So, here’s an Asian style Quinoa recipe that is healthy, low in fat and darn delicious too.

For this recipe, I use chicken breast meat which is lean, low fat and high in protein. Here are the basic ingredients you may need, brown mushrooms, carrots, chicken and quinoa.

You will need to season the chicken for a few hours first. Then you heat up the pan or wok, stir fry some garlic, then add the carrots, mushrooms and quinoa.

Stir fry till its fragrant and you can add the chicken pieces.You will need to add some water too since the quinoa needs water to really cook, much like cooking rice.

So, here’s the recipe proper:

Stir-Fried Quinoa Mushroom Chicken Recipe

Ingredients

1 pc (about 350g) chicken breast meat, sliced

1 tbs light soya sauce or 1 tsp sea salt

2 carrots, cut into chunks

1/2 cup Quinoa (I used black Quinoa)

15 – 20 pcs brown mushrooms, sliced

3 pods garlic, diced

1 cup water

Instructions

1. Season the chicken with the soya sauce/ salt for at least 30 minutes.

2.Heat up the frying pan or wok with about 1 tbsp of cooking oil. Then lower the heat to medium low.

3. Sautee the garlic till fragrant then add the carrots, mushrooms and quinoa.

4. Stir-fry for a minute or so, add the chicken and stir for another minute or so.

5. Add the water and cover the pan. Let the mixture simmer over low heat for about 5 minutes. Remember to stir it occasionally.

6. Bring it to a boil and add more water if it is drying up but not too much. Add salt to season and you are done!

You can eat this dish served with some fresh salad or you can eat is as a side dish to your rice or potatoes.

Cooking Quinoa is very easy, all you need is some water for it to fully cook and you can add it to quite a lot of different dishes. I have more of these recipes and I will be sharing it pretty soon.

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Now, lets get on to this recipe. I have this packet of black quinoa and thought I’d come up with some recipes to cook it. Like I said, quinoa is very versatile, so I used it to cook a broth-based soup that’s healthy, wholesome and darn good too! So, if you are vegetarian and would like some chicken soup without the chicken, quinoa soup is the way to go!

Instead of using chicken or any kinds of meat, the quinoa broth-based soup can be cooked with carrots and mixed beans.

I used the organic 7-color beans to cook with the quinoa.

It is pretty easy to cook this broth based soup. You can even use a slow cooker/ crock pot to cook it.

Here’s the recipe:

Mixed Beans Quinoa Soup Recipe

Ingredients

1/2 cup quinoa

1/2 cup mixed beans

1 tbs dried wolfberries

4 dried dates

2 large carrots, cut into chunks

2 – 3 pods garlic, peeled and halved

2 – 3 cups water

salt to taste

Instructions

1. Heat up the water in a pot.

2. Dump everything into the boiling water.

3. Cover and simmer over low fire for up to an hour or until the quinoa is cooked and the beans softened.

4. Add salt to your own taste.

For slow cooker / crock pot, you only need to pour in the water and dump all the ingredients in. Then set it at low and leave it to cook overnight. Tomorrow morning, you will have a wholesome, healthy, vegetarian Quinoa soup!

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The great thing about cooking this salsa style dish is that it is very versatile and can be eaten as it is or with rice, salad, bread, even spaghetti! It is pretty simple to make too. First, you will need…

carrots, tomatoes, celery, onions, potatoes, bell pepper (capsicum), ketchup, balsamic vinegar, ready-made pasta sauce and

quinoa. I used red quinoa because it’s what I have. You can use pearl quinoa (the white quinoa) or black quinoa, whichever one you like. The cooking method for all types of quinoa is the same. After chopping up all the vegetables into chunks…

You will need to heat up a pot with some olive oil. First, you sautè the onions for a short while and then you add the carrots, tomatoes, capsicum, tomatoes.

After you stir it around for a minute or so, you add the potatoes, celery, sauces and water. Also add a sprinkle of dried mixed herbs for extra flavours. The quinoa is the last one to go in, after adding all the other stuffs. Then, you just leave it to simmer over low fire for close to two hours. If you don’t have the time, just dump all ingredients into the crock pot or slow cooker and leave it to simmer on low overnight. It will be ready the next day! And that’s it. Easy and so darn good, you may want to make it again and again!

