All Entries in the "Chicken" 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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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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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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Russian Cold Soup (Okroshka)
Iryna and Joanne partnered up to demonstrate at the Caring Place Community Kitchen. Iryna is from Ukraine. She demonstrated a very popular Ukrainian dish which originated from Russia. It is a cold soup dish called Okroshka. Iryna told us that she had been making this cold soup all her life.
Okroshka is a summer dish. It is a very refreshing soup. It is made with fresh diced vegetables. The fresh vegetables retain the vitamins due to no cooking is involved. Heat is the main culprit to destroy vitamins. The only vegetables that need cooking is potatoes. Of course, there is meat in this dish which needs cooking. You can add poached chicken, fish, ham or sausages to this dish.
Okroshka is usually made with cucumbers, carrot, a garden radish, parsley, baby dill, green onion, eggs, lemon juice, butter milk or sour cream or mayonnaise. If you like to add meat, it has to be cooked and chilled. The ratio of meat and vegetables should be approximately half and half.
Iryna shared with us something about her country, Ukraine. Ukraine is used to be part of Russia. It’s an European country. It is the biggest country in Europe after Russia. It claimed it’s independence in 1921.
Ukraine’s population is about 50 million. Ukrainian also speaks Russian and it’s language is similar to Hungarian and Poland.
Ukrainian’s winter is very harsh, between -20 to -35 Celsius and the summer can be pretty hot, as high as 40 Celsius.
Ukraine has no mountain except the border with Poland and Hungarian. Iryna is from the south of Ukraine which borders the Black Sea.
Ingredients
- 2 pounds chicken breast or sausages
- 2 cucumbers, dice
- 2 radishes, dice
- 4 boiled potatoes
- 6 hard boiled eggs
- 1 bunch of green onions
- 1 small carrot, boiled, dice
- 1 bunch baby dill, chopped
- 1 small tub of sour cream
- 1 litre of butter milk or 1 small jar of mayonnaise
- lemon juice from 1/2 lemon
- salt to taste
Iryna did not use the butter milk but she used the mayonnaise instead. She brought the butter milk to show us the option.
Radish is a root vegetable. It is related to mustard and turnip. Radishes are rich in ascorbic acid, i.e. Vitamin C, folic acid and potassium. They are a good source of Vitamin B6, riboflavin, magnesium, copper and calcium. Radishes can be eaten raw and is often used in salad.
The flavour of Okroshka is predominated by dill. Dill has fernlike leaves that are aromatic and used to flavour many food such as salmon, borscht, okroshka and pickles. Fresh dill loses it’s flavour rapidly if dried, however, freeze-dried dill leaves preserve their flavour relatively well for a few months.
Source: Iryna
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Chicken Cacciatore
For the main course, Minoo picked an Italian dish called Chicken Cacciatore for the South Arm Community Kitchen. Cacciatore refers to a meal prepared “hunter-style” with tomatoes, onions, mushrooms, bell peppers, herbs and sometimes with wine. It is popular to be made with chicken or rabbit.
This is a rustic and hearty meal complete with carbohydrate, protein and vegetables. You may served the Chicken Cacciatore with pasta, rice or bread.
Ingredients
- 6 chicken thighs or 3 chicken breasts cut into halves
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 8 pieces of button mushrooms, slice
- 4 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 x 28-ounce can diced tomatoes with juice
- 1/2 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
- pasta to be served with this dish (allocate about 4 oz per person)
Source: this recipe is adapted from Giada De Lauentis
Serves 6
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Thai Chicken Salad with Spinach and Peanuts
The South Arm Multicultural Community Kitchen will be held at the Bethel Church while the South Arm kitchen is under renovation. We were very fortunate and thankful for Bethel Church’s generosity to allow us to use their kitchen. We love the kitchen as it is big and very well equipped. There are 6 washing basins in the center island.
Minoo prepared four recipes for this kitchen. The first recipe is a Thai Chicken Salad with Spinach and Peanuts. This salad has a little kick with the hot chili flakes. It is a combination of cooked chicken with raw vegetables.
Ingredients
- 2 large lime or lemon
- 3 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons fish sauce
- 3 garlic cloves, minced
- 1 to 2 teaspoons hot chili flakes
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, thinly sliced
- 1/4 green cabbage, thinly sliced
- 1/3 cup chopped fresh coriander
- 4 cups baby spinach
- chopped mango (optional)
- 6 skinless, boneless chicken thighs
- vegetable oil
- salt to taste
Source: unknown via Minoo
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Chicken Chili
For the main course, Minoo shared a Chicken Chili recipe at the South Arm Community Kitchen. Minoo served the Chicken Chili with steamed basmati rice. You can find the recipe on how to cook basmati rice here except that Minoo did not flavoured it with saffron this time.
The Chicken Chili is very saucy and tomato’ish. The sauce is good with the steamed rice.
Ingredients
- 4 cups chopped yellow onions
- 1/8 cup good olive oil, plus extra for chicken
- 4 cloves garlic, minced
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons sea salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves or 1 tablespoon dried ones
- 4 split chicken breasts, bone in, skin on
- freshly ground black pepper
This recipe used skin on and bone in chicken breast which is cheaper. The chicken breast is cooked with the skin on and bone in for more flavour. The skin and bones can be easily removed after cooking.
Source: unknown
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