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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Beef Burgers

For the BBQ theme, the South Arm Seniors’ Kitchen had some Beef Burgers for lunch.

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We made small patties of Beef Burgers for portion control purpose and served them on slider thins from President’s Choice.

Ingredients

  • 1 pound good quality ground beef
  • 12 plain crackers
  • 8 sprigs fresh Italian parsley, finely chopped, including the stalks
  • 2 heaped teaspoons Dijon mustard
  • 1 egg
  • salt and pepper to taste
  • olive oil

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Source: via Colleen

Yield 6 to 7 burgers

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Ian Lai’s Asian Inspired Mah Poh Tofu with Multigrain Rice

Ian Lai made a simplified Mah Poh Tofu to be served with some multigrain rice during the Healthy Eating and Fun Cooking demonstration.

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Mah Poh Tofu is a popular Szechuan dish. The name came from the old lady with pocked marked who sell this dish along the street.

Ingredients

  • multigrain rice
  • 200g ground pork
  • salt to taste
  • 1 package of soft tofu
  • 1 package of Mah Poh tofu seasoning

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 Source: Ian Lai

Ian bought the above ingredients from T&T

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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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Classic Lasagna

The main course for the South Arm Community Kitchen is a Classic Lasagna. Lasagna noodle is a wide and flat type of pasta.

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Kids will love this cheesy Classic Lasagna. It is great for pot luck.

Ingredients

  • 12 lasagna noodles
  • 1 tub (475g) extra smooth ricotta cheese
  • 2 eggs
  • 1 pinch pepper
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Tomato Meat Sauce
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1/3 cup tomato paste
  • 2 cans tomato sauce
  • 2 bay leaves
  • 3 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh basil or 2 teaspoons dried basil

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Source: this recipe is adapted from Canadian Living

Serves 12

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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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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.

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Butter Chicken is certainly my family’s comfort food. Arkensen loves butter chicken.

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Minoo served the butter chicken with a Quick Curried Couscous.

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

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Source: Minoo adapted the recipe from a Pakistani family

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Pork Lettuce Wrap

For the main dish, Michelle prepared a Pork Lettuce Wrap for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.

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You can use ground turkey or chicken for this recipe.

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Michelle served the meat mixture, lettuce cups, cashew and cilantro separately.  The diners will help themselves with the assembly of the lettuce wrap by spooning the meat and vegetable mixture into the lettuce cup and garnish with cilantro and chopped cashews if desired.

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1/3 cup finely chopped red onion
  • 1 cup finely chopped button mushrooms
  • 1/2 cup water chestnuts, finely chopped
  •  1 lb ground pork or chicken or turkey
  • 8 to 10 iceberg lettuce leaves, washed and edges trimmed
  • handful of cilantro, chopped
  • 1/4 cup chopped cashews

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Source: this recipe is adapted from Epicurious.com

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