Cooking with Jasmin – Indian inspired Chicken Curry with Naan Bread

Hey my loves,

a couple of weeks ago my bestie and I wanted to try out a new recipe and we decided it would be super fun to cook an Indian inspired chicken curry dish. My bestie really wanted to try to make her own Naan bread so we figured what better to eat with Naan then a chicken curry. We looked online for a couple of recipes and ultimately ended up with a mix of a few different ones. I personally do not like coriander so we skipped it in our recipes, but you can always add it to your version of the recipe.

Chicken Curry Recipe

This recipe serves around four people and is great with rice and a side of naan bread. We really enjoyed it and I can personally say it tasted a lot better the next day and we think it is crucial to marinade the chicken longer than an hour, I think 12 hours would be perfect for the softness of the chicken and taste.

Like I mentioned we added some rice and self-made naan bread. We really wanted to make our own an we used the following recipe:

If you happen to try these recipes out let me know what you think. I would love to know.

XoXo, Jasmin.

Cooking with Jasmin – Turmeric Chicken Curry

Hey my loves,

Today I am sharing a new recipe I discovered for myself. Lately I have been cooking up my veggies and meats in a lot of different styles, just because I am so bored with my normal food. A couple of weeks ago I created a Curry dish, that suits my lifestyle and my taste buds. I am in now way saying that I am lactose intolerant, but I noticed that if I keep my lactose intake to a minimum I feel a lot better, so I choose some lactose-free alternatives. I am also not the biggest fan of coconut milk, so I used normal milk, cream cheese and cream to get the creamy-ness. 

I never really eat Currys, but I think I will try to experiment a lot more with different version. So, if you have any good recipes feel free to share a link in the comments.

I think this recipe could use some more perfection but as of now this is how I created my Turmeric Chicken Curry.

Ingredients

Instruction

If you recreate it make sure to tag me on any post you make and let me know in the comments. 

XoXo, Jasmin.

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Squash Lasagna Recipe

Hey my loves,

Recently I have been trying out a few recipes that I always wanted to try, one of them being a Squash Lasagna. Yes, you read that right a lasagne with squash. When I looked at the ingredients I thought to myself, “Well, you like everything individually, why shouldn’t you like it together?”. And I was right. While this recipe does take a lot longer than a normal lasagne it was tasty, when I tried it the night I made it I wasn’t sure about it, but the second day I was convinced – it is delicious.

INGREDIENTS

FILLING

  • 1,5 kg red kuri squash
  • 2 onions
  • 2-3 garlic cloves
  • 2 cans crushed tomatoes
  • 1 tub of créme fraîche
  • olive oil
  • salt, pepper, garlic & herbs

BÉCHAMEL SAUCE

  • 50 g butter
  • 50 g flour
  • 750 ml milk of your choice
  • salt & pepper

ADDITIONAL

  • 200g lasagna plates
  • 200g shredded cheese

INSTRUCTION

  1. Peel and cut your squash. The smaller the pieces the faster your squash will cook through in the pan.
  2. Peel and slice your onions and garlic into small pieces.
  3. Heat up a pan or pot with some olive oil.
  4. Add your onion and garlic into the pan and let them golden. Then add the squash.
  5. Cook the squash for a little bit before you add your seasonings (around 10 minutes).
  6. Add your two cans of crushed tomatoes. I added some extra seasonings here.
  7. Cook the tomato-squash mixture until the squash has soften a lot (around another 15-20 minutes).
  8. Add your tub of créme fraîche and season again. Squash can take a lot of seasoning.
  9. While your filling is cooking, preheat the oven to 180 degrees.
  10. In a pot melt the butter and then add the flour. Combine these to until the mixture has a light golden tint.
  11. Add your milk to the butter-flour mixture and whisk it together until there are no clumps left. Bring the mixture to a boil and it should thicken up.
  12. In an oven form start with a spoonful of filling, then add your lasagna plates. On top of those add the filling and the béchamel sauce and a little bit of shredded cheese. Continue this step until you run out of filling and sauce.
  13. Bake the lasagna for 40 minutes in the oven. Enjoy!

It was super delicious but I probably would cook it again if I had friends over because it takes a lot of time. But it is so worth it. Have you tried a new recipe? Let me know, I would love to know.

I wish you all a wonderful day!

XoXo, Jasmin.

Baking Christmas Cookies

Hey my loves,

in today’s blog post I am sharing with you my favorite cookie recipe I like to use for baking. Christmas is a time where I spent most of my days in the kitchen, I just love every taste of Christmas and I love Christmas baking.

This recipe is super easy and super quick to follow. I made my dough on Wednesday and wanted to make them on that day, but was not able to, so I did them today, hence why the entry today is a little bit late.

