BigBangKitchen

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At first, when we think of green, we may think of freshness and vegetables. Green food products may come through leafy greens, apples, pears, and nutrition-filled produce of broccoli, brussel sprouts, and cabbage.

There are various ways to prepare these foods such as steaming, sauteing, stir-frying. Winter green foods are those such as:

green apples, avocados, bok choy, broccoli, broccoli rabe, brussel sprouts, green cabbage, celery, endive, kale, leeks, snow peas, spinach, and watercress

These foods can be partnered with scallops, curries, chicken, and even duck for a complete meal.

Stay tuned for the reveal of Red foods later this week!

Until then,

Happy kitchening, cooking & cuisine!


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Yesterday, it was a balmy +6 Celcius for the 19th of November. Today a not so balmy – 11 Celcius. Today was also a reminder of how in 30 days from now it will be even closer to a marked holiday season as well.

In this Christmas holiday and past ones, what have been the primary 3 colours of Christmas?

Below in the comment section, post the 3 colours you have known to be associated with Christmas. The following week, we will start a series that takes a look at the foods that fall under each colour as well as a recipe or two using that food for that colour group.

In the meantime,

Happy kitchening, cooking & cuisine!


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As winter is here, a good snow fall of about 15cm here, here is a Thai chicken dish that has a touch of warmth in taste … serves 4

Ingredients:
• 250 g chicken (2 chicken breasts)
• 1 stalk lemon grass
• 5 lime leaves or 2 1/2 tbsp lime juice
• 1 inch peeled & sliced
• 1 cup button mushrooms
• 1 cup tomatoes
• 4 cups water
• 4 tbsp fish sauce
• 1 1/2 tsp chili paste
• 1 lime
• 2 red chillies

Soup Assembly:
1. Smash lemon grass, then cut into 1 inch pieces. Peel & slice ginger. Tear lime leaves in thirds. Mix together in individual bowl (#1 bowl).

2. Cut tomatoes into 1 inch chunks. Place in separate bowl.

3. Cut mushrooms in half. Place in separate bowl.

4. Cut chicken into bite size pieces, about 1 to 2 inch pieces. Set aside.

5. Boil 4 cups water. Once boiled add #1 bowl and fish sauce. Cook for 1 minute then ads chili paste and reduce heat to medium. Add tomatoes, cook 3 minutes. Add mushrooms, cook 1 minute.

6. Put on max heat and add chicken and cook about 6 minutes. Add lime juice. Cut chilies in half and add to soup.

Enjoy a warm soup dish that is Thai-based!

Happy kitchening, cooking & cuisine!


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The quick second to protein source aside from beef, is poultry. In this mention, it will be specific to chicken and preferably free-range. Albeit, I also understand about budgets, so there could be inference made to chicken as a whole.

The nitty-gritty science will be presented, but first some general awareness about the health benefits of chicken:

• helps prevent our body from aging prematurely due to stress;
• contains hyaluronic acid, so can hold water in the collagen in order to keep our body hydrated and the skin firm
• is the carrier of the main protein in human muscle – glutamic acid – helping in strength

Good general science stuff? Well for those of us who like numbers, here is the nitty-gritty below.

Major nutrients per 100g or 3 ounces:

• 114 calories
• 2.5g total fat
• 0.57g saturated fat
• 0.76g monounsaturated fat
• 21.3g protein
• 0mg carbohydrate
• 0mg fiber
• 10.4mg vit B3
• 1.4mg vit B5
• 0.75mg vit B6
• 32mcg selenium
• 3.15g glutamic acid

Enjoy your chicken dishes, mine will be turmeric-curry chicken tonight.

Happy kitchening, cooking & cuisine!


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The add-on to this dish is making sure you have rice to go with it. Makes about 6 servings.

Ingredient list:

– 60 ml /  1/4 cup olive oil

– 750g / 1.5 lbs lean ground beef

– 2-4 onions, finely sliced

– 3 garlic cloves, minced

– 15ml /1 tbsp curry powder

– 5 ml / 1 tsp ground turmeric

– 15 ml / 1 tbsp flour

– dash salt

– pepper

– 2.5 ml / 1/2 tsp cardamon

– 1 cube beef boulilion, crumbled (optional)

– 375 ml / 1.5 cups water

– 60 ml / 1/4 cup vinegar

– 100g / 1/2 cup raisins

– 30g / 1/4 cup pine nuts (can be an option)

– 375g / 1.5 cup kefir or yogurt

How to put together:

  1. Heat olive oil in large saucepan then cook the beef. Set beef aside.
  2. In same saucepan, brown onions and garlic about 20 minutes over medium-low heat. Add curry and turmeric and cook for another 2 minutes.
  3. Add flour, salt. Stir well. Add generous amount of pepper.
  4. Add cardamon, crumbled bouillon cube, water, vinegar, raisins, and beef. Mix well, cover and let simmer 20 minutes. Add pine nuts.
  5. Before serving, top each serving with approximately 60 ml / 4 tbsp of yogurt or kefir.

Happy kitchening, cooking & cuisine!