Vietnamese Prawn Pho

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This is an altered version of the beef Vietnamese noodle soup, also known as Bun Bo Hue.
I was in a nostalgic mood this week and since it used to be my daily lunch when I was working somewhere around Kingsland Road a few years ago, I decided to cook it at home.
We were organising a very tight budget film festival back then, we were all very tired and the spiciness was always the best kick to keep the team going. We had actually renamed it 'Raise The Dead' soup. I miss those guys so much!
Here is the seafood version of it.

3 cloves of garlic, thinly chopped
1 stick of lemongrass / 2 teaspoons of lemongrass paste
4 birdseye red chillis chopped
2cm piece of ginger squashed slightly
6 spring onions trimmed and sliced diagonally
600 ml fish or vegetable stock
3 tablespoons fish sauce (optional) 
400g cooked king prawns (other seafood like squid, mussels and scallops can be used of course)
250-300g rice noodles
200g bean sprouts
lime cut in wedges
hand full of coriander leaves ( I used parsley instead)

You can play a bit and add other ingredients like babycorn, green beans, soya beans, cabbage etc.
Pour the stock into a medium size pan, add the lemongrass, garlic, ginger and two of the chillis and briskly boil for about 15 minutes to create the basic broth. Taste it and if neccessary add the other two chillis. Turn down the heat, cover the pan and leave to simmer for a further 15 minutes. This will allow the flavours to really develop. 
Add the prawns to the soup, and add three of the spring onions, the fish sauce and the herb of your choice. Reserve a little of the herb for garnishing. Put the lid back on the pan.
In a pan of boiling water, cook the bean sprouts for 1-2 minutes, or until they are just tender. Drain them and add them to the soup. Place the rice noodles in the boiling water and cook for as long as the packaging instructions indicate.
Divide the cooked noodles between bowls. Pour the soup over the noodles. Garnish with a little of the coriander or parsley leaves, a few slices of red chilli and spring onion. Serve with a wedge of lime. Mint can also be used, I just do not like it.

Crunchy Cheddar Chicken

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One night I had a package of chicken breasts in the fridge, and no idea what to do with it. Then I remembered that I had made some breaded, sauteed chicken at one point that was good, but the recipe needed tweaking. I'm so glad I decided to revisit it! It turned out moist, flavorful, and with a crunchy coating that was just perfect.

Crunchy Cheddar Chicken

2 boneless, skinless chicken breasts

Combine in a shallow dish:
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt

Combine in another shallow dish:
1 egg
1 tablespoon Dijon mustard
2 tablespoons milk

Combine in another shallow dish:
1 cup panko (Japanese) bread crumbs
1/2 cup finely shredded cheddar cheese

4 tablespoons butter

Preheat oven to 400°. Using a sharp knife, cut the chicken in half cross-wise to make 4 cutlets. Dredge in flour, dip in egg mixture, then press into crumb mixture. In a large skillet, melt butter over medium heat. Place chicken cutlets in butter and saute for 5 minutes, until golden brown. Flip over and immediately place in oven for 12-14 minutes, until chicken is cooked through. (This will depend on the thickness of your cutlets. If they are quite thin, 12 minutes may be too much. Use your judgement!)

*****
Can I confess that I don't like doing dishes? I never have, and I think it's safe to say the chore won't grow on me! Any-hoo, to save dishes, I made up the flour mixture, dredged the chicken breasts, then placed the chicken back on the cutting board while I dumped out the remaining flour. I then mixed the bread crumbs and cheese in the same dish (I used a salad bowl). One less dish = happy me!

nature's candy $2.93 recipe / $0.73 serving

To contact us Click HERE

nature's candy

$2.93 recipe / $0.73 serving

I'm calling this one "Nature's Candy" because my first thought upon tasting it was, "OMG, WHO NEEDS CANDY WHEN THIS EXISTS?!" ... Yep, I thought it in all caps and everything.

This recipe comes to you courtesy of Rachelle, who wrote to tell me that this has become her go-to side dish and even her 3 year old loves it! I was immediately intrigued by the cinnamon/basil combo and I just happened to have some extra apples that I bought on sale. All of the stars were aligned...

