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Salade Nicoise

Suanne — Fri, 11 Sep 2009 19:00:18 +0000

The South Arm Cooking Club for Seniors resumed for the fall season. We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues. We also like to welcome Keiko and Chris who are new to the kitchen.

As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch. The first recipe is called Salade Nicoise from Charlene. This recipe serves 2 but we trippled it in the seniors’ kitchen.

The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate. This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.

Sydney and Frank made this Salade Nicoise.

Ingredients

2 red potatoes
6 oz. green beans (about two small fistfuls)
2 eggs
12 cherry tomatoes, slice into half
6 black or green olives, slice into half
7-oz. can top quality tuna

Dressing:

4 anchovies (optional)
1 clove garlic, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
salt and pepper to taste

P/S: missing ingredients in the photo include eggs, and dressing ingredients.

More after the jump. Click to read the rest of Salade Nicoise (308 words)

© suanne for Chow Times, 2009. | Permalink | No comment
Post tags: Anchovy, Community Kitchen, Egg, Green Bean, Potato, Recipe, Salad, Tomato, Tuna

Claypot Rice with Minced Pork and Salted Egg Yolk

Suanne — Fri, 04 Sep 2009 00:00:12 +0000

My family likes claypot rice. We always order claypot rice when we are in a Chinese restaurant or dim sum place like the following:

King’s Chinese Cuisine

Lido Restaurant

Top Gun J&C Restaurant

This is my take of Claypot Rice with Minced Pork and Salted Egg Yolk. We had this in Hot Pot One and we found that the salted egg yolk’s taste and texture complements the minced pork very well. It’s something different from the regular combination of minced pork with salted fish.

Ingredients

2 – 2 1/2 cups long grain rice (I meant measuring cup for rice)

3/4 to 1 lb minced pork

2 salted egg yolk, cut into half

bak choy

Marinate for pork:

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1/4 teaspoon white pepper

drizzle of sesame oil

Sauce for rice:

2 tablespoons of hot water

2 teaspoons sugar

2 tablespoons light soy sauce

2 drops of sesame oil

More after the jump. Click to read the rest of Claypot Rice with Minced Pork and Salted Egg Yolk (195 words)

© suanne for Chow Times, 2009. | Permalink | 2 comments
Post tags: Pork, Recipe, Rice, Salted Egg

Potato Omelet (Tortilla De Patatas)

Suanne — Thu, 03 Sep 2009 02:00:32 +0000

Potato Omelet (Tortilla De Patatas) is a common savoury breakfast in Spain. It is usually eaten as a second breakfast around 10 to 11 am. We had this in BraCafe while we were in Barcelona.

I made this Potato Omelet for Ben’s lunch as he is a light eater while he is at work. This is great as it can be eaten warm or cold. This will be a great lunch box item when the kids are back to school next week.

I got this recipe from the Culinaria Spain book as mentioned in this post.

Ingredients:

2/3 cup/150 ml olive oil

2 1/4 lbs/1 kg large potatoes (about 4 large russet potatoes), peeled and thinly sliced

2 tsp salt (I used 1.5 tsp only)

6 eggs

The hardest part in this recipe is to turn over the omelet. Chick on more for the instructions.
More after the jump. Click to read the rest of Potato Omelet (Tortilla De Patatas) (182 words)

© suanne for Chow Times, 2009. | Permalink | 3 comments
Post tags: Egg, Potato, Recipe, Spanish

Mushroom and Spinach Frittata with Smoked Gouda

Suanne — Thu, 19 Feb 2009 15:00:21 +0000

Someone in the South Arm Cooking Club for seniors suggested to have one cooking session for making brunch. It was a great idea and the organizers (Stella, Minoo and Charlene) came up with a few brunch recipes. Stella also handed out an article on how breakfast may improve memory in healthy elderly for the seniors to read. In this article, a study of 22 men and women 61 to 79 years of age, researchers observed improved performance on memory test 15 minutes after ingestion of pure protein, pure fat or pure carbohydrate beverages following an overnight test, as compared with scores achieved after ingestion of a placebo beverage containing no energy. This study shows that memory may be enhanced by eating any type of breakfast – regardless of whether it is comprised of protein, fat or carbohydrate.

