Quinoa Salad with Mango and Black Beans

The last salad item in the South Arm Cooking Club for Seniors salad cook off was Quinoa Salad with Mango and Black Bean.   You can use quinoa as a substitute for rice, or mix it with chopped vegetables, nuts, or dried fruit for a salad.  One thing to remember when using quinoa is to wash it thoroughly before cooking.  This is because each grain has a naturally bitter coating called “saponin” that needs to be rinsed off.

Jane (also a new member of the cooking club) and Karen prepared this salad which serves 6.


This yellow and red high protein grain is easy to cook and has a moist, fluffy texture.



  • 1 1/2 cups quinoa
  • 3 cups water
  • 1/4 teaspoon salt


  • 2 tablespoons rice, cider, or wine vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon salt


  • 5 cups cooked quinoa (see above)
  • 2 mangoes, diced
  • 1 large red pepper, diced
  • 1/2 jalapeno, finely minced
  • 1/2 cup green onions, finely sliced
  • 1 can black beans



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Marinated Lentil Salad

This is first salad for the salad theme in the South Arm Cooking Club for Seniors.  Sydney and Lorna made this salad besides the Island Pork Tenderloin.  Lentil is a high in fiber and a great meat substitute for a vegetarian dish.


Cooking the lentils for only 15 minutes preserves their shape and texture.  Tossed with a little vinaigrette, they make a tasty and satisfying salad.  This recipe is adapted from Cooking Light and it serves 8.



  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper


  • 1/2 cup chopped parsnip or turnip
  • 1/2 cup chopped carrot
  • 6 cups boiling water
  • 1 1/2 cups dried lentils
  • 1/2 cup thinly sliced celery
  • 1/3 cup thinly sliced green onions
  • 3 tablespoons minced fresh parsley



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Bok Choy Salad

Among all the salad dishes made in the South Arm Cooking Club for Seniors, I like the Bok Choy Salad the most.  Perhaps, it has the Asian flavour in it.  Even Ben likes this salad.  He had this for his lunch several times already after I got this recipe.

Christina and Helmut made this salad together.  Helmut is also another new member of the South Arm Cooking Club for Seniors.


Eaten raw, bok choy is surprisingly tender.  This crunchy, sweet salad is high in calcium from the leafy greens, sesame seeds and almonds.  This is my first time eating bok choy raw.  I usually stir fry them with garlic and oyster sauce.


  • 1 teaspoon vegetable oil
  • 2 tablespoons sugar
  • 1 (3-ounce) package instant ramen noodles
  • 1 cup slivered almonds
  • 1/3 cup sesame seeds
  • 1 1/2 lbs bok choy
  • 6 green onions, chopped
  • 3 tablespoons sugar
  • 1/4 cup olive oil
  • 2 tablespoons rice, cider or wine vinegar
  • 2 tablespoons soy sauce



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Peanut Summer Rolls

June and Ronald made this refreshing Peanut Summer Rolls in the South Arm Cooking Club for Seniors.  Ronald is new to the South Arm Cooking Club for Seniors.  June had to slow him down as he did his part like preparing the vegetables and sauce in a jiffy like an expert in the kitchen.


The Peanut Summer Rolls is a vegetarian dish.  It uses the translucent rice paper wrap as commonly found in Vietnamese cuisine.  It is very refreshing and fragrant with the use of herbs like cilantro, mint and basil.  Summer is the time to enjoy all the fresh vegetables and lettuces.

This recipe is adapted from Gourmet and it makes 4 rolls.


For Rolls:

  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons water
  • 1 garlic cloves, smashed
  • 1 teaspoon fish sauce
  • 2/3 cup coarsely shredded carrot (2 medium), raw
  • 4 (8-inch) rice paper rounds
  • 2 red-leaf lettuce leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro leaves

Optional Veggies:

  • 1/2 cup shredded napa cabbage
  • 1/3 cup coarsely shredded zucchini (1 small), raw
  • 1/3 cup thinly sliced button mushrooms, raw
  • 1/2 English cucumber, sliced into matchsticks

For Peanut Sauce:

  • 1/3 cup finely chopped onion
  • 2 small garlic cloves, minced
  • 3/4 teaspoon dried hot red pepper flakes
  • 2 teaspoons vegetable oil
  • 1/3 cup water
  • 2 tablespoons peanut butter
  • 2 tablespoons hoisin sauce
  • 2 teaspoons tomato paste or ketchup



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Island Pork Tenderloin

The South Arm Cooking Club for Seniors celebrated the month of June with a theme of salad.  There are 5 salad recipes in this meeting.  In view of the number of salad we had, Charlene decided to cut short this original recipe of Island Pork Tenderloin Salad to just the tenderloin part only.

Sdyney and Lorna partnered up to make this dish.


This Island Pork Tenderloin is adapted from Gourmet.  It’s a main course and it serves 6 to 8.  Charlene loves this recipe and whenever there is a sales for tenderloin, she will make this Island Pork Tenderloin.  You can store the cooked tenderloin in the fridge for up to 5 days and it’s good with sandwiches or wraps.

