One Skillet Ground Beef Straganoff

I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.

In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.

We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.

Ingredients

  • 8 oz. white button mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1/4 cup dry sherry (we used red wine)
  • 4 cups low sodium beef broth
  • 1 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 4 cups dry egg noodles
  • 1/2 cup sour cream
  • 1 to 2 tablespoons chopped parsley
  • a few dashes of Worcestershire sauce, optional

Source: South Arm Community Kitchen

Serves 6

Continue reading

Chicken with Tomato Sauce

For the main course, the South Arm Community Kitchen made a chicken dish with tomato sauce.

Ingredients

  • 12 pieces chicken thighs or legs, skin removed
  • 1 tablespoon minced garlic
  • 1 1/2 cups chopped green pepper (and/or red peppers)
  • 2 cups chopped onion
  • 1/4 cup chopped Parsley
  • 4 cups canned tomato sauce
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons curry powder, optional
  • 1 cup currants

Chicken Spice Mix

  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 tablespoon paprika
  • 1 cup flour

Source: South Arm Community Kitchen

Serves: 12

Continue reading

Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.

Ingredients

Meatballs

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste

Sauce

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional

P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo

Continue reading

Japanese Style Mah Poh Tofu

For this South Arm Community Kitchen, the participants shared their favourite recipe.

img_0476

Junko shared a Japanese style Mah Poh Tofu served on germinated brown rice. Junko preferred germinated brown rice as it’s not as tough as regular brown rice and yet still has some chewiness to it.

Ingredients

  • 1 package of smooth soft tofu, cubed
  • 100 grams ground pork
  • 3 stalks green onions, chopped
  • 1 garlic clove, minced
  • 1 inch ginger, minced
  • 1 medium onion, chopped
  • 1 tablespoon sesame oil
  • 1/2 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon soy bean paste (or substitute with miso paste)
  • 1/4 tablespoon sugar
  • 1/2 teaspoon oyster sauce
  • 1/2 cup water
  • 1 teaspoon corn starch

img_0439

Source: Junko

Serves 2 (we made enough for 12)

Continue reading

Chicken Tzatziki Salad

The last salad we made in the South Arm Community Kitchen is a Greek style salad.

img_0267

This healthy chicken salad has a yogurt base (much better than mayo base) and with Greek inspired flavour. If you can’t find garlic paste, just finely grate some fresh garlic.

Ingredients

  • 1/2 cup plain full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic paste
  • 1 tablespoon fresh dill (optional)
  • juice from 1/2 lemon (optional)
  • 1/2 cup diced cucumber
  • 1/4 rotisserie chicken, chopped
  • salt and black pepper to taste
  • mixed salad greens

img_0215

Source: Dinnertime Hacks for People Too Tired to Cook

Continue reading

Black Bean Burrito Bowl

The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.

img_0257

You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.

Ingredients

  • 1 cup black beans (drain and rinse if using can beans)
  • 1 cup finely chopped kale
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 1/2 avocado, sliced or diced
  • 1/4 rotisserie chicken, shredded or chopped
  • fresh cilantro (optional)

Dressing:

  • 3 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon/lime juice
  • ground cumin to taste
  • chili powder to taste
  • olive oil
  • salt and pepper to taste

img_0219

Source: South Arm Community Kitchen

Continue reading

Brown Rice Bowl

The South Arm Community Kitchen theme for this kitchen is to make quick meals with rotisserie chicken. Rotisserie chicken is a versatile ingredient. We made three different flavour salad out from two chicken breasts from a rotisserie chicken.

img_0246

The first salad is a Brown Rice Bowl which has an Asian flavour.

Ingredients

  • 1/2 cup cooked brown rice (click here on how to cook brown basmati rice)
  • 1/2 cup carrots, julienned or grated
  • 8 cherry tomatoes, halved
  • 1/4 cup sliced green onions
  • 1/4 rotisserie chicken, shredded or chopped
  • rice vinegar to taste
  • toasted sesame seeds
  • 1/2 cup chopped cucumber
  • torn nori strips (optional)
  • salt to taste

img_0214

Source: Dinnertime Hacks fro People Too Tired to Cook

Continue reading

Tender Steak Roll filled with Vegetables

The South Arm Community Kitchen made the main dish last as it is to be consumed hot.

img_0169

The main dish we made was Tender Steak Roll filled with Vegetables. This can be grilled or pan fried.

Ingredients

  • 8 thin slices sirloin or flank steak
  • Extra virgin olive oil
  • salt and freshly ground black pepper
  • Rosemary, chopped and crushed
  • 1 red pepper, sliced into thin strips
  • 1 medium zucchini, sliced into thin strips
  • 1 medium onion, halved and thinly sliced
  • a few mushrooms, cut into thin slices

For the Rosemary Balsamic Glaze

  • 1 teaspoon extra virgin olive oil
  • 1 large clove garlic, minced
  • 1/4 cup dark balsamic vinegar
  • 2 tablespoons dry red wine
  • 2 teaspoons sugar
  • Rosemary
  • 1/4 cup vegetable stock

img_0102

Source: South Arm Community Kitchen

Serves 8

Continue reading

Mexican theme: Chicken Quesadilla

The main dish for the Mexican theme menu shared in the South Arm Community Kitchen is Chicken Quesadilla.

IMG_8902

We served the Chicken Quesadilla with Guacamole and Salsa.

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into bite size
  • 2 tablespoons taco seasoning (recipe below)
  • 2 green peppers, cut into strips
  • 2 red peppers, cut into strips
  • 1 onion, sliced
  • 10 x 10-inch flour tortillas
  • 1 package Cheddar Cheese, grated

Taco Seasoning:

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

IMG_8849

Source: South Arm Community Kitchen

Continue reading