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11/10/2021

Protein Foods Are Good For You!

15/08/2020

INGREDIENTS:
Healthy Chicken mie Goreng;

60 ml (1/4 cup) kecap manis
60 ml (1/4 cup) soy sauce
2 tablespoons tomato sauce
1 1/2 tablespoons peanut oil
2 eggs, lightly whisked
400 g shelf-fresh Singapore noodles
2 chicken breast fillets, cut in half length ways, sliced cross ways
1 brown onion, cut into thin wedges
1 carrot, thinly sliced diagonally
1 bunch broccolin, stems sliced
150g (2 cups) shredded cabbage
2 garlic cloves, crushed
Cherry tomatoes, halved, to serve

METHOD
Step 1
Combine the kecap manis, soy sauce and tomato sauce in a bowl and set aside.
Step 2
Heat 2 teaspoons of the oil in a large wok over medium-high heat. Pour in the egg and swirl the wok to coat the base. Cook for 2 minutes or until just set. Gently loosen with a flat-bladed knife and transfer to a board. Roll into a log shape and thinly slice. Set aside.
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Step 3
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain and set aside.
Step 4
Heat another 2 teaspoons of the oil in the wok over high heat. Stir-fry the chicken in 2 batches for 3 minutes each batch or until golden. Transfer chicken to a large bowl.
Step 5
Heat the remaining oil in the wok and stir-fry the onion, carrot and broccolini stems for 2-3 minutes or until just tender. Add to the bowl with the chicken.
Step 6
Add the broccolini tops, cabbage and garlic to the wok and stir-fry for 2 minutes or until just tender. Return the chicken and vegetables to the wok and add the noodles. Drizzle with the sauce mixture and toss until combined and heated through. Serve topped with the sliced egg and cherry tomatoes.

12/08/2020

INGREDIENTS:
10- min Thai red curry chicken noddle soup recipe:
2 cooked or roast chicken breasts
1 lime
100g snow peas
3 kaffir lime leaves
6 baby corn spears
1 tablespoon canola oil
1 tablespoon red curry paste
1L (4 cups) Massel Salt Reduced Chicken Style Liquid Stock
400ml can coconut milk
2 small fresh red chillies
2 fresh coriander sprigs
100g rice vermicelli noodles
2 teaspoons fish sauce
METHOD
Step 1
Heat a large deep frying pan over high heat and bring a boil
Step 2
While frying pan and water heats up, shred chicken, discarding any skin and bones. Cut lime into wedges. Finely shred snow peas and 1 lime leaf. Cut the corn spears in half length ways.
Step 3
Add oil and curry paste to frying pan and cook for 30 seconds. Add stock, coconut milk and remaining lime leaves. Bring to the boil
Step 4
Meanwhile, cook the snow peas and corn in the boiling water for 2-3 minutes or until tender crisp. Slice the chillies. Separate the coriander leaves from the stems.
Step 5
Add the noodles to the stock mixture. Cook for 2 minutes or until the noodles soften. Stir in chicken and fish sauce. Ladle the soup among serving bowls and top with snow peas, corn, chilli, shredded lime leaves and coriander. Serve with lime wedges.

12/08/2020

INGREDIENTS:

Speed wild Rice and Salmon Recipe:

460g pkt salmon portions skin off (4 pack)
2 x 250g pkts microwave brown, red and wild rice
2 oranges, peeled, segmented, juice reserved
1/3 cup (50g) frozen pomegranate seeds, thawed
1/4 cup mint leaves, torn

METHOD
Step 1
Heat a large frying pan over medium heat. Spray with olive oil spray. Season salmon and cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest. Use a fork to coarsely flake the salmon.
Step 2
Meanwhile, heat the rice following packet directions. Transfer to a large heatproof bowl. Set aside, stirring occasionally, for 5 mins to cool.
Step 3
Add the orange segments, pomegranate, salmon and mint to the rice. Drizzle with the reserved orange juice. Toss to combine.

11/08/2020

3-Cheese Chicken and Cauliflower
Lasagne Recipe:

1 tablespoon extra virgin olive
1 leek, trimmed, thinly slice
500g chicken mince
200g punnet button mushrooms, sliced
1 bunch English spinach, trimmed, rinsed, dried, chopped
250g packet cream cheese, chopped
1 teaspoon dried tarragon
125ml (1/2 cup) tomato pasta sauce
100g (1 cup) coarsely grated mozzarella
CAULIFLOWER LASAGNE SHEETS
1.1kg cauliflower, trimmed, coarsely chopped
40g (1/2 cup) finely grated parmesan
2 eggs

METHOD
Step 1
For the cauliflower lasagne sheets, process half of the cauliflower in a food processor until finely chopped. Transfer to a microwave-safe bowl. Repeat with the remaining cauliflower. Cover and microwave on high, stirring occasionally, for 8-10 minute or until very tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove any excess liquid. Return to the bowl and add the parmesan and egg. Season. Stir well to combine.

