Amal Project at ACCT and Ramadan...

Two weeks ago, I was invited to lead the graduation day lunch cook off for the 'Amal Project' (Amal=Hope) with The Arab Community Centre of Toronto @acctonline, a program designed to assist newcomer women in integrating into Canadian society and forming friendships across cultures. It was hugely nostalgic to be in this kitchen at St. Philip's Lutheran Church, as this was the very space five years ago when the summer initiative The Neighbourhood Table began and flourished for three years as we cooked with kids and ate with the families... also with ACCT. Hopefully, we can get back to it in person safely soon 🥰.

It was a beautiful day where the ladies got to cook and socialize with each other (yes, dancing and singing too) as they prepared the utmost delish lunch feast: Lentil Soup, Chicken Mandi (Saudi Arabian version), Mushroom Alfredo Pasta, Fattoush Salad and Sfouf (a turmeric cake) 😋!

What a pleasure it was cooking and eating with these lovely ladies🌹!

April 3rd, Ramadan began and I wish everyone observing this occasion, Ramadan Mubarak 🙏! During this time, if you know your collegue, friend or neighbour is celebrating Ramadan, say to them "mashallah" which means "that good things has happened under God's will." It is the ultimate heart-felt wish and blessing! 💕 May we all give and receive kindness, compassion and understanding here and around the world!

May is Asian Heritage Month...

Every Wednesday for the last three seasons, I have been celebrating Asian cuisines with seniors in my TDSB Learn4life cooking program. And we officially get to do it this May with Asian Heritage Month.

I always start a new term introducing flavours from my Chinese background. Our Spring term began with Beijing ja jiang mein and spicy smashed cucumbers. The hearty ground pork cooked in garlic, ginger and ground bean sauce taste delicious over wheat wide sliced noodles that are slippery, smooth and silky. And with the colourful crunch of carrots, cucumbers and red peppers, it makes it that more delightful!

Awww... this blondie son lol loves his slurpelicious soba noodles! Reenacting this noodle pull look seven years later with my homemade dipping sauce version 🇯🇵🍜!

Week Two, we did four dishes- Zaru Soba (translates to basket soba as this style is typically served in a weaved basket) and three salads 🥗- wakame seaweed in vinaigrette, creamy shredded crab with cucumbers, and homemade toasted sesame dressing over iceberg lettuce, tomato, egg and wakame. Nice refreshingly cool healthy salads to bring spring indoors 🌱☀️!

And my kids were all over it, perfect timing for lunch with them at home for online school!

It's a good day when it's a mortar & pestle day 🌶🌱! A likely must in lovely Lao Cuisine 🇱🇦!

Started off May Asian Heritage Month with the intoxicating Southeast Asian flavours of Laos!

Steamed sticky rice is an absolute must! Cooked in a bamboo steamer lined with a banana leaf, rice is not only to serve the meal with but it acts as cutlery in itself as you pick up a ball of sticky rice between your fingers and scoop up your food with it. We had laap, Laos national dish- using any protein but we had it done with steak, tossed with fish sauce, lime juice, shallots, rau ram and mint herbs. Roasted rice crushed is the key for that nutty taste!

And mok pa (steamed fish in banana leaf parcels) is so fragrant and herbaceously delicious with garlic, shallots, lemongrass, galangal, chilies pounded into a paste then mixed with chopped white fish, dill, green onions and Thai basil /rau ram! Padaek is a chunky fermented fish sauce which is key to Lao food but we subbed with 1/2 fish sauce and 1/2 anchovy paste! An egg and roasted rice powder binds everything together and once steamed, the melt-in-your-mouth tenderness is sublime 🤤!

Today was Vietnamese stir-fry lemongrass pork noodle salad (bun thit xao) is a gorgeous bowl that interplay colours, textures and tastes. Cooked fragrant pork shoulder and beansprouts atop soft vermicelli with a heap of crunch from homemade radish and carrot pickles, cucumbers and an onslaught of fresh 🌱🌱🌱 with a ladle of aromatic nuoc cham seasoned fish sauce. A delight for the senses!

Finished with a Vietnamese crab & asparagus soup (sup mang tay cua). The elegance lay in the white on white on white 🥣. Crab meat, white asparagus, quail eggs, clear broth and egg white (I used whole egg) drizzle. This sophisticated thick soup is customarily served at Vietnamese weddings and holidays.

Lots of leftover herbs for lots more meals in the horizon to not waste the freshness! This includes our 🇹🇭 Thai cuisine cooking class next week using Thai basil as the star ingredient!

