Fried Banana Plantain (Makemba)

Marianne served the Roasted Tilapia with a side dish of Fried Banana Plantain at the South Arm Multicultural Community Kitchen.

These Fried Banana Plantain has the texture that is similar to fried yuka.

Ingredients

  • plantain
  • salt to taste
  • ginger and garlic paste

Source: Marianne

Marianne, thank you for sharing in the South Arm Multicultural Community Kitchen.

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Roasted Tilapia top with Sweet Bell Peppers (Mbisi)

Minoo invited me back to the South Arm Multicultural Community Kitchen as there is a participant from Congo sharing a couple of recipes from her home country.

Marianne shared a Roasted Tilapia recipe in the kitchen. Marianne has been in Canada for five years; the first four years in Ontario and the last year in BC. She enjoys the milder weather of British Columbia.

Marianne (third from left) is planning to attend cooking school here and she joins the community kitchen to gain experience working in the kitchen.

Ingredients

  • tilapia (Marianne had prepared 5 to 6 fish for the kitchen)
Marinate
  • 1 teaspoon garlic and ginger paste
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons paprika
  • 2 cubes Maggi seasoning
  • 1 teaspoon ground nutmeg
  • 2 teaspoons Mustard Mesquite seasoning
  • 3 sweet peppers, cut into strips
  • 4 roma tomatoes, cut into chunks
  • 1 onion, cut into rings
  • salt to taste
  • 1 lemon for juice
  • vegetable oil

Source: Marianne

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Old Buddies Seafood Restaurant on Alexandra Road

Ben, Nanzaro and I went out for lunch on a Sunday afternoon as Arkensen wanted to sleep in during weekends.

We took the opportunity to go to Old Buddies Seafood Restaurant which Arkensen refuses to go to since it took over his favourite Hong Kong style restaurant, Kam Do Bakery and Restaurant.

The restaurant has been nicely renovated but strangely it does not look as big. Perhaps, it’s due to the use of round tables.

I ordered the Shrimp Wonton Noodle Soup to share with Ben as I saw many tables have it. It came with 5 golf ball size shrimp wontons. More on following page. Click here to continue reading.

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Weekend Musings: Cookies Guide

I can’t remember where I saw this in my facebook. Anyway, it’s worth sharing.

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The One Cafe on No. 3 Road

Ben wanted Hong Kong style cuisine for dinner. It’s been a long while since we last visited The One across the Brighouse skytrain station simply because of it’s very limited parking.

Ben, Arkensen and I shared two dishes since Arkensen was not really hungry. One of the dishes which Ben ordered was Curry Lamb with rice. It was kind of weird to have lamb slices for curry. I always associate curry with chunks of meat and not meat in thin slices. The lamb flavour was not pronounced, perhaps over powered by the spices in the curry.

Since Arkensen likes baked rice, Ben ordered a Baked Portuguese Chicken on Rice. This was sweetish with a strong coconut flavour. There were tomatoes and onions in the curry with chunks of boneless chicken. Arkensen was surprised that this was served with steam rice on the side and not with fried rice under the curry. More on following page. Click here to continue reading.

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Feta and Roasted Red Pepper Dip with Pita Chips

Michelle also shared a snack recipe in the South Arm Older Adults Cooking Club.

These crispy pita chips with Feta and Roasted Red Pepper Dip made an amazing snacks. Michelle also suggested that the dip is good to be used on pasta like a pesto.

Ingredients

  • 2 medium red bell peppers
  • 2 tablespoons olive oil
  • 8 ounces crumbled feta cheese (about 1 1/2 cups)
  • 1 bag of whole wheat pita bread

Source: this recipe is adapted from chow.com

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Kale, Apple and Dates Salad

The South Arm Older Adults Cooking Club harvested some baby kale from the garden for salad.


We picked the leaves from the bottom of the kale. Kale is a hardy plant and it will survive the mild winter here. Michelle had a kale plant in her garden which lasted 3 years and it grew to 5 feet tall before it toppled.

Ingredients

  • 1 bunch kale, ribs removed, leaves very thinly slice (if baby kale, just remove the ribs)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • 1/4 cup dates, seeds removed, cut into slivers
  • 1 Honeycrisp apple, cut into thin matchsticks
  • 1/4 cup slivered almonds
  • 1 ounce pecorino, finely grated (1/4 cup), optional
  • freshly ground black pepper

Source: Foodnetwork.com

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Pasta with Roasted Zucchini and Tomatoes

Michelle prepared a few easy recipes for the South Arm Older Adults Cooking Club during the spring break with a lighter attendance.

The main course is a Pasta with Roasted Zucchini and Tomatoes.

From medicalnewstoday.com:

One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.

Tomatoes are a rich source of Vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.

Ingredients

  • 2 to 3 small zucchini, diced
  • 6 to 8 roma tomatoes, diced
  • 3 garlic cloves, minced
  • 5 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound package pasta of your choice
  • Parmesan cheese, optional
  • Basil, thinly sliced

Source: South Arm Older Adults Cooking Club

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