VEGGIE STIR FRY WITH PAN FRIED FISH

From my kitchen to yours, HELLO!!!

Another day, another recipe, another blog post.

Today I'm blogging about last nights meal which was absolutely superb.

One of my loved ones is keeping away from red meat so vegetables and fish was the order of the night.

For those who checked out my recent Chinese meal, do you remember the "Blue dragon" Chinese sauce I used? Well I have discovered that these are definitely the best sauces to get when you're making Chinese food at home and they're only 75 shillings.  They have a variety of about 5 flavors ranging from chilli to spring onion and oyster sauce to the garlic one that I used last night to stir fry my veggies.

I didn't want to drown the taste of the fish with spices so I kept it simple with pepper, garlic and lemon and pan-fried the fish and my oh my SIMPLE IS THE WAY TO GO! The tilapia was simply superb!!

Hope you'll enjoy this simple meal.

Note: That I boiled my pasta and veggies together before I stir-fried them since I wanted to save up on time.

Ingredients:- [Serves 5-6]

1-2 Fillets tilapia [boneless and cut up in chunks]
1 head broccoli
1 pack mixed veggies [ carrots, french beans, peas]
1 red pepper/hoho
1 onion
4 cloves garlic
1/2 lemon
Black pepper
1 pack Blue Dragon Hoi sin & garlic [classic mix of soya beans, soy sauce and spices]
Salt to taste
Vegetable oil/ olive oil
Dark mushroom soy sauce
Macaroni/ any kind of pasta

Start off by boiling the water for the pasta. 

Wash the pack of mixed veggies and broccoli. Cut up the broccoli. Add 3 tablespoons oil and a dash of salt followed by the pasta. About 3 minutes in, add the veggies to boil.

 After about 8-10 minutes, remove when pasta is al-diente. You can also check to see if carrots have cooked well. *a little crunch is always okay* Avoid to over-boil because we wouldn't want the veggies to loose their beautiful and natural color. Drain hot water out and put aside.

In another sufuria/ pan heat oil with 2 cloves garlic and half an onion all chopped up. As they are cooking, wash and chop the red pepper and add to the sufuria to cook.

Follow by adding the full packet of the blue dragon sauce. Add the veggies and pasta and stir well and continuously.

 Add a dash of soy sauce to darken the stir fry and to add that mushroom flavor to the meal. Add salt to taste and remove from heat after 2 minutes.

In another pan heat oil with remaining onion and garlic. Season fish chunks with black pepper and sauce and add to pan. As the fish is cooking squeeze half a lemon over it and some salt to taste.  Pan fry for 5-7 minutes and remove from heat.

Serve over the stir fry with half an avocado.

Enjoy :-)

Also I'll have you know:-

-I'm up to 6500 + pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

 

Sincerely

Jaz

LEMON & HERB CHICKEN WITH A FETA-AVO SALAD

Hey guys!!!
I'll keep this one short and simple.
I made some chicken last night. Was craving a healthy meal so grilling was the only way to go.
I got some chicken, a lemon and some herbs and made this meal!













Ingredients:- [serves 3]

3 Chicken thighs and 3 drumsticks
Half a pack macarroni
Half a bag mixed salad
Ranch dressing
2 avocados
1 pack feta cheese
Salt to taste
3 cloves garlic
4 sticks Fresh thyme
Black pepper
Half a lemon

I started by boiling the water for the pasta. Once it was at a boil, I added the macaroni and cooked it for about 7 minutes. I made sure not to overcook the pasta because it would make the salad mushy. Once the pasta was cooked I drained the hot water out and used cold water to cool the pasta and stop the cooking process. I put it aside thereafter.

I followed by heating my oven to 180 degrees.

I then peeled the skin off my chicken, chopped and added the garlic and squeezed half a lemon over it. 

I also mixed it some thyme leaves by running my fingers through the stick from top to bottom. I then seasoned with black pepper, a dash of salt and some vegetable oil. *You can leave to marinate for half an hr if not overnight. You can also use a whole lemon for a more tangy taste*

I then put my chicken on a foil paper and wrapped it well and popped it into the oven.

After about 15 minutes I got the chicken out and unwrapped it, still leaving it in the foil but open at the top.

At this point it was half-cooked and very moist but I didn't want it to get too runny so I opened it up to have that slight crunch on the outside.

It cooked for another 15 minutes, over which I made sure to turn the chicken to brown evenly on all the sides.

Once the chicken was done, I removed it from the oven and mixed my salad.

 I used a large bowl. I washed and dried the mixed salad and mixed it with the pasta, feta and avocado cubes. I then topped it off with ranch dressing and some salt to taste.

And vuala, dinner was ready.
Simple, healthy and tasty.
The lemon and thyme works so well together. Its a subtle but aromatic flavor that goes really well with the feta-avo salad. You can use another dressing if you are conscious about the calories in the ranch dressing.

Enjoy.
Also I'll have you know:-
-I'm up to 6000 + pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.
-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

Have a lovely week!

Sincerely,

Jaz.