Series for Kids

On Wednesday, July 22nd from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for Chinese Chicken Salad.

This recipe serves 4 people & it should take you about 20 minutes to prepare. You can serve this recipe over cold noodles, rice or any lettuce you like

What we are trying to do is have a base of lettuce, extra veggies for flavor, some protein and some thing of top that is crunchy and fun. Enjoy at once. You can even layer this salad in a mason jar, just put the dressing on the bottom, then lettuce and veggies, then chicken…when you are ready to eat, shake and eat. YUMMY!

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• You will need a cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• Carrot peeler
• 4 tasting spoons
• Large bowl
• Small bowl
• 4 large soup plates or Asian style bowls

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Chinese Chicken Salad

Ingredients:

• for Salad
• 1 cup plum sauce
• ¼ cup rice wine vinegar
• 2 tablespoon hoisin sauce
• Soya to taste
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1-2 teaspoons chili sauce, any brand you like
• for Chicken
• ¼ cup Japanese mayo
• ½ teaspoon white pepper
• Rice wine vinegar to taste
• 2 cup chicken or, shrimp, salmon, tofu, roast pork, beef, turkey, duck or any cooked protein
• 8 cups lettuce, salad mix, cabbage or any noodles
• 1 cup per person of Julienne vegetables and or fruit (ie: carrots, cucumber, daikon, snow peas, bean sprouts, peppers, water chestnuts, jicama, oranges)
• for Garnish (optional)
• ¼ cup toasted nuts
• 1 cup ready to eat Chinese noodles or fried wonton strips
• Sesame seeds for garnish

1. Mix first 7 ingredients in a bowl, adjust for taste this is your dressing for the salad
2. Place ¾ of this dressing into a bowl and leave ¼ in the mixing bowl
3. With ¼ of base dressing in a bowl, add mayo, pepper, rice wine vinegar, taste for seasoning, toss in protein
4. To assemble salad, place 2 cups per person of salad in a large wide bowl, top with julienne vegetables and top with ¼ of the dressing
5. Add the chicken and garnish with nuts, Chinese noodles and sesame seeds

Prep Time: 20 Minutes

Cook time: 30 Minutes

On Wednesday, July 15th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for Chicken Souvlaki with Herbs, Greek Salad and Tzatziki.

(Our archived video straightens out after a few seconds - it was shot in portrait mode!)

This recipe serves 4 people & it should take you about 30 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• I cookie sheet line with parchment paper for chicken
• A grill (optional) or oven
• 1 bowl to mix salad
• 1 bowl for tzatziki
• 2 tasting spoons
• Bowls to put all your ingredients in
• 4 dinner plates with 4 small bowls for dip
• Tongs for the salad and chicken

First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Chicken Souvlaki, Greek salad and Tzatziki

Ingredients:

• for Greek Salad
• 1 tomato diced
• 1 English cucumber diced
• 1 red pepper dice
• 1 yellow pepper diced
• 1 green pepped diced
• 1 onion
• Olives to taste
• Well Seasoned Olive oil
• Rice wine vinegar or lemon juice
• Salt to taste
• ½ cup feta
• Black olives
• 1 teaspoon oregano
• for Chicken Souvlaki with Herbs
• 2 cups of Chicken, diced or 4-8 chicken drums
• Oil to coat
• Salt and pepper
• 1 teaspoon oregano
• Juice of ¼-½ lemon
• Wooden skewers
• for Tzatziki
• 1 cup plain yogurt, thick if possible
• 1 medium size grated cucumber (save some of the juice to thin the sauce)
• 1-2 cloves garlic grated
• Salt
• Lemon juice
• Dill (fresh or dried)
• Olive oil

Instructions:

1. For Greek Salad:
1. Take your vegetable and place in a bowl
2. Take your oil and drizzle on vegetable, and add salt, pepper and oregano
3. Take your vinegar and finish dressing your salad
4. Top with a garnish of olives and feta cheese
2. For Chicken Souvlaki
1. Preheat oven to 450
2. On a parchment lined baking sheet place your chicken
3. Drizzle with oil so spices can stick to the chicken
4. Seasoned with salt, pepper and oregano.
5. Toss with lemon juice
6. Skewer onto skewers
7. Place in oven and cook until golden brown and the chicken is fully cooked.  About 15 to 20 minutes, flip once
3. OR you can BBQ on a grill. 
4. For Tzatziki
1. Mix everything in a bowl and check for seasoning.  Adjust according to your taste

Prep Time: 30 Minutes

Cook time: 30 Minutes

 On Wednesday, July 8th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her favourite family recipes for delicious Fresh Salad rolls with Two Dips.

