Detox :: gluten free Chinese

Chicken and noodles

This is a little something easy and fresh

1 lb chicken
1 onion
1/4 cup soy sauce
1 tsp oil
1 tsp garlic paste
1 tsp ginger paste
1 tsp of tomato paste
Red chilli powder to taste
In a large skillet combine all these ingredients and cook until chicken is tender

After cooked then add
Green beans
Bell peppers
Whatever veggies you would like broccoli, green onions leeks etc
Cook only for 2 minutes and turn off stove and cover

1 box of gluten free spaghetti
Cook as directed on box

Strain the spaghetti and add into the skillet. Turn on stove and cook for another two minutes.

Then serve

*** you can add a tbsp of peanut butter for Thai flair or mustard to give it a different flavor
You can keep all the veggies raw then combine when serving

You can serve the chicken on Brown rice or farro

Enjoy

Detox

So im doing this amazing detox to rid of all the toxins from my gut. Good gut health equals good overall health.

Avocado chutney with brown rice khichdi with moong daal

Since there are a ton of great healthy detox recipes I decided to create detox recipes for the more ethnic palette. I hope you enjoy it as much as I do.

Avocado chutney
1 avocado
1/2 tsp salt
1 or 2 green chilli s
Cilantro or spinach hand full
Five or six raw almonds
2 cloves of garlic

Put them all in a blender, grinder or magic bullet. Blend well and set aside

Brown Rice Khichdi is a bit tricky

1 cup Brown rice
1 cup moong daal (green one)
1/2 tsp salt
1/2 onion (medium)
1/2 inch stick of cinnamon
1/2 tsp cloves, black pepper whole , cardamom
1 bay leaf

Wash rice and daal well . keep aside
In a pot 3 tsp oil toast the above whole spices add onion saute till light brown then add rice and daal. Saute for a minute. Add 3 1/2 cups of boiling water. Add a good amount of mint Cover and simmer till rice is cooked. Approximately 30+ min

Enjoy

You can also if you prefer eat it with chicken or shrimp or beef.
But I like to eat it vegetarian style

Ramadan Recipe #9

As i was trying to take advantage of the final last days of Ramadan, i got a threatening message from a friend of mine to post a recipe for baked french toast.  So,  to avoid the wrath of Ruku.  I have decided to post it right away. I have heard the wrath of ruku increases 10times more in these ten final days. Not sure if its true but I didn't wanna take a chance. Its refreshing to know that your bestest of friends can threaten you with the most cruel and unusual punishments and we quickly  jump to submit to their every wish and command. May God give us all friends that will right our wrongs, make us do things at their command and call us out just for the pure intentions of embarrassing us and keeping us grounded and humble. Friends are the salt of our soul. I received a beautiful prayer a very close friend of mine wrote to me just a day ago and now i will make this dua for all my friends

May Allah (swt) reward you without limit, give you the best of health, have a blissful marriage, give you the highest ranks of akhira, and may your best deeds be the last of your deeds and may the best moment of life be when you get to witness Allah (swt's) Face.

ameen.

I hope you enjoy this recipe and many more to come.

I originally got this recipe from the internet. They have several different types so i just made up my own version as the other one i felt were not good enough for mine or my flavorful friends palates.  I must warn you if you eat this for suhoor you will pass out until dhuhr or maybe even asr.

Baked French Toast

1 loaf of unsliced or sliced cinnamon raisin bread

1 cup of milk

1 1/2 cups milk

1 1/2 cups half and half

1 1/3 cup brown sugar

7 eggs

2 tsp vanilla extract

1/4 tsp cardamon 

1/4 tsp cinnamon

pinch of salt
 1/3 cup butter

The night before slice loaf in one inch slices.  Toast them in a toaster.  In a large bowl beat eggs, pour in milk and half and half then vanilla, cardamon, cinnamon brown sugar and salt. In a small pot melt butter on low heat.  pour into batter.  Make sure butter is not hot or the eggs will cook and it will just look real bad. (Or you can wait till the next day and just melt the butter and pour on top of the dish right before it goes in the oven.)

