bFeedme

Cooking, Recipe and Food Blog

Easy to Prepare Finger Food Delights for the Family

By

Food is usually eaten using utensils like spoon and fork. One type of food which can forego the use of these implements is finger food. By its very name, people can already have a good guess what it is. Essentially, finger food is a type of food that is eaten by hand.

Finger food is usually served as appetizers in gatherings such as weddings, birthdays, and other celebrations. There need not be any special celebration though to enjoy good tasting finger food. Every day is reason enough for families to enjoy finger food delights.

Small Sandwiches

rainbow sandwiches

 

Image Source

Small but creatively done sandwiches are not only filling but are a delight to the eyes. The variations that can be done are only limited by the imagination of the makers. Family members will have a field day doing their own versions of small sandwiches. Plain bread with choice filling can be cut and decorated for a more interesting food-fare. [Read more…]

Make Your No-Bake Cheesecake Better

By

Image by bloggyboulga

 

Cheesecake is a popular dessert that many people love. Though most bakers are afraid to attempt this delicious delight, the truth is, there is a simple way to bake it: by not baking it at all. There is a way to make cheesecake without having to crack open an oven at all. The No-bake Cheesecake may be known to experienced bakers, those starting out may be surprised to find this trick to creating the classic dessert.

There are dozens of different recipes out there that can be used to create your own No-bake Cheesecake. But, in order to make it like the real thing, here are some tips on making your cheesecake so delicious, no one would think it wasn’t baked.

1. Make sure to whip your cream cheese. While some people simply mix it around the bowl, actually whipping it would ensure a perfectly creamy texture to your cheesecake.

2. Give your cheesecake enough time to set before adding your toppings. Since most toppings are fruit (fresh or canned), they would be coming complete with their own juices. Chill the mixture for around 45 minutes before placing any toppings to prevent the juices from mixing and messing up the formula.

3. Handle your cheesecake as little as possible before it has set. Too much movement can cause cracks and imperfections to form. Make sure it has completely set before moving it around.

With these three simple tips, you can be sure that your No-bake Cheesecake will come out beautifully.

Stir-fried Chicken and Udon Noodles

By

Stir-fried chicken and udon noodle stir-fry is a delicious meal you can prepare in minutes. You may also replace the carrots and broccoli with other vegetables if desired. If you are serving the dish to guests serve the chili on the side instead of adding it onto the dish, so that they can adjust the spiciness according to their taste.

 

Serves 4

Ingredients:

2 x 440g packs udon noodles

2 tablespoons peanut oil

1kg chicken breast fillets, thinly sliced

1 broccoli head, cut into florets

5 garlic cloves, crushed

2 fresh long red chili, seeded and sliced thinly

1 tablespoon finely grated fresh ginger

1 medium sized carrot, peeled and sliced into strips

1/3 cup kecap manis

2 tablespoons water

1/2 cup fresh Thai basil leaves

 

Cook the udon noodles in a pot of boiling water or according to package instructions. Drain and set aside.

Heat half of the oil in a wok over high heat until it is very hot. Stir-fry the chicken in batches for 2-3 minutes or until it is light brown. Reduce the heat as needed so that the chicken will not get burned. Transfer to a plate lined with paper towels to drain the excess oil.

Place the remaining oil in the wok and set the heat to high. Sauté the garlic, chili and ginger for thirty seconds or until it becomes fragrant. Add the broccoli and stir-fry it for 2-3 minutes until tender, but crisp.

Return the chicken to the wok. Add the noodles, choy sum, kecap manis and water. Maintain the heat at high and bring it to a boil. After, reduce the heat and stir-fry the chicken and noodle mixture for one minute or until the choy sum wilts. Season it with salt and pepper to adjust the taste. Divide the chicken and udon stir-fry into individual bowls. Top them with basil leaves. Serve immediately.

 

Photo Courtesy Of: dinemag

Prawns in Black Bean Sauce

By

Prawns in black bean sauce is a tasty dish with a robust flavor. The chili and ginger give this recipe an added zing. You may eat it as is or with rice.  Make sure not to overcook the prawns so that they won’t become tough.