So, here’s the recipe:

Wholesome Healthy Quinoa Salsa Stew

Ingredients

3 large carrots, cut into chunks

4 large tomatoes, diced

3 large onions, chopped

2 large potatoes, cut into chunks

3 stalks of celery, diced

1 – 2 capsicum (bell peppers), cut into chunks

1/2 cup red quinoa

5 tbsp pasta sauce

4 tbsp ketchup

1 tsp dried mixed herbs

1 – 2 cups of water (depending on how thick / watery you want it to be)

palm-sized chicken breast, skin removed and sliced thinly or minced. (if you want to add chicken or you can leave it out if you want a vegetarian one)

Instructions

1. Heat up a large pot with some olive oil.

2. Sautè the onions and then add the carrots, capsicum and tomatoes. Stir for a minute or so.

3. Add in the rest of the vegetables (potatoes and celery) and then stir in the sauces.

4. Add water and pour in the uncooked quinoa. Stir to mix the ingredients around.

5. Turn the heat up to medium and let it boil. Add the herbs, then add the minced chicken (or sliced chicken, whichever you like).

6. Turn down the heat to low and leave it to simmer for up to 2 hours. Remember to check on it and stir often to make sure it doesn’t burn.

7. If you are using the crock pot / slow cooker, then you can skip the sauteeing part. Instead, just dump everything in, add the sauces and water and leave it to cook on slow.

Special note: Water is important so you must not leave it out and it is important to add more as quinoa absorbs a lot of water and it needs a lot of water to cook. Here’s how to cook quinoa.

This quinoa recipe is great to go with any food. If you are cutting down on calories, you can eat this as it is with salad as I also like to call this recipe an all-in-one meal which contains vegetables, protein (quinoa is very high in protein) and healthy carbs (potatoes).

If you simply must have rice…

or if you prefer bread…

It is pack full of nutrients from all the vegetables and quinoa so it is not only low in fat (especially if you cook it without the chicken), it is very wholesome and best of all, so good you won’t even feel as if you are eating diet food!

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Imagine my delight when I found a low fat brownie recipe. OMG. I can be on a diet and still eat brownies. It is a life saver, I tell you. Now, this recipe may be low fat, it is not exactly healthy either. It still has sugar and flour and calories. So, do enjoy it but don’t sit right down and eat the whole pan of brownies no matter how tempting it is and no matter how long you’ve been on a diet. Trust me. It is damn tempting but will-power, please. If you finish it in one go, then there won’t be any left tomorrow, right? So, here it is. Just salivate over it.

The low fat chocolate brownies are low fat but the topping is not. It is very simple to make. Really.

Just sift the flour, baking powder and cocoa powder into the mixing bowl.

We need two eggs.

I used brown sugar instead of white sugar.

Then, add the yogurt, vegetable oil, vanilla and eggs (lightly beaten) to the flour and sugar mixture. Stir till very well mixed.

Pour the mixture into a prepared pan for baking. After about 20 minutes….

You get this!

Here’s the recipe proper:

Very Low Fat Brownies Recipe

Ingredients

1 cup flour

1/2 tsp baking powder

4 tbsp cocoa powder

1/2 cup brown sugar

1/2 cup plain yogurt (I used blueberry yogurt)

2 eggs, beaten

1 tsp vanilla essence

1 1/2 tbsp vegetable oil

Instructions

1. Preheat oven to 180°C. Line the baking pan with baking paper.

2. Sift the flour, cocoa powder and baking powder into the mixing bowl. Add in the sugar.

3. Then mix in the yogurt, eggs, vanilla and vegetable oil. Combine well.

4. Pour the mixture into the baking pan and bake for about 20 minutes.

5. Leave in the pan to cool.

Now, for the icing / topping. It is NOT low fat but damn good. If you are really on a diet, don’t use this!

Rich Peanut Butter Chocolate Icing

Ingredients

6 tbsp dark chocolate, broken into small pieces

2 tbsp butter

2 tbsp low fat milk

3 tbsp peanut butter

3 tbsp icing sugar

Instructions

1. Melt the dark chocolate and butter in the microwave for about a minute.

2. Stir and mix the dark chocolate and butter. Add the peanut butter, milk and sugar.

3. Combine well and you will get a smooth, chocolate paste.

4. Scoop onto the brownies and serve.

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I made it with a can of evaporated milk instead of soya milk since I had that available. It is pretty easy to make actually and does not take up much time, except for the waiting time for it to firm up.

