Michelle served the Polenta Fries with a Simple Homemade Tomato Sauce.
- 1/4 cup extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove of garlic, chopped
- 1/2 stalk celery, chopped
- 1/2 carrot, chopped
- Sea salt and freshly ground black pepper
- 1 (32 ounce) can crushed tomatoes
- 1 dried bay leaf or basil
- 2 tablespoons unsalted butter, optional
Source: this recipe is adapted from foodnetwork.com
You can click on the scanned recipe for a larger view or printing.
D’nis demonstrated a few recipes in the South Arm Multicultural Community Kitchen.
The first recipe is a Homemade Mayonnaise. You can make green mayonnaise by adding green herbs, or red by adding a piece of red pepper or a chili.
- one whole egg
- 2 tablespoons water
- juice of 1 lime or lemon, or 1 tablespoon vinegar
- 1 teaspoon mustard
- 1 clove garlic (optional)
- salt and pepper to taste
- start blending on high, when all mixed, add in a constant thin stream:
- 1 cup canola oil (or olive oil, or half and half olive and canola oils)
- when thick, you made a delicious mayonaise!
Yield: 1 cup
Lorna shared with me a homemade Asian marinates which a friend of hers shared with her. When this friend of hers brought some baked chicken wings for a potluck party, they were so good that everyone asked for the recipe.
This homemade Asian marinates is good for chicken or pork. I had tried it on both chicken and pork and it is really good.
- 1 bottle (591ml) Kikkoman soy sauce
- 1 bottle of Mirin (about the same size as the soy sauce)
- 6 cloves of garlic, peel and lightly smashed
- 2 inch ginger, peeled and sliced
- 1 piece of 2-inch rock sugar
A Taiwanese friend of mine called me up before this South Arm Community Kitchen about the street food that she misses a lot that will be demonstrated by Vicky. It was a surprise call as I had invited her to join the community kitchen a long time ago but I did not hear from her since.
It was the above street food that excited my friend from Taiwan. It is the Taiwanese Meatball or known as Ba Wan in Hokkien.
I had seen this many times in a Taiwanese food show when we had Shaw TV. I missed that show since we switched to Telus. I have never come across this street food here yet. Does anyone know if we can find this Taiwanese Meatball here?
For the skins:
- 1 cup rice flour
- 400g yam flour
- 6 1/5 cup cold water
For the filling:
- 400g ground pork
- 1 cup (about 8) dried shiitake mushroom, reconstituted
- 1 cup (170g) dried bamboo shoot
- 2 tablespoons dried shrimps
- 1 tablespoon fried onion
- 2 tablespoons cooking oil
- 4 cloves of garlic, minced
Marinates for pork:
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper powder
- 1 tablespoon cornstarch
- 1 tablespoon cooking wine
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon five spice powder
For the sauce:
- 2 tablespoons rice flour
- 1 1/2 cups water
- 1 tablespoon sauce
- 1 tablespoon sugar
- 1 tablespoon miso
- 2 tablespoons ketchup
- Steam baskets
- Small bowls
Yield 15 meatballs
Marian also included a Pesto Sauce with Walnut recipe in the South Arm Cooking Club for Senior kitchen. The Pesto Sauce can be served with the pasta which is part of the meat ball recipe.
The Pesto Sauce with Walnut is amazingly fresh and great with the pasta dish.
- 3 cups fresh basil leaves
- 1 1/2 cups chopped walnuts
- 4 cloves of garlic
- 1/4 cup grated Parmesan cheese
- 1 cup olive oil
- salt and pepper to taste
Source: unknown via Marian
Serves 10 to 12
The main dish for the South Arm Cooking Club for Seniors was Beef Turkey Meatballs with Tomato Sauce on Pasta. We also made a Pesto Sauce with Walnut to go with the pasta which I will blog later.
The difference in this meatball recipe is the incorporation of ground turkey. The lean ground turkey makes these meatballs more healthy. Turkey meat has fewer calories, less fat, less cholesterol, but high in protein compared with other meat.
