healthy recipe | Sam's Kitchen

Tag: healthy recipe
- Jalapeno and Cashew Sauce with Coriander and Cumin
  
  Posted at 12:04 pm by samskitchen, on July 18, 2016
  Bring a burst of hot vibrancy to your palate with this mouth-watering jalapeno sauce.
  
  Full of appetising flavours, reach in vitamin C and low in calories this wonderful blend of hot chili peppers, coriander, cashews and spice makes a perfect sauce for the hot, sweet and sour lovers. Use it for dipping and as a dressing for salads or any bbq or grilled meat and poultry.
  
  There is a surprising property to hot chili peppers; besides being rich in vitamin C, aiding digestion and boosting metabolism they help combat headaches and migraines. I can fully confirm it from personal experiences.
  I have been a migraine sufferer for over a decade. Ever since discovering this marvellous healing property the hot chili peppers have, as soon as I feel a migraine approaching I make a big bowl of salad with a heap of chili in it, dress it with lemon juice and a good splash of extra virgin olive oil. It makes a tasty and much-preferred way to treat an on setting migraine.
  
  Isn’t it amazing?! Our mother nature sends us all these beautiful gifts in the form of delicious food that can help heal our bodies and minds!
  
  Ingredients
  
  6-8 ( 200g ) jalapeno peppers ( see notes at the end of the post )
  1/2 bunch ( 50g ) fresh coriander ( cilantro )
  1/2 cup cashew nuts
  3 tbsp white wine vinegar
  1 tsp sugar
  1 tsp salt
  1/2 tsp cumin powder
  
  Method
  
  Wash and pat dry the jalapenos.
  Remove the seeds ( I suggest wearing gloves or using a teaspoon to scrape the seeds out ).
  Roughly chop the coriander including the stems ( using stems as well as the leafy part will add extra flavour ).
  Place all ingredients into a food processor and whizz until smooth.
  Taste your sauce, if necessary add more salt, sugar or cumin till the taste is suited to your palate.
  
  Notes:
  
  If you can’t get your hands on jalapenos, use serrano peppers or any other green chili peppers with a thick flesh.
  White wine vinegar can be substituted for apple cider vinegar. And if you wish to make your sauce extra natural, in the place of refined sugar use 1 tsp of honey or to taste.
  The sauce will keep well in the refrigerator for up to 2 weeks or longer.
  Add a tablespoon or two of water or vinegar to make the sauce of pourable consistency and use it as a dressing.
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  Posted in Recipes, Salads & Sides, Starters & Antipasto | 0 Comments | Tagged cooking, dip, easy recipe, healthy food, healthy recipe, hot sauce, jalapeno, recipe, salad dressing, sauce, spicy, vegetarian sauce
- Prawn and Pork Wonton Soup
  
  Posted at 11:17 am by samskitchen, on July 7, 2016
  I believe in the old Chinese saying – “we eat with our eyes first”, and that a real pleasure comes from food that looks appetising, tastes wonderful and is truly nourishing.
  
  There is something exceptionally comforting about wonton soups and it is no wonder, the word itself “wonton” translates to “swallowing clouds” and yes, they absolutely do look like little clouds floating in a sea of rich chicken stock!
  
  It takes a bit of time and a little extra effort to prepare all of the elements to this soup, but if you are as an adventurous a cook as I am and like to try your hands at preparing dishes “from scratch” then you will enjoy every minute invested and your results will be especially rewarding.
  
  I took my time and prepared the various elements of this soup intermittently over the course of two days. I made the Chicken Stock and Chili Oil on the first day and the Wonton Wrappers and soup the next day. The reason why I decided to split the dish into four individual recipes is that it makes it easier to follow the instructions and doesn’t come across as an overly overwhelming venture.
  Of course, you can always substitute by using ready made wrappers, they are sold in any Asian food delicatessen, and with the store bought chicken stock – I’m sure the results will be just as fabulous!
  
