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SPICY SWEET POTATO AND BLACK BEAN ENCHILADAS

by Tina Diep
written by Tina Diep
vegetarian enchiladas_FP

I usually always cook for my friends when they stop by but when my good friend TB wanted to stop by I asked her to help me as my energy wasn’t quite as high since I was big and pregnant at the time. TB has over the time realized that her body does best with a vegetarian and gluten-free diet so that gave me a challenge to come up with a good dish that was also pregnant friendly

vegetarian enchiladas_Ing
vegetarian enchiladas_P2

We cooked some vegetarian enchiladas and they were so amazing that if you are a die-hard meat lover you won’t be missing the meat in this dish. It is so satisfying that my husband sees this as one of his favorite comfort foods. You don’t have to feel too bad about eating this dish either since it is stuffed with black beans, sweet potato and corn. It is also very filling since it is made with corn tortillas. Two of these enchiladas are enough to make me full but you will probably eat an extra because they are that tasty. The good thing about this recipe is that it makes a lot of enchiladas and you can always freeze the stuffing for another good time.

Spicy sweet potato and black bean enchiladas
Yields 16
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237 calories
30 g
19 g
10 g
9 g
4 g
176 g
208 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
176g
Yields
16
Amount Per Serving
Calories 237
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 208mg
9%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
22%
Sugars 5g
Protein 9g
Vitamin A
89%
Vitamin C
9%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Enchilada sauce ingredients
  1. • 1 can (15 oz) organic tomato sauce
  2. • 3.5 oz. chipotle peppers in adobo sauce, depending on your spice level (From the 7 oz. can I add 1-2 whole chipotle peppers and the rest of the adobo sauce and that is a pretty spicy sauce)
  3. • 3/4 cup nonfat plain yogurt
  4. • 2 cloves garlic, crushed with a garlic press
Enchilada ingredients
  1. • 1 tablespoon olive oil
  2. • 1 small/medium yellow onion, diced
  3. • 1 pound of sweet potato, cubed about ¾ inch
  4. • 1/4 cup water
  5. • 1 can (15 oz.) organic black beans, rinsed and drained
  6. • 1 cup organic frozen sweet corn
  7. • Salt and pepper, to taste
  8. • About 2 cups shredded mozzarella cheese
  9. • 14-16 corn tortillas
Topping/sides
  1. • Cilantro and/or green onions
  2. • Sour cream
  3. • Avocado
  4. • Tortilla chips
Instructions
  1. 1. Preheat oven to 350 degrees F.
  2. 2. To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
  3. 3. Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn't burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
  4. 4. Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
  5. 5. Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
  6. 6. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
  7. 7. Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.
beta
calories
237
fat
10g
protein
9g
carbs
30g
more
DiepLicious https://dieplicious.com/
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fishHealthMain DishSeafood

BAKED & BROILED WILD SALMON

by Tina Diep
written by Tina Diep
baked wild salmon_MP

Salmon was not among my top favorite fish perhaps because I was very particular of how the salmon was cooked. It was either too dry or too fishy for my taste. It wasn’t until my good friend Silas prepared salmon for me and I have loved it ever since.

preparing salmon
baked wild salmon_BP

To make a good piece of salmon you need a fresh high quality cut and wild salmon truly makes a difference compared to farm raised. The fish I buy is from a really great fish market it is the cleanest fish market I have ever been to. When you walk in and it doesn’t smell fishy you know it is clean and fresh. A thick fatty cut of wild salmon is very important and a lot easier to cook as well. Even if you cook it a bit too long the fat from the salmon should keep the salmon moist and not dry. It literally should melt in your mouth when you take a bite. It can be hard to find a good fish market near by but if you do have one it is worth every penny to buy the wild cut.

Preparing the salmon is easy there are no splatters on the stovetop and fish smell everywhere. All you need is about 1/2 pound of THICK cut FRESH WILD salmon per person. Get the cut from the middle of the fish and not the tail end. If you get the Alaskan salmon or sockeye salmon you know it is wild and not farm raised as Alaskan sockeye are banned from being farm raised. Avoid the Atlantic salmon, as they are currently farm raised.

There is no exact recipe for preparing salmon because it all depends on how thick your fish is and how fatty it is. The most important thing is adding plenty of spice on the salmon.

Baked & Broiled wild salmon fillet
Serves 1
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399 calories
4 g
143 g
15 g
58 g
2 g
233 g
461 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
233g
Servings
1
Amount Per Serving
Calories 399
Calories from Fat 138
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 143mg
48%
Sodium 461mg
19%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 58g
Vitamin A
10%
Vitamin C
0%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/2 pound of fresh wild thick cut salmon with skin per person preferably Alaskan salmon or sockeye salmon
Spices
  1. • Salt
  2. • Fresh cracked pepper
  3. • Garlic powder
  4. • Curry powder
Instructions
  1. 1. Spice all sides of the fish make sure to cover all the sides with all the spices and put the skin side down on a piece of foil on top of a baking sheet. (The foil will make you save the time on cleaning the baking sheet afterwards)
  2. 2. For the salmon cut I buy it takes about 6-8 min on the middle rack in the oven at 400°F (205°C). You can see that the salmon fat starts to foam a bit; this is the right time to finish the salmon off by broiling the fish.
  3. 3. Move the baking sheet with the salmon to the top rack and broil/grill about 2-3 min. This will slightly crisp the fish on the outside.
  4. 4. Serve the fish with salad and/or rice.
beta
calories
399
fat
15g
protein
58g
carbs
4g
more
DiepLicious https://dieplicious.com/
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ChickenComfort FoodItalian CuisineMain DishMeatUncategorized

CHICKEN SPINACH LASAGNA

by Tina Diep
written by Tina Diep
chicken lasagna_FP

It’s been awhile since I posted a recipe on my blog. I have to admit that it has been hard to juggle with a newborn, and a constant flow of family and friends visiting to see my baby boy Ike. Finding the time to do everything is a little tricky.

These days I cook big portions so there is enough for at least two days. That way I have more quality time with my boy and my husband. I also try and clean and cut all vegetables during the day so it is easier to put it all together in the evening.

lasagna_ingredients
bechamel_sauce
prep_lasagna

Lasagna is one of the good dishes to make in big portions and I usually compliment it with a big side of salad. I have made this perhaps too many times since Ike was born. I choose chicken over beef just because beef lasagna tends to be too heavy for my belly.

Chicken spinach lasagna
Serves 8
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384 calories
24 g
101 g
22 g
25 g
10 g
391 g
1010 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
391g
Servings
8
Amount Per Serving
Calories 384
Calories from Fat 196
% Daily Value *
Total Fat 22g
34%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 101mg
34%
Sodium 1010mg
42%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
13%
Sugars 11g
Protein 25g
Vitamin A
132%
Vitamin C
17%
Calcium
29%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Chicken tomato sauce
  1. • 1 pound of ground chicken
  2. • 1 tablespoon of olive oil
  3. • 2 1/2 teaspoons salt
  4. • 1/2 teaspoon pepper
  5. • 1/2 tablespoon olive oil
  6. • 1 medium onion, chopped
  7. • 2 cloves of garlic, minced
  8. • 1 large carrot, shredded
  9. • 24 oz. jar of tomato sauce (I use Rao's homemade tomato basil sauce or marinera sauce)
  10. • ½ - 1 cup of water
  11. • Salt and pepper
Mario Batelli's Béchamel sauce
  1. • 5 tablespoons butter
  2. • 4 tablespoons flour
  3. • 4 cups of milk
  4. • 1/2 teaspoon ground nutmeg
  5. • Salt
Filling, layer and topping
  1. • 10 oz. frozen spinach, thawed
  2. • 1 package of no-boil lasagna pasta
  3. • 4 oz. shredded mozzarella cheese
Chicken tomato sauce directions
  1. 1. Sauté the ground chicken in olive oil in a pan over medium heat while stabbing the chicken into smaller pieces until cooked. Add salt and pepper. Set the chicken aside in a bowl.
  2. 2. Sauté the onion in olive oil on the large pan over medium heat until translucent and then add the shredded carrot, garlic and a little salt and pepper and sauté for another minute.
  3. 3. Pour the tomato sauce and water into the sautéed onions and carrots along with the cooked chicken and let it simmer on low heat for 10 min. Set aside.
Béchamel sauce directions
  1. 1. In a medium pot heat the butter over medium-low heat until melted. Add the flour and whisk until smooth. Continue to cook over medium heat until the mixture turns into a light, golden sandy color, about 6 to 7 minutes.
  2. 2. Meanwhile, heat the milk in a separate pot until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook for 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside.
Assemble lasagna directions
  1. 1. Preheat the oven to 375°F (190°C)
  2. 2. Pour a very thin layer of the chicken tomato sauce in the bottom of a baking dish about 13”x 9” (33cm x 23cm) this prevents the pasta from burning to the bottom.
  3. 3. Add a layer of lasagna noodles and pour a layer of chicken tomato sauce on top, spread some spinach on top in lumps and finish with a layer of Béchamel sauce. Continue to add the layers until everything is used.
  4. 4. Finish the top with shredded cheese. Cover the lasagna with foil to keep the lasagna moist and from burning the cheese.
  5. 5. Bake in the oven for 25 min. Remove the foil and bake for another 15 min or until the cheese turns brown.
  6. 6. Serve the lasagna with a green salad.
beta
calories
384
fat
22g
protein
25g
carbs
24g
more
DiepLicious https://dieplicious.com/
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Central American CuisineComfort FoodGluten freeHealthMain DishMexican CuisineVegetarian

CREAMY BLACK BEANS

by Tina Diep
written by Tina Diep
creamybackbeans_F

Black beans have become one of our favorite dishes at home after finally finding the right combination of spices and the perfect cooking time. I have tried many different recipes back in the days but nothing that gave me a good creamy sauce. The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

I prefer to serve it over rice (for a healthier version I cook 2/3 of brown rice with 1/3 of wild rice) and a bit of shredded cheese and then topping the beans with a dollop of sour cream and a sprinkle of cilantro. You can eat it just like that or spoon the rice and beans up with organic blue corn tortilla chips.

For this dish you need to make natural taco seasoning mix that I have posted previously. It’s a lot of spices to buy if you don’t have them already but it will be worth the money as you can add this taco seasoning to any meat, tofu and vegetables you like. Just remember to add some tomato paste and water for the meat and tofu dishes.

