Burnaby Community Kitchens

 Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients   Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to 9 inches

  Goya Champuru   Goya Champuru is an Okinawan dish we often eat in Hawaii. It's a stir fry made from bitter melon (super healthy for you), pork belly, tofu, and eggs. Cook each part separately and then combine them together with a miso-based sauce. So ono with a big bowl of rice! Ingredients 1 large bitter melon 1 block firm tofu (about 14 ounce block) 1/2 pound thin sliced pork belly 2 eggs 1 tablespoon white miso 1 tablespoon soy sauce 1 tablespoon sake 1 teaspoon dashi powder 1/4 cup water 1 tablespoon katsuobushi (bonito flakes) Instructions 1.       This dish is made of four main ingredients (bitter melon, tofu, pork belly, eggs), all of which need prepping. 2.       Prep the bitter melon. Cut the bitter melon in half lengthwise and scoop out the seeds and the white pith. Slice the bitter melon into half-moon pieces, about 1/2-inch thick. Put the bitter melon into a bowl, sprinkle salt all over and set aside for 10 minutes (the salt will h

  7 Layer Dip                             16 servings A delicious seasoned dip filled with our favorite fiesta flavors!   Only takes 15 minutes. Ingredients ·          1 ¼ cups salsa ·          16 ounces refried beans  canned ·          2 tablespoons milk ·          8 ounces cream cheese  softened ·          ½ cup sour cream ·          2 tablespoons  taco seasoning ·          1 cup guacamole  prepared ·          1 ½ cups cheddar cheese ·          ½ cup black olives  or tomatoes ·          4 sliced green onions     Instructions --Place salsa in a sieve to drain any liquid. (This keeps your dip from getting runny.)   --Combine refried beans and milk (or you can use the liquid from the salsa if you prefer) until smooth. Spread this into the bottom of a 9x13” pan.   --Combine cream cheese, sour cream and taco seasoning with a mixer on medium. Spread over refried beans.   --Spoon guacamole over cream cheese and gently spread. Repeat with dr

  Marj’s Lasagna                                          yield: 10.5 x 17” pan                               Ingredients: 2 (28 oz) (793 ml.) cans Italian style tomatoes 1 5 1/2 oz (156 gm) can tomato paste 2 tsp salt 1/8 tsp pepper 1 medium bay leaf 1 tsp oregano 1 tsp basil 1/4 cup peanut oil 1 cup chopped onions 1 large garlic 2 lbs (907) gm) lean ground beef 2 tbs chopped parsley 1 16 oz (454 gms) lasagna noodles 3/4 lb (340 gm) mozzarella cheese, sliced 1 lb (454 gm) cottage or ricotta cheese 1/2 cup grated parmesan cheese 2 300 gm packages frozen chopped spinach, thawed, drain excess water 1 10 oz (284 ml) can sliced mushrooms, drained OR 1/2 lb (225 gm) fresh mushrooms Directions: Tomato sauce: Put tomatoes, tomato paste, salt, pepper, bay leaf, oregano and basil in heavy kettle; simmer uncovered for at least an hour. Meat mixture: Heat peanut oil in heavy skillet; saute onions and garlic. Add meat browning well, stirring frequently. Add parsley; season to taste with salt and

  Chicken Mulligatawny Soup                           serves 4-6 According to Lizzie Collingham in  A Tale of Cooks & Conquerors , the colonialists, wanting a first course for their dinner, requested of their Indian cooks to make them soup. The cooks obliged with what most approximated soup in their repertoire, a light tonic broth made with peppers, tamarind, and water ("molo tunny" in Tamil), dressed up with some vegetables and meat.   Over the centuries the soup evolved to what we know today—a creamy curry chicken soup with apples, rice, and vegetables. It's a simple, wholesome soup, and a classic in Anglo-Indian cuisine. PREP TIME 15 mins                                COOK TIME 50 mins                               TOTAL TIME 65 mins   Ingredients: 2 tablespoons butter 1 tablespoon extra virgin olive oil 1 large onion, chopped (about 2 cups) 2 ribs celery, chopped (about 1 cup) 2 carrots, chopped (about 1 cup) 2 bay leaves 4 teaspoons cu

