{Whole30} Baked Chicken Breasts with Dates

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. Irresistibly sweet and delicious!

Is it true that the body and mind are always in a battle, especially when it comes to food? My answer is yes. Every single time. It is also true that when on the Whole30, you will not feel that insane cravings. Looking at the mouthwatering food photos from Pinterest and Facebook doesn’t make me crave anything. However, when I smell something delicious, that is a different story.

Strangely, my hijab smells like food- something sweet. Thanks to my fabric conditioner which gives me dream of vanilla ice cream. That’s when this certain feeling kicks in. I am denying that it was a craving, so let it be not.

I always keep dates with me. This sweet tooth needs something to munch on, you know.

I eat them as is. I never tried them with anything else, even with cocoa powder or nuts to make energy bars. I came across a recipe that uses dates and chicken together. I had tender chicken breasts remaining from the 1kg I got before which was on sale. So thought – I had dates and chicken – why not try the recipe? The only thing missing was fresh rosemary. I had the dried one and I didn’t think it will make a huge difference if I skip the fresh one. To be honest, I cannot wait any longer. 

Chicken breasts cooked with balsamic and apple cider vinegar, then topped with dried rosemary, onions and chopped dates – wrapped in a foil so the chicken embraces all the flavors. What do you think? For me, they were really deliciously sweet! The smell was incredible. To really feed my brain looking for something sweet, I served this with roasted sweet potatoes. Drizzled with lemon before enjoying? So perfect!

I tried serving this with cauliflower fried rice, but it was a little weird for me, so I left out the cauli rice on my next meal.

I am bringing this at Fiesta Friday #194. Thanks to Angie for having this party, along with our co-hosts this week, Petra and Vanitha.

Whole30 Baked Chicken Breasts with Dates

Ingredients

  • 2 large chicken breasts, boneless and skinless
  • ½ cup onions, sliced thinly
  • 10 dates, pitted & chopped
  • ½ tsp dried rosemary
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare aluminum foil that’s enough to wrap two large chicken breasts. You can double the aluminum foil to make sure the liquid doesn’t leak. (You can do this with baking dish, but I’d like dish to embrace the steam if you know what I mean)
  3. Add in chicken breasts. Pour in olive oil, balsamic and apple cider vinegar. Mix to coat the chicken.
  4. Add dates, onions and dried rosemary on top of each chicken.
  5. Wrap/seal the aluminum foil. Place on a baking sheet and bake for 30-35 minutes or until chicken is cooked through.
  6. Let the chicken rest before cutting and enjoying.

Source recipe: Date and Shallot Rosemary Chicken by paleOMG

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{Whole30} Cajun Chicken and Cauliflower Rice

Chicken and cauliflower rice flavored with cajun seasoning and roasted to perfection. This is one of the healthy meals I truly enjoyed during my Whole30 adventure. 

The adult human body is 50-65% water. My brother told me mine is composed of 80% green tea. I consume a lot of green tea. Let’s say an average of 1-1.5 liters everyday. Then, water. Don’t ask me – I just love the comfort I get from drinking green tea. Need something to go with a slice of cake? Green tea. Need something to drink while watching TV? I could use a cup or two. When calculating my expenses? I’ll get the whole kettle, please! I am not sure if the word is comforting or addicting.

If my body is composed of 80% green tea, maybe the 15% is for cajun seasoning (let’s call it CS). I have never met CS before. Or if did, I didn’t knew about it. When we met, it was love at first taste. It was like the goddess Aphrodite made me fall in love with CS instantly. I wanted to eat something with CS every single day. But most days, I end up with roasted potatoes. If I should describe it in one word, I would say ‘addictive‘. But I can’t eat anything cajun roasted without my harissa-tahini sauce. They are just so perfect together that they can even marry each other!

Sad to say, bottled tahini can be a bit pricey. I might break the bank when I continue with the CS and tahini marriage. So I had to give CS and tahini some space. CS has to stay, and tahini needs to leave… for now. I have to pair CS with CF (cauliflower).

I have been eating cauliflower rice for a while now, so I’ve thought of roasting CF with CS and chicken. But instead of frying the riced cauli, I roasted them together with the chicken.

The dish turned out really good – the cauli rice was so tasty given the fact the I have coated them with cajun seasoning, olive oil, ghee and garlic. The juices of the chicken also added good flavor to the cauli rice. The cauli rice and chicken were roasted to perfection.

This can be done in separate baking pans, but I have only one oven rack so I fit them in one pan (pictured above). When the cauli rice was cooked, I removed the chicken, transferred to a plate and polished off the cauli rice and moved to a serving plate. Then I returned back the chicken to the pan and again placed back into the oven to cook thoroughly.

