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Browned Butter Salmon on Sundried Tomato Pasta – Delishar

I have no idea why it took me this long to make sun dried tomato pesto for the family. That thing is amaze-balls! I did make amends for that though. The day after I made this recipe, I went out to get more sun dried tomatoes. Proceed home to make myself a huge tub of pesto, which I have been using for chicken, fish, pasta, wraps, and sandwiches. It taste so good and it is so versatile!

The husband and kids absolutely adored me that evening because of this dinner. The husband was going on about how good the pasta was, and how the sweetness of the salmon beautifully compliments the pesto. The girls enjoyed their dinner so much that they requested for me to make it again, to pack in their school lunch box. Did I also mentioned that they were asking for additional serving? There were not enough to go around, twice! So, if you are making it. Make more. Leftovers, if any, is always good for lunch the next day.

I used organic extra virgin olive oil from Naturel and their range of organic pasta as well. Don’t skim on the fish. If you have not tried wild caught salmon, you are seriously missing out on the good stuff. I promise you, you will be able to taste the difference. I get my supply of wild caught fish from The Alaska Guys.

Browned Butter Salmon on Sundried Tomato Pasta

Delishar

Sundried Tomato Pasta

240 g fusilli
200 g asparagus woody ends removed and cut into 2 inch length
1/4 cup pasta cooking liquid
1 cup 25g fresh basil leaves
85 g sundried tomatoes
1/4 cup 59ml extra virgin olive oil
2 tbsp shredded Parmesan cheese
Salt and pepper to taste

Brown Butter Salmon

4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
4 tbsp 57g butter
4 tbsp honey
1 tbsp lemon juice
1/4 – 1/2 tsp red pepper flakes adjust to taste
3 cloves garlic minced
Salt and black pepper to taste

Sundried Tomato Pasta

Cook pasta in salted water until al dente.
In the last minute of cooking the pasta, add in asparagus.
Drain and set aside.
Place all the ingredients into food processor EXCEPT pasta and pasta liquid.
Process until you get a paste. If too thick, thin it out with pasta liquid.
Toss pesto with cooked pasta & asparagus.

Brown Butter Salmon

Preheat oven to 200C.
Season fish with salt and black pepper.
In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)
Add lemon juice, honey, red pepper flakes and garlic into the pan.
Cook for 45 seconds, and scoop out half of the sauce for serving later.
Add salmon into the pan skin side down and cook for 3 minutes.
Flip, and transfer the pan to the oven to broil further 5-6 minutes.
Drizzle with the reserved brown butter sauce to serve.

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Stuffed Cabbage Soup – Delishar

Napa or Nappa cabbage is a kind of Chinese cabbage widely used in Asian cuisine. It is the cabbage that is used for making Kim Chi. Napa cabbage grows into an oblong shape with large, crinkly light green leaves on the outer layers. The leaves will gradually become a light yellow colour in the inner layers.

The large surface area of each layer makes the vegetable a great choice for wrapping meat. The leaves has a sweet and somewhat celery like flavour, which makes it very palatable. The thick white part of the leaf remains crunchy after cooking, adding texture to the dish.

Some nutritional facts about Napa Cabbage:

Incredibly low in calories
Packed with anti-oxidant
Excellent source of folates & Vitamin C
Contains many essential vitamins and minerals

Personally, I love using cabbage in soup because it lends a little natural sweetness to balance the saltiness of the soup. Usually, I would make cabbage wraps with a steamer and sauce over method. However, I was craving for some boiling hot soup and cabbage wraps at the same time. So, I dropped the cabbage wraps in the broth to cook, and killed 2 birds with 1 stone.

The girls and husband was ecstatic to find out what was for dinner that night, and could not wait to dig in. Happy faces & satisfied bellies, I could not be any happier with this recipe! Don’t skip the step on scalding the cabbage leaves briefly with boiling water. This process makes it more pliable to work with when wrapping the meat.

