Sunday, December 20, 2015

Zoodle Padthai

Since I purchase the spiralizer, I started making zoodle ie..zuchini noodle.  It tasted soo good especially if you are in low carb diet.  

Fluffy Moist Vanilla Cupcake

I have made quite a few different type of vanilla cupcake but this one held up pretty well and I kept it unrefrigerated for 4 days and still it was moist.


1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk


  •  Preheat oven to 350*F.
  • In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
  • In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
  • Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
  • The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
  • Bake cupcakes in pre-heated oven for 12-14 minutes.
  • Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  • Frost as desired when fully cool. 
  • Feel free to use this recipe for a cake as well.  The recipe above will work for a 6″ cake.  Double the recipe for an 8″ or 9″ cake.

Cauliflower rice with Chili Lime Grilled Chicken

I am right now on my journey to losing couple of pound before New Year and I think I am on the right track.    It sad because I do love my cakes and cookies and all things sweet but this is a personal goal that I needed to do before the year ends.

I think once you get the hang of it, you will not miss the carbs and sweets as much.  Anyway today my lunch was something that I have been seeing over the websites...its cauliflower rice.  To think how to treat cauliflower as rice when I am sooo used to having Jasmine rice, it was a little hard but after using is as a replacement for rice dishes, its not bad after all.

This can be easily adapted to vegetarian buy just using tempeh or tofu instead of chicken !

Ingredients for Cauliflower Rice

1 cup cauliflower ( pulse in food processor till it resembles small crumbs like rice)
2 tb coconut milk powder or coconut milk
2 tb water
2 tb coconut oil ( no need if using coconut milk)
1 tb fresh cilantro, chopped
Fresh lime zest
Pinch of salt

Combine all ingredients except lime zest and cilantro and microwave for about 7 minutes.  Stir and if its still hard, microwave another minute or so.

Stir in lemon zest and cilantro.

Lime Chili Chicken


2 tsp chili powder
1 tsp brown sugar  ( I used honey 1/2 tsp)
Grated lime pee
Garlic Powder
Ground Red Pepper
Skinless Boneless breast
Olive oil


Combine all the ingredients and rub on the chicken breasts.

Grill and serve with lime wedges on the side.

Use own judgement on the spice level and also how much needed.  I never measure when I cook.  Just taste as I go along.

Wheat Bran Muffins

Ever since I started eating a little healthier I have been using this recipe and i must say this truly is a very nice moist muffin.  It keeps well in the refrigerator. Very easy to make and tastes yummy.


1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar  ( I used 1/4 cup of honey instead)
1/2 teaspoon vanilla extract
1 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tb flax seed
1/2 teaspoon salt
1/2 cup raisins


  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, flax seed and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Salmon Kabob

I made this wonderful delicious tasting kabob with salmon.. This is my very first time using a fish to make kabobs.

My marinade does not have the measurement as I dont measure when I am cooking.


Salmon - cut into chunks
Zuchini - cut in nice thick circles or chunk
Mango or pineapple - cut into chunk
Onion - cut fairly thick
Fresh cilantro - chopped


Soy sauce ( I use very little sodium)
Oyster sauce (optional)
Grated ginger
Balsamic vinegar or rice vinegar
Garlic, minced
Sesame oil

Thread the fish and vege.  Brush the marinade and let soak for at least 15 min.  Grill. 

Steam Salmon with steam vegetables

Lunch today was pretty simple to prepare but it was so good.  The ingredients are minimal probably you would already have those in the pantry somewhere.  I usually never use fish sauce that much until recently that I started using it whenever I make steam fish or chicken.  You actually do not use as much salt whenever you use the fish sauce.


Salmon Fillets
Fresh ginger, cut into strips
Fish sauce
White pepper
Sesame oil

Vegetables I used Zuchini and cauliflower ( any vegetables will be great)


Fill a steamer with water and let it come to boil.  Meanwhile cut the vege and season with little fish sauce and steam for couple of minutes.  Dish out.

Put the fish into a dish and drizzle the fish sauce, sesame oil.  Sprinkle with white pepper and layer with the ginger and scallion on top.  Steam.  I just let it steam for probably 10 min.  Serve with steam vegetables.

Greek Steak Salad in Pita Pocket


Steak Marinade

1/2 cup light olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt & pepper, to taste {I used about 1 tablespoon salt and 1/2 tablespoon pepper}
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak

Salad Ingredients

1 whole cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, sliced thinly
1/2 cup feta cheese crumbles

Salad dressing

4 tablespoons light olive oil
2 tablespoons white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
salt & pepper, to taste
whole pita pockets

  • In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside bag, seal and move around to coat meat in marinade. Refrigerate for at least 2 hours.
  • An hour before grilling, remove meat from fridge.
  • Preheat grill to medium high heat.
  • Dice up veggies for salad and place into a large bowl. Toss in cheese. In a small bowl, stir all ingredients together for salad dressing. Pour dressing over veggies and stir to coat. Refrigerate until ready to serve.
  • Grill meat.  Slice against the grain.  Fill the meat into the pita pocket and top up with the salad.