Easy Indian Curry Chicken

Anna shared her favourite Easy Indian Curry Chicken recipe in the Gilmore Park Church Community Kitchen just in time for the Diwali festival.  Anna told us that when she brought this curry chicken to potluck, it is always a hit.

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This Easy Indian Curry Chicken is not spicy and it is suitable for kids to enjoy. Anna served the curry chicken with basmati rice. You can check this link on how to cook basmati rice except that we did not include saffron here.

Ingredients

  • 2.2 pounds (1 kg) chicken breast, skinless, boneless, cut into bite size
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 5 tomatoes
  • 1 tray of fresh mushroom, sliced
  • 2 tablespoons curry powder
  • chili powder (optional)
  • 2 tablespoons soy sauce
  • 1/2 can of coconut milk or lesser according to your preference

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Source: Anna

Serves 6 to 8

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Chicken 101: Chicken Pot Pie

In the second part of the Chicken 101 workshop organised by the Richmond Food Security Society, Ian demonstrated how to make pie crust to make a Chicken Pot Pie.

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Ian demonstrated how to make a flaky pie crust which will shatters when cut into it for the top and a mealy pie crust for the bottom which holds wet ingredients better.

The ratio of flour:butter:cold water to make a pie crust is 3:2:1. When comes to pastry, weigh your ingredients for precision measurement. If you want to use spelt for the pie crust, you may substitute 1/3 of the flour with spelt.

Chicken-101-Chicken-Pot-Pie-3Pastry making requires everything to be cold. Ian freezes the butter and grate it using a box grater (largest grate).Combine cold butter and flour (unsifted) in a bowl. Salt it for flavour.

Ian illustrated that the flour is like elastic band and the butter cuts (shortens) the gluten strand.

Chicken-101-Chicken-Pot-Pie-4Add cold water a bit at a time.
Chicken-101-Chicken-Pot-Pie-5Ian swirled the mixing bowl to combine the flour/butter and water until it starts to form chunks.
Chicken-101-Chicken-Pot-Pie-6Ian squeezed together the chunk (not knead), one small chunk at a time and place on a floured counter. You do not want to overwork the dough.Add more water when it becomes too dry.
Chicken-101-Chicken-Pot-Pie-7Once all small chunks are formed, Ian gathered them together and form a ball.
Chicken-101-Chicken-Pot-Pie-8Ian then flattened the dough with his palm with a motion away from himself.
Chicken-101-Chicken-Pot-Pie-9Pull back the dough and fold once.
Chicken-101-Chicken-Pot-Pie-10You”ll see chunks of butter and many layers. When the chunks of butter are big, you”ll have a flaky dough.
Chicken-101-Chicken-Pot-Pie-11If you work the dough further more, like a couple more times pressing and folding, you’ll get a mealy dough with smaller chunks of butter.You must rest the dough in the refrigerator for at least 30 minutes before rolling it out for making pie.

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Chicken 101: Chicken Cutlet

This is the third and last of the Basic Food Skills workshops organised by the Richmond Food Security Society. The last workshop is chicken 101.

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This workshop revisits how to debone a chicken which was covered in Stocks 101 workshop.

[youtube=http://www.youtube.com/watch?v=Bu3Nax4ijFs&w=600&h=400]

The above video was the demonstration by Ian Lai on how to debone a chicken.

Following the deboning demonstration, Ian proceeds to demonstrate …

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Vietnamese Caramelized Pork

Note: This is a milestone post … post #2000! Glad we made it this far. 🙂

This recipe is from Bonnie, Ben’s colleague, who gave us her recipe after we visited Mui Ngo Gai.

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It did not turned out as the Mui Ngo Gai version but taste wise, it’s good. Sweet and salty at the same time with a strong black pepper taste. Even Arkenzen and Nanzaro loves this.

Ingredients

  • pork belly, cut into small slices (approx 2 lbs, I used pork butt or in Cantonese ‘Char Siew Yoke’)
  • sugar (approx 2-3 tbsp)
  • fish sauce (approx 1 to 1 1/2 tablespoons)
  • freshly cracked black pepper, about 2 teaspoons
  • 1 teaspoon crushed chili, optional

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Source: Bonnie Leong

Serves 4 to 6

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Stocks 101: Chicken Broth with Matzo Balls

For the second part of the Stocks 101 workshop, Ian showed us how to make a white stock. White stock is basically made with chicken bones and veggies like carrots, celery, onions, leeks and herbs like peppercorns, bay leaf and parsley.

