This week, it’s all about Japanese Curry and whatever ingredients you have in your kitchen! I used House Foods Kokumaro Curry Hot for that rich and creamy flavor. I always love curry with rice, but with pasta is also nice!
There’s also a bonus video about this hack that I recently learned from a House Foods Curry expert!
I’m not a big fan of chocolate. I only eat chocolates when I receive it as presents. I receive really good ones though! But it’s about the sugar and how it gives me migraine. I was once addicted to Lindt Chili to the point I stash a few bars a week. Then I tasted Peruvian 70% Dark Chocolate Bar and Middle Eastern sweets including Baklava, Ballourie, Burma, Bassma and all that! I stopped craving for any kind of sweets after that. To me that was the best ever!
Until last week—-I suddenly wanted to make my own treats not for me but for my husband who does not eat chocolate either! Hence the chocolate barks were born. It’s the need to release my creativity! My husband ate everything and even funded me to make more. Dude, it was good! We have a brand name already and hopefully to cater anyone who wants to taste it! 🙂
Baked Paprika and Mustard Chicken, with potatoes and tomatoes, is flavorful, healthy, and good enough for company! Try it on served with brown rice or tortilla!
1/2 lb skinless chicken breast
Salt and ground pepper
2 Tbs. olive oil
1 medium onion, finely chopped
White baby potatoes, garlic head, tomatoes
3 tbsp mustard sauce
2 tbsp sugar or honey
In a Ziploc bag, combine about 2 tbsp paprika, olive oil, mustard sauce, pinch each of salt and pepper. Mix together and add chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
Put chicken, potatoes, garlic, and tomatoes on a baking dish. Season with salt and pepper. Sprinkle sugar on top of the chicken. Drizzle olive oil. Bake for 30-40 minutes or until cooked through. Chicken takes only 30 minutes in my oven.
Taste and adjust the seasoning with more salt and pepper. Serve on rice or tortilla.
There are days we are excited for coffee, but today isn’t that day. So I’m doing (a little) different to uplift my mood.
Today’s about ground spices and fragrant flavors! This version of my aromatic masala chai is made from crushed star anise, cinnamon, green cardamom, and nutmeg combined with Earl Grey tea. While Earl Grey tea has surprising health benefits, the citrus aroma of bergamot gives it a unique taste. I know so little about tea but I can distinguish tea leaves. Yes, you are right they don’t taste the same!
Preparing tea is meditative. It’s emptying your head while mixing the spices, boiling the water, and pouring tea. This chai is totally easy to make!
1) You need:
tea ball (to keep the spices intact)
1 bag of Earl Grey tea
2 cups of water
1 whole star anise
4 cardamom pods
1 stick of cinnamon or 1 teaspoon ground cinnamon
almond milk or creamer
3 tablespoon brown sugar
2) Grind the star anise, cinnamon, and cardamom. Make sure to pop the cardamom and crush the pods. Put the spices inside the tea ball.
3) Put water, tea bag, tea ball with the spices in a kettle or pot.
4) Boil for about 3 minutes, or until the tea goes very dark.
5) Serve in a cup, add almond milk and sugar to taste.
Tea is best served with pastry. Have you seen my carrot cake pudding? It’s easy to make even with an oven toaster.
My reward after a day’s work. Yes, it’s my creation!
Just when I’ve thought I ran out of (yummy) food to eat, our fridge always proves me wrong. Left over spinach + evo + little garlic can turn into pesto, tomatoes, cheese, whole wheat bread, and of course my treasured ham = best snack in weeks! All you need is 5 minutes to prep.#quicksnackideas#ham
Cut tofu into desired size. Bread regular firm tofu with all purpose flour.
Set saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and sear tofu each side for about 2 minutes per side. Set aside.
In a sauce pan, add the butter, tomato paste, tomatoes, cumin seed powder, paprika, salt and pepper to taste. Add the potatoes and carrots and continue to cook the stew for another 10 minutes. Add 1 tsp brown sugar. *You may add 1/2 cup of water to dissolve tomato paste.
Now get the saute pan where you seared the tofu and pour the sauce. Cook for 5 minutes. Serves 2.