Indian Cuisine: Apple Raisin Curry Chicken

The main course for the Indo-Canadian inspired recipes cooked up in the South Arm Cooking Club for seniors is a curry chicken dish.


This Apple Raisin Curry Chicken is an easy and comforting curry dish. It is a wonderful way to prepare using leftover cooked chicken breasts.


  • 2 tablespoons vegetable oil
  • 1/2 cup onion, diced
  • 2 large apples, cored and diced
  • 3 stalks of celery, diced
  • 1 clove of garlic, minced
  • 3 tablespoons all purpose flour
  • 2 tablespoons curry powder
  • 1 cup milk
  • 2 skinless boneless chicken breasts
  • 1/4 cup raisins or currants


P/S: missing ingredient in the above photo: chicken breast (already in oven)

Source: this recipe is adapted from Alex Nixon

Prep time: 30 minutes;  Cook time: 20 minutes;  Serves 4


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Venezuelan Cuisine: Beef Meatballs (Carne Albondigas)

Typically, shredded beef is served in the Pabellon Criollo, Venezuelan’s national dish. However, Maria substituted the shredded beef with beef meatballs.


Maria made giant beef meatballs, almost the size of golf ball. These Carne Albondigas is great and it can be served with spaghetti or in a sub too.


  • 1 kilogram ground beef
  • 2 onions, chopped
  • 1 red pepper, finely diced
  • 2 eggs
  • 1 large can crushed tomatoes
  • 3/4 cup breadcrumbs, more or less
  • 2 cloves garlic, minced
  • 2 bay leaves
  • salt and pepper to taste
  • Worcestershire sauce to taste, optional
  • 1 carrot, finely grated
  • 1 or 2 beef bouillon, optional
  • 1 to 2 teaspoons sugar
  • oil for frying


Source: Maria

Prep time: 30 minutes;  Cook time: 40 minutes;  Serve 8 to 10


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Filipino Cuisine: Beef Steak

Marian from Philippines demonstrated 3 Filipino recipes in the Caring Place Community Kitchen. Marian used to own a restaurant which specializes on grill items in Philippines before she moved to Canada. We are so glad to learn from her.

The first item is Filipino Style Beef Steak. According to Marian, this is a popular home cook dish. The caramelized onions add sweetness to this beefy dish.


  • 1 pound sliced beef sirloin tip
  • 1/4 cup soy sauce (she used a Filipino brand with a pineapple logo which is sweeter)
  • 1 lemon or calamansi
  • 1/2 tablespoon ground black pepper
  • 3 cloves garlic, minced
  • 1 large onion, thinly sliced
  • 3 tablespoons cooking oil
  • salt to taste

Source: Marian

Prep time: 20 minutes; Cook time: 30 minutes; Serves 4 to 6


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Turkey Corn Chili

The South Arm Cooking Club for Seniors whipped up a south western theme meals. To start off, Sydney, Chris and Frank made a Turkey Corn Chili.


This is a good recipe for times when you’ve leftovers chicken or turkey. Adjust the amount of broth according to your preferred thickness.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 1 bay leaf
  • 1 1/2 pounds cooked chicken or turkey, diced
  • 1 1/2 to 2 tablespoons chili powder
  • 1 1/2 to 2 tablespoons ground cumin
  • 2 cups frozen corn kernels
  • 1 (32 ounce) can diced or crushed tomatoes
  • 2 cups chicken broth
  • 2 scallions, white and greens, chopped
  • salt to taste


Source: adapted from Rachel Ray

Prep time: 20 minutes;  Cook time: 15 minutes;  Serves 4 to 6


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Roast Prime Rib with Dijon and Thyme

Ben was hinting me that he does not have prime rib at home for a long time. So, I went out to buy a prime rib for dinner. I got a small one which weighs only about 2.5 pounds for our family of four.

Coincidently, I just saw a roast prime rib recipe in the Province paper at the Gourmet’s Guide by Eric Akis. So, I adapted the recipe with the ingredients I have in my pantry.



  • 2.5 pounds prime rib roast
  • 2 tablespoons grainy Dijon mustard
  • 1 teaspoon of dried thyme
  • coarse sea salt to taste
  • coarsely ground black pepper to taste
  • 2 cups beef stock


Prep time: 10 minutes; Cook time: depends on the size and doneness; Serves 4.


