CHICKEN WITH DRIED CHILLIES AND GARLIC

INGREDIENTS 

Dried chilies 

Garlic

Chicken breast 

Cherry tomatoes 

Asparagus 

Rice 

Soy sauce 

Rice wine vinegar 

INSTRUCTIONS

1. to a hot pan, add a dash of cooking oil and add your dried chilies and garlic. I personally enjoy spicy stuff and lots of garlic but you can decide how much you want to put into this dish. 

2. Once the garlic and chilies give an aroma, add your chicken either already cubed or still filleted. 

3. let the chicken cook for about 4 mins on each side and take it out to rest. 

4. to the hot pan, add your cherry tomatoes and asparagus. Combine all the flavors together but leave the asparagus crunchy. 

5. Add back your chicken and stir together. 

6. To the pan, add your rice of choice and mix together thoroughly. 

7. Add a dash of soy sauce and rice wine vinegar, a bit of salt and pepper to taste and you are done! 

Bon Appetite :) 

VEGAN SCRAMBLE with fresh tomatoes

I am trying to eat vegetarian/vegan about 4 times a week and chicken and other white meat the other days, but today I tried a new recipe that turned out really yummy and it is completely vegan!

INGREDIENTS

- Assortment of beans. I chose 4 types (chickpeas, black beans, red beans, and green beans)
- potatoes
- asparagus
- tomatoes
- garlic
- curry powder
- salt and pepper
- sesame oil
- olive oil

PREPARATION

* There are obviously a few ways to cook beans, but for people that do not have a lot of time you can just boil them on the spot and leave them for a few hours under a simmer.

- To a large pot, add water about 3/4 to the edge of the pot. Let it come to a boil and add in salt, pepper, curry powder, smashed garlic and sesame oil.

- Once the mixture has come to a boil, add your beans. Leave them to boil, stirring them every 15 mins until they are of the consistency that you like.

- In a pan, add olive oil and start sautéing the tomatoes, asparagus, garlic, and potatoes. Cook them until you like the consistency of the asparagus.

- Drain the beans once they have reached the right consistency and add them into the mixture in the pan and stir together to combine everything. Once everything is combined and heated together, it is ready to be served.

* I suggest adding some fresh chopped tomatoes on top to break the heat.

Bon Appetite!

PICI WITH BREAD AND PECORINO

INGREDIENTS

7 oz stale French bread
1/2 cup extra virgin olive-oil
2 garlic cloves, finely minced
salt
1 1/3 lb pici or other thick long pasta
5 tbsps grated pecorino cheese
minced parsley

PREPARATION

- Grate the crust of the bread and chop the crumbs into pieces
- Heat olive oil in frying pan with garlic and add the bread. Continue cooking over low heat until golden and add salt
- Bring a large pot of salted water to a boil and cook the pici. Once cooked, drained and transfer to the bread mixture.
- Serve hot and topped with grated pecorino, and sprinkling of minced parsley.

VEGETABLE BEEF SOUP

INGREDIENTS

1-1/2 pounds cubed beef
6-8 cups water
2 heads of garlic
2 beef bouillon cubes
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rosemary
1 cup sliced celery
1 cup sliced carrots
2 cups of cubed potatoes
1 onion, chopped
3 cubed tomatoes
2 kernel of corns

PREPARATION

- Combine beef and water into pot. Bring to a boil, reduce heat and simmer covered for 30 minutes. Skim foam from surface
- Add bouillon, smashed garlic, salt, pepper, and rosemary. Cover and simmer for 2-3 hours or until meat is tender
- Remove meat from broth; cool until easy to handle. Skim fat from broth.
- Stir in celery, carrots, potatoes, onions, tomatoes, and corn. Bring to a boil.
- Reduce heat, simmer covered for 30 minutes until vegetables are tender.
- Add beef back into pot and stir.


Bon Apetit!

GREEN PAPAYA SALAD

When I was in Thailand, I realize that green papaya salad is so easy to make that I learned how to make it simple at home. It is one of my favorite dishes and I hope you guys enjoy this simplified version.

For people that are wandering what the difference between green papaya and regular papaya is, there really isn't that much of a difference. All it is is a non-ripe papaya, so it has a crunchy consistency versus a soft one.

INGREDIENTS

1 cup green papaya, peeled and shredded
1/4 cup ground dried shrimp (as much as this is important, for people that don't enjoy that taste you can take it out or use a little bit)
1 dried chili/chili
7 peppercorns or 3 Tbsp of freshly ground pepper
6 cloves of garlic
3 tbsp brown sugar
3 tbsp fish sauce
1 tbsp lime juice

PREPARATION

- Pound the green papaya lightly in a mortar (if you do not have a mortar you can use a bowl) Remove and set aside.
- In another bowl, pound the garlic, dried chili/chili, and pepper thoroughly and transfer into a mixing bowl.
- Mix fish sauce and sugar together and bring to a boil over medium heat. Remove from the heat and cool. Add lime juice and pour into the chili mixture and stir well.
- Add papaya and the dried shrimp into the dressing mixture and toss well.


Bon Apetit!

SPINACH, MUSHROOM, AND SALMON PASTA

INGREDIENTS

Olive Oil
Butter to crisp
Mushrooms
Salt and Pepper
Salmon fillet (diced)
Spinach
Heavy cream
Garlic
Parmesan cheese or Romano
Pasta

PREPARATION

* You are going to need at least two pans to make this dish

- Heat the olive oil in a large frying pan, add the sliced mushrooms and sauté for 3-4 minutes. In those minutes, add the garlic and lower the heat.
- In another pan, add olive oil and butter. Once the butter has melted, add the salmon. Let the salmon cook through and get a good crust.
- In the first pan, add salt and pepper to the mushrooms to season and add the salmon and spinach and cook for a couple minutes.
- Add the cream, stir around and remove from heat.
* For the pasta, bring a large pot of salted water to a boil and cook the pasta until soft.
- Drain and toss the pasta and cheese with the sauce.
- Return to the heat and cook for about 2 minutes.
- Sprinkle with pepper and serve.

Bon Apetit!

CAJUN BOILED SHRIMPS with GRILLED POTATOES with PORK

Being from the South, I love anything spicy, anything Cajun, anything with butter, and anything yummy. Which is why this dish is very close to my heart, this is my idea of comfort food.

INGREDIENTS

3 Russett potatoes
10 large tiger prawns
4 slices of meat of choice
Parmesan Cheese
Cajun seasoning
Shrimp/Crab boil
Garlic

PREPARATION

- Take a pot and fill it halfway with water
- Once the water comes up to a boil, add your shrimp/crab boil mix, garlic, and cajun seasoning into the pot. Add as much as you want depending on how spicy you would like your broth.
- Add your quartered potatoes into the broth first since it will take the longest to cook.
- After about 10 minutes, add in your other choice of meat.
- Once all has been cooked, add in your prawns last as they only take a few minutes to cook.
- Once everything is cooked, use a strainer to strain the water and you are left with your wonderful meal.
- Add Parmesan cheese or any cheese of your choice for that extra flavor.

This is a very simple recipe and you are more than likely able to find all these ingredients in your local grocery store.

Bon Apetit!