Author Archives: Jasmine

Chicken with Cordyceps Militaris Soup

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I’ve been feeling like my Chinese dinners are not complete without the traditional Chinese soup at the end of the meal and did some Googling again. I have a book of recipes for such soups, but some of the ingredients just seem so difficult to find or impractical to just buy a whole bulk to use just a little of it. So this is the first soup that came to my mind. I got this recipe from food-4tots, one of the great recipe sites I referred to when my younger daughter was starting on solids and I was running out of ideas for her meals.

Adapted and modified: 百度知道

Serve: 4-5

Ingredients:

1 whole chicken (about 1 kg) (I used free range chicken/ 甘榜鸡)
12g cordyceps militaris/ chong cao hua (虫草花)
5 sticks dang shen (党参)
2 tbsp wolfberries (杞子)
2 slices of ginger (姜)
12-15 red dates (红枣)
1200-1500 ml water (adjust accordingly)

Seasoning: 
Salt to taste

Methods:

  1. Remove the chicken skin. Trim the excess fat. Wash and rinse the chicken. Cut into large chunks. Blanch over boiling water. Rinse again and set aside.
  2. Rinse dang shen and cut into 2 portions for each stick. Wash and rinse cordyceps militaris. Wash and removed seeds for red dates. Cut ginger into slices. Set aside.
  3. Bring water to a boil. Put all ingredients (except for wolfberries) into the pot and bring it to the boil again. Reduce to medium heat for 10 minutes. Then simmer for another 2 hours. Add wolfberries just 5 minutes before the end of the cooking.
  4. Turn off the heat. Season with salt and serve.
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Healthy Macaroni Cheese

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Quick post to save this recipe that I would like to try soon.

Healthy Macaroni Cheese

prep 

cook 

total 

yield 8 people

Ingredients

  • 1 1/2 Cup uncooked pasta (macaroni, penne, spirals etc)
  • 400g cauliflower (approx. half a small cauliflower)
  • 2 medium courgette
  • 2 Tbsp (30g) butter or your preferred oil
  • 2 Tbsp plain flour
  • 1 medium onion finely diced
  • 2 rashers of streaky bacon  finely diced
  • 1 Cup milk
  • 1 Cup  grated cheese

Instructions

  1. Cook the pasta as per the packet directions, drain and set aside
  2. Roughly chop the cauliflower, peel the courgette/zucchini, roughy chop and steam with the cauliflower until tender
  3. While the cauliflower is cooking start on the roux sauce (white sauce).
  4. Heat butter/oil in a saucepan
  5. Add onion and bacon and sauté until onion softened and translucent
  6. Add the flour and cook for around 2mins whilst stirring
  7. Gradually add the milk (I find if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken much more quickly)
  8. Bring the sauce to the boil then remove from heat. At this point you should have quite a thick but smooth sauce
  9. Stir in 3/4 Cup of the grated cheese
  10. Once the cauliflower and courgette is tender, drain, then puree. I usually use a whizz stick/stick blender. You will end up with around 2  cups of vegetable puree,
  11. Stir the vegetable puree into your cheese your sauce
  12. Combine your sauce with the pasta
  13. Then pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
  14. Bake for around 20mins at 180 degrees celsius
  15. Serve

Notes

  •  Remove the bacon entirely and you will still have a lovely vegetarian dish.
  • I use butter when I make a roux sauce/white sauce as I just find it cooks better for me, but you can use oil
  • I often freeze this dish into kiddy portions, using a silicone muffin tray. Once frozen I pop them out and put them in a zip lock bag, then reheat as many portions as I need.
  • Add sliced boiled eggs to up the protein content
  • It also makes a great side dish for lean meat, fish or chicken.

courses light meal

Recipe by My Kids Lick The Bowl at https://mykidslickthebowl.com/healthy-macaroni-cheese-with-vegetables/

Salmon Baked Rice with Cheese

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I’ve tried this recipe and it was pretty good. Not sure why I didn’t post it up here. This is from hungrygowhere.com.

YIELD:

4 Servings
PREPARATION TIME:

15 Mins
COOK TIME:

30 Mins
MAIN INGREDIENTS
  • 200 g long grain white rice
  • 1 small knob of butter
  • 200 g skinless salmon fillet
  • 4 tablespoons undiluted campbell’s condensed cream of mushroom
  • 2 tablespoons Japanese mayonnaise
  • 200 g mozzarella cheese
  • 10 pencil-thin asparagus
  • Cherry tomatoes
  • Sea salt
  • black pepper
GARNISHING:
  • Parsley
METHOD
Step 1
Set aside some thinly sliced salmon for garnishing the baked rice later.
Step 2
Heat saucepan and melt butter. Pan-fry the salmon fillet till just cooked (about 3 minutes each side depending on the thickness of the salmon fillet).
Step 3
Add cooked salmon fillet to the cooked rice and use your spatula to mash the salmon to break it into flakes. Mix till the rice and salmon are thoroughly combined. Season the rice with sea salt and black pepper.
Step 4
Dish the salmon rice mixture into oven-safe baking dishes until about ¾ the height of the dish.
Step 5
Spread mushroom soup sauce and Japanese mayonnaise on top of the rice using the back of a spoon. Top with a layer of shredded mozzarella cheese.
Step 6
Garnish the rice by topping thin slices of uncooked salmon prepared in step 1, asparagus and cherry tomato slices.
Step 7
Baked in a pre-heated oven at 200°C for about 20 minutes, or until all the cheese has melted and is slightly browned. Garnish with parsley.

Hungarian Mushroom Soup

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Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.

Ingredients

Directions

  • Prep 15 m

  • Cook 35 m

  • Ready In 50 m                                   Serves 6

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Low Carb Cauliflower Leek Soup

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Another link to store for future reference! Got it from allrecipes. Very simple recipe, I like it. Can’t wait to try.

Ingredients

Directions

  • Prep 15 m

  • Cook 1 h

  • Ready In 1 h 15 m

  1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Simple Broccoli Soup with Cheddar Croutons

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Found out that my little monster (aka my daughter) has a love for soups (and also hates her greens, argh), so decided to experiment cooking vegetable soups to make her drink up her vitamins and minerals. This one looks good and will try it soon.

Ingredients

Directions

  • Prep 15 m

  • Cook 10 m

  • Ready In 25 m                                      Serves 4

  1. Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds.
  2. Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
  3. Puree broccoli mixture using an immersion blender until soup is smooth.
  4. Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

 

Sous Vide Squid

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I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.

Ingredients for 2

  • 2 (4-ounce) squid bodies, cleaned
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons rice bran oil or other oil with high smoke point
  • 4 lemon wedges, for serving

Directions

Step 1

Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).

Step 2

Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

Step 1

When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid

Step 2

Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.

Step 3

Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.

Step 4

Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.