Kale Fried Rice

Kale Fried Rice

Ingredients

3 Cups Cooked Cold Rice

2 Tbsp Peanut Oil

2 Cloves of Garlic, chopped
1 Green Chili, chopped
1 ½ Tbsp Chopped Fresh Ginger

2 Large Egg, lightly beaten
1 ½ Tbsp Light Soy Sauce
Sea Salt to taste

Freshly Ground White or Black Pepper
One small bunch Kale, chopped

Method



In a large wok over moderate heat, fry the garlic, chili, and ginger with peanut oil until they golden in color.

Toss in the rice and stir frequently. Then mix in the egg and gently move it around, make sure the rice is coated with the eggs. Add the chopped kale, stir well and mix in the soy sauce, pepper, and adjust the seasoning with sea salt. Serve warm.

Serves 2
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Chicken and Mushroom Puffs

Chicken and Mushroom Puffs

Ingredients

1 Tbsp Vegetable or Olive Oil

1 Tbsp Unsalted Butter
½ Red Onion, finely chopped

2 Cloves Garlic, finely chopped
225 grams Cremini Mushrooms, finely diced

½ tsp Red Chili Flakes

650 grams Ground Chicken (mixture of chicken breast & thigh)
2 Tbsp Chopped Fresh Parsley

2 Tbsp Chopped Fresh Basil
¼ tsp Italian Seasoning

1 ½ tsp Sea Salt

1 Large Egg
Freshly Ground Black Pepper
2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry
Egg wash, 1 Large egg with 1 Tbsp of Water, beaten


Method



In a skillet over medium-high heat, sauté the onion and garlic with olive oil and butter until soften, about 8 minutes. Then toss in the mushrooms, stir, seasoned with salt and pepper and cook until the mushrooms are softened. Remove the onion and mushroom mixture and let cool slightly.

In a large bowl, combine the ground chicken; onion and mushroom mixture, chili flakes, parsley, basil, Italian seasoning, sea salt, egg, and some freshly ground black pepper. Refrigerate the chicken mixture for about 2 hours.

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Place the puff pastry on a lightly floured surface. Cut each puff pastry into 9 pieces. You will have 18 pieces in total. Fill chicken mixture in center of each slice of the puff pastry. Brush the pastry edges with egg wash, gather the opposite corner of each pastry, pinch together to seal, and place them seam side down on a baking sheet. Brush the top with some egg wash.

Bake until golden brown, about 25 to 28 minutes. Remove from the oven and transfer to a wire rack. Let cool slightly and serve immediately.

Makes 18 Puffs


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Breakfast Quesadilla

For a quick, simple, and healthy breakfast in under ten minutes, try this Breakfast Quesadilla recipe.   

Breakfast Quesadilla

Ingredients

½ tsp of Vegetable Oil
1 (10”) Flour Tortilla

2 Large Eggs, lightly beaten

1 Scallion, chopped
Sea Salt
Freshly Ground Black Pepper
2 to 3 Tbsp Shredded Jack Cheese

Equipment: 10” Non-Stick Pan

Method



Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Place the tortilla in the pan and pour the beaten egg, sprinkle chopped scallion, and season with salt and pepper. When the egg is almost set, top with a layer of cheese. Fold the tortilla in half, pressing down lightly with a spatula, and then carefully flip over. Cook until both sides are golden brown, crispy, and the cheese has melted.

Slide the tortilla onto a plate lined with greased proof paper or paper towel. To serve, cut the quesadilla into 3 or 4 wedges.

Serve 1
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Green Smoothie

This healthy Green Smoothie is one of my favorites drink now. It's packed with antioxidants and nutrients, such as Vitamin A, B, C, K, calcium, iron, calcium, potassium, beta-carotene, etc. So, give your immune system a healthy boost with this nutritious and yummy smoothie.

Green Smoothie

1 Ripe Banana, frozen
1 Granny Smith Apple, cored and chopped
½ Bunch Kale (about 4 leaves/slightly more than 2 cups (packed)), chopped, center ribs, and stems discard
1 Tbsp Chopped Ginger
2 Tbsp Lemon Juice
1 ½ Cups Apple Juice

Method

Place all the ingredients in a blender, chop, and blend until smooth. Serve immediately.

Serves 2/About 900ml

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Bacon and Shrimp Jambalaya

Bacon and Shrimp Jambalaya

Ingredients

400 grams Smoked Bacon, diced
2 Celery Stalks, diced
1 Red Bell Pepper, diced
4 Cloves Garlic, chopped
3 Sprigs of Thyme
2 Cups Organic Brown Long Grain Rice
½ tsp Cayenne Pepper
1 Can (28 oz/796 ml) Whole Tomatoes, diced & reserved about ½ cup liquid
4 ½ Cups Chicken Stock
1 ½ Cup Frozen Cooked Small Shrimps, thawed
1 Cup Frozen Corn, thawed
Sea Salt
Freshly Ground Black Pepper

Method

In a large saucepan, cook the bacon until the fat is rendered, until crisp. Remove the bacon with a slotted spoon and set aside-reserved ½ portion for sprinkling. Pour the rendered bacon fat in a bowl for another use.

Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the celery, pepper, and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the thyme, rice, and cayenne pepper. Give the mixture a good stir, season with sea salt and pepper. Then add the tomatoes, reserved liquid, and chicken stock. Bring it to a boil, reduce the heat, cook, covered for about 25 to 30 minutes, or until the liquid is absorbed.

Remove the cover, stir in the bacon, cooked shrimps and corn. Cook uncovered for another 10 minutes until excess moisture is evaporated. Sprinkle the reserved bacon before serving.

Serves 6
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Caprese Sandwich With Avocado

Caprese Sandwich With Avocado

Ingredients

2 (About 250 g) Buffalo Mozzarella Balls, sliced
2 Ripe Heirloom Tomatoes, sliced
A Handful Basil Leaves, torn

2 Tbsp Extra Virgin Olive Oil

Sea Salt to taste

Freshly Ground Black Pepper
Lemon Juice
1 Avocado, sliced
8 Slices of Country Grain Bread



Method



Combine the cheese, tomatoes, and basil in a mixing bowl, and season with olive oil, sea salt, black pepper and some lemon juice.

To assemble the sandwich: Layer cheese, avocado, tomatoes with some of the basil and oil on the bottom of a slice bread. Then season the sandwich with salt and pepper. Cover with the other slice of bread and press the sandwich firmly.

Makes 4 Sandwiches





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