Stella, as a coordinator of South Arm’s seniors, has hands on experience on this matter. Among one of the members in South Arm’s seniors group, Stella noticed a big difference in one of the senior’s performance at certain days. She found that the day this particular senior had a good breakfast, her performance improved on that day.

The first brunch item the seniors made was Mushroom and Spinach Frittata with Smoked Gouda. Frank and Karen made this Frittata. Here we go again with Frank slicing up onions again. Frank seemed to be doing a lot of slicing onions and mincing garlic in the community kitchen.

Ingredients

2 tablespoons olive oil, divided

1 medium onion, sliced

2 cups sliced mushrooms

4 cups packed baby spinach leaves or torn Swiss chard

8 large eggs

1/2 cup shredded smoked Gouda cheese, divided

1/2 teaspoon salt, divided

1/4 teaspoon pepper

More after the jump. Click to read the rest of Mushroom and Spinach Frittata with Smoked Gouda (142 words)

© suanne for Chow Times, 2009. | Permalink | 3 comments
Post tags: Brunch, Community Kitchen, Egg, Mushroom, Recipe, Spinach

Chicken Fried Rice

Suanne — Sat, 07 Feb 2009 15:00:36 +0000

Sydney is new to the South Arm Cooking Club for seniors, at least to me. He volunteered to cook fried rice for the group. He did a pretty neat job and did some wok tossing which amazed us.

The Chicken Fried Rice looks and tastes pretty good. I’m sure Arkensen and Nanzaro will love this. The chicken can be substituted with other meat like BBQ pork or shrimp.

Ingredients

4 to 5 cups cooked rice, preferably overnight

1 carrot, diced

1 large onion, diced

2 cups frozen peas

1 cup chopped green onions

3 cloves garlic, minced

4 eggs

1/2 lb to 1 lb chicken breast, diced

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

3/4 teaspoons sesame oil

dash of cornstarch

salt and pepper to taste

More after the jump. Click to read the rest of Chicken Fried Rice (277 words)

© suanne for Chow Times, 2009. | Permalink | 4 comments
Post tags: Chicken, Community Kitchen, Recipe, Rice

Easy Vegetable Quiche

Suanne — Mon, 06 Oct 2008 17:00:45 +0000

Minoo demonstrated an Easy Vegetable Quiche recipe in the Gilmore Park Church community kitchen. Quiche is a pie which uses egg as binder to hold things together. Quiche is great for picnic or school/work lunch as it is very convenient to carry them around and it can be eaten cold like pizza.

This is a Vegetable Quiche but you can add in meat like bacon, cooked chicken, ham or turkey as other alternatives.

Ingredients

1 package of ready to mix pastry

1 cup sliced mushrooms

1 cup chopped sweet peppers

1 cup diced onions

1 bunch of green onions, diced

1 cup diced celery

2 garlic cloves, minced

1/2 cup sundried tomatoes pesto

5 large eggs

1 cup grated cheddar cheese

1 cup milk

1 pinch of dried basil, oregano and marjoram

some chopped parsley

salt and pepper to taste

Click on the link below for the instructions.

More after the jump. Click to read the rest of Easy Vegetable Quiche (184 words)

© suanne for Chow Times, 2008. | Permalink | 5 comments
Post tags: Community Kitchen, Egg, Recipe, Vegetable

Ginger Omelette

Suanne — Fri, 04 Jul 2008 09:00:42 +0000

Ginger Omelette is one of my favourite home cooked dish. I enjoyed this dish during my confinement month where I had to consume lots of ginger. Check here for the property of ginger.

The aroma of ginger and sesame oil make this dish very appetizing.

