Chicken Satay Salad with Coconut Peanut Butter Sauce paired with Miso Soy Israeli Couscous

Hello Beautiful People!


I'm very excited to share this post with you becuase I felt like it really encourages me to be creative. I'm going to call it my "What's left in my Fridge Challenge"! I'm sure everyone recalls opening their fridge at the end of the week to find half cartons of milk, wilted veggies, and a variety of other half open half eaten products. But although your fridge may seem sparse, there is a treasure waiting to be dug up! I love watching shows like Chopped on the food network channel, and I am always so blown away by what they are able to come up with on a whim!
So today, I share with you the recipe below. Enjoy :)

Chicken Satay Salad with Coconut Peanut Butter Sauce paired with Miso Soy Israeli Couscous

Chicken Satay Salad with Coconut Peanut Butter sauce paired with Miso Soy Israeli Couscous

Recipe makes two servings

Prep Time: 25 minutes * Cook Time: 20 minutes

Ingredients:

For the Chicken Satay:

• 1 whole chicken breast. Aim for one on the larger size as you are feeding two people
• 1/2 cup greek yogurt
• 1 tablespoon of sugar
• 1/2 tablespoon of soy sauce
• 1/2 tablespoon of curry
• 1/4 tablespoon of turmeric
• 1 teaspoon of salt
• 1 tablespoon of minced garlic

For the Miso Israeli Couscous:

• 1 cup uncooked israeli couscous
• 1 cup hot chicken stock
• 1 tablespoon of miso paste
• 1/2 teaspoon of ginger powder
• 1/2 onion, diced
• 1 zucchini, diced

For Coconut Peanut Sauce:

• 1 cup of light coconut milk
• 1/4 cup peanut butter
• 1 tablespoon of soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of lime
• 2 tablespoons of water

For Cucumber Bell Pepper Thai Relish:

• 1/2 red bell pepper
• 2 persian cucumbers
• 1 jalapeno
• 1/4 red onion
• 1/2 cup rice vinegar
• 1/4 cup sugar

Instructions:

Cucumber Bell pepper Thai relish:

• chop cucumber, bell pepper and onions into bite size
• Put vinegar in sugar in a bowl, mix well
• Pour vinegar over veggies
• Add chopped cilantro
• Let marinade for 15 minutes in fridge

Peanut Coconut Sauce:

• In a sauce pan, add all ingredients at medium heat
• Stir until smooth consistency

Miso Israeli Couscous:

• Heat up a saucepan to medium heat
• Add oil
• Add israeli couscous, sauté until lightly golden brown
• While israeli couscous is cooking, boil one cup of chick broth (or boil water and add bouillon cubes). Add miso paste and stir into broth until mixed in
• Add boiled broth/miso to the saucepan. Bring mixture to a boil, and then immediate turn it down to a simmer.
• Place a lid on sauce pan, cook couscous for 12 minutes
• While couscous is cooking, in a separate pan saute cubed onions and zucchini until golden brown.
• Add to couscous when its done cooking

Chicken Satay:

• Lay chicken breast down, place your hand on top of chicken breast. Take a serrated knife and cut chicken in half under your hand. Then slice each half of the breast into fourths. You should have a total of 8 chicken slices
• Combine all ingredients in a bowl and marinate chicken for about 15-20 minutes
• Heat up a George Forman Grill (you can place these on a grill too for a nice smoky char!)
• Spray with oil, and cook chicken until dark brown grill marks appear
• Set chicken aside for cooling (dont worry about eating it warm, its going to be in a salad)

Chicken Breast

This was seriously what I had in my fridge!!!

Thai Relish

Zucchini and Onion

Peanut Coconut sauce

End Product

Mint Mojito Cupcakes (Gluten and Dairy Free!)

Hi Guys!


Sorry it has been forever since I posted; life definitely crept up on me this past week!
In honor of Cinco de Mayo (and the adorable ferris wheel cupcake stand my cousin gifted me), I decided to make Mint Mojito cupcakes, with a healthier twist. This recipe is gluten and dairy free, and 100 % delicious.

Please see the recipe below. Enjoy!

Gluten and Dairy free Mint Mojito Cupcakes

Gluten and Dairy free Mint Mojito Cupcakes

Recipe makes a dozen normal cupcakes

Prep Time: 20 minutes * Cook Time: 25-30 minutes

Ingredients:

For the cupcake:

• 1 cup of gluten free baking mix of your choice ( I used the Betty Crocker Gluten Free Mix, and I'm sure it can be found at any local grocery store)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Earth Balance Spread, softened (you can use any non-dairy spread/vegetable shortening)
• 1/2 cup organic granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tsp lime zest
• 1/4 cup rum (you can use dark or light, I chose to do light) *Note: if you dont want to buy a whole fifth of rum, you can get one of those airplane sized bottles, its exactly 1/4 a cup :) 
• 1/2 cup unsweetened apple sauce

For the frosting:

