Category: Community Kitchen

Community Kitchen

So happy we didn’t get the predicted snowfall this winter. Spring is just around the corner. Yippee! We are eating more fish in our...

Community Kitchen

Grateful that so far we haven’t had the predicted cold winter nor the big snowfall. Our hearts and prayers goes out to Australia and...

Community Kitchen

Happy New Year everyone! Yours truly had a tumble late November and is hobbling around in a cast with a broken ankle. My sister...

Community Kitchen

This recipe was sent on by Alice Bradley and it seems like a great recipe to stock in the freezer for the Christmas season...

Community Kitchen

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

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

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

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

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

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!