Recent Posts

Spanish Paella with Chicken, Shrimp and Chorizo

Spanish Paella with Chicken, Shrimp and Chorizo

Serving: 2 Preparation: 10 minutes Cooking time: 45 minutes – 1 hr Ingredients Chicken drumsticks: 5-6 Shrimps: 150g Yellow onion: 1/2 Garlic: 1 clove Arborio rice: 3/4 cup Chorizo: 45g (precut) Chicken concentrate: 3/4 tbsp + 3 cups of water Mango and lime salsa: 4 […]

Lemongrass Chicken Thigh and Stir-fried Cabbage

Lemongrass Chicken Thigh and Stir-fried Cabbage

Servings: 2 Preparation: 15 minutes Cooking time: 30 minutes Ingredients Cooking oil: 1tbsp  Salt and pepper Granulated Sugar: 1tbsp Brown sugar: 1 tsp Minced or grated garlic: 4 cloves Lime: 1. 1tbsp for sauce Fish sauce: 1 tbsp + 1 tsp Carrot: 2.5 inch Chinese chili […]

Steak & Gravy with Potato and Sweet Peas Salad

Steak & Gravy with Potato and Sweet Peas Salad

Servings:  2

Preparation: 15 minutes

Cooking time: 25 minutes

Ingredients

  • Butter: 1 tbsp
  • Salt and pepper
  • Cooking or olive oil
  • Beef steak: about 340g
  • Potatoes and or yam: about 350-450g
  • Green onions: 2 stems
  • Dill: 10g/ 2 tbsp
  • Peppercorn: whole or ground, 10g
  • Coriander seeds: 10g
  • Sugar snap peas: 230g, trim ends
  • Mayonnaise: 2.5 tbsp
  • Dijon Mustard: 1 tbsp
  • Beef concentrate: 1 tsp
  • Garlic: 10g, minced
  • Ground coriander, curry powder
  • All purpose flour: 1-2 tsp

Preparing 

  1. Thinly slice green onions
  2. Finely chop dill
  3. Mince or grate garlic
  4. Wash and pat steak dry with paper towels then season with salt and pepper
  5. Mix beef concentrate with 1/2 cup of water

Roasting vegetables

  1. Preheat oven to 450 F
  2. Wash and dry all produce. Cut potatoes into 1/2 inch cubes. Any kind of potatoes or yam will work.
  3. Place on parchment paper, drizzle with oil and season with salt and pepper, ground coriander, and curry powder. Lightly sift spices over top. Toss. 
  4. Roast for 25 minutes. Potatoes should be golden-brown. Does not matter if you stir halfway or not

Roasting Peas

  1. Wash and trim peas
  2. Place on parchment paper, drizzle with oil and season with salt and pepper. Toss. 
  3. Roast for 8 minutes

Cooking the steak

  1. Heat a large non-stick pan on medium heat and drizzle some oil before placing the steak on the pan
  2. Pan-fry until desired state 5-8 minutes. Cook to a minimum internal temperature of 145 F for medium-rare. For a 2cm thickness steak:
    1. Rare: 2-3 minutes each side
    2. Medium: 4 minutes each side
    3. Well-done: 5-6 minutes each side

Making the gravy

  1. After cooking steak, set aside.
  2. Add garlic, butter, peppercorns, coriander seeds and stir until fragrant for 1 minute
  3. Add beef concentrate broth and stir for 2 mins
  4. Sift flour lightly and stir until desired gravy consistency, careful to avoid lumps

Finalizing the salad

  1. In a large bowl, mix Mayonnaise and Dijon mustard. (Optional): Sour cream/yogurt
  2. Toss in roasted potatoes and sugar peas
  3. Add dill, green onions, salt and pepper

Place steak and salad on plate. Drizzle gravy over steak and enjoy!