Stuffed Cabbage Soup

Delishar

500 g minced pork
3 tbsp spring onions chopped & green part only
1 tbsp ginger grated
1 tbsp light soy sauce
1 tbsp shao xing wine
1/2 tsp sugar
2 tsp corn flour
White pepper to taste
14 chinese napa / wong bok cabbage leaves
5 cups 1.2L chicken stock or water
Enough spring onion to secure cabbage
Coriander leaves for garnishing

In a mixing bowl, add pork, ginger, spring onions, sugar, soy sauce, shao xing wine, pepper, and corn flour.
Using a wooden spoon, chopsticks, or hand, stir vigorously in one direction until filling has a sticky consistency.
Leave to marinate while preparing cabbage.
In a large pan, bring salted water to boil and blanch napa cabbage until soft (about 30-45 seconds).
Do the same for the spring onions.
To wrap, scoop about 2-3 tbsp of meat filling onto an inch above the end/stem part of the napa cabbage.
Roll upwards, then tuck in the sides as you continue to roll.
Tie a butterfly knot around the cabbage roll with the blanched spring onion.
Continue until all the fillings are used.
In your wok, bring chicken stock to boil over medium high heat.
Gently drop in all the cabbage rolls, and bring it back up to a boil.
Cover, reduce heat to medium low, and allow to cook for 12-15 minutes.
Serve garnished with coriander leaves.

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Broccoli with Bay Scallops – Delishar

As I was looking through my posts on my dashboard, I found some recipes that was stashed in my draft folder. This is one of them. Not sure why I didn’t post it 2 years ago. Lol! But it is still a recipe that I make every now and then. So I thought, why not share it with all of you!

Browsing through my older recipes and posts, I see how I have evolved as a cooking blogger. At one point, I thought I should just redo all my older posts. The ones when I first started out blogging. My pictures are terrible. haha! I’m not saying that they are excellent now. I’m still learning, but my food photography skills have definitely improved.

I’ve been blogging for about 3.5 years now, and I’ve enjoyed this journey tremendously. I’ve learned a lot along the way, met many awesome foodies and fellow bloggers, I have learned not to beat myself up if things are the way I want it to be, and to let go. I’ve learn to have fun, laugh at my mistakes, appreciate feedback and critics, and also be grateful for all the encouragement and support shown. And with all these, I decided to leave my old posts as it is. It document how Delishar has developed, it’s authentic, and it will continue to show how Delishar will evolve in future.

Broccoli with Bay Scallops

Delishar

1 head of broccoli cut into florets
1 small carrot sliced
1 clove garlic minced
6 slices of old ginger
16-18 pieces bay scallops
2 tbsp soy sauce
1 tbsp chinese cooking wine or sherry
1 tsp sugar
1/4 cup chicken stock
Salt and pepper to taste
Peanut or canola oil
2 tsp corn flour + 1 tbsp water corn starch slurry

In a bowl, mix soy sauce, sugar, wine, and chicken stock together.
Pat dry scallops and season with salt and pepper.
Heat a frying pan on med high, add cooking oil.
When oil is shimmering, sear scallops on both sides.
Side scallops aside.
Add a little more oil of pan is dry, stir-fry garlic and ginger until fragrant.
Add carrot and stir fry for 30 seconds.
Add broccoli and stir-fry for a minute.
Pour in sauce mixture, and bring to boil.
Drizzle in corn starch slurry while stirring to thicken sauce.
Remove from heat and serve topped with seared scallops.

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Orange Spot Prawns – Delishar

The prawn we have available in Singapore are the grey prawns, tiger prawns, red leg prawns, and vannamei prawns. Many of which are farmed in Asia. There is also another variety of prawn that is available to us that we know little of. That is the Alaskan Spot Prawns, brought in by The Alaska Guys.

These prawns are wild caught and harvested direct from the pure icy waters of the Gulf of Alaska. These prawns have a orange-brown hue with distinct white spot close to the head and tail. They are large & stout with sweet flesh, delicate flavor, and firm texture.

The Alaskan Spot Prawns are also the cleanest, purest prawn in the world, with hardly any back vein to remove. I slit open all the prawns to make sure that it was clean. True enough, I did not have to remove any veins. They are also considered a delicacy because they are seasonal catch. However, they are now available year round as they are flash frozen when caught.

