Salmon Patties

Charlene prepared 4 dishes for the South Arm Cooking Club for Seniors. As usual, it’s a complete meal with appetizer, soup, salad and main.


For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.


  • 1 can (7 oz) salmon
  • 2 eggs
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon dried dill
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons vegetable oil

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1/4 teaspoon salt
  • 2 green onions, finely chopped
  • 1/2 teaspoon dried dill


Paul and June partnered to make this Salmon Patties.

Source: Charlene Dy

Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3


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Smoked Fish Hash

The Richmond News came to the Gilmore United Church a few weeks ago to interview the Richmond Community Kitchen for their newly launched community guide. That community guide is called Welcome to Richmond. In their first edition of December 2009, they choose to highlight the Richmond Community Kitchen for their cover story! We were all so excited.


In the cover story, the monthly community guide talked about the role of the RCK in supporting the diverse multi-cultural community that you find in Richmond. We felt that food and cooking is one element that brings people from various culture together. Being a SAHM, I personally had formed lasting friendships through the RCK. I encourage those of you who lives in Richmond to come join us to learn about food and of each others culture.

There are a total of six community kitchens in Richmond. So there is at least one near where you stay if you live in Richmond.


On that day of the interview, we did a series of recipes for breakfast and brunch. While the interview was done at the Gilmore Church, this series is documented with the South Arm Community Kitchen. We do sometimes rotate the same recipes with several kitchens.


As requested by some members of the cooking club to do a session on breakfast and brunch item, Minoo came up with four very nutritious recipes to share. Minoo also shared some important breakfast basics with the members. We all know that breakfast is the most important meal of the day. A healthy morning meal will fuel the kids up in time for school or a day of play at the child care. We simply need to refuel our body in the morning after going without food for 8 to 12 hours during sleep. That’s why the morning meal is called break fast. Skipping breakfast can made kids feel tired, restless and irritable, moody and lack of energy.

Breakfast also can help keep kids’ weight in check. It kick-starts the body’s metabolism, the process which converts fuel in food to energy which starts the burning of calories. People who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch which cause overweight issue.

Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost kids attention span, concentration, and memory. Breakfast that boosts brain power is what kids need to improve their learning in school.

With all the benefits of a good breakfast in mind, here is the first breakfast/brunch recipe.


This Smoked Fish Hash has a smoky flavour that kids will love. It is simple and straight forward diner classic. When top with some eggs and Baked Stuffed Tomatoes, it makes a hearty breakfast.

For a variation, you may make a Corned Beef Hash by substituting the smoked fish with corned beef, diced and omitting the rinsing and poaching process.


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Bouchons au Thon

The South Arm Cooking Club for seniors had a guest on their last cooking session.  The guest is Margaret Hewlett, the executive director from the Richmond Food Bank Society.  Can you guess why is she invited?


The reason is the food concession at the South Arm Community Center Christmas craft fair was a great success.  The seniors made the Best Cocoa Brownies, a few types of sandwiches and hot chocolates for the food concession.  The response was so good that they ran out of food and have to go out to buy more ingredients to make more sandwiches.


People are very generous and they pay generously for the food at the concession.  Stella presented the proceeds of $681 to Margaret.  This is the time of the year where the food bank needed donations the most during the holiday season.  Margaret shared with the seniors some information on the Richmond Food Bank Society and offered the seniors a tour of the Richmond Food Bank Society in the near future.


Alright, back to food, the theme for this cooking session is appetizers as the Christmas holiday is approaching fast.  The first appetizer is called Bouchons au Thon.  Bouchon in french means cap or cork or stopper while au thon is tuna.  Therefore Bouchons au Thon is literally translated to Tuna Cap or Tuna Cork.  This is more so if it is baked in a regular muffin tin. This recipe is adapted from Orangette and it makes 8.


These Bouchons are like miniature, crustless tuna quiches.  They are delicious warm or at room temperature, and can be baked in any configuration: miniature muffins, regular muffins, or tart-size.  They also freeze well, and should be gently reheated before serving.


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Cheesy Fish and Spinach Casserole

Minoo shared a Cheesy Fish and Spinach Casserole recipe in the Gilmore Park Church Community Kitchen.  She also made mash potatoes as the side dish to go with the casserole.  This recipe serves 6.


This Cheesy Fish and Spinach Casserole is very simple and quick to make.  It is a great recipe for a quick meal when you have a long day and do not want to labour in the kitchen.  Kids will love this cheesy dish complete with vegetables and protein.  All you need is a side dish of carbohydrate like mash potatoes, home made potato wedges, a simple noodle or rice dish.


