Pasta with Roasted Zucchini and Tomatoes

Michelle prepared a few easy recipes for the South Arm Older Adults Cooking Club during the spring break with a lighter attendance.


The main course is a Pasta with Roasted Zucchini and Tomatoes.


One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.

Tomatoes are a rich source of Vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.


  • 2 to 3 small zucchini, diced
  • 6 to 8 roma tomatoes, diced
  • 3 garlic cloves, minced
  • 5 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound package pasta of your choice
  • Parmesan cheese, optional
  • Basil, thinly sliced


Source: South Arm Older Adults Cooking Club

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Pho Queen Restaurant on Capstan Way, Richmond

Our boys wanted Vietnamese for lunch. We were at Costco before lunch and we went to scour the nearby neighbourhood for a Vietnamese restaurant.


We intended to try the newish Pho Ho on Sexsmith but we went to the wrong strip mall and ended up at Pho Queen.


The restaurant is spacious and not too busy since we were there before noon.


The bean sprout came out first as usual. They were blanched as we could see steam coming out from the plate.


Arkensen always get the special beef noodle soup, large for $7.50. The Pho Queen Special comes with rare beef, well done flank, tendon,tripe and beef meatballs. Continue reading

LA Grill & Bistro on No. 2 Road, Richmond

Ben and I had to run an errand in the strip mall at Blundell and No. 2 Road. It’s almost lunch time and the LA Grill $5.95 lunch special was so inviting.


As it was still early, the restaurant was pretty empty. With that, service was prompt.


I ordered from the lunch special with several choice. I had the Chicken Souvlaki which is on top of the list. For lunch special, a beverage must be purchased.


Coke is $1.50 and ice tea is $1.95. Continue reading

Beijing Noodle House on Buswell Road, Richmond

This was the first dining out meal after Ben returned from Beijing. Ironically, he picked Beijing Noodle House.


The Cumin Lamb ($14.95) is for the boys as they love this dish here. It’s just pure deep fried lamb with cumin without the contamination of vegetables.


The Stir Fried Green Beans ($12.95) is also the boys pick. The two vegetables that they like is green beans and egg plant. The green bean dish has some crispy ground pork, onion, green and red sweet peppers and chili pepper. The rest of the vegetables were cut small, so the boys do not mind.


Ben ordered the Chinese Burgers ($5) with pork for Nanzaro to try. The order comes in two. They were quite dry. Not a fan. Continue reading

Strike on Garden City Road, Richmond

When I asked my boys where to go for lunch on one of the weekend while Ben is away, Nanzaro wanted to give Strike another try.


We had attempted to dine here a couple of times but parking was impossible. This time we came for late lunch, past 1:30PM and we managed to find a parking spot.


The restaurant was not very busy at this hour. Service was prompt.


Arkensen ordered the traditional Taiwanese meat sauce on rice. It came with 3 sides, pickled cabbage and a marinated egg. Continue reading

No Bake Peanut Butter Chocolate Bars

Michelle shared a no bake cookie bar recipe for the South Arm Older Adults Community Kitchen.


These No Bake Peanut Butter Chocolate Bars has to be refrigerated and serve right out of the fridge.


  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 tablespoons coconut oil or butter
  • 2 cups rolled oats
  • 1/4 cup chocolate chips
  • 1/4 cup raisins (or dried cranberries)
  • 1/2 cup ground flaxmeal, flaked coconut, hemp seed or nuts


Source: this recipe is adapted from website New Nostalgia

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Simple Sauteed Chard

Michelle shared another not so common vegetable in the South Arm Older Adults Cooking Club; Chard.


Chard really tends to cook down significantly, so start with a huge pile of greens.


  • 2 large bunches of chard
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 to 2 cloves garlic, minced
  • 3/4 teaspoon dried thyme leaves (not the powdered version)
  • 1/2 teaspoon salt or more to taste
  • 2 tablespoons ketchup (or a touch of tomato sauce or a tomato, chopped)


Notes on preparing chard:
Let chard soak in water for a few minutes and swish around to remove debris. Rinse.
Rip stems from leaves. Separate into stems and leaves. Finely cut stems. Roughly chop leaves.
Cooking the stems for a few minutes before the leaves makes them much more tender. Small, tender chard stems do not need this treatment and can be roughly chopped and cooked with the greens.
Source: South Arm Older Adults Cooking Club

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Savoury Impossible Pie

Michelle shared another pie recipe in the South Arm Older Adults Cooking Club with the popularity of the Spinach Pie in an earlier cooking session.


This Savoury Impossible Pie is more like a quiche.


  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 3 eggs
  • 2 to 3 slices bacon
  • 3 scallions, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 cup grated cheddar cheese
  • 5 oz canned sweetcorn kernels (rinsed or drained) orĀ 3/4 cup frozen


Source: this recipe is adapted from

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Roasted Carrots & Parsnips

In another cooking session for the South Arm Older Adults Community Kitchen, Michelle shared a roasted root vegetables recipe to encourage usage of parsnip which is not a so common root vegetable to some participants.


Michelle shared the nutritional facts about the root vegetables in this recipe:


  • Carrots are an excellent source of beta-carotene, and contain high amount of fiber. Beta carotene is important for eyesight, skin health, and normal growth.
  • Carrots are a good source of fiber, vitamin C and potassium, as well as vitamin B6, folate, and several minerals including calcium and magnesium.


  • Parsnips are a strong scented plant cultivated for its white edible root.
  • Parsnips are a root vegetable related to the carrot family. Parsnips resemble carrots but are paler and have a stronger flavour. In Scotland, parsnips are still known as “white carrots”.
  • Parsnips are a good source of vitamin C and vitamin B which assists in the functioning of the digestive system, skin and nerves.


  • 1 1/2 pounds carrots
  • 1 1/2 pounds parsnips
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper



  • Preheat oven to 350 degrees.
  • Peel carrots and parsnips. Have them lengthwise, and cut each diagonally into 3/4″ pieces.
  • Toss in bowl with olive oil, thyme, salt and pepper.
  • Spread in a single layer pan, roast for 1 hour to 1 hour and 20 minutes, tossing occasionally.