All you really need is sugar, jelly powder, water and milk or soya milk. If you like some canned longans in it, you can also have that ready and open a can.

Get the containers ready, the plastic cups with covers. I use the cup as measurements for the amount of water or sugar needed. I think each cup is about 200ml. So, if you are making 15 cups of pudding, you will need 15 cups of water, 1 cup sugar, half can of the evaporated milk and half packet of the jelly powder. First, you will need to dissolve the jelly powder, bring the 15 cups of water to boil, add the sugar, jelly solution and the milk.

Once it’s cool down, you can pour into the containers.

You then wait for it to really become firm before you add the canned longans and some of the syrup from the canned longans.

Refrigerate and serve cold. It’s great as dessert, tea time snack or for the sake of eating something sweet but not so sinful. The cups I’m referring to here are the containers we use for the pudding. Here’s the recipe and simple instructions:

Soya Milk Pudding Recipe

(This recipe is for 34 servings)

Ingredients

34 cups of water (about 200ml each cup)

3 cups of sugar (300g)

1 can of evaporated milk or soya milk (400g)

1 packet of the jelly powder (as in the picture above or about 50g)

Instructions

1. Dissolve the jelly powder in 200ml of water

2. Heat up the 34 cups of water in a pan.

3. Add the sugar and let it dissolve.

4. Add in the dissolved jelly and the milk or soya milk.

5. Stir over medium heat for about 15 minutes.

6. Remove from heat and leave to cool but before it firms up.

7. Pour into the cups and leave it to firm up.

8. Add the canned longans to each cup, then refrigerate. Serve cold.

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Far from being boring, it is so flavourful that the remaining sauces from the boiled chicken is pure neat chicken stock. Talk about a two in one dish! And yes, this dish is pretty healthy as it involved loads of vegetables and no deep frying to be seen!

Chicken Recipes: Five Spice Boiled Chicken Recipe

Ingredients

1/2 chicken, chopped into small pieces

2 tbsp five spice powder

2 tsp salt

2 carrots, cut into chunks

2 stalks celery, chopped

1 large tomato, cubed

4 fresh shiitake mushrooms, cubed

2 pods garlic

2 cups water

Instructions

1. Season the chicken with the five spice powder and 1 tsp of salt for at least an hour.

2. Heat up the pot of water and then dump all the ingredients in and the rest of the salt.

3. Lower the heat and let it simmer partially covered for up to an hour. By then, you’d get a very thick sort of ‘gravy’ and you can dish out the chicken and vegetables.

If you noticed, I didn’t remove the chicken skin. I felt that by not removing the skin, it gave even more flavors to the chicken stock. Although a bit oily, I’m quite fine with it.

If you have a crock pot / slow cooker, it is even easier. Just dump everything in, set it at low and leave it on overnight and you’ll get tender chicken with absolutely wonderful gravy and chicken stock.

Just remember to set aside some of the gravy as chicken stock to be used in your cooking.

See? Boiled chicken aren’t all that bland after all and it even produced a great by-product of chicken stock!

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Okay, if you really hate cabbage that much, you don’t have to suffer through this recipe. Or the next one, for that matter. I promise, after tomorrow, I won’t be posting anymore cabbage recipe. Not that I don’t blame you for hating cabbage, after several days of thinking of how to cook ‘em and having to eat cabbage, I could well understand your hate for cabbage. Even I don’t want to have anything to do with cabbage for at least a year. Or two. For the cabbage lovers or those who suddenly found themselves stuck with a huge head of cabbage -figuratively speaking, that is- here’s another simple cabbage recipe:

Cabbage Omelette

Ingredients

4 large leaves of cabbage, sliced thinly

two eggs, beaten

dash of sea salt

2 tbsp flour

1tbsp corn flour

Instructions

1. Lightly beat the eggs in a bowl. Add the salt, the flour and the corn flour. Mix well. Then add the cabbage to the mixture.

