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Simple Roasted Whole Chicken- Big on Taste, Easy on the Ingredients. 

9/2/2014

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Roasted chicken has to be moist, tender, juicy and well marinated.  This recipe is extremely easy and is made using very few ingredients. I had the butcher put deep BBQ cuts in the whole chicken and take the skin off.  It is important to take it out of the oven and leave it covered with foil for at least 15 minutes before serving. This way the chicken is tender and moist when you serve it. I served it with steamed vegetables, but you can always have it with a salad or anything else that you like. If you are on a low carb diet then this is perfect for you. You can make the whole chicken, shred it and keep it in an air tight container in the refrigerator and eat with salad or by itself whenever you are hungry.

A.K.
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Arugula with Aged Cheddar, Apples and Easy Strawberry Vinaigrette

8/22/2014

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easy salad recipes
Sounds fancy huh? Nope, this is the tawdry, “makes you gasp” version of a gorgeous salad I once had at a restaurant where I was served Arugula with delicious aged cheddar, sliced strawberries, a little blue cheese, almonds, and some other lovely ingredients. But, let’s be honest, no one is fancy on a daily basis. We eat a lot of salad and though we like our classics, we experiment with some very simple ideas all the time. This was one such time. This was ridiculously delicious, so stop freaking out at the “faux” vinaigrette. Lazy Wednesdays call for experimentation and easy alternatives. No measurements given as it all depends on your taste. 

W.P
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Coconut Chia Pudding with Mango and Mint! Perfect for these warm days

8/12/2014

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chia seed pudding
Most of us adore having comfort food and enjoying it together with friends - it serves its purpose momentarily however the traditional definition of comfort food is often things that really aren't ..very good at all. Fried chicken, biscuits, chowders, pastries, pies, chili, lasagna, ice cream and well, you get the point. They end up making us feel worse in the long run and to be honest, not too long after we are done eating them.

I recently went to Shophouse, an asian spinoff of Chipotle where the dessert is mango and sticky rice. It was delicious! But I thought to myself, how can I make this even better? Then, I found this recipe. Its raw, its real and its good for you. No, REALLY. You can't go wrong with this, unless you overdo the sugar :P

It uses Chia seeds - which if you don't already know are a wonder child and versatile - expand when soaked. They are rich in omega-3 fatty acids, antioxidants, protein, calcium and they take some of the bad boys with them on their way out of your body. Like I said, this is a powerhouse treat! I skipped the sweetener and opted for some mango pulp instead, and you can skip the lime too or opt for grated lime instead. Either way, you just can't go wrong here :) Enjoy!
What you Need:
Serves
2

For the chia pudding:
2 cups coconut milk (buy a carton or make your own; see recipe below)
⅓ cup chia seeds
1.5 TBSP sweetener of choice (raw honey/maple syrup/stevia)
⅓ tsp ground cinnamon

Toppings:
1 ripe mango, peeled and cubed/sliced
handful of fresh mint (Moroccan mint goes really well)
pinch of chia seeds
pinch sesame seeds
1 TBSP coconut yogurt per serving (you can omit this if you don’t have any available, but it’s gorgeous with)
A bit of freshly squeezed lime juice (don’t worry if you have none, it’s awesome without as well)
optional: bee pollen

To make coconut milk:
2 cups water
½ cup coconut (dry, shredded, dessicated – whatever you have, just not flour)
pinch sea salt flakes
pinch vanilla seeds

How to Prepare: If you’re making coconut milk only for this recipe, the easiest way is to add everything to the blender, both the ingredients for the coconut milk and for the pudding, except the chia seeds. 

1) Add: water, coconut (dry, shredded or dessicated), pinch sea salt, vanilla seeds, cinnamon and sweetener. Blitz until you get frothy milk.

For the purpose of this recipe, there is no need to strain the milk as the pulp will give the pudding more creaminess.

2) Pour the spiced coconut milk to a bowl or mason jar, add the chia seeds and give it a good stir or shake. Cover it and place in the fridge for at least 1 hour (until the chia fully expands and absorbs all the milk) or overnight.

3) Add the toppings and be prepared to be dazzled.

Serve chilled.

Hat Tip: raw guru

Nida Kazmi
Twitter: @nida84
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Gluten Free, Vegan & Raw Silk Chocolate Mini Cake

8/5/2014

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Who doesn't love SOME form of cake? You're lying if you say "not me". I don't like most cake, true, but, a home made warm sponge cake straight out of the oven is delicious. I don't like icing, I don't like the cake to be too sweet- none of that. However, I cannot resist a freshly baked cake. It's a good thing I don't make them too often (read- not at all really) and we have Nida to bring us these fabulous recipes for healthier alternatives. I know a lot of you ask for more dessert recipes, so we're doing our best to bring some to you and keep you healthy while at it. Let us know what you think and feel free to ask Nida any questions you might have about any ingredients used in these raw and gluten free recipes she brings us. 

W.P
Picture
gluten free chocolate cake
One of my absolute favorite desserts to have is a good moist cake. Especially silk cakes, because they're mostly... well, chocolate and sugar! But man is it ever bad for your health. We have far too much sugar in our foods and the over consumption is taxing on our organs. Most of the raw desserts rely on nuts and dates, which although are high in good fats and low glycemic sugars, you're still not supposed to have it very often. And not to mention they take a long prep time and have an extensive ingredient list sometimes. Then, I found THIS. Cue my hercules clap + ghetto booty dance (all in the privacy of my home I assure you).

This silk cake recipe is packed with plant based protein from hemp, contains the antioxidants and nutrients from cacao, utilizes hardly any sugar (you can substitute agave here too) and brings in the silky smooth texture of coconut.

And the bonus? It takes 5 minutes to prepare, and only 1 hour in the fridge to set. Or... you can be like me and blend this in a chilled bowl so you can have it like pudding right afterwards... HA!

Makes one 4 inch Cake

Ingredients:

2 tablespoons coconut oil
3 tablespoons cacao powder
1 tablespoon maple syrup or honey
 ¼ cup hemp seeds

How to Prepare: Blend all your ingredients together in a food processor until the texture is pudding like. Place your batter into your mini cake pan and garnish with more hemp seed pressed with a fork. Let your cake set in your refrigerator for 1 hour. So simple! So delicious! Enjoy!

H/T: Young and Raw

Nida Kazmi
Twitter: @Nida84
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Kale Caesar Salad- a delicious alternative to the usual. 

7/23/2014

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kale caesar salad
kale caesar salad

Caesar salad is of course 1 of the most popular salads out there if not the most. It’s on nearly every restaurant menu and is typically made with romaine lettuce, croutons, caesar dressing and parmesan cheese. But, there are hundreds of variations and you can try different dressings, greens, and veggies. Here’s a super simple alternate- Kale Caesar Salad! For a great Iftar pairing, have this with some Chicken Corn Soup (pictured below) in this stormy weather.  W.P
chicken corn soup
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