All I can say is that it completely blew me away. I fully expected to have to sprinkle a little salt or sugar on after baking, but it needed absolutely nothing. When is the last time you made a recipe that didn't require even a little pinch of salt? The apples are incredibly sweet after roasting and the subtle creaminess of the sweet potato perfectly compliments them.

It's sweet enough to eat as a snack, but subtle enough to eat as a side dish to a regular meal. I think it would be awesome with any number of roasted meats, Herb Roasted Pork Loin in particular. So, I hope you'll try this one! I don't think you'll be sorry! :D

Nature's Candy - Roasted Sweet Potatoes & Apples

Total Recipe cost: $2.93
Servings Per Recipe: 4 (about 3/4 cup each)
Cost per serving: $0.73
Prep time: 10 min. Cook time: 30 min. Total: 40 min.

INGREDIENTS		COST
1 large	sweet potato	$1.18
2 medium	apples*	$1.37
2 Tbsp	olive oil	$0.32
1/2 tsp	cinnamon	$0.03
1/2 tsp	dried basil	$0.03
TOTAL		$2.93

*I used Gala apples, which are a nice middle ground between sweet and tart.

STEP 1: Preheat the oven to 400 degrees. Wash and peel the sweet potato. Cut the sweet potato into one inch cubes. Wash the apples and then cut them into one inch cubes as well.

STEP 2: Place the cubed sweet potatoes and apples in a large bowl. Add the olive oil, cinnamon, and basil. Toss until everything is well coated in oil and spices. Spread the apples and potatoes out onto a baking sheet covered with parchment paper or foil. Make sure they're in a single layer and not piled up on one another.

STEP 3: Roast the apples and potatoes for 30 minutes, or until they are tender and begin to look shriveled. Serve hot.

Step By Step Photos

I used one large sweet potato (1.19 pounds) and two medium Gala apples (about 1 lb.). Cut both into one inch chunks. I peeled the sweet potato, but left the apple skins on for color and texture.


Put the cubed apples and sweet potatoes in a large bowl and then add the olive oil, cinnamon, and basil.


Toss until everything is coated in oil and spices.


Spread everything out onto a baking sheet covered in parchment paper or foil. Make sure they're all in a single layer or else moisture can build up and make them soggy.


Roast in a preheated 400 degree oven for 30 minutes, or until they are tender (particularly the sweet potato). They will also look a little shriveled. You may die a little from the amazing smell coming from the oven - just a warning.


And then you can dive in!

Thanks, Rachelle, for sending me this amazing and addictive recipe!!

Wendy's Awesome Red Velvet Cookies

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These awesome red velvet cookies were part of our 2012 Community Cookie Swap.  They were submitted by a friend of mine who is a pastry chef, and all around fabulous person.  I've made these cookies myself, and they are quite delicious! 

Ingredients:
1/2 c butter, softened
1/2 c butter flavor shortening, such as Crisco
1 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
1 Tbsp red food coloring
3 c flour
1/3 c cocoa
2 tsp baking soda
1/2 tsp salt
1 c pecans or walnuts, chopped, optional
FROSTING (OPTIONAL)
1/2 c butter, softened
4 oz cream cheese, softened
1 tsp vanilla
3 c powdered sugar
3-4 Tbsp milk or cream
FOR ROLLING (OPTIONAL)
powdered sugar

Directions:
Cream together butter, shortening, sugars, eggs, vanilla and food coloring. Whisk or sift together flour, cocoa, soda and salt in another bowl. Gradually add to creamed mixture and mix well. Stir in nuts if desired. 1 cup of chocolate or white chocolate chips can be added if desired as well.
Use large cookie scoop or ice cream scoop, place 3" apart on ungreased cookie sheet. Bake at 375 for 12-14 minutes.
*Or if using the powdered sugar, using large scoop, scoop dough, roll into balls, roll in powdered sugar, place on baking sheet, flatten slightly then bake.
Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
*If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
Frosting: Cream butter and cream cheese, add vanilla, powdered sugar and 3T milk and mix until smooth, adding more milk as needed to reach desired consistency. Frost cooled cookies. Enjoy!
These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.
*Place wax paper between layers if using frosting.
*These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.

