Chicken Curry

Dear Readers,

Long time, no recipe! Due to the lack of food content, I finally got back in the kitchen and cooked. Today, we’re making chicken curry!

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Ingredients: 

-Coconut oil

-4 cups coconut milk

-5 teaspoon curry powder

-3 teaspoon salt

-1 teaspoon pepper

-1 teaspoon yellow mustard seed

-12 pieces of chicken thighs (roughly 5 lbs)

-onion

-ginger

-bulb of garlic

-spinach (4 hand fulls – best way to measure it)

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BEGIN:

1.) In a big bowl, add chicken, curry powder, salt, and pepper together. Then mix. Let it marinate for roughly 10 – 15 minutes. Within this time, prepare everything else.

2.) Grab your blender.  Puree coconut milk, garlic, and peeled ginger altogether, until a creamy and smooth liquid is reached.

3.) Using coconut oil, sauté onions until golden brown.

4.) Add marinated chicken. Cook for 10 minutes.

5.) Add pureed coconut milk with garlic and ginger, into the pot. Then add yellow mustard seed.

6.) Let it cook until it boils in high heat, then reduce heat to medium. Cooking time around 30 to 35 minutes.

7.) Then add spinach and let it cook for another 3 to 5 minutes in low heat.

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8.) Serve chicken curry with rice! AND ENJOY!

Getting aroundnew york

With love,

Mary Dezleigh Teodosio

Chicken Breast with Gluten-Free Mushroom Sauce!

Dear Readers,

For the past week, I’ve been taking care of my step-dad who is a diagnosed celiac. My mom usually prepares his food, however my mom is on a lovely vacation in Asia with her friends – thus, I’m the one taking care of the cooking at home. As I had talked about before, my dad is a celiac which inspired this gluten-free recipe.

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Let’s get cooking!

Ingredients: 

-6 chicken breasts

-Olive oil

-2 tablespoon of butter

-Salt & pepper

-454 grams mushrooms

-5 cloves of minced garlic

-2 tablespoon glutinous rice flour

-1 cup chicken broth (no additional salt)

-Oregano (garnish)

NOTE: Campbell’s Chicken Broth contains barley yeast extract****

Normally my mom cooks using this and my step-dad manages to tolerate it. However, depending on the severity of your celiac you might take a note of that. As a replacement, use any chicken broth or stock with a legit gluten free label such as the brand “Kitchen Basics”.

Please read

Campbell’s Broth Ingredients

Thank you to Bronte Bowerman for catching this!

 

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BEGIN: 

1.) Season chicken breasts with salt and pepper. Do both sides.

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2.) In a non-stick pan, heat olive oil and start frying your chicken breasts. You want to create a nice sear and cook the chicken thoroughly. Cook the chicken breasts for 20-25 minutes until a beautiful sear has been achieved. Temperature of the chicken must reach 160-165 degrees Celsius to ensure it has been cooked well.

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3.) Remove chicken off the pan once it has been cooked. Clean the pan to prepare for the mushroom sauce.

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4.) Melt butter, then add mushrooms to cook.

5.) While the mushrooms are cooking, mince the garlics. Then add the garlics into the pan.

6.) Sauté together for 3-4 minutes.

7.) Add flour and stir.

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8.) Add 1 cup of chicken broth into the pan. Let it simmer and stir until the sauce thickens. Simmer for 5 minutes. NOTE: Please check the ingredients of your chicken broth. Campbell’s contains barley yeast extract. As mentioned above, my step-dad doesn’t react too negatively with this product. This is just a warning to those who are hypersensitive to gluten. 

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9.) Place the chicken back into the pan with the sauce. OR plate the chicken and pour the sauce on top. Garnish with oregano and SERVE!

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10.) EAT UP!!!

I hope you all enjoy this delicious recipe!!! I highly recommend eating this with rice! OR on its own, if you’re on a diet 🙂

With love,

Mary Dezleigh Teodosio

Beef, Mushrooms and Bok Choy in Oyster and Soy Sauce

June 19, 2017

Dear Readers,

I’m back with a superb “lazy-girl” dinner recipe!!! This 30 minute, easy to cook dinner will be your new favourite dinner recipe.

INGREDIENTS:

– 0.7 to 1 kg of cubed beef

– 2 tbsp oyster sauce

– 2 tbsp soy sauce

– bok choy (as much as you please- I used 6 heads of bok choy)

– 454 g / 16 oz. mushrooms

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BEGIN: 

1.) Heat oil and then cook beef at high heat for 10 minutes

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2.) Add oyster and soy sauce. Bring to a simmer for 5 minutes in high heat.

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3.) Add mushrooms and cook in medium heat for another 10 minutes

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4.) Add bok choy and cook in low heat for 5 minutes

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5.) Cook until bok choy is soft. Then, plate and serve it with rice!!!

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Enjoy 🙂

Sincerely,

Mary Dezleigh Teodosio.