Michelle prepared a Mexican theme meal for this South Arm Women Community Kitchen.
The first recipe is a Creamy Cilantro Lime Slaw. For this slaw recipe, Michelle used purple cabbage because it has more nutritional value than green cabbage. Although it’s a creamy dressing, the tanginess of the lime juice makes this salad very refreshing.
- 1 small head purple cabbage, shredded
- 1 heaping teaspoon kosher salt
- 1 large handful cilantro, chopped
- 3 to 4 large scallions, thinly sliced
- 1 large jalapeno, stem and seeds removed, minced (optional)
- 1/2 cup honey Greek yogurt (we substituted with plain yogurt with added honey)
- 1/2 cup mayonnaise
- 3 tablespoons fresh lime juice (from one large lime)
- 1 teaspoon lime zest (from that same lime)
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- pepper to taste
Source: this recipe is adapted from selfproclaimedfoodie.com, Krissy Allori
Yields: 8 servings
Lorna, Marian and I met up during Chinese New Year. Coincidentally, Emily came back from China on the same day and we managed to get her to join us last minute.
Lorna shared with me this new Taiwanese restaurant a few weeks ago. Chamonix is located in the neighbourhood where Imperial Court Beijing Cuisine, Bob’s Submarine, Cucina Manila, Shanghai House Restaurant and Sanbo Restaurant is.
Wow, I did not expect interior decor is so glittering. Even the servers name tag lights up.
They serve with hello kitty bowls and cups. Polly, your girls will like this place.
We ordered a few items to share. First was the above Chamonix choice of three marinated item; pig ear’s (Marian’s choice), seaweed and fried tofu. It came with some sour cabbages and instant noodles. Continue reading
It’s been a while since Polly and I met up for breakfast. She managed to find some time on a Friday morning to meet up with before she goes to work.
We had breakfast at Steveston Bakery. We like the small coffee shops and stores in the Steveston Village. Polly ordered the breakfast special burito as she was really hungry this morning. It was freshly made with scrambled egg, cheese and some crispy bacon. A hearty breakfast for $3.95.
We also shared some sweet treats. Almond Chocolate Croissant is $2.40. This has a creamy almond filings. Continue reading
Arkensen and Nanzaro were on study break in the last week of February. We went out for lunch after running some errands.
We wanted to check out the new restaurant which took over Hollywood Steak House but the parking lot was full. So, we went over to Alexandra Road as plan B. We turned in to the parking lot where Old Buddies Seafood Restaurant is and the only parking spot left was reserved to Chengdu Spicy Restaurant. Chengdu Spicy Restaurant’s predecessor was Cheung’s Chiu Chow Restaurant.
The interior looks the same except the wall was decorated with posters of Chengdu dishes.
A free appetizer of spicy cabbages was served together with Chinese tea.
We ordered some light dishes for lunch. I had Chengdu House Special Tan Tan Noddle for $6.99. It is mild spicy with a nutty flavour. There were some minced meat topping the noodles. Continue reading
For dessert we had Greek yogurt with Vanilla Almond Granola in the South Arm Women Community Kitchen.
One of the participant requested for a home-made granola recipe. So, Michelle shared this Almond Vanilla Granola recipe in this session. Michelle pointed out that granola made with honey tends to be darker than other sweetener like maple or agave syrup.
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup slivered almonds (or combo of nuts, seeds or coconut)
- 1/2 teaspoon ground cinnamon
- pinch of salt (about 1/8 teaspoon)
- 1/2 cup pure maple syrup or 1/3 cup honey
- 1/4 cup melted coconut oil or any neutral oil
- 1/4 teaspoon almond extract
- 1 tablespoon vanilla extract
- dried fruit (optional: add at the end)
Source: adapted from Sally’s Baking Addiction.com
Yield 2 to 3 cups
The South Arm Women Community Kitchen serves a hearty salad with the hearty lentil and black bean soup.
This Broccoli Apple Salad comes together with delicious flavours and textures. I like the creamy dressing made with Greek yogurt.
Michelle shared the above conversion tables from Marthastewart.com & Gutomna.com as she finds it very useful.
- 4 cups fresh broccoli florets (about 2 medium heads)
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 2 large apples, finely chopped
- 1/2 cup walnuts pieces
- 1/2 cup dried cranberries
Creamy dressing ingredients
- 1/2 cup lite mayonnaise
- 1/2 cup low fat Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Source: adapted from therecipecritic.com
Serves 4 to 6
Michelle served the hearty lentils and black bean soup with some Garlic and Herb Pita Chips.
These tasty pita chips can be made in a matter of minutes. They are good for snacks or serve with soups, salads or serve with hummus or other dips.
- 4 to 6 inch whole-wheat pitas
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning (we substituted with oregano and thyme)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Source: Eating Well (January/February 2009)
The South Arm Women Community Kitchen prepared a hearty meal for another cooking session.
Michelle shared a hearty Lentil and Black Bean Soup with Smoked Paprika from the cookincanuck.com.
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 bay leaves
- 1 x 14oz can diced tomatoes
- 1 cup dried brown lentils
- 4 3/4 cups low-sodium vegetable or chicken broth, divided
- 3 cups water
- 1 x 14oz black beans, drained and rinsed
- 1/4 cup chopped parsley
- salt and pepper to taste
Ben saw a new banner at Tibisti on his way home from work. Tibisti now serves buffet.
We went to check it out on a weekend evening. Frankly, we were kind of disappointed when we saw the spread for the dinner buffet.
I started off with the above plate of appetizers and salad. The appetizers include Dolmah which is grape leave stuffed with marinated rice and hummus with pita bread. There were two types of salad. The first salad is Fatoosh which is a Mediterranean style salad made with fresh lettuce, cucumber, onions, tomatoes with a touch of extra virgin olive oil and lemon juice and garnish with oregano. The second salad is Greek Salad.
For main, there are baked potatoes, rice, chicken, chickpeas curry and sausages. That’s all in the buffet.
Ben did enjoy the rice, chicken and sausage.
When Ben went to pay for the dinner, the owner only charged us for the lunch buffet price. That’s a more reasonable price for the spread of food. The owner/chef told us that we should order from the menu. The buffet is for people to grab a quick bite.
We had dinner at Szechuan Delicious Restaurant on a Saturday. Oh boy, this restaurant was busy as always.
After dinner, we decided to have dessert at the fairly new Mango Yummy. We were there when it was not busy yet and we got the comfortable sofa seats. By the time we were about to leave, this place was full house. The moment we vacate our seats, a few girls quickly grabbed the sofas.
This is a self service place. You place your order and pay at the counter and they only accept cash. When your order is ready, the server will call out your order and you pick up your order from the counter.
I ordered their Signature Mango Shaved Ice to share with Ben. There were plenty of mango and the ice-cream adds some creaminess to it. This is $7. Continue reading