Chicken Wings with Butternut Squash and Salad

I am not sure what happened to me, but I just found out that I haven’t been writing my blog for few months already! I’ve been so busy with many things for the last few months, and our helper just left us 2 weeks ago, that is definitely not helping! I still keep taking pictures of what I’ve cooked, and posted it on instagram. I just did not manage to write it down here! Tonight I’ve cooked a very nice dish, so I remind myself to write it down before I forgot.

Tonight I cooked some chicken wings with butternut squash to go with salad, I really love the combination and the taste, really would love to share this with all of you! First of all, we need to marinate the chicken wings for at least 30 minutes. For marination, put olive oil, mustard, salt, black pepper, thyme, lemon peel, sesame seeds and some lemon juice in a bowl, mix them well and then put all chicken wings inside and let them sit there.

Now, we can work on the butternut squash, remove the skin and seeds, then cut into medium cubes. Heat up the pan with some butter, fry the butternut squash until they turn soft and slightly brown, season them with some salt and pepper. Set them aside for later use.

For the chicken wings, you can put them in the oven, but I decided to fry them. Heat up the pan with some oil, put some minced garlic, then fry the chicken wings until they turn golden brown with crispy skin.

Served with a layer of mixed salad as a base, season the salad with olive oil, balsamic vinegar, pinch of salt and pepper. Then add a layer of butternut squash on top, and finished it with chicken wings on top. Add a splash of fresh lemon juice, more sesame seeds, some black pepper and chopped spring onion. I was planning to have some quinoa to go with it, but then I found out that the quinoa I have is already expired…… Next time, I am going to try it with quinoa ūüėČ

Cooking Wednesday dinner – garlic and lemon prawns with quinoa and baby spinach

I’ve cooked this shrimp dish the other night when my friends were over for home party. I am thinking to redo this dish with salad and quinoa, so I recreated it for a weekday dinner.

First of all, get some fresh prawns at the wet market, if you are not ready to cook them right away, you can just keep them in the fridge until you are ready to cook. Before cooking the prawns, which is going to take only 10 minutes, you better start with cooking the quinoa. I would like to use some chicken broth this time instead of water, to cook the quinoa with the rice cooker which make everything so much easier. If you don’t have rice cooker, you can just use a sauce pan. Put 1 portion of quinoa and 2 portions of chicken broth in the rice cooker, then cook until it’s done. You better let them cool down before serving, so by the time you get the prawns done, the quinoa should be already cool down.

Get the prawns out from the fridge, clean them and cut the antenna, and maybe also trim the pieopods (legs) a bit. Heat up the sauce pan with some butter and a touch of olive oil, add minced garlic, some red chili pepper if you like spicy. Then, add the prawns and some lemon slices , fry them until they turn pink, finally add finely chopped parsley and season with salt. Serve the prawns on top of  first layer of spinach salad with second layer of quinoa. You can also serve the prawns without shells, as that will be a bit more easier to eat. Use the remaining oil from the prawns as salad dressing.

Sunday healthy dinner – scallop with green salad, asparagus and quinoa

I have this outstanding dish from last Sunday that I better get the writing done, as I’ve already got the new Sunday dinner dish that I need to write soon!

Last Sunday, I cooked this healthy dish with salad and quinoa based with a touch of scallop as high light. I went out for dinner on Friday with two friends that are both health conscious, we did talk about healthy diet during dinner, so I was thinking to have something healthy for Sunday dinner. Was thinking to cook something vegetarian or even vegan, but ended up with a seafood dish. 

You might not be able to see, but actually I’ve added other greens into the dish. Besides the green salad, I put asparagus and avocado as well. To start with, I put the quinoa in the rice cooker, and let it do its work, so that I can work on other things. Before cooking the scallops, I would like to get the asparagus ready first. Cut the asparagus into thick slices, pan fry them with butter and season them with salt and pepper when they are done. Let’s get the dressing ready before cooking the scallop. Heat up the pan and place some butter in, let it melt and cook a bit, then add in plain flour and keep stirring, then add in some freshly sqeezed grapefruit juice and cook until it’s thicken up, then season with salt and pepper to taste.

For the scallop, season them with some salt and pepper, then fry them with a hot pan in butter. Watch out the time as you do not want to overcook them. Get the plate ready with green salad, asparagus and avocado as a base, then season them with some olive oil, balsamic vinegar, salt and pepper. Then add in some quinoa and place the scallops on top, final touch with the butter grapefruit dressing. 

It’s so refreshing and light!

Green Sunday dinner to leverage with my juicing husband…. quinoa with green salad and nuts

My husband watched this TV show by Joe Cross, Fat, Sick and Nearly Dead. He is really amazed by this Reboot programme and the amount of information he got, only to do it with juicing and how much nutrition your body can get and how to balance your diet with raw food and processed food. So, he decided to start juicing and reboot his body on Saturday, he would like to have someone doing this with him, but I would not be able to do it as I think I will feel hungry all the time….. He got his brother in Germany, who is going to kick off the reboot programme with him at the same time, which it’s great to have someone doing this together.

