Posts tagged ‘easy’

2018, July 13

Recipe of the Month: Light Asian-Style Noodle Lunch Bowl

A new grocery store opened here in my city recently, “Taste of Asia,” with mainly Korean food items. It’s right next to where the BF usually plays soccer, so one evening before picking him up, I went in for a quick browse. I came out with a pack of home-made style wheat noodles, two sauces, and two Aloe Vera juices (because I was thirsty and knew the BF would be, too.)

We love pasta in general, so first off I served the noodles with a homemade mushroom sauce. It was very yummy, but I need to tweak the sauce recipe a bit before sharing.
A portion of noodles was left over, so today I made myself a very light noodle lunch bowl (I placed it on a plate, hence the photo below, but bowl just sounds cuter). I almost feel foolish for sharing, since it’s so easy to make, yet it was sooo delicious, it might become a go-to lunch idea for when I’m having a busy day.

Light Asian-Style Noodle Lunch Bowl

Asian-style Noodles
Avocado
Broccoli
Feta cheese, optional
Salt, Lemon pepper
Soy sauce, Spicy Mango & Lime sauce
Lemon juice, optional

Cook the noodles as per the package instructions. Mine was the Fu Lin Men Home Made Style (wheat) Noodle, so it needed to boil for about five minutes and it was done. I added some salt to the water and half a bouillon chicken cube.

Peel and cut your avocado. I like to cut all the way around the seed, to get two halves, then twist so they separate. I slice the avocado while it’s still in its shell and then gently scoop the slices out with a soup spoon.
Of course, you can leave the halves as they are and simply run a soup spoon between the flesh and skin of the avocado half to loosen it and then pop the intact avocado half out and cut to your liking.
Season with a little salt and lemon pepper. Add a few drops of lemon juice if you want.

Steam the broccoli. Place the thicker pieces below and the thinner ones above them in your steamer. Cover with the lid and steam until it becomes bright green and tender to touch, but still a bit crisp. It should take around five to ten minutes.
Season with some soy sauce and the spicy mango and lime sauce.

Cut the Feta cheese into small cubes.

Throw everything together into a bowl ;)

This was one of the best ideas I had so far for a very quick, easy and light lunch. The flavors were complementing each other, tasting very Asian-style – like I’ve only had at a Vietnamese acquaintance’s house when I visited Sicily many years ago. I think I’ll be paying a visit to that grocery store again very soon!

Bon appétit! ;)

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2018, June 22

Recipe of the Month: Sesame Turkey with Steamed Asparagus

While trying different seasonings lately, the newest things I “discovered” are Lemon Pepper and sun dried tomatoes. I’ve been seasoning basically everything with these, from chicken to shrimp and now, turkey.
Below is a recipe I came up with earlier this week, and which was deemed as “the best turkey I ever had” by my boyfriend. Yay! ;)

Sesame Turkey with Steamed Asparagus

500 gr Turkey
3 tbsp Coconut oil
Lemon Pepper seasoning to taste
1 tsp grated Ginger
2-3 Sun dried tomatoes, ground
4-6 Basil leaves
2 tbsp Red peppers paste
splash of white Wine
125 ml cooking Cream (I use Alpro Rice Cuisine)
3 tbsp Sesame seeds
2 tbsp Chia Seeds
bunch of Asparagus

Prepare the meat by cutting up the turkey into small pieces. Into a heated pan add the coconut oil, the turkey and season with the lemon pepper, ginger, red peppers paste and ground sun dried tomatoes. (I omitted seasoning with salt also, since the red peppers paste is very salty.)
When the meat is almost done, add a splash of white wine and the basil leaves. Stir well and let simmer until the wine is almost gone.
Add the cream and stir continuously for a couple of more minutes so the sauce forms.
When done, turn off the heat and stir in the Sesame and Chia seeds.

Cut the Asparagus to fit into your steamer. Place the thicker pieces below and the thinner ones above them. Cover with the lid and steam until it becomes bright green and tender to touch, but still a bit crisp. It should take around 8 minutes for thick Asparagus and 5 minutes for thinner Asparagus.

The day I cooked it I served this with Danish rye bread, but it’d go well with other side dishes like rice, baked regular or sweet potatoes, etc.
I think it’d even taste great stirred together with Quinoa (I’ll be trying this idea next!).