This recipe serves 4 people & it should take you about 20 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chefs’ knife
• 1 frying pan or large shallow bowl
• 1 pot
• 1 strainer
• Carrot peeler
• Baking sheet or plate
• 4 dinner plates
• 4 dipping bowls
• 2 tasting spoons

First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Fresh Salad Rolls

Ingredients for Vietnamese Salad Rolls:

• 8 pieces of rice paper
• ½ cup rice noodles
• 8 cooked prawns, sliced in half or roasted meat, sliced thin
• Fresh Herbs, cilantro, Thai basil, regular basil or mint
• Fresh veggies or fruits in any combination, or anything you like: (ie: mango, pineapple, peppers, carrot, celery, avocado, roasted pepper, jicama, daikon, cabbage, lettuce, cucumber, strawberries, papaya, mushrooms, baby corn, spinach, etc.)

Ingredients for Hoisin Dip:

• Two (2) tablespoons hoisin thinned with water

Ingredients for Peanut Dip:

• 3/4 cup creamy peanut butter.
• 1/3 cup water or more to thin
• 3 tablespoons hoisin sauce.
• 2 tablespoons freshly squeezed lime juice or rice wine vinegar
• 4 1/2 teaspoons soy sauce.
• 1-2 tablespoon sugar (depending on how sweet your peanut butter is)
• 1-2 teaspoons chile-garlic paste or sambal oelek.
• 1 tablespoon grated ginger

Instructions:

1. First cut all your filling, before you start to fill Second boil noodles. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes till cooked.
2. Add the prawns to poach one minute before you drain the noodles. Save boiling water and rinse the noodles to cool thoroughly with cold water.
3. Fill a large shallow bowl (pie plate or a frying pan) with saved boiled water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the cutting board and place 2-4 prawn halves, a small amount of noodles, vegetables and herbs in a row across bottom of the rice paper.
4. To roll, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your fingers to tuck the filling in as you go. Flip over left and right side over the filling and tightly roll to enclose the filling. Repeat with remaining rolls.
5. To make Hoisin dip: In a bowl mix hoisin with water to thin.
To make peanut sauce: Mix everything together in a food processor or whisk by hand, thin with water to make it dippable. Taste and adjust the seasoning to your taste. If you make is to spicy, add more sugar or a little coconut cream or milk.

Prep Time: 20 Minutes

Cook time: 30 Minutes

On Wednesday, June 24th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her favourite family recipes for delicious Butter Chicken with Naan Bread.

This was presented live as a Kids Cook-Along live class on June 24th at 11:30 AM on Facebook Live.

This recipe serves 4 people & it should take you about 30 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chefs’ knife
• Rolling pin
• 1 non stick frying pan
• 1 pot
• 1 wooden spoon
• 1 tong
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for sauce
• 2 tasting spoons

You can serve this recipe over pasta, rice or with naan bread (recipes below). First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Butter Chicken

Ingredients for Chicken:

• 2 tablespoons Well Seasoned Olive Oil*
• 2-4 tablespoons vegetable oil
• 1 lb. chicken breasts, large diced
• 1 yellow onions, roughly chopped
• 3 tablespoons chopped ginger
• 6 garlic cloves, crushed

Ingredients; The Spices:

• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon cardamom

Ingredients for Sauce:

• 1 – 28-ounce can or crushed or diced tomatoes
• 1 cup whipping cream
• 2-4 tablespoons sugar
• 1-2 teaspoons salt, to taste or chicken stock powder

Ingredients for Bread:

• 2 teaspoons Active dry yeast
• 2 tsp. Sugar
• 1 cup Warm water (110 degrees F.)
• 1 teaspoon Salt
• 2 cups flour
• Butter or oil for the top

Instructions:

1. For the Sauce:

• Heat oil in a medium-sized frying pan over medium-high heat. Add the chicken breasts and cook, stirring frequently, until they are cooked through and no longer pink, remove from pan
• Add the remaining tablespoons of oil to a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute more.
• Mix all the spices together in a bowl
• Add in all the spices into the frying pan with onions, garlic and ginger, fry 30 seconds
• Add in tomatoes, cream, sugar and salt, simmer about 10 minutes
• Add back the chicken and simmer 5-10 minutes until thick, serve with Naan bread
• For the Bread:

• Dissolve the yeast & sugar in warm water.
• Put flour and salt, in a bowl
• Add yeast mix
• Knead until smooth about 5 min, on a floured cutting board
• Place in bowl and let proof until doubled (10 minutes to 1 hour)
• Remove from bowl & punch down and shape, let rise 10 minutes
• Preheat a frying pan and place into frying pan and cook one side, flip and cook the other side
• When done brush with butter or oil
• NOTE: The longer you let the dough rise the fluffier your naan will be.

