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!

MULTI-BEAN DIP

found on feedmephoebe.com

I have made bean dip a few times but I only decided to make this blog recently so I don't actually have a picture of what mine looked like, which is why I have cited a picture that I have found on pinterest. The recipe however, is from my head. 

INGREDIENTS 

1 cup black beans 

1 cup pinto beans 

1 cup kidney beans 

1 cup black-eyed peas 

1/2 cup of garbanzo beans 

1 cup lemon juice 

salt 

pepper 

2 jalapeños 

1/4 cup greek yogurt 

1/4 cup sour cream 

Cilantro 

chopped tomatoes 

green peppers 

garlic 

PREPARATION

- Soaked assortment of beans overnight.

- Boil beans until tender

- Once all beans are tender, blend beans all together in a food processor or blender. 

- Add in cloves of garlic, jalapeños and lemon juice until blended completely

- Add greek yogurt and sour cream until blended completely

- Add cilantro and sliced green peppers until blended completely 

- Add salt and pepper to taste. 

Generally, if you were to keep it casual as a dip I would suggest nachos, pita chips, or tostadas as a dipping companion. 

Bon Appetite! 

DRAGONFRUIT, ORANGE, STRAWBERRY AND MANGO JUICE

Alright guys, I have a thing for juices. I like combining different fruits to see whether they would taste good. Obviously, it is a bit of a trial and error, but because fruits are generally mostly all sweet, there aren't major problems.

One of my favorite juices to make is the one that you see above. It is a combination of common fruits that you can find in every part of the world and fruits that are predominantly found in Southeast Asia. However, most stores now-a-days have these fruits in their produce section.

INGREDIENTS

1 dragonfruit
1 orange
8 strawberries
1 ripe mango

The juice is simple enough, obviously if you want to put your own spin on it, go right on ahead. But, this combination has proven to be a very yummy one.

You can add ice cubes to your glass and drink it like that or you can add it to your blender and make it a smoothie.

Bon Appetite!

SPAGHETTI with MINCED MEAT and HOMEMADE PASTA SAUCE

I am one of those people who loves to cook, but hates spending hours making one dish which is why I decided to make a very simple pasta sauce that probably only takes about an hour at the most.

The portion size that I am putting in this recipe really depends on you. I like to make extra and store in it the fridge for later use.

PASTA SAUCE

2 heads of garlic (I really like garlic, if you don't then minimize the amount)
4 red onions
butter
olive oil
8 regular tomatoes
10 cherry grape tomatoes
1 lemon
salt
pepper
1 cube of chicken bouillon

PREPARE:

- Mince one head of garlic while chopping the other. If you like, you can add one full head of garlic     and take it out once you are ready to serve.
- Dice your onions into thin pieces
- Chop your tomatoes into quarters
- Halve your cherry tomatoes

TO COOK

- To begin, add a splash of olive oil into a heated pot.
- To the pan, add your onions and sweat them down.
- Add your garlic and lower the heat so that the garlic does not burn
- Stir for a while and add in your tomatoes
- Once you have thoroughly combined all the ingredients, add four cups of water into the pot
- Let the contents simmer for at least 30 minutes, checking and stirring every 10 minutes.
- Once the sauce has been simmering for 30 minutes check to see if you need more water
- If not, add salt and pepper to taste.
- For that extra kick, add the juice of 1 lemon into the sauce. If you like extra lemon flavor you are       more than welcome to add more.
- For an extra flavor that people might not expect, add one cube of any bouillon flavor. Preferably         chicken or beef. If you want more of a hint of that taste feel free to add one more.

TO COMPLETE

- Once your pasta sauce is complete it is time to put the dish together.
- To a saucepan, add a tablespoon of olive oil.
- Ladle some pasta sauce into the pan and bring it to a boil.
- Lower the temperature and add your meat of choice. (Minced meat of any kind is normally the best     way to go) or vegetarian whatever you prefer
- Let it cook through and add salt and pepper to taste.
- Add your pasta into the saucepan and mix through.
- Once everything is mixed together, it is time to serve.

Bon Appetite!

POPPYSEED BAGEL with SMASHED AVOCADO, FETA CHEESE, AND PINE NUTS

ok so Melbourne, Australia has some of the best brunch I have ever had in my life. This was one of the first brunch places that my cousins took me too and it is called Manchester Press. It is located at 8 Rankins Lane in the CBD. However, since I don't live in Melbourne, I decided to make my twist on this wonderful brunch item.

- Firstly, pick your bagel. I opt for poppy seed but if you like other types of bagels by all means go for it.

SMASHED AVOCADO SPREAD

2 ripe avocados
1 cup of feta cheese
salt and pepper to taste
1/2 cup of pine nuts
1/2 cup of lemon juice
1 teaspoon of chili flake

To make the spread, smash the avocados and add the feta cheese and make sure it is all mixed up. Add in the lemon juice and teaspoon of chili flake. When everything is mixed up, add in the pine nuts so that they are equally distributed and add salt and pepper to taste.

To complete the dish, place your bagel on the plate and add the smashed avocado spread right on top. Sprinkle some pine nuts on top and halved cherry tomatoes.

To add an extra peppery kick, add a handful of arugula.

And your meal is complete!

Bon Appetite Everyone!

HOMEMADE FRENCH ONION SOUP AND MULTIGRAIN GRILLED-CHEESE

I have always been a huge fan of soups. Whether it is hot or cold outside, a wonderful bowl of soup is always good. One of my favorite soups though is French Onion Soup. My version of French Onion Soup is very simple and really does not take long at all.

FRENCH ONION SOUP

3 white onions
3 cups of water
5 cloves of garlic
2 tbsp of olive oil
2-3 cubes of bouillon cubes
Salt
Pepper
Bread (of your choice)
Cheese (of your choice)

- To begin, heat your pot up first before adding the olive oil so that your onion don't stick to the bottom of the pot.
- Once the olive oil has been added, add your thinly sliced onions into the pot and sweat them down.
- Lower the heat and add your garlic, stir them around so that the garlic doesn't burn.
- Once the onions are slightly sweated down, add 3 cups of water and bring it up to a boil.
- Add your cubes of bouillon, add 2-3 depending on how concentrated you want your broth.
- Reduce the heat, put a lid on your pot and let it simmer for 30 minutes
- After 30 minutes, you will notice your soup reduce by at least half. If it is too concentrate, add enough water that satisfies you.
- Add salt and pepper for seasoning

- To prepare your soup to serve, toast any bread of your choice. I prefer wholemeal baguettes.
- Add some pieces of bread into the soup to allow the bread to soak up the soup.
- Place a piece of bread at the bottom of your bowl and ladle the soup with the bowl.
- On the top of your soup, place another piece of bread and any cheese of your choosing and let it melt and your soup is ready!

GRILLED CHEESE

I believe that grilled cheese is simple enough.

Choose the cheese and bread of your choice. Lather butter on both sides of the bread and place it in the pan.

I recommend using shredded cheese because it melts faster and it melts throughout a bigger area.

Bon Appetite Everyone!

new blog

Hey guys! Today I start a new blog about my favorite food, drinks, recipes that I have created, eaten, or drank.

A lot of the recipes that I will put up on this blog will be stuff that I have made by myself or have eaten in restaurants that I have tweaked in my kitchen so ENJOY! TRY THEM OUT.

FOOD FOOD FOOD yum yum yum