• 1 cup Earth Balance Spread, softened (you can use any non-dairy spread/vegetable shortening)
• 2 tablespoons rum (optional)
• ¼ cup lime juice
• Zest of 1 lime, finely grated
• 3 – 3½ cups powdered sugar
• Mint or Mint extract

Instructions:

Cupcake:

• Preheat the oven to 350 degrees, line cupcake tin with cupcake cups
• In a medium mixing bowl, combine the gluten free flour, baking soda, baking powder, and salt. Set aside
• In a large mixing bowl, beat the sugar and eggs on medium speed four about 2 minutes, when the mixture begin to look fluffy you can stop
• Next, add the egg and vanilla into the wet mixture. Beat until incorporated
• Add lemon zest and rum, and beat until combined
• Now slowly add one part dry mix and one part apple sauce mix, and alternate (I began with 1/4 cup of flour, beat it in the wet mixture until combined and then added 1/4 cup of applesauce, beat until combined and repeat)
• Mix until just combined
• Divide the batter between the muffin cups. Bake for about 25-30 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. It should be slightly golden brown. Remove from oven, let cool in the pan slightly then place the cupcakes onto a wire rack to cool completely before frosting.

Frosting:

• Beat butter in a bowl with an electric mixer until creamy, about 1 minute
• In batches, gradually add confectioner's sugar, and beat until well blended and the consistency is smooth and somewhat stiff, about 3 minutes
• Add lime juice and beat well to combined
• Add a touch of mint extract, just barely a drop or two(this recipe can use fresh mint but the stores ran out, so I had to improvise!)
• Spread or pipe onto cooled cupcakes. I used a flower shaped pipe.
• Garnish with some lime zest

Enjoy!

Ferris Wheel Cupcake holder!!!!

Coconut Curried Mussels with Sweet Baby Peppers

Happy Hump Day Beauties!

I am very excited to share this recipe with you. It is hands down my favorite recipe right now.
I've had curry many times and I've had mussels a ton. But when I first encountered this dish, my mind was blown! Such an explosion of flavor. You have the sweetness of the mussels paired with the slight sweetness of the coconut and then the savory tang of the red curry paste. Served with a side of crispy baguette, this dish is bursting with culture and flavor. Umm can you say YUM?
Anywhos, below is my rendition of this yummy dish. I opted for lighter options (i.e. light coconut milk) and added coconut oil for nutritional value (plus its super tasty!)

Coconut Curried Mussels served with Toasted Baguette

Coconut Curried Mussels with Sweet Baby Peppers 

Recipe serves 2 as an appetizer or one as dinner.

Prep Time: 20 minutes * Cook Time: 15-20 minutes

Ingredients:

• 1 lbs of fresh live mussels
• 1 1/2 tablespoon of red curry paste
• 1 small-medium yellow onion, diced
• 2 cloves of garlic, minced
• 2 sweet baby peppers, sliced thinly horizontally 
• 1/2 can of light coconut milk
• 1/4 cup chicken stock
• 1 slab of butter
• 1/2 tablespoon of coconut oil
• 1/2 tablespoon of olive oil
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 green onion stalks for garnishing
• baguette of your choice to serve with the mussels (or sub with fries if you're feeling especially devilish!)

Instructions:

• Rinse, scrub, and de-beard mussels. Let the mussels soak in a large bowl of cold water for about 20 minutes. 
• Pat and dry and set aside in the fridge until you are ready to add to the broth.
• Heat up butter, olive oil, and coconut oil together in a wok or medium sized pot over medium heat
• Once oil is hot, add diced onion, minded garlic, and sliced sweet baby peppers
• Saute for about 4-5 minutes (my mom used to tell me that once the onions and garlic were aromatic they were ready!)
• Add the red curry paste, and incorporate with sauteed veggies
• Stir in coconut milk and chicken stock
• Let the broth simmer for about 2-3 minutes
• Once broth starts bubbling add mussels, and cover with a lid
• Let mussels cook for about 5 minutes. Quick Trick: Once all of the mussels are opened up, that's an indicator that they are ready to eat
• Transfer cooked mussel and broth into a serving bowl. I would suggest a deeper bowl to hold the mussels and broth. Grab an additional bowl for the shells
• Voila you are done! I would suggest serving with a toasted baguette or french fries, it does a really great job of soaking up with broth. 

Enjoy!

Welcome to Emily's Eats!

Hello beautiful people!
 
Welcome to my blog, Emily's Eat. My goal is to share my passion for food with wonderful people like yourselves.
 
A little bit about me...
 
Growing up in California, all of my fondest memories revolved around food. Food always symbolized a feeling of togetherness and joy for me. Today, I'm a Seattle based gal working your typical 9-5. I love my job but I love food and cooking more. Now here I am in the mecca of food culture.Vegan, fried, international, risky. You name it, and Seattle has it! Armed with my Vietnamese roots and American upbringing, I am here to share my love for the nommies with a healthy twist.


Enjoy!