Chicken Drumsticks Stew

Featured

Hello dear readers!

Welcome to September. Woot only 3 more months before we’re going to end this year of 2014 and welcoming year 2015.

Anyway I have a super simple and easy recipe for you to make. It’s been so hot and humid in LA lately that I haven’t been in a mood of cooking in the kitchen. The solution? I use my slow cooker to make my batch meal.

This time I tried to create a very simple recipe that my mom used to make while we were growing up in SE Asia. Granted she didn’t have a slow cooker and had to cook this on the stove, which require baby sitting.

I don’t want to baby sit a cooking dish in front of a stove while it was 90°F in the kitchen. Not to mention humid..YUCK.

So using just very easy and simple ingredients, I threw this together and just walked away.

Recipe photo by Jos St - Chicken Drumsticks Stew

Not to mention I got a batch of protein dish ready whenever I want to eat so I don’t always have to keep cooking whenever I wanna it. Another extra bonus, I got a yummy broth that I could use to season any dish that I make.

I hope you enjoy this simple recipe.

Chicken Drumsticks Stew

Serves 5-8
Prep time 15 minutes
Cook time 5 hours
Total time 5 hours, 15 minutes
Allergy Soy
Dietary carb nite solution, Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party
Region Asian

Ingredients

  • 10 pieces chicken drumsticks
  • 1 Medium onion
  • 1 " ginger knob (sliced)
  • 1 tablespoon Red Boat Fish sauce
  • 2 tablespoons tamari soy sauce
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon ground white pepper
  • 1/2 tablespoon garlic powder
  • 3 pieces star anise

Directions

Step 1
Peel and slice the onion into half moon. Set aside
Step 2
Slice ginger into 1/4" slices. Set aside
Step 3
Rinse and pat dry chicken drumsticks.
Step 4
Using a paper towel, gently remove the skins from the drumsticks. If you prefer to keep the skins on, you could skip this step. Personally, for stews, I rather have skinless chicken drumsticks
Step 5
Line the bottom of your slow cooker with some onion and ginger slices.
Step 6
Top with the skinless chicken drumsticks.
Step 7
Season with salt, pepper, garlic powder, fish sauce, tamari soy sauce and 3 pieces of star anise. Top with remaining onion and ginger slices. Stir with a wooden spatula making sure all chicken are covered with seasonings. Do not add any liquid.
Step 8
Cover the slow cooker and cook on low for 4 hours.
Step 9
After about 4 hours, they should look something like this. Take this opportunity to adjust the taste (add more salt, soy sauce or whatever your taste buds telling you to).
Optional
Step 10
This next step is completely optional. If you are at home while making this dish, you can do this extra step as a bonus.

Open the cover of the slow cooker.
Turn up the cooking setting to high for about 1 hour
This will dry out the excess liquid and will deepen the taste of the broth.
Step 11
When the chicken is done, separate the chicken from the broth
Step 12
Using a strainer, pour broth into a heat safe bowl. Discard the onions and ginger remains. Now you got yourself a bowl of yummy broth that you could use to season any dishes you cook or you could use it a sauce for the chicken

Note

INGREDIENTS/TOOLS YOU MIGHT NEED:
Red Boat Fish Sauce
Edens Food Tamari Soy Sauce (Gluten-free)
A Slow Cooker

MACROS:
For Serving size: 5
Approximate macros for 1 serving
Calories: 303
Fat: 9gr
Protein: 53gr
Net Carbs: 2gr

For Serving Size: 8
Approximate macros for 1 serving
Calories: 190
Fat: 6gr
Protein: 33gr
Net Carbs: 1gr

Silky and Nutty Lemon Pie

Woohoo another recipe post! Are you excited?

I am so happy that I finally finished up this recipe post. Believe me, I’ve been hoarding this recipe to myself because I’ve been lazy to actually sit down and put this together.

Before I started, have you checked out Debby’s new Low Carb Melt-In-Your-Mouth Lemon ‘Chiffon’ Poppy Seed Cake recipe? That recipe is the bomb and I’ve been making it numerous times!

So in the end I was left with all these yolks and I was brainstorming on how to use all the yolks. Then I remembered this recipe and I thought up a way to make it without using too much nuts for the crust as I didn’t have much in my pantry.

Lemon_Pie_11

I’ve made this recipe three times and I’ve shared them with my co-workers twice. Everyone was raving it and a lot of them thought it was Lemon Cheesecake. HA! The look could be so deceiving, right?!

This ain't cheesecake! In fact there's NO dairy in this recipe!

