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4-Ingredient Breakfast Smoothie

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December 21, 2020

Breakfast smoothie with only 4 ingredients, it’s the quickest breakfast you can make in a busy morning that’s packed with flavor and nutrition.

Ingredients

1/2 cup low-fat milk

1 cup frozen mix berries

1/2 cup cranberry juice

1 scoop vanilla flavored protein powder of choice (1/3 cup, firmly packed)

Preparation

1. Place all the ingredients in a blender. Make sure the protein powder goes in the middle to prevent it from sticking at the bottom or side of the blender.

2. Blend until smooth.

Credit: Foodista

4-Ingredient Almond Butter

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December 21, 2020

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This is a simple almond butter recipe using only 4 ingredients and a blender (hand blender works just as well!)

Ingredients

300g toasted almonds (toasted on a pan)

Coconut oil (you can control the consistency by add more or less coconut oil)

Pinch of salt

Honey to your liking

Preparation

1. I like to toast the almonds on a pan before putting it all in the blender. The heat helps release the oils and bring out a stronger nutty flavor. Toast the almonds on medium heat, making sure to continuously toss the almonds in the pan.

2. Then add the almonds into a blender, placing it on high speed. You will need to scrape the sides with a spatula from time to time depending on your blender. After a while of blending, the almonds will turn into almond powder. With my blender, I need to continuously scrape down the sides.

3. Once it’s in powder form, add a few teaspoons of coconut oil. Add it bit by bit and continue blending and scraping. You will notice the mixture start to become warmer and smoother. It may take 10-20 minutes of this process in order for the mixture to become completely smooth (so smooth that it will stick to the roof of your mouth when eating it), which is the consistency that I prefer.

4. Lastly, add some spices or other ingredients to taste. Honey is good for sweetness, but at the same time you will want to add a tiny bit of salt to have a balance of flavours. The best thing about this recipe is being able to add anything you like, whether it be chocolate powder or cinnamon. With chocolate powder, you can make it into an almond chocolate spread. Remember to add bit by bit and to taste your mixture before adjusting!

Credit: Foodista

4 Ingredient Red Curry Chicken

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December 21, 2020

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4 Ingredient Red Curry Chicken with noodles is easy, quick and inexpensive to make. Sweetened with coconut milk for unbelievable flavor!

Ingredients

2 tablespoons oil (I used coconut oil, but olive oil or vegetable oil will work)

1 lb boneless skinless chicken, cut into small cubes

1 (11 oz bottle) Thai Red Curry Sauce (I used Trader Joe’s)

1 (14 oz can) Coconut Cream (Trader Joe’s extra thick & rich)

1 (8 oz package) dried rice sticks vermicelli noodles

Top with chopped cilantro, green onions and red chili peppers, if desired)

Preparation

1. Heat the oil in a large skillet on high heat.

2. Quickly brown the chicken cubes for 2 minutes on each side. Lower the heat to medium high and add the curry sauce and coconut cream. Let cook for 5 minutes.

3. While the chicken is cooking, boil the rice noodles according to the directions on the package (mine only took 3 minutes). Drain the noodles and set aside.

4. When the chicken is fully cooked (165 ° Fahrenheit), lower the heat to simmer. Add the rice noodles and let simmer for 5 minutes. Divide amongst bowls and top with toppings, if desired. Serve immediately and Enjoy!

Credit: Foodista

4 Ingredient Raw Cacao Bars

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December 20, 2020

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These 4 Ingredient Raw Cacao Bars are packed full of goodness and flavour. Perfect for on-the-go snacking or dessert! Vegan friendly.

Ingredients

1 cup walnuts (100 g)

1 cup almonds (160 g)

16 medjool dates (250 g) *

½ cup raw cacao powder (40 g)

* if your dates are very dry, soak them in hot/boiling water for 5 minutes.

