Pork Floss Pancake

Julie second’s pancake recipe is Pork Floss Pancake which is a savory pancake. I think my boys would love this. Check out my other pork floss recipe here. Pork floss is great with porridge and for making sandwiches. My good friend, Polly makes nutella and pork floss sandwiches for her kids’ breakfast or even pack them for school lunches.

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The Pork Floss Pancake is more fragrant as it uses more eggs and has chopped green onions in it.

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The crispy pork floss complemented the soft pancake well.

Ingredients

  • 1/2 cup all-purpose flour
  • 2 eggs
  • finely chopped green onions
  • salt and pepper to taste

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Click on the link below for the instructions.

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Sweet Potato Pancake

Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.

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The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.

Ingredients

  • 1 cup flour
  • 1/2 tablespoon cornstarch
  • 1 egg
  • 1/2 teaspoon salt
  • sweet potatoes
  • water

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Click on the link below for the instructions.
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Turkey Chili

The second dish which Minoo demonstrated from the book Deceptively Delicious was called Turkey Chili with red pepper and carrot. Minoo substituted the lean ground turkey with lean ground beef as she was not able to find ground turkey when she did the groceries shopping for the ingredients. Minoo also used the real pepper and carrot instead of puree as in the original recipe as there is no children in the community kitchen.

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 lb ground lean turkey or beef
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder, or to taste
  • 1 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon ground black pepper
  • 1 (15 oz) can chopped tomatoes
  • 1 (26 oz) carton reduced fat low-sodium chicken broth
  • 1/2 cup red pepper puree (we used 1 cup chopped red pepper)
  • 1/2 cup carrot puree (we used 1 cup chopped carrot)
  • 1/4 cup cornmeal
  • 2 tablespoons flaxseed
  • 1 (15 oz) can kidney beans, drained and rinsed

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Click on the link below for the instructions.

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Yellow Cake with Pumpkin

Minoo shared with us two recipes from the book Deceptively Delicious by Jessica Seinfeld, wife of the comedian Jerry Seinfeld. This book is available in Costco for about $15.

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Minoo had been introducing this book to the community kitchens as it’s recipes incorporate vegetables and fruits in the puree form. In this way, kids will not know they are eating vegetables and fruits which has been masked. Having kids to eat nutritious meals is one of the biggest challenge during meal time.

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This book has a chapter which covers on how to puree and freeze vegetables and fruits in small portions for convenience usage later. This is good for small families which often have to toss away rotten vegetables and fruits simply because they cant finish eating them. Puree food is also good for seniors, easy on digestion and gentle to their palate.

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The Yellow Cake with Pumpkin turned out moist and had a very ‘pumpkinish’ colour. We also added some flax seeds for extra nutrients. We had extra to bring home and Arkensen finished them all.

Ingredients

  • 1 (18 oz) box yellow cake mix
  • 1 cup canned pumpkin puree
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 large egg white
  • 6 oz nonfat lemon, banana, or vanilla yogurt

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Click on the link below for the instructions.

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Cornmeal Pancake

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.

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The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.

Ingredients

  • 1 cup cornmeal
  • 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
  • 1/2 teaspoon baking powder dissolved in a little water
  • 2 to 3 tablespoons of sugar (depending on how sweet you like it)

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Click on the link below for the instructions.

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Taco Pie

Karen made us this Taco Pie for lunch. She will make this for the community meal too. The Taco Pie is a very affordable dish. The most expensive ingredient in this recipe is the cheese.

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The Taco Pie is a fusion of Mexican and American dish.

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This one pot dish is good for potluck too. It’s a filing dish complete with beans, vegetables, chips and cheese.

Ingredients

  • 1 medium onion, chopped
  • 2 bell peppers (red & yellow), chopped
  • 1 lb lean ground beef
  • 1/2 bag of corn chips
  • 1 can mix beans (540ml)
  • 1 bottle mild or medium salsa (250-350ml)
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 tablespoon cooking oil, olive, canola or corn
  • a few sprigs of cilantro and parsley
  • 200g grated cheese for topping

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Click on the link below for the instructions.

