Seasaltwithfood

Mixed Berry Smoothie

2012-01-25T07:33:00.000-08:00

Here’s another healthy refreshing Mixed Berry Smoothie breakfast recipe I’d like to share with you. This smoothie is made with a mixture of berries, bananas, yogurt, and orange juice. Besides the fantastic taste from the fruit mix, the color of this drink is so vibrant and soothing, it will certainly brighten up your day!

Mixed Berry Smoothie

Ingredients

1 Ripe Banana, peeled and sliced  
2 Cups Frozen Berries (blueberry, raspberry, Marion berry, and blackberry)  
6 Tbsp Greek Yogurt 
2 to 2 ½ Tbsp Raspberry Jam or Honey 
¾ Cup Orange Juice

 Method  

Combine all the ingredients in a blender, and process until thick, smooth, and creamy. Serve immediately.

Serves 2

Scrambled Egg And Salsa Wrap

2012-01-18T08:38:00.000-08:00

This delicious Scrambled Egg & Salsa Wrap is a really great breakfast to kick start your day! It's packed with nutrients and tastes fantastic. Fresh cooked scrambled eggs wrapped in a warm tortilla, topped with fresh tomato salsa, diced avocado, chopped cilantro, and season with freshly ground black pepper. Yum!

Scrambled Egg And Salsa Wrap

Ingredients

6 (about 5 inches) Flour Tortillas
4 Large Eggs
4 Large Egg Whites
2 Scallions/Green Onions, sliced
Sea Salt
Freshly Ground Black Pepper
1 Tbsp Olive Oil
6 Tbsp of Tex-Mex Cheese Mixed
Fresh Tomato Salsa (click here for the recipe)
1 Avocado, diced
Freshly chopped Cilantro

Method

Make the fresh tomato salsa and set aside.

In a large bowl, place the eggs and add some salt and pepper as well as the chopped scallions. Whisk the egg until light and frothy.

Set a medium pan over moderate to low heat and add the olive oil. Pour in the egg mixture and cook gently and mixing it together with a heatproof rubber spatula. Cook the egg to your preference, and toss in the cheese and cook until the cheese has melted and set aside.

Warm the tortillas in the oven or microwave oven. Spoon the egg on a warm tortilla, spoon some salsa on over the egg, and top with avocado, cilantro and season with some freshly ground black pepper.

Serves 4 to 6

Chunky Beef Chili

2012-01-15T18:38:00.000-08:00

Instead of the usual ground beef chili, you may want to try making this hearty Chunky Beef Chili. This is a great tasting comfort meal, which your family and friends will love! The main ingredients include fresh diced vegetables, red kidney beans, and obviously, lots of chunky beef cubes. I prefer my chili to be sprinkled with a generous portion of my favorite toppings like chips, shredded cheese, sour cream, and also guacamole. Do try this recipe, enjoy!

Chunky Beef Chili

Ingredients

3 Tbsp Olive Oil
About 2 ½ lbs/1.13 kg Beef Chuck Roasts, cubed (3/4 to 1 inch)
2 Medium Yellow Onion, finely chopped
2 Carrots, peeled and diced
2 Celery Sticks, diced
2 Small Red Peppers, diced
4 Cloves Garlic, chopped
2 Tbsp Chili Powder
2 Tbsp Smoked Hot Paprika
2 tsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander 
2 Cans (19 oz/540 ml x 2) Red Kidney Beans, rinsed and drained
 1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
2 Cups of Beef Stock 
Sea Salt

  Chips
Shredded Cheddar Cheese 
Chopped Cilantro 
Sour Cream
Guacamole

Method

  Preheat oven to 350˚F (180˚C).  

Toss the beef cubed with sea salt and pepper. Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.

Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and red peppers. Keep stirring, about 8 to 10 minutes and cook until the mixture has softened, fragrant and golden in color. Then stir in the chopped garlic and give it a quick stir. Mix in the chili powder, paprika, cumin, oregano, coriander, and mix well.

Then add the beef, stock, diced tomatoes, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and bake until the meat is tender, about 1-½ hours. Add in the kidney beans and return to the oven and bake for another 1 hour until the meat is very tender. Serve warm.

Serves 8 to 10

Spicy Lemongrass Chicken Banh Mi

2012-01-13T20:38:00.000-08:00

I'm currently hooked on this Spicy Lemongrass Chicken Banh Mi. I have already made them twice this week, kids love it as well. It's really that good. The slightly toasted Vietnamese-style baguette is filled with aromatic chicken, pickled cucumber and carrot, plenty of fresh herbs, such as Asian basil, coriander, and Ngo Gai. Do have a go at this Vietnamese inspired sandwich recipe and tell me what you think.

