Super Buffet on Meridian St., Bellingham, WA

Ben went to US for shopping again. This time he was looking for the Canon S100 camera. He thought it would be cheaper in US. However, both Best Buys in Bellingham and Burlington ran out of stock that day. It is a popular new toy.


When it’s time for lunch, Nanzaro insisted to have buffet which both Ben and I were reluctant to. Buffet seems to be the by gone days for us. We came across a banner of a new buffet grand opening on Meridian Street. So, for Nanzaro’s sake, we went to check it out. Apparently, this new Super Buffet took over a previous Asian buffet restaurant that we had been before.


Weekend prices are not cheap. It is $13.99 all day; which is also the weekday dinner price. Lunch on weekday is cheaper at $8.99. There were quite a lot of items to choose from; from sushi to Chinese dishes, cold seafood, salad, dessert, etc.

The above was my first plate.


Nanzaro loves the Mongolian grill here. He simply like the idea that … (more…)

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Stewed Apples

For dessert, Minoo prepared a Stewed Apples for the South Arm Community Kitchen.


The Stewed Apple if topped with vanilla ice-cream will make an exquisite dessert.


  • 3 cups cubed apples
  • 1/4 cup honey
  • 1 cup water or apple juice
  • 1/4 cup milk
  • dash of salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg


Source: via Minoo


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Mixed Green Salad

Minoo complements the Classic Lasagna with a simple Mixed Green Salad.


The Mixed Green Salad is dressed with olive oil and red wine vinegar. I would add a touch of honey to cut the acidity of the vinegar.


  • 1 head romaine lettuce
  • 1 cucumber, peeled and sliced
  • 15 to 20 cherry tomatoes
  • 1 small red onion, thinly sliced
  • olive oil and red wine vinegar to taste
  • salt and pepper to taste


Source: via Minoo


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Classic Lasagna

The main course for the South Arm Community Kitchen is a Classic Lasagna. Lasagna noodle is a wide and flat type of pasta.


Kids will love this cheesy Classic Lasagna. It is great for pot luck.


  • 12 lasagna noodles
  • 1 tub (475g) extra smooth ricotta cheese
  • 2 eggs
  • 1 pinch pepper
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Tomato Meat Sauce
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1/3 cup tomato paste
  • 2 cans tomato sauce
  • 2 bay leaves
  • 3 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh basil or 2 teaspoons dried basil


Source: this recipe is adapted from Canadian Living

Serves 12


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Spiced Carrot and Celery Soup

Minoo prepared four recipes for the South Arm Community Kitchen for this meet. We started with a simple, colourful, lively and warming soup.


The simple carrot and celery is spiced up with curry powder. You can add any leftover food like ham or roasted chicken shreds into the  soup to make it more appealing to kids. The addition of potatoes or grains will make it more creamy and hearty.


  • 1 tablespoon of olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 6 medium carrots, diced
  • 4 large sticks of celery, diced
  • 4 cups water or vegetable stock
  • salt and pepper to taste


Source: this recipe is adapted from Vegan Family House (UK)


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Marketplace IGA Bistro on West Broadway, Vancouver

It’s ladies’ meet again with Polly. We did not have a plan of where to go. We just drove along west Broadway to look for a place to hang out because we remembered seeing a lot of places that we can go during our way back on our previous cake meet . But now that we want to look out for a place, we just can’t find one.


We drove all the way to Vine St. before we found a place to go to. At first we wanted to go to Higher Ground Coffee House across Vine St but it was packed and a glance inside, I did not see much choice of baked goods. So, we went inside the Marketplace IGA bistro to have a peek.

Street parking is available at $1 per hour.


Marketplace IGA Bistro was not as busy and there are lots of food to choose from. Among them are baked goods, panini, bread, wraps, etc. We found a cozy corner around the corner from the counter which is slightly sunken with just a few steps of staircase. We love the cozy spot.


We were impressed by the fact that IGA even install a ram for the disabled to use this area. Good community service.


We had a Goat Cheese Bread to share. The serving is quite large. It is $3.99. The goat cheese gives it a slightly tangy taste and saltiness.  There are some … (more…)

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No Bake Cookies

The second dessert prepared by Michelle in the South Arm Seniors Kitchen is a No Bake Cookie.


These No Bake Cookies freeze well. It is a healthy snack for your kids’ lunch box. You can substitute the peanut butter with sunflower seed butter if your kids’ school is a peanut free zone which most schools are.


  • 1/2 cup unsalted butter
  • 1 cup granulated sugar or cane sugar
  • 1/4 cup milk
  • 1/3 cup pure cocoa powder
  • 2 teaspoons vanilla
  • 1/2 cup peanut butter
  • 3 cups quick oats
  • 1/2 cup chopped dried apricots, optional
  • 1/4 cup flaxmeal
  • 1/4 cup wheat germ


Source: via Michelle


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Black Bottom Banana Cake Squares

Michelle shared a banana cake recipe for dessert at the South Arm Seniors Kitchen. In fact, we had two desserts for this kitchen. We enjoyed the double desserts from Michelle’s cravings for sweets during her last leg of pregnancies. The recipe is inspired by Stella’s contributions of frozen bananas from her freezer.

Michelle told us that the best way to freeze unused ripen banana is as it is. Do not store them in ziplock bag or they’ll become soggy.


This Black Bottom Banana Cake Squares are very moist.  The cocoa adds the chocolate flavour without adding extra sweetness.


  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 6 bananas, mashed
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder


Source: Hospitalilty: Cooking the Doukhobor Way

P/S: You can halve the recipe easily and bake in a 8″x8″ square pan


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Cheddar Chive Scones

Instead of crusty bread, Michelle served the Creamy Kale and Vegetable Soup with Cheddar Chive Scones. It is just a perfect marriage, creamy soup with cheese scone.


This is a scone recipe that does not have tons of butter. The fat comes from the cheese and heavy cream.


  • 3 cups all-purpose flour (or 1 1/2 cups unbleached plus 1 1/2 cups whole wheat flour)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 cup finely chopped fresh chives
  • 1 1/2 cups grated medium to sharp cheese
  • 2 cups heavy cream, plus more for brushing




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Creamy Kale and Vegetable Soup

Michelle prepared a Creamy Kale and Vegetable Soup for the South Arm Seniors’ Kitchen in line with the cruciferous theme. Kale belongs to the cabbage family. Moreover, the kale is harvested from the Seniors’ Community Garden.


The Creamy Kale and Vegetable Soup is best served with some nice crusty bread. If you like Italian sausage, you can slice it and include it when your are sauteeing the veggies. Or, use farmer sausage but leave out the rosemary.


  • 2 tablespoons olive oil
  • 4 large garlic cloves, peeled and crushed or minced (about 2 tablespoons minced)
  • 1 teaspoon dried rosemary, chopped or ground with mortar & pestle
  • 1/4 teaspoon crushed red pepper
  • 2 celery ribs, chopped
  • 3 carrots, chopped
  • 2 large potatoes, peeled & diced (or 4 to 5 small potatoes)
  • 5 cups vegetable or chicken broth
  • 2 cups white beans, fresh cooked or canned
  • 1 head kale, chopped
  • 1/4 cup cream
  • rind of Parmesan cheese, optional




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