 

Serves 4

Ingredients:

2 tablespoons vegetable oil

2 tablespoons salted black beans, rinsed and mashed

1 tablespoon fresh red chili, chopped

1 half inch knob of ginger, peeled and sliced thinly

1 lb. prawns, peeled but tails intact

5 scallions, chopped

For the sauce:

1/4 cup tomato sauce

1/2 cup water

1 teaspoon light soy sauce

1 teaspoon sesame oil

1/4 teaspoon salt

2 teaspoons cornstarch

1/2 teaspoon sugar

Ground white pepper to taste

 

First prepare the sauce by placing the tomato sauce, water, soy sauce, sesame oil, salt, cornstarch and sugar in a medium sized bowl. Season it with ground white pepper. Mix well. Set aside.

Heat the vegetable oil in a large saucepan over medium heat. Sauté the black beams, chili, garlic and ginger in the pan for 2-3 minutes or until the garlic is lightly browned and the mixture becomes fragrant.

Put the prawns in the pan and cook it for two to three minutes or until they turn pink. Pour in the prepared sauce. Set the heat to high and bring it to a boil. Remove from heat and transfer to a serving plate or individual plates. Garnish with spring onions before serving. Serve immediately.

 

Photo Courtesy Of: KittyKaht

Stuffed Potatoes

By

Stuffed potatoes is a quick and easy recipe that you can make using your microwave oven, although you may use a regular oven if desired. Add more cheese if you want and serve it with sour cream would also make it more delectable.

Serves 4

Ingredients:

4 medium sized potatoes

2 tomatoes

4 spring onions

4 tablespoons grated cheddar cheese

1 tablespoon chopped basil

Salt and ground white pepper to taste

 

Wash and scrub the potatoes. Pierce the skin with a knife and place them on a microwavable dish. Microwave it on high for 4 minutes.

While the cooking the potato, chop the tomatoes and spring onion finely. Place them on a medium sized bowl and add the cheese and the basil leaves. Mix well.

Get the cooked potato and let it cool slightly. Slice off the top to create a lid. With a spoon, scoop out the insides of the potato leaving a one centimeter shell.

Combine the insides of the potato and tomato mixture in a medium sized bowl. Season it with salt and pepper. Mix well.

Spoon the potato and tomato mixture back into the potato shells. Put the lid back and return it to the microwave. Cook it on high for another minute. Remove it from the microwave and serve immediately.

 

Photo Courtesy Of: mpich3

Salt and Pepper Squid with Cucumber Salad

By

Salt and pepper squid with cucumber salad is a healthy dish that you can prepare in minutes. It is a fusion of Asian and Western cuisine which is great for lunch or dinner. It goes perfectly well with white wine.

 

Serves 4

Ingredients:

500g cleaned squid

1/2 teaspoon cracked black pepper

1 teaspoon sea salt

1/2 teaspoon lemon pepper seasoning

1 tablespoon peanut oil

For the cucumber salad:

1 cucumber, sliced thinly

150g cherry tomatoes, halved

1/3 cup roasted unsalted peanuts, chopped coarsely

1/2 cup loosely packed fresh mint leaves

1 tablespoon red wine vinegar

1 tablespoons peanut oil

 

Clean the squids by removing the ink sacs and remove the heads.  Cut them on the side and open it. Using a small sharp knife, score the inside and make a diagonal pattern without cutting all the way through. Slice into 8 pieces.

Next make the cucumber salad by combining the cucumbers, onions, tomatoes, nuts and mint in a medium sized bowl. Add the vinegar and oil. Gently toss until the vegetables are coated.

Combine the salt, pepper and lemon pepper seasoning. Sprinkle it over the squid.

Heat the oil in a wok over medium heat. Stir-fry squid in batches or until they curl and they are cooked through, around 2-3 minutes. Serve the squid immediately with cucumber salad.

 

Photo Courtesy Of:  thebaron03

Stir-fried Three Mushroom Noodles

By

Stir-fried three mushroom noodles is a delicious dish that you can prepare in minutes. The different tastes and texture of the mushroom is enhanced by the hoisin sauce.  You can also add some more vegetables for more color and better taste.

 

Serves 4

Ingredients:

185g egg noodles

1 bunch broccolini

2 teaspoons vegetable oil

8 green shallots, ends trimmed and cut diagonally

1/3 cup hoisin sauce

2 tablespoons dark soy sauce

150g oyster mushrooms

100g shiitake mushrooms, halved

100g enoki mushrooms

 

Place noodles in a pot of boiling water and cook according to package instructions or until soft. Drain well. Return to the pot and then add the soy sauce. Toss until the noodles are coated in soy sauce. Cover to keep warm.

