Archive for the ‘ Lunch ’ Category

Corn, chicken and chilli quesadilla

We’ve Gone Italian with Fritatta, so now let’s go Mexican. Or Spanish. Whatever.

For some reason, I have this insane urge to wear a sombrero, and eat nachos chips with salsa, when I hear people speaking Spanish. Ah, no importanta, pero, me gusta escuchar la lingua Espanol. Es muy muy bonita.

Hahaha. My Spanish teacher would be so disappointed in me!

Okay lets just get on with it. I got the recipe here, but basically you can play around with whatever fillings you want. I forgot to buy salmon, so I used boneless chicken, boiled and shredded. And popcorn chicken. Well, whatever’s available. With wholemeal tortilla. I mean, since we are talking healthy here.

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Corn chowder

I’m very much a corn person. I eat corn on the corb, corn in cups, popcorn, creamed corn, corn kernels, frozen ones, soggy ones, corn with coconut, corn with chocolate, corn ice cream, corn sushi, with wasabi. Pretty much everything, except for baby corns, don’t ask me why.

Therefore when I found this corn chowder recipe, I didn’t want to screw it up, and triple checked the cooking directions with my mom. The rainy weather these days is just perfect for this recipe!

So here’s our version since my mom doesn’t believe in buying chicken soup stock:

Ingredients:

1 teaspoon sunflower or canola oil

4 cloves garlic

2 cloves shallots

1 inch ginger

1 large white onion, chopped finely

100g boneless chicken, diced

1 stick celery, finely sliced

1 medium potato, scrubbed and chopped into small dice

2 1/2 cups water

400g can light evaporated milk

1 tablespoon flour

400g can creamed corn

salt and pepper to taste

Instructions:

1. Process shallots, ginger and garlic until finely blended. Heat oil in a non-stick saucepan; ad blended mixture until fragrant. Add onion and celery and cook for a few minutes over medium heat. Add potato, chicken and water, cover and simmer for 8-10 minutes or until vegetables are cooked.

2. Whisk evaporated milk and flour together and stir into soup mixture. Simmer for a few minutes until slightly thickened, then add corn and heat through. Season to taste and serve hot.

Personally, I think they are best eaten the next day, when the chicken and vegetables have absorbed the flavour overnight.

  • 1 teaspoon sunflower or canola oil
  • 100g lean bacon, fat removed and diced
  • 1 medium onion, chopped
  • 1 stick celery, finely sliced
  • 1 medium potato, scrubbed and chopped into small dice
  • 2 1/2 cups chicken or vegetable stock
  • 400g can light evaporated milk
  • 1 tablespoon flour
  • 400g can creamed corn
  • salt and pepper to taste
  • thyme sprigs

Vege Burger

Ever since my sister came back from India, all she could talk about was the extremely delicious veggie burger she ate there. And absolutely nothing could be compared to the Indian McDonalds’ Veggie Burger (IMVB).

Well, firstly , I have no idea what the IMVB tastes like , or even looks, but I figured, it should look like a regular burger patty.

I found the recipe here, but I didn’t have all the ingredients, so here’s my version:

Ingredients:

1 can of hummus

1 egg

1/2 cup breadcrumbs

2 cloves garlic

cayenne pepper

chilli sauce

corn kernels

Directions:

1. Chop garlic finely. Add to hummus, stir well.

2. Add egg, breadcrumb, pepper, chilli sauce, and corn, and mix well until it forms a firm paste.

3. Heat a non stick frying pan. Add 1 tsp olive oil.

4. Scoop 1 tablespoon of paste onto pan and fry each side for about 10 mins ( I like mine crispy and firm!)

5. Serve with wholemeal bread, and vegetables!

Serves 6. (depends on the size of the patties)

Taste test: The patties were reddish orange because of the chilli sauce, so each time I bit into the patties, I expected them to taste like fish or prawn burger. But nope. They tasted like spicy hummus (DUH!), on a patty, with corn. Wish there were more corn!! I liked it, my sister didn’t.

Go Italian with Frittata

Frittata, omelette, scrambled eggs.. i think they’re essentially the same.. they’re basically eggs with other ingredients.. only difference is that a frittata is baked in the oven.

im always looking for recipes for lunch.. something quick and easy and most importantly, nutritious and filling.. basic recipe for Frittata here

but i didnt bother sauteeing the onions and red pepper and i added mushrooms. you can go crazy and add all sorts of ingredients.. ive seen one with asparagus and i might try that soon since i absolutely love roasted asparagus.

anw, my Frittata was yummy.. but i think next time i’ll actually add the herbs for more flavour. it makes a good breakfast or lunch or if you make mini ones it can be an appetizer too!