Chicken, Spinach, Cauliflower Bowl

These chicken protein bowls are always what I fall back on no matter how meal plans are changed up over the weeks, or months, even years. They are dependable in terms of ease of preparation, nutrition and taste.


Those in touch with my blog would have known by now how I usually rely on store-bought rotisserie chicken in protein bowls. Though I am fully aware it is not difficult to cook a whole chicken from scratch, I simply cannot afford the time (and energy) when there are other commitments to juggle with.

Since I use store-bought rotisserie chicken quite frequently, I have to make sure of the quality. So I try to get better quality ones - plain roasted (preferred) or classic roast (more widely available in stores) using just chicken, salt and black pepper. Nothing artificial when it comes to flavorings/seasonings.

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Mackerel Protein Bowl

Besides lean fish such as tilapia, barramundi, snapper, trout, we also love oily (high in omega-3) fishes such as salmon, sardines, milkfish and mackerel.

Our family usually fall back on easy and fuss-free preparation methods e.g. en-papillote, oven-roast/grill when enjoying these fishes.


Oven-Roasted/Grilled Mackerel is so delicious, and super easy to prepare. They make protein bowls such pleasurable treats.

Small kitchen appliances such as air-fryer, table-top ovens are fabulous kitchen helpers when preparing such delicious, healthy meals.

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Chicken Veggies Rice Soup

A warm and comforting soupy grain bowl is one of those grain bowls or protein bowls sought after during cool weather season, which is right now.

If Leftover Chicken Breast Salad can be prepared in 20 minutes, why not this Chicken Veggies Rice Soup?

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Shrimp Bowl with Spicy Water Spinach/Kang Kong

Tuck into this easy delicious Argentine red shrimp bowl with bonus add-on spicy water spinach (also known as kang kong).


If you are wondering why the egg is in such an "unnatural" shape, check out this quick Sheet Pan Egg recipe. While doing that, don't miss out other busy weeknight shrimp bowl recipes (e.g. Salsa Jalapeno Shrimp Bowl).

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Spinach Cheese Stuffed Mushrooms

The size of these stuffing portobello mushrooms is between that of regular huge portobello mushrooms and the standard-size cremini mushrooms; and as the name goes, perfect for stuffing.


Nothing too fanciful, so here goes the stuffing for Spinach Cheese Stuffed Mushrooms.

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Easy Spinach and Mushroom Noodles 菠菜香菇面

A poached egg would be perfect, just like this Mushrooms Spinach Saute with Noodles and Egg; but well, life is not perfect.


So I made this easy noodle bowl that is perfect for no-time-to-make-dinner, almost-wanted-takeout-night. Indeed, it is simple home-cooked fare, without the high-in-sodium, high-in-grease burden for late night dinner.

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Spinach, Pea, Jalapeno Soup

Similarly green but not asparagus soup.


A combination of frozen and fresh describes this Organic Spinach, Pea and Jalapeno Soup. 


I have enjoyed the advantage of harvesting jalapeno from the garden, whenever I want. Fresh! Sadly, right now, as I am writing this post, our jalapeno plant is already gone, taken away by winter and our lack of care.

Frozen organic spinach and organic peas make the soup almost entirely instant. So quick. Done in a matter of minutes within a few blitz from the magical hand-blender. This soup pairs well with sandwiches such as Apples and Cucumbers Pita Bread Sandwich, Asparagus-Salmon-Loaf Burger, Avocado and Sardines Sandwich and of course, my favorite semi-homemade pizzas!

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Spinach, Kabocha Squash Millet Congee 菠菜南瓜小米粥

This definitely looks like baby food!!! Well, but it should also ease into an adult's palate, especially when one is under the weather or simply yearn for a one-pot hot "something" on a cold winter night. Congee it is!

A quick, soothing and warm one-pot millet congee with baby spinach, kabocha squash and some ground chicken (optional if vegetarian).


Millet is highly nutritious. It contains B-complex vitamins such as niacin, thiamin, and riboflavin; also high in iron, magnesium, phosphorus, manganese, and potassium. This millet congee is flavorful, warm and soothing and the entire dish can be accomplished in less than 30 minutes from prep. to finish.

