Eating The Rainbow on Wellness Night...

What a wonderful first year health & wellness event organized by mom Yusan Ong at Lester B Pearson last week!! A wide variety of activities including yoga, martial arts and dance workshops including but of course food! Absolutely thrilled to be a guest assisting lunch packing guru Aviva Wittenberg @avivawittenberg (check out her amazing instagram page with drool-worthy, eye-popping lunch-box creations your kids will love to eat) making yogurt dips and real fruit-infused water with the parents and kids! It was absolutely amazing and fun supporting my Willowdale community with such a wonderful healthful initiative. The success of the night sounds for a likely repeat next year! Round of applause everyone...

Aviva working her creative magic! It was seriously an eating rainbow-kind-of-night.

We eat with our eyes first, and WoW were the kids and parents alike impressed with this vibrant fresh spread!

First off Balkan-style yogurt dips-- one savoury and one sweet. Fresh mint torn into small pieces, with a splash of fresh lemon juice and a pinch of sea salt in one. And a squirt of honey in the other. Serve with their favourite dippers or mix and match to try a new flavour combo! Try apple slices in mint yogurt, or cucumber wedges in honey yogurt anyone?

Love these compostable mini bowls made of sugar cane. 

Lots of mmms and ahhhs.... The kind of enlightened sensory music we love to hear :D

Real fruit-infused water had the kids buzzing with what ingredients they wanted to personalize their take-home mason jars. We had tangy citrus, cucumber slices, mint and the selection of apples, pears and berries on the table spread. Skies the limit!

Tomatoes and carrots too, why not? Cinnamon sticks for a warm spice nose and flavour.

So inspired by Aviva's idea, I had to piggy back on it with a final parent engagement cooking class with my favourite moms. Blood oranges and citrus brightens any day, am I right? Readying them for real fruit-infused bing cherry black tea, cold with mixed berries, pomegranate seeds, cucumber slices and fresh mint! #drinkuphealth

Moms made their own customized mason jars to take home as a prelude gift for Mother's Day! So perfect! YAY! More to come from this amazing last session for the school year! 

And oh, what a SeNd Off-- just wait 'til you see and hear what we have in store... :D

Rainbow Infused Bing Cherry Black Tea

Classic Chicken Fried Rice and Cantonese Chow Mein...

These dish requests from the moms at Fraser Mustard takes me back to my roots-- Chicken Fried Rice and Cantonese Chow Mein. Nothing beats these Chinese classics. Yum! #communitykitchen #tdsbwelcomingcommunities

Organizing the spread of ingredients and equipment for yet another fun-tastic Thursday culinary session.

Prepping all the ingredients first always to make cooking seamless and succinct. 

Chow mein is a classic noodle dish of Guangzhou and Hong Kong, with the fried noodles being the base for a mélange of stir-fried toppings. When properly cooked the noodles’ crispness resists softening, even under the multi-toppings and its sauce. I typically like my noodles, crispy on one side and soft on the other (like lo mein). See my post for more.

Truly a beautiful, customizable dish, you can add any combination of your favourite ingredients, and it's perfect for using up leftover pieces and bits in the fridge. No waste! 

Cantonese Chow Mein
Serves 6 to 8 as an entree

Flavouring sauce:
1 Tbsp. salt
2 Tbsp. sugar
1/3 cup oyster sauce
2 tsp. sesame oil
2 cups water

Chow mein:
1/2 pound chicken breast or thighs, sliced into bite size pieces
A pinch of salt
A pinch of ground white pepper
1 pound egg noodles
1/4 medium head broccoli, cut into bite-size pieces
2 celery stalks, peeled and sliced on an angle into 1/4 inch thick pieces
1 carrot, peeled and sliced into rounds
1/4 cup plus 1 tablespoon high heat cooking oil, such as canola, divided
2 cloves garlic, minced, divided
10 medium shrimp, shelled, deveined, rinsed and patted dry
1 green onion, cut into 2 inch pieces
8 dried shiitake mushrooms, rehydrated in cool water for four hours, rinsed and drained, or fresh shiitakes mushrooms
1 bell pepper (any colour), cut into 1-inch pieces
1/2 cup sliced, canned bamboo shoots, drained and rinsed
Handful of snow peas
¼ cup cornstarch, mixed in 1/3 cup water

Whisk together all the flavouring sauce ingredients, and set aside.