The thing I dislike most about dealing with prawns is the smell, that nasty fishy smell. However, dealing with these spot prawns from TAG was an absolute dream! They smell nothing like the prawns that we are used to. These prawns has a sweet odor that’s tough to describe. The best way to put it is that they smell like the ocean. After remove the shells, I kept it to make stock. I didn’t want to waste any part of the prawn.

Preparation for this dish was simple. Mix, marinate, and cook. Using orange and honey helps to enhance the sweetness of the prawn, and give the sauce a glaze like consistency. I used mandarin orange for this recipe because I made this just after Chinese New Year, and I didn’t want the mandarins to go to waste.

Leave the prawns to marinate for a longer period of time for a more intense flavour. However, do not leave it to marinate over 24 hours to ensure that the prawns stay fresh.

Orange Spot Prawns

Delishar

450 g spot prawns from The Alaska Guys
2 tbsp honey
Juice of an orange i used mandarin
3 tbsp soy
2 tsp grated ginger
1 tbsp minced garlic
2 tsp cooking oil

In a bowl, mix honey, soy, orange juice, ginger, and garlic together.
Reserve half of the marinade, and pour the other half into a container or ziplock bag.
Add prawns into container, and allow to marinate for an hour.
Heat pan on medium high heat, and add oil.
Add prawns into pan, discarding used marinade.
Cook prawn for 45 seconds on one side, flip, then pour reserved marinade into pan.
Allow to cook for another minute until prawn is cooked through.
Serve prawns with sauce, and garnished with chopped spring onions.

*This post is a collaboration with The Alaska Guys.

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Salmon with Mango Avocado Salsa on Quinoa – Delishar

The husband and I have been trying to eat better for the past few weeks. We realized that our metabolism rate has dropped significantly over the last few years. Our energy level have been pretty sluggish recently as well, so we made a conscientious effort to eat a little better. My sinuses have been very active lately, and I’m suffering from hives every single day. I’m hoping that a change of diet might do some good for the both of us.

Therefore, I have been trying to create meals that are wholesome, and making the effort to introduce more super-food into our diet. Choosing natural sweeteners, lowering sodium, and picking good fats for the meals I make for the family. This also means that I need to create meals that will appeal to my girls as well, as they will eat what we eat.

The husband and I really enjoyed this meal, and could not get enough of it, especially the quinoa. The girls on the other hand needed a little bit of coaxing to finish their quinoa. However, the fish and salsa was very well received. Perhaps I should serve this up with wild rice the next time I make it for the girls.

If you aren’t a fan of quinoa like my girls, serve this with nutritious brown or mixed rice cooked using Tefal’s Advanced Rice Cooker. The specially designed innovative spherical pot creates ideal heat circulation for homogeneous and delicious cooking. The pot is made out of 6-layers, a 2.5mm thick inner pot with durable ceramic coating made for easy cleaning.

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One lucky reader will walk away with this game changing Tefal’s Advanced Rice Cooker. To take part in this giveaway, simply complete the rafflecopter widget at the end of this post.

Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal.

Samon with Avocado Mango Salsa on Quinoa

Delishar

Quinoa

1 cup quinoa
1-1/2 cup vegetable stock or water

Mango Avocado Salsa

1 mango pitted & diced
1 avocado pitted & diced
1/2 red pepper cored & diced
1/2 yellow pepper cored & diced
Juice of 1 lime or more to taste
1 shallot diced (optional)
1/4 tsp cayenne pepper optional
Salt and black pepper to taste

Salmon

4 fillet of salmon 150-180g each
Salt and black pepper to taste
2 tsp olive oil

Quinoa

Rinse quinoa and drain.
Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.
Pour in stock, bring to boil.
Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.
After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!
Then fluff with fork before serving.

Mango Avocado Salsa

Place everything into a bowl, and gently toss to combine.
Season with salt, pepper, and more lime juice to your desired taste.

