Tuesday, January 20, 2015

Bok Choy

Have you heard that the food guide has apparently been replaced by this extremely simple theory that half your plate should be veggies, one quarter protein and one quarter carbs. Well, that seems easy enough to do. I realized that if I don't eat enough at dinner, I will spend the rest of the night snacking on junk food. Or go to bed and wake up in the night only to find I am eating chocolate.. yes this has happened to me! I sleep-eat. Is it worse than sleep walking? who knows?  To avoid this, I figured it would be a good idea to stock up on some greens- bok choy, spinach, kale, collard greens, swiss chard etc. Well not all of those at once, but a few from that list. I think my collard greens already went bad in the fridge because I didn't cook them soon enough. Grr!!

I recently signed up to the NYTimes Cooking Newsletter with different recipes. It is fun and chatty and links you to different recipes.. It looks like this

I recommend signing up, if you are into that sort of thing.

This week's newsletter included a recipe for stir fried Bok Choy, by Martha Rose Shulman. I love it when the stars align like that. So I brought over my bok choy and made it last night for my parents as a side dish and it was really good. We really liked the flavours.  I modified it a bit to make it simpler and to tailor the flavor to my tastes. Feel free to add more garlic and ginger.

Friday, January 16, 2015

Giveaway - I love Ramen

For our next giveaway, we have "I love Ramen" by Toni Patrick. 

Ahmen, ramen! 75 recipes for turning a dorm-room staple into scrumptious meals

If necessity is the mother of invention, a college student's food budget certainly led to the invention of some delicious ways with one of the least expensive, most convenient packaged foods of all time. Taste-tempting food photos show that the humble block of ramen noodles can be magically transformed into delicious main dishes as well as sides, soups and salads. There are even a couple of desserts based on the ever-popular ramen noodle. On the ramen menu: Beef & Broccoli Stir-fry, Crab Lo Mein, Baked Stuffed Tomatoes, Fiesta Chicken, Cheesy Bacon Noodles, Ramen Rolled Steak, Tangerine Chicken Salad, and even Thin Mint on a Stick. All made with magical, versatile ramen!

Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac & Cheese, and 101 Things to Do with Canned Biscuits. She lives in Colorado.
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Wednesday, January 14, 2015

Pomegranite Chia Yogurt Parfait with Pistachios

I got this recipe from the Bon Appetit Food Lovers Cleanse. I have a subscription to the Bon Appetit magazine and really enjoy it. In the latest edition, they reference this cleanse to do in the new year, for people who love food and wouldn't survive on the traditional juice cleanses. Hey wait, that's me!

I looked up the cleanse online and find they have a lot of great recipes. However, I am terrible at following strict meal plans, and kind of forgot about it. Then I saw a friend of mine posted that she was about to start the cleanse. Although it was meant for the first 2 weeks in January, you could really do it anytime. It's free and BA provides all the recipes, grocery lists etc to help get you organized.  I love seeing her photos of the meals, they look delicious!

So it got me back on the website, and I decided that just because I wasn't doing it from start to finish, I could still try my hand at some of these healthy recipes. So voila- without further ado, this healthy, yummy, sometimes you need something different, breakfast!

This recipe makes enough for 2 people. To make it for 1 person just cut the amount of yogurt in half and use the same amount of everything else.

- 1/4 cup pomegranate juice- I used pomegranate- blueberry
- 2 tablespoons chia seeds
- 1 cup Greek yogurt- I used vanilla 2%- I dislike the fat free kind- also cut down to 1/2 cup if making just 1 serving
- 1-2 tablespoons peeled and chopped pistachios- I used lemon roasted ones so they were extra delicious, but any kind will do.
- 2 tablespoons pomegranate seeds

Instructions: Mix chia seeds and pomegranate juice and let sit 20 minutes (or overnight if you remember to do this the night before).  Then layer the chia mixture/ yogurt/chia mixture/yogurt, top with pomegranate seeds and pistachios.