Step 2
Preheat oven to 180C /160C fan forced. Line 2 large baking trays with baking paper. Divide the cauliflower mixture between the prepared trays and use your fingertips or a palette knife to gently press each batch of cauliflower mixture to rectangles of about 22 x 30cm. Cook for 15-20 minutes or until mixture has dried out. Set aside to cool. Cut into 10cm-wide lasagna sheets (you should have 6 sheets).
Step 3
Meanwhile heat the oil in a large non-stick frying pan over high heat. Add the leek. Reduce heat to low and cook, stirring often, for 4 minutes or until soft. Increase heat to high. Add the chicken and cook, breaking up with a wooden spoon, for 5 minutes or until cooked. Add the mushrooms. Cook, stirring often, for 5 minutes or until mushrooms are golden. Add the spinach. Cook, stirring occasionally, for 4 minutes or until spinach is wilted. Add the cream cheese. Cook, stirring for 2 minutes or until cheese has melted. Stir through the tarragon and season. Set aside.
Step 4
Lightly grease a square 19cm (base measurement) 24cm (top measurement) baking dish. Lightly brush the base of the prepared dish with half of the tomato pasta sauce. Place 2 pieces of lasagne over the pasta sauce. Top with half of the chicken mixture and sprinkle with 1/3 cup mozzarella. Repeat with another layer of cauliflower and remaining chicken mixture. Top with remaining lasagne. Finish with the remaining pasta sauce and remaining mozzarella. Bake for 30 minutes or until golden. Set aside for 7 minutes to rest before serving.

From Taste.

11/08/2020

INGREDIENTS:

Chicken Francaise

4 chicken breast fillets
1/4 cup plain flour
1 egg
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves
2 teaspoons finely grated lemon rind
2 tablespoons extra virgin olive oil
2 eschalots, thinly sliced
2 garlic cloves, crushed
1 salt-reduced chicken stock pot
1/4 cup lemon juice
1/4 cup pure cream
1 lemon, thinly sliced
Buttered, cooked spaghetti, to serve
Salad leaves, to serve
Chopped fresh flat-leaf parsley leaves, to serve

METHOD
Step 1
Place chicken between 2 sheets of plastic wrap. Pound with a rolling pin to flatten slightly. Place flour in a shallow bowl. Whisk egg with 1 tablespoon cold water in a separate bowl. Combine breadcrumbs, parsley and lemon rind in another shallow bowl. Season with salt and pepper..
Step 2
Toss chicken in flour, shaking off excess. Dip in egg, then toss in breadcrumb mixture to coat all over. Place on a plate.
Step 3
Heat oil in a flameproof slow-cooker bowl or large frying pan over medium-high heat. Cook chicken for 3 to 5 minutes each side or until golden. Return to plate.
Step 4
Add eschalot and garlic to bowl. Cook, stirring, for 3 minutes. Add wine. Simmer for 2 minutes or until reduced by half. Add stock and lemon juice. Stir to combine. Transfer bowl to slow cooker. Top eschalot mixture with chicken. Cover. Cook on HIGH for 2 hours (or LOW for 4 hours) or until chicken is tender and cooked through.
Step 5
Set chicken aside. Stir cream into sauce. Top spaghetti with sauce, chicken and lemon slices. Sprinkle with extra parsley. Serve with salad, if you like.

09/08/2020

INGREDIENTS:
Coconut Chicken Lettuce Cups Recipe;

2 Coles RSPCA Approved Australian Chicken Breast Fillets
1 long red chilli, quartered (optional)
1 stem lemongrass, quartered or 1 tbs lemongrass paste
400ml light coconut milk
2 baby cos lettuce
2 spring onions, thinly sliced
2 long red chillies, extra, thinly sliced (optional)
1/4 cup (60ml) lime juice
1 tbs brown sugar
1 tbs fish sauce

METHOD
Step 1
Place the chicken, chilli, if using, lemongrass and coconut milk in a medium saucepan. Add enough water to cover the chicken. Bring to a simmer over high heat. Reduce the heat to low and simmer for 10 mins or until chicken is cooked through. Set aside in the poaching liquid to cool completely.
Step 2
Remove chicken from the pan, discarding the poaching liquid. Coarsely shred the chicken.
Step 3
Remove the outer leaves from lettuce, reserving 16 leaves. Thinly slice the remaining lettuce leaves.
Step 4
Arrange the reserved lettuce leaves on a serving platter. Top with the sliced lettuce, chicken, spring onion and extra chilli, if using.
Step 5
Place the lime juice, sugar and fish sauce in a screw-top jar and shake to combine. Drizzle over the lettuce cups on the platter.

09/08/2020

NGREDIENTS:

Stir-fried beef and vegetable chow mein
350g fresh chow mein noodles or Singapore egg noodles
1 tablespoon peanut oil
1 large brown onion, thinly sliced
500g beef mince
2 garlic cloves, crushed
1 long red chilli, deseeded, thinly sliced
1 tablespoon mild curry powder
1 large carrot, peeled, finely chopped
1 green capsicum, finely chopped
1/2 cup Massel salt reduced chicken style liquid stock
1/2 cup oyster sauce
2 cups shredded Chinese cabbage (wombok) thinly sliced green onions, to serve

METHOD
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Refresh under cold water.
Step 2
Heat a wok over medium-high heat. Add oil. Swirl to coat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add garlic, chilli and curry powder. Stir-fry for 1 minute or until fragrant.
Step 3
Add carrot and capsicum. Stir-fry for 4 minutes or until vegetables have softened. Add stock, oyster sauce, noodles and cabbage. Stir-fry for 2 minutes or until heated through. Serve topped with onion.

01/08/2020

Ingredients
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Directions
1.
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

2.
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

3.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

4.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

5.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

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About us

Let’s face it! As we get older it's difficult to adhere to maintain that healthy lifestyle that’s considered ideal for us. Healthy eating should be the dream of every human being especially during this pandemic. It is always a great challenge for us to do this, we try all kinds of diets, such as Keto diet, low carb diet, vegetable only diet, and fruits only diet. The success of any of these diets depends on the consistency of each individual on the diet. Health enthusiastic is here to share more ideas on maintaining this sort of lifestyle. We are here to focus you on way to maintain that new healthy lifestyle. We want to make a reality and no longer just a dream.

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