Burnaby Community Kitchens

                                                         Reyam is sharing two of her Iraqi chicken recipes with us this week.  I cannot wait to see which recipe will be the favourite! printer-friendly recipe Ingredients ▢ 2lb /1 kg chicken thigh fillets  , skinless and boneless (Note 3) MARINADE ▢ 1 large garlic clove  , minced (or 2 small cloves) ▢ 1 tbsp. ground coriander ▢ 1 tbsp. ground cumin ▢ 1 tbsp. ground cardamom ▢ 1 tsp ground cayenne pepper  (reduce to 1/2 tsp to make it not spicy) ▢ 2 tsp smoked paprika ▢ 2 tsp salt ▢ Black pepper ▢ 2 tbsp. lemon juice ▢ 3 tbsp. olive oil YOGHURT SAUCE ▢ 1 cup Gre...

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...

This is a flavourful and easy-to-make meatless burger.  You can use any type of lentil although cooking times can vary. serves 8 printer-friendly recipe Ingredients: 1 ¼ cup lentils 3 cups water (less if you using red lentils) 1 cup onion, finely chopped 1 cup carrot, grated 3 cups bread crumbs 1 egg, beaten 1 teaspoon garlic powder ½ teaspoon oregano ½ teaspoon salt 3 tablespoons butter 1 teaspoon chili powder (or more if you enjoy the Tex-Mex flavour)   8 slices cheese (optional)  8 toasted hamburger buns Directions: Rinse lentils in colander.  Put into large boil with 3 cups water and bring to a boil. Lower heat, cover the pot, and cook for 15 minutes.   Add onions and carrots.  Cook lentils are very tender. Depending on the type of lentil you are using, these are the total cooking times: Green Lentils: 18-20 minutes Lentils de Puy: 25-30 minutes Brown Lentils: 20-25 minutes Black Lentils: 25-30 minutes Red Lentils: 12-15 minutes ...

Yummy chowder from Tina! printer-friendly recipe Ingredients 2 slices bacon 1 med. Onion 2 med. Potatoes 2 stalks celery Dash tabasco sauce Dash Worchester sauce 1 pint clams 1 c. milk 1 c. cream 2 tbsp. butter or margarine Directions Chop bacon, cook. Toss into chopped onion. Cook 5 minutes. Pare and chop potatoes into cubes, add to onion mixtures along with salt and pepper, celery, Worcestershire sauce and ½ cup of water (and butter). Cook 10 minutes. In the meantime, drain clams, save clam liquid and chop clams coarsely. Add milk and cream, clams, clam liquid, and butter/margarine to chowder and cook 3 minutes. Don’t boil.