Healthy Chinese Takeout at Home : Healthy Recipe : Healthy Dinner Ideas

73-    Hi guys!

Today I’m going to share with you how to cook at home some Chinese food but healthy way!

It’s super duper delicious healthy dinner ideas that you need to try out at your home!  Chinese takeout foods are delicious but they are not the best for your body. It always make my tummy upset after I eat those delicious sesame chicken, fried rice and egg rolls. So one day I decided to make the same flavor but much more healthier way

Pan-fry instead deep-fry, minimum sugar, much less grease and of course much less calories!!   I started cooking wild rice on the stove by following the direction of the package I was using. It takes about 20 mins to cook it, so mean while I cooked chicken and kale. 

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  I used chicken thighs because Jacob and I prefer this juicy meat, but you can definitely use chicken breast. Season the chicken with salt and pepper and heat a large skillet over medium high. Add 1/2 Tbs. coconut oil and add chicken. Cook 4 minutes each side or it cooked 3/4 through and golden brown.

  Meanwhile mix 2 Tbs. any type of fruit preserves you have in your hand (such as mango, orange, peach, pineapple, apple, yuzu, quince, rasberry and etc..)  and 1/4 cup of chicken stock. I used quince because that’s what I had. I think if you use orange marmalade, it will taste like orange chicken, which is AWESOME!    

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    Pour the fruit preserve and chicken stock mixture over chicken and simmer until it thickens, about 3 to 4 minutes. Keep move and flip over the chicken so it will evenly glazed. Add juice from 1/2 of juicy fresh lime. If it’s not juicy you might need to add whole 1 lime. 

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For the kale- Heat another large skillet over medium high heat and add 1/2 Tbs. coconut oil. Add 1 garlic clove, chopped and pinch of red pepper flakes. Add 4 cups chopped curly kale, pinch of salt and pepper for taste. Saute for about 3 to 5 minutes and finish up with a few drops of lime juice and you are done!  So so easy, you don’t have to go to the WholeFoods  for this anymore!  

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By the time when you finished chicken and kale, your rice is probably done, too.  Now, all you need to do is serve on a plate and eat!! :-)

It didn’t give me a tummy trouble after all and most of all,  we enjoyed it so much!!  It was So So delicious!!! 

 

I hope you guys try out at your home one day!
XoXo    

 

 

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bún thịt nướng gà (bún gà nướng ) : Vermicelli Bowl : Vietnamese Noodle Bowl : Vietnamese Noodle Salad

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Hi guys!

The other day I made Vietnamese vermicelli bowl, bún thịt nướng with chicken! :-)

In Korea we enjoy variety of  different types of cold noodles in summer time, such as Bibimgooksu, Nangmyeon, Memealsoba, cold udon and etc. But I never knew some other kinds like this one from Vietnamese until I came to America! It was literally falling in love at the first sigh.  I already love love love any kind of cold noodles, and actually in Korean we eat spicy and tangy cold noodles with  bbq meat too. Not serving together in a bowl as Vietnamese but we actually eat as a same concept though. Maybe that’s why I loved it so much, the idea of all in one bowl! lol 

I’ve already made video recipe if you would like to check it out by click this sentence!   

Also, check out all the components’  written recipe right here by click this sentence! 

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Because I was making with chicken this time, I wanted to try a bit different. I use basically same marinate as coconut pork, but this time I didn’t add coconut water. And Additionally I added turmeric and lemon grass.  Turned out AMAZING!!!

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Marinate at least 20 minutes to over night. It is just SO Yummy as it is!!! 

You can grill it, broil it in the oven or pan fry it. Whatever method works best for you. I did stir fry this time. :-)

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Meanwhile, get your green ready~!! Obviously there are no rules but make sure you have plenty of herbs, such as cilantro, basil, mint, perilla and etc. Cucumber is great addition for extra crunch, green lettuces are great here too!

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In a serving bowl, place greens then cooked rice vermicelli, chicken and Vietnamese pickled carrot (Đồ Chua). When I make Đồ Chua, I like to use carrot and daikon. 

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Finally sprinkle with roasted peanut. I like to crush peanut then roast them. so they are beautifully golden brown like so. It’s my personal preference, so you don’t have to. But unless you have peanut allergy, you’ve got to add some roasted peanut right on top, makes it SO SO delicious!!!

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Serve with Vietnamese most popular dressing (dipping sauce), Nước chấm.

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Pour over the sauce right on top of everythang!!!!!!! ahhhh just looking at it, makes me hungry again…

Probably make this dish VERY soon again, for sure!! :-)

Hope you’re ready for summer with this deliciously cool vermicelli bowl!! :-D

Love you all~!!

