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Five Taste Pots :

Five Taste Pots have all natural ingredients and the most authentic I have found for packaged curries and Asian seasonings. I use them all the time. When its hubby’s turn to cook he loves using them cause they are quick. We cook their red or green curry, Thai chili and basil, Vietnamese lemongrass and ginger, Chinese hoisin, massamaum paste. Directions are on the packets to make meal a breeze. Not much to add except meat and vegetables. Follow directions on packet. I often swap the chicken for pork or prawns for something different and it makes a nice change from chicken. The red and green curry have coconut milk added. Other stir-fries are Chinese, Thai, Vietnamese all in the same pots. I found them in Coles and Woolworths. Five Taste Pots are making meals super quick to get on the table. Full of natural ingredients. Healthy Asian Meals in under 20 minutes. Add meat or poultry or seafood and vegetables. Serve with Rice. Comes in Chinese, Vietnamese, Thai.

 

1st August : Thai Red Curry Chicken 

Five tastes red curry chicken (carrot and celery) w jasmine rice

 

23rd July : Thai Chili & Basil Chicken (Cooked  by Hubby)

Five Tastes Thai Chili & Basil Stir fry chicken – Cook with hubby

 

14th June : Kaffir Lime & Basil

I cooked the chicken separately in non stick pan then removed from pan. Cooked the rice by absorption method in microwave. while cooking the stir fry. Add vegetables to chicken and stir fry the vegetables with the sauce pouch. Couldn’t be easier.

Same dish plated on different colour plate

3rd May: Five Tastes Vietnamese lemongrass & kaffir lime chicken . I used thighs ( antibiotic free) with jasmine rice- Away on Conference with Self Catered Weekend. Pre Made and reheated in microwave for 2 minutes.

Five Tastes Vietnamese lemongrass & kaffir lime chicken thighs ( antibiotic free) with jasmine rice

21st March Five Taste: Chinese Hoisin Stir Fry Prawns, Vegetables and Rice & Thai Basil & Chili Chicken Stir Fry With Rice (Cooked by hubby) while on camping trip

Camping: Stir Fry Hoisin Prawn

 

Camping: Stir Fry Thai Chili Basil Chicken

5th March : Five Tastes: Thai Red Curry Chicken

Five Tastes red curry paste pots. Couldn’t be simpler. Sorry forgot to take photo again. This is one dish hubby loves to cook.
Serves 2
200g Chicken breast cubed
1Tb Peanut Oil
1 cup stir-fry frozen Vegetables
1/2 cup coconut milk
1/2 Pouch 90 second Microwave Jasmine Rice.

Method:
Stir fry the chicken in the oil
Add Curry paste and stir fry
Add Vegetables and stir
then add coconut milk.
Cook rice according to directions on packet keep half packet for another meal.

 

24th February : Five tastes Thai chili and basil chicken stir fry with vegetables and quinoa/brown rice with mineral water with lemon – Cooked in Executive Motel on Vacation as we had a full kitchen avail.

Five Taste Thai Chili & Basil Chicken  Cooked In Motel Room with Kitchenette

 

13th February : Five Taste Vietnamese Lemongrass Chicken Stir Fry by Hubby – Recipe he used below

 

Five taste Vietnamese Lemongrass Chicken stir-fry – Cooked by Hubby

 

Ingredients Serves 2 –
1 Five Taste Vietnamese Lemongrass Pot
350g Chicken Breast Fillet cut into cubes
1 Cup Mixed Vegetables Frozen
1/2 Pouch jasmine Rice 90 second Microwave
1Tb Peanut Oil (Can also use Olive oil or coconut oil)

Method:
Cut the chicken add to skillet with 1 tb Peanut oil
Cook until brown add five taste pot and mix vegetables and stir fry for 2-3minutes
until vegetables are cooked through.
Tear corner of pouch of rice and place in microwave cook for 90 seconds
Serve with meal.

 

7th February : Five Tastes Chinese Hoisin & Chili Duck

Duck with Five Taste Chinese Hoisin & Chili pot

 

Ingredients

1 Duck Breast
1 Baby Bok Choy fresh from vegepod
1 Five Taste Hoisin & Chili Shot
1tsp Brown Sugar
1tsp Kepjap Manis Sweet Soy

Method:
Pan Seared the duck to render fat in non stick skillet then
continue to cook with lid on top of duck to steam it.
About 3min each side
In Separate Saucepan add the hoisin & chili shot, brown sugar
and soy and cook on low until sugar dissolves.
It goes thick like a sticky sauce.
Steam the wombok under the lid of the duck for final minute of cooking.
Serve duck on the wombok and spoon over the sauce

 

3rd & 9Th January: Five Taste Thai Green Curry

Five Taste Thai Green

[caption id="attachment_3713" align="alignleft" width="249"] Five Tastes Green Curry Chicken

Five Taste Thai Green curry w red & brown rice

 

Five Taste Thai Chili Basil Pork

 

 

Ingredients Serves 2
300g poultry/red meat/fish/prawns
1 cup steamed vegetables *You can double it to 2 cups if you like your vegetables
1 Five Taste pot
*Add rice if you want to .
Tip: I use the rice pouches for microwave 90seconds and its done. I get 4 serves from 1 pouch

Thai:Lemongrass chicken

Thai lemongrass chicken

Thai lemongrass Marinade #2

1tb Thai fish sauce

1tb organic Honey

1tb Tamari soy

Light pinch White pepper

1 Red chili

1tb Garlic

1tb Lemongrass

2tb Water

Serve with jasmine rice.