That's not all, I have been cooking up Asian cuisines with TDSB newcomer youths in my after school cook along program every Tuesday. More on that next post also with a special two day event with youths to have a deep dive conversation on Asian culture and contribution with the awareness of anti-Asian racism while making dumplings 🥟 and noodles 🍜!

Stay tuned 🤗🌸!

Cook For A Cause Part Three-- Food Security in Chinatown...

Happy International Heritage Day with some E.P.I.C. Asian dishes! #cookforacause

In light of the conversations and awareness of the rise in Anti-Asian Racism, the proceeds raised through the 3rd event in this Cook For A Cause series will go to support the food insecure in the Chinese Community. I am looking at you Friends of Chinatown Toronto - FOCT  in collaboration with Community Fridge Toronto CFTO recently added a new fridge on 138 D'Arcy Street / Spadina Avenue. An honour system of 'Take what you need, Leave what you can' with no questions asked, takes away the stigma associated with food insecurity 🌻🙏.

Spring is here 🌱! How lovely it was to invite sunshine into our kitchens this greyish Sunday afternoon with fresh herbs and colourful produce. We made Chinese Bang Bang Chicken Noodles, Korean Chapchae Noodles and Vietnamese Green Papaya Salad with Shrimps (see recipe as follows).

Goi Du Du- Vietnamese Green Papaya Salad with Shrimps
Adapted by girlcooksworld.com
Serves 4 to 6

3 Tbsp. fish sauce
1/4 cup lime juice
1 clove garlic, minced
2 Tbsp. sugar
1 Thai red chilli, minced or sambal oelek
6 to 8 cups shredded green papaya (about 2 lbs. whole papaya)
3/4 lb. medium cooked shrimps, peeled, deveined and tails removed
1/4 cup chopped cilantro leaves
1/4 cup chopped mint
1/4 cup chopped rau ram (Vietnamese cilantro)
1/4 cup Thai basil
3 Tbsp. roasted, salted peanuts, roughly chopped

NOTE: if you can’t find some of the herbs, just mix what is listed to yield one cup.

In a small bowl combine the fish sauce, lime juice, garlic, sugar and chilli. Stir well and set aside.

In a large bowl combine the green papaya, shrimps, and fresh herbs; toss. Pour on the dressing and toss again to coat. Sprinkle with the peanuts and serve immediately or let the flavours meld for 10-15 minutes, and then serve. Serve room temperature or chilled.

Well done to those who cooked along 👏👏👏!

Thank you once again for your support in my classes to help advance food security 💖🙏!

May is Asian Heritage Month! How about a Thai Cooking Workshop? Stay Tuned!

#susanssavourit #internationalheritageday #asiancuisines #asiancooking #cookingclass #bangbangchicken #chapchae #goidudu #endfoodinsecurity #endhunger #foodforall #freshfoodaccess #eatmoreproduce #♥️forthecommunity #chinatownfridge

 

Cucumber and Tomato Salad with Miso-Onion Vinaigrette...

It's well into summer 🌞! While days are long and really hot, it's important to keep hydrated and stay cool. Our eating has changed too... reaching for the Bbq for cheery grilled foods and refreshing cool sides to complement. Happy to announce that I have partnered with Produce Made Simple to promote Ontario Greenhouse Vegetable Growers (OGVG) by sharing one of my favourite summer sides with their local produce of cool cucumbers and tangy tomatoes.

Try them with this brilliant Japanese-inspired chunky dressing. Grated onion's sharpness is tempered by miso's delicate umami flavour imparting savoury sweetness without adding salt or sugar. Lifted with acidic rice vinegar and tart lemon juice and finished with creamy bodied avocado oil, it is super delicious to enliven our fresh green and red tasty friends. The key is to maximize the flavour infusion in cucumbers with a fun Japanese knife cut using the help of a ruler. Read on to see how.

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, see how-to images below
3 medium OGVG tomatoes, cut into wedges, then halved 
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds
Additional tool: a ruler

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

A handy ruler is used as a knife stop guard.

Grate the onion in the big hole grater.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for refreshing coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving. 

Note: Extra dressing can be refrigerated for up to 3 days!

Accordian slits for maximum flavour to seep in! This works well with mini cucumbers as coins- use a pair of wooden disposable chopsticks instead of a ruler. For regular cucumbers, cut in half for moon shapes.

This guy loves his juicy tomatoes and wanted to drink the savoury miso-onion sauce :).

What a salivation-inducing stunner!

A unique and tasty refreshing side to your fave grilled summer foods! Try it with yours!

