Love Wild Colors

Hi! I'm LenaRei. Welcome to my daily blog and blurbs.

[lovewildcolors]

4 ingredients Peanut Butter Cookie Recipe | 1 cup of creamy peanut butter 1 cup of granulated sugar 2 large eggs 2 cups of chocolate chip of your choice Via @homemakinghacks on #pinterest 1 | Preheat oven to 350 degrees 2 | Combine the peanut butter, eggs, and sugar until fully blended. Gently mix chocolate chips. 3 | Drop tablespoons of cookie dough on the baking sheet. 4 | Bake for 10 - 12 minutes It was my first time baking with peanut butter dough. They spread out a lot. So just put a drop and don't press down. #food #pinterest #foodstagram #recipe #recipes #cookie (at Sacramento, California)

[lovewildcolors]

Pork on Lemon Grass Make a good talking point at a dinner with family and friends. Recipe | ingredients 11 oz minced ground lean pork 4 garlic cloves, crushed 4 fresh coriander (cilantro) roots, finely chopped 1/2 tsp soy sauce Salt and black pepper 12 8x10cm/4in lengths of lemon grass stalk Sweet chilli sauce, to serve 1 | Place the minced pork, crushed garlic, chopped coriander root, sugar and soy sauce in a large bowl. Season with salt and pepper to taste and mix well. 2 | Divide into portions and mould each one info a ball. 3 | Stick a length of lemon grass half way into each ball, then press the meat mixture around the lemon grass to make a shape like a chicken leg. 4 | Cook the pork sticks under a hot grill (broiler) for 3-4 minutes on each side, until golden and cook through. Serve with the chili sauce for dipping. #food #photo #foodstagram #recipe #recipes #pork (at Sacramento, Calif.)

[lovewildcolors]

Morning Glory with Garlic and Shallots Also known as Ong Choy, water spinach, Tha'kuen Recipe | ingredients 2 bunches water morning glory, 9oz/250g, trimmed and coarsely chopped into 1in. length 1 tbsp sunflower oil 4 shallots, thinly sliced 6 large garlic cloves thinly sliced sea salt 1/4 tsp dried chilli flakes Variations | Use spinach, young spring greens (collards), sprouting broccoli or swiss chard. 1 | Place the morning glory in a steamer and steam over a pan of boiling water for 30 seconds, until just wilted. If necessary, cook in batches. Place the leaves in a bowl or spread them out on a large serving plate. 2 | Heat the oil in a wok and stir-fry the shallots and garlic over a medium to high heat until golden. Spoon the mixture over the morning glory, sprinkle with a little sea salt and the chilli flakes and serve immediately. 58 kcal #food #foodstagram #photo #asianfood #lightmeal #healthy #recipe (at Sacramento, California)

[lovewildcolors]

Soy Sauce and Star Anise Chicken The star anise adds a wonderful aniseedy kick to the smoky flavor of the barbecue. Serve with refreshing salad. The chicken breast fillets we had were very thin. So, cooking on the grill will make it dry. Recipe | 4 skinless chicken breast fillets 2 whole star anise 2 tbsp soy sauce 2 tbsp vegetable oil (or your preferred oil) Ground black pepper 1 | Lay the skinless chicken breastfeeding fillets side by side in a shallow, nonmetallic dish and add both pieces of the star anise, keeping them whole. 2 | Place the soy sauce in a small bowl. Add the oil and whisk together With a fork until the mixture emulsifies. Season to taste with black pepper to make a simple marinade. 3 | Pour themarinade over the chicken and stir to coat each breast fillet all over. Cover the dish with clear film and chill for up to 8 hours. 4 |Prepare a barbecue or pan. Cook the chicken fillets for 8-10 minutes on each side, spooning over the marinade from time to times until the chicken Is cooked through. Serve immediately. #recipe #food #foodstagram #photo 400 Thai & Chinese delicious recipes book (at Sacramento, California)

[lovewildcolors]

