Flavored Organic Chicken with Purple Potatoes, Sautéed Spinach and Mangoes

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So pumped up by Fresh Direct Commercial on Alexandra Napoli’s Spin on 10 Garlic Clove Chicken and mesmerized with the purple potatoes!  Asked my youngest son, Rich to buy me purple potatoes and brought me ‘Gabi’, a pale bluish starchy vegetable we added with our ‘ Sinigang Pompano’. Anyway, I found it at the back of my favorite grocery store. I bought 12 pieces and I only cooked 6 pieces so I have some left for my next creation. So let’s see the ingredients below.

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Remember the recipe on Flavored Organic Chicken & Sauteed Spinach with Pan-fried left-over rice. You can use that recipe if you want that flavor but if you’re getting lazy, you can sautee 6 pieces of smashed garlic cloves and fry the salt/ pepper seasoned chicken until it gets brown on both sides and add few spoons of chicken broth until the broth dries up & you have a golden chicken.

INGREDIENTS:

few pieces of drained boneless chicken breast

6 cloves of garlic (peeled/smashed)

3 cloves of garlic (sliced)

coconut oil for frying

2 shallots (sliced)

6 pieces purple potatoes (washed/brushed)

few slices of lime

half ripe mango (sliced)

bundle of long stemmed spinach

1/4 tsp. crushed red pepper flakes

2 small packets of butter or coconut oil

PROCEDURE:

1. Follow the recipe of the previous posting on Flavorful Organic Chicken or just follow the other recipe in my introduction here. Set aside.

2. Boil potatoes with its skin, covered with enough water on low simmer  for 20 minutes until tender, drain the water and in the same pot, add 2 very small packets of butter or 2 tablespoons of coconut oil, mash gently and set aside.

3. In a hot wide pan, add a tablespoon or 2 of coconut oil and sautee the sliced garlic and sliced shallots and 1/4 teaspoon of red pepper flakes until caramelized, scoop some and place atop the chicken. Fold the long stemmed spinach to accommodate in the pan, stirring to combine the flavors and if getting dry, add a drizzle of balsamic vinegar and salt and pepper to taste. Sautee the spinach in 2 batches.

4. Plate while still hot, garnish with few slices of mangoes and lime.

As always, I couldn’t sleep until I made this dish and share with all of you. And I found out that Fresh Direct order for 10 Cloves Garlic Chicken is $ 22 dollars and change for 2 servings, not bad really! I am not sure if including tax. Anyway, I’ve researched and  prepared the recipe  according to  my own preferences  and it’s fun! My first time to boil Purple potatoes! Try it! And a big shout out to Alexandra Napoli whom I bumped into via Instagram! Thank you to WordPress, FB, tweeter, Instagram and Vistaprint, I received my orders so early than I expected so happy now to clean my mess in the kitchen, sleep and get ready to my 2 12 hours of my weekend work. Wish me good luck guys and gals!

Peaches, Masarap! (Delicious)

 

 

 

 

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Flavorful Organic Chicken & Sauteed Spinach with Pan-fried Left-over Rice

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Hi, folks so happy that I am back to the keyboard after a 12 hours of work last night and my duty to cook for my family as usual so I have this recipe today that is good for a small and big family. So, let me show you the ingredients in the following picture.

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INGREDIENTS:

2  7 lb. bag of organic boneless chicken breast or legs and thighs

1 and 1/2 Tbsp. each of coconut vinegar or Braggs Apple cider vinegar, olive oil, fish sauce and soy sauce

1 lime (sliced)

5 cloves of garlic (finely mashed)

4 inch of fresh ginger (finely mashed)

4 sprigs of Rosemary

1 lemon (sliced)

1 green chili (seeded/finely minced)

1 Tbsp. coconut sugar

1 Tbsp. sesame oil

6 inch leeks (pounded/sliced)

INGREDIENTS FOR THE SPINACH and RICE:

left-over chilled rice

a bundle of spinach

1/4 tsp. crushed red pepper flakes

3 cloves of garlic (minced)

salt/pepper

Kirkland Signature Aged Balsamic Vinegar of Modena

PROCEDURE:

1. Wash, rinse,  then dry the chicken in a colander while preparing all the other ingredients.

2. In a huge bowl, mix all the ingredients except the chicken and the lemon slices. Place the chicken in a Ziploc freezer gallon bag then pour the mixture into it. Place horizontally in the refrigerator, keep marinated for 24 hours, flipping the bag in a few times to evenly combine the flavors.

