Month: November 2015

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Breakkie today – organic quick oats with mango yoghurt, topped with pistachio nuts, toasted whole almonds, toasted strip almonds and a few shakes of Japanese flavored seaweed. Love this savory yoghurt!  It’s low in carb and high in calcium and fiber.

Lunch:

Lunch was some modification of last night’s extra portion of dinner that I cooked:
1. Coca Cola chicken
2. Baked spaghetti / lasagna – just add 4 slices of cheese on top of the ribbon pasta and sauce and bake for 15 minutes at 160 degree Celsius and voila, a new dish is whipped out!

The baked ribbon pasta with minced beef + Portobello mushrooms + celery + fresh rosemary + onions + garlic bolognese tasted like lasagna and it’s a much simplified and fuss-free version of lasagna.

Directions for simple baked spaghetti / lasagna:

1. Grease a baking pan. I used a cake pan with aluminum foil. I drizzled avocado oil on the aluminum foil.
2. Place a layer of ribbon pasta at the base of the foiled pan.
3. Add a layer of bolognese sauce.
4. Add another layer of ribbon pasta.
5. Add slices of cheese on top.
6. Bake at 160C for 15 minutes

While spaghetti is being baked in the oven, place overnight Coke chicken into the oven to reheat.

Coca Cola Chicken (cooked using non-stick wok)

Ingredients for Coke Chicken:

1. 1 can Coke
2. 2 tablespoons tomato sauce
3. 1 ripe tomato
4. Minced garlic
5. Cracked black pepper
6. Salt – optional. I did not use any salt

Directions (adapted from regular one / two ingredients Coca Cola Chicken recipes found on the internet)

1. Brown garlic until fragrant
2. Brown chicken for 15 minutes
3. Add tomato and tomato sauce and stir fry for another 5 minutes
4. Pour 1 can of Coke and let simmer for another 15 minutes (with lid closed)
5. Dish out and serve

Verdict: there is absolutely NO taste of Coke in the chicken dish. Thus, many people who had tried cooking it commented that this 1-ingredient Coke chicken dish has no taste of Coke. It is only sweet.  Some creative people added tomato sauce but I’m more innovative and added fresh tomatoes, cracked black pepper and garlic 😀  The girls liked this dish as it’s sweet and tomatoey.

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With some leftover vermicelli and curly carrot wheat noodles from the previous night (I made pork noodles for dinner), I recycled the noodles into a plate of delish stir-fried vermicelli  for lunch with lots of shredded carrots, eggs, minced pork and scallions.  The  girls loved it.

Dinner menu:

Grilled pomfret fish marinated with turmeric powder, black pepper and Kikkoman preservative-free Teriyaki sauce.

Steamed pomfret fish with premium abalone sauce, pepper and scallions. No oil and soy sauce added. The sauce is flavorful enough.

Braised organic bitter gourd with tau cheong, minced meat and organic tomatoes. I just discovered that the natural sweetness from the tomatoes added so much sweetness and flavor to the dish and helped in masking the bitterness from the bitter gourd. The girls ate it without much fuss, albeit I did coax them to eat 😀

I also sauteed a lai park veggie with garlic and onions specially for the fussy ones who don’t quite fancy bitter gourd but no picture was taken.

And TGIF and the weekend is here, which means that my kitchen will be closed, yipee! 😀

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When I run out of ideas on what to put on the dining table, fried rice it is for the kids!

This time, I cooked tuna fried rice.

Ingredients used:

1) 1 can of tuna in water
2) Loads of chopped garlic and chopped onions. These 2 ingredients add a LOT of flavor to the fried rice. You need not necessarily have to add in meat to make your fried rice tasty if you saute lots of garlic and onions with the rice.
3) Julienned carrot
4) Sweet corn kernel
5) Scallions
6) Soy sauce
7) Pepper
8) Sesame seed oil
9) 5 eggs (my girls like their fried rice with lotsa eggs)

Side dishes — blanched organic lai park veggie with fried garlic oil

Decor — moke yue (wood fungus) and dried golden needle mushrooms from leftover steamed chicken with wood fungus and mushrooms, cherry tomatoes, baked cashew nuts, USA black grapes and a few shakes of Japanese seaweed seasoning.

This is an easy peasy one-pot dish and there was even enough to last us for another meal 😀

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Spinach quiche is an absolutely healthy dish that’s low in carb, high in protein, high in fiber and rich in iron. Last week, I googled for recipes for a crustless spinach quiche and found one that’s really easy to prepare.

For a first timer, I gotta say that I did pretty well! 🙂

Ingredients for spinach quiche:
1) Spinach – I used organic baby spinach
2) 5 eggs
3) Oil – I used avocado oil
4) Salt
5) Pepper
6) Cheese – I used square cheese as that’s the only cheese I could find in the fridge 😀
7) Butter – to grease the pan
8) Chopped onions

Directions for quiche:
1) Peheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. I used butter to grease the pan.  I used a glass pyrex pan.

2) Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3) Cut up the spinach with a pair of scissors

3) In a large bowl, combine eggs, cheese, salt and pepper.

4) Pour egg mixture and spinach mixture into prepared pie pan and stir to blend.

5) Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

I also grilled some juicy portobello mushrooms to go with the quiche.

Directions for grilled portobello mushrooms:
1) Wash mushrooms and drain well
2) In a bowl, add salt, coarse pepper, chopped garlic and olive / avocado oil. Mix well and let to rest for an hour in the fridge.
3) Lay mushrooms on aluminum foil on an oven tray and grill for 15-20 minutes at 170C

Spinach quiche with grilled portobello mushrooms, spinach, USA black grapes and leftover (from previous night dinner) pan-fried chicken fillet with sweet corn kernels.

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My no-frills, easy-and-quick-to-dish out and wholesome home-cooked dishes for the 3 royal highness over the past few days 😀

Pan-fried chicken fillet marinated with ground coriander, thyme, coarse black pepper,  minced garlic and palm sugar.

Sauteed organic cabbage with minced meat…

Steamed free-range chicken eggs with minced meat…

Pan-fried tempeh…

Radish + carrot + Sakura chicken breast and ribs + organic cabbage + goji berries + organic red dates soup. I love vegetable soups. I can survive just on them and ditch those meats.

Pan-fried fish marinated with turmeric and black pepper with drizzle of organic soy sauce and fried garlic.

Cass doing homework and having dinner…

So whatcha think? Pass as a cook? For someone who dreads cooking and has to cook because she has no choice,  not bad eh? Give me a like on Facebook, will you? Thank you dearies 🙂

Happy weekend peeps! 🙂

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