Preparation

1. Add the nuts to a food processor and run it until the nuts are slightly crumbly.

2. Add the dates and unsweetened cacao powder and process until everything is mixed well together. The mixture shouldn’t be completely smooth, but there shouldn’t be any huge pieces of nuts or dates. If you find it too dry, add a bit of water to help bind it together.

3. Press the dough into a 20×20 cm baking dish (8×8 inch) with a spoon or your hands.

4. Place it in the freezer for a few hours before serving (at least 30 minutes). Cut it into 12 pieces using a sharp knife.

5. It’ll stay fresh for a week or two if kept in the fridge and a month if kept in the freezer.

Credit: Foodista

4 Hour Beef Back Ribs

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December 20, 2020

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Ingredients

2 racks of Beef Back Ribs

2 Oranges, Quartered- (I used Clementines)

1 rib Of Celery- Whole

2 cloves

1 clove Garlic- Whole

1 Bay Leaf

1 tablespoon Salt

1 teaspoon Black Pepper

1 teaspoon Sugar

1 Lager Beer

1/2 cup Beef Broth

1/4 cup Worcestershire Sauce

1 tablespoon Soy Sauce

1/2 cup Cider Vinegar- Basting

1/2 cup Tomato Sauce- Basting

1 Slow Cooker

1 Medium Sauce Pan

Immersion Blender

1 Roasting Pan

1 Basting Brush

Preparation

1. Place all the liquid seasonings in the slow cooker except the ones marked as “Basting”

2. Place all the dry seasonings with the garlic in a mortar and grind together

3. Score the slabs between each bone to cut through the connective tissue on the back side of the rib

4. Mix all the dry ingredients and garlic – thoroughly rub into the slabs – front and back.

5. Add the celery and orange quarters to the liquids

6. Place the slabs in the slow cooker

7. Cook on the high setting for 4 hours

8. When the time is up –

9. Remove the slabs and transfer to a roasting pan

10. Preheat the oven to 425

11. Transfer all the remaining stuff to a medium sauce pan and add the vinegar and tomato sauce, and bring to a boil

12. Remove from the heat and puree with the immersion blender

13. Return the pan to the heat and reduce by 1/2

14. With a pastry brush (or basting brush) coat each slab with a generous layer of the puree

15. Place the coated ribs in the oven and bake for 20 minutes, or until the fat and puree begin to bubble

16. Cut each rib through and transfer to a serving plate.

Credit: Foodista

3D Jelly Flowers with Lychees

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December 20, 2020

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If you have the time and patience, I think Jelly Art is a good hobby to pick up. These 3D Jellies are so pretty to look at especially if you are bored with plain jellies. Well, it was my mom’s 87th birthday, so I decided to make my 2nd attempt at these 3D Jelly Arts again

Ingredients

10g Red Man Konnyaku Jelly Powder

200g Caster Sugar

800 ml Water

150 ml Lychee Syrup

¼ tsp Citric Acid

4 Lychees

Food Colourings

( Coconut Base )

10g Swallow Globe Agar Agar Powder ( White )

14g Red Man Konnyaku Premix Jelly Powder

120g Caster Sugar

500 ml Water

120 ml Lychee Syrup

400 ml Kara Coconut Cream

4 Lychees

Preparation

1. ( Top Part )

2. Follow cooking instructions on Konnyaku Jelly Powder to make the top part of jelly.

3. Pour jelly solution into moulds and remove bubbles if any. Refrigerate for about an hour for jelly to set.

4. ( Base )

5. Mix agar agar powder, premix and sugar in pot. Place pot on stove and slowly add water and syrup.

6. Turn off heat when boiling, and stir in coconut cream.

7. To keep the agar agar from turning hard, place the pot in a wok with water and keep it simmering until it is ready for next usage.

8. Cut about 8 lychees into bite size piece and set aside. Keep the rest for presentation.

9. ( Flowers )

10. Scoop out some coconut mixture into a bowl, and add few drops of red colouring. Place the bowl in hot water to prevent it from hardening.

