G’s Roast Chicken and Couscous Salad

My husband prepared this salad the other day, using the left overs we had from the night before. We had some left over from the roast chicken we bought from a supermarket, so he thought putting it in the salad for our lunch. The grilled sausages were thrown in as well with the salad since there were only two left from the fridge, and we want to cook everything that we have before doing any grocery shopping. I was surprised as the salad tasted really good!

Ingredients

left over Roast Chicken slices

2 grilled chicken sausages, sliced

2 tomatoes, sliced in quarters

1 cup couscous (follow the easy instructions on how to cook it)

10 pitted queen olives

1 tbsp. balsamic vinegar

1 tbsp. olive oil

a portion of cheddar cheese, thinly sliced

a portion of Italian salad leaves (optional)

Procedure:

1. Cook the couscous as described on the packet.

2. Mix all the ingredients except the couscous.

3. Placed cooked couscous on the plate, and place the mixed salad on top.

4. Drizzle with olive oil, if desired.

Serves 2

Storecupboard Tuna Bean Salad

This is one of our favourite summer recipes. It’s not only quick to prepare but also very healthy for you. My husband loves it and even took the rest to work with him🙂

Ingredients

500g pack salad potatoes , such as Charlotte
4 tbsp olive oil , plus extra for drizzling
1 tbsp lemon juice
½ tsp chilli powder
1 plump garlic clove , finely chopped
410g can cannellini beans , drained and rinsed
1 small red onion or half a medium one, finely chopped
a good handful of parsley , chopped
200g can tuna , drained
110g bag mixed salad leaves and herbs

Procedure:

  1. Boil the potatoes for about 15 minutes, until tender. Meanwhile, make the dressing.Whisk the oil, lemon juice, chilli powder and garlic in a bowl big enough to take all the salad. Tip in the cannellini beans, onion and parsley.
  2. Drain the potatoes and when cool enough to handle cut them in half lengthways. Now gently stir the potatoes into the salad and flake in the tuna. Pile on to a bed of salad leaves, drizzled with a little extra.

Source: BBC Good Food

Chicken Fried Rice

This is also one of our popular choices especially when we fancy Chinese meal for dinner at home. This time I tried my best to make it more exciting using Quorn chicken pieces to add twist to the typical fried rice recipe. I was surprised to find out that it taste like the real thing! For vegetarians out there, you can replace chicken with Quorn chicken pieces to make your fried rice more enjoyable. A super dish to eat on its own, this chicken fried rice recipe also makes a good basic accompaniment to other Asian recipes. Happy eating!

Ingredients:

  • 2 tbsp. ground nut oil
  • 2 cups of cooked rice (I used left-over rice from last night)
  • 1 cup Quorn chicken pieces
  • 4 stalks of spring onions, sliced
  • 1 egg, beaten
  • 1 large clove garlic, minced
  • a pinch of salt

Procedure

Tip: it’s best to use “old” rice for this recipe. If using newly cooked rice, put it in a large bowl and let it sit uncovered in the refrigerator for a few hours to dry it out.

  1. First, prepare cold rice by drizzling over 1 Tbsp. of the oil. Use your fingers to mix the oil in with the rice and separate the rice grains, removing any clumps.
  2. Place remaining oil in a large frying pan or wok over medium-high heat. Add garlic and stir-fry until fragrant (30 seconds to 1 minute).
  3. Add chicken pieces. Stir-fry until these are well cooked (3-5 minutes).
  4. Using a wooden spoon or spatula, push ingredients aside and crack the egg into the middle of the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
  5. When egg is cooked, add the rice. Stir fry, keeping the heat medium-high. You want it hot and dry and light-textured.
  6. Sprinkle a pinch of salt to taste.
  7. Sprinkle with spring onion and serve piping hot from the wok/pan.

Serves 3-4 persons.

Sautéed Chicken Strips with Vegetables

When you’re too busy and still want to make a healthy dish for the family, this is ideal to make. It does not take a long time to prepare and you can finish cooking in less than an hour. This is a regular dish I make at home because my husband loves it🙂

Here are the following Ingredients:

  • 2 tbsp. ground nut oil
  • 2 chicken breasts fillets, cut in strips or cubes
  • 1/2 c. fresh mushrooms, sliced
  • 1/2 c. fine trimmed beans, sliced
  • 1 red pepper, sliced
  • 1 large clove garlic, minced
  • 1/8 tsp. pepper
  • 1/2 c. vegetable stock
  • 2 tsp. soy sauce

In a 10-inch skillet, heat the oil. Cook chicken, add mushrooms, trimmed beans, garlic and pepper until chicken is browned and vegetables are tender. Stir in 1/2 cups vegetable stock, and soy sauce. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Serve over hot cooked rice.