As I would not be able to do juice fasting together with him, but I would like to have a nice juice to start off my day. First of all, we managed to get a second-hand juicer, the powerful Breville¬†juice fountain elite. It is very important to have a good juicer, as you are going to live your days with only juicing. There are lots of varieties of juice you can find online and Joe Cross also got a good amount of juice recipes, that can get either from the app or on the website. I was testing the juicer with¬†my first attempt, to juice with apples, carrots, celery, cucumber and ginger. The juicer is really amazing and speedy, you get a jar of good juice in 30 seconds! Tasting fresh and feeling healthy! My husband was trying to follow the recipe from Joe Cross, and he started off with the Mean Green Juice with cucumber, green apples, celery, kale, lemon and ginger. It tastes good and very green, I love the taste! Compare to the super green powder that I used to drink, I guess this one should be better because it is so fresh! Now whatever I see, I see them in juice……!

For Saturday and Sunday dinner, I also try to leverage with my juicing husband. I try to have a raw diet, or more raw food instead of processed food. I had a salad for dinner with 100% raw food, and for Sunday dinner, I did a dish with quinoa and salad. Even it is not a 100% raw diet meal, it is at least over 51% with raw food. For the quinoa, boil it with a double portion of water in a sauce pan, and I add the leftover sauce we had the other night from the steam mussels. The sauce was full of mussel flavour, and it tastes so good with the quinoa, with still a bit of vegetable leftover in it. I served this quinoa with a mixed green salad, chopped tomato, sliced mushroom and some mixed nuts. Season the salad with a touch of salt and add the quinoa directly on it, eat that like a warm salad.

 

The Mean Green Juice
My first trail

The last day of CNY holiday – bake stuffed pumpkin with quinoa, minced pork & mushroom

Four days of CNY holiday is ending soon, tomorrow have to get back to work. What should I cook for tonight? I would like to do something with quinoa, quinoa is really healthy and we should eat more quinoa! Maybe with minced pork, mushroom, carrot…… How about stuff them in a pumpkin?

First of all, steam the pumpkins until they turn soft, leave them aside and let them cool down. Cook the quinoa with double portion of water, I like to use the rice cooker to cook it which it’s so much more easier, but you can also use a sauce pan to cook that. For the fillings, heat up the pan with a bit of butter and olive oil, fry the minced garlic, followed by roughly chopped onion and carrot. Then, we can start to add the minced pork, and then the roughly chopped mushroom. Cook until they are done, then switch off the heat and add in the quinoa, cheese ( I use mixed of 6 kinds of Italian cheese), finely chopped parsley, fresh thyme, and season it with salt and pepper. 

Now put the fillings inside the pumpkin, fill it up and add cheese again on the top and cover the entire top part. Place the pumpkins in the oven under 190C and bake for 15 to 20 minutes until the cheese is nice and brown.

Cooking with healthy Quinoa – roasted with broccoli and chicken

I always try to eat healthy and explore something new. I’ve never cook quinoa, but I’ve heard a lot of good thing about it. ¬†It is very nutritious, good for blood sugar control, gluten free, very high in fiber, protein, important mineral¬†and¬†antioxidants. It sounds like all you can get!!! Why not trying it out?

Find out what is good about quinoa

I grew up with rice and noodle, quinoa is definitely something new to me. I know there is a trend in the Western world to cook with quinoa, but I have no idea how should I cook them. Therefore, I have to look into some recipes, to get the idea and some inspiration. I found this recipe to roast it with broccoli and chicken, looking quite delicious. So, I am going to try my first quinoa dish with this.

Roasted broccoli chicken and cheddar quinoa bake

Of course, I always improvise the recipe a bit, to make it my own style. To add something on top, or to change the ingredients that I don’t like. But I like almost everything of this recipe, the only thing I feel missing is a bit of garlic, and to mix with some parmesan cheese, instead of having only cheddar cheese.

First of all, I would like to do the chicken with sous vide cooking. So, I’ve spent one hour to ¬†cook the chicken breast with 60C in the hot bath, get them out and let them cool down. To cook the quinoa, more or less like cooking the rice or risotto. I am following this recipe to use 1 3/4 cup of chicken stock to cook 1 cup of quinoa. But I guess you can also cook with regular water, and I might try to cook them in the rice cooker next time and see if that works. When the quinoa absorb all the stock, switch off the heat and let it sit for 10 minutes.

Meanwhile, I am getting the vegetable ready, I prefer to fry them with a pan instead of grilling them in the oven. Hit the pan and drizzle with some olive oil, put some minced garlic, and then put the chopped red onion and broccoli. Fry them with medium heat until they are half way cooked, do not oven cook them as they will still be cooked in the oven for another 25 minutes later on. Season them with some salt and red chilli flakes.

Now, let’s work on the quinoa. Mix the chopped tomato and shredded chicken in, and then add the cheddar cheese mix with parmesan cheese. Mix them well, and then also adding the broccoli mix, mix everything together in a large pan and season it with¬†a bit of salt and pepper. Finish it by adding more cheese as a top layer, and some breadcrumbs to make it more crunchy. Roast it in the oven for 20-25 minutes under 200C.

I feel very satisfied with my first quinoa cooking and I like the texture of it, for sure will try out new dishes with it in the future.