Minoo’s second recipe is a healthy Blueberry Muffin made with whole wheat flour and honey. Minoo uses frozen blueberry because blueberry season is over. The frozen blueberry is as good as the fresh one.
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 2 teaspoons baking powder
- a pinch of salt
- 1 cup milk or buttermilk
- 2 eggs, beaten
- 4 tablespoons salted butter, melted
- 3 tablespoon maple syrup or honey
- 1 teaspoon vanilla
- 1 cup blueberries
I will not blog in details of the process of making the blueberry muffin as I had blogged about a Banana Blueberry Muffin earlier. The steps will be similar.
Preheat the oven to 375F. Butter a 12-cup muffin tin or line it with paper cups. Sift the dry ingredients in a bowl. In another bowl, beat the eggs, milk, butter, vanilla and honey together. Add the wet ingredients to the dry ingredients. Fold in the blueberries. Spoon the batter into the prepared muffin tins and bake for 25 to 30 minutes or until golden.
Serve warm or at room temperature.
Minoo’s Blueberry Muffin is not very sweet and has all the goodness of whole wheat flour, blueberries and honey. A great recipe for kid’s breakfast or lunch box.
For this fall session, I’ll try to attend another community kitchen so that I can learn more variety of recipes from a different group. I’ll be going to Minoo’s group at Caring Place on Thursday morning every other week.
Minoo shared two recipes this week. The recipes are Pacific Salmon Loaf and Blueberry Muffins. The Pacific Salmon Loaf in this recipe uses can salmon but you may use any left over baked salmon or even can tuna. The Salmon Loaf is served with a cucumber sause.
- 2 (220g) cans salmon, drained and flaked
- 1/2 cup (125ml) dry bread crumbs
- 1/2 cup (125ml) chopped onion
- 1/3 cup (75ml) chopped green peppers (or any other color peppers)
- 1/3 cup (75ml) chopped celery
- 1/2 cup (125ml) mayonnaise
- 1 large egg
Ingredients for the cucumber sauce
- 1/2 cup mayonnaise
- 1/2 cup dairy sour cream or yogurt
- 1/2 cup finely chopped cucumber
- 2 tablespoons chopped onion
- 3/4 teaspoon dried dill
Click on the link for the instructions.
Julie also showed us a second dish which uses the same ingredients to make the meatball. She used the same meatball ingredients to make Pearl Meatball.
For this dish, we need an extra ingredient which is the glutinous rice. The glutinous rice has to be soaked for at least 3 to 4 hours.
This time, Julie made small meatballs, the size of of loonie. Rolled the meatballs in the glutinous rice so that the meatball is completely covered with the glutionous rice.
Steam the glutinous rice covered meatballs for 15 to 20 minutes until the rice is translucent. The translucent look of the rice gives this dish the name Pearl Meatball.
I love recipes which yield more than one dish using the same ingredients. Good job, Julie.
Julie Chung started off the South Arm Community Center fall cooking session this week. Julie showed us how to make Giant Meatballs simmered with Suey Choy (Chinese cabbage). This dish is called “Hung Siew Si Ji Tao” in cantonese which literary means red cook lion’s head. The name of this dish came from the giant meatball which can be as big as a fist.
Julie served the Red Cooked Lion’s Head with some handmade noodles. The Chinese cabbages were very soft and flavourful and the giant meatball is very filing, not to mention.
- 1.5 to 2 lbs lean ground pork
- 2 tablespoons chopped ginger
- 2 tablespoons chopped green onion
- 1/2 lb (about 8 pieces) water chestnuts, chopped
- 1 head of suey choy
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 teaspoon rice wine
- 1 egg
- sugar and white pepper to taste
Click on the link below for the instructions.
Update: 29th May 2009 – this restaurant is closed.
Suanne’s favourite TV channel is FoodTV (or was it Food Network?). Among her favourite show is the Iron Chef America. Vancouverites are proud that one of the winners of the Iron Chef is one of our own — Rob Feenie. Rob Feenie beat no other than Masaharu Morimoto in the Battle Crab.
Feenie owns two award winning restaurants in Vancouver. The Lumiere and Feenie’s are located next to each other on Broadway in Vancouver. It would take a very special occasion to have a meal at the Lumiere — well, it’s because their signature menu, oh, costs only $160 … per person! The tips for a dinner for two is more than what I would normally spend for a nice meal for the whole family.
Cheapskate as we were, we went to the cheaper bistro next door to the Lumiere … Feenie’s. You gotta make reservation at Feenie’s because they are almost always packed. We booked a table for two through Feenie’s website (http://feenies.com). They called me the afternoon on that date to confirm our reservation.
We deliberately booked an early time ar 5:45pm before the dinner crowd starts coming in. By the time we got there, half the restaurant was already filled. We were shown the inside table, promptly seated, and given the Feenie’s menu.