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Seaweed, Spinach, Fresh Mushroom Soup 紫菜菠菜鲜菇汤

It might not be scientifically proven but whenever possible, I try to cook seaweed soup especially after a long-haul flight (=exposure to cosmic radiation) to prevent radiation poisoning of the thyroid. When the body is saturated with natural iodine from seaweed, it more readily removes radioactive iodine taken in from the atmosphere and environment.

High in protein, low in fats, seaweed is said to contain almost 10x more calcium by weight then milk. Seaweed is also known to contain components that lower blood pressure, prevent arteriosclerosis, and combat tumors. The most common varieties of seaweed are kombu, wakame and nori.

This soup is quick and easy to make. If you are one of those that stocks up frozen spinach, pantry-friendly nori seaweed, the next step (optional) is to get some fresh shiitake mushrooms, onions, garlic and ginger and you are close to making this soup.

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Vegetables in Ground Sesame Dressing 芝麻蔬菜沙拉

Recently, I have been making this sesame seeds-dressed salad quite often, and enjoying it very much. First this salad is very easy to put together. But which salad is not?


In addition, while grinding the roasted sesame seeds in my handy mortar and pestle, the aroma is indescribably good and when the salad is finally made, it exudes a lingering nutty aroma with those touch(es) of roasted ground sesame.

Grinding roasted sesame seeds

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Baby Spinach and Egg Scramble (Fritter)

I try hard to eat a good nutritious and hearty breakfast, though it is challenging to make that regular. :O How about you?

I call this "8-oz Baby Spinach, Dash of Cumin, Coriander, Turmeric Two-Eggs Scramble". If a recipe can be summarized in a sentence, it's really simple and definitely less than 10 minutes (prep. work and cooking time included).


Contrary to the typically moist egg scramble (with the addition of milk/cream and cheese), this version is the dry, slightly charred version towards the texture of egg fritters.

Spinach and Egg Scramble
Heat a little oil in a flat pan. Toast that pinch of cumin, then saute 1tsp finely chopped onions, with dash of ground coriander and turmeric. When aromatized, add in 1 pack 80z pre-washed organic baby spinach. Once the spinach starts to wilt, add in whisked egg (2 organic eggs) and make a scramble. Salt to taste.

Once the eggs are cooked, serve immediately.



Do you know? Vitamin D helps the absorption of calcium. If you drink milk (cow, goat, soy or any milk that contains calcium), drink that in the day or before you head out under the sun. Then the sun's Vitamin D will help improve the calcium absorption within your body. In that direction of thought, eggs (which contain Vitamin D) should preferably be taken in the morning - where breakfast is usually oats/cereals with milk (calcium in milk, remember?). The Vitamin D in eggs helps calcium (in milk) to be readily absorbed by the body; plus the protein in eggs helps to keep us feeling full and satisfied longer.


Tag: egg scramble, spinach egg scramble

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Trio of Vegetables Stir-Fry - a battle of veggies!

This is a trio of stir-fry vegetables (organic baby spinach, baby bok choy and cabbage). No, I did not fry them altogether in the same wok at the same time. Rather, the vegetables were stir-fried separately - first the baby bok choy with garlic and ginger (without the mushrooms and carrots this time); then the baby spinach with garlic, finally cabbage with green onions, garlic and ginger.


Being the only vegetable that deserves some caramelization, the cabbage was cooked last and via a slightly different frying technique (also a longer cooking time) compared to the other two more gently sauteed vegetables.

The cooking is usually the easy task. It's the prep. (cleaning, cutting, chopping etc.) that takes time. Do you have this habit of mise en place (making sure everything is in order) when you cook?

Mise en place

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Easy Spinach Balls

How to make yourself eat lots of spinach without realizing it? Make them into spinach balls!

Basically, cook (steam/blanch) spinach for 30secs. Trim the leaves from the stems. Gently squeeze moisture/water out from the leaves by using your palm and fingers, rounding them into balls at the same time. Set aside.


When ready to use,  *blop blop blop* - add them to noodle soups. I do love them in my noodle soup!


Tag: spinach balls, spinach

An Escape to Food on Facebook

Garlic Spinach with Fresh Orange

You know how it is said that a little squeeze of Vitamin-C lemon into a dish of spinach, help us absorb the iron in spinach better? That is because spinach also contains oxalate/oxalic acid that bind with iron and inhibit iron absorption in our body. So by sneaking iron absorption enhancers such as lemon and orange into spinach at the same time, we extract iron from spinach more effectively.

