Burnaby Community Kitchens

  Savoury porridge with marinated beef   serves 2 Lynn’s Mom made this breakfast dish for her often; it’s warm, filling, and delicious.  It’s similar to congee in texture but you can make it thicker or thinner according to your preference. Ingredients: Marinated beef: ½ cup ground beef or thinly sliced beef 1 tsp soy sauce ½ tsp oil Pinch of sugar Pinch of salt and pepper Pinch of garlic powder (optional) Oats: 2/3 cup oats (whole grain or 5 minute quick cook variety) 2 cups water Directions: Combine beef with seasonings listed and marinate.  This can be prepared just before cooking the porridge or the night before. Combine oats and water in small pot.  Bring to a boil and simmer until porridge is well cooked.  Add extra water or oats according to your preference of a thicker or thinner porridge.   Add marinated beef to the bubbling porridge and stir.  Cover with pot lid and cook for about five minutes or until beef is well cooked. Serve...

  Shiitake mushroom and miso soup serves 6 to 8 Get Recipe This Japanese-inspired soup uses dried shiitake mushrooms. Ingredients: 1 bunch scallions, sliced thin, white and green parts separated One 1-inch piece fresh ginger, chopped 3 cloves garlic, chopped 2 tablespoons toasted sesame oil 8 cups water Three 6-inch pieces dried kelp (kombu) 1/4 cup bonito flakes 3 ounces dried shiitake mushrooms 1/2 cup light miso 1 pound baby bok choy, cut in quarters 8 ounces firm tofu, cut into cubes Method: In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water.    Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside.    Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.    Add ...

  Quick Cream of Mushroom Soup              serves 6 Get Recipe This is a recipe from Anne Kulick’s daughter-in-law.  (tasteofhome.com) Ingredients 2 tablespoons butter 1/2 pound sliced fresh mushrooms       1/4 cup chopped onion 6 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 1 cup half-and-half cream Directions In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture.  Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes.  Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

  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.

FILIPINO CRAB AND CORN SOUP Get Recipe   This Filipino Crab and Corn Soup Recipe is fast, easy and very tasty. 1 cup freshly cracked crabmeat 1 medium onion, chopped 2 tablespoons butter 3 cups chicken broth 2 cups whole corn kernel 4 tablespoons All purpose flour 1 cup  fresh milk 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fish sauce sauce 1/8 cup ground parsley 3  tablespoons chopped green onions FILIPINO CRAB AND CORN SOUP COOKING INSTRUCTIONS: In a large saucepan, saute onion in butter until tender. Add flour and stir until blended. Add milk gradually, stirring constantly. Lower the heat to medium low then add the corn and cook until tender. Add the crabmeat, green onions, parsley, pepper, seasoning salt, and fish sauce and simmer. Cook over low heat until heated through (do not boil). Adjust seasonings to suit your taste. Serve hot with bread.    

  Milk porridge  Ingredients  raw rice half cup(75g)  milk 2cup(380ml)  water 3cup(570ml)  salt 1/2 tablespoon  sugar 1/2 tablespoon  pine nut 5ea decoration (optional)   Direction  1. Wash rice (half cup 75g), soak it in water for more than 2 hours.  Put it in a blender, pour 3 cups of water, and grind it finely. 2. Put finely ground rice in a pot and boil it over high heat while stirring   continuously.  3. Keep stirring and boiling the porridge so that it does not press on the   floor. When there is a lump, boil it while loosening it.  4. Pour 2 cups of milk into the boiling porridge and continue to stir so as not   to form lumps or lie on the floor.    And boil on low heat for 20 to 30 minutes.  5. When the porridge is slightly thick, season with salt and sugar. 6. Boil it for 1 to 2 more minutes and turn off the heat when the porridge   thickens. Put it in a bowl and put pi...

  Simple Tomato soup serves 2-3 Get Recipe Delicious and warming soup that’s ultra cheap! Ingredients: 4 tablespoons butter or olive oil ½ large onion, sliced or cubed 1 28 ounce can of tomatoes or 10 medium tomatoes 1 ½ cup water ½ tsp salt Method: Melt butter in pot.  Add onion and stir until golden. Add tomatoes, water and salt; bring to a boil. Simmer for about 40 minutes. You can blend the soup if you prefer a smooth texture, or you can leave it chunky. Feel free to garnish or flavour with parsley, cilantro or basil. Enjoy! Adapted from a recipe by Joanne and Adam Gallagher

  Spicy soft tofu stew with beef Get Recipe Gogi sundubu-jjigae  고기 순두부찌개 serves 2-3   Today’s recipe is an all-beef version of Korean spicy soft tofu stew called sundubu-jjigae. This stew is savory, spicy, comforting, delicious, and easy to make, which is why it’s so popular with Koreans and non-Koreans too. If you are a vegetarian or vegan, use vegetable stock and chopped mushrooms (or broccoli or cauliflower instead of beef) and skip the egg. When I lived in Toronto I took my Canadian friend to my favorite sundubu-jjigae restaurant. She had never had it before, and was really surprised by the raw egg in the stew. “Is it ok??” she asked. I was surprised because I’ve been eating raw eggs all my life, and feeding them to my children too. I had to reassure her that it was ok and not to worry, it would be half cooked by the stew. I like to wait until I eat a third of the stew before I dig into the egg, by that time the yolk is set nicely and half cooked. Enjoy the ...