Creamy Black Beans
Serves 4
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Cook Time
2 hr
Cook Time
2 hr
384 calories
33 g
38 g
25 g
10 g
10 g
395 g
780 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
395g
Servings
4
Amount Per Serving
Calories 384
Calories from Fat 218
% Daily Value *
Total Fat 25g
39%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 38mg
13%
Sodium 780mg
33%
Total Carbohydrates 33g
11%
Dietary Fiber 8g
34%
Sugars 6g
Protein 10g
Vitamin A
18%
Vitamin C
21%
Calcium
16%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 tablespoon of sunflower oil
  2. • 1 small onion chopped
  3. • 2 garlic cloves, minced
  4. • 1 cup black beans
  5. • 3 cups of water
  6. • 1.5 tablespoons of chicken bouillon or vegetable if you prefer vegetarian (I use “Better than bouillon”)
  7. • 3 teaspoons of taco seasoning (See DiepLicious natural taco seasoning)
  8. • 3 oz. tomato paste
Serve with
  1. Rice, shredded cheese, sour cream, cilantro and sliced avocado
Instructions
  1. 1. Soak the beans in cold water for 8 hours or over night.
  2. 2. Drain the beans and discard the water. Rinse thoroughly with cool water.
  3. 3. Sauté onions and garlic in a medium pot until translucent and then add the taco seasoning and sauté for another minute.
  4. 4. Add the beans in the pot with water and chicken bouillon and simmer on low for about 1 hour with a lid on and another 45 min to1 hour without a lid on. Remember to stir occasionally to prevent the beans from burning to the bottom. 4. Serve over steamed rice, shredded cheese and top the beans with sour cream, sliced avocado and a sprinkle of cilantro. Scoop the delicious rice and beans with corn tortilla chips.
beta
calories
384
fat
25g
protein
10g
carbs
33g
more
DiepLicious https://dieplicious.com/
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Comfort FoodItalian CuisineLunchMain DishVegetarian

PAN GRILLED ZUCCHINI PIZZA

by Tina Diep
written by Tina Diep
pan grilled zucchini pizza

It’s hard to not love a good pizza. I admit that when I eat out I usually go for the more traditional versions with tomato sauce and very few toppings, because it is hard to go wrong with simple, fresh ingredients in the Italian tradition. At home I will try and make more exotic pizza with different types of toppings as well as the traditional ones.

Jim Lahey, a legendary bread maker who owns a bakery in Manhattan called Sullivan Bakery, makes a wonderful zucchini pizza. The simple ingredients are very tasty and this is a good way of getting those green vegetables in your meal. His recipe requires breadcrumbs, which gives the pizza a nice crunchy texture.

How to make grilled pizza dough

If you want to keep your pizza on the healthy, unprocessed, and natural side, make sure that your breadcrumbs are made from only natural ingredients. Most breadcrumbs found in the supermarket have a long list of bad ingredients, including high fructose corn syrup.
Homemade breadcrumbs are easy to make using a stale leftover baguette (which should be made from natural ingredients). See my recipe here for “DiepLicious Homemade Breadcrumbs”.

how to grill pizza using a grill pan


The pan-grilled style of pizza dough is made from Craig W. Priebe’s recipe, which is a bit easier and quicker to make and handle than Jim Lahey’s. I like both dough recipes so you can choose either one. If you make Jim Lahey’s dough recipe, you can spread the dough out on a big olive oil greased baking pan instead of making a disk. You can find both recipes under the links below:

 “Craig W. Priebe’s grilled pizza recipe”

“Jim Lahey basic pizza dough recipe”

Pan grilled zucchini pizza
Yields 2
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451 calories
26 g
83 g
27 g
31 g
15 g
658 g
2318 g
15 g
0 g
10 g
Nutrition Facts
Serving Size
658g
Yields
2
Amount Per Serving
Calories 451
Calories from Fat 234
% Daily Value *
Total Fat 27g
41%
Saturated Fat 15g
74%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 83mg
28%
Sodium 2318mg
97%
Total Carbohydrates 26g
9%
Dietary Fiber 6g
25%
Sugars 15g
Protein 31g
Vitamin A
37%
Vitamin C
169%
Calcium
87%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • Grilled pizza dough, see recipe under link above
Zucchini topping ingredients
  1. • 2 ½ pounds (1.2 kg) of zucchini, grated
  2. • 1 ½ (10 grams) tablespoons salt
  3. • 2 cups (150 grams) Gruyere or high quality Swiss cheese, grated
  4. • 2 -2 ½ tablespoons (20-25 grams) homemade breadcrumbs
Instructions
  1. 1. Prepare the pizza dough.
  2. 2. Preheat the oven to 500°F.
  3. 3. Grate the zucchini by hand or use a food processor. Toss the zucchini in a medium bowl with salt and let it rest for about 15-20 min. This process helps draw water out of the zucchini.
  4. 4. Drain the zucchini in a strainer and use your hands to squeeze the excess water out. Pat the zucchini dry and toss with the grated cheese until well mixed.
  5. 5. Roll your disk of pizza dough out, and grill on both sides with your grill pan, spreading the zucchini on top and along the edges. Sprinkle with breadcrumbs on top.
  6. 6. Bake the grilled pizza in the oven just enough so the toppings turn golden brown. Take the pizza out and eat it either hot or at room temperature.
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calories
451
fat
27g
protein
31g
carbs
26g
more
DiepLicious https://dieplicious.com/

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BreakfastBreakfast & BrunchGluten freeMain DishMiddle Eastern CuisineUncategorizedVegetarian

SPICY SHAKSHUKA

by Tina Diep
written by Tina Diep
Shakshuka

Shakshuka is believed to have a Tunisian origin. It is a wonderful dish that we often eat for breakfast, but it is also great as a dinner meal, and basically consists of eggs baked in tomato sauce.

I have had many different versions of this dish, including recipes with peppers and other vegetables. I have come to the conclusion that I like the simple and spicy version of the tomato sauce, although I will sometimes add a little chorizo in the mix.

This dish is really easy to make, and the best part is that it’s easy to find these ingredients available at home. You can prepare a large pan to serve as a big family meal, or, as I prefer, make them in individual ramekins.

Spicy Shakshuka
Serves 6
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287 calories
12 g
383 g
20 g
16 g
6 g
223 g
478 g
3 g
0 g
12 g
Nutrition Facts
Serving Size
223g
Servings
6
Amount Per Serving
Calories 287
Calories from Fat 175
% Daily Value *
Total Fat 20g
30%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 383mg
128%
Sodium 478mg
20%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 3g
Protein 16g
Vitamin A
28%
Vitamin C
29%
Calcium
16%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons olive oil
  2. • 3 jalapeños, stemmed, seeded, and finely chopped
  3. • 1 shallot, chopped
  4. • 4 cloves garlic, crushed and minced
  5. • 1 teaspoon ground cumin
  6. • 1 tablespoon paprika
  7. • 1 pinch of cayenne pepper
  8. • 1 can (28 oz.) whole peeled tomatoes with juices
  9. • 
salt and pepper
  10. • 12 eggs
  11. • 1/2 cup feta cheese, crumbled
  12. • 1 tablespoon parsley, chopped
  13. • Toasted sliced bread/baguette or pita bread
  14. • 6 Ramekins (8 oz. / 240 ml)
Instructions
  1. 1. Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
  2. 2. Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
  3. 3. Preheat oven to 375 F
  4. 4. In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
  5. 5. Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.
beta
calories
287
fat
20g
protein
16g
carbs
12g
more
DiepLicious https://dieplicious.com/
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Asian CuisineChickenMain DishMeatporkSoupsSoups & SaladsVietnamese Cuisine

Mama’s Sick Soup – Vietnamese Chao

by Tina Diep
written by Tina Diep
chao-vietnamese rice soup

Some people eat chicken soup when they are sick. But growing up, whenever I was sick my mom use to make chao, a Vietnamese rice soup. 

Chao Ingredients

I remembered the chao recipe awhile back when my husband got really sick. Aside from making him feel better, he really loved the soup. Now every time he’s sick he asks me to make it – I’m pretty sure he would eat this on a regular basis if given the chance. 

The soup is very basic with just a few ingredients, which is sometimes all you want when you are sick. My mother told me that the key was serving the soup boiling hot with lots of cracked white pepper to make you sweat and help your body fight the sickness. Apparently she was right, because I always felt better afterwards.  

Chao chopping pork
chao-potato
chao-cooking

Making the soup is easy, but my mom has a few pointers. It is better to chop up the meat yourself instead of buying it pre-ground, as the texture is better and the broth comes out more clear and clean. Also, toasting the rice before cooking adds a nice flavor and texture to the rice grains.

Mama's sick soup - Vietnamese Chao
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
45 min
Prep Time
15 min
Cook Time
40 min
Total Time
45 min
247 calories
25 g
43 g
9 g
17 g
2 g
489 g
808 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
489g
Servings
4
Amount Per Serving
Calories 247
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 43mg
14%
Sodium 808mg
34%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
8%
Sugars 2g
Protein 17g
Vitamin A
7%
Vitamin C
17%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/4 cup of white rice (jasmine or basmati)
  2. • 1 pork chop or a chicken breast
  3. • Ground black pepper and salt
  4. • 1 tablespoon of sunflower oil
  5. • 1 medium onion, skin peeled off
  6. • 1 inch of fresh ginger, whole piece
  7. • 1 potato, peeled and cut into small cubes
  8. • 40 oz. (1200 ml) water
  9. • 2 tablespoons fish sauce
Toppings
  1. • Cilantro
  2. • Scallions
  3. • Crisp fried shallots or onions
  4. • A pinch of Chili flakes
  5. • Cracked white pepper
Instructions
  1. 1. Heat a small frying pan and toss the rice in. Toast the rice until the rice grains brown.
  2. 2. While the rice is toasting, beat/chop the pork (or chicken) with a knife. Use the knife like a meat tenderizer. Don't cut the meat all the way through but keep beating the meat with the knife until the pork start to fall apart like ground meat. Sprinkle with salt and pepper.
  3. 3. Heat some oil in a medium pot over medium heat and sauté the meat until almost cooked. 4. Add the toasted rice, whole onion, ginger, diced potato and water to the pot. Bring to a simmer for about 30-40 min covered.
  4. 4. Add the fish sauce, and add more salt and black pepper to taste, if needed. Remove the ginger and onion.
  5. 5. Serve the soup hot in a bowl and sprinkle with cilantro, scallion, crisp fried onions, chili flakes and plenty of cracked white pepper.
Notes
  1. If you want to make a luxury edition of this soup you can add a few pork bones or ribs for a more flavorful broth. If you want to add more vegetables in the soup small diced carrots and celery adds a nice flavor as well.
beta
calories
247
fat
9g
protein
17g
carbs
25g
more
DiepLicious https://dieplicious.com/
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Central American CuisineComfort FoodGluten freeLunchMain DishMexican CuisineVeganVegetarian

SPICY TOFU TACOS

by Tina Diep
written by Tina Diep
tofu tacos_FP

Back in the day, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

Stuffing for tacos

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for “Natural homemade taco seasoning”

tofu taco ingredients
SpicyTofu Tacos
Serves 4
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84 calories
6 g
0 g
7 g
1 g
1 g
44 g
65 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
44g
Servings
4
Amount Per Serving
Calories 84
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 65mg
3%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
7%
Vitamin C
10%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tofu tacos ingredients
  1. • 1 package of extra firm tofu
  2. • 2 tablespoons olive oil
  3. • 1 small onion, cut into small cubes
  4. • 2 garlic cloves
  5. • Juice from ½ lime
  6. • 4 tablespoons tomato paste
  7. • About 2 ½ tablespoon homemade taco seasoning (see DiepLicious natural homemade taco seasoning)
Garnish
  1. • 1 tablespoon chopped cilantro
Instructions
  1. 1. Press the liquid from the tofu for about 20 min.  To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
  2. 2. Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
  3. 3. Crumble the tofu with your hands and add it to the pan with the onions and garlic.
  4. 4. Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
  5. 4. Transfer the tofu to a serving bowl, and garnish with cilantro.
  6. 5. Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.
beta
calories
84
fat
7g
protein
1g
carbs
6g
more
DiepLicious https://dieplicious.com/
Stuffed tofu taco2
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ChickenGluten freeIndian CuisineMain DishMeat

COCONUT CHICKEN CURRY

by Tina Diep
written by Tina Diep
coconut chicken curry_FP
coconut chicken curry_I

With colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.