Bon appétit! ;)

2018, April 27

Recipe of the Month: Sautéed Vegetables with Shrimp

I recall first eating shrimp back in 2011 when I went to an Indian cuisine restaurant with a friend of mine. The menu offered a variety of dishes I’ve never heard of before, and I chose Risala Curry with Shrimp and Chili & Garlic Naan. It was delicious.

I also recall growing up and never seeing shrimp – it took a while for it to start appearing in the supermarkets. Then, it took me even longer to actually buy some and try to cook it myself. Finally I gave in, and for my boyfriend’s birthday dinner in 2016, I tried a Honey Ginger Shrimp with Basmati Rice recipe. It was really good.

This Winter, I tried two new recipes. One, a variation on the Honey Ginger recipe above, and the other, I’ll detail below. This is my favorite, so far!

Sautéed Vegetables with Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on
300 grams mixed vegetables, or vegetable of your choice
1 cube butter (a quarter stick)
salt, white pepper, parsley
1 tablespoon oyster sauce or fish sauce

Add the cube of butter to a pan and start cooking the vegetables. I got a mixed vegetable pack which contained peas, carrots, corn and cauliflower. Season with salt, white pepper and parsley. Especially if you’re using fresh vegetables they will take longer to cook, but in either case let them be almost completely done before adding in the shrimp.

After adding it, cook the mixture some more with the shrimp; about 2-3 minutes per side should be enough. I like to place a lid on my pan so the shrimp cooks in the steam the vegetables let out.

Serve with rice or a side dish of your choice.
I might try making Naan next time, I think they’d go nicely together.

Bon appétit! ;)

2017, September 22

Recipe of the Month: Easy three-ingredient Chia Pudding

I’ve mentioned before, that Chia pudding quickly became a favorite after trying out new recipes. It is still in the running, five months later.

Now, I don’t want to fill this space with a ton of recipes everyone has already heard about because you can in fact find more than plenty of Chia pudding recipes if you Google search it, or check out Pinterest. Instead, I’ll share with you my humble idea, of which there are few recipes on the internet as far as I could tell (I only found them after specifically typing in the search terms).

Easy three-ingredient Chia Pudding

3 tbsp Chia seeds
1 cup Chocolate Coconut milk (or which ever kind of milk you like best)
1 tbsp jam/preserve of your choice

Combine all the ingredients in a jar. Cover the jar with a lid and give it a vigorous shake. Let it chill for about an hour, then return to the jar and shake it up so the seeds aren’t clumping. Leave it in the fridge overnight.

The Chia seeds will expand and turn into a pudding about the consistency of applesauce, or a creamy tapioca pudding. I love this because Chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins you’re using.

Both simple, and chocolate Coconut milk taste delicious in this recipe.
So far, I’ve tried making this with Strawberry, Blueberry, Eglantine and Plum jams (my favorite was the Blueberry). I am really liking this idea since I am using up the jam in my pantry which has sat there for way too long, and also, there’s no need to add any other sweetener since the jam is already sweet.

Serve cold with sliced fruit, sprinkles or nuts over the top.

Bon appétit! ;)

2016, July 15

Recipe of the Month: Savory Pork Cutlets over Caramelized Onions

As much as possible I try to eat lean meat, or depending on the type of meat maybe semi-trimmed. Below is a recipe I make at least every two-three weeks, because it’s so easy to make and absolutely delicious served with either a side of rice or baked potatoes!

page Savory Pork Cutlets over Caramelized Onions

Savory Pork Cutlets over Caramelized Onions

8 slices of pork cutlet
3 large onions
half a lemon’s juice
French Spiced Salt
A pinch of salt, white pepper
Olive Oil

Add a splash of Olive Oil into a large pan lined with baking paper.
Cut the onions crosswise into thin slices, so they fall apart when added into the pan. Season with a pinch of salt and white pepper. Sprinkle with the juice of half a lemon.
Set the pan aside.

Season the pork cutlets on both sides with French Spiced Salt. Place them on top of the onions. Spray a little Olive Oil on top of the meat, if you wish. Cover the pan with aluminum foil.

Cook in a preheated oven at low-to-medium heat setting for about 40 minutes, turning the slices over at least once during the cooking process. Take the aluminum foil off after turning the slices over.

