Honey-Sesame Chicken w/ Spring Onions on a Bed of Steamed Rice

Ingredients:

3 chicken breasts, boneless, skinless cut into cubes
3 tbsp soy sauce
2 tbsp rice vinegar
5 tbsp honey
2 tbsp sesame oil
1 small piece ginger, ground
1 clove of garlic, minced
1 tbsp cornstarch
2 sprigs of spring onion (Scallions), chopped to large pieces
1 tbsp sesame seeds, roasted
salt & pepper
1 cup short grain rice

Method:

Start by seasoning the chicken with salt and pepper.
In a bowl, mix together the soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and cornstarch. set it aside.
In a pan put some oil, saute the chicken over medium heat for about 10 minutes, stirring occasionally until it's cooked all through.
Add the mixture to the cooked chicken while on the stove, mix for a minute, then add the chopped spring onions and stir. Remove from heat.
Sprinkle with roasted sesame seeds.
Serve over a bed of steamed rice.

Enjoy!

My Twist on Spinach Salad

Ingredients:

1 Packet of baby Spinach
1 can Beetroot, round slices
1 red onion
2 Avocados, ripe
1/2 cup of frozen edamame, beans only
Handful of parsley, roughly chopped
Toasted shredded almonds
2 tbsp lemon juice
1/4 cup white vinegar

Dressing:

1/4 tsp Honey
1/4 tsp Dijon Mustard
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper

Method:

- Clean and wash the baby spinach
- Cut beetroot rounds into halves, discard the liquid
- Cut the red onion into thin slices, julienned, then place in a bowl and pour the vinegar on top of it. set it side until assembling the salad.
- Cut the avocado into cubes and cover them with lemon juice to avoid them going brown
- In a big bowl arrange the salad ingredients by starting with the spinach leaves on the bottom, topped with the beetroot.
- Add the onions without the vinegar.
- Add the avocado, then the frozen edamame.
top the salad with the chopped parsley and toasted almonds.
- Add the dressing when serving and mix.

Nigella's Ritzy Chicken Strips.. An Easy Lunch or Dinner..

This practically took minutes to prepare and a few more minutes to cook. But needs a couple of days for it to be ready, so prepare them a day in advance. If you have kids, they will love this recipe and grownups do too! I tried this Nigella Lawson easy breezy recipe accompanied by homemade Honey Mustard Sauce.. tastes sooo good!

Ingredients:

2 Packets of boneless skinless chicken breasts
1 cup buttermilk (Leban) - I prefer KDD because it's think and creamy
20 pieces of Ritz cracker crushed to form bread crumbs


Method:


. Put the chicken breasts into a freezer bag flat.
. Bash them gently with a rolling pin until the chicken is quite thin.
. Once done, take them out of the bag and slice them.
. In a bowl, place the butter milk and chicken and leave then in the fridge to marinade for 24 hours atleast.
. When ready to cook, prepare a baking sheet with parchment paper and preheat the oven.
. Take the bread crumbs and place them in a shallow dish to coat the chicken.
. Take the chicken out of the fridge, take each piece, shake off the excess buttermilk and dip them in the crumbs.
. Coat them well and lay them on the baking sheet, bake for 15 to 20 minutes until golden brown. and Voila !!!!

Dinner is served! ... or lunch ;)

Earthy .. Lovely .. Cream of Eggplant Soup.

Ingredients:


Couple of eggplants, grilled, peeled, & cut into cubes.
1 Onion roughly chopped
1 Potato roughly chopped - preferably small pieces so it cooks faster
1/2 cup KDD cream - or Creme Fraiche if available
1 tbsp Flour
a little bit of butter
Olive Oil
2 cups Chicken stock
Salt & Pepper
1 tsp Ground caraway
a little bit of Nutmeg
Finely chopped parsley for garnish


Method:


- In a medium size pot, start off with the olive oil and butter and let the butter melt.
- Add the chopped onions and the salt to help it sweat and soften.
- In goes the garlic and pepper and mix well.
- While stirring, add the flour and mix well so it doesn't burn at the bottom of the pot.
- Add the chopped potato and mix all together well, then add the caraway.
- Add the chopped eggplants to the mixture and stir for 3 minutes then add the chicken stock.
- Leave the mixture to simmer for 30 minutes and bring it to a boil.
- Transfer the mixture to a blender and ladle in half of the soup so it doesn't fill up the blender.
- Transfer the bended soup into a new pot and ladle the rest to blend.
- Add the other blended amount of mixture into the new pot and put it on the stove again.
- Add the cream and mix.
- Add the nutmeg and a little bit more caraway for taste.
- Finely pour into a soup dish and garnish with finely chopped parsley. 