Wendy's Awesome Red Velvet Cookies

To contact us Click HERE

These awesome red velvet cookies were part of our 2012 Community Cookie Swap.  They were submitted by a friend of mine who is a pastry chef, and all around fabulous person.  I've made these cookies myself, and they are quite delicious! 

Ingredients:
1/2 c butter, softened
1/2 c butter flavor shortening, such as Crisco
1 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
1 Tbsp red food coloring
3 c flour
1/3 c cocoa
2 tsp baking soda
1/2 tsp salt
1 c pecans or walnuts, chopped, optional
FROSTING (OPTIONAL)
1/2 c butter, softened
4 oz cream cheese, softened
1 tsp vanilla
3 c powdered sugar
3-4 Tbsp milk or cream
FOR ROLLING (OPTIONAL)
powdered sugar

Directions:
Cream together butter, shortening, sugars, eggs, vanilla and food coloring. Whisk or sift together flour, cocoa, soda and salt in another bowl. Gradually add to creamed mixture and mix well. Stir in nuts if desired. 1 cup of chocolate or white chocolate chips can be added if desired as well.
Use large cookie scoop or ice cream scoop, place 3" apart on ungreased cookie sheet. Bake at 375 for 12-14 minutes.
*Or if using the powdered sugar, using large scoop, scoop dough, roll into balls, roll in powdered sugar, place on baking sheet, flatten slightly then bake.
Remove from oven allow to cool on pan 2 minutes, then transfer to wire cooling racks to cool completely.
*If using powdered sugar, remove from oven and transfer to cooling racks, sprinkle with more powdered sugar while still warm if desired.
Frosting: Cream butter and cream cheese, add vanilla, powdered sugar and 3T milk and mix until smooth, adding more milk as needed to reach desired consistency. Frost cooled cookies. Enjoy!
These cookies are best when after you frost them, you place into a sealed container and allow to rest for a few hours or overnight.
*Place wax paper between layers if using frosting.
*These cookies are best when stored in the refrigerator, whether frosted or not. The flavor stays fresher longer.

nature's candy $2.93 recipe / $0.73 serving

To contact us Click HERE

nature's candy

$2.93 recipe / $0.73 serving

I'm calling this one "Nature's Candy" because my first thought upon tasting it was, "OMG, WHO NEEDS CANDY WHEN THIS EXISTS?!" ... Yep, I thought it in all caps and everything.

This recipe comes to you courtesy of Rachelle, who wrote to tell me that this has become her go-to side dish and even her 3 year old loves it! I was immediately intrigued by the cinnamon/basil combo and I just happened to have some extra apples that I bought on sale. All of the stars were aligned...

All I can say is that it completely blew me away. I fully expected to have to sprinkle a little salt or sugar on after baking, but it needed absolutely nothing. When is the last time you made a recipe that didn't require even a little pinch of salt? The apples are incredibly sweet after roasting and the subtle creaminess of the sweet potato perfectly compliments them.

It's sweet enough to eat as a snack, but subtle enough to eat as a side dish to a regular meal. I think it would be awesome with any number of roasted meats, Herb Roasted Pork Loin in particular. So, I hope you'll try this one! I don't think you'll be sorry! :D

Nature's Candy - Roasted Sweet Potatoes & Apples

Total Recipe cost: $2.93
Servings Per Recipe: 4 (about 3/4 cup each)
Cost per serving: $0.73
Prep time: 10 min. Cook time: 30 min. Total: 40 min.

INGREDIENTS		COST
1 large	sweet potato	$1.18
2 medium	apples*	$1.37
2 Tbsp	olive oil	$0.32
1/2 tsp	cinnamon	$0.03
1/2 tsp	dried basil	$0.03
TOTAL		$2.93

*I used Gala apples, which are a nice middle ground between sweet and tart.

STEP 1: Preheat the oven to 400 degrees. Wash and peel the sweet potato. Cut the sweet potato into one inch cubes. Wash the apples and then cut them into one inch cubes as well.

STEP 2: Place the cubed sweet potatoes and apples in a large bowl. Add the olive oil, cinnamon, and basil. Toss until everything is well coated in oil and spices. Spread the apples and potatoes out onto a baking sheet covered with parchment paper or foil. Make sure they're in a single layer and not piled up on one another.