Coconut chicken curry
Serves 4
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525 calories
26 g
72 g
33 g
35 g
21 g
380 g
1030 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
380g
Servings
4
Amount Per Serving
Calories 525
Calories from Fat 282
% Daily Value *
Total Fat 33g
51%
Saturated Fat 21g
104%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 72mg
24%
Sodium 1030mg
43%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
11%
Sugars 3g
Protein 35g
Vitamin A
145%
Vitamin C
45%
Calcium
12%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 2 tablespoons olive oil
  2. • About 3/4 pound antibiotics-free and organic free-range chicken breast
  3. • 1 medium carrot, diced
  4. • 1 medium onion, sliced
  5. • 1 1/2 teaspoons fresh ginger, minced
  6. • 2-3 cloves of garlic, minced
  7. • 1 teaspoon curry powder
  8. • 1 teaspoon ground cumin
  9. • 1 teaspoon chili powder
  10. • 1 can (14 oz.) coconut milk
  11. • 1 tablespoon curry paste (red or green)
  12. • 1 teaspoon salt
  13. • 1 can garbanzo beans, rinsed and drained
  14. • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped
Instructions
  1. 1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
  2. 2. Add the carrots, and sauté for another 1-2 minutes.
  3. 3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
  4. 4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
  5. 5. Serve the chicken curry steaming hot with a bowl of rice.
beta
calories
525
fat
33g
protein
35g
carbs
26g
more
DiepLicious https://dieplicious.com/
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AppetizersBreakfast & BrunchfishLunchMain DishSeafood

QUINOA AND SALMON FRITTERS

by Tina Diep
written by Tina Diep
quinoa-salmon fritter_FP
quinoa-salmon fritters_D
pan-quinoa-salmon fritter

During a recent stay at a vacation house with a group of friends, we put our culinary skills together and hosted an over-the-top potluck style feast. I came home with some great leftover salmon and new inspiration from my friends’ cooking.

I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it on my blog. 

Quinoa and salmon fritters
Serves 4
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388 calories
25 g
137 g
19 g
27 g
6 g
140 g
797 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 388
Calories from Fat 172
% Daily Value *
Total Fat 19g
30%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 137mg
46%
Sodium 797mg
33%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
10%
Sugars 1g
Protein 27g
Vitamin A
13%
Vitamin C
6%
Calcium
28%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/2 cup red quinoa
  2. • 3 tablespoons parsley, finely chopped
  3. • 7 oz. (200 grams) cooked salmon (leftover), torn into smaller pieces
  4. • 1/2 cup bread crumbs
  5. • 1/2 cup Parmesan cheese
  6. • 1/2 teaspoon salt
  7. • Fresh cracked pepper
  8. • 1/2 teaspoon cumin
  9. • 1/2 teaspoon curry powder
  10. • 2 eggs
  11. • 2 tablespoons olive oil, for frying
Instructions
  1. 1. Cook the quinoa as directed on package and let it cool.
  2. 2. In a large bowl, mix all the above ingredients except for olive oil.
  3. 3. Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking.
  4. 4. Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side.
  5. 5. Serve with simple arugula salad and a few slices of avocado.
beta
calories
388
fat
19g
protein
27g
carbs
25g
more
DiepLicious https://dieplicious.com/
quinoa-salmon fritters_BP
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AppetizersAsian CuisineHealthJapaneseLunchMain DishVegetarian

QUINOA & BULGUR NORI ROLLS

by Tina Diep
written by Tina Diep
red quiona-bulgur rolls
making sushi

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture. I also wanted to give it an extra aesthetic, flavor, and nutritional boost by mixing in red quinoa, which is recognized as a superfood for its high protein level and other nutritional traits. The final touch were some raw beet slices to give the rolls a nice crunch.

Quinoa & bulgur nori rolls
Serves 4
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411 calories
60 g
4 g
17 g
12 g
3 g
887 g
256 g
14 g
0 g
14 g
Nutrition Facts
Serving Size
887g
Servings
4
Amount Per Serving
Calories 411
Calories from Fat 151
% Daily Value *
Total Fat 17g
27%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 4mg
1%
Sodium 256mg
11%
Total Carbohydrates 60g
20%
Dietary Fiber 12g
49%
Sugars 14g
Protein 12g
Vitamin A
25%
Vitamin C
49%
Calcium
15%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Stuffing ingredients
  1. • ½ cup of bulgur
  2. • ½ cup of red quinoa
  3. • 1 tablespoon red wine vinegar
Dressing ingredients
  1. • 3 tablespoons mayonnaise
  2. • 1 teaspoon Sriracha (chili sauce)
Vegetable ingredients
  1. • 1 package of Nori seaweed (for sushi)
  2. • 1 package of pea sprouts
  3. • 1 avocado, cut into strips
  4. • 4 inches of a cucumber, cut into strips
  5. • ½ medium-large beet (uncooked), cut into strips
  6. • 1 handful of cilantro
Dipping
  1. • soy sauce, for dipping
Instructions
  1. 1. Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
  2. 2. Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min..
  3. In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
  4. Mix the mayonnaise and Sriracha in a small bowl.
  5. 3. Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
  6. 4. Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
  7. 5. When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.
beta
calories
411
fat
17g
protein
12g
carbs
60g
more
DiepLicious https://dieplicious.com/
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Asian CuisineKorean CuisineMain DishVeganVegetarian

KOREAN SPICED TOFU

by Tina Diep
written by Tina Diep
Korean spiced tofu FP
korean spiced tofu
lettuce roll

Having Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean cooking. Korean cuisine is similar to Vietnamese food in that a lot of small dishes are combined for one meal, which I love.
This dish is something that was influenced by my neighbor Sungmee (who provided the kimchi, chili powder and seaweed) and by David Chang’s recipe for ‘spicy pork sausage and rice cakes’ . 

Korean spiced tofu
Serves 4
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157 calories
14 g
0 g
10 g
5 g
1 g
158 g
1717 g
5 g
0 g
9 g
Nutrition Facts
Serving Size
158g
Servings
4
Amount Per Serving
Calories 157
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1717mg
72%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 5g
Protein 5g
Vitamin A
16%
Vitamin C
44%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tofu ingredients
  1. • 2 onions, halved and sliced
  2. • 2 + 1 tablespoon(s) sunflower oil
  3. • 1 teaspoon toasted sesame oil
  4. • 1 pack of extra firm tofu, drained*
  5. • 3 tablespoons of ssämjang (spiced soy paste)
  6. • 1/3 cup of water
  7. • 1 tablespoon soy sauce
  8. • 1 teaspoon fish sauce
  9. • 2 teaspoons Korean chili powder (kochukaru)
  10. • 1 teaspoon sugar
  11. • 2 tablespoons toasted sesame seeds
  12. • Cracked pepper
  13. • 1 ½ cup of snap peas or snow peas
Korean dipping sauce
  1. • 3 tablespoons soy sauce
  2. • 1 teaspoon sesame oil
  3. • 1½ teaspoons rice vinegar
  4. • 1 teaspoon toasted sesame seeds
  5. • Dash of Korean chili powder (kochukaru)
Instructions
  1. 1. Heat sunflower oil (2 tablespoons) of on a pan over medium heat, and then sauté the onions for about 15-20 min. Set aside.
  2. 2. Mix the ssämjang, water, soy sauce, fish sauce, chili powder, sugar, sesame seeds and cracked pepper in a small bowl, and set aside. Cut the tofu into approx. 24 to 28 rectangular long pieces. (about 3/8”x 5” x 3.5”)
  3. 3. Heat the sunflower oil (1 tablespoon) and sesame oil on the pan, then add the tofu strips and fry them on both sides until crisp (in one or more batches). Add the sauce into the pan with the fried tofu, and stir while sautéing over medium heat for a few minutes until the tofu is coated with the sauce.
  4. 5. Toss the sautéed onions and peas in with the tofu. Continue to sauté until the peas are slightly cooked. The tofu is ready to be served.
  5. 6. Mix the dipping sauce ingredients and serve in a small dipping bowl.
  6. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.
Notes
  1. *You can press the tofu to drain the water out by sandwiching the tofu between two plates, with one or two books placed on the top plate to add weight. You can do this the day before (or at least an hour before) making the dish.
beta
calories
157
fat
10g
protein
5g
carbs
14g
more
DiepLicious https://dieplicious.com/
Pickled daikon and carrots

Korean spice tofu LS

 

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BreakfastBreakfast & BrunchLunchMain DishSide dishVegetablesVegetarian

CAULIFLOWER & SPINACH GRATIN

by Tina Diep
written by Tina Diep

cauliflower gratin FPTwo of my girlfriends came over last-minute for dinner the other day, both on vegetarian and gluten free diets. I admit they caught me off guard, so I kind of threw some things together. I had a head of cauliflower, some frozen spinach and a bunch of leftover cheese. I turned these basic ingredients into a gratin, which turned out to be excellent and easy to make, so I had to share it with you (with a few adjustments).directionscipe Card