P.S. Salt should be added in moderation because the chicken stalk is already salted.

Zucchini, Yellow Squash & Potato Gratin

A new recipe.. I had a craving for Zucchini & Summer squash, it's healthy & tasty.. So I decided to browse through my recipes in search for a nice recipe that combines both of those ingredients. 
I came across many recipes but this particular one caught my attention because it included potatoes.
I tried it as a side dish for lunch, next to grilled chicken and a crisp green salad. It turned out lovely and delish!!

Ingredients:


1 packet of KDD cream or 1 cup of heavy cream
1/2 cup breadcrumbs 
2 Potatoes, sliced
4 Small Zucchini (Courgette), thinly sliced
1 large summer squash sliced
3 tbsp Butter 
2 cloves of garlic, thinly sliced
1 small onion, sliced
Salt & Black Pepper
1/2 cup Parmesan Cheese
1/4 cup Mozzarella Cheese


Method:


Prepare the oven by reheating at 400 degrees. Set aside until needed.
On the stove, medium heat, in a large skillet, melt the butter.
Add all the vegetables to the butter, saute & stir.
Add the salt & Pepper according to taste.
Cook the veggies until tender while stirring slowly and carefully.
Add the cream and cook for 5-7 minutes until it thickens.
Once cooked, remove from the stove and place in a Pyrex or a baking dish.
Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.


Enjoy !!

Green Curry Chicken (Thai) - Recipe # 2

This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.

I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.

Ingredients:

1 jar of Thai Choice Green Curry

2 tbsp cooking oil

2 cans of coconut milk

2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market

6 chicken breasts, boneless, skinless, cut into cubes

4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market

2 medium white potatoes cut into cubes

1 cup of fresh button mushrooms cut in half

1 green bell pepper chopped into chunks

4 baby corns chopped into chunks

1 small red chili

Salt according to taste

Brown sugar to minimize spiciness

1 tbsp fish sauce - found in TSC

Fresh basil leaves

Coriander for garnish

Method:

Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.

Add the ready made green curry paste and stir-fry it for one minute.

Add the coconut milk and stir to combine, then add the lemon grass and stir.

Add the fish sauce and leave to simmer for another 5 minutes.

Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.

To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.

Add salt as needed, then add the basil leaves

Leave to cook for 20-30 minutes.

Garnish with coriander and serve with steamed rice.

Enjoy!

Oktoberfest Bavarian Potato Salad - Recipe Trial # 1

After my visit to Munich, Germany last year,I fell in love with the city and with Germany all over again, for many different reasons. The food, the atmosphere, the people and my wonderful travelling partner :)
The food was just terrific, one of the special things I have tried was their Bavarian Potato Salad. I fell in love with it immediately, such a hearty and lovely dish, accompanied by grilled chicken and your favorite beverage :P

I'm trying out several recipes to find the perfect one, this is my first trial, it turned out nice and light, in terms of the dressing. I give it a 4 star.. but that's only in my book, try it out and see what you think.. Enjoy !

Ingredients:

3-4 Medium white potatoes
1/3 cup Extra Virgin Olive Oil EVOO
1/3 cup white Vinegar
1/2 Vegetable or Chicken Stock
3 tbsp finely chopped onions
Salt & Pepper
Dash of Sugar
3/4 cup diced cucumbers
1/2 tbsp Dijon Mustard
1 tbsp finely Chopped Chives - I bought a fresh plant from TSC
2 tbsp Relish

Method:

1- In a large pot filled with water and some salt, boil the unpeeled potatoes until tender.

2- Once done, drain the potatoes, peel them and chop them, then place in a large bowl.

3- In a separate smaller bowl, combine all of the following ingredients: Oil, Vinegar, Onion, S&P, Stock, Sugar, Mustard, Cucumber & Relish. The mix it well to form the dressing.

4- Pour the dressing over the peeled and chopped potatoes and gently mix them together.

5- Garnish the salad with chives.

