Skip to main content

Easy Cooking Peking Duck Recipe

Written by admin on . Posted in All Reciper, Dinner, Lunch. No Comments on Easy Cooking Peking Duck Recipe

Crispy-skinned duck, marinated with honey and spices, roasted, served with pancakes, hoisin, onions, cucumber.

Let’s start cooking and enjoy with family party

Peking Duck Recipe

Ingredients:

  • 1 whole duck (about 5-6 lbs / 2.3-2.7 kg), cleaned
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp Chinese five-spice powder
  • 2 tbsp maltose (or honey as a substitute)
  • 1 tbsp rice vinegar
  • 4 green onions, julienned
  • 1 cucumber, julienned
  • 12-16 Mandarin pancakes (store-bought or homemade)
  • Hoisin sauce (for serving)

Instructions:

  1. Pat the duck dry with paper towels. Mix honey, soy sauce, and five-spice powder. Rub the mixture inside and outside the duck. Let it marinate in the fridge for 12-24 hours.
  2. Preheat oven to 350°F (175°C). Place duck on a rack in a roasting pan.
  3. Dissolve maltose and rice vinegar in 1/2 cup warm water. Brush the mixture over the duck skin. Let it air-dry for 4-6 hours in a cool, ventilated area or fridge.
  4. Roast the duck for 1.5-2 hours, turning every 30 minutes to ensure even cooking. Increase oven to 400°F (200°C) for the last 15 minutes to crisp the skin.
  5. Rest the duck for 15 minutes, then carve the skin and meat into thin slices.
  6. Serve with warm pancakes, hoisin sauce, green onions, and cucumber.

Nutrition Information (Per Serving, based on 4 servings):

  • Calories: 600 kcal
  • Protein: 45 g
  • Fat: 40 g
    • Saturated Fat: 12 g
  • Carbohydrates: 15 g
    • Sugars: 8 g
  • Sodium: 800 mg
  • Cholesterol: 180 mg

Note: Nutritional values are estimates and may vary based on duck size, preparation methods, and specific ingredient brands. Adjust portions and consult a nutritionist for precise dietary needs.

Rolled Herb-Roasted Turkey Breast

Written by admin on . Posted in All Reciper, Dinner, Lunch. No Comments on Rolled Herb-Roasted Turkey Breast

Rolled Herb-Roasted Turkey Breast: succulent, aromatic, golden-crisp skin, infused with rosemary, thyme, sage, garlic, lemon zest, roasted to perfection, juicy center.

Ingredients:

  • 1 boneless turkey breast (2.5 lbs), skin-on
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh sage, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest
  • 1/2 cup chicken broth (for roasting pan)
  • Kitchen twine

Steps:

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Prepare Herb Mixture: In a small bowl, combine olive oil, rosemary, thyme, sage, minced garlic, salt, pepper, and lemon zest to form a paste.
  3. Butterfly and Season: Place turkey breast skin-side down on a cutting board. Butterfly thicker parts for even thickness (~1 inch). Spread half the herb mixture over the meat.
  4. Roll and Tie: Roll the turkey tightly into a log, skin on the outside. Secure with kitchen twine at 2-inch intervals.
  5. Apply Remaining Herbs: Rub the outside with the remaining herb mixture.
  6. Roast: Place in a roasting pan, seam-side down. Add chicken broth to the pan. Roast for 1-1.5 hours, until internal temperature reaches 165°F (74°C).
  7. Rest and Slice: Remove from oven, cover loosely with foil, and rest for 10 minutes. Remove twine and slice into 1/2-inch rounds.
  8. Serve: Serve with pan juices or sides like roasted vegetables or mashed potatoes.

Nutrition Information (Per Serving):

  • Serving Size: 1/6 of recipe (~4 oz or 113g)
  • Serves: 6
  • Calories: 180 kcal
  • Protein: 34g (76% of calories)
  • Total Fat: 5g (25% of calories)
    • Saturated Fat: 1g
    • Trans Fat: 0g
    • Monounsaturated Fat: 3g
    • Polyunsaturated Fat: 1g
  • Carbohydrates: 0g (0% of calories)
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Cholesterol: 90mg
  • Sodium: 350mg
  • Potassium: 380mg
  • Vitamin A: 2% DV
  • Vitamin C: 1% DV
  • Calcium: 2% DV
  • Iron: 8% DV

Notes:

  • Prep Time: 15 minutes
  • Cook Time: 1-1.5 hours
  • Tips:
    • For crispier skin, increase oven to 400°F (204°C) for the last 10 minutes.
    • Use a meat thermometer for accurate doneness.
    • Removing skin after roasting reduces calories to ~150 kcal and fat to ~2g per serving.
  • Nutrition Notes:
    • Values are estimates based on a 2.5-pound skin-on turkey breast with recipe ingredients.
    • Sodium includes 1 tsp kosher salt; pre-brined turkey may increase sodium to 500-600mg per serving.
    • Percent Daily Values (DV) based on a 2,000-calorie diet. Adjust for individual needs.
    • Data derived from standard nutritional databases; consult a nutritionist for precise needs.

