Egg Cup “Muffins”

Clearly life is busy and I don’t get around to posting much but what I have been doing is meal prepping weekly to reduce the stress of figuring out what to eat. I’ve come across few recipes for these egg muffins so I thought hey why not! Its an easy and quick breakfast on the go.

To me they taste like a mini frittata. These are great because it is a guilt free breakfast and I get my veggie and protein in the morning without it being a chore.


Egg Muffins                                                                                                                           serves 6

  • 7 large Eggs & about half a carton of Egg whites (~250g)
  • 3 cups chopped Vegetables (I used mushroom, spinach & onions)
  • 1/2 cup of shredded cheese of your choice (feta is great too) or more
  • Salt & Pepper (I just sprinkled it in without measuring)
  • Cayenne (for some kick) optional
  • Parmesan (to sprinkle on top, optional)

Directions:

  1. Preheat your oven at 350F and spray/grease your muffin tin well or line them. Mix the eggs well in a big bowl and most of the egg whites.
  2. Toss in the veggies and the shredded cheese, mix it up. (I put in a leaf of spinach into each tin and mixed the rest)
  3. Season with salt pepper and whatever spice of your choosing.
  4. Divide your egg mixture into your muffin tins (I had my tin poured practically to the rim) and pour the remaining eggs white to top off your tin. Sprinkle some parmesan on top. Pop them in the oven for 25 minutes and voila! they are done. Check by poking in a knife, if it comes out clean you’re good to go.

I don’t let them sit in the muffin tin long as I find my eggs still tend to stick even when it is well greased. Also the eggs do rise quite a bit but will deflate as they cool, so don’t worry about it spilling over.

I usually don’t keep these in the fridge for more than 4 or 5 days, you could freeze them but I am not sure how they taste after as mine never last that long. I just make mine and eat them with the 5 day mark. I consider 2 muffins as a serving.

You could also try using 12 eggs if you don’t want to mix in the egg whites. Experiment and modify it to your hearts content. I’m sure adding bits of bacon into this would be amazing too. Laterz

Sara xo

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Curry Laksa

I was given a packet of curry laksa to try by my boss who hails from the same country I’m from, Malaysia that is.OMG I was shocked that a pre made package tasted close to something made from scratch. I was excited to try it and finally got round to making it. This packet says it serves 6 but I guess it depends on how much curry you want to add to your noodles. Usually its serve with a lot of curry, as in deep soup bowl amount.

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Stuff I added to make it a meal.

The directions to prepare it is given though you can always add things to it that you want its all personal preference. Usually the basic ones have bean sprouts, a boiled egg, deep fried bean curd (or tofu goreng as we call it) and a mixture of bihon (thin rice noodles) and yellow noodles. The rest depends on who serves it and where you eat it.

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Making the curry I let the bean curd and shredded chicken cook in with the curry.
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The noodles, egg, bean sprouts and fish ball were cooked separately from the curry.
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This was the meal. It was delish

So basically apart from the noodles, bean sprouts, coconut milk and bean curd that the packet tells you to add, I added:

  • Fish balls (however many you like per serving)
  • Shredded chicken (1 large chicken breast for 2 people)
  • Boiled egg (usually half per person but SP declined the egg)

What also works with this are seafood stuff like prawns (yum!) for example. I also added more bean sprouts the second time I had this as I needed more veggie crunch of some sort. Just don’t overcook the bean sprouts, blanching them is more than sufficient.

I froze the left over curry and noodles into portions. You could always just cook enough noodles for however many meals you are preparing instead of the 600grams called for on the packet. So if you ever come across this packet (asian grocery stores, TNT in my case) give it a try. Laterz.

Sara xo

Quinoa Bean “Soup”

Chunky hearty and healthy! Its a weird summer day today, cool and cloudy and I felt like a hearty soup that was in keeping with healthy eating. Plus I know making a pot means I can go back and grab food on the run if I don’t feel like cooking.

I ran through the ingredients to “add recipes” on MyFitnessPal and it came out really low on the calorie scale, seems wrong but who knows. All I care about is that it is a hearty filling soup that doesn’t induce guilt. It is super chunky and may serve more if your portions are small. Also this soup is not very soupy as the quinoa absorbs the liquid, so if you want it more “liquidy” add more stock.

I did not use oil to sauté my veggies this time around so if you want that touch of oil go for it! The whole process took about 45 minutes give or take.

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Quinoa Bean Soup                                                                                                           serves 6-8

  • 5 oz Organic wild quinoa
  • 1 big can (795ml) Diced tomato no salt added
  • 1 can (540ml) Navy beans (drained and rinsed)
  • 2 cups Chicken stock (I just used regular Knorrs or sub for veggie stock)
  • 1 cup Mushrooms
  • 1 cup Chopped sweet onions
  • 2 Carrots (mine were about 10 oz)
  • 1 medium Green bell pepper
  • 1 medium Red bell pepper
  • 3 cloves Garlic minced
  • 1 TSP Italian spice/herb
  • 1/2 TSP Chili powder
  • 1/2 TSP Dried parsley
  • Salt to taste
  • Pepper to taste

Directions:

  1. Chop vegetables to small bite size pieces, sauté chopped vegetables with the herbs/spice in a bit of chicken stock in your pot for about 5 minutes.
  2. Add can of diced tomatoes and rinsed navy beans, stir in and add the quinoa and the rest of the chicken stock. Bring to boil and turn heat down medium/low(5-10minutes). Stirring occasionally.
  3. Let the soup simmer for about 15 minutes till everything is fully incorporated and quinoa is cooked. Add salt and pepper to taste and serve.

