Month: September 2016

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms By Closet Cooking

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I always love Black Cod fish and in this recipe from Closet Cooking which is simple and easy to prepare, just under 10 mins. Buttery soft Black Cod fish tastes so heavenly.

 Health benefits of Black Cod Fish:

  • Black cod, or also known as sablefish, can contain as much omega-3 (EPA and DHA) as salmon. (It also has three times more saturated fat than salmon.)
  • Sablefish has many of the other nutrients found in salmon as well, such as vitamin B12. Its rich, succulent taste and texture are often compared to sea bass.

Get recipe from: http://www.closetcooking.com/2015/02/miso-glazed-black-cod.html?m=1

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Egg Salad

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Egg Salad is an easy and fast way to make when you are in a rush or busy with your daily routine.  Eggs are among the most nutritious foods and contain a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.


Get full recipe at http://www.ourpaleolife.com/2015/01/easy-egg-salad/

Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

NO-CHURN LEMON BLUEBERRY ICE- CREAM

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Homemade no-churn ice-cream is delicious and it is more than a soft serve ice-cream.  When it is served straight out from the freezer, it has a unique texture of frozen and creamy. The kids love it very much and so are everyone at home.

Thanks to this recipe from http://eighteen25.com/2015/07/lemon-blueberry-no-churn-ice-cream/

Go try it out 😋😋😋😋😋😋😋

Brief steps on how to do it below but more details at the link given.

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Smoothies, Smoothies Bowls, Shakes, Juices & Detoxed Water

5 Healthy & Delicious Weight Loss Smoothies

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Fruit Smoothies are great ‘perk me up’ drink and you can take it anytime of the day.  Best as your breakfast starter or a pre and post workout drink.  It provides you with essential vitamins and minerals to nourish your body.

All you need is a blender, fruit and a base, such as water, milk or yogurt. I would prefer Greek yogurt as a base and it tastes really good plus it has double the protein, half the carbs and half the sodium of the regular variety. Greek yogurt also contains probiotic cultures and is lower in lactose.

Try out these easy to made smoothies listed below especially for those weight-watcher 🍒🍒🍇🍇🍓🍓🍉🍉🍏🍏🍎🍎🍐🍐🍊🍊🍋🍋🍌🍌🍈🍈🍑🍑🍍🍍🍒🍒🍇🍇🍓🍓🍉🍉🍌🍌

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Apricot Dijon Glazed Salmon By Closet Cooking

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Fish is one of my favourite food.  If possible, I would like to have it in my daily meals.  We can’t deny fish is loaded with important nutrients, such as protein and vitamin D. Fish is also the world’s best source of omega-3 fatty acids, which are incredibly important for your body and brain.

Here are benefits of eating salmon:

  • provides important amounts of the antioxidant amino acid taurine. 
  • is an excellent source of vitamin B12, vitamin D and selenium. 
  • It is a good source of niacin, omega-3 fatty acids, protein, phosphorus and vitamin B6. 
  • It is also a good source of choline, pantothenic acid, biotin and potassium.

This dish is a healthy choice and also for those weight watcher.  Perfect for lunch or dinner.  

Get recipe from: http://www.closetcooking.com/2015/03/apricot-dijon-glazed-salmon.html?m=1

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chipotle Chicken and Corn Bacon Chowder

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This is a perfect dish for fall, especially the weather is getting cooler now.  You ll love the taste of chowder with abundance of corns which make it sweeter.  Corns on the cob, pumpkin and butternut are selling everywhere now this season.  These 3 ingredients are packed with vitamins and mineral good for your body.  Keep your body strengthen by consuming hearty soup and broth during the colder weather.

