June is strawberry season. Michelle shared a dessert made with strawberry just in time for the season.
This Strawberries with Orange Ricotta Cream is a breeze to make and is a great way to serve up summer berries.
- 1 cup of strawberries provides 150% of your Vitamin C.
- 1 cup contains 3 grams of fiber
- contains potassium and folate important for bone density
- may protect against cancers
REMEMBER: always wash your berries well.
- 1/2 cup part-skim ricotta cheese
- 1/2 cup low fat vanilla yogurt
- 1 tablespoon sugar
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 2 cups quartered strawberries
Source: from Cooking Light
Makes 4+ servings
Michelle shared a homemade Ranch Salad Dressing recipe in the South Arm Older Adults Cooking Club.
This homemade Ranch Salad Dressing keeps for 4 weeks, covered and refrigerated.
The lettuce is also harvested from the senior garden. Continue reading
We made 2 types of sandwiches at the South Arm Older Adults Cooking Club.
The first sandwich comes from the Fairmont Empress Hotel in Victoria, British Columbia. A fabled Victoria landmark, the Fairmont Empress has played host to royalty, celebrities, and guests from around the world since 1908.
- 2 grated carrots
- 2 tablespoons cream cheese, softened
- 2 tablespoons good-quality mayonnaise
- 1 teaspoon sweet ginger paste (we used Japanese picked ginger)
- salt and pepper to taste
- 4 slices multi-grain bread (we used wholewheat)
- 4 teaspoons unsalted butter
- alfalfa sprouts or lettuce (we omitted the this)
Source: this recipe is adapted from Fairmont Empress Hotel
Makes 2 sandwiches
This is the last kitchen for the season before the break for summer. The South Arm Older Adults Cooking Club celebrated a successful season with great leadership from Michelle and Stella. We also want to thank our volunteer, Rula.
We made some wonderful sandwiches, homemade Ranch Salad dressing and a strawberries dessert.
Jeff were able to get Starbucks to sponsor coffee for the kitchen. A great thank you to Starbucks and Jeff.
Mila made a Filipino dessert called Biko. It’s made with sweet rice, coconut milk and condensed milk. What a sweet ending to a meal. Thank you, Mila. Continue reading
I invited Lorna to join Polly and me for our ladies meet. We intended to have lunch at Shanghai Morning Restaurant but it was closed on Wednesday. This is the third time for Lorna and me to go to a restaurant that is closed.
So, Polly suggested to revisit Top Chiu Chow Cuisine for a dim sum lunch. Some light appetizers were brought to the table immediately after we sat down.
There were 3 dim sum items on special. We ordered all of them since we did not have them the last time we were here.
A bird’s eye view of our food. Continue reading
When Ben told me that Kam Do Restaurant & Bakery was closing, I was shocked. How could a restaurant that is so busy be closing. Apparently, it is just closing for renovation. Whew!
So, we decided to have Ben’s farewell dinner at Kam Do on the eve of it’s closing before Ben headed to YVR for his flight back to Beijing.
The server told us that Kam Do will reopen before Christmas.
The paintings on the left photo were the artwork of Lorna’s (my community kitchen buddy) late husband. I wonder what will happen to them.
I wonder if Kam Do will change their menu after the renovation. Arkensen commented that why change something that is working. Continue reading
When Ben is back in Vancouver, he likes to make a day trip to Bellingham. Just for food and shopping. This has become a ritual to him. He likes to check out snacks that is not available in Vancouver.
We had lunch at Mykonos Greek Restaurant in Bellingham. Mykonos is a chain restaurant.
It was pretty quiet when we were there.
We ordered from the Greek specialties menu. Ben had the Paidakia while I had the Souvlaki.
Despite that the restaurant was not busy, service was rather slow. It took about 15 minutes before our first item arrived. First came some piping hot pita bread. We had to wait for our meal to be served to enjoy the pita because the tzatziki came with the meal.
My Lamb Souvlaki. You can either have it with rice or fries. I prefer rice. The rice was flavourful. Continue reading
Here are some household tips I received from a friend that I would like to share with chowtimes readers.
You can flip a toaster on its side and grill cheese on your toast with it. Remember to place a plate in front of the toaster to catch the toast when they are ejected out when done.
You can divide and store ground meat in a ziplock bag. Just break off the amount you need and keep the rest in the freezer for later use.
You can place a wooden spoon over a pot of boiling liquid to prevent boiling over. Continue reading
It’s another milestone of Nanzaro’s life; high school graduation.
He was just an elementary school boy when Ben and I started this blog. Time flies.
The star of the day wanted dinner at White Spot. So, White Spot it is.
Ben and Nanzaro each had a Chocolate Milk Shake. Super sweet and thick. Ben shared his with me.
Nanzaro had a Triple Triple burger. I just cannot imagine eating such a big burger. The juice dripped all over his plate as he tried to squeeze the burger to get a bite into it.
The burger came with coleslaw and unlimited fries but none of us who had fries asked for a refill. Continue reading
Polly recommended to go her favourite Taiwanese restaurant for our lady’s meet as she wanted to get some tofu from the nearby May Lian Tofu shop.
Pearl House Restaurant is kind of out of the way from Richmond central. It is located in an industrial area.
Since it’s Polly’s recommendation, I let her do the ordering. She ordered from the combo meal which is her regular pick.
The combo’s main meal is the House Beef and Tendon Noodle. The pieces of tendon were big. Continue reading