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Coconut Lemon Custard Chicken


Do you like coconut and lemon but don’t want to make a dessert dish? This recipe is inspired by Paleo Parents Organ Meat Pie recipe and Civilized Caveman Lemon Bars recipe.

Coconut Lemon Custard Chicken
Ingredients:
2 lbs ground chicken (or any meat of your choice)- I manually minced the chicken breast meat that I got
3 stalks of green onions
2 lemons
3-4 large eggs
1″ knob of ginger
2 shallots
1/2 garlic bulb
2 tsp curry powder
2-3 Tbsp Red Boat Fish Sauce
1 tsp cumin powder
2-3 tsp coriander powder
1-2 tsp black pepper powder
1 Tbsp coconut oil
1/4 cup coconut milk
1/2 cup – 1 cup unsweetened shredded coconut

Directions:
For the chicken:
1. Separate the green and white part of the green onions. Mince the white part-set aside. Slice the green part lengthwise (see picture above)
2. Puree garlic, shallots and ginger in your food processor (I used Magic Bullet)
3. Season the ground meat with coriander powder, black pepper, curry powder, coconut oil, fish sauce, minced green onion (white part), 1 egg white (set the yolk aside)

4. Grease an oven proof baking dish with 1 Tbsp coconut oil and spread the mince meat evenly

5. Bake uncovered for about 20 minutes at 350°F

For the custard:
1. While the chicken is cooking in the oven, beat the eggs (including the reserved egg yolk from earlier) in high speed with a hand mixer until the mixture looks pale yellow

2. Lower the mixer speed and add in the 1/4 cup coconut milk and 1/4 cup lemon juice little by little (reserve the rest of the lemon juice for other use). Mix until everything incorporates

3. Lastly, add in the shredded coconut and the green onions (the green part)

4. By this time, the chicken should be cooked already. Take it out from the oven then pour the egg mixture on top

5. Return it to the oven and bake for another 15 minutes in 350°F

6. Change the setting to broil for another 5-10 minutes

7. Remove from the oven and let it cool a bit before slicing it

Who said sour and savory can’t get along? Believe it or not, by the end of the meal, I only had 1/4 of this left!!

 
3 Comments

Posted by on June 10, 2011 in food, recipe

 

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Roast Masala Lemon Date Chicken

I made this chicken dish yesterday and turned out very yummy so I thought I’d share the recipe to you all. As usual, when I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist.

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/4 cup coconut milk
2 tsp roast masala seasoning

(or you can make it your own: chili, garlic, ginger, cloves, black pepper, coriander & vinegar)

3 shallots
3 soaked pitted medjool dates
1 tsp anatto powder
1/2 tsp (or more if you like spicy) chili powder

Directions:
1. Puree shallots & soaked dates in your food processor (I used my Magic Bullet) and mix in with the rest of the ingredients

2. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to put longer time when baking in the oven.

4. Broil the meat in 400°F for about 20 minutes (turn over once halfway through). If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish.

 
2 Comments

Posted by on June 8, 2011 in food, recipe

 

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Keeping My Plates Colorful and Gluten Free Chocolate Cake

Thank you everyone for all your nice comments regarding my lower back pain. I took a complete 2 days off from working out, but I made sure that my eats stayed squeaky clean as much as possible.

Wanna see what I had yesterday?
Breakfast
Simply 2 slices of Egg Loaf Frittata that I made the day before. This thing tastes good even out from the fridge!

Lunch was simply shredded chicken from Citrus & Spice Baked Chicken, steamed veggies, sliced whole tomato and diced whole avocado. Look how colorful my plate is 🙂

My afternoon fruit snacks was colorful and tasty as well. I shared this bowl with Hubby K as well while watching Sex and the City 2 the Movie.

Dinner was very simple yet yummy. Last remaining of shredded chicken, some quick stir fry beef, steamed veggies sprinkled with TJ 21 Seasoning Salute, topped with macadamia nuts. I enjoyed this dinner with Hubby K while watching some random episode from LOST Season 1.

****
Today my lower back felt a lot better although I still could feel it hurt, especially if I’m trying to bend down to sit down or picking up stuff from the ground. But no worries, at least it’s not like it hurts everytime I move. So this morning I did 12 minute workout from Bodyrock.tv and some additional upper body strength that I came up on my own.

