stir until the honey dissolves, then add ice.
Source: Dr. Weil.com
We celebrated Ben’s birthday the next day on his way to the airport for his business trip as he was too busy and tired to go out on a weekday.
He picked Bushuair Restaurant as he loves Sichuan Food. Arkensen commented on the menu which is so big that it occupies almost half of the table when flips open. We like menu with photos as you get visual of the dishes before you order them.
I find the teapot spout is interesting.
Ben ordered four dishes to go with steamed rice. The first item was a Lamb/Mutton Stew. The boys did not quite like it because the lamb was very boney. Continue reading
Ben has some office work to prepare before his business trip. So, we went to Waves Coffee near Metrotown for coffee and he can work on his notebook.
This location is popular with young adults who come here for coffee and internet access. The row of high seats facing the windows are occupied by young people with their notebook in front of them because there are power points under the tables.
This place was busy on a Saturday. Our drinks takes a while to be prepared.
Ben had latte while I had mocha. The drinks are rich and creamy. Both drinks cost $9.14.
Ben does not like pastry for breakfast. So, we snuck in a Bahn Mi from Tung Hing Bakery on the way here to share.
Ben has not been to Double Double Restaurant as the restaurant is always busy. We were out on a weekend for early lunch and he decided to give it a try. We only waited a few minutes for a table.
Chinese Donut is a must try here. They are freshly deep fried with all the crunchy goodness.
The above is listed as Sweet Donut/Pancake on the menu if I remember correctly. I only find this type of savoury pancake (“Hum Jim Baeng” in Cantonese) in this restaurant.
The fillings is made with fermented bean curd, a unique flavour. Continue reading
On the last Saturday of March, Ben wanted to have ramen for lunch. We went to Parker Place as we remembered there is a ramen restaurant that we have not try before. It was at the location where Ajisen Ramen used to be and this location had changed hand several times.
When we arrived, we were surprised to see that it’s a new Hong Kong style restaurant now, KD Restaurant.
There are a lot of flowers gifts inside and outside the restaurant. We also found that some of the servers look very familiar.
Arkensen ordered his favourite HongKong style noodle, i.e. Satay Beef with instant noodles. This came with bok choy, better than other restaurants which serve sweet peppers in this noodle which Arkensen does not like.
Ben ordered the Minced Pork with Salted Fish Clay Pot Rice. It is meant to be a single serving but this is enough for two small eaters. Continue reading
The last item we made in the South Arm Women Community Kitchen is a cookie bar.
These Oatmeal Chocolate Chip Cookie Bars are good for breakfast or snack on the go.
- 1 cup unsalted butter at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick oats or rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 to 1 1/2 cups chocolate chips
Michelle shared a protein rich dessert in line with the incorporation of protein in the diet theme in the South Arm Women Community Kitchen.
Greek yogurt has higher protein content than regular yogurt. We used frozen blueberries in this recipe as fresh berries are not in season yet.
- 1 pint good quality Greek style yogurt (we used a mixture of plain and honey flavoured Greek yogurt)
- 4 to 5 pieces crystallized ginger, finely minced
- 1/4 to 1/3 cup honey
- zest from 1 orange
- 2 pints blueberries
Source: Rachel Ray
Michelle shared the above conversion tables for our reference as we often encounter recipes in different cooking measures like metric, US or British (Imperial) measures.
The main course for a protein rich meal shared by Michelle at the South Arm Women Community Kitchen was Chicken in a Sack.
This is an easy dish to clean up and you will never over-cooked the chicken breast as the chicken is steamed in the sack.
- 4 boneless, skinless chicken breasts
- salt and pepper
- 12 ounces green beans (a,k.a haricots verts)
- 2 cups cherry tomatoes or grape tomatoes, halved
- 3 tablespoons olive oil
- 3 tablespoons fresh tarragon (we omitted this)
- 3 cloves garlic, thinly sliced
- 3 large shallots, thinly sliced
- white wine (we omitted this)
- 4 tablespoons butter
- 2 tablespoons fresh parsley leaves, chopped
- parchment paper
Source: Rachel Ray
If you like this recipe, click here for similar recipe with fish.
The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.
In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.
This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.
- 3 tablespoons olive oil, divided
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 1 cup dried cranberries
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- juice and zest of half a lemon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bunch kale, very thinly sliced
- 1/4 cup sliced almond
- 1/4 cup crumbled blue cheese or goat cheese or feta cheese