Omelette with Onions and Shiitake Mushrooms

Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants.

Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating. Luckily we had a lot of helping hands that day.

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We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.

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The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms.

Ingredients

  • 1 pound onion, thinly sliced
  • 3 eggs, lightly beaten
  • 2 to 3 dried shiitake mushroom (soak in water to reconstitute)
  • 2 garlic cloves, minced
  • bonito flakes for garnishing
Seasoning
  • 1 teaspoon sesame oil
  • 1 teaspoon mushroom seasoning granule (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon sugar
  • salt to taste

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Source: Winnie

Makes 5 servings as side dish

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Cinnamon Pecan Muffins

For desert, Colleen prepared a basic muffin recipe for the South Arm Seniors Kitchen.

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The Cinnamon Pecan Muffin is a relatively basic recipe. You can substitute milk with soy milk, apple sauce or orange juice. You can substitute the nuts with dried fruits. You might want to alter the cinnamon with other spice like nutmeg when you make substitution of the ingredients as some of the substitutions may not go well with cinnamon.

One of the participant commented that the muffin will be great to dunk in coffee or tea. This muffin has a crispy crust which most of the participants liked.

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Potato Salmon Patties

Colleen prepared a seafood dish for the South Arm Seniors Kitchen. It was brought up in the previous kitchen that we seldom cook seafood in the kitchen. One of the main reason is the cost. So, for this kitchen, Colleen picked a recipe which uses can salmon which is low in cost.

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This is a great recipe to use leftover food like mashed potatoes and salmon.

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Quinoa Vegetable Salad

I had to accompany Ben to the Chinese Visa Office to apply his visa for his next business trip to Beijing. So, I only managed to get to the South Arm Seniors Kitchen just after 11:00AM.

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I was so surprised that the group had finished cooking and had started to eat already. I managed to take some photos of the food before I sat down to savour the food.

Quinoa is said to have more calcium, iron, magnesium, potassium, zinc and Vitamin E than any other grain. Technically, quinoa is not a grain but a seed. It is very similar to animal-based protein, as it contains all 8 essential amino acids.

Ingredients

  • 2 cups quinoa
  • 4 cups water
  • 1/2 teaspoon salt
  • pinch of pepper
  • 2 tablespoons red wine or balsamic vinegar
  • 1 large red pepper, finely chopped
  • 2 carrots, shredded
  • 1 stalk celery, finely diced
  • 4 green onions, finely chopped
  • 1/2 cup fresh, chopped cilantro
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 1/4 teaspoons ground cumin
  • 1 clove garlic, finely minced

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Source: via Colleen

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Apple Cake

Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.

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You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 2 cups grated apples
  • 1/2 cup chopped walnuts

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Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.

Yield: 20 servings

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Tuna Salad with Cannellini Beans, Red Onion and Tomatoes

Minoo served a Tuna Salad along the dips and chips at the South Arm Community Kitchen.

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Cannellini beans go well with tuna in this salad. This is an easy to make salad with canned tuna and cannellini beans from the pantry.

Ingredients

  • 1 x 6-ounce can tuna, drained
  • 4 small tomatoes, cut into wedges
  • 1 1/4 cups cooked cannellini beans or canned beans (rinsed if canned)
  • 1 small red onion, peeled, halved and very thinly sliced
  • 1/4 cup fresh basil, coarsely chopped
  • 1 tablespoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

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Source: via Minoo

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Homemade Baked Tortilla Chips or Pita Chips

Minoo served the dips with Homemade Baked Tortilla Chips and Pita Chips.

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The Homemade Baked Tortilla Chips were flavoured with rosemary while the Homemade Pita Chips where flavoured with basil. Both were crispy and flavourful. They were great for snacking even without any dips.

This is a great way to use up leftover tortilla and pita bread.

Ingredients

  • 1 pack wholewheat tortilla
  • 1 bag wholewheat pita bread
  • olive oil for brushing
  • garlic powder for seasoning
  • dried rosemary or dried basil or herbs of your choice

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Source: via Minoo

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Creamy Spinach Dip

The second dip that Minoo prepared in the South Arm Community Kitchen is a Creamy Spinach Dip.

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This Creamy Spinach Dip is made with fresh spinach unlike the one that I made with frozen chopped spinach which has a coarser texture . You can serve this dip with pita chips or crunchy vegetables or spread it on a sandwich.

Ingredients

  • 1 small shallot, peeled and roughly chopped
  • 1 x 5-ounce can water chestnuts, rinsed
  • 1/2 cup cream cheese
  • 1/2 cup cottage cheese
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 6 ounces baby spinach
  • 3 tablespoons chopped fresh chives

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Source: via Minoo

Tips: try to drain the excess liquid from the yogurt so that the dip is less liquidy; You can strain the yogurt over cheesecloth overnight to get a thicker consistency. Greek yogurt will be a good substitute.

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Crab and Avocado Dip

Upon requests by some participants, Minoo prepared a menu of dips in the South Arm Community Kitchen. The recipes are just in time for the Easter celebration.

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We had a scrumptious pre-Easter meal of 2 types of dips, 2 types of homemade chips, a tuna salad and an apple cake.

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The first dip recipe is a Crab and Avocado Dip. This is great for entertaining and potluck. Minoo served this dip with some homemade baked tortilla chips and pita chips.

Ingredients

  • 4 whole firm but ripe avocados (peeled, pitted and roughly chopped)
  • 1/4 cup sour cream
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives
  • salt and freshly ground black pepper
  • 15 ounces artificial crabmeat  (use fresh one if possible)
  • 1/2 cup mayonnaise
  • 3 tablespoons thinly sliced fresh basil
  • 1 whole jalapeno chili (finely chopped)

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Source: via Minoo

Tips: keep avocado in paper bag to speed up ripening

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Gin’s Kitchen & Cafe on Granville Avenue in Richmond

Updated 30 Sep 2014: This restaurant is closed.

I came across another restaurant promotion in the Richmond Review recently. Since I have not eaten in the fairly new restaurant in Richmond, the coupon just gives me the excuse to visit it.

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The coupon is for “Get one free bubble tea with purchase of any dine in meal”. It’s not valid with lunch special and combo special as below.

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You can click on the menu for a larger view.

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Gin’s Kitchen & Cafe is located at a corner where Golden Sea City Seafood Restaurant on Granville Avenue is. The restaurant is obscured from view due to the big signage of the Golden Sea City Seafood Restaurant right above the restaurant.

Parking is a problem is this strip mall as the parking lot is not very big. I was surprised that I can find parking easily on a Sunday afternoon. Perhaps, a lot of Richmondites are away on vacation during the spring break.

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The restaurant is lighted in some purplish lighting. Straight away, I knew the photos may not turn out well since I only brought my point and shoot and not my SLR. As the parking lot is not busy, so is the restaurant.

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The boys ordered something from the Special Combo which comes with a drink. They have Chocolate Bubble Tea and Mocha Bubble Tea respectively. I had a Coffee Bubble Tea using the coupon. All the drinks did not come … (more…)

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