I have about 1 cup in those containers. The MyFitnessPal calculations are based on 6 servings for the recipe above. Laterz.

Sara xo

Herb & Spice Roast Potatoes

CARBS!!!!!! I admit my tendency to inhale things that I love until I am sick of it. Potatoes are one of the many things I overeat when I have not had them in a while.

Anyways I have made roasted potatoes a number of times usually I just throw what ever spice and herbs I fancy so if you asked me I wouldn’t be able to tell you exactly how much or how many different herbs and spices I added. This time while I was browsing ideas for a side dish for a steak dinner and knowing I was leaning towards potatoes because I had a bag that was starting to “grow” I went on reliable Pinterest. There are ton of herb roasted potatoes, so many similar to what I’ve made but I decided to use a recipe (somewhat) from Cinnamon Spice & Everything Nice.

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I only altered the recipe some by adding nutmeg (don’t ask why I just felt like it) and a pinch of cayenne. Also I had a bit more potatoes and threw in some left over baby carrots.

Next time I will probably cut my potatoes a little smaller to make the cook time a little less. Maybe my oven just sucks but it took and hour and twenty to get the potatoes to a state I liked.

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Steak was yummy as were the potatoes.

Laterz.

Sara xo

Roasted Butternut Squash Soup

I know I know its not fall but 2 weeks ago I just had MAJOR cravings for a butternut squash soup. I’ve probably made this a couple of times trying different recipes I’ve found through Pinterest. This time I tried a vegan/gluten free and paleo friendly version and you know what it was just as good. In fact I probably will stick to this version all the time now and cut out the cream.

The pictures might not do it justice but the important part is the taste and yums! is all I have to say. I got this recipe from Ahead of Thyme. I did modify it a little here and there but nothing major.

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Roasted Squash all ready to blend. Smelled heavenly.
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Blended soup in pot (I left it a wee bit chunky) and all portioned up for meals on the go.

So if you are a fan of this soup head over to Ahead of Thyme and get the recipe. I LOVE it! Laterz..

Sara xo

 

Karipap (Curry Puff)

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Par cooked to be frozen and cooked fully later

There are many variations of this pastry, different cultures make some variation of this curry puff. Some call it pasties, some call it empañada and so on. They have some similarities of course but I grew up  eating karipap.

Well this is my first time making them from scratch because I had a major craving for my Malaysian delight. I must say it turned out not bad for a neophyte.

I used a recipe taken from Nasi Lemak Lover and modified it somewhat  for my ineptness. I am quite bad at rolling out dough so the original recipe didn’t allow me to make the so called 30 pieces the recipe stated. I was also out of rice flour. Anyways here goes my modified version.

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Deep fry is the best way. Though baking works just as well

Karipap (Curry Puff)                   30 Pieces

  • 200 g All-purpose flour
  • 100g Tapioca flour
  • 50g Salted butter (from fridge)
  • 110g Ice cold water
  • 450g potato, peeled and diced (2 medium potatoes)
  • 1/2 Large onion, diced
  • 200g chicken breast (cut into tiny pieces and marinated with curry powder ~1/2tbsp)
  • 1/2 tbsp red chili powder
  • 1 tbsp chicken curry powder (Available at Asian markets)
  • 3 tbsp vegetable oil
  • 3 sprigs curry leaves (its okay to omit if you can’t find these)
  • 1 cup water (+/-)
  • 1 tsp brown sugar
  • Salt to taste ~1-1 1/2 tsp
  • 1 tsp chicken stock powder
  • 1 tsp fish sauce
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Deep fried goodness

Directions

  1. Saute the onion and curry leaves in hot oil till it becomes translucent and add in the potato
  2. Cook the potato till the colour has changed slightly then add in the chicken. Stir fry it for a couple minutes then add in the curry powder, chili powder. Add in water and bring it to a boil. (alternatively you can par boil your potatoes and add less water)
  3. Add salt, sugar, chicken stock powder and fish sauce to taste. Turn the heat down and cook till potatoes are done and you have a paste like consistency. Let cool to room temperature before using.
  4. In a large bowl add your flours together and mix them well. Add butter and rub in till crumble like texture (like pie dough) then add oil and keep mixing till well mixed.
  5. Pour ice cold water it by bit and mix with a wooden spoon (or hand). Then lightly knead till you get a soft dough (do not over work). Cover and let it rest for 15-20 minutes.
  6. To assemble shape dough in small balls ~13-15g and roll out small circles to 3.5-4 inch widths, spoon filling in wrap and pinch the edges and then deep fry them in oil ( the best) or bake them at 350F for about 25 minutes.