Cauliflower gratin
Serves 6
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219 calories
9 g
127 g
14 g
16 g
7 g
207 g
530 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 127mg
42%
Sodium 530mg
22%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 4g
Protein 16g
Vitamin A
115%
Vitamin C
46%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Main ingredients
  1. • 1 onion, cut in half and sliced
  2. • 1 tablespoon olive oil
  3. • 3 eggs
  4. • 1 cup shredded mozzarella cheese + a little extra to top the gratin
  5. • ¾ cup feta cheese, chopped
  6. • ¾ cup of cottage cheese
  7. • 10 oz. (275 grams) frozen spinach, defrosted
  8. • Salt and pepper
  9. • ½ head of cauliflower, cut into smaller florets
Garnish Ingredients
  1. • Chopped chives
  2. • Shredded Parmesan cheese
Instructions
  1. 1. Sauté the onions on a pan over medium-high heat until browned. Set aside.
  2. 2. Whisk the eggs in a bowl, and then mix in the shredded cheese, feta cheese, cottage cheese, salt and pepper.
  3. 3. Mix in the spinach and sautéed onions, and pour the mixture into a baking pan (I used a 10-inch [25 cm] quiche pan).
  4. 4. Place the florets, stalks down, into the egg mixture until you have covered the surface with cauliflower. Sprinkle a little extra cheese on the top and bake it in the oven at 350°F (275°C) for about 40 min. or until the surface is browned and the egg mixture is cooked.
  5. 5. Sprinkle with Parmesan cheese and garnish with chives.
beta
calories
219
fat
14g
protein
16g
carbs
9g
more
DiepLicious https://dieplicious.com/
Cauliflower and spinach gratin

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BreakfastCentral American CuisineComfort FoodMain DishMexican CuisineNorth American CuisineVegetarian

KALE & MUSHROOM QUESADILLA

by Tina Diep
written by Tina Diep

kale-mushroom-quesadillaIn our household quesadillas are made both day and night. It is my husband’s first choice as an easily prepared comfort food, and is one of the dishes he has truly mastered.
The great thing about cheese quesadillas is they get much more interesting when you stuff them with all sorts of sautéed vegetables.  This particular kale & mushroom stuffed quesadilla can also be made as a breakfast quesadilla – just add some scrambled eggs.sauteed kale and mushroomssprouted grain tortilla

Kale & mushroom quesadilla
Yields 2
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543 calories
83 g
0 g
17 g
14 g
3 g
206 g
770 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
206g
Yields
2
Amount Per Serving
Calories 543
Calories from Fat 152
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 770mg
32%
Total Carbohydrates 83g
28%
Dietary Fiber 6g
22%
Sugars 1g
Protein 14g
Vitamin A
1%
Vitamin C
2%
Calcium
6%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 6 white button mushrooms, cleaned and patted dry
  2. • 1 shallot, diced
  3. • 1 big handful kale, cut into smaller pieces
  4. • 1 tablespoon olive oil
  5. • Salt and pepper
  6. • Pinch of dried chili flakes
  7. • 4 Multigrain tortilla (I used Ezekiel 4:9 organic sprouted grain tortillas)
  8. • Shredded cheese and/or goat cheese
Instructions
  1. 1. Heat olive oil in a pan over high heat. Add mushrooms and sauté until browned. Lower the heat to medium and add the diced shallot. Sauté until browned. Add the kale and let cook until softened.
  2. 2. Transfer the vegetables from the sauté pan into a smaller bowl. Reheat the same pan, lay out a tortilla, top with some shredded mozzarella cheese, the sautéed vegetables, and a little more cheese/goat cheese. Top with another tortilla and turn once the cheese has melted and the bottom tortilla has taken on some color.
  3. 3. Cut the quesadilla into triangles and eat as-is or serve with some salsa or sour cream.
beta
calories
543
fat
17g
protein
14g
carbs
83g
more
DiepLicious https://dieplicious.com/
 

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Asian CuisineComfort FoodKorean CuisineMain DishMeatpork

SPICY PORK SAUSAGE & RICE CAKES

by Tina Diep
written by Tina Diep
Pork sausage and rice cakes

I discovered this spicy pork sausage & rice cake dish during my first visit to David Chang’s Momofuku Ssäm Bar restaurant in New York City, which had been on my short list for a long time. Although the legendary steamed buns were also excellent, it was this addicting dish that really stuck in my mind. I found the recipe online, but it took me a while to track down the exotic ingredients. Luckily my Korean neighbor helped advise me what to buy.
I did substitute the rice stick with precut rice cakes just to make things easier. I also used baby broccoli in place of hard-to-find Chinese vegetables, which was really perfect in the dish.

spicy pork sausage ingredients

Here is David Chang’s recipe:

Spicy pork sausage & rice cakes
Serves 6
Save Recipe
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500 calories
22 g
71 g
36 g
25 g
8 g
301 g
1236 g
10 g
0 g
25 g
Nutrition Facts
Serving Size
301g
Servings
6
Amount Per Serving
Calories 500
Calories from Fat 319
% Daily Value *
Total Fat 36g
55%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 10g
Cholesterol 71mg
24%
Sodium 1236mg
51%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
23%
Sugars 10g
Protein 25g
Vitamin A
54%
Vitamin C
35%
Calcium
11%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • ½ cup grape seed oil or other neutral oil
  2. • 3 large yellow onions, cut in half and thinly sliced
  3. • 2-1/2 teaspoons kosher salt
  4. • 1 pound ground pork
  5. • 2 very loosely packed cups (1-1/2 ounces) dried red chiles
  6. • 2 garlic cloves, thinly sliced
  7. • 2 tablespoons ssämjang (jarred Korean spicy fermented bean paste) or toban djan (the Chinese analogue to ssämjang)
  8. • 1 tablespoon Sichuan peppercorns
  9. • 1 tablespoon kochukaru (Korean chili powder)
  10. • 6 tablespoons of water
  11. • 1 tablespoon usukuchi (light soy sauce)
  12. • 1 tablespoon sugar
  13. • 2 cups sliced or coarsely chopped Chinese vegetables, such as Chinese broccoli or bok choy (I actually used baby broccoli)
  14. • 8 long cylindrical rice sticks, cut in 1 inch lengths (or 500 grams of precut rice cake)
  15. • 8 ounces silken tofu, drained
  16. • 1 cup sliced scallions, greens and whites
  17. • ½ cup packaged Chinese fried shallots
Instructions
  1. 1. Heat 2 tablespoons of oil in a wide skillet over medium-high heat for about 2 minutes, and then add the onions and ½ teaspoon salt. Cook, stirring occasionally, until the onions start to take on color and begin to shrink in the pan, about 10 minutes. Turn the heat down to medium and cook for about 20 minutes longer, turning the onions over on themselves every 5 minutes or so, until golden, soft, and sweet.
  2. 2. In the meantime, heat 1 tablespoon of oil in another wide skillet over medium-high heat, and add ground pork. Cook for about 10 minutes or until it has just lost its raw pinkness (but not so long that it becomes brown or threatens to dry out), jabbing at the meat with the edge of the spoon to break it up. Transfer the pork to a bowl and set aside. Return the pan to the stove.
  3. 3. Add the remaining 5 tablespoons of oil to the pan, and heat the oil over medium heat for a minute. Add the dried chiles and warm them through in the oil for 1 minute until they’re fragrant. 4. Add the sliced garlic and cook, stirring, for just a minute to infuse the oil - do not burn or brown the garlic, as it will turn bitter in taste. Remove the pan from the heat and stir in the Korean chili bean sauce, Sichuan peppercorns, and kochukaru. Reserve until the onions are cooked.
  4. 5. Add the water, cooked onions, and pork to the pan with the chile sauce and stir to combine.
  5. 6. Stir in the soy, sugar, and remaining 2 teaspoons salt. You can continue preparing the dish at this point, or else cool the sauce and refrigerate it (for a few days) or freeze it (for a few weeks), if desired.
  6. 7. In the meantime, put a large pot of water on to boil and salt it well.
  7. 8. Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook them for 3 to 5 minutes, stirring occasionally, until the stems are just tender.
  8. 9. Drop the rice cakes into the boiling water and cook them for 2 to 3 minutes, until warmed through. Drain and add them to the pan with the pork sauce. Whisk the tofu until creamy and fluid and then stir it into the rice cake mixture.
  9. 10. Divide the rice cakes and pork mix among serving bowls, garnish each with some scallions and packaged fried shallots, and serve hot.
beta
calories
500
fat
36g
protein
25g
carbs
22g
more
DiepLicious https://dieplicious.com/
ssämjang, Sichuan peppercorns, kochukaru, usukuchi

spicy pork sasuage
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AppetizersAsian CuisineLunchMain DishVegetarianVietnamese Cuisine

SPRING ROLLS WITH CRISPY TOFU

by Tina Diep
written by Tina Diep

springrolls crispy tofuAs much as we love meat, I tend to cook vegetarian dishes at home during the week to stay healthy and environmentally friendly.  Tofu is a wonderful substitute for protein in spring rolls and you can serve it baked or fried without too much added work.

springroll ingredientsFor casual dining at home put all the ingredients on the table and let everybody make their own spring rolls. People love to create their own spring rolls and it’s less time consuming for the cook.  The directions for preparing the crispy fried tofu used in the following spring roll recipe can be found here .

Spring rolls with fried tofu
Yields 20
Save Recipe
Print
110 calories
16 g
1 g
4 g
5 g
1 g
90 g
131 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
90g
Yields
20
Amount Per Serving
Calories 110
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 131mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 4g
Protein 5g
Vitamin A
33%
Vitamin C
16%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Spring rolls ingredients
  1. • Crispy fried tofu (14 oz. / 400 grams extra firm tofu)
  2. • 2 scallions, chopped
  3. • 2 squares of vermicelli noodles
  4. • ½ mango (not too soft), cut into strips
  5. • Small bunch of cilantro
  6. • Small bunch of mint
  7. • 1 avocado, sliced
  8. • Small box of spring mix lettuce
  9. • 20 rice wrappers
Peanut dip ingredients
  1. • 1/3 cup of hoisin sauce
  2. • 2 tablespoons natural peanut butter
Instructions
  1. 1. Cut the tofu into strips and fry in a pan (see the link above the recipe for directions on preparing crispy fried tofu). Stack them neatly on a serving plate.
  2. 2. Sauté the chopped scallions in some oil.
  3. 3. Cook the vermicelli noodles with 1 tablespoon of vinegar. Use forks or chopsticks to separate the noodles while cooking. Once the noodles are cooked, strain the water. You can add a few drops of sesame oil to the strained noodles to prevent them from sticking together. Spread them on a serving plate and sprinkle with the sautéed scallions.
  4. 4. Mix the dip ingredients together. If the peanut butter is hard to stir, you can heat the mixture slightly in a pot on the stove. Serve the dip in small individual dipping bowls for each guest.
  5. 5. Wash and cut all the vegetables and lay them out neatly on a large plate or tray next to the vermicelli.
  6. 6. Each guest can dip the rice paper wrapper for their first spring roll in the bowl of water for 3-5 seconds and lay it out on their plate. It will soften quickly on the plate.
  7. 7. Assemble the spring rolls one at a time by adding (to the end of the wrapper closest to you) lettuce, vermicelli noodles, fried tofu, mango, mint and cilantro. Roll the spring roll halfway starting from the end closest to you, then fold in the sides and roll the rest of the way.
  8. 8. Dip your spring roll in the dipping sauce and eat.
beta
calories
110
fat
4g
protein
5g
carbs
16g
more
DiepLicious https://dieplicious.com/
Links to recommended brands:  vermicelli noodles , hoisin sauce , rice wrappers 

crisoy tofu

 

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LunchMain DishMiddle Eastern CuisineUncategorizedVeganVegetarian

MOROCCAN BUTTERNUT SQUASH STEW

by Tina Diep
written by Tina Diep

Morrocan stewThis Moroccan style stew is a wonderful winter dish. It is filled with flavors from the butternut squash and cinnamon, and it happens to be a very healthy vegetarian or vegan dish. The stew can be served with couscous for more authenticity, but I prefer to eat it with bulgur wheat. Couscous tends to absorb the juices and create a porridge consistency, whereas the bulgur maintains its crunchy texture.