Makes 4 servings.

Turkey Balls (Bola-bola)

(Based from Philippine Meatball Recipe)

This was one of my favourite dishes which my Mom used to make. Bola-bola (bola means ball) as we call it in the Philippines is not that difficult to make. You can used all sorts of ground meat. My mom used ground pork a lot. But this time I used turkey mince, since my husband doesn’t eat red meat. He only eats poultry, fish and mostly vegetables. I was not sure about using turkey mince at first, but I was confident that it would work as I often used turkey mince in cooking. And surprisingly they’re scrumptious! So here’s my turkey balls recipe for you to try. Hope you’ll like and enjoy it!

Ingredients:

  • 650 g. ground turkey (or other ground meat if you prefer)
  • 1/2 medium onion, finely chopped
  • 1 medium carrot, grated
  • 2 tbsp. ground garlic
  • 3 tbsp. soy sauce
  • 2 beaten eggs
  • 1/2 cup flour
  • 1 tsp. baking powder.
  • 1 tbsp. oil

Procedure:

Mix all the ingredients except the last four very well. Form into small balls. Roll in beaten eggs and then in flour mixed with one teaspoon baking powder. Fry in hot oil. Serve with desired sauce. Serve hot.

Good for 6 persons.

Chicken Adobo

This is one of my favourite Filipino recipes. And it has become one of my husband’s favourites too, although it took him a while to get used to the idea of eating chicken again after being a vegan for so many years. Now he often request me to make it🙂

Ingredients:

1 kg. chicken drumsticks (or wings/thighs if you prefer)

1/2 cup vinegar

1/2 c. soy sauce

1/4 tsp. pepper

1 small bay leaf (optional)

2 cloves garlic (minced)

3 tbsp. cooking oil

Procedure:

Combine all the ingredients. Marinate for at least 30 minutes. Place in a  skillet, cover and simmer until chicken is tender. Drain and set sauce aside. Fry the chicken pieces in a heated skillet until brown. Add sauce again and simmer until liquid is reduced. Serve hot.

Serves 6 persons

*on my main image, 1 cup of boiled rice and stir fry is added to complement the meal.

Basic Pancakes with Sugar and Lemon

Every year there are people making pancakes for the first time, and I admit it can be a hazardous affair if you don’t know the ropes. So here is my tried and trusted recipe for pancake, and once you get into the swing, you can make loads extra for the freezer. (As inspired by Delia Online)

Ingredients:

  • 4 oz (110 g) plain flour
  • Pinch of salt
  • 2 large eggs
  • 7 fl oz (200 ml) milk mixed with 3 fl oz (75 ml) water
  • 2 oz (50 g) butter

To serve:

  • Caster sugar
  • Lemon juice
  • Lemon wedges

Procedure:

First of all sift the flour and salt into a large mixing bowl with the sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.

Next, gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the butter in the pan. Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tablespoons about right for a 7 inch (18 cm) pan and 3 tablespoons for an 8 inch (20 cm) pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Makes 12-14 pieces

Grilled Salmon and Couscous

Ingredients:

• 115g/4oz couscous
• 1 x 200g/7oz salmon fillets (skinless and boneless)
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 5 sun-dried tomatoes, roughly chopped
• juice of ½ a lemon
a small handful of fresh coriander, roughly chopped
• 1 tablespoon crème fraîche (optional)

Procedure:

Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 5 minutes to allow the couscous to soak up the water. Drizzle the salmon with olive oil, and season with salt and pepper. Grill salmon in a non-stick grilling pan. Cook salmon for 3 minutes on each side. Mix sundried tomatoes, lemon juice, 4 tablespoons of olive oil and the coriander (optional) into the couscous and season to taste. To serve, slide everything on to your plate and spoon over some crème fraîche (optional). Enjoy your quick and tasty healthy meal!

Serves 2

Hello food lovers!

Yes, I finally have the courage to go online and showing the world my great love for food! I’d been married for 9 years to a wonderful husband, and yet still aspiring to be a good cook. I must admit my husband is a better cook than me, well, he used to work in a restaurant as a sous-chef…I need not to explain further.

George Bernard Shaw (1856-1950), an Irish writer was right in quoting:

“There is no love sincerer than the love of food.”

Yes, everyone loves food! Each one of us has a passion for it. It’s part of our everyday lives and without it, where will you be now?  Each one has their own preference in choosing what we eat. I have mine too. I like different types of cuisine – from Italian, Mexican, Filipino to Chinese, Indian and to English as well as Mediterranean recipes. Majority of these selection were influenced by our travel, friends recommendation, upbringing as well as media temptations🙂

So here I am, sharing to you all my favourite recipes as I embark on my aspiration to be a typical everyday cook.

Enjoy!

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