Salmon

Season salmon with salt and pepper on both sides.
Heat oil in pan over medium heat.
When oil is hot, add fish skin side down and cook for 2-3 minute.
Flip and cook for another 2-3 minutes.

If using water to cook quinoa, season with some salt to taste.

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Poached Egg on Sun-dried Tomato Pesto Toast – Delishar

2 weeks ago, I shared a Browned Butter Salmon on Sun-dried Tomato Pesto Pasta. That was the first time I made this amazing pesto. It goes on anything and everything. It’ll even make furniture taste delicious. But I would not recommend that.

Ever since that day that I introduce it to the family, they could not get enough of it. My girls love it with their pasta, and I like to have it on toast. So I spread it on my toast instead of using butter. Much healthier too!

A little yolk porn to get you motivated to make it soon. 😛 I made this for brunch one weekend morning. Since the husband isn’t a big fan of poached eggs, I usually refrain from making it when he is around for meals. However, he left for work early that day, so it’s food freedom. Yay! That golden lava yolk is so glorious, and it sets my saliva glands going like cray cray. Enough of the yakking, let’s get down to the delicious business.

Poached Eggs with Avocado on Sun-dried Tomato Pesto Toast

Delishar

Sun-dried tomato pesto (Makes about 1 cup)

40 g fresh basil leaves
200 g sundried tomatoes
1/4 cup 59ml extra virgin olive oil + a little more if you wish
4 tbsp shredded Parmesan cheese
Salt and pepper to taste

Others

2 slices wholewheat bread toasted
1 avocado pitted and sliced/mashed
Sun-dried tomato pesto as needed

To poach 1-2 eggs

Bring water to a simmer, season with salt, & a splash of vinegar to a simmer, swirl it with a spoon to create Whirlpool. Crack egg into ramekin/bowl. Gently slide room temp egg in the middle, cover, turn off heat, and allow to sit for 4 mins.

To poach a batch at once

Use a wide pan with higher sides. Bring water to a simmer, season with salt, & a splash of vinegar to a simmer. Crack egg into ramekin/bowl. Gently slide room temp egg into water. Repeat. Egg>ramekin>water. Or you can use multiple ramekin, to hold each egg individually. But more to wash. 😛 Cook each egg for about 4 mins. Check, whites are set but yolk still soft and molten. Remove with a slotted spoon, and drain on paper towel.

Sun-dried tomato pesto

Place all the ingredients into food processor.
Process until you get a paste. If too thick, thin it out with a little more olive oil if desired.

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Grilled Maple Chicken on Quinoa Salad – Delishar

Trying to think up healthy yet appealing dishes to entice the kids can be quite challenging. My girls are pretty good eaters, given that they were brought up with the rule of “always try before saying I don’t like it”. So they are quite good about trying food that are new to them. However, when I introduce food that’s unfamiliar to them I try my best to make sure that it will appeal to their taste-buds.

Using their favourite vegetables, I toss up this quinoa salad that is not only appealing to their taste-buds, but also the pop of colours was enticing as well. Paired it with a fragrant and slightly caramelized grilled maple chicken, and their favourite baby beans. I knew I’m going to win their hearts that evening.

Did you know that quinoa has many proven health benefits? It is one of the world’s most popular super food that is

very nutrious
high in protein
gluten-free
loaded with fiber
contains all 9 essential amino acids
has low glycemic index
rice in zinc, iron, magnesium, and many vitamins
supports weight loss
high in anti-oxidant
prevents heat disease
has anti-inflammatory properties
improves digestion

and many more. If you are interested to find out more, check out this link for more information. Quinoa can be found at health food store, NTUC finest, cold storage, marketplace, and Jason’s. Check out my other quinoa recipe, Salmon with Mango Avocado Salsa on Quinoa. Don’t forget to participate in the Tefal Advance Rice Cooker giveaway that is ending today.

Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal.

