Community Kitchen Archive

  • This recipe was sent on by Alice Bradley and it seems like a great recipe to stock in the freezer for the Christmas season entertaining. Thanks Alice. EMPANADA 2 cups...

    Community Kitchen

    Posted on December 14, 2010 | No Comments
    This recipe was sent on by Alice Bradley and it seems like a great recipe to stock in the freezer for the Christmas season entertaining. Thanks Alice. EMPANADA 2 cups...

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  • Have to try these simple to make ice cream dessert for Halloween. You could use scoops of pumpkin ice cream in place of vanilla or use your family’s favourite flavour. 4 gingersnap cookies 4 scoops vanilla ice cream (about 1/4 cup) 1 cup (6 oz.) semisweet chocolate chips 1 teaspoon shortening

    Community Kitchen

    Posted on October 2, 2010 | No Comments
    Have to try these simple to make ice cream dessert for Halloween. You could use scoops of pumpkin ice cream in place of vanilla or use your family’s favourite flavour. 4 gingersnap cookies 4 scoops vanilla ice cream (about 1/4 cup) 1 cup (6 oz.) semisweet chocolate chips 1 teaspoon shortening

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  • Last month we attended a funeral service for Mrs. Masa Kitagawa (103 years old), a remarkable lady. She used to go for a daily walk into her mid-nineties and she looked 80. She was fairly alert for her age and not very wrinkled. Amazing! She was the oldest person that I ever knew. She spent her last four years at Rosewood Manor and since it is fairly close to our home, I was able to visit with her frequently and she was always so grateful!

    Community Kitchen

    Posted on September 3, 2010 | No Comments
    Last month we attended a funeral service for Mrs. Masa Kitagawa (103 years old), a remarkable lady. She used to go for a daily walk into her mid-nineties and she looked 80. She was fairly alert for her age and not very wrinkled. Amazing! She was the oldest person that I ever knew. She spent her last four years at Rosewood Manor and since it is fairly close to our home, I was able to visit with her frequently and she was always so grateful!

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  • COLD NOODLES In the summer, the Japanese enjoy refreshing noodle dishes likely to please anyone sweltering in the late-summer heat. These dishes are truly cool—one presents the noodles floating in...

    Community Kitchen

    Posted on July 29, 2010 | No Comments
    COLD NOODLES In the summer, the Japanese enjoy refreshing noodle dishes likely to please anyone sweltering in the late-summer heat. These dishes are truly cool—one presents the noodles floating in...

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  • Divide bean paste into 24 portions. Mix mochiko, sugar and water to make a smooth dough, start with 3/4 cup water, increase amount if necessary for a pliable dough. Lightly grease a flat surface, Knead dough on flat surface until smooth. Shape dough into a long roll about 1 inch in diameter. Chop the roll into 24 pieces with a cleaver. Flatten each piece into a 2 inch circle. Place the piece in your palm and place a bean paste portion in the centre. Gather the edges around the filling. Roll into a ball. Repeat to make 24 balls.

    Community Kitchen

    Posted on July 4, 2010 | No Comments
    Divide bean paste into 24 portions. Mix mochiko, sugar and water to make a smooth dough, start with 3/4 cup water, increase amount if necessary for a pliable dough. Lightly grease a flat surface, Knead dough on flat surface until smooth. Shape dough into a long roll about 1 inch in diameter. Chop the roll into 24 pieces with a cleaver. Flatten each piece into a 2 inch circle. Place the piece in your palm and place a bean paste portion in the centre. Gather the edges around the filling. Roll into a ball. Repeat to make 24 balls.