2. Heat up some oil in the wok or pan. Then pour a ladleful of the mixture in.

3. Lower the heat to medium low. Turn over the omelette when its cooked and then let it cook for a while more. Once it is done, you can remove and serve hot.

You really need to serve it hot or else when cold, it does get a bit sticky and unpalatable. Or maybe it’s just me. Whatever it is, this is a vegetable omelette so it is sorta healthy too.

Tomorrow, I’ll share with you my final way of ridding my fridge of cooking cabbage.

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But there are exceptions. Of course, there are exceptions. Who could ever live without salmon and cod fish, I ask you? But we won’t talk about salmon today. Today, it is dedicated to the darn expensive (it is considered a luxury food item over here in Asia since it’s imported and all) but oh-so-good and so un-fishy smelling cod fish.

Feast your eyes on what I did with the cod fish:

Are you salivating already? You better be because I am.

Here’s the recipe:

Oriental Butter Garlic Cod Fish Recipe

Ingredients

1 pc Cod fish steak

4 tbsp light soy sauce

2 tsp garlic powder

5 curry leaves (if you can’t find any, you can totally use Thai basil leaves or any herb with a spicy scent like marjoram)

5 tbsp diced garlic

1 tbsp diced fresh ginger

4 tbsp butter

1/2 cup water

Instructions

1. Season the cod fish with 2 tbsp light soy sauce, garlic powder and a sprinkling of the diced garlic and ginger.

2. In a non-stick pan, add the dollop of butter and heat it up.

3. Sautee the garlic and ginger till fragrant and then add the fish.

4. Pan fry the fish for a second or two and then add the curry leaves. Add a tbsp of soy sauce and two tbsp water.

5. If you noticed, some of the garlic and ginger are turning brown. Move the fish aside and remove those brown bits of garlic, ginger and curry leaves. DO NOT THROW THEM AWAY. Just set aside.

6. Then, you pan fry the fish till it is browned on both sides. Add the remaining sauce and water and then cover. Simmer the fish for a few minutes and then remove from heat.

Serve it hot and sprinkle the brown bits of ginger, garlic and curry leaves on top:

Oh yes. Now, that’s what I call oriental style cod fish with a tinge of fusion! The curry leaves gave it the nice spicy scent but like I said, it works just as well with any spicy herb.

These are some of the ingredients used in this cod fish recipe:

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I’m just being my usual food-loving self. So, when I want pita bread, then it is what we have for dinner. Other than being healthy and wholesome and all, it is pretty easy to prepare with minimal cooking. Really, I’m not lying.

Okay, so I cheated by buying the pita bread but heck, it is readily available and the healthy, wholemeal, no-preservative types can also be bought so might as well buy them than spend goodness-knows-how-many-hours kneading and whatever making them, right? Right. I did say minimal cooking.

Now, let’s get on to the minimal cooking part…the meat fillings for the pita bread

Chicken breast recipes: Healthy baked chicken breast with mushrooms

Ingredients

For the baked chicken breast:

200g chicken breast meat strips

4 tbsp teriyaki sauce

1 tbsp fresh rosemary, chopped into tiny smithereens (or roughly chopped, whatever)

a dash of black pepper (or 1 tbsp if you really like black pepper)

olive oil (I use cold pressed, extra virgin olive oil for maximum health benefit but you can use any old un-virgin olive oil or any vegetable oil you like, for that matter.)

For the sauce:

4 medium-sized fresh shiitake mushrooms, cubed

4 button mushrooms, cubed

1/2 cup frozen mix vegetables, defrosted

3 tbsp oyster sauce

3 tbsp water

olive oil

For the fresh ingredients that don’t need to be cooked:

5 cherry tomatoes and some sliced tomatoes

1 cup cabbage, sliced thinly

Plenty of salad greens like baby butterhead

Oh, you can totally leave out the cabbage and replace it with thinly sliced carrots. I just happen to get a big huge head of cabbage so I had to use it. In fact, I came up with some other recipes because of the head of cabbage I needed to finish! But that’s some future posts, so let’s continue on with this one.

Here’s a pictorial idea of what you’ll need…

Don’t forget the most important ingredient…the pita bread!

Chicken recipes: Baked chicken breast recipe with mushrooms

Instructions

1. Season the chicken strips with the teriyaki sauce.

2. Add in the black pepper and herbs.

3. Use your fingers or spoon to mix it all around till it is all evenly covered in the sauce, pepper and rosemary (or whichever herb you took a fancy to, it doesn’t really matter).