Grilled Maple Chicken on Quinoa Salad

delishar

Serves 4-6

Grilled Maple Chicken

3 chicken breast split into half width/thickness wise
4 tbsp maple syrup
2 tbsp coconut amino or soy sauce if not going paleo
2 tsp grated ginger
1 tbsp lemon juice
2 cloves garlic grated
Black pepper to taste
Oil for cooking

Dressing

1/4 cup extra virgin olive oil
2 tbsp applecider vinegar
1 tbsp lemon juice
1/2 tsp dried oregano
Salt and black pepper to taste

Quinoa Salad

1 cup uncooked quinoa
1 1/2 cup 360ml water
Pinch of salt
1 Japanese cucumber seeded and diced
1/2 red pepper diced
1/2 yellow pepper diced
1/3 cup chopped fresh basil
2 tbsp chopped spring onions / scallions

Garnish

Lemon zest
Chopped cilantro

Blanched beans

300 g baby french beans
Salt to taste

Grilled Maple Chicken

Place all the ingredients except oil into a zip lock bag. Seal, and mix to combine.
Allow chicken to marinate for at least 1 to 24 hours in the chiller.
When ready to cook, heat a grill pan on medium high heat and grease with oil.
Allow excess marinade to drip off chicken then place on grill pan.
Lower heat to medium, and allow to grill for about 2 minutes each side. Remove chicken from pan, and allow it to rest loosely tented with tin foil to keep warm for about 5-10 minutes.

Quinoa

Rinse quinoa and drain.
Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.
Pour in water, season with salt, and bring to boil.
Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.
After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!
Then fluff with fork and transfer to a large mixing bowl to cool.
When quinoa is cooled, toss together the rest of the ingredients and prepared dressing.

Blanch baby beans

Bring a pot of water to boil, then season water generously with salt.
Blanch green beans for 2 minutes.
Then remove and transfer to a bowl of cold or ice water to stop cooking process.

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Grape Muffins – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

If you are a regular reader on my blog, you would know that I love making muffins. If you have not tried the top 3 muffin recipes on my blog yet, please do. It’ll list them here for your easy reference.

Muffins is my choice of bake product simply because they are quick, easy, and has never failed to satisfy the sweet tooth or hungry bellies looking for a snack. Muffins are also a very good make ahead breakfast option. Bake the day before to sleep in a little more in the morning. The family will go on auto-pilot to grab themselves a muffin for breakie if it’s on the kitchen counter.

I know it is uncommon to use grapes in muffins. However, that does not mean that it should not be in there. My eldest wanted me to buy red seedless grapes for her to snack on, and the auntie in me bought so much because they were on promotion. 1 punnet for $8.99 and 2 for $10.99? Quite a no-brainer. Which also led me to this grape muffin experiment.

I really did enjoy biting into the grapes for that burst of sweetness. The grapes holds its shape pretty well even after baking and did not turn into a mushy mess, which was awesome because it added nice texture to the muffins.

I’m also trying to mess around with producing recipe videos after getting quite a few requests. So there is my debut. There are still a lot I need to learn about shooting these recipe videos and editing them. Baby steps I suppose. Let me know what you think, I’d love to hear from you.

Grape Muffins

Delishar

1 1/2 cups 192g all purpose flour
1 cup 120g wholewheat flour
1/2 cup 100g castor sugar
1 tsp baking soda
1 1/2 tsp baking powder
pinch of salt
2 eggs lightly beaten
1/2 cup veg oil or melted butter
1 1/4 cup 356g greek yogurt
3 tbsp 45ml fresh milk
1 tsp vanilla extract
1 1/2 cups 245g seedless grapes, rough chopped

Preheat oven to 190C
Line muffins tray.
Whisk together all plain and wholewheat flour in a mixing bowl.
Combine flour, sugar, salt, baking soda, and baking powder.
Then add oil, yogurt, eggs, milk, and vanilla.
Mix until just combined and still lumpy.
Fold in grapes.
Divide batter equally into lined tray.
Bake 20-23 minutes at 190C.
Allow to cool in pan for 5 minutes before transferring to wire rack to cool completely.
Stir until ingredients are combined. Lightly fold in grapes.
Bake 25 minutes or until golden brown on top, Cool in pan.