We were served bread with soft butter.
For appetizer, we decided to share the Steamed Local Mussels. They are cooked with white wine, garlic, lemon grass, ginger, red and yellow peppers with garlic toast on the side. This dish was fabulous. The mussels were fresh and the soup base went perfectly with the toast. Great dish to start off the night.
This dish costs $12. We were so afraid that the waitress will come and collect the dish and we wanted to finish off every single drop of the soup. So, we deliberately left a few mussels on the plate while waiting for the waitress to bring more bread!
For myself, I ordered the Poisson du Jour which is the Wild Spring Salmon for today. The waitress recommended this and I did see a couple of table having it. The salmon were pan seared and very crusty on the outside with moist soft flesh inside — and simply flavoured with only salt and pepper. The salmon is served with mint risotto which gives a very unique flavour to the rice and blends so ever so nicely with bourbon sauce.
We read about Rob Feenie’s Shepherd’s Pie and how people love it. So, Suanne ordered this which is prepared with duck confit, mushroom duxelles, corn and truffle-scented mash potatoes. This is very rich. Certainly much much different from the normal Shepherd’s Pie we have tried elsewhere. Frankly, despite how nice this is, I felt this dish is over-rated. Dish costs $16.
For dessert, we shared the Daily Brulee which is an orange lacquered brulee made with a bit of coconut. The crust were brittle and orangey in taste. As any creme brulee, it is sweet. One thing we do notice is that Freenie’s has this certain uniform richness through out — he he he, know what I mean?
The total damage was $70 including tips and taxes. It was a good night out away from the boys. The service was good, the food was great. What is missing was Feenie was not in the restaurant that night — or else we would have asked for a photograph with him!
Honolulu Cafe had been replaced by Ginger and Garlic
We have always known of this place in Richmond and heard of their popularity. Despite this we have never been into Honolulu Cafe. The Honolulu Cafe is another Hongkong Style cafe which serves a combination of chinese style cuisine with western cuisine.
The Honolulu Cafe has three outlets. One is in Main St, Vancouver, and another in Kingsway Vancouver. We went to the one in Richmond on Westminster Hwy (address: 180-7771 Westminster Hwy).
The menu of such places are extensive running into hundreds of different items with different menus for different time of the day. We went at 10:30am and found that they were still serving breakfast. They were adamant of not serving the lunch menu until 11am. Since we did not have to go anywhere in the afternoon, we told the waitress that we’ll wait for 30 minutes and asked for the menu.
As in all HK Style Cafe, there is always the Milk Tea with Ice. They came free of charge with each order from the lunch menu.
Suanne asked for what is known as the Hot Pan Set Dinner. In this set dinner, she gets to choose two entrees from the menu. Suanne choose the 5oz Ribeye Steak and Baked Salmon Puff. One gets also to choose the sauce from black pepper, garlic, mushroom, onion or gravy. Suanne opted for the mushroom sauce. The dinner set also includes the soup of the day and a garlic toast. To top off the selection, she also gets to choose between rice or spaghetti. All these for only $10.95.
The garlic toast was a thick block of white bread. It was toasted really nicely with a slight hint of garlic. If it had more spread of garlic, it would have been perfect. The soup of the day was the vegetable, onion and tomato soup.
The ribeye steak and salmon puff is served on a hot plate on top of fries and some cut vegetables. The idea is to pour the sauce over the hot and sizzling hot plate. This throws up a pleasant aroma. The steak was OK and the salmon is served in a soft pastry.
The boys ordered the same old stuff that they like — the shredded chicken with salted fish fried rice. Large dish and costs $8.50.
For me, I ordered the Prawns and Asparagus with Creme Sauce on Fettucine. This dish costs $6.50. I was glad that the dish included quite a bit of mushrooms despite that it was not described on the menu. I had hoped that there are going to be a few spears of asparagus but it came sliced up. However, the prawns were good though. Although the sauce were creamy and rich, it lacked flavour.
I would describe the Honolulu Cafe as a typical HK cafe where the place is so busy and the waiters were so rushed. The waiter who waited on us were impatient and answered our question with monosyllable answers — and absolutely no eye contact whatsoever. Having gotten used to such service in such type of places, it really does not bother me at all.
However, if you have a dollar to stretch, the Honolulu Cafe does give you a lot of value for your money. Quality is not top notch but certainly made up for it with the quantity of food they offer. You should check it out, if not already, and be prepared to overlook their less than perfect service.
I just love their Iced Milk Tea.
Jean’s second recipe is a very healthy Apple Cabbage Coleslaw. The apples gives the regular cabbage coleslaw a nice contrast of colour and flavour.
There are only four ingredients in this recipe.
