Monthly Archives: April 2015

Oat Bars

DSC_0275Wonderfully Healthy and tasty! I made a double batch of these Starbucks inspired oat bars and took it recently to share with my coworkers and it was ‘gone in a jiffy’. You can easily double up the recipe and cook in a rectangular baking tray as shown in the picture. Try and let me know if you like it.

Ingredients

Butter – 1/4 cup

Apple sauce – 1/4 cup

Brown sugar – 1/4 cup

Maple syrup – 1/4 cup (or honey)

Honey – 1/4 cup

Milk – 1/4 cup

Salt – 1/8 tsp

Vanilla extract – 1/2 tsp

Quick cooking oats – 3 + 1/2 cups

Method

  1. Preheat the oven to 350 degrees and Line an 8 inch square pan with parchment paper.
  2. Grind 2 cups of the oats using a blender till fine in texture.DSC_0252
  3. In a large bowl, mix the ground oats with the remaining oats and set aside. DSC_0262
  4. In a pan, melt the butter, sugar,honey, maple syrup, apple sauce and salt until well dissolved. DSC_0265
  5. Remove from heat and stir in vanilla and milk. DSC_0268DSC_0266
  6. Pour into the oat – oat flour mixture. DSC_0270
  7. Mix until thoroughly combined. DSC_0271
  8. Transfer into the prepared pan and firmly press down using both hands. DSC_0273
  9. Bake for 12 -18 mins or until light golden brown in color.
  10. Let cool completely before cutting into rectangular bars.DSC_0274

Chinese Vermicelli Noodles

DSC_0304A very basic yet flavorful vermicelli rice noodle recipe. With this base, you can try a variety of different flavors of your choice.

For instance, you could omit the hoisin sauce and keep it simple. Also add a tbsp of  curry powder to it to make a Singaporean version of vermicelli noodles. You could also add chicken or shrimp in place of pork or a mixture of proteins to get a mixed version. Add different vegetables of your choice.

Ingredients

Onion – 1 (sliced)

Green onion –half a bunch (chopped)

Chinese Cabbage – a small pc (sliced)

Carrot – 2 (shredded)

Garlic – 5 cloves (sliced)

Pork – 200 gms (sliced thin and small)

Eggs – 3

Vermicelli Noodles – 1/2 pkt

Soy sauce – 4 tbsp

Hoisin sauce – 2 tbsp

Sesame Oil – 1 tbsp

White pepper – 1 tsp

Salt – to taste

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Method

  • Soak the dried noodles as per package instructions. Shake the noodles to separate the noodle strands and then strain in a colander.

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  • Heat oil in a pan, add 2 tsp oil and scramble the eggs. Remove and set aside. 

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  • In the same pan, add 2 tbsp of oil, add the pork, 1-2 tsp of soy sauce and stir fry for about 5 minutes till tender. Remove and set aside. DSC_0279DSC_0280
  • Add 2 tbsp of oil and saute garlic and onion till golden in color.DSC_0291
  •  Add cabbage, carrot, bok choy and spring onion. Stir till vegetables are soft. DSC_0296
  • Add the soy sauce, hoisin sauce and sesame oil. DSC_0298
  • You can optionally add a chicken bouillon cube to taste.
  • Add in the scrambled eggs, spring onion, noodles and ground white pepper and salt to taste.DSC_0299DSC_0300
  • Toss the noodles to evenly mix in with the vegetables. DSC_0301

Cajun Pasta

 

20150315_122614Love this pasta because the Cajun makes it a tad spicy. It brings on a marvelous blend of vegetables, chicken and a yummy thick sauce.  It is super easy to make and I hope that the pictures make it easier for you to follow.

Ingredients

Boneless Skinless Chicken, cut into small pieces – 1 lb
Pasta of your Choice – 2 cups
Bell Peppers (different colors), cut into strips – 2
Yellow Onion, sliced – 1
Mushrooms, sliced – 1 cup
Garlic – 4 Cloves
Cajun Seasoning – 2 Tbsp
Chicken Stock – 1 cup
Half and Half or light cream – 1/4 cup
Fresh Chopped Parsley – 2 Tbsp
Butter – 4 Tbsp
Salt and Pepper- to taste 20150314_201630

Method

  •  Fill a large pot with water, add a tsp of salt and bring to a boil. 20150314_211358
  • Season the chicken thighs with the cajun seasoning and set aside. 20150314_210538
  • In a large skillet, add 2 Tbsp of butter and allow it to melt over medium heat. 20150314_211340
  •  Now add the chicken and saute it for about 4 to 5 minutes and remove on to a plate. 20150314_21163220150314_212251
  • Add remaining butter to the skillet. Add the peppers, onions, garlic and mushrooms. 20150314_212447
  • Saute the veggies for about 5 to 6 minutes till they are moderately cooked. 20150314_212801
  • Add the chicken, chicken stock and cook for 10 minutes. The sauce should start reducing and thickening. 20150314_212855
  • In the meantime, add the pasta to the boiling water and cook according to the package instructions.
  • Add the half and half or light cream, salt & pepper and the cooked pasta and cook everything together for about a minute or until the sauce thickens. 20150314_214408
  • Garnish with parsley and serve! 20150314_214547