I also thought it was a great idea for color and contrast when I saw razor-thin lemon slices being added as garnish to Noobcook's Stir-Fried Baby Kailan. So I added orange to my spinach when I had "no bag of lemons to make lemonade"  ^o^

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Spinach - Baby, English, Chinese and more...

Seriously, do you or have you scrutinized every vegetable in the fresh produce section of the grocery store? In knowing all the vegetables you see - the name, what it is, how it is used etc. Familiarity breeds contempt. Often, we get too comfortable in doing the things we are good at and in the process, lose the motivation to see newer things and to find newer experiences. See?...I get too complicated at times, to the extent of associating life as a whole, to shopping for fresh produce. We become time-deficient and shopping in the grocery section means 2 packets of Bok Choy - 1 Cabbage - 3 Tomatoes - 1 packet of Mushrooms - 2 Carrots - Pay at the cashier. Usual stuff. Comfort zone.

Top: English Spinach; Bottom: Chinese Spinach, Amaranth (White)

If you see someone some day in the grocery store, picking up a packet of spinach and staring at that packet, looking head-to-tail of the vegetable, from the leaves to the stems to the roots, go into deep thoughts while holding on to that packet AND worst of all, returning that packet back to that same shelf it had belonged to (not buying it)...errmmm..errmmmm....that person might be ME, yours truly. How precious is time, yes and I have wasted it.

Easily, that most common vegetable you get to see may not be that "easy" after all. SPINACH. So, when I throw out this word, what do you think of? Easy baby! Baby spinach! Or ok, other spinaches? Oh gawd, I can be confused. Or am I just trying to confuse you and myself ?

Both spinaches. Yes. But with different names. There is even a Red Variety of Chinese Amarath (Spinach) - 苋菜 that does not appear in the photo above.

Both spinaches. Yes. Stems different.

Top: Chinese Spinach; Bottom: English Spinach

Both spinaches. Yes. Leaves different.

Top: Chinese Spinach; Bottom: English Spinach

Then there is dear Baby Spinach which looks like the baby of English Spinach ?

All spinaches. Yes. Nutrition content different. That is the last thing on my mind now.  Yes. some say Chinese Spinach has double the amount of iron compared to English spinach. Needs further evidence, yea. Period.

I like using Baby Spinach because they are so much "cleaner" and makes an easy task of rinsing/washing during preparations. I really hate washing English and Chinese Spinach - there is always so much grit ! Need at least 3 changes of water to clean them well or a big big deep sink! But I admit they taste different and I do enjoy all of these spinaches.

Now I shall let you do the research and tell me which variety does Popeye eat? *snigger*

For now, I could do good with a Italian Sausage and Baby Spinach Omelette!









Recipe in 2008, using Baby Spinach

Recipe in 2007, using English Spinach





How about some Spinach craze, sharing some light on the different spinach around.... at Weekend Herb Blogging with Haalo at Cook Almost Anything.


Tag: english spinach, chinese spinach , baby spinach, spinach

Baby Spinach and Gojiberry Somen Noodles

This noodle soup can be enjoyed nutritiously by kids and adults. My friend uses Somen noodles - a thin, white Japanese noodles made of wheat flour, when cooking for her 2-year-old because these noodles can be cooked fast (less than 3 minutes) and becomes soft when cooked - just perfect for a hungry (cranky) kid who is still learning to bite his food properly.


Moreover, spinach and wolfberries (gojiberries) are nutritious and healthy! Can you think of any side dish that goes with this noodle soup ? I can think of many...too many that I cannot tell you all at once right now.

Baby Spinach and Gojiberry Somen Noodles
Ingredients: Baby spinach; wolfberries, soaked in warm water for 5 minutes to soften; Somen noodles, white pepper, sesame oil

Directions: In a pot of boiling water, add the noodles and cook it softened. Add baby spinach and wolfberries and cook further for 1-2 minutes till spinach softened. Dash of white pepper for taste. Ladle noodle soup into bowl and drizzle few drops of sesame oil over the noodle soup before serving.

