Chowtimes wishes all who celebrate Chinese New Year a Prosperous Horse Year. May all be blessed with success and good health.
This is another recipe from mintgreenapron.blogspot.com which Minoo shared in the South Arm Multicultural Community Kitchen.
The Orange ginger Crinkle Cookies have a distinct flavour from the molasses. According to Minoo, molasses is a good source of iron. Pregnant women and vegetarian who miss out iron from red meat can benefit from eating food made with molasses.
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup sugar (plus additional for rolling)
- 3 tablespoons neutral flavoured oil like grapeseed oil
- 2 1/2 tablespoons butter, softened
- 2 1/2 teaspoons finely grated orange zest (or 1 teaspoon natural orange flavouring)
- 1 egg
- 1/4 cup molasses
- 2 teaspoons vanilla
Source: mintgreenapron.blogspot.com who adapted the recipe from The Joy of Cooking: All About Cookies
Minoo shared a chicken recipe from mintgreenapron.blogspot.com for the main dish at the South Arm Multicultural Community Kitchen.
Minoo served the Sticky Chicken Thighs with steamed basmati rice. The sweetish sauce is great on steamed rice.
- 1/2 cup orange juice
- 2 tablespoons ketchup
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil (we used canola oil)
- 1 garlic clove, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 to 10 chicken thighs, skin removed (if preferred)
Minoo prepared three recipes to share at the South Arm Multicultural Community Kitchen.
The first recipe is a simple Lemon Barley Soup. This is a vegetarian soup which provides a good source of fiber and protein from the barley grain and lentil.
Serve the soup with a squeeze of lemon to it. The lemon adds some tanginess to the soup which made it quite refreshing.
- 1 cup lentil
- 1 cup barley
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable stock (or chicken stock)
- 2 cups of water
- 1 tablespoon cumin seeds or cumin powder
- 1 lemon, juiced
- salt and pepper to taste
Source: Minoo via South Arm Community Kitchen
It was a cold rainy evening and we just wanted something with soup. We stopped at the Brighouse Square to check out the restaurants there. We had a choice of having beef noodle at Shanghai House Restaurant or noodle combos of our choice at Excelsior Restaurant. We settled at Excelsior Restaurant.
I ordered the noodle combos for $8.95. My choice of soup base was Gingko and pepper soup which turned out very peppery. We enjoyed the heat of the pepper especially in a cold rainy day.
My choice of two toppings were pork balls and fish fillet. Other ingredients included in the combos were fresh bean curd, button mushrooms and suey choy.
My choice of noodle was egg noodle which turned out to be the noodle used for wonton noodle (“sung mien” in Cantonese). (more…)
Michelle shared a popular yogurt drink in Indian restaurants in the South Arm Older Adults Kitchen.
Mango Lassi is a delicious combination of mangoes and yogurt that is cool and soothing. It is wonderful on hot summer days or as a compliment to spicy meals.
- 2 cups ripe mangoes, peeled and chopped
- 1 cup yogurt
- 1/2 cup milk
- 3 tablespoons sugar (or to taste)
- 1/8 teaspoon cardamom powder
- 1 tablespoon chopped mint leaves (optional)
- 3 cups crushed ice or ice cubes, use as needed
Michelle shared a Raita recipe from My Father's Daughter by Gwyneth Palthrow as a side dish in the Indian inspired meal at the South Arm Older Adults Kitchen. Raita can…
The main course for the Indian inspired meal that Michelle prepared for the South Arm Older Adults Kitchen is non other than the popular North American Indian dish, Butter Chicken.
This may not be traditional, but it is easy and delicious. It can be a time-saving dinner when the chicken is marinated overnight.
Michelle served the Butter Chicken with Cumin Basmati Rice.
- 1/2 cup plain Greek yogurt
- 2 garlic cloves, crushed
- 1/8 teaspoon ground ginger
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/8 teaspoon cayenne pepper (or more to taste)
- 1/8 teaspoon salt
- 3 to 4 medium chicken breast or equivalent in chicken thighs, cut into 3 cm pieces
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 small can tomato paste, add more if desired (freeze any remaining in ziploc bag)
- 1/2 cup water, or more
- 1/2 cup whipping cream
Serves 4 to 6
Michelle served the Garden Greens Pakoras with Tamarind Chutney.
This Tamarind Chutney is fantastic with pakoras, samosas or papadam.
- 1/4 package tamarind pulp (dried cake)
- 2 cups water
- 1/8 teaspoon ground cayenne pepper
- 1/4 cup brown sugar
- 1/2 teaspoon salt
Source: adapted from Indian cooking by Beverly Leblanc
Michelle prepared an Indian inspired meal for the South Arm Older Adults Cooking Club upon the request of Jeff who comes from UK.
For appetizer, Michelle shared a baked garden greens pakoras for a healthier version. Serve the garden greens pakora with chutney (next post), yogurt or sour cream.
- 1 cup chickpea or besan flour
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 to 3/4 teaspoon salt (or to taste)
- pinch of cayenne pepper (1/16 to 1/8 teaspoon)
- 2/3 cup cold water
- 1 tablespoon vegetable oil, melted butter or coconut oil
- 1 teaspoon lemon juice + 2 tablespoons water, optional
- mild-flavoured cooking oil for greasing baking pan or frying
- 1/2 onion, thinly sliced
- 1 russet potato, peeled and grated (or finely chopped)
- 1 cup mixed, finely chopped greens (kale, chard, broccoli, cauliflower, etc.)