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Vij’s Marinated Lamb Popsicles with Fenugreek Cream Curry

Ben requested me to make a dish from Vij’s which he enjoyed a lot. It is the Marinated Lamb Popsicles with Fenugreek Cream Curry. It’s easy to source the recipe as a search for it returned many links to the recipe. I got this recipe from


The first thing Ben commented was that it did not look like popsicle. Well, I did not trim off the meat from the bones as they are nice for chewing. Anyway, none of my boys like it because they dont like meat with bones and they do not like the sourish cream curry.

I also had problem finding the lamb rack. It took me 3 hours to look for the lamb rack after visiting 7 stores. The 1.8 lbs of lamb rack costs $22. I halve the recipe as it’s way too much for my family of 4. Even that, I find that the recipe for the cream curry is way too much as there is a lot of left over. Half of the recipe will be more than enough.

This recipe yields 30 medium size popsicles for 6 people. The number of popsicles per person depends on the size of the rack of lamb. For larger popsicles, four per person is usually enough.


Marinate for the lamb chop:

  • 4 lbs French cut racks of lamb, in chops
  • 1/4 cup white wine
  • 3/4 cup grainy yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


Ingredients for Cream Curry:

  • 4 cups whipping cream
  • 1 tablespoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1 tablespoon dried green fenugreek leaves (known as “kasuri methi”)
  • 60 ml or 1/4 cup lemon juice
  • 60 ml or 1/4 cup canola oil
  • 3 tablespoons packed finely chopped garlic
  • 1 teaspoon turmeric



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Boiled Pork and Cabbage Dumplings

The main Chinese New Year dish made in the South Arm Cooking Club for Seniors is Boiled Pork and Cabbage Dumplings. Dumpling or jiaozi is a traditional dish eaten during Chinese New Year’s Eve and some other festivals. Family members gather together to make dumplings as wrapping dumplings is quite time consuming. Such activity also brings the family closer.


Dumplings can be boiled or pan fried. Boiling is a healthier choice of cooking.

Dumplings can be freeze on the baking sheet. Once they’re completely frozen, place them in a ziplock bag for future consumption.


  • 12 ounces napa cabbage leaves, roughly chopped
  • 1/2 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 1/4 cup minced Chinese chives or green onions
  • 2/3 pound ground pork
  • 1/8 teaspoons ground pepper
  • 1.5 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 package refrigerated round dumpling wrapper (50 pieces)


Source: adapted from Asian Dumplings by Andrea Nguyen

Prep time: 40 minutes;  Cook time: 20 minutes;  Yield 50 dumplings

Chris O’Brennan, Helena, Sdyney, Frances and Chris made these dumplings.


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Asian Lettuce Cups

For celebration of Chinese New Year, Stella requested a theme of Chinese dishes to be cooked up in the South Arm Cooking Club for Seniors. So, Charlene prepared three Asian dishes and a popular dessert that you find in Chinese restaurants.


The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.



  • 1.5 tablespoons hoisin sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon Sriracha hot sauce
  • freshly ground black pepper


  • 1 tablespoon vegetable oil
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon grated fresh ginger
  • 2 stalks scallions, finely chopped
  • 1 pound ground turkey or chicken
  • 2 cups mixed vegetables (frozen vegetables are fine)
  • 1/2 green apple, finely diced
  • 1 head iceberg or bib lettuce, leaves washed and separated


Source: adapted from Jaden Hair’s Steamy Kitchen

Prep time: 30 mins;  Cook time: 6 mins;  Serve 4 to 6

Helmut and Lorna worked on this recipe.


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Spinach Beef Soup

Besides the Creamy Seafood Udon, Lorna also made a Spinach Beef Soup in the Gilmore Park Church Community Kitchen. This is a simple and quick soup that can be served in 30 minutes.



  • 1 bunch spinach, washed and drain
  • 1 can chicken stock
  • 1 can whole kernel corn
  • 4 cups water
  • 1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes


Source: Lorna

Prep time: 10 minutes;  Cook time: 20 minutes;   Serve 4


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Chicken Patties

Minoo prepared four dishes in the Gilmore Park Community Kitchen. We made Chicken Patties, a warm salad, a Spinach Cake and a Red Rice Pilaf.


The Chicken Patties are marvelous. They are fried to crispy. Kids will love the Chicken Patties in their lunch boxes.

Source: unknown

Prep time: 15 minutes; Cook time: 10 minutes; Serve 4


  • 1 pound ground chicken
  • 1 cup bread crumbs
  • 1 onion, grated
  • 1 egg
  • 1/3 cup parsley, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon curry powder
  • 1 teaspoon salt or to taste
  • 1/3 cup canola oil for frying



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