It is very easy to make. You can use vegetable stock and skip the yogurt for a vegan dish.

Moroccan butternut squash stew
Serves 4
Save Recipe
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521 calories
70 g
10 g
22 g
18 g
4 g
504 g
511 g
10 g
0 g
17 g
Nutrition Facts
Serving Size
504g
Servings
4
Amount Per Serving
Calories 521
Calories from Fat 188
% Daily Value *
Total Fat 22g
33%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 10mg
3%
Sodium 511mg
21%
Total Carbohydrates 70g
23%
Dietary Fiber 12g
48%
Sugars 10g
Protein 18g
Vitamin A
253%
Vitamin C
60%
Calcium
23%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons olive oil
  2. • 1 medium onion, diced
  3. • 4 garlic cloves, thinly sliced
  4. • 3 teaspoons cumin
  5. • 2 teaspoons chili powder
  6. • Salt and pepper
  7. • 1 (3-inch) cinnamon stick
  8. • 1 pound butternut squash, *cubed
  9. • 2 cups of chicken stock (or vegetable stock to make vegan)
  10. • 1 can of chickpeas, drained
  11. • 1 can (14 oz.) diced tomatoes with juices
  12. • 1 pinch of saffron (optional)
  13. • 1 tablespoon lemon juice
  14. • Lemon peel (avoid the whites) from half an organic lemon, chopped
  15. • 1 cup of couscous or bulgur wheat
  16. • ¾ cup of plain yogurt mixed with 1 teaspoon lemon juice
  17. • 1/3 cup of slivered almonds, toasted
  18. • Fresh cilantro leaves, roughly chopped
Instructions
  1. 1. Heat the olive oil in a heavy-bottomed saucepan or a Dutch oven. Add the onion, garlic and cinnamon, and sauté until translucent (about 4 minutes) and then add the cumin, chili, salt and pepper and sauté for another 2 minutes.
  2. 2. Add the squash, and season once again with salt and pepper. Stir to coat and cook for another 3 minutes.
  3. 3. Add the broth, chickpeas, tomatoes and their juices, saffron, lemon juice and peel. Cover with a tight fitting lid and reduce the heat to low, and simmer the stew for about 15 minutes or until the butternut squash is fork tender. Season with salt and pepper.
  4. 4. Mix the yogurt and lemon juice together in a little bowl.
  5. 5. Serve the stew over couscous or bulgur in a bowl, and top with the lemon yogurt, toasted almonds, and cilantro.
* How to cut a butternut squash
  1. 1. Peel the skin off the butternut squash. Cut it in half right were the curve starts, so you have a "top" and "bottom" part.
  2. 2. Cut the "top" part into 1-inch thick long strips (lengthwise from top-to-bottom) and then cut them into cubes.
  3. 3. For the "bottom" part, remove the bottom end piece and toss away. Cut in half (lengthwise from top-to-bottom) through the center, and remove the seeds with a spoon. Then cut the two parts lengthwise into wedges, making long strips (including the curve line from the squash) and finally cut them into cubes.
beta
calories
521
fat
22g
protein
18g
carbs
70g
more
DiepLicious https://dieplicious.com/
 

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LunchMain DishSouth American CuisineUncategorizedVegetarian

FRESH CORN TACOS

by Tina Diep
written by Tina Diep

corn tacos_1Corn is in season now so take advantage of it while the flavors and juiciness are at their prime. The recipe was inspired by my husband’s love for all foods that can be wrapped up to eat. This dish is vegetarian, and for a twist you can also add black beans or avocado. 

Fresh corn tacos
Yields 10
Save Recipe
Print
214 calories
23 g
24 g
11 g
9 g
5 g
110 g
181 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
110g
Yields
10
Amount Per Serving
Calories 214
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 181mg
8%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
11%
Sugars 3g
Protein 9g
Vitamin A
8%
Vitamin C
9%
Calcium
21%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 5 cobs of sweet corn
  2. • 1-2 tablespoon of sunflower oil or butter
  3. • 2 ½ tablespoons of homemade taco seasoning for a spicy touch (see recipe in another post )
  4. • 1 large shallot, sautéed
  5. • A handful of pitted kalamata olives, cut in half lengthwise
  6. • Chopped cilantro
  7. • Lime wedges
  8. • 2 cups of shredded cheese
  9. • 10 corn tortillas
Instructions
  1. 1. Shave the corn off the cobs along the stem.
  2. 2. In a pan over medium heat oil or butter, then sauté shallots for a few minutes until lightly browned. Add the cut corn and taco seasoning for a few minutes more to release the flavors from the spices. The longer the spices get cooked, the spicier the corn filling will be.
  3. 3. Serve the tortillas stuffed with the corn filling, shredded cheese, lettuce, a few kalamata olives, cilantro and a wedge of lime to squeeze over your corn.
  4. 4. Serve with a cold Mexican beer.
beta
calories
214
fat
11g
protein
9g
carbs
23g
more
DiepLicious https://dieplicious.com/
Homemade taco seasoning

 

 

 

 

 

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Italian CuisineLunchMain Dish

BROWN RICE PASTA WITH CHORIZO, ZUCCHINI & GARLIC SCAPES IN TOMATO SAUCE

by Tina Diep
written by Tina Diep

brown rice pasta-chorizo-zucchiniBrown rice pasta is a good substitution if you are going for a gluten free meal. It has a very similar feel to normal wheat pasta.

This recipe was created to find a use for scraps in my refrigerator, and it was so good that I had to write it down for another time.

INGREDIENTS (4 servings)

  • About 2 cups (700ml) of basic tomato sauce (see my recipe under another post)
  • 1 lbs (450 grams) of brown rice pasta (I used Trader Joe’s brand)
  • 1 tablespoon of olive oil
  • 3 oz. (85 grams) spicy chorizo, cut in small pieces
  • 1 large onion, halved and cut into thin strips
  • 1 medium size zucchini, cut into small strips
  • 4 garlic scapes, cut into 1 inch length (optional)
  • A dash or two of chili flakes
  • Salt and cracked pepper to taste
  • Shredded pecorino

DIRECTIONS:

  1. Make the basic tomato sauce (you can make it up to two days in advance, or fresh when you need it)
  2. Heat a large pot of water until it boils, add the pasta and cook until ‘al dente‘ (Italian word for ‘to the bite’, meaning firm, but not hard).  To test for al dente, try cooking for one or two minutes less than the directed cooking instructions and taste – it tastes much better than overcooked pasta, and is healthier as well! Remember that the pasta will continue to cook on its own after you remove it from the water.
  3. While the pasta is cooking, heat the olive oil in a pan and then sauté the chorizo & onions until the onions are softened and the chorizo is slightly crisp. Add the zucchini, and garlic scapes in the mix and sauté for 3-5 minutes.
  4. Sprinkle the chili flakes in and sauté for another minute, then pour in the tomato sauce and mix.
  5. Strain the hot brown rice pasta and mix with the tomato sauce and vegetables. Add salt and cracked pepper to taste.
  6. Shred pecorino cheese over the pasta and serve.
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HealthItalian CuisineMain Dish

FARRO WITH MUSSELS

by Tina Diep
written by Tina Diep

farro with mussels

Aside from being delicious, mussels are a very healthy low-fat food naturally high in protein, selenium, zinc, iron, vitamin C, vitamin B12, folate, and Omega 3, and contain compounds that are thought to have aphrodisiac qualities.

In this recipe, I added farro to the mussels to keep the dish filling, healthy, and gluten free, but also to add a little crunch and texture to the dish. The sauce is loaded with flavors so if you want to make it extra delicious, serve with some garlic crostini to dip in the sauce.

Bon appetit!

INGREDIENTS for 2-4 servings:

  • 1 cup/250 ml of farro cooked as directed
  • 2 pounds/1 kilo fresh mussels
  • ½ cup/125 ml of wine
  • 2 ½ tablespoons of lemon juice
  • 2 tablespoons olive oil
  • 3 cloves of garlic, 2 minced, 1 thinly sliced
  • ½ small onion, finely diced
  • 1 stalk of celery, finely diced
  • 2-3 teaspoons dried red pepper flakes
  • 16 ounces/400 gram peeled, diced tomatoes (preferably San Marzano variety, grown in the Valle del Sarno in Italy)
  • ½ teaspoon dried oregano
  • 1 bunch of flat-leaf parsley
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 lemon, sliced in wedges

PREPARING THE MUSSELS:

  1. Clean the mussels under running water. For full instructions on storing, checking, cleaning and preparing mussels, check my link “how to check, clean and cook mussels”.
  2. In a sauté pan big enough to hold all the mussels in one layer, add the mussels, wine and lemon juice.
  3. Cover and steam over medium-high heat until almost all the mussels have opened. It is very important to not overcook the mussels, as they become pale, dry and shrunken. They need only a few minutes – just enough to open the shells. The bright orange color is a good sign that they are cooked enough.
  4. Strain the liquid and set it aside. Put the mussels in a container with a lid to keep them from drying out.

SAUCE DIRECTION:

  1. In a large sauté pan, heat the olive oil over medium-low heat, and add the onions and celery and cook until translucent, about 5 minutes.
  2. Add the garlic and red pepper flakes and cook for another minute.
  3. Add the tomatoes, 1 ½ cup of the set aside mussel liquid, oregano and 1/3 cup of chopped parsley.
  4. Turn the heat to high. Keep the heat high until it starts to boil, then turn the heat down to medium and cook another 10 minutes, reducing the sauce a bit. The sauce should be dense. If it’s too dense, add more of the mussel cooking liquid.
  5. Add the cooked farro and heat through.
  6. Add the mussels and the remaining parsley, and add salt and plenty of cracked pepper to taste. Stir for 1-2 minutes and serve with a wedge of lemon.
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Roasted frenched rack of lamb
Main DishMeatMiddle Eastern Cuisine

ROASTED FRENCHED RACK OF LAMB

by Tina Diep
written by Tina Diep
Roasted frenched rack of lamb

Last weekend my husband and I threw a dinner party for 8 of our friends. I wanted to make some healthy side dishes to complement savory lamb chops. It was a success – the lamb chops came out perfectly cooked and with a lot of nice flavors. My husband was in charge for the lamb chops and I was so impressed that I had to share his recipe with you.