- 1 medium head of cabbage, shredded finely using a food processor
- 4 red apples, cut into small bite size pieces (leave the skin on)
- 4 to 5 sticks of celery, dice
- 1 bottle (or more) Coleslaw dressing depending on your liking.
Mix all the the chopped ingredients with the coleslaw dressing and you have a very tasty salad. This salad keeps well in the refrigerator for a few days.
The Apple Cabbage Coleslaw is good for a light lunch and great to bring along for a gathering.
Jean, thank you for sharing the recipes and the nutritional values of apple and cabbage which contains antioxidants and vitamins that keeps the doctor away.
We have just stuffed ourselves silly today. I had gained 1 kg the past few weeks and it was really hard shaking it off even having biked to work almost everyday to work. I just managed to keep it down below my target weight and now here I am eating so much today at the Nibbles and Bites. Oh well, I will have to work doubly hard next week to burn off these extra calories.
The Nibbles and Bites of Richmond is a two day event in late summer (09Sep-10Sep). You can still make it for today. If you have really nothing to do this weekend, I suggest you make your way there and try out all the delicious food from some of the top restaurants in Richmond.
We went early at 11am. Already there were a lot of people milling around the stalls even before they are ready. We bought a few strips of coupons. Each coupon costs 75 cents and comes in strips of 10.
Kudos to the organizers, made up mainly of volunteers. They did a great job in making the entire event so comfortable. Although they have always setup a tent, we noticed that this year is much better — nicer looking tent and table cloth too.
Nanzaro wanted KFC. I tried talking him out of this. I mean, we should be trying more exotic food than just plain old KFC. Anyway, he can spend his tickets anyhow he wants. He spent 3 tickets on some KFC Popcorn Chicken and Fries. Does not look appetizing, it looking so dry and all.
Arkensen wanted burgers and in BC we swear there are no better burger than the good old White Spot Triple ‘O’ Cheeseburger. What makes this so special is hamburger sauce — a savory mix of mayonanaise and red relish.
The Triple ‘O’ Cheeseburger always have a strip of pickle garnishing the bun. The sauce on a juicy patty really makes this burger great. Arkensen complained that the patty was not thick enough.
The Moxie Classic Grill stall has about the longest queue of all — year after year. Their specialty is the Baby Back Ribs and Honey Roasted Garlic Sirloin. The Honey Roasted Garlic Sirloin is aged 28 days that makes it so tender. A skewer costs 3 tickets.
The Babk Back Ribs is succulent, sublime and low roasted. The meat just falls off the bones. Very juicy and full of flavour. This one costs 4 tickets.
The Mexican Fries Deluxe costs 4 tickets. Frankly, we are not really a great fan of Mexican food but the sheer color made me want to get one and try it out.
I can’t remember which stall I got this from. This is the Salmon Crab Cake and costs 4 tickets. The sauce went very well with the crabcake which had a very dominant salmon flavour. I really enjoyed this. The sauce made this dish good. I am not sure what the sauce is though — is it just plain tartar?
I also a bowl of chilli. Suanne thought it was a tad too salty but I like it. Unlike many that I’ve tried, this one is a lot more spicy hot. Lots of chunks of minced meat, very rich and yummy. The bowl is larger than I expected. 3 tickets.
Nanzaro wanted Pizza and selected the BBQ Chicken from the Boston Pizza stall. This one costs 4 tickets. Despite the name, Boston Pizza is based in Richmond and does not have any restaurant in Boston. This is described as “Signature pizza sauce, mozzarella, cheddar, fresh mushrooms and tender chicken breast tossed in our sweet smokey BBQ sauce.”
Here is another item that I can’t recall where I got it from — maybe it was the Big River Brewing Company. The Seafood Chowder was good. Lots of chuncky salmon and prawns. Yummy! Only 3 tickets.
By the time I got to this dish, there were quite a fenzy already. Lots of people waiting at the stalls and at the tables. So, I completely lost track of where I got what, save for what it’s called. The one below is called the Stuffed Yorkshire Pudding which costs 2 tickets only. The roast beef and the gravy were awesome.
Sigh, my boys does not understand the whole point of coming to an event like this. I mean, one should come and try all kinds of food but no, they always stick to what they know. They are no where like their mum and dad when it comes to food! Nanzaro ordered the Curry Chowmein from the Bamboo Express for 2 tickets.
The Boathouse took the longest to setup. They did not start BBQ’ing until 45 minutes after all the stalls started. I was waiting patiently in the front of the queue observing what the fuss were. Apparently the food inspector were somehow checking and rechecking their stall and food.
From this stall we got two items. The first was the BBQ Salmon which costs 3 tickets.
We also ordered grilled prawns for 3 tickets. The prawns were large and the flesh very “springy”. Suanne ate the most … grrrrr.
There was also a live band to keep us entertained. I was too busy buying food, eating and taking pictures to have noticed.