Lemon Grass Pork Ribs Recipe | 1 1/2 lb Pork Ribs 2 lemon grass stalks, finely chopped 4 spring onions, scallions, thinly sliced 1 tsp salt 12 black peppercorns, coarsely crushed 1 tbsp sunflower oil 2 garlic gloves, chopped 2 fresh red chili's, seeded and chopped 1 tsp soft light brown sugar 2 tbsp fish sauce 2 tbsp roasted peanuts unsalted chopped Ground black pepper and cilantro(coriander) to garnished 1 | Put the ribs into a bowl with the finely chopped lemon grass, thinly sliced spring onions, salt, & crush peppercorns; mix well. Add the garlic and chillis, sugar, fishsauce, and chopped peanuts - mix well. 2 | Cover with plastic wrap or in a big Ziploc bag. Let it marinate in the refrigerator or cool place for 30 minutes or when ready to cook. It's best when marinade overnight. 3| Grill / barbecue until meat is cook thoroughly. Transfer to a serving platter, season to taste with black pepper. Garnish with coriander leaves. #food #foodstagram #photo #recipe #ribs #lemongrass (at Sacramento, California)

[lovewildcolors]

Barbecue Chicken You would usually find almost everywhere in Southeast Asian roadside stalls #streetfood Recipe | 8 - 10 pieces of chicken Lime wedges and fresh red chilies to garnish For the marinade | 2 lemon grass stalks, roots trimmed 1 inch piece fresh root ginger, peeled and thinly sliced 6 garlic cloves, coarsely chopped 4 shallots, coarsely chopped 1/2 bunch cilantro roots (the bottom part-not stem) chopped 1-tbsp light brown sugar 1/2 cup reduced fat coconut milk 2 tbsp Thai fish sauce 2 tbsp light soy sauce 1 | Make the marinade. Cut the lower 2in of the lemon grass stalks and chopped them coarsely. Put into a food processor with the ginger, garlic, shallots, cilantro, sugar, coconut milk and sauces and process until smooth. 2 | Place chicken pieces in a deep dish, pour over the marinade and stir to mix well. Cover the dish and leave in refrigerator to marinade for at least 4 hours, or leave it in therefrigerator overnight. 3 | Prepare the barbecue. Orpreheat the oven to 400°F / 200°C / Gas 6. Drain the chicken, reserving the marinade. If you arecooking inthe oven, arrange the chicken pieces in a single layer on a rackset over a roasting pan. 4 | Cook the chicken on the barbecue over moderately hot coals or on medium heat for a gas bbq, or bake in theOven for 20-30 minutes. Turn the pieces and brush with the reserved marinade onceor twice during cooking. 5 | As soonas the chicken pieces are golden brown and cooked through, transfer to a serving platter, garnish with the lime wedges and red chili; serve inmmediately. Tip: I think you can use this recipe for beef Kebobs. The taste is very similar to Khmer kebabs. #food #photo #streetfood #foodstagram #recipe #Asianfood #southeastasian (at Sacramento, California)

[lovewildcolors]

Lemon Grass Chicken Wings Recipe | 1/2 lb chicken wings 1 lemon grass stalks, finely chopped 2 spring onions, scallions, thinly sliced 1/2 tsp salt 6 black peppercorns, coarsely crushed 1/2 tbsp sunflower oil 1 garlic gloves, chopped 1 fresh red chili's, seeded and chopped 1/2 tsp soft light brown sugar 1 tbsp fish sauce 1 tbsp roasted peanuts chopped Ground black pepper and cilantro to garnished 1 | Put the wings into a bowl with the finely chopped lemon grass, thinly sliced spring onions, salt, & crush peppercorns; mix well. Cover bowl with plastic wrap and leave to marinate in the refrigerator or cool place for 30 minutes or when ready to cook. 2 | Preheat a wok, add the oil and swirl it around. Add the wing mixture and stir fry over medium heat until browned all over. 3 | Add the garlic and red chillis and stir fry for a further 5-8 minutes over a medium heat, until wings is cooked through and tender. 4 | Add the sugar, fish sauce and chopped peanuts and toss into mix, then season to taste with black pepper. Garnish with coriander leaves. #food #foodstagram #photo #recipe #chickenwings (at Sacramento, California)