  Wontons
  
  Ingredients
  
  300g pork mince
  200g peeled prawns finely chopped
  1/4 cup finely diced spring onion ( about 3-4 large spring onions )
  1 tbsp grated or minced ginger
  1 clove garlic minced
  1 carrot grated
  20-30g dry, sliced shitake mushrooms
  1 cup hot water
  1 tsp sesame oil ( optional )
  1 tsp salt or you may wish to replace salt with 2 tbsp soy or fish sauce
  Pinch of freshly cracked white pepper or black pepper
  
  60 wonton wrappers – I believe shop bought wonton wrappers are a bit larger than the ones I make at home. I normally end up with about 90-100 wontons when using my homemade wonton wrappers. If you wish to make your own wrappers ( it’s not as difficult as you might think ) the recipe is here Homemade Wonton Wrappers
  
  Method
  
  Place shitake mushrooms into a bowl, pour hot water over the top, cover and leave to soften for 20-30 minutes.
  Drain the mushrooms well squeezing all of the liquid out, then finely dice.
  In a large bowl mix all of the ingredients together.
  
  You are ready to start making wontons!
  
  Prepare a work bench and a little cup of water ( you will need it to wet the edges of the wrappers to help them stick together ).
  Lay some of the wrappers out and place about 1 tsp of the pork mixture in the centre of each wrapper.
  Run a damp finger along the edges of the wrapper and seal the sides together creating a triangle.
  When sealing the wontons ensure that there are no air pockets to avoid them from splitting during cooking.
  Bring both ends of the triangle together, placing one on top of another and press to seal.
  Place the ready made wontons on a bench or tray lightly dusted with cornflour.
  
  Once finished making the wontons you can cook them straight away or freeze them for later use.
  
  To freeze the wontons place them on a tray lightly dusted with cornflour and freeze for 5-6 hours before transferring them into an airtight container. This way the wontons will stay individual.
  
  Wonton Soup
  
  Serves 4
  
  Ingredients
  
  Water
  8-10 cups of Homemade Asian Style Chicken Stock ( can be made ahead )
  60 wontons ( depending upon the appetite of the diners and the size of the wontons you may need more or less )
  1 bunch pak choi
  1 tsp sesame oil
  Chili Oil ( a very easy to make Asian condiment, and in my opinion is a must have with these wontons )
  
  Method
  
  Fill a large saucepan with water and bring it to the boil.
  In another saucepan bring the stock to simmering.
  Place wontons one at a time into the boiling water. You may need to cook them in two batches.
  Stir them gently and bring back to the boil, stirring gently occasionally. Once the wontons start to float it indicates that they are ready.
  Carefully move the wontons into the simmering stock using a large strainer spoon.
  Add pak choi and turn the heat off.
  Serve the soup in bowls, individually dressed with the Chili Oil to taste.
  
  Note:
  Add any vegetables of your preference to the soup.
  You can also steam the wontons or fry them and serve with the Chili Oil , soy or tamari sauce for dipping.
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  Posted in Mains | 10 Comments | Tagged asian soup, cooking, dinner, dumlings, food, healthy recipe, recipe, soup, spicy, winter soup, wonton soup
- Asian Style Chicken Stock
  
  Posted at 8:57 am by samskitchen, on July 2, 2016
  Try making this authentically spiced Asian-style chicken stock in your own kitchen. It will make a great base for any of your favourite noodle, dumpling or wonton soups.
  Besides being very yummy, this stock has many nourishing and warming properties.
  
  The amazing qualities of ginger will aid digestion and will give a boost to the immune system, something we all need in the cold winter months.
  In combination with ginger, other included spices make this stock an ultimate cold and flu fighter.
  I believe in using every natural remedy I can get my hands on to combat the seasonal colds and flues before turning to medication, and most of the time I never get to have to use any man-made medication.
  
  So, my call is – let’s stay healthy this winter by nourishing our bodies and souls with natural, delicious homemade food!
  
  Use this stock as a base for your favourite Asian soups.
  A good base stock will make any soup taste fantastic. All you will have to do is to throw a few veggies in, cook some noodles, stir it all together and voila – the soup is done!
  
