Recipe Of The Day: Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce

Hey, you. Yeah, you. Missed me?

I sure did miss you guys. But my jaw didn’t agree, post-wisdom tooth extraction. And when you can’t eat anything solid for a week, there isn’t much to talk about on a cooking blog.

Well… Now that I’m able to function normally, again, here I am!

With a new recipe to get the gears working again in terms of using up leftovers in a creative way.

The said leftovers: grilled pork chops, white rice, fresh coriander and a shitload of veggies with little time left to their edible life.

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Looks more appetizing than it sounded as a description… Yet another proof that a picture’s worth a thousand words!

To that, add a homemade thai-style sauce, and you’ve got a stir-fry sure to please everyone!

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Eating non-sticky rice with chopsticks was one hell of a challenge!

(Note: The ingredients listed below are the ones I used, but you can adapt anything to match what’s leftover in your fridge. That’s the great thing about stir-fries!)


Recipe for Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce (serves 2):

For the sauce:

  • 3 tbsp thai sauce (the sweet and spicy kind you find in the Asian products section of your supermarket)
  • 1 tsp hoisin sauce
  • 1 tsp soy sauce
  • 1 1/2 tsp rice vinegar

For the stir-fry:

  • 1/2 onion, cut into thin stripes
  • 1 bell pepper, cut into stripes
  • 3 green onions, white and green parts separated
  • 1 zucchini, thinly sliced
  • 6-7 mushrooms, sliced
  • 1 tbsp olive oil
  • 2 pork chops, pre-cooked
  • 3-4 sprigs fresh coriander, roughly chopped

1 cup white rice, pre-cooked


  1. Mix all sauce ingredients together; set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté onions until soft, about 2 minutes.
  3. Add in white parts of green onions and the rest of the veggies. Cook until the zucchinis have softened and the mushrooms are slightly browned, about 5 minutes, stirring occasionally.
  4. Meanwhile, remove fat from the pork chops and discard. Cut the meat into bite-sized strips.

Add rice, pork and sauce to the sautéed veggies. Stir until the rice is reheated and the sauce evenly coats the whole dish. Serve immediately and top with green parts of green onions and fresh coriander.

(Note: I won’t post a nutrition label for this recipe, as there are so many possible variations)


Feels good to be able to eat crunchy foods after a week of soup, smoothies and scrambled eggs!

…. and binary puzzles…

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Anyways. More posts coming up soon!

-AF

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Recipe Of The Day: Chia Crackers

I must admit, I’m a sucker for crackers.

All kinds of crackers.

From Triscuit to Ritz cheese bites (aren’t those a trip down memory lane? I always got them as my afternoon snack back in kindergarten), I swear, do NOT hand me a box of crackers, or I’ll finish it all in 15 minutes.

When I first bought that 300-g bag of chia seeds, I wondered how I was gonna use it up.

So I just thought “Hey, crackers.”

And came up with a 3-ingredient recipe. 3 ingredients. Chances are you’ve already got them all in your pantry if you’re here looking up chia recipes.

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They taste better than they look, I promise! Blame the 6AM lighting

          Add chive and onion cream cheese and fresh veggies, and you’ve got the perfect healthy snack! Fast, inexpensive, quick to make and chock-full of nutrients: can it get better?

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          Recipe for Homemade Chia Crackers (makes around 4 servings of 7 crackers each)

  • 1 cup all-purpose flour, sifted
  • 1/2 cup chia seeds
  • 1 tsp salt
  • 1/2 cup water

  1. Preheat oven to 350F.
  2. Combine together flour, chia seeds and salt. Add in water and mix well until a dough is formed.
  3. Thinly roll out the dough between 2 pieces of parchment paper.
  4. Remove the piece of paper on top, then cut dough into bite-sized rectangles. Transfer to a baking tray and bake for 15 to 20 minutes, until the outside is crispy.

Nutrition info:

Nutrition Label chia crackers

          I’ve been so busy lately… taking some time for myself is a relief for sure! Lately I’ve started practicing yoga at home, beat my personal best 10k time and took up piano…more and more personal projects coming up for this summer! I’ll try my best to keep posting as often as I can… I promise!

          -AF

Recipe Of The Day: 5-Minute Asian Style Quinoa Bowl (Post-camping trip fuel)

Long time no see!

Wanna know what I was doing all that time?

