Baked Butternut Squash Fries

In the Squash workshop, Karen also shared with us a Baked Butternut Squash Fries from Hungrygirl.com. She used turban squash for this recipe. A drizzle of balsamic vinegar adds some tang to the fries.

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Karen told us that she had tried about seven methods to bake fries but none of it can achieve the deep fried fries texture. Although we cannot get the deep fried fries texture, but we can compromise with some good tasting and healthy fries.

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Spanakopita

While the Beef Stew is simmering away, Mona, also another relatively new member of the community kitchen, demonstrated how to make Spanakopita, a Greek finger food. Mona is a cancer survivor and she is very careful with her food intake. She tries her best to buy organic food and she never uses the microwave oven.

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The Spanakopita is crispy on the outside and the filings is very fragrance and slightly salty and cheesy.

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Ingredients

  • A package of phyllo pastry (16 – 18 sheets)
  • a big bunch of parsley, finely chopped
  • a bunch of green onion or chives, finely chopped
  • a bunch of fresh spinach
  • a bunch of dill, leaves only (Mona used dills from her garden which she had frozen), finely chopped
  • 2 tablespoons butter (Mona used home made butter from organic milk)
  • 2 to 3 tablespoons olive oil
  • 2 cups shredded Mozzarella cheese
  • 200g feta cheese
  • 2 eggs

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All the vegetables are organic vegetables and Mona bought them from a farm which her friend operates.

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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.

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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.

Ingredients

  • 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

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Click on the link below for the instructions.

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Fried Banana Fritter (Kuih Kodok)

Fried Banana Fritter or Kuih Kodok in Malay is a common street food in Malaysia. I had not eaten this for 9 years since I immigrated to Canada. I missed it so much that I decided to make it at home despite that I do not like deep frying in my kitchen.

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The Fried Banana Fritter is soft and sweet and full of banana flavour. It is best eaten warm. I got the recipe from Kuali but made some adjustment to it as I find that the recipe in Kuali has too much salt in it which makes the banana fritter more savory than sweet. I prefer it to be sweet.

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Ingredients

  • 150g (net weight) ripe bananas (about 1 large banana)
  • a pinch of salt
  • 1 teaspoon sugar
  • 5 tablespoons self-rising flour
  • 1 tablespoon rice flour
  • 1 tablespoon Quaker oats (I subtitituted with 1 teaspoon of ground flax seed)
  • a pinch of baking soda

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Click on the link below for the instructions.

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Puffed Wheat Cake

This Puffed Wheat Cake is Jean’s grandson and his friends favourite. They cant get enough of it. Jean said they practically inhale them and she cant keep up with their demand.

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The Puffed Wheat Cake is a great snack for young children. They are very easy to make and only has few ingredients in it.

Ingredients

  • 8 cups puffed wheat
  • 1/4 cup butter
  • 2/3 cup corn syrup
  • 1 cup packed brown sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract

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Click on the link below for the instructions.

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Sweet Potato Pancake

Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.

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The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.

Ingredients

  • 1 cup flour
  • 1/2 tablespoon cornstarch
  • 1 egg
  • 1/2 teaspoon salt
  • sweet potatoes
  • water

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Click on the link below for the instructions.
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Cornmeal Pancake

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.

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The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.

Ingredients

  • 1 cup cornmeal
  • 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
  • 1/2 teaspoon baking powder dissolved in a little water
  • 2 to 3 tablespoons of sugar (depending on how sweet you like it)

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Click on the link below for the instructions.

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Oyster Jade Boat

Selena partnered with Betty to demonstrate in the Caring Place Community Kitchen. In this way, the participants will not feel too pressured to come out with two dishes at a meeting.

Selena made a finger food called the Oyster Jade Boat. This is a great finger food which can be served on Japanese cucumber, celery or iceberg lettuce or any kind of vegetable which can be eaten raw and has the shape which can hold some filings.

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The Japanese cucumber which was used here gives this finger food a very nice crunch. This dish is perfectly name as the green in the cucumber is as green as a piece of jade and its shape is like a boat.

Ingredients

  • 8 Japanese cucumbers
  • 3 dried shiitake mushroom, reconstituted
  • 3 button mushrooms
  • 1/2 carrot
  • 2 pieces of savoury pressed tofu
  • 3 cloves of garlic, minced
  • 1/3 lb ground pork
  • 2 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 3 tablespoons oyster sauce
  • white pepper
  • tomato and cilantro for garnishing

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If you would like to serve this as a vegetarian dish, omit the pork and use vegetarian oyster sauce instead.

Click on the link below for the instructions.

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Crispy Oatmeal Bars

Jenny commented on my previous blog asking what I made for the Potluck. Well, here it is.

I made some Crispy Oatmeal Bars for the Caring Place Community Kitchen potluck. We’ve got very short notice on the potluck, just the day before the potluck. I had to look for a recipe which I can make without going out for last minute shopping and I found this Crispy Oatmeal Bars where I had all the ingredients on hand.

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Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup shortening (or margarine or butter)
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 1/2 cups quick oatmeal (not instant)
  • 1/2 cup chopped nuts or raisins or other dried fruit or chocolate chips

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Click on the link below for the instructions.

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