Wednesday, January 07, 2015

Giveaway Yummy Supper

And we are back with our giveaway series. This book, Yummy Supper, by Erin Scott is perfect to get you on track for the new year. It is filled with delicious healthy recipes. Despite the title, it isn't limited to just supper recipes, it also has breakfasts! These recipes are gluten free, but you don't have to follow a gluten-free diet to enjoy them.

After all the indulging over the holidays, I am grateful for a new year, a clean slate and clean eating! Call me predictable, but my number one resolution every January is to eat healthy.  A key factor is meal planning and prepping. It is important to be realistic, indulge every now and again and not be too hard on yourself.

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Saturday, January 03, 2015

Raisin Bread

Photo Credit: Alex Budgell
I am very behind on posting this but really want to share this recipe.  About a month ago, my colleagues from my food photography course and I got together to experiment with lighting, setups and take some more photos. If you missed it, read about my food photography class here. The get together was a lot of fun! We thought it would be neat to practice on breads so I baked this bread in the morning before hand. The recipe is from Kitchen Aid 3 in 1 Cookbook. It was easy to make. Of course I used my beloved Kitchen Aid Stand Mixer. If you don't have a stand mixer you can kneed by hand.  I stole Alex's photo for the blog, as I really like it. And by stole, I mean I got permission of course.

Here are the photographers in action:

Here are a few of my favourite photos from the day:

The others got some great shots. It was a lot of fun to share photos after and see what everyone came up with.

Anyway back to the bread..

After tasting this bread,  I got a few requests from people for more. Not just more actually, they wanted their own loaves. My mom even said that I am generous about sharing my brussel sprouts.. not so much when it comes to breads. So I quickly got to work and whipped up some more. After all, I can't have that as my reputation.  Luckily the recipe makes 2 loaves so it was easy to oblige. This bread is delicious toasted with butter. It also keeps really well in the freezer.

Friday, January 02, 2015

Happy 2015!

A highlight of 2014 for me was definitely my trip to China last March. I got to experience some new (to me) culinary treats..

Salty and cripsy-yumm

Juliet about to chow down! 
These slugs were the worst! 

Left to Right- Daniele, me, Annelies and Juliet on Snack Street Beijing
..and see some beautiful places! The Great Wall was probably my favourite- it was so incredible!

Photo Credits: Juliet B.

Wishing you and yours all the best for 2015! 

Health, happiness, love and of course lots of adventures in the kitchen! 

Saturday, December 27, 2014

Quiche Saturday

So I'm on holiday in the alps surrounded by snow and decided to make a quiche for my family for lunch. I was surprised at how well it turned out although I should've pre-cooked  the quiche dough a bit longer because the bottom was still a bit white but otherwise it was delicious :)

I bought the quiche dough in the shop so that made it easier as well, and I also have to mention that I didn't have a quiche baking tin so I made the quiche in a plain flat baking tin.

I used a recipe from a supermarket magazine, it's actually from one of my favourite supermarkets called "Merkur" and they took it from a Donna Hay Cookbook, so what you'll need is:

15 grams grated parmesan
150 grams goat cheese (here I used 80 grams goat cheese and 70 grams of this thing called Topfen not sure what it is in english..)
3 eggs
60ml milk
80ml sour cream (I used about 100g)
180g tomatoes 

Here are all the ingredients laid out and mixed together (below). Oil the quiche tin and put in the quiche dough (place in oven a pre cook this for about 3-5 minutes). Then mix all the ingredients together excluding the goat cheese and tomatoes. You then pour the liquid mixture into the quiche form and crumble the goat cheese and "Topfen" on top, try spreading it out a bit (perhaps put in the goat cheese mixture first) then drop in the tomatoes and put in the oven for 12 minutes :)

This is what it looks like, I know the tomatoes look a bit silly and it might not so amazing but it was amazing! I ate it with a bit of salad and cucumber :)

Bonne Appetit and happy holidays :)


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