Sep 232013
 

Chicken with Broccoli (1) ~ Simple Recipes Dot Me

This is a very simple and easy dish with chicken…and comes with lots of veggies, in this case broccoli and red bell peppers. You can always add more color by adding green peppers. It is delicious when served over rice.

I love this dish because it is all in one…the protein and the greens.

Ingredients:

2 chicken breasts, sliced
2 to 3 garlic cloves finely chopped
½ tablespoon soy sauce
½ tablespoon corn starch
½ tablespoon olive oil

1 large red bell pepper
4 to 5 cups broccoli florets
1 small onion, sliced into small wedges
2 tablespoons olive oil
Salt and pepper to taste

3 tablespoons soy sauce
¼ cup water
2 teaspoons sugar
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 tablespoon corn starch
Chili oil to taste

Chicken with Broccoli (2) ~ Simple Recipes Dot Me

Chicken with Broccoli (3) ~ Simple Recipes Dot Me

Method:

Marinate the sliced chicken with garlic, soy sauce, olive oil and corn starch (5 first ingredients).

In the meantime blanch the broccoli florets.

In a wok add the 1 tablespoon of olive oil and sauté the chicken until slightly golden. Remove and set aside. On the same wok, add one more tablespoon of olive oil and stir fry onion and bell pepper for a couple of minutes and add the broccoli.

Remove all the vegetables and place together with the chicken.

Add the ingredients for the sauce in a medium heat and mix continuously until the sauce turns slightly thick. Stir in the chicken and the vegetables, mix gently until all combined and cook for another minute or so.

Serve with rice.

Chicken with Broccoli (4) ~ Simple Recipes Dot Me

Chicken with Broccoli (5) ~ Simple Recipes Dot Me

Enjoy!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Aug 122013
 

Kimchi Stir Fry Rice (1) ~ Simple Recipes Dot Me

This recipe was inspired from the one that I saw on Sissi’s blog, With a Glass, Kimchi Fried Rice, since then I wanted to make this kimchi fried rice. Well, I got a big jar of kimchi from Costco and here I am, for the very first time cooking with kimchi.

What is kimchi? Kimchi is a fermented dish which uses cabbage or radish, made with a mix of garlic, salt, vinegar, chili pepper and other spices. Yes, it is true, you might need to acquire the taste of it…especially the smell. Can you believe the kimchi is used in almost everything from soups to pizza topping and hamburger…yes, you read it right!

Anyway, once you get acquainted with the smell and taste you might even crave for it.

I pretty much adapt my “regular” fried rice recipe and just added kimchi to it.

Kimchi Stir Fry Rice (2) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (3) ~ Simple Recipes Dot Me

Ingredients:

2 eggs, scrambled
2 chicken breasts cut into small cubes
2 cloves garlic, finely chopped
½ tablespoon soy sauce
2 ½ tablespoon olive oil
Salt and pepper to taste
½ tablespoon corn starch
1 small onion chopped
2 cups of cooked left over rice
2 ½ cups of frozen Soycutash from Trader Joe’s (or any frozen mixed vegetables)
½ to ¾ cup kimchi cut into bite size

Method:

Marinate the chicken breast with the garlic, soy sauce, ½ tablespoon olive oil, salt, pepper and corn starch. Let it sit for 5~10 minutes.

Quickly bring water to boil and cook the frozen vegetable as directed in the package, do not overcook. Drain and set aside.

In a wok sauté the chicken in 1 tablespoon of olive oil, browning slightly. Once the chicken is cooked set aside. In the same pan add one more tablespoon of olive oil and add the onion until slightly golden. Add the kimchi and mix gently, then add the rice, stir until well mixed.

Once the rice and kimchi are well blended, add the scrambled egg, veggies and the chicken. Stir gently until uniform. Add salt and pepper to taste.

Serve hot.

Kimchi Stir Fry Rice (4) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (5) ~ Simple Recipes Dot Me

Kimchi Stir Fry Rice (6) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Did you know that kimchi in Korea is considered in “super food”? Kimchi is loaded of fiber, vitamins A, B and C and the main claim is due to the “healthy bacteria”, lactobacilli the ones that are found in yogurt, therefore helps digestion.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jul 222013
 

Babka (1) ~ Simple Recipes Dot Me

This is one of the recipe that as soon as I saw on the Wall Street Journal on a lazy Saturday morning I said “I am making this!”. This recipe got stuck on my mind and I would not rest until I tried it…and of course I had to do it my way…it was not hard since I had all the ingredients handy.

I used an Asian version for the dough, and somehow followed the instructions for the filling. I omitted the sugar syrup because I thought it would be too sweet with the Nutella and chocolate chips in the filling, which by the way, I added a very generous amount, but hey, feel free to add the sugar syrup if you enjoy a sweeter version of this treat. If you want the original recipe look it here.

