Chow Times » Seafood

Cheesy Fish and Spinach Casserole

Suanne — Wed, 03 Jun 2009 13:00:11 +0000

Minoo shared a Cheesy Fish and Spinach Casserole recipe in the Gilmore Park Church Community Kitchen. She also made mash potatoes as the side dish to go with the casserole. This recipe serves 6.

This Cheesy Fish and Spinach Casserole is very simple and quick to make. It is a great recipe for a quick meal when you have a long day and do not want to labour in the kitchen. Kids will love this cheesy dish complete with vegetables and protein. All you need is a side dish of carbohydrate like mash potatoes, home made potato wedges, a simple noodle or rice dish.

Ingredients

1 bag fresh spinach (you may use pre-wash baby spinach)
1 cup cheddar or parmesan cheese
1/3 cup breadcrumbs
1 egg beaten
1 lb Basa or any while fish fillets like Cod, Sole, etc
salt and pepper to taste

More after the jump. Click to read the rest of Cheesy Fish and Spinach Casserole (106 words)

Corn and Shrimp Tortilla Soup

Suanne — Fri, 29 May 2009 23:00:56 +0000

Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors. Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.

This recipe is adapted from Cooking Light and it serves 8.

This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno. This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.

Ingredients

1 tablespoon oil

1 onion, chopped

1/2 teaspoon salt

1 cup chopped red bell pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

4 garlic cloves, minced

1 jalapeno pepper, seeded and minced

1 (14.5 ounce) can diced tomatoes, drained

1 (16 ounce) can fat-free, low-sodium chicken broth

1 (8 ounce) bottle clam juice

2 cups fresh corn kernels (about 4 ears) or frozen ones

1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)

1/2 cup chopped green onions

1/4 cup chopped fresh cilantro

1/4 cup lime juice

1/4 teaspoon black pepper

1 1/2 cups coarsely crushed tortilla chips

More after the jump. Click to read the rest of Corn and Shrimp Tortilla Soup (118 words)

© suanne for Chow Times, 2009. | Permalink | One comment
Post tags: Community Kitchen, Corn, Recipe, Shrimp, Soup, Tortilla Chip

Red Cooked Tilapia

Suanne — Thu, 16 Apr 2009 14:22:02 +0000

June Duo shared a fish recipe in the South Arm Community Kitchen. She called it Red Cooked Tilapia. Jane bought two fresh Tilapia from some Chinese groceries stores, not frozen ones. You can find live fish in some Chinese groceries stores where the fish monger will catch the one you pick and kill it for you there and then. This is very common in the Asia as freshness is the key to a delicious meal.

The Red Cooked Tilapia is sweet and sour and the spices used were able to overcome the fishy odour. This dish goes well with steamed rice.

Ingredients

1 Tilapia

2 green onions, chopped

3 cloves garlic, peeled and smashed

1 inch ginger, peeled and sliced

2 to 3 tablespoons ketchup

2 tablespoons rice vinegar

2 tablespoons cooking wine

1/4 teaspoon 13 spices powder (can be substituted with 5 spice powder)

3 star anise

1/2 teaspoon wild pepper corn

1 teaspoon sugar

1/2 teaspoon salt

1 package of chicken seasoning

1/2 cup frozen mixed vegetables

2 to 3 tablespoons oil for frying

More after the jump. Click to read the rest of Red Cooked Tilapia (157 words)

© suanne for Chow Times, 2009. | Permalink | 2 comments
Post tags: Community Kitchen, Fish, Recipe

Salmon and Potato Chowder

Suanne — Wed, 11 Mar 2009 15:00:09 +0000

Minoo shared this Salmon and Potato Chowder recipe in the Gilmore Park Church Community Kitchen. She also shared the following soup tips.

