Quick and Healthy Asian Noodle soup

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My mom makes her soup from scratch using chicken bones or ox bones, but I really do not have the time to do this. I was quite pleased with my quick soup that I made the other day in less than 20 minutes. I used chicken broth as the base and kaffir lime leaves. Kaffir leaves (available in most Asian grocery stores), provides big impact with hardly any effort. I used tofu noodles to keep the soup carb free. You can pretty much throw in any vegetables that you have available. The tofu noodles are great in the soup, as they absorb the flavour and do not get mushy when cooked.

Ing:

3 soft boiled eggs

500 ml Chicken broth

2 cloves garlic, sliced

5 kaffir lime leaves

2 tbsp sambal olek

3 carrots, sliced

3 celery stalks, sliced

12 baby bok choy, trimmed

tofu noodles

radishes , cherry tomatoes (optional)

pepper to taste

cilantro for garnish

Method:

1. Boil the eggs.

2. In a separate pot, add stock, lime leaves and garlic.

3. Start cutting all the vegetables and adding them in as they are cut (Carrots, celery, bok choy).

4.Toss in radishes and noodles.

5. When the soup comes to a light boil, add in tomatoes and turn off the heat. I did not want the tomatoes to be overcooked, just slightly tender.

6. Remove shells from eggs, quarter it and add to the soup when eating.

7. Garnish with cilantro.

Chicken and egg custard

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My mother used to make this dish for us when we were kids, so it always feels like comfort food when I eat this. The steamed minced chicken  with eggs has a very nice texture and is best eaten with steaming hot rice especially on a cold day.  This dish is really easy to make and is a nice change to my usual baked or stir fried chicken dishes. For some extra spice, you could add some sambal olek to the mixture. Otherwise you could just add the chilli when you are eating this dish.

Ing:

1 cup minced chicken

2 cloves garlic, minced

2 eggs

1 tbsp oyster sauce/ soy sauce

1/4 cup frozen peas and carrots/ vegetable of choice

4 white mushrooms, sliced

cilantro for garnish

 

Method:

1. In a small bowl that fits into a steamer / double boiler, add all the ingredients except for the cilantro.

2. Mix until well combined.

3. Add water into a steamer/ double boiler, when the water is hot, add the bowl with your chicken mixture.

4. Cook for about 20 minutes/ until chicken is cooked.

 

 

Sliced baked potatoes with a twist

I wanted to cook up some potatoes to eat with my beef stew, but was not quite sure which way to prepare them. I found some baked potato ideas on-line and decided to improvise and make it a little healthier. The results were delicious. I used Nutritional yeast which is available in most grocery stores now. Nutritional yeast is a great source of B12 and it has a cheesy like flavour.

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Ing:
Nugget potatoes
Olive Oil
Minced garlic
Nutritional yeast

Method:
1. Wash potatoes. Slice them 3/4 way down.
2. Place on baking tray. Drizzle liberally with olive oil.
3. Sprinkle with minced garlic and nutritional yeast. If possible, try and get come of the garlic and yeast between the slices.
4. Bake at 425 F for about 50 minutes or until potato is soft and cooked inside. The potato skins will crisp up during the baking process, and the slices separate more as well.

I made this really easy prawn recipe yesterday that was quite delicious. I had eaten a lot of carbs during the day and just wanted some protein with a salad. I did not have a lot of time, so pulled out some prawns from the freezer, marinated them and tossed them in the oven. I used Patak’s Madras paste, however, you could make your own paste  by mixing sour cream, garam masala , cumin powder and chili powder. The prawns were delicious and moist. The coconut gave it a little bit of crunch, but at the same time it was moist and flavourful since I did not broil this dish for too long.

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Ing:

20 prawns

2-3 TBSP Patak’s Madras paste

1 tbsp sour cream

¼ cup shredded coconut.

 

Method:

  1. Mix the prawns, paste and sour cream together
  2. Coat with coconut.
  3. Bake at 400 F for 10-15 minutes or until prawns are cooked.
  4. Broil for 2-3 minutes until golden brown on the top.

Loaded Potato skins with a twist

We made potato soup over the weekend, and I roasted the potato skins to dunk in the soup. It gave the soup extra texture.  I had a couple potato skins left over and decided to use it for my lunch. The potato skins served as a vessel to contain my meal. I loaded it with my pulled chicken [ https://lifemadehappy.wordpress.com/tag/chicken/%5D.

At work, when I was ready to eat, I heated up the chicken and potato, then added vegetables, avocado and a little bit of sour cream.

This well-balanced meal was quite delicious and very easy to put together. It was a good way to use all the leftovers. I am always extra happy if I have something delicious to look forward to eating.

 

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Pulled chicken

My sister-in-law gave me this very easy recipe that requires very little preparation and work.  This is certainly wonderful for a busy week and would also be great for a brunch.  You will need a slow cooker for this recipe. I used frozen chicken breast, as I find cooking my chicken for 8 hours on low, is way too long and my chicken tends to dry out (Unfortunately, my slow cooker only has a few settings).  I have never used Root beer for cooking before, but the chicken does not end up tasting like root beer or even tastes sweet.

The shredded chicken is very versatile and can be used in a variety of ways- served on a bun, as a quesadilla, tossed into a salad, or even add the chicken to a Potato soup for more protein. This easy recipe has certainly made my life a little happier.

