Recipe for “Mushroom Penne with Creamy Sauce”

Servings: 4

Ingredients:

• 3/4 pound fettuccine
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper, adjust to suit your own taste
• 1/2 tablespoon olive oil
• 1 tablespoon butter
• 4 fresh mushrooms, sliced
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1/2 cup white wine
• 1 cup chicken stock
• 1/2 cup sour cream
• 1 tablespoon corn starch
• 1/4 cup grated Parmesan cheese for topping

Cooking Instructions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook until al dente according to package directions and then drain the pasta.

2. Meanwhile, melt butter in a pan over low heat. Add the mushrooms and cook until soft and dark. Add in the garlic, Italian seasoning, salt, white wine and chicken stock. Increase the heat to medium and stir it constantly for about 5 minutes.

3. Reduce heat to low and add in the sour cream until smooth. Add in corn starch and simmer for a minute to let it thicken. Pour the sauce over pasta and toss it well. Serve with the grated Parmesan cheese.

P/S: Don’t forget to check out the archive section for more healthy easy quick recipes.

Healthy Easy Quick Recipes – Home

Recipe for “Cajun Seafood Pasta”

Servings: 4

Ingredients:

• 3/4 pound fettuccine
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper , adjust to suit your own taste
• 1 teaspoon ground white pepper
• 2 tablespoons olive oil
• 1.5 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 teaspoons crushed red pepper flakes
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese

Cooking Instructions:

1. Cook pasta in a large pot of boiling salted water until al dente according to package directions.

2. Meanwhile, pour cream into large pan. Cook over medium heat, stirring constantly until just about boiling. Reduce heat and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes or until thickened.

3. Add in the seafood, cook until shrimp is no longer transparent. Then add in the cheeses and blend well.

4. Drain the pasta, pour the sauce on top and toss well. Finally garnish with some basil and you are ready to serve.

P/S: Don’t forget to check out the archive section for more healthy easy quick recipes.

Healthy Easy Quick Recipes – Home

Recipe for “Onion Soup”

Onions, onions, onions, how can we live without them! There are plenty of health benefits such as lowering the blood pressure, cholesterol levels, boost immune system, prevent colon cancer, improves diabetes, cancer prevention, treats urinary disorders, helps relieving stomach ache, asthma treatment, bronchitis treatment, cough treatment and cold treatment. This healthy, easy and quick recipe is Onion Soup. Wait for the next healthy recipe, it is on the way!

Servings: 4

Ingredients:

• 1 cup butter
• 6 onions, thinly sliced
• 1 tablespoon dried thyme
• 1 teaspoon salt, adjust to suit your taste
• 1 teaspoon ground black pepper, adjust to suit your taste
• 4 tablespoons all-purpose flour
• 8 cups water
• 2 cups dry white wine
• 4 tablespoons honey
• 1 1/2 cups shredded Swiss cheese

 

Cooking Instructions:

1. Melt butter in large saucepan over medium heat. Add onions and thyme, season with pepper. Cover and cook until onions are translucent, stirring occasionally, about 15 minutes. Cook until they are brown and caramelized, another 10 minutes.

2. Add flour to onions and stir until browned, scraping bottom of pan for about 5 minutes. Mix in water, wine, salt and honey. Bring to boil. Reduce heat, cover and simmer until soup is slightly thickened which is about 1 1/2 hours. Add shredded Swiss cheese, stir till melted. Serve with French bread.

P/S: For more healthy, easy, quick recipes, please check out the archive section.

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Recipe for “Sweetcorn Soup”

Today’s health, easy and quick recipe is Sweetcorn Soup. Sweetcorn is good for the heart because it is full of folate. What is folate or may be folic acid would ring a bell? Yes, folic acid or folate is very important for repairing DNA, helping cell growth e.g. infancy and pregnancy and especially helping to generate more red blood cells. Well, I am not saying that you should eat a lot of corn every day. The key thing is a balanced-diet to keep oneself healthy. I hope you will like the recipe! Stay tuned for tomorrow’s recipe, another surprise for you!