 

XoXo

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Caprese Open Sandwich with Chicken : Open Sandwich Ideas : Open Sandwich Recipes

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I’ve posted this open sandwich last month (Simply Delicious : Chicken & Basil Pesto Open Sandwich), with introducing my basil pesto recipe. I made same open sandwich again, because we love it so much! It’s so easy and simple to make yes, SO satisfying!

Jacob and I are very luck to able to enjoy some very complex flavor dish, and same time, we really enjoy some simple and natural flavor. I really appreciated that I’m able to enjoy all these deliciousness all around world with my, only love Jacob. :-) He makes everything extra special and delicious by just being there with me! 

I know lots of you probably understand what I’m talking about. Food always taste better when you share with your loved ones. 

Jacob loves ‘simple’ Italian dishes. One of his favorites of favorites is Pizza Margherita. The pizza has only 3 ingredients. Tomato sauce, mozzarella and basil. So when I make pizza at home (unless I’m trying new flavor or come up with new ideas), I always make pizaa margherita. When I hear him going “WootWoot” and dancing his own happy dance after seeing the pizza in the oven, makes me want to make more and more of his favorite dishes. 

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That’s why I came up with this open sandwich too. I know it’s really simple, probably there are restaurants out there selling same sandwich. But my open sandwich is very special because I made all the components by thinking of my love. Even though it’s exist menu somewhere, this is my open sandwich I dedicate to Jacob. :-)

Yesterday he came home for lunch(he does almost everyday unless he has meeting or something), he was so happy to eat this sandwich. He knew I was making this again with a bit different ingredients. I used smoked mozzarella and heirloom tomatoes this time. I also added fresh basil leaves since he love love loves basil. 

Oh, and I had to use our chia seed bread instead of ciabatta this time (even though we like ciabatta better with this sandwich!) because that was only one kind of bread I had in my pantry.. lol

If you want to omit chicken and make vegetarian, go ahead!  

 Make this simple yet deliciously satisfying sandwich at home for your loved ones or for yourself! 

Hope you enjoy my recipe and good luck!!

Love you!!

 

XoXo

 

Caprese Open Sandwich with Chicken
Yields 4
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Ingredients
  1. 1 Tbs. olive oil
  2. 2 organic or cage free chicken breast*
  3. 2 tsp. salt
  4. 1 tsp. black pepper
  5. 4 of 1/2" thick ciabatta bread slices (You can substitute to your desire bread)
  6. 4 Tbs. basil pesto (see link down below to get my homemade pesto recipe. You can also use store bought one)
  7. 8 oz. Smoked or fresh mozzarella, sliced into 1/4" thick
  8. 1 heirloom tomato, sliced into 1/4" thick
  9. A few fresh basil leaf (optional)
Instructions
  1. Heat a skillet over medium high heat; add oil and swirl to coat. Season chicken with salt and pepper and place on hot skillet. Cook 5 minutes and flip it over. Cook 4 to 5 more minutes or until it's golden brown out size and fully cooked inside. Set aside and let it rest for 10 minutes on a plate or a cutting board.
  2. Cut chicken into 1/4" thick slices, give it an angle of 45 degrees when you slice chicken, so you can have wider chicken slices.
  3. Toast bread slices in a toaster as you desire, but not too harsh.
  4. Spread each toasts with 1 Tbs peso evenly, then place mozzarella right on top. Place tomato slices on top of mozzarella and then basil leaf. Finally place chicken right on top of basil, and now you are ready to take a bite!
Notes
  1. *You can use any kind of chicken breast but the size is matter for the cooking time. Usually organic or cage free chickens are smaller than tyson or other brands that are not cage free/organic.
  2. *If you are making this for a big crowd, make as 'build your-own' style for self serving or drizzle some olive oil on top of chicken to prevent from drying.
Adapted from Seonkyoung's Kitchen
Adapted from Seonkyoung's Kitchen
Asian at Home http://seonkyounglongest.com/

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Red Quinoa Salad in 2 Ways! #2. Healthy Recipe

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Hi guys!

Today I want to share my 2 healthy quinoa recipes with you all!  I created 2 delicious quinoa recipes, one with shrimp and mango and another one with pork sausage and grape. 
They are totally different 2 quinoa salads so pick what you want!  :-D  
Summer is coming and we are trying to eat healthier. So when I went to grocery store, I garbed a box of red quinoa since I’ve never tried it. (I’ve only tried white one.) I remembered you guys were telling me red quinoa is actually tastier too, so I wanted to try it out. After I tried, I actually thinking red one has a bit more stronger cent, the taste was same to me. 
But I’ve learned eating colorful food is very good for you, so it made me feeling even healthier! :-) 

Cooking quinoa is very easy, it’s easier than cooking rice!! 