Time it! It takes less than 10 minutes (time zero when the water starts to boil) to cook this. A quick and light noodle soup serving up at Cook Almost Anything , who is hosting PPN #137 (runs from 24th Oct - 29th Oct 2009) this week.


Tag: somen noodles, spinach, gojiberry

Sausage Spinach Omelette - no SOS but SSO!

Spinach is a confusing vegetable (I am confused, not the vegetable). The older I become, the more confused I get. I used to grow up knowing just one kind of spinach - the spinach (or Amaranth - this name only got to me two years ago) that is typically used to cook soup. It's kinda late for me, I know. Sounds strange (or even shocking) to you, I know too. When did the confusion start? Ever since seeing other vegetables being labeled as "spinach" in the grocery stores - Water spinach, Chinese spinach, Baby spinach.

Now, I shall use Weekend Herb Blogging - this week's host - Wandering Chopsticks - to stop myself wandering and wondering to decipher SPINACH. Bear with me if you already know spinach at the back of your fingertips - as professional as how Popeye uses his grasp of front fingertips to pop spinach out from a can...right into this mouth!

Let us start with Baby Spinach since I have used Baby Spinach for this recipe. This is a variety with flat, spade-shaped leaves that are soft and tender in texture. It is mild in flavor (do not need blanching to mellow its bitter-iron taste as in matured spinach) and the leaves and short stems can be eaten raw. In fact, eating baby spinach raw is the best way to maximize its nutritional value. Just make sure you get organic ones or rinse them throughly before having them raw. But, whichever way you choose to prepare it, baby spinach is high in fiber and delicious, on its own or in a recipe like this:

Italian Sausage and Baby Spinach Omelette

Ingredients: Italian sausage, baby spinach (rinsed thoroughly and gently dab-dry with paper towels), 2-3 eggs whisked (with some ground pepper added)

Directions: Heat some oil in flat pan. Add in sausages and when slightly brown, slowly add in whisked egg. Allow the egg to cook on the underside, then add in handfuls of baby spinach on top. Gently press the spinach to flatten, on the egg and sausage. The spinach will reduce in volume once contact with heat. Flip the egg over and allow the egg with ingredients to cook gently on the other side.

If you like Baby Spinach raw and au naturel - a few ideas for you. You can make Spinach Pesto and stuff them into scallops; or create Finger Food. Baby spinach is great for use in salads as it has a sweeter taste, probably due to its reduced concentration of oxalic acid. If you want something more elaborate, you can use thawed frozen spinach, puree it and add a finishing touch to Braised Tofu with Mushrooms.

Then, comes the Chinese Spinach which can be sub-categorized into Amaranth (苋菜; xiancài or yin choy in Cantonese) and Water Spinach (蕹菜; wengcài). Here you have Edible Amaranth, usually cooked in broth , and frozen spinach, thawed and chopped finely, going into these homemade wontons. The options are endless, aren't they ? And did you know the Kang Kong we so familiarly know, is known as Water Spinach , or more sophisticatedly Ipomoea Aquatica? I usually like mine Sambal Belacan style , how about you ?

Eat your spinach and go...POOT! POOT! (no pun intended) ^o^

Tag: spinach, chinese spinach, water spinach, baby spinach

Spicy Water Spinach or Long Bean, I like them all!

"...90% of adult bone mass is acquired in girls by the age of 18! That means that after 18, you have only 10% of your bone mass that you can still build". That makes me in the same category! And calling me to participate in this Beautiful Bones event hosted by Susan of FoodBlogga.

We should strike a balance in calcium-rich food. Tap them from different sources and not just depend on one. Milk and cheese; soy milk and tofu; green leafy vegetables and legumes, seafood such as salmon and sardines, and even whole grains - "extract" calcium from all of them.

Taking it from here, I wish to share a vegetable spicy stir fry recipe common in Southeast Asia. Whether it is dark leafy green vegetable like water spinach (or kangkong) or legume like yardlong bean (Chinese long beans), both are calcium-rich vegetables and I like to stir fry them this way. Okra (lady fingers) as well...with sambal belacan, can be oh-so-delicious.

Sambal Belacan KangKong/Water Spinach
Ingredients: Water spinach, garlic sliced thinly, dried shrimps, sambal belacan
Directions: Heat oil in wok. Add in garlic and dried shrimps and fry till fragrant. Add in sambal belacan then the vegetables. Quickly fry at high heat and dish up (do not overcook the vegetables.)