Spicy Lemongrass Chicken Banh Mi

Ingredients

6 (About 720 g) Boneless Chicken Thighs, cut each thigh in half
Sea Salt
Freshly Ground Black Pepper

Sauce
3 Stalks Lemongrass, finely chopped
2 Cloves Garlic, finely chopped
2 Green Chilies, finely chopped
2 Tbsp Fish Sauce
2 Tbsp Peanut Oil
1 Tbsp Soy Sauce
2 Tbsp Honey
1 tsp Sesame Oil

6 (About 6-inches) Vietnamese-Style Baguette
Assorted Herbs
Green Chilies, sliced
Pickled Carrot & Cucumber

Pickled Cucumber and Carrot
1/3-Cup Rice Vinegar
1/3 Cup White Sugar
½ tsp Sea Salt
2 Carrot, julienned/shredded
1 Cucumber, julienned/shredded
1 Thai Bird’s Eye Chili, chopped

Method

Pickled Cucumber & Carrot: Mix the rice vinegar, sugar, and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber, and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.

Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula, and continue to cook until the sauce thicken and become caramelized. Remove from the heat and let cool slightly before slicing.

Sandwich: Lightly toast the baguette and fill with chicken slices with its sauce, pickles, green chili, and assorted herbs. Serve immediately.

Serves 6

Sliced Banana Toasts

2012-01-10T09:13:00.000-08:00

These are another perfect after-school snack for the kids, delightful Sliced Banana Toasts. Lightly spread butter on some toasts, layer with fresh sliced bananas, and sprinkle with cinnamon & sugar. Then, just bake and broil them in the oven for 10 minutes and 2 minutes respectively. It’s really easy and quick to make. A perfect combination of flavors, try it!

Sliced Banana Toasts

Ingredients

2 Slices of Bread
Unsalted Butter, at room temperature
2 Medium-Sized Ripe and Firm Bananas, peeled and sliced
Cinnamon
Brown Sugar

Method

Position a rack in the lower third of the oven and preheat the oven to 400˚F.

Line the bottom of the baking pan with parchment paper.

Lightly spread butter on bread, layer with sliced bananas, and sprinkle with cinnamon and some brown sugar. Then, bake in the oven for 10 minutes and broil them for another 2 minutes. Serve warm with some confectioners sugar, maple syrup, or honey, if desired.

Singapore Black Pepper Crabs

2012-01-06T10:18:00.000-08:00

This is my version of the famous Singapore Black Pepper Crabs recipe. It's spicy, peppery, buttery and super delicious!

Singapore Black Pepper Crabs

Ingredients

2 Large Dungeness Crabs (4 1/2 lbs), cut into 8 pieces for each crab
5 Tbsp Coarsely Ground Black Peppercorn
6 Tbsp Butter
5 Cloves Garlic, chopped
½ tsp Ground White Pepper
A Big Pinch of 5 Spice Powder
2 Tbsp Oyster Sauce
3 Tbsp Chinese Rice Wine
3 Tbsp Chicken Stock or Water
Peanut Oil

Method

Dry fry the black peppercorn on a low heat until fragrant, and set aside.

Meanwhile, put the oil in a large wok, or large deep saucepan and heat over high heat until the temperature reaches 350˚F, or until a cube of bread dropped in the oil browns in 15 seconds. Add the crabs to the wok in quick succession (you may have to do this in small quantities to maintain the high heat in the oil). Cook for 4 to 5 minutes, and then transfer to a colander to drain off excess oil. Carefully strain the hot oil and place the wok back on the heat.

Melt the butter, and mix in the garlic and give the mixture a quick stir. Then add black pepper, white pepper, 5-spice powder, oyster sauce, rice wine, chicken stock, and mix well. Toss in the crabs and stir until all the crabs are coated with the sauce. Transfer the crabs to a serving plate and serve immediately.

Serves 4

Zesty Ketchup Prawns

2012-01-02T20:38:00.000-08:00

This is a sweet, tangy, and sticky Zesty Ketchup Prawns dish. Shelled prawns with their tails intact are preferred for this recipe. This is best served with plenty of steamed rice, and they are really finger licking good!

