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
The side dish which Michelle picked for the Japanese theme meal is Eggplant with Miso Topping (Nasu Dengaku). It was a last minute addition as Michelle found Asian eggplant on sales while she was groceries shopping for the community kitchen.
Eggplant with Miso Topping is Michelle’s favourite dish to order at Japanese restaurants.
- 3 to 4 Chinese or Japanese eggplants
- 1 tablespoon sesame oil
- 1 tablespoon canola or any neutral oil
- sesame seeds to garnish
- 5 tablespoons white miso paste
- 2 1/2 tablespoons sugar
- 1 tablespoon mirin
- 1 egg yolk
- 1/2 cup water
Source: Let’s Cook Japanese Food by A. Kaneko
Michelle prepared a Japanese theme meal for the South Arm Older Adults Cooking Club.
The first recipe is Garlic Buttered Edamame.
Nutritional value from 1/2 cup serving of shelled pod:
- 9 grams of fiber
- 11 grams of protein
- as much iron as a 4oz chicken breast
- Vitamins A & C
- 1 to 2 large cloves garlic, chopped
- approx 2 tablespoons butter, melted or to taste
- 1 package frozen edamame
- salt to taste
Source: via South Arm Older Adults Community Kitchen
After a long morning walk, Ben and I decided to get an early lunch at Parker Place. It’s a good thing that we walked to Parker Place as we do not have to worry about parking here.
Since we were early, finding a table was not a problem. The food court is always full especially in the weekend. After going around the food court, we decided to try Lai Taste.
The above is one of the best bahn mi in Richmond. The chicken bahn mi with a hot drink is $4.95 while pork and fish bahn mi is $3.95. The bun was very light and crispy. The chicken is moist and flavoured with sweet chili sauce. We had been back for a few times just for this.
We also shared a Vietnamese noodle with beef tripe and tendon. The noodle was decent. I can’t recall the price for it, probably around $6.
Chowtimes wishes all who celebrate Chinese New Year a Prosperous Horse Year.
May all be blessed with success and good health.
This is another recipe from mintgreenapron.blogspot.com which Minoo shared in the South Arm Multicultural Community Kitchen.
The Orange ginger Crinkle Cookies have a distinct flavour from the molasses. According to Minoo, molasses is a good source of iron. Pregnant women and vegetarian who miss out iron from red meat can benefit from eating food made with molasses.
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup sugar (plus additional for rolling)
- 3 tablespoons neutral flavoured oil like grapeseed oil
- 2 1/2 tablespoons butter, softened
- 2 1/2 teaspoons finely grated orange zest (or 1 teaspoon natural orange flavouring)
- 1 egg
- 1/4 cup molasses
- 2 teaspoons vanilla
Source: mintgreenapron.blogspot.com who adapted the recipe from The Joy of Cooking: All About Cookies
Minoo shared a chicken recipe from mintgreenapron.blogspot.com for the main dish at the South Arm Multicultural Community Kitchen.
Minoo served the Sticky Chicken Thighs with steamed basmati rice. The sweetish sauce is great on steamed rice.
- 1/2 cup orange juice
- 2 tablespoons ketchup
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil (we used canola oil)
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 to 10 chicken thighs, skin removed (if preferred)