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Another thing that Ian brought up was you can add fillers like mushrooms, dumplings and grains like quinoa into a stocks to make a more filling soup.

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Ian planned to make a Chicken Broth with Matzo Balls from the white stocks. Matzo ball mix is a flour/wheat base with leavening. It is a great pantry item to whip up some quick dumplings.

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So, the first thing Ian prepared was the Matzo dough using the store bought Matzo ball mix. According to the instructions, you’ll need to add 2 eggs, 2 tablespoons olive or vegetable oil and salt to taste. You may add bits of ham, mushrooms, etc into the dough if you like to. It will form a wet dough and need to be chilled in the fridge to firm up while Ian proceed to demonstrate how to debone a chicken for the chicken stocks.

Chicken-Broth-with-Matzo-Ball-4First, Ian bisected the chicken wings at the socket into wing tips, winglets and drumettes. Ian used a small pairing knife to do the whole deboning process, amazing!Tip: roasted wing tips are great for nibbling.
Chicken-Broth-with-Matzo-Ball-5Next, Ian separated the thigh from the breast by slicing through the skin between the thigh and the breast. There is no meat attach there.
Chicken-Broth-with-Matzo-Ball-6The next step is to bend the chicken leg the other way slowly to dislocate the joint.
Chicken-Broth-with-Matzo-Ball-7To remove the leg, Ian pulled back the leg, peeled and cut a little at a time towards the bone.
Chicken-Broth-with-Matzo-Ball-8What is left is the breast and the frame. The breast bone in the middle is very soft. Cut one or two milliliters from the breast bone down the center and you’ll see the tenderloin and the breast.
Chicken-Broth-with-Matzo-Ball-9Cut towards the bones to remove the breast and tenderloin.Tip: remove the tendon from the tenderloin which is chewy by holding the tendon and scraping it off the tenderloin.
Chicken-Broth-with-Matzo-Ball-10Finally,you’ll end up with the carcass for making stocks. You’ll need about 6 carcasses to make stocks. Stuff the neck and any other bones into the carcass when freezing it to save storage space.
Chicken-Broth-with-Matzo-Ball-11Ian also showed us how to stretch a chicken breast by butterflying it at the thicker part. One chicken breast can feed two people by thinning it out, pounding it and breading it.Tip: deep fried the chicken skins to make crackers.

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To make the chicken stocks, Ian used 6 carcasses with bones. Frozen bones are best for making stocks. You do not need to defrost the bones for making soup because as you defrost, you’ll loose some flavour through the liquids from defrosting.

If you roast the bones before making stocks, you’ll end up with a brown stock. Roasted chicken bones will make the stocks sweeter.

To make the chicken stocks, Ian added 4 carrots, 2 sticks of celery, 1 large onion, some thymes and 1/2 teaspoons whole peppercorn. The vegetables are chopped relatively small so that more surfaces are exposed and give more flavour. The ratio of vegetables to chicken bones is about 20%. Add enough cold water to cover all the ingredients and bring the water to a boil. Once it’s starts to bubble, reduce it to low heat to simmer, uncover. Do not bring the stocks to a rolling boil as it will yield a greasy stock. The rolling boil process will emulsify the fat. Skim off the scums that forms on the top with a spoon.

The chicken stocks has to be simmered for 45 minutes to an hour. Do not over cook the stocks as the vegetables will disintegrate and makes a the soup cloudy or muddy. Strain the stocks and chill in the refrigerator after it cools off. You may then remove the fat cap easily the next day.

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Chicken Wrap

For the main course, Marian prepared a simple Chicken Wrap for the South Arm Cooking Club for Seniors. The Chicken Wrap is a nice change from the regular pasta or grain dish.

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The Chicken Wrap is colorful as it has various color vegetables like green snow peas, yellow and red bell peppers.

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To make it a tad more healthy, we used whole wheat tortillas instead of white ones.

