Thursday, May 30, 2013

Chicken Wontons




Chicken Wontons

Ingredients

1 Pack/About 45- 50 Wonton Wrappers (store-bought)


30 g Fresh Ginger, unpeeled
50 ml Cold Water

225 g Minced Chicken
1 Small Egg, lightly beaten

1 tsp Shaoxing Wine

1 tsp Sesame Oil
1 tsp Corn Starch

¾ tsp Sea Salt

4-5 turns of a Black Pepper Mill

Chili Oil Sauce

2 Tbsp Chili Oil (With or without the chili sediment)

2 Tbsp Light Soy Sauce
1
½ Tbsp Sugar

2 Tbsp Chicken Stock

2 Scallions, chopped

Method



Crush the ginger with the flat side of a cleaver or a heavy object and leave it to soak for a few minutes in about 50ml of cold water.



Place the chicken in a bowl and add the beaten egg, wine, ginger-soaking water (pieces discarded), sesame oil, cornstarch, salt and pepper. Mix well, using your hand to stir the stuffing briskly in one direction, making sure each batch has been fully absorbed by the meat before continue.

Lay the wonton skin flat on your hand. Place a tsp of filling in the center, and then flip the skin in half diagonally, pressing the two sides lightly together.

To cook the dumplings, give the boiling water a good stir, drop in 10 dumplings and stir once to prevent sticking. When the water has returned to the boil, throw in one coffee-cupful of cold water. Allow the water to return to the boil once more, and the dumplings should be cooked through (test one to make sure). Remove from the water with a slotted spoon, place in one of the prepared bowls, and serve with Chili Oil Sauce.

Serves 4


Monday, May 27, 2013

Chocolate-Covered Frozen Bananas



Chocolate-Covered Frozen Bananas

Ingredients

2 Bananas, halved
4 Popsicle Sticks
80 grams Bittersweet or Semi-sweet Chocolate Chips

Chopped Almond or Peanuts, or Rainbow Jimmies, spread on a plate
Wax or Parchment Paper

Method


Insert one popsicle stick about half way into each half of banana. Then peel the bananas and place on a wax or parchment paper. Freeze the bananas for 30 minutes.

Microwave the chocolates chips on high for about 1-½ minutes, stir until smooth.

 Spread the chocolate onto the bananas with a spoon. Then roll banana in any if your favorite toppings. Repeat with the remainder bananas, and transfer to the freezer for another hour before serving.

Makes 4 Chocolate-Covered Frozen Bananas

Thursday, May 23, 2013

Spicy Peanut Noodles



This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil.

Spicy Peanut Noodles

Ingredients

200 grams Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature
½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained
3 Stalks Scallion, chopped


Spicy Peanut Dressing
4 Tbsp Chiu Chow Chili Oil (Lee Kum Kee brand)
1 Tbsp Chiu Chow Chili Oil Sediment
4 Tbsp Natural Peanut Butter
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Stalks Scallions, chopped

Method



Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing.

Serves 3-4 ~ light meal

Tuesday, May 21, 2013

Kale Fried Rice




Kale Fried Rice

Ingredients

3 Cups Cooked Cold Rice

2 Tbsp Peanut Oil

2 Cloves of Garlic, chopped
1 Green Chili, chopped
1 ½ Tbsp Chopped Fresh Ginger

2 Large Egg, lightly beaten
1 ½ Tbsp Light Soy Sauce
Sea Salt to taste

Freshly Ground White or Black Pepper
One small bunch Kale, chopped

Method



In a large wok over moderate heat, fry the garlic, chili, and ginger with peanut oil until they golden in color.

Toss in the rice and stir frequently. Then mix in the egg and gently move it around, make sure the rice is coated with the eggs. Add the chopped kale, stir well and mix in the soy sauce, pepper, and adjust the seasoning with sea salt. Serve warm.

Serves 2

Sunday, May 19, 2013

Chicken and Mushroom Puffs



Chicken and Mushroom Puffs

Ingredients

1 Tbsp Vegetable or Olive Oil

1 Tbsp Unsalted Butter
½ Red Onion, finely chopped

2 Cloves Garlic, finely chopped
225 grams Cremini Mushrooms, finely diced

½ tsp Red Chili Flakes

650 grams Ground Chicken (mixture of chicken breast & thigh)
2 Tbsp Chopped Fresh Parsley

2 Tbsp Chopped Fresh Basil
¼ tsp Italian Seasoning

1 ½ tsp Sea Salt

1 Large Egg
Freshly Ground Black Pepper
2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry
Egg wash, 1 Large egg with 1 Tbsp of Water, beaten


Method



In a skillet over medium-high heat, sauté the onion and garlic with olive oil and butter until soften, about 8 minutes. Then toss in the mushrooms, stir, seasoned with salt and pepper and cook until the mushrooms are softened. Remove the onion and mushroom mixture and let cool slightly.

