The Healthy Habit

07/09/2022

Quinoa cashew stir-fry with chilli and lime sauce
Recipe

100g uncooked quinoa
50g cashew nuts
2 tbsp light olive oil
115g carrot, cut into matchsticks
115g cabbage, finely sliced
100g bean sprouts
85g thinly sliced red onion
CHILLI & LIME SAUCE
Juice of 1 lime & grated zest of ½
2 tbsp soy sauce
2 tbsp honey
1 long red chilli, seeded, finely chopped

METHOD
1.Place quinoa in a large saucepan. Cover with 1 cup (250ml) water and simmer for about 10 minutes until water is absorbed.
2.Heat a large wok or frying pan over high heat. Add cashew nuts and toast until lightly coloured. Remove from pan and roughly chop. Add oil to pan, then carrot, cabbage, sprouts and onion. Cook, stirring often, for 2 minutes or until lightly cooked.
3.Meanwhile, for the sauce, place all the ingredients in a bowl and mix to combine.
4.Add quinoa to the vegetables and mix well. Pour in the sauce, mix well, and cook for 1-2 minutes. Remove from the heat and serve hot.
Source: delicious .com.au

07/09/2022

Spiced lamb stir-fry with spring greens
Recipe

21/2 tsp each ground cumin & ground coriander
2 tbs sesame oil
2 x 250g lamb backstraps, trimmed, thinly sliced diagonally
1/4 cup (60ml) peanut oil
2 eschalots, thinly sliced
3 garlic cloves, thinly sliced
3cm piece (15g) ginger, cut into matchsticks
1/4 cup (60ml) chilli in soy bean oil (from specialty grocers and Asian food shops)
1 small fennel, tops trimmed, shaved (we used a mandoline), plus extra to serve
150g sugar snap peas, trimmed
30g saltbush, leaves picked (from specialty fruit and vegetable grocers)
1/2 bunch chard, stalks finely chopped, leaves torn
1 long red chilli, thinly sliced, plus extra to serve
1/3 cup (80ml) good-quality beef stock
Roughly chopped cashews, to serve

METHOD
1.To make the marinade, combine cumin, coriander and sesame oil in a bowl. Add lamb and toss to coat, then cover and set aside at room temperature for 1 hour or until ready to use.
2.Heat half of the peanut oil in a large wok over high heat. Add half of the sliced eschalot, garlic and ginger and stir-fry for 1-2 minutes until fragrant. Add half the chilli in soybean oil and stir with a wooden spoon to loosen. Add half of the marinated lamb and stir-fry for 2 minutes or until just cooked. Add half of the sliced fennel, peas, saltbush, chard and chilli then pour over half of the stock and stir-fry for a further 3 minutes or until the leaves have just wilted but the vegetables are still crispy. Set aside and reserve.
3.Return the wok to high heat with remaining 30ml peanut oil. Repeat stir-fry process with remaining ingredients, starting with the eschalot, garlic and ginger before adding reamining chilli in soybean paste, lamb and vegetables
4.To serve, return reserved stir-fry to the wok and toss until heated through. Divide among plates and scatter with cashews, extra shaved fennel and extra chilli. Serve immediately.
Source: delicious .com.au

07/09/2022

Chicken pad kra pao (chilli basil stir-fry)
Recipe

1/3 cup (80ml) peanut oil, plus extra to fry
4 eggs
3 garlic cloves, finely chopped
750g chicken mince
250g snake beans, cut into 3cm pieces
4 Asian (red) eschalots, thinly sliced
185g jar Thai chilli jam
1/4 cup (60ml) soy sauce
1/4 cup (60ml) fish sauce
2 tsp brown sugar, or to taste
1/4 bunch Thai basil, leaves picked, plus extra leaves to serve
Steamed rice, to serve

METHOD
1.Heat extra peanut oil in a large wok over high heat. Working in batches, crack 1 egg into the wok and fry, gently shaking wok, for 30 seconds-1 minute until cooked to your liking. Using a slotted spoon, transfer to paper towel to drain.
2.Add the peanut oil to the wok, then add garlic and chicken mince. Stir-fry for 8-10 minutes, breaking up the mince with a wooden spoon, until mince starts to brown. Add beans, eschalot and chilli jam. Stir-fry for 2-3 minutes until fragrant. Stir in the fish sauce, soy sauce and sugar and stir-fry for a further 6-8 minutes until chicken is cooked and liquid is reduced and thickened.
3.Season to taste and adjust flavours with more soy sauce, fish sauce and sugar, as needed. Remove from the heat and toss through basil leaves.
4.Place steamed rice in a bowl and top with mince mixture. Scatter over extra Thai basil leaves and top with a fried egg to serve.
Source: delicious .com.au