Studying, of course!…

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          …or perhaps preparing for this weekend’s camping trip.

          One hell of a camping trip, I must say!

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Posting this picture will probably make me question my whole being and the purpose of my existence on this Earth. But hey, it’s now everyday that you get to go canoeing in a wetsuit!

          Canoeing for 4 hours on a calm river does have kind of a soothing effect, plus it goes by fast when you’re surrounded with cool people.

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           And the food. We’re not talking about trail mix all weekend long here guys. We’re talking about food prepared by the whole group (31 of us), with everything already planned out by the campground guide.

Beef fajitas for dinner, and of course marshmallows to grill on a campfire…

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          …plus chocolate cookies to make S’mores!

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I didn’t even put the chocolate part of my top cookie face down in the marshmallow. I really AM starting to question myself as a whole.

          The hard part was the night. Trust me, when you’re camping at a relatively high altitude on the riverside, you’re better off bringing a winter coat or something. Even if the days are hot.

          My sleeping bag’s zipper broke, so I only could use it as a blanket. I wore jogging pants, a cotton long-sleeved shirt, a hoodie, a Gore-tex jacket, a wool hat, socks and gloves, plus Hot-Shots on my hands and feet, and I was freezing. I barely slept for an hour and only started to warm up after 2 hours of rowing in the sun, still wearing exactly the same clothes as I did during the night (and it was maybe about 15 degrees Celsius in the morning and 20 in the afternoon..?)

          Nothing else could warm me up. Not even the bacon grilled cheese and hot chocolate we had for breakfast. (But damn, how good was that.)

          TL;DR: great experience overall, but draining as hell.

         (Btw, all photo credit for the camping trip goes to Naomi Ma Daigle)

          So today, for lunch, I was looking for a quick, low-cal fuel source to counteract the sugar overdose of the previous 2 days.

          Leftover quinoa and frozen Asian-style mixed veggies. Sounds like a good base.

          Soy sauce, ginger, scallions and a soft-boiled egg. I think we’ve got a dish here.

          (Credit for the lack of pictures goes to my full 1GB-memory cell phone that turned the picture I took into a broken file)


Recipe for 5-Minute Asian Style Quinoa Bowl (serves 1):

  • 1/2 cup fully-cooked quinoa
  • 1/2 cup Asian style frozen mixed vegetables
  • 2 tsp soy sauce
  • 1/4 tsp ginger
  • 1/2 scallion, finely chopped
  • 1 egg
  • salt and pepper to taste

  1. In a small saucepan, pour just enough water to fully cover an egg. Bring to a boil, then turn down the heat to medium, put the egg in and cook for 5 minutes. (If you want it hard-boiled, leave it in for 2 more minutes.)
  2. In a single-serving microwaveable bowl, combine quinoa, soy sauce and ginger. Push to one side of the bowl and set aside.
  3. Thaw the veggies in hot water in a fine-mesh sieve. Transfer to the serving bowl, in the free spot next to the quinoa.
  4. While the egg is still cooking, microwave the quinoa and vegetables for 2 minutes, or as desired.
  5. Once the egg’s done, remove the shell and put on top of the bowl. Season as desired. Cut in half, let the yolk run a little and dive in!

Nutrition info:

NutritionLabel


You know what the best thing about camping is?

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          Mosquito bites! These suckers got me in all the weird places… My ear’s so swollen it’s sticking out and… well I won’t talk about the other hard-to-reach places they got me at. 😉 Better go now… gotta take care of ’em! ‘Later!

-AF

Recipe Of The Day: Nature Valley Breakfast Parfait

Breakfast parfaits.

The perfect healthy breakfast for hectic mornings: whipped up in 5 minutes and eaten in 3. Fruit, yogurt and granola make a perfect combination of tasty AND nutritious, with plenty of vitamins, antioxidants, fiber and protein.

The only thing is, you can’t predict when you’ll be running late.

And in some households (I’m not talking about mine, what were you thinking..?), healthy eating isn’t the primary grocery shopper’s priority. (I can almost hear the guy in question say “Why would I buy a box of tasteless granola for 5$ when I can get 2 family packs of Honeycomb for the same price?”) And even if you do intend to buy what you want, you don’t always have the time.

This Tuesday morning, I woke up at 6:30 and needed to be out the door by 7. I was longing for a breakfast parfait, but that damn granola was missing again.

