All Entries in the "Meat" Category
Parmesan Chicken
The main course for this South Arm Older Adults Cooking session is a chicken dish.
This simple recipe is easy to make and kids will love it. We cut each of the chicken breast into 3 portions which is the recommended serving size. You can cut it into strips for easy handling for the kids.
Ingredients
- 4 to 6 boneless, skinless chicken fillets or tenders (we used chicken breast)
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 1 1/2 cups bread crumbs
- 1/2 cup Parmesan cheese
- olive oil
This 3-bowl breading system works well for any meat or vegetable that you want to bread and cook on stove top or bake in oven.
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Rosemary Chicken
Michelle incorporated a chicken dish in this week’s kitchen at the South Arm Cooking Club for Seniors.
This Rosemary Chicken is quick to prepare as it needs as little as 5 to 10 minutes to marinate in a yogurt marinate.
Ingredients
- 1/2 cup low fat plain yogurt
- 1 teaspoon fresh minced rosemary
- 1 lemon, rind grated finely
- 1 clove garlic, crushed and minced
- 1/8 teaspoon cayenne pepper
- 1/2 cup or more bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless, skinless chicken breasts
- olive oil
- 1/2 cup yogurt
- 1 lemon, juiced
- 2 garlic cloves, crushed
- pinch of cayenne
- 1/4 teaspoon salt
- minced parsley, optional
Source: South Arm Cooking Club for Seniors
You can click on the recipe for a larger view and print it out.
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Crab Puff
The main dish for the Gilmore Park Church Community Kitchen is a seafood dish. It’s a Crab Puff recipe from Martha Stewart.
These Crab Puff will be a family favourite especially with kids. They are crunchy on the outside and creamy.
Ingredients
- 4 tablespoons unsalted butter
- 2 shallots minced
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 4 ounces artificial crab meat, roughly chopped
- 1/3 cup grated Parmesan cheese
- 1 tablespoon minced fresh flat-leaf parsley
- 1/4 cup whole leaf flat-leaf parsley, for garnishing
- 1/2 teaspoons finely grated lemon zest
- a pinch of cayenne pepper
- coarse salt and freshly ground pepper to taste
- 3 large eggs
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
- 2 tablespoons large brine-packed capers, rinsed and dried, for garnishing
Source: Martha Stewart
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Beef Burgers
For the BBQ theme, the South Arm Seniors’ Kitchen had some Beef Burgers for lunch.
We made small patties of Beef Burgers for portion control purpose and served them on slider thins from President’s Choice.
Ingredients
- 1 pound good quality ground beef
- 12 plain crackers
- 8 sprigs fresh Italian parsley, finely chopped, including the stalks
- 2 heaped teaspoons Dijon mustard
- 1 egg
- salt and pepper to taste
- olive oil
Source: via Colleen
Yield 6 to 7 burgers
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Causa (Peruvian Potato Dish)
The main dish that D’nis shared in the South Arm Multicultural Community Kitchen is a Peruvian Potato Dish called Causa.
Here is what D’nis shared with us about her country of origin:
Peru is a country located in South America, with a population of 29 million. It has a democratic government. The area covers 1,285,216 km square. Peru borders Ecuador and Columbia to the north, Brazil to the east, Bolivia to the south-east and Chile to the south. On the west is the Pacific Ocean with 3,000 km of coast. Peru in area is about 20 percent larger than British Columbia and has about 30 million inhabitants. Peru became an independent country in 1821, many years before Canada.
The geography varies from arid plains of the Pacific coast to the peaks of the Andes Mountains and the tropical forests of the Amazon basin.
The main spoken language is Spanish, although a significant of Peruvians speak Quechua or native languages. The mixture of cultural traditions has resulted in a wide variety of expressions in fields such as art, cuisine, literature and music.
Potatoes, tomatoes and corn are originally from the Andes, a gift to the world. Peru has more than 3,000 varieties of potatoes.
