Coconut Curry Chicken

Ingredients:
2 Chicken breasts (about 1lb - cut in cubes)
1 medium size green pepper (chopped)
1 medium size red bell pepper (chopped)
1 medium size tomato (chopped)
1 small onion bulb (chopped)
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup coconut milk
1 chicken stock cube
1 teaspoon curry powder
Vegetable oil
Salt and Pepper to taste

Directions:
Add some vegetable oil to a skillet, add the garlic and onions and sautee for about 1 minute.

Add the chicken and season with salt, pepper, curry powder and stock cube. Toss the chicken in the skillet till it turns white (about 5 minutes).

Add coconut milk to the chicken.

Then add the tomato paste.

Stir until the tomato paste is well combined and then allow the sauce to thicken (about 3minutes).

Add the sliced bell peppers and the onions (if you have any left overs).

Mix all the ingredients in and serve over white/brown rice. ENJOY!!!

Beef Stroganoff

Ingredients:
1lb beef
1lb mushrooms
1 medium sized onion bulb
1 cup of beef stock
1/2 cup of milk (or heavy cream)
1/4 cup sour cream
1 tablespoon cream cheese (optional)
Salt and pepper

Directions:
Cut the beef into bite-size pieces and set aside. Then chop the onions and mushrooms and set aside too.

Add some vegetable oil to a pan and add the beef and half of the chopped onions. Add some salt and pepper to taste. Cook the beef till it absorbs the juices it released.

Remove the beef from the pan and add about 2 tablespoons of vegetable oil, then add the mushrooms and the other half chopped onions. Sautee for about 2 minutes.

Add the beef stock and the cooked beef. Cover the pan and allow to simmer till the beef is tender.

Then add the cream cheese (if using), milk (or heavy cream) and sour cream. Mix all the ingredients well and turn off the heat.

Serve with rice or pasta garnished with cilantro.

…And of course some lucky "lab rat" at school gets a free meal :)

Hehe, there goes the Beef Stroganoff lucky taker Yemi :)

Chicken Alfredo

Ingredients:
2 Chicken breasts
1 1/2 cups heavy cream
1 cup parmesan cheese
3 tablespoons butter
Granulated Garlic
1 bulb of onions
1 medium red pepper
1 medium green pepper
Salt and pepper to taste
6oz Penne Pasta (or any of your choice).

Directions:
Cut the chicken into thin slices, season with garlic, salt and pepper and set aside.

Boil the pasta and set aside.

Cut the onions and peppers into long slices and set aside.

Melt the butter in a pan, add the onions and the chicken and cook till the chicken is cooked through. Then add the green and red peppers and sautee for about 2minutes.

Remove the chicken and veggies from the pan and set aside.

Add the heavy cream to the same pan and boil for about 3-4 minutes or till it thickens. Then add the parmesan cheese and boil till it's melted. Return the veggie/chicken mixture to pan and mix well.

Add the cooked pasta to the alfredo sauce and mix well. Enjoy your delicious chicken alfredo with your friends and loved one.

Here's one weird fact about me. I don't eat my own food 'cos by the time I'm done cooking, I am already full from the aroma. lol. Soooo, that means some lucky people in school get to enjoy the food.

Tropical Mango Salad w/ Grilled Chicken

Ingredients:
Chicken Breasts
Romaine Lettuce
Shredded Carrots
1 Medium Mango
Red Onions
Croutons
Salad Dressing

Directions:
Wash the chicken and marinate with salt, pepper, curry, garlic and onions. Set aside in a refrigerator for about 15-30 minutes. If you're in a hurry (like i was) and would like to skip the 30min wait, you can make some slashes on the chicken before marinating.

Oil a pan and grill the chicken on low heat for about 7minutes on each side.

Chop up the lettuce, onions and mango and add to a plate, add the other ingredients and then the grilled chicken. ENJOY with your favorite salad dressing (I used Zesty Italian).

Tiramisu

Ingredients:
2 Packs of lady fingers
1 Pack mascarpone cheese (about 250g or 8oz or 1 cup)
1 ½ cups heavy whipping cream
1 Cup of sugar + 1 tablespoon
6 Egg yolks
2 Tablespoons of whole milk
1 Teaspoon of Vanilla flavor
1 Cup of water
1 ½ teaspoons of instant coffee
Unsweetened Cocoa Powder
50mL Kahlua or rum (optional)

Directions:
Mix the coffee, water and Kahlua in a bowl and set aside.

Combine the egg yolks, 1 cup of sugar and milk in a sauce pan and boil over really low heat while stirring continuously till it thickens (it should take about 5-7minutes).

Using a double boiler works best because if you boil too fast and don't stir enough, you would end up with boiled egg yolks and you don't want that. You want it thick like custard when you're done (also, the color should go from a bright yolky yellow to a pale yellow color). Set the custard aside to cool to room temperature.

When it cools, add the mascarpone to the mixture and whisk till the mixture is smooth

Add the heavy cream, vanilla and 1 spoon of sugar to a separate bowl.

Beat till you get stiff peaks but be careful not to over beat the cream or you'll end up with butter. You know you have stiff peaks when you CAREFULLY turn the bowl upside down and the whipped cream doesn't fall off.

Now using a spatula, fold the whipped cream into the mascarpone/custard mixture.

Resist the temptation to whisk everything together. Just be patient and fold in with a spatula till you get a smooth consistency.

To assemble, dip the lady fingers in the coffee/kahlua mixture (one at a time), remove almost immediately and arrange on the base of a dish.

Add half of the cheese mixture on top of the lady fingers.

Then another layer of lady fingers.

And then the rest of the mascarpone mixture. Cover and refrigerate for at 8hrs. I refrigerated mine overnight.

Add some cocoa powder to a fine sieve and dust on the tiramisu right before you serve.

ENJOY with your friends and loved ones.

Lasagna Bolognese

Ingredients:
1 lb ground beef
1 pack lasagna pasta
2 cans of diced tomatoes
1 cup small tomato paste
2 cups Mozzarella cheese
1 cup parmesan cheese
1 cup ricotta cheese
1 large red onions
½ cup vegetable oil
Salt
Maggi/Bouillon cubes
Garlic powder
Curry powder
Carrots and Celery (optional)

Directions:
Boil the lasagna in some salted water and set aside

Add the vegetable oil, onions and meat to a pot. Add the seasonings and cook well.

After about 10 minutes, the meat should be brown. Drain off the fat if you desire.

Add the canned tomatoes and allow simmer for about 10-15minutes

Wash the carrots and celery well, dice and add to the sauce. Cover and simmer for about 5mins.

To assemble the lasagna, divide the lasagna, cheese and sauce into 3 parts. Add some of the sauce to the base of a baking dish.

Next, add a layer of pasta to the dish.

Then add some sauce on top of the pasta.

Then add 1 part of the cheeses.

Continue layering in this order till you get to the top…ending with the cheese. Then bake for about 10minutes or till the cheese is well melted.

Allow to cool for about 10minutes before cutting into it. Sprinkle some chopped parsley and ENJOY!