Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Hawaiian burger

Posted on by Leigh

Hawaiian burger

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 688kcal

Ingredients

Burger Patties

  • 500 g beef mince
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika

Pineapple Salsa

  • 200 g fresh pineapple diced
  • 1/2 small red onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1 small jalapeño pepper finely chopped (optional, adjust to taste)
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
  • pepper to taste

Assembly

  • 4 burger buns
  • 4 slices swiss cheese
  • 4 slices bacon cooked
  • 4 tbsp mayonnaise
  • 4 tbsp teriyaki sauce
  • lettuce leaves
  • tomato slices

Instructions

  • Start by preparing the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red and green bell peppers, jalapeño (if using), lime juice, cilantro, salt, and pepper. Mix well, then refrigerate the salsa while you prepare the burgers.
  • In a separate bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and paprika. Gently mix until the seasonings are evenly distributed. Divide the mixture into four equal portions and shape them into burger patties.
  • Preheat your grill or stovetop pan over medium-high heat. Grill or pan-fry the burger patties to your desired level of doneness, usually about 4-5 minutes per side for medium-rare. During the last minute of cooking, place a slice of Swiss cheese on each patty and let it melt.
  • While the burgers are cooking, you can toast the burger buns on the grill or in a toaster until they are lightly browned.
  • To assemble the burgers, spread a tablespoon of mayonnaise on the bottom half of each bun. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
  • Place a cooked burger patty with melted cheese on top of the tomato. Add a slice of cooked bacon on each patty.
  • Spoon a generous portion of the pineapple salsa over the bacon.
  • Drizzle about a tablespoon of teriyaki sauce over the pineapple salsa.
  • Finally, place the top half of the bun over the burger to complete the assembly.
  • Serve your delicious Hawaiian burgers immediately with your favorite side dishes, such as french fries or coleslaw.
    Enjoy your homemade Hawaiian burgers with all the tropical flavors!
Nutrition Facts
Hawaiian burger
Serving Size
 
1 Serving
Amount per Serving
Calories
688
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
18
g
Cholesterol
 
109
mg
36
%
Sodium
 
1530
mg
67
%
Potassium
 
664
mg
19
%
Carbohydrates
 
36
g
12
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
31
g
62
%
Vitamin A
 
756
IU
15
%
Vitamin C
 
75
mg
91
%
Calcium
 
108
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon butter chicken

Posted on by Leigh

Lemon butter chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 767kcal

Ingredients

  • 4 chicken breasts boneless and skinless2
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 4 tbsp lemon juice
  • 1 tsp lemon zest
  • 50 g unsalted butter
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cups water
  • salt to taste

Garnish

  • fresh parsley
  • lemon wedges

Instructions

Start by cooking the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the chicken:

  • Season both sides of the chicken breasts with salt, pepper, dried thyme, and dried origanum (oregano).
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of your chicken breasts.
  • Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  • Add the lemon juice and lemon zest to the skillet. Scrape up any browned bits from the bottom of the pan.
  • Reduce the heat to low, and add the unsalted butter to the skillet. Stir until the butter is melted and the sauce is well combined. Simmer for a couple of minutes to thicken the sauce slightly.
  • Return the cooked chicken to the skillet and spoon some of the lemon butter sauce over the chicken.
  • Serve the lemon butter chicken over the cooked rice, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices.
    Enjoy your delicious Lemon Butter Chicken on Rice with metric measurements!
Nutrition Facts
Lemon butter chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
767
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
20
g
Cholesterol
 
177
mg
59
%
Sodium
 
151
mg
7
%
Potassium
 
462
mg
13
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
41
g
82
%
Vitamin A
 
603
IU
12
%
Vitamin C
 
10
mg
12
%
Calcium
 
52
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lettuce beef tacos

Posted on by Leigh

Lettuce beef tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil
  • salt
  • pepper

Taco Toppings

  • 8 large lettuce leaves
  • 200 g cheese grated
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried origanum
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they become fragrant and translucent.
  • Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through. Drain any excess fat if needed.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and pepper (or use the taco seasoning mix) over the cooked beef. Stir well to evenly coat the beef with the spices. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
  • Wash and prepare the lettuce leaves. Pat them dry with a paper towel.
  • To assemble the tacos, place a spoonful of the seasoned beef mixture onto each lettuce leaf.
  • Top the beef with grated cheese, diced tomato, and a dollop of sour cream.
  • Add salsa on top for an extra kick.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Enjoy your delicious lettuce beef tacos!
    Feel free to customize your tacos with additional toppings like sliced jalapeños, diced onions, or avocado slices, according to your preferences.
Nutrition Facts
Lettuce beef tacos
Serving Size
 
