A new participant of the South Arm Community Kitchen said she must have something sweet after a meal. There is nothing wrong to treat ourselves with a dessert, just watch the portion size.
We made some Caramel Chocolate Crackers for our sweet treat.
- 40 salted soda crackers
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 to 2 cups semi sweet chocolate chips or chunks
- 1 cup sliced almonds, preferably toasted
Source: South Arm Community Kitchen
Yield: 40 pieces
The South Arm Community Kitchen made a hearty soup as our main dish.
This Garden Vegetable Soup is good enough for a light lunch with the addition of rice or small noodles.
- 1 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 garlic cloves, minced
- 3 cups of broth (chicken, beef or vegetable) or more
- 1 1/2 cups sweet peppers (green, red and yellow)
- 1 cup diced zucchini
- 1 cup diced potatoes
- 1/2 cup rice or small noodle
- 1 tablespoon tomato paste or 1/2 can tomato soup
- 1/2 teaspoon dried basil (or 1 teaspoon fresh one)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- black pepper to taste
- 1 tablespoon olive oil
Many hands in the kitchen makes preparation easier as there is a lot of chopping to do.
Source: South Arm Community Kitchen
The South Arm Community Kitchen resumed on the 17th January.
We started off with a Corn and Crab Salad. You can find the recipe here.
This is a great appetizer recipe to serve in a party.
We substituted with jicama with Fuji apple as Minoo was not able to find jicama during her groceries shopping trip.
Minoo also shared the above kitchen conversions for our easy reference.
Ben and I went to Prata-Man for lunch on a Sunday afternoon after church service.
We arrived around 1PM and the restaurant was full. But we did not have to wait long for a table.
The menu seems to have been simplified compared to our previous visit here. You can click on the menu to have a larger view.
Ben ordered the Hainanese Chicken Rice. He originally wanted to order the Mee Goreng but when he saw the dish from a neighboring table, he changed his mine. The chicken was served boneless.
Ben enjoyed the oily rice which came with his Hainanese chicken. Continue reading
Nanzaro went to the Richmond Center foodcourt for lunch during one of his school day.
He went to OPA! as he likes middle eastern type of cuisine. OPA! is Greek.
He had the Greek Feast sans the Greek Salad. He does not like cucumber and tomatoes. Continue reading
Arkensen and Nanzaro went for an ice hockey game in December.
They had dinner in downtown before the game. They went to Pokerrito because they love raw fish.
They went for the build your own poke bowls. You pick your protein, mix-ins, sides, toppings and sauces.
I only had Nanzaro’s meal details as Arkensen does not care to take the photo of his food. Nanzaro opted for the poke bowl with salmon and Ahi tuna. He selected citrus ponzu for his sauce. Continue reading
Ben went to look out for another BBQ place. The Parker Place BBQ is always busy with a long line.
He decided to try out the roast pork from Kowloon Bay BBQ House which is located in the same strip mall as N-Joy Cafe.
Ben loves it. The roast pork here is made from just the pork belly. This is similar to the HK BBQ Master style. I like that the chef (the person who chop up the roast pork) made the effort to arrange the meat nicely. Although the roast pork is from the belly, it is not too fatty. Ben has a new favorite now.
If I remembered correctly. one pound of roast pork is CAD11.
You can eat in too.
The above are some of the options.
Kowloon Bay BBQ House accepts cash only.
On new year’s eve, Ben and I drove to Mission to have a new year eve’s potluck with a few family friends.
Mission was struck by an ice storm a couple of days before. Ice storm is rare and it is caused by freezing rain that freeze upon impact. The aftermath scene was mesmerizing. Trees were laden with ice. They were glittering in the sunlight. It is magical.
Below were the food we had at the potluck. It’s a Malaysian theme potluck.
I made “Asam Gai Choy” with roasted pork feet. The pork feet are rich in collagen. I like the Chinese Mustard vegetable which absorbs all the flavour of the the roasted pork feet. This dish is lightly tangy and spicy. Continue reading