Remove the broccolini florets and then slice the stalks lengthwise to form thin strips. Rinse and set aside to dry.

Next, heat the oil in a wok or saucepan over medium heat. Stir-fry the broccolini florets and stalks for 2-3 minutes or until it turns bright green and it is a bit tender. Add the shallots and cook it for another 2-3 minutes. Pour in the hoisin sauce and place the shiitake and oyster mushrooms in the pan. Cook it for 3-5 minutes or until soft. Add the enoki mushrooms last and stir-fry it for another minute.

Divide the noodles among 4 bowls. Spoon some stir-fried mushrooms over them before serving. Add more hoisin sauce if desired. Serve immediately.

 

Photo Courtesy Of:  La.blasco

Chicken and Waldorf Salad Rolls

By

Chicken and Waldorf salad rolls is a filling snack or a great side to grilled meat. I love the added sweetness from the apples and the flavorful crunch from the walnuts. You may prepare the chicken salad ahead of time and store it in the refrigerator.

This makes a great party food. Simply get smaller bread bowls or turn it into sliders.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

125g minced chicken

2 spring onions, finely chopped

1 small green apple, cored and sliced into small cubes

1 cup canned pineapple juice

1 celery stick, chopped

2 tablespoons walnuts, chopped

1/2 cup mayonnaise

2 tablespoons sour cream

Salt and pepper to taste

4 medium sized bread rolls

1 large ripe tomato, sliced into 4

4 lettuce leaves

 

Combine the pineapple juice and the apple cubes in a medium sized bowl to soak it and prevent it from browning.

Heat the oil in a medium sized saucepan over medium heat. Stir-fry the minced chicken for 4-5 minutes or until it is lightly browned and the liquid has evaporated. Break the lumps as you cook it. Add the spring onions and stir fry it for another minute. Remove from heat and let it cool.

Drain the apple cubes well and place it in a mixing bowl. Add the chicken, celery, walnuts, mayonnaise and sour cream. Mix well and season it with salt and ground pepper. Chill if desired.

Slice the tops of the bread rolls and scoop out 3/4 of the bread filling. With a spoon half-fill the bread rolls with the chicken salad mixture. Top them with tomato slices and lettuce. Divide the remaining chicken salad among the bread rolls. Put the tops back and serve immediately.

 

Photo Courtesy Of:   Lara604

Curried Beef Chow Mein

By

Curried beef chow mein is a yummy dish that is easy to prepare. If you are not fond of curry, you can make do without this ingredient and it will taste just as good.

We used sliced beef to make the recipe meatier, but you may replace it with minced beef for quicker cooking time. Feel free to add more vegetables like young corn and bell peppers if desired.

Serves 4

Ingredients:

1 tablespoon vegetable oil

500g beef tenderloin, sliced into thin strips

1 medium sized brown onion, finely chopped

4 cloves garlic, minced

1 tablespoon curry powder

1 large carrot, sliced

2 celery stalks, trimmed and sliced thinly

150g mushrooms, sliced thinly

250ml chicken stock

1/2 cup oyster sauce

2 tablespoons dark soy sauce

500g fresh thin egg noodles

1cup snow peas, trimmed

350g Chinese cabbage, trimmed and sliced

Ground pepper to taste

 

Heat the oil in a large frying pan over medium heat. Sauté the garlic and onions for 2-3 minutes until the onion are soft. Add the beef and stir-fry for 8-10 minutes or until the beef is browned. Season it with curry powder. Cook it for another minute or until it becomes fragrant.

Place the carrots, celery and mushrooms in the pan. Continue to stir-fry the ingredients for another 4-6 minutes or until the vegetables are tender. Pour in the chicken stock, oyster sauce and soy sauce. Add the noodles, snow peas and Chinese cabbage. Cook it for 3-5 minutes or until the sauce thickens.  And the vegetables are cooked.

Transfer the chow mein to a serving plate or individual bowls. Season it with ground pepper before serving.

 

Photo Courtesy Of:   sass_face

Gado Gado

By

Gado gado is a famous dish that is a meal in itself. It has protein from the tofu, carbohydrates from the potatoes and loads of fiber from the green vegetables. It has many variants depending on the region. You may add some sliced hard boiled eggs, bean sprouts and even fresh vegetables like lettuce, tomato and cucumbers. Gado gado is normally eaten with rice, but  I enjoy it as it is; although I must admit that I like it with less or no chili.

