Burnaby Community Kitchens

From  Alicia Rykefish licia.rr@gmail.com  at Burnaby South Community Gardents Serves: 4 INGREDIENTS 2 tablespoons oil 1 onion, cut into medium dice 1 carrot, cut into medium dice 1 large celery stalk, cut into medium dice 2 garlic cloves, minced ½ teaspoon hot red pepper flakes 1 teaspoon dried thyme leaves Salt and ground black pepper 1 can (15 ounces) chickpeas, drained 1 bunch Tuscan kale, stemmed, rinsed, and chopped into bite-sized pieces 6 cups chicken (or vegetable) broth ⅔ cup pearl couscous INSTRUCTIONS Heat oil over medium-high heat in a Dutch oven or soup kettle. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Add garlic, chili flakes, thyme, and a sprinkling of salt, and pepper; sauté until fragrant, about a minute. Add chickpeas and kale; stir to wilt. Add stock; bring to a boil. Reduce heat to low and add couscous; simmer, partially covered, until tender, about 10 minutes. Serve. NOTES This soup can be made and enjoyed in less than 30 minute...

  Ingredients: 2 cups peanut butter 2 cups sugar 2 eggs 2 tsp baking soda Method: Mix peanut butter and sugar with electric mixer. In a separate bowl, mix eggs and baking soda. Add egg mixture to peanut butter and sugar. Roll dough into 1 inch balls, place on ungreased baking sheet and flatten with fork. Bake at 350° F for 9 minutes.

Burger Ingredients: 2 eggs 4 slices of bread 2 tins flaked tuna, drained 2 roasted red pepper, finely chopped 2 green onions, thinly sliced 2 tbsp finely chopped pickled jalepeno or cucumbers (optional) 12 cup grated cheese 2-3 tsp vegetable oil Sauce ingredients: ¼ cups plain yogourt ¼ cup mayonnaise 1 tbsp grainy mustard Method: Whisk eggs in a bowl.  Tear or cut bread into small pieces, then stir into eggs.  Set aside. Crumble tuna into a large bowl.  Add red pepper, green onions, pickles, and cheese. Mash bread mixture to form a paste, then  stir into tuna. Form ¼ cup of the mixture into a small patties about ½ inch thick.   Heat oil in a large frying pan over medium heat.  Cook burgers until golden and warm. Meanwhile, stir sauce ingredients together in a small bowl.   Serve tuna burgers with sauce. Enjoy! Notes: Feel  free to use stale bread in this recipe. If you prefer to not make the sauce, these burgers would be delicious ser...

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...

from America’s Test Kitchen Serves 8-12 (Makes 6 cups or enough for 2 lbs pasta) 10 oz cremini mushrooms, trimmed 6 Tblsp extra-virgin olive oil 1 tsp table salt 1 onion, chopped 5 garlic gloves, minced 1 ¼ tsp dried oregano ¼ tsp pepper flakes ¼ cup tomato paste 1 (28 oz can) crushed tomatoes 2 cups vegetable broth 1 (15 oz) can chickpeas, rinsed  *make sure you rinse, otherwise the sauce will be to think 2 Tblsp chopped fresh basil Instructions:  Pulse mushrooms in two batches in food processor until chopped into ⅛-¼ inch pieces (7-10 pulses, scraping down sides of bowl.   (Don’t clean bowl) Heat 5 Tblsp oil in dutch oven over med-high heat.  Add mushrooms and 1 tsp salt and cook, stirring occasionally, until mushrooms are browned - about 8 mins.  While mushrooms cook - chop onions. Pulse in the food processor until finely chopped about 7-10 pulses.   Transfer to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, abou...

serves  1 For a convenient ready-to-eat salad, prepare multiple jars ahead of time and store them in the fridge for a day or two.  The jarred salads are beautiful and tasty! Ingredients: 2 Tbsp finely chopped onion 2 Tbsp red wine vinegar 2 Tbsp olive oil Salt and pepper ¼ cup canned chickpeas, rinsed 1 cup cherry tomatoes, halved ½ cup grated carrots 1 cup cooked pasta, any shape 1 ½ cup chopped salad greens or cucumber ¼ cup parsley (optional) 2 Tbsp feta or other cheese (optional) 2 Tbsp olives (optional) Directions: In a 1 quart jar, shake onion, vinegar, oil, and a pinch each of salt and pepper.  Add chickpeas and gently shake to coat. Top with tomatoes, pasta, greens and optional ingredients.  When ready to serve, turn upside down and let sit for two minutes for the dressing to run over the rest of the ingredients. Enjoy! Substitutions: Add brown rice, quinoa or other cooked grain instead of cooked pasta Try using kidney beans or cooked lentils instead of c...

        yield: 12 Ingredients: 2 eggs ⅓ cup vegetable oil ¾ cup whole milk 1 tsp salt ½ cup mozzarella cheese (or mix of mozzarella and parmesan, cheddar, gouda or other melting cheese) 2 ½ cups polvilho doce (Brazilian sweet manioc starch) or tapioca starch 1 tsp baking powder Directions: Oil muffin tins to hold 12 queijos. Preheat oven to 435° F. Beat eggs, oil, milk, salt and cheese together in a blender. Add ½ cup of polvilho doce (starch) at a time to the egg mixture and beat well after each addition.  Use a rubber spatula to scrape the sides if necessary. Add baking powder and pulse 2 to 3 times to mix well. Divide mixture among muffin cups, filling them about half way.  The dough expands a lot when baking. Bake until puffed and golden brown. Serve hot. Enjoy! Janice Fung’s recipe