In a medium size bowl, toss chicken with a pinch of salt and ground white pepper. Set aside. Meanwhile, bring a pot of water to a boil. Plunge the noodles into boiling water for 30 seconds, remove, and set aside. Blanch the broccoli, celery and carrots in the boiling water for 30 seconds, drain, and set aside.

Heat a large non-stick wok or skillet over high heat until just beginning to smoke. When hot, add 1/4 cup oil, swirling around to coat evenly. Add the noodles, and fry for three to four minutes, shaking back and forth several times, until the noodles turn golden brown. Carefully flip and repeat if desired. The outer noodles should be slightly crispy and golden, with inner noodles soft. Remove the noodles and arrange on a large serving plate.

Turn the heat down to medium-high, and add an additional 1/2 tablespoon of the oil. Add half of the minced garlic, along with the shrimp, and cook until the shrimp are cooked through and opaque, about two minutes. Remove the cooked shrimp and garlic to a plate.

Add the remaining 1/2 tablespoon oil to the wok. Add the remaining garlic, green onions, chicken, and shiitake mushrooms. Cook until the chicken is almost cooked through and opaque, about 3 to 4 minutes depending on the thickness of your pieces. Add the peppers, bamboo shoots, snow peas, and blanched vegetables and continue cooking for two minutes. Stir in the cooked shrimp and prepared flavouring sauce. Cover and let steam for 2 minutes.

After 2 minutes, uncover the wok, give it a quick stir or toss, then stir in the cornstarch mixture to thicken the sauce. The sauce will thicken very quickly. Remove from the heat as soon as it is thickened. Pour the meat and veggie mixture over the noodles. This dish is especially tasty served with chili sauce on the side.

And really the magical part is the pour- with all the beautiful colours and the glazy sauce!

Gotta pull out some noodles from underneath for a picturesque instagram-worthy shot!

For more how-to's see Cantonese Chow Mein

Next up, classic chicken fried rice with eggs, peas and bean sprouts- a timeless Chinese staple.

Classic Chicken Fried Rice (adapted from Woks of Life)
Makes 6-8 servings

1/2 lb. chicken breast, diced into ½-inch cubes
1 tsp. soy sauce
1 tsp. cornstarch
½ tsp. sesame oil
1 tsp. oil
1 Tbsp. hot water
¼ tsp. sugar
1 Tbsp. regular or light soy sauce or to taste
1 Tbsp. dark soy sauce
1 tsp. salt or to taste
white pepper, to taste
3 Tbsp. oil, divided
2 eggs, beaten
1 small onion, diced
5 cups cooked rice, leftover from night before is best
½ cup green peas, if frozen, rinse and thaw
1 cup fresh bean sprouts
1 green onion, chopped

Combine the chicken and marinade ingredients and set aside while you prepare the rest of the ingredients. Next, combine the hot water, sugar, soy sauces and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.

Take your cold leftover rice, and try to break up the clumps as best as possible. Heat the wok over medium high heat and add 1 Tbsp. of oil. Add the eggs and scramble them until just done; set aside. They will continue to cook in the bowl and you will cook them again in the rice. Heat the wok until just smoking and spread another Tbsp. oil around your wok. Sear the marinated chicken for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken to your marinade bowl and set aside.

With the wok over medium high heat, add another tablespoon of oil and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. Continue stir-frying until the cold rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. Once the rice is warmed, add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Now add the chicken, green peas and any juices from the bowl you set aside earlier and stir fry for another minute. Add the eggs, bean sprouts, and green onions, and continue stir-frying the rice for 1 minute. Serve hot.

Aromatic, and satisfying comfort for day or night!

Everyone was so happy with these dishes. Glad to demystify the techniques and ingredients on how! 

Sometimes we feel like we are cooking in and eating at a restaurant. But, the best is yet to come... :D

Cooking Up Lemony Goodness...

Lemons 🍋 evoke freshness and awakens the senses, and it's a rejuvenating flavour to invite in Spring. Even though it was cold and damp during this community kitchen cooking session, it sure felt and smelled like spring indoors with the bounty of bright yellow lemony goodness in both savoury and sweet offerings. On the menu, Greek Quinoa Salad with a lemony dill vinaigrette and Flaky Scones with Lemon Curd. We cooked and baked to our hearts' content with the busy buzz of conversations and laughter. Ahhh :D... exactly the way I dreamed our gatherings to be. Many of the moms have two or more children, and these mornings give them a little time for themselves, to socialize and learn to cook something new. To hear they look forward to this day every week, and their heart-felt gratitude for our program, it truly makes my heart sing--  I just want our sessions to go on forever! With the warmer weather we will be coupling culinary with a nice walk afterwards. A time to further digest, get some fresh air and exercise, and to get to know one another better. 