Suddenly it dawned on me: I still had leftover Nature Valley bars form my trip to Nicaragua. (Oh, the culinary experiences we made over there. There’s definitely something to write about that…)

So I went for the usual: I diced 2 strawberries…

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          …poured a single serving of yogurt on top…

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          …and then crumbled that granola bar on top!

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          The result?

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          Might as well not buy any granola again until I’m out of Nature Valley bars..! Though I do have a feeling that it won’t be long before they’re all gone… Almost looking forward to the moment I’ll make my next batch of homemade granola (coming up in a future post!)!


          Recipe for Nature Valley Breakfast Parfait (makes 2 small servings… you might as well eat them both for a filling breakfast!):

  • 1/2 cup strawberries (or berries of your choice), diced
  • 2 single servings fat-free yogurt (I used Source Strawberry Vanilla Tango)
  • 1 2-bar pack Nature Valley Crunchy Granola Bars (I used Oats ‘N’ Honey)

          Dice the strawberries and put them into 2 bowls or tall glasses. Pour a single serving of yogurt on top of the berries in both glasses, then crumble a granola bar on top of each.


Nutrition info:

NutritionLabel


          I bought chia seeds for the first time this evening, being new to this whole “healthy-eating” scene… Recipe ideas, anyone? I do like trying out other people’s creations… but I need some inspiration to come up with my own! 😉 So comment away! Thanks in advance guys!

          -AF

1 month ’til summer! (Recipe Of The Day: Fresh Greek Salad)

Ah, summer: the season we’re all waiting for. (At least here in Quebec, after this year’s 5-month winter.)

It’s almost here: only 1 month!

But can I wait for one more month?

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          I guess the answer’s no. I was so determined to eat cookies ‘n’ cream ice cream that I took a Oreo and chopped it in my scoop of vanilla ice cream.

          And you know what? I craved what I never thought I’d crave a single time in my life.

          Salad.

          Get me right: I do try (emphasis on the word TRY) to eat healthy and exercise, but I’ve never been the salad type.

          And yet, at lunch, I longed for a fresh summer salad.

          So I whipped up this quick, inexpensive, healthy AND tasty Greek salad while waiting for my homemade iced tea (recipe coming soon…) to finish cooling.

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        Fresh cucumbers and tomatoes, paired with feta cheese and sliced kalamata olives, are given a fresh twist with the addition of extra-virgin olive oil and a squeeze of lemon juice. A nice, light (okay, maybe not SO light given the veggie-to-cheese ratio… but it tastes so good!) meal for a hot summer day (or a cold spring day like today where you just feel like eating something refreshing). It goes along perfect with tortilla or pita chips (*coughcough tostitos were all that was left in my pantry *coughcough*) and a tall glass of iced tea (homemade tastes the best! I swear that recipe’s coming up in the next few days!)


          Recipe for Fresh Greek Salad (serves 1):

  • 3/4 cup cucumber slices
  • 1/4 of a tomato
  • 30g feta cheese (approx. 3cm cube), thinly sliced
  • 1 tbsp sliced kalamata olives (I used the jarred kind and put some of the juice in, if using fresh olives then add slightly more lemon juice)
  • 1/2 shallot, cut into small slices
  • 2 tsp olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste

In a single-serving bowl, mix cucumbers, tomatoes, cheese, olives and shallots. Add in lemon juice and olive oil and mix well. Season with salt and pepper to taste. (You could even add in some fresh herbs if you feel like it..! Mint would definitely give it a hint of freshness.) Eat as-is or serve with tortilla or pita chips, or whole-grain crackers (Triscuits are one of my faves).


As for the nutrition info:

NutritionLabel

          (The fat content does seem high, but the olive oil contains lots of heart-healthy monoinsaturated and polyinsaturated fats, which are not specified on the label.)


          Only one more month until summer… one month’s worth of 70-page chemistry study guides…

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          …and 20-page world politics essays…

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          We’re all in this together, fellow students; we’ll make it through!

          Only 1 more month to go! Alright guys, gotta go, still got 5 more pages to write on that essay… I promise I’ll post my recipe (if you can even call it a recipe, it’s so simple) for homemade iced tea within a week!

          -AF


EDIT: As of 05/24/15, you can find my recipe for homemade iced tea here!