homemade stock can be freeze in small batches for convenient use later

look for low sodium stock if you are on a low salt diet

use vegetable spray on non-stick pan to saute vegetable with minimum fat

always simmer soup covered, on a medium-low heat, stirring occasionally to prevent evaporation

when pureeing soup, process in small batches to achieve even smooth texture

if soup appears too thick after reheating, add more stock.

for more fiber, use unpeeled vegetables, just scrub the skin to clean them

leftover vegetables are ideals for making soups

to ensure vegetables such as broccoli, asparagus or zucchini to retain good color, add them during the last 5 minutes of cooking

chop hard vegetables like carrot finely so that they take lesser time to become tender

when a recipe calls for canned crushed tomatoes, you can use whole canned tomatoes and pureed in a food processor with the juice, or use fresh pureed tomatoes

for a tasty and sophisticated garnish, add a dollop of light sour cream or yogurt to each bowl of soup

most soups can be frozen for up to 2 months; reheat gently

This Salmon and Potato Chowder is sweet, creamy and cheesy. The sweetness comes from the onion, carrot and creamed corn. A great soup for brunch and lazy days.

Ingredients

3 tablespoons butter

3/4 cup chopped onion

1/2 cup chopped celery

1 teaspoon garlic powder or 2 teaspoons chopped garlic

2 cups diced potatoes

2 carrots, diced

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried dill weed

2 cans salmon

1 (12 fl oz) can evaporated milk

1 (15oz) can creamed corn

1/2 pound Cheddar cheese, shredded

More after the jump. Click to read the rest of Salmon and Potato Chowder (100 words)

© suanne for Chow Times, 2009. | Permalink | One comment
Post tags: Community Kitchen, Potato, Recipe, Salmon, Soup

Tuna Pie

Suanne — Sat, 11 Oct 2008 16:00:27 +0000

Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.

The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.

Ingredients

1 can tuna or salmon

4 oz butter

3 eggs

2 teaspoons mustard

3/4 cup bread crumbs

1 onion, finely chopped

1 tomato, diced

2 potatoes, boiled and mashed

1 medium carrot, boiled, peeled and diced

Click on the link below for the instructions.

More after the jump. Click to read the rest of Tuna Pie (98 words)

© suanne for Chow Times, 2008. | Permalink | No comment
Post tags: Pie, Salmon, Tuna

Vietnamese Shrimp Roll

Suanne — Sun, 02 Mar 2008 17:00:12 +0000

Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.

Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.

Ingredients

Rice paper

Oriental style rice noodle (rice vermicelli)

Shrimp

Romaine hearts

Lemon/Lime

Fish sauce

Sugar

Sweet chili sauce

Click on the link below for the instructions.

More after the jump. Click to read the rest of Vietnamese Shrimp Roll (232 words)

© suanne for Chow Times, 2008. | Permalink | 4 comments
Post tags: Appetizer, Community Kitchen, Recipe, Roll, Shrimp

Cheesy Shrimp Dish

Suanne — Thu, 11 Oct 2007 09:00:00 +0000

Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.

Ingredients

2 cups of cooked rice

3 tablespoons oil

1 cup cooked shrimp or chicken or ham

1 onion, chopped

1 red sweet pepper, chopped

2 cloves of garlic, minced

2 large tomatoes, diced

2 eggs

1 cup grated cheddar cheese

2 teaspoons tamari

salt and pepper to taste

Click on the link below for the instructions.

More after the jump. Click to read the rest of Cheesy Shrimp Dish (91 words)

© suanne for Chow Times, 2007. | Permalink | One comment
Post tags: Community Kitchen, Recipe, Shrimp

Fish Paste Stuffed Vegetables (Yeong Sarm Poa)

Suanne — Sat, 19 May 2007 09:00:00 +0000

I was not able to attend the South Arm community kitchen due to other personal commitment. Tony helped me to take the photos for this session. Thank you Tony.

For this session. Vanessa made Fish Paste Stuffed Vegetables and Hong Kong Style Fried Rice.

