The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.

Ingredients

Sauce:

• 1.5 tablespoons hoisin sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon Sriracha hot sauce
• freshly ground black pepper

Filling:

• 1 tablespoon vegetable oil
• 1 teaspoon finely minced garlic
• 1/2 teaspoon grated fresh ginger
• 2 stalks scallions, finely chopped
• 1 pound ground turkey or chicken
• 2 cups mixed vegetables (frozen vegetables are fine)
• 1/2 green apple, finely diced

• 1 head iceberg or bib lettuce, leaves washed and separated

Source: adapted from Jaden Hair’s Steamy Kitchen

Prep time: 30 mins;  Cook time: 6 mins;  Serve 4 to 6

Helmut and Lorna worked on this recipe.

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Post tags: Appetizer, Chicken, Community Kitchen, Lettuce, Recipe

The Cucumber Roll is a great hit especially to people who has not tried sushi before. The flavour of seaweed is too strong for some of the attendees who has never eaten sushi before. This Cucumber Roll uses thin slices of cucumber to roll up the rice. They are so pretty and delicate.

Ingredients

• a long English cucumber
• rice
• artificial crab meat, shred
• Gherkin or pickled cucumber, cut into match sticks
• onion, thinly slice
• mayonnaise
• vinegar
• salt
• sugar
• sesame oil
• black sesame seeds
• masago
• lemon

Source: Ella

Prep time: 30 minutes; Serve 6

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Post tags: Community Kitchen, Cucumber, Recipe, Roll

Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.

Ingredients

• 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1 teaspoon cumin seeds
• 1/4 teaspoon cayenne pepper
• 1/2 onion, finely chopped
• 3/4 teaspoon salt or to taste
• 1 cup canned chickpeas
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon minced peeled ginger
• vegetable oil for frying
• mango chutney, for serving

Source: adapted from food network

Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8

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© suanne for Chow Times, 2010. | Permalink | 5 comments
Post tags: Appetizer, Chickpeas, Community Kitchen, Recipe, Snack, Spinach, Vegetarian

For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.

Ingredients

• 1 can (7 oz) salmon
• 2 eggs
• 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon dried dill
• 1/2 cup dry breadcrumbs
• 2 tablespoons vegetable oil

Yogurt Sauce

• 1/3 cup plain yogurt
• 1/4 teaspoon salt
• 2 green onions, finely chopped
• 1/2 teaspoon dried dill

Paul and June partnered to make this Salmon Patties.

Source: Charlene Dy

Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3

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Post tags: Appetizer, Community Kitchen, Recipe, Salmon, Snack

I find that this Mixed Olive Tapenade is very salty.

Ingredients

• 1 cup pitted, assorted green and black olives
• two anchovy filets or two squirts of anchovy paste
• 1 clove garlic
• 2 tablespoons capers
• juice of a lemon
• handful of fresh basil leaves
• olive oil

Source: unknown

Prep time: 15 minutes; Yield: 1 cup

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Post tags: Anchovy, Community Kitchen, Dip, Olive, Recipe

Source: unknown

Prep time: 45 minutes;  Yield: 1.5 cups

Ingredients

• 1 cup roasted red peppers
• 1/2 cup almonds
• 2 teaspoons red wine vinegar
• 1 tablespoon roasted garlic
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• salt and pepper to taste

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Post tags: Almond, Community Kitchen, Dip, Recipe, Red Pepper

Source: unknown

Prep time: 30 minutes; Yield: 2 cups (500ml)

Ingredients

• 1 large beet, washed
• 2 medium carrots
• 1/2 cup (125ml) sour cream
• 1/2 cup (125ml) crumbled feta
• 1 green onion, chopped
• 1 tablespoon (15ml) finely chopped fresh dill
• 1 teaspoon (5ml) orange zest
• 1 teaspoon (5ml) orange juice
• 1/2 teaspoon (2ml) salt
• 1/4 teaspoon (1ml) freshly ground black pepper

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© suanne for Chow Times, 2010. | Permalink | 2 comments
Post tags: Beets, Carrot, Community Kitchen, Dip, Recipe

Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.

Prep time: 45 mins;  Yield: 3 cups

Ingredients

• 1 large eggplant
• 3 tablespoons tahini (sesame-seed paste)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

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Post tags: Chickpeas, Community Kitchen, Dip, Eggplant, Recipe

The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.

Prep time: 15 minutes; Standing time: 30 minutes;  Yield: 3 cups

Ingredients

• 2 x 15 ounces cans black beans
• 1 cup grated carrot
• 1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
• 1/4 cup finely chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 teaspoon minced garlic
• pinch of salt
• 1/8 teaspoon ground red pepper or cayenne

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Post tags: Black Bean, Community Kitchen, Dip, Recipe

These dips can be served with baguette, pita bread, corn chips, crackers and assortment of vegetables.

We simply love the great colours of the dips. Can you guess it by its colour?

The first dip is Tzatziki which is popular in Greek cuisine.

Source: unknown

Prep time: 10 mins;  Yield: 2 cups

Ingredients

• 1 cup Greek style yogurt
• 1 cup finely diced cucumber
• 2 tablespoons freshly chopped dill
• lemon juice to taste
• 2 small shallots finely chopped or 1/2 small red onion finely chopped
• salt and pepper to taste

If you cannot find Greek yogurt which sometimes called Mediterranean-style yogurt, you can make your own substitute with plain yogurt. Just line a colander with a double layer cheesecloth and place over a bowl. Pour in 2 cups of plain yogurt and chill overnight in the fridge. Discard the liquid the next morning. You’ll end up with 1 cup of Greek-style yogurt which is thicker than plain yogurt.

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© suanne for Chow Times, 2010. | Permalink | 5 comments
Post tags: Community Kitchen, Cucumber, Dip, Recipe, Yogurt