Peanut Chicken Lettuce Wraps

I hope you are all doing ok?! These past few weeks have been crazy, my generation has never lived through something like this flu pandemic and it’s very stressful and scary. I am just taking it day by day and trying to keep my family safe. As most of the world stays indoors more than we ever have before we are all taking up new hobbies and cooking more then ever! I love cooking and it is nice to have more free time to do it.

Last night I made peanut chicken lettuce wraps and my family gobbled them up. I apologize that the photos are not of the best quality as my cannon camera is stuck in Victoria with my sister and I have no idea when I will get it back with the current healthy crisis. I used my iPhone last night with very little natural light so they are not my best work. I can guarantee that they are much tastier then they look! I also what to note how hard it is to find the food items you want at grocery stores right now. It seems you have to try 3 store before finding basic things like flour and toilet paper. What a crazy reality we are living in right now. I could not find and iceberg lettuce at the store the other day so I just used romaine because substituting is my jam.  If you can find iceberg or butter lettuce I think either would be tasty. I served my warps with coconut rice, so yummy. Let me know if you try the recipe and if they are a hit?!

xxx Malika

 

Peanut Chicken Lettuce Wraps
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Prep time: 
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Serves: 2
 
These are fairly easy to make and take less than 30 min.
Ingredients
  • 1 head romain lettuce
  • 2 chicken breasts
  • 1 tsp fish sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp olive oil
  • 1 chopped shallot
  • 3 small diced (red, yellow, orange) mini peppers sliced
  • 1 portobello mushroom chopped
  • Sauce:
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 lime squeezed
  • 1 nub fish ginger (grated)
  • 2 tbsp water
  • Toppings:
  • 2 tbs crushed peanuts
  • 2 sprig cilantro
  • 1 green onion stalk
Instructions
  1. In a pan over medium pan heat add 1 tbsp oil and cook the chicken that has been diced into bite sized pieces until just cooked.
  2. In a second pan heat the other tbsp of oil and add the shallot, after 2 minutes add the mushrooms, peppers, fish sauce and hoisin cook over medium, heat for 5-7 min.
  3. While you wait prepare the peanut sauce. Then toss the chicken veggies and sauce all together in one pan.
  4. Serve in lettuce cups and top with crushed peanuts, green onion and cilantro.
  5. Serve and enjoy.

 

By | Apr 1st, 2020|Meals|0 Comments

Chinese Chicken Wings

Happy Monday friends! I have been feeling inspired and I have been cooking up a storm in the kitchen the last 2 weeks. One of my New Year’s resolutions is to cook more. When I went to Victoria over the Christmas holidays, I stayed with my sister and her husband. He is a great cook and one night he made his Grandma’s famous chicken wing recipe. To be honest I don’t love cooking chicken as it kinda of grosses me out! I liked this dish so much I got the recipe from him and braved cooking raw chicken last week. The recipe is just for the chicken and mushrooms in this soy ginger sauce. I served it on top of some left over rice and potatoes but you could do it over quinoa or any grain you like. I hope you like it as much as I did. Please note that the chicken in all my recipes is organic, I just can’t support factory farming and the meat tastes so much better. 🙂

xx Malika

Chinese Chicken Wings
Author: 
Cuisine: Chinese
Prep time: 
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Serves: 4
 
Ingredients
  • 1 pound organic chicken wings
  • 2 tbsp grape seed oil
  • 1 nub freshly peeled and chopped ginger
  • 1 bunch fresh spring onions (green)
  • half a white onion, peeled and chopped
  • ½ pint of cremini mushrooms, washed and chopped
  • 2 tbsp soy sauce
  • 2 tbsp thick dark soy sauce
  • 1 tbs coconut sugar
  • 2 tbs toasted sesame seeds (garnish)
Instructions
  1. Precook the mushrooms in a fry pan and set aside.
  2. In a large pot over medium to high heat, add the grape seed oil and then toss in the chicken wings, cook for about 5 minutes, moving around occasionally.
  3. Toss in the ginger, things might start to get stuck to the pot right now, add a bit of water to help loosen them. (1-3 tbsp)
  4. Now add the white onion, mushrooms, both soy sauces and sugar.
  5. Let cook on medium heat for about 10 minutes, with the lid on, moving the chicken around so it gets cooked thoroughly.
  6. Once you know the chicken is cooked, turn off the heat and add the green spring onion.
  7. Serve over rice and top with sesame seeds.
  8. Enjoy!

 

By | Jan 15th, 2017|Meals|0 Comments

Halloumi and Orange Salad

Have you tried halloumi cheese yet?! It’s the bomb, if you have never had it, let me try my best to describe it to you. It’s soft but rubbery, salty and creamy and it’s like heaven in your mouth. It’s not like any other cheese! Trust me it’s a must try. Halloumi cheese is unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk and it has a very high melting point and so can easily be fried or grilled. Usually I just pan fry it on olive oil and squeeze lemon over it but I was inspired to mix things up and try this salad I found in my new Eat Dink Paleo cookbook. This recipe is nice because the orange vanilla sauce adds a nice sweet burst of flavour with the salty cheese and fresh mint. Worth a try for sure. 😉

xx Malika

Halloumi and Orange Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
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Serves: 2
 
Ingredients
  • 2 Oranges (some sliced and some juiced)
  • 1 lemon
  • 1 tsp Vanilla
  • 3 tbsp honey
  • 4 sprigs of mint
  • 1 block halloumi cheese
  • 2 tbs olive oil
Instructions
  1. In a small saucepan, heat the honey, lemon juice and the juice of 1.5 oranges (the other half can be sliced.) over high heat and bring to a boil. then simmer for around 20 minutes until thickened.
  2. In a pan fry halloumi cheese in olive oil over medium heat for 2 min on each side or until brown and crispy.
  3. Plate the oranges, with the cheese and add sauce, sprinkle with fresh mint.
  4. Enjoy.

 

By | Jan 10th, 2017|Salads|0 Comments