In a large bowl, combine the ground chicken; onion and mushroom mixture, chili flakes, parsley, basil, Italian seasoning, sea salt, egg, and some freshly ground black pepper. Refrigerate the chicken mixture for about 2 hours.

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Place the puff pastry on a lightly floured surface. Cut each puff pastry into 9 pieces. You will have 18 pieces in total. Fill chicken mixture in center of each slice of the puff pastry. Brush the pastry edges with egg wash, gather the opposite corner of each pastry, pinch together to seal, and place them seam side down on a baking sheet. Brush the top with some egg wash.

Bake until golden brown, about 25 to 28 minutes. Remove from the oven and transfer to a wire rack. Let cool slightly and serve immediately.

Makes 18 Puffs


Thursday, May 16, 2013

Breakfast Quesadilla



For a quick, simple, and healthy breakfast in under ten minutes, try this Breakfast Quesadilla recipe.   

Breakfast Quesadilla

Ingredients

½ tsp of Vegetable Oil
1 (10”) Flour Tortilla

2 Large Eggs, lightly beaten

1 Scallion, chopped
Sea Salt
Freshly Ground Black Pepper
2 to 3 Tbsp Shredded Jack Cheese

Equipment: 10” Non-Stick Pan

Method



Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Place the tortilla in the pan and pour the beaten egg, sprinkle chopped scallion, and season with salt and pepper. When the egg is almost set, top with a layer of cheese. Fold the tortilla in half, pressing down lightly with a spatula, and then carefully flip over. Cook until both sides are golden brown, crispy, and the cheese has melted.

Slide the tortilla onto a plate lined with greased proof paper or paper towel. To serve, cut the quesadilla into 3 or 4 wedges.

Serve 1

Tuesday, May 14, 2013

Green Smoothie



This healthy Green Smoothie is one of my favorites drink now. It's packed with antioxidants and nutrients, such as Vitamin A, B, C, K, calcium, iron, calcium, potassium, beta-carotene, etc. So, give your immune system a healthy boost with this nutritious and yummy smoothie.

Green Smoothie

1 Ripe Banana, frozen
1 Granny Smith Apple, cored and chopped
½ Bunch Kale (about 4 leaves/slightly more than 2 cups (packed)), chopped, center ribs, and stems discard
1 Tbsp Chopped Ginger
2 Tbsp Lemon Juice
1 ½ Cups Apple Juice

Method

Place all the ingredients in a blender, chop, and blend until smooth. Serve immediately.

Serves 2/About 900ml

Friday, May 10, 2013

Bacon and Shrimp Jambalaya



Bacon and Shrimp Jambalaya

Ingredients

400 grams Smoked Bacon, diced
2 Celery Stalks, diced
1 Red Bell Pepper, diced
4 Cloves Garlic, chopped
3 Sprigs of Thyme
2 Cups Organic Brown Long Grain Rice
½ tsp Cayenne Pepper
1 Can (28 oz/796 ml) Whole Tomatoes, diced & reserved about ½ cup liquid
4 ½ Cups Chicken Stock
1 ½ Cup Frozen Cooked Small Shrimps, thawed
1 Cup Frozen Corn, thawed
Sea Salt
Freshly Ground Black Pepper

Method

In a large saucepan, cook the bacon until the fat is rendered, until crisp. Remove the bacon with a slotted spoon and set aside-reserved ½ portion for sprinkling. Pour the rendered bacon fat in a bowl for another use.

Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the celery, pepper, and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the thyme, rice, and cayenne pepper. Give the mixture a good stir, season with sea salt and pepper. Then add the tomatoes, reserved liquid, and chicken stock. Bring it to a boil, reduce the heat, cook, covered for about 25 to 30 minutes, or until the liquid is absorbed.

Remove the cover, stir in the bacon, cooked shrimps and corn. Cook uncovered for another 10 minutes until excess moisture is evaporated. Sprinkle the reserved bacon before serving.