Zesty Ketchup Prawns

Ingredients

1 lb/454 g Large Peeled White Prawns
2 Cloves Garlic, peeled and chopped
½ inch/about 2 tsp of Ginger, peeled and finely chopped
1 Jalapeno/Green Chili, seeded and finely chopped
1 Small Red Onion, peeled and finely diced
1 Tbsp Indonesian Kicap Manis
½ Cup Tomato Ketchup
2 tsp Red Chili Flakes
1 Tbsp Sugar
A few Grind of Black Pepper
3 Tbsp of Water
Sea Salt, to taste
4 to 5 Tbsp Peanut Oil

Method

Heat the oil in a large wok or skillet over high heat. Pan-fry the prawns in batches until cooked. Remove the prawns and set aside. Leave about 1 ½ Tsp of the oil in the wok. Cook the garlic, ginger, chili, and onion over moderate heat until the mixture is fragrant and sticky.

Mix in the Kicap manis, ketchup, chili flakes, sugar, black pepper, water and give it a quick stir. Add in the prawns and stir until all the prawns are coated with the sauce. Season with sea salt if necessary. Transfer the prawns to a serving plate and serve immediately.

Serves 4

Chocolate Cake With Icing

2011-12-31T11:13:00.000-08:00

Well, as we prepare to bid farewell to 2011, I’d like to end this year with this post, the classic Chocolate Cake With Icing recipe. The cake is slightly dense, chocolaty, and it’s perfect for chocolate lovers. Try a big slice with your favorite cuppa, be it tea or coffee.

To all my readers, a very happy, healthy, and prosperous New Year 2012! Wishing all of you a fantastic new year ahead! Cheers!

Recipe adapted from Apples For Jam By Tessa Kiros (pg 311)

Chocolate Cake With Icing

Ingredients

180 g/6 ½ oz Unsalted Butter
50 g/1 ¾ oz Semi-Sweet Chocolate, broken up
30 g/1 oz Unsweetened Cocoa Powder
3 Large Eggs, separated
180 g/6 ½ oz Caster Sugar
125 g/4 ½ oz All-Purpose Flour
1 ½ tsp Baking Powder
Pinch of Sea Salt
1 tsp Vanilla Extract
3 Tbsp Milk

Icing
80 g/ 2 ¾ oz Unsalted Butter, softened at room temperature
60 g/ 2 ¼ oz Icing Sugar
30 g/ 1 oz Unsweetened Cocoa Powder
2 Tbsp Milk
2 Generous tsp Golden Syrup

Method

Preheat oven to 350˚F/180˚C.

Butter and flour a 9 ½ inches/24 cm springform tin.

Melt butter in a small saucepan over low heat, then add chocolate, cocoa, and vanilla and stir until melted. Remove from the heat.

In a clean bowl, whisk the egg whites until they are creamy and stiff.

In a large bowl, whisk in the egg yolks until they are foamy, then beat in the sugar. Add the chocolate mixture, a bit at s time. Then sift in the flour, baking powder, and salt and mix well. Add the milk and mix until smooth. Fold in the egg whites, and gently mix until they are completely incorporated into fluffy but dense mixture. Scrape the batter into the tin and bake for about 30 to 35 minutes. Remove from the oven and cool completely in the tin before moving to a serving plate.

Make the icing: Whip the butter with the icing sugar until fluffy. Whisk in the cocoa a bit at a time, until it is completely incorporated. Then add the milk and golden syrup and whisk until very smooth. Spread it over the top of the cake with a spatula, using swift smooth stokes.

Serves 8

Bacon Toasts

2011-12-26T10:48:00.000-08:00

Bacon Toasts are great for dipping into soup, soft-boiled eggs, and as a snack by itself. Try making it!

Bacon Toasts

Ingredients

6-1 ½ inches thick Baguette toast (from 1/3 of a Baguette/about 5 to 6 inches lengthwise)
6 Rashers of Thinly Sliced Smoked Bacon

Method

Preheat oven to 425˚F.

Wrap the bacon over each toast and place on a baking tray and bake for about 20 to 25 minutes. Turn the bacon toast at least once and bake until the bacon is slightly crispy and the toast is golden brown in color.

Serves 2

Roasted Eggplant Soup

2011-12-24T21:08:00.000-08:00

Wishing all my readers a very Merry Christmas and Happy Holidays! Trust you are all having a great time with your family and love ones :-)

This Roasted Eggplant Soup is just the perfect hot fix for a cold winter evening. It's creamy, satisfying and simple to make. I like to serve this soup with a couple of crispy and slightly salty Bacon Toasts. I will post the bacon toast recipe next.

