Minestrone Soup

For the second dish, Jean made a Minestrone Soup. Jean specifically made this dish for Tanni who had requested to learn how to make Italian dishes.

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Minestrone is an Italian soup made with fresh seasonal vegetables, often with the addition of pasta or rice and beans which make it into a complete meal by itself. Minestrone soup is also known as the poorer people’s cuisine in Italy. It is very filing and cheap to make and yet nutritious.

Ingredients

  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 fresh tomato, diced
  • 4 or 5 bunches of baby bok choy, chopped
  • 1 28oz can chopped tomatoes
  • 1 15.5oz can beans (Jean used white kidney beans)
  • 1/2 cup long grain rice
  • 2 cups tomato juice
  • 4 or 5 cups water
  • 4 teaspoons minced garlic
  • 1 tablespoon parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon marjoram
  • 1 teaspoon summer savory leaves
  • 1 teaspoon thyme leaves
  • 1 teaspoon ground black pepper
  • salt to taste

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There is lots of slicing and dicing to do but with so many helping hands in the cooking club, its done in a jiffy.

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Click on the link below for the instructions.

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Norwegian Apple Pie

Jean made two dishes in the Gilmore Park Church cooking club meeting. Her first dish is a Norwegian Apple Pie which is a crust less pie.

This pie is good for peoples who watch their cholesterol as it uses only egg white.

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The Norwegian Pie is best served warm with some vanilla ice-cream.

Ingredients

  • 2 egg whites
  • 2/3 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon baking powder
  • 1 cup diced apples

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Click on the link below for the instructions.

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Matrimonial Squares

The Matrimonial Squares is basically oats crusts with dates filling in the center layer. It is very nutritious and great for potluck and party. We have no idea why it is called Matrimonial Squares – there must be a good story behind it. Do you know the story?

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Ingredients

Base and Topping:

  • 2 cups rolled oats
  • 2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter

Date filling:

  • 1/2 pound dates, pitted
  • 2/3 cup water
  • 1/4 cup sugar (ignore if you do not like it too sweet)
  • 1 teaspoon lemon juice

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Click on the link below for the instructions.

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Banana Loaf Cake

In the Caring Place community kitchen, Jean made a Banana Loaf Cake and Matrimonial Squares.

Jean also shared with us the benefits of eating bananas. The benefits include healthy bowels, healthy cardiovascular, protection from strokes and ulcers, improve blood pressure and boost of energy.

Bananas are rich source of vitamins B, C and A. Bananas are also low in calories and fat, plus they have a high water content and potassium levels. A diet high in potassium foods and low in sodium-loaded processed foods can help reduce water weight.

The Banana Loaf Cake was moist and very rich in banana flavour.

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Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup white sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 3 large very ripe bananas
  • 1/2 cup nut pieces if desired

Click on the link below for the instructions.

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Vegetarian Tempura

Winnie’s second dish is fried vegetarian tempura. She used various root vegetables like sweet potatoes, taro and zucchini.

It is very simple to make as she uses the tempura batter mix from a box. Just add water to the right consistency and it’s ready for dipping the sliced vegetables for frying.

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Deep fry the vegetable tempura in small batches and drain them on paper towel to remove excess oil. It does not take long to fry the thinly sliced vegetables.

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Pork with Curry Sauce

Winnie is another talented cook in the South Arm Community Kitchen. Her dishes are usually very elaborate and involve lots of chopping, dicing and slicing.

Winne made three dishes in South Arm’s cooking club meeting. She intended to make four dishes but we do not have enough time for the fourth dish. The three dishes are:

  • Pork with Curry Sauce
  • Vegetarian Tempura
  • Whole Wheat Pancake

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The main dish is Pork with Curry Sauce. Winnie made a huge pot and everyone got some to bring home for the family to try. If you like spicy food, you should try this out. Instead of just cooking the pork, she takes the trouble to deep fry the pork. This gives the meat that extra crunch.

Ingredients

  • 1 lb pork, cubed
  • 2 cups diced onions
  • 2 lbs potatoes, cut into chunks
  • 1/2 cup sliced carrot
  • 1/2 cup yellow pepper
  • 1/2 cup red pepper
  • 1 cup bean curd stick, soak in water to soften
  • 3 tablespoons curry powder
  • 1 teaspoons salt
  • 2 teaspoons sugar
  • 5 cups cold water

Marinates

  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • a teaspoon garlic powder
  • a teaspoon Chinkiang vinegar
  • a teaspoon Salt-baked chicken seasoning (optional)
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 4 tablespoons oil

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Click on the link below for the instructions.

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Korean BBQ Beef Stir-fry

This is Lorna’s second dish as a supplement to her Taiwanese Sausage. Since the sausage cannot be eaten on the same day, she decided to make this simple Korean BBQ Beef Stir-fry so that the cooking club will have something to enjoy.

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Ingredients

  • 1 kg of marbled beef slices (those you found in the Chinese groceries stores for hot pot use)
  • 1 cup or more of Korean BBQ sauce
  • 3 sweet peppers of different colours, red, yellow and green, cut into diamond shape
  • 1 onion, sliced
  • 3 garlic cloves, minced

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Taiwanese Pork Sausage

Lorna did it again. She amazed the cooking club by showing us how to make Taiwanese Pork Sausage. The Taiwanese Pork Sausage was fragranted with cinnamon. It is not the regular cinnamon powder we normally used for baking. Lorna bought the cinnamon powder from Chinese herbal shop (known as ‘yoke kwai’ in Cantonese). It is quite an expensive herb as two teaspoons cost $7.

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The Taiwanese Pork Sausage can be baked, pan fried or grilled. The photo below is the baked version.

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Ingredients

  • 13 lbs port butt (ask the butcher to cut 12 lbs into small cubes and the remaining pound minced)
  • 2 1/2 cups sugar
  • 1 cup rice wine
  • 2 teaspoons cinnamon powder
  • 4 1/2 tablespoons salt
  • 1/2 cup garlic powder
  • sausage skin (enough for 60 sausages)
  • 1 to 2 tablespoons of Taiwanese Soy Sauce Paste (optional)

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Lorna bought the sausage skin which is the pig small intestines from this meat shop in North Burnaby.

  • Supreme Meat Company Ltd
  • 1725 McDonald Ave
  • North Burnaby

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The sausage skin is preserved in salt and has to be rinsed thoroughly before use. Any remaining sausage skin can be preserved in salt and stored in the refrigerator for a few months.

Click on the link below for the instructions.

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