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Asparagus Coconut Curry

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February 11, 2021

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Creamy and tangy coconut curry with asparagus and sweet potatoes

Ingredients

2 tablespoons coconut oil

1 onion

3 garlic cloves

a large piece of ginger, as big as a thumb

2 tablespoons garam masala

2 teaspoons paprika powder

1 teaspoon ground turmeric

1 teaspoon sugar

2 cans (400 ml/ 13.5 oz each) coconut milk

250 ml/ 1 cup vegetable stock

1 large sweet potato

2 medium carrots

500 g/ 18 oz green asparagus

150 g/ 5.3 oz frozen peas, defrosted

1 lime

salt

Preparation

1.Chop the onion and slice the garlic cloves thinly. Grate the ginger.

2.Heat the coconut oil in a large pot. Add the onions and cook until translucent. Add the garlic, ginger, garam masala, paprika powder, turmeric and sugar and stir for about half a minute. Pour in the coconut milk, bring everything to a simmer and cook for about 5 minutes.

3.In the meantime peel and chop the sweet potato and carrots into cubes. Remove the woody ends of the asparagus (freeze to use for a vegetable broth on another occasion) and cut the asparagus into mouthsized pieces.

4.Add the sweet potato and carrots to the pot, bring to a boil again and cook for about 5 minutes. Add the asparagus and cook for another 7 to 10 minutes until the potatoes are soft and the asparagus is cooked but still has a little bite. Add the peas during the last 2-3 minutes of the cooking time.

5.Add the juice of about half a lime and salt to taste. Taste again and adjust the taste with either more lime juice or some sugar according to your taste. I liked this to be a bit tangy so I added a bit more lime juice.

Credit: Foodista

Asparagus and Cheese Roulade

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February 9, 2021

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An easy yet impressive dish – a showstopper of any dinner party!

Ingredients

2 eggs, separated

25 gm butter

30 gm plain flour

115 ml warm milk

15 gm parmesan, grated

50 gm ricotta

50 gm semi-hard cheese, grated

50 gm cream cheese, softened

7 asparagus spears, blanched

a few basil leaves

salt and pepper to taste

Preparation

1. Preheat the oven to 200 C.

2. Heat butter in a pan till its melted, add flour and cook for a few minutes, stirring. Remove from heat, gradually stir in the milk. Add egg yolks, one at a time.

3. Beat the egg whites till picks are formed; gently fold them into the yolk mixture together with the shredded basil.

4. Spread the prepared batter on a greased baking paper in a thin layer (you will get a rectangular approximately 20×12 cm in size), sprinkle with parmesan and bake for 15 min. Remove from the oven, carefully invert on a kitchen paper (parmesan crusted side down), roll loosely and allow to cool completely.

5.For the filling, combine all the cheeses, season with salt and pepper.

6. Unroll the base of the roulade, discard the kitchen paper, spread the cheese filling and put asparagus spears in regular intervals. Roll again, then roll the roulade in a cling film tightly and put in the fridge for a few hours before cutting it.

Credit: Foodista

Asian-Style Spicy Beef Chili

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February 9, 2021

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Our hearty and semi-healthy chili is back on the menu with a slightly different twist. After the cooler than expected temperatures, which is a big “hooray” for me because this signals the end of my seasonal allergies, we decided to make another variation with an Asian flair.

Ingredients

Servings: 6 people

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients:

1.5 lbs ground chuck or beef

2 (1.25 oz) packets chili powder (medium or hot)

1 medium sized potato, cubed

1/2 yellow onion, diced

2 tbsp red chili pepper flakes

5, 6 dried red chili peppers

1 large can tomato, diced

5, 6 garlic cloves, minced

1 (15 oz) can black beans

1 (15 oz) can kidney beans

1, 2 cups water (or beef broth)

salt and pepper to taste

sesame seeds (garnish)

shredded cheese (optional)

Preparation

1. Brown ground meat in a Dutch oven or large pot over medium-high heat. Cook until brown and add the minced garlic. Discard excess fatty oil either by draining or using a strainer.

2. After cutting hard vegetables into cubes, add to the pot with water, chili powder, and seasonings like soy sauce and red pepper flakes. Cook for 10 minutes, stirring continuously.

3. Add remaining ingredients like canned tomatoes and bean varieties; slow boil on low heat for a minimum of 30 minutes.

4. Serve with rice and/or desired toppings like sesame seeds, diced onions, cheese, or even crackers.

5. Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.

Credit: Foodista

Asian Style Ribs with Oven Fried Potatoes!!