STEP 3: Roast the apples and potatoes for 30 minutes, or until they are tender and begin to look shriveled. Serve hot.

Step By Step Photos

I used one large sweet potato (1.19 pounds) and two medium Gala apples (about 1 lb.). Cut both into one inch chunks. I peeled the sweet potato, but left the apple skins on for color and texture.


Put the cubed apples and sweet potatoes in a large bowl and then add the olive oil, cinnamon, and basil.


Toss until everything is coated in oil and spices.


Spread everything out onto a baking sheet covered in parchment paper or foil. Make sure they're all in a single layer or else moisture can build up and make them soggy.


Roast in a preheated 400 degree oven for 30 minutes, or until they are tender (particularly the sweet potato). They will also look a little shriveled. You may die a little from the amazing smell coming from the oven - just a warning.


And then you can dive in!

Thanks, Rachelle, for sending me this amazing and addictive recipe!!

nature's candy $2.93 recipe / $0.73 serving

To contact us Click HERE

nature's candy

$2.93 recipe / $0.73 serving

I'm calling this one "Nature's Candy" because my first thought upon tasting it was, "OMG, WHO NEEDS CANDY WHEN THIS EXISTS?!" ... Yep, I thought it in all caps and everything.

This recipe comes to you courtesy of Rachelle, who wrote to tell me that this has become her go-to side dish and even her 3 year old loves it! I was immediately intrigued by the cinnamon/basil combo and I just happened to have some extra apples that I bought on sale. All of the stars were aligned...

All I can say is that it completely blew me away. I fully expected to have to sprinkle a little salt or sugar on after baking, but it needed absolutely nothing. When is the last time you made a recipe that didn't require even a little pinch of salt? The apples are incredibly sweet after roasting and the subtle creaminess of the sweet potato perfectly compliments them.

It's sweet enough to eat as a snack, but subtle enough to eat as a side dish to a regular meal. I think it would be awesome with any number of roasted meats, Herb Roasted Pork Loin in particular. So, I hope you'll try this one! I don't think you'll be sorry! :D

Nature's Candy - Roasted Sweet Potatoes & Apples

Total Recipe cost: $2.93
Servings Per Recipe: 4 (about 3/4 cup each)
Cost per serving: $0.73
Prep time: 10 min. Cook time: 30 min. Total: 40 min.

INGREDIENTS		COST
1 large	sweet potato	$1.18
2 medium	apples*	$1.37
2 Tbsp	olive oil	$0.32
1/2 tsp	cinnamon	$0.03
1/2 tsp	dried basil	$0.03
TOTAL		$2.93

*I used Gala apples, which are a nice middle ground between sweet and tart.

STEP 1: Preheat the oven to 400 degrees. Wash and peel the sweet potato. Cut the sweet potato into one inch cubes. Wash the apples and then cut them into one inch cubes as well.

STEP 2: Place the cubed sweet potatoes and apples in a large bowl. Add the olive oil, cinnamon, and basil. Toss until everything is well coated in oil and spices. Spread the apples and potatoes out onto a baking sheet covered with parchment paper or foil. Make sure they're in a single layer and not piled up on one another.

STEP 3: Roast the apples and potatoes for 30 minutes, or until they are tender and begin to look shriveled. Serve hot.

Step By Step Photos

I used one large sweet potato (1.19 pounds) and two medium Gala apples (about 1 lb.). Cut both into one inch chunks. I peeled the sweet potato, but left the apple skins on for color and texture.


Put the cubed apples and sweet potatoes in a large bowl and then add the olive oil, cinnamon, and basil.


Toss until everything is coated in oil and spices.


Spread everything out onto a baking sheet covered in parchment paper or foil. Make sure they're all in a single layer or else moisture can build up and make them soggy.


Roast in a preheated 400 degree oven for 30 minutes, or until they are tender (particularly the sweet potato). They will also look a little shriveled. You may die a little from the amazing smell coming from the oven - just a warning.


And then you can dive in!

Thanks, Rachelle, for sending me this amazing and addictive recipe!!