The second fall recipe which Minoo shared in the South Arm Community Kitchen is a cheesy quiche which kids will enjoy.
This Crustless Swiss Chard Quiche is great for the lunch box. It can be eaten warm or cold.
This recipe is good to use up leftover food. You can use leftover ham, chicken, broccoli or any greens.
- Olive oil for sauteing
- 1/2 bunch Swiss chard
- 2 1/2 cups shredded cheese (we used cheddar)
- 4 eggs
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- salt and pepper to taste
Source: via Minoo
The main dish that D’nis shared in the South Arm Multicultural Community Kitchen is a Peruvian Potato Dish called Causa.
Here is what D’nis shared with us about her country of origin:
Peru is a country located in South America, with a population of 29 million. It has a democratic government. The area covers 1,285,216 km square. Peru borders Ecuador and Columbia to the north, Brazil to the east, Bolivia to the south-east and Chile to the south. On the west is the Pacific Ocean with 3,000 km of coast. Peru in area is about 20 percent larger than British Columbia and has about 30 million inhabitants. Peru became an independent country in 1821, many years before Canada.
The geography varies from arid plains of the Pacific coast to the peaks of the Andes Mountains and the tropical forests of the Amazon basin.
The main spoken language is Spanish, although a significant of Peruvians speak Quechua or native languages. The mixture of cultural traditions has resulted in a wide variety of expressions in fields such as art, cuisine, literature and music.
Potatoes, tomatoes and corn are originally from the Andes, a gift to the world. Peru has more than 3,000 varieties of potatoes.
The above dish is called Causa Rellena con Atun/Palta/Huevo Duro which is Yellow Potatoes with Tuna, Avocado and Hard Boiled Eggs. The name Causa comes from the Incan Quechuan word “Kausaq”, meaning “that which gives life”. During the colonial period in Peru, the newly arrived Spaniards adapted many of the native food and combined them with the food they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime and garlic imported from Europe. Hearty yet refreshing, cool yet mildly picante, Causa is an intriguing mix of the abundant flavours found in the region.
- 8 Yukon Gold potatoes (about 2 to 3 pounds)
- 4 eggs
- 3 limes
- 2 tablespoons vegetable oil or butter
- 2 can tuna
- 1/2 cup mayonnaise
- 1 ripe avocado
- salt and pepper to taste
- chili paste to taste
- parsley for garnishing
Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, pork, lamb, and fish. Most of these meals include one of the different kinds of aji, or Peruvian hot pepper. The main variety are yellow aji pepper, red aji pepper and red rocoto pepper.
Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.
Today, more than 200 varieties of potatoes can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts, others can be as large as oranges.
May is Asian Heritage month. The City of Richmond and Richmond Food Security Society once again present Chef Mr. Ian Lai in demonstrations of healthy, fun, affordable and locally sourced Asian inspired cooking. Cooking demonstrations that will inspire you to create fresh and tasty food from the best Richmond and Lower Mainland ingredients. This is Ian Lai’s third year involvement in this event.
Ian Lai shared with us why he keeps coming back to this event. As an Asian with heritage from Canton, China but grew up in South Africa, Ian continues to search what it means to be Asian. He even made a trip to Beijing recently but still unable to find his answer.
Ian realizes that he identifies his Asian heritage through food as he spends a lot of time cooking and enjoying food with Asian flare.
The first recipe that Ian demonstrated is a Mixed Vegetable Chicken Soup. It is a light broth loaded with lots of seasonal vegetables.
- chicken bones from 1 chicken
- 2 pieces star anise
- 2 pieces dried tangerine peel
- 1 chunk of ginger, cut into half and smashed
- 8 to 10 fresh shiitake mushrooms, remove and reserve the stems, slice or quarter
- 1 package of enoki mushroom, remove ends and loosen the needles
- 1 medium zucchini, rough chopped
- 4 to 5 new potatoes or red potatoes (not russet), diced
- 6 to 8 baby bok choy, cut into half
- 2 eggs
- 1/3 cup oyster sauce
- chopped green onions and cilantro for garnishing
- sambal oelek, optional
Source: Ian Lai
P/S: some of the ingredients above are for another recipe.
The last side dish which Kazuko demonstrated in the South Arm Community Kitchen is Rolled Egg.
Rolled Egg is a popular bento box item and great for lunch box.
