For dessert, Minoo shared this delicious Lemon Pudding Cake recipe at the South Arm Cooking Club for seniors. The recipe somehow did not turn out as it should be as there is a confusion in translating the recipe from metric weight to cup. Nevertheless, I like this slightly cakey recipe.
The Lemon Pudding Cake is light and lemony. It is a great finish to a meal.
- 1/4 cup butter
- 3/4 cup sugar (better if you have vanilla sugar)
- grated rind and juice of 1 lemon
- 2 large eggs, separated
- 1 1/4 cups self-raising flour (we used all-purpose flour)
- 285 ml milk
Serves 4 to 6
The Spiced Squash and Corn Chili goes well with Corn Bread. If you like other variation of corn bread there are a couple of corn bread recipes on Chowtimes:
The corn bread is great to be dunk into the chili to absorb the sauce (‘jhup’) of the chili.
Cornbread is a traditional staple of South and Southwestern of United States. It is a common bread served in restaurants which serve soul food.
- 3/4 cup cornmeal
- 1 1/4 cup milk
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 egg
- 1/4 cup vegetable oil
P/S: missing ingredients from the photo: vegetable oil, granulated sugar and all-purpose flour
The second dish prepared by the seniors at the South Arm Cooking Club for seniors is a vegetarian chili dish. This is a healthy and hearty dish for the cold winter.
The Spiced Squash and Corn Chili has a little kick in it and it utilizes butternut squash which is in season. The addition of walnuts adds a little crunch to the chili.
Butternut squash is a good source of fiber, vitamin A, C and E, manganese, magnesium and potassium.
- 6 cloves garlic, minced
- 3 onions, finely chopped
- 1 small butternut squash, about 4 cups
- 2 can diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder or according to taste
- 1 tablespoon cayenne pepper or according to taste
- 1 tablespoon coriander and ground cumin
- 1 tablespoon ground cinnamon and allspice
- 2 bay leaves
- 1 tablespoon chili flakes or according to taste
- 2 tablespoons smoked paprika or according to taste
- 3 bell peppers, mix colors, chopped
- 1 can corn nibblets
- 2 cans black beans
- 1 cup walnuts (optional)
Serves 8 to 12
The South Arm Cooking Club for Seniors met up again at the South Arm Community Centre for the last time as the community kitchen will be moved to another location for 2 months while South Arm kitchen under goes renovation. We cant wait to see what’s install.
The first dish is a simple Apple Celery Salad. This salad is cinnamony and crunchy. A good start to whip up the appetite.
Celery has low calorie and rich in dietary fibre. Hence, it’s often used in weight loss diets.
- 1 cup low fat plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 3 medium apples (Mcintosh)
- 1 cup thinly sliced celery
- 1/4 cup chopped walnuts
- 4 leaves of romaine or iceberg lettuce as serving bowl, optional
>Of all the new restaurants opening that I am most excited about, it is definitely this one.
It was yesterday, Nanzaro and I went for dinner at Tsim Chai when we had a pleasant surprise to see a familiar name. We still remember the duck feast we had in Man Ri Sung in April 2009 when they were in Coquitlam. You really gotta to see what I mean by looking at this “Oh My, Oh Wow!” post here.
A lot of the foodies were shocked a few weeks ago when the old tenant of this location closed suddenly. This place used to be a very good Sichuan restaurant called Chuan Xiang Ge.
Located in the same strip mall along Westminster Highway as Tsim Chai Noodles and Banzai Sushi House, Man Ri Sung is a Korean restaurant. When they were still in Coquitlam, their specialty is the $50 Duck Feast. The chef will personally carve the duck in front of you.
After our dinner in Tsim Chai, we walked into the yet to be ready restaurant and lo and behold … Continue reading