If you’re cooking at medium heat, toss the onions a little, too, so they don’t get burnt. This step is not necessary at a low heat setting.
Optionally, in the last 10 minutes of cooking, feel free to scoop some onions on top of the cutlets.

Making more traditional caramelized onions can be time-consuming, which is why I love the above method a lot more. It also keeps the meat from drying out while cooking.

Optional: Sometimes I like adding other vegetables into the mix as well, which I cut into thin slices or chop and place on top of the onions, then place the meat on top. You will need to stir the vegetables when turning over the cutlets.

Bon appétit! ;)

2016, June 10

Recipe of the Month: Easy Oven Fajitas

Let me start by saying that I love Fajitas seasoning! I once bought some and used it for basically everything I cooked, including sprinkling it on sandwiches – but then couldn’t find that exact brand ever since.
The recipe below also has the seasoning mix recipe included, so I was beyond excited to try making it myself. It is perfect, honestly!

Looking for new ideas of how to cook chicken, I gave this easy oven Fajitas recipe a go a few months ago. It was one of the best recipes I tried, and I just love that it’s all done in next to no time. The only thing I’d change is my choice of casserole dish, since the one I used was a tad on the small side for the amount I was preparing. It cooked well and all, just a little hard to stir in.

page fajitas

Fajitas Seasoning

4 Tbsp chili powder
2 Tbsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 ½ tsp cayenne pepper
4 tsp sugar
2 tsp salt
2 Tbsp corn starch

Mix all of the ingredients for the fajitas seasoning in a small bowl and place in a small jar or seasoning mix bottle. Use especially for Fajitas, but it tastes delicious in sandwiches as well.

Easy Oven Fajitas

2 small (or 1 lg.) onion
2 medium green bell peppers
1 medium red bell pepper
1 medium yellow bell pepper
1 lb. chicken breast
2 Tbsp vegetable oil
4-5 Tbsp Fajitas seasoning
1 medium lime
8 (6-inch) tortillas
½ cup sour cream (optional)
¼ bunch cilantro (optional)

Preheat the oven to 400 degrees. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything, squeeze the juice from half of the lime and then use your hands to toss the ingredients until everything is well coated.
Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from the other half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

As a side note, this is a great dish all by itself – in case you’re not feeling like wrapping it up in a tortilla or having any bread on the side.

Bon appétit! ;)

2016, May 20

Recipe of the Month: Leek & Green Beans Chicken Stir-Fry

While thinking of recipes for my birthday lunch, I realized that I’ve only recently started adding leek into recipes when cooking.
I recall my grandma making some recipes with leeks when I was little, and me hating the taste of every single one of them. But now that I have control over what goes into certain dishes, as is with many other things actually, I especially like cooking chicken with leeks.

When in the mood for something super simple, yet delicious and filling, I turn to this chicken stir-fry recipe.

chicken leek green beans

Leek & Green Beans Chicken Stir-Fry

500 grams chicken breast
1 large leek, or 2 small leeks
300 grams green beans
pinch of salt, pepper, ginger, and curry
olive oil
splash of wine or chicken stock
1 tbsp soy sauce

Cut the green beans up (if you want to) and cook them in a pan with a bit of olive oil, seasoned with salt, white pepper, ginger and maybe some curry, tossing frequently for about 5-10 minutes. Add a little water if you’re not using frozen green beans straight out of the freezer.
After the beans turn color, cut the chicken up in small cubes and add it to the pan.

When the chicken is nearly cooked, add in the leeks, thinly sliced. The leeks get sauteed quickly while the chicken finishes cooking. You can add a splash of wine, too, for an extra flavor; or just add a bit of chicken stock so the leeks have some “juice” to saute in. Add one tbsp of soy sauce.

Cook for another 5 minutes, then serve as is or with a side of rice.

When in the mood for something fancier, I go with my homemade Szechuan Chicken recipe. Come to think of it, it’s not even that it’s fancier, just has more ingredients, hence more prep work to it.
And to tell the truth, when in lack of time or if I’m just plain lazy, I leave out the green beans and make the chicken stir-fry with leeks only. It still tastes wonderful!

Let me know if you try making either of these! I’m curious to see if you liked them.

Bon appétit! ;)

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