I couldn’t think of shorter name for this dish. There’s just so much in it that I can’t quite describe it fully.
The lemon-infused chicken has been something I’ve wanted to cook for a while, after reading about it in the chicken cookbook I’m currently onto. The idea of little lemon pockets in chicken breast sounded too… Adorable.
And then for the spaghetti — I was browsing for Swiss chard recipes (as I happen to have had some in the fridge that needed to be used quick) and chanced upon one that sounded like it could pair well with the chicken.
It was all a series of very unfortunate events, that led to the most pleasant discovery.
Well, today’s post will provide an answer to that question.
Of late, K and I have found that baking and cooking together can be such a splendid way to spend quality time. So yes, he does cook with me sometimes! And then, of course, comes eating together which is possibly the best part ha ha.
K eats a lot of chicken (since it’s one of the cleanest meats) and so I’ve picked up this preference too. We tend to have that kind of influence on each other 🙂
But that also means having to source for all kinds of new (healthy) chicken recipes — I’m currently even reading a book on it — to prove this meat can be so versatile, and to avoid the boring “same old same old” ways of preparing chicken.
Today’s feature is something we cooked two weeks ago. Talk about a symphony of flavours and this is definitely what I’d like to call a winner winner chicken dinner.
One will be easily spoiled for choice at The Line. Serving up a wide array of international cuisines, The Line could not better represent the diverse flavours you can find in little cosmopolitan Singapore — and all made with choice ingredients.
I had the pleasure of partaking in the buffet feast last Saturday, as part of a committee treat for some Hall committee I was involved in the past year. And, I must say that food is an excellent way to express appreciation (aha! the glutton in me speaks again).
Tried as I may, I was struggling to have a taste of everything available. But, alas, it was impossible. In the end, in the battle of (wo)man vs. food, food won this time!
Mother’s Day came a day earlier for my family this year.
Last night, instead of heading out to a fancy restaurant, we had a quiet and simple celebration at home. No party, no frills — just home.
Crowds aside, love was the reason we all chose to be at home. And I’m sure home with those whom we love the most (and those only who can love us the most) was where everyone most wanted to be.
Full colour grilled vegetables.
My Dad’s really fond of what we’d call “Western food”. To him, that’s simple cooking. It’s true, sometimes; Asian food is a whole different ball game. So since he was in charge of dinner for the night, Western was on the menu.
You just need to know what to put in between those two bread buns. (Then again, some burgers don’t even have bread!)
There’s a whole variety of stuff you can choose to make. Today’s feature has got sweet potato and kidney beans for the burger patties. The original recipe is vegan, but I did add an egg in mine and if I’m not wrong vegans don’t take eggs. So it’s not vegan anymore! But in true Ely style, it’s been given a twist.
Together with some fresh vegetables on the side, I think I felt pretty good eating this burger. Thanks to the potato it’s slightly sweet, which is a tad deviant from the usual savoury taste.
The name (and featured photo) says it all. In this dish is where you’ll find a clash of flavours, both savoury and sweet. And let me tell you, no one really wins this time. Instead, it’s a harmonious marriage of the two sides, forming a union that will seriously blow your mind.
So earlier today I was watching Junior MasterChef. I love the kids on that show. They’re talented, witty, and of course adorable! Now if I could cook like them… 🙂 The cooking challenge was to play around with “the art of deception”. Max Brenner was the guest for the day and he showed them how to make sweet foods look like savoury foods. A tad baffling, but point being I was inspired by the whole sweet-meets-savoury, even though not exactly like what was shown on-screen.
After the episode, it was time to get some lunch. I wanted salad with chicken breast. But that was too boring. So I opened the fridge and let my creative cooking juices flow.
If you love salads, give this a go! But be warned: this is not for the faint of heart. It is for those who are bold, those who are daring and for those with just a little quirkiness in them (those like me, and the potential you).
A few months ago, I decided to pick up simple, healthy cooking. I admit I used to be really afraid of the kitchen, and a tad too apathetic as well — “What’s the big deal with cooking? It’s dirty work and time-consuming. I just want to have food on my plate and to eat it.”
Yet, as I’ve discovered, it’s really not that hard once you get the hang of it. In fact, I dare say I’ve been drawn to the Dark Side: addiction to cooking! 😀
Why I say this is particularly fun is because staying on campus means I’ve got limited grocery supplies in the fridge. Each weekend I’ll stock up at the local supermarket and whatever I get has to last me the week (painful, I know). And so I took it upon myself as a challenge to create healthy, yummy dishes in whatever combinations my taste buds deem fit. It’s all like a game, really!
Today’s feature is something I created last week for lunch.
It’s got the right mix of vegetable, protein and oil so I’m taking a bet here by saying it’s a pretty decent addition to your meal!