A simple, healthy and more savory version of a sesame chicken that can be made with flour or even gluten-free flour mix. Best served with steamed rice and vegetables (e.g. broccoli, carrots, and
water chestnuts).
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 253
Ingredients
Chicken breast halves - 4
Salt - 1 tsp
Ground black pepper - 1 tsp
All-purpose flour -
2 tbsp
Red pepper flakes
- 1 tsp
Garlic powder
- 1 tsp
Onion powder
- 1/2 tsp
Low-sodium soy sauce - 3 tbsp
Sesame oil (toasted/regular) -
2 tbsp
Honey - 2 tsp (optional)
Olive oil -
1 tbsp
Method
1. Cut chicken breasts
into 1 1/2-inch slices about 1/4-inch thick.
2. Season with salt and
pepper.
3. Combine flour, red pepper flakes, garlic powder, and onion
powder in a large bowl.
4. Add chicken and toss well.
5. Add soy sauce, sesame
oil, and honey; stir to coat.
6. Heat olive oil in a
skillet over medium-high heat. Add chicken and cook, stirring
occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Fresh Eggs - 3
Kosher Salt - 1/4 tsp
Water - 1/2 tsp
Unsalted Butter - 2 tbsp
Cayenne - 1 pinch OR White Pepper - To taste (optional)
Method
1. Whisk the eggs with salt and water until completely blended i.e. liquid not thick (approx. 1 to 2 minutes).
2. Heat butter over medium-high flame in a non-stick skillet (9 to 10 inch) only until it melts. Note: Not until it sizzles!
3. Add the whisked eggs.
4. Stir in a circular motion rigorously with a spatula to scramble the eggs, while shaking the pan as well to level out the mixture. Also keep bringing the egg from the edges towards the inside while leveling the egg.
5. Stir the egg till they become firmer such that the shaking stops leveling the egg and we need the spatula to level the egg. At this point level the egg using the spatula. While the base of the egg is still wet but not runny, turn off the heat and start rolling the egg. Note: Roll in a way that the last inch of the egg is rolled on top.
6. Add in small chunks of butter, sliding and melting them under the egg to lubricate its base. Let the egg sit in the butter for a minute or so. This will improve the texture of the egg beside easing the process of sliding the egg out of the pan.
7. Slide out the egg on a plate, making sure the seam side goes down and the smooth side is on top.
8. Brush some butter on top to give it a final shiny look.
9. Serve with toasted bread and watercress. Dust with Cayenne pepper (optional).
Note: The omelette can be made to have fillings of your choice as well e.g. chopped chives, Swiss Gruyer cheese, etc. which is sprinkled onto the egg before rolling the egg.
Chicken Parmesan: a dish liked by people across different cultures.
Ingredients
Method
1. Coat a saute pan with olive oil and place over medium
heat.
2. When the oil gets hazy, add the onions, garlic, and bay leaves;
cook and stir for 5 minutes until fragrant and soft.
3. Add the olives and
some hand-torn basil.
4. Carefully add the mashed tomatoes, cook and stir until the liquid is cooked down and the sauce
is thick, about 15 minutes; season with sugar, salt and pepper. Lower
the heat, cover, and keep warm.
5. Preheat the oven to 450 degrees F.
6. Get the ingredients together for the chicken so you have a
little assembly line.
7. Put the chicken breasts side by side on a cutting
board and lay a piece of plastic wrap over them.
8 . Pound the chicken
breasts with a flat meat mallet, until they are about 1/2-inch thick.
9. Put the flour in a shallow platter and season with a fair amount of salt
and pepper; mix with a fork to distribute evenly.
10. In a wide bowl,
combine the eggs and water, beat until frothy.
11. Put the bread crumbs on a
plate, season with salt and pepper.
12. Heat 3 tablespoons of olive oil over medium-high flame in a
large oven-proof skillet.
13. Lightly dredge both sides of the chicken
cutlets in the seasoned flour, and then dip them in the egg wash to coat
completely, letting the excess drip off, then dredge in the bread
crumbs.
14. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.
15. Ladle the tomato-olive sauce over the chicken and sprinkle
with mozzarella, Parmesan, and basil.
16. Bake the Chicken Parmesan for 15
minutes or until the cheese is bubbly.
This recipe only takes 6 simple ingredients and about 5 minutes to cook a rich tasting yet healthy chemical free chocolate pudding.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Serves: 4 servings
Ingredients
Sugar -
1/2 cup
Cornstarch - 3 tablespoons
Unsweetened cocoa powder - 2 tablespoons
Low fat (1%) milk- 2 cups
1 egg yolk
Vanilla extract - 2 tablespoons
Instructions
1. In a saucepan, combine all the dry ingredients (the sugar, cornstarch and cocoa powder).
2. In another container, combine the wet ingredients (the milk and egg yolk).
3. Slowly whisk the wet mixture into the dry mixture and combine until smooth (i.e. without lumps).
4. Cook over medium heat while stirring constantly until the mixture comes to a gentle boil. Note: Add dark chocolate at this point, if desired.
5. Once the mixture starts to boil, it thickens in less than a minute so keep stirring until the mixture becomes thick.
6. Remove the mixture from heat and add the vanilla extract. Mix well.
7. Pour the mixture into the serving cups.
8. Serve warm or cold (refrigerate).