To use all plain flour only, use 2 1/2 cups (320g) flour and omit wholewheat flour.
You can use natural yogurt or buttermilk as well.

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Mango Chicken on Cauliflower Egg Fried Rice – Delishar

The husband came home one day, rather excited to discuss a brilliant idea he had.
Husband: “Do you know of the Whole30? I would like to go on it, would you do it with me? Please? I really need you.”
Me: “Hmmm, to be your personal cook I suppose? Let me do a little research and let you know.”

Next day, I went to the library to read up on this whole 30 program. I was intrigued, and checked out the book to go a little more in depth. After I’m sped through the first half of the book, I told the husband, “I’ll do it if you read this book too. Skip the recipes, just read what this program is really about and the rules that follows.”

If we are doing this I need commitment. Why? This is going to be the toughest challenge that we will be embarking on. Basically, the rules are no sugar (real or refined), dairy, legumes, grains, alcohol (not even for cooking), carrageenan, MSG, or sulfites, and no baked goods, junk foods, or treats with “approved” ingredients. So in short, no soy sauce, pasta, rice etc. What do we eat then?!

After researching, I was pretty confident that I can make Whole30 compliant food using the approved food list, this is one such recipe. Made it as a test-run. It was so goooood, that we felt pretty confident diving into this program! So we agreed on a date, the Monday after my youngest daughter’s birthday party.

Why? Because we all wanted cake! Lol A little diversion. This is the bear cake I made for her. Quite proud of myself as it was my first time making a bear cake and with modeling chocolate too. I had a tiny sliver of cake that day to celebrate her birthday, and mark my sugar-free journey.

Focus. Whole30 in short eliminates food that causes allergies, addiction, or mess up our gut health. Thus, programming the body to reset itself, and slowly re-introduce food to find out how the body reacts to it. I’m hoping this will help with my daily sinus and hive problem. I’ll blog more about our Whole30 journey, and share the recipes that comes with it as well. For now, let’s just hope I can survive my mornings without my Kopi Kau (thick coffee with condensed milk). That hit of sugar in the morning is probably what has been keeping me from biting off people’s head. lol!

Mango Chicken on Cauliflower Egg Fried Rice

Delishar

Chicken

5 tbsp Tapioca flour
400 g Chicken breast patted dry and cut into one-inch cubes
Salt & black pepper to taste
3 tbsp Coconut oil

Mango Sauce

4 tsp coconut oil divided
1 tbsp ginger grated
3 cloves garlic grated
1 tsp ground cumin
1/2 tsp chilli flakes optional
1 1/2 cup 360ml mango juice (100% pure juice)
1 tbsp coconut aminos*
3 tsp tapioca flour

Cauliflower rice

6 cups cauliflower cut into bite-sized pieces about 620g
3 tsp coconut oil
2 eggs lightly beaten
1/4 cup spring onion chopped
1 tbsp coconut aminos
salt and black pepper to taste

Baby Beans

300 g baby beans ends removed
2 tsp olive oil
Salt and black pepper to taste

Garnish

Chopped spring onions
Toasted black sesame seeds

Chicken

Place chicken, flour, salt & pepper into a ziplock bag. Seal and toss to coat chicken with seasoning and flour.
Heat pan on medium high heat, add oil.
Shake off excess flour, and pan fry chicken until golden on all sides. You may have to do this in batches.
Remove and set aside.

Mango Sauce

With the same pan, give it a wipe with kitchen towels.
Add oil and heat on medium heat, melt coconut oil.
Add in the ginger, garlic, chilli flakes, and cumin. Cook until fragrant, about 1 minute.
Add in the juice and coconut aminos.
Bring to boil at high heat.
Add 1 tbsp of sauce liquid to 1 tbsp of tapioca flour in a bowl, and whisk until smooth.
Pour mixture into sauce while stirring constantly, and cook for 2 minutes.
Reduce heat to medium low and simmer for 6-7 mins, stirring frequently, until the sauce reduces by about 1/4.
Remove from heat, and add in chicken.
Toss to coat.