Ingredients

  • 4 to 5 pieces of skinless chicken breasts, cut into strips
  • 1 red and yellow bell pepper each, de-seeded and sliced
  • 1 cup snow pea, trim ends
  • 8 pieces of whole wheat tortillas
  • 1 tablespoon lime juice
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • hot sauce (optional)
  • salt and pepper to taste

Chicken-Wrap-1

Source: unknown via Marian

Serves 8

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Beef Turkey Meatballs with Tomato Sauce on Pasta

The main dish for the South Arm Cooking Club for Seniors was Beef Turkey Meatballs with Tomato Sauce on Pasta. We also made a Pesto Sauce with Walnut to go with the pasta which I will blog later.

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The difference in this meatball recipe is the incorporation of ground turkey. The lean ground turkey makes these meatballs more healthy. Turkey meat has fewer calories, less fat, less cholesterol, but high in protein compared with other meat.

Most of the fats in turkey is within the skin and most of the fat within the meat is the dark meat. The white meat with skin removed is a good food source for people on low fat diet.

The turkey meat fiber is easier to digest than other types of meat, which makes it a good choice for individual who may have digestive problems.

Turkey is an excellent source of several important vitamins and nutrients such as iron, niacin, zinc, potassium, and B vitamins.

The Canada food guide recommends 2 to 3 servings of meat, fish or poultry per day for individual 50 years and up. A serving of any type of cooked meat is equal to 3 ounces and is about the size of a deck of cards.

Ingredients

Meatballs

  • 1/2 pound lean ground beef
  • 1/2 pound lean ground turkey
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup dry whole wheat bread crumbs

Yields 4 servings

Tomato Sauce

  • 1 can plum tomatoes
  • 1 can tomato puree
  • 1 medium sized onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup packed fresh basil leaves, chopped
  • grated Parmesan cheese
  • pinch of sugar

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Yields 6 to 8 servings

Source: unknown via Marian

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BBQ Chicken Thighs

The second item on the BBQ list for the South Arm Cooking Club for Seniors is chicken thigh.

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The BBQ Chicken Thighs were flavourful and simple to prepare and clean up.

Ingredients

  • 12 chicken thighs
  • 1/3 cup vegetable oil
  • 3 tablespoons or Herbs de Provence
  • 2 tablespoons of ground black pepper

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Source: Jorge Viduenez

Prep time: 5 minutes;  Cook time: 40 minutes;  Serves 6

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Chicken Ratatouille

Ratatouille is a traditional French Provencal stewed vegetable dish. Ratatouille is usually served as a side dish. The key ingredient in Ratatlouille is tomatoes accompanying by garlic, onions, zucchini, eggplant, bell peppers, carrot and a mix of green herbs like herbes de Provence which is typically a combination of savory, fennel, basil, and thyme.

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Jorge served this Chicken Ratatouille with Jalapeno Chili Corn Bread which I will blog next.

Ingredients

  • 2 onions, quartered
  • 2 zucchini, cut into cubes
  • 1 eggplant, cut into cubes
  • 2 red or yellow bell peppers, halved, seeded, and thickly sliced
  • 3 tomatoes, peeled, quartered and seeded
  • 12 chicken drumsticks or thighs
  • 4 garlic cloves
  • 1/2 cup butter, divided
  • 10 tablespoons olive oil
  • salt and pepper to taste

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Source: Jorge Viduenez

Prep time: 30 minutes;  Cook time: 1 hour and 10 minutes;  Serves 12

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Pan Roasted Cilantro-Mint Marinated Chicken Thighs

The main dish for the middle eastern theme meal is Pan Roasted Cilantro-Mint Marinated Chicken Thighs. The chicken is marinated in an assortment of spices which lend the middle eastern flavour to it.

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This recipe starts off on the stove and finishes in the oven.

Ingredients

  • 12 chicken thighs
  • 2 inch piece fresh ginger
  • 6 cloves of garlic
  • 2 teaspoons salt
  • 1 cup cilantro
  • 1/2 cup chopped fresh mint leaves
  • 1 cup plain yogurt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground white pepper
  • 6 whole cloves
  • 8 green cardamom pods, seeds removed
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin
  • 10 tablespoons vegetable oil
  • 2 cups of sliced yellow onion
  • 1 teaspoon cayenne pepper
  • 1/2 cup of sliced almonds (toasted) for garnishing – optional

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Source: Jorge Viduenez

Prep time: 20 minutes;  Cook time: 30 minutes;  Yield 12 servings

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