Gado Gado (Indonesian Salad)

 This is a very simplified version of the salad. If you do the official Gado Gado recipes then it can be a main dish. I made it as a side dish. 

Ingredients:
Cole Slaw Mix
Tomatoes
Carrots
Cucumbers
Bell Peppers
Cilantro (for garnish)

Dressing:

¼ cup + 2 tbsp  peanut butter
2 cloves garlic
3 tbsp coconut sugar (I used 1 tbsp stevia)
½ tsp red curry paste (left this out since I didn't have it)
1 tsp sambal
¼ cup + 2 tbsp coconut milk
2 tbsp fresh lime juice
2 ½ tbsp soy sauce
2 tbsp water
pinch salt
¼ cup dry roasted salted peanuts

In a food processor, combine peanut butter, garlic, coconut sugar, red curry paste, and sambal. Process well. Add coconut milk, fresh lime juice, soy sauce, water, and salt. Process until smooth. Add the peanuts and process just enough to break them um but not purée them. Warm gently (in microwave or double boiler) before serving. I added some extra water to make the dressing a little bit more liquid so it would be easier to poor.

Chicken Vegetable dish

Okay, I just threw this together one night. No recipe but so delicious. It was the night before we left on our motor home trip to San Diego and the Grand Canyon and I had to come up with something easy and fast. These were the ingredients I found in my fridge that had to be used before we left. 

Ingredients: 

Chicken breast
Salt
Pepper
Bell Peppers (yellow and red) cut in strips
Onions (sliced)
Tomatoes (quartered)
Asparagus
Sundried Tomato & Garlic Vinaigrette & Marinade (you can use any dressing or marinade, I just happen to have this one in my fridge)

Directions:

Cut chicken breast in 1/3 inch thick strips. Put on salt and pepper. Heat oil in pan on medium/ high and add chicken, turning once or twice. Add Sundried Tomato Vinaigrette and top with the vegetables. Put on a lid and let it simmer until Asparagus are done. 

This can be served over rice or mashed potatoes or just eaten by itself. 

Sesame Chicken with Steamed Vegetables

Ingredients: 

5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey (substituted with Stevia)
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar (substituted with Stevia)
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste (sambal)

Vegetables (carrots, broccoli, snow peas, peppers)
Cooked rice
2 tablespoons toasted sesame seeds

Directions: 

Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Cook rice in rice cooker. For the last 5 minutes I added a basket filled with vegetables to the rice cooker so they would steam while the rice was still cooking. 

Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

Chicken Tikka Masala

Ingredients:

For the chicken marinade:
2 lb boneless and skinless chicken thighs cut into bite-sized pieces
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt

For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz tomato sauce (I used 2- 8 oz cans)
1 teaspoon Kashmiri chili (optional for colour and flavour) - I left this out since I don't have it
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1 teaspoon brown sugar (substituted this with Stevia)
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

INSTRUCTIONS

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Nasi Goreng

I am part Indonesian and grew up eating lots of Indonesian dishes. I love Indonesian food (actually I love all Asian food). There isn't really one way to make Nasi Goreng. Indonesians actually just make it by putting together whatever leftovers they have laying around. So you are going to find lots of different versions of this dish. This is one way I make it but it always tastes a little different. I don't really have amounts, I just throw it together. But here is the idea. 

Ingredients:

Onion (small)
Garlic
Chili's (Sambal)
Salt
2 Eggs
Rice (Cooked and cooled for several hours or day old)
Left over seasoned chicken from Chicken Satay
Ketjap Manis (Sweet thick soysauce)
Soy sauce
Cole slaw mix

Fried eggs

Put the cut up onion, garlic, salt and some sambal in a mortar and pestle and turn it into a mush. Heat up some oil in a wok and saute the mixture. While this is going push the mixture to the side and put 2 eggs into the wok and fry them up eventually mixing them with the spices. When I made a last time I added some left over seasoned chicken that was too small to put on a skewer for the satay. Next add the cooled dried rice. Make sure all the rice is coated with the mixture. Then add the Ketjap Manis. Again make sure the rice is nicely coated. Add a little regular soy sauce. I like to add some cole slaw mix just to add some vegetables. You can add any vegetable you have laying around. 