Curry Chicken Thighs and Basmati Rice

Curry Chicken Thighs and Basmati Rice

Servings: 2 Preparation: 5 minutes Cooking: 25 minutes Ingredients Boneless, skinless chicken thighs: 4 Spinach: 200g. Snip spinach leaves and cut stems into 2 inches length Dill: 6 sprigs, cut into small pieces Yellow Onion: 1/2 large, cut into thin slices Basmati rice: 157g Apple cider vinegar: […]

Cheddar Alfredo Tagliatelle Meatballs

Cheddar Alfredo Tagliatelle Meatballs

Servings: 2 Preparation time: 5 mins Cooking time: 20 mins Ingredients Meatballs: Superstore Italian meatballs 1.8kg for $10. 9 per serving, so 18 meatballs Pasta: Superstore tagliatelle fresh pasta with 1-2 minutes of cooking time. The package comes in 700g. Each serving is 4 bunches, […]

Cornmeal Crusted Chicken

Cornmeal Crusted Chicken

Servings: 2

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients

  • Chicken breasts: 2
  • Chorizo sausage: 125g of small cubes
  • Brussel sprouts: 5oz
  • Celery: 1 stalk, cut into small pieces
  • Chickpeas: 1 can (540ml)
  • Yellow onion: Half, minced into small cubes
  • Cherry tomatoes: 6 oz, cut in halves
  • Dill: 2 small sprigs for garnishing; 5 sprigs or to taste, cut into small pieces
  • Cornmeal: 1 oz; add more if needed
  • Butter: 1 oz
  • Garlic: 4 cloves, minced
  • Chicken concentrate: 1.5 tsp
  • Water: 2/3 cup, hot
  • Ragout spice mix:
    • Ground cumin: 2g
    • Ground coriander: 2g
    • Herbes de Provence: 2g
    • Bay leaves: 2

Preparing the ingredients

  1. Wash and dry all produce
  2. Minced the garlic
  3. Finely dice onion
  4. Cut celery stalk into small pieces
  5. Half cherry tomatoes
  6. Quarter Brussel sprouts
  7. Buy precut or cut chorizo sausage into small cubes
  8. Drain and rinse chickpeas
  9. Cut dill herb into small pieces

Cooking the Chorizo Chickpea Ragout

  1. Add 1 tbsp of cooking oil to a medium pan over medium heat
  2. When oil shimmers, add onion, garlic, chorizo sausage and Ragout spice mix. Cook for 4 minutes, stirring often
  3. Add chickpeas, cherry tomatoes, celery, bay leaves, chicken concentrate and hot water. Cook over low to medium heat for 10 minutes, stirring occasionally
  4. Season with salt and pepper

Crusting the chicken

  1. Put cornmeal into a medium bowl
  2. Wash and dry chicken breasts with paper towel
  3. Slick chicken breasts into two even pieces lengthwise and season with salt and pepper
  4. Add the chicken breasts to the cornmeal and turn to coat. Discard excess cornmeal

Cooking the chicken

  1. In a large pan, add 3 tbsp of cooking oil over medium high heat
  2. When the oil shimmers, add the chicken breasts and cook for 3 min
  3. Flip the chicken breasts and continue to cook for another 1-3 minutes until golden and crisp
  4. If you have a cooking thermo, check that the chicken is 165 F
  5. Remove the chicken from pan and set asiden on paper towel to absorb excess oil

Cooking the Brussel sprouts

  1. In a medium pan, add the butter over medium high heat and swirl to melt
  2. Add the Brussel sprouts and dill. Pour the excess liquid from the chickpea ragout into this pan and cook for 5 minutes, stiring occasionally until browned and tender. 
  3. Season with salt and pepper

Plate and enjoy!

Knitting Socks Top Down

Knitting Socks Top Down

  Size: 8 men Material: Fingering, Super Fine/ Lion Brand, 2.75mm dpn Ribbing CO: 56 Divide DPNS: 28, 14, 14 st each R1-15: K1P1 ribbing Leg K40 Heel Flap On the 28sts DPN, work back and forth Row 1 (RS): Sl1, K to end. Row […]

Knit: Baby Toques

Knit: Baby Toques

Baby toques are fast and fun projects when you want to give them as gifts, use up scrap yarns, or make them for charity. I made this post so I can easily refer to the instructions.  I use White Flower Needle’s pattern below. Age (in […]

Macro Photography

Macro Photography

“In photography there is a reality so subtle that it becomes more real than reality.”

~ Alfred Stieglitz

Updates

Updates

March 3, 19 Cooking: Vegetarian > Zucchini, carrot, and potato pancake Cooking: Soup > Miso soup Cooking: Fish > Pan-seared lime salmon yakisoba March 2, 19 Cooking: Chicken > Spanish paella with chicken, shrimp, and chorizo March 1, 19 Cooking: Chicken > Lemongrass chicken thigh and stir-fried […]