New Style Chicken Soup Recipe

Written by admin on . Posted in All Reciper, Desert, Soup. No Comments on New Style Chicken Soup Recipe

New Style Chicken Soup: vibrant, hearty, with diced chicken, quinoa, fresh herbs, vegetables, lemon zest, ginger, in a comforting, flavorful broth.

Let’s start cooking

Ingredients (Serves 6)

  • 1 lb (450g) boneless, skinless chicken breast, diced
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 1 small zucchini, diced (about 1 cup)
  • 1-inch piece fresh ginger, grated
  • 6 cups low-sodium chicken broth
  • 1 cup cooked quinoa
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 bay leaf

Instructions

  1. Prep Ingredients: Dice chicken, chop vegetables, grate ginger, and zest lemon.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened (about 3-4 minutes).
  3. Add Vegetables: Stir in carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.
  4. Cook Chicken: Add diced chicken and cook until lightly browned (about 5 minutes).
  5. Simmer Soup: Pour in chicken broth, add ginger, thyme, rosemary, bay leaf, and lemon zest. Bring to a boil, then reduce to a simmer for 20 minutes.
  6. Add Quinoa: Stir in cooked quinoa and simmer for an additional 5 minutes. Remove bay leaf.
  7. Season and Serve: Add salt and pepper to taste. Stir in fresh parsley just before serving.

Nutrition Information (Per Serving)

  • Serving Size: ~1.5 cups (1/6 of recipe)
  • Calories: 220 kcal
  • Protein: 22g
  • Fat: 6g (Saturated: 1g)
  • Carbohydrates: 18g (Fiber: 3g, Sugars: 4g)
  • Sodium: 480mg
  • Cholesterol: 50mg

Notes: Nutrition values are approximate and based on standard ingredient data. Low-sodium broth keeps the soup heart-healthy. Adjust seasoning to preference.

Tips

  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Variation: Swap quinoa for brown rice or add a handful of spinach for extra greens.

Healthy Sweet and Sour Chicken

Written by admin on . Posted in All Reciper, Dinner, Lunch. No Comments on Healthy Sweet and Sour Chicken

Healthy sweet and sour chicken features lean chicken, vibrant veggies, and a low-sugar sauce. Baked or lightly sautéed, it’s packed with flavor, nutrients, and perfect for a guilt-free meal.

Recipe 1: Healthy Sweet and Sour Chicken (Stovetop, Lower-Sugar)

Source: Adapted from The Real Food Dietitians

Ingredients (Serves 4)

  • Chicken: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • Coating: 2 tbsp tapioca starch or cornstarch
  • Vegetables: 2 bell peppers (any color), diced; 1 small onion, diced; 1 cup pineapple chunks (canned in juice, drained, reserve ½ cup juice)
  • Sauce:
    • ½ cup pineapple juice (from canned pineapple)
    • ¼ cup ketchup
    • 2 tbsp apple cider vinegar
    • 2 tbsp coconut aminos (or low-sodium soy sauce)
    • 1 tsp garlic powder
    • 1 tsp ground ginger
  • Oil: 1 tbsp avocado oil (or olive oil)
  • Garnish (optional): Sliced green onions, sesame seeds

Instructions

  1. Prepare Sauce: In a small bowl, whisk together pineapple juice, ketchup, apple cider vinegar, coconut aminos, garlic powder, and ground ginger. Set aside.
  2. Coat Chicken: Toss chicken pieces in tapioca starch or cornstarch to lightly coat.
  3. Cook Chicken: Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes until browned and cooked through. Remove and set aside.
  4. Cook Vegetables: In the same skillet, add bell peppers and onion. Sauté for 3-4 minutes until tender.
  5. Combine: Return chicken to the skillet, add pineapple chunks and sauce. Stir and cook for 2-3 minutes until the sauce thickens.
  6. Serve: Garnish with green onions and sesame seeds, if desired. Serve over brown rice, cauliflower rice, or quinoa.

Nutrition Information (Per serving, without rice)

  • Calories: ~314 kcal
  • Protein: 27 g
  • Carbohydrates: 36 g
  • Fat: 8 g
  • Fiber: 4 g
  • Sugar: 24 g
  • Sodium: 614 mg
  • Vitamin C: 163 mg (high due to bell peppers and pineapple)

Note: Nutrition is approximate and depends on exact ingredients used.

Preservation

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet over medium heat or microwave for 1-2 minutes, stirring to maintain texture.
  • Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet to avoid a rubbery texture.

Carrot Soup Recipe

Written by admin on . Posted in All Reciper, Soup. No Comments on Carrot Soup Recipe

Soups and stews are nutrient-dense, hydrating, and easy to digest. They support immunity, promote warmth, and can be low-calorie while providing fiber, vitamins, and minerals.

