RSSArchive for November, 2012

Chocolate Chip Coconut Oat Cookies

The South Arm Cooking Club for Seniors also made cookies for the fundraiser sale for the food bank.

This is another recipe which I missed to photograph the steps. These cookies will satisfy any sweet craving.

You can click on the scanned recipe for a larger view or printing.

Source: South Arm Cooking Club for Seniors.

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Decadent Brownies

I was working on this Decadent Brownies recipe at the fundraiser session at the South Arm Cooking Club for Seniors.

This recipe surely needs some muscle power as stirring the thick batter was quite tiring. But you will be rewarded with a decadent dessert.

Ingredients

  • 1 1/4 cups unsalted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups best quality cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup flour
  • 1/2 cup chocolate chips

P/S: we substituted 1 cup chopped nuts with 1/2 cup extra chocolate chips due to concern of nut allergies for the fundraiser sale.

Source: South Arm Cooking Club for Seniors

Makes a 9 x 13 pan

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Pumpkin Muffins

Due to short of participants for this fundraiser session at the South Arm Cooking Club for Seniors, I was assigned to do a recipe. I missed to take photos of some of  the recipes.

Anyway, here is the scanned recipe for the Pumpkin Muffins. You can click on the scanned recipe for larger view or printing.

Source: South Arm Cooking Club for Seniors

Yield: 18 muffins

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Lemon Blueberry Muffins

These Blueberry Muffins will be sold in the fundraiser in the morning along with coffee for breakfast.

The Blueberry Muffins were moist and bursting with lemony flavour.

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup melted butter
  • juice from 2 lemons
  • 1 cup fresh or frozen blueberries (toss with 1 tablespoon flour)
Topping:
  • grated lemon rind from 2 lemons
  • 4 tablespoons sugar

Source: South Arm Cooking Club for Seniors

Yield: 12 medium-sized muffins

You can click on the scanned recipe for larger view or printing.

More on following page. Click here to continue reading

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Un-toppable Black Bean Soup

It’s fundraiser time again for the South Arm Community Center. It’s been a few years that the South Arm Cooking Club for Seniors participated in the fundraiser for the Richmond Food Bank.

Stella, the coordinator emphasized on hygiene and food safety for this session. This is so because the food made in this session will be sold to the public.

It’s not all work without reward. Two of the seniors made the Un-toppable Black Bean Soup for the group while the rest focused on the recipes for the fundraiser.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped onion
  • 2 cups carrots, peeled and sliced
  • 2 teaspoons minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon chili powder
  • 2 x 19oz cans black beans, rinsed and drained
  • 5 cups vegetable stock
  • 1 cup low sodium V8 juice, or tomato juice blend
  • salt and pepper to taste
Optional Garnishes:
  • chopped cilantro
  • grated cheese
  • tortilla chips
  • sour cream
  • olives
  • chopped tomatoes

Source: this recipe is adapted from Peas & Thank you

You can click on the scanned recipe for larger view or printing.

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Weekend Musings: The Color of Mother Nature Part 1

Something nice and colourful to share with chowtimes readers. Just take a few moments to appreciate the colour of mother nature. Happy weekend.

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Kuala Lumpur Day 4: Pan Mee Dinner

Ben’s sister brought us to a Pan Mee restaurant for dinner.

The above dry pan mee is the restaurant’s specialty. Ben and his sister had that.

Not sure what was the above crispy bits, perhaps shallots and garlic. They were great.

Fried anchovies are a must ingredients for pan mee. In fact, the broth is made from simmering anchovies. More on following page. Click here to continue reading

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Kuala Lumpur Day 4: Wonton Noodle Breakfast

After attending to family matters, Ben’s sister brought us out for a late breakfast. Since we had not recovered from food poisoning yet, we had something light.

I had wonton noodle with “jar yoke”. “Jar yoke” was a dish which my grandmother used to make at home. It’s made with pork belly marinated in five spices which were deep fried and braised with wood ear and sour cabbage. I wish I had learned how to make it from her.

The noodles here were not exactly like the wonton noodles we get in Vancouver. These were thicker. More on following page. Click here to continue reading

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