I cooked 1 cup of quinoa to make these 2 salads, which could feed 2 to 4 people each time. All the quinoa package has a directions to follow. Basically 1 cup quinoa with 2 cups water and bring it to boil and cook for 10 to 12 minutes on medium low heat with cover. I always let them rest about 10 minutes after done cooking so they can finish cooking process properly. 

So here is another version of Red Quinoa Salad with Pork Sausage and Black Grape!

Surprisingly I liked this one better than prawn with mango one?! I think because how well balanced all the flavors(savory-sausage, tangy-lime, spicy-jalapeno, sweet-grape and bitter-quinoa) and it really surprised me! The texture worked so well too! :-) Lots of crunch and juicy textures! 

I think it would be great as a meal (we had as our lunch!), side dish or make a bunch and bring it to a potluck party! 

I hope you guys try this recipe and fall in love with quinoa! 

Love Love Love!!!

XoXo

Red Quinoa Pork Sausage Salad with Black Grape
Serves 2
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Ingredients
  1. 2 links bratwurst, removed from casing
  2. 3/4 cup fully cooked red quinoa
  3. 1/4 cup chopped red cabbage
  4. 2 green onion, chopped
  5. 1 jalapeno, chopped and seeded if you like
  6. 10 black grapes, cut into halves
  7. Fresh juice from 1/2 lime or lemon
  8. 1/4 tsp. salt
  9. 1/8 tsp. black pepper
Instructions
  1. Heat a large skillet over medium high heat; add bratwurst and break down with an wooden spoon while cooking, about pea size. Remove from heat when they fully cooked and nice golden brown outside.
  2. In a large mixing bowl, add quinoa and rest of all ingredients. Add cooked pork sausage and toss until all ingredients well combined.
  3. Serve immediately.
Notes
  1. You can use other type of sausage if you like! :-)
Adapted from Asian at Home
Adapted from Asian at Home
Asian at Home http://seonkyounglongest.com/

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If you want to see the first version of my red quinoa salad, click here! 

Red Quinoa Salad in 2 Ways! #1. Healthy Recipe

 

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Hi guys!

Today I want to share my 2 healthy quinoa recipes with you all!  I created 2 delicious quinoa recipes, one with shrimp and mango and another one with pork sausage and grape. 
They are totally different 2 quinoa salads so pick what you want!  :-D  
Summer is coming and we are trying to eat healthier. So when I went to grocery store, I garbed a box of red quinoa since I’ve never tried it. (I’ve only tried white one.) I remembered you guys were telling me red quinoa is actually tastier too, so I wanted to try it out. After I tried, I actually thinking red one has a bit more stronger cent, the taste was same to me. 
But I’ve learned eating colorful food is very good for you, so it made me feeling even healthier! :-) 

Cooking quinoa is very easy, it’s easier than cooking rice!! 

I cooked 1 cup of quinoa to make these 2 salads, which could feed 2 to 4 people each time. All the quinoa package has a directions to follow. Basically 1 cup quinoa with 2 cups water and bring it to boil and cook for 10 to 12 minutes on medium low heat with cover. I always let them rest about 10 minutes after done cooking so they can finish cooking process properly. 

So first, Red Quinoa Salad with Prawn and Mango!

I came up with this recipe because I had leftover cooked prawn, my Filipino style mango salsa and my edamame guacamole.  I just wanted to use all the leftovers and they turned out this beautiful new dish in my kitchen!

Note; if I chopped the prawn probably could be better- texture-wise & easy to eat. But I wanted to keep it as its own shape so the presentation would be better. So if you want to try this, chop the prawn or not is totally up to you!

My mango salsa has full of flavor already so I really didn’t need to a lot to this recipe and edamame guacamole helped to elevate the flavor as well!  I just added a bit more black pepper, cilantro and lime juice. Add a pinch of salt for your taste. 

 Eat deliciously healthy and stay healthy! 

Love you all!! <3 

XoXo

Red Quinoa Prawn Salad with Mango
Serves 4
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Ingredients
  1. 1 1/4 cup fully cooked red quinoa
  2. 10 cooked, peeled and chilled prawns, or large to medium size shrimp
  3. 2 cup Seonkyoung's Filipino style mango salsa
  4. 2 Tbs. chopped cilantro
  5. Fresh juice from 1/2 lime
  6. 1/8 tsp. black pepper
  7. Salt for taste
  8. 1/2 cup Seonkyoung's edamame guacamole, optional
Instructions
  1. In a large mixing bowl, combine cooked red quinoa and next 5 ingredients (through black pepper) and taste. Add a pinch salt for your taste.
  2. Serve with a dollop of edamame guacamole or your favorite guacamole and lime wedges.
  3. Enjoy!
Adapted from Asian at Home
Adapted from Asian at Home
Asian at Home http://seonkyounglongest.com/

45If you want to see the second version of my red quinoa salad, click here! 

 

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