The above dish is called Causa Rellena con Atun/Palta/Huevo Duro which is Yellow Potatoes with Tuna, Avocado and Hard Boiled Eggs. The name Causa comes from the Incan Quechuan word “Kausaq”, meaning “that which gives life”. During the colonial period in Peru, the newly arrived Spaniards adapted many of the native food and combined them with the food they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime and garlic imported from Europe. Hearty yet refreshing, cool yet mildly picante, Causa is an intriguing mix of the abundant flavours found in the region.
Ingredients
- 8 Yukon Gold potatoes (about 2 to 3 pounds)
- 4 eggs
- 3 limes
- 2 tablespoons vegetable oil or butter
- 2 can tuna
- 1/2 cup mayonnaise
- 1 ripe avocado
- salt and pepper to taste
- chili paste to taste
- parsley for garnishing
Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, pork, lamb, and fish. Most of these meals include one of the different kinds of aji, or Peruvian hot pepper. The main variety are yellow aji pepper, red aji pepper and red rocoto pepper.
Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.
Today, more than 200 varieties of potatoes can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts, others can be as large as oranges.
Source: D’nis
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Ian Lai’s Asian Inspired Mah Poh Tofu with Multigrain Rice
Ian Lai made a simplified Mah Poh Tofu to be served with some multigrain rice during the Healthy Eating and Fun Cooking demonstration.
Mah Poh Tofu is a popular Szechuan dish. The name came from the old lady with pocked marked who sell this dish along the street.
Ingredients
- multigrain rice
- 200g ground pork
- salt to taste
- 1 package of soft tofu
- 1 package of Mah Poh tofu seasoning
Ian bought the above ingredients from T&T
Ian Lai’s Asian Inspired Soup
May is Asian Heritage month. The City of Richmond and Richmond Food Security Society once again present Chef Mr. Ian Lai in demonstrations of healthy, fun, affordable and locally sourced Asian inspired cooking. Cooking demonstrations that will inspire you to create fresh and tasty food from the best Richmond and Lower Mainland ingredients. This is Ian Lai’s third year involvement in this event.
Ian Lai shared with us why he keeps coming back to this event. As an Asian with heritage from Canton, China but grew up in South Africa, Ian continues to search what it means to be Asian. He even made a trip to Beijing recently but still unable to find his answer.
Ian realizes that he identifies his Asian heritage through food as he spends a lot of time cooking and enjoying food with Asian flare.
The first recipe that Ian demonstrated is a Mixed Vegetable Chicken Soup. It is a light broth loaded with lots of seasonal vegetables.
Ingredients
- chicken bones from 1 chicken
- 2 pieces star anise
- 2 pieces dried tangerine peel
- 1 chunk of ginger, cut into half and smashed
- 8 to 10 fresh shiitake mushrooms, remove and reserve the stems, slice or quarter
- 1 package of enoki mushroom, remove ends and loosen the needles
- 1 medium zucchini, rough chopped
- 4 to 5 new potatoes or red potatoes (not russet), diced
- 6 to 8 baby bok choy, cut into half
- 2 eggs
- 1/3 cup oyster sauce
- chopped green onions and cilantro for garnishing
- sambal oelek, optional
Source: Ian Lai
P/S: some of the ingredients above are for another recipe.
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Chicken and Wholewheat Pasta with Creamy Walnut Sauce
The main dish which Colleen prepared for the South Arm Seniors Kitchen is Chicken and Wholewheat Pasta with Creamy Walnut Sauce.
Walnuts offer us a dose of protein, calcium, and fiber among other nutrients. Walnut also contains Omega-3 fatty acid. However, walnut is high in calories and should be limited to a small handful.
Ingredients
- 1/3 cup walnuts
- 1 clove garlic, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch of cayenne pepper
- 1/3 cup reduced sodium chicken broth
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon lemon juice
- 1 teaspoon olive or walnut oil
- 1/2 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 1 1/2 cups wholewheat pasta
- 1 cup small broccoli florets
- 1/2 red pepper, cut into thin strips
Source: via Colleen
Makes 4 servings
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