Overall the recipe is pretty simple and easy if you are familiar with bread baking…and yes, the result is delicious, the combination of Nutella and chocolate chips is just a dream…gooey, moist…as noted in the article, you will have Nutella in each and every bite of this bread. Therefore when eating this bread, you will find your fingers coated with Nutella/chocolate…yum!

One more thing…I only used half of the dough for the babka, the remaining half I made it into rolls.

Ingredients:

Bread dough with Water Roux

Water Roux
15 g bread flour
75 g water

Dough
1 egg plus 1 egg yolk, complete with water to make a final 2/3 cup
2 ½ cups bread flour
1 ½ tablespoons sugar
2 tablespoons dry milk
½ teaspoon salt
1 teaspoon dry yeast
1 teaspoon vanilla extract
3 tablespoons butter

Filling

Nutella
¼ cup chocolate chips

Babka (2) ~ Simple Recipes Dot Me

Babka (3) ~ Simple Recipes Dot Me

Babka (4) ~ Simple Recipes Dot Me

Method:

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form.

Set aside to cool by covering with a plastic film.

Dough

In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.

Turn the machine to knead mode until it forms soft dough. If the dough is too wet or too dry, add more flour or water accordingly. The dough should be soft and almost sticky.

Add the butter and let it knead until the butter incorporates to the dough. At this stage, the dough will be very sticky, do not add more flour as the butter will incorporate totally in the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let the dough proof until double of its original size.

Knock back the dough and split into 2 balls and let it rest for 5 minutes on the counter.

Using a rolling pin flatten one of the ball and roll into a rectangular (sort of) shape of approximately 13 x 9 inches. Spread Nutella (generously) and sprinkle with chocolate chips. Roll the dough tightly like a Swiss roll and lay the seam side down. Cut into half and again each half to a half. With the second ball I just made rolls…

Lay two segments and for an “X”, and twist each end once. Repeat with the remaining two segments. Transfer them to a mini loaf pan, tucking the end underneath.

Cover the pans with plastic wrap until loaves double in volume. Bake in a pre-heated oven to 350F for 20 minutes.

Remove and let it cool on a wire rack.

Babka (5) ~ Simple Recipes Dot Me

Babka (6) ~ Simple Recipes Dot Me

If you enjoy this Asian inspired recipe for babka, you might want to check on this other Asian inspired bread such as Chocolate Marble Bread or Cinnamon Rolls in a Cup.

Curiosity Corner Jan 2013
Did you know that babka is rumored to have its origins in Poland? And it was a cake? Many other versions of babka have emerged from cake to yeasted bread.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 082013
 

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (6)

This is one of the food that I love and amazes me that my husband enjoys it… very much…I say that because this is so “Asian”…even many Asian people do not care for it, let alone people that was never exposed to it…

I must admit that the concept of sweet bean soup with mochi. Mochi? Yes, this gooey sticky little balls floating in a not so appealing murky, brownish, greenish color soup…and served iced, cold or warm? Yes, it might be troublesome for some people to accept hehehe! That is why I was so surprised that my husband embraced this dessert/snack so fast and often asks me to make it.

I have been cooking this for a while and it is perfect at any season of the year…I serve it cold/iced during summer and warm during winter. I often have the little mochi balls in the freezer…so when need I boiled them for a few minutes and it is ready to go.

In this particular recipe I added barley and use coconut sugar to sweeten the green bean soup, but you are free to use whatever kind of grains and sugar.

Ingredients:

1 ½ cup dry green beans (mung beans)
1/3 cup barley
Coconut sugar to taste

Mochi Balls (fresh or frozen) recipe at Simple Ideas

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (2)

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (1)

Method:

Wash the green beans and soak in water overnight. Do the same with the barley.

Place the bean and the barley in a thermo cooker and follow the instruction, making sure that the beans are fully cooked and soft. In case you do not have a thermo cooker please do the following:

In a big pot add the green bean and barley with water, about 1 ½ in above the bean. Cook until the beans have soften.

Add more water and coconut sugar to your taste. You can adjust the thickness of the soup according to your taste.

Cook the mochi balls accordingly, drain and put in the bean soup, or if you want to serve them cold, rinse the mocha balls with cold water and then add to the bean soup.

I hope you are dare enough to try this simple recipe for Green Bean Soup with Mochi…and hey, you might find out that you like this.

Green Bean Soup with Mochi Balls from Simple Recipes Dot Me (5)

Curiosity Corner Jan 2013
Did you know that the bean sprouts that you often see in Asian groceries are germinated from mung beans? Moreover, the starch extracted from these beans is used to make the bean thread or glass noodles, which are popular in Asian cuisine

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mar 112013
 


Miso Marinated Chicken from Simple Recipes Dot  Me

I had a wonderful week in one of my favorite place…Cancun, as a matter of fact we go to the same place at least once a year…especially when I feel the need to unwind…

After spending so many days without any cooking I had to start slowly…to avoid any “shock”. This is a very simple recipe for a chicken marinate…the flavor of the white miso is delicate and not overwhelming. This marinate sure brings the grilled chicken to a different level. It is easy and works great when served with a side of green salad.