Start cooking

Servings

Serves 4

Prep Time

  • Preparation: 15 minutes
  • Cooking: 30 minutes
  • Total: 45 minutes

Ingredients

  • 1 lb carrots, peeled and chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Optional: 1/2 cup coconut milk (for creaminess)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft (about 5 minutes).
  2. Add carrots and cumin, stirring for 2 minutes.
  3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 25 minutes or until carrots are tender.
  4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  5. Stir in coconut milk (if using), season with salt and pepper, and heat through.
  6. Serve hot, garnished with fresh parsley.

Nutrition (Per Serving)

  • Calories: 120 kcal
  • Protein: 2g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sodium: 600mg

Allergens

  • Contains coconut (if using coconut milk).
  • Free from dairy, gluten, nuts, and soy (if coconut milk is omitted).

Vegetable Stew Recipe

Servings

Serves 6

Prep Time

  • Preparation: 20 minutes
  • Cooking: 40 minutes
  • Total: 1 hour

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup spinach or kale, roughly chopped

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until translucent (about 5 minutes).
  2. Add carrots, potatoes, green beans, and corn. Stir for 3 minutes.
  3. Add diced tomatoes, vegetable broth, thyme, and smoked paprika. Bring to a boil.
  4. Reduce heat, cover, and simmer for 30 minutes or until vegetables are tender.
  5. Stir in spinach or kale, cooking for another 3-5 minutes until wilted.
  6. Season with salt and pepper. Serve hot.

Nutrition (Per Serving)

  • Calories: 180 kcal
  • Protein: 4g
  • Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Sodium: 700mg

Allergens

  • Free from dairy, gluten, nuts, and soy.
  • Suitable for most diets, but check vegetable broth for potential allergens like soy or gluten.

How to make pancake

Written by admin on . Posted in All Reciper, Breakfast, Desert. No Comments on How to make pancake

Healthy pancakes use whole grain or almond flour, natural sweeteners like honey or bananas, and toppings like fruit or Greek yogurt, increasing fiber, protein, and vitamins while cutting empty calories.

Let’s start to make healthy pancake

Ingredients (Serves 4):

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the milk, egg, melted butter, and vanilla extract (if using).
  3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix; a few lumps are okay.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 2 minutes.
  6. Serve warm with toppings like syrup, fruit, or butter.

Nutritional Information (Per Serving):

  • Calories: 200
  • Carbohydrates: 30g
  • Protein: 6g
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 55mg
  • Sodium: 350mg
  • Fiber: 1g
  • Sugar: 6g

Preservation:

  • Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
  • Freezing: Freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or microwave.

Sweet chilli chicken stir-fry

Written by admin on . Posted in All Reciper, Dinner, Lunch. No Comments on Sweet chilli chicken stir-fry

Sweet Chili Chicken Stir-Fry Recipe

Ingredients:

  • Chicken:
    • 500g boneless, skinless chicken breast or thighs (cut into thin strips)
  • Vegetables:
    • 1 red bell pepper (sliced)
    • 1 yellow bell pepper (sliced)
    • 1 carrot (julienned)
    • 1 small broccoli head (cut into florets)
    • 1 onion (sliced)
    • 2 cloves garlic (minced)
  • For the Sauce:
    • 1/3 cup sweet chili sauce
    • 2 tbsp soy sauce (low-sodium)
    • 1 tbsp honey or brown sugar
    • 1 tsp sesame oil
    • 1 tbsp rice vinegar
  • Other:
    • 2 tbsp vegetable oil
    • 1 tsp cornstarch (optional, for thickening)
    • Cooked rice or noodles (for serving)
    • Sesame seeds and chopped green onions (for garnish)

Instructions:

  1. Prepare the Sauce:
    In a small bowl, mix sweet chili sauce, soy sauce, honey, sesame oil, and rice vinegar. Set aside. For a thicker sauce, dissolve cornstarch in 1 tbsp of water and add to the sauce.
  2. Cook the Chicken:
    Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken strips and stir-fry until fully cooked and golden brown, about 4-5 minutes. Remove from the pan and set aside.
  3. Cook the Vegetables:
    In the same pan, add another tablespoon of vegetable oil. Stir-fry garlic and onions until fragrant, then add the bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Combine and Toss:
    Return the chicken to the pan. Pour the sauce over the chicken and vegetables, tossing to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
  5. Serve:
    Serve hot over steamed rice or noodles. Garnish with sesame seeds and chopped onions.

Nutritional Information (per serving, serves 4):

  • Calories: 320 kcal
  • Protein: 28g
  • Carbohydrates: 25g
  • Fat: 11g
  • Fiber: 4g
  • Sodium: 620mg

(Nutritional values are approximate and depend on specific ingredient brands.)