Chicken with Mustard Greens, Quinoa, and Oranges

Ingredients

1 tablespoon mustard seeds
2 cups orange segments, drained, with juices reserved
2 cups water
1/4 cup quinoa, rinsed
olive oil cooking spray
4 (4-ounce each) boneless, skinless chicken cutlets
salt
freshly ground black pepper
8 cups mustard greens, chopped
2 teaspoons Dijon mustard
1 tablespoon gluten-free, reduced-sodium soy sauce

Method

  1. Place the mustard seeds and reserved orange juice in a small dish and set aside.
  2. Bring the water to a boil in a saucepan. Add the quinoa and simmer until cooked, about 12 minutes. Set aside.
  3. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Season the chicken and add to the skillet. Cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  4. Add the mustard greens to the skillet and cook until wilted, 3 to 4 minutes.
  5. Add the orange segments and quinoa and cook until warmed through. Season with salt.
  6. Spoon the greens onto four plates.
  7. Add the orange-mustard seed mix, Dijon mustard, and soy sauce to the skillet and bring to a simmer. Add the chicken and warm through. Serve the glazed chicken over the greens.

Makes 4 servings.

Source: The Negative Calorie Diet


Today’s Comic

Seedy Bread with Almond Butter and Pear

Ingredients

1-1/2 cups rolled oat
1-1/2 cups quinoa flakes
1 cup sunflower seeds
1 cup pepitas (pumpkin seeds)
2/3 cup flaxseeds
1/2 cup white chia seeds
1/2 cup coarsely chopped almond kernels
1/2 cup coarsely chopped hazelnuts
1/2 cup psyllium husks
2 tsp sea salt flakes
3-1/2 cups warm water
2 tbsp raw honey
2/3 cup coconut oil, melted
1/4 cup almond butter
1 medium Packham pear, sliced thinly
1 tbsp olive oil

Method

  1. Grease a 1.5-litre (6-cup), 5-1/2-inch x 9-1/2-inch loaf pan. Line the base and two long sides with baking paper, extending the paper over the edge.
  2. Place dry ingredients in a large bowl. Place the water, honey and coconut oil in a large jug; stir until dissolved. Pour over dry ingredients and stir to combine. (The mixture will be firm, if it is too stiff add extra tablespoons of water, one at a time.)
  3. Spoon seed mixture into pan. Shape with your hands into a loaf shape. Cover surface with plastic wrap. Stand at room temperature for 2 hours to allow ingredients to absorb the liquid and set the bread into shape.
  4. Preheat oven 200°C/400°F.
  5. Bake bread for 30 minutes.
  6. Invert bread onto a wire rack on an oven tray and peel away lining paper. Return bread to oven on tray. Bake a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave 3 hours or until completely cool before slicing.
  7. To serve, spread 4 slices of bread with almond butter, top with pear slices. Drizzle with olive oil. Divide between two serving plates.

Makes 2 servings.

Source: Everyday Power Foods


Today’s Comic

Nyonya-style Coconut Sago Cones (Abuk Abuk Sago)

Ingredients

200 g sago
50 g grated white coconut
150 ml thick coconut milk with 100 ml water
100 g palm sugar
a drop of Pandan paste
banana leaves
salt to taste

Method

  1. Add some water to sago and drain. Mix the sago with coconut milk, grated white coconut, salt and pandan paste. Set aside for 30 minutes.
  2. Cut banana leaves into strips and scald them to soften.
  3. Cut palm sugar into small pieces and chill in the refrigerator.
  4. Roll banana leaf into cones and half fill with the sago mixture, Put a few pieces of palm sugar into the sago.
  5. Fill up the other half with the sago mixture. Fold the base of the banana leaf down and secure with a toothpick,
  6. Steam for 25 – 30 minutes over high heat or until cooked.

Source: Delicious Nyonya Kueh and Desserts


Today’s Comic

Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

Ingredients

1/2 cup red quinoa
1 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 Tbsp butter
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
pinch salt
4 (4 oz) fresh wild salmon fillets (about 1-inch thick)
1 lb asparagus

Method

  1. Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
  2. Combine the sour cream, mayonnaise, lime zest, 1 Tbsp of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
  3. Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
  4. While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp.
  5. Toss the asparagus in the butter and the remaining 1 Tbsp of lime juice. Season with additional salt to taste.
  6. Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon.
  7. Drizzle the lime dressing over the salmon and serve immediately.

Makes 4 servings.

Source: Quinoa 365


Today’s Comic

Malaysian-style Baked Tapioca Cakes

Ingredients

2 kg blended tapioca
250 g thick coconut milk
50 g grated coconut
450 g sugar
4 eggs, beaten
2 tsp sago flour
50 g butter
a few drops of yellow food colouring
a pinch of salt
banana leaf

Method

  1. Preheat oven to 170°C.
  2. Squeeze out the liquid from the blended tapioca under running tap water for a few minutes.
  3. Combine all the ingredients with the tapioca and mix well.
  4. Grease a baking tin on base and sides. Then line with banana leaf. Pour mixture into the tray.
  5. Bake in a preheated oven for 20 – 25 minutes until light brown. Switch to 150°C and bake for 40 – 50 minutes further or till cooked. Insert a toothpick at the centre of the kueh (cake). If it comes out clean, it is cooked.
  6. Remove from oven and allow cooling for 10 minutes. Unmould kueh and allow kueh to cool completely before cutting.

Source: Delicious Nyonya Kueh and Desserts


Today’s Comic