If you do not have your grill set, you can always pan fry on the stove.

Ingredients:

4 to 6 deboned and skinless chicken thigh
1 tablespoon white miso diluted in 2 tablespoon water
1 teaspoon sugar
1 teaspoon finely grated fresh ginger
½ tablespoon chili oil
1 tablespoon cooking wine

Miso Marinated Chicken from Simple Recipes Dot Me

Miso Marinated Chicken from Simple Recipes Dot Me

Method:

Mix all the ingredients together except for the chicken and make a sauce.

Cover the chicken thighs with the sauce and set in the refrigerator for a couple of hours.

Place in a grill until fully cooked. Serve hot or warm.

Miso Marinated Chicken from Simple Recipes Dot  Me

Miso Marinated Chicken from Simple Recipes Dot  Me

If you enjoy this simple recipe for Miso Marinated Chicken, you might want to check on Miso Marinated Scallops or Speedy Miso Salmon.

Curiosity Corner Jan 2013
Did you know that miso is produced by the fermentation of soy? Moreover, it can be a product of fermentation of rice, wheat, hemp, buckwheat, barley or as well as the combination of many grains.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Jan 212013
 

Bok Choy with Shiitake Mushroom from Simple Recipes (1)

Have you noticed the change in my blog’s header? I have  wanted to update the header for a while but did not have the time nor the inspiration to do it until recently, when a friend asked for my blog address. I said in a very comfortable manner “simplerecipes[dot]me”. She then asked me right away “what? simplerecipes[dot]me[dot]com?”. I then had to explain that instead of [dot]com it is [dot]me . She was very confused…she is not the first person and will not be the last person that will give me a puzzled or suspicious look after I say [dot]me. So here I am, with a new header look…I hope I did not confuse you…even more…actually nothing has changed, my domain name is still the same but just now it is stated in the header. By the way, last week I had the chance to change the Simple Recipes Facebook cover as well.

Okay, enough of blog’s header explanation…today I am sharing with you a dish that I often make. It is a very simple recipe to enhance any green vegetable. In this one I use bok choy…it is great as a side dish and pairs very well with fish or chicken. It is so simple and yet very tasty. The addition of shiitake mushrooms gives the bok choy a real novel taste.

Ingredients:

1 bunch of bok chop cut into approximately 1½ in
3 garlic cloves chopped
5 to 6 dry shiitake mushroom
1 tablespoon olive oil
Salt and pepper to taste

Bok Choy with Shiitake Mushroom from Simple Recipes (2)

Method:

Soak the shiitake mushrooms in one cup of warm water until soft. Squeeze the water out of the mushrooms and slice them. Reserve the water.

In a wok or fry pan heat the olive oil and add the garlic stir and add the mushrooms. Sauté until the mushroom are slightly golden. Add the bok choy and stir fry until the leaves are tilted. Add salt and pepper to taste.

Remove from the heat and serve hot or warm.

Bok Choy with Shiitake Mushroom from Simple Recipes (3)

I hope you enjoy this simple recipe of Bok Choy with Shiitake Mushroom.

Curiosity Corner Jan 2013
Did you know that shiitake mushrooms are native to East Asia? Moreover, these mushrooms have been used medicinally by the Chinese and it can be found nowdays throughout the supermarkets across the World. Shiitake mushrooms are a very good source of vitamins B2, B5 and B6 and they are low in calories.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Nov 262012
 

After eating so much over the Thanksgiving holiday I think that this healthy dish will counter balance the feast that we just had.

This dish is very similar to the one that I made a while ago, Chicken with Brussels Sprout, the difference is that I peeled the Brussels sprouts, blanched and added to the stir fried chicken. I have the feeling that the sprouts tasted nicer and less bitter. Maybe the kids will accept better when cooked this way.
This is very simple and great with a bowl of rice…not to mention that makes a great next day lunch.

Ingredients:

1 chicken breast, cut into small chunks
3-4 cloves of garlic
1 tablespoon soy sauce
½ tablespoon corn starch
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
½ lb Brussels sprouts peeled

Method:

Marinate the chicken with garlic, soy sauce, salt and pepper. Set aside. In the meantime blanch the sprouts. Make sure that you just blanch, otherwise it will be mush. Just before sautéing the chicken add the corn starch by coating slightly the chicken pieces.

In a wok, sauté the chicken in olive oil. Set aside once the chicken is fully cooked. In the same wok brown the onion, add the blanched peeled brussel sprouts. Mix gently and add the chicken back to the wok.

Stir gently and serve hot.

Curiosity Corner Jan 2013
Did you know that Brussels sprouts contain high dietary fiber? Moreover, Brussels sprouts have more vitamin C than oranges, so four to six sprouts contain the adult daily requirement for vitamin C.

Thank you for stopping by Simple Recipes and have a great week!