All Entries in the "Meat" Category
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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Potato Salmon Patties
Colleen prepared a seafood dish for the South Arm Seniors Kitchen. It was brought up in the previous kitchen that we seldom cook seafood in the kitchen. One of the main reason is the cost. So, for this kitchen, Colleen picked a recipe which uses can salmon which is low in cost.
This is a great recipe to use leftover food like mashed potatoes and salmon.
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Tuna Salad with Cannellini Beans, Red Onion and Tomatoes
Minoo served a Tuna Salad along the dips and chips at the South Arm Community Kitchen.
Cannellini beans go well with tuna in this salad. This is an easy to make salad with canned tuna and cannellini beans from the pantry.
Ingredients
- 1 x 6-ounce can tuna, drained
- 4 small tomatoes, cut into wedges
- 1 1/4 cups cooked cannellini beans or canned beans (rinsed if canned)
- 1 small red onion, peeled, halved and very thinly sliced
- 1/4 cup fresh basil, coarsely chopped
- 1 tablespoon dried oregano
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Source: via Minoo
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Classic Lasagna
The main course for the South Arm Community Kitchen is a Classic Lasagna.
Lasagna noodle is a wide and flat type of pasta.
Kids will love this cheesy Classic Lasagna. It is great for pot luck.
Ingredients
- 12 lasagna noodles
- 1 tub (475g) extra smooth ricotta cheese
- 2 eggs
- 1 pinch pepper
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 onions, diced
- 1 rib celery, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 1 1/2 pounds lean ground beef
- 1/3 cup tomato paste
- 2 cans tomato sauce
- 2 bay leaves
- 3 teaspoons dried oregano
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh basil or 2 teaspoons dried basil
Source: this recipe is adapted from Canadian Living
Serves 12
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Chicken Paprikash
The main dish planned for the Valentine’s Day in the South Arm Cooking Club for Seniors is a chicken dish.
The Chicken Paprikash is seasoned with paprika and accompanied with red bell pepper to coincide with the red color theme of Valentine’s Day. You can serve it over buttered egg noodles.
Ingredients
- 2 tablespoons vegetable oil
- 12 boneless, skinless chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced into thin slices
- 1 cup chicken broth
- 2 tablespoons paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/3 cup sour cream (or Greek yogurt)
Please note that the milk is not supposed to be in the picture above.
Source: this recipe is adopted from Bravo! The Best of Bridge Cookbook
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Simple Butter Chicken
The Gilmore Park Church Community Kitchen resumed in late January. It’s been a month since we last met at the Christmas Potluck.
Minoo started the kitchen with 3 recipes. The theme for this kitchen was curry and comfort food.
Butter Chicken is certainly my family’s comfort food. Arkensen loves butter chicken.
Minoo served the butter chicken with a Quick Curried Couscous.
The Quick Curried Couscous had been covered in chowtimes.com before.
Ingredients
- 2 lbs boneless chicken meat (cut into cubes)
- 2 lbs tomatoes
- lemon juice from 1/2 lemon
- 1 cup half & half
- 2 tablespoons butter
- 1 packet Shan Butter Chicken mix
Source: Minoo adapted the recipe from a Pakistani family
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Pork Lettuce Wrap
For the main dish, Michelle prepared a Pork Lettuce Wrap for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.
You can use ground turkey or chicken for this recipe.
Michelle served the meat mixture, lettuce cups, cashew and cilantro separately. The diners will help themselves with the assembly of the lettuce wrap by spooning the meat and vegetable mixture into the lettuce cup and garnish with cilantro and chopped cashews if desired.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1/3 cup finely chopped red onion
- 1 cup finely chopped button mushrooms
- 1/2 cup water chestnuts, finely chopped
- 1 lb ground pork or chicken or turkey
- 8 to 10 iceberg lettuce leaves, washed and edges trimmed
- handful of cilantro, chopped
- 1/4 cup chopped cashews
Source: this recipe is adapted from Epicurious.com
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Smothered Chicken in Quinoa
The South Arm Cooking Club for Seniors met again after the Christmas and New Year winter break. Michelle, the program facilitator prepared four recipes for the first meeting in 2012. By the way, Michelle has her own recipe blog by the name Mint Green Apron. Go check out her blog for healthy and delicious recipes.
The main dish for this meeting is an easy, one pot meal with almost all the food groups covered. It’s called Smothered Chicken in Quinoa.
Quinoa is widely considered a “super food” that originated from South America. It is a grain-like crop grown for its edible seeds. It contains essential amino acids and good quantities of calcium, phosphorous and iron. It is also high in protein and is a “complete protein source”- unusual among plant foods. It’s nutritional value is similar to milk. The information above is taken from www.quinoa.net and wikipedia.
You can use quinoa in place of almost any other grain and it cooks in 15 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 chicken breasts, cut into 1″ chunks
- 2 cups chicken or vegetable broth
- 1/2 cup sherry, cooking sherry or more broth
- 1 cup quinoa, rinsed and drained
- 1 teaspoon thyme leaves
- salt and pepper to taste
Source: via Michelle
Serve: 4 to 6
P/S: Michelle substituted shallots for the onion in this recipe
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