After stretching and cooling down, it was quite a horror when I saw this

OMG! Are you freaking serious?! My fridge was totally almost empty! There was no more protein other than the eggs (hell I could only eat so many eggs in one day!). And silly me not pre-baking any sweet potatoes for my post workout snack so I had to improvise a bit.
Breakfast/post workout meal
3 over easy fried eggs, steamed veggies from last night and thinly sliced pan fried sweet potatoes

Afterward we ran to grocery store to shop the essentials. Came back home, I just had to whip up quick and tasty protein for lunch so I made Oven Fried Curried Chicken Fingers. Those stuff was easy to make, no need to marinate too long and so damn yummy! Nothing could go wrong with it (unless you don’t have the curry powder). Hubby K made a simple Tomato and Egg dish and steamed veggies.

While waiting for the chicken fingers to be done, I experimented making Plantain Chips. These are great!!

I don’t have a mandolin slicer so I used my not-so-great knife skill to slice the plantain as thinly as possible. Pan fried this with some coconut oil in medium low heat, I got myself Plantain Chips!

Lunch

Ever since I saw Fit Daffy made her gluten free Chocolate Cake, I’ve been itching to make some as well and today finally I did!
I followed the recipe from Tropical Traditions Gluten-Free Chocolate Cake and made some modifications here and there.

Chocolate Espresso Gluten Free Cake (modified from Tropical Traditions Gluten-Free Chocolate Cake)
Ingredients:
9 eggs
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
2 tsp instant coffee
1 cup honey
1/4 cup coconut milk
3/4 tsp salt
1 tsp vanilla powder
3/4 cup & 1/8 cup coconut flour
3/4 tsp baking powder

Directions:
1. Combine the dry ingredients (coconut flour, coffee, cocoa powder, baking powder, salt, vanilla powder) mix and set aside
2. Melt the coconut oil then mix with honey and coconut milk and set aside
3. Beat the eggs with hand mixer on high speed for about 5 minutes (until the mixture is pale yellow and not much bubbles)
4. Lower the mixer speed, spoon in the dry ingredients and the wet ingredients one after another. Keep mixing using the mixture to avoid lumps
5. Grease 9″x5″ loaf pan with coconut oil and pour the batter in
6. Bake in 350°F for about 40-45 minutes or until the tooth pick comes out clean
7. Remove from heat and let cool before slicing

BOY, this is so DELICIOUS! Unlike traditional cakes, cakes made from coconut flour tends to be on the dry side. Mine has a bit thick crust probably I baked it a little bit too long, that it got burn a little, but still yummy though. I reduced the honey since I don’t want it too sweet and the coffee added some bitterness to it, which I like (bitter sweet taste)

My dinner was exactly the same as my lunch (minus the tomatoes) but in a smaller plate. And after that, I had the chocolate cake. Super yummy that I couldn’t help myself to have 3 slices! Not gonna lie about it.

This x 3!

Earlier today I spoke with C, my former colleague who got taken out the same day as I did and we will be having lunch this coming Monday with our other colleague, who’s still employed btw. Talking to her kinda reminds me that I need to get my act together again. True, I’ve been enjoying this little break, maybe a little too much. However, job market out there isn’t that great either. Couple days ago, Brother A told me his friend just got laid off while he was on his vacation. Isn’t it sucks to find out that you no longer have your job after you come back from your vacation? Life can be harsh sometimes.

As you noticed, lately my eats aren’t as varied as before, because of my lack of cooking inspiration. But I do try my best to keep my plates colorful as much as possible. I want to show that even with simple ingredients, I can still make my plate look appetizing, taste great and good for my body. Just because I’m at my lowest point of my life now, doesn’t mean I should give in to the junks, right? 😉

Anyway, enjoy the weekend.

 
7 Comments

Posted by on June 3, 2011 in food, life, recipe

 

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Citrus and Spice Chicken


A couple days ago, I was experimenting with different spice mixtures to jazz up my marinate for the whole chicken that I had in the fridge. Pairing them with citrus juices resulting this yummy baked chicken. As usual, when I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist.