1 Serving
Amount per Serving
Calories
655
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
17
g
Cholesterol
 
157
mg
52
%
Sodium
 
828
mg
36
%
Potassium
 
785
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
5349
IU
107
%
Vitamin C
 
18
mg
22
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak and black bean burrito

Posted on by Leigh

Steak and black bean burrito

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 906kcal

Ingredients

Steak Marindae

  • 500 g steak (such as sirloin or flank steak)
  • 2 garlic cloves
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste

Black Bean Filling

  • 400 g black beans drained and rinsed
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Burritos

  • 4 large flour tortillas
  • 200 g cooked rice
  • 200 g cheddar cheese grated
  • Salsa, guacamole, sour cream, and fresh cilantro for garnish (optional)

Instructions

Marinate the Steak:

  • In a bowl, combine the minced garlic, cumin powder, paprika, chili powder, olive oil, salt, and pepper to create the steak marinade.
  • Place the steak in a shallow dish and pour the marinade over it.
  • Cover the dish and refrigerate for at least 30 minutes, allowing the steak to marinate.

Prepare the Black Bean Filling:

  • In a skillet or frying pan, heat the olive oil over medium heat.
  • Add the chopped onion and red bell pepper, and sauté until they become soft and translucent.
  • Stir in the minced garlic, cumin powder, and chili powder, and cook for another minute.
  • Add the black beans and continue to cook for a few minutes until the beans are heated through.
  • Season with salt and pepper to taste. Remove from heat.

Cook the Steak:

  • Preheat a grill or a pan over high heat.
  • Remove the steak from the marinade and grill it for about 4-5 minutes per side for medium-rare, or to your desired level of doneness.
  • Remove the steak from the grill and let it rest for a few minutes before slicing it thinly.

Assemble the Burritos:

  • Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
  • Lay out each tortilla and add a portion of cooked rice, black bean filling, sliced steak, and grated cheddar cheese.
  • If desired, top with salsa, guacamole, sour cream, and fresh cilantro.
  • Fold in the sides of the tortilla and then roll it up tightly to form a burrito.

Serve:

  • Serve the steak and black bean burritos immediately while they're still warm.
  • You can also wrap them in foil to keep them warm if serving a crowd or taking them on the go.
    Enjoy your homemade steak and black bean burritos!
Nutrition Facts
Steak and black bean burrito
Serving Size
 
1 Serving
Amount per Serving
Calories
906
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
23
g
Cholesterol
 
126
mg
42
%
Sodium
 
636
mg
28
%
Potassium
 
933
mg
27
%
Carbohydrates
 
59
g
20
%
Fiber
 
12
g
50
%
Sugar
 
3
g
3
%
Protein
 
51
g
102
%
Vitamin A
 
2021
IU
40
%
Vitamin C
 
40
mg
48
%
Calcium
 
464
mg
46
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky chicken wings with pineapple spice sauce

Posted on by Leigh

Sticky chicken wings with pineapple spice sauce

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 4 people
Calories: 474kcal

Ingredients

Chicken Wings

  • 800 g chicken wings
  • 120 g all-purpose flour for dredging
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Pineapple Spice Sauce

  • 240 ml canned pineapple chunks with juice
  • 120 ml pineapple juice
  • 60 ml ketchup
  • 60 g brown sugar
  • 1/2 tsp soy sauce (optional, for added flavor)

Instructions

  • Start by preparing the chicken wings. Pat them dry with paper towels and season with salt and pepper.
  • In a shallow bowl or plate, dredge the chicken wings in the all-purpose flour, making sure they are coated evenly.
  • In a deep frying pan or skillet, heat vegetable oil over medium-high heat. You'll need enough oil to submerge the chicken wings.
  • Carefully place the chicken wings in the hot oil and fry until they are golden brown and crispy, about 10-12 minutes. Ensure the chicken is cooked through, with an internal temperature of 75°C (165°F). Remove the wings and place them on a paper towel-lined plate to drain excess oil.
  • In a separate saucepan, combine the canned pineapple chunks (with juice), pineapple juice, ketchup, brown sugar, and soy sauce (if using). Stir the mixture well.
  • Bring the pineapple spice sauce to a simmer over medium heat. Cook, stirring frequently, until the sauce thickens and becomes sticky, which should take about 10-15 minutes.
  • Once the sauce has thickened, remove it from the heat.
  • In a large bowl, toss the fried chicken wings with the pineapple spice sauce until they are well coated.
  • Serve your sticky chicken wings with pineapple spice sauce hot, garnished with extra pineapple chunks if desired.
    Enjoy your delicious sticky chicken wings with the sweet and spicy pineapple sauce!
Nutrition Facts
Sticky chicken wings with pineapple spice sauce
Serving Size
 