  • 2 pork tenderloin (2 1/4 to 2 1/2 pounds total)
  • 2 tablespoons olive oil

Spice Rub:

  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon


  • 1 cup packed dark brown sugar
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon Tabasco


P/S: the Dijon mustard is not supposed to be in the photo above.


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Shi-Art Chinese Cuisine at Richmond Center on No. 3 Rd

The members of the Richmond Community Kitchens celebrated the end of the season by having dim sum at Shi-Art Chinese Cuisine at Richmond Center on No. 3 Rd.  If I recalled clearly, there are members from the South Arm Community Kitchen, Gilmore Park Church Community Kitchen and the Caring Place Community Kitchen.  The community kitchen will break for summer and resume in September.


Shi-Art Chinese Cuisine is located at the front of Richmond Center facing No 3 Road, across Tim Hortons.  You will not miss this bold red front entrance.


When I took the group photo at the end of the meal, some of the members had already left.  Next time, we’ll have the group photo taken first before we eat.


There were an assortment of sauces that were given to us even before the dim sum arrives.  Fanny and Alice did most of the ordering as they are the experts in dim sum.  Both of them are from Hong Kong.  Fanny told us that Hongkies usually eat dim sum as brunch and they will take a long time to enjoy it.   Here are the items we had and they were ordered in multiples.


The Deep Fried Shrimp Spring Rolls are crispy on the outside and has tender shrimp fillings.


These Deep Fried Mango Milk Pudding are amazing.  At first, we thought they are some deep fried sweet potatoes but it’s too tender to the bite.  We like this a lot.  It’s categorized under the Chef’s Special.


The Shredded Chicken with Sesame is another Chef’s Special.  It’s crunchy and served cold.


Pan Fried Stuffed Eggpant is also the Chef’s Special.  I love the soft textured eggplant in some garlic bean sauce.


Pan Fried Rice Roll in Soy Sauce is the last item we ordered from the Chef’s Special.  I love the caramelized part of the rice roll. (more…)

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Stir Fry Bok Choy

Blanca requested to learn Chinese way of cooking bok choy.  It is such a simple dish that we find there is nothing to show at all.  However Fanny, Alice and Garrie were able to demonstrate this simple stir fry along with the Yangchow Fried Rice and serve the Bok Choy as a side dish.


Alice had earlier reserved some of the shrimp, BBQ pork and corn mixture used for the Yangchow Fried Rice for this Stir Fry Bok Choy — just to give this a different twist as compared to just plain stir fry bok choy.


  • 1 pound bok choy, washed, slice thinly, separate the stems from the leaves
  • shrimp, BBQ pork, corn mixture (refer Yangchow Fried Rice post)
  • 2 garlic cloves, minced
  • salt to taste


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Star Anise Chicken

In the South Arm Community Kitchen, Jane Duo made a Chinese chicken dish.  She calls it special chicken but I think it’s more proper to call ti Star Anise Chicken.  We decided to make some Chinese food upon the request of Blanca and other non Chinese members.   They specifically requested to learn how to stir fry bok choy which I will cover later.


This Star Anise Chicken is another very homey Chinese chicken dish.  It is flavours with star anise, ginger, soy sauce and sugar.


  • A whole chicken, cut into pieces or just drumsticks or wings.
  • 2 tablespoons sugar
  • 6 garlic cloves, minced
  • 2 inches ginger, sliced
  • 4 star anise
  • salt to taste
  • soy sauce
  • cooking wine
  • sesame oil


Jane pre-marinated the chicken with some soy sauce, cooking wine and sesame oil.


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Yangchow Fried Rice

Fanny, Alice and Garrie contributed to this famous Yangchow Fried Rice in the South Arm Community Kitchen.  Do you know that Yangchow Fried Rice did not originate from Yangchow, China?

The characteristic of Yangchow Fried Rice is that it has shrimp and BBQ Pork.



  • 2 oz peeled shrimp
  • 2 oz BBQ pork or cooked ham
  • 4 oz grren peas or corn
  • 3 eggs
  • 1 teaspoon salt
  • 2 scallions, finely chopped
  • 4 tablespoons vegetable oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 lb cooked rice (preferably overnight)
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 inch ginger, minced


Pat dry the shrimp with paper towels.  Cut the BBQ pork into small dice about the same size as the peas or corn.   Please ignore the bok choy as it’s for the another stir fry dish.


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Tomato Chutney

The second chutney which Jane made is Tomato Chutney.  Jane used canned crushed tomatoes to speed up the process.  The ingredients are very similar to the Apple Chutney but Jane used a variation of sweetener and vinegar to this chutney.


The Tomatoes Chutney is great on biscuits.  I found that the Tomatoes Chutney is sweeter  than the Apple Chutney which I like better.


  • 1 x 284 litre (100 oz) canned crushed tomatoes
  • 3 to 4 cups chopped red and green peppers
  • 5 medium onions, chopped
  • 2 1/2 cups white wine vinegar
  • 2 1/2 cups variation of sugar
  • 2 1/2 cups golden raisins
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon celery seeds


Jane used 1 cup of palm sugar, 1 cup of large granulated sugar and 1/2 cup of pack brown sugar for the Tomato Chutney.


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