 

Serves 6

Ingredients:

3 large potatoes, peeled and sliced into thick strips

3 medium sized carrots, peeled and sliced into thick strips

200g green beans, trimmed

1 bunch broccoli, roughly chopped

1/4 cabbage, roughly chopped

200g firm tofu, cut into thick strips or cubes

For the peanut sauce:

1 tablespoon vegetable oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

2 small red chili, seeded and chopped

1/2 cup crunchy peanut butter

1 cup light coconut milk

2 tablespoons soy sauce

 

Preheat the oven at 150F and slightly grease a baking dish with oil. Put the sliced tofu in a baking dish and bake it for 10-15 minutes or until it is browned. You may fry it if desired.

While baking the tofu, prepare the peanut sauce. Heat the oil in a small saucepan over medium heat. Sauté the garlic, onions and chili for 2-3 minutes or until the onions become translucent. Add the peanut butter, coconut milk and soy sauce. Cook it for another 3 minutes over low heat or until it bubbles slightly. Stir occasionally. Let it cool.

Place the carrots and potatoes in a pot half filled with water. Set the heat to high and bring it to a boil. Cook it for 10 minutes or until they are tender. Transfer the cooked vegetables to a colander to drain the excess water and then put them in a platter.

Next add the broccoli and beans to the pot of water. Boil it for 6-8 minutes or until it is bright green, cooked but still crunchy. Put the cooked beans and broccoli in the colander in a colander before transferring it to a plate. Do the same for the cabbage but cook it for a minute or two. Rinse the green vegetables in cold water. Drain and set aside.

Plate the carrots, potatoes, broccoli, green beans, cabbage and tofu on a serving platter.  Pour the peanut sauce over the vegetables and tofu.

 

Photo Courtesy Of:   avlxyz

Broiled Tofu with Vegetables

By

Broiled tofu with vegetables is another Japanese recipe that you will love. It is a delectable vegetarian dish with a light and smooth flavor. The different vegetables are great with the soft but chewy tofu.

Adjusting the taste to your preference is always an option. You may add some sugar if you want it to be sweet or some chili for some zing.

 

Serves 4

Ingredients:

2 blocks firm tofu, drained

4 fresh shitake mushrooms

1 small carrot peeled, sliced thinly

1 small potato peeled, sliced thinly

1 green bell pepper, sliced thinly

1 red chili, sliced thinly

1 small leek, sliced thinly

1 egg white

2 tablespoons soy sauce

2 tablespoons sake

3 tablespoons cornstarch

1/4 teaspoon salt to taste

 

Preheat the broiler and cut the tofu blocks into half. After, place the tofu in between a paper towel and squeeze out the excess moisture.

Rinse the shitake mushrooms and discard the stems. Slice the mushroom caps thinly and place them in a medium sized bowl. Add the carrots, bell peppers, potatoes, chili and egg white. Season them with soy sauce and salt. Place 2 tablespoons of cornstarch into the bowl and mix well.

Dredge the tofu slices with the remaining cornstarch and then top them with the vegetable mixture. Place the vegetable topped tofu in the broiler and cook it for 3-5 minutes or until the vegetables are cooked. Serve immediately.

 

Photo Courtesy Of:  avlxyz

Sake Baked Fish

By

Sake baked fish is a light and delicious fish recipe that is easy to prepare. All you have to do is combine the ingredients, place them in foil packets and bake them for a few minutes. I like how the vegetables add subtle flavors to the fish, while the marinade gives it some bite.

 

Serves 4

Ingredients:

2 tablespoons sake

1 teaspoon soy sauce

1 teaspoon fresh ginger juice

1 teaspoon salt

650g white fish fillets (dory, flounder, sea bass, cod) cut in 4 equal pieces

4 pieces aluminum foil, cut into squares

1 large carrot peeled and thinly sliced

1 medium onion, peeled and thinly sliced

1 medium bell pepper, seeds removed and sliced

1 stalk leek, thinly sliced

1 tablespoon oil

1 lemon sliced

 

Preheat the oven at 160C and lightly grease the aluminum foil with oil.

