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bok choy chicken

15 Dec

There’s a farmers market by mom’s house that i pop into now and then…  they have a good variety of stuff and its CHEAP!   i always get baby bok choy there.   it’s just one of those things that much cheaper than shoprite!

the original recipe called for sliced breasts…  i used ground chicken.  this one came out a bit bland for me.

 

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Bok Choy Chicken Recipe

adapted from rasamalaysia

Ingredients:

1 lb ground chicken
2 tablespoons oil
baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces

Marinade:

1 tablespoon soy sauce
1 tablespoon cornstarch

Sauce:

1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes  pepper
1 teaspoon rice vinegar
1/2 teaspoon sugar

Method:

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and brown. Dish out and set aside.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

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Garlic shrimp in coconut milk, tomatoes, and cilantro

13 Dec

We hadn’t had shrimp in a long time and I needed something quick to prepare.   Shrimp its was!  This was soooo good!   Served it over brown rice.  Will definitely be making this again!  (I didn’t have a red pepper so I left it out)

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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from skinnytaste.com

Ingredients:

1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

lemon bars – SRC

2 Jun

 

its that time! time for a secret recipe club recipe! this month i was assigned trisha from myhobbielobbie. Trisha is a crafter and baker from sydney Australia!

there were so many tasty looking recipes to choose from such as this baked naan or but ultimately i decided on the lemon bars! we’re huge fans of lemon bars here and these did not disappoint!

 

 

 

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lemon bars
adapted from http://www.myhobbielobbie.com/2011/09/what-year-its-been.html

For the crust – 
1/2 cup butter, softened  (not melted)
1 cup all-purpose flour
1/2 cup sugar

For the lemon filling – 
3 eggs
1 1/2 cups sugar
1 tbsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup all-purpose flour

Preheat the oven to 350ºF. spray 8×8 pan with a generous amount of baking spray.

To make the crust – 
Mix the butter, flour and sugar till well combined. If you’re using unsalted butter, please add a pinch of salt.

Spread this dough evenly into the prepared pan. Bake for about 15-20 minutes or until set and just beginning to turn color.

To make the filling – 
Prepare the filling while the crust is baking.

Using an electric whisk at medium speed, whisk together the eggs, sugar, lemon zest, lemon juice and flour. 

Pour this mix over the baked crust and bake for 30-35 minutes or until light golden brown. Don’t overbake or underbake it either. If underbaked, the lemon filling won’t set.

Let it cool completely.

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

20 Mar

This came out tasty although I need practice poaching eggs :). This first attempt at poaching didn’t go so well! I also used quick/instant polenta so it only took a couple minutes to cook!

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Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg
adapted from thekitchn

4 cups water (or a mix of water and milk)
1 cup polenta
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
1 package chicken sausage, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.

Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Top five of 2012

30 Dec

Seems like everyone is posting their top 10 recipes.
I’ll post my top 5 (most viewed) – most of these surprised me!


slow cooker pork carnitas


London broil


banana bread bars with brown butter frosting


Meyer lemon chicken with roasted acorn squash


slow cooked sweet barbacoa pork

Giveaway winner!!

22 Aug

congratulations to bernadette: whose response A fun challenge to do if you have kids is to have 30 mins of exercise with them everyday, in the park, outside, etc. I don’t need to go to the gym now that I run around with my kids all day! was picked by slimkicker!

Last day for the giveaway!

19 Aug

GIVEAWAY!!!!!

follow me on facebook now!

22 Jan

 

here i am on facebook!

crockpot asian pork

19 Nov

 

DELICIOUS — you can find it here 

husbands birthday!

3 Aug

today is the husbands birthday — when i asked him what he wanted for his birthday dinner he chose basil, chili, garlic chicken  i didnt have any rice noodles so i served it over sushi rice.  i also doubled the sauce today since i had about 3 lbs of chicken.

 

 

and for desert i stopped splurge bakery and got a super delicious oreo cookie cake!  YUM