- 4 eggs
- Dashi bonito soup stock seasoning to taste (optional)
- soy sauce to taste
Please note: the bonito flakes should not be in the photo
Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants.
Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating.
Luckily we had a lot of helping hands that day.
We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.
The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms.
- 1 pound onion, thinly sliced
- 3 eggs, lightly beaten
- 2 to 3 dried shiitake mushroom (soak in water to reconstitute)
- 2 garlic cloves, minced
- bonito flakes for garnishing
- 1 teaspoon sesame oil
- 1 teaspoon mushroom seasoning granule (optional)
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon sugar
- salt to taste
Makes 5 servings as side dish
Iryna and Joanne partnered up to demonstrate at the Caring Place Community Kitchen. Iryna is from Ukraine. She demonstrated a very popular Ukrainian dish which originated from Russia. It is a cold soup dish called Okroshka. Iryna told us that she had been making this cold soup all her life.
Okroshka is a summer dish. It is a very refreshing soup. It is made with fresh diced vegetables. The fresh vegetables retain the vitamins due to no cooking is involved. Heat is the main culprit to destroy vitamins. The only vegetables that need cooking is potatoes. Of course, there is meat in this dish which needs cooking. You can add poached chicken, fish, ham or sausages to this dish.
Okroshka is usually made with cucumbers, carrot, a garden radish, parsley, baby dill, green onion, eggs, lemon juice, butter milk or sour cream or mayonnaise. If you like to add meat, it has to be cooked and chilled. The ratio of meat and vegetables should be approximately half and half.
Iryna shared with us something about her country, Ukraine. Ukraine is used to be part of Russia. It’s an European country. It is the biggest country in Europe after Russia. It claimed it’s independence in 1921.
Ukraine’s population is about 50 million. Ukrainian also speaks Russian and it’s language is similar to Hungarian and Poland.
Ukrainian’s winter is very harsh, between -20 to -35 Celsius and the summer can be pretty hot, as high as 40 Celsius.
Ukraine has no mountain except the border with Poland and Hungarian. Iryna is from the south of Ukraine which borders the Black Sea.
- 2 pounds chicken breast or sausages
- 2 cucumbers, dice
- 2 radishes, dice
- 4 boiled potatoes
- 6 hard boiled eggs
- 1 bunch of green onions
- 1 small carrot, boiled, dice
- 1 bunch baby dill, chopped
- 1 small tub of sour cream
- 1 litre of butter milk or 1 small jar of mayonnaise
- lemon juice from 1/2 lemon
- salt to taste
Iryna did not use the butter milk but she used the mayonnaise instead. She brought the butter milk to show us the option.
Radish is a root vegetable. It is related to mustard and turnip. Radishes are rich in ascorbic acid, i.e. Vitamin C, folic acid and potassium. They are a good source of Vitamin B6, riboflavin, magnesium, copper and calcium. Radishes can be eaten raw and is often used in salad.
The flavour of Okroshka is predominated by dill. Dill has fernlike leaves that are aromatic and used to flavour many food such as salmon, borscht, okroshka and pickles. Fresh dill loses it’s flavour rapidly if dried, however, freeze-dried dill leaves preserve their flavour relatively well for a few months.
For the last dish, Emily made another side dish at the South Arm Community Kitchen.
- Soft tofu
- Century eggs, peel and chop (handle the egg gently as the egg is very tender)
- salt to taste
- sesame oil
Century egg is also known as preserved egg, thousand-year old egg or Pidan in Mandarin. Century egg is made by preserving eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months, depending on the method of processing. Through the preservation process, the yolk becomes a dark green or gray creamy yolk while the egg white becomes a translucent dark brown jelly like. Century egg is an acquired taste because it has an odor of sulphur and ammonia.
You may substitute the century eggs with meat floss.
The South Arm Cooking Club for Seniors decided to have a Chinese theme when they met during the Chinese New Year celebration in early February. Marian came up with four recipes which are all her home recipes.
The first recipe is a Chinese Spinach Egg Drop Soup. I would say that this is a east meet west recipe as the preparation involves blending the spinach in the soup. The soup has a very artistic presentation.
- 4 cups chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 1 tablespoon sherry (optional)
- 2 cups spinach, shredded
- 2 eggs
- 1 1/2 tablespoons cornstarch for thickening