Chicken Souvlaki

You can roast this Chicken Souvlaki in the oven or cook over a BBQ, just be sure to soak wooden skewers in water beforehand if you are using wooden ones.

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This is also a great marinade if you want to prepare a few batches of these ahead of time and throw in the freezer. Just defrost overnight in the fridge when you are ready to use them.

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 3/4 teaspoon each salt and pepper
  • 2 chicken breasts, cut into large cubes

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“Its Greek to Me” Chicken

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

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

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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

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Source: Healthy Family Meals, American Heart Association

Serves 4

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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.

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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)

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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.

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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

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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.

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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

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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.

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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

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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.

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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

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Source: South Arm Cooking Club for Seniors

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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.

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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.

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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

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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.

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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

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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.

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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)

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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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