I served the lamb chops with butternut squash radicchio salad, kale salad with homemade Caesar salad dressing, spicy roasted chickpeas, and whole-wheat bulgur with red onion cilantro vinegar dressing.

We made 2 frenched (i.e., fat trimmed off) racks of lambs (8 ribs per rack), which provided 2 ribs for each person.

INGREDIENTS (8 servings):

  • 2 frenched racks of lamb
  • 1 tablespoon high heat cooking oil such as sunflower oil or canola oil
  • Salt and pepper

MARINADE INGREDIENTS:

  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/4 cup flat leaf parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced

DIRECTIONS:

  1. Take lamb out of the fridge 20-30 minutes before cooking.
  2. Prepare the marinade by mixing the ingredients together in a small bowl.
  3. Preheat the oven on roast at 400 0F.
  4. In the meantime, heat a 12” thick-bottom frying pan (or two) on high heat for at least 2 minutes, and then add high-heat cooking oil to the pan.
  5. Pat the rack(s) dry and then rub with salt and pepper.  Once the oil is hot, add the rack to the pan, with the fat side facing down. Sear for about 5 minutes. Flip the rack(s) over and sear for another 2 minutes. Try not to move the rack in the pan while searing, and do not sear the sides.
  6. Transfer the rack(s) to a small roasting pan, and liberally rub with the marinade.
  7. Set the pan in the oven on the center rack with the fat side up and cook for around 15 minutes (the internal temperature should range from 130 to 140 0F for medium-rare lamb chops).
  8. Take the rack(s) out of the oven, place on a cutting board, and cover with aluminum foil. Allow the racks to rest under foil for about 10 minutes. It is critical not to cut the meat until they have rested.
  9. After 10 minutes, remove the foil, and cut between each rib of the rack to create chops. Save pan drippings in a bowl to pour over the individual chops or over side dishes such as rice or bulgur wheat.
4 step_lamb
dinner party

Danish version

GRILLEDE LAMMEKOTELETTER (8 personer)

Forleden weekend holdt min mand og jeg en middagsfest for 6 af vores venner. Jeg besluttede mig for at lave et par sunde sideretter som skulle serveres med et par krydrede lammekoteletter. Det var en succes – lammekoteletter kom ud perfekt stegte. Min mand stod i spidsen for lammekoteletter og han gjorde det så godt at jeg ikke kunne andet end at dele opskriften med jer. Jeg serverede lammekoteletterne med butternut squash og radicchio salat, grønkål salat med hjemmelavet cæsar dressing, stegte krydrede kikærter og bulgur med rødløg og koriander eddike dressing.

Vi lavede 2 rækker lammekoteletter (hvoraf det værste fedt er trimmet af) nok til 2 koteletter per person.

INGREDIENSER:

  • 2 rækker lammekoteletter (8 koteletter i hver række)
  • 1 spsk solsikke olie eller rapsolie
  • Salt og peber

MARINADE INGREDIENSER:

  • 2 spsk finthakket frisk rosmarin
  • 1 spsk finthakket frisk timian
  • 1/4 kop hakket bredbladet persille,
  • 3 spsk ekstra jomfru olivenolie
  • 15 g usaltet smør
  • 1/2 tsk salt
  • 1/2 tsk friskkværnet sort peber
  • 3 fed hakket hvidløg

TILBEREDNING:

  1. Tag lammekoteletterne ud af køleskabet 20-30 minutter før tilberedning.
  2. Tilbered marinaden ved at blande ingredienserne sammen i en lille skål.
  3. Forvarm ovnen på grill funktionen på 205 0C.
  4. I mellemtiden, varm en stor tykbundet stegepande ved høj varme i mindst 2 minutter, og tilføj derefter olien på panden.
  5. Tør lammekoteletter fri for vand/fugt og gnid derefter kødet godt ind med salt og peber. Når olien er varm, overfør lammekoteletterne på panden, med fedtsiden nedad. Steg i ca 5 minutter. Vend steg den anden side i yderligere 2 minutter. (Steg lammene uden at flytte dem for meget på panden). Læg rækken af lammekoteletter på en bradepande og gnid marinaden på kødet.
  6. Sæt bradepanden i midten af ovnen med fedtsiden opad og grill i ca. 15 minutter (Den indre temperatur skal ligge imellem 54 0C – 60 0C for mellem røde/rosa lammekoteletter).
  7. Tag koteletterne ud af ovnen og læg dem på et skærebræt. Dæk med aluminiumsfolie og lad koteletterne hvile under folien i ca 10 minutter. Det er vigtigt ikke at skære kødet, indtil de har fået lov til at hvile sig.
  8. Efter 10 minutter, fjern folien og skær imellemt hvert ribben. Gem stegeskyen i en skål til at hælde over de enkelte koteletter eller side retter som ris eller bulgur.
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Asian CuisineLunchMain DishVegetarian

SAMOSA ROLLS

by Tina Diep
written by Tina Diep

samosa rollsThese delicious little rolls are inspired by the Indian samosas. This inspiration came from my friend Sofia.

An exact recipe is not really needed – I think that you can manage nicely with your own version. I choose to use pastry leaves (Yufka-Jufka from ömür – a Turkish product) for a healthier version than the original samosas, but you can also use filo dough. I also baked the rolls in the oven (at 375 degrees) instead of frying on a pan, which makes them easier to prepare and a lot healthier.

To make the stuffing, I first boiled and mashed potatoes and carrots, and then sautéed onions and garlic. After mixing these items together, I spiced the stuffing with chili powder, curry, turmeric, cumin, salt and pepper, and added a little bit of milk and butter. After rolling each one, I lightly brushed them with a beaten egg to give each roll a beautiful color during the cooking process.

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Asian CuisineLunchMain DishSoups & Salads

PHO GA – A VIETNAMESE NOODLE SOUP

by Tina Diep
written by Tina Diep

pho ga Recently I have had the opportunity to take cooking lessons from Mama Le’s Kitchen (a.k.a. my mum). She taught herself how to cook the Vietnamese dishes by remembering all the wonderful flavors in food that she ate when she lived in Vietnam 34 years ago.

Vietnamese food takes a lot of preparation and everything is sliced to perfection. Pho (pronounced “fuh”) is a traditional clear noodle soup from Vietnam. The soup is traditionally boiled with either chicken or beef bones, and served with meat, rice noodles, bean spouts and herbs.

The distinguished flavor in the pho broth comes from the star anise, cassia bark and fish sauce, but the extra depth in flavor comes from charring the onions, ginger and garlic. This method adds a touch of smokiness to your pho.

My mum advised me that the stock tastes even better if you let it sit for another day in the fridge. The fat in the stock will rise to the top and harden. I like to skim the fat off the stock, but it’s a matter of preference.

charring and boiling pho

Pho ingredients

PHO GA (4-6 servings depending on your soup bowl size):

  • 1 whole chicken, preferably organically raised, antibiotic free, free-range chicken
  • 1 large onion, sliced in half and charred over a gas stove or a burner
  • 5 whole garlic cloves, charred over a gas stove or a burner
  • 1 (3-inch) ginger root, sliced in half lengthwise and crushed with a meat tenderizer or a big knife
  • 2 large carrots, cut into thirds to fit in the pot
  • 1 leek, cut in half, washed and cleaned
  • 2 anise stars
  • 1 piece of 2-inch x 1-inch cassia bark (Vietnamese cinnamon). If you don’t have it at home you can leave it out
  • 1 teaspoon of cracked white pepper
  • 3-5 tablespoons of fish sauce
  • 1-2 tablespoons of salt

PHO FOR SERVING:

  • 1 package of dried pho rice noodles (they come in different width, so it’s a matter of preference)
  • Bean sprouts (mung beans)
  • Lime wedges (to squeeze the juice in the soup)
  • Mint leaves
  • Cilantro (roughly chopped)
  • Yellow onion (thinly sliced)
  • Fish sauce

These are optional choices, but a must in my opinion:

  • Thin sliced jalapeño
  • Sliced romaine lettuce leaves
  • Thai basil leaves
  • Fried onions
  • Sriracha chili sauce
  • Hoisin sauce
  • dried, shredded woodear mushrooms (soaked in water)
  • shrimp

 SOUP DIRECTIONS:

  1. Wash and clean the inside and outside of your chicken and put it in a large stock pot with the breast side up.
  2. Char the onion, garlic and ginger over a gas stove burner or with a cooking torch (the type you use for making crème brûlée) until 50% black, and add them to the stockpot with the rest of the ingredients. Add water to cover the chicken.
  3. Cover with a lid and bring the water to a boil over high heat.
    When the water comes to a boil, turn the stove off (do not remove the lid) and let the chicken poach for 40 min. This method will cook the chicken to perfection.
  4. Remove the chicken from the stock and let it cool off. When cool enough, carve all the meat of the chicken and return the bones to the stock. Shred the meat with your fingers and store it in the fridge.
  5. Simmer the stock for another 1 ½ hours.
  6. If you want the stock to collect more flavors, allow the soup to cool off and then let it sit in the fridge overnight. You can choose to skip this step if you don’t have the patience to wait.
  7. Prepare the noodles by soaking them in warm water for about 30 minutes.
  8. Prepare the condiments by thinly slicing the onions and jalapeño, peeling the mint leaves off the stem, and roughly chopping the cilantro. Vietnamese people do not like the roots on the bean sprouts, so they will use the time to remove the roots on every single little sprout. Patience is rewarding. Arrange all the condiments on a nice platter.
  9. Strain the soup using a cheesecloth and a strainer and skim off any excess oil. This will make the soup clear. Add fish sauce and salt to taste.
  10. Right before serving, pour boiling water over the noodles while straining. This will heat the noodles so your pho stays hot.
  11. Put a small amount of noodles in each serving bowl, and add the hot soup into the bowl. The noodles will cook to al dente. Add the shredded chicken on top and serve.
  12. Serve the condiments on the side so people can choose their preference.
  13. If you want to follow the authentic Vietnamese method, have a little bowl on the side with either hoisin sauce or fish sauce to dip the meat from your soup in.

Chúc ngon miệng (Enjoy)

pho with shrimp, chicken & mushrooms

Danish version

PHO GA – en vietnamesisk nuddel suppe

Jeg har for nyligt været til madlavningskursus hos Mama Le (alias min mor). Hun har lært sig selv at tilberede vietnamesiske retter ved at huske tilbage på de vidunderlige retter, som hun spiste da hun boede i Vietnam for 34 år siden.