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February 9, 2021

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Asian Style Ribs with Oven Fried Potatoes!!

This is a delicious rib recipe. And these potatoes will bring a welcome addition to any meal.

Ingredients

Ribs Ingredients:

4 lbs. pork ribs — separated

Marinade:

2/3 cup wine

2/3 cup soy sauce

2/3 cup orange juice

3 inch piece of fresh ginger — grated

6 cloves of garlic — sliced

Dashes of sea salt

Dashes of fresh ground black pepper

Drizzles of olive oil

The Oven Fried Potatoes Ingredients:

5 lb. bag of potatoes — peeled and sliced

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of paprika

Dashes of chili powder

Dashes of garlic powder

Drizzles of olive oil

Preparation

1. Ribs

2. In a large bowl combine all of the ingredients for the marinade and add the ribs. Place in the refrigerator for a few hours. Preheat Oven 350 degrees:

3. Place the ribs in a baking dish and pour the marinade over them. Place in the oven for about 2 hours or until the marinade has absorbed into the ribs.

4. Remove from oven and sprinkle a teaspoon of sugar over the ribs for a nice glaze.

5. Potatoes:

6. Peel and rinse the potatoes. Pat dry, slice and place the potatoes in a bowl. Drizzle olive oil over the potatoes, add the seasonings and toss. Place the potatoes in a baking pan.

7. Bake for about 1 hour or until golden.

Credit: Foodista

Asian Style Marinated Pork Pieces and Noodles!!!

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February 6, 2021

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Asian Style Marinated Pork Pieces and Noodles!!!

This is a tasty and unique dish for any night of the week.With Love,

Ingredients

2 lbs pork – sliced thin or cubed

Marinade:

4 cloves garlic, crushed and chopped

Zest of ½ orange

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon Hoisin sauce

1 teaspoon ground fresh chili paste

Juice of ½ lime

1 teaspoon sesame oil

2 tablespoons sesame seeds

Fresh Cherry Tomato Sauce:

1 bunch scallions – chopped

4 cloves garlic – chopped

½ red onion, chopped – sliced

1 pint cherry tomatoes

Healthy handful of parsley

1 piece of ginger — grated

Dashes for salt

Black pepper

Red pepper flakes

Dried oregano

1 lb. of your favorite noodles

Olive oil

Preparation

1. Combine all of the ingredients for the marinade in a bowl. Add the pork and refrigerate for at least one hour.

2. Preparing the Sauce:

3. Place tomatoes and parsley in a food processor and give a few good chops.

4. Heat a medium sized frying pan with a drizzle of olive oil. Add the sliced onion, ginger and garlic. SautÃ© until the garlic and ginger are fragrant and the onion softens.

5. Add the tomatoes and parsley and continue to gently simmer while sautÃ©ing the pork.

6. Add the seasonings to taste.

7. Pork:

8. Heat a large frying pan with a drizzle of olive oil.

9. Carefully place pieces of the pork in the heated frying pan. Do not overcrowd the pan.

10. SautÃ© until the pork is a beautiful golden color is reached and the pork is cooked.

11. Prepare the noodles as directed.

12. Add the pork to the sauce.

13. Drizzle a little olive oil on a serving platter. Plate the noodles on the platter, top with the sauce and gently toss.

Credit: Foodista

Asian Marinated Chicken Thighs

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February 6, 2021

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This is an easy recipe for chicken thighs that’s Asian-inspired. The marinade is tangy and spicy, and with a hint of nuttiness from the sesame oil. Adjust the amount of chili flakes and sriracha to your liking!

Ingredients

4 bone-in, skin-on chicken thighs

-For the Marinade-

1/3 cup canola oil

1 tablespoon Asian fish sauce

1 tablespoon Asian chili flakes in oil

1/4 cup cilantro leaves, finely minced

3 garlic cloves, finely minced

1 teaspoon sesame oil

1 teaspoon grated lemon zest

1 teaspoon grated lime zest

black pepper

sriracha

Preparation

1. Stir together all the marinade ingredients.

2. In a small container, refrigerate 3 tablespoons of the marinade to drizzle over cooked chicken.

3. Wash the chicken thighs and pat dry with a towel.

4. For marinading the chicken thighs, place the thighs in either a container with lid or large ziploc bag.

5. Pour Spicy Thai Marinade with Cilantro over the chicken and mix well.

6. Refrigerate at least 4 hours or preferably overnight/24 hours.

7. Adjust the oven rack to top third, so it’s about 8 inches from the top heating element.

8. On a broiling pan, place thighs skin side down.

9. Broil, 16 — 18 minutes.

10. Flip the thighs so skin side is up.

11. Broil, 12 — 14 minutes.

12. Serve with the side of reserved 3 tablespoons of marinade.

Credit: Foodista

Asian Grilled Chicken Breasts

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February 6, 2021

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I have to say that if sticking with a wheat free/dairy free diet for a few weeks includes grilled chicken this good, I don’t have a problem with it.

