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“Its Greek to Me” Chicken

The South Arm Older Adults Cooking Club met again at the South Arm Community Center.

Michelle prepared the above menu for a heart smart cooking session.

The main dish is “Its Greek to Me”  Chicken.

Ingredients

  • 1 pound chicken tenders (we substitute with chicken breast, cut into 3 strips as Michelle cannot find chicken tenders)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder (we substitute with garlic powder as onion powder is not in the pantry)
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 2 teaspoon olive oil
  • 2 garlic cloves, minced

Source: Healthy Family Meals, American Heart Association

Serves 4

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Roasted Tilapia top with Sweet Bell Peppers (Mbisi)

Minoo invited me back to the South Arm Multicultural Community Kitchen as there is a participant from Congo sharing a couple of recipes from her home country.

Marianne shared a Roasted Tilapia recipe in the kitchen. Marianne has been in Canada for five years; the first four years in Ontario and the last year in BC. She enjoys the milder weather of British Columbia.

Marianne (third from left) is planning to attend cooking school here and she joins the community kitchen to gain experience working in the kitchen.

Ingredients

  • tilapia (Marianne had prepared 5 to 6 fish for the kitchen)
Marinate
  • 1 teaspoon garlic and ginger paste
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons paprika
  • 2 cubes Maggi seasoning
  • 1 teaspoon ground nutmeg
  • 2 teaspoons Mustard Mesquite seasoning
  • 3 sweet peppers, cut into strips
  • 4 roma tomatoes, cut into chunks
  • 1 onion, cut into rings
  • salt to taste
  • 1 lemon for juice
  • vegetable oil

Source: Marianne

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Sticky Chicken Thighs

Minoo shared a chicken recipe from mintgreenapron.blogspot.com for the main dish at the South Arm Multicultural Community Kitchen.

Minoo served the Sticky Chicken Thighs with steamed basmati rice. The sweetish sauce is great on steamed rice.

Ingredients

  • 1/2 cup orange juice
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetable oil (we used canola oil)
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 to 10 chicken thighs, skin removed (if preferred)

Source: mintgreenapron.blogspot.com

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Michelle’s Easy Butter Chicken

The main course for the Indian inspired meal that Michelle prepared for the South Arm Older Adults Kitchen is non other than the popular North American Indian dish, Butter Chicken.


This may not be traditional, but it is easy and delicious. It can be a time-saving dinner when the chicken is marinated overnight.

Michelle served the Butter Chicken with Cumin Basmati Rice.

Ingredients

Marinates

  • 1/2 cup plain Greek yogurt
  • 2 garlic cloves, crushed
  • 1/8 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/8 teaspoon cayenne pepper (or more to taste)
  • 1/8 teaspoon salt
  • 3 to 4 medium chicken breast or equivalent in chicken thighs, cut into 3 cm pieces

To Cook

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/2 small can tomato paste, add more if desired (freeze any remaining in ziploc bag)
  • 1/2 cup water, or more
  • 1/2 cup whipping cream

Source: Michelle

Serves 4 to 6

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Ben’s Favourite Chicken Wings

Ben asked for his favourite Baked Chicken Wings. He loves whole chicken wing instead of just drummet or winglet.

These Baked Chicken Wings are really good. Luckily, Arkensen does like bones, so we have less a person to fight for them.

Ingredients

  • 12 whole chicken wings
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Rose wine
  • 5 tablespoons seafood soy sauce
  • 3 tablespoons sugar
  • 2 garlic cloves, sliced or 4 slices of ginger

I did not plan to blog this recipe when I made it. So, I only took the picture of the 2 not so common ingredients when I decided to post this recipe.

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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
Yogurt Dip
  • 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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