07/09/2022

06/09/2022

Shiitake, spinach and tofu in oyster sauce
Recipe

1/3 cup (80ml) peanut oil
4 garlic cloves, thinly sliced
5cm piece (25g) ginger, cut into matchsticks
3 x 100g shiitake mushrooms, stalks trimmed, whole (halve if large)
3 tsp shrimp paste
3/4 cups (80ml) oyster sauce
2/3 cups (160ml) Massel Chicken Style Liquid Stock
2 tsp caster sugar
1 1/2 tsp finely ground black pepper
1 large bunch English spinach, leaves separated, stems cut into batons
2 long red chillies, thinly sliced on the diagonal
300g silken tofu, drained, cut into 1cm pieces

METHOD
1.Heat a large wok or high-sided frypan with oil over high heat. Add the garlic and ginger and stir-fry for 30 seconds or until golden and crisp.
2.Using a slotted spoon transfer to paper towel to drain and season with fine salt.
3.Add the mushrooms and stir-fry for 1-2 minutes, add the stalks and stir fry for a further 1-2 minutes or until mushrooms are starting to colour.
4.Add the shrimp paste, oyster sauce, stock, sugar and pepper.
5.Bring to the boil then add the spinach leaves (in batches if necessary) and stems and chilli, and stir fry for 1-2 minutes until leaves are wilted.
6.Transfer to a shallow serving bowl, scatter with tofu and crispy ginger and garlic to serve.
Source: delicious .com.au

06/09/2022

Mapo tofu noodles with lentils
Recipe

110g dried black lentils
120ml vegetable oil
7 garlic cloves, 4 thinly sliced, 3 crushed
1 tbs toasted Sichuan peppercorns, crushed
1 tbs corn flour
200g shiitake mushrooms, trimmed, halved
3cm piece (15g) ginger, finely grated
6 long green shallots, white part finely chopped, green part thinly sliced
2 tbs fermented chilli bean paste (such as doubanjiang, gochujang or sriracha)
1 tbs light soy sauce
2 tsp chilli flakes (optional)
1 tsp caster sugar
600g firm silken tofu, cut into 2cm pieces
500g cooked Hokkien noodles
1 tsp sesame oil
1 1/2 tbs Chinese-style chilli oil (such as chiu chow)
1 long red chilli (seeds removed), finely chopped

METHOD
1.Bring a large saucepan three-quarters full of water to the boil. Add the lentils, bring to the boil and reduce heat to medium. Simmer lentils for 25-30 minutes until soft. Drain and set aside.
2.Meanwhile, heat half the vegetable oil in a small frypan over low heat. Add the sliced garlic and fry, stirring frequently, for 2-3 minutes until golden. Drain on paper towel.
3.Heat 1 tbs of the remaining oil in a large deep frypan over medium-high heat. Add the lentils and cook, stirring frequently, for 4-5 minutes until crisp. Add half the peppercorn and stir to combine. Transfer to a bowl and set aside.
4.Combine the cornflour and 1 1/2 cups (375ml) water in a bowl or jug and stir until smooth and combined.
5.Meanwhile, heat remaining 2 tbs oil in the same large deep frypan over medium heat. Add the mushroom and cook, stirring occasionally, for 2-3 minutes until soft and starting to brown. Add the crushed garlic, ginger and white part of the long green shallot and cook, stirring for a further 2 minutes. Add the chilli bean paste, soy sauce, chilli flakes, sugar and remaining peppercorn, and toss to combine.
6.Reduce the heat to low, stir in the cornflour mixture and cook for 3 minutes or until the sauce has thickened. Add the tofu to the mushroom mixture , taking care not to break it up. Remove from the heat and gently stir to combine. Set aside for 3-4 minutes or until tofu has warmed through.
7.In a large bowl, toss noodles through sesame oil. Divide noodles among serving bowls then spoon over tofu mixture. Drizzle over the chilli oil and scatter with crispy lentils and fried garlic. Serve immediately with chopped chilli alongside.
Source: delicious .com.au

06/09/2022

Fried green curry pork dumplings with garlic and peanut nam prik
Recipe

250g pork mince
40g fresh shiitake mushrooms, finely chopped
40g green curry paste
26 gow gee wrappers
2 tbs vegetable oil
Bean sprouts, red chilli & coriander leaves, to serve
GARLIC AND PEANUT NAM PRIK
1/4 cup (60ml) vegetable oil
3 garlic cloves, finely chopped
1 long red chilli, finely chopped
2 tbs fish sauce
3 tsp caster sugar
Juice of 1 1/2 limes
2 tbs finely chopped coriander
25g roasted salted peanuts, finely chopped, plus extra to serve

METHOD
1.Line a tray with baking paper. Place pork, mushroom and curry paste in a bowl and mix well to combine. Place a heaped teaspoon of the mixture in the centre of each wrapper. Moisten the edge of each wrapper with water. Fold over to form a half moon and pinch edge to enclose the mixture. Place on prepared tray, seam-side up, lightly pressing to create a flat base on dumplings. Chill until required.
2.For the garlic and peanut nam prik, heat oil in a small saucepan over low heat. Add garlic and chilli. Cook, stirring occasionally, for 2-3 minutes until garlic is light golden. Remove from heat. Stir in fish sauce and sugar. Cool to room temperature. Stir in lime juice, coriander and peanuts.
3.To cook dumplings, heat half the oil in a large non-stick frypan with a lid over medium heat. Add half the dumplings, base side down. Cook for 2-3 minutes until base is golden and crisp. Add 1/4 cup (60ml) water, bring to a simmer, then cover and cook for 6-8 minutes until dumplings are cooked through and water has evaporated. Transfer to a plate, keep warm and repeat with remaining oil and dumplings.
4.Serve dumplings with garlic and peanut nam prik, bean sprouts, chilli, coriander and extra peanuts.
Source: delicious .com.au

