{Whole30} Beef, Peppers & Spinach Breakfast Muffins

These egg breakfast muffins are packed with good stuff. These can be made ahead of time which makes them egg-cellent as grab-n-go meal. 

Meal prep is one of the toughest things you’ll have to go through when you are on a Whole-30 program. I usually prepare my meals during the weekend or twice a week (and I stay in the kitchen longer than before). During these times, I cook two to three dishes, depending on my budget and my energy. Haha! I separate them between containers which are good as one serving each. So when it’s time to eat, I take one and pop it in the microwave.

Loaded Egg Breakfast Muffin

These breakfast muffins are perfect whether you’re on a Whole-30 program or not. They are super easy to make, delicious and healthy. These can be made ahead of time, too, so these are perfect grab-n-go meal. They can be eaten alone, can be served with greens or with a ketchup (a whole-30 ketchup if you are on the program… which I have to make that, too, yes?). This is a whole-30 recipe, so these babies are dairy-free, too. 😉 So what do you say, huh? Uh, just make sure you generously grease the muffin pan so you don’t have to go through the pain of removing them from the pan like what happened to me. Deal?

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I am taking these beauties at this week’s Fiesta Friday # 163.

Beef, Peppers and Spinach Breakfast Muffins

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cherry tomatoes, cut in half (optional)
  • 1/4 cup red bellpepper, chopped
  • 1/4 cup yellow bellpepper, chopped
  • 300 g ground beef, lean/low fat
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (I used kashmiri chili)
  • 2 handfuls of baby spinach
  • salt & pepper to taste
  • 8-10 eggs, beaten and seasoned with salt and pepper

Instructions:

  1. In a skillet over high heat, add oil. When oil is hot enough, add in onions, tomatoes and bellpeppers. Cook until little caramelized, about 5 minutes.
  2. Add in ground beef and cook until no longer pink.
  3. Add in garlic powder, onion powder, chili powder and smoked paprika. Cook for about 7 minutes or until beef is cooked.
  4. Add in baby spinach and cook until wilted.
  5. Turn off the heat and season with salt and pepper. Let cool while oven is preheating.
  6. Preheat oven to 350 F. Generously spray muffin pan with olive oil spray.
  7. When the cooked beef has cooled down, scoop out about 2 tbsp cup and transfer to the prepared muffin pan, about 1/2 full.
  8. Beat about 8 eggs, season with salt and pepper. Pour beaten egg over the beef until it reaches 3/4 full. (You may need more or less eggs: if the egg is too much, you can fry them up. If less, than crack some more, season with salt and pepper and pour this over the beef.)
  9. Bake muffins for 23-25 minutes or until egg is set.

Pickled Jalapeños and Onions

Easy to make pickled jalapeños and onions that’s excellent with salads, sandwiches, wraps, burgers, etc. Cut the sugar and it’s whole-30. 

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The usual scene when I see something beautiful at the grocery store? Take a bag or two and leave without even thinking what do I do with it.

I don’t usually see individual jalapeños. So when I saw one, I took a bag. I happily took the bag at the counter, not thinking what to do with it. I was on my second week of Whole-30 that time and I just couldn’t make the melty, delicious jalapeño poppers! Ugh!

So before the jalapeños turned wrinkly and oldie, I made pickled jalapeños and onions joined in. I must admit that I did put sugar in this one and ate with my meals. So, so good – good balance between sweet and tangy. Ahhh… I could eat this whole thing! 😛 I know, I know. Sugar is not a good friend of whole-30, but it’s just ½ tbsp sugar and I will not literally eat the whole thing once – it will not affect my diet (at least that’s what I said to myself). 😛 Don’t be like me! 😀

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I am glad that Fiesta Friday #162 is still on, so I could share this one with Angie, Liz, Sarah and with all of you. Thanks to Angie and to our lovely co-hosts. ❤

