Beef Burgers

For the BBQ theme, the South Arm Seniors’ Kitchen had some Beef Burgers for lunch.

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We made small patties of Beef Burgers for portion control purpose and served them on slider thins from President’s Choice.

Ingredients

  • 1 pound good quality ground beef
  • 12 plain crackers
  • 8 sprigs fresh Italian parsley, finely chopped, including the stalks
  • 2 heaped teaspoons Dijon mustard
  • 1 egg
  • salt and pepper to taste
  • olive oil

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Source: via Colleen

Yield 6 to 7 burgers

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Creamy Dill Potato Salad

The South Arm Seniors’ Kitchen prepared another salad for the last session. We had more food than usual because we had all the participants to attend this last session. There were 11 participants for this kitchen.

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This potato salad is creamy and the dill adds a good flavour to it.

Ingredients

  • 3 pounds new potatoes
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup tightly packed chopped fresh dillweed
  • 2 teaspoons chopped parsley
  • 4 tablespoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tub (8 oz) container sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

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Source: via Colleen

Tip: to make this a more quilt free spud salad, you can substitute the mayonnaise with Greek yogurt.

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Black Bean Mango Salad

For the last kitchen of the season, the South Arm Seniors’ Kitchen decided to have a BBQ theme. Unfortunately, the weather was not as warm as desired, so, we prepared the food indoor instead of an outdoor BBQ.

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The first recipe is a Black Bean Mango Salad. The twist to this pretty common salad is the use of BBQ sauce as dressing. It seemed to be a weird combination but it turned out really great.

Ingredients

  • 1 can black beans, rinsed and drained
  • 1 1/3 cups Peaches & Cream corn (we used frozen corn)
  • 1/2 yellow peppers, diced
  • 3 green onions, sliced
  • 1 ripe mango, diced
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup barbecue sauce (spicy preferred)
  • 1 lime, juiced

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Source: via Colleen

Serves 8

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Tres Leches Cake

D’nis made a Tres Leches Cake for the South Arm Multicultural Community Kitchen. This is a sponge cake soaked in a milk syrup made with three kinds of milk, i.e. evaporated milk, condensed milk and heavy cream.

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Tres Leches Cake is not a low-cal by any means, but once in a while indulgence is fine. We substituted the heavy cream with half and half for a slightly lower fat content.

Ingredients

Cake:

  • 1 cup sugar, divided into 1/4 and 3/4 cup
  • 1/3 cup milk
  • 1 cup all purpose flour
  • 1/2 teaspoon cream of tartar
  • 5 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
Milk Syrup:
  • 1 can (12 ounce) evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup whipping cream (or half & half)
  • 1 teaspoon vanilla extract
  • 1 tablespoon light rum

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Source: D’nis

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Causa (Peruvian Potato Dish)

The main dish that D’nis shared in the South Arm Multicultural Community Kitchen is a Peruvian Potato Dish called Causa.

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Here is what D’nis shared with us about her country of origin:

Peru is a country located in South America, with a population of 29 million. It has a democratic government. The area covers 1,285,216 km square. Peru borders Ecuador and Columbia to the north, Brazil to the east, Bolivia to the south-east and Chile to the south. On the west is the Pacific Ocean with 3,000 km of coast. Peru in area is about 20 percent larger than British Columbia and has about 30 million inhabitants. Peru became an independent country in 1821, many years before Canada.

The geography varies from arid plains of the Pacific coast to the peaks of the Andes Mountains and the tropical forests of the Amazon basin.

The main spoken language is Spanish, although a significant of Peruvians speak Quechua or native languages. The mixture of cultural traditions has resulted in a wide variety of expressions in fields such as art, cuisine, literature and music.

Potatoes, tomatoes and corn are originally from the Andes, a gift to the world. Peru has more than 3,000 varieties of potatoes.

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The above dish is called Causa Rellena con Atun/Palta/Huevo Duro which is Yellow Potatoes with Tuna, Avocado and Hard Boiled Eggs. The name Causa comes from the Incan Quechuan word “Kausaq”, meaning “that which gives life”. During the colonial period in Peru, the newly arrived Spaniards adapted many of the native food and combined them with the food they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime and garlic  imported from Europe. Hearty yet refreshing, cool yet mildly picante, Causa is an intriguing mix of the abundant flavours found in the region.

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Ingredients

  • 8 Yukon Gold potatoes (about 2 to 3 pounds)
  • 4 eggs
  • 3 limes, juiced
  • 2 tablespoons vegetable oil or butter
  • 2 can tuna, drained
  • 1/2 cup mayonnaise
  • 1 ripe avocado
  • salt and pepper to taste
  • chili paste to taste
  • parsley for garnishing

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Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, pork, lamb, and fish. Most of these meals include one of the different kinds of aji, or Peruvian hot pepper. The main variety are yellow aji pepper, red aji pepper and red rocoto pepper.

Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.

Today, more than 200 varieties of potatoes can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts, others can be as large as oranges.