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins & visible fat removed
2 lemons (zest & juice)
Fresh squeezed orange juice (1 orange)
1 tsp cumin powder
1 tsp whole cloves
1 garlic bulb
2-3 shallots
1″ ginger knob
1 tsp turmeric powder
1 tsp paprika
1 tsp salt
1 tsp coriander powder

Directions:
1. Mash the garlic, shallots, ginger and whole cloves with mortar pestle or your mini food processor (I used my Magic Bullet)
2. Mix the puree garlic/shallot/cloves mixture with the lemon juice, orange juice, lemon zest, and the rest of the spices and salt

3. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Line up your steamer with a piece of paper towel and steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to bake it longer.

4. Broil the meat in 400°F for about 20 minutes. If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish.

I’d suggest to cut down the broiling time if you don’t want the chicken meat become too dry. I particularly enjoyed it since it tasted like chicken jerky 😀

 
7 Comments

Posted by on June 1, 2011 in food, recipe

 

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Cabbage “Noodles” Five Spice Stir Fry

I put together this recipe based on what I had in my pantry. As usual, there’s no hard rules how to make a vegetable stir fry dish. Almost anything goes 🙂 So why cabbage “noodles”? Well it sounds a hella lot cooler than shredded cabbage, don’t you think?

Cabbage “Noodles’ Five Spice Stir Fry
What I used:
1/4 of cabbage head – discard the heart and thinly sliced to resemble “noodles” 🙂
6 oz cello mushrooms – sliced
1/2 garlic cloves – minced
2 shallots – minced (I used my Magic Bullet to speed things up)
1 big Italian eggplant – peeled and diced
3 zucchinis – sliced
1 tsp five spice powder
1/2 tsp white pepper powder
1/2 tsp black pepper powder
1 Tbsp Red Boat Fish Sauce (optional but it gives that umami taste to the dish!)
3 Tbsp coconut aminos or wheat free soy sauce (tamari)
Salt to taste (use more if not using any fish sauce)
1 Tbsp avocado oil/butter/lard/gheenever use olive oil for high heat cooking

Directions:
1. Heat 1 Tbsp oil of your choice (I used avocado oil) in high heat
2. Saute the minced garlic/shallots until fragrant
3. Mix in the chopped mushrooms, stir then put the rest of the ingredients – stirring constantly – no need to add water because mushrooms will yield lots of water
4. Season with pepper, fish sauce, coconut aminos and salt to taste
5. When all veggies are wilted and cooked, remove from the heat and serve with any of your favorite dishes 🙂

Enjoy!

 
8 Comments

Posted by on May 25, 2011 in food, recipe

 

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Cheater’s Shish Kabob Chicken


I’ve never had the actual Shish Kabob before but that didn’t stop me to try this seasonings when I saw it at my local supermarket. It was super simple and yummy. I didn’t have a grill and I was too lazy to fire up my oven to bake it (it takes longer and I was too starving to wait another 30 minutes) so I opted pan frying this (or should I say pan grilled?)

Cheater’s Shish Kabob Chicken
Ingredients:
2 lbs boneless skinless chicken breasts (or any protein of your choice) – slice lengthwise to speed up the cooking time
1 oz of Shish Kabob seasonings (granulated onions, salt, garlic, sumac, citric acid, black pepper, saffron)

Directions:
1. Place the meat in a gallon size zip lock bag and coat evenly with the shish kabob marinate. Let it sit for about 1-2 hour at least.

2. Heat the skillet in medium heat with 1 Tbsp coconut oil. Pan fry the chicken until cooked

3. Squeeze some lemon on top, then enjoy with any veggie dish of your choice!

 
4 Comments

Posted by on May 22, 2011 in food, recipe

 

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Cauliflower “Mashed Potatoes”

I was never a big fan of mashed potatoes but this Cauliflower “Mashed Potatoes” surely won my heart! It’s super easy and you can put any seasonings you want. In my case, I prefer to keep the Cauliflower “Mashed Potatoes’ unseasoned because I like to eat them with another dish that has lots of sauce/gravy.

Cauliflower “Mashed Potatoes”
Ingredients:
1 cauliflower head – cut into chunks

Optional seasonings:
2 Tbsp melted butter
Salt and pepper to taste
Coconut milk/yogurt/heavy cream

Directions:
1. Steam the cut out cauliflower for about 5 minutes – set aside and let it cool

2. Puree the cooked cauliflower in your food processor (This is the time you add the seasonings if you want to make seasoned Cauliflower “Mashed Potatoes”)

3. Done!

 
5 Comments

Posted by on May 22, 2011 in food, recipe

 

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