To complete the Greek meal, Michelle shared a simple Rice Pilaf recipe in the South Arm Older Adults Cooking Club.
Give plain rice a kick by adding a little chopped onion and chicken broth. Stir in some fresh herbs before serving adds extra flavour to the Rice Pilaf.
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 cup long grain rice
- 2 cups reduced-sodium chicken broth
Nanzaro learned to enjoy this beans and rice dish while he was on a school humanitarian trip to Costa Rica in spring this year.
The rice did not turn out as black as those Nanzaro had in Costa Rica. I used a mixture of chicken broth and the liquid from cooking the black beans to cook the rice. Perhaps I should use only the cooking liquid from the beans to gives the rice more colour.
- 1 pound of dried black beans (or use canned ones for simplicity)
- a small bunch of cilantro, chopped
- 1 onion, chopped
- 1 red or yellow sweet pepper, chopped
- 2 cups dry whilte rice (I used basmati rice); do not wash
- 3 cups of chicken stock or liquid from cooking the beans
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 2 to 3 tablespoons vegetable oil for frying the Gallo Pinto
Missing from the ingredients is the black bean.
P/S: the cup I used to measure the rice and cooking liquid is the cup that came with a rice cooker. It is smaller than the regular measuring cup.
Source: Nanzaro found the recipe for me from the internet.
Michelle served the Coconut Lentil Curry with Cumin Basmati Rice in the South Arm Older Adults Cooking Club.
This is another recipe from Vij’s Elegant and Inspired Indian Cuisine by Vikram vij & Meeru Dhalwala.
- 2 cups basmati rice (we used Jasmin rice as this is the rice available in the kitchen pantry)
- 3 cups cold water for soaking
- 1/4 cup coconut oil (ir canola oil)
- 1 tablespoon cumin seeds
- 1 cup finely chopped onions
- 3 3/4 cups water for cooking
Source: Vij’s Elegant and Inspired Indian Cuisine by Vikram vij & Meeru Dhalwala
Nanzaro had his wisdom teeth extracted this summer. He had to be on soft diet for a few days.
I received an email on how to make porridge in 10 minutes just in time for Nanzaro’s ordeal.
Here is how it’s done:
- Rinse and soak the rice for 10 to 15 minutes
- Drain and freeze the rice
- Bring water to a boil; the ratio of water to rice is 1 to 10 to 13 depending on how thick you like your porridge
- Add the frozen rice and a piece of thumb size ginger, peel and smash
- Boil for 10 minutes, stirring occasionally
- Add meat of your choice, I mostly use ground pork marinated with soy sauce, sugar, rice wine, corn starch and sesame oil. I added water to the marinated ground pork to loosen the meat so that the meat will not clump up in the porridge
- Boil for another 5 minutes and it’s done
Terumi demonstrated how to make various sushi at the South Arm multicultural community kitchen.
Participants listened attentively to the instructions.
Terumi demonstrated how to make California Roll, Tuna Maki and Cone.
Kazuko demonstrated how to use plastic mold to make nigiri sushi.
- 4 cups Japanese short grain rice (cooked a little harder than usual); for rice cooker, one cup is 180 cc
- 1/2 cup rice vinegar
- 4 tablespoons sugar
- 3 teaspoons salt
- 1 package of unseasoned sheet nori (dried seaweed); cut in half
- 1 avocado
- 1 cucumber
- 250g crab meat (can use artificial crab meat)
- 4 tablespoons Japanese mayo
- pepper to taste
- 1 block of sashimi quality tuna
- soy sauce
- 1 can tuna or salmon
Look at all the preparations needed for this demo.
Source: Terumi & Kazuko
Minoo prepared three recipes for the Gilmore Park Church community kitchen. Two of the recipes were taken from Vancouver Sun.
The recipes include a Lentil, Barley and Brown Rice Salad with Dates and Feta, a Butternut Squash Gratin with Parmesan Sage Breadcrumbs and a Ginger Pumpkin Muffin recipe.
The combination of grains and legumes in the Lentil, Barley and Brown Rice Salad with Dates and Feta provides a complete protein meal. It is easy to pack for lunch or picnic.
- 1/3 cup (80ml) brown rice
- 1/3 cup (80ml) pearl or pot barley
- 1/3 cup (80ml) dry green or brown lentils
- 1/2 cup (125ml) crumbled feta
- 1/2 cup (125ml) chopped fresh parsley
- 1/4 cup (60ml) chopped dates, figs or apricots
- 1 to 2 green onions, chopped
- 1/2 cup (125ml) chopped walnuts, toasted (optional)
- 1/4 cup (60ml) olive or canola oil
- 3 tablespoons (45ml) red wine vinegar or lemon juice
- salt and freshly ground black pepper to taste
Source: Vancouver Sun
Makes 6 servings
There has been repeated requests for sushi recipe in the Caring Place Community Kitchen. So, once again, Ella stepped up to the challenge.
I will not post the recipe here as I had blogged about them before:
Besides the above, Ella also demonstrated how to make Sushi Cone or also known as Maki. This is the simpliest as you just pick your favourite ingredients and roll up a half sheet of seaweed into a cone. Participants are to make their own cone and pick the ingredients they like as Ella quoted “let you tongue speaks to you”.
In this demonstration, Ella prepared 3 types of rice, i.e. white rice (plain and seasoned with sesame oil, salt and sugar), brown rice seasoned with sesame oil, salt and sugar and a mix of brown rice and dal, also seasoned with sesame oil, salt and sugar. Ella is very creative and tries to eat healthy.
Ella called the above “nude” sushi because the rice is on the outside without a seaweed covering. This is similar to the Korean California Roll which were demonstrated in Caring Place before with variation in the ingredients.
Ella is a very organised person. She got everyone to involve in the preparation of the ingredients first before the rolling begins. Click on the link below to see the fun works of the members of the Caring Place Community Kitchen in this Korean Sushi workshop. More on following page. Click here to continue reading
The South Arm Cooking Club for Seniors met again at Bethel Church. For this meeting, Stella and Minoo were not able to make it and Marian was in charged of the kitchen. Perhaps, it was during the spring break, not many turned up for this kitchen. There were four seniors and four volunteers.
Marian prepared four recipes for this kitchen. The above is Stuffed Pepper with Beef and Brown Rice. Bell peppers are in season and they are cheap. Bell pepper is also known as sweet pepper or capsicum. The green one is more pungent, that’s why Marian used the red, yellow and orange ones which are sweeter. Due to the shape and hollow nature of the bell pepper, it is great to be used as a container for stuffing.
Bell pepper is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Thiamin, Riboflavin, Niacin, folate, Manganese, Magnesium and Pantothenic Acid. Bell pepper is ideal for maintaining optimum health and weight loss.
- 6 red or yellow or orange peppers
- 1 pound lean ground beef
- 1/4 cup chopped onions
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/4 cups cooked brown rice
- 3 to 4 green onions, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 can dice tomato
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- salt and pepper to taste
- pinch of cayenne pepper
Source: this recipe is adapted from Lazy Day Cooking
You may substitute brown rice with 2 cups of quinoa. The orange juice can be substituted with lemon juice.