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Trinidad Pelau Chicken and Pigeon Peas
Calories1182 Kcal
Protein76 g
Fat55 g
Carbs91 g

Trinidad Pelau Chicken and Pigeon Peas

OtherNon-vegetarian5700 min

Trini Pelau is an iconic dish of pigeon peas, meat or chicken that is cooked with fresh herbs, and coconut milk. The entire dish is flavored and colored with bu...

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Ingredients
  1. 3 pounds chicken thighs (and/or drumsticks, cut up into large pieces)
  2. 2 tablespoons green seasoning
  3. 2 teaspoons grated garlic
  4. 1 tablespoon Worcestershire sauce
  5. 1 tablespoon soy sauce
  6. 1 tablespoon tomato ketchup
  7. Salt (to taste)
  8. Pepper (to taste)
  9. 2 tablespoons vegetable oil (or canola oil)
  10. 3 tablespoons cane sugar (can substitute for brown sugar)
  11. 2 cups rice (washed, drained and parboiled)
  12. 3/4 cup onions (chopped)
  13. 1/2 cup sweet peppers (chopped)
  14. 2 cups cooked pigeon peas (canned is fine)
  15. Optional: 1 cup carrots (diced)
  16. 2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
  17. 2 cups cooking liquid (stock, water or reserved cooking liquid from peas)
  18. 1 whole scotch bonnet pepper
  19. 1/2 cup sliced green onions (white and green parts)
Directions
  1. Gather the ingredients.
  2. In a large bowl, place chicken, green seasoning, garlic, Worcestershire sauce, soy sauce and ketchup along with salt and pepper (to taste).
  3. Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least an hour.
  4. Pour oil into a large pot and place on medium-high heat. Let oil heat until hot but not smoking.
  5. Make the burnt sugar by sprinkling it into the heated oil in an even layer.
  6. Let the sugar melt until it starts to froth and bubble.
  7. As soon as the edges of the froth/bubbles start to get a slight shade darker, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar.
  8. Let cook for 7 to 10 minutes.
  9. Add the rice to the pot, stir to mix and cook for 3 minutes.
  10. Add onions, sweet peppers, peas and carrots (if using) and cook for 1 minute.
  11. Pour in coconut milk and other cooking liquid. Season with salt and pepper to taste.
  12. Toss in whole scotch bonnet pepper. Cover pot and bring to a boil.
  13. When the pot comes to a boil, remove lid partially and let boil until you can see the surface of the dish—about 7 to 8 minutes.
  14. Cover pot fully, reduce heat to low and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
  15. Sprinkle the green onion on top and fold into Pelau. Taste and adjust seasonings with salt and pepper if necessary.
  16. Serve hot or at room temperature.
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Chinese Noodles in Peanut Sauce
Calories999 Kcal
Protein28 g
Fat68 g
Carbs108 g

Chinese Noodles in Peanut Sauce

Italian AmericanLacto Vegetarian1800 min

Hakka Noodles are topped with a flavorful dressing and served with a peanut and vegetable garnish. It's a delicious dish that both kids and adults love. This re...

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Ingredients
  1. 1 pound/500 grams Hakka noodles
  2. 2 tablespoons dark sesame oil
  3. Garnish: 1 carrot (peeled, julienned)
  4. Garnish: 1/2 firm medium cucumber (peeled, seeded, and julienned)
  5. Garnish: 1/2 cup roasted peanuts (coarsely chopped)
  6. Garnish: 2 green onions (thinly sliced)
  7. For the Dressing:
  8. 6 tablespoons peanut butter
  9. 1/4 cup water
  10. 3 tablespoons light soya sauce
  11. 6 tablespoons dark soy sauce
  12. 6 tablespoons sesame paste (ground sesame seeds)
  13. 1/2 cup dark sesame oil
  14. 2 tablespoons sherry (or any wine of your choice)
  15. 4 teaspoons white vinegar
  16. 1/4 cup honey (or sugar syrup)
  17. 4 medium cloves garlic (chopped fine)
  18. 2 teaspoons ginger (fresh and finely chopped)
  19. 1/2 cup water (hot)
Directions
  1. Gather the ingredients.
  2. Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold.
  3. Drain well and toss noodles with (2 tbsp) dark sesame oil so they don't stick together. For the dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to the consistency of whipping cream.
  4. For garnish, put carrot julienne in ice water for 30 minutes.
  5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot.
  6. Serve at room temperature.
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