[lovewildcolors]

For breakfast we had the spinach version of last night basic light sandwich. I never though spinach in a sandwich would tastes that delicious. It'll be nice to add some avocados too. Recipe | see previous post Substitute lettuces with spinach and add a few avocados. #food #photo #foodstagram #yummy #healthy #recipe (at Sacramento, California)

[lovewildcolors]

We got home late last night because of how long the checkout lane was at Walmart. I super >< hate going there because of the inefficiencies; time get wasted even though we had a shopping list. So our dinner wasn't made. Instead I made a light sandwich. It's never good to eat after 9 p.m. because the food doesn't digest well. Still, I had coffee with the hubs thinking we'll pull an all nighter on our eBay business. I end up being the one still awake. Just great. At least I was able to prep tomorrow/today's meals. 400 low fat recipes to choose from - I'm definitely sharing - so no one has to buy the book. (Haha) Basic Light Sandwich 2 slice whole wheat bread, lightly toast 2 lettuces leaves, washed Red/ purple onions, thinly sliced Juicy tomato, thinly sliced 3 slice of mesquite turkey breast 2 tsp mayonnaise 1 tsp/zigzag (lol) mustard (totally optional) If you want organic, get the ingredients in organic. There's so many ways to make sandwiches. Be inspired ;) Pinterest #food #foodstagram #photo #lightmeal #recipe #sandwiches (at Sacramento, California)

[lovewildcolors]

Chicken with Green beans and Ginger. Southeastern Asians usually eat a lot of ginger. Ginger has a lot of great properties. We usually put a lot ginger as a main dish. I remember my mom cooking a crispy ginger and pork chops dish. Making the dish strong in its ginger flavor which burns the throat, yet still flavorful. For this dish, the ginger is overwhelming making it more bitter almost salty for those whom never eaten so much ginger in a plate. Recipe | Serve 2 - 3 people | recipe is altered to lessen bitterness 1/2 chicken breast, cut into thin slices 4 cloves of garlic 1 1/2 inch of ginger, cut into thin slices 2 shallots cut into quarters 2 tbsp Thai fish sauce 1 tsp light soy sauce 2 tsp sugar 1 cup of green beans cut diagonally 1 tbsp olive oil 1 | Put the oil in the wok and cook the garlic and ginger until golden brown but not burnt. Then add shallots. Cook for 1-2 minutes. In another pot, steam the green beans. I coat mine with a little olive oil. 2 | Add the chicken breasts. Cook until changed color. 3 | Add the Thai fish sauce, light soy sauce, sugar, and cook for 2-3 minutes. Then add the green beans and stir fry it together. Tip: you can put less fish sauce if it tastes to lessen the salt taste. #food #photo #foodstagram #recipe #stirfry #chicken #vegetables #veggies (at Sacramento, California)

[lovewildcolors]

Yellow curry prawns with cherry tomatoes. Taste and flavor excellent, but I overcooked the shrimp. The shrimp tastes better drench in curry sauce. I wanted to make creamy stir fried curry but did not follow directions correctly, so the dinner meal became liquid curry. Next time I will do better. #foodstagram #food #photo #curry #homemadefood (at Sacramento, California)

[lovewildcolors]

I alter the recipe from my low fat and no fat for stir-fried chicken book. This is my stir-fried chicken with hot chili pepper, red bell peppers, bean sprouts, shallots, stream green string beans and Kaffir lime leaves. #ilovecooking #foodstagram #food #photo #stirfry

[lovewildcolors]

Thanks @babeejayy for breakfast today. Super full and delicioso! #foodstagram #breakfast #food #photo

[lovewildcolors]

