Homemade Kefir (or Milk Kefir)

Minoo brought her homemade milk kefir to share in the South Arm Community Kitchen. Milk kefir is a probiotic yogurt-like drink.

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Kefir is a fermented milk drink made with kefir grains. Kefir is a source of calcium, iron, vitamin B12, etc.

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Minoo demonstrated to us how to make homemade kefir. First she strain the kefir with a stainless steel strainer. The kefir milk taste like yogurt drink, i.e. a little sour with a yeasty smell. The longer you leave the kefir grains in the milk, the more sour the milk will be.

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Rinse the kefir grains under cold running water.

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Kefir grains are symbiotic culture of bacteria and yeasts. They are alive. They will grow as you continue the process of making the kefir milk. You can share the excess kefir grains with your friends.

The probiotics in kefir promote a healthy digestive tract and a healthy immune system. They are the good bacteria in our guts.

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Minoo gave us a little kefir grains to bring home to make our own kefir. Just place the kefir grains in a clean jar and add milk to it. Close the jar and give it a few shakes. Leave the jar in room temperature overnight or up to 24 hours and repeat the process of straining, rinsing and restart fermentation with a new batch of milk.

Minoo reminded us not to place the kefir grains in the fridge for too long as the cold will kill the kefir grains. If you cannot attend to the kefir grains for a day or two, it will be alright to place in the fridge, but any longer than that, you have to find someone to baby sit it.

Minoo, thank you for sharing.

Tender Steak Roll filled with Vegetables

The South Arm Community Kitchen made the main dish last as it is to be consumed hot.

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The main dish we made was Tender Steak Roll filled with Vegetables. This can be grilled or pan fried.

Ingredients

  • 8 thin slices sirloin or flank steak
  • Extra virgin olive oil
  • salt and freshly ground black pepper
  • Rosemary, chopped and crushed
  • 1 red pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium onion, halved and thinly sliced
  • a few mushrooms, cut into thin slices

For the Rosemary Balsamic Glaze

  • 1 teaspoon extra virgin olive oil
  • 1 large clove garlic, minced
  • 1/4 cup dark balsamic vinegar
  • 2 tablespoons dry red wine
  • 2 teaspoons sugar
  • Rosemary
  • 1/4 cup vegetable stock

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Source: South Arm Community Kitchen

Serves 8

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Stacked Potato Gratin

The South Arm Multicultural Community Kitchen made a side dish of Stacked Potato Gratin.

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Minoo shared this recipe of Stacked Potato Gratin just in time for Thanksgiving as we met the week before Thanksgiving.

Ingredients

  • 2 kilograms large potatoes (about 5)
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh thyme or 1 tablespoon dried ones
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/2 teaspoon ground black pepper
  • paprika for sprinkling on top, optional

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Source: South Arm Community Kitchen

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Best Bran Muffins

The South Arm Multicultural Community Kitchen started off with a sweet recipe first.

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This high fiber Best Bran Muffin is freezer friendly.

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 cups ground wheat bran
  • 1 1/2 cups buttermilk
  • 1 cup water
  • 1/2 cup sugar (or honey)
  • 1/4 cup molasses
  • 2 eggs
  • 2 1/2 tablespoons oil (or coconut oil, melted)
  • 1 cup raisins

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Source: South Arm Community Kitchen

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Wang Ji Restaurant Cafe on Blundell Road, Richmond

Lorna and I went out for an early dinner in her neighbourhood. I went to her place to help her with downloading of her photos from her cell to her PC as her storage in her cell is full.

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We went to the above Wang Ji Restaurant Cafe in the Blundell mall. This location has changed ownership quite a few times.

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This new owner serves multi Chinese cuisine, i.e. a bit of this and that.

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The server recommended the above Zhan Jiang Free-Range Chicken. Half for $14.95. It is like most other specialty chicken like Empress Chicken, Hainanese Chicken, etc. I just can’t really know how to differentiate them. Continue reading

Panago on Steveston Hwy, Richmond

Ben and I went to Garry Point Park for our morning walk. It was quite a breezy morning especially when we were near the water.

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The meadow at the Garry Point Park. The flowers are sparse.

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The land here does not look fertile.

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A gaggle of Canadian geese hanging out in the park.

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We walked all the way to the Imperial Landing Park. There were people fishing on a pier.

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After our walk, we decided to get pizza for lunch for our boys. We had bought a couple of Panago certificates from a friend in support for her daughter’s dance team. The certificate is $10 each and entitles for any medium Panago Pizza. Continue reading

Bubble Waffle Cafe in Ironwood Plaza, Richmond

We were delighted to see Bubble Waffle Cafe opening a restaurant in Ironwood Plaza.

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It is located next to the Browns Socialhouse on Steveston Hwy. We came here a week after it opens for business.

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We arrived about 11:30am and got a table immediately. It got busier later.

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The menu is definitely larger than the locations in the food court.

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Nanzaro ordered the Fish Puff with Rice. It came in a hot plate. For this Teppanyaki Combo, one gets to choose either rice or egg noodle or Udon for the carbohydrate. The sauce option is either house sauce or Korean sauce. Nanzaro opted for rice with house sauce. Continue reading

Chocolate Beet Muffins

The South Arm Multicultural Community Kitchen made some muffins with beets too.

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The beets gave this Chocolate Beet Muffin a reddish hue.

Ingredients

  • 2 medium sized beets cooked and pureed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup buttermilk or milk
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

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Source: South Arm Community Kitchen

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Beet Soup

Another Fall vegetable being cooked up in the South Arm Multicultural Community Kitchen is Beet.

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Beets have many health benefits which include high in vitamins and minerals like the B Vitamin, folate, manganese, potassium and copper. They are also high in dietary fiber. Beets also contain a healthy amount of magnesium, phosphorous, vitamin C and vitamin B6.

Ingredients

  • 4 tablespoons vegetable oil
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced (or 1 tablespoon ground ginger)
  • 4 to 5 small potatoes, chopped
  • 4 large beets, chopped
  • 16 to 20 cups of vegetable or chicken stock
  • 2 tablespoons curry powder or paste
  • 2 tablespoons cumin

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Source: South Arm Community Kitchen

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Roasted Veggies with Avocado Dressing

The South Arm Multicultural Community Kitchen came together for another cooking session.

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We made Roasted Veggies with Avocado Dressing. This is a vegetarian meal which uses fall vegetables like squash and Brussels srpouts.

Ingredients

  • 3 sweet peppers, multi-colour, roughly chopped
  • 1 pound butternut squash
  • 1 pound Brussels sprouts, hulled and halved if they are big
  • 2 teaspoons dried Oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 4 ounces mixed greens

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Avocado Dressing Ingredients

  • 3 avocados
  • 3 small garlic cloves
  • Juice of 2 limes or lemons
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

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Source: South Arm Community Kitchen

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