Put the fish in a shallow baking dish. After, combine the sake, ginger juice, soy sauce and salt in a small bowl. Stir until the salt is dissolved. Pour the mixture over the fish and allow it to marinate for 10 minutes. Drain the marinade and reserve it.

Take some carrots, leeks, onions and bell peppers and place them at the center of the foil. Top it with a fish fillet and pour some reserved marinade over it. Bring the ends of the foil together and fold the edges to enclose the fish. Do this for the remaining ingredients.

Transfer the foil packets on a baking sheet and bake them for 15-20 minutes or until the fish easily flakes. You may serve the fish fillets in the foil packets or you may carefully remove them. Discard excess juices if desired. Garnish with lemon slices and serve with vegetables or rice.

 

Photo Courtesy Of:  thebittenword.com

Nibbler’s Salad

By

Nibbler’s salad is a healthy snack that is easy to prepare. It is a great alternative to popcorn, chips or other junk food. You can serve it at parties or have it while watching television. It makes a great lunchbox snack too. Add some nuts or trail mix and you are good to go.

 

Serves 4

Ingredients:

2 celery sticks

1 large carrot

100g low fat cheese

16 small cherry tomatoes

12 canned apricot halves, drained

4 canned pineapple slices, drained and halved

16 pieces of strawberries

4 slices whole meal bread

2 teaspoons polyunsaturated margarine

 

Slice the celery, carrots and cheese into 1/4 inch sticks. Place it in a platter together with the cherry tomatoes, pineapples and strawberries.

Cut a slice of bread into 3 parts. Do the same for the remaining bread. Spread some margarine over the bread. Serve it with the fruits and vegetables.

 

Photo Courtesy Of:  [cipher]

Poached Salmon with Arugula Pesto

By

I love salmon. It doesn’t matter if it is smoked, grilled or added to soups. I even eat it raw as sashimi, given that it is fresh. I find its texture just right. It is not as meaty as tuna or as flakey as the others. This fish is definitely at the top of my list, so it is always welcoming to find different ways to prepare it.

Poached salmon with arugula pesto is a no fuss healthy recipe that you can prepare anytime. It is perfect for times when you have unexpected guests or when you are tired and you still want to treat yourself to a delicious meal.

I think that the recipe will also work if you grill the salmon fillets. Just rub them with lime juice, salt and pepper. You can also use your favorite pesto recipe instead of the arugula pesto recipe. Macadamia nut pesto or red pesto is also a good alternative to liven up this dish.

 

Serves 4

Ingredients:

1 1/2 pound salmon fillet, cut into 4 pieces

1 lime, cut into thick slices

1 cup water

Salt and pepper to taste

 

For the arugula pesto:

2 cups arugula

3 garlic cloves

1/3 cup pine nuts

1/2 cup olive oil

1/3 cup Parmesan cheese

Salt and pepper to taste

 

Pour the water into a large saucepan over high heat. Add the lime and season it with salt and pepper. Bring the water to a boil. After, reduce the heat to low and then place the salmon fillets in the pan. Cook it for 10-15 minutes or until the salmon is soft and flaky. Transfer the fish fillets to a plate lined with paper towels to drain the excess liquid and then set aside.

While waiting for the salmon fillets, combine the arugula, garlic, pine nuts and olive oil in a food processor or blender. Process it for 30 seconds or until it forms a paste like mixture. Add more olive oil if needed. Next, add the Parmesan cheese. Blend the mixture for another 30 seconds. Season it with salt and pepper.

Place the salmon in a serving plate or separate plates. Spoon some pesto over the fillets and serve it with vegetables or salad.

 

Photo Courtesy Of:   VidyaRangayyan

Penne with Portobello Cream Sauce

By

 

I have been spending time with my vegan friends these days and I truly admire their lifestyle. I must admit that I like eating meat such as steaks, burgers and stews once I a while, but I try to keep off these whenever I can. For me, there is no need to completely change my diet. All I do is avoid processed food as much as possible and I try to eat healthy home cooked meals.

Penne with Portobello cream sauce is a vegetarian dish that is surely a bestseller for all ages. We often prepare a similar version using canned mushroom soup, canned mushrooms and without the tomato paste, since we like it creamy. Feel free to use any type of mushrooms that are available- canned or fresh. You may also add a little butter while softening the mushrooms to make them tastier and to remove the woody taste especially when using wild mushrooms. Vegetables are also good additions to this tasty recipe. It is perfect with bread and salad as well.