Red Curry Chicken with whole sliced bamboo shoots. It’s been awhile since I last cook. A successful meal tonight. This recipe is from my low calorie Chinese - Southeast Asian recipe book. Before I use to make red curry chicken impromptu hence very high calorie and not so healthy. Due to time consumption, I couldn’t make the red curry paste from scratch. :’( Next time I will - fresh ingredients are the best

I’ll share the recipe on Tumblr later. #foodstagram #foods #asianfood #southeastasian #food (at Sacramento, California)

Red Chicken Curry (no-fat | low-fat version | healthy living)

Ingredients  2 cups reduced fat coconut milk 1 lb skinless chicken fillets, cut into bite size pieces 2 tbsp Thai fish sauce 1 tbsp sugar 2 cups of chicken stock 8 oz drained canned whole bamboo shoots, rinsed and sliced  5 kaffir lime leaves, torn chopped to garnish 4 red chillis, torn and chopped to garnish For red curry paste  You can either buy the Mae Ploy Red Curry Paste (no msg, no preservatives) OR make your own with the recipe below 1 tsp coriander seeds 1/2 cumin seeds 12-15 fresh red chilis, seeded and roughly chopped 4 shallots, thinly sliced 2 garlic cloves, chopped 1 tbsp chopped galangal 2 lemon grass stalks, chopped 3 kaffir lime leaves, chopped 4 fresh coriander (cilantro) roots 10 black peppercorns pinch of cinnamon 1 tsp ground turmeric 1/2 tsp shrimp paste 1 tsp salt 1 tbsp sunflower oil Directions  1 | Make the curry paste. Dry-fry the coriander and cumin seeds for 1-2 minutes, then put in a mortar with the remaining ingredients except the oil and pound to a paste. 2 | Add the oil, a little at a time, mixing or processing well after each addition. Transfer to a jar and keep in the refrigerator until ready to use. 3 | If you have the store bought paste. Start here. Pour the coconut milk into a large heavy pan/ pot. Bring milk to a boil, stirring constantly until it has separated. 4 | Stir in 2 tbsp of the red curry paste and cook the mixture for 2-3 minutes, stirring constantly. Remaining red curry paste can be kept in the refrigerator for up to 3 months (the homemade curry). 5 | Add the chicken fillets, Thai fish sauce and sugar to the pan. Stir well, then cook for 5-6 minutes until the chicken changes color and is lightly golden and cooked through. Stir the chicken constantly to prevent the mixture from sticking to the bottom of the pan. 6 | Pour the chicken stock into the pan, then add the sliced bamboo shoots and the torn kaffir lime leaves. Bring back to the boil over a medium heat, stirring constantly to prevent the chicken from sticking. Then remove the curry from the heat and season with salt and pepper to taste if necessary.  7 | To server, spoon the curry immediately into a warmed serving dish and garnish with chopped red chilies and kaffir lime leaves. Tip's Chicken breast fillets, rather than other cut, for this curry, as it is cooked very quickly.  Recipe is from the "400 Thai and Chinese Delicious Recipes for Healthy Living"

[lovewildcolors]

Can someone say Yumm!!! This is deliciously-awesome! It's like two pizza layered into one. We got the family size Big Murphy's Stuffed pizza. We found our favorite take n' bake pizza spot. #papamurphys #pizza #foodstagram #food #photo

[lovewildcolors]

It's a simple dish over rice, but the time he took to marinate and broil these were worth it. We went to #wholefoods after a day of strolling the #Palladio and got these little pork ribs (without the added hormones and etc). A little splurge was worth it. We're always trying different recipes with various herbs. This one had minced up Thai chili red peppers, a bit of ginger, garlic, olive oil, kaffir lime leaves, & herbs. No extra dipping sauce needed. *I can't wait to try the honey walnut shrimp he's going to cook up next* Excuse my drooling ^^ #foodstagram #foods #photo (at Whole Foods Market Folsom)

[lovewildcolors]

#latepost We had #papamurphys for the first time. It was a delicious take and bake #pizza we had as a first timer. #herb #foodstagram #foods #photo (at Papa Murphy's)