5/20/2013

La Sauce Tomate

La Sauce Tomate (with Chicken)


This recipe has to be once of my favorites to eat as I grew up. It is very popular in Nigeria, which is where my dad is from. I remember my grandma making this dish and adding some okra to it and we would eat it either with Placali (a side dish made from starches) or with rice. I preferred mine with rice and never ate the okra that usually accompanied the traditional dish. I have issues with textures. I feel so honored to get to share this recipe with you all. It doesn't require a lot of ingredients but when cooked right, has the most amazing flavor. I have to disclaim (well i WANT to disclaim) that I have adapted this recipe to the MY style. Here's how I make it.

You'll need:               

                
               4 Large Tomatoes
4 Cloves of Garlic
1 Large Onion
3 Tbsp of Tomato Paste
1/8 Cup of Oil
1 Tbsp of Dry Basil
1 Bay Leaf
1-2 Pinches of Hot Red Pepper
1 Tbsp Dry Oregano
Salt & Pepper to taste
4 Chicken drums (or thighs)



Chop the onions, tomatoes, and garlic into big chunks. Then, in a food processor, combine all the chopped vegetables and blend until you get a smooth consistency of a sauce (about 5 mins).

In a sauce pan, heat the oil and add the pieces of chicken. Fry until you get a good sear on the outside, then remove and set aside in a bowl to rest.


Now add the tomato from the food processor. Be careful as the oil is hot at this point and may splatter when the sauce is added. Proceed to add the tomato paste to the mixture. Cook on high, while stirring constantly, for 2-3 mins. You want about 1/4 of the water from the vegetables to evaporate.

Then you can add the seasonings. Don't be afraid to add 1 or 2 spices of your choice to make this your way.  Then reduce the heat to a low-medium setting, cover, and let cook for about 20mins (stirring every 5mins or so).

After those initial 20mins, add the chicken you've previously seared, set the heat to medium, and cook until the chicken's cooked.

Serve with some white rice and you're all done!
 (Don't eat the bay leaf)


*Bon Appétit*


4/25/2013

Baked Almond Crusted Whitefish

Almond Crusted Whitefish in a Sweet Tomato & Carrot Medley



So I felt like "free-styling" a little with the type of fish I had home. I did not have anything concrete to make in mind hence I put things together as I went along. This creation came out of my experiment. It took almost no effort and resulted in this heavenly recipe. This right here is what I like to call perfection. It's healthy, tasty, fast, easy, and requires very little ingredients & planning. You'll find yourself wondering how you managed to make a gourmet styled meal in 20 mins. Yes, I said TWENTY minutes. Check this out:



>So here's everything you'll need (Highlighted the list throughout out the recipe):

1) I started with 2 Cups of Julienne Baby Carrots and 1/2 Cup Sliced Grape Tomatoes. Spread them out evenly in an oven-safe glass pan lined with aluminum foil. I followed that with a Handful of Shredded (freshly picked) Basil Leaves, a 1/4 Cup of White Cooking Wine (you may use fish stock), then added a pinch of salt over everything.

2) Next, I crushed 1/3 Cup of Raw Almonds and combined it with 2 tsp of Garlic Powder and 1 tsp of Kosher Salt. I used the mixture to coat each fillet of Whitefish (I used 2 for this recipe), making sure to get of good amount of almonds on there (love the slight crunch it brings to the baked fish). Once well coated, I placed each fillet on the bed of carrots and tomatoes.

3) I proceeded to top that with some minced dill and 3 Cloves of Garlic (minced). And lastly, I drizzled about 3 Tbsp of Olive Oil on top, covered it, and baked it in a 400 degree F preheated oven for 12 mins. The fish will cook between 10-15 mins.


                                                                                                                                       


                                                             

4/17/2013

Chicken Meatloaf with Apple Cider Sauce

Chicken Meatloaf with Apple Cider Sauce


Ok, so I know it's not technically a MEATloaf (at least the traditional type) since we're using chicken but I promise you that you won't know you're eating chicken. I've created this recipe to stimulate the "authentic" meatloaf flavor by combining just the right seasonings and ingredients. This recipe is much healthier and cooks faster than the regular meatloaf. Plus it is DIFFERENT! I would hope you don't come to my blog to find the everyday recipes.... I strive to give you something new and scrumptious to try! With that in mind, here's what I came up with:

Start by pre-heating the oven to 430 Degrees F.

In a food processor, combine 1 Cup of Baby Carrots & 2 Cups of Celery Stalk (both chopped for easier processing), 1/4 Cup of Dried Raisins, and 4 Cloves of Garlic. Process until all 4 ingredients are finely chopped but have not reached a paste-like consistency. 







    

In a large bowl, combine 4 Cups of Ground Chicken, 1 Egg, 1 Tbsp of Onion Powder, 1/2 tsp of Tarragon Leaves, 1/2-2/3 tsp of Dried Thyme Leaves, 1/8 tsp of Liquid Smoke, 1 1/2 Tbsp of Worcestershire Sauce, and 1/4 tsp of each of the following: Pure Ground Sage, Salt, Ground Black Pepper, and Red Curry Paste. Using a spatula, mix the given ingredients till they're mostly unified. Then add the raisin mixture and 1 3/4 Cup of Italian Styled Breadcrumbs. Using clean hands, combine everything while making sure not to squeeze the mélange. 



Then transfer the mixture to a loaf pan or shape as desired and place in an oven safe dish. Lower the oven temperature to 415 Degrees F and bake for 30 mins. 
While you're waiting for it to cook, you can start on this superb sauce!