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  • Cucumber prices are coming down, so I’ll share a few of my tsukemono recipes. CUCUMBER TSUKEMONO 4 to 6 cucumbers 1 1/2 cup water 1 cup brown sugar 1/4 cup vinegar 1/4 cup rock salt

    Community Kitchen

    Posted on June 15, 2010 | No Comments
    Cucumber prices are coming down, so I’ll share a few of my tsukemono recipes. CUCUMBER TSUKEMONO 4 to 6 cucumbers 1 1/2 cup water 1 cup brown sugar 1/4 cup vinegar 1/4 cup rock salt

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  • Isn't this Spring weather lovely! The warm sunshine and all the beautiful flowers just making the garden come alive! My strawberry rhubarb plants are getting to be long enough to make this muffin and it's really good!

    Community Kitchen

    Posted on May 7, 2010 | No Comments
    Isn't this Spring weather lovely! The warm sunshine and all the beautiful flowers just making the garden come alive! My strawberry rhubarb plants are getting to be long enough to make this muffin and it's really good!

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  • Congratulations to Canada for all the “Gold” in the Olympic and to the Paralympics! What a thrill and national pride! Way to go, Canada! We missed all the Olympic fervor due to our South America Cruise and got delayed coming home due to Santiago, Chile ‘s earthquake. Spring is here and here are two recipes sent in by Alice Bradley -- so lemony and refreshingly good! Thanks, Alice!

    Community Kitchen

    Posted on April 7, 2010 | No Comments
    Congratulations to Canada for all the “Gold” in the Olympic and to the Paralympics! What a thrill and national pride! Way to go, Canada! We missed all the Olympic fervor due to our South America Cruise and got delayed coming home due to Santiago, Chile ‘s earthquake. Spring is here and here are two recipes sent in by Alice Bradley -- so lemony and refreshingly good! Thanks, Alice!

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  • TERIYAKI SHRIMP 1 lb. medium size shrimp 1 tsp. grated ginger 1/3 cup sugar 1/3 cup soy sauce sesame seeds

    Community Kitchen

    Posted on March 12, 2010 | No Comments
    TERIYAKI SHRIMP 1 lb. medium size shrimp 1 tsp. grated ginger 1/3 cup sugar 1/3 cup soy sauce sesame seeds

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  • HAPPY NEW YEAR EVERYONE! Here we are—2010 is here, with our Winter Olympics right around the corner. Living in Richmond for over 53 years, we are proud to have the...

    Posted on January 17, 2010 | No Comments
    HAPPY NEW YEAR EVERYONE! Here we are—2010 is here, with our Winter Olympics right around the corner. Living in Richmond for over 53 years, we are proud to have the...

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  • BRRRR! It's getting chilly outside. Hope it continues for the 2010 Olympics. Judy Nishi sent me her favourite recipe for Christmas and here it is. Thanks Judy.

    CANDY CANE BISCOTTI

    Posted on December 15, 2009 | No Comments
    BRRRR! It's getting chilly outside. Hope it continues for the 2010 Olympics. Judy Nishi sent me her favourite recipe for Christmas and here it is. Thanks Judy.

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  • Your recipe in the latest Bulletin brought back memories of going to the beach with my mother, She didn’t go just to enjoy the sunshine and the water but was always on the lookout for the perfect “daikon ishi” which I would have to carry home. During the war years she would pickle some strange stuff. Watermelon comes to mind. She would peel the rind, cut off any remaining flesh which left the rind about a quarter of an inch thick. She would slice these to about three inches long and layer them in a plate, salting each layer, cover with a saucer and top it with our “ishi”.

    PUMPKIN TSUKEMONO

    Posted on November 4, 2009 | No Comments
    Your recipe in the latest Bulletin brought back memories of going to the beach with my mother, She didn’t go just to enjoy the sunshine and the water but was always on the lookout for the perfect “daikon ishi” which I would have to carry home. During the war years she would pickle some strange stuff. Watermelon comes to mind. She would peel the rind, cut off any remaining flesh which left the rind about a quarter of an inch thick. She would slice these to about three inches long and layer them in a plate, salting each layer, cover with a saucer and top it with our “ishi”.

    Continue Reading...

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