Arrange all of the slices in a 9x13 baking dish and pour the custard mixture on top. Cover and refrigerate overnight or for atleast 6 to 8 hours.  In the morning remove the dish from fridge and pre heat oven to 350, bake covered for 30 minutes then uncovered for another 20 minutes.  Depending on the oven the time may vary 10 minutes more or less. Insert a knife to check for doneness. The french toast will fluff up when its done.  If it doesnt than it doesnt.  

There are several different variations you can do with this. You can make individual ones in  small baking dishes they are adorable.  

Other yummy variations is apples.

Core and cube two apples 

coat them in 2 tbsp butter

then coat them with cinnamon sugar and a pinch of nutmeg and just place it on top or layer it in the middle. 

other fruit variations : Peaches, cranberries, bananas. walnuts and pecans. 

Enjoy 

Ramadan Recipe #8

Wow, this is really embarrassing.  We are entering the last ten days of Ramadan and I'm only on my 8th recipe. Anyway, Eid day is coming up and a lot of us Desi's have this tradition of having this amazing high caloric dessert for the morning of the auspicious day.  Everyone and their mamas wake up early in the morning with pure excitement to create this yummy dish to have. My mom made it when i was young, then i made it when i got married and had kids, then i moved here closer to my moms and decided ill just let her be the person who creates the great memories for my kids only because i become unbelievably lazy around my mom.  Have you heard of the phrase "my mom makes it better or my aunt used to make it the best" Seriously, I have heard it my entire life and i cook pretty darn good or so i thought. I mean think about it, you make this amazing dish for a party, followed the recipe exactly; tasted and tested and its more perfect than you can ever imagine and you are unbelievably excited to serve it to your guests.  Everyone praises it to all extent you are floating with happiness and that ONE person stands out and says "this was good but my aunt who lives in India makes it different, hers was out of this world, and she used to add these things and we were like 5 years old it was delicious and blah blah blah...." Or your husband or your best friends tries it and says my mom makes it better.  Seriously, do they really? because the last time i tried it, it was not good at all.   Why is it so important for so many of us to crush peoples dreams, i have to admit  i have done it a few times regarding Tea and cakes.  I also admit i am a total tea, coffee and cake snob.  Snobs that is what they are ! or are they?  From my experience, 90% of the time i have tried peoples moms/aunts foods that were described to be the most amazing thing in the world turned out to be a total fail; in my palate at least (wanted to express my views but i just decided to spare them the rejected feeling i felt when a harsh comment was thrown at me). The dedicated followers of that dish enjoyed the cuisine of their childhood with so much passion i wanted to barf.  Believe it or not we are a sentimental peoples.  Food is something that requires all of our senses, our hearts and our brains.  The great pleasure we have when we eat is pretty apparent.  Just like certain perfumes or smells remind us of certain people or places.  Food reminds us of the great moments we had. Memories (good memories) That's why certain traditional foods carry on for so long, no matter how bland or dry it maybe (ie. TuRKEY) we love the moments with it, the sauces and gravies, salads and all the other extra stuff we have to enhance the flavor of that occasion.  Buts its the moment we associate with that bland bird.  Food and memories go hand in hand. Every occasion every milestone is associated with food.  Food is not just sustenance that keeps us healthy and alive but it also keeps us together, forms bonds and friendship , its gives us happiness and great wonderful memories.  Food makes tradition. 

  Today's traditional recipe that i will be giving out is called Sheer Korma.  Very highly anticipated dish of The Blessed Day of Eid for most desis.   The major factors in this dish is Butter/ghee lots of sugar and lots of nuts. If you are planning on making this dish low fat, DON'T. The whole point of this dish is to be sweet, delicious, high caloric goodness.  By the way this particular dish really is made best by my mom (thats right i said it, but its the honest truth! )

1 package Ahmed brand vermicelli

 1 gallon fresh whole milk (you can minus out 2 cups of milk and add in 2 cups of heavy whipping cream)IF YOU DARE

1 cup sugar or more

1/2 teaspoon cardamom powder

 1 cup slivered almond

1/4 cup coarsely ground pistachios (optional)

