Garlic Croutons

There are some new participants in the South Arm Women Community Kitchen. So, Michelle prepared a menu of some old and some new recipes.

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We made Garlic Croutons for the No Guilt Caesar Salad which I had blogged about here. This recipe is a great way to use leftover bread. The croutons are also great with soup.

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Michelle shared with us the nutritional facts about Parmesan cheese which is one of the ingredients for the No Guilt Caesar Salad Dressing.

Nutrition Facts of Parmesan Cheese

Ingredients

  • 5 slices of bread, cubed
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt

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Source: RebarModernFoodCookbook

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New Asia Deli at Continental Plaza, Richmond

Ben drove to the Continental Plaza for lunch without a designated restaurant in mind. We saw that the Deer Garden was very busy, with people waiting for tables while Pearl Castle was not that busy.

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But the boys wanted Vietnamese on a cold day and we went to New Asia Deli. The restaurant was cold especially when the door is opened and a blast of cold air fills the dining room.

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The usual fixings of bean sprouts and basil were served on different plates. In the middle of our meal, the server came over to take back the basil plate as she noticed that we did not touch it at all. Perhaps, for recycling. She said she wanted to clear the table for us.

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Nanzaro ordered the Pho Bo Hue for $7.95. This does not come with blood cake which we do not mind as we never eat it. Continue reading

Sanbo Restaurant at Brighouse Square, Richmond

Ever since Excelsior Restaurant is taken over by Sanbo Restaurant, we had been putting off the idea of going there.

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Ben jokingly commented that the kingcrabs on the restaurant banner looks like spiders.

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We had lunch here on a Saturday afternoon. Sanbo is a Hong Kong style restaurant, just like it’s predecessor. Hot drink is included in the lunch order but cold drink  is charged 0.95 cents extra.

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I ordered a wonton noodle soup as I wanted a light meal. I noticed that the noodle soup comes with a lot of garlic chips just like those served at Excelsior. Continue reading

Penang Delight Cafe on West 73rd Ave, Vancouver

This is our third attempt to look for the Penang Delight Cafe at the Marpole area.

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Apparently, it is located in a very small strip mall on W73rd Ave. Parking is limited.

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A wall is decorated with photos of the menu item. This is good for customers who are not familiar with Malaysian cuisine.

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Another wall is decorated with photos of Malaysia tourist highlights and also some antique photographs.

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Ben has no problem with the ordering as he has been craving for nasi lemak lately. He ordered a Nasi Lemak Rendang Lamb for $13.95. Continue reading

Park Here Seafood Restaurant on Kingsway, Vancouver

Ben has the crave for dim sum lately. It’s a good place to have a variety of food in small plates.

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This dim sum restaurant is on Kingsway where Vietnamese restaurants dominated the scene. Park Here Seafood Restaurant is a Vietnamese Dim Sum restaurant as the signboard below indicates.

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Park Here is just a direct mimic of the phonetic of its Chinese name which literally translated to hundred happiness.

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We ascertained that it’s a Vietnamese Dim Sum restaurant because the man who managed the counter speaks Vietnamese and Cantonese.

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There are life fish in tanks in view from the dining hall as this is a seafood restaurant.

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After browsing at the dim sum menu above, Ben decided to order all the three dishes with a star denominator. You can click on the menu to have a larger view.

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The first star item is Beef Tendon Brisket with Rice Flour Roll from the kitchen specialties. Continue reading

Winter Fruit Salad

This is a simple fruit salad made in the South Arm Women Community Kitchen for dessert.

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The pomegranate adds colour and crunch to this wonder Winter Fruit Salad. If pomegranate is not in season, you can substitute it with berries.

Ingredients

  • 2 crisp red skinned apples such as Fuji or Pink Lady, cored and diced
  • 2 firm but ripe pears, cored and diced
  • 2 oranges, peeled, membrane removed from each segment and cut into thirds
  • the arils (seeds) of one pomegranate
  • juice from 1/2 lemon
  • 1 tablepoon honey
  • finely chopped a few fresh mint leaves

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Source: This recipe is adapted from foodista.com

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Garlic Parmesan Roasted Broccoli

The South Arm Women Community Kitchen serves a side dish of Garlic Parmesan Roasted Broccoli with the Beef Stew with Noodles.

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These roasted broccoli flowerets come together with just few minutes of preparation time. It’s the perfect and easiest side dish to any meal.

Broccoli Health Benefits from Medical News Today

Broccoli contains high level of fiber (both soluble and insoluble) and is a rich source of vitamin C.

In fact, just a 100 gram serving of broccoli will provide you with more than 150% of your recommended daily intake of vitamin C, which in large doses can potentially shorten the duration of the common cold.

Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phyto-nutrients.

Phyto-nutrients are compounds which lower the risk of developing diabetes, heart disease and certain cancers, according to the USDA’s Agricultural Research Service.

Ingredients

  • 24 ounces (5 cups) broccoli florets
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan
  • juice of 1 lemon

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Source: This recipe is from http://damndelicious.net/

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Beef Stew with Noodles

The South Arm Women Community Kitchen is back in action after Christmas break.

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For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.

Tips

  • Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
  • Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds boneless beef chuck, cut into 1/2-inch cubes
  • salt and ground pepper
  • 1 large onion, diced
  • 2 tablespoons all-purpose flour
  • 3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
  • 1/2 pound carrots, cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cut into 1-inch dice
  • 2 cups egg noodles (or more)
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon red-wine vinegar

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Source: This recipe is adapted from MarthaStewart.com

Serves about 6, depending on serving size

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Cattle Cafe on Alexandra Road, Richmond

We have not been back to Cattle Cafe for a long time. Ben occasionally had lunch at Cattle Cafe at Metrotown. He thinks we’ll like the menu as Cattle Cafe is not just about the pick your self noodle.

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He thinks we’ll like the menu as Cattle Cafe is not just about the pick your self noodle.

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Cattle Cafe is not as busy when it first opens here.

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Nanzaro ordered the Curry Boneless Chicken with Rice for $9.59. He likes boneless meat. The curries menu includes a hot drink. Continue reading

Star Anise Restaurant on Kingsway, Vancouver

On Boxing Day, Nanzaro hanged out with us for shopping in Metrotown. Ben suggested to go for dim sum again and he agreed.

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We went to Star Anise Restaurant, the former location of Samosa Garden.

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The restaurant is nicely decorated and seating is not tide.

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The first thing after seated down is to order tea. I ordered Chrysanthemum tea this time.

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The order chit is fancy, with colour photo of the dish. We like it. Continue reading