Simple Life Matters

Pan fried chicken breast with honey mustard sauce and vegetables Chicken breast (skinless). Appliances used: Cook top Ingredients: Broccoli  (1/4) Button mushroom  4-5 Garlic  1 clove Olive oil  Whole Mustard  1/2 tbsp (crushed)  Dijon mustard  (1/2 tbsp) Honey  1 tsp Lemon  1/4 tsp Salt Pepper  Procedures: Season the chicken breast with some salt and pepper (As per taste) and leave it for 10 mins. Wash and cut Broccoli in to bite size pieces and mushroom in to half. Mustard sauce Combine crushed mustard seeds, dijon mustard, honey, and touch of olive oil,lemon and pinch of salt. (Wisk until well combined) Put oil in to a pan. When the oil is hot, sautè vegetables for 4-5 mins, season with salt and pepper. Remove the vegetables and in to the same pan add a little bit more olive oil and place the chicken breast and the crushed garlic clove and cook for 8 minutes each side or until cooked through. (Garlic clove to flavor the chicken) Now it's time to

Chicken Chopseuy Ingredients and Procedures. Appliances used: Stove Ingredients: 1/2 kg chicken breast  Onion  Garlic  Brocolli  Celery  Cabbage  Carrots  Green beans  Snow peas  Mushroom Quail eggs  Oyster sauce  Constarch diluted in water  Salt and Pepper to taste  PROCEDURE:   1. Heat wok and put oil , sauté onion garlic and chicken breast until brown add salt. 2. Stir fry the remaining vegetables, carrots, green beans, snow peas,cabbage, celery, and Brocolli 3. Add mushroom and quail egg 4. Dilute constarch in water and add oyster sauce. 5. Add the diluted constarch and oyster sauce to the stir fry vegetables 6. Serve Hot

Whole Wheat Dates Cake Ingredients and Procedures. Appliances used: Kitchen Machine Cake mixer, Blender & Cooking Range Oven Ingredients: Dates – 30 Milk – 2 cup Brown Sugar – ¾ cup Vanilla essence – ½ tsp Wheat flour – 2 cup Baking soda – ¾ tsp Salt - ¼ tsp Vegetable oil – ½ cup Nuts (chopped) – ½ cup Dates (chopped) – ¼ cup  Method:  Grease a cake tin with butter, dust it with flour and keep it ready. Sift together wheat flour, baking soda and salt for 3 – 4 times. Keep it aside. Remove the seeds from the dates add 1 cup milk to it. Microwave it for 2 minutes to make the dates soft (you can also keep the dates soaked for about an hour instead of microwaving). Add the remaining milk, sugar and vanilla essence to the heated dates and blend it well in a grinder. Move this to a bowl and add the flour mixture to this little by little and combine evenly. Add the vegetable oil and mix well. Now add the chopped nuts (reserve 2 tbsp nuts to sprinkle on top) and dates to

Lemon Salmon in olive oil with Spinach and capsicum Ingredients and Procedures. Appliances used: Stove Ingredients:  Lemon Salmon  Steak Capsicum  Spinach  Salt  Chili Pepper  Garlic  Direction:   1. In a bowl, mix lemon, salt, pepper and chili and Marinate salmon steak for atleast 30mins to 1 hour 2. Warm the cooking pan with olive oil over medium low heat. 3. Place the marinated salmon in the pan. 4. Cook until golden brown on both side, about 4 mins. On each side. 5. Transfer to a plate and set aside. 6. In the same pan, cook the capsicum for 1 min and set aside. 7. In a medium sauce pot over medium heat, add spinach leaves and cook just until wilted. 8. In a pan used in cooking salmon, add olive oil then mined garlic and sauté for 30secounds. 9. Immediately pull spinach from pot and add it in the sauté pan with garlic for 1 minutes. 10. Put it in the same plate, garnish and serve.

Moroccan Chicken Ingredients and Procedures. Appliances used: Induction Cooking Range Ingredients:  450gms boneless,  skinless chicken breast, thinly sliced or pounded thin  1 tablespoon spice mix (recipe below) juice and zest of one lemon  4 teaspoons olive oil, divided  1 small onion/thinly sliced  2 yellow squash (about a 400gms)/thinly sliced  a handful of olives salt and pepper to taste  2 tablespoons chopped, fresh parsley for garnish  Spice Mix Recipe:  2 teaspoons ground ginger  2 teaspoons ground coriander  1 1/2 teaspoons ground cinnamon  1 1/2 teaspoons freshly ground black pepper  1 1/2 teaspoons ground turmeric  1 1/4 teaspoons ground nutmeg  1 teaspoon ground allspice  1/2 teaspoon ground cloves  Method: Combine the lemon juice and zest with the spice mix and 2 teaspoons olive oil in a small bowl. Rub the mix into the chicken. Heat a large skillet over medium high heat and cook the chicken until it's cooked through, 3

Healthy Sauteed Bitter Gourd( Learned from Parents) Ingredients and Procedures. Appliances used: Blender, oven Ingredients:  1tbsp garlic,minced  1tsp ground pepper  3tbsp salt  2 raw egg  1 large tomato, sliced  1 large onion, sliced  5 tbsp cooking oil 30 oz luke warm water  1.76 oz bean thread noodles  1/4 ground chicken mix with  3tbsp soysauce  1/2 tsp blacj pepper  Instructions:  1. Place the bitter gourd in large bowl with lukewarm water and add salt then leave for 5 mins, drain it using strainer. 2. Place the bean thread noodles in another bowl for 5 mins to make it soft and easy to cook and drain it after. 3. Heat the pan & place put the cooking oil on it. 4. Cook the ground chicken for 10 mins until it will change color and separate it in plate. 5. Add a bit of oil in pan and saute garlic, onion, and tomato. 6. Add the bitter gourd and mix to other ingredients. Put salt and pepper to taste. 7. Add the cooked ground chicken and bean t

Vegan Quinoa Salad With Roasted Sweet Potato, Apples, Dried Cranberries And Pine Nuts Ingredients and Procedures. Appliances used: Samsung Microwave Oven, Rice Cooker and Cooking Stove Ingredients:  1 cup quinoa  1 large sweet potato, peeled and diced  3 Tbsp cider vinegar  4 Tbsp extra virgin olive oil, divided  1/4 tsp kosher salt  1/4 tsp fresh black pepper  1 small red onion, thinly sliced  1 Granny Smith apple, diced (do not peel)  1 firm red apple, diced (do not peel)  3/4 cup dried cranberries  1/2 cup pine nuts  Directions:  Preheat oven to 425°F. Rinse and drain the quinoa, and place it in a rice cooker. Fill the cooker to the 1 cup mark, and set to cook. (Or, cook on the stovetop, according to package directions.) When the quinoa is cooked, turn off the cooker and allow the quinoa to steam, with the top closed, for 15 minutes. (Or, on stovetop, remove pot from the heat and set aside, covered, for 15 minutes.) Scrape the quinoa into a large