- 1 pound mung bean sprouts
- 2 boneless, skinless chicken breasts, 7 to 8 ounces each
- Marinade:
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- Salt and pepper, to taste
- 1 small piece (less than 1 teaspoon) cornstarch
- Sauce:
- 1/4 cup water or low-sodium chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- 4 tablespoons water
- Other:
- 1/2 pound dry wonton noodles
- 2 medium ribs celery
- 1 pound bok choy or broccoli
- 1/2 pound fresh mushrooms
- 1 red bell pepper
- 1/2 red onion
- 1 green onion (scallion, spring onion)
- Vegetable oil for frying and stir-frying, as needed
- 1/4 cup toasted sesame seeds
Chicken Chow Mein Ingredients:
A little bit that influences the Chinese.
Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food.
thanks to familywok.com
The chinese that I use
I use the Chinese about 20 minute walk from where I live.
They do home delivery and they are really good
Some of their food seems to be made in heaven because it’s just that tasty.
My favourite food from there has to be chicken chow mein because that’s the one I always eat the most of.
The Chinese is in Gowerton Swansea, if you’re ever in the area go and check it out for some delicious food.
Some Favourite Healthy Indian Style Recipes
Since I have been on a ‘budget’ I have been trying to cook more meals at home. However I still have to confess that the process of cooking really doesn’t appeal to me. If I have spent hours preparing something I tend to not want to bother eating it after!
I’ve always previously assumed that Indian food had a long drawn out process in its preparation, however since I have started cooking at home I have been looking for some quick fixes to curb the takeaway cravings! I’ve detailed some of my favourite recipes below, whilst the Vindaloo isn’t ‘quick’ it is so tasty it had to join the list!
| Time | Serves | Recipe |
| 45 Minutes | 4 | Potato & Cauliflower Curry |
| 1 Hour 15 Minutes | 4 | Lemony Chickpea & Carrot Curry |
| 2 Hour 17 Minutes | 4 | Chicken Vindaloo |
The recipes listed above can be found below.
Potato & Cauliflower Curry
2 Medium Potatoes
½ Cauliflower
1 Onion
4 Garlic Gloves
1 Green Pepper
1 Tomato
1 tsp Turmeric
Fry Light
2 tsp Curry Powder
1 tsp Cumin Powder
300g Carton of Passata
8 tbsp Very Low Fat Natural Yogurt & Fresh Coriander to serve
Prepare the ingredients: peel and chop the potatoes into large chunks; break the cauliflower into florets; chop the onion; crush the garlic; deseed and chop the pepper; roughly chop the tomato.
Place the potatoes, cauliflower and half of the onion in a pan with the turmeric. Add a little water to just cover, bring to the boil and cook for 12-15 minutes, or until tender. Drain and return to the pan.
Spray another pan with Fry Light and fry the remaining onion with the garlic, curry and cumin powder for 5 minutes. Add the green pepper and passata bring to the boil, reduce the heat and simmer for 5 minutes.
Add the potato and cauliflower to the pan, with the tomato, heat through and serve drizzled with yogurt and fresh coriander.
Lemony Chickpea & Carrot Curry
1 Onion
2 Carrots
3 Garlic Cloves
400g Can of Chickpeas
Fry Light
A pinch of Chilli Powder
1 tsp Ground Ginger
A Pinch of Salt
1 tsp Ground Coriander
1 tsp Ground Turmeric
Juice of 2 Lemons
400g Can of Chopped Tomatoes
2 tsp Artificial Sweetener
Boiled Rice, Wedges of Lemon and Fresh Coriander to serve
Preheat the oven to 190°C/375°F/Gas 5. Prepare the ingredients: chop the onion and carrots; crush the garlic; drain and rinse the chickpeas.
Fry the onion in a little Fry Light until golden. Transfer to a casserole dish, add all the remaining ingredients and stir to combine. Cover the dish, place in the oven and cook for 1 hour.
Divide the curry between four warmed bowls. Serve with boiled rice, a wedge of lemon and a sprig of coriander.
