Articles in the Recipes Category
It’s been a while since I’ve posted a recipe. Here’s a marinade that I’ve been using for the past month for chicken breast. The flavor is rather light with hints of the garlic and shallots.
3g of chopped garlic
3g of chopped shallot
3/4 teaspoon of salt
1/2 teaspoon of ground coriander seed
1 tablespoon of extra virgin olive oil
1 tablespoon of mirin
1 tablespoon of sake
1lb of chicken breast, cut into strips or cubes
Chop up the garlic and shallot, and mix them together with the rest of the ingredients. Add in the chicken and marinate …
Flaky, yet firm. Mild yet flavorful. Plentiful and sustainable. Farmed rainbow trout is a great fish to include in the weekly diet, but many home cooks tend to avoid it because thin filets of fish can be intimidating to cook. Either the fish results in being too dry, or it breaks up into pieces before it ends up on the plate. Rainbow trout is available year-long in most supermarkets and filets usually weigh in at around 4 ounces, which is a perfect serving size. While baking is a viable method, …
When I was a kid, I hated bitter melon. It was too bitter for my taste and I didn’t understand why grown-ups liked it so much. When my parents cooked it with pork, I wouldn’t even eat the pork because it had made contact with the melon. Then something changed in my mid-twenties. I gave it another try and it actually tasted pretty good. I’m not sure how I acquired a taste for it, but I liked it. Remember the first time you had beer? Yeah, it didn’t taste great …
So I’ve been experimenting with black garlic and I spent some time in the kitchen trying to figure out what paired with it. Well, I have a dish that combines an unlikely marriage between black garlic and turmeric.
1 clove of black garlic – chopped
1/2 teaspoon of turmeric
1/4 teaspoon of salt
1/4 teaspoon of ground coriander seed
2 teaspoons of olive oil
2 servings of spaghetti
5 ounces of chicken breast, cubed (marinate overnight with extra virgin olive oil and salt for more tenderness)
Cook the pasta and keep 1/2 cup of the pasta water for …
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Here’s an oldie but a goodie. It’s simple, nutritious, and tasty.
3 cups of frozen broccoli florets
3 garlic cloves
1.5 tablespoons of extra virgin olive oil
dash of salt
pinch of pepper
Chop the garlic into evenly sliced chips. This lets them brown evenly.
Heat up the pan on low heat and add the olive oil. Once the oil is hot, add in the garlic. Cook until the half of the garlic starts to brown. Remove from heat and let the garlic cook until the color turns golden. If the garlic turns dark brown, it’s overcooked …
I bring my lunch to work every day, and it’s nothing fancy, just the usual fanfare of sautéed diced chicken breast, brown rice, and a side of broccoli. Since I only have enough time to make breakfast in the morning, lunch is prepared the night before.
The problem that I face has plagued me for many years. After a good three-minute bath in the microwave, the rice still remains soft and the broccoli stays crunchy, but the chicken is one step away from turning into jerky. I even substituted white meat …
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Last September, I wrote about my first time experience with purple yams. Well, I finally found some at the local Korean supermarket and they were selling like hot cakes. At $2.49 a pound, it’s not exactly the most economical, but it’s a nice treat if you’ve never had them before.
Don’t let the purple color deter you, after all, you do eat beets right? If I can’t convince you to try this, then how about enticing you with some nutrition facts? Purple yams are full of B6, potassium, vitamin C, fiber, …
On my quest to eat less red meat (down to once every two weeks), I had a void to fill. And while I could have just simply filled it with the likes of chicken and pork, I decided that fish seemed to be great alternative. Salmon was the usual suspect, but it got boring quick. I also gave tuna a chance, but the thought of mercury poisoning wasn’t quite appetizing. For some time, Alaskan Cod was my fish of choice, but now I’m on to wild Alaskan Halibut. It definitely …
So, a good number of people are asking for the recipe for the Japanese cheesecake I made. It’s not my recipe, but the instructions are mine. The original instructions were far too vague and confusing, so I did some research online to find a clearer way in making it.
This recipe takes some time and patience, but the best things come to those who wait.
So, here is what you need.
2 large mixing bowls
Small bowls for holding the ingredients
Kitchen Scale (digital – grams or ounces)
8 or 9 inch baking pan
Large baking …
There’s nothing like a great and healthy sandwich to help the body recover after an intense workout.
If lm not working out in the morning, my breakfast consists of 2 cups of cooked oatmeal, 2 slices of whole what bread, and Fuji apple. If I am working out however, the morning menu undergoes a slight transformation.
I present the Post Workout Morning Sandwich. It contains a heaping dose of healthy protein, healthy carbohydrates, a nice helping of fiber, and good fats to help you start the day right.
3/4 cup of egg whites …