We served the chicken with Trader Joe’s Basmati Rice Medley and asparagus. The rice is a mixture of seasonings, Basmati rice and wild rice.

Very tasty with my spicy, Asian chicken!

Ingredients

2 large chicken breast, halved and pounded even to grill

cup soy sauce

cup rice wine vinegar

2 tablespoons vegetable oil

3 cloves garlic, minced

2 tablespoons ginger, minced

1 tablespoon honey

pinch red pepper

Preparation

1. Combine marinade ingredients and place 1/2 marinade in a zip lock bag with chicken and marinade 30 minutes. Longer if you like.

2. Remove chicken and grill over medium heat approximately 8 minutes each side, basting with remaining marinade.

Credit: Foodista

Asian Chickpea Lettuce Wraps

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February 5, 2021

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A few months back I posted this recipe for Spicy Basil Lettuce Chicken Wraps. Made with PF Chang’s lettuce wraps in mind, I created the aformentioned recipe as a healthier alternative. PF Chang’s version is laden with calories, carbohydrates (22% of your daily recommended value) and unhealthy fats (15% of your daily recommended saturated fat allocation). As an aside, check out LiveStrong.com for more nutritional facts about Pf Chang’s lettuce wraps and other restaurant food reviews.

Having not made this in months, my desire to eat an almost entirely meat based dish has gone straight out the window. Whipping up a vegetarian version seemed like the only logical solution. When in doubt, substitute beans for chicken. Which type of beans just depends on the taste you are going for. Chickpeas pack the perfect punch for the vegetarian version of this recipe. They can be broken down into a semi-ground state perfectly and they soak up the asian flavors of this dish, not missing a single beat in the world of hoison, soy and chili sauces, rice vinegar, and basil. The flavorful chickpeas placed on an incredibly fresh piece of lettuce leave little room for cravings. Instead, this recipe leaves you wanting more and more.

Ingredients

2-14oz cans of chickpeas, drained and rinsed

1 tbsp thai style chili sauce

2 tbsp hoison sauce

1 tbsp low-sodium soy sauce

1 tbsp olive oil

2 tbsp rice vinegar

1/2 tbsp sugar

1 tsp red pepper flakes

1 tbsp sirachi sauce, optional

1/2 cup chopped basil, optional

6-8 lettuce leaves, Bibb, boston or romaine leaves

Preparation

1. Drain and rinse both cans of chickpeas.

2. Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.

3. Add 1 tbsp of olive oil to a pan and heat.

4. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.

5. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.

6. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.

7. Wash lettuce leaves and pat dry.

8. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.

Credit: Foodista

Asian Baked Fish and Chips

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February 5, 2021

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Not that we need an excuse to eat this delicious dish but National Fish and Chip day is as good as any. Another good reason is for the health benefits, people who eat fish regularly have a lower risk of heart disease. Cod or haddock are a good source of protein which delays stomach emptying, this helps to stop sudden increases in sugar levels. These fish contain Omega-3 fatty acids which are good blood thinners and many B vitamins. Who said fish and chips weren’t healthy? We aren’t waiting for the 2nd June!

Ingredients

500g/17.5oz cod or haddock fillets, cut into serving pieces

500g/17.5oz potatoes, cut into wedges

100g/3.5oz desiccated coconut

15g/0.5oz fresh coriander (cilantro), roughly chopped

1 1/2 tbsp. black pepper, freshly cracked

1/4 tsp. salt

1/4 tsp. turmeric powder

15ml/0.5fl oz olive oil

15ml/0.5fl oz lemon juice

For the Mayonnaise:

125ml/4fl oz sunflower oil

1 tsp. cider vinegar

0.5g salt

15g/0.5oz dijon mustard

8g/0.25oz flax seed meal

30ml/1fl oz water

30ml/1fl oz sriracha

Preparation

1. For the Sriracha Mayo — makes 1 cup prepared mayonnaise: Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.

2. Add the mustard and cider vinegar. Whisk to combine.

3. In a thin steady stream, gradually whisk in the sunflower oil.

4. Fold in sriracha.

5. Season with salt and pepper.

6. For the Fish and Chips: Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.

7. Transfer potatoes to a bowl. Toss well with olive oil and season with salt.

8. Mix lemon juice and turmeric powder in a small bowl.

9. In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.

10. Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.