Full Recipe:

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, prep as per below
3 medium OGVG tomatoes, cut into wedges, then halved
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving. 

Championing Fresh Produce Whatever I Do, Wherever I Go...

March is Nutrition Month! 🍎🍄🍅🥒🌶

So proud to share that my partnership with Produce Made Simple continues in 2020. They are a not-for-profit, educational campaign owned by The Ontario Produce Marketing Association (OPMA), whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario 🌈.

Look at this awesome team of food professionals, bloggers, cooks and influencers at our recent cooking event with Ontario apples which I sadly missed! See you and meet new faces at our next event 🤗. In the meanwhile, I am looking forward to bringing in-season delicious recipe inspirations and impart some cool fooducation along the way... 

Three culinary programs underway (with kids, adults and seniors) means more cooking; more food education; more stories and experiences to be shared over food together 🥢🍽🤗💞!

😃 Happy to be back partnering with Produce Made Simple to promote fresh Ontario produce. First up, them apples! We are in the heart of winter ❄ but Ontario still has the heart for local grown apples, to be enjoyed all year long. Take your pick from a range of sweet, semi-sweet to tart. Eat straight, or make into a variety of sweet or savoury dishes.
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Last month, 2020's crew of ambassadors had a fun Iron Chef two team competition event cooking up the not-so-secret ingredient- 🍎🍎🍎! We were all sent half a dozen different apples beforehand to get our apple juices flowing. Unfortunately, I couldn't be there. Both teams' results looked innovative and apple-licious 😍. Well done all 👏! For everyday, I buy different sweet apples to pack for my kids' school snacks and I also like to cook up semi-tart Cortland and McIntosh for homemade apple ketchup. How do you like 'em apples?

I tumble for ya' 🍎... right into classic Japanese curry which is more sweet than savoury. Pronounced as karé, this chicken curry contains onions, carrots, broccoli and potatoes, with the apples added in just before serving. Gala, Fuji and Red Delicious apple varieties are that perfect signature sweet crunchy addition.

Japanese Curry (Karé)

Serve with rice or Vietnamese baguette or thinned out in a broth with hearty udon!

My go-to curry in a hurry... Itadakimasu! 

Thrilled to be back cooking with these lovely moms in our new winter term at Fraser Mustard community kitchen's Parent Engagement Culinary Program thanks to funds from Sun Life to Michael Garron Hospital's Pediatric Kinesiology department. The emphasis is always on healthier, family-friendly, affordable and approachable dishes through a diverse multicultural lens. The best parts in each session are the conversations, stories and new learnings!

Had to share my Japanese curry and apple love with these lovely ladies to make for their families. They cook up South Asian curry such as biryani which is more savoury and can be super spicy. They really enjoyed this creamy, mild and sweeter curry profile. And was surprised at the convenient curry blocks that help turn over meal times faster with delicious curry seasonings and thickeners already in them. See more in this post. Them apples and cantaloupe was a unique complementary and welcomed touch to add more fruits to their families' eating regime. YaYaya!

If you've never tried Japanese curry, give it a whirl. It’s thicker and has a milder flavour than its popular Indian counterpart, and the real secret is … using a curry sauce from a box! Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do. Add a simple green salad, and you have a tasty complete meal for you and your family! OISHI!!!

We actually started our first session back with Mexican Chicken Tortilla Soup with all da fixins' and easy Korean Egg Dumplings that paired up for a comfort brunch on that cold morning ❄.

So much more to share and experience together as we continue to focus on nutritional & healthy cooking as well as adding a healthy living component advocating fitness and exercise 🧘‍♀️🤸‍♀️!

Egg Dumplings Korean-Style

Do you get sad in the winter? Try this colourful and festive Mexican chicken tortilla soup with black beans and corn to quell your winter blues.

Seasonal Affective Disorder, (SAD), is a mood disorder that people of normal mental health suffer from in the form of depression during the winter months. With the cold weather, being less active by staying indoors combined with less day light, it's no wonder. Read more about it on this post.

My mood is instantly picked up when I eat something nourishing such as this comfort hearty soup with warming spices of cumin and chili powder plus chopped jalapenos, the zestiness of cilantro and tang of fresh lime. I cheated with a good cantina thin tortilla chip crushed instead of frying my own strips for crunchy goodness. My kids are going to love loading up from the bar of toppings: red onions, avocado, green onions, cilantro, shredded cheese, lime wedges and hot sauce.

Mexican Chicken Tortilla Soup

My kids love the zesty flavours and warm spices. And the crunchy tortilla topping...Yum!

