Easy Butter Cashew Chicken

The South Arm Community Kitchen made Indian food as per some of the participants’ request.

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The first dish is Easy Butter Cashew Chicken. We toned down the chili powder and cayenne pepper as one of the participant cannot eat spicy food.

We served the butter cashew chicken with brown basmati rice. You can click on the link here to check how to cook basmati brown rice.

Ingredients

Marinate

  • 1 pound boneless, skinless chicken thighs, trim fat and cut into bite size
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper

Sauce

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 teaspoons lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup crushed tomatoes
  • 1 cup half-and-half
  • 1/4 cup cashew nuts, roughly chopped

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Source: South Arm Community Kitchen

Serves 6

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Chicken Strips

The South Arm Multicultural Community Kitchen met again on a Wednesday. We made three healthy dishes from scratch.

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The main dish is Chicken Strips. The baked chicken strip is a healthy version of finger food. Making chicken strips at home can help control salt content compared to buying ready made ones from grocery store or restaurant.

These baked chicken strips are lower in fat because they are baked and not deep fried.

You can freeze leftover chicken strips for another meal.

You can substitute chicken with fish.

Ingredients

  • 1 pound chicken breasts (boneless, skinless)
  • 1 clove garlic, minced
  • 1 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 cup milk
  • optional dipping sauce: honey mustard, Sriracha

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Source: Food Skills for Families: Active Seniors

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Chicken Rice Casserole

The main dish made in the South Arm Multicultural Community Kitchen was a one pot dish.

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This Chicken Rice Casserole serves 8 to 10 people.

Ingredients

  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter, divided
  • 1 medium or 1/2 large onion, finely chopped
  • 2 large carrots, grated on the large grater
  • 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
  • 2 teaspoons of salt, or lesser to your taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 cup dry white wine such as Chardonnay
  • 5 cups hot reduced sodium chicken broth
  • 2 cups medium grain rice such as Basmati or Brown rice
  • 1 head garlic
  • 1/3 cup fresh Italian parsley, finely chopped, plus more to sprinkle before serving
  • 1/2 cup grated Parmesan cheese, plus more to sprinkle before serving, optional

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Chicken in a Sack

The main course for a protein rich meal shared by Michelle at the South Arm Women Community Kitchen was Chicken in a Sack.

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This is an easy dish to clean up and you will never over-cooked the chicken breast as the chicken is steamed in the sack.

Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 12 ounces green beans (a,k.a haricots verts)
  • 2 cups cherry tomatoes or grape tomatoes, halved
  • 3 tablespoons olive oil
  • 3 tablespoons fresh tarragon (we omitted this)
  • 3 cloves garlic, thinly sliced
  • 3 large shallots, thinly sliced
  • white wine (we omitted this)
  • 4 tablespoons butter
  • 2 tablespoons fresh parsley leaves, chopped
  • parchment paper

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Source: Rachel Ray

If you like this recipe, click here for similar recipe with fish.

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Beef Stew with Noodles

The South Arm Women Community Kitchen is back in action after Christmas break.

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For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.

Tips

  • Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
  • Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds boneless beef chuck, cut into 1/2-inch cubes
  • salt and ground pepper
  • 1 large onion, diced
  • 2 tablespoons all-purpose flour
  • 3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
  • 1/2 pound carrots, cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cut into 1-inch dice
  • 2 cups egg noodles (or more)
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon red-wine vinegar

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Source: This recipe is adapted from MarthaStewart.com

Serves about 6, depending on serving size

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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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