Use 1 cup raw jasmine rice to 2cups hot water

Marinate chicken (choose from boneless skinless breast, thighs or tenders) for 30 minutes in marinade.

Cook rice by absorption method in microwave. Then fluff with fork. Do not rince.

Remove chicken from marinade and cook in hot wok or frypan but reserve marinade. When chicken is almost cooked add vegetables and marinade back into pan. Stir fry for 2-3minutes.

Serve with jasmine rice.

Optional: serve with spring rolls and peanut dipping sauce

Hubby’s turn to cook

A Quick Stir Fry for hubby to cook and I had precooked the rice to save time.

Thai holy basil chili stir fry chicken and jasmine rice w stirfry veg

 

 

 

 

 

 

 

 

 

 

 

Serves 2 people

200g breast cut into cubes  (*per person for dinner or 100g for lunch)

1 holy basil and thai chili sauce pouch (*serves 2)

1 cup stirfry frozen veg (serves 2)

1 cup cooked jasmine rice (serves 2)*you could use 90second microwave pouch

Method

Cut chicken into cubes

Stir fry chicken and cook til almost done then add sauce and vegetables with 2Tb water and stir fry until heated through and vegetables are cooked but not mushy

Serve with pre-cooked rice (heated on serving plate 2min in microwave to reheat rice and heat plate )

Cook with Hubby

Hubby’s turn to cook. He did a genius thing! Cooked rissoles in sandwich press which cooked them to perfection on both sides and they were not dried out. Served with Mixed leave, Tomatoes from vegepod, Sliced black Olives  and salad dressing, Tomato sauce for the rissoles “sauce”. Soo good.

Sandwich Press Rissoles and Salad

Turkey Lasagne w Garden Salad

Hoisin pork stifry with spring rolls w sweet chili sauce

Hubbys dishes

Hubby cooked these recently when it was his turn to cook. He is a great cook and I have loved all his meals. Simple dishes but so good. Meat and Veg are on the menu or Fish and veg.

Pan-fried Steak with Steamed Broccoli and peas and cauliflower

 

 

 

 

 

 

 

 

 

 

Steamed Fish cooked in microwave steamer for 6 minutes Unfrozen(10 minutes if frozen) and Mixed Vegetables with Lemon Juice

Baked fish & chips cooked in oven for 20minutes in preheated oven 180*C served with Steamed Vegetables and Lemon Juice

Pan-Fried Five taste chili basil stirfry chicken & Vegetables with Microwave 90second pouch Brown Rice/Quinoa

Steak mushroom sauce (*See barbs sauces) served with steam veg and baked oven chip

Homemade Pizza by hubby

Homemade pizza for cold rainy night made by hubby

Andrew Pizza #2

 

 

 

 

 

 

 

 

 

 

Ingredients per pizza /1 per person 

1 Lebanese bread

1tb Bbq sauce

2 button Mushrooms sliced

1/2 Onion

100g Chicken

1/8 Capsicum

3 Cherry tomatoes halved

1Tb Olives

6 slices Jalapeño

50g – 3 Cheeses mixed

Method

Preheat oven

Chop ingredients the same size

Spread sauce on base then top with ingredients sprinkled evenly over base

Cooked in 180*c oven for 20min on round baking tray

Holiday Meals Autumn

Hubby still on holidays so meals are more relaxed than normal. This weeks meals will include easy to prepare meals. 

One Pot Soup: Zucchini, Carrot, Green Beans, Mushrooms, Cooked pasta and Steamed chicken, Pasta Sauce, Tomato Soup Reduced Salt

Vegetable chicken pasta soup

 

Cook with Hubby: breakfast

 

 

 

 

 

 

 

 

 

 

Free Range Egg with Soy and Linseed  toast and gluten free bacon 

Tip : Bacon cooked on sandwich press while eggs were cooking as it cooks bacon on both sides

Lunch: Breville Sandwiches

 

 

 

 

 

 

 

 

 

 

Breville Sandwiches serves 1

1 slice turkey deli meat,

1/2 tomato sliced,

light pinch black pepper,

1 slice lactose free cheese slice

2 slices Helga Soy & Linseed Bread.

Make sandwich and coat breville maker with cooking spray

then Cook in breville maker until light goes green