Cook up a some fried eggs to serve with the Nasi. I also like to add cucumber, tomato, fried onions, and Krupoek (shrimp chips) as a side. We also serve it with Peanut sauce and Chicken Satay. 

One Pot Gnocchi with Spinach and Chicken

So easy to make and so good!!

Ingredients:
2 TB salted butter
2 TB all purpose flour
1 1/2 cups whole milk
1 cup regular chicken broth
1/2 tsp nutmeg
1 tsp onion powder
4 cloves garlic, minced
1 lb shredded rotisserie chicken
1 (17.5) oz package potato gnocchi (usually found in the dry pasta aisle; not frozen - I buy these at the dollar store)
2 cups baby spinach leaves
1/2 cup freshly grated parmesan cheese (I use the non fresh version)
kosher salt and freshly ground black pepper

INSTRUCTIONS

Preheat oven to 425F with rack on upper middle position.
In a large and cast iron skillet, melt the butter over medium heat. Add flour and whisk constantly for 3 minutes until a smooth roux is formed. Whisk in milk and chicken broth until incorporated. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, onion powder, garlic, and kosher salt/ground pepper to taste.
Add shredded chicken, uncooked gnocchi, and spinach to the mixture. Stir gently until well coated through, 30 seconds. Sprinkle parmesan evenly over the top and bake in oven about 15-20 minutes or until sauce is bubbly at around the edges and gnocchi is tender. If desired, broil 2-3 minutes to further brown the top.

Keto Fried Fish Recipe – Breaded & Crumbed

 I made this the other day for a quick lunch and it was so good. I adjusted the recipe for one fish fillet. I also didn't deep fry it but just baked it in a little oil in a cast iron pan. 

I put the left over egg (from dipping the fish in) in the pan and had a little omelet (didn't want it to go to waste).

Ingredients:

1 Egg
½ cup of Almond Flour
1 ounce of Parmesan Cheese, finely grated
1 tablespoon of Dried Parsley
1 Lemon, zest only (I just put a little bit of lemon juice in)
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
4 x 150g Fillets of White Fish

Directions: 

Crack the egg into a bowl and whisk well.
In another bowl, add the almond flour, parmesan, parsley, salt, and pepper. Mix well.
Dip the fish into the egg, then press into the breading. Repeat with the other pieces of fish.
Gently add the fish to the hot oiled cast iron pan.  Cook until golden brown and cooked through.

Fresh Fruit Tart with Almond Press-In Crust

 This was our Passover dessert. 

Crust:
1 cup all-purpose flour
½ cup almond flour 
3 Tbsp. sugar
1 tsp. kosher salt
2 large egg yolks
½ cup (1 stick) cold unsalted butter, cut into pieces

CUSTARD AND ASSEMBLY

2 cups whole milk
1 tsp. vanilla paste or 1½ tsp. vanilla extract
4 large egg yolks
⅓ cup sugar
¼ cup cornstarch
¼ tsp. kosher salt
3 Tbsp. unsalted butter, cut into pieces
1 pint fresh blueberries
½ pint fresh blackberries (I used strawberries instead of blackberries)

Directions: 

CRUST

Preheat oven to 350°. Whisk flour, almond flour, sugar, and salt in a medium bowl. Whisk egg yolks and 1 Tbsp. cold water in a small bowl.

Add butter to dry ingredients. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular).

Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry; if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).

Turn dough out onto a work surface and knead 1 or 2 more times. Divide dough in half, stack 1 piece on top of the other, then press down firmly to smash both dough pieces together. Repeat several times until dough is well combined and becomes slightly sticky.

Press dough into bottom and 1" up sides of a 9" springform pan or a 9" tart mold. Prick dough all over with a fork. Freeze until very firm, 20–30 minutes.