Servings: 4

Ingredients:

• 2 tablespoons unsalted butter
• 2 large white onions, chopped
• 2 cups fresh sweetcorn kernels (about 4 ears)
• 2 teaspoons sugar
• 2 cans vegetable broth
• 2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh chives for garnishing

Cooking Instructions:

1. Melt butter in a large saucepan over medium heat, add onion and saute until tender. Add in sweetcorn and sugar, stirring occasionally for about 12 minutes. Add in broth and then simmer, uncovered for about 18 minutes. (Most of broth will evaporate) Add in cream and simmer for 5 minutes.

2. Transfer corn mixture to a blender, process until smooth. Pour mixture through a wire-mesh strainer into skillet, discarding solids. Add in salt and black pepper. Reheat if necessary. Pour into 4 serving bowls; sprinkle each with chives.(optional) Serve immediately.

P/S: For more healthy, easy, quick recipes, please visit the archive section.

Healthy Easy Quick Recipes - Home

Recipe for “Mushroom Soup”

I had experience that when I went to some restaurants, their mushroom soups are quite creamy without many mushrooms, a bit like those canned mushroom soups that we could get from supermarket. This recipe is different, well, I guess the end results will look very much like the picture above, you can still eat the tiny bits of mushrooms.

Servings: 4

Ingredients:

• 1/4 cup butter (or margarine for a healthier choice)
• 2 shallots, chopped
• 1 cup chopped Shiitake Mushrooms
• 1 cup chopped Portobello Mushrooms
• 2 tablespoons all-purpose flour
• 1 can chicken broth
• 1/2 cup milk, 1/2 cup cream, mix them together
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper, adjust to suit your own taste
• some parsley for garnish (optional)

Cooking Instructions:

1. Melt the butter in a large saucepan over medium-high heat. Saute the Shiitake Mushrooms, Portobello Mushrooms, and shallots for about 5 minutes until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook and stir for 5 minutes until thick and bubbly.
2. Add in the milk and cream that you had mixed earlier, season with the salt and pepper and finally garnish with some parsley (optional). Heat through without boiling.

Serving recommendations:

- Served with 1 or 2 pieces of Garlic toasts. This will help to bring out the taste of the mushroom soup and complements the smoothness of the creamy soup.

P/S: For more healthy easy quick recipes, please visit the archived posts.

Recipe for “Clam Chowder”

Here is one of my all time favourite dishes - the Clam Chowder. It needs no further introduction, as people who visited San Francisco must have tried it before. I tried it, and I loved it, and this is how you can make it at home.

Servings: 6

Ingredients:

• 1/4 cup butter
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 4 cups milk
• 2 medium potatoes, peeled and cut into 1/4-inch pieces (or as many potatoes as your preferred
• 2 (6.5 ounce) cans minced clams
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper, adjust to suit your own taste
• Crackers or bread (optional)

Cooking Instructions:

1. In large pan, melt butter and cook onion and celery until soft. Add flour, salt and pepper, stirring constantly until well blended. Gradually add milk, stirring constantly until sauce comes to a boil and thickens.
2. Add potatoes and simmer 10 to 15 minutes until soft. Add clams and clam liquid and simmer until thoroughly heated. Season to taste with additional salt and pepper. Serve with crackers or bread.

P/S: Don’t forget to check out the archive section for more healthy delicious recipes.

Recipe for “Carbonara Spaghetti”

Servings: 4

Ingredients:

• 1 pound spaghetti
• 1 teaspoon salt and some for the pasta water, adjust to suit your own taste
• 1/4 teaspoon ground black pepper, plus more for garnish, adjust to suit your own taste
• 2 tablespoons olive oil
• 2 eggs
• 3 ounces Parmesan cheese
• 1/2 cup loosely packed flat-leaf parsley leaves
• 1/4 pound pancetta or thin-cut bacon
• 2 cloves garlic
• 1/2 cup dry white wine

Cooking Instructions:

1. Cook a large pot of water to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
2. Cut pancetta or bacon into 1/4-inch-thick slices, peel and chop garlic and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook until liquid is reduced by about half. Remove from heat and set aside.
3. When water boils, add salt and spaghetti, cook until al dente according to package instructions. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour pancetta mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste. Serve immediately.