A large fresh bed of both romaine and mixed greens is topped with textured nutty grains of quinoa and a medley of crunchy colourful vegetables dressed with garlicky lemony dill. This is the perfect crowd-pleaser or potluck picnic salad to make with it's healthful Mediterranean ingredients and tasty flavours! Always a hit at my gatherings.

Greek Dill Quinoa Salad 

Makes 8 servings

3 cups hot, low-sodium chicken broth or vegetable broth
1-1/2 cups quinoa, rinsed
1/4 cup fresh dill, chopped
3 cloves garlic, minced
3/4 cup extra-virgin olive oil
1/3 cup lemon juice
1/2 tsp. kosher or sea salt, more to taste
ground pepper to taste
6 cups mixed salad greens
3 cups romaine lettuce, cut into bite-size pieces
1 cup grape or cherry tomatoes, halved
1 small English cucumber, sliced and quartered
1 small red onion, halved and very thinly sliced
1/2 cup whole pitted kalamata or black olives
sprigs of fresh dill for garnish

Heat the broth in a large saucepan placed over high heat. When it has just come to the boil, add the quinoa and stir well. Allow to return to the boil, then immediately reduce heat to medium-low and simmer for 15 to 20 minutes or until liquid has been absorbed. When cooked, transfer mixture to a large, shallow bowl to cool. Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Taste and adjust seasoning if necessary.

Layer the mixed greens then romaine lettuce on a serving platter. Drizzle with half the dressing. Place all the vegetables in a large bowl; toss with the quinoa and remaining vinaigrette. Layer on top of the greens. Garnish with fresh dill and serve.

Just look at the beautiful vibrant colours and textures... 

Greek Dill Quinoa Salad

On the other side, we had the preparations of scones going on...

Tall, brown-golden, crunchy, layered and slightly chewy, the key to super flaky scones is super cold butter and folding the dough as many times possible to trap the bits of butter and create the multi-layers without over-handling. These are seriously the best scones ever!!

Basic Best-Ever Flaky Scones (Baker and Scone recipe)
Makes 16 scones

3-¼ cups all-purpose flour
2 Tbsp. baking powder
1/2 cup unsalted butter (chill in freezer for 10-15 minutes)
1/2 cup sugar
¼ tsp. salt
1 cup half and half cream
1/3 cup buttermilk (make your own by mixing 1/3 cup milk and 1 Tbsp. white vinegar)
2 tsp. vanilla
1 lemon, zested
turbinado sugar for sprinkling
serve with lemon curd

Preheat oven to 415F. Combine in a large bowl - flour, baking powder, sugar and salt. Zest lemon directly into a bowl. Stir with a whisk to evenly incorporate. Grate the cold butter into the flour mixture. Toss in the butter well.

Mix cream and buttermilk together, and add vanilla. Add the cream mixture to flour mixture and knead very gently just until dough holds together. Pat out onto counter dusted with flour and fold over, then gently knead and repeat a few times. Cut into half, then each into 8s, and place spaced on baking sheet lined with parchment paper. Brush tops with cream and sprinkle with sugar. Bake for 16-18 minutes. TIP: For a crustier top crust, broil on high for one minute to brown-golden.

Kneading and folding for extra flakiness. Photo Credit: Fathima

How can we have a batch of scones without lemon curd? This homemade recipe is super easy and creates such a luscious perky lemon filling with just the right balanced tart to sweetness- it really is impossible to resist! They are perfect little jars to gift and can be refrigerated for up to five days.

Homemade Lemon Curd (adapted from Chatelaine)
Makes about 2 cups (double the ingredients for double the batch size)

3/4 cup granulated sugar
1/3 cup unsalted butter, at room temperature
2 eggs, at room temperature
3 egg yolks, at room temperature
1/8 tsp. salt
2/3 cup lemon juice (juice from about 3-4 lemons)

Beat sugar with butter, eggs, yolks and salt in a medium saucepan with an electric mixer on high, until creamy, about one minute. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.) Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth. It should coat the back of a spoon, about three to five minutes.