Prep Time: 30 Minutes

Cook time: 30 Minutes

On Wednesday, June 17th from 11:30-Noon, we will be live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. 

Chef Helena’s Chicken Parmesan

Join us by being on Facebook at 11:30AM and either like our page (and you'll receive a notification as we go live) or refresh our Well Seasoned Facebook Page and it will show you the live link.

This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta.

First wash your hands for 20 seconds.

Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.

Tools you will need:

• A cutting board with a wet towel under it
• Sharp chefs’ knife
• 2 frying pans
• Digital thermometer
• 3 bowls for the breading
• Box grater or cheese slicer
• 1 cooling rack on top of a jellyroll pan
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for sauce
• 2 tongs for meat
• 2 tasting spoons

Ingredients:

• 4 pieces of chicken breast, sliced in half horizontally
• ½ cup flour
• 2 eggs
• 2 cups bread crumbs, cracker crumbs or panko
• Salt and pepper
• 2 tablespoons olive oil
• 4 cloves of sliced garlic
• OPTIONAL: ½ teaspoon Chilli pepper
• Large can of diced tomatoes
• 1 teaspoon dried or 1 tablespoon fresh (Dried or fresh basil and/or oregano)
• 4 slices of mozzarella cheese
• 2 tablespoon Parmesan cheese
• Vegetable oil for frying
• *Available from Well Seasoned

Instructions:

1. Set up 3 bowls, flour in one, egg in another & bread crumbs in the last, season all with salt & pepper. Take chicken and dip into flour first, then egg, then bread crumbs, set aside. In a pot place add about 2 inches of oil and heat it to 350-375 on medium.
2. Place one piece of chicken in at a time & fry until golden brown, drain on a cooling rack. To make sauce in another frying pan, add cold oil and garlic and heat together until fragrant. If using dried spices, add them into the oil along with the chillies if you like it a bit spicy. Next, add in tomatoes and simmer until thick, about 10 minutes
3. Season with salt, pepper and fresh basil and/or oregano. Two ways to finish the dish #1 place the chicken in the sauce & sprinkle with both cheeses & place a lid on top & let the heat from the sauce melt the cheese #2 place sauce in a small dish, place chicken on the top, top with cheese, heat in the oven. Both taste great!

Prep Time: 20 Minutes

Cook time: 40 Minutes

On Wednesday, June 10th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Check out Chef Helena's Video here.

Chef Helena’s Sweet and Sour Meatballs

This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta. Today, we are going to serve it over rice.

First wash your hands for 20 seconds.

Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.

Tools you will need:

• A cutting board with a wet towel under it
• Box grater
• 1 pot with lid for rice
• 1 pot
• Bowl for meatballs
• Bowls to put all your ingredients in
• 4 dinner plates
• Ladle for meatballs
• Spoon for rice

Ingredients:

• 1-pound ground pork/chicken/beef or any ground meat
• 2 eggs
• 1-teaspoon salt*
• 1 medium onion grated
• ½ cup breadcrumbs
• Pinch of black pepper
• 2 cups ketchup*
• 1-cup ginger ale or 7 cup
• 2 cups basmati rice*
• 4 cups water
• Pinch salt*
• *Available from Well Seasoned

Instructions:

1. In a large bowl, combine the meat, eggs, salt, onion, breadcrumbs and pepper.
2. Mix it well.
3. Scoop out by the spoonful and roll into approximately 24 balls – place them on a sheet pan.
4. Meanwhile, in a large pot bring ketchup and ginger ale to a simmer. Gently place the meatballs into sauce and simmer for 20 minutes.
5. While that is cooking, make rice. In a pot with a tight-fitting lid, combine the ring rice, water and a pinch of salt. Bring to a boil and stir it. Reduce the heat to very low and put the lid on. Allow it to cook for 8-12 minutes, you will need to check it for doneness.
6. When the meatballs & rice are both fully cooked. Place a portion of the rice on each plate and top with 6 of the meatballs. Serve and enjoy.

Prep Time: 20 Minutes

Cook time: 40 Minutes