Oozie.. ~ Syrian

Ingredients:

2 cups short grain rice

1 Americana square minced beef

2-3 finely chopped onions

1 cup green peas

1/2 cup roasted pine nuts

1 Maggie chicken cube

salt / Black pepper

1 teaspoon ground cinnamon

1 teaspoon curry powder

1 teaspoon mixed spices

1 pack of Americana frozen phyllo dough

Method:

- Wash the rice and soak it in water for 15 minutes.

- In a pot, sauté the onions until golden then add the minced beef.

- Add salt, black pepper, curry, mixed spices and Maggie chicken cube and mix.

- Add rice to the the meet and mix well on low heat.

- Add 4 glasses of boiling water or until it covers the rice, and let the rice simmer for 10 minutes

- Meanwhile in another pot, boil the chick pea to soften them.

- Add the green peas and pine nuts to the previous mixture and leave it to cook until all the water evaporates and the rice is cooked.

- Once the rice mixture is done leave it to cool on the side.

- prepare the phyllo dough by cutting it into squares and using a small bowl as a mold, line the bowl with the phyllo dough, fill it with the rice mixture and fold it to close.

- Place the finished phyllo filled dough in a large oven pan, brush each one with butter then place it in the oven for 20 -25 minutes until golden.

- Serve it with cucumber yogurt salad.

Chicken Yellow Curry ~ Homestyle

A really delicious and easy to make recipe. It's filling and has loads of goodness, when I made it the aroma filled the kitchen... you can always have it with steamed rice.

Ingredients:

6 Chicken fillet pieces
2 Hot green chillies
2 Red chillies
2 Dundicut peppers
Handful of chopped parsley
1 Small onion, diced
1 Tomato sliced
1/2 Can coconut milk
1 KDD cream
2 tablespoons Curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black peppers
1/2 yellow bell pepper

Method:

- Boil the chicken breasts and cut it into cubes.
- In a frying pan put some oil and fry the onions until golden.
- Add the tomatoes, red chillies, green chillies, yellow bell peppers and dundicut peppers and simmer for 2 minutes.
- Add in the chopped parsley, curry powder, cumin, salt & pepper.
- Finely add in the KDD cream and coconut milk and mix until well blended.
- Lower heat, over and simmer for atleast 10 minutes.

Serve with white rice.

Enjoy...

Fried Calamari with mixed greens

Serves 4


Ingredients:

2 teaspoons oil
500g calamari rings
1/4 cup lemon juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon water
12 cherry tomatoes, halved
1 cucumber, seeded and sliced
1 red onion, sliced
1/4 cup small mint leaves
1/4 cup coriander leaves
3 onions (shallots), sliced
1 tablespoon thinly sliced lemongrass
radicchio leaves, to serve


Method:

In a wok, heat the oil. Stir-fry the calamari for 1 minute.

Add the lemon juice, sauces and water. Stir-fry for 2 minutes, until calamari is cooked and tender.

Transfer the calamari with sauce to a bowl and toss through remaining ingredients.

Serve on a bed of radicchio leaves.


Enjoy..

Oriental Salad ~ Chinese

Ingredients:

capellini pasta, cooked, drained
4 boneless skinless chicken breast halves, grilled, thinly sliced
2 carrots, thinly sliced
1 cup mushrooms, sliced
1/2 cup bean sprouts
1/4 cup red peppers, finely chopped
1/2 cup oriental sesame dressing
2 green onions, sliced


Method:

Toss all ingredients except dressing and onions in large bowl. Add dressing; mix lightly.

Sprinkle with the green onions.

Enjoy...

Chicken with Ginger and Soy Sauce

Serves 4


Ingredients:

1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal
1 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving


Method:

- In a pot, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.

- Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 2 hours .

- Using a large spoon, skim off and discard any fat from surface of cooking liquid.

- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

- With the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.


Tip:

Could be done in a slow cooker for approx. 6 hours instead of 2.


Enjoy...

Angel Hair Pasta with Basil & Tomatoes

Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5-6 Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb angel hair pasta


Method:

- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Classic Beef Stew

Serves 8


Ingredients:

2&1/2 pounds very lean beef stew meat
2 tablespoons oil
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
5 large carrots, cut in 2-inch slices
salt and pepper to taste
a few cloves of garlic (optional)
1 can condensed tomato soup


Method:

- In a large pot, brown stew meat in oil, add chopped onions and sliced celery and cook until tender.