1 Serving
Amount per Serving
Calories
474
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
83
mg
28
%
Sodium
 
265
mg
12
%
Potassium
 
378
mg
11
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
29
g
32
%
Protein
 
24
g
48
%
Vitamin A
 
268
IU
5
%
Vitamin C
 
10
mg
12
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour steak

Posted on by Leigh

Sweet and sour steak

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 399kcal

Ingredients

Steak

  • 500 g beef steak (sirloin or ribeye works well)
  • 1 tbsp vegetable oil
  • salt to taste
  • black pepper to taste

Sweet and Sour Sauce

  • 120 g tomato ketchup
  • 4 tbsp white vinegar
  • 4 tbsp brown sugar
  • 4 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 60 g pineapple chunks (canned or fresh)
  • 60 g bell peppers diced
  • 60 g onion diced

Instructions

  • Start by preparing the sweet and sour sauce. In a small bowl, mix the tomato ketchup, white vinegar, brown sugar, soy sauce, and water. Stir until the sugar is dissolved.
  • In a separate small bowl, dissolve the cornstarch in a tablespoon of cold water to create a cornstarch slurry.
  • Heat a pan or skillet over medium-high heat. Add the vegetable oil.
  • Season the beef steak with salt and black pepper on both sides.
  • Place the steak in the hot pan and cook to your desired level of doneness. For medium-rare, cook for about 3-4 minutes per side. Adjust the cooking time based on your preference.
  • Remove the steak from the pan and let it rest for a few minutes. Then, slice it into thin strips.
  • In the same pan, add the diced onion and bell peppers. Sauté them for 2-3 minutes until they start to soften.
  • Add the sweet and sour sauce mixture to the pan and stir well.
  • Pour in the cornstarch slurry while stirring continuously. This will thicken the sauce.
  • Add the pineapple chunks and sliced steak to the sauce. Cook for an additional 2-3 minutes, allowing everything to heat through and the flavors to meld.
  • Taste the sauce and adjust the seasoning if needed. You can add more sugar for sweetness or more vinegar for tanginess, according to your preference.
  • Serve the sweet and sour steak hot, garnished with some sliced spring onions or sesame seeds, if desired.
    Enjoy your homemade sweet and sour steak!
Nutrition Facts
Sweet and sour steak
Serving Size
 
1 Serving
Amount per Serving
Calories
399
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
598
mg
26
%
Potassium
 
518
mg
15
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
26
g
52
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
23
mg
28
%
Calcium
 
33
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour chicken

Posted on by Leigh

Sweet and sour chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 579kcal

Ingredients

Sweet and Sour Sauce

  • 250 g sugar
  • 125 g white vinegar
  • 125 g water
  • 4 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp cornstarch
  • 4 tbsp cold water

Chicken

  • 500 g chicken breasts skinless and boneless, cut into bite-sized pieces
  • 4 tbsp cornstarch
  • 2 large eggs
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Serving

  • 300 g cooked rice

Instructions

Make the Sweet and Sour Sauce:

  • In a saucepan, combine the sugar, white vinegar, 125ml of water, soy sauce, and tomato ketchup. Stir well.
  • In a small bowl, mix the cornstarch and 60ml of cold water until smooth.
  • Heat the saucepan over medium heat, and when it begins to simmer, slowly pour in the cornstarch mixture while stirring continuously.
  • Keep stirring until the sauce thickens and becomes glossy. Remove it from heat and set aside.

Prepare the Chicken:

  • In a shallow bowl, season the chicken pieces with salt and pepper.
  • Place the cornstarch in another shallow bowl.
  • Dip each chicken piece into the beaten eggs, allowing any excess to drip off.
  • Coat the chicken pieces with the cornstarch, ensuring they are evenly coated.

Fry the Chicken:

  • Heat vegetable oil in a deep frying pan or wok over medium-high heat.
  • Carefully add the coated chicken pieces to the hot oil, a few at a time, to avoid overcrowding.
  • Fry the chicken until it's golden brown and crispy, which usually takes about 5-7 minutes.
  • Use a slotted spoon to remove the fried chicken pieces and place them on paper towels to drain excess oil.