Roasted Eggplant Soup

Ingredients

2 (About 950 g) Medium Eggplants, cubed (1 inch)
1/2 tsp Ground Cumin
¼ tsp Sea Salt 
4 Tbsp Olive Oil
 1 Large Yellow Onions, peeled and finely shopped
2 Cloves Garlic, peeled and chopped  
1 Large Potato, peeled and diced 
2 Tins/Cans (794/28 oz)) Diced/Chopped Tomatoes
 4 Cups Chicken or Vegetable Stock
A handful Fresh Coriander, chopped 
1 tsp Ground Cumin 
¼ tsp Smoked Paprika Sea Salt 
Freshly Ground Black Pepper

  Method  

Preheat the oven to 450˚F.  

Toss the eggplants with ½ tsp cumin, sea salt, and 2 Tbsp of olive oil in a large baking tray. Roast in the oven for about 30 to 35 minutes or until soft.

 Heat the olive oil in a large pot; add onion and garlic with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and mix in the eggplants, potato, tomatoes, coriander, cumin, and paprika. Sauté the mixture for about 3 to 5 minutes, and add the chicken or vegetable stock. Then bring it to the boil, lower the heat and simmer for about 30 to 40 minutes.

  Allow the soup mixture to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm with some crusty bacon toast.

Serves 6

Garlic Cheese Bread

2011-12-23T09:38:00.000-08:00

This Garlic Cheese Bread is another ideal accompaniment that goes very well with many starters, such as soups and salads.

Garlic Cheese Bread

Ingredients

1 (14 inches) Baguette
1 (200 g) Fresh Mozzarella, halved and thinly sliced
3 Tbsp Garlic Butter, softened at room temperature
1 Tbsp Chopped Basil Leaves
Sea Salt
Freshly Ground Black Pepper

Aluminum Foil

Method

Preheat oven to 400˚F/205˚C.

In a small bowl, mix garlic butter, basil, and season with salt and pepper.

Put the baguette on a chopping board, start from one end, and, cut almost all the way through, at about 1 inch intervals.    

Spread the garlic butter mixture and insert cheese in between the slits. Then sprinkle some sea salt and freshly ground black pepper on top of the bread. Wrap the bread in an aluminum foil and place it on a baking tray.

 Bake the bread for about 22 to 25 minutes or until the bread turn slightly crispy and the cheese is melted. Serve warm.

Serves 4

Roasted Vegetable Quesadillas

2011-12-21T12:13:00.000-08:00

I love this fantastic Roasted Vegetable Quesadillas. It's packed with nutrients, smothered with pan roasted tomato salsa, and topped off with cheese. You can prepare the vegetables and salsa ahead of time. Just cook the quesadilla before serving. Try these simple fajitas and enjoy.

Roasted Vegetable Quesadillas

Ingredients

Roasted Vegetables
8 (6 to 7”) Flour Tortillas or any variety
1 Pack (380 g) Shredded Tex-Mex Cheese Blend
Pan Roasted Tomato Salsa
Lime wedges

Roasted Vegetables
2 Patty Pan Squash, diced~about ¾ inch
 1 Green Color Zucchini, peeled and diced~about ¾ inch
1 Yellow Onion, peeled and diced
1 Red Bell Pepper, seeded and diced ~about ¾ inch
2 Scallions, roughly chopped
10 Small Button Mushrooms, quartered
½ tsp Chili Flakes 
1 ½ Tbsp Olive Oil
 Sea Salt To Taste  
Freshly Ground Black Pepper    

Method    

Preheat the oven to 450˚F. In a large roasting pan, combine patty pan squash, zucchini, onion, pepper, scallions, mushrooms, chili flakes, olive oil, salt and pepper. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color. 

Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer of salsa on one side of the tortilla. Then scatter some roasted vegetables and top with a layer of cheese.
 Fold the tortilla in half and then carefully flip over. Continue cooking, pressing down lightly with a spatula, until its other side is golden brown, crispy, and the cheese has melted.  

Slide the tortilla onto a plate lined with greased proof paper or paper towel, and repeat with the remaining tortilla, salsa, roasted vegetables and cheese. To serve, cut each quesadilla into 2 or 3 wedges with some lime wedges and additional salsa, if desired.

Serves 4

Pan Roasted Tomato Salsa

2011-12-20T10:33:00.000-08:00

Pan Roasted Tomato Salsa is a great dip. It's packed with the wonderful aromatic flavors. Made with fresh ingredients, namely, tomatoes, Ancho chili, onion and seasoned with lots of chop coriander, and freshly squeezed lime juice. Yummy!