 1/2 teaspoon saffron strand

 3 tablespoons chironji nuts: Chironji are tiny almond-flavoured dried seeds  (you can find it at the Indian store)

  dates

3 tablespoon butter (unsalted) or ghee

In a large pot (8 quart) First break the vermicelli into small pieces.  (we usually crush the bag so the vermicelli breaks).  Fry the vermicelli in two tablespoon butter or ghee until it browns (do not buy the already roasted vermicelli its not the same),you can add more butter/if needed.  Remove the vermicelli and set aside.  Pour in the milk with sugar, saffron, cardamon, 1/2 of the almonds and pistachios into the milk and boil.  Boil the milk until it has evaporated  and is  halved in volume.  Add in the vermicelli and cook until it is soft.  In another small pot use the other tablespoon of butter or ghee and on medium heat brown the rest of the almonds pistachios and chironji) don't walk away, don't look away just don't blink because of the high fat content they will burn. As soon as they become light brown quickly pour it into the boiling milk.  Simmer for a few minutes until the vermicelli is at the desired consistency and turn off the stove and serve hot with dates sliced in half ( you can also throw into the hot butter with the nuts after they have been browned just to make to take the edge of them being so darn healthy) because it will make it sweeter and that's the way it has to be had. The  thickness of this dish is of a cream based soup.  You cannot make this dish ahead of time because the vermicelli will absorb the liquid and it will turn into a mush soup. some people prefer it that way, but i like it soupy. However it does keep in the fridge for a week.  The portions are always modest and highly potent.

Google Images

Here is a bonus for you:

how to make non traditional ghee (butter ghee) pretty easy

1 pound of butter

1 pot

tea sieve/cheese cloth

Drop in the butter into a small sauce pan and melt the butter on medium heat, keep a close eye on it as it will start boiling, every time it begins to boil over just turn down the stove.  Cook the butter on medium for several minutes maybe 10 minutes until the there is a brown foam starts to settle on top and all the salt has settled at the bottom.  Cool the butter to room temperature.  Than pour through a very thin sieve or cheese cloth.  The sieve will catch all the salts and the liquid will be clear. 

You can store the ghee in the pantry or cabinet you do not have to refrigerate it. 

Ramadan Recipe #7

I am falling way behind.  I thought this month I'm gonna be posting one recipe each day everyday. Obviously, did not happen.  Not because i was tired of fasting or hungry because i have been doing stuff, being productive taking full advantage of time.  This is honestly the first day i have decided to stay in my house. As i was browsing through my news feed catching up on the latest world and local news on my facebook and reading news articles (by the way the only place i get relevant important news i care about comes from facebook) I may be oblivious to Hollywood and who married or divorced whom or what songs are in blah blah I get the awesomest news that really matter to me  such as the happenings in Syria, at the Olympics, politics, China, Science, Health etc etc happening around the world the media refuses to report .  Real actual important to all humanity news from face book WHO KNEW.

A few weeks ago i along with a few of my friends took a Moroccan cooking class. We made this Moroccan chicken with lemons and olives.  It was delish. So i decided i can make that dish and share it with you  but lets save time and effort and create the same flavors and make it easy and taste the same. This dish is traditionally cooked in a Tagine. We will cook it in a skillet.


                                                                                       Moroccan inspired Chicken with olives

      6 chicken thighs, skin off and bones in

      6 garlic cloves, coarsely chopped

Google Images: Moroccon Chicken with olives in a Tagine

                                       

      1 lemon juiced  

1/2tsp lemon rind

    1 t ground ginger

    ½ t chili powder

    3 onions, sliced 

    ½ t ground turmeric

    1/2 cup water

    ½ t saffron threads

    3 oz green olives, pitted

    1 handful cilantro chopped

    olive oil, salt and pepper

1/2 tsp cumin

In a large bowl marinate for at least 1/2 hour (overnight is good) chicken with ginger, salt,  cumin, chili powder, lemon juice and lemon rind.

