Thank you all for reading my cooking journal, commenting, liking and even trying out these recipes. I’m humbled.
This meal I prepared a while back when we had a friend over for dinner. This dish closely resembles this one , however I used boneless chicken breasts and I also added some yoghurt.
2 boneless chicken breasts cut into strips
1 medium sized white onion sliced
1/2 red bell pepper diced
1/2 green bell pepper diced
1 tomato diced
1/3 cup plain yoghurt
1 tbsp soy sauce
2 tbsp vegetable oil
Salt and pepper to taste
Start by coating the chicken with the soy sauce. In a ziploc bag or polythene bag put the chicken strips then add the soy sauce then shake to ensure they are fully coated. Let it the chicken stand for 10 minutes or so.
In a sauce pan, heat the vegetable oil. Add the chicken strips, stir to ensure the chicken browns.
Let the chicken cook for about 15 minutes then add the onions and bell peppers. (I also added one tomato diced, after hubby’s advice). Remember to season with the salt and black pepper.
Cover and let the tomato, onion and peppers cook down.
Finally add the yoghurt.
Cover for about 5 minutes then stir and serve.
I served the chicken over steamed pasta but I believe it will taste even better with rice.
Recently I have become the designated baker of cakes for a few functions. I thank God. So far I’ve baked cakes for a bridal shower and around 3 birthdays and thanks to some whipping cream and strawberries I’ve been able to pull the whole look together. Now the thing with my cakes is that I have only been making chocolate banana cakes. So recently my friend Nzilani asked for a carrot cake, new challenge? Why not.
I had only eaten a carrot cake once before and it’s my brother who had baked it. I decided to first bake one and see how it turns out before I can make for one dear Nzilani. After a few searches on google I felt confident enough to embark on this new baking adventure. Whoop! Whoop!
2 cups all purpose flour
1 cup sugar
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp baking soda
2/3 cup vegetable oil
1 tbsp vanilla essence
3 cups finely grated carrots
2/3 crushed pineapple (juice drained)
1/2 cup sultanas/ raisins
As usual start by pre heating your oven at 350º F
Then grease and lightly dust your baking tin. I also put some piece of parchment paper.
This cake is pretty simple to make, the only tasking part being the part you grate the carrots and crush the pineapples.
Start by putting the flour,sugar,cinnamon,nutmeg and baking soda in a mixing bowl.
Mix all the dry ingredients then add the vegetable oil.
Add the eggs and vanilla essence next.
The finely grated carrots.
I bet you can buy a can of crushed pineapple from the supermarket but if you wanna be frugal like me, just get around 2 pineapple slices, chop them finely then crush whilst passing through a strainer. Set aside the juice for a relaxing drink after the rigorous baking.
Anyway back to the cake, before that, I wanna thank hubby, he did the grating of the carrots and crushing of the pineapples all the while acting as the photographer. Thanks hun.
After mixing in the wet ingredients i.e oil and eggs into the dry ingredient mixture the batter will look a bit thick. You will be tempted to add some water but do what I did and resist the urge, I’ll tell you the reason later.
Finally add in the carrots, sultanas and pineapples.
After mixing them in I realised that the batter become light, must be the moisture from the carrots and the pineapples. So need to add any more water.
Pour the batter onto your prepared baking tin.
Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.
Moist and tasty. I was very proud of the results. I’m definitely trying this again and again. Next I think I’ll make carrot cupcakes.
I’m yet to bake one for Nzilani since currently she’s not into sugar.
I had missed eating potatoes and since I didn’t have the patience to bake the potatoes I decided to mash them. Making mashed potatoes is pretty simple, since you just boil the potatoes till they are completely cooked then you mash them like crazy. Of course there are a few spice addition here and there which I’ll share in a bit.
Sometime back my colleagues and I decided to do a lunch treat at a nearby food court. Being adventurous with the food selection I ordered some coconut chicken. Boy, wasn’t I disappointed, it was more like stewed chicken with lots of tomatoes and bell peppers and not even a hint of coconut, anyway since I had some boneless chicken breasts in the fridge I thought of making actual coconut chicken. After checking some online recipes I settled on trying it out my own way.
So for the potatoes;
Peel and wash the potatoes thoroughly. Cut them in halves. In a sufuria add the potatoes, salt and water to almost cover all the potatoes. In case you have fresh rosemary you can add about two sprigs. I also added some cinnamon bark.
Now for the chicken;
First, cut the chicken into bite size pieces. Add one tablespoon of oil in a skillet, then brown the chicken for about 3 to 5 minutes.
Remove from the pan then set aside.
In the same skillet heat 2 tablespoons of vegetable oil then add the onions, garlic and ginger.
Since I was doing this for the first time, I didn’t want to use a lot of spices lest I miss the coconut taste.
So I settled for some cardamon pods, cumin seeds, coriander powder, curry powder and good old black pepper.
Stir in the spice mixture.
Add 1 cup coconut milk and let it simmer with the spices for about 3 minutes.
Finally I added the chicken. (forgot to take pics 😦 )
Let the chicken cook for about 25 minutes or until the sauce is thick.
Back to the potatoes. Once fully cooked, drain any excess water, remove the cinnamon bark, then mash like crazy.
Mashed potatoes are like a blank canvas you can spice them up with almost anything. From chopped coriander or parsley to butter and milk. Adding some chopped spring onions or grating over some cheese.
Since I was out of parsley, I added 1 tablespoon of basil leaves, 2 tablespoons of margarine and about 1/4 cup of milk. The milk helps in making the mashed potatoes fluffy.
Dinner is served:
Mashed potatoes, coconut chicken and some fried cabbage and carrots.
Not forgetting some kachumbari on the side.
Coconut – ty. The mashed potatoes were delicious and the basil added a nice touch. I’ll definitely be making this recipe again, of course with some few adjustments like more coconut flavour.