Most of the fats in turkey is within the skin and most of the fat within the meat is the dark meat. The white meat with skin removed is a good food source for people on low fat diet.
The turkey meat fiber is easier to digest than other types of meat, which makes it a good choice for individual who may have digestive problems.
Turkey is an excellent source of several important vitamins and nutrients such as iron, niacin, zinc, potassium, and B vitamins.
The Canada food guide recommends 2 to 3 servings of meat, fish or poultry per day for individual 50 years and up. A serving of any type of cooked meat is equal to 3 ounces and is about the size of a deck of cards.
- 1/2 pound lean ground beef
- 1/2 pound lean ground turkey
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1 large egg
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup dry whole wheat bread crumbs
Yields 4 servings
- 1 can plum tomatoes
- 1 can tomato puree
- 1 medium sized onion, chopped
- 2 cloves garlic, minced
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup packed fresh basil leaves, chopped
- grated Parmesan cheese
- pinch of sugar
Yields 6 to 8 servings
Source: unknown via Marian
Jorge served the Basil Cornmeal Muffins with a tangy sauce using fruits and vegetables that are in season. It was the season of strawberry and rhubarb.
- 1 cup diced strawberries
- 1 stick of rhubarb, diced
- 1/3 cup granulated sugar
- 3 tablespoons lemon juice
Source: Jorge Viduenez
Prep time: 10 minutes; Cook time: 10 minutes; Serves 12
This post is written with sample sauces provided by Happy Planet. Happy Planet sent us 12 packets of sample sauces. We are not paid for this post.
As you well know, Suanne and I get quite a number of companies asking if we wanted to try their products. We are picky about what we want to write about because it is simply impossible to review everything that comes our way.
Mostly companies will just send us coupons but once in a while they will go the extra mile to ship us samples. Happy Planet shipped us samples of the their range Happy Planet Natural Sauces. There are altogether six types of gourmet sauces with tastes around the world which includes:
- Thai – Yellow Curry Sauce
- Spanish – Red Pepper Sauce
- Indian – Butter Chicken Sauce
- Bengali – Coconut Curry Sauce
- French – Mushroom Wine Sauce
- Japanese – Ginger Miso Sauce
We were quite surprised that Happy Planet took all the trouble to ship the sauces to us. We did not expect it coming in a large Styrofoam container but soon realize the reason why. It is because unlike a lot of other sauces, Happy Planet’s sauces are made with fresh, natural and organic ingredients. There are no preservatives in the sauces and so it needs to be constantly refrigerated.
Happy Planet sent us a total of 12 packets of sauces and each of them is meant to serve 2-3 people. So that was a LOT we had. We decided to share this with Whitney and Ken’s family by cooking dinner together so that we can try a few of the sauces at one time.
Happy Planet’s Natural Sauces are easy to make and versatile. They sent us three recipes to go along with each of the sauces.
The beauty is that each of the recipes have just three easy steps. While the guys make guy talk and the boys execute head-shots on the PS3, the ladies whipped up the meal quite quickly in the kitchen. It seems to me like the most time consuming steps is the preparations.
The first one Suanne and Whitney used was the Japanese Miso Sauce. They could cook the Miso Sauce with Salmon Fillet, or Stir-Fried Tofu or Sauteed Chicken. They decided on Salmon.
Like I said it is just three easy steps. Step 1: Saute salmon fillets until cooked.
Step 2: Add sauce and cook for an additional 4-5 minutes.
Step 3: Serve with steamed rice and garnish with toasted sesame seeds.
Simple! Even Ken and I could have done that ourselves but then we had bigger things to do … you know, things like figuring out why the HDMI cable does not send sound to the receiver, dishing the local politicians, moaning the lack of snow, where to buy pirated movies in Richmond … you know what I mean,right? Basically big stuff. LOL!
The Japanese Ginger Miso Sauce with Salmon Fillet is pretty good. We just love the texture of the crispy skin along with the savoury and … More on following page. Click here to continue reading