Archive for October, 2007
Steamed Hairy Gourd Stuffed with Minced Pork
While the Pork Neck Bone and Pumpkin Soup is simmering away, Julie prepares her second dish which is Steamed Hairy Gourd Stuffed with Minced Pork. Hairy Gourd is another winter squash which is in season too.
Meanwhile, Vanessa prepared a simple fried rice with egg and green bean to accompany the Steamed Hairy Gourd.
Ingredients
- 4 hairy gourds, peel and cut into 1 inch round
- 2″ knob of ginger, minced
- 1.5 lbs lean ground pork
- 3 green onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 teaspoons sesame oil
- 2 tablespoons light soy sauce
- 1 egg, optional
- corn starch
Click on the link below for the instructions.
Pork Neck Bone and Japanese Pumpkin Soup
Julie is back from Taiwan and Vanessa immediately catch hold of her to demonstrate in the South Arm Community Kitchen. Julie demonstrated two Chinese dishes. The first one is Pork Neck Bone and Japanese Pumpkin Soup. In this time of the year, pumpkin and winter squashes are abundant in the farmer’s market.
Pumpkins are orange because they contain massive amounts of beta-carotene which turns into vitamin A in our body. Vitamin A is essential for good eye sight.
Ingredients
- 3 lbs pork neck bone
- 10 cups of water
- 1 small Japanese pumpkin (Kabocha), cut into chunk
- 1 inch knob of ginger, slice
- salt and white pepper to taste
Click on the link below for the instructions.
Roasted Chicken with Apple Stuffing
Karen demonstrated to the Gilmore Park Church community kitchen a Roasted Chicken with Apple Stuffing which she will be preparing for the community meal the next day. The original recipe has bacon in it but Karen tries not to include pork in the meal as to respect the dietary restriction of some of the people who come for the community meal.
The stuffing is cooked separately and used as the base for holding the chicken instead of stuff inside the bird. This way of cooking the stuffing is more safe as we do not have to worry about the stuffing not cook through.
What I like about this recipe is that it uses chicken pieces instead of the whole bird.
Ingredients
- 4 pieces of chicken legs or thighs
- 6 cups cubed French bread
- 2 tablespoons of olive oil
- 1 red apple, diced
- 1 medium onion, diced
- 1 large celery stalk, diced
- 2 tablespoons, chopped fresh sage or a sprig of fresh sage
- 1 cup unsweetened apple juice
- salt and freshly ground black pepper to taste
A few tips on preventing the apple from browning after cutting.
- Use Honey Crisp apple.
- Sprinkle the cut apple with canned pineapple juice.
- Soak in lightly salted water.
Click on the link below for the instructions.
Gilmore Park United Church Community Meal
This is a bit of side track from recipe entry. I’m dedicating this blog to the Gilmore Park Community Kitchen members for their participation in food preparation (starting in October this year) for the Gilmore Park United Church Community Meal. The Gilmore Park United Church on the corner of Blundell and No. 1 Road in Richmond is offering a community dinner on every Thursdays at 5:30 pm from January to November.
The community meal is in-charged by Karen, a personal chef. In exchange for the help in the preparation of food for the community meal by the community kitchen members, Karen will demonstrate the recipe of the community meal in a smaller scale fit for a family to the community kitchen. Karen usually catered for 100 people for the community meal. You can imagine how much prep work required and Karen do need lots of helping hand.
Most of the ingredients needed for the community meal are from donations, for example. the bread is donated by COBS. Karen mentioned that one of the policy of COBS in such donation is that the recipient must take all the bread that are left over.
Another major donor is the Food Tree Project which contributes most of the vegetables. All the produce is fresh from the farm. Here are some of their contributions to the community meal this week.
Various squashes…
… yellow beets….
… carrots …
… and pumpkins.
I also like to mention that all the organic waste is collected and send back to the Food Tree Project for composting and reuse. Nothing is wasted in the kitchen.
Karen also gives us some pointers on working in a kitchen. She emphasized on trying not to walk with a knife in a crowded kitchen and if need to, always point the knife downward.
Karen also demonstrated to us how to use a knife properly. Hold the item to be cut with your fingertips tucked under and your thumb behind them. The blade should rests and slices directly against the middle section of your fingers.
When chopping, hold the handle firmly in one hand, rest the fingers of the other hand on top of the blade and use a rocking motion to chop without lifting the tip of the knife above the chopping board.
In food preparation, hygiene is the most important issue in ensuring food safety. Karen pointed out that we must wash our hands before preparation of food, after handling of meat products and even after we touch our hair, face or nose and of course after using the washroom.
Karen, thank you for sharing all those kitchen tips. Karen is the lady with apron. A big thank you to all the ladies who help out in the food preparation.
Oatmeal, Raisin and Chocolate Chip Cookies
Minoo also made this scrumptious Oatmeal, Raisin and Chocolate Chip Cookies in the South Arm Community Kitchen. It is about time to switch on the oven to do some baking as the weather is getting colder. I love the aroma from baking sweet treats.
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup butter or margarine
- 2 cups brown sugar, packed
- 2 large eggs
- 2 cups rolled oats
- 1 cup shredded coconut
- 2 cups chocolate chips
- 1 cup raisins
Magnifico Meatless Tacos
Vanessa, the leader of the South Arm Community Kitchen was away on her visit to her homeland in HongKong. Minoo took over the kitchen for the week and she made this Magnifico Meatless Tacos. This is a vegetarian dish and the recipe was obtained from a Heart Smart group. It is rich in fiber and vitamins and complete with protein and calcium.
Kids will love this dish as they get to assemble the tacos themselves.
Ingredients
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1/3 cup sweet red or yellow pepper
- 1 teaspoon finely chopped jalapeno pepper
- 1 clove garlic, minced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tomato juice or salsa
- 1/2 teaspoon dried coriander
- 1/2 teaspoon cumin
- salt and pepper to taste
- taco shells warmed in a microwave
- 1 1/2 cup shredded Monterey Jack or Cheddar cheese
- 1 cup shredded iceberg lettuce
- 1 cup salsa
Click on the link below for the instructions.
Spinach Salad
Minoo served her Cheesy Shrimp on rice along with a Spinach Salad. The star to this salad is the Poppy Seed Dressing. This salad is crunchy and sweet.
Ingredients
- a package of pre-wash spinach, otherwise wash and dry the spinach and tear into pieces
- 2 apples, washed, peeled and diced
- 1 cup slivered almonds
- Poppy Seed Dressing.
Instructions
Roast the sliver almonds on a dry frying pan until lightly brown and fragrant.
Mix all the ingredients and add the Poppy Seed Dressing just before serving.
You may use other nuts and fruit like cashews, walnuts, strawberries and dried cranberries. Minoo, thank you for sharing again.