 

Makes 6 Servings

Ingredients:

1 lb. penne pasta

1/4 cup olive oil

1/3 cup chopped onions

1/2 lb. chopped Portobello mushrooms

4 garlic cloves, minced

1 tablespoon truffle oil

2 1/2 cups heavy cream

2 tablespoons tomato paste

1 1/2 cup freshly grated Parmesan cheese

1/2 cup fresh basil, chopped

Salt and Pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. After, drain it and set aside.

In a large saucepan over medium flame, heat the oil. Sauté the Portobello mushrooms for 5 minutes or until soft. Next, add the garlic and onions. Season it with salt and pepper. Cook it for 4-6 minutes.

Stir in the heavy cream and tomato paste. Mix well. Increase the heat to high and bring it to a boil and then reduce the heat to low. Let the sauce simmer for 5 minutes until thick. Stir occasionally. Remove from heat and add the Parmesan, truffle oil and half of the basil. Add more salt and pepper to adjust the taste.

Place the pasta in the saucepan and gently toss until the penne is coated with the sauce. Divide the pasta into 6 plates or place it in a platter. Top it with the remaining basil and add more Parmesan if desired. Serve warm with garlic bread.

 

Photo Courtesy Of:  _Nezemnaya

Turkey and Avocado Crepes

By

Turkey and avocado crepes are healthy snacks that are just extremely delicious. Since the turkey is lean, the avocado gives the dish good fat. Each bite is creamy from the cottage cheese and crunchy from the lettuce too.

Moreover, you may add some hot sauce if you like it spicy or dip it in sour cream the way I like it. I personally think that the filling will work well with pita or tacos. Salsa is also a perfect complement to this dish.

I know that making the perfect crepe can be quite challenging at the beginning, but all you have to do is make sure that you lightly grease the pan and keep it under moderate heat. Try to practice by making small crepes before you proceed to making pan sized ones for this recipe. Once you have perfected making crepes, you can use this skill in preparing fruit or vegetable filled crepes.

Makes 6

Ingredients:

For the batter:

1/4 cup plain flour

1/2 cup whole meal flour

1 egg lightly beaten

1 cup low fat milk

For the filling:

6 slices lean cooked turkey, sliced into strips

1 small avocado, pitted, peeled and thinly sliced

1 cup low fat cottage cheese

1 cup shredded lettuce

 

Sift the flour and whole meal flour in a large mixing bowl. Make a well at the center and then gradually add the egg and milk. Stir the mixture using a wooden spoon until all the ingredients are well combined and the batter is free of lumps. Cover the bowl for 5 minutes.

Heat a medium sized non-stick pan over medium heat. Place 3 tablespoons of batter on the lightly greased pan and swirl it so that it covers the base. Cook it for around 2-3 minutes on both sides until it sets and becomes golden brown. Transfer it to a plate and keep warm. Do the same for the remaining batter. Grease the pan if needed.

Assemble the crepes by placing some turkey on half of the crepe. Top it with cottage cheese and lettuce. Fold the other end of the crepe over the filling or roll it up. Serve cold or warm.

 

Photo Courtesy Of:   knittymarie

 

Singapore Style Noodles

By

Singapore style noodles are made with vermicelli. There are different variations that may have seafood and or vegetables. Here is an interesting recipe with an east meets west fusion that you will love.  The crispy bacon rashers and barbecued chicken definitely makes this noodle dish mouthwatering.

 

Serves 4

Ingredients:

450g vermicelli

2 tablespoons peanut oil

1 tablespoon sesame oil

1 small brown onion, sliced finely

4 strips of bacon, chopped finely

3 cm piece fresh ginger, grated

1 tablespoon mild curry powder

3 cups shredded barbecued chicken

6 green onions, sliced finely

1 1/2 tablespoons light soy sauce

 

Soak the noodles in boiling water. Separate them with a fork and then drain. Heat the peanut oil in a large skillet over medium heat. Fry the onions, ginger and bacon for 2-3 minutes until the onions are translucent and the bacon is crisp. Add sesame oil and curry powder and cook it for another 1-2 minutes until fragrant. Stir-in the noodles and shredded chicken. Fry  for another 2-3 minutes until heated through. Serve warm.