P/S: For more healthy, easy recipes, check out more posts in the archive section.

Recipe for "BLT Spaghetti”

Servings: 4

Ingredients:

• 1 pound spaghetti
• 4 thick slices of pancetta (each about 1/4 inch), diced
• 1 tablespoon olive oil
• 4 cloves of garlic, grated or minced
• 1 teaspoon crushed red pepper flakes
• 1 medium red onion, chopped
• 2 pints cherry or grape tomatoes
• 1/2 cup basil, shredded
• 1/2 cup parsley, chopped
• 1/2 cup grated Parmesan Cheese
• 2 cups arugula
• 1 teaspoon salt and some for the pasta water, adjust to suit your own taste
• 1 teaspoon ground black pepper, adjust to suit your own taste

Cooking Instructions:

1. Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and put in the pasta. Cook to al dente according to package directions.
2. While the water is coming up to a boil, in a medium pan over medium-high heat, add in the olive oil. Add the pancetta and brown, about 3 minutes.
3. Add the garlic and crushed red pepper flakes, and cook 1-2 minutes. Add the red onion and cook another 5 minutes. Add the tomatoes, salt and ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes are burst.
4. Add al dente spaghetti to the pan along with the basil, parsley and Parmesan cheese. Just before serving, top with arugula.

P/S: For more healthy, easy, delicious recipes, check out more posts in the archive section.

Recipe for "Spinach Salad with Toasted Hazelnuts"

Servings: 2

Ingredients:

• 1/2 cup whole peeled hazelnuts
• 4 large cups of baby spinach
• 4 tablespoons extra virgin olive oil, divided for cooking and salad dressing
• 1 large onion, finely chopped
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper, adjust to suit your own taste
• 3 tablespoons balsamic vinegar
• 1/2 tablespoon Dijon mustard
• 3 plum tomatoes, sliced
• 1/4 cup blue cheese crumble
• 1/2 cup water

Cooking Instructions:

1. Preheat the oven to 325°F. Place hazelnuts on a baking sheet and put them in the oven to toast them up, about 10-12 minutes. Remove them from the oven and cool. Run your knife through them once, chopping them coarsely.
2. While the nuts are toasting up, place a large pan over medium-high heat with about 1 tablespoon extra virgin olive oil. Add the onions, season with the salt and pepper and cook, then stirring it frequently for 10 minutes. Add 1 tablespoon of the balsamic vinegar and 1/2 cup of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for about 1 minute.
3. Remove the onions from the pan and transfer to a bowl. Add remaining vinegar and mustard to the bowl and whisk in remaining olive oil in a slow steady steam.
4. In a salad bowl, combine tomatoes, spinach, cooled hazelnuts and the blue cheese crumble. Pour the caramelised onion dressing over the salad and toss to coat. Adjust the salt and pepper to taste.

P/S: For more healthy, easy recipes, check out more posts in the archive section.

Recipe for “Chicken with Shiitake Mushrooms”

This is one of my all-time favourite dishes. I cooked this dish several times on my own before. You can also just cook the whole mushroom after you cleaned it but it takes longer to cook, maybe another 15-25 mins, it also depends on how big are the mushrooms. The full-sized mushrooms are more juicy. Shiitake mushroom is good for health--boost ups the immune system and it also has antioxidants.

Servings: 2

Ingredients:

• 4 Dried Shiitake Mushrooms or Chinese mushrooms
• 2 Chicken Thighs
• 3 cloves of garlic, chopped them to small pieces
• 1 tablespoon oil
• 1 teaspoon of soy sauce, you can use 1 teaspoon of salt if you do not have soy sauce, adjust to suit your own taste
• 1/4 cup of water
• 1 or 2 spring onions to garnish (optional)

Cooking Instructions:
1. Place mushrooms in a small bowl, add enough hot water to cover them and soak for 15 minutes. This is to make sure the dirt in the mushrooms are clean away. Drain the hot water, wash the mushrooms and cut into shredded pieces.