Vietnamesisk mad tager en masse forberedelse og alt er skåret til perfektion. Pho (udtales “fouh”) er en traditionel klar nuddel suppe fra Vietnam. Suppen er traditionelt kogt på enten kylling eller oksekød knogler og serveret med kød, ris, nudler, bønner spirer og urter.

Den fremtrædende smag i pho fonden kommer fra stjerne anis, cassia bark (asiatisk kanel) og fiske sauce, men den ekstra dybde i smagen kommer fra de grillede løg, ingefær og hvidløg. Denne metode tilføjer et strejf af røgelse til din pho.

Min mor fortalte mig, at fonden smager endnu bedre hvis du lader fonden trække i til næste dag i køleskabet. Fedtet vil stige til toppen af fonden og hærde. Jeg foretrækker at fjerne det værste fedtlag af fonden, men det er et spørgsmål om præference.

PHO GA (4-6 portioner afhængigt af din suppe skål størrelse):

  • 1 hel kylling, helst økologisk, fritgående kylling
  • 1 stort løg, delt I midten og grillet over et gasblus eller en brænder
  • 5 hele fed hvidløgs grillet over et gasblus eller en burner
  • 7-8 cm lang ingefær, skåret i halve på langs og knust med en kød tenderiser eller en stor kniv
  • 2 store gulerødder, skæres i tredjedele til at passe i puljen
  • 1 porre, skåret i halve, vasket og rengjort
  •  2 stjerneanis
  • 1 stykke (7cm x 3.5 cm) cassia bark (Vietnamesisk kanel). Hvis du ikke kan finde det så kan det udelades
  • 1 teskefuld friskkværnet hvid peber
  • 3-5 spsk fiskesovs
  • 1-2 spiseskefulde salt

PHO til servering:

  •  1 pakke tørret pho ris nudler (de kommer i forskellige bredder, så det er et spørgsmål om præference)
  • Bønnespirer
  • Lime både (pres saften i suppen)
  • Mynte blade
  • Koriander (groft hakket)
  • Løg (skåret i tynde skiver)
  • Fiskesovs (hvis fonden ikke er salt nok)

Disse er ekstra ingredienser som kan udelades men mine foretrukne

  • Jalapeño skåret i tynder skiver
  • Hjertesalat skåret i mindre stykker
  • Thai basilikum blade
  • Stegte løg
  • Sriracha chili sauce
  • Hoisin sauce
  • Rejer

VEJLEDNING:

  1. Vask og rengør indersiden og ydersiden af din kylling og læg den i en stor gryde med bryst siden opad.
  2. Grill løg, hvidløg og ingefær over et gas komfur eller med en gas brænder (den type du bruger til at lave crème brûlée) indtil de er godt forkullede (50% sort) og læg dem i gryden med resten af ingredienserne. Tilsæt vand til det dækker kyllingen.
  3. Dæk gryden med et låg og kog vandet ved høj varme. Når vandet begynder at koge, sluk komfuret (Fjern under ingen omstændigheder låget) og lad kyllingen koge videre i 40 min. Denne metode tilberede kylling til perfektion.
  4. Fjern kyllingen fra fonden og lad den køle af. Når den er kold nok til at håndtere skær alt kødet fra kylling put knoglerne tilbage I fonden. Riv kødet I strimler med dine fingre og opbevar kødet i køleskabet.
  5. Lad fonden simre i 1 ½ time med knoglerne.
  6. Hvis du gerne vil give fonden ekstra smag så kan du lade suppen køle ned og derefter lade det sidde i køleskabet natten over. Hvis du er utålmodig så kan du vælge at springe dette trin over.
  7. Forbered nudlerne ved at sætte dem i blød i varmt vand i ca 30 minutter.
  8. Forbered grøntsagerne ved at skære løg og jalapeño I tynde skiver, pil mynte bladene af stilken, og  hak korianderne groft. Vietnameserne kan ikke lide rødderne på bønnespirerne, så de vil bruge tid på at fjerne rødderne på hver enkelte lille spire. Tålmodighed belønner dog i sidste ende. Arranger grøntsagerne på et flot fad.
  9. Si suppen ved hjælp af en klæde og sky fedtet af fonden. Dette vil gøre suppen helt klar. Tilsæt fiskesovs og salt efter smag og behag.
  10. Lige før servering, hæld kogende vand over nudlerne. Dette vil varme nudlerne op så din pho fond ikke taber varmen ved servering.
  11. Læg en lille mængde nudler i hver skål, og tilsæt den varme suppe i skålen. Nudlerne vil koges til al dente. Tilsæt de revede strimler af kylling på toppen og server.
  12. Server fadet med grøntsagerne og urterne ved siden af, så folk kan vælge deres præference.
  13. Hvis du ønsker at følge den autentiske vietnamesiske metode, så lav en lille skål ved siden af med enten hoisin sauce eller fiske sauce til at dyppe kødet fra din suppe i.

Chúc ngon miệng (Velbekomme)

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Italian CuisineLunchMain DishPostVeganVegetarian

THE PERFECT PIZZA DOUGH RECIPE

by Tina Diep
written by Tina Diep

Pizza with arugula saladI recently took a pizza making class with Jim Lahey, the brilliant founder of both the Sullivan Street Bakery and Company Restaurant (“Co.”) in Manhattan. It was a great class and he was a wonderful teacher. His recipe uses a no-knead method, which is simple yet amazing. As a result, his dough is very elastic and you don’t need a dough roller to make the crust. It might take you a few tries before you get the hang of handling the dough, but don’t get discouraged – the pizza will still taste good.

Lahey is a master of the pizza crust, so you will look like an expert if you make this recipe for your friends or family. I recommend checking out his books “My pizza” and “My bread”.

The pizza sauce will be covered in a separate post.

Pizza making 1

DOUGH INGREDIENTS

makes 4 pizzas:

  • 500 grams (3 ¾ cups) all-purpose flour, plus a bit more for shaping the dough
  • 1 gram (1/4 teaspoon) active yeast
  • 16 grams (2 teaspoons) fine sea salt
  • 350 g (1 ½ cups) water

TOOLS:

MAKING THE DOUGH:

  1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
  2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72oF) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one. I put my dough in the oven to rise (with the oven off), where it can sit undisturbed and unaffected by drafts. It is important for the rising process that you leave it undisturbed.
  3. Coat a work surface with flour and scrape the dough out of the bowl. Using a small dough scraper makes it easier to handle without disturbing the dough more than necessary. Use the larger dough cutter to divide the dough into four equal parts.
  4. To shape each part, imagine they each have four corners. Pull each corner towards the middle, making four folds, and round out each portion and turn the seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
  5. If you are not using the dough right away, wrap the balls individually in plastic wrap and refrigerate for up to 3 days. Return to room temperature by leaving them on the counter, covered in a damp cloth for 2-3 hours or as needed.

PRE-HEATING THE OVEN:

Gas Oven – Put the pizza stone on a rack in your oven about 8 inches from the broiler. Preheat the oven on bake at 500oF (260oC) for 30 min. Switch to broil for 10 minutes.

Electric Oven – Using an electric oven is a little trickier since it will automatically turn the heat off when it reaches between 500oF- 550oF.

Put the pizza stone on a rack in your oven about 4 inches from the top-heating element. Preheat the oven on bake at 500oF (260oC) for 30 min. Then, to boost the heat of the stone without the oven’s element shutting off, open the door a few inches and leave it ajar for about 30 seconds. Some of the ambient heat will escape, but the stone will stay just as hot. Now close the door and switch to broil for 10 minutes.

SHAPING THE PIZZA:

  1. Take one ball of the dough and generously cover the dough, your hands, and the work surface with flour.
  2. Press the ball down and gently stretch it out to a 6 to 8 inch disk. Lift the disk and balance it on top of your loosely clenched hands, resting with your knuckles towards the outer edge of the disk. Use your knuckles to stretch the dough, rotating your knuckles and gently pulling it wider andwider until the disk reaches 10 to 12 inches (25 to 30 cm).
  3. Set the disk on a pizza peel (board) liberally coated with flour. It is now ready to be topped (tip: don’t let the disk sit too long on the peel, or it will then stick to the surface and make it hard to gracefully slide the pizza off and onto the pizza stone in your oven.).

TOPPING THE PIZZA:

  1. With the dough on the peel, spoon the tomato sauce (see my recipe under basic tomato sauce) if desired, over the surface and spread it randomly to get a rustic look. According to Jim Lahey, you should not apply much sauce to the middle, as the sauce will naturally run into the middle during the baking process.
  2. Add your topping choices (but don’t add too many things – simple is better). In this example I added fresh mozarella cheese, thin sliced mushrooms, pepperoni and onions and finally sprinkled with a little sea salt flakes, and chili flakes.

BAKING THE PIZZA:

  1. With a quick motion, slide the pie onto the stone in the oven. Broil for about 3 minutes in a gas oven or 5 minutes in an electric oven, until the top is bubbling and the crust is nicely charred but not burned.
  2. Use the peel to transfer the pizza to a tray or serving platter. Sprinkle with oregano or fresh basil. You can top the pizza with arugula salad tossed with a little lemon juice and olive oil. Slice and serve immediately.

Pizza readyDanish version

DEN PERFEKTE PIZZA DEJ OPSKRIFT:

Jeg deltog for nyligt i en pizza undervisning af Jim Lahey, grundlæggeren af Sullivan Street Bakeri og restauranten (“Co.”) i Manhattan. Hans opskrift bruger en no-knead metode (ingen æltning), som er en meget enkel opskrift og smager helt fantastisk. Hans dej er utrolig elastisk og kræver derfor ikke en dejrulle for at forme pizza bunden. Det kan være at du skal bruge et par forsøg inden du finder ud af at hvordan du håndterer dejen, men mist ikke modet – din pizza vil stadig smage godt.

Lahey er en mester i hans pizza skorper, så du vil ligne en ekspert, hvis du bruger hans opskrift til at brilliere dine venner og familie. Jeg anbefaler, at du tjekker hans bøger ud “My pizza” og “My bread”.