11. Lay fish fillets and potatoes on a lightly oiled baking sheet.

12. Bake for 15-20 minutes at 220C/430F.

Credit: Foodista

Arugula Stuffed Pork Tenderloin

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February 5, 2021

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Arugula stuffed pork tenderloin. We always enjoying pork, and pork tenderloin is always a staple in the freezer. Tender meat that no matter how you prepare it, it will always give you great results. As we all are homebound, obviously my main concern, and it is all of our concern, is how to cook something that will feed our family, and will not require a trip to the market. This recipe is all that. Very easy to make, however, you can substitute the ingredients with what you have on hand. Hence enjoying a perfectly cooked home meal.

I have been playing with this recipe for a while now, and last time we had it the sauce was needed it. I used red wine, however, white will be excellent also. It complements the dish and all the savory flavor playing together.

I love arugula salad. Love the bitterness and the spicy peppery flavor of it and yet fresh to the bite that works well with lemon dressings or any dressings. The best part is that it is low in calories, barely 5 calories for a cup, however, rich in lutein and vitamin A. Butterfly the pork tenderloin is simpler than you think. Do not let it intimidate you. Make sure that all is nicely tied up with cooking twine, or toothpicks just in case.

Ingredients

2 1-pound each pork tenderloin

1 cup arugula salad, washed and dried

6 slices mozzarella

handful fresh basil leaves

salt and pepper

1 tablespoon olive oil

FOR THE SAUCE

2 shallots finely diced

1 tablespoon chopped parsley

1/3 cup red wine

4 tablespoons unsalted butter

1/4 cup heavy cream

salt and pepper

Preparation

1. Remove all the outer extra fat and pork filaments from each tenderloin. Butterfly each tenderloin once in the middle, making sure you leave about ½ inch of meat space between the knife and the cutting board and not going through. Once the tenderloins are halved, butterfly it three more times from each side starting in the middle. You will have cut down alongside the tenderloin seven times, making sure you never cut through the meat. Each piece of pork tenderloin will be 7 to 8 inches wide. Pound the pork lightly. Season with salt and pepper generously the inside.

2. Preheat the oven to 375F.

3. Arrange the arugula on top of the cut side of each tenderloin, grind a generous amount of pepper over it. Arrange the slices of mozzarella over the arugula and sprinkle with salt and pepper. Add the basil leaves and again sprinkle with a generous amount of pepper.

4. Roll each tenderloin, ensuring the arugula and mozzarella are tucked in. Using cooking twine, tie in 4 to 5 places. Place a couple of toothpicks at each end to seal them. Sprinkle a generous amount of salt and pepper all over them. You will have two pork tenderloins rolls.

5. Place a large ovenproof skillet over medium-high heat and add the olive oil. Once hot but not burning, add the pork tenderloins rolls and sear each side until a nice medium brown crust is formed. Do not always turn as you want a nice searing to take place.

6. Once all the sides, 5 to 8 minutes, are golden, place the skillet in the hot oven–Bake for 30 to 40 minutes.

7. Remove from the oven and place the tenderloins on a plate with a bit of high border to hold on any juice rendered and cover with aluminum foil.

8. Return the skillet to the stove, add two tablespoons of butter, the shallots, and parsley. SautÃ© the shallots for a couple of minutes until slightly translucent. Lower the heat and add the red wine, deglazing by scraping the pan for any bits. Raise temperature back to medium and reduce the wine to 1/3. Add the heavy cream and stir sauce together. Add the remaining butter to the skillet and continue to stir until melted and season with salt and pepper to taste. Add any juices rendered by the tenderloins.

9. Cut the pork tenderloin into 1-inch thick slices and serve with the sauce over it or alongside.

Credit: Foodista

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Asparagus Coconut Curry

Ingredients

Preparation

Asparagus and Cheese Roulade

Ingredients

Preparation

Asian-Style Spicy Beef Chili

Ingredients

Preparation

Asian Style Ribs with Oven Fried Potatoes!!

Ingredients

Preparation

Asian Style Marinated Pork Pieces and Noodles!!!

Ingredients

Preparation

Asian Marinated Chicken Thighs

Ingredients

Preparation

Asian Grilled Chicken Breasts

Ingredients

Preparation

Asian Chickpea Lettuce Wraps

Ingredients

Preparation

Asian Baked Fish and Chips

Ingredients

Preparation

Arugula Stuffed Pork Tenderloin

Ingredients

Preparation

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