 

Photo Courtesy Of:   fifikins

 

Sardine Pasta

By

I prepare this dish whenever I want a quick meal. More often than not we have the ingredients handy in our cupboards. I prefer using Spanish sardines in olive oil, but sardines in tomato sauce will do just fine.

 

Serves 4

Ingredients:

8oz. spaghetti noodles

4 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, crushed

1 lemon, juiced

1 4oz. can sardines in tomato sauce

1 cup tomato sauce

1 pinch red pepper flakes, or to taste

1/4 cup freshly grated Parmesan cheese

 

Cook the spaghetti in a large pot of salted boiling water. Cook it according to package instructions or until al dente. Drain and set aside.

Meanwhile, heat the olive oil in a large saucepan under medium heat. Sauté the onions until they become translucent. After, fry the garlic and cook it for 2 minutes or until golden brown.  Add the sardines and the sauce and the tomato sauce. Reduce the heat to low and simmer it for 3-5 minutes or until the pasta is ready.

Combine the pasta and the sardine sauce. Mix well and turn off the heat. Let it stand for 5 minutes. After, squeeze the lemon juice over the pasta. Transfer the pasta to a serving plate or individual plates. Sprinkle the pasta with red pepper flakes and Parmesan cheese before serving. Serve warm.

 

Photo Courtesy Of:  upto6only.com

 

Red Pesto Pasta

By

Red pesto is an interesting twist to the usual pesto. The tomatoes and capsicums go perfectly well and the almonds make it tastier. For this recipe I used spaghetti noodles, but feel free to use rigatoni, ziti or even fusilli if desired. A dash of Italian seasoning can also make the red pesto yummier. Grilled chicken would be a perfect match for this delicious meal, although garlic bread is also perfectly fine.

 

Ingredients:

4 red capsicum, quartered

2 tablespoons olive oil

150g semi-dried tomatoes in brine, drained

1/4 cup almonds, skin on

2 garlic cloves, peeled

20g pecorino cheese, grated

500g packet spaghetti noodles

1/3 cup flat-leaf parsley leaves, finely chopped

 

Lightly grease the grill with oil or cooking spray. Place it on high heat and grill the capsicums skin side up. Cook it fir 5-8 minutes or until the skin is black and it blisters. Transfer it to a plastic bag, seal it and let it stand for 5 minutes.

Remove the capsicums from the plastic bag and peel them. Discard the skin. Place the capsicums in a food processor. Add the tomatoes, almonds, garlic and cheese. Pour in 1/4 cup of cold water. Process it for 30 seconds or until the mixture is smooth. Add more water if the mixture is too thick.

Cook the pasta in a large saucepan with boiling, salted water. Cook it according to package instructions or until it becomes al dente. Drain and return the noodles to the pan. Add the red pesto and parsley. Toss over low heat and season it with salt and pepper. Transfer to a serving plate or individual bowls. Sprinkle with cheese and serve immediately.

 

Photo Courtesy Of:  shawnzrossi

 

Tofu Wrap with Peanut Sauce

By

After my soup streak, I am now into healthy food. I am addicted to crunchy greens and it is actually good. So I have been trying to find different recipes to cater to my current craving and my attempt to go on a diet.

It is also a good idea to season the tofu differently to get a different taste and add other vegetables if desired. Tofu Wrap and peanut sauce is a healthy snack or a light meal that is good for you and yummy too.

 

Serves 4

Ingredients:

4 8-inch whole-wheat flour tortilla

8 ounces thinly sliced tofu

1 cup sliced carrots

4-5 lettuce leaves, torn

1 tablespoon creamy peanut butter

1 1/2 teaspoons coconut milk

1/2 teaspoon water

1/2 teaspoon fresh lime juice

1/2 teaspoon soy sauce

1/8 teaspoon fish sauce

1/8 teaspoon hot sauce

1/8 teaspoon minced fresh ginger root

1/4 clove garlic, minced

3/4 teaspoon chopped fresh cilantro

Salt and pepper to taste

 

Season the tofu with salt and pepper. Bake it for 5-8 minutes or until they are brown and cooked to your desired doneness. Set aside.

Combine the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, minced ginger, garlic and cilantro in a bowl. Mix well.

Spread some peanut sauce on the tortilla. Add tofu, bell pepper and snow peas. Fold the sides and roll it up over the filling. Repeat the process for the remaining tortilla. Serve immediately.

 

Photo Courtesy Of: norwichnuts