Burnaby Community Kitchens

 Mix and match your toppings. Printer-friendly recipe Mozzarella cheese Tomato/pasta sauce Pepperoni Mushrooms Onions Sausage Bacon Minced fresh garlic Black olives Green peppers Pineapple Spinach Cooked chicken Broccoli Pesto Sundried tomatoes Fresh tomato slices Parmesan cheese Ham Cooked potato slices Fresh basil or other Italian herbs Cooked ground beef Little shrimp Cheddar cheese Anything that you like to eat!

Give this low carb pizza crust a try! yield: 1 crust printer-friendly recipe Ingredients 1 medium head of cauliflower (6″ – 7″ wide or 2.5–3 lbs)  1 large egg 1 tsp Italian seasoning or dried oregano/basil 1/8 tsp salt 1/4 tsp ground black pepper 1/2 cup Parmesan or Mozzarella cheese, grated/shredded Cooking spray or a little cooking oil   Instructions Prep:  Preheat oven to 375 degrees F and line baking sheet with parchment paper or silicone mat. Make “rice”:  Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms. Cook “rice”:  Transfer cauliflower rice to prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven, transfer to a large bowl lined with a a clean kitchen towel, and let cool for 10-15 minutes or until safe to touch. Squeeze:  Wrap cooked cauliflower inside the clean towel, then squeeze the liquid out.  Be patient and do t

Lynn’s old neighbours made pizza every week using this reliable recipe. yield: 2 pizzas printer-friendly recipe Ingredients: 1 ½ cups warm water 1 teaspoon sugar 2 Tablespoons olive oil (or more) 1 pkg yeast (2 ¼ teaspoon or 11 mL or 8 grams) 3 ½ cups all-purpose flour ½ teaspoon salt Directions: Combine the first four ingredients in a large bowl and let it sit for a few minutes.  You will see foam on the surface when the yeast starts to “activate”. In a separate bowl, combine the flour and salt. Pour the flour mixture into the liquid mixture.  Mix well.  You may want to use your hands to form the dough into a ball. Place the dough into a lightly oiled bowl.  Cover with plastic wrap, or put the dough into a plastic bag. Let it rise for 1 to 2 hours at room temperature.  It will double in size.   (You can speed up the rising by putting your dough into a slightly warm oven  - 100 - 150° F) Preheat oven to 500° f. Roll dough on a well-floured surface or stretch it with your hands.  Place

  Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party. printer-friendly recipe YIELD 12 to 16 tortillas     INGREDIENTS 1 ½   cups masa harina ¼   teaspoon salt 2   tablespoons vegetable oil, lard or butter   About 1 cup hot water, or more as needed   Flour for kneading   PREPARATION Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plas

  These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream printer-friendly recipe  TOTAL TIME:  Prep/Total Time: 30 min. yield 8 Ingredients 2 tablespoons canola oil 3 cups shredded cabbage 1 medium sweet red pepper, julienned 1 medium onion, halved and sliced 2 teaspoons sugar 1 can (15 ounces) black beans, rinsed and drained 1 cup salsa 1 can (4 ounces) chopped green chiles 1 teaspoon minced garlic 1 teaspoon chili powder 1/4 teaspoon ground cumin 8 taco shells, warmed 1/2 cup shredded cheddar cheese 1 medium ripe avocado, peeled and sliced Directions 1.  In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. 2.  Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes. 3.  Ser

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD! printer-friendly recipe YIELD:  6 SERVINGS PREP TIME:  1 HOUR 15 MINUTES COOK TIME:  15 MINUTES TOTAL TIME:  1 HOUR 30 MINUTES   INGREDIENTS: 2 tablespoons reduced sodium soy sauce 2 tablespoons freshly squeezed lime juice 2 tablespoons canola oil, divided 3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 1/2 pounds skirt steak, cut into 1/2-inch pieces 12 mini flour tortillas, warmed 3/4 cup diced red onion 1/2 cup chopped fresh cilantro leaves 1 lime, cut into wedges DIRECTIONS: In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.   In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.   Heat remaining 1 tablespoon canola oil in a large skillet

  The classic at its best. Treat your family to the easiest taco around with Old El Paso™ - a brand of seasonings and taco shells found in every supermarket. printer-friendly recipe 15 Minutes Prep 20 Minutes Total 6 Servings INGREDIENT LIST 1 box (12 count) Old El Paso™ taco shells 1 lb (500 g) lean ground beef 2/3 cup (150 mL) water 1 package (24 g) Old El Paso™ taco seasoning mix PREPARATION Heat taco shells as directed on box. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Spoon beef into taco shells. EXPERT TIPS For a dinner your family will love, top these tacos with shredded lettuce, chopped tomato and shredded Cheddar cheese!

Reyam's Iraqi authentic recipe!!  printer-friendly recipe One whole chicken , skinned and cut into parts [can also be made with lamb, or breast chicken ] 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder salt and black pepper Water (For the yogurt sauce) 1 quart (4 cups) of whole milk yogurt 1-2 tbs cornstarch One whole egg About 2 cups of broth you’ll get from cooking the chicken (Preparing chicken) Bring to a boil, and then let it simmer for 30-45 minutes  until the chicken is cooked through. It won’t cook again in the yogurt sauce, just be warmed. What you’re doing is cooking the chicken and also creating a broth to stir into the yogurt sauce. If you get some foam on the top while the broth is simmering, just skim it off. Once your chicken is done,  gently take out the pieces, put them in a plate, and cover until you’re ready to put the meal together. Strain the broth through a wire sieve, pour it back into the pot, and simmer for 5-10 minutes until slightly reduced. (Preparing