Michelle served the Farro and White Bean Soup with some Whole Wheat Biscuits.
This Whole Wheat Biscuits are easy to make. Serve the biscuits with butter or jam.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup milk
Source: this recipe is adapted from 100 DaysofRealFood.com
Michelle shared a Butter Lettuce Salad with Gruyere and Walnuts recipe at the South Arm Older Adults Cooking club.
A diet rich in walnuts and walnut oil may help the body deal better with stress. Research published last year in the Journal of the American College of Nutrition found that walnuts and walnut oil lowered both resting blood pressure and blood pressure responses to stress in the laboratory. The researchers said the study shows that a dietary change could help our bodies better respond to stress.
- 1/4 cup walnuts
- 1 head butter lettuce
- 1 teaspoon dijon mustard
- 2 1/2 teaspoons red wine vinegar
- 3 tablespoons olive oil
- 2 oz gruyere cheese, diced
- 1 tablespoon chopped chives
- salt and pepper to taste
Source: this recipe is adapted from The Art of Simple Food II, by Alice Waters
Michelle prepared 4 recipes for this session of South Arm Older Adults Cooking Club.
The first recipe is Farro (or Tuscan Spelt) and White Bean Soup. Making soup is a great way to use leftovers. This soup is a complete meal with grains, beans and veggies.
Farro is a grain related to wheat that is lower in gluten and has a different flavour and texture. You can use spelt or barley in place of farro.
- 1 1/2 cups cannellini beans (white beans), soaked overnight and cooked or approximate 3 cups canned
- 1 1/2 cups spelt or farro, soaked 4 to 8 hours if not pearled
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 sprig fresh rosemary, remove stem and chop
- 2 garlic cloves, minced
- 1 cup chopped tomatoes, peeled and seeded or 1 can diced tomatoes
- 4 cups vegetable or chicken stock
- salt and pepper to taste
P/S: we substituted the onion with extra garlic as onion was missing from the groceries list.
Source: South Arm Older Adults Cooking Club
Ben decided to surprise the family with a Malaysian meal on a Friday evening on his way back from work.
We had noticed a new Malaysian restaurant on No. 5 Road a short while ago. When I checked it out on Urbanspoon.com, I noticed that it only opens in the evening. We usually eat out for lunch on weekend, so, we have not check this place out until now.
Apparently, Sambal Coconut Malaysian Szechuan Cuisine only caters for take out only. There is a 10% off for pick up with some conditions applied.
The above is Mee Goreng for $8.25. It has beef, egg, shrimp, tomato, bean sprout, choy sum, cabbage and tofu. This was slightly sweetish.
Fried Kuey Teow is $8.95. This was slightly spicy and sweetish also, with shrimp, fish cake, squid, bean sprout, egg and chives. Nanzaro commented that the serving was relatively small compared to the one he always get from V’s Malay & Thai Food in the Richmond Public Market for $7. More on following page. Click here to continue reading.
Here’s a video about “Chopsticks” which was shared by a friend on my facebook a/c which I love to share with chowtimes readers.
The copyright of this video remains with the original producer or production team at CCTV.
We are two overseas Chinese who appreciate and admire the cultural value of this video and thus have added the English subtitles to this video in the name of promoting the intended meaning of this original video to the wider audience especially for those of English language speakers.
English Subtitles by
Douglas Choong (NZ) 锺伟鹏
Dr. C.K. Tan (TW) 陳志金
I met up with Lorna for lunch on a week day. Initially, we intended to eat at Kiriri on Garden City Road. Unfortunately, the restaurant was closed for 10 days.
So, we cross the road to look for another place to have lunch. We decided to try the above new 5 Loaves 2 Fish Restaurant; a Northern Chinese cuisine restaurant. A while ago, Ben and I did notice this new restaurant. But a glance at their take out menu, it looks more like a chopsuey restaurant.
You can click on the menu to have a larger view.
The restaurant was quiet when we arrived; just one table was occupied. A while later, a few more customers walked in.
After browsing through the menu for a while, we could not make up our mind of what to order. So, we asked the server for recommendation for their Northern Chinese specialties. She recommended the above Stir Fried Potatoes, Eggplants & Green Peppers. It was $9.99. Other than a bit oily, it was pretty good; the sauce was flavourful and great with steamed rice. More on following page. Click here to continue reading.
Minoo shared a delicious Zucchini Cake in the South Arm Multicultural Community Kitchen.
We ate the Zucchini Cake as it is. However, to kick it up a notch, you can frost the cake with a cream cheese frosting.
- 3 ounces cream cheese, softened to room temperature
- 1/4 cup butter, room temperature
- 1 1/2 to 2 cups of powdered sugar
Beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. Frost and serve.
Minoo shared the following health benefits of zucchini to the participants of the community kitchen.
You can click on the image to have a larger view.
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups white, granulated sugar
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups (from about 3 to 4 regular sized zucchini) grated un-peeled zucchini; Place grated zucchini in a sieve and press out some of the excess liquid before measuring.
- 1 cup chopped walnuts or pecans
- 1/2 cup golden raisin
Source: South Arm Community Kitchen
The second leek recipe which Minoo shared in the South Arm Multicultural Community Kitchen is Cheddar and Leek Muffin.
The Cheddar and Leek Muffin is a savory muffin.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoons fresh ground black pepper
- 2 large eggs, lightly beaten
- 1 1/4 cups low-fat buttermilk
- 7 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 cup grated cheddar
- 1 1/4 cups thinly sliced leeks, white and pale green parts
Source: this recipe is adapted from Ladie’s Home Journal
Make 12 muffins.