Summer Picnic at Derby Reach Edgewater Bar Regional Park

A few family friends gathered for a picnic in summer. We had such picnic for many years.

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This year, we had the picnic at Derby Reach Regional Park. The picnic spot is at the Edgewater Bar. Derby Reach is a large park. One of the family who attended the picnic brought their bicycles and did the 12km trail ride to Fort Langley.

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Ben and I were there about 12:30PM and we were the first family to arrive. Fortunately, we were able to find a picnic table under shades.

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The picnic area is just steps away from the rocky beach of the Fraser River. A train track is located across the river and during our stay, at least four or five trains passed by. There is a camping area just beyond trees at the right end of this spot.

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This group of friends are mostly ex Malaysian or Singaporean. So, the food that we brought were mostly south east Asian style. I made curry chicken. Continue reading

Cheng Du Spicy Restaurant on Kingsway, Burnaby

Ben, Nanzaro and I went to Burnaby for dinner on the eve of Canada Day. Ben was on holiday mood already for the long weekend.

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We went to this new Cheng Du Spicy Restaurant on Kingsway. There is another one in Richmond on Alexandra Road which I had blogged here.

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The place was pretty quiet when we were there around 6PM.

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The menu is not big, with a few photos of food on it.

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Complimentary appetizer of spicy cabbage. Nanzaro did not try any of this. Continue reading

Swiss Chard Tzatziki (Yogurt Dip)

The South Arm Community Kitchen served the Zucchini Feta Fritters with Swiss Chard Tzatziki.

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Ingredients

  • 1 cup finely chopped Swiss Chard leaves (ribs removed)
  • 2 garlic cloves, minced
  • 1/4 teaspoons salt
  • 1 cup plain yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • a dash of cayenne and cumin

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Source: South Arm Community Kitchen

Serves 4

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Zucchini Feta Fritters

This is another recipe which utilizes the zucchini donated by the Richmond Sharing Farm.

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The Zucchini Feta Fritters are fried to crispy on the outside. It’s a good way to sneak vegetables to fussy kids.

Ingredients

  • 1 pound shredded zucchini
  • 1/2 cup feta cheese crumbles
  • 1/2 cup chopped dill and parsley
  • 1 small jalapeno pepper, finely diced
  • 1 egg
  • 1/4 cup flour (or more)
  • salt, pepper and cumin to taste

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Source: this recipe adapted from Cooktoria

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Sweet and Savory Swiss Chard

With the Swiss Chard donated by the Richmond Sharing Farm, the South Arm Community Kitchen made a Sweet and Savory Stir Fried Swiss Chard.

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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 4 teaspoons sugar
  • 1 tablespoon cider vinegar
  • 1 1/2 cups chicken broth
  • 4 cups stemmed, chopped, rinsed Swiss Chard
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds
  • salt and pepper to taste

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P/S: You can substitute the Swiss Chard with Kale

Source: South Arm Community Kitchen

Continue reading

Garlic-Parmesan Hasselback Zucchini

The South Arm Community Kitchen made some Garlic-Parmesan Hasselback Zucchini with the zucchini donated by the Richmond Sharing Farm.

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried ones
  • 1 teaspoon finely chopped garlic or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small zucchini
  • 1/3 cup shaved Parmesan cheese, large pieces broken in half

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Source: this recipe is adapted from Eating Well

Makes 4 servings

Serving size: 1 zucchini

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Turnip Salad with Pistachio and Apricot

For the summer months, the South Arm Community Kitchen only have one kitchen in July and another in August. The kitchen has to be conducted in the Gilmore Park Church due the the kitchen in the South Arm Community Center is being used for summer programs.

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Minoo shared a few vegetarian recipes in the month of July. She received a lot of vegetables donated by the Richmond Sharing Farm for the use in community kitchens. For this particular kitchen, the donated vegetables included Swiss Chard, Zucchini and Turnips.

The Richmond Sharing Farm grows food to feed Richmond families in need. The harvest goes to community meals and Richmond Food Bank for distribution. This non-profit organization is operated by volunteers. You can find out more about the Richmond Sharing Farm in their website: http://www.sharingfarm.ca.

We started off with a salad made with some of the turnips donated from the Sharing Farm.

Ingredients

  • 1 to 2 bunches small salad turnips and/or radishes, peel and dice
  • 1 carrot, peel and cut into matchsticks
  • 1 sweet-tart apple (like Gala, Fuji or Honey Crisp), unpeeled and cut into thin wedges
  • 4 cups of mixed salad greens of your choice, optional
  • 1/4 cup diced dried apricot
  • 1/4 cup craisins
  • 1/4 cup shelled slivered pistachio (can be substituted with toasted pecans or walnuts)

Dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic reduction
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

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P/S: Minoo bought the pistachio from Persia on Main St., Vancouver

Source: South Arm Community Kitchen

Continue reading

Fried Tofu and Egg Stew

Ben loves dishes with sauce.This Fried Tofu and Egg Stew is just one of such dish.

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Plenty of sauce to go with steamed rice.

Ingredients

  • 8 hard boiled eggs
  • 1 package of fried tofu
  • 1/2 pound ground pork
  • 1 tablespoon dark say sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons sweet soy sauce
  • 1 teaspoon sesame oil
  • 3 cloves of garlic, chopped
  • 2 cups water

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P/S: the dark soy sauce was missing from the above photo

Continue reading

Peanut Butter Banana Smoothie

I made this smoothie whenever I have banana on hand.

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This Peanut Butter Banana Smoothie is great for summer and it helps to replenish your energy. I usually have after my morning walk.

Ingredients

  • 1 banana
  • 1 cup milk
  • 1 teaspoon honey (optional), omit if the banana is ripe enough
  • 1/4 cup of coconut milk for a richer taste (optional)
  • 2 tablespoons peanut butter
  • ice cubes (optional), I usually do not add ice as I do not mine smoothies too cold

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Instructions

  • Place everything in a blender

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  • Blend on high speed until smooth.

Sing Yee Chinese Restaurant opens for dinner only

My family came out for dinner on a Saturday evening. We wanted to go to Happy Tree House BBQ on Alexandra Road. But there was no parking available despite we went around the block twice.

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So, Ben drove to Continental Plaza which he thought parking will be slightly better. Yes, indeed. We had no trouble finding one. We walked over the Firebird Cafe but it was closed without any notice on the door. Strange.

Then, Ben suggested to go to Sing Yee Chinese Restaurant which is opened for dinner only for sometime already. Sing Yee was full house. We had to wait for at least 20 minutes for a table.

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We ordered a dinner combo for 3 where we get to choose three dishes for $46.80. The above was the complimentary soup of the day. It was pork soup with carrot, corn and almond. The soup was flavourful.

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Our choice of dishes included the above Steamed Pork with Salted Egg. We enjoyed comfort home style food. Continue reading