Burnaby Community Kitchens

Buttery, garlicky rice – a perfect side for any meal, and so good you can eat it plain! Ingredients ▢6-8 cloves garlic very finely sliced ▢2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavoured oil ▢2 ½ teaspoons garlic minced ▢4 tablespoons butter salted or unsalted, divided ▢1 ½ cups white rice medium or long grain is best (raw) ▢2 ½ cups chicken broth ▢¼-½ cup scallions finely sliced ▢salt ▢white pepper Follow Spend with Pennies on Pinterest Instructions Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain. Pour out excess oil then return to the stove. Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour. Add rice, stir to coat in garlic butter. Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low. Cook for 1...

1 loaf – serves 8 Ingredients: 1/2 cup butter (1/4 pound) 3 to 4 garlic cloves 1 loaf (1 pound) French bread 2 tablespoons minced fresh parsley (optional) Directions: Preheat oven to 350 ° f. Mince (finely chop) fresh garlic. Put garlic and butter into a microwaveable bowl.  Cover and microwave for about 30 seconds to soften the butter. Cut the loaf of bread in half, lengthwise. Spread the garlic butter mixture on the cut sides of bread.  Sprinkle with parsley if desired. Place loaf of bread, cut side up, on a baking sheet (pan). Bake in oven for about 10 minutes. Slice the bread, and serve warm. Enjoy!

  yield:   4 SERVINGS prep time:  10 MINUTES cook time:  20 MINUTES total time:  30 MINUTES The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that? INGREDIENTS: 2 tablespoons unsalted butter 4 cloves garlic, minced 2 cups chicken broth 1 cup milk, or more, as needed 8 ounces uncooked fettuccine Kosher salt and freshly ground black pepper, to taste 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley leaves DIRECTIONS: Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished wi...

I usually use whole chickens because that's what we always bought. However, I would suggest chicken thighs or pieces for the single individuals or small families. The garlic chicken was served at the old Ho Inn in Chinatown. It was my eldest sister, Sandrea's favourite dish there. Sadly the restaurant is gone now.  Ingredients: 1 whole chicken, 2 to 4 pounds  salt and pepper to taste  2 bulbs garlic (10 cloves peeled and smashed + 10 cloves whole, peeled) Marinade Sauce: 1 T soy sauce 1 T oyster sauce 1/4 c ShaoXing Chinese cooking wine, dry sherry or rice wine  (or substitute juice of ½ lemon) 1/2 T corn starch   Directions: Preheat oven to 400° F. Pat dry chicken. Rub with oil, rub salt and pepper inside and out Insert 10 cloves of smashed garlic between skin and flesh   Rub inside and outside with ½ of marinade sauce. Keep remaining whole cloves to fry later Roast 45 minutes or until thigh is loose when pulled or until juice runs clear. Sauce: Stirf...