Bake crust until deep golden brown all over, 35–40 minutes. Let cool.

Do Ahead: Crust can be baked 2 days ahead. Wrap very tightly with plastic and store at room temperature.

CUSTARD AND ASSEMBLY

Bring milk and vanilla to a simmer in a medium saucepan over medium-high heat. Remove from heat.

Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl (start slowly—it won’t want to combine easily at first). Then vigorously whisk until mixture lightens in color to a very pale yellow and is very thick, about 1 minute (the sugar should be nearly dissolved). Slowly whisk in hot milk mixture. Return custard base to saucepan. Heat over medium and bring to a simmer, whisking constantly, until mixture is bubbling and thick with no cornstarch taste, about 3 minutes. Remove from heat. Add butter a couple of pieces at a time, whisking until fully melted before adding more, until all butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface of cream. Let cool.

Vigorously whisk cooled custard until smooth and slightly loosened. Spread inside cooled crust. Top with berries.

Do Ahead: Custard can be made 4 days ahead. Keep chilled.

I have to admit that I was kind of scared making the custard (don't know why) and I almost used instant pudding instead. I decided to go ahead and just make the custard and am sooo happy I did. It was amazing, both the texture and taste and it was so easy to make. 

Jamaican Brown Beef Short Ribs

I made this for our Passover dinner and they were amazing!!

Ingredients:
2 1/2- 3 pounds short ribs
¼ cup canola oil
1 Tablespoons brown sugar
1 bay leaf
1 teaspoon grated ginger
1-2 teaspoons minced garlic
1 medium onion diced
1 teaspoon fresh or dried thyme
1 teaspoon hot sauce
1 teaspoon smoked paprika
1-2 small bell pepper
1 tablespoon ketchup
2-3 cups broth/water or more (I used beef broth)
1 teaspoon bouillon powder adjust to taste optional
Salt to taste

Directions:
Preheat oven to 375° degrees.
Season short ribs with salt and pepper to thoroughly cover all sides
Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary.
Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, garlic, thyme, and bay leaf and hot sauce. Stir for about 2-3 minutes until onions is translucent.
Then add ketchup, brown sugar, bell pepper, bouillon and or water. Bring to a boil cover the pan and place in the preheated oven for 21/2 -3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
Adjust for salt, pepper and soup consistency.

Roasted Fingerling Potatoes

 Ingredients:

1 ½ lbs fingerling potatoes sliced in half lengthwise
2 tbsp butter unsalted, melted
3 cloves garlic minced
1 tbsp Italian seasoning
½ tsp salt
½ tsp pepper
1 tbsp olive oil

Directions:

Preheat your oven to 425 F degrees.
Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large cast iron skillet, then spread the potatoes evenly.
Bake for 20 to 25 minutes, or until crispy. 

This is what it looked like before I put them in the oven. 

Braided Challah Bread

This is such a pretty bread. This recipe is for one loaf but I actually made two. One plain and I turned one into a cinnamon roll braid. 

The left one is the cinnamon roll one and the right one is plain. 

Added some frosting to the cinnamon roll version. 

Ingredients:

1 1/2 cups warm water 1 1/2 Tablespoons yeast 3 Tablespoons granulated sugar 3 Tablespoons vegetable oil 2 eggs + 2 egg yolks 1 Tablespoon salt 5 cups of flour Egg wash

Mix all the ingredients together in a mixer and mix for about 8 minutes. Put the dough in a bowl and let it double in size. Punch it down and divide the dough into two pieces.

Take one half and divide them into 6 pieces which will be rolled out into 6 equal strings. Then make a 6 strand braid. Here is a video link that will teach you how to do it:

https://www.youtube.com/watch?v=NQvZBwBJ5Uo&ab_channel=painlesscooking 350° F (177° C) 30-40 minutes until dark golden brown.

For the cinnamon roll version I just filled each of the six strains with some cinnamon/sugar/butter filling and then rolled it up like a long pre cut cinnamon roll and rolled it out even longer and then did the braiding.