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.

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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.

Ingredients

  • 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

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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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Chicken Patties

Minoo prepared four dishes in the Gilmore Park Community Kitchen. We made Chicken Patties, a warm salad, a Spinach Cake and a Red Rice Pilaf.

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The Chicken Patties are marvelous. They are fried to crispy. Kids will love the Chicken Patties in their lunch boxes.

Source: unknown

Prep time: 15 minutes; Cook time: 10 minutes; Serve 4

Ingredients

  • 1 pound ground chicken
  • 1 cup bread crumbs
  • 1 onion, grated
  • 1 egg
  • 1/3 cup parsley, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon curry powder
  • 1 teaspoon salt or to taste
  • 1/3 cup canola oil for frying

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Easy Granola Bars

This Easy Granola Bars are fantastic and have a lot of flexibility. You can adapt the recipe to your liking. They are great for hikes, long road trips and camping as they store well and keep for fairly long time. You may adapt any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you like in this granola bar.

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This Easy Granola Bars are loaded with carbohydrates from with oats, protein from the nuts and vitamins from the dried fruit. They are also rich in fiber. They make a great on the go breakfast for busy people.

Ingredients

  • 3 cups quick-cooking oats
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons butter, melted
  • 1 cup flaked coconut
  • 1 cup sliced almonds
  • 1 cup miniature semi-sweet chocolate chips
  • 1/2 cup sweetened dried cranberries

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Kale Chips

I had heard of Kale Chips from Arzeena’s facebook posting but had never try it before.  Apparently, it is very easy to make.  This is a very healthy snack.  As a matter of fact, I would even call this a vegetarian chips because it is made of vegetables. I’m glad that Frank and Christina will be making Kale Chips in the South Arm Cooking Club for Seniors.

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The Kale Chips have the texture of potato chips and taste like Japanese dried seaweed.  It’s amazing what a quick roast in the oven can do to these greens!

Ingredients

  • 1 bunch of kale, try to get those with flatter leaves for a crispier texture
  • 1 tablespoon olive oil
  • salt and pepper to taste

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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.

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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.

Ingredients

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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Lemon-Garlic Pita Chips

Sydney and Joyce made some Lemon Garlic Pita Chips to go with the Creamy Hummus.  It’s a perfect match.

This recipe is adapted from Cooking Light and it makes 24 pieces Pita Chips.

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This Lemon Garlic Pita Chips is super crispy and can be eaten on its own as snack.  We just cant stop munching on this crispy chips.

Ingredients

  • 3 (6-inch) pita bread rounds
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons lemon pepper (since we do not have lemon pepper, we added lemon juice to the olive oil for brushing)
  • 1/4 teaspoon garlic powder

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Mini Empanadas

Christina and Stella were assigned to this recipe, Mini Empanadas. However, everyone lends their helping hands when it comes to forming the Mini Empanadas. This recipe is adapted from Southern Living.  It yields 36 tiny empanadas.

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These little Latin-inspired Mini Empanadas are irresistible right out of the oven.  They’re are incredibly low in fat because they’re baked, not deep fried and yet they are crispy.  The raisins add a touch of sweetness to these empanadas.

Ingredients

  • 8 oz skinless chicken breasts, cut into 1/2-inch pieces
  • 1/2 small onion, minced (about 1/4 cup)
  • 1/2 green bell pepper, minced
  • 1/2 tomato, seeded and coarsely chopped
  • 4 pimento-stuffed green olives, coarsely chopped
  • 2 tablespoons raisins
  • 2 tablespoons chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon minced fresh cilantro or parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • water
  • vegetable cooking spray, or oil
  • 1 tablespoon dry breadcrumbs (optional)
  • 36 (3-inch) square wonton wrappers
  • salt to taste

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Taro Cake

Back to the South Arm Community Kitchen, Peggy demonstrated to us how to make Taro Cake. Taro Cake is a common dim sum item. It can be eaten fresh from the steamer or lightly pan fry to give it a crispy outer layer. The Taro Cake can be eaten as a snack or even as a meal.

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Peggy made two loaves of Taro Cake in the kitchen. She also brought one which she made earlier as the cake needs to be cooled down before you can slice it up into pieces for frying. The Taro Cake is so good that the group finish all the three loaves of Taro Cake.

Peggy’s Taro Cake is filled with pork and mushroom. However, you can substitute the filings with dried shrimp and Chinese sausage which are more commonly found in Dim Sum places.

Ingredients

  • 2 cups grated Taro
  • 1/2 cup ground pork
  • 1/4 cup chopped shallot
  • 1/4 cup thinly sliced dried mushroom
  • 2 cups rice flour
  • 1 cup cold water
  • 1 cup boiling water
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 2 tablespoons vegetable oil
  • soy sauce paste as dipping sauce

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Canape

The last dish Minoo made for the seniors Christmas celebration is Canape. Canape is a finger food which often served during cocktail hours. Canape are usually salty or spicy. Traditionally, canape are build on stale while bread but for simplicity, we use baguette as the base and topped with a mixture of olives and nuts.

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Minoo made two different flavours of canape, one with black olives and another with green olives. I prefer the one with black olives as it’s milder in taste. For those who love olives, the green one has a more intense olives flavour.

Ingredients

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