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3. The following morning, drain the chicken with its juice in a colander and discard the liquid.

4. Bake the chicken in a single layer in a pre-heated 450 degrees F oven for 10 minutes, then flip the chicken and lower down to 350 degrees F for another 10 minutes. Pick the chicken with a tong leaving the extracted juice in the baking tray.

5. Brown the chicken in a Delonghi convection oven as to your preference, making sure that you don’t burn, only brown the already baked chicken. Turn off the convection oven while preparing the rice and spinach.

6. Blanch the spinach after soaking the leaves in water to remove dirts. Drain in a colander and squeeze the water gently after blanching.

7. Sautee sliced garlic in a hot olive oil in a pan, then add 1/4 tsp. crushed red pepper flakes, stirring until fragrant in medium heat. Stir the blanched spinach to the mix, combining the flavors. Turn off the stove and add a drizzle of balsamic vinegar and sprinkle salt and pepper to taste, stir and  transfer to a bowl.

8. Add olive oil and  pan fry the left-over chilled rice in the same pan, stirring continuously with a very low heat, breaking the rice until just warm. Plate as above and serve immediately with sliced lemon to squeeze into the chicken.

As always, Masarap!

-Peaches-

 

 

 

 

 

 

 

 

 

 

 

Portable Carrot, Egg & Sweet Potato Salad

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I am 2 nights off thus I am enjoying my time away from work. We need salad, salad and veggies everywhere so this salad you can carry in any potlucks, picnics or barbecue or any soirée. I used Costco’s multigrain bread, not too deep but enough to make a statement.

INGREDIENTS:

1 lb. multigrain bread

3 cage free hard boiled eggs (cubed)

1 sweet potato (boiled/peeled/cubed)

some sprigs of scallions (sliced)

1/2 of a carrot ( shredded coarsely)

1 clove of garlic (minced)

1/4 each of a red and green bell peppers (sliced thinly)

3-4 oz of Gruyere cheese or any plant based cheese (grated)

2 pieces of lettuce leaves

1/2 cup chopped cilantro leaves

2 Tbsp. each of yoghurt, mayonnaise & Almond milk

salt and pepper

2 pinches of cayenne pepper

PROCEDURE:

1. With a sharp knife cut a rectangular shape on top of the bread, remove the top and scoop out the bread, freeze the scooped bread for other recipes soon. Clean up the inside and apply very little coconut oil on it.

2. Whisk the 2 tablespoons each of mayonnaise, Almond milk and yoghurt and season with salt and pepper, add the garlic and 2 pinches of cayenne pepper, whisking well, taste it and set it aside for later.

3. Gently mix the eggs, bell peppers, eggs, carrots, potatoes, scallions, cilantro leaves and cheese. Now whisk the dressing again before pouring into the mixed  vegetables and cheese, gently stirring to combine the flavor well.

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4. Layer 2 lettuce leaves covering all the insides of the bread, scoop the salad gently and pack it all in, leaving no spaces in between the bread and the lettuce leaves. Cover the top and the lid separately with Saran Wrap and place inside the refrigerator until ready to bring to your party or picnic.

5. To serve, slice the bread with the salad and carefully place onto each small plate. What a fresh way of serving your salad with fanfare!

