All Entries Tagged With: "Appetizer"
Asian Lettuce Cups
For celebration of Chinese New Year, Stella requested a theme of Chinese dishes to be cooked up in the South Arm Cooking Club for Seniors. So, Charlene prepared three Asian dishes and a popular dessert that you find in Chinese restaurants.
The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.
Ingredients
Sauce:
- 1.5 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon Sriracha hot sauce
- freshly ground black pepper
Filling:
- 1 tablespoon vegetable oil
- 1 teaspoon finely minced garlic
- 1/2 teaspoon grated fresh ginger
- 2 stalks scallions, finely chopped
- 1 pound ground turkey or chicken
- 2 cups mixed vegetables (frozen vegetables are fine)
- 1/2 green apple, finely diced
- 1 head iceberg or bib lettuce, leaves washed and separated
Source: adapted from Jaden Hair’s Steamy Kitchen
Prep time: 30 mins; Cook time: 6 mins; Serve 4 to 6
Helmut and Lorna worked on this recipe.
Spinach And Chickpea Fritters
The second recipe demonstrated by Minoo in the South Arm Community Kitchen is an Indian recipe. It is Spinach and Chickpea Fritters. These vegetarian fritters can be served as an appetizer or snack.
Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.
Ingredients
- 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/2 onion, finely chopped
- 3/4 teaspoon salt or to taste
- 1 cup canned chickpeas
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon minced peeled ginger
- vegetable oil for frying
- mango chutney, for serving
Source: adapted from food network
Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8
Salmon Patties
Charlene prepared 4 dishes for the South Arm Cooking Club for Seniors. As usual, it’s a complete meal with appetizer, soup, salad and main.
For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.
Ingredients
- 1 can (7 oz) salmon
- 2 eggs
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon dried dill
- 1/2 cup dry breadcrumbs
- 2 tablespoons vegetable oil
Yogurt Sauce
- 1/3 cup plain yogurt
- 1/4 teaspoon salt
- 2 green onions, finely chopped
- 1/2 teaspoon dried dill
Paul and June partnered to make this Salmon Patties.
Source: Charlene Dy
Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3
Vietnamese Cuisine: Spring Rolls (Cha Gio)
We were very excited when Minoo told us that she had invited one of South Arm Community Kitchen’s pioneer member, Doris to demonstrate some Vietnamese dishes. Doris is a third generation Chinese Vietnamese here. It is such a privilege to be able to invite her to demonstrate in the kitchen as she is a very busy hair dresser now.
The spring roll is deep fried until the skin is crispy. This is a great appetizer or finger food for holiday entertaining.
Of course, the spring roll has to go with the Fish Sauce dipping sauce. The sourness of the dipping sauce cuts back the heaviness of the meat.
Ingredients for Spring Roll:
- 2 pounds ground pork
- 5 pieces black fungus, reconstituted in some water, finely chopped
- 2 bunches of mung bean vermicelli, soak in some water to soften and cut into smaller strands.
- 1 pound taro root
- 1 medium carrot
- 1 medium onion, finely chopped
- 1 egg (optional)
- 1 package spring roll rice paper wrap (Asian boy brand recommended)
- salt and pepper to taste
Ingredients for Fish Sauce for dipping:
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 3 tablespoons hot water
- 1 tablespoon freshly squeezed lemon juice (or 3/4 tablespoon vinegar)
- 1 tablespoon garlic chili sauce (optional)
Garlicky Spinach Balls
The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer. Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable. This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12.
These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Then, simply bake as needed, adding 5 to 10 minutes to the cooking time.
Ingredients
- 2 cups crushed seasoned stuffing
- 1 cup finely chopped onion
- 4 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/4 cup reduced-sodium chicken broth or vegetable broth
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon ground black pepper
- 2 packages (10 ounces each) frozen chopped spinach
Paul and Frances made with these Garlicky Spinach Balls.
Mustard and Rosemary Roasted Potatoes Skewers
For those who made their guesses on previous post regarding Frank and Ken’s age, here is the answer. Frank is 80+ and Ken is 90, can you believe it. They are just amazing seniors with an active lifestyle.
Back to the kitchen, Helmut with the help of Stella made this Mustard and Rosemary Roasted Potatoes on skewers. Stella offers her help as the kitchen is short of a member that day.
This extremely simple, but oh-so-delicious potato side dish makes a great pick-up appetizer when threaded onto wooden skewers.
Ingredients
- 1/3 cup plus 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 3/4 teaspoon salt
- freshly ground black pepper
- 2 lbs. small new potatoes, halved (or quartered if large)
- 24 wooden skewers, optional
This recipe serves 4 to 6 as a side dish, or 8 to 12 as an appetizer.
Classic Texas Caviar
During the holiday season, we are often greeted with party food which are high in salt, fat and sugar. This Classic Texas Caviar is a wonderful appetizer for potluck as it feeds a crowd. It is very filling and flavourful, and full of healthy protein and fiber.
The Classic Texas Caviar recipe is adapted from Pam Anderson and it serves a large party. Ken and Frank made this healthy appetizer. Ken and Frank are the oldest seniors in the South Arm Cooking Club for seniors. Can you guess their age?
Ken and Frank are two of the active members of the cooking club. Check back the next post to see if you guess their age right?
Ingredients
- 2 (15.8 ounce) cans black-eyed peas or black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 jalapeño, stemmed, seeded and minced, optional
- 1 small onion, cut into small dice
- 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
- 1/4 cup chopped fresh cilantro
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoon ground cumin
