Burnaby Community Kitchens

This is a beautiful green muffin with a terrific lemon flavour.  A lovely way to eat your greens any time of day! Ingredients: 2 cups packed raw kale leaves woody stalks discarded ½ cup butter, softened or vegetable oil ¾ cup sugar 2 eggs 2 teaspoons vanilla extract 1 lemon, zest and juice 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt Directions: Preheat oven to 350° F.  Line or grease a muffin pan. Tear the kale into bite-sized pieces and blanche or steam for a few minutes until tender.  Put into cold water, drain and puree in blender or food processor.  Set aside. In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs.  Add the kale, vanilla, lemon zest and juice and combine. Stir in the flour, baking powder and salt; stir to gently combine. Divide batter into muffin cups and bake for 25 minutes, or until tops spring back when lightly touched.  Allow to cool in the pan for 10 minutes then ...

yield: 1 chicken When you feel like making a deep fried chicken with crispy skin, try this! Ingredients: 1 small frying chicken, cut up in 1 ½ inch pieces using cleaver  Marinade ingredients: 2 T soy sauce  2 T oyster sauce 1/2 tsp salt 1 T corn starch  1-2 eggs, beaten in a small bowl to make an egg wash Dry mix: ½ cup corn starch 1/3 cup all-purpose flour 1 T rice flour (to make the coating crispier) Lemon Sauce: Juice and zest of 1/2 lemon (taste afterward to see if you need more lemon) 1 c water 3 T sugar 1 1/2 T cornstarch to thicken Directions: Chop chicken into serving size pieces.  It’s traditional to leave the bone in but you can use boneless chicken breasts or thighs instead of a whole chicken. Prepare marinade by combining four ingredients in a large bowl.  Put chicken pieces into marinade and combine; let it sit for 30 minutes. Dip chicken pieces first into the egg wash, and then dredge in the dry mix  Shallow fry using medium heat in wok or...