As always, Masarap! (Delicious)

-Peaches-

 

 

 

 

 

 

 

 

Stir-fried White & Brown Rice With Sprouted Mung Beans

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Well!…Well!…Well!… With only 3/4 cups of mung beans, I have an abundance of fresh sprouted beans.  I need to create recipes utilizing these precious sprouted beans that you can see here, still  inside the glass bottle where I sprouted them. Anyway, a lot of people can relate with left-over rice, white and brown. So a lot of dietitians prefer the brown rice because it is more filling and with fiber and important nutrients as compared to the processed white rice which is less filling and  with less nutrients and for those dieters, rice is the enemy number one! Worry not as  I just found out that processed white rice are enriched with B1, B3 and Iron as required by law in our United States of America although there’s a decrease in its nutrients’ percentage during the process. Brown rice is whole grain with a good source of magnesium, phosphorous, selenium, thiamine, niacin, Vitamin B6, manganese and also high in fiber. The only downside is that brown rice spoils easily and white rice are processed so it won’t spoil easily after you cook them. So, let’s  get started on this dish.

INGREDIENTS:

chilled, left-over white and brown rice

2 Tbsp. coconut oil (divided)

3 beaten eggs

3 garlic cloves (minced)

1-2 cups bean sprouts

1 shallot (sliced)

1 Tbsp. soy sauce

1 small can of mushrooms or fresh ones

salt/pepper for seasoning

lots of scallions (sliced or chopped)

left-over young corn kernels

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PROCEDURE:

1. Heat 1 tablespoon of coconut oil in a wide frying pan and pour the beaten eggs after you sprinkle few salt and pepper on it. Tilt the pan to evenly distribute the eggs as if you are making an omelette, sprinkle with lots of chopped scallions like this in the picture. Hey! You may call this Scallions and Egg Omelette! This is one simple recipe already!

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You may hasten its cooking to reach this perfection by covering the pan and lowering down the heat so you don’t burn the bottom, let it cool down and transfer to a plate and cut it. Pretty much, you have these ingredients by now.

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2. With the same pan, pour the remaining coconut oil and sauté the onions then the garlic until fragrant and translucent. Add the mushrooms and the corn for another minute then the bean sprouts for 2 minutes, stir-frying continuously.

3. Mix in the white and brown rice with  2 huge spoons, stir-frying continuously and thoroughly, add the soy sauce and salt and pepper then add the egg strips and more chopped scallions stir-fry one more time. Taste and add seasonings if you have no issue with sodium. Serve while still hot.

As always, Masarap!

-Peaches-

 

Portable Sprouted Mung Bean Salad w/ Beets Flavored Dressing

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Hey there! If you fail to follow my previous posting of a successful bean sprouting, not to worry, you can buy bean sprouts from the Chinese supermarkets. This is so easy, as you just layer up the ingredients in a huge mason jar. You can experiment too but always put the bean sprouts at the bottom so they won’t dry out when you store it in the refrigerator, better to layer them the night before you get to work in the morning but the salad dressing will blow you away, as this amount is just enough for your portable salad and I really wanted a burst of red color and zing to our dressing, hate to use food coloring too!

INGREDIENTS:

1 and 1/2 cups of bean sprout

1/2 red plum tomatoes (cubed)

1/4 cucumber (cubed)

1/4 can young corn (rinsed/drained)

1-2 red radish (cubed)

PROCEDURE:

1. Layer the cubed ingredients inside a cleaned and dried mason jar. Put the lid back and put inside the refrigerator. Serve with the dressing, recipe to follow.

BEETS FLAVORED SALAD DRESSING:

Mix 2 teaspoons each of olive oil, lime juice and apple cider vinegar in a cute little jar like in the picture, cover and shake vigorously then add 1 teaspoon each of balsamic vinegar, sesame oil, soy sauce and shake again. Add 1 teaspoon coconut sugar, 2  pinches of cayenne pepper and garlic powder then add a slice of fresh, uncooked beets (minced finely) and a small clove of finely minced garlic. Shake vigorously mixing the red beets color and all the flavors in that cute, tiny jar. Taste if you like the flavors, and adjust the ingredients according to your tastebuds.