4. Place the seasoned chicken breast meat on a tray covered with foil and then drizzle some of the thawed frozed vegetables and chopped mushrooms on top like so…

5. Don’t forget the extra virgin olive oil. Drizzle some on top of the chicken and then pop the tray into the oven and bake at 200C for 10 minutes. Then turn over and bake for another 10 minutes. Do check in between to make sure it is not being baked to a dried out old hump. These baking time are not as accurate due to different sized ovens, different wattages, different climate, different countries, different worlds, different chicken, I dunno. Just check the chicken.

Anyway, once done, they should look like this:

See? Juicy, succulent, cooked and NOT like dried out old hunks of stringy meat at all.

Now, on to the sauce for this beautiful, beautiful meat for the best, pita bread meal ever.

What sauce?

What do you mean what sauce? I don’t know about you but I don’t eat my pita bread with meat and veg without any sauce. That’s just too darn weird. And no, I don’t mean ketchup. Puh-lez!

Now, remember those chopped mushrooms and frozen vegetables?

6. Heat up some extra virgin olive oil in a wok or pan and then sautee the mushrooms and mixed vegetables like so:

7. Add in the water and the sauce and then stir-fry for a while till fragrant. Add a pinch of flour if you want a thicker sauce.

There you have it, simple and easy sauce to go with the chicken and pita bread and plenty of fresh vegs. YUM.The best part is that you can serve up the baked chicken breast covered in this sauce as a main dish itself, other than for use with pita. Look…

But me, I pour some sauce over the chicken and then the rest in a bowl and serve it all up like this:

Yep, everyone get to stuff their own pita with whatever is on the table and dribble as much sauce (or as little) as they want. Simple, easy and importantly HEALTHY!

Now, we’re talking. Whoever said healthy food is tasteless have not tried MY version of healthy food. Baked chicken breast, plenty of vegetables and wholemeal pita bread. What could be better eh?

Go on, try this out and if you don’t have any of the sauces or even pita bread or want to try out extra virgin olive oil, you can shop for them online here:

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Now, enough raving about the chicken and let’s get on to the three-step, stir fried chicken breast meat with Thai basil. Why three step? Well, because it isn’t four steps or one step or any other step. Just three easy steps. You slice the chicken, marinade the chicken and stir fried the chicken. Oh, yeah. There is a fourth step. You EAT the chicken.

Okay, okay, enough rambling on and on. I know you are here only for the chicken. Err…chicken recipes, I mean.

Chicken breast recipes: Stir fried chicken with basil

Ingredients

1 piece chicken breast meat (about 200g, I think), sliced thinly

2 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp light soy sauce

(and if you are concerned over the almost excessive use of sauces, just use those no-MSG, low sodium, organic, healthy, lowwhatever kinds. But please, don’t skimp on the sauces, it is what made the whole dish flavorful.)

A handful of Thai basil leaves (in case you are wondering, here’s what it looks like below:)

2 tbsp diced garlic

2 tbsp cooking oil (go ahead, use olive oil if you want, that’s what I use all the time)

The Three-step Stir Fried Chicken with Basil

1. Marinade the chicken with the sauces and add the leaves too (rub the leaves in to release its beautiful scent) for about an hour or so or less, however long you want.As long as you marinade it, it is good enough.

2. Heat up oil in wok, sautée the garlic till fragrant and then dump in the chicken together with the basil leaves.

3. Final, crucial step: Stir fry the chicken till it is cooked through. That will be between 5 minutes to 10 minutes depending on your heat but please don’t cook it over high heat or else you may risk burning it.

Oh, yeah, I almost forgot the fourth even MORE IMPORTANT step…

Serve it up hot and eat it!

Due to our eternal love (or so it seemed) for chicken and chicken breast meat, do stay tuned or better still, SUBSCRIBE to this blog for more healthy, wholesome chicken breast recipes. Really. No tricks. And yes, I also offer some sinful unhealthy selections of chicken recipes and other recipes too. This is not exactly a chicken recipes site or anything. I promise. We do eat other stuffs too.

I highly recommend these sauces to use with this recipe:

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