Tag Archives: spring onions

Green Eggs

Hey foodies, I know, I’ve been away for a while but now I’m back 🙂

Green is my favourite colour so it would only make sense if some of my food is also green, right? Anyway, this is a simple breakfast recipe that could easily serve as light lunch or for brunch.

Ingredients:

Handful of broccoli florets

Handful of spring onions chopped

Handful of dhania finely chopped

1 tablespoon dried oregano

4 eggs lightly beaten

Salt and pepper to taste

2 tablespoons vegetable oil for frying

Start by stir frying the broccoli and onions. In a large skillet, heat the vegetable oil, then pour in the greens.

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Toss the veggies around to ensure they cook. Do this for about 5 minutes. The broccoli should be green and have a crunch.

Season with salt and pepper.

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Stir in the chopped dhania and dried oregano into the eggs.

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Next pour in the egg mixture.

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Let the egg cook to your liking. We like ours well done.

Once the top is cooked, we get to the hard part. For this, you may need an extra pair of hands. Luckily hubby was around so he helped out.

egg turning 101
egg turning 101

And the turning was a success.

DSCN0638Let the other side cook for a few minutes then gently slide the eggs onto a plate and enjoy.

breakfast
breakfast

Delicious and very filling.

Enjoy.

Coconut Butter Beans Curry

A simple and quick meal. After hearing that one can put coconut milk in beans , I decided to try it out.

Result: Delicious.

Ingredients:

2 cups boiled butter beans

3 sprigs spring onions, sliced

2 tomatoes wedged/sliced

3 medium sized carrots, peeled and cubed

1 cup coconut milk

Handful of coriander chopped

Salt and pepper to taste

2 tablespoons of vegetable oil

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Heat the oil in sufuria then fry the onions.

tomatoes
tomatoes

Once the onions are cooked, add the tomatoes. Cover and let them cook down. Season with some salt and pepper.

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Once cooked, add in the carrots and stir.

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Let them cook for a few minutes. If you prefer them still crunchy you can just go ahead and add the beans.

rich colour
rich colour

Tip: For coconut milk, I normally buy the coconut cream powder then mix it with hot water. You can either do that or use coconut milk.

coconut milk
“coconut milk”

Finally the butter beans. Stir them in then pour in the coconut milk.

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Cover and bring it to a boil.

And now, to finish up. Add the coriander and stir.

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I served this with some chapatis.

Yum
Yum

You can add coconut milk to just about any kind of beans or legumes. Try it with green grams (ndegu) also.

Enjoy!

Bell Pepper and Chicken Fried Rice.

It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.

Ingredients:

3 cups pre cooked rice

1 cup leftover chicken, shredded

1 cup sultanas, soaked in water

1 yellow bell pepper, diced

3 spring onions, sliced

2 cloves of garlic, finely chopped

a dash of soy sauce

1 tablespoon paprika

a pinch of salt

1 tablespoon vegetable oil

the cast of characters
the cast of characters

On a heated skillet add the vegetable oil and fry the spring onions.

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Once cooked down, add the bell peppers.

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Season with the salt and paprika.

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Add the chicken shreds.

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Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.

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Finally drain the water and pour over the sultanas.

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Sprinkle over a few drops of soy sauce and stir.

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Serve and enjoy.

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Spring Onions and Bell Peppers Chicken Quesadillas

The previous time I cooked quesadillas, I made a mistake of making few of them and hubby wanted more O-o . On the second take, I purposed to make more than enough. The process is more or less the same other than the addition of bell peppers, spring onions and of course tripling of the recipe 🙂

Ingredients:

10 flour tortillas

1 yellow bell pepper, cubed

1 orange bell pepper, cubed

A handful of spring onions, sliced

Dried oregano leaves

Cheddar cheese shreds/ shavings

For the chicken

3 boneless chicken breasts

3 cloves garlic, sliced

1 inch ginger roughly chopped

1/2 teaspoon black pepper

1 tablespoon dried thyme

1/8 teaspoon salt

Start by poaching the chicken.

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In a pan heat the vegetable oil. Fry the spring onions.

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Let the onions cook for about three minutes then add the bell peppers.

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colour splash
colour splash

The chicken should be done in under twenty minutes. Drain and save the stock for later.

cheese shreds, oregano leaves, poached chicken breasts
cheese shreds, oregano leaves, poached chicken breasts

Shred the chicken and assemble the quesadillas.

This time I tried a different method, instead of folding the tortilla in half, I used a whole tortilla then covered it with another tortilla. It’s safe to say, I prefer the folding of the tortilla since I’m yet to make tortillas of the same diameter.

On a heated skillet, add a teaspoon of vegetable oil then place the tortilla and layer the cheese, spring onion and bell pepper mixture, the chicken shreds, sprinkle over the dried oregano and finalise with some more cheese shreds.

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Cover with another tortilla.

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DSC09348Repeat the above procedure for all the tortillas.

Using a pizza cutter or knife, slice the quesadillas.

Serve hot.

This time they were in plenty and hubby ate to his fill 🙂

I apologise, I don’t have a decent end result photo.

Chicken in Mango Sauce

Over the holidays, I had purposed to roast a whole chicken and I finally got around to doing that on Christmas day. I have to say, I was impressed, the chicken was not only delicious, crispy but also juicy. Anyway that’s a recipe for another day but lemme leave you with the photo of the chicken.

the bird
the bird

Since the chicken was to feed two people there was plenty of leftover. I removed all the remaining meat from the bones then I refrigerated  Fast forward to Boxing day and I’m busy thinking of what to cook. At first I wanted to make some chicken salad but then I remembered  I’d seen a recipe for chicken in a previous issue of True Love magazine.

I grab my magazines looking for the exact issue with the recipe, it was the November issue. Lucky for me, I had all the ingredients on hand, yep *excitement*.

The recipe calls for raw chicken but I used my leftover chicken. To eat is your own…

Ingredients:

chicken pieces, mangoes, water, spice mix and coconut cream
chicken pieces, mangoes, water, spice mix and coconut cream

30ml vegetable oil

1 bunch spring onions, finely chopped

3 cloves garlic, crushed

1 tbsp ginger, crushed

1 tbsp curry powder

1 teaspoon cumin

4 boneless, skinless chicken breasts cut into 2.5cm cubes – I used leftover chicken

2 mangoes, skinned and cubed

100ml water

50ml coconut milk – I used coconut cream

Salt to taste

In a large skillet heat the vegetable oil, then fry the onions, garlic and ginger.

fry it up
fry it up

Saute until softened then add the curry powder and cumin and cook for three minutes.

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Add the chicken pieces and fry until slightly browned on the outside and the chicken is coated (about three minutes).

DSC07594Mix it up.

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Finally add the mangoes, water and coconut cream. cover and let it simmer for 25 minutes, stirring occasionally.

in goes the water, coconut cream and mango pieces
in goes the water, coconut cream and mango pieces

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Let the curry cook down until the mangoes are soft and the chicken is well done. Season with salt and cover for 10 minutes.

DSC07599Done:

Serve with rice.

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Verdict:

Pretty delicious. Different but delicious.

Would I try this again?

Definitely.