Woon's Health Hub Blog

Barbeque and Nectarine Chicken Salad

Ingredients:

• 2 yellow nectarines
• 1 barbecue chicken
• 250g cherry tomatoes
• 220g tub bambini bocconcini
• 50g (1 cup) herb-flavoured pita crisps or chips
• 1/2 cup basil leaves
• 2 tbsp Oli & Vine balsamic and fig dressing
How to Make It:
• Preheat a barbecue grill or chargrill pan on medium-high.
• While the grill or pan heats up, cut each nectarine into 8 wedges and remove the stone. Spray nectarines lightly with oil.
• Cook the nectarine wedges for 2 minutes, each side, or until lightly charred.
• Meanwhile, tear the chicken into pieces. Cut the tomatoes in half and drain the bocconcini.
• Arrange the nectarine, chicken, tomato, bocconcini, crackers and basil on a serving platter. Drizzle with dressing.

Korean Ground Beef & Rice Bowl

Ingredients:

• ground beef (lean beef is preferred)
• white rice or jasmine rice
• sesame oil
• brown sugar
• minced garlic
• soy sauce (we choose low sodium soy sauce)
• crushed red pepper flakes
• ground ginger
• ground black pepper
• green onion
How to Make It:
1. Start cooking rice according to package instructions.
2. Brown meat in a large skillet over medium-high heat. Drain is necessary (very lean ground beef should not require this.)
3. Mix the remaining ingredients other than green onion in a small bowl. Pour sauce over the meat and stir to coat.
4. Serve beef mixture over rice garnished with chopped green onion.

Peruvian Chicken Wings With Aji Verde

Ingredients:

Aji verde
2 large handfuls of coriander leaves
1 serrano chilli, deseeded and chopped
100 g Aioli 
1 tablespoon olive oil
1 tablespoon apple cider vinegar
sea salt and freshly ground black pepper

Spicy marinade
2 tablespoons coconut oil or good-quality animal fat, melted
4 garlic cloves, finely chopped
3 tablespoons tamari or coconut aminos
3 tablespoons lime juice
3 tablespoons honey
2 tablespoons chipotle chillies in adobo sauce, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon finely chopped thyme leaves
1 teaspoon sea salt ground beef (lean beef is preferred) 
How to Make It:
1. Aji Verde: Combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into a small bowl, cover and refrigerate until required.
2. Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.
3. Cover and marinate in the fridge for 2 hours or, for best results, overnight.
4. Preheat the oven to 220°C/430°F (200°C/390°F fan-forced). Line a baking tray with baking paper.
5. Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast for 40 minutes or until golden and cooked through, flipping and basting the wings occasionally.
6. Season the wings with salt and pepper and transfer to a serving platter. Serve with scattered coriander leaves and with the aji verde and lime halves on the side.

Golumpki

Ingredients:

• 1 large green cabbage

GOLUMPKI FILLING:
• 1 pound lean ground beef
• ½ pound ground pork
• ½ small yellow onion grated
• 4 large garlic cloves grated
• 1 teaspoon grated lemon peel
• 1 large egg beaten
• 2 cups cooked rice

TOMATO SAUCE:
• 1 Tablespoon olive oil
• ½ small yellow onion grated
• 3 large garlic cloves grated
• 28 ounces crushed tomatoes
• ½ cup water
• 1 teaspoon salt
• ¼ teaspoon black pepper

 
How to Make It:
BOIL CABBAGE:
1. Remove the stalk from the bottom of the cabbage head.
2. Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
3. Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
4. Remove cabbage from water and place on a cutting board until it’s cool enough to handle.

MAKE FILLING:
1. In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.

MAKE TOMATO SAUCE:
1. In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.

PREPARE CABBAGE LEAVES:
1. Once the cabbage has cooled, remove the leaves from the cabbage head.
2. Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.

PREP OVEN AND BAKING DISHES:
1. Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
2. You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.

STUFF & ROLL CABBAGE LEAVES:
1. Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
2. Fold up the bottom part of the cabbage leaf.
3. Then, fold in the sides.
4. Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
5. Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.

BAKE:
1. Bake for 50-60 minutes, rotating pans halfway through baking.
2. Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

If you throw the head of cabbage in the freezer for a few days until it's frozen solid and then thaw it the leaves are pliable and you can stuff them easily without boiling the leaves.


Brazilian Feijoada

Ingredients:

• 1 pound dry black beans (soaked overnight)
• 1 tablespoon olive oil
• 4 ounces slab bacon, diced
• 1 pound pork ribs, cut into separate ribs
• 2 Mexican chorizo sausages (roughly 11 oz each), sliced
• 7 oz of smoked sausage
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tomatoes, diced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 bay leaves
• Water
• Cooked white rice
• Farofa for serving

How to Make It:
1. Soak the beans overnight in a bowl of water.
2. Add the oil and bacon into a large pot over medium heat and cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
8. Serve with white rice and sprinkle some farofa on top.

Zha Jiang Mian

Ingredients:

• 160g minced pork
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon oil for the marinade
• 1 tablespoon of oil to cook with
• 1/8 to 1/4 teaspoon (to your preferred amount) of ground white pepper
• 30g pork fat trimmings, minced
• 4 cloves of garlic, minced
• 6 mushrooms, finely chopped
• 2 tablespoons sweet soybean sauce
• 3 tablespoons ground bean paste
• 1 tablespoon dark soya sauce
• 1 cup of 240ml water
• 250g dried wheat noodles
• 1 cup of julienned cucumbers
• 1 cup of julienned carrots
• 1/2 cup of julienned green onions

How to Make It:
1. Mix the salt, cornstarch, oil and white pepper to marinate the pork with for about 15 minutes.
2. Have the wok on medium heat and add the 1 tablespoon of oil and the pork fat. Fry it for about a minute to extract the lard from the finely minced pork fat trimmings. Add the marinated pork and cook for about a minute to brown it. Add the ginger, garlic and mushroom and fry them for about 3 minutes.
3. Add the ground bean sauce, sweet bean sauce, dark soya sauce and water and mix them well. Reduce the heat to a simmer and cook it for about 15 minutes.
4. Bring a pot of water to boil to cook the noodles when waiting for the above step to complete. Extract the noodles from the pot when they are cooked. Wheat noodles can be substituted with fettucine or fusilli of the same dry weight. Follow the instructions of the noodles (or pasta) packet with regards to the cooking time.
5. Extract the noodles from the pot and place it into a bowl. Add the julieened vegetables and the cooked sauce to the noodles and mix them well.

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