2. Take the chicken thighs' skin off and cut the meat into bite-sized pieces.Heat the oil in a medium saucepan or wok over medium-high heat. Stir-fry the garlic for 30 seconds, then put in the mushrooms and stir-fry for 1-2 minutes.Then add the chicken and stir-fry for 1-2 minutes on each side until lightly brown.

3. Add the water, reduce heat to medium and then simmer for 10 minutes. Add the water, reduce heat to medium and then simmer for 10 minutes.

4. Finally, add soy sauce or salt and stir-fry for another 1 minute and serve the dish with some spring onions on top as garnish

P/S: For more delicious, healthy recipes, please refer to the archive section.

Recipe for “Paella (Spanish Fried Rice)”

Servings: 4

Ingredients:

• 2 tablespoons of cooking oil
• 2 sausages, cut into chunks
• 300g chicken thighs or breasts, remove the bones and cut into chunks
• onion, chopped 3 cloves of garlic, chopped them to small pieces
• 1 bay leaf
• 1/2 teaspoon turmeric
• Pinch of saffron
• 4 cups of leftover rice, it normally gets a bit dry so put a little bit of water and mixed it
• 1/2 cup white wine
• 1 cup chicken stock
• 8 pieces of shrimps, removed the shells
• 1/2 pound mussels, cleaned and removed any beards
• 1/2 cup parsley, chopped

Cooking Instructions:

1. Place a wok or a large pan over medium-high heat with 1 tablespoon of cooking oil and then add the chopped sausages and cook for about 4 minutes.

2. After that, add the chicken and cook until the chicken is lightly browned. Add the onion, garlic, bay leaf and saffron and stir fry for about 5 minutes, make sure the onions and garlic do not get burnt.

3. Now, add the leftover rice and mix all the ingredients together and cook for about 3 minutes.

4. Spread the rice evenly across the wok or large pan and add in the wine and chicken stock and add in the shrimps and mussels. Cover the wok or large pan and turn the heat to medium.

5. Let it cook for 5-10 minutes or until the mussels have opened and the shrimps are firm. Finally garnish with the chopped parsley on top of the rice and serve.

P/S: For more healthy, delicious and easy to prepare recipes, please see the archive section.

Recipe for “Chinese Lettuce Wraps”

Servings: 4

Ingredients:

• 4 cups water
• 2 cups uncooked white rice
• 1 tablespoon vegetable oil
• 1 pound ground pork
• 1 bunch green onions, thinly sliced
• 1/2 teaspoon minced garlic
• 1 (14 ounce) package firm tofu, drained and cubed
• 2 carrots, shredded
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce, adjust to suit your own taste
• 1 teaspoon sesame oil
• 1/4 teaspoon hot chilli paste
• 1 head iceberg lettuce leaves, separated
• Optional Ingredients: Chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.

Cooking Instructions:
1. In a saucepan combine the water and rice. Bring to a boil, cover and reduce heat to a simmer. Simmer for 20 minutes until water is absorbed. Set aside and keep warm.

2.Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes or until lightly brown.

3. Add the tofu, carrot, Hoisin and soy sauce, stirring frequently until heated through. Remove from heat and stir in the sesame oil and chilli paste.

4. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

P/S: For more healthy delicious recipes, do check out the archive section.

Recipe for “Fried Rice Chinese Style”

Servings: 4

Ingredients:

• 4 bowls of leftover boiled rice, it normally gets a bit dry so put a little bit of water and mix it
• 300g of chicken thighs or breasts or sausages (chopped into cubes)
• 2 tablespoons of cooking oil
• 1 tablespoon sesame oil
• 3 cloves of garlic, chopped them to small pieces
• 2 shallots or 1 small onion (finely chopped)
• Some vegetables like choy sam or lettuce, chopped or you can add those frozen mixed vegetables
• 2 eggs (beaten and add a pinch of salt)
• 2 teaspoons of soy sauce, you can use 2 teaspoon of salt if you do not have soy sauce, adjust to suit your own taste
• Some ground black pepper Some shrimps without shells (this is optional) Chopped chilli as garnish (optional)

Cooking Instructions:

1. Heat a wok with the cooking oil over high heat, ensure that the oil is distributed across the wok so that it covers most of the areas of the wok.