This is one of the perfect meals I enjoyed while on the Whole30 adventure.

I am bringing these at Fiesta Friday #191. Thanks to our Angie and to our co-hosts this week, Aunt Juju and Antonia.

Whole30 Cajun Chicken and Cauliflower Rice

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp ghee
  • 1 tbsp garlic, minced
  • 2 tbsp Cajun seasoning
  • 3 cups riced cauliflower (about 4 cups florets)
  • 4 chicken pieces (preferably chicken thighs and drumsticks)
  • Parsley, for garnish

Instructions:

Prep tip: Riced cauliflower and chicken can be marinated (placed in a baking pan) overnight inside the fridge with me rest of the ingredients.

  1. Preheat the oven to 400 F.
  2. In a small bowl, combine olive oil, ghee, garlic and Cajun seasoning.
  3. In a baking pan, add in riced cauliflower. Pour in half of the oil Cajun-oil mixture and give it a good mix.
  4. Rub the other half of the oil mixture all over the chicken, adding a good pinch of salt on each chicken pieces.
  5. Place the chicken over the riced cauliflower.
  6. Bake the cauliflower rice for 25-30 minutes. After that, remove the chicken from the pan. Transfer the cooked cauliflower rice to a plate and put back the chicken pieces to the pan. Return back inside the oven and bake for further 20 minutes or until chicken is cooked through.
  7. Turn off the heat and remove the pan from the oven. Place the cauliflower rice (season with salt, if necessary) on a serving plate, top with chicken. Garnish with parsley if desired.

Notes:

Chicken and cauliflower can be placed in separate baking pans, making it easier to remove the cooked cauliflower rice. It mixed them in one baking pan so the cauliflower rice will get the juice from the chicken.

You can make a large batch and keep some in the fridge up to two days for your next meal. Keeping them in the freezer will make them last longer.

I made only a small batch and kept the half of the dish and enjoyed after 2 days.

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Sweet & Spicy Ground Beef with Corn & Sweet Potatoes

The title says it all, do I still have to say more?? Yeah – I could eat the whole recipe! 😀 That’s how delicious this dish is!

Some people say that when you are the youngest in the family, you are the luckiest one. When it comes to food, I say that I am the luckiest one… and I am the eldest.

When my two youngest sisters were still small, I used to feed them. And by that I mean I feed half to them and the other half to me. Shhh, this is one of my secrets!

‘Hey, you little ones, do you want eggs for breakfast?’

*sisters with sparkling eyes* ‘Yesssss! Eggs, eggs, eggs!’

‘Okaaaaay! I’ll make four eggs for both of you.’

*sisters looked at each other* ‘We cannot finish four eggs.’

‘Yes, you can.’ *insert evil laugh here*

You know what happens next… And the scene happened too many times!

Well, that’s just one. Others were like I was the only one who can reach that box of chocolate my Mom was hiding from (me? oh no, not from me) them, so they don’t eat everything in one sitting. So I am getting pieces of chocolates, few for my sisters and more for me. Of course, they have to tell my Mom that I got chocolates for them.

Some days I get lucky and some days I don’t, especially when my Mom caught me eating my sisters’ Cerelac. She was like ‘Hmm, that’s why you are telling me that it’s gone too soon!’ I know I don’t have an excuse for ‘caught in the act’, but I still made some unexplainable excuses. What did I tell her? I couldn’t remember.

Looking back, I am telling myself ‘I am a food savior!’ Yey! I am a hero! I am saving food from those little brats who couldn’t finish their food? How could they? I put a huge amount on purpose so the leftover could be mine. *knock on my door* ‘Um, Ate (a term when you call a girl older than you), I couldn’t finish my food.’ The Ate said ‘Uh oh… okaaay, put it there (my table).’ *again, insert evil laugh*.

I am basically the same person until now, even with my friends. *looks at my friend’s plate* ‘Ohh, you can’t finish that? Let me help you. You know they just throw food here at the restaurant when you don’t finish them. So it is better if I throw that leftover of yours in my tummy than in a garbage can.’ *friends don’t know what to say*

So that pretty sums why I am posting this recipe – I am saving food from going bad! A person who has a small tummy cannot finish the rest, so I helped her out. And I am glad that I did coz this was super gooood! Well, for a person who likes sweet dishes, yes, this is superb!! Ground beef with sweet and spicy sauce? Amazing! Add some corn kernels and my leftover sweet potatoes? Give me two additional serving of white rice, please!! You have to try this one! And oh, don’t skip the spring onions – they make the dish more delicious!