As always, continue to create good things out of the ordinary stuffs that are just easily available for our creative minds.  Masarap! (Delicious)

-Peaches-

 

 

 

Sprouting Mung Beans

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Hello there! Just found out that too many Calcium inside our body is bad and can contribute to more clogging of our arteries, we need Vitamin K rich plant and one of those are these micro greens like mung beans, alfalfa sprouts, beet sprouts and lentil sprouts. The only downside is the possibility of Salmonella poisoning thus sprouting your own seeds in the luxury of your kitchen table is a win-win situation and you can choose to sprout organic seeds also. The process will take only 4 days and you need to soak them in water twice a day for 5 minutes and drain them.

INGREDIENTS:

3/4 cup dry mung or mongo beans

empty 1.5 L Coke plastic bottle (washed well)

2 cups hot water

3 cups cold water

few Mason jars

cheesecloth or paper towel

rubber bands

screwdriver

black plastic bag

PROCEDURE:

1. Assemble all the materials you will need and make holes on the bottom and around the plastic bottle. Soak the beans in water and remove dead, flat beans and impurities and drain.

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2. Get a huge bowl and place the beans, add 3 cups cold water and 2 cups hot water into the beans and soak for 1 hour then drain and put 1/2 of it into the small opening of the bottle with a funnel, put the lid back and keep the bottle horizontally while storing it  at all times.

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3. The rest of the beans, you put into 2 Mason jars, seal the opening with a cheesecloth with rubber bands, place them on top of your kitchen table.

4. Enclose the Coke bottle with the beans in a black plastic bag and keep it horizontal, place in a dark place which no one will disturb.

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5. Soak them twice daily for 5 minutes and drain well and put them back again where they belong since the first procedure.

6. Continue doing it for 4-5 days until they are ready for harvesting, see the pictures below on its gradual development.

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7. Cut the plastic bottle in the middle with the scissor and soak in water and fish the green loose seed covers, drain and ready to be added to your food recipes and salads.

I only use 3/4 cups of the dried mung beans and yield so much. For my personal experience I prefer the mason jars procedure because it is simpler and the harvest are bright green colored.

As always, sharing with you all, helpful ways to have a safe, healthy food ingredients for our creative and flavorful  cooking.

-Peaches-

 

 

 

 

 

 

 

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Steamed Banana Leaves Wrapped Promfet

 

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Steaming is one of the many healthy ways of cooking and despite most people’s assumption  that fish will taste bland and flavorless it is far from the truth and that proper seasonings and flavorings before steaming will enhance its natural flavor, moisture and shape even you overcook it. So let’s gather up our ingredients below.

 

INGREDIENTS:

2 pieces of fresh Fromfet (ask the fishmonger not to cut just clean)

4 inch ginger (pounded/sliced into rounds)

4 huge garlic cloves (smashed)

4 pieces of 4 inch lemon grass (pounded, the extra, place in the steaming pan)

several sprigs of scallions

salt/pepper

sesame oil

few squares of banana leaves (get it from most Asian or Chinese supermarkets)

PROCEDURE:

1.Wash and drain the fish very well and paper towel dry, rub with salt and pepper generously, inside out and insert slices of round ginger inside of each fish.

2. Add a small amount of sesame oil on the banana leaves and add slices of ginger, lemon grass, scallions then place the fish on top. Add the same ingredients on  top of the fish just like in the picture above and don’t forget to add a drizzle of sesame oil again.

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3. Prepare the steaming pan and put a ramekin inside, place the remaining extra flavorings and pour water just like in the picture above. Wrap the fish with banana leaves and aluminium foil and seal them.

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4. Layer the wrapped fish on top of the ramekin then cover and turn the stove on high and once you see the cover inside is  already like this picture below, lower the heat just a little bit and steam for 15-20 minutes.