Get recipe from : 👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻http://www.closetcooking.com/2016/09/chipotle-chicken-and-corn-bacon-chowder.html?m=1

Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Soft and Light Japanese Cheesecake

beautifulyou583

I would say Japanese Cheesecake is the best ever in the world.  It has the lightness of taste, texture and less sweet style of baking.  If you ever go to Japan, the 7 extremely addictive Japanese Cheesecake outlets are as listed below:

  • Uncle Tetsu’s
  • Tokyo Milk Cheese Factory
  • PABLO’s Cheese Tarts
  • Rikuro Ojisan no Mise
  • Johann Cheese Cake
  • Shirotae
  • Food Halls

🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰🍰

Prep time: 45 mins

Bake time: 70 mins

Total time: 1 hour 55 mins
Serves: serves 8 -10

Ingredients:
Separate:
6 large eggs
Melt together:
1 cup + 2 tablespoons cream cheese (260 g)
4 tablespoons unsalted butter (57 g)
7 tablespoons milk (96 g)
Sift together:
¾ cup cake flour (88 g)
2 ½ tablespoons + 1 teaspoon corn starch (28 g)
¼ teaspoon salt
Prepare:
1 ½ tablespoons + 1 teaspoon lemon juice (23 g)
¼ teaspoon cream of tartar
¾ cup granulated sugar (165 g)
Equipment needed:
One 8-inch x 3-inch OR 9-inch x 3-inch round cake pan
Water bath (bain marie) – baking dish or pan large enough to hold the cake pan (I used a roasting / lasagna pan) to be filled with hot water

Preparation:
🍰Separate the eggs. Place the egg whites in the bowl of a stand mixer. Make sure the bowl is clean, dry and devoid of any trace of fat. Set aside to bring to room temperature. If you have only one mixer bowl place the egg whites in any other clean bowl and set aside.
🍰Spray with non-stick cooking spray an 8-inch x 3-inch round cake pan. A 9-inch x 3-inch round cake pan will also work. Pre heat the oven to 325° F.
Melt together the cream cheese, butter and milk in the microwave. Stir every 60 seconds and repeat 2 or 3 times until the butter and cream cheese are melted. Transfer the cream cheese mixture into a bowl of a stand mixer and beat with the flat beater attachment to smooth out any small remaining lumps of cream cheese. Mix until completely smooth.
🍰Sift the flour, corn starch and salt together.
Stop the mixer. Add the following ingredients to the cream cheese mixture: sifted dry ingredients, ¼ cup sugar (55 g), egg yolks and lemon juice. Start the mixer and, all at the same time, blend the added ingredients well with the cream cheese mixture. Beat until smooth and free of lumps and the batter falls in a ribbon. Set aside. If you have only one stand mixer bowl, transfer the batter to another large bowl and wash the mixer bowl very well in hot sudsy water making sure no trace of fat remains, in preparation for whipping the egg whites.
🍰Whip the egg whites with the wire whip of a stand mixer on medium speed. When the meringue starts to take shape add the cream of tartar. Gradually add ½ cup sugar (110 g). Whip until meringue turns glossy, has increased in volume and holds medium peaks.
🍰Take a dollop of meringue and fold it in by hand with a spatula into the cream cheese batter to slacken the mixture. Take a third of the meringue and add it to the batter. Cut and fold the meringue swiftly but gently to minimize deflating the meringue. In one motion, cut the center all the way down to the bottom of the bowl and fold the batter over the meringue. Scrape the bottom and sides of the bowl as you fold up. Repeat with several strokes until the meringue is blended. Fold in the next ⅓ of meringue, mixing until blended. Fold in the last ⅓ of meringue making sure all the meringue is completely blended. The resulting batter at this point should be light and airy.
🍰Pour the cheesecake batter into the cake pan. Place the cake pan in the larger dish, then place both in the oven. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.
Bake for 60 minutes at 325°F. Decrease the temperature to 320°F and bake for an additional 10 minutes. Turn off oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
🍰Turn out the cheesecake from the pan onto a cake plate and serve. Store in the fridge in an airtight container.

Recipe by SugaryWinzy at http://sugarywinzy.com/soft-and-light-as-air-japanese-cheesecake/

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Alternative recipe below :

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Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

34 Healthy Breakfasts for Busy Mornings

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Check out the recipes from http://greatist.com/health/healthy-fast-breakfast-recipes

  • These recipes are load with plentiful of healthy stuffs and is easy to made.  It won’t take too long for someone who has a busy morning schedule and definitely delicious to satisfy your craving. Don’t skip your breakfast because it is the most important meal of the day and ll keep you energized the whole day. 😊😊😊😋😋
Peanut Butter Banana Oat Breakfast Cookies with Carob/Chocolate Chips
Bread 🍞 Rolls, Scones, Flatbread, Loaves, & Pizzas, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

EASY FOCACCIA WITH PESTO

beautifulyou583

PREP TIME: 10 minutes + 45 minutes resting
COOK TIME: 25 minutes

TOTAL TIME: 1 hour 20 minutes

This simple no-knead Focaccia recipe is easy enough for the novice bread baker. Added pesto gives this classic a delicious twist!