Pan Roasted Tomato Salsa

Ingredients

3 Dried Ancho Chilies, washed and dried
4 Ripe Tomatoes, peeled, seeded, and quartered
2 Cloves Garlic, peeled
1 Yellow Onion, peeled and quartered
2 Tbsp Olive Oil
3 Tbsp Chopped Fresh Coriander

Seasoning
Freshly squeezed Lime Juice (about ½ lime)
¼ tsp Ground Cumin
¼ tsp Smoked Paprika
Sea Salt, to taste
Freshly Ground Black Pepper

Method

Heat the olive oil in a large cast-iron pan on medium to high heat and roast the chilies, tomatoes, garlic, and onion until golden brown in color, about 8 to 10 minutes. Let cool slightly and mix in the coriander and blend to a coarse puree. Season the salsa with lime juice, cumin, paprika, sea salt and pepper.

Banana French Toast

2011-12-18T15:48:00.000-08:00

This healthy Banana French Toast is made with multi-grain bread, mashed bananas, eggs, cinnamon and soy milk. There's no sugar added for this recipe. Just try to use very ripe bananas. These decadent toasts are a great way to get your kids to eat multi-grain bread. They won't even notice it!

Banana French Toast

Ingredients

2 Ripe Organic Bananas, peeled
2 Large Organic or Free-Range Eggs
1 /4 tsp Ground Cinnamon
Pinch of Sea Salt
½ tsp Vanilla Paste
2 Tbsp Organic & Unsweetened Soy Milk
4 Slices Bread (preferably multi or country grain)
1 ½ Tbsp of Coconut Oil or Butter

Maple Syrup, optional
Berries, optional

Method

In a large plate, mash the bananas and whisk in the eggs with a fork. Then add cinnamon, salt, vanilla paste, soymilk and whisk until well combined. Dip the bread slice, one at a time, turning once, for 1 to 2 minutes. Then transfer the bread to a plate. Repeat with the remaining bread and egg mixture.

  In a skillet over medium to high heat, melt about ¾ Tbsp of coconut oil or butter. Place the bread slices and cook, turning once, until brown in color. Transfer to a plate, and repeat with the remaining coconut oil or butter and bread slices.  Serve warm with maple syrup or some warm berries.

Serves 2

Baked Potato With Cheese And Bacon

2011-12-14T20:08:00.000-08:00

The good old Baked Potato With Cheese And Bacon, it's an irresistible comfort food for me. Topped with extra crisp bacon and everyone will just love it! Serve it up for brunch or as a side dish for dinner, just remember to warm it up before serving.

Baked Potato With Cheese And Bacon

Ingredients

4 (700 g) Medium Yellow Potatoes, peeled and cubed, about ¾ inches 
1 Large Yellow Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
6 Streaks Smoked Bacon, diced
½ Cup Chicken Stock
250 g Shredded Cheese (such as, Applewood Smoked Cheddar)
¼ tsp Smoke Paprika
Freshly Ground Black Pepper
Sea Salt to taste

 Method   

Place the potatoes in a large saucepan, cover with cold water, a little salt, and bring it to a boil. Let it boil for about 9 to 11 minutes, then drain and set aside.

Preheat the oven to 400˚F (205˚C). Lightly oil or butter a baking dish.

In a large saucepan, cook the bacon until the fat is rendered, until slightly crisp. Remove the bacon with a slotted spoon, and set aside-reserved 1 ½ Tbsp for sprinkling. Pour the rendered bacon fat in a bowl for another use.

  Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the onion and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the potatoes, smoked paprika, black pepper, sea salt, and chicken stock. Give the mixture a good stir, season with sea salt if necessary. Remove the pan from the heat. Then add the bacon and 200 grams of cheese to the potato mixture. Pour into the prepared baking dish and scatter with the remainder 5o grams cheese. Cover the dish with aluminum foil and bake for about 25 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cheese has melted and light golden brown in color. Sprinkle the reserved bacon before serving.

Serves 4

Chocolate Marshmallows

2011-12-12T16:33:00.000-08:00

We all know that kids everywhere just love marshmallows. However, this kiddie snack elevates into a fantastic festive treat for everyone when dipped into melted chocolate and rolled with crushed roasted nuts. For the upcoming holidays, these Chocolate Marshmallows makes an impressive gift too!

Chocolate Marshmallows

Ingredients

200 g (about 12 to 14 pieces) Marshmallows (any shape)
1 Bag (250 g) Bittersweet Chocolate Chips
200 g Roasted Nuts (such as Hazelnut or Pecan), crushed

Method

Line a tray or large flat plate with parchment paper.

Spread the crushed nuts on a flat plate.

Melt the chocolate in the top of a double boiler, making sure that the water doesn’t touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the marshmallow in one at a time, turning them around so that they are completely covered. Remove with a skewer roll in crushed nuts to coat evenly.

 Return them to the lined tray, and let them set completely in the fridge for about an hour and served chilled or at room temperature.