Ingredients

4 eggs

1 big nob of ginger, approximately 3 inches or more

a dash of soy sauce

a dash of white pepper powder

a tablespoon of sesame oil and a little cooking oil

You may substitute the ginger with caramelized onions or chopped salted radish for other Chinese style omelette.

Click on the link below for the instructions.

More after the jump. Click to read the rest of Ginger Omelette (197 words)

© suanne for Chow Times, 2008. | Permalink | 6 comments
Post tags: Egg, Recipe

Deviled Egg

Suanne — Sun, 06 Apr 2008 09:00:29 +0000

Jean loves to make Deviled Eggs for potluck. Check here and here. It is a simple dish to make and you can make it ahead of time.

Deviled Eggs are best served chilled from the refrigerator.

Ingredients

hard boiled eggs

finely chopped celery

a pinch of salt

ground black pepper

miracle whip

paprika

Click on the link below for the instructions.

More after the jump. Click to read the rest of Deviled Egg (213 words)

© suanne for Chow Times, 2008. | Permalink | No comment
Post tags: Community Kitchen, Egg, Recipe

Ziploc Omelette

Suanne — Fri, 16 Mar 2007 09:00:00 +0000

Update 08-Dec-2008: Please note the following guidance from http://ziploc.com: “Ziploc? Brand bags are not designed to withstand the extreme heat of boiling.” So please treat this blog entry purely from information purposes and you are not advised to try this.

Minoo shared a very quick and mess less way of making omelette in large batch. This method does not involved turning of the omelette and it allows everyone to choose their own ingredients and the whole batch will be ready at the same time.

I think you will be amazed with this as I was when I first learned this way of making omelettes.

The Ziploc Omelette looks good in a roll instead of the regular pocket type if made using frying pan.

Ingredients

quart size ziploc bags

eggs

chopped cilantro

diced sweet peppers

chopped green onions

diced tomatoes

grated potatoes

grated cheese

simply anything you desire in an omelette like ham, mushroom, onion, etc

Instructions

Crack 2 eggs (large or extra large) into a quart size ziploc bag (not more than 2 eggs).

Shake the bag to break up the eggs.

Put in your favorite ingredients. Season with salt and pepper. Shake the bag to combine well.

Remove the air before sealing the bag. Have your guests write down their names on the ziploc bag with a permanent marker.

Bring a big pot of water to a boil. Place the bags into the rolling boiling water for exactly 13 minutes. You can cook about 6 to 8 omelette in a large pot.

Remove the bags from boiling water and open the ziploc bag. Becareful as it is very hot. The omelet will roll out easily. This is a very healthy way to cook omelet as it does not need any oil.

This is a good way to serve breakfast as you can involved everyone to make their own special omelettes and the omelettes will be ready at the same time. You can make this for breakfast or brunch.

© suanne for Chow Times, 2007. | Permalink | 21 comments
Post tags: Community Kitchen, Egg, Recipe

Polly’s Cheese and Sausage Omelette

Suanne — Sat, 03 Jun 2006 01:00:00 +0000

Polly is such a dear friend. She called last week saying that she wanted to come by and make me her special omelette. Polly said this is her kids’ favourite food and makes it quite often at home. Polly has always come across to me as someone who walks the extra mile for her family and friends. She has a good heart!

Polly brought along her unique little pan which is designed for making omelette. I think she said that it’s japanese — you know, the type that Japanese used to make thin yellow omelettes for sushi. I have never knew that were such a pan. I will try to look for them one of these days in the Osaka Supermarket. Maybe they carry it in their store.

Polly even brought along all the required ingredients. The ingredients includes sliced sausage, cheese and chopped green onions. Polly also brought sea salt, which is said to be superior in taste than the normal table salt.

Polly, thanks for keeping me company that afternoon. It was great having someone to chat over lunch.

More after the jump. Click to read the rest of Polly’s Cheese and Sausage Omelette (56 words)

© suanne for Chow Times, 2006. | Permalink | 3 comments
Post tags: Egg, Recipe