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5. Turn off the stove when done and let is sit for a few minutes before removing the cover, be very careful as it is very hot. Lay the steamed wrapped fish on a plate and open it and remove all the mushed ingredients on top very carefully and serve just like in the picture below.

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Wow! Some portion of the fish even got the pale greenish tinge from the banana leaves.

Enjoy this usual Masarap Fish Dish!

-Peaches-

 

 

 

 

 

 

 

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Herbie Eggs Sweet Potatoes & Green Papaya

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The first picture have 6 eggs and this 2nd picture  have 4 egg  and are not over crowding  the pan so take a pick, Early morning egg breakfast that’s good for us today, utilizing my pocket garden’s herbs.

But for those with cholesterol issues, you can whip egg whites instead of these sunny side up eggs, that’s peeking out of the bed of rainbow colored starchy and non-starchy vegetables from Mother Earth. What are you waiting for? Let’s whip up this breakfast of champions!

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INGREDIENTS:

2 sweet potatoes (washed/scrubbed/cubed)

4 shallots (sliced)

3 cloves garlic (minced)

6 organic eggs (washed)

1 each of red, yellow and green bell peppers (cubed)

1/4 tsp. red pepper flakes

1/2 green chili (minced)

1 tomatoes (chopped, not shown among the ingredients/added later)

3 Tbsp. olive oil (divided)

a handful of assorted fresh herbs from the garden (oregano, rosemary, scallions, basil and thyme)

1 cup cubed green papaya (not shown on the ingredients, added later)

PROCEDURE:

1. Heat 2 tablespoon of oil in a huge saute pan in medium heat and saute sweet potatoes for 6 minutes stirring until half cooked and add the green papaya for 4 more minutes then add the remaining tablespoon of olive oil, then add garlic then shallots, minced green chilis, 1/4 tsp red pepper flakes, the chopped tomatoes  and all the different chopped herbs except the basil, stirring to combine all the ingredients.

2. Add the tri-colored cubed bell peppers until slightly softens, stir well incorporating with all the vegetables in the pan.

3. Lower the heat then make 6 wells and break egg into each well. With the fork, sprinkle  salt and then pepper into each egg, sprinkle the chopped scallions on top of the pan, turn the heat up and cover the pan and turn off the stove to cook the eggs by the steaming vegetables.

4. When about to eat, open the cover to check the eggs for doneness and sprinkle torn basil.

Served this today to my family and our friend, Sister Lilian who continues to visit us, checking the progress of my hubby post-op. All is well, and hoping for the same on your end.

As usual, Masarap!

-Peaches-

 

 

 

 

 

 

 

Basil Pineapple Flavored Salad

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You can say that this is a very simple  salad that’s good for you and me. Less sodium and with garden fresh basil. The procedure is fast and easy. So let’s start with the ingredients.

INGREDIENTS:

1 can chick peas

1/4 cup boiled black beans

1 clove garlic (minced)

1 shallot (chopped)

1/4 cup cubed red and yellow bell pepper

1/2 cup pineapple chunks (drained)

2 red radishes  (sliced)

2 Tbsp. virgin olive oil

1 Tbsp. balsamic vinegar

a squeeze of half a lime

1/4  Himalayan pink salt

1/4 ground black pepper

1/8 tsp. garlic salt

few stalks of scallions (sliced)

1/2 green chili (seeded and minced)

a handful of freshly picked basil from the pocket garden (picture below)

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PROCEDURE:

1. Whisk first all wet or liquid ingredients then add garlic, shallots and 1/4 of minced green chilis. Combine well then mix in the seasonings like salt, black pepper and garlic salt and incorporate well once again.

2. Add the black beans, chickpeas, radish and black peppers and the scallions, torn basil and pineapple chunks, stir gently but well. Refrigerate and serve when cold.

As always, a simple  serving of plant based salad  from a rainbow of colors.

Masarap!

-Peaches-