Fish Paste Stuffed Vegetables is my late-mom’s specialty. She made the fish paste herself. Her fish paste is very springy and tasty. Our family loves this dish a lot. She usually made it with eggplant, tofu, bitter gourd, tofu puff, bean curd skin and chili. I missed this dish a lot. Whenever she made this dish, she also made fish ball soup using the bones and the skins of the dish. The soup is absolutely delicious too.

Vanessa used a store bought fish paste for her dish. Vanessa seasoned the fish paste with white pepper powder. The vegetables which Vanessa used for stuffing includes the three different colour sweet peppers and eggplant.

Vanessa pan-fried the stuffed vegetables with some oil until golden brown in batches. Remove the fried vegetables and set aside.

After frying all the vegetables, she then made a sauce with soy sauce, oyster sauce, sugar and water. I remembered my mom made the sauce with salted soy bean and minced garlic . Once the sauce came to a boil, return the fried vegetables to simmer for while to absorb the flavour of the sauce. You may thicken the sauce with some corn starch solution if you preferred.

Vanessa, thank you for sharing this dish which brings back so much memories to me.

© suanne for Chow Times, 2007. | Permalink | 9 comments
Post tags: Community Kitchen, Fish Paste, Recipe

Curry Seafood Pumpkin Pot

Suanne — Thu, 17 May 2007 09:00:00 +0000

Tanni and Grace paired up to present two dishes in the Gilmore Park Church Community Kitchen. The first dish is made by Tanni which is Curry Seafood Pumpkin Pot. This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also eat the pulp of the pumpkin as well.

Tanni served the Curry Seafood with some spaghetti flavoured with pesto. I’m sure this curry dish is good with steamed rice too.

Ingredients

1 small pumpkin

Seafood medley eg. salmon, scallop, prawn, etc

1 onion, chopped to bite-size

3 cloves shallots, finely chopped

3 cloves garlic, finely chopped

1/4 cup flour

1/2 teaspoon curry powder (more if you preferred)

1/2 teaspoon tumeric powder

1 cup coconut milk

3/4 cup evaporated milk

1 cup water

1 to 2 teaspoons chicken powder

Click on the link below for the instructions.

More after the jump. Click to read the rest of Curry Seafood Pumpkin Pot (267 words)

© suanne for Chow Times, 2007. | Permalink | 3 comments
Post tags: Community Kitchen, Curry, Recipe, Seafood

Korean Seafood Rice

Suanne — Tue, 15 May 2007 09:00:00 +0000

Minnie demonstrated two Korean dishes in the Caring Place Community Kitchen. Minnie has been very active in the two community kitchens she attended and she has been sharing her Korean inheritage in both the kitchens. She is certainly a great addition to the community kitchen.

The first dish Minnie shared with us is a Korean Seafood Rice. She told us that this dish is her specialty. The Seafood Rice is served with blanched soy bean sprouts and seasoned with a home-made sauce.

I noticed that Minnie always brings her Korean pressure rice cooker to cook rice. The pressure rice cooker is not the regular rice cooker which most of us are familiar with. The Korean style pressure rice cooker gelatinize the rice starches more completely than other style cookers, resulting a more glutinous and marginally more nutritious cooked rice. In South Korea Cuckoo is the top-selling brand of rice cooker.

Ingredients

Oysters, clam, mussels, salmon, fish roe (egg), shrimps, squid, crab meat and any other shell fish

Soy bean sprouts

Sesame oil, salt & pepper

Sauce:

Soy sauce, sesame oil, toasted sesame seeds, minced garlic, finely chopped onion or green onion, sugar, Korean red pepper powder (optional)

Minnie used the oysters from a tub and not those with the shell on. The tub below costs $7 plus.

More after the jump. Click to read the rest of Korean Seafood Rice (172 words)

© suanne for Chow Times, 2007. | Permalink | 4 comments
Post tags: Community Kitchen, Recipe, Rice, Seafood