Serves: 8-10

INGREDIENTS:

3-1/4 cups all-purpose flour

1 packet Fleischmann’s® RapidRise Yeast

1 tablespoon sugar

1 teaspoon salt

1 1/2 cups water

3 tablespoons extra virgin olive oil, divided

2 tablespoons pesto

1 tablespoon shredded Parmesan cheese

DIRECTIONS:

Coat a 13×9 baking pan with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.

In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). (It took me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.

Spread the dough into the greased pan. Cover with a towel; let rise in a warm place until doubled in size, about 30 minutes.

Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.

Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.


Source: http://bellyfull.net/2014/12/11/easy-focaccia-with-pesto-recipe/

Finland, Travel, Leisure & Photography

Winter in Finland☃️☃️☃️☃️☃️🎄🎄🎄🎄🎄

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Christmas is approaching soon and it’s time to gather as a family for this joyous occasion.  Remembering our Saviour’s birth and many blessings to thank for, not forgetting our Thanksgiving, to come together not just for a good meal but with a grateful heart 😍😍 for what we have and have been enjoying with our loved ones.👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦

Here are some very beautiful pictures captured during Winter in Finland 🇫🇮 and parts of Norway 🇳🇴.

Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

NO CHURN EASY BLUEBERRY CHEESECAKE ICE CREAM

beautifulyou583

INGREDIENTS:

2 cup Heavy Whipping Cream

14 oz Sweetened Condensed Milk

8 oz softened Cream Cheese

2 tsp Vanilla

2 cup thawed Frozen Blueberries (you could also use fresh blueberries)

3 tbsp Sugar

2 tbsp Lemon Juice

DIRECTIONS:

Cook blueberries, sugar, and lemon juice and salt over medium high heat.

Bring to a boil, ensuring berries crush and release juice.

Allow to boil until it starts to thicken.

Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.

In a large bowl, beat cream cheese until creamy and smooth.

Using a electric whisk, add condensed milk and vanilla, whisking until smooth

Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.

Spread half of this mixture into a loaf pan.

Spoon chilled blueberry sauce over the whipped mixture.

Top with remaining cream mixture, spreading evenly.

Using a knife, drag or swirl the blueberry mixture into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Bacon Ranch Chicken Salad with Cheesy Croutons

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Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Serves: 6-8

Ingredients:

1 pound boneless, skinless chicken breast (2-3 breasts)

1 tablespoon olive oil

Lemon Pepper Ranch Chicken Marinade

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1/2 tablespoon lemon juice

1 packet (1 ounce/3 tablespoons) ranch seasoning dressing mix

1/2 teaspoon lemon pepper seasoning

1/4 teaspoon salt

Garden Salad**

1 5 oz. Earthbound Farm Baby Spinach Spring Mix

1/2 small head romaine lettuce, chopped

Fresh corn from 1 ear of corn

1 red bell pepper, chopped

1 cup broccoli florets

1 carrot, peeled and sliced

1 small cucumber peeled and chopped

1-2 avocados, sliced or chopped

4-6 bacon slices, cooked and crumbled

Easy Jalapeno Ranch

1 packet (1 ounce/3 tablespoons) ranch seasoning dressing mix

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup milk

1 jalapeno, seeded, deveined, roughly chopped

Easy Cheddar Croutons

5 slices sourdough bread, cubed (roughly 5 cups)

1/4 cup olive oil

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 cup shredded sharp cheddar cheese

Instructions:

Marinade: Whisk together all off the Chicken Marinade ingredients in a freezer size plastic bag. Marinate chicken 4 hours up to overnight in the refrigerator.

Dressing: Meanwhile, add all of the Jalapeno Ranch ingredients to your blender and blend until smooth. Add additional milk if needed to reach desired consistency. Refrigerate. (Best chilled. Can be made 24 hours+ ahead of time). Dressing will thicken as it chills so you will probably need to stir in additional milk when ready to serve.