My Skinny Granola

2011-12-10T14:38:00.000-08:00

This is my favorite granola mix. There are 9 ingredients in the mix and flavored with cinnamon, vanilla paste, and maple syrup. I called it My Skinny Granola. It's crispy with a slight hint of sweetness. Great with Greek Yogurt and some warm berries. A fantastic energy-boosting granola breakfast to start your day.

My Skinny Granola

Ingredients

1 ½ Cups (180 g) Rolled Oats
½ Cup (60 g) Barley Flakes
¼ Cup (40 g) Pumpkin Seeds
3 Tbsp White Sesame Seeds
½ Cup (70 g) Dried Cranberries
¼ Cup (40 g) Raisins
½ Cup (75 g) Cashew Pieces
½ Cup (80 g) Whole Almonds
¼ Cup (30 g) Unsweetened Shredded Coconut
¼ tsp Sea Salt
1 tsp Ground Cinnamon
2 tsp Vanilla Paste
½ Cup Maple Syrup (medium)
¼ Cup Peanut Oil

Method

Preheat the oven to 350 ˚F. Line a large baking tray with parchment paper.

In a large bowl, combine the oats, barley flakes, pumpkin seeds, cranberries, raisins, cashew, almonds, coconut, sea salt, and mix well. Then add the vanilla, maple syrup, and peanut oil and mix thoroughly until all the dry ingredients are coated.

Spread the mixture onto the prepared baking tray and spread evenly. Bake for about 23 to 25 minutes; stir the granola with a spatula several times during the baking and let cool completely before serving.

Makes about 5 Cups Granola

Sausage Roll Bites

2011-12-08T21:33:00.000-08:00

Try making these Sausage Roll Bites this holiday season. Tasty snack made with chicken, smoked bacon, roasted peppers, sun-dried tomatoes, basil, and diced mozzarella ball. Absolutely delicious and best when served warm. Pretty sure everyone will love it!

Sausage Roll Bites

Ingredients

2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry
2 (about 550 g) Skinless and Boneless Chicken Breast, diced
4 Streak Smoked Bacon, diced
3 Sun-dried Tomatoes, chopped
2 Roasted Red Peppers, diced
2 Sprigs (10 leaves) Fresh Basil, julienned
½ tsp Sea Salt
Generous amount of freshly ground Black Pepper
1 Large Mozzarella Ball, small diced
2 Egg Yolks, whisked (egg wash)
Sesame Seeds, for sprinkling

Method

Preheat oven to 425˚F. Line a large baking pan with parchment paper.

Combine chicken breast and bacon and process in a food processor. Mix in the tomatoes, peppers, basil, sea salt, and pepper. Give a quick pulse and make sure all the ingredients are well combine. Divide the chicken mixture into 6 portions.

Cut the puff pastry lengthwise into 3 pieces (4 x 5 inches). You will have 6 pieces in total. Fill chicken mixture in center of each slice of the puff pastry. Spread the mixture evenly and top with a layer of diced mozzarella. Brush the pastry edges with egg yolk, roll up the filling into a tight cylinder and press the two ends together. Using a sharp knife, cut about an inch bite size pieces. Repeat with the remaining pastry and filling. Brush lightly with egg wash and sprinkle with sesame seeds.

Bake until golden brown, about 16 to 18 minutes. Remove from the oven and transfer to a wire rack. Let cool slightly and serve immediately.

Makes 60 Sausage Roll Bites

Vegetable Chow Mein

2011-12-06T16:28:00.000-08:00

This is my favorite home-style Vegetable Chow Mein or fried noodles recipe. Delicious stir-fry noodles with cabbage and bean sprouts, tossed with some seasonings. All ready to be enjoyed in less than 20 minutes! Another simple fried noodles dish that's just a perfect quick lunch time meal. Enjoy.

Vegetable Chow Mein

Ingredients

1 Packet/300g Chinese-Style Noodles blanched and drain in a colander
2- 3 Tbsp Peanut Oil
2 Cloves Garlic, chopped
½ (about 4 cups) of a Small Cabbage, shredded
1 Packet/454g/16oz/1 lb Bean Sprouts, washed and drained 
2 Tbsp Light Soy Sauce 
1 Tbsp Dark Soy Sauce, preferably Dark Caramel 
1 Tbsp Oyster Sauce
1 tsp Sugar or Maggi-brand Seasoning
2 to 3 Tbsp Water
1 tsp Sesame Oil
Freshly Ground White Pepper 
Sea Salt to taste  

Method

  In a large wok over medium heat, mix in the oil and cook the garlic until light golden in color. Toss in the noodles, cabbage, and give it a good stir. Then add soy sauce, dark soy sauce, oyster sauce, sugar or seasoning, water, and sesame oil. Turn the heat on high, stir well and mix in the bean sprouts. Continue to stir-fry until all the ingredients are well mix and the bean sprouts are just cooked, and adjust the seasoning with pepper and sea salt.