When it is perfectly done, the vegetables should maintain a slight crisp in their tender stems and soft tender leaves. I do not like to overcook my vegetables.



Spicy Long Beans
The ingredients are the same(as above) except Chinese long beans are used.

Wokking it up! Remember...no overcooking!

These long beans are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source of vitamin C, folate, magnesium, and manganese. Of course, calcium-rich too!


Spicy and tender crisp long beans! Yummy!

Both are definitely good with steamed rice.

What is your main source of calcium in the daily diet ?

Tag: legumes, spinach, water spinach, calcium

Spinach Pesto Scallop - scallopwiches

Baby spinach. Quite easily available in local grocery stores, and usually comes in a pack, stems already trimmed off and leaves are cleaned. With a tender and sweet flavor, you can eat baby spinach raw (make sure you give them a light rinse before eating, or get the organic variety); add them to salads, or cook them very briefly in pasta dishes.
The nutritional benefits are enormous! High levels of vitamins A and C and an excellent source of vitamins B2, B6, K , manganese, folate, magnesium, iron, calcium, and potassium. It is also a good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium. Need I say more?

I made pesto before. This time, I've used spinach, instead of basil; and almonds instead of pistachios, to make some pesto for Weekend Herb Blogging taking place at Kalyn's Kitchen.
This pesto has more of that sweet (due to baby spinach) and tangy (due to some orange juice) flavors. Pairing them with some lightly seared savory scallops, was just great.

Scallopwiches - Scallops stuffed with spinach pesto (appetizer servings ~2)
Ingredients:
- 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned
-handful of baby spinach
-drizzle of olive oil
-2tsps orange juice
-2-3tbsp sliced almonds, adjust accordingly to amount of spinach used

Method:
1. Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds
2. With the seared scallops, make an incision cut from the edge to the center but do not cut through
3. Stuff the pesto into the scallops
4. Serve

Related posts:
Spinach frittata
Pistachios pesto
Mini sausage burgers

Tag: vegetables, baby spinach, seafood, scallops, pesto, weekend herb blogging

Spinach frittata, Spinach omelette. Mine is Spinach-Egg "cookie"!

Jihva for Green Leafy Vegetables and I have baby spinach. The leaves are oval shape, and usually the spinach comes in a pack, already trimmed and cleaned. With a tender and sweet flavor, you can eat baby spinach raw (make sure you give them a light wash before eating, or get the organic variety); add them to salads, or cook them very briefly in pasta dishes.

Spinach is an excellent source of vitamins (A, B2, B6, C, K), manganese, folate, magnesium, iron, calcium, and potassium. It is also a good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.

Spinach can help you bone up...so makes me wonder...who needs the spinach, Popeye or Olive ? Well, Olive looks like the one who is going to fracture or break her bones any time, any minute. I vote for Olive..she needs the spinach.

You can also call this simple spinach omelette or spinach frittata. It's just a name. I call mine spinach egg "cookie", do you think it's appropriate ?

Spinach frittata, spinach omelette
The ingredients are simple - just egg and baby spinach, with salt and pepper to taste.

Steps: Heat oil in frying pan while whisking the egg. Pour the egg onto the pan and let one-side cook on medium heat. Do not turn or disturb the egg for 1-2mins. Add in the spinach, by handfuls, till you feel it's sufficient. You may use a turnover spatula to help you press down the spinach to reduce the volume. It may look heapful but spinach reduces by almost half the amount when cooked, so don't worry by adding in more.


Turn to the other side once the underside of the egg is cooked and lightly browned.

Get your cookie cutter to shape them for breakfast or brunch portions.



Related posts:
Pork and Cilantro Omelette
Green green vegetables of home - Stir fry long beans and celery
Real spinach, fake fish cake - Stir fry Chinese spinach
Dear okra, don't try to be funny with me - Okra or lady fingers with sambal chilli
Snowing in fall - Stir fry snow peas
Once upon a time - Steamed brussel sprouts

Eggs reminded me of...

Happy Easter! And also Good Friday, to those who are enjoying this public holiday today!


Tag: vegetables, baby spinach, frittata, cookie, omelette