Michelle served a side of Arugula Salad with Shaved Parmesan to go with the hearty vegetarian quinoa chili.
The slightly bitter arugula is a great compliment to the hearty chili.
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
- 1/2 cup extra-virgin olive oil
- 12 ounces fresh arugula, washed and dried
- 2 ounces shaved Parmesan
Source: this recipe is adapted from Emeril Legasse, 2004
Cook’s note: this recipe makes approximately 3/4 cup vinaigrette. Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.
Just an update from the South Arm Community Center Fund Raiser for the Richmond Food Bank on the 15th November 2014; a total of CAD955 was raised and the food were sold out. Thank you for all the volunteers who made another successful fund raiser event.
Michelle shared a hearty vegetarian quinoa chili in this kitchen.
Quinoa (pronounced as “keen-wah”) is a healthy whole grain that cooks up in 15 to 20 minutes.
- It is high in protein, perfect balance in all 9 amino acids, rarely found in plant protein
- It is a good dose of fiber and iron
- Most quinoa sold in North America is pre-rinsed.
A simple recipe to cook quinoa from eatingwell.com
- ratio of 1 cup quinoa to 2 cups water or broth
- bring to a boil, reduce heat to low, cover and simmer for 20 minutes
- 4 teaspoons (20ml) olive oil
- 2 cups (500ml) roughly chopped cremini mushrooms
- 2 onions, diced
- 1 jalapeno, de-seed and finely chopped
- 2 tablespoons chili powder
- 1 can (796ml) diced can tomatoes
- 1 can (540ml) mixed beans, drained and rinsed
- 1/2 cup dried quinoa
Source: this recipe is adapted from Presidentschoice.ca
This is Nanzaro’s eating out adventure in downtown Vancouver.
He went for the Rememberance Day ceremony and parade at the Victory Square.
After the ceremony, he went for lunch at Chipotle Mexican Grill on Howe St. According to Nanzaro, it’s a fast food kind of place like Subway.
He had the Burrito Bowl. His choice of ingredients in his Burrito Bowl are:
- Half white cilantro lime rice
Half brown cilantro lime rice
Half chicken meat
Half steak meat
Nanzaro felt that this is a healty meal.
He had been to Chipotle a few weeks ago. He had a Borritto wrap in his earlier visit. Continue reading
Polly bought a groupon for afternoon tea at the Fairmont Vancouver Airport. It’s been a while since we met after she’s back to work full time.
The entrance to the hotel is via the departture hall, at the far end of the US airlines section. The groupon comes with a 2 hours free parking at Parking Lot P2.
Afternoon tea starts at 2:00PM. We reserved seating for 2:30PM and it was not busy at this hour.
I picked the Fairmont Vancouver Airport “Jetsetter” tea which is the signature tea here. The reason I picked this is that it’s low in caffeine. I have trouble sleeping if I have caffeinated drink after 2PM. This tea has a light malty flavour.
Polly selection of tea is Berry Berry with a deep berry notes and a rich burgundy color. The server advised us not to add milk to this tea as the milk will curdle.
Here is our three tiers afternoon tea. Regular menu price for the tea menu is $42. Continue reading
A new Vietnamese restaurant took over the location where Pho Cao Van was used to be.
It was a rainy cold Saturday evening. It’s the perfect weather for a hot bowl of pho noodle soup.
The restaurant was not busy when we visited. Perhaps, the rain deterred people from coming out.
The server served hot Chinese tea for all of us. But the two gentlemen also got an extra glass of cold water without being ask.
Actually Ben decided to go for Vietnamese after watching a recent Anthony Bourdain show on Vietnam, specifically the region Hue. So, Ben ordered Bun Bo Hue to fix his craving. The Bun Bo Hue here is filled with assorted meat like Vietnamese ham, meat balls, and sliced beef. It does not come with pork hock and blood cake. The broth was quite spicy. This is $7.99. Continue reading
The South Arm Older Adults Community Kitchen made a Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon Dijon Vinaigrette as a side dish to serve along with the Greek Bean Soup, Fassolada.
Adding seeds to salad is a great way to add proteins to our diet.
- 5 oz. mixed baby kale leaves (or use Red Russian Kale leaves, chopped)’
- 1 large apple (like Honeycrisp)
- 1/4 cup dry-roasted sunflower seeds
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or Agave nectar)
- 1 teaspoon white balsamic vinegar (or any mild white vinegar)
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- If you can’t find the mixed baby kale leaves, Michelle highly recommend Red Russian Kale for this salad instead of other kale varieties. If using Red Kake, cut away the rib in each leaf and chop the kale into bite-sized pieces. The baby kale does not need to be chopped. Whichever kale you use, if it is even a little bit wilted, you can crisp it in a salad spinner with very cold water and then spin dry (or with paper towels, until it’s very dry).
- To make the dressing, mix together the white balsamic vinegar, lemon juice, Dijon mustard, and sweetener and then whisk in the olive oil.
- Core the apple, cut into slices, and cut each slice into chunks. Put apple pieces in a small bowl and toss with about half the dressing, making sure each piece of the apple is coated with dressing.
- Put the kale into a bowl large enough to hold all the salad, add the rest of the dressing and toss to coat. (If you don’t like much dressing, you may not need to use all). Add the apples coated with dressing and sunflower seeds and toss again.
For today’s South Arm Older Adults Community Kitchen, we made cookies for the annual South Arm Fund Raiser for the Richmond Food Bank. Of course, we also whipped up a simple meal of soup and salad for the participants.
Michelle shared a quick and easy Greek Soup recipe called Fassolada.
This soup can be versatile in a way that you can add more broth for an extra helping. Some crusty bread and a side salad will made it a complete meal.
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 3 cups of diced tomatoes, can or preesrved
- 2 cups of vegetable broth (we used an organic bouillon cub dissoved in water)
- 2 to 3 cups pre-cooked or can white beans (if using can beans, rinse and drain)
- 3 tablespoons tomato paste
- 1 tablespoon dillweed, or 2 tablespoons fresh dillweed
- 1 large bay leaf
- salt and pepper to taste
- chooped parsley for garnishing
Source: South Arm Older Adults Community Kitchen