Pickled Jalapeños and Onions

Ingredients

  • 6-8 jalapeño peppers
  • ¼ cup onions, sliced
  • ½ cup white vinegar
  • ½ cup filtered water
  • ½ tbsp salt
  • ½ tbsp white sugar (remove if Whole-30)
  • 1 clove garlic, sliced

Instructions

  1. Prepare an 8oz air-tight and well-cleaned/sterilized jar.
  2. Sliced jalapeño peppers thinly, about ¼ cm each. Rinse and place in a strainer to drain liquid.
  3. In a pot with medium heat, add vinegar, water, salt, sugar (if using) and garlic. Let the liquid boil and add in sliced jalapeños and sliced onion. Turn off the heat and push the jalapeños and onions down. Cover and leave for 15 minutes.
  4. Transfer the pickled jalapeños and onions to the prepared jar.
  5. Cover and leave to reach room temperature and keep in the fridge.
  6. Enjoy with salads, sandwiches, burgers… and many more!

Source Recipe:  Pickled Jalapenos by Peanut Butter and Peppers

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{Whole30} Potato Hash with Harissa-Tahini Sauce

A nice twist on potato hash with a bit of kick from harissa-tahini sauce. A one-skillet dish that’s ready in 30 minutes. Healthy and a whole-30 compliant meal.

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Yes, I still have more to share about my whole-30 experience. 😀

Whole-30 program is not a weight-loss program. At least that’s what I’ve read. It’s more like of a clean-eating program. Some results didn’t lead to losing weight and some lost much.

In my case, I lost 13 lbs. I felt amazing, not only because of losing weight, but because I’ve proven myself that I can take a break or ditch those naughty foods. It felt great that I didn’t feel the “need” to eat ice cream or brownies.  I feel great and lighter. During the program, I didn’t feel bloated at all. I slept more soundly, but I still feel sleepy at work, though. I think it’s a normal thing for me. 😀

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I was surprised by how I felt satisfied with meals like this and not to look for any other foods like burgers, pasta or rice. I have to say I had best friends during these times – potatoes, eggs, spinach and tahini. So expect more recipes with tahini sauce. 😉

This recipe is super easy. I microwaved the diced potatoes while preparing other ingredients so they will be cooked faster when they join the lovely onions and bellpeppers. I also added chopped rotisserie chicken as I had it as leftover from a previous whole-30 meal. The combination of the spices is superb. I must say that I always use that mix of spices in most of my whole-30 meals.

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The addition of the tahini sauce? Brilliant!  I just added store-bought harissa to my tahini sauce recipe – it was amazing! I think I put too many sauce, you see. There’s no such thing as too many tahini, yes? 😀 That alone sounds really delicious, but I just couldn’t let this meal pass without sunny side up egg on top! This meal is really satisfying. I made this dish over and over again. It’s like this is my go-to whole-30 meal.

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I really enjoyed this meal a LOT. I am taking this with me at this week’s Fiesta Friday #162. This week’s party will be co-hosted by Sarah @ Tales from Kitchen Shed and Liz @ Spades, Spatulas and Spoons. Thanks to both of you and of course, to our amazing host, Angie. ❤ Happy Fiesta Friday!!

Potato Hash with Harissa-Tahini Sauce

Ingredients:

  • 2 cups potatoes, diced
  • water, to boil potatoes
  • salt, to boil potatoes
  • 2 tbsp extra-virgin olive oil
  • ½ cup onion, sliced
  • ¼ cup red bellpepper, chopped
  • ¼ cup orange bellpepper, chopped
  • ¼ cup yellow bellpepper, chopped
  • 1 cup rotisserie chicken, shredded or chopped (optional)
  • 1 ½ tsp cumin powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder
  • 1 ½ tsp hot smoked paprika
  • 4 handfuls of baby spinach, washed
  • Salt and pepper to taste
  • Sunny side up eggs, to serve
  • Harissa-tahini sauce (recipe below, optional)

Instructions:

