Pages

5 Top Tips How to Prepare Delicious Healthy Meals in 30 Minutes Or Less

1. Prepare food to reduce cooking time. If you cut your meat and veggies smaller, they will be done quicker. It's usually less time consuming to cut them than to cook the whole big bulk.

#

2. Choose quick cooking methods. One quick way to prepare vegetables is to cook them in boiling water. As nutrients are released into the water, don't overcook the food. Use the liquid as well, e.g. for a soup. Another great option is steaming, an even quicker and healthier method. When cooking pasta, pre-boil the water with the kettle to save time. Other quick cooking methods are stewing and microwaving.

#

3. Make use of "waiting times". Don't prepare everything in advance. Rather use waiting times: Peel and chop your onion whilst the pan is heating up. Make the sauce whilst the pasta is cooking. If you use a slow and a fast cooking vegetable, cut the latter whilst the first one is already cooking and then add it.

#

4. Share the work. Involve your kids in meal preparation. Give them little jobs like cutting or peeling, fetching tools or ingredients. This does not only save you time, it also is time you can spend together and will make your kids more eager to eat the meal.

#

5. Bulk cooking. Soups and stews are perfect for bulk cooking and deep freezing. It will take you a bit longer to cook two or three times as much of a dish, but this is less work than cooking the meals separately. Choose days with more time for bulk cooking and keep the meals in the deep freezer for days with really tight schedules.

Showing posts with label Chinesse. Show all posts
Showing posts with label Chinesse. Show all posts

Tuesday, May 17, 2011

Chinese Baby Corn and Peppers

7:39 AM Vee No comments

Ingredients:
Servings : 4
  • 1 cup red bell pepper, cut into 1-inch strips
  • 1 cup green bell pepper, cut into 1-inch strips
  • 1/2 cup onion, chopped
  • 1 (14 ounce) can baby corn, drained
  • 1 garlic clove, minced
  • 1 teaspoon chicken bouillon granule
  • 3 tablespoons water
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sesame oil
  • 1 teaspoon vinegar (optional)

    Directions:

    1. In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
    2. Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
    3. In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
    4. Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.

      Source
Read more »

Posted in: ,

Sticky Salmon with Chinese greens

1:20 AM Vee No comments

Ingredients
  • 4 skinless salmon fillets , 150g/4oz each
  • 3 tbsp oyster sauce
  • 2 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1 tbsp oil (a mix of vegetable and sesame)
  • 1 tbsp finely grated fresh root ginger
  • 1 garlic clove , finely sliced
  • 1 red chilli , deseeded amd finely sliced
  • 500g mixed green vegetables - we used bok choi, sugar snaps and broccoli

    Method

  • Heat oven to 200C/fan 180C/gas 6. Place the salmon on a baking tray. Mix together the oyster sauce, teriyaki and honey, then brush a little over the fish. Roast for 8-10 mins until glazed and just cooked through. Set aside.
  • Heat the oil in a wok, then fry the ginger, garlic and chilli for 1 min. Stir-fry the broccoli or any larger, harder veg for 3 mins, then add the leafy veg and cook for 1-2 mins more. Stir in the rest of the sticky sauce, heat through and serve with the fish.

    Source
Read more »

Posted in: ,

Sunday, May 15, 2011

Chinese-Style Baby Bok Choy with Mushroom Sauce

8:52 AM Vee No comments


Ingredients

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon potato starch
  • 1 tablespoon water
  • 2 pinches salt
  • 1/4 teaspoon vegetable oil
  • 4 heads baby bok choy
  • 3 tablespoons olive oil
  • 2 tablespoons minced green onion
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package sliced portobello mushrooms

Directions

  1. In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  2. Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  3. Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
    Source
Read more »

Posted in: ,,

Chinese Chicken Balls Recipe

7:45 AM Vee No comments

Ingredients
  • 4 boneless chicken breasts cut-up in 1 inch cubes
  • 1 1/4 cup all purpose white flour plus 1/4 cup for coating the chicken
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 3/4 cup milk
  • 1 to 2 tbsps cooking oil

Directions

  1. Cut up chicken breasts in 1 inch cubes and set aside.
  2. Mix together 1 1/4 cup of white flour with the baking powder, salt, pepper (reserve 1/4 cup for coating chicken pieces before dipping into this mixture). Add the 2 eggs and the milk. Mix all together well.
  3. Take the chicken pieces and dip them in the 1/4 cup of flour, then dip into this batter to coat the chicken. Fry the chicken pieces in hot cooking oil until browned on all sides and serve with my chicken balls red sauce.

    Red sauce for chinese chicken balls Recipe

    • 2 cups water
    • 3/4 cup Heinz ketchup
    • 3/4 cup white sugar
    • 3 tbsps (red) grenadine
    • 3 tbsps cornstarch
    • 1/4 cup water

    Directions

    1. Combine the first 4 ingredients in a saucepan on top of the stove and cook on medium heat for 1 to 2 minutes. In the meantime, mix 3 tbsps of cornstarch with 1/4 cup of water and add to the other ingredients to thicken the sauce. Cook until thickened.
    2. Serve with Chinese chicken balls.

      Source
Read more »

Posted in: ,

Saturday, May 14, 2011

Kung Pao Chicken

4:35 PM Vee No comments


Servings: 4 servings
Prep: 25 mins
Total: 40 mins
 
Ingredients
  • 12 ounces  skinless, boneless chicken breast halves
  • 1 tablespoon  dry sherry
  • 1 teaspoon  cornstarch
  • 1/4 cup  water
  • 1/4 cup  soy sauce
  • 4 teaspoons  cornstarch
  • 1 tablespoon  sugar
  • 1 teaspoon  vinegar
  • Few dashes  bottled hot pepper sauce
  • 1 tablespoon  cooking oil
  • 2 teaspoons  grated fresh ginger
  • 2 cloves  garlic, minced
  • 6   green onions, cut into 1/2-inch pieces (1 cup)
  • 1/2 cup  dry roasted peanuts
  • 2 cups  hot cooked rice
  •   Green onion fans (optional)

Directions
1. Cut chicken into 3/4-inch pieces. In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.
2. For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from the center of the wok.
4. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.
 
Source  
Read more »

Posted in: ,

Sichuan-Style Chicken with Peanuts

4:28 PM Vee No comments

Servings: 4 servings, 1 cup each
Prep: 25 mins
Total: 25 mins
Ingredients
  •   Sichuan Sauce
  • 3 tablespoons  reduced-sodium chicken broth
  • 1 tablespoon  tomato paste
  • 2 teaspoons  Chinkiang rice vinegar, (see Note) or balsamic vinegar
  • 1 teaspoon  sugar
  • 1 teaspoon  reduced-sodium soy sauce
  • 1/2 teaspoon  sesame oil
  • 1/4 teaspoon  cornstarch
  • 1/4 teaspoon  crushed red pepper, plus more to taste
  • 1 pound  skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon  Shao Hsing rice wine, (see Note) or dry sherry
  • 1 teaspoon  reduced-sodium soy sauce
  • 1 1/2 teaspoons  cornstarch
  • 1/2 teaspoon  minced garlic
  • 1 tablespoon  canola oil
  • 2 1/2-inch-thick slices  ginger, smashed
  • 2 cups  sugar snap peas, (8 ounces)
  • 1/4 cup  dry-roasted peanuts
  • 1   scallion, minced

Directions

1. To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
2. To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately. 
Source
Read more »

Posted in: ,
Twitter Delicious Facebook Digg Stumbleupon Favorites More
RSS FeedSubscribe to Our RSS feed!

 
Design by Free WordPress Themes | Modified by World Cuisine