Chicken: Let chicken sit at room temperature for 20 minutes (meanwhile you can chop your veggies). Heat a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade and pat dry. Add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Croutons: Preheat oven to 400F degrees. Cube bread into bite size pieces and add to foil lined baking sheet. Toss with 1/4 cup olive oil, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Toss until evenly coated then spread into an even layer on baking sheet. Bake for 10 minutes or until golden.

Remove from oven and push all croutons close together in the center of the pan. Cover with 1 cup shredded cheese and bake an additional 5 minutes or until cheese is melted. Let cool before breaking croutons apart with your hands. (Can be done 24 hours+ ahead of time and stored in an airtight container.)

Assemble: Add all of the Salad Ingredients to a large bowl except avocadoes and bacon and toss to combine. Garnish with bacon, avocadoes and croutons. Top with chicken and drizzle with Jalapeno Dressing. (If you are expecting leftovers, garnish individual servings with dressing, bacon, croutons and chicken).

Notes:

*Total time does not include marinating as that will vary between individuals. 

**You can add more of whatever ingredients you love (measurements are just guidelines).

Source: http://www.carlsbadcravings.com/bacon-ranch-chicken-salad-recipe/

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

RAW FIG, CHERRY, LAVENDER AND HONEY CAKE

beautifulyou583

RAW • DAIRY FREE • GLUTEN FREE • REFINED SUGAR FREE 

| fills a 7½ or 8 inch cake pan |

Base:

  • 2 cups macadamia nuts

  • 1 cup desiccated coconut

  • ¼ cup date paste

  • 2 pinches Himalayan rock salt

  • ½ teaspoon vanilla paste

Filling:

  • 1½ cups cashews, soaked overnight

  • 1½ cups young coconut meat (this will be about two coconut’s worth)

  • ¾ cup nut milk

  • ½ cup raw honey (vegan alternative: ½ cup brown rice syrup / pure maple syrup)

  • ½ cup coconut oil

  • Juice of one lemon (or ¼ cup)

  • 1 tablespoon organic dried lavender

  • 1 tablespoon vanilla paste

  • 2 pinches Himalayan rock salt

  • 2 tablespoons psyllium husk*

  • Additional water to assist the blending if needed (perhaps a few tablespoons)

  • 1 cup red cherries, pitted

  • 3 large plump, fresh figs

*Psyllium husk is the husk of a seed and is an insoluble fibre. In liquid, it becomes gelatinous and swells, and acts a binder in the cake. If you cannot find any, you can simply either use a couple of tablespoons of lecithin or extra coconut oil.

METHOD:

BASE:

  1. Process everything till a nice dough forms.

  2. Pat firmly into the base of a 7½ inch cake pan lined with baking paper.

  3. Set aside while you make the filling.

FILLING:

  1. Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending.

  2. Now add the psyllium husk and blend again. Transfer to a large mixing bowl.

  3. In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling.

  4. Pour the filling over the base of the cake and set in the freezer.

  5. Transfer to the fridge to soften a little before serving.

Source: http://ascensionkitchen.com/raw-fig-cherry-lavender-and-honey-cake/

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Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

VEGAN BLACKBERRY COCONUT SMOOTHIE BOWL

beautifulyou583

Recipe type: Breakfast
Cuisine: Raw, Vegan
Serves: 2

A creamy and delicious smoothie bowl recipe, packed with powerful antioxidants.

INGREDIENTS:
  • 1 cup blackberries
  • 1 ripe banana
  • ¼ cup coconut flakes, unsweetened
  • 1 cup coconut milk or other milk/yogurt
  • 2 tsp chia seeds
  • 1 tsp raw pumpkin seeds
  • ½ cup fresh spinach
INSTRUCTIONS:
  1. Add spinach, banana and milk or yogurt in the blender and process until creamy.
  2. Add blackberries (setting aside a few for garnish) and pulse two or three times to incorporate.
  3. Distribute the smoothie evenly in the serving bowls. Garnish with fresh blackberries, top with chia and pumpkin seeds and sprinkle with coconut flakes.
  4. Serve right away.

 

Source: http://helloglow.co/vegan-blackberry-coconut-smoothie-bowl/