In a skillet add in some cooking oil (2 or 3 tbsp)(not olive oil) throw in the onions and saute them until they become opaque.  Add in some garlic saute real quick then add in turmeric saute until everything is yellow. Add saffron,  Add in the water bring to a boil then slowly add in chicken. Close the lid and simmer on low for 30 minutes stirring occasionally. 

Chop a bunch of cilantro, pit the green olives and slice them in half or buy pitted sliced green olives in a jar. Or whole pitted green olives  

After the chicken is well cooked and has a thick sauce quickly add in the olives, stir and remove from stove.  Transfer it into a dish, sprinkle on the cilantro and squeeze some lemon juice as needed. 

Enjoy with yummy couscous with pine nuts

Prepare couscous as it says on the box with chicken stock 

in a small pan drop in 2 tbsp butter add a 1/4 cup pine nuts saute until light brown then pour on top of couscous and mix well.  

Don't forget to taste and do not forget the salt...

Ramadan Recipe #6

Chicken Pouches

Cook chicken as you like (i used Arshis crazy chicken) recipe on my blog.
Add green onions
Cheese
Buy frozen bread dough or make your own
Thaw
Roll it into a small circle
Add chicken mixture
Close pouch
Cupcake pan
1tsp oil in each cupcake space
Place pouch
Brush the top with olive oil or egg
Bake 400 for 20 or 30 min depending on oven.
Serve warm

Ramadan Recipe #5

Alright today i will be doing two recipes to keep myself up to date.  Wish i was this persistent with other things, but i am only doing this because i am getting a break today from cooking.  I will be going to this amazing Interfaith Iftar Dinner.  Sharing a meal with people really is a wonderful thing.  As i was sitting here uninspired i started staring at my wall and thought that i should paint it.  It looks old and boring.  Then i started thinking that i should eat more salmon.  I am in need of some Omegas.  Than i started conjuring up this amazing recipe in my head.  A combination of a few already existing recipes.  I shall make it amazing, and i shall call it mine and I shall call it Salmon Pockets.( this line was inspired by finding nemo).  If anyone does try this recipe before me please let me know how it turns out and if you have any great suggestions than please do comment. 


Salmon Pockets (this recipe may make 3 or 4 pockets depending on the size of the salmon)


1 lb Salmon
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder


This is a Basic Duxelle recipe for Beef wellington

• 3 pints mushrooms

• 2 shallots, peeled and roughly chopped

• 4 cloves garlic, peeled and roughly chopped

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 1 tbsp parsley

•  salt and freshly ground black pepper

1 egg
1 lemon


Frozen Puff pastry Sheet






 Cut the salmon in to small 2or 3 inch squares Rub salt and pepper on salmon and set aside
In a food processor.  Process mushroom, shallots and garlic 
in a sauce pan add 1 tbsp butter  and olive oil then add the  mushroom mixture. Cook for atleast 5 minutes add in cream and cook until the liquid evaporates. 


Thaw pastry dough, roll the dough and cut into squares a few inches larger than the salmon so it can be wrapped around the salmon. 
lay the pastry spoon on some mushroom mixture
 place the salmon on top 
top the salmon with more mushroom mixture 
Fold over the pastry to make it into a pocket
crack one egg  and beat well


Brush the egg onto the pastry and bake in oven at 400 degree oven for 40 or 45 minutes or until brown and done.


If you dont want to make the pockets.   You can roll the pastry dough around the entire salmon fillet. make one large salmon pocket or purse. 




When ready to eat squeeze some lemon juice on top




You can make a yummy lemon-butter garlic sauce if you would like 


1/2 cup butter
2 tbsp lemon juice
3 cloves garlic sliced (you can use 2 tsp garlic powder if you don't like the garlic slices in your food)
salt to taste
1 tsp capers


In a small sauce pan melt butter on low medium heat, toss in garlic slices cook for 1 minute on low then add in lemon juice salt to taste and add capers. turn off the stove and drizzle on top of the pockets. 




You can eat this with a simple parsley salad '


1 bunch Parsley
 1 Red onion 
2 Roma tomatoes 
salt 
pepper 
olive oil 
and lemon juice


Please try it and let me know!!!