I am bringing this at Fiesta Friday #190. Thanks to our Angie and to our co-hosts this week, Shinta and Diann.

Sweet & Spicy Ground Beef with Corn & Sweet Potatoes

Ingredients:

  • 2 tbsp garlic, minced
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tbsp canola oil
  • 2 tbsp ginger, grated
  • 1/8 – ¼ tsp red pepper flakes
  • 500g ground beef
  • ½ cup corn kernels, drained
  • ½ cup sweet potatoes, cut into small cubes
  • 1/3 cup spring onions, sliced
  • Salt and pepper, to taste
  • Cooked white rice, to serve

Instructions

  1. In a small bowl, combine soy sauce, brown sugar, canola oil, ginger and red pepper flakes. Set aside.
  2. In a large skillet over high heat, add ground beef and cook until no longer pink.
  3. Add in corn kernels, sweet potatoes, and sauce mixture. Cook for about 10 minutes.
  4. Turn off the heat.
  5. Season with salt and pepper, if desired.
  6. Top with sliced spring onions and enjoy with hot white rice.

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{Whole30} Coconut Harissa Curry Braised Chicken

Chicken thighs and butternut squash with coconut milk spiced with curry and harissa – super tasty and ohhh  so delicious!

Isn’t it upsetting that nobody from your folks eats your food expect you?? My youngest brother and two of my sisters told me that I have a weird taste buds. Does a sandwich with crispy fried chicken + strawberry jam sounds weird to you? Hmm, how about a cold/room temperature instant noodles paired with chicken nuggets that have been fried hours ago? Chocolate drink (Milo) being mixed with rice and canned corned beef?? The combos are amazing!! Why is everybody telling me that they are weird? Even my friends… whyyy?? C’mon… don’t puke now! We have different taste buds and mine is somehow really unique… Yes, that’s it!! It’s unique, not weird!

Enjoying your food alone feels upsetting, yes. It’s like you want to ask them ‘Hey, what’s wrong with my food?’ Or ‘Is there something wrong with my cooking??’ But sometimes, it’s nice having to eat them all by myself. Hey, I am not selfish. They don’t like the dish I cooked, what can I do??

At some point, you will REALLY ask yourself – ‘This is really good, how come they don’t like it?’ But again, you will come back to the answer ‘we all have different taste buds’. Am I making sense? 

This dish I am sharing now, I enjoyed it ALONE. And I don’t think it’s weird at all. And it doesn’t taste bad. Imagine chicken thighs and butternut squash with coconut milk spiced with curry and harissa. Do you NOW agree that it is super delicious?

This dish is super tasty. The smell of the dish, while I was cooking this, was all over the place and it was so tempting not to even try. I hope you are not doubting the yumminess of the dish – you know I will not share this I didn’t like the dish. Go on, make the dish and you will know that I am telling the truth! 😛

I am sharing this lovely dish at this week’s Fiesta Friday #186 with Alex @ Turks Who Eat and Colleen @ Faith, Hope, Love & Luck, our co-hosts. Also, thanks to the amazing Angie.

Whole30 Coconut Harissa Curry Braised Chicken

Ingredients:

  • Extra virgin olive oil
  • 4 chicken thighs, bone-in, skin-on
  • Salt and pepper, to taste
  • 1 tbsp garlic, minced
  • 2 cups onion, chopped
  • 1 cup butternut squash, cut into ¾ inch cubes
  • ¼ cup homemade harissa
  • 1 tsp curry powder (I used McCormick)
  • 1 ½ can coconut milk
  • 3 handfuls baby spinach

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a large pot over high heat, add in olive oil. Add in seasoned chicken thighs, skin side down. Cook 2-3 minutes each side.
  3. Lower the heat to medium. Add in in onions and cook until caramelizes (about 5-8 minutes). Add in garlic and cook for further 2 minutes.
  4. Add in chicken thighs, butternut squash, curry powder, harissa and half of the coconut milk. Simmer for about 15 minutes.
  5. Check the squash if it is cooked. If yes, add in the remaining coconut milk and let it boil.
  6. Turn off the heat. Season with salt and pepper. Add more harissa if desired. Add in baby spinach and cover until wilted.

Source recipe: Coconut Harissa Curry Braised Chicken  by Table for Two Blog

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{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!