This ain’t cheesecake! In fact there’s NO dairy in this recipe!

Without further mumbo jumbo, here’s the recipe! Let me know in the comment if you’re trying it and see how you like it.

Trust me, this pie is very rich that 1 slice is enough for me. But if you want to have 2 slices, be my guest!

PS: Hubby loves it too. In fact, that’s why I made it for our 7th year Anniversary too!

Some ingredients that you might need:
Coconut Flour
Whole Almonds
Whole Hazelnuts
Pure Lemon Extract
SweetLeaf Vanilla Creme Stevia
Aroy D Coconut Milk

Silky & Nutty Lemon Pie

Serves 8
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy Egg, Tree Nuts
Dietary Dairy Free, Gluten Free, Paleo, ultra low carb
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Easter, Valentines day
Region American
A phenomenal low carb, gluten free lemon pie which uses mainly egg yolks as its main filling. The filling is silky and the look could deceive anyone to think of it as a Lemon Cheesecake.

Ingredients

Pie Crust

  • 1/2 cup coconut flour
  • 1/2 cup whole almonds
  • 1/4 cup whole hazelnuts
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1/4 cup melted coconut oil

Pie Filling

  • 10 Large egg yolks
  • 3/4 cups full fat coconut milk
  • 1/4 cup unsweetened almond milk
  • 1/4 cup water
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup erythritol
  • 1 teaspoon SweetLeaf Vanilla Creme Stevia
  • 2 teaspoons agar powder (You could use gelatin powder as well)

Pie Filling (Optional)

  • 1 teaspoon lemon extract (I love things to be a bit tart)

Directions

Pie Crust
Step 1
Preheat oven to 350ºF.
Step 2
Grind almonds and hazelnut in a food processor. Pulse until they are nicely ground but don't get too crazy or you'll end up having nut butter (almond/hazelnut butter sounds yummy btw!)
Step 3
Mix the grounded nuts with coconut flour, baking powder, salt until they are incorporated.
Step 4
Pour in 1/4 cup melted coconut oil and mix until they become paste.
Step 5
Carefully, mold the nut/coconut flour paste in a 9" aluminum pie pan or any pie pan you have. Make sure to have the edges slightly thicker than the bottom.
Step 6
Prick the crust with fork
Step 7
Bake the crust for 10-15 minutes in 350ºF. Keep an eye after 10 minutes as it could turn from golden brown to be burnt in a blink of eye! Let it cool and set aside and now let's make the filling!
Pie Filling
Step 8
Mix coconut milk, almond milk, water, erythritol, stevia, lemon juice, lemon extract (if using), agar powder (or gelatin powder) in a saucepan, heat up with medium heat. Keep stirring until mixture starts to bubble. Turn off the heat and set aside.

Note: I personally never use gelatin powder but I heard you don't need to heat up the liquid to activate the gelatin. Agar powder however needs to be heat up in order to activate it.
Step 9
On a separate bowl, whisk egg yolks until they all incorporated.
Step 10
Scoop out 1 Tbsp of the hot mixture into the egg yolk. Carefully whisking them as we are trying to temper the yolks. Be careful not to pour all the hot liquid at once or you'll end up with scrambled yolks! After all the hot coconut milk mixture incorporated into the yolks, the mixture should look yellow and smooth without any lumps.
Step 11
By this time, the crust should be cooled down. Carefully pour all the pie filling into the crust.
Step 12
The filling should start getting firm once it cools down. When it's already in room temperature, cover with plastic wrap and refrigerate. The pie tastes the best when it comes out straight from the fridge!

Note

Macros per slice:
Fat 24gr
Protein 8gr
Net Carb 5gr

Soft Puff Cookies

Featured

Sometimes my brain could construct an impromptu recipe out of nowhere.

Usually this impromptu type recipe doesn’t turn out to be good but this one is an exception. Well I lied a bit. It didn’t turn out like those regular cookies that we’ve known of – meaning they are not crunchy nor has that soft-baked texture as typical cookies.

soft_Puff_cookies_05

soft_Puff_cookies_10

But don’t let those holding you back to make these cookies. They are still good. Just like the title says, they are soft and puff type cookies. Plus this will make a good last minute dessert treat for Father’s Day, just like how I made these last minute for my 7th Year Anniversary celebration. 🙂

Some ingredients that you might need:
Coconut Flour
Simply Organic Liquid Almond Extract
SweetLeaf Vanilla Creme Stevia
Aroy D Coconut Milk

Soft Puff Cookies

Serves 1-20
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Egg
Dietary Gluten Free, Paleo, ultra low carb
Meal type Dessert, Snack
Occasion Birthday Party, Casual Party, Easter, Valentines day
An easy and simple low carb, gluten free, primal/paleo friendly cookies. Soft and puffy to make you happy!

