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.

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.

Ingredients

• 3  Yukon Gold potatoes (preferably firm potatoes), peeled and cubed (about 1 lb/500g)
• 1 pound (500g) smoked fish (thawed if necessary)
• 2 tablespoons (30ml) butter
• 1 large onion, diced
• 1/4 teaspoon (1 ml) ground black pepper

Instructions

Rinse fish under cold water.  In a skillet, bring 2 inches (5 cm) water to simmer; add fish, cover and poach until it flakes easily when tested with a fork, about 4 minutes.Not all smoked fish needs to be rinsed and poached.  Rinse and poach smoked haddock and smoke cod, but dont rinse and poach mackerel and smoked whitefish.

In a large saucepan of boiling salted water, cook potatoes until fork tender, about 10 to 15 minutes. Drain and set aside to cool.

In a large non-stick skillet, melt butter over medium-high heat; cook onion, stirring occasionally, for 3 minutes.

Add potatoes; cook for 3 minutes.Add fish; cook, stirring occasionally, until potatoes and fish are browned and slightly crisp, about 6 minutes. Sprinkle with ground black pepper and season with salt if preferred. Minoo also added some diced tomatoes, left over from another recipe.