  1. In a large heatproof bowl, place diced potatoes. Add enough water to cover potatoes and salt.
  2. Microwave on high for 5 minutes or until potatoes are tender. You can also boil the potatoes over a stove until tender.
  3. When potatoes are done, place in a strainer to drain liquid. Set aside.
  4. In a large skillet with medium-high heat, add olive oil.
  5. Add in sliced onions and cook until a little caramelized (about 5 minutes).
  6. Add in bellpeppers and cook for 2 minutes.
  7. Add in chicken (if using) and potatoes.
  8. Add in cumin powder, onion powder, garlic powder and hot smoked paprika. Stir and cook for 2 minutes. (If you feel that the dish is a little dry for you, add more olive oil).
  9. Add salt and pepper. Adjust seasoning if necessary.
  10. Add handfuls of spinach and cook until spinach is wilted.
  11. Turn of the heat and transfer to a serving plate.
  12. Top with sunny side up egg(s) and drizzle with harissa-tahini sauce.
For the harissa-tahini sauce:
  • 1/4 cup tahini
  • 3-4 tbsp freshly squeezed lemon juice
  • Warm water
  • 1 tsp harrisa paste
  • Salt, to taste
  1.  In a bowl, place tahini sauce. Start off by adding 3 tbsp lemon juice. Add water until desired consistency. Add in harissa paste (you can reduce the quantity or add more). Add salt. Do a taste test and adjust according to your preference. I love mine lemony, a little salty and not too thick and runny… and with a bit of kick from the harissa.

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Thanks for being with me today and have a fantastic weekend to all!

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{Whole30} Cauliflower Rice

This cauliflower rice is a great and healthier substitute for white/brown rice. It’s perfect for stews, stir fry dishes, eggs and lot more. 

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“I will start my diet tomorrow.”

That’s always the statement I’ve been telling myself for years. I didn’t even know what tomorrow means anymore. 😛 I’ve maintained my weight for years which is still overweight compared to my height. I didn’t care. Until one day, the scale just slapped me with additional 8.8 lbs. I had to buy new clothes. I blamed the inflammation I have in my body due to RA. My ex-colleague laughed at me when I told her “You know what? I think I am heavier now because of this inflammation.” I think I was waiting for her to agree with me, but she just laughed. 2017 came and no diet happened.

Just one month ago, I’ve finally decided that I should really start. On the same day of thinking about starting (and I am still not sure if that will be like final final), the Whole-30 Program just popped out from my brain.

When I checked the rules of the program, my first reaction was “Seriously? NO SUGAR, NO BREAD, NO RICE.. No ALMOST EVERYTHING I ENJOY?’ Knowing myself, I wouldn’t ever take a break from having sugar, rice and bread! No freaking way! But something just pushed me to do it. And I am very proud to say that I completed one round of the Whole-30 Program.

I will continue the story about my experiences on the next post as I don’t wanna bore you with a long post.

Now, let’s talk about this Cauliflower Rice…

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I never thought, in my entire life, that I would trouble myself with making this rice. I would always tell myself “Why do I have to try or make it when I can cook white rice? That goes way better with stews and all.” I ate my words, I know.

Cooking white rice in a rice cooker may look easier, but this cauliflower rice doesn’t take that much of energy. Plus, it’s healthier and also goes very well with stews, scrambled eggs, stir fry dishes and a lot more. This can be cooked with water or broth, but broth will make the rice tastier. I hope you’d try it, too, and let me know what you think. 😉

I am taking this healthy stuff at Fiesta Friday #161, co-hosted by Laura. Also, thanks to our amazing Angie for having this party for us every week.

Cauliflower Rice

Ingredients:cauliflower-rice-tnscc-2

  • 1 small cauliflower
  • 1 tbsp coconut oil
  • 3 tbsp broth
  • Sea salt, to taste
  • Spring onions, sliced (optional)

Instructions:

  1. Break cauliflower into small florets, discarding the leaves.
  2. Place them in a strainer, rinse and let them dry.
  3. When they’re dry, place them in a food processor.
  4. Pulse until the florets look like grains of rice.
  5. In a skillet over medium heat, add in coconut oil.
  6. Add cauliflower rice, stirring constantly, for about a minute or so.
  7. Add in broth and cook for about 5 minutes or until cauliflower rice is cooked/tender.
  8. Turn off the heat and add in sliced spring onions.
  9. Season with salt to taste.