 

I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

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I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies

Ingredients:

  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish

Instructions:

  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery

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Nilagang Baka (Filipino Beef Soup) – The quick and easy way

This is one of the popular Filipino recipes called Nilagang Baka (literally translates to “boiled beef”). Traditionally, the beef and veggies are simmered in an hour or so, but this can be done quickly. The quickest way to enjoy this soup is to cut the beef and veggies smaller. This turned out pretty delicious and so perfect with a cup or two of white rice.

Nilagang Baka

If you know me well, you know I can do meal planning for the whole day. Even I have other work to do, or my mind is very busy with something else, I could still a space for meal planning.

It was a not-so-busy day at work and I had all day for meal planning for the entire week. I have listed down all the ingredients I needed to buy. On my way home, ready to pass by the grocery store, I’ve thought of a different meal to prepare for dinner – this quick and easy nilagang baka, which is kind of Filipino beef soup. What happened to the plan? Scheduled for another time. 😀

I have posted a recipe of this before using a pressure cooker, but I want something else that’s faster than the pressure cooker. I know that the traditional way of cooking this is by using a large cut of meat (yeah, 1.5 inch cube is large for me) and boil until tender for about an hour or so. I don’t think I can wait that long. Cooking after doing the groceries on a work day? I think that’s too exhausting. So I’ve thought of making everything smaller – from the cut of beef to the veggies. Instead of using a larger cut of veggies, I cut them smaller and even used corn kernels instead of corn on the cob. This resulted in about 20 minutes meal (cutting of beef and veggies not included, but you know you can buy pre-cut beef & veggies if you’d like).

Nilagang Baka 2

I am very much delighted to share this with my friends at Fiesta Friday # 183. Our hosts this week are Sarah and Shinta. Thanks ladies and Angie.

Nilagang Baka (Filipino Beef Soup) - The quick and easy way

Ingredients:

  • cooking oil
  • 3/4 cup ripe tomatoes, sliced
  • 3/4 cup onion, sliced
  • 2 tbsp ginger, chopped
  • 250g beef, cut into small cubes (about 3/4 inch)
  • 1 cup sweet potatoes, cut into cubes (about 3/4 inch)
  • 2 long green chili
  • 1 cup whole kernel corn, drained
  • 3 handfuls of spinach
  • 1 1/2 – 2 beef cubes*
  • 3-4 cups (750 ml – 1 liter water)*
  • Salt & pepper, to taste
  • Fish sauce, optional

Instructions:

  1. In a large pot over medium-high heat, add in cooking oil until hot.
  2. Add in onions and tomatoes. Cook for 5 minutes.
  3. Add in ginger and beef cubes (start with 1 cube, then you can add more later)
  4. Add in beef and cook until no longer pink.
  5. Add sweet potatoes, green chili and 3 cups water. Cook for 10-15 minutes or until tender. (The time sweet potatoes are cooked, the beef will be cooked as well if you get a tender cut of beef)
  6. Do a taste test and check if the water is enough for you. Add a half or another whole beef cube and water, if necessary. Also, it’s time to season your soup with salt and pepper.
  7. Add corn kernels and cook for about 2 minutes.
  8. Turn off the heat and add spinach and put the lid on until the spinach is wilted.
  9. Serve while hot with fish sauce or with freshly squeezed lime/lemon/calamansi.

Note: Depending on your liking, you can control how many beef cubes you’d like or  how many ml water. You can also use beef broth instead of beef cubes and water.

 

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Harissa Spiced Roasted Chicken

Chicken pieces spiced with homemade harissa – spicy, sweet and delicious! This can be marinated ahead of time and roast the next day.

It’s funny how we complain about things without (sometimes) thinking that there are situations crazier than ours. I was just going through my drafts and saw less than 15 drafts to get rid of.  Then I’ve read Angie’s post and she has 61, while Mollie was down to 70 from 170. Wow! I laughed at myself. Now, I need to start getting rid of them. I have trashed some already, not because I don’t like the taste, but because I didn’t like the photo and I cannot take another photo after realizing that. Why not? Well, they’re already gone – swimming inside my tummy!

To get rid of my drafts, I am starting off with this one – Harissa Spiced Roasted Chicken. Super easy recipe, yet so good! You start off my mixing your spices, rub them all over the chicken pieces and add the veggies. Next thing is you roast them. Now, you can relax while waiting or you can muli-task. I’ll take the multi-tasking part! 😀

 

This dish came out a little lemony since I included lemon wedges with the chicken and other veggies while roasting. I am sure you can just squeeze lemon juice – it’s up to you. I used homemade harissa and my tummy was very happy!

