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Top 5 dishes made from Baby Spinach: Optional
1 . Maggi Ramen Noodles Bowl with Chicken and Eggs
Maggi Ramen Noodles Bowl with Chicken and Eggs
This particular recipe is one of kinda COMBOS…
All-in-One kind & a perfect blend of the ta gy-spicy flavours alongside the veggies and non-veg items of your choice, completed by any brands & flavours of the instant noodles packets, available in plenty in the market….
Try this out once for sure 👍
Ingredient
1 Packet
Maggi: Any Flavours
1 tbsp
Butter
1 tbsp
Cooking Oil: Any, Neutral
1/2 Cup
Chicken Pieces: Diced Up
1 tbsp
Ginger: Finely Chopped
1/2 tbsp
Garlic: Finely Chopped
1/4 Cup
Scallions/Onions: Finely Chopped
1.5 Cups
Water: RT
1 tbsp
Soya Sauce
1 tsp
Oyster Sauce: Optional
1 tbsp
Chilli-Tomato Ketchup
1/2 Cup
Baby Spinach: Optional
1/8 Cup
Chives: Finely Chopped
Cooking instructions
* Step 1
Firstly: Keep all the aforementioned ingredients ready & handy- Boil & Peel the Egg & keep the poach ready too & set aside- Chop up the veggies, required for the dish- Boil the Maggi noodles with its tastemaker with the required amount of water mentioned above & set aside for its later use- Sauté the marinated chicken/prawns/mushrooms pieces until nicely golden browned & turn juicy (almost 75-80% cooked)
* Step 2
Heat up a frying pan over medium flame next: Add in the butter or oil as per your preference- Add in the finely chopped ginger, garlic & onions/scallions & sauté until translucent- Throw in the rest other chopped veggies aforesaid or just keep it simple- Add in the boiled Maggi noodles & the sautéed chicken/prawns/ mushrooms pieces to it now & the sauces too
* Step 3
Mix everything well together until nicely combined and well blended, cover & cook for about 5-6 mins time on the medium-low heat- Once that’s done:
Turn off the flame & give it a final good mix- Cover it back & let it rest for the next 4-5 mins time on the hot oven itself-
Now, get it all ready, stepwise to assemble it further in the serving bowl 🍲 or platter-
Transfer it to your serving bowl, garnish it your own way
* Step 4
Top it up with the boiled & halved egg pieces alongside the poached one, a few reserved chicken/prawns/mushrooms pieces & finish it off with a fresh sprig of the coriander leaves-
ENJOY NOW
Note: if there is a photo you can click to enlarge it
2 . Ami's Breakfast Kiwi Smoothie
Ami's Breakfast Kiwi Smoothie
My 7 year old created this yummy smoothie. Spinach is added for nutrition, but dont worry, it literally has NO taste!
Ingredient
1
kiwi
1 cup
yogurt
1 cup
water or milk
1 cup
baby spinach (optional)
Cooking instructions
* Step 1
Blend spinach & water until blended well (20 seconds, skip this step if not using greens).
* Step 2
Add yogurt, banana, strawberrys, kiwi & 8-10 ice cubes (optional) until blended well.
* Step 3
Serve with a smile & enjoii!!
Note: if there is a photo you can click to enlarge it
3 . Stewed Lamb & Lentils
Stewed Lamb & Lentils
The ingredient list looks big, but this is a simple and easy dish to cook. Lamb can be replaced with other meat, but I like to use Lamb for this dish, and I like to add plenty of Spices. You can use your favourite Spices and Herbs.
Ingredient
1
Onion
1-2 cloves
Garlic *finely chopped
1 tablespoon
Olive Oil
1
Carrot
1-2 tablespoons
Spices OR Herbs of your choice
1/4 teaspoon
Ground Chilli
1 can (400 g)
Diced Tomatoes
3 cups
Chicken Stock
1
Bay Leaf
120 g
Baby Spinach *optional
Cooking instructions
* Step 1
Cut Onion and Carrot into bite-size pieces. Prepare Garlic and Ginger. Cut Lamb into chunky bite-size pieces.
