Saffron couscous with chicken and veggies

 

I see the light at the end of the tunnel. Temperatures have been higher in the past few days and it looks like tomorrow we might break 40. What a dream. The thing is, I have all these really cute spring clothes I want to wear, but the weather hasn't really been warm enough for any of them. And that's not the only problem. I had also gained some weight in the past few months, which made my clothes fit horribly, if they fit at all. Now I'm 7 pounds down and things are looking brighter. Another 5-7 pounds and I'll look and feel great, ready for warmer days and lighter clothes.

This is one of my "diet" recipes. One of the things that is helping me lose weight is packing my own lunch, so I don't end up eating huge sandwiches or pizza at some restaurant. Hence the tupperware in the photo. Sorry if it doesn't look great, but I swear it tasted really good!

SAFFRON COUSCOUS

For 1:

1/2 cup couscous

1 packet saffron

1 chicken breast, cut into pieces

 1 cup frozen peas, thawed

1 carrot, minced

1 small onion, minced

Salt and pepper

Evoo

Cook couscous according to directions, adding saffron to the water.

In a small skillet heta up a little olive oil. Add carrot, onion and peas, cook for a minute. Sprinkle chicken with salt and pepper, then add to skillet and cook with veggies until browned.

Fluff couscous with a fork, add to skillet, mix well and serve.

Asian lettuce wraps

                   

Happy Dragon year everyone!

I thought I'd take a little break from posting travel pictures and post a recipe, just to remind myself 8and all of you) that this still is a cooking blog after all. Travels are cool, but unfortunately I don't travel every day. On the other hand, I do tend to cook on a daily basis, especially in the winter, especially when I'm trying to get back in shape after over two months of food and drink orgies.

Since the world is celbrating the Chinese new year, I thought I'd cook one of my favorite Asian recipes, one that I used to eat at PF Cheng's when I lived in Florida. I know, Cheng's isn't exactly a real Chinese joint, but their lettuce wraps rocked and they are light enough and veggie packed enough to satisfy both my weight loss challenge and my healthy habits- eat more veggies! challenge.

So here it is. Maybe not the most adventurous Chinese recipe, but a good, solid one.

ASIAN LETTUCE WRAPS

1 pound ground chicken

2 tablespoons soy sauce

1 tablespoon dark sesame oil

1 tablespoon hoisin sauce

1 tablespoon siracha

1 tablespoon sweet and sour sauce

To serve:

Lettuce leaves

Bean sprouts

Shredded carrot

Shredded cabbage

Cooked brown rice

Heat a non stick skillet or a wok. Mix soy sauce and next 4 ingredients in a bowl. Add chicken to skillet and stir to crumble. Pour sauce over it and cook for about ten minutes, until chicken is done. If the meat should get dry, add a little more sauce. I added siracha because I love the heat it gives to the dish!

When chicken is done, cover and remove from stove.

Serve with lettuce leaves.



Healthy habits: Eat more veggies! Vegetable frittata

Since apparently I didn't have enough stuff to do with my other challenge, the Indie travel challenge, I decided to embark in a healthy eating challenge as well. "Cooking Light's 12 healthy habits" seemed like a good option, since it isn't too demanding but at the same time it does push you toward a better way of eating and living.

January's challenge (I know, I'm a bit late, aren't I?) is to eat more vegetables, specifically to "Add 3 more servings of fruits and vegetables to your diet each day". Since I'm intolerant to most raw fruit and I don't really care for cooked fruit, I have decided to add vegetables to my daily diet and call it a day. It isn't too much of a challenge for me, as I really like veggies anyways, but I have decided to concentrate on some good vegeterian recipes that I can take to the office with me and eat for lunch.

Today I brought a nice frittata packed with tomatoes, mushrooms, zucchini and fresh herbs. Easy to make, delicious to eat and, most of all, nice and light, so I didn't feel that after-lunch fatigue overcoming me.

VEGETABLE FRITTATA:

2 eggs
1 teaspoon butter
1 small zucchini, cubed
A few cherry tomatoes, sliced
1/2 cup sliced mushrooms
1 tablespoon dried thyme
Salt and pepper

Cook vegetables in a small pan with a little olive oil, salt and pepper. Set aside.

In a bowl beat eggs, add salt, pepper and thyme. Add vegetables.

Heat butter in a small skillet, pour egg mixture into it and cook, about three minutes per side, or until desired degree of doneness.