Ben and I went to get some stuff from Canadian Tire. After shopping, Ben decided to take a walk. Our walk ended at Aberdeen Center.
We decided to grab a bite at the Aberdeen Food Court.
Ben was not hungry. We just share a combo meal from Chef of Dumplings.
We added a dessert to our combo meal and the bill came to $10. Continue reading
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.
- 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
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
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
Ben and I went to Victoria Drive for a walk.
We had lunch at Hoi An Cafe as it’s been a long while since we visited this place.
We shared an appetizer for a start. We had the boiled pork and shrimp tapioca dumplings served with fish sauce.
There were quite a bit of Thai chilis in the garnish to give it a kick. Continue reading
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
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.
- 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.
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
- 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
- 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
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
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