Burnaby Community Kitchens

  Sweet-and-sour meatballs Here’s Joyce’s famous recipe!   Ingredients:  2 pounds of hamburger 1 onion, finely diced   2 eggs  One large bottle of either vegetable juice or tomato juice (1.89 litre size) 1 Cup Sugar  3/4 cup Matzo meal or fine bread crumbs.  4 tablespoons Lemon juice  Salt and pepper and whatever other seasonings you like.     Method: 1.  Mix together hamburger, onion, Matzo meal or bread crumbs, eggs 2.  Season how you like it. 3. You may need to add more Matzo meal or bread crumbs at this point  4. Form into balls.  5. Pour Tomato juice or Vegetable juice into a large pot. 6. Bring to a boil then turn it down 7. Drop meatballs into the pot; stir occasionally  8. Cook for 1/2 hour  9. Add the sugar and lemon juice  10. Cook for another 1/2 hour. Stir occasionally...

  Glazed Lemon Pound Cake Loaf Perfectly lemony and moist loaf, with a tart sweet lemon glaze. Freezes beautifully! Ingredients Loaf: 1/2 cup butter, salted, or unsalted, at room temperature 1 cup white sugar 3 large eggs, at room temperature 2 Tbsp lemon zest, from about 1 large lemon 1 Tbsp lemon juice 2 tsp vanilla 1 1/2 cups all-purpose flour 1/4 tsp table salt 1/4 tsp baking soda 1/4 tsp baking powder 1/3 cup sour cream, removed from fridge 15 minutes before using Glaze: 1/2 cup icing/confectioners' sugar 1 Tbsp lemon juice, plus more, as needed Instructions        1.          Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spr...

  Chef John's Lemon Bars Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie. Ingredients ·          For the shortbread crust: ·          1 cup all-purpose flour ·          1/2 cup unsalted butter at room temperature ·          1/4 cup confectioners' sugar ·          1/4 teaspoon vanilla extract ·          1/4 teaspoon salt   ·          For the lemon layer: ·          2 large eggs ·          1 large egg yolk ·          1 cup white sugar ·  ...

  Lemon Tahini Dressing                                      yield 3 cups 1 cup tahini ½ cup lemon juice ¼ cup apple cider vinegar 8 cloves garlic ¼ cup maple syrup Salt and pepper to taste 1 cup water     Combine in a blender and swirl until smooth; add extra water if necessary.

  Nieves’ Lemon Chicken with dill              serves 1-2 This simple recipe cooks chicken breast in a frying pan, and includes a flavourful pan juice. Ingredients: 2 tsp butter 1 chicken breast 2 tsp chopper capers peel of ½ lemon ½ cup chicken bouillon 2 tbsp chopped dill     Directions: Melt butter in frying pan on medium high heat Add chicken and cook until golden brown Stir in capers, lemon peel and bouillon Cover and cook over medium low heat Stir dill into pan juices Enjoy!

  Tina’s Roast Chicken                                                                                    yield: 4-5 servings Tina recommends serving this chicken with mashed potatoes and steamed vegetables.   Ingredients: 1 chicken ½ lemon, cut into two pieces Salt 4 tablespoons butter, softened Freshly ground black pepper ½ to 1 cup chicken stock     Directions: Preheat oven to 400° F.   Pat dry the chicken with paper towels.   Rub one piece of lemon over the inside of the chicken, and rub the other piece over the outsi...

  Nieve’s white cheese sauce This is a versatile white sauce.   To make an easy seafood pasta dish, you add a tin of clams or some fresh seafood to the sauce after it thickens;   enjoy it over fresh cooked pasta with a touch of parsley and a little grated lemon zest.   Ingredients: 4 tbsp butter 4 tbsp flour 4 cups milk 1 cup parmesan cheese Salt and pepper     Directions: Melt butter over low-medium heat.   Stir in flour to make a paste.   Add milk and increase heat.   Stir constantly until sauce thickens.   Add parmesan cheese, and salt and pepper to taste.   Serve with pasta, or use in lasagna in combination with tomato sauce.   Enjoy!

  Seafood Spaghetti Marinara                                      2-3 servings A classic seafood pasta made with a pre-made seafood marinara mix. This is really simple to make, and the key to this recipe is the step where the pasta is finished cooking in the sauce. This is called "emulsifying", and it's an essential Italian cooking technique where the starch in the pasta cooking water reacts with the oil in the sauce and makes the sauce thick and luscious so it coats every strand of pasta.   Ingredients 6 oz / 180g dried spaghetti pasta  (or other long pasta of choice) 2 1/2 tbsp olive oil , separated 10 oz / 300g seafood Marinara mix , or make your own (Note 1) 2 garlic cloves , minced 1/2 onion , finely chopped (~1/2 cup) 1/...