* Step 2
Heat Olive Oil in a pot, cook Lamb for a minute, add Onion, Garlic and Carrot, stir for a few minutes, add Ginger and all Spices (and Herbs), and stir. Add Tomatoes, Stock and rinsed Dry Lentils, and bring to the boil.
* Step 3
Add Bay Leaf, cover with a lid, and simmer for 20 to 40 minutes, occasionally stirring. *Note: Cooking time depends on the type of Lentils. Today I used Green Lentils and cooked for 40 minutes.
* Step 4
Season with Salt & Pepper. Then add Baby Spinach, but it is optional. It won’t take long for Baby Spinach to be cooked. Sprinkle with Parsley and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Yuba (Tofu Skin) Rice Bowl
Yuba (Tofu Skin) Rice Bowl
It looks like Egg, but it is ‘Yuba’ (Tofu Skin). When Soy Milk is heated, a protein rich film (skin) is composed on the surface. The film is called ‘Yuba’ in Japan. Fresh 'Yuba' is not available in Melbourne where I live, but Chinese Dried ‘Yuba’ is available from many Asian grocery stores. It is a great ingredient for vegetarian dishes.
Ingredient
1/2 teaspoon
Grated Ginger
A few
drops Sesame Oil
1/4 teaspoon
Salt *alter the amount
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
1 handful
Baby Spinach *optional
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Break Dried Yuba (Tofu Skin) into smaller pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. *Note: It might take much longer time to rehydrate the compressed parts.
* Step 2
Prepare vegetables. Mix Potato Starch and Water in a small bowl.
* Step 3
Place Dashi Stock in a saucepan, add Carrot and softened Yuba, bring to the simmer over medium heat, and simmer a few minutes until Carrot is soft.
* Step 4
Add grated Ginger and Sesame Oil, and season with Salt, Soy Sauce and Mirin.
* Step 5
Add Shiitake Mushrooms and Spring Onion, then add Baby Spinach if you add some. These vegetables can be cooked very quickly. Gradually add Potato Starch mixture, but you don’t need to add all of it, and stir until the soup is thickened.
* Step 6
Half fill a bowl with warm Cooked Rice and cover it with the mixture.
Note: if there is a photo you can click to enlarge it
5 . Low-Calorie Chicken & Vegetable Noodle Soup
Low-Calorie Chicken & Vegetable Noodle Soup
You won’t add Noodles to a soup if you want to make the soup low in calories. However, you can add Konjac Noodles, which are called ‘Shirataki’ OR ‘Ito-Konnyaku’ in Japanese, because they are mostly water and dietary fibre, and extremely low in calories. This soup is packed with a variety of nutrients, low in calories, yet very satisfying and comforting.
Ingredient
600 ml
Chicken Stock
1/2
Onion
1/2
Carrot
2-3 leaves
Cabbage
150 g
Chicken Tenderloins
1 pack (200 g)
drained) Shirataki / Ito-Konnyaku (Konjac Noodles)
1 tablespoon
Soy Sauce
A few
drops Sesame Oil
1 handful
Baby Spinach *optional
Cooking instructions
* Step 1
Prepare Vegetables. Cut all vegetables into the size that is easy to eat. Drain Shirataki / Ito-Konnyaku (Konjac Noodles) and cook in boiling water for 1-2 minutes, then drain.
* Step 2
Place Chicken Stock in a pot, add Garlic and Vegetables except Baby Spinach and Spring Onion, and cook until almost soft.
* Step 3
Add grated Ginger and Sesame Oil, and season with Soy Sauce, Salt & White Pepper to taste.
* Step 4
Add the drained Konjac Noodles and simmer for a few minutes, and add Baby Spinach, that will be cooked instantly.
* Step 5
Add some chopped Spring Onion and some Chilli Oil, I added Crispy Chilli Oil today, and enjoy.
Note: if there is a photo you can click to enlarge it
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3. Focus on Adding—Not Subtracting
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