Spicy Thai Chicken with White Rice

This was an interesting blend of spices and flavors for me. So bold yet delicate.

 Ingredients

2 Chicken Breasts (Sliced) and seasoned with

• Garlic Salt
• White Pepper
• All Purpose Seasoning

1 Packet of Coconut Powder or 1 Can of Coconut milk

1 Tbsp of Powdered Ginger

3 Stalks of Scallion (Chopped)

1 Medium Onion (Sliced)

2 Cloves of Garlic (Mashed)

Chopped Peanuts and Cashews for Garnish

1 Tbsp Maple Syrup

1 Tsp of Crushed Red Pepper

Salt to taste

 

Method

Heat oil and sautee chicken for 5-7 minutes, just until the juices run clear. Remove from pan and add the onion, garlic, 2 stalks of the chopped scallion and allow to cook until the onion becomes translucent. Dissolve coconut powder in a cup of warm water and add to pan, or empty a can of coconut milk in the pan along with maple syrup and ginger. Stir and return chicken to the pan and let simmer for 2 minutes to soak up the flavor. Add the crushed pepper and salt and serve over rice. Top with remaining chopped scallion and nuts.

Deliciousness awaits!

BNW~

BNW~

Pure Vegetable Sautee

Yummy Veggies. I love vegetables, if I had to pick two food groups that I would eat from for the rest of my life, they would definitely include vegetables and meats. So here's to a great pure recipe filled with delicious goodness. Super easy, quick and inexpensive. 

Ingredients

1/2 lb Baby Bella Mushrooms

1/2 Zuchini

1/2 Summer Squash

1/2 of a Small Red Bell Pepper

Jalapeno (a slice or two, depending on your tolerance for heat)

1 Tablespoon of Soy Sauce

1 Tablespoon of Real Butter

Drizzle of Olive Oil 

Salt to taste

Method:

Wash and chop vegetables and add to pan. Drizzle with soy sauce, olive oil and butter and salt. Cover and let steam for 5 minutes on medium heat. Stir and cook for another 2-3 minutes. Serve as a side with some delicious meat and   My Rice and Peas.

 

Enjoy and your feel free to share your feedback! Violeta, this one is for you.

 

BNW~

Sugar Snap Peas Sautee

Sugar snap peas- need I say more? Crunchy, nutty, fresh and delicious- I just did. Anyways, here is a quick recipe to whip some up tonight, or tomorrow night.

 

Ingredients

1 lb Sugar Snap Peas

1/4 Cup of Chopped Onions

1 Tsp of Minced Garlic

1 Tbsp of Maple Syrup

1 Tbsp of Butter

1 Tsp of Olive Oil

Salt to taste

 

Method:

Heat butter and oil and add garlic and onion. Cook until onion become translucent and the mouth watering aroma starts to fill the air. (a little dramatic) Add peas and stir. Sprinkle on salt and maple syrup, cover and let cook for no more than 5 minutes. You can remove them after 3 minutes if you like them crisp or allow them to hang out for 5 minutes where they are just right me (for my taste).

 

Enjoy and Violeta, this one is for you, too :)

 

BNW~

Fancy Vegetable Meat Sauce over Spaghetti

 Not your typical spaghetti and meat sauce 

 Ingredients

1 lb Ground Beef

1 Tbsp Steak Seasoning

1 Tbsp of Olive Oil

1Tbsp of Butter

2 Stalks of Celery

4 oz Mushroom

1 Onion

2 Cloves of Garlic

1 Small Yellow Bell Pepper

1/2 Zucchini

1 Jalapeno

1/2 lb Chipotle Beef Sausage (thinly sliced)

2 Cups of your favorite Pasta Sauce

Chili Powder

Salt and Pepper

Method Chop all veggies and set aside. Heat oil and butter for 3-4 minutes. Sautee onion and garlic until onion becomes translucent. Add remaining veggies and cook for 5 minutes while you stir. Remove from pan. Add beef while carefully pulling it apart in the pan. Season with steak seasoning and sautee until meat is completely brown. Add veggies back to the pan and top it off with the chipotle sausage. Cover the pan and allow the meats and flavor to marry (yes, yes they do). Add sauce and season with salt and pepper to taste. Serve over spaghetti and top with freshly chopped parsley.

Enjoy!

BNW~

 

Jamaican Peanut Porridge

I am long over due for a yummy breakfast recipe. I made delicious Chai Pancakes and Bacon on Saturday and decided to do a full blown Jamaican breakfast the next day. There a few recipes out there that has more of everything else, than the peanuts, so I went in a direction that I remember my friend Nicole went with hers (I guess it is a old country style of cooking) with ingredients that I could get. Not much to talk about with this one besides the fact that it is not for everyone. If you have a problem with textures (my partner....clears throat) you probably won't lick the bowl. It's packed with protein, vitamins and deliciousness so that's key for me, and I love textures, the nuttier or chunkier the better.

The stuff

And then I had to bring out the tool...

Ingredients

1 Lb of Raw Peanuts

1 Can of Coconut Milk

1/4 Cup of Sugar

2 Packets of Oatmeal

2 Tbsp of Condensed Milk

1 Tsp of Vanilla

1 Tsp of Nutmeg

1/2 Tsp of Cinnamon

Pinch of Salt

Method

Blend the two packets of oatmeal, the peanuts and 4 cups of water. Meanwhile, bring a cup of water to boil in a deep pot and add the blended mixture to it. Cook for about 15 minutes and then add the coconut milk and cook for another 15 minutes.

Adding some yummy coconut milk

Sweeten with sugar and condensed milk and spice it up nutmeg (THIS IS A MUST), cinnamon, vanilla and a pinch of salt. If it is too thin, mix a Tbsp of cornstarch in cold water and add to porridge, and cook for an extra minute while you stir. Mine was a little too thin and I had to use the cornstarch. If you had a green plantain, you could blend it with the oatmeal and peanuts as this would work as another flavorful thickening agent. Nicole used this in her recipe, for the record.

Nice bowl of Peanut Porridge:

Jamaican Peanut Porridge

Give it a try, it's very filling, nutty, and nutritious.

BNW~