I hope I am not that late to this week’s Fiesta Friday #182, co-hosted by Liz @ Spades, Spatulas & Spoons and Jenny @ Jenny Is Baking. Thanks, ladies and Angie!

Harissa Spiced Roasted Chicken

Ingredients:

  • 3 garlic cloves, peeled and crushed
  • 3 tsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Pinch of salt
  • 4 chicken (I used drumsticks and thighs)
  • ½ lemon, sliced in wedges
  • 1 onion, quartered
  • 150g cherry tomatoes, halved

Instructions:

  1. Preheat the oven to 400F.
  2. In a small bowl, add crushed garlic, harissa paste, olive oil and a pinch of salt. Give it a good mix and rub all over the chicken pieces. Place in a baking dish.
  3. Add in sliced onion, tomatoes and lemon wedges, making sure that all seeds have been removed.
  4. Roast for 40-50 minutes or until chicken is cooked through, turning the pan halfway through cooking.

Source recipe: Sainsbury’s Magazine

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{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash

Ingredients:

  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*

Instructions

  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets

Notes:

The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 

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Quick Teriyaki Ground Beef

Ground beef with homemade teriyaki sauce – perfect pair for that white rice on your lunch box. 

I am at work today and I feel REALLY sleepy.

It’s not that I haven’t had enough sleep. I slept for 7 hours last night.  I am getting about 6-7 hours of sleep every night. Or is it not enough?

I guess it is just very difficult to convince yourself to get up during work days. Well, except for pay day! 😀 Can you feel me?

During these times, the only thing that could make my time move is write down my  activities for the coming weekend. I always end up writing too many that makes me regret after getting too exhausted. Same story the last time, eh? Yeah! Welcome to my life!

When I end up writing too many clothes to iron (don’t ask, I love ironing clothes), I choose quick and easy recipes. But when you make your own sauce, is it considered quick and easy?? I am feeling confused now. Anyway, the reasons of making my own teriyaki sauce: (1) for me, the store-bought ones are too salty; (2) I want a sauce which I can control the thickness or thinness; and (3) I want to use the remaining sauce for something else. I ended up following Deborah’s Homemade Teriyaki Sauce and it was amazing – I could drink the sauce itself. 😀 Good thing about this  sauce is you can make it ahead of time, keep inside the fridge even for two weeks. When want to make something teriyaki, just get out that amazing sauce and you’re ready. That’s when the quick one comes in. And that’s when this quick teriyaki ground beef enters the story.

I was looking for something easy and quick for the lunch box and ground beef recipes came to mind. I love sweet stuff… that’s the teriyaki sauce. Combine them together with onion, garlic and ginger – fabulous, fabulous recipe! Just add salt and pepper before taking out from the flame and you have something delicious to top your white rice!

…and that was two days ago! Good thing that today is Friday and you know that Friday is not a boring day and no reason to be sleepy at all since I am partying with all you and I have a fun job to do – that is co-hosting this week’s Fiesta Friday # 172 with an amazing friend Su @ Su’s Healthy Living. Well, if you still haven’t met her, it is best to head on to her blog to see her lovely recipes.

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

Teriyaki Ground Beef

This recipe is good for 2-3 servings. Double the recipe if desired.

Ingredients:

  • 250g ground beef
  • 2 large cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp ginger, grated
  • 1 tbsp olive oil
  • 1/4 cup teriyaki sauce (recipe below)*
  • Spring onions, sliced, to garnish

Instructions:

  1. In a skillet, saute garlic, onions and ginger in oil.
  2. Add ground beef while breaking into smaller pieces. Cook for 7 minutes.
  3. Add in teriyaki sauce and cook for another 3 minutes. Adjust seasoning if required.
  4. Serve with hot white rice and garnish with spring onions.

Note:

You can use store-bought teriyaki sauce and adjust the seasoning at the near end of cooking. 

Homemade Teriyaki Sauce:

(adapted from Deborah @ Taste and Tell Blog)

Ingredients

  • 1 cup water
  • 6 tablespoons packed brown sugar
  • ¼ + 1 tbsp cup soy sauce
  • 1-2 tbsp honey
  • 1 large clove of garlic, finely minced
  • ½ tsp ground ginger

For the cornstarch slurry:

  • 2 tsp cornstarch
  • ¼ cup water, room temperature

Instructions

  1. In saucepan with medium heat, combine everything except for the ingredients for cornstarch slurry. Cook just until heated.
  2. In a small bowl, combine cornstarch and ¼ cup water. Stir until dissolved. Add this mixture to the saucepan.
  3. Cook until you reach your desired thickness.
  4. Adjust seasoning if needed.

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