11. Remove 1 konnyaku jelly from fridge. Make a small dent in the middle and start injecting the red colour to form the flower pattern. When done, put back into fridge and take out the other jelly and do the same.

12. These are the different blades I used for the two flowers.

13. When this is finished, prepare another bowl of coconut mixture and add green colour to make the leaves. Do the same for the other jelly.

14. When you are satisfied with your patterns, scoop away excess colourings and use a fork to poke some holes on the jelly or scratch it gently. As mentioned in my old post, this is to prevent the two jellies from separating when cut. You can see how I do it in my previous Mahjong Agar Agar Cake Recipe.

15. Next, pour a thin layer of coconut mixture just enough to cover the 2 jellies. Refrigerate till set, then throw in the diced lychees. You can now turn off the heat from the stove and pour the rest of the coconut mixture to cover the lychees.

16. Refrigerate till set and serve your 3D Jelly Art chilled! Optional: I have also added a purple colouring base to the 2nd jelly to make it more colourful.

Credit: Foodista

30-Minute Perfectly Broiled Steak & Vegetables With BÃ©arnaise

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December 19, 2020

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30-Minute Perfectly Broiled Steak & Vegetables With BÃ©arnaise

30 minutes and 10 bucks for a perfectly broiled steak with side dishes and an elegant sauce.

Ingredients

2 (1 to 1 1/2 inches thick) strip, ribeye or sirloin steaks (I used petite sirloin.)

1/2 lb asparagus

6 oz baby bella mushroom, sliced

1 tbsp fresh tarragon, finely chopped

6 oz lemon yogurt

2 tbsps unsalted butter, melted

1 tsp sea salt, divided

1/2 tsp black ground pepper, divided

1/4 cup extra-virgin olive oil

Preparation

1. Bring steak to room temperature. Pat dry with a paper towel.

2. Place an oven rack 6 to 8 inches below the broiler element. Preheat broiler with an oven-safe skillet on the rack for 20 minutes.

3. In the meanwhile, whisk together yogurt, butter and tarragon. Add a pinch of salt and pepper. Set aside.

4. Brush 2 tbsps olive oil onto each side of the steak. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

5. Remove tough root end from asparagus. Arrange a single layer of asparagus and mushroom on a baking sheet.

6. Brush the other 2 tbsps olive oil evenly on vegetables. Sprinkle with the rest of salt and pepper.

7. When broiler is preheated, turn on your stove burner to high heat.

8. Carefully remove the skillet from oven to the stovetop burner with EXTREME CAUTION. Use your thickest oven mitt for this step.

9. Place steak in the hot skillet with sturdy kitchen tongs. It should immediately be sizzling once the steak touches the skillet. Sear each side for 30 seconds. Turn off the heat from your stove.

10. Bring the skillet with the steak back to your oven. Cook the steak for 2 minutes. Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare. If you prefer your steak closer to medium, add 2 minutes to the oven time for each side.

11. Remove steak from the oven and cover with foil to keep warm as well as allow the steak to rest.

12. Now place the vegetables into the oven. Cook for 5 minutes. The asparagus and mushroom should be done at this point. Open the oven and check. Flip and cook for another 2-3 minutes if necessary. Turn off the broiler.

13. Divide asparagus between two serving plates. Top with steak and then mushrooms. Drizzle bÃ©arnaise sauce over steak and serve immediately.

Credit: Foodista

30-Min Chicken Soup Recipe

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December 19, 2020

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One-Pot chicken soup recipe loaded with vegetables. Add some noodles to transform it into a hearty chicken noodle soup. A slow cooker recipe is included.