- Add vegetables and seasonings.

- Add soup and a soup can of water.

- Simmer over lowest heat for about 2&1/2 to 3 hours, or until meat and vegetables are tender.

- Add more water as needed.

Enjoy...

Low-fat Chicken Quesadilla ~ Diet

Serves 4


Ingredients:

8 corn tortillas
6 ounces low-fat monterey jack cheese
8 ounces chicken breasts, cubed
1 ripe avocado, diced small
1 cup green chilies, drained
4 tablespoons chopped cilantro leaves
4 ounces non-fat sour cream


Method:

- Heat a griddle over medium-high heat.

- When the griddle is hot, place 1 tortilla on the griddle and sprinkle 1/8 of the cheese on tortilla.

- Top with 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chiles, and 1/4 of the cilantro, and another 1/8 of the cheese. Top with another tortilla.

- When cheese begins to melt, flip with wide spatula and continue cooking until cheese is melted.

- Remove from griddle to cutting board. Cut into 4 pieces. Repeat process 3 more times.

- Serve with fat-free sour cream on the side.

Satay Chicken ~ Thai

Ingredients:

6 Chicken breast halves boned, skinned and cut into strips

To marinade it:

1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers


For the peanut Sauce:

2/3 cup crunchy peanut butter
1&1/2 cups Coconut milk
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs


Method:


- For the marinade, combine the brown sugar,curry powder, peanut butter, soy sauce, lime juice, garlic and chile peppers in a shallow dish.

- Thread the chicken strips onto bamboo skewers, place the skewers into the soy sauce mixture and let it marinate in the refrigerator for at least 2 hours or overnight.

- Make the peanut sauce by combining the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger and garlic in a saucepan. Season to taste with cayenne pepper.

- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

- Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

- preheat a broiler.

- Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

- Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce as a dip.


Enjoy...

Mushroom & Parsley Couscous

Ingredients:

1 teaspoon olive oil
1 cup sliced button mushrooms
Pinch of salt
1/2 cup couscous
1/2 cup plus 2 tablespoons chicken broth or water
2 tablespoons minced parsley
Salt and pepper, to taste


Method:

In a saucepan, heat the oil and add the mushrooms and a pinch of salt. Sauté for 3 minutes, stirring often.

Add the couscous, broth, parsley and salt and pepper. Stir and bring to a boil.

Remove from the heat and cover. Let mixture sit 5 minutes. Fluff with a fork and serve hot.


Enjoy...

Risotto in Lemon cups ~ GL

Courtesy of Chef Giada De Laurentiis

Serves 6


Ingredients:

2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup short grain rice
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving


Method:

- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

- Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.

- Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a spoon scoop out the flesh of the lemon and discard.

- Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.


Very creative and yummy...

Spaghetti and Meatballs

Serves 6


Ingredients:


Meatballs:

500g beef
1 egg
2 tablespoons grated parmesan
1 garlic clove, minced
1 teaspoon dried oregano
3 tabelspoons breadcrumbs
good grind black pepper
1 teaspoon salt


Tomato sauce:

1 onion
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon butter
1 tablespoon olive oil
4 large tomatoes
1&1/2 cup boiling water
pinch sugar
salt and pepper
100ml full fat milk


Method:


For the meatballs:

Just put everything in a large bowl, and then, using your hands, mix to combine, shape them into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge.


For the tomato sauce:

Put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don't let the mixture catch, just let it become soft. Add the tomatoes, boiling water, pinch of sugar, some salt and pepper, and cook for about 10 minutes.

The tomato sauce will appear thin at this stage, but don't worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.


Enjoy...

BBQ Salmon with Creamy Dill ~ Diet

Serves 4-6


Ingredients:

1 salmon fillet
fat-free or low-fat mayonnaise
dill
lemon juice
salt and pepper


Method:

- Lay salmon filet on large piece of tin foil (shiny side of foil facing up).

- Sprinkle salmon with lemon juice.

- Spread enough mayonnaise over salmon to cover the filet.

- Season with salt and pepper.

- Season with enough dill to cover the filet.

- Make a "tent" around the salmon with the foil.

- BBQ on medium heat until salmon is cooked to your liking.