  • 1 bag fresh spinach (you may use pre-wash baby spinach)
  • 1 cup cheddar or parmesan cheese, grated
  • 1/3 cup breadcrumbs
  • 1 egg beaten
  • 1 lb Basa or any while fish fillets like Cod, Sole, etc
  • salt and pepper to taste



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Corn and Shrimp Tortilla Soup

Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors.  Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.

This recipe is adapted from Cooking Light and it serves 8.


This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno.  This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.


  • 1 tablespoon oil
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1 cup chopped red bell pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (16 ounce) can fat-free, low-sodium chicken broth
  • 1 (8 ounce) bottle clam juice
  • 2 cups fresh corn kernels (about 4 ears) or frozen ones
  • 1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 teaspoon black pepper
  • 1 1/2 cups coarsely crushed tortilla chips



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Red Cooked Tilapia

June Duo shared a fish recipe in the South Arm Community Kitchen. She called it Red Cooked Tilapia. Jane bought two fresh Tilapia from some Chinese groceries stores, not frozen ones. You can find live fish in some Chinese groceries stores where the fish monger will catch the one you pick and kill it for you there and then. This is very common in the Asia as freshness is the key to a delicious meal.


The Red Cooked Tilapia is sweet and sour and the spices used were able to overcome the fishy odour. This dish goes well with steamed rice.


  • 1 Tilapia
  • 2 green onions, chopped
  • 3 cloves garlic, peeled and smashed
  • 1 inch ginger, peeled and sliced
  • 2 to 3 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons cooking wine
  • 1/4 teaspoon 13 spices powder (can be substituted with 5 spice powder)
  • 3 star anise
  • 1/2 teaspoon wild pepper corn
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 package of chicken seasoning
  • 1/2 cup frozen mixed vegetables
  • 2 to 3 tablespoons oil for frying



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Salmon and Potato Chowder

Minoo shared this Salmon and Potato Chowder recipe in the Gilmore Park Church Community Kitchen. She also shared the following soup tips.

  • homemade stock can be freeze in small batches for convenient use later
  • look for low sodium stock if you are on a low salt diet
  • use vegetable spray on non-stick pan to saute vegetable with minimum fat
  • always simmer soup covered, on a medium-low heat, stirring occasionally to prevent evaporation
  • when pureeing soup, process in small batches to achieve even smooth texture
  • if soup appears too thick after reheating, add more stock.
  • for more fiber, use unpeeled vegetables, just scrub the skin to clean them
  • leftover vegetables are ideals for making soups
  • to ensure vegetables such as broccoli, asparagus or zucchini to retain good color, add them during the last 5 minutes of cooking
  • chop hard vegetables like carrot finely so that they take lesser time to become tender
  • when a recipe calls for canned crushed tomatoes, you can use whole canned tomatoes and pureed in a food processor with the juice, or use fresh pureed tomatoes
  • for a tasty and sophisticated garnish, add a dollop of light sour cream or yogurt to each bowl of soup
  • most soups can be frozen for up to 2 months; reheat gently


This Salmon and Potato Chowder is sweet, creamy and cheesy. The sweetness comes from the onion, carrot and creamed corn. A great soup for brunch and lazy days.


  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder or 2 teaspoons chopped garlic
  • 2 cups diced potatoes
  • 2 carrots, diced
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • 2 cans salmon
  • 1 (12 fl oz) can evaporated milk
  • 1 (15oz) can creamed corn
  • 1/2 pound Cheddar cheese, shredded



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Tuna Pie

Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.


The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.


  • 1 can tuna or salmon
  • 4 oz butter
  • 3 eggs
  • 2 teaspoons mustard
  • 3/4 cup bread crumbs
  • 1 onion, finely chopped
  • 1 tomato, diced
  • 2 potatoes, boiled and mashed
  • 1 medium carrot, boiled, peeled and diced


Click on the link below for the instructions.


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Vietnamese Shrimp Roll

Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.


Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.


  • Rice paper
  • Oriental style rice noodle (rice vermicelli)
  • Shrimp
  • Romaine hearts
  • Lemon/Lime
  • Fish sauce
  • Sugar
  • Sweet chili sauce


Click on the link below for the instructions.


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Cheesy Shrimp Dish

Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.



  • 2 cups of cooked rice
  • 3 tablespoons oil
  • 1 cup cooked shrimp or chicken or ham
  • 1 onion, chopped
  • 1 red sweet pepper, chopped
  • 2 cloves of garlic, minced
  • 2 large tomatoes, diced
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 2 teaspoons tamari
  • salt and pepper to taste


Click on the link below for the instructions.


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