Brennon's Yaletown Highrise CD & Park Playtime - May 16, 2013

 Meal of tacos, smoked meat and green drinks

The CD gang after a much needed energy vent - football skills were 3/10

Hello Friends!

I think we all have forgotten about this blog.

Please post your yummy recipes so we can enjoy them after we go home! To post just email the recipes and any pictures you might have to: commdin.metrovancd@blogger.com

I also thought we could use this blog to decide on a good day for our dinners. Sandie and I were talking yesterday that we could have a flexible community dinner night. Instead of being on a fixed night of the week, we could have it change every week based on the host's availability, in short the night that works best for the person who will be cooking. However, if you rather have a fixed night for our dinners please vote for your favourite day.

I have setup 2 polls, so you can leave your opinion on these ideas.

Also, here are the pictures Brennon took last night!

See you next week!

Lu

Fresh Spring Rolls

A comfort food to my family for years has been fresh spring rolls. There really is no recipe for fresh spring rolls, the only thing you really need to purchase is the rice paper (aka Bánh tráng). We typically have a large plate of veggies including lettuce, avocado, peppers, green onion, cucumber, cilantro, etc, rice noodles and a meat usually fried salmon chunks, fake crab and/or prawns. You can add any sauce you like including salad dressing, mayo or rooster sauce (aka Sriracha). This night's proteins included spring salmon with tamari, hoisin squid, shrimp with lemon and imitation crab with dill and olive oil.

Ernst

July 17, 2012 Dinner at Jeff & Sandie's

ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE

SAUCE:
2 cups Parsley leaves, fresh, stems removed 500 mL  (For Chilean flavours, substitute fresh cilantro for parsley; for Peruvian, use basil instead.  I used half cilantro, half parsley)
1/2 cup Sweet onion, chopped 125 mL
8 Cloves garlic, minced 8
1/3 cup White vinegar 75 mL (I used half white vinegar, half red wine vinegar)
1 tbsp Dried oregano 15 mL
1/2 tsp hot pepper flakes 2 mL
1/2 tsp salt 2 mL
1/4 tsp Pepper 1 mL
2/3 cup Olive oil 150 mL
3 Field tomatoes, seeded, diced 3
2 cups sweet corn, cooked 500 mL

CHICKEN:
1 tsp Each salt, pepper, dried oregano, ground cumin, garlic, onion powders 5 mL
6 Chicken breasts, boneless skinless 6  (I used thighs)

- SAUCE: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Cut corn from cobs; stir into bowl.

- CHICKEN: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 tsp (2 mL) on each side of each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Alternatively, roast in oven at 400 degrees for ~20 min.  Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.

CAULIFLOWER RICE PILAF

1 Raw Head Cauliflower, run through grater on food processor
1/2-3/4 c Almonds, slivered
1/4 c Butter
1/2 c Diced Onions
2-3 cloves Garlic, chopped, or a teaspoon or two from a jar
About a 1/2 c Chicken Broth, more or less
1 Teaspoon or so Dried Thyme

Toast almonds on cookie sheet (use a piece of foil underneath for ease in pouring them into pan later-and cleanup) in oven on 350 until you smell them and they are just turning brown. Watch them carefully because they will burn quickly if you leave them alone. They should only take 5 minutes or so.In a skillet saute the onions in the butter. Add the garlic when the onions have been on for a few minutes so it doesn't burn. Add the cauliflower and stir, sauteeing for a minute or so. Add the broth a bit at a time, just enough to make it moisten up the cauliflower. Remember the 'rice' is not really rice, it will not absorb fluids on standing. Cook, stirring every so often, for 5 minutes or so, covering as much as possible. Add thyme, salt and pepper, almonds and serve!

MANGO PUDDING

1 cup mango puree
1 cup coconut milk
I package Knox gelatin
1/2 cup hot water
1/4 cup honey (can skip if mango puree is already sweetened)

Put puree into a big bowl.
Mix together gelatin into 1/2 cup hot water. Whisk solidly for two minutes straight. Add the honey to this mixture.
Add this to the puree.
Add coconut milk to the puree as well.
Put into the fridge to set for 2 hours to overnight
Makes five 1/2 cup servings