Serves 4

Pineapple Energy Balls

2011-12-04T08:33:00.000-08:00

I have another fantastic energy food to share with you today, Pineapple Energy Balls. They are slightly sweeter than my other energy bar recipes. However, there's no added sugar because the dried pineapple itself had been sweetened with organic cane sugar. Tastes so good and my kids just love them, even took some to school to share with their friends!

Pineapple Energy Balls

Ingredients

6 Large (110 g) Medjool Dates, pitted and chopped
1 ½ Cups (240 g) Dried Pineapples, chopped
1 Cup (80 g) Unsweetened Shredded Coconuts
1 Cup (120 g) Raw Almonds (without skin)
1-Cup (140 g) Raw Cashew Nuts
A Pinch of Sea Salt
2 Tbsp Orange Juice

Method

Combine chopped dates, pineapples, coconuts, cashews, almonds, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the orange juice, a quick pulse, or until it reaches a dry but moist dough consistency. Scrape the dough mixture into a clean bowl, roll slightly heaped teaspoonfuls of mixture between your palms into compact little balls. Put them on the tray and into the fridge for an hour or so to firm up. Serve chilled or at room temperature.

Scallop Noodles

2011-11-30T09:54:00.000-08:00

This is seared sea scallops served with wheat noodles that's been tossed with spicy Sichuan sauce and blanched Hong Kong Kai Lan vegetables. If you prefer, you can always substitute with your favorite vegetables and add a fried egg. A simple and yet so satisfying noodles meal!

Scallop Noodles

Ingredients 

12 to 15 Large Sea Scallops
 350 g Dried Wheat Noodles
1 Bunch Hong Kong Kai Lan, blanched
Fresh Coriander Leaves, chopped
2 Red Chilies, sliced (optional)
Peanut Oil

 Spicy Sichuan Sauce
 1 Tbsp Peanut Oil 
1 tsp Sichuan Peppercorn 
3 Cloves Garlic, chopped (about 1 Tbsp) 
½ inch Ginger, finely chopped (about 1 Tbsp)
 4 Stalks Scallions (Green Onions/Spring Onions) white part only, chopped (reserved the green part for sprinkling) 
2 ½ Tbsp Soy Sauce 
1 Tbsp Dark Soy Sauce
 6 Tbsp Chili Oil with sediment 
2 ½ Tbsp Sesame Paste  

Method  

In a wok or saucepan over high heat, add peanut oil and mix in the peppercorns. Stir-fry until fragrant and add garlic, ginger, and scallions and stir-fry for about 30 to 40 seconds. Reduce the heat to low, mix in the soy sauce, dark soy sauce, chili oil, and sesame paste and simmer for about 2 to 3 minutes. 

Prepare the scallops: Heat a cast-iron or non-stick pan. When the pan is hot add about 1 Tbsp or oil and sear the scallops in 2 to 3 batches. Turn scallops once, and remove from heat when scallops are just cooked, about 1 minute per side.

Cook the noodles according to the manufacturer’s instructions. Drain the noodles and divide among 4 to 6 bowls, add the sauce (according to taste) and toss well. Top with scallops, vegetables, chopped scallions, coriander, red chilies, and serve immediately.

Chocolate Tostada With Olive Oil and Flaky Sea Salt

2011-11-27T14:48:00.000-08:00

Chocolate Tostada With Olive Oil and Flaky Sea Salt. That's what this is called. I know it's a mouthful of words! Anyway, do not fear as it's one of the easiest things to make and yet, it's such an indulgence! You should try to make this. Just lightly brush a baguette with extra-virgin olive oil, and broil or toasted. Then spread it with melted chocolate, drizzle with olive oil, and sprinkle with sea salt. That's it! I think you will love it!

Recipe adapted from The New Spanish Table {pg 167}

Chocolate Tostada With Olive Oil and Flaky Sea Salt~ Tostada De Chocolate Con Aceite De Olivia

Ingredients

5 ounces Bittersweet Chocolate, melted
1 (9 to 10 inches long) Baguette, cut in half lengthwise
Extra-Virgin Olive Oil
Flaky Sea Salt, such as Maldon

Method

Preheat the broiler.

Brush the cut side of each baguette half very lightly with olive oil. Broil the bread until golden in color.