Assemble the Dish:

  • Reheat the sweet and sour sauce over low heat if it has cooled.
  • Pour the sauce over the fried chicken pieces in the pan or wok and gently stir to coat the chicken with the sauce.
  • Simmer for a few minutes until the chicken is heated through and the sauce thickens further.

Serve:

  • Divide the cooked rice among serving plates.
  • Top the rice with the sweet and sour chicken.
  • Garnish with sliced green onions or sesame seeds if desired.
  • Serve hot and enjoy your homemade sweet and sour chicken on rice!
    Feel free to adjust the sweetness or sourness of the sauce to your liking by adding more sugar or vinegar as needed. Enjoy your meal!
Nutrition Facts
Sweet and sour chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
579
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
173
mg
58
%
Sodium
 
1275
mg
55
%
Potassium
 
586
mg
17
%
Carbohydrates
 
96
g
32
%
Fiber
 
1
g
4
%
Sugar
 
64
g
71
%
Protein
 
34
g
68
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour pork

Posted on by Leigh

Sweet and sour pork

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 624kcal

Ingredients

Sweet and Sour Sauce

  • 250 ml tomato ketchup
  • 100 ml white vinegar
  • 100 g white sugar
  • 50 ml water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch

Pork

  • 500 g pork loin or tenderloin cut into bite-sized pieces
  • 100 g cornstarch
  • 2 eggs beaten
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Vegetables

  • 200 g bell peppers cut into chunks
  • 200 g onion cut into chunks
  • 150 g pineapple chunks (fresh or canned)

Serving

  • 400 g cooked rice

Instructions

Prepare the Sweet and Sour Sauce:

  • In a small saucepan, combine the tomato ketchup, white vinegar, white sugar, water, soy sauce, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly until it thickens and becomes glossy. Set aside.

Prepare the Pork:

  • In a mixing bowl, season the pork pieces with salt and pepper.
  • Dip each piece of pork into the beaten eggs and then coat them in cornstarch.
  • Heat vegetable oil in a deep pan or wok over medium-high heat.
  • Fry the coated pork pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

Prepare the Vegetables:

  • In the same pan or wok, add a little more oil if needed.
  • Add the bell peppers and onions and stir-fry for a few minutes until they start to become tender.
  • Add the pineapple chunks and continue to stir-fry for another minute.

Combine and Serve:

  • Pour the prepared sweet and sour sauce over the stir-fried vegetables.
  • Add the fried pork pieces to the pan and toss everything together until the pork and vegetables are well coated with the sauce.
  • Simmer for a few minutes until the pork is heated through.

Serve:

  • Serve the sweet and sour pork over cooked rice.
    Enjoy your homemade sweet and sour pork on rice!
Nutrition Facts
Sweet and sour pork
Serving Size
 
1 Serving
Amount per Serving
Calories
624
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
163
mg
54
%
Sodium
 
937
mg
41
%
Potassium
 
979
mg
28
%
Carbohydrates
 
109
g
36
%
Fiber
 
3
g
13
%
Sugar
 
48
g
53
%
Protein
 
34
g
68
%
Vitamin A
 
2029
IU
41
%
Vitamin C
 
74
mg
90
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chickpea curry

Posted on by Leigh

Vegan chickpea curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 314kcal

Ingredients

  • 2 cans chickpeas (400g each) drained and rinsed
  • 1 onion finely chopped
  • 3 garlic cloves
  • 1 thumb-sized piece of ginger grated
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 can diced tomatoes (400g)
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • fresh cilantro leaves for garnish (optional)
  • cooked rice or naan bread for serving
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable oil in a large pan or pot over medium heat.
  • Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  • Add the chopped red and yellow bell peppers and cook for about 3-4 minutes until they start to soften.
  • Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices, and cook for another 2 minutes.
  • Pour in the diced tomatoes and coconut milk. Stir to combine all the ingredients.
  • Add the drained and rinsed chickpeas to the pot, and season with salt and pepper to taste. Stir everything together.
  • Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally.
  • Taste and adjust the seasoning if needed.
  • Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. It's excellent with cooked rice or naan bread.
    Enjoy your homemade vegan chickpea curry!
Nutrition Facts
Vegan chickpea curry
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Sodium
 
33
mg
1
%
Potassium
 
661
mg
19
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
1224
IU
24
%
Vitamin C
 
107
mg
130
%
Calcium
 
89
mg
9
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.