Ingredients

  • 1/4 cup coconut flour
  • 1 Large egg white (You could use liquid egg white but I personally haven't tried it yet)
  • 2 tablespoons butter (softened)
  • 1/2 teaspoon liquid almond extract
  • 1 pinch salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon coconut milk (Just enough to add moisture to the dough. If you are using liquid egg white, you might not need to add this)
  • 1/2 teaspoon Sweet Leaf Vanilla Creme Stevia (Add more if you prefer your cookies to be sweeter. I personally think 1/2 tsp is sweet enough for me)

Directions

Step 1
Preheat oven to 350ºF.
Step 2
Mix all ingredients in one bowl until it becomes a pliable dough. Just keep in mind, since there's no gluten in this ingredient, the dough might not be as pliable as its gluten counterpart. Just be gentle with it.
Step 3
If the dough is too soft to handle, wrap in plastic wrap and refrigerate for about 10-20 minutes.
Step 4
When you are ready to make the cookies, place dough in between parchment paper. Roll with a rolling pin or just your hands until it's about 1/2" thickness.
Step 5
From here, you could do whatever cookie shape you want. I used my mini heart-shaped cookie cutter and I got about 20 mini cookies!
Step 6
Bake in 350ºF for about 15-20 minutes on a cookie sheet. I used non stick cookie sheet so I didn't have to grease it. Make sure to check after 10 minutes as it could get from golden brown to charcoal in the blink of the eyes.
Step 7
Once the cookies are golden brown, removed from the pan and line on top of cookie rack to cool down.

Note

Macros for 4 mini cookies:
Fat 7gr
Protein 3gr
Net Carb 2gr

Fast and Easy Paleo Recipes

Easy Recipe for an Easy Day: Spiced Tea Infused Eggs

Hello dear readers! Long time haven’t talked. I’ve been busy slacking off updating this blog for whatever reasons. Anyway can you believe it’s already JUNE?!

Time flies! We are already halfway through the year of 2014. I thought we just celebrated New Year not too long ago.

My fitness progress has been super awesome, thanks to Debby’s nutritional and training guidance. And we’ve done all of these online, through emails. You could check my ongoing testimonial post here.

Flipping tire is flipping awesome!

Flipping tire is flipping awesome!

Speaking of which, I’ve been her recipe taste tester for her various yummy Ultra Low Carb treats which she will post soon on her blog. Don’t worry, I’ll let you know once it’s up. Trust me, those treats are the BOMB! The best part is? You could eat them everyday if you really want and still be on track on your nutrition!

Anyway while you’re waiting for her treat recipe, why don’t you try out this simple recipe below instead?

IMG_9102

I had an older post with this recipe but I wanted to perfecting it. The downside of the older recipe, I had the eggs to be overcooked, thus having that ugly gray ring around the yolk, hardened egg whites and not to mention stinky! I prefer to have the yolks still a bit runny – kinda like a bit cooked more than softboiled eggs for the lack of better description.

Until next time friends! I hope you enjoy this recipe and next one will be a sweet treat for you! 🙂

Spiced Tea Infused Eggs

Serves 8-10
Prep time 24 hours
Cook time 30 minutes
Total time 24 hours, 30 minutes
Allergy Egg
Dietary Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type Appetizer, Side Dish, Snack
Misc Pre-preparable, Serve Cold
Region Asian

Ingredients

  • 4 cups water
  • 2 tablespoons loose leaf black tea (or 2 Lipton Tea bags)
  • 3-4 pieces star anise
  • 1 piece cinnamon stick
  • 1 tablespoon Fish Sauce
  • 1 teaspoon salt
  • 8-10 eggs
  • 1 tablespoon tamari soy sauce

