Michelle made some Honey Roasted Pecans at the South Arm Older Adults Cooking Club, just to use up the pecans in the pantry.
These Honey Roasted Pecans are great for snacking without the excessive salt from store bought one.
- 1 1/2 cups raw pecans
- 1 to 1 1/2 tablespoons honey
- 1/8 teaspoon salt, plus more to finish if desired
The South Arm Older Adults Cooking Club made a Classic Greek Salad to complement the Spinach Pie with Greek flavorings.
This classic summer salad with olive oil and redwine vinaigratte captures the sunny flavours and colors of the Mediterranean.
- 1/2 pint cherry tomatoes, halved or 2 large tomatoes, diced
- 1/2 red onion, sliced
- 1 medium cucumber, diced
- 1 green pepper, diced
- handful of Italian parsley, chopped
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- salt and fresh ground pepper, to taste
- 2 handfuls kalamata olives, pitted (we omitted this)
- 8 ounces feta cheese, crumbled or cubed
Source: In the Kitchen with Stefano Faita
The South Arm Older Adults Cooking Club made a Spinach Pie to go with the Leftover Lentil Soup.
2 cups of spinach provides:
- more than 100% of your Vitamin A
- a good source of folate, Vitamin C, iron, magnesium and potassium
- 1 store bought deep frozen pie crust
- 1 bag spinach or 1 large bunch spinach, washed and dried
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 cup ricotta cheese, or more as desired
- 1 egg
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup drained sundried tomatoes, diced
- 2 teaspoons dried basil
- 1/4 cup Parmesan cheese
- 1/2 cup feta cheese
- 2 teaspoons dried dill
- 2 tablespoons freshly squeezed lemon juice
Source: South Arm Older Adults Community Kitchen
The South Arm Older Adults Cooking Club met again for another cooking session.
Michelle, the facilitator of the kitchen calls this Lentil Leftover Soup. You can use any leftover vegetables like spinach, rapini, swiss chard, etc in this recipe.
- 3 tablespoons olive oil
- 3 carrots, diced
- 3 celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups vegetables or chicken broth or water
- 2 cups lentils (brown)
- 1 x 14oz can diced tomatoes
- 1 teaspoon dried thyme leaves
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons salt if using water (a pinch if using broth)
- 1 teaspoon ground pepper
- spinach (we used baby spinach) or any leftover leafy vegetables
Soaking the lentils helps the body to absorb its nutrients more easily.
Michelle shared the health benefits of eating lentils from mindbodygreen.com in the kitchen.
- Lower Cholesterol – Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber. Lowering your cholesterol levels reduces your risk of heart disease and stroke by keeping your arteries clean.
- Heart Health – Several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease. Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body. Low levels of magnesium have been directly associated with heart disease, so eating lentils will keep your heart happy.
- Digestive Health – Insoluble dietary fiber found in lentils helps prevent constipation and other digestion disorders like irritable bowel syndrome and diverticulosis.
- Stabilized Blood Sugar – Soluble fiber traps carbohydrates, slowing down digestion and stabilizing blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.
- Good Protein – Of all the legumes and nuts, lentils contain the third highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans.
- Increase Energy – Lentils increase steady, slow burning energy due to its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.
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Ben and Suanne
I met up with Lorna for dim sum at Parklane Chinese Restaurant on Westminster Hwy.
Parklane is located in the London Plaza where Empire Seafood Restaurant is located too.
We had a nice window seat with a view of Richmond Center.
I ordered Chrysanthemum tea but what we got was Iron Goddess which gets bitter the longer it steeps.
Parklane Chinese Restaurant has some Chiu Chow dim sum and dishes besides the regular Hong Kong style dim sum and dishes. You can click on the menu to have a larger view.
We ordered one of the Chiu Chow dim sum; Steamed Pork and Radish Dumpling with Peanut. The radish and peanut adds some crunchiness while the skin is chewy. This is $4.45.
We also ordered another Chiu Chow marinated item from the kitchen wonders. The above is Marinated Egg and Tofu Slices. The tofu is silky smooth and the marinated egg is fabulous with the semi liquid yolk. This dish is served with a garlic vinegarish dip. This is $6.80.
The above is another Chiu Chow dim sum; Steamed Fish and Seaweed Roll. This is $4.75. Something different from regular Hong Kong style dim sum. More on following page. Click here to continue reading.
I would like to share some of the shots of winter in Richmond which is usually the mildest in any winter storm that hits the Lower Mainland.
Ben had to travel for one last time to Beijing. Ben wanted to get some Bak Kut Teh spice packs for one of his colleague in Beijing. I remembered Great One Supermarket has it and since we were in that strip mall, we had dinner at Happy Date Bakery & Restaurant for convenience.
Nanzaro ordered a Fried Rice Noodle Malaysian/Singaporean style. It was a large serving for $10.80.
Arkensen ordered a Baked Seafood Rice. It was another big serving. This is $11.80. Both Arkensen and Nanzaro had to pack their leftovers to go.
Arkensen’s order came with a bun and drink. Since Arkensen ordered a cold drink, there is an extra 50cents charge. More on following page. Click here to continue reading.