Cauliflower rice

Process cauliflower in food processor until you get rice size pieces.
Heat wok on high heat, and add coconut oil.
Add cauliflower to stir fry for 6-8 minutes.
Create a well in the middle of the cauliflower and add in eggs.
Scramble until almost set, and toss together with cauliflower.
Season with coconut aminos, salt, and pepper.
Remove from heat, and toss in spring onions.

Baby Beans

Heat pan on medium high heat, and add oil.
Add beans to saute until desired done-ness.
Season with salt and black pepper half way through.

I made my own mango juice by pureeing a fresh mango and some water.
Coconut aminos is a whole30 compliant ‘soy’ sauce.
Adapted from LAMuscle

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Pork Chop on Sweet Potato Kale Hash – Delishar

It’s day 4 on this Whole30 food journey. To be honest, it hasn’t been a walk in the park. I am missing my sugar and carbs a whole lot. Although we have been eating well, it felt like we did not have a full or complete meal without the rice, pasta, bread etc. Our energy level have been pretty low. On top of that, our grocery bills has gone up by 100%. This is because I need to purchase Whole30 compliant sauces, organic produce, and grass fed, free range meat. A small price to pay for a healthy body.

I’ve also been waking up earlier in the morning to make breakfast for the husband before he leaves for work at 7am. Before we started this, he would just have eggs & toast, pancakes, french toast, a sandwich, oats, or cereal. Come to think of it now, many of those food are processed.

Yeah, so I’m basically cooking 3 meals a day. I make lunch for myself, and I usually make a larger portion so the husband can bring it to school for lunch the next day. Cooking and developing recipes has been interesting. Challenging, but intriguing. I learn a lot more about the produce that I use, I learned to read labels, and it forces me to make my own ‘from scratch’ sauces/paste.

It’s only been 4 days, so it’s too early to say if I’m already seeing some changes with my body. Yesterday was a hive-free day for me! See, I suffer from hives every single day, usually in the evenings. Been to the doctor but nothing conclusive. I have also been having shorter sinus duration in the morning. Usually, I’d have to use up 20 pieces of tissues and wait until about 9-ish to 10am for my sinuses to find its balance. But yesterday, only 2 tissues, and everything was good within 30 minutes. It might just be a good allergy day for me. Will continue to monitor. Meanwhile, here is the video recipe.

Through this journey, I’ve a new found love for Kale and the many lovely health benefits that come with it. It’s a great versatile vegetable that can be eaten raw or cooked. Healthyline has a great comprehensive piece of health benefits of Kale that is backed up by science if you are interested to learn more.

Pork Chop on Sweet Potato Kale Hash

Delishar

Roasted sweet potatoes

2 medium sweet potatoes peeled & cubed
1 tsp cumin
3/4 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste

Hash

4 cups kale chopped into smaller pieces
1/2 yellow onion sliced
1/2 red pepper diced
2 cloves garlic minced
2 tsp olive oil
1 tbsp ghee
Salt and pepper to taste

Pork chops

4 bone in pork chops about 1/2 inch thick
1/2 tsp smoked paprika
Garlic salt to taste
Black pepper to taste
1 tbsp olive oil

Roasted sweet potatoes

Preheat oven to 190C.
Spread sweet potatoes on baking tray.
Drizzle olive oil over, and season with spices.
Toss to coat, and lay them out on a single layer.
Roast 35-40 minutes until browned and tender.

Pork chops

Drizzle oil over pork chops.
Season both sides of pork chops with salt, pepper, and paprika.
Massage in the seasoning.
In a lightly greased pan over medium high heat, place pork chops to cook for 2-3 minutes each side until lightly browned.
Transfer to a plate and tent with tin foil for 10 minutes to let juices redistribute.

Hash

Heat pan over medium high heat with olive oil.
Saute onion for a minute until soft, then add pepper to cook for another minute.
Add garlic and saute for 30 seconds.
Add kale, and cook until starting to wilt.
Season with salt and pepper, and turn off heat.
Add in roasted sweet potatoes and toss to combine.

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