Spread the cut side of each baguette half with the melted chocolate, lightly drizzle with olive oil over the chocolate, and sprinkle it with flaky sea salt. Serve immediately.

Fig Pizza

2011-11-21T19:18:00.000-08:00

Try making this Fig Pizza as a tasty snack or dessert. It's very easy to make, just use store bought pizza dough with a combination of your favorite jam and freshly sliced figs. Can be served and enjoyed either warm or at room temperature. Try it!

Fig Pizza

Ingredients

  1 Packet (310-320g) of Fresh Pizza Dough (available at Whole Foods Market), cut into the 2, or whole
4 to 5 Fresh Figs, sliced
4 to 5 Tbsp Raspberry, or any of your favorite Jam
Brown Sugar

 Method

  Preheat oven to 450˚F. 

In a small saucepan, heat raspberry jam with 1 ½ to 2 tsp of water until melted and spreadable.

Press down the dough on a lightly flour surface. Then pull and stretch the dough into desire size and shape.  

Spread the jam onto the dough. Arrange fig slices on top of the jam and sprinkle some brown sugar over the figs.

 Bake the pizza for about 15 minutes. Remove from the oven and serve warm or at room temperature.

Cheesesteak Sliders

2011-11-18T10:38:00.000-08:00

You will need a lot of napkins and drinks for this fabulous Cheesesteak Sliders. This is the perfect meal to make when you are craving for something meaty and cheesy! The list of ingredients might look long; but, rest assured it's a very simple meal to prepare. Either get your butcher to slice the steak thinly at the store or if you prefer, you can do it yourself at home with a good sharp knife. Just remember to freeze the meat for about 30 minutes before slicing. I prepared some meat seasoning for this recipe, however, if you don't have all the spices, you can substitute with your favorite steak blend spice from the store.

Cheesesteak Sliders

Ingredients

2 lbs (+-890 g) Rib-Eye Steaks, thinly sliced (about 1/8 to ¼ inch thick)
Meat/Steak Seasoning
2 Red Bell Peppers, cut into strips
2 Green Red Peppers, cut into strips
2 Yellow Onion, thinly sliced
Shredded Provolone, Cheddar, or Mozzarella Cheese
Olive Oil
12 Mini Burger Buns, toasted in a pan before serving

Meat/Steak Seasoning
2 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Paprika Powder
2 tsp Red Pepper Flakes
1 tsp Ground Black Pepper
1 Tbsp Sea Salt

Method

Season the beef slices with 2 tsp of the steak seasoning and let it marinate for about 20 to 30 minutes. Divide the meat into 4 portions.

Heat a large cast-iron or non-stick pan over medium heat until hot. Add 2 Tbsp of olive oil, peppers, onions, and sauté until the onions are softened, about 6 to 7 minutes, divide into 4 portions, and set aside. Reheat the pan; add 1 portion of the beef, cook, and shred the meat with a spatula. Mix in 1 portion of the pepper and onion mixture, some seasoning, mix well, and splash a bit of water if the mixture seems dry. Then top with shredded cheese and cover with a lid until the cheese are melted. Divide the beef mixture among the buns, press together and serve hot.

Makes 12 Cheesesteak Sliders

Mini Rosti Potatoes

2011-11-16T16:48:00.000-08:00

Mini Rosti Potatoes are a great snack, either on it's own or filled with your favorite toppings. I like to fill this Swiss potato dish with soft-boiled eggs and serve it as a light brunch with salad. Coarsely grate the potatoes, season, shape into round patties (different sizes, if you like) and it's usually fried in either butter or oil. Here, I have used a muffin pan to easily shape equal sized patties and I opted to bake the potatoes instead. All you need to do is press the seasoned potatoes into the pan and bake for about 25 minutes. It's simply perfect!

Mini Rosti Potatoes

Ingredients

2 (550 g) Russet Potatoes, peeled and coarsely grated, squeezed excess water with kitchen towel
2 Tbsp Garlic Butter or Regular Butter, melted
¼ tsp Sea Salt
¼ tsp Chopped Rosemary
1 to 2 Tbsp Olive for greasing

12 Cups Muffin Pan

Method

Preheat the oven to 425˚F. Grease the muffin pan with olive oil.

Mix together the potatoes, melted butter, sea salt, and rosemary. Scoop 1 heap Tbsp (about ¼ Cup) of the potato mixture into the muffin pan, press with the back of a spoon, and bake for about 13 to 14 minutes. Then switch to the top-heating element or turn over the potato patties and bake for another 10 to 12 minutes.

Makes 12 Mini Rosti Potatoes