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Ponderosa Cake

We made Ponderosa Cake at the Gilmore Park Church Community Kitchen for the community meal. Ponderosa Cake is a popular cake in University of British Columbia. Karen was involved with the catering at UBC long time ago and she made a lot of these Ponderosa Cake. You can still find this cake in the UBC cafeterias until today.

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Karen had modified the Ponderosa Cake recipe to reduce the amount of fat and sugar for a healthier snack. She was able to maintain the sweetness by roasting the banana first.

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups banana (5 to 6 banana)
  • 3 cups unbleached flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup low fat yogurt or sour cream

For topping

  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup chocolate chips

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Click on the link below for the instructions.

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Oyster Jade Boat

Selena partnered with Betty to demonstrate in the Caring Place Community Kitchen. In this way, the participants will not feel too pressured to come out with two dishes at a meeting.

Selena made a finger food called the Oyster Jade Boat. This is a great finger food which can be served on Japanese cucumber, celery or iceberg lettuce or any kind of vegetable which can be eaten raw and has the shape which can hold some filings.

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The Japanese cucumber which was used here gives this finger food a very nice crunch. This dish is perfectly name as the green in the cucumber is as green as a piece of jade and its shape is like a boat.

Ingredients

  • 8 Japanese cucumbers
  • 3 dried shiitake mushroom, reconstituted
  • 3 button mushrooms
  • 1/2 carrot
  • 2 pieces of savoury pressed tofu
  • 3 cloves of garlic, minced
  • 1/3 lb ground pork
  • 2 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 3 tablespoons oyster sauce
  • white pepper
  • tomato and cilantro for garnishing

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If you would like to serve this as a vegetarian dish, omit the pork and use vegetarian oyster sauce instead.

Click on the link below for the instructions.

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Baked Chinese New Year Cake

Betty showed us how to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake.

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She made one with red bean soup and another just plain. You can make it in coconut milk flavour too.

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This is the coconut milk flavour I made at home. The crust seemed to be thicker as I used two smaller pans to bake it and I forgot to reduce the baking time.

Ingredients

  • 1 package of glutinous rice flour (400g)
  • 3 eggs (medium)
  • 1 1/2 cups water or milk or coconut milk or red bean soup
  • 1 1/2 cups brown sugar (use 1 cup if red bean soup has been sweetened)

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Click on the link below for the instructions.

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Volunteering for Food For All Dialogue

The Richmond Food Security Task Force hosted the first Food For All Dialogue at the Gilmore Park Church on 29th February and 1st March 2008. This two day session is to create stimulating conversation between guest speakers, professionals and Richmond residents on the issue of food security.

The definition of food security here is food for all and at all times. The dialogue will address issues of food security specific to Richmond including “food security in schools”, “growing more community gardens”, “100-mile diet”, “developing social enterprises”, and “a food policy for Richmond”. Participants will be asked to identify issues and help develop directions and strategies that address the needs of the Richmond community.

Well, I’m here just to volunteer in the kitchen to help Karen who catered for the food for the two-day Dialogue. I managed to take some time off from the kitchen to attend one of the workshop on “Healthy Schools – Are we meeting the needs of our children?” hosted by Bruce Beairsto and Ian Lai. Bruce Beairsto is the Superintendent of Schools for the Richmond School District.

Ian Lai is a culinary chef and instructor who is the founder and executive director of the Terra Nova Schoolyard Project. It was an interesting workshop where I learned how school children participated in the project learn so much in many aspects which include math, science, gardening, cooking, sharing, etc.

Back to the kitchen, Karen had to prepare breakfast, coffee break and lunch for the two-day dialogue. I was there on the 29th (Fri) morning to help. When I was there, breakfast was already served. Here are some of the breakfast items on the menu.

IMG_4155Coffee and Tea Station
IMG_4132Bagels
IMG_4133Spreads for bagels
IMG_4136Yogurt, granola, apple, orange and banana
IMG_4139Sweet buns from Maxim
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For coffee break, Karen served the followings and along with the leftover breakfast items. Participants who came in late for a later workshop can still enjoy a late breakfast.

IMG_4141Chocolate chip cookies
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IMG_4148Homemade biscotti, Karen’s specialties
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