All Entries Tagged With: "Potatoes"
Smoked Fish Hash
The Richmond News came to the Gilmore United Church a few weeks ago to interview the Richmond Community Kitchen for their newly launched community guide. That community guide is called Welcome to Richmond. In their first edition of December 2009, they choose to highlight the Richmond Community Kitchen for their cover story! We were all so excited.
In the cover story, the monthly community guide talked about the role of the RCK in supporting the diverse multi-cultural community that you find in Richmond. We felt that food and cooking is one element that brings people from various culture together. Being a SAHM, I personally had formed lasting friendships through the RCK. I encourage those of you who lives in Richmond to come join us to learn about food and of each others culture.
There are a total of six community kitchens in Richmond. So there is at least one near where you stay if you live in Richmond. If you want more details, check out this link.
On that day of the interview, we did a series of recipes for breakfast and brunch. While the interview was done at the Gilmore Church, this series is documented with the South Arm Community Kitchen. We do sometimes rotate the same recipes with several kitchens.
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As requested by some members of the cooking club to do a session on breakfast and brunch item, Minoo came up with four very nutritious recipes to share. Minoo also shared some important breakfast basics with the members. We all know that breakfast is the most important meal of the day. A healthy morning meal will fuel the kids up in time for school or a day of play at the child care. We simply need to refuel our body in the morning after going without food for 8 to 12 hours during sleep. That’s why the morning meal is called break fast. Skipping breakfast can made kids feel tired, restless and irritable, moody and lack of energy.
Breakfast also can help keep kids’ weight in check. It kick-starts the body’s metabolism, the process which converts fuel in food to energy which starts the burning of calories. People who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch which cause overweight issue.
Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost kids attention span, concentration, and memory. Breakfast that boosts brain power is what kids need to improve their learning in school.
With all the benefits of a good breakfast in mind, here is the first breakfast/brunch recipe.
This Smoked Fish Hash has a smoky flavour that kids will love. It is simple and straight forward diner classic. When top with some eggs and Baked Stuffed Tomatoes, it makes a hearty breakfast.
For a variation, you may make a Corned Beef Hash by substituting the smoked fish with corned beef, diced and omitting the rinsing and poaching process.
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.
Mash Potatoes
Minoo made Mash Potatoes as a side to go along with the Cheesy Fish and Spinach Casserole. Everyone has their own way of flavouring Mash Potatoes and Minoo’s recipe is flavoured with shallots and garlic.
Minoo’s Mash Potatoes is creamy and fragrant and a little garlicky. It is garnished with green onions. You may substitute the garnish with chives instead. This recipe serves 6.
Ingredients
- 6 medium potatoes
- 4 medium shallots, finely chopped
- 4 cloves garlic, minced
- green onion or chives, chopped for garnishing
- 3 tablespoons sour cream
- 2 tablespoons butter or oil
- pinch of nutmeg
- 2 tablespoons grated parmesan cheese
- salt and pepper to taste
- milk
Samosa Style Potatoes and Peas
Christina and Stella prepared this side dish for the South Arm Cooking Club for Seniors. Stella helped out Christina as one of the senior (Lorna) did not turn up the last minute as she was still recovering from her eye surgery. We wished Lorna to have a speedy recovery.
The Samosa style Potatoes and Peas is flavoured with spices like turmeric, mango powder, cumin seeds and chili powder. The peas add sweetness to this dish. This recipe is from Satta Lal.
Ingredients
- 1 lb russet potatoes (about 3 medium)
- 1 cup frozen peas, rinsed under running water
- 1 teaspoon minced ginger
- 1 teaspoon turmeric powder
- 1 teaspoon amchur (mango powder)
- 1 teaspoon chili powder
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- salt to taste
Here is an excerpt from ‘The Spice of Life’ on ginger shared by Stella:
Ginger is native of China and India, the creeping stems of this perennial plant have been used in Chinese medicines for many countries. Ginger has been used in a wide variety of different products including pickles, chutneys, curries, and, of course, ginger ale.
Ginger is believed to be effective in relieving symptoms of nausea and inflammation. Preliminary studies at the American Association of Cancer Research have shown that gingerol, an active ingredient in ginger, may halt the growth of colon cancer, and it is effective in promoting positive eicosanoids and killing yeast and microbes.
