Burnaby Community Kitchens

  Zohrah’s Pasta and Qurma serves 6 Get Recipe This is a simple Afghani main course that uses canned kidney beans.    Ingredients: 2 onions 1/2 cup oil 1 tsp salt 2 cans of kidney beans (rinsed and drained) 4 tbsp tomato paste  2 cups water    1 ¼ cup yogurt - 3 tbsp. per serving 2 cloves garlic 1 tsp dry mint   600 g pasta  2 tbsp. salt Large potful of water   Few spoons of heated oil to drizzle on top of each dish     Directions:  For the Qurma: First, slice the onions and put them in the pot with salt and oil. Saute them until the onions are soft. Second, add the tomato paste to the pot and stir for 1 or 2 minutes. Then, add water with beans and boil for 15-20 minutes.   After you cook the Qurma, make the yogurt sauce.  Crush the garlic and add to the dry mint and yogurt.  Combine and set aside.   For the pasta:  First, boil the water in a separate pot. Second, add the pa...

  The Best Classic Chili Recipe  serves 6 Get Recipe This is a highly rated traditional chili recipe that is made with ground beef, kidney beans, and a simple homemade blend of chili seasonings.  Prep time is 5 minutes and cook time is 25 minutes. Ingredients 1 tablespoon olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 2 1/2 tablespoons chili powder** 2 tablespoons ground cumin 2 tablespoons granulated sugar 2 tablespoons tomato paste 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper -optional 1 1/2 cups beef broth 1 (15 oz.) can diced tomatoes 1 (16 oz.) can red kidney beans, drained and rinsed 1 (8 oz.) can tomato sauce Instructions Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add th...

  Iraqi Lentil Soup Get Recipe This is Reyam’s yummy recipe.  She especially enjoys this during Ramadan. Ingredients: 3 tablespoon olive oil 1 large onion chopped 2 cups orange lentils 6 cups water or as needed Salt as preferred 2 cloves of garlic 1 tablespoon cumin   Directions: Wash and soak the orange lentils for 15 minutes.   In a large pot, add the olive oil and the chopped onion then fry for a few minutes; add the garlic and fry.   Add the soaked lentils and the water; cook on high heat for about 30 to 40 minutes.   Add water if you need to keep ¾ of the pot full.   Cook until the water reduces to ½ a pot full, and the lentils are completely dissolved in the water. Add cumin and salt.  Cook on high heat for about 5 minutes, then reduce the heat and let it simmer for about 10 minutes.   Enjoy!         Optional: You can use the hand blender to blend your lentil soup at the end.

  Easy bean burritos serves 8 Get Recipe When you are short on time, these Bean Burritos make a quick and healthy dinner option that can be on the table in less than 15 minutes. They are also great to prep in advance and store in the freezer for a quick lunch on the go or at home.    Ingredients ▢ 2 cups refried pinto beans (one 15 ounce can) or 2 cups of any cooked, mashed beans ▢ 1 cup pumpkin puree  ▢ 1 tablespoon  taco seasoning /spice   ▢ 8  burrito sized tortillas (8-10 inch tortillas) ▢ 1 cup shredded cheddar cheese or Mexican blend Instructions Place the beans into a large bowl. If using canned refried beans, use a microwave safe bowl and heat for 1 minute. This will make the beans easier to mix with the remaining ingredients. Add the pumpkin puree and taco seasoning to the mixture and mix until well combined. Spread ¼-1/3 cup mixture on each tortilla and sprinkle with 2 tablespo...

  Wendy’s Chili serves 4 Get Recipe This is a famous American dish from Texas.  Delicious with a green salad and corn bread, garlic toast, or rice. Ingredients: 1 lb. ground meat (you can omit to make it vegetarian and add more beans) 1 onion (chopped) 2 tablespoons flour 1 cup canned tomatoes 1 small tin tomato paste 1 teaspoon garlic powder 2 cups water ¾ teaspoon oregano 1 teaspoon salt ground pepper to taste 4 teaspoons chili powder (you can buy this spice mix or make your own) 1 tablespoon vinegar 1 tablespoon brown sugar 1 15-oz. tin red kidney beans Method: Brown meat and onion; drain off fat. Add flour, tomatoes, tomato paste, garlic powder and water. Cover and simmer one hour. Add remaining ingredients and simmer 10 minutes. If you like it more spicy, add dried red pepper or thin slices of fresh small red or green peppers (e.g. jalapeños). Serve with grated cheddar cheese, sour cream, cilantro, and chopped green onions if desired. Enjoy! Homemade chili...

This is my childhood favourite.  You can make a a big batch of red bean or green mung bean so you can put together this drink on a hot summer day.     ingredients 3/4 cup red beans or green mung beams 2 tablespoons condensed milk 1 cup milk, or mix with evaporated milk 2 tablespoons coconut milk (optional) Scoop of vanilla ice cream (optional, but consider it extra yummy if you have it) Instructions 1 To cook the red beans, soak the beans for 1 to 2 hours. Then cook the beans in large pot of boiling water, bring it to boil, then cover the lid and cook for 45 minutes. 2 Add some rock sugar at the end and let the beans cool completely. 3 Put milk in a ziploc bag, freeze for 1 to 2 hours, not completely hard. Use a fork to prick it to make shredded ice. 4 Put some red beans, condensed milk and coconut milk in a glass, then add the milk ice. You can add scoop of vanilla ice-cream on top.

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients.  serves 4 printer-friendly recipe INGREDIENTS 1/4 cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder 1/2 teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste INSTRUCTIONS Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nu...