Serves 6

Wednesday, May 8, 2013

Caprese Sandwich With Avocado



Caprese Sandwich With Avocado

Ingredients

2 (About 250 g) Buffalo Mozzarella Balls, sliced
2 Ripe Heirloom Tomatoes, sliced
A Handful Basil Leaves, torn

2 Tbsp Extra Virgin Olive Oil

Sea Salt to taste

Freshly Ground Black Pepper
Lemon Juice
1 Avocado, sliced
8 Slices of Country Grain Bread



Method



Combine the cheese, tomatoes, and basil in a mixing bowl, and season with olive oil, sea salt, black pepper and some lemon juice.

To assemble the sandwich: Layer cheese, avocado, tomatoes with some of the basil and oil on the bottom of a slice bread. Then season the sandwich with salt and pepper. Cover with the other slice of bread and press the sandwich firmly.

Makes 4 Sandwiches





Saturday, May 4, 2013

Pita Pizza With Beef




Pita Pizza With Beef

Ingredients

1 lb Ground Beef Chuck
Olive Oil
½ Yellow or White Onion, chopped
3 Cloves Garlic, chopped
1 ½ tsp Ground Cumin
2 ½ tsp Ancho Chili Powder
1 tsp Mexican Oregano
Sea Salt to taste
Freshly Ground Black Pepper
6 Pita Breads (about 6 ½ inches)
Roasted Sweet Peppers Salsa (Click here for the recipe)
350 grams Oaxaca or Monterey Jack Cheese, shredded
50 grams Queso Fresco, crumbled or Feta Cheese
3 Jalapeno, thinly sliced
Cilantro, coarsely chopped
Fresh Salsa (Click here for the recipe)
Guacamole (Click here for the recipe)

Method



Heat a large skillet with some olive oil (about 1 to 2 tbsp) sauté the ground beef. Break up the meat as it cooks, remove the meat with a slotted spoon, and drain off the fat. Rinsed the skillet and return to the stove over medium heat. Add 2 tbsp of oil, chopped onion and garlic, sauté until golden in color and mix in the cooked beef, and season with cumin, chili, oregano, sea salt, and black pepper.

When ready to serve: Preheat the oven to 450˚F.



Spread the pita bread (the under side) with Roasted Sweet Peppers Salsa, follow by ground beef, and top with Oaxaca cheese.


Slide the pizza in the oven and bake for about 6 to 8 minutes. Remove the pizza from the oven. Garnish with jalapeno, cilantro and sprinkle some Queso Fresco, and serve immediately with some fresh salsa, and guacamole.

Makes 6 Pita Pizza With Beef

Friday, May 3, 2013

Roasted Sweet Peppers Salsa



Roasted Sweet Peppers Salsa

Ingredients

15 (about 350 grams) Mini Sweet Peppers, halved and seeded

2 Roma Tomatoes, halved and seeded

4 cloves Garlic, whole and peeled

½ Yellow or White Onion, roughly chopped

1 Tbsp Vegetable Oil

2 Serrano Chilies, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced

Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil



Method


Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.

Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.

Wednesday, May 1, 2013

No Knead Crusty Bread



I've adapted this No Knead Bread recipe from Simply So Good blog. It's so easy to make this country styled bread. As the name implies, no kneading required, just mix it up, let it rise, shape, and bake. Do check out her blog for more information with regards to this bread recipe and other yummy goodies. Click here for the link. Happy Baking!

No Knead Crusty Bread

Ingredients

3 Cups All Purpose Flour
1 ¾ tsp Sea Salt
½ tsp Rapid Rise Yeast
1 ½ Cups Water

Method

Put the flour, salt, and yeast in a large mixing bowl and whisk well. Pour in the water, stir, and mix with a wooden spoon or rubber spatula until a shaggy mixture forms. Cover the bowl with plastic wrap and let the dough rest for at least 12 to 18 hours at room temperature.

When ready to bake, pre-heat the oven to 450˚F. Place an enamel coated cast iron pot with a lid in the oven for at least 30 minutes. Meanwhile remove the dough and place on a heavily floured work surface. Shape the dough into a ball. Cover the dough with plastic wrap and let it rest while the pot is heating.

Remove the pot from the oven. Place the dough into the pot and cover with a lid and bake for 30 minutes. Remove the lid and bake for another 15 to 25 minutes, or until the bread is nicely brown. Remove the bread from oven and let cool on a rack.