In a small mixing bowl, combine 1/3 Cup of Ketchup, 1/3 Cup of BBQ Sauce, 1 Tbsp of Mustard, 1 1/2 tsp of Honey, 1/8 Cup of Light Brown Sugar, 1 tsp of Ground All Spice, 2 Tbsp of Apple Cider, and a splash of Worcestershire Sauce. Whisk together until all the ingredients are fully integrated. 

After 30 mins, remove the meatloaf from the oven and evenly distribute about 1 Cup of the Sauce over it. Return to the oven for 10-15 more mins.

 Make sure to check the temperature before serving. You are looking for an internal temperature of at least 180 Degrees F. Once cooked, slice and serve :) This recipe goes very well with mashed potatoes and a side of vegetables. 

I served mine with some Smoked Paprika Mashed Potatoes and Sautéed Sesame Kale! See my page for more pictures: www.facebook.com/miralycuisine
~Bon Appétit ~ 

3/21/2013

Citrus Avocado Sandwich

Citrus Avocado Sandwich! 


So this past week, my dad has been in the mood for AVOCADOS! It's like he can't get enough! I personally don't like them... I have texture issues and, like bananas, avocados have that weird "slippery" texture I can not get past. Hence no guacamole for me... But that's beside the point... So here's what would happen for the past week. My dad would buy avocados (2 at a time) and I would find something quick to do with them because I just didn't want them in my kitchen lol. But by the time I got rid of the second one, he would buy two more and bring it home. So I gave up and decided to make something that I WOULD try and came up with this heavenly sandwich....



Here's everything you'll need:

1 Ripe Avocado
1 Small Plum tomato
1 Tbsp Chopped Chives
1 Clove Minced Garlic
1tsp Sesame oil
1/2 tsp cilantro
1/2 tbsp fresh squeezed orange juice
1/2 tbsp fresh lemon juice
Pinch of dried basil leaves

Start by dicing the avocado and tomato.
In a small pan, quickly toast the garlic in the sesame oil. 
Cool, and add to a mixing bowl, followed by the rest of the ingredients. 
Mix well and you can then add the diced avocados and tomatoes. 
Lastly add some salt and pepper to taste.

Slice a piece of fresh bread lengthwise on the side. 
Insert a generous amount of the avocado mixture. 
And here the best part, take a bite and taste how glorious this sandwich is! 

I still don't like "avocados" but this recipe, I absolutely LOVE! 
Give a try and let me know what you think!



*Bon Appétit*


3/03/2013

Cilantro French Fries

Skinny Cilantro Seasoned Fries

You may feel just as guilty eating these fries but you'll KNOW they're much better for you. My baked homemade fries will save you some calories to spend on that dessert you've wanted to eat for a while :) If you think about it, it's almost like defying gravity... All the flavors with none of the extra fat. Actually, it's closer to a "cheating death" feeling. So go ahead and enjoy these savory fries!

video

/Bon Appétit\

3/02/2013

Vanilla Chocolate Sauce

Vanilla Chocolate Sauce
A decadent chocolate sauce with a hint of vanilla. Use this on your favorite desserts and don't be afraid to be generous... if you're going to MAKE your own chocolate sauce, you might as well treat yourself.
Follow these easy steps to make it happen:

*Bring 2 cups of water to a rolling boil in double boiler.
*Add 2 Cups Semi-sweet Chocolate Chips in the top container followed by 1/4 Cup of Light Corn Syrup. Mix both ingredients until the chocolate chips are completely melted.
*Next, add the last 3 ingredients: 1/3 Cup of Whole Milk (or half and half), 2 tsp of Vanilla Extract, and 1 Tbsp of Unsalted Butter. Keep stirring until the butter dissolves and all the sauce has an unified consistency.

Your sauce is ready to be served! You can freeze or refrigerate this sauce to be used again and again!
Too sweet for your preference? Mix it up! Use dark chocolate instead.
Want a thicker sauce? Use less milk or add more chocolate chips.

Experiment with this because chocolate sauce is hard to screw up so go ahead and add your own touch to it :)... but please don't go too crazy. I mean you don't want to substitute fish stock for the milk or add parsley in there... Let's keep it a dessert?

Want to see how I used this on my Perfect Profiteroles? Click here


~Bon Appétit~




2/23/2013

Avocado Vinaigrette

Light Avocado Vinaigrette

Here's a quick recipe for a healthy and fresh vinaigrette. 


You'll need...


1 Diced Ripe Avocado
1 Diced Roma Tomato
1/3 Cup Sliced Onions
1 Tbsp Shredded Parsley
1/2 Tbsp Honey Dijon Mustard
3 Drops of Liquid Smoke
2 Tbsp Garlic Flavored Rice Vinegar
1 Tbsp Olive Oil
2 tsp Freeze-Dried Chives
1 Tbsp Water
1 1/2 tsp garlic powder
Salt and Pepper to taste

Start by...


Combining the avocado, tomato, onions, and parsley in a small bowl.



In another bowl, combine 9 ingredients together. Whisk the oil and vinegar mixture until it emulsifies. 


Pour the vinaigrette on the avocado medley and mix it all together.











And you have your tasty low calorie vegetable vinaigrette. This can be used to top off a salad, as a dip, or (as I did with my Sweet and Spicy Burrito) to top off a sandwich/wrap/taco/burrito/etc...



~Bon Appétit~