  Ingredients
  
  1kg chicken carcass or any other chicken parts ( chicken wings or necks for example )
  1-2 tbsp oil ( coconut, peanut or olive oil )
  2-3 star anise
  2 cassia bark pieces or 1 cinnamon stick
  2 cloves
  1/2 tsp peppercorns
  5-6cm fresh ginger, sliced
  3-4 garlic cloves
  4 spring onions, roughly chopped
  1-2 celery stalks
  1 large carrot, roughly chopped
  3 tbsp fish sauce
  1/4 cup rice wine vinegar
  1/4 cup soy sauce
  2 tbsp grated palm sugar (coconut or brown sugar)
  1 tsp salt or to taste
  12 cups water
  
  Method
  1. Heat oil in a large pot, add chicken carcass or other pieces you are using for your stock and brown on all sides.
  2. Add the rest of the ingredients including water.
  3. Place the lid on and bring to a simmer, and simmer over a low heat for 2-3 hours. Add more water if water is reducing too fast.
  4. Taste for salt or sugar. Add more soy sauce if desired for a stronger flavor.
  5. Turn the heat off and leave to cool before straining through a sieve.
  You should end up with 2 Liters of stock.
  Refrigerate or freeze till needed.
  
  Notes
  
  Use tamari sauce as a replacement for soy sauce, if looking for a gluten free option.
  
  The stock will keep well in a refrigerator for 2-3 days, in a freezer for 2-3 months.
  I prefer freezing my stocks in glass containers or jars as it is safer to microwave for a quick defrost.
  Don’t fill the containers or jars right to the top, leave an inch of space to avoid the glass from cracking in the freezer, as liquid tends to get larger once frozen.
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  Posted in Mains | 4 Comments | Tagged asian stock, chicken broth, chicken stock, cooking, easy recipe, food, healthy recipe, homemade stock, recipe, soup, soy sauce, spiced stock, tamari sauce
- Kale and Tomato Soup with Pork and Cannellini Beans
  
  Posted at 1:35 pm by samskitchen, on May 19, 2016
  Last spring I have planted kale in my veggie patch. The poor thing has been attacked by my two-year-old and by moths way too many times. At one stage I even thought that I had lost it completely. The moths ate it to the core, nothing was left, not more than a few sticks. But… it sprung back to life, as beautiful as ever!
  We used it in so many dishes throughout the summer and autumn, in salads, with eggs, soup; you name it.
  
  Sadly I had to pull it out the other day, to get the veggie patch ready for some winter veggie crops, of course with kale first on the list. Yesterday we made a soup with it so as the last goodbye I thought to take a few pics and write a recipe to share.
  It is a lovely soup, very simple and filled with goodies.Tomatoes, beans, kale, meat… I made my own chicken broth to use in the soup. I’m a bit of chicken carcass collector so always have a few in the freezer, they come very handy for making a soup or broth.
  
  We enjoyed the soup with fresh sourdough bread, it was a simple dinner, but it was thoroughly enjoyed by all.
  
  Ingredients
  
  2 tbsp olive oil
  1 onion finely diced
  2 garlic cloves crushed
  2 cups cubed cooked pork meat ( chicken, beef or lamb )
  1/2 tbsp paprika
  1 tsp ground coriander seeds ( preferably fresh)
  6-8 cups chicken broth ( I used homemade broth )
  2 tbsp verjuice ( optional, but gives lovely taste )
  2 – 400g cans diced tomatoes or 600g fresh tomatoes peeled and diced
  1 can cannellini beans thoroughly rinsed
  1 bunch – 4 cups chopped kale ( prior chopping kale remove the hard stems )
  Salt and pepper to taste
  
  Method
  1. Heat oil in a large pot, add onion and garlic. Saute until translucent, then add meat and cook till lightly browned.
  2. Add paprika and ground coriander, stir well.
  3. Add broth, if using homemade broth strain it through a sieve, bring to boil.
  4. Add chopped tomatoes and cannellini beans, simmer for a few minutes then add kale.
  5. Season with salt and pepper to taste, and cook till kale has wilted, about 5 minutes.
  Serve and enjoy.
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  Posted in Mains | 4 Comments | Tagged beans, broth, cooking, dinner, easy recipe, eating, healthy recipe, kale soup, lunch, meat, pork soup, recipe, soup, veggies
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