PIZZADEJ INGREDIENSER udgør 4 pizzaer:

  • 500 gram hvedemel, plus lidt mere til at forme dejen
  • 1 gram tør gær
  • 16 gram hav salt
  • 350 gram vand

VÆRKTØJER:

  • Stor skål
  • Køkken vægt
  • Lille dej scraper – Ikke nødvendigt
  • Dej skærer med metal skarp kant – Ikke nødvendigt
  • Pizza spade
  • Pizza sten
  • Pizza skærer – Ikke nødvendigt

LAV DEJEN:

  1. Bland mel, gær og salt  sammen i en mellem stor skål. Tilføj vand, og bland dejen grundigt med en træ ske eller ved hjælp af dine hænder.
  2. Dæk skålen med film eller et viskestykke og lad dejen hæve ved stuetemperatur  i 18 timer, eller indtil den er mere end fordoblet. Det vil tage længere tid i et køligt rum og mindre tid i et varmt rum. Jeg sætter min dej til hævning i ovnen (som ikke er tændt). Her kan den hvile uforstyrret og upåvirket af træk. Det er vigtigt for hæve processen at dejen sidder helt uforstyrret.
  3. Drys lidt mel ud på din arbejdsflade og skrab dejen forsigtigt ud af skålen med en dej skraber. Dej scraperen gør det nemmere at håndtere dejen uden at forstyrre den mere end nødvendigt. Brug en dej skærer eller en stor kniv til at dele dejen i fire lige store dele.
  4. Du skal nu forme dejen til kugler. Forestil dig at hver dej klump har fire hjørner. Træk hvert hjørne mod midten så dejen former sig til en kugle. Vend dejen med folderne nedaf. Dejen bør ikke være for klistret, hvis det er tilfældet så drys dej kuglen med lidt mel.
  5. Hvis du ikke vil bruge dejen med det samme kan du pakke film omkring hver dej klump og læg dem i køleskabet i op til 3 dage. Når du er klar til at lave din pizza tag dem ud af dit køleskab og fjern filmen. Lad dej klumperne vågne på dit køkken bord med et fugtig viskestykke over i 2-3 timer eller efter behov.

FORBERED OVNEN:

Læg pizza stenen på en rist i din ovn ca 20 cm fra top-varmelegemet. Forvarm ovnen til 260oC og lad pizza stenen varme op i ca. 30 min. Da ovnen er meget varm kan du risikere at varme elementet slukker af sig selv, for at undgå dette kan du lade ovnen stå på klem i cirka 30 sekunder. Noget af den omgivende varme vil forsvinde, men stenen vil forblive varm. Luk ovnen og drej ovnen om til grill i 10 minutter.

FORM DEJEN:

  1. Tage én af dej kuglerne  og drys generøst dejen, dine hænder og arbejdsfladen med mel.
  2. Tryk dejen ned og forsigtigt stræk den ud med dine hænder til den er ca 15-20 cm. Løft dejen forsigtig og lad den hvile i den yderste kant i dine knoer. Brug dine knoer til at strække dejen i kanten ved at rotere dejen imellem dine knoer. Stræk dejen bredere og bredere indtil den når 25-30 cm.
  3. Læg dejen på en pizza spade som du forinden har drysset godt med mel.(tip: Lad ikke dejen sidde for længe på pizza spaden, ellers vil den klistre til overfladen og det gør det svært at få pizzaen elegant over på stenen).

PIZZAFYLD:

  1. Når dejen er klar på pizza spaden, put lidt tomat sovs let fordelt og i lidt tilfældige klatter på pizza dejen (se min opskrift under en anden artikel) Det giver pizzaen et rustik udseende. Ifølge Jim Lahey, bør du ikke putte for meget sovs i midten, da sovsen helt naturligt render ind mod midten under bage processen. Put dine yndlings ingredienser på pizzaen, men ikke for mange ingredienser. Simpelt er bedre.
  2. I dette eksempel har jeg lagt frisk mozarella ost, meget tyndt skåret champignon, pepperoni og løg på og drysset med havsalt flager og tørret chili.

BAGNING af PIZZA:

  1. Med en hurtig bevægelse, overfør pizzaen fra spaden til den varme pizza sten i ovnen.
  2. Bag den i ca 5 minutter  eller indtil toppen er bagt og skorpen er pænt gylden. Bruge spaden til at overføre pizzaen til et stort servieringsfad eller skærebræt.
  3. Drys med oregano eller frisk basilikum. Hvis du vil give den et ekstra pift  så kan putte lidt rucolasalat vendt i en smule citronsaft og olivenolie oven på pizzaen. Server straks pizzaen.

Pizza with arugula salad

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Breakfast & BrunchHealthHOW TOLunchMain DishVeganVegetarian

HOW TO MAKE AREPAS

by Tina Diep
written by Tina Diep
Arepas stuffed with fresh mozarella

I have heard a lot about arepas from my Venezuelan friend Indira – she has promised for years to make them for me. She finally made them recently and they have fascinated me ever since.

Arepas originated in Venezuela, and are used prominently in modern day cuisine of Venezuela, Colombia, and in other Latin American countries. They look somewhat like pita bread, but are typically made of precooked corn flour and fried on a skillet instead of baked in the oven. They are served very hot and you can fill them with a little butter and grated cheese, which is the simple and traditional way of serving them. Arepas are also great if you  are on a gluten free/heart healthy diet. If you are on a low sodium diet then don’t add the salt to the dough and of course adjust your stuffing to your diet.

Arepas should be easy to make, as they consist only of 4 simple ingredients. However, the truth is that to make truly great arepas, you need to know a few tricks that you probably won’t pick up from a YouTube video. I was able to finally learn how to make them when Indira’s mother recently visited from Venezuela and I invited myself over. Arepas are actually incredibly easy to make, once you understand how to deal with the dough. Please note that the corn flour dough does not respond in the same way as regular white flour dough. The best corn flours to make arepas are labeled P.A.N., and are available in most supermarkets in New York and elsewhere. It is important that the dough is not too dry or it will crack around the edges when you shape the arepas. It is also important to know that corn meal absorbs water slower than regular wheat flour.

Arepas are pretty filling depending on your stuffing, so 2 arepas per person should be enough.

INGREDIENTS for 4 arepas:

  • 250 grams (just over 1 cup) of warm water
  • 1 tsp. salt
  • 1 tsp. sunflower oil for the dough
  • 1 tsp. sunflower oil for the skillet
  • Approximately 135 grams (0.3 lbs/ a little under a cup) Harina P.A.N. pre-cooked corn flour (save a little of the flour after for later)
How to make arepas

DIRECTIONS:

  1. Fill a bowl with hot water, salt and oil.
  2. Add the corn flour to the water little by little. Make sure to save a little of the flour for later. Gather and mix the dough with your fingers. The dough should be soft and on the moist side.
  3. Let the dough rest for about 10 minutes to give it time to absorb the water. If the dough is too wet and difficult to shape, add a little more flour to the dough.
  4. Heat the skillet on a medium-high heat. Meanwhile, divide the dough into 4 portions and shape one portion of the dough at a time. Roll the dough in your palms so it almost shapes into a ball. Press the dough slightly flat between your two palms and then use both your palms to rotate, and shape the dough into a pita bread shape. Pat the sides while shaping a bit and continue until the dough is about ½ inch thick.
  5. Add a little oil to your skillet and spread it evenly across the skillet using a piece of paper towel. Place the shaped dough portions on the hot skillet and allow them to cook until they become golden, about 10 minutes – then flip your arepas and cook the other side. Once both sides are cooked, they are ready to serve.
  6. Arepas should be served hot (you can fold them into a clean dishcloth to keep the heat) and can be sliced like pita bread or burger buns. Fill your arepas with a little butter and grated cheese or the ingredients of your choosing. The possibilities are endless. I personally like a little avocado/guacamole and chicken in my arepas or for a breakfast version serve them with scramble eggs.
Serving arepas

Buen Apetito!

Danish version

SÅDAN LAVER DU AREPAS

Jeg har i lang tid været nysgerrig over de her såkaldte arepas, som min veninde Indira har snakket en hel del om. Hun lavede dem for mig engang til aftensmad og de har af fascineret mig lige siden.

Arepas stammer fra Venezuela men er en udbredt ret i Columbia og andre Latinske lande. De ligner et pitabrød, men er lavet af forkogt majs mel typisk bagt eller stegt på en stegepande eller i ovnen. De serveres varme og man kan fylde dem med revet ost, som er den simple og traditionelle måde at servere dem på. Arepas er iøvrigt godt for dig hvis du er på en glutenfri/hjertevenlig kost eller hvis du er på et lavt salt kost diæt, undlad dog at tilsætte saltet i dejen og så skal dit fyld selvfølgelig tilpasses til din diæt.

Arepas bør være nemme at lave da de kun består af 4 simple ingredienser men hvis man skal lave rigtig gode arepas så  er det godt at vide et par få simple tricks, som ikke engang et par YouTube videoer kan fortælle dig. Jeg fik endelig lært disse tricks og hvordan man laver dem fra Indira’s mor, som var på besøg fra Venezuela. Arepas er faktisk utrolig let at lave, når først man har forstået, hvordan man skal håndtere dejen. Vær opmærksom på at melet ikke reagerer på samme måde som almindelig hvedemel. Det bedste majsmel til at lave arepas er mærket Harina P.A.N., de kan fås i de fleste supermarkeder i USA og i Danmark kan man købe melet i de tyrkiske og asiatiske forretninger. Det er vigtig at dejen ikke bliver for tør for ellers så sprækker dejen når man former dem. En vigtig faktor for at lave dejen er at vide at majsmelet bliver ved med at suge vand til sig og det er nok derfor at det er gået galt for mig selv, da min dej er blevet for tør.

Arepas mætter en hel del så 2 arepas med fyld per person skulle gerne være nok.

INGREDIENSER TIL 4 AREPAS:

  • 250 gram varmt vand
  • 1 tsk. salt
  • 1 tsk. solsikke/rapseolie til dejen og 1 tsk. til stegepanden
  • Ca.135 gram Harina P.A.N. majs mel (Gem lidt af melet til efter det har hvilet)

VEJLEDNING:

  1. Fyld en skål med varmt vand, salt og olie.
  2. Drys majsmel i lidt af gangen, husk at gemme lidt af melet. Rør det sammen med fingrene. Ingredienserne former sig stille og roligt til en let dej. Dejen skal være våd og lidt grødet. Lad dejen hvile i ca. 10 min.
  3. Dejen har nu suget mere vand til sig, hvis den stadig er for våd så tilsæt lidt mere mel.  Den skal føles blød og fugtig og være let at forme.
  4. Varm panden op på en medium høj varme. Imens del dejen i 4 dele og form en del af gangen. Tril dejen i dine håndflader så de næsten former sig som en kugle. Tryk dejen lidt flad imellem dine to håndflader og brug derefter begge dine håndflader til at rotere og forme dejen til et pitabrød så den bliver ca. 1 cm tyk.
  5. Smør panden med lidt olie, du kan evt. gøre det med et stykke køkkenrulle. Læg den formede dej på panden og lad den bage indtil den bliver gylden ca 10 min. Vend dernæst din arepas og bag den anden side. Når begge sider er bagt er de klar til servering.
  6. Arepas skal serveres varm (du kan pakke dem ind i et rent viskestykke) og skal skæres op som et pitabrød eller en burger bolle. Fyld din arepas med lidt smør og revet ost, eller hvad du nu kan finde på. Mulighederne er uendelige. Jeg synes personligt at lidt avocado og kylling er lækkert og som morgenmad kan de serveres med scrambled æg.

Velbekomme!

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