Ing:

4 chicken breast (frozen)

2 cans root beer (enough to cover the chicken)

3 garlic cloves (with skins on is fine)

1-1/2 bottle of barbeque sauce (something that you like)

 

Method:

  1. Using a fork, pierce the chicken, so that the root beer gets in and makes the chicken moist.
  2. Toss chicken, garlic and root beer into the slow cooker.
  3. When the chicken is cooked, remove from liquid and shred.
  4. Mix shredded chicken with barbeque sauce. Enjoy!

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Brisling sardine pizza

I was inspired by my sister for this recipe. Now this has become my favourite pizza idea. I used a store bought thin wheat crust pizza base. Next I spread hummus on the base.  I used canned brisling sardines (rich in omega-3s), asparagus, cherry tomatoes and blue cheese for the toppings. The sardines get nice and crunchy when baked/ broiled. Bake at 400 F for about 10 minutes, until cheese is bubbly and melted.

This pizza is super easy and really fast to put together. Over the weekend, I bought naan bread (they were about 8 inches in diameter each) and got my family to assemble their own pizzas.  I pulled out various things we had in the fridge and the kids had lots of fun deciding what ingredients to use. I think this is what I will do the next time we have my kids’ friends over for a meal.

 

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Hoisin Sauce Chicken with onions

This easy chicken recipe was a great hit and was quite quick to make. I will certainly make it again. The Hoisin sauce gives the chicken a slightly sweet caramelized taste. I used my cast iron pan which browned the chicken quite nicely. This dish goes well with noodles or rice.

Ing:

1 red onion, sliced

3 Chicken breasts

1 tbsp Soy Sauce

½ tbsp. garlic powder

¼ cup tempura flour

1 tbsp Hoisin Sauce + 2 tbsp water

Oil for pan frying

Method:

  1. Mix the soy sauce, garlic powder with the chicken
  2. Coat the chicken breasts with the tempura flour.
  3. Heat pan, add oil and cook the onions until slightly brown.
  4. Push the onions to the side of the pan and add the chicken. When the chicken is halfway cooked, pour over the hoisin sauce and water mixture all over chicken and onions.
  5. Mix well, to ensure that the chicken and onions incorporate the hoisin flavour.
  6. Cook until chicken is done.

Tamarind Prawns

I invited my sister to come over for dinner after we had made plans to hang out in the afternoon. I wanted to make something quick that she would like. So I took out some prawns from the freezer as that would cook quickly when we got back home. I was having a bit of trouble thinking of a marinate, but then decided to give the prawns, a bit of an Indian twist. This wayt we could eat it with some roti that I had on hand. I barbecued up the prawns when we got home and we used the roti to make a delicious prawn wrap with some vegetables. The next day, I threw the prawns in my salad and had a lovely lunch that was perfect for a hot day.

If you are going to barbecue the shrimp, remember to soak the skewers in water beforehand, so that they do not burn on the bbq.

Ing:

2 cups prawns, shells removed, tails on

2 tbsp tamarind paste

1 tbsp coriander powder

1 tsp onion powder

1 tsp black pepper

*1 tbsp coarsely ground roasted cumin seeds.

2-3 cloves garlic, minced

Method:

  1. Add all the ingredients together. Marinate for a couple of hours in the refrigerator.
  2. When you are ready to barbeque, push the prawns through a wet bamboo skewer. About 5 prawns per skewer. Do not cramp all the prawns together as it will not cook evenly then. You could also stir fry these prawns if you prefer not to barbeque.

* For the roasted cumin seeds- heat pan and toast the seeds for a few minutes until it starts to brown. Using a mortar and pestle or grinder, coarsely grind the seeds. I often make a few tablespoons of this roasted seeds and keep it on hand to add to my dishes.

 

Curry leaf and Onion Chicken masala

I really enjoyed eating this chicken dish last night. In fact I had seconds. Adding curry leaves and lots of onions, to the dish, really enhance the flavour. If you are unable to find curry leaves, you can omit them from the recipe. For the cumin seeds, I usually have some cumin seeds on hand that have been heated in a pan for a few minutes. When they are slightly browned, I crush them using a mortar and pestle. This brings out the flavour of the seeds. I used light coconut milk instead of the full fat type. This chicken is best served with rice.

Ing:

4 chicken breast, diced

2 tbsp coriander powder

2 tsp partiallycrushed cumin seeds

1 tbsp tumeric powder

1-2 tsp cayenne pepper

2 tsp onion powder

1 handful curry leaves

1 large red onion, diced

1 inch ginger, diced

1 tbsp garlic white wine vinegar

3/4 cup light coconut milk

1 1/2 tbsp oil

salt to taste

Method:

1. Mix the diced chicken with all the powders. Marinate for at least 30 minutes. Best to leave overnight in the refrigerator.

2. Add the oil to a heated pan. Pan fry the onions and ginger until slightly crispy (about 7 minutes).

3. Add the marinated chicken and stir fry for 2-3 minutes, until the outsides of the chicken are browned.

4. Add in the curry leaves and stir fry for another 30 seconds.

5. Add in vinegar and coconut milk.  Stir occasionally while allowing the chicken to cook.

6. Serve with rice and vegetables.

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