Ingredients

2 tablespoons olive oil

1 large onion, diced

2 cups carrots, diced

Kosher salt

3 cloves garlic, minced

3 stalks celery, diced

1 green bell pepper, diced

8 ounces mushrooms, sliced

4 cups chicken bone broth or chicken broth

2 cups red salsa

2 cups green salsa

1 teaspoon dried basil

8 ounces egg noodles (optional)

4 cups of rotisserie chicken, shredded or cut into bite-size pieces

fresh cilantro and lime wedges for serving

Preparation

1. In a large soup pot, heat olive oil over medium-high heat. Add onions and carrots, followed by a pinch of salt. SautÃ© until the onions are translucent and the carrots start getting soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Add celery, bell pepper, and mushrooms in the pot. Pour chicken bone broth over the vegetables and stir in red salsa and green salsa. (If you’ve made our Mexican rice, you may substitute the preserved tomato and onion mixture for the red salsa.) Add dried basil and mix.

3. Without Noodles: Bring to a simmer, cover and cook on medium heat for 15 minutes or until the vegetables are tender. With Noodles: Bring to a boil, add noodles and cook on high heat for 8-10 minutes until the noodles are tender. The vegetables should be soft by then.

4. Uncover, reduce heat to medium-low. Add chicken and allow the chicken to heat through, stirring occasionally. Taste, add more salt if desired.

5. Remove from heat. Dish and garnish with fresh cilantro leaves. Serve with lime wedges. Enjoy!

Credit: Foodista

3-ingredient almond butter cookies

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December 19, 2020

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Gluten-free, dairy-free, melt-in-your-mouth cookies, ready in 15 minutes and with only 3 ingredients

Ingredients

280g / 1 cup almond butter

3 tbsp brown sugar

1 large egg, lightly beaten

A pinch fleur de sel (optional)

Preparation

1. Preheat the oven to 180 °C/350 °F and line a baking sheet with baking parchment.

2. In a medium bowl, mix the almond butter, sugar and egg until well combined.

3. Take 1 teaspoon of the mixture, roll it into a ball. Place the balls about 2cm/1 in. apart onto the baking sheet.

4. Sprinkle each ball with a little fleur de sel, if using, and flatten with the back of a fork, making a crisscross pattern on the cookies.

5. Bake for about 10 minutes, or until the edges start to brown a little.

6. Let cool completely before removing from the cookie sheet.

Credit: Foodista

3 Simple Rice Variations – Toasted, Herbs & Lime, Aromatic

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December 18, 2020

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3 Simple Rice Variations – Toasted, Herbs & Lime, Aromatic

3 Simple Rice Variations: 1. Herbs & lime, 2. Toasted rice w/ soy sauce + sesame oil, 3. Aromatic rice cooked w/ garlic, celery, ginger!

Ingredients

for the toasted rice

190g/1 cup basmati rice (or regular white long-grain)

¼ tsp fine salt

340ml/1 ½ cups water

2 tbsp toasted sesame oil

1 tbsp soy sauce

for the aromatic rice

190g/1 cup basmati rice (or regular white long-grain)

â…“ tsp fine salt

2 medium cloves garlic, lightly smashed with the back of a large wide knife or spoon

½ medium carrot, chopped into large chunks

¼ rib celery

2 large slices ginger

340ml/1 ½ cups water

for the herb and lime rice

190g/1 cup basmati rice (or regular white long-grain)

â…“ tsp fine salt

340ml/1 ½ cups water

1-2 limes, juice of (depending on how citrussy you like it)

4 tbsp finely chopped fresh herbs such as coriander (cilantro), mint or parsley

2 tbsp extra virgin olive oil

Preparation

1. See https://www.discoverdelicious.org/food-blog/3-types-of-rice for the full instructions

Credit: Foodista

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4-Ingredient Breakfast Smoothie

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4-Ingredient Almond Butter

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4 Ingredient Red Curry Chicken

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4 Ingredient Raw Cacao Bars

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4 Hour Beef Back Ribs

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3D Jelly Flowers with Lychees

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30-Minute Perfectly Broiled Steak & Vegetables With BÃ©arnaise

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30-Min Chicken Soup Recipe

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3-ingredient almond butter cookies

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3 Simple Rice Variations – Toasted, Herbs & Lime, Aromatic

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