  Minestrone Soup                            serves 6 Here’s a healthy soup by Ellie Krieger from Food Network Magazine.   It takes around 45 minutes to prepare.   Easy!   Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large carrot, diced 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) 1 teaspoon dried oregano 1 teaspoon dried basil Kosher salt and freshly ground pepper 1 28-ounce can diced tomatoes, unsalted if available 1 14-ounce can crushed tomatoes 6 cups low-sodium chicken broth 1 15-ounce can low-sodium kidney beans, drained and rinsed 1 cup elbow pasta (macaroni) 1/3 cup finely grated parmesan cheese 2 tablespoons chopped fresh basil     Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery a

  Vegan Mulligatawny Soup                            serves 4-6 This Indian Mulligatawny Soup is a delicious curry soup recipe! You will love Verna’s easy, meatless vegan version! It's super healthy and made with Indian spices, vegetables, lentils, rice, coconut milk and lemon juice. It’s ready in 30 minutes! Ingredients: 1 tablespoon oil 1 large yellow onion, diced small 3-5 cloves of garlic, chopped small 2 medium carrots, diced small or grated 1 celery stalk, diced 2 bay leaves 2 tablespoons curry powder 1 tablespoon garam masala 1 teaspoon ground coriander 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper, (optional) 2 tablespoons vegetable bullion 1/4 cup red lentils, rinsed well 1/4 cup white rice, rinsed well 6 cups water 1/2 cup coconut milk 3 tablespoons fresh lemon juice, (approximately 1/2 a lemon)   OPTIONAL TOPPINGS diced fresh tomatoes chopped cilantro lemon wedges mango chutney Instructions: Set yo

  Classic Minestrone Soup                                       yield:   8 cups of soup   Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It’s vegan, too, if you don’t top it with cheese.   Total Time: 1 hour 5 minutes     INGREDIENTS 4 tablespoons extra-virgin olive oil, divided 1 medium yellow onion, chopped 2 medium carrots, peeled and chopped 2 medium ribs celery, chopped ¼ cup tomato paste 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) 4 cloves garlic, pressed or minced ½ teaspoon dried oregano ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans) 4 cups (32 ounces) vegetable broth 2 cups water 1 teaspoon fine sea salt 2 bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 cup whole grain orecchiette, elbow or sm

  Nieves’ Thai chicken curry Ingredients: Boneless skinless chicken breasts (cubes size) 4 tbs oil 3 tbs curry paste (red, green or yellow)   red pepper flakes (optional) (161 ml) coconut milk Salt And a choice of any of the following to add : Green peas (frozen one) Eggplant Potatoes Onions     Directions: Heat the oil and curry paste for about 3 minutes or until fragrance in a medium high heat, and then add the chicken, stir everything and cook for 6-8 minutes, cooking chicken just through. Then, add the coconut milk and crushed red pepper flakes. Stir. Then let the mixture come to a low boil. And then add the green peas and other ingredients of your choice. And sprinkle with salt. Enjoy!   Note: If you want to use eggplant or potatoes, you can add this together with the chicken.   You can also garnish this with fresh cilantro and extra lime wedges for squeezing.

  Curried Chicken                                                                                                                                                                 serves 4 A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander. Ingredients 1 large onion 6 garlic cloves, roughly chopped 50g ginger, roughly chopped 4 tbsp vegetable oil 2 tsp cumin seeds 1 tsp fennel seeds 5cm cinnamon stick 1 tsp chilli flakes 1 tsp garam masala 1 tsp turmeric 1 tsp caster sugar 400g can chopped tomatoes 8 chicken thighs, skinned, boneless (about 800g) 250ml hot chicken stock 2 tbsp chopped coriander   Method STEP 1 Roughly  chop  1 large onion, transfer to a small  food processor , and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely  grate  the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small