We doubled the lemon curd recipe to fill little mason jars for each mom to take home. 

These ladies loved the perky lemon freshness. Each bite was met with ooohs, ahhhs and mmmms...

Beyond delicious, lemons really wakens up all the senses 🍋🍋🍋.

Mom Fathima made up these exact gorgeous delectable scones to serve with our take-home community kitchen-made lemon curd. These kind of sharing forward makes me so-O happy :D. Thank you so much for sending and sharing!

Photo Credit: Fathima

Photo Credit: Fathima

Mom Athira makes the Greek Dill Quinoa, and her family loved it! Beautiful and très colourful. YAY!

Photo Credit: Athira

More lemony goodness, cause you know I had to make something for my family too... I love this Luscious Lemon Poppy Seed Loaf-- the tangy citrus syrup that seeps into this pretty loaf creates a seductively divine taste. It's delicious served with a pot of tea and to give as a hostess gift! To me, this is one of those baked goods you savour slowly, letting your mind drift while enjoying life's simple pleasures 🍋...

Luscious Poppy Seed Loaf

Next up, we are heading back to my Chinese roots with chicken fried rice and Cantonese chow mein. And weather permitting, we are taking that happy stroll...

Chinese Hot and Sour Soup, Beancurd Rolls and Fish Congee...

At last week's community kitchen culinary session, I was so excited to share and cook some of my all-time absolute favourite recipes from my Chinese heritage-- those I loved growing up in my family household, namely Pan-Fried Vegetarian Stuffed Beancurd Rolls, Chinese Hot and Sour Soup and Fish Congee!

Pan-fried stuffed bean curd rolls are hands-down my favourite thing to nosh on at Chinese dim sum. They are so good I can crave it all parts of the day. They are filled with crunchy vegetables such as shredded cabbage or bean sprouts, bamboo shoots, black mushroom fungus and carrots, and when pan-fried the tofu skin takes on a crispy aromatic flavour that is savoury with every bite served with a dip of Worcestershire sauce or Thai chili plum sauce.

Pan-Fried Stuffed Vegetarian Beancurd Rolls
Makes about 12 rolls

3 cups shredded cabbage or bean sprouts, blanched
1 garlic, minced
1 large carrot, peeled into strips with a vegetable peeler
8 dried shiitake mushrooms, rehydrated in water for at least four hours, rinsed, drained and thinly sliced
1 cup black mushroom fungus strips, rehydrated in water for two hours, rinsed and drained
1 cup can bamboo shoots, well-drained
3 Tbsp. canola oil, divided
sugar, salt and ground white pepper
1/3 cup water
1 tsp. chicken seasoning powder
1 Tbsp. oyster sauce
2 tsp. cornstarch dissolved in 1 Tbsp. water (make twice- once to thicken the vegetable mixture, and another bowl to use to seal the seams of the wrapped rolls)
1 package dried bean curd sheets, found in freezer section
Worcestershire sauce and/or Thai chili plum sauce for dipping

Heat 1 Tbsp. oil in a skillet/wok over medium-high heat. Add half of the garlic and sauté with the shiitake mushrooms until fragrant about one minute. Season with a little salt, ground white pepper and sugar. Toss. Add remaining garlic ,cabbage, carrots, mushroom fungus and bamboo shoots. Stir-fry for two minutes with salt, pepper. Add water, chicken seasoning powder and toss for one minute, cover for two. Taste and adjust seasoning- you can add 1 Tbsp. oyster sauce for a rich flavour. Stir cornstarch mixture into the vegetables. Let heat through to thicken and remove onto a plate to cool before wrapping.

For step-by-step photos on how to wrap and roll see my post.

Prepare the bean curd sheets by cutting into twelve ample-sized pieces for wrapping. Mix 2 tsp. cornstarch with 1 Tbsp. water to use to seal the seams. I add a few drops of soy sauce.

Place 2 Tbsp. of filling on the bottom of the skin. Fold up to encase the filling and fold in the sides. Dip your index finger in the cornstarch mixture and run it across the upper seam; tuck the filling in the wrap with the top of your fingers and roll up to seal.

Heat 2 Tbsp. of oil in a pan over medium heat, pan fry both sides with the seam side down first until golden brown about four minutes each. Sprinkle a little water half way through when cooking both sides to ensure wrapper cooks or else it will be tough and chewy. Drain the rolls on a paper towel-lined plate to soak up any excess oil. 