Source: D’nis

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Beets and Carrots Salad Two Way

D’nis made two versions of Beets and Carrots Salad in the South Arm Community Kitchen.

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The first Beets and Carrots Salad is dressed with the Homemade Mayonnaise. They are sweeter and creamer than the next Beets and Carrots Salad.

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The second Beets and Carrots Salad is dressed with key lime juice and olive oil. This has a sharper tangy flavour.

Ingredients

  • Beets
  • Carrots
  • Cilantro, roughly chopped
  • Red Onion, finely chopped or substitute with green onion
  • Lime or lemon juice and Olive oil or Mayonnaise
  • salt and pepper to taste

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Source: D’nis

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Homemade Mayonnaise

D’nis demonstrated a few recipes in the South Arm Multicultural Community Kitchen.

The first recipe is a Homemade Mayonnaise. You can make green mayonnaise by adding green herbs, or red  by adding a piece of red pepper or a chili.

Ingredients

  • one whole egg
  • 2 tablespoons water
  • juice of 1 lime or lemon, or 1 tablespoon vinegar
  • 1 teaspoon mustard
  • 1 clove garlic (optional)
  • salt and pepper to taste
  • 1 cup canola oil (or olive oil, or half and half olive and canola oils)
  • when thick, you made a delicious mayonnaise!

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Source: D’nis

Yield: 1 cup

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Ian Lai’s Asian Inspired Mah Poh Tofu with Multigrain Rice

Ian Lai made a simplified Mah Poh Tofu to be served with some multigrain rice during the Healthy Eating and Fun Cooking demonstration.

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Mah Poh Tofu is a popular Szechuan dish. The name came from the old lady with pocked marked who sell this dish along the street.

Ingredients

  • multigrain rice
  • 200g ground pork
  • salt to taste
  • 1 package of soft tofu
  • 1 package of Mah Poh tofu seasoning

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 Source: Ian Lai

Ian bought the above ingredients from T&T

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Ian Lai’s Asian Inspired Salad

Ian Lai made an Asian Inspired Salad for the Healthy Eating and Fun Cooking  for the Asian Heritage month demonstration. It is not a norm for Chinese to have a salad in their meal. Asian usually briskly cook their vegetables via stir fry or steaming.

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Ian’s Asian Inspired Salad includes part raw and and part cooked vegetables. It is flavoured with Asian sauces.

Ingredients

  • few sections of a pamelo, break into chunks
  • a bunch of green beans
  • a small bunch of cilantro, rough chopped
  • 3 green onions, finely chopped the white part (Ian used the green part to flavour the chicken broth in the previous post)
  • 3 Japanese cucumbers, cut into chunks
  • 10 fresh water chestnut, peel and cut into chunks
  • 6 baby bok choy, diagonally sliced
  • 1 teaspoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon plum sauce
  • 2 to 3 tablespoons rice wine vinegar
  • few drops of sesame oil
  • 1 teaspoon grated ginger to extract the ginger juice
  • 1 teaspoon Pamelo zest, finely chopped,optional

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Pamelo is a very transportable fruit. Great for lunch box. It has a thick spongy skin.

Source: Ian Lai

Tips:

Store chopped green onions in the freezer.

Toss bok choy with oil and garlic and grill whole.

You can add protein to this salad by adding feta cheese, hard boiled egg, beans or canned tuna.

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Ian Lai’s Asian Inspired Soup

May is Asian Heritage month.  The City of Richmond and Richmond Food Security Society once again present Chef Mr. Ian Lai in demonstrations of healthy, fun, affordable and locally sourced Asian inspired cooking. Cooking demonstrations that will inspire you to create fresh and tasty food from the best Richmond and Lower Mainland ingredients. This is Ian Lai’s third year involvement in this event.

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Ian Lai shared with us why he keeps coming back to this event. As an Asian with heritage from Canton, China but grew up in South Africa, Ian continues to search what it means to be Asian. He even made a trip to Beijing recently but still unable to find his answer.

Ian realizes that he identifies his Asian heritage through food as he spends a lot of time cooking and enjoying food with Asian flare.

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The first recipe that Ian demonstrated is a Mixed Vegetable Chicken Soup. It is a light broth loaded with lots of seasonal vegetables.

Ingredients

  • chicken bones from 1 chicken
  • 2 pieces star anise
  • 2 pieces dried tangerine peel
  • 1 chunk of ginger, cut into half and smashed
  • 8 to 10 fresh shiitake mushrooms, remove and reserve the stems, slice or quarter
  • 1 package of enoki mushroom, remove ends and loosen the needles
  • 1 medium zucchini, rough chopped
  • 4 to 5 new potatoes or red potatoes (not russet), diced
  • 6 to 8 baby bok choy, cut into half
  • 2 eggs
  • 1/3 cup oyster sauce
  • chopped green onions and cilantro for garnishing
  • sambal oelek, optional

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Source: Ian Lai

P/S: some of the ingredients above are for another recipe.

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