05/09/2022

BBQ Chicken Cornbread Skillet
Recipe

INGREDIENTS
1 box Jiffy corn muffin mix
1/2 c. sour cream
2 tbsp. butter, melted
1 large egg
1/2 c. corn kernels (frozen, canned, or fresh)
1 red onion, chopped
2 c. shredded chicken
1 1/3 c. barbecue sauce, divided
Juice of 1 lime
Kosher salt
Freshly ground black pepper
1 c. shredded cheddar
1 c. shredded gouda
Thinly sliced green onions, for garnish

DIRECTIONS
Preheat oven to 400° and grease a large ovenproof skillet with cooking spray. In a medium bowl, mix together corn muffin mix, sour cream, melted butter, egg, and corn. Pour into prepared skillet and bake until golden, 20 minutes.

Meanwhile, in another large skillet over medium heat, cook onion until soft, 5 minutes. Add the chicken, 1 cup barbecue sauce, and lime juice and season with salt and pepper. Cook until warmed through.

Poke holes all over cornbread with the bottom of a wooden spoon, then pour over remaining 1/3 cup barbecue sauce. Add chicken mixture and top with both cheeses. Cover with foil and bake until the cheese is melty, about 20 minutes.

Garnish with green onions before serving.
Source: delish .com

05/09/2022

Balsamic Glazed Chicken
Recipe

INGREDIENTS
1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
2 tbsp. extra-virgin olive oil, divided

DIRECTIONS
Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and
garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.

In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)

Serve chicken and potatoes with pan drippings.
Source: delish .com

05/09/2022

Chicken Quesadillas
Recipe

INGREDIENTS
1 tbsp. extra-virgin olive oil
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, sliced into strips
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 medium flour tortillas
2 c. shredded Monterey jack
2 c. shredded cheddar
1 ripe avocado, sliced
1 tbsp. vegetable oil
2 scallions, thinly sliced
Sour cream, for serving

DIRECTIONS
In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.

Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.

Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas.

Slice into wedges and serve with sour cream.
Source: delish .com

05/09/2022

Best Grilled Chicken Breast
Recipe

INGREDIENTS
1/4 c. balsamic vinegar
3 tbsp. extra-virgin olive oil
2 tbsp. brown sugar
3 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried rosemary
4 chicken breasts
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for garnish

DIRECTIONS
In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.

Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.

Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.

Garnish with parsley before serving.
Source: delish .com

04/09/2022

Parmesan Chicken Cutlets
Recipe

INGREDIENTS
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 large eggs, beaten
1 c. all-purpose flour
2 1/4 c. panko
3/4 c. freshly grated Parmesan
2 tsp. lemon zest
1/2 tsp. cayenne pepper
Vegetable oil
Lemon wedges, for serving

DIRECTIONS
Using a sharp knife, cut chicken breasts in half crosswise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼" thickness. Season chicken on both sides with salt and pepper.

Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper.

Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.

In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.

Serve with lemon wedges.
Source: delish .com

04/09/2022

Air Fryer Fried Chicken
Recipe

INGREDIENTS
2 lb. skin-on, bone-in chicken pieces (a mix of cuts)
2 c. buttermilk
1/2 c. hot sauce
3 tsp. kosher salt, divided
2 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

DIRECTIONS
Trim chicken of any excess fat and transfer to a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt. Pour buttermilk mixture over chicken, making sure all pieces are coated. Cover bowl and refrigerate at least 1 hour or up to overnight.

In a shallow bowl or pie dish, combine flour, garlic powder, onion powder, oregano, black pepper, cayenne, and remaining 1 teaspoon salt. Working one at a time, remove chicken from buttermilk mixture, shaking off any excess. Place in flour mixture, turning to coat.

Working in batches if necessary, in an air-fryer basket, arrange chicken (do not overcrowd). Cook at 400°, turning halfway through, until chicken is golden brown and an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.
Source: delish .com

04/09/2022

Lemon Pepper Chicken
Recipe

INGREDIENTS
1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
1/2 c. Chicken broth Swanson Chicken Broth
2 tbsp. butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish

DIRECTIONS
FOR OVEN
Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.

To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.

Spoon sauce on top of chicken and garnish with parsley.

FOR STOVETOP
In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.

In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.

To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.

Spoon sauce on top of chicken and garnish with parsley.
Source: delish .com

03/09/2022

Perfect Chicken Alfredo
Recipe

INGREDIENTS
2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
8 oz. fetuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish

DIRECTIONS
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.

Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.

Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

Remove from heat and stir in sliced chicken. Garnish with parsley.
Source: delish .com