At this recent session, we addressed moms' concerns of providing a more balanced meal for their children as they tend to gravitate towards the carbohydrates. Sounds like a case of picky eaters. We delivered on three recipes- showcased zucchini two ways and beets in another. 

Other delicious ideas with zucchini- Zucchini noodles made with a spiralizer to replace pasta are cooked then topped with a simple tomato sauce. I also add shredded zucchini in my meat bolognese for pasta, in my meat mixture for tacos, homemade meatballs and noodle soups. And of course zucchini bread. 

The other side of the "picky eaters" coin is to highlight healthy grains in meals to replace carbs such as quinoa, farro, wheat berries or brown rice, which we will cover in a later session.

Zucchini Fritters (Korean-Style)
Makes about 12 fritters

1-1/2 lbs. zucchini (about 3 medium), grated
1/2 tsp. salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 Tbsp. chopped green onions, fresh chives or Korean chives
1 Tbsp. potato starch (adds crispiness)
Freshly ground black pepper
1/4 cup oil, divided for cooking in two batches

3 Tbsp. unseasoned rice vinegar
1 Tbsp. soy sauce
1-1/2 tsp. sugar
crushed red pepper flakes

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand ten minutes, then wring zucchini dry in a clean towel/paper towels. Meanwhile, mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved.

Place zucchini in a large bowl and gently mix in egg, flour, onions/chives, and cornstarch; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet over medium heat. Cooking in two batches, drop 1/4 cup zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about three min. per side. Transfer fritters to a paper towel–lined plate. Serve with soy dipping sauce.

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Zucchini Fries

2 zucchinis
1 cup panko breadcrumbs
½ cup grated parmesan cheese (optional)
1 Tbsp. garlic powder
1 Tbsp. dried oregano or basil
1 tsp. each salt and ground black pepper
2 eggs

Preheat oven to 425°F (220°C). Cut zucchini into thin fries, pat dry and set aside.

In a large bowl combine panko, parmesan, garlic powder, dried herbs, salt, and pepper.

Whisk eggs in a shallow bowl. Dip zucchini in eggs, coating evenly, and then toss in crumb mixture (double coat for crispier results). Place on a baking sheet lined with parchment paper. Bake for 25 to 30 min. flipping halfway.

Zucchini Fritters and Zucchini Fries

Then we baked up beets in chocolate cake? You beetcha'...

Inherently sweet, beets cooked then pureed complement chocolate so well especially dark. And did I mention how gorgeous it turns when mixed together to a bright fuchsia colour, and bakes up just like red velvet ❤. As Produce Made Simple suggests, 1/4 cup puree replaces one egg in baking ✌.

I love Gwillimdale Farms beets 💞. Since you have to roast or boil beets until soft for an hour, cook up and puree more as it is perfectly freezable for the next few times you are craving this moist luscious with 🚫 guilt. My kids went gaga over it and admittedly so did I 😛!

Thank you to the inspiration of Simple Bites for her Chocolate Beet Snack Cake recipe. So timely, while on the topic of getting fruits and veggies in for fussier eaters during this week's cooking program with moms to make for their kids. Not only is this loaf perfect in sneaking in nutritious beets undetected, it is also a #zerowaste recipe- peels, trims and all. Double 🔥🔥.

Chocolate Beet Snack Cake or Loaf

I dropped a new word when I had my first bite-- IMPECCULOUS aka Impeccably Ridiculous!!

And more fresh produce at my 5th installment of my Asian Cooking Program with seniors. Filipino cuisine!

Tangy Chicken Asado is a tomato based variation of Philippines' likely national dish Adobo Chicken with both Chinese and Spanish influences. Cane vinegar, soy sauce and garlic is the signature flavour profile with the addition of bay leaves and black pepper for seasoning. Served over garlic fried rice, a simple side of lettuce and onions salad (with just salt and pepper), and some lovely Turon (traditional snack)- fried spring roll with plantain/banana and jackfruit filling drizzled with caramelized sugar... it was an appetizing comfort feast for our bellies and senses 🤗.

Filipino Tangy Chicken Asado

Enjoy my friends...

This week my second son Sebastien comes home asking to go Ovo Pescatarian for 40 days. He naturally gravitates to vegetables and fresh produce but wanted to make a meatless commitment ode to Lent. This requires a little forethought when preparing mealtimes, and one that should be readily adapted by me so that he sticks to his plan with us along the ride as an option. Seems like we will be riding a good ride  🤗.

Admiring the twisty curvy sweet green peppers!