Notes:

I had about 3 cups of riced cauliflower. If you’ll have more or less, you can adjust the seasoning. I used the S-blade. Cauliflower can be grated, too. 

Addition of chopped coriander will be amazing. I just didn’t have them when I made this.

Ghee can be used instead of coconut oil and any broth will do.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Spinach Flatbreads

Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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Grilled Pineapple Salsa

Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 

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So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).

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I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉

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Grilled Pineapple Salsa

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

Notes:

This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.

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Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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Mini Mango Pie + Flaky Pie Crust

Mini pies with super flaky crust and sweet Mango filling. So deliciously irresistible. 

Mini Mango Pie - TNSCC 2

Hellooooo!

So, I was gone again for some time. Unexpected things happened for the last two months, but they were all good things. One of them was me taking a break from my work. I’ve thought of not getting a break for the year due to the flooding paper works , but I told myself “Hell, no!”. I took a break and now I can relate with the saying “I need a vacation after my vacation.” Hmm…

During my break time and even before that, I haven’t done much cooking and baking. If you count cooking instant noodles and the like as cooking, hmm, okay, I did cook. 😀 But I am talking about cooking and baking “real” food in which you can smell the goodness when you open the lid of your pot or when you open your oven. Sounds heaven, isn’t it?

“Heaven” is also that one word which will come to your mind when you get a bite of these Mini Mango Pies. I know it’s not mango season anymore, but when it comes to mangoes, I really don’t care. But when it comes to the size of the pie, I do care. I love them in smaller sizes so I can get more of the flaky crust and small-sized pie is easier to eat. Each pie is filled with cubed sweet mangoes with a hint of cinnamon. Each bite is absolutely heaven!

I hope you will all enjoy my comeback treat and you will all join Fiesta Friday #148 . Me and the very talented and super amazing Linda @ La Petite Paniere will be your co-hosts. Of course, Angie will be there, too. See you at the most amazing virtual party!

Mini Mango Pie - TNSCC 1

Mini Mango Pie + Flaky Pie Crust

Mango Pie Filling

Ingredients:

  • 2 cups mangoes, cut into small cubes
  • 3 tbsp sugar
  • pinch of cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions:

  1. In a bowl, combine all mango filling. Microwave about 1-2 minutes. Let cool.
  2. Use as filling to the below flaky pie crust recipe.

Flaky Pie Crust Recipe

Ingredients:

  • 1 ¼ cup all-purpose flour
  • ½ tbsp sugar
  • ½ tsp salt
  • 113 grams unsalted butter, very cold and cut into cubes
  • 2-4 tbsp ice cold water

Instructions:

  1. In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
  2. In a clean surface, place the mixture and using a rolling pin, press the butter into the flour. Using your clean hands or dough scraper, remove any sticking mixture from the rolling pin and bring back to the mixture. Keep working until butter is very well incorporated into the flour.
  3. Return back the mixture into the bowl and chill inside the freezer for 10 minutes.
  4. When the butter is properly chilled, remove the bowl from the freezer and add 2 tbsp of water. Use your clean hands until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
  5. Flatten the dough into disk and wrap using a cling wrap. Place in the fridge for an hour or more to chill.
  6. Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
  7. On a clean floured surface, roll out your dough using a rolling pin.
  8. Using a round cutter, cut about 4 inch circles. Fit into your muffin pan.
  9. Fill your dough with the mango filling and cover with another dough making sure to cut few vents with a knife.
  10. Seal the edges by pressing them using your fingers.
  11. Brush the top with egg wash.
  12. Bake for 20 minutes or until the crust turns very lovely golden brown at 375 F.

Crust Source Recipe: Foolproof Flaky Pie Crust

Wishing you all a superb weekend!

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It also my pleasure to share these tempting Mini Mango Pies at