2. Add in the garlic and shallots, stir fry for 30 seconds. Then add the chicken or sausages, stir fry until lightly brown. You can add the shrimps (optional) and stir fry for 1 minute.

3. Add the rice now and stir fry continuously and mixed the meat and rice for about 3 minutes.

4. Create a hole in the centre of the wok, add a little bit of cooking oil and pour the beaten egg in, cook until is is nearly cooked, then stir and mix it with the rice continuously.

5. Add in the vegetables and stir fry all the ingredients continuously so that the rice will not get burnt.

6. Finally add the salt or soy sauce, oyster sauce, ground black pepper and sesame oil for seasoning. Stir fry continuously to evenly spread the seasoning and you can some chopped chilli on top as garnish.

P/S: For more healthy, delicious recipes, please visit the archive section.

Recipe for “Summer Penne”

Servings: 4

Ingredients:

• 1 pound penne
• 1 teaspoon salt, adjust to suit your own taste
• 1 teaspoon ground black pepper , adjust to suit your own taste
• 2 tablespoons olive oil
• 1 large or 2 small eggplants/aubergine, peeled and diced
• 1 red onion, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• 1 pint grape tomatoes
• 1/4 cup mint leaves, chopped
• 12 to 15 leaves basil, shredded
• 1/4 cup shredded Parmesan cheese
• 1 1/2 cups fresh ricotta

Cooking Instructions:

1. Place a large pot of water over high heat to cook the pasta. When the water is boiling, add some salt and put in the pasta. Cook to al dente according to package directions. Just before draining, reserve a mug of starchy cooking water (about 1/2 cup). Drain the pasta and reserve.
2. Place a large pan over medium-high heat with the olive oil. Add the eggplant, onion and garlic to the pan. Give everything a toss to coat with oil then cover the pan. Cook the veggies, stirring occasionally, until tender, 5-6 minutes.
3. Add the grape tomatoes to the pan, replace the lid and continue cooking until the tomatoes burst, about 5 minutes more (mash them up with a wooden spoon or potato masher if they don’t burst after that time). Season the veggies with the salt and pepper.
4. Combine the cooked veggies with most of the mint and basil (saving a little for garnish), all of the shredded cheese, the reserved pasta and starchy cooking water, and toss well. Garnish with a sprinkle of herbs and dollop of ricotta on each portion.

P/S: For more healthy delicious recipes, please visit the archived posts.

Recipe for “Pumpkin Soup”

Servings: 4

Ingredients:

• 2-3 pounds pumpkin, peeled and cut into cubes
• 2 1/2 tablespoons extra-virgin olive oil, divided 1 1/2 for pumpkin, 1 for the onion and garlic
• 1 teaspoon salt, adjust to suit your taste
• 1 teaspoon ground black pepper, adjust to suit your taste
• 1 sweet onion cut into 1/2-inch slices
• 6 cloves garlic
• 4 cups vegetable or chicken stock
• 1/4 cup butter, softened
• 1/2 cup plain yogurt
• 1/2 cup sour cream, for topping

 

Cooking Instructions:

1. Preheat the oven to 350°F.

2. In a large bowl, toss the pumpkin cubes with the olive oil and a generous amount of salt and pepper. Spread the pumpkin evenly on a rimmed baking sheet and roast for about 25 minutes until nearly tender.

3. Meanwhile, coat the onion slices and the garlic with the 1 tablespoon of olive oil. When the pumpkin is ready, make room on the baking sheet for the onion and garlic, and return the pan to the oven for about 15 minutes longer or until the pumpkin and onion are tender. Keep an eye on the garlic and turn to keep it from turning dark. Transfer all the vegetables to a large saucepan.

4. Add the stock to the saucepan and bring to a simmer over high heat. Reduce heat to medium-low and cook for 20-25 minutes until the pumpkin cubes begin to dissolve in the liquid.

5. Transfer the soup to a blender or food processor and process until smooth, working in batches if necessary. Return the blended soup to the saucepan. Slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. Season with the salt and pepper.

P/S: For more healthy, delicious recipes, please see the archive section.