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.
Minoo picked a theme of leek for this week’s South Arm Multicultural Community Kitchen.
The first recipe is Leek and Potatoes Soup from Jamie Oliver. We served the soup as it is. Alternatively, you can pulse the soup using a hand blender or liquidizer until smooth.
- 2 carrots, peel and dice
- 2 sticks celery, dice
- 2 medium onions, chop
- 2 cloves garlic, minced
- 400g leeks
- 400g potatoes
- olive oil
- 2 organic chicken or vegetable stock cubes
- sea salt
- freshly ground black pepper
- 1/2 teaspoon dried thyme
Source: Jamie Oliver
The corner restaurant across the Richmond City Hall changed hands relatively quickly.
It is now a Taiwanese restaurant by the name Memory Corner.
We were there around 4PM; so the restaurant was pretty empty. But we did notice that it was quite busy during lunch and dinner time.
There is a write up of the history of the restaurant at the entrance of the restaurant. You can click on the photo above to have a larger view.
What brought us into the restaurant was the list of lamb dishes on their menu. Ben ordered their House Specialty Lamb Hot Pot for $9.50. It came with steamed rice and a dipping sauce of chili and sweetish sauce. More on following page. Click here to continue reading.
Ben took a lunch break from work with a walk in the Garden City Park.
After the walk in the park, we continued our walk to Westminster Hwy to buy lunch for Arkensen on his day off from class. He wanted sushi from Banzai.
Since we were already in area, we decided to have lunch at the Bubble Egg Waffle which we have not been to before.
Bubble Egg Waffle is a Taiwanese restaurant.
There are posters all over the wall; mostly of snack items.
We ordered two items to share; first was the noodle combo for $7.75. Ben picked original fish soup with pork skin and sliced beef. He said when in doubt; always pick the item listed on the top. More on following page. Click here to continue reading.
Another dessert which Michelle prepared for the South Arm Older Adults Community Kitchen is an easy Mango Sorbet.
Due to shortage of time, the mango sorbet was soft but still tasted very good.
One of the participant added some crumbled Monica’s Almond Thins which we also made in this kitchen as topping to the sorbet. The almond thins made a great cookie for Chinese New Year celebration.
- 4 cups frozen and slightly thawed mango cubes
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup 2% or 10% plain yogurt
Source: from Ricardocuisine.com
For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.
The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/4 teaspoon almond extract
- 1 cup whole wheat or unbleached flour
- 1/2 cup rolled oats, coarse ground if desired
- 1/4 cup ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup ground almonds
- 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit
Source: from Moosewood for Health
Michelle shared a Yaki Udon recipe for the main course of the Japanese theme meal at the South Arm Older Adults Community Kitchen.
Udon are thick white noodles that are typically Japanese. You can get them frozen in Asian supermarkets or in dry form. You can also use soba, the thinner noodles or spaghetti for Yaki Soba.
Frozen udon typically takes about 1 minute to cook. Let it drain while your are cooking the vegetables.
This recipe is a great way to use leftovers!
- 1 tablespoon, or more vegetable oil (sunflower, grapeseed, canola, etc)
- 1 onion, thinly sliced
- 1 to 2 carrots, julienned
- 1 zuchinni, julienned
- 1/2 small cabbage, thinly sliced
- 2 stalks green onions or a small bunch chives, thinly slice
- soy sauce to taste
- worcestershir sauce to taste
- salt and pepper to taste
Source: South Arm Older Adults Community Kitchen