Michelle shared a Kale Pesto Pasta for the main course at the South Arm Older Adults Cooking Club.
Here are some facts about kale that Michelle shared with us:
- Kale has been cultivated for more than 2,000 years. Popular in Europe during Roman times and the Middle Ages, it arrived in the United States in the 17th century.
- Kale belongs to the same family as cabbage, Brussels sprouts and collards.
- Kale for snack. Kale chips are a nutritious, easy to make snack.
- Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.
- One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C and K.
- For the best flavour, kale must be harvested after the first frost. This ensures some of the starches are turned into sugars.
- Types of kales are differentiated by color (green, white, purple, or bluish green) and leaf shape.
- Kale contains lutein, a type of carotenoid (an organic pigment) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy. From Webmd.com.
- 1 bunch lacinto kale or other kale or hearty green
- 10 oil packed anchovies, optional
- 2 garlic cloves
- 1/3 cup olive oil
- fresh ground black pepper
- 1/3 cup mascarpone or heavy cream or soft cream cheese
- 1 pound penne rigate
- 1 cup frozen peas
- parmesan cheese
- 1 cup pasta water, to thin
Source: this recipe is adapted from Gwyneth Palthrow’s My Father’s Daughter cookbook
First, an update of the baked goods sales fund raising at the South Arm Christmas Craft Fair on 16Nov 2013. A total of CAD913 was raised for the Richmond Food Bank. A great thank you for all the volunteers that help to make it happened.
Michelle shared a recipe from her blog in the South Arm Older Adults Cooking Club.
The Winter Confetti Salad is much easier to make if you have a food processor to shred the cabbage. Otherwise, grate the carrots and slice the cabbage really thin.
This recipe makes a big batch. Keep the dressing separate until you are ready to serve. The Winter Confetti Salad will keep for a few days in the refrigerator.
- 1/2 head of green cabbage
- 1/2 head of red cabbage
- 2 carrots
- 1/4 cup chopped flat leaf parsley
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 lemon, juiced
- 2 tablespoons agave syrup or honey, or more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- ground black pepper to taste
- pumpkin seeds, sunflower seeds, dried cranberries or raisins
We yearned for hot pot during the colder days. So, Ben, Nanzaro and I returned to Tak Heng Hot Pot for a hot pot dinner. Arkensen did not come along as he dislikes hot pot.
We had half half soup base (original and spicy). All soup base is $8.
The all you can eat hot pot is $18.95 per person for adult. You can click on the menu to have a larger view.
We were their first dinner customers of the day as it was just past 5PM.
There is a self service bar with various sauces, pickle vegetables and drink. Our choice of sauces were peanut sauce, chili bean sauce and fresh chili sauce. More on following page. Click here to continue reading.
Polly and I met up after a long break while Ben was away at Atlanta for a week. It was a very cold day with temperature dipped to negative last week.
We went to Jubilant in Richmond for Lamb Hot Pot. Lamb hot pot is only served in fall and winter. It is the perfect dish for cold day.
Look at that succulent piece of meat. Other ingredients in this dish include bean curd sticks, shiitake mushrooms, leeks and lots of ginger. More on following page. Click here to continue reading.
Since my niece did not eat at the AYCE durian stall, we went for supper after the durian feast. The traffic from SS2 back to the city center was horrible.
Initially, my niece wanted to bring us for beef tripe noodle at Jalan Alor. But, we were not certain that we can get a parking there. So, we changed our plan to eat near our hotel.
We went for Chiu Chow Porridge which is plain porridge/congee that goes with a lot of side dishes.
Lady fingers stir-fried with fresh chili and dried shrimp. More on following page. Click here to continue reading.
We met up with Ben’s sister after the tour to Royal Selangor. Back at her house, the rain started to pour. After spending two hours there, she brought us to Ben’s brother’s house. We waited for everyone to get home from work before we went out for dinner.
We went for All You Can Eat Buffet Durian in SS2, PJ. AYCE durian is popular here as there are several stores serving it.
It was a small world as Ben bumped into two if his Boys’ Brigate friends in the store we picked for the AYCE durian.
A descriptive banner of the various durian available.
We had young coconut juice to cool down the effect of the “heaty” durian. More on following page. Click here to continue reading.
After lunch, PL brought us to visit Royal Selangor which is the world’s largest manufacturer and retailer of pewter.
The world’s largest pewter tankard as recognized by Guinness Book of Records in 1985. It was made to commemorate Royal Selangor’s centenary. Selangor Pewter (old name) was founded by Yong Koon in 1885.
We had a guided tour of the visitor center in the headquarter. We learned about it’s history to it’s present day as the world’s largest pewter maker.
History of the lucky teapot. More on following page. Click here to continue reading.
We met up with PL from Royal Selangor who brought along another colleague from Selroy for lunch.
They brought us to Peter Curry Fish Head Restaurant in Setapak for lunch. This was a popular place for us while we were working in Royal Selangor. We often come to this restaurant for special occasions like birthdays and farewells.
We were lucky to grab the last available table, otherwise we will have to wait for the next sitting.
We had the Michael Jackson drink which is soy milk with cincau (grass jelly).
The signature dish, Fish Head Curry with also include prawns, tofu puff, lady fingers and eggplant. The curry was so good with steamed rice. More on following page. Click here to continue reading.