Chicken Vindaloo
4 Skinned Boneless Chicken Breasts
2 Onions, thinly sliced
6 Garlic Cloves, crushed
1inch Piece Fresh Ginger, peeled and chopped
½ Pint Chicken Bovril Stock
2 tsp Turmeric
2 Tomatoes. Skinned and chopped.
For the Vindaloo Paste
2 tsp Cumin Seeds
2 Hot Dried Red Chillis
1 tsp Black Peppercorns
1 tsp Cardamom Seeds
1 tsp Fenugreek Seeds
1 tsp Black Mustard Seeds
1 tsp Ground Cinnamon
1 tbsp White Wine Vinegar
½ tsp Salt
1 Level tsp Soft Brown Sugar
Make the Vindaloo paste. Put all the whole spices in a mortar or a spice grinder or coffee grinder, and grind to a powder. Mix with the cinnamon, wine vinegar, salt and brown sugar.
Cut the chicken into large chunks. Rub the Vindaloo paste all over the chicken, then place in a bowl. Marinate for 1 hour.
Put the onions, garlic, ginger and chicken stock in a large heavy pan. Cover and bring to the boil. Boil for 10 minutes, then uncover the pan and simmer gently for 20 minutes, until the onions are tender and golden. Stir in the turmeric and cook for 2 minutes.
Add the chicken, tomatoes and 142ml/¼ pint water. Bring to the boil, then reduce the heat and simmer for at least 45 minutes, until the chicken is cooked and the sauce has thickened.
Recipes have been taken from the Slimming World “Love Food” booklet and the website Slimming World
Weekend is the best for seafood
“MY seafood”
I do like seafood and the best days to eat is the weekend because to eat seafood you need time to appreciate the flavour.
My other idea about seafood is that to eat seafood you need a good wine can be white but need to be of good quality.
Picture by Billaday
Speak about fish people say that fish smell I think it’s it worth to eat.
- Crabs
- Lobster
- Mussels
- Oysters
Are delicious and with the good ingredients and cooked by a good cook that can be a lovely dish.
The dish with seafood can be very romantic.
What I think about chinese food.
I think that Chinese is really nice to eat and everything but it’s not something i’ll eat all the time, only when its now and then. Personally I love Chinese, when ever I have it I eat till I can drop. I also find it really awesome how they make the food because it’s not as easy as it looks but they also do some really easy dishes that look really hard to do and unlike most foods it fills you up.
I would love to be able to cook Chinese food.
Photo by: thejerk
Indian Food Facts & Myths
I was browsing creativecommons.org when I came across this little gem of information about Indian Food Facts & Myths, a few of them suprised me so I thought I would share the link here.
A Little Starter!
When we decided on food as our Blog category and I chose the option of Indian food I could not really decide where to start! I have many happy and some rather vague memories of Indian meals over the years. From the munchies after a drunken night, a Sunday buffet or later when I started cooking some Indian food at home, the options are many varied!
One regular visitor to our table is the Onion Bhaji, however it was something I have never cooked at home, mainly because I didn’t think I could recreate anything as tasty as the restaurant ones! I came across this ‘How to’ video by Jennaskitchen that seems to explain it all perfectly.
The best “healthy diet” types of seafood
“Healthy diet”
Seafood
Eating seafood is part of a healthy diet.
They are high in beneficial proteins and low on saturated fats so quite important.
The health benefits of seafood can be the lowering of cholesterol, lowering the risk of heart disease, lowering the risk of stroke, and building muscle.
Fish and seafood with higher protein can prevent weight gain naturally, and it is easier to digest. Is a good alternative for red meat or poultry.
They keep the heart healthy and help to prevent future cardiovascular disease and lower blood pressure.
Types of seafood
There are over 27,000 sepecies of fish, making them the most diverese group of vertebrates. However, only a small number of the total species are considered food fish and are commonly eaten.
Some common food fish speciesn are:
- Anchovy
- Carp
- Catfish
- Cod
- Eel
- Haddock
- Mackerel
- Tilapia
- Salmon and etc.
DO NOT over CONSUME
Types of seafood from Wikipedia
A seafood diet Ezine@rticles
