BigBangKitchen

.. fusion of food & science …

Category Archives: Recipes


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3 posts ago, I made a reference to an article from Dr. Oz and how it was mentioned that berries can assist with stress reduction & management. So from a mention, here is a recipe that highlights strawberries and that first important meal of the day – breakfast!

A Porridge & Strawberries & a bit of cream …

Serves 4

Ingredients:

  • 1 cup oats
  • 1 cup coarse chop strawberries
  • 4 tbsp cream (can go half & half)
  • a few tbsp brown sugar

Assembly:

  1. In medium saucepan, combine 4 cups water, the oats, and a pinch of salt – bring to a simmer over medium to high heat.
  2. Reduce the heat, to keep a low simmer, cover and cook the mixture stirring occasionally until the oats are tender (20-30 minutes).
  3. Spoon the porridge in bowls, top each bowl with 1/4 cup strawberries and some cream and a pinch of sugar.

(Eat Well, C. Williams)

Enjoy!

Happy kitchening, cooking & cuisine!


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Who knew that having some nuts would help in alleviating stress due to its nutrient and vitamin mixture! That said, I also caution for those who may have allergies to nuts as well. Please consult appropriately for that.

A misconception that may come with having nuts in our nutrition is about the fat. Yet, it is also about the quality of the fat versus the quantity of it. The quality and type of fat with this nut recipe is a health fat and has a wide range of nutrients that are also antiaging as well as help with stress!

The featured nut for this recipe is the walnut. Here is why: The walnut has brain-boosting omega-3 fatty acids, quality protein, B vitamins, zinc and make for a good mood food for a younger memory, focus, and concentration!

Banana Walnut Bread

(1 loaf)

Ingredients:

  • 1 cup walnut oil
  • 1/2 cup brown sugar (can try cane sugar)
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 3 tbsp milk
  • 2 tbsp plain live yogurt
  • 1/2 tsp vanilla extract
  • 1/2 cup crushed walnuts

Note: if need to change the content i.e. flour for gluten-free, try it out. Or can try out a different milk if have milk sensitivity. Just not guaranteed how it will turn out with the change in the flour aspect!

Assembly:

  1. Preheat oven to 350F (180C). Grease your loaf pan. Using a mixer, beat the oil and sugar then beat in the eggs and mashed bananas.
  2. Combine the dry ingredients, then add to the banana mixture. Add the milk, yogurt, and vanilla and beat until blended. Stir in the crushed walnuts and pour the batter into the loaf pan.
  3. Bake for about 50 to 60 minutes, or until a skewer or fork or knife inserted into the middle of the loaf comes out clean.

Enjoy!

Happy kitchening, cooking & cuisine!


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Avocados have a vitamin E, which is helpful in de-stressing! So here is a good way to have avocados – by including them in a salad. The bonus of this recipe is there is also salmon included!

Avocado, Arugula salad with smoked salmon (serves 6)

Ingredients:

  • 200g of fresh asparagus spears
  • 1 large ripe avocado
  • 1 tbsp lemon juice
  • large handful of fresh arugula leaves
  • 225g smoked salmon slices
  • 1 red onion, finely sliced
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives

Dressing: 1 chopped garlic clove, 4 tbsp olive oil, 2 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tsp mustard

Assembly:

  1. Cook asparagus for about 4 minutes in boiling water, lightly salted. Drain and refresh under cold water and drain again. Set aside to cool.
  2. Make the dressing. After, cut the avocado in half, lengthwise, then remove the pit and also the skin. Cut the avocado flesh into bite-size pieces and brush with lemon juice (prevents discolouration of the fruit).
  3. Assemble the salad: arrange arugula leaves on individual serving plates and top with the asparagus and avocado. Cut the smoked salmon into strips and scatter on top of the salad. Then scatter the chives and parsley. Drizzle over the dressing.

Happy kitchening, cooking & cuisine!

 


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Continuing with the theme of serving sizes from both the Green and Red recipes, here is a good side dish recipe involving shiitake mushrooms and garlic.

Ingredients:

Shiitake mushrooms, quartered

Garlic, minced

Salt & Pepper

Parsley, minced

Olive oil

Putting it Together:

1. Stem and quarter the shiitake mushrooms.

2. Combine the mushrooms, minced garlic, salt and pepper and minced parsley together, mixing together.

3. Saute the combination above in olive oil, until just beginning to get crisp on the outside.

Enjoy!

Happy kitchening, cooking & cuisine!

Merry Christmas & Happy New Year!


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Here is a double red recipe involving a red vegetable with the pleasant radicchio salad and red fruit of cranberries, which stretches out the use of cranberries for this holiday season!

As like the Green Recipe for this Christmas holiday, theme, in this recipe there are no specific numbers, just keep in mind what 1 serving size is. A quick ‘rule of thumb’ for a serving size is what fits into the palm of your hand. That equals 1 serving size.

In an equation:

1 palm + add food until palm filled = 1 serving size

or visual reference:

Food & Hands

Ingredients: Amounts will vary according to number of people (number of servings)

Handful of dried cranberries

Head of radicchio torn into bite-size pieces

Walnuts

Walnut Oil or can use Olive Oil

Lemon juice

Putting it together:

1. Make the vinaigrette of oil and lemon juice in a salad bowl.

2. Add handful of dried cranberries and let plump out.

3. Add head of radicchio, torn bite-sized pieces and toss.

4. Sprinkle with walnut halves and serve.

Enjoy!

Happy kitchening, cooking & cuisine!