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Chicken-Vegetable Stir-Fry

2 chicken breasts-skinless,boneless and shredded
1 carrot sliced-cut into small strips
1 red pepper - cut into strips
1 green pepper- cut into strips
3 mushrooms -sliced
2 tsp minced ginger
1 tsp minced garlic
1 tbs lemon juice
2 tsp soy sauce
2 tbs oil
1 tsp chilli flakes
salt to taste

Marined chicken pieces with lemon juice and soy sauce.In a wok or large skillet heat the oil over medium heat add garlic and ginger and cook about 30 sec.Add chicken and liquid,raise heat and cook for 2-3 minutes.Add vegetables,salt and chilli flakes.Cook for few more minutes.Serve hot with rice.

More stir-fry ideas
Try replacing the peppers and mushrooms with other vegetabtles such as sugar snap peas,cauliflower and broccoli.Instead of chicken, shrimp can be used.

Homemade Pizza

Flour - 3 cups
Mozzarella Cheese - 2 cups (grated)
Pizza sauce - 1/2 cup
Yeast - 1 pack
Olive oil - 3 tb.
Salt - 1 tsp.
Dry oregano - 1/2 tsp.
Garlic powder - 1/2 tsp.
Chili flakes - 1/2 tsp.(optional)

In a small bowl mix 1/2 cup warm water and yeast. Set aside for 5-10 minutes.In a large mixing bowl take  flour,salt and oil.Stir in yeast and little water to make a dough.Cover and keep it in a warm place.Let it rise for 1 hour.Roll it in a flour sarface to make a big circle.Spoon on the sauce.Sprinkle with the garlic,oregano and mozzarella on top.Bake it 400 degrees preheated oven for about 15 minutes.


Instead of mozzarella you can use parmesan or both.To make vagetable pizza, add your favorite toppings such as mushrooms,onions,olives,green,yellow or red peppers.

Chicken Hakka Noodles

Hakka noodles - 1 pack
Onion slice -1/4 cup
Carrot shredded - 1cup
Cabbage shredded -1 cup
Boneless chicken shredded -1cup
Egg -2
Scallion shredded -1/4 cup
Vinegar -2 tsp
Schezwan sauce -2 tsp
Soy sauce -3tsp
sugar -1/2 tsp
Corn flour -2 tsp ( dissolved in 1/2 cup water)
Oil -1/4 cup
Black pepper -1 tsp
Salt to taste

Cook noodles according to package directions. Drain and put the noodles under running water. Rub a little oil over the noodles and keep aside. In a pan heat the oil. Add garlic, 1 tsp soy sauce and chicken pieces and cook for a few minutes. Add eggs and cook for 1 minute. Stir in onion, carrot, cabbage and cook for 2 minutes. Add noodles, vinegar, Schezwan and soy sauce, sugar, black pepper and salt. Mix corn flour and scallion and cook for a few minutes. Serve hot with your favorite sauce. 

Beef Curry

Beef (cut into 1 inch cube) - 2 lb
Onion slice - 1
Garlic paste -1 tsp
Ginger paste -1 tsp
Chilli powder -1tsp
Turmeric powder -1 tsp
Cumin powder -1/2 tsp
Cinnamon stick -2 (1 inch)
Cardamom pods -3
Cloves -2
Black peppercorn -3
Oil -1/4 cup
Salt to taste

In a pot heat oil. Add onionand saute for 2 min.Add all the ingredients and cook until tender, about 40 minutes.Serve hot with rice,bread or mash potato.

Stuffed Tomato

1 1/2 lb.-Shrimp minced
1/4 cup-Onion diced
1/2 tsp-Chilli powder
1 tsp-Cumin powder
1 tbsp-Cilantro
3 tbsp-Oil
Salt to taste

Preheat oven to 375 degrees. Remove tops from tomatos, leaving tomatos whole. Save tops to replace later. Carefully remove seeds and cores from tomatos. In a pan heat oil. Add onion and cook for 1-2 minutes. Stir in garlic, shrimp, chilli powder, cumin powder and salt. Cook for few minutes. Put cilantro and mix it well.Fill tomatoes with the mixture and replace top .Rub tomatos with oil. Bake until tomatos are tender.

Mango Pie

1 Mango (slice)
15 oz Ricotta cheese
1 cup Mango pulp
2 cup unsalted cracker crumb
1/2 cup condensed milk
1/2 cup butter

Preheat oven at 375.Mix butter and cracker crumb together.In a baking pan take 11/2 cup crumb in the bottom.Spread evenly. Reserve 1/2 cup crumb for letter.In a bowl mix together ricotta cheese and milk.Pour into the crumb.Then pour mango pulp evenly.Pour mango slices and on top cracker crumb.Bake it for 30 min.

Easy Chicken Korma

Chicken leg 2-3 lbs.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Plain yogurt 1/2 cup
Cinnamon stick 2
Cardamom pods 3
Salt to taste
Sugar 1tsp.
Butter 2Tb.

Mix all ingredients except sugar and butter.Put butter in a pot.Pour chicken into it and cook for 30 min.Pour sugar and cook for another 15 min.Serve hot with rice.

Soy Marinated Skirt Steak


1 lb of skirt steak, trimmed of any excess fat
2 tbsp lite soy sauce
1 tbsp plus 1 tsp of Agave nectar (you could also use honey, maple syrup, or brown sugar)
2 tsp of garlic powder (feel free to sub fresh crushed garlic if you have the time)
1 tbsp of dried oregano
1 tbsp of grape seed oil
Fresh black pepper

Combine all ingredients in a small bowl and whisk together. Add steak and marinate up to twenty-four hours in the refrigerator.

Pull steak out of the fridge about a half hour before you are ready to grill to take the chill off.
Preheat your grill over a medium high heat. Once the grill is nice and hot, grill steak for about four minutes on the first side and then flip and grill for another three minutes for a medium rare steak. If you like your steak more well done, adjust the cooking time accordingly. Enjoy!

Tuna and Onion Egg "Pizza"

This is from http://www.danispies.com/recipes/

1 egg
2 egg whites
Splash of milk
¼ cup of left over tuna chopped up or canned tuna
2 tbsp diced red onion
2 tbsp chopped tomato
1 tsp basil, chopped up
Cooking spray
Salt and pepper to taste

Whisk together egg, egg whites, and milk and finish with a pinch of salt and pepper.
Heat an eight-inch non-stick sauté pan over medium low heat. Add eggs to the pan and allow to cook for about two to three minutes. You’re basically looking for the eggs to set all around with a little wiggle on the top!
*Remember, the key to perfect eggs is to cook them LOW and SLOW, so don’t jump the gun on this one!
Once you’re eggs are mostly set with a little wiggle on top sprinkle the tuna, onion, tomatoes and basil over the top. Pop a lid on and allow to cook another two minutes or so or until the eggs are completely set through.

Slide on to your plate and enjoy!!
welcome to my new Easy Cooking blog.
Easy Cooking blog is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste.


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