Pan-Fried Vegetarian Stuffed Beancurd Rolls

Hot and sour has always been one of my all-time favourite comfort soups- a tasty harmony created from spicy and sour notes. My father and his brother owned a Canadian Chinese take-out restaurant when I was in my teens and my uncle made the best version of this soup ever! Every time, I made it over the years for friends, family and colleagues, it has never been short of rave reviews. The delicious secret... toban djan- a specialized Szechuan sauce blending chillies and fermented beans, and adding two vinegars-- rice vinegar for tang and chinkiang black vinegar for sweet (I discovered this addition years later and it takes on such a nice flavour). Put them together-- wham bam boom for your taste buds.

Chinese Hot and Sour Soup
Makes 4 Servings

5 cups of chicken broth or homemade stock by cooking chicken bones
1/4 cup dried black mushroom fungus strips, hydrated in water for at least two hours, drained
6 dried shiitake mushrooms, hydrated in water for at least four hours, drained, sliced into strips
1/3 cup can bamboo shoot strips, well-drained
1-2 Tbsp. toban djan (chili bean sauce)- the brand I use is Lee Kum Kee
1 Tbsp. each rice vinegar and black vinegar (Chinkiang vinegar)
2 tsp. soy sauce
250 g soft tofu, cut into cubes (if possible strain for half hour to extract water; drain-- this will give the tofu more flavour and not dilute your broth)
1 large egg, beaten
1 Tbsp. cornstarch, mixed with 2 Tbsp. water
1 tsp. toasted sesame oil
sliced green onions and cilantro leaves for garnish
NOTE: Add chopped chicken or pork if desired (optional)

Bring the broth to a boil in a medium sauce pot; add both mushrooms and bamboo shoots. Cook for two minutes then add the seasoning: toban djan, both vinegars and soy sauce. Return soup to a boil then add the tofu and cook for two minutes. Add the cornstarch and stir to thicken soup. Remove from heat. Slowly drizzle egg into the broth in a thin steady stream. Let egg set for 15 seconds, then stir gently to incorporate. Season to adjust flavours to taste and drizzle with sesame oil.

TIP: Make it a meal with udon or another thick Asian noodle to complement the hearty soup base.

Simple, uncomplicated comfort food such as congee rice porridge "jook"; has always been my go-to meal to make when anyone is under the weather, and something most Chinese kids grew up on eating for the same reason or for breakfast. You can cook it plain with water and serve a few salty side dishes to eat with it, or concoct a variety of rice porridges by adding meat, vegetables, mushrooms, herbs or eggs. I've always loved the classic flavour combination of pork, salted duck eggs and a thousand year old black eggs. But for something different in this session, we made fish congee-- super simple by making a stock with dried anchovies, then cooking the rice in it and adding basa fish pieces at the end.

Fish Congee (Rice Porridge)
Makes 4 to 6 servings

1-1/2 cups uncooked short-grain rice
12 to 15 dried anchovies (in frozen fish section of an Asian supermarket)
2 basa fish fillets, frozen, thawed, patted dry and cut into small pieces
salt to taste
white pepper, ginger sliver, sliced green onions, chopped cilantro for garnish

Wash the rice and soak in water to cover for a half hour. Drain. Add 1 tsp. oil into the rice and mix evenly. (Oil can help the rice cook quicker and also make the congee smoother and softer in texture). Meanwhile, remove and discard the head and gut portion of the anchovies and rinse their bodies to remove excess skin and debris. Place them into a pot of boiling water about 10 cups. Add 1 tsp. salt and cook on medium heat for 20 minutes.

Remove the cooked anchovies, and skim the broth surface. Place rice into the broth. Give it a stir; bring to a boil and immediately reduce to a simmer and cook for 30 minutes, stirring often until the rice becomes very tender. Add the basa fish pieces, stir and simmer for 5-7 minutes. Serve hot with white pepper, ginger slivers, onions and cilantro at the table.

Always a pleasure cooking with you lovely ladies... great conversations and happy eatings at the end.

Mom Athira took home some extra beancurd sheets, and look at these uniform rolls she made with shredded chicken and the same recipe vegetables. She tells me her family adores them. YAY!

Wow... Pan-fried Perfection! From our community kitchen to yours.... thank you Athira! :D

It's all about bright, refreshing lemons to enliven our senses at our next workshop!