Tag: international

The Best and Easiest Chicken Gravy Recipe

So, today I’m feeling a bit like an adventurer. I wanna make chicken gravy from the scratch based on ingredients I love and think are the best pair for chicken. So I decided NOT to take a look at any recipes and just go with my guts. It turned out AMAZING!

No. I’m not the only person who said it, by the way. Both my bf and his best buddy said it too. Then I decided to write down the recipe now before my limited memory decided to archive it to the place I would never be able to retrieve. (yeah, I’m THAT bad. hihihi)

This gravy is best made using homemade chicken stock (I promise I will give you the recipe as soon as I make it this week), and chicken fat that was dripped of your roasted chicken. But of course, you can just replace every cup of chicken stock with 1 chicken bullion cube and 250 ml (1 cup) of water, then double the butter to replace the chicken fat. (BUT, I really recommend the chicken fat drips!).

Here are the INGREDIENTS:

  • 1 tbsp butter (you can use salted or unsalted butter. Just remember to adjust the salt)
  • 1 yellow onion
  • 1 garlic clove
  • 2 tsp dried thyme
  • 1 tbsp cumin (a lot? yes, that’s because I love it. But you can adjust it to your taste. Start with 2 tsp at least)
  • 2 tbsp all-purpose flour
  • 2 tbsp chicken fat drips (or replace it with butter)
  • 2 cups of chicken stock (or 2 chicken bouillon cube + 500 ml water)
  • Black pepper
  • Salt

INSTRUCTIONS:

  1. Start with 1 tbsp butter in a pan using just medium flame, and add the thinly sliced yellow onion right after the butter is melted.
  2. Once the onion starts to look transparent, add in the thinly sliced garlic. Keep turning them until caramelized.
  3. Once it’s beginning to be caramelized, add dried thyme and cumin and keep turning them around 2 minutes.
  4. Add in all-purpose flour and mix it with the onion and the garlic and after they’re mixed, pour the chicken fat (or extra butter) in and turn it for 1 minute, then pour in the chicken stock (or water with the chicken bouillon cube).
  5. Shimmer it on small flame to thicken to about 1 cup (Since you need to strain it later, take a wild guess that after it’s strained, it’ll be 1 cup)
  6. Season it with salt and pepper, taste it, and after you’re happy with it, leave it there for 2 extra minutes before straining it.
  7. Now all you need to do is just straining the gravy and prepare to receive praises with grace!

What can you do with the gravy? Well, pour it on a chicken sandwich for breakfast, or on your mashed potato at lunch and on your roasted chicken for dinner! You can even pour it on your pasta! Use your wild imagination! Be crazy about it JUST BECAUSE YOU CAN! Make more of it because this recipe is only made for 1 cup of gravy!

Lemme know how it goes! If you twist this, let me know how you twist it and I promise I will give it a try!

(Not Too Sweet) Chocolate Chip Cookies Easy Recipe

This recipe has been a darling in my household. Everyone LOVES it! After many research here and there, there’s one recipe from The Baking ChocolaTess that seems like the least sweet over many recipes out there. BUT, still too sweet for me. (Confession: I’m trying to stay away from carb and sugar as best as I can! But I’m a lazy keto. So.. I basically still eat carb and sugar in a very small portion).

So what happens then? I twist it!

After I’m finished with the Roasted Green Pepper Hummus, I proceed with the Salsa, and then, I decided to make these cookies as I have already promised my bf since a week ago! hihihi…

One thing tho, start with everything at room temperature. Now, pay attention and be ready to be the most favorite person in your family and friends!

WET INGREDIENTS:

  • 1/4 cup of maple syrup (if you don’t have it, then just double the brown sugar)
  • 1/4 cup of dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter

DRY INGREDIENTS:

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt

ANOTHER INGREDIENT: Are you seriously forgetting Dark Chocolate Chips? DON’T! That’s the superstar! I use 1 cup of dark chocolate chips. But if you like another kind of chocolate chips, just do!

INSTRUCTIONS:

  1. Preheat the oven to 350 F/ 180 C
  2. In a bowl, sift all the dry ingredients
  3. In another bowl, add in butter, maple syrup, dark brown sugar and vanilla extract and mix it using an electric mixer on low speed until it’s smooth and creamy (around 3 minutes).
  4. Then add the egg and mix it another 2 minute.
  5. Turn off your mixer, and pour all the dry ingredients and mix it with the spatula.
  6. After it’s mixed, then add the dark chocolate chips and put it in the fridge about 5 – 10 minutes.
  7. Prepare your baking pan, and using the spoon, make a 2.5cm/ 1-inch ball of the dough. Flat them a bit on the baking pan and give around 1-inch distance. It makes 30 cookies with this size.
  8. Put them in the oven for 8 – 10 minutes (I use a gas oven and no temperature setting, so I use my eyes, nose and manual thermometer).
  9. After done, move them to the wire racks to cool completely.

EASY PEASY!

Easy Recipe: Roasted Green Pepper Hummus

Recipe: Roasted Green Pepper Hummus
Ingredients of Roasted Green Pepper Hummus

Today I decided to make Roasted Green Pepper Hummus. A super simple recipe from Trinity’s Kitchen, which of course, made with some twists.

The consideration this time is my bf’s dislike over garlic (so I only use 1 clove), and instead of Red Pepper, I use Green Pepper. I also substituted Tahini to 1 tsp of Sesame oil (since not even once, I know what Tahini is, and I’m so sure I can’t find it here).

Today, I also make another Salsa (the 1 jar before didn’t make up to more than 3 days for both of us), Chocolate Chip Cookies, and Simple Beef Soup. Yeah, I was busy in the kitchen and enjoyed it by singing my heart out over 80’s – 90’s rock songs. Ha ha ha.

This recipe is vegan, gluten-free, dairy free. NOT low carb tho. So watch out.

 

Here are the INGREDIENTS:

  • 2 green bell peppers (feel free to replace it with the red, yellow or orange)
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • 1 tinned chickpeas (265 gr drained)
  • 1 lime and the zest
  • 1/2 tsp sea salt
  • 1/2 crushed black pepper

INSTRUCTION:

  1. Preheat your oven to 350 F/ 180 C.
  2. De-seed and cut the bell peppers. Then put it in the oven for around 20 minutes. In the last 10 minutes, put the garlic (with the skin) and roast them together.
  3. Meanwhile, drain your chickpeas and prepare your hand-blender. You can use the regular blender but I really don’t wanna leave some of the delicacy in the blender. So I decided to use hand-blender.
  4. Once the bell pepper and garlic roasted and cool down, add every ingredients in a small pot and blend them all to your desired consistency.
  5. Keep it in airtight meal box and leave it in the fridge. It taste better cold!

It’s that easy and simple! NOW, you don’t need to be a chef to make your own dip!