Orange Scented Vegetable Couscous

The South Arm Community Kitchen met up for another fun time in the kitchen.

Minoo prepared three recipes for the kitchen. The main course is an Orange Scented Vegetable Couscous.

We served the couscous with a Noodle Vegetable Soup which I had blogged about here.

Minoo also shared with us some useful soup tips in the kitchen.

For dessert, we made a Deep Dark Chocolate Sour Cream Zucchini Cake which I had also blogged about before. You can click on this link to check out the recipe.

Here is the recipe for the Orange Scented Vegetable Couscous.

Ingredients

  • 1 teaspoon grated orange zest
  • 1 1/4 cups freshly squeezed orange juice
  • 1/2 cup seedless raisins
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 cup uncooked couscous
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 small zucchini, diced
  • 1 small carrot, diced
  • few stalks of celery, diced
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons sliced almonds

P/S: the celery stalks were left out from the photo.

Source: This recipe is adapted from weight watchers

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Copa Cafe on River Road, Richmond

On a weekend, Ben and I had our morning walk at the Minoru Park. Spring is the most beautiful season, according to Ben.

After our walk in the park, we walked over to the T&T across the Oval. After some light groceries shopping, Ben suggested to have lunch at Copa Cafe around the corner.

We had a short wait for a table as it was almost noon. The decoration is modern as this is relatively a new restaurant.

Water is served instead of Chinese tea like most other Hong Kong style restaurants.

We ordered from the mini set menu which comes with a drink. Ben had the Baked Portuguese style Pork Chop Cutlet on Linguini. Our food took quite a while to arrive. Continue reading

Hokkaido Ramen Santouka on Broadway, Vancouver

Ben had taken a couple of days off to clear his personal days. We decided to go to downtown for a walk. We got off the City Hall station as we remembered there are several nice cherry blossoms at the Vancouver City Hall when we drove past the area a day ago.

I just love to take photos of the cherry blossoms to capture a beautiful moment.

After that we continued our walk to Broadway. We ended up having lunch at Hokkaido Ramen Santouka.

The place was busy as it’s about lunch time. Seatings were tight.

Ben recommended me to have the Ikura salmon roe bowl combo. Continue reading

Ramen Izakaya Okawari on Akroyd Road, Richmond

My boys picked Japanese cuisine for dinner.  We went to Ramen Izakaya Okawari on Akroyd Road.

Green tea is served like most Japanese restaurant. There is a charge of $2.95 for the pot.

I had the Spicy Sapporo Ramen. The broth was mildly spicy and quite creamy. The cha-siu was quite fatty and tender.

Nanzaro ordered the Beef Mentaiko Yakiudon. When his bowl arrived, the bonita flakes performed a little dance before settling down. Continue reading

Easy Pasta with Broccoli

The main dish that we made at the South Arm Community Kitchen is an easy pasta dish.

This is one of the easiest pasta dishes that is quick to make with only a few ingredients in a pot.

Ingredients

  • 12 oz uncooked pasta (we used macaroni)
  • 6 1/2 cups fresh broccoli florets, no stems
  • 5 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • red pepper flakes, optional

This recipe is adapted from Skinnytaste.com

For dessert, we made the Classic Carrot Cake with reduced sugar.

You can click on the link here for the recipe. We reduced the sugar to 1 cup and it is still moist and sweet. We reckoned that the sugar can be further reduced to 3/4 cup.

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Spinach Salad with Mushrooms and Feta

The South Arm Community Kitchen met up for another session.

We made three dishes; a salad, a pasta and a cake.

The salad we made is Spinach Salad with Mushrooms and Feta

Ingredients

  • 1 pound baby spinach
  • 1 small red onion, chopped
  • 2 hard boil eggs, sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large carrot, grated
  • feta cheese
  • olives, optional

Dressing

  • juice of 1 lemon
  • 1/4 cup olive oil
  • salt and pepper to taste
  • pinch of sugar

Source: South Arm Community Kitchen

Serves 4 to 6

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Cardero’s Restaurant in Coal Harbour Quay, Vancouver

A few of my lady friends met up for dinner at Cardero’s Restaurant in downtown Vancouver.

I’m naming this group of friends as WASP from now onwards. W, P and I met up at Waterfront station and took a nice stroll to Cardero’s.

Complementary bread and butter while we waited for A who was trapped in a traffic jam from West Vancouver to downtown.

We had a window seat with a nice view. Continue reading

Madras Spice on Fraser Street, Vancouver

On a weekend, Ben and I went to Fraser Street to look for food.

We walked along the street and finally decided to have Indian food for lunch.

We were at Madras Spice as it just opened for business for the day. The place is quite nicely decorated but we noticed that it is not maintained very well.

I liked that they take the effort to label the salt and pepper bottles with their logo.

We ordered one of their thali to try. We had the Madras thali which came in a platter with several small dishes. The dishes include a chicken curry, a lamb curry and a few vegetables dishes. Continue reading

AAA Restaurant on Alexandra Road, Richmond

My family went for supper at the relatively new AAA Restaurant on Alexandra Road.  Nanzaro wanted to carbo-load before his long run training for Marathon. He is going for a 30km run the next day.

It was almost 9PM and the place was not too busy.

Paper table mat.

It has similar take out dessert offer just like Lido when you spend CAD22 and above. The offer is only for dining in between 12pm to 2pm and from 6pm to 10pm.

Arkensen ordered a Curry Beef Brisket with rice. It was quite a large serving. Continue reading