Optional

  • 1 tablespoon erythritol

Directions

Step 1
Heat 4 cups of water along with star anise, cinnamon stick, salt, tamari soy sauce, fish sauce and erythritol.
Step 2
When the water is boiling, pour in the loose leaf tea. Cover the pan and turn down the heat to medium. Let it simmer for about 20 minutes
Step 3
Uncover the pan and let the spice tea brine cools down to room temperature. Discard the tea leaves and spices. Set aside.
Step 4
Heat another pan with water in high heat and a pinch of baking soda for boiling the eggs.
Step 5
When the water is boiling, turn down the heat to medium and slowly put in the eggs one by one. Set a timer to 10 minute countdown. Let the eggs sitting in the hot water without cover.
Step 6
At the last 1 remaining minute, prepare a bowl of ice bath for the eggs.
Step 7
When the timer went off, slowly scoop out the eggs to the ice bath. This will ensure the eggs will stop cooking inside so you'll still get a nice soft yolk without that yucky grey ring around it.
Step 8
When the eggs are cold enough. drain and then lightly tap on the counter or use the back of the spoon to create nice cracks around the shell. This will give that "spider-web" texture around the egg whites after you peel it off.
Step 9
Let the cracked hardboiled eggs soaking in the spiced tea brine for 8 hours or overnight in the fridge. The longer the better as the eggs will absorb the aroma of the brine.
Step 10
Now here's the fun part! Peeling them!

The trick here is to peel them slowly you won't lose the inner membrane that has that "spider-web" texture. Otherwise your tea eggs won't have that much color. Taste-wise still yummy though!

Note

Ingredients that you might need:
Red Boat Fish Sauce
Tamari Soy Sauce

Next time I might use all black loose leaf tea to get that darker colored eggs. In this recipe, I mixed loose leaf black tea with oolong tea leaf.

Ultra Low Carb Savory Egg Muffins

I have a confession. I’m addicted to pork rinds. Seriously it’s the BEST THING EVER since potato chips! In the past, I’d cringe the idea of eating pork rinds straight from the bag, but not anymore.

But still I paid a dear price for eating an entire bag of pork rinds. My tummy didn’t agree with it at all and as a result, I had a really bad diarrhea stomach distress the following day.

I’ve read various blogs/website on ways using pork rinds in baking and I finally got to experiment with. My verdict? LOVE IT! And not to mention that I actually ventured into baking ultra low carb sweet treats using pork rinds, but that’ll be another post.

One more thing to note: make sure to use lighter pork rinds (the ones that don’t have skins attached) as it’s less dense and less salty if you’re planning to use it for baking.

This is the lighter pork rinds and I found out it's less dense and less salty for baking needs.

This is the lighter pork rinds and I found out it’s less dense and less salty for baking needs.

This pork rinds are the best for a snack on its own. This is the ones with skins attached, thus more dense and has stronger taste.

This pork rinds are the best for a snack on its own. This is the ones with skins attached, thus more dense and has stronger taste.

So let’s get into today’s recipe.

ulc_savory_egg_muffin_02

The beauty of using pork rinds as dry ingredients in baking stuff is you could keep the net carb count low 🙂

Where to get pork rinds? Go to ethnic market (Hispanic or Asian) and they usually have that. Just make sure to get the plain ones (ingredients should only be pork skin and salt) without other mumbo jumbo.

If you can’t find it at your local store, Amazon carries it too.

Ultra Low Carb Savory Egg Muffins

Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Egg
Dietary Gluten Free, Paleo, ultra low carb
Meal type Appetizer, Breakfast, Side Dish, Snack
Misc Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party

Ingredients

  • 6 Large eggs
  • 2 tablespoons butter (softened)
  • 3 tablespoons coconut flour
  • 1oz pork rinds flour (about 20 gram crushed pork rinds)
  • 1 teaspoon any of your favorite seasonings

Optional

  • 1 teaspoon Red Boat Fish Sauce
  • 4 tablespoons chopped scallions

Directions

Step 1
Beat softened butter and eggs together using a hand blender on high speed until the mixture looks pale and smooth - about 5 minutes
Step 2
Grind your pork rinds with a food processor until it resembles flour. If you don't have a food processor (mine broke!), you could get a ziplock bag, place pork rinds inside, seal and smash it up with your hands or a rolling pin. Think of it as your arm workout..ha!
Step 3
Mix the crushed pork rinds into egg mixture. Fold gently.
Step 4
Add in seasonings, coconut flour and chopped scallion. Mix until everything combined. The batter should be thick but still a bit runny.
Step 5
Lightly grease you muffin pans with coconut oil.
Step 6
Divide the batter evenly. I got about 6 muffins - with about 2-3 Tbsp batter on each.
Step 7
Bake for about 20-30 minutes at 350º-400º F - or until the muffins are set and pulled away from the muffin pan. My countertop convection oven heat isn't that high so I baked mine in 400ºF for about 25 minutes.
Step 8
Remove muffins and let it cool a bit before removing them from the pan or you'll burn your hands!

Note

Macros for 1 muffin (approximate):
Fat 10gr
Protein 10gr
Net Carb 1gr

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