Ingredients

  • 500g flour
  • 2 flattened teaspoons baking powder
  • 2 eggs
  • 200g sugar
  • 1 package vanilla sugar, or 1 teaspoon vanilla extract
  • 250 g butter 

Instructions

  • Melt the butter and let it cool down.
  • Preheat the oven to 175 celsius.
  • Mix flour and baking powder together.
  • Mix sugar, vanilla extract and butter together.
  • Slowly whisk in the flour until you have a smooth dough. You might need to use your hands after mixing in half of the flour to knead the dough. 
  • Let the dough sit in a colder room or in the fridge for 30 minutes up to an hour, but you can also leave the dough for a couple of days in the fridge or even freeze it.
  • Roll out the dough with some extra flour and cut out the cookies.
  • Bake the cookies for 10-13 minutes or until golden brown.

Feel free to vary the recipe, you can add some ground up nuts or decorate it after with chocolate. Do whatever you want!

I hope you enjoyed today’s entry and I wish you all a wonderful day!

XoXo, Jasmin.

Lunch Ideas That Are Super Quick To Made

Hey my loves,

for the past three weeks I have been trying to eat super healthy and nutritious and today I am sharing yet another recipe related blog entry with you. Last week I should you a whole week of my food and today I show you a couple of my favorite recipes.

Check out my ‘What I eat in a week’ entry right here.

I am showing you three different Lunch ideas that I have been loving in different variations over the past couple of days. They also make super delicious dinner options or in case of the avocado bun even for breakfast. So here they are:

AVOCADO & EGG ON A WHOLE GRAIN BUN

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INGREDIENTS:

  • one whole grain bun
  • 2 eggs
  • 1 tomato
  • 1/2 of an avocado
  • salt, pepper
  • chili flakes

INSTRUCTIONS:

  1. Fry your two eggs in a pan until it has the consistency that you like. I like my yolk a little bit runny, so I leave as long on as the egg white needs to set. I like to season the eggs with some salt & pepper.
  2. Half an avocado, and half the piece, spread it on the buns with a fork. I find that if you use a fork it goes way easier than with a knife.
  3. Slice your tomato and spread it evenly on the two sides of the bun, season with salt, pepper and I like to add some chili flakes.
  4. Lastly, transfer your eggs from the pan to the buns and you’re done.

CHICKEN BURGER WITH TWO SAUCES Processed with VSCO with e5 preset

INGREDIENTS:

  • one whole grain bun
  • one chicken breast (I had one cut up, but a whole piece would obviously work better)
  • a couple of pieces of lettuce
  • one tomato
  • hummus
  • avocado
  • sweet and sour chili sauce
  • salt, pepper
  • paprika powder, chili

INSTRUCTIONS:

  1. In a pan fry your chicken and season it to your tasting. I added salt, pepper and paprika powder.
  2. Divide your bun into two. On one side use hummus (I use the store ready one) and on the other side, smash one half on avocado and season it with salt, pepper and chili flakes.
  3. Place your lettuce and tomato on both sides.
  4. When your chicken is done cooking add about two big tablespoons of sweet and sour chili sauce and stir it in.
  5. Then transfer your chicken to the bun and you’re ready to go.

TUNA SALAD WITH FETA CHEESEProcessed with VSCO with e5 preset

INGREDIENTS:

  • Lettuce
  • half of a can of tuna
  • one half of a bell pepper (I used a yellow one)
  • one tomato
  • a couple of tablespoons of corn
  • 40 g of feta cheese
  • salt, pepper
  • balsamic vinegar

INSTRUCTIONS:

  1. Wash all of your veggies.
  2. Cut all veggies (except the corn, duh xD) into mouth-size pieces.
  3. Place all your veggies on a plate, add and mix in the tuna and corn.
  4. Drizzle with balsamic vinegar and season it with salt and pepper.
  5. Last but not least, crumble the feta cheese on top and you’re ready to go.

You love salads? Here’s another recipe for you: Healthy Summer Salad

I hope you guys enjoyed today’s entry. What are your go-to lunches? Tell me in the comments and share some of your favorite recipes. I would love to recreate and try yours out.

Also have you guys seen my friends Stephanie’s guest blog entry? If not, check it out here: How to find your passion project when you have no idea what to do with your life – Guest Blogger Stephanie Vivienne

I wish you all a wonderful day!

XoXO, Jasmin.

 

Healthy Summer Salad

Hey my loves,

in today’s entry I am going to show you a recipe for one of my favorites nutritious salad that I love making for lunch and sometimes even dinner in summer.

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Ingredients:

  • Lettuce
  • 1/2 of a bell pepper
  • 1 tomato
  • a handful of mushrooms
  • a handful of green asparagus
  • a handful of shredded carrots
  • 1 chicken breast
  • 100g low-fat yoghurt
  • Salt, Pepper, Paprika and Garlic
  • Basil & Parsley
  • 45 g feta cheese

Instructions:

  1. Wash and dry your lettuce and cut into mouth-sized pieces.
  2. Wash and cut you bell pepper and tomato.
  3. Wash and cut your green asparagus and mushrooms.
  4. Put a little bit of olive oil into a pan and start cooking the chicken breast.
  5. In the meantime use a microwavable dish and put a little bit of water in and add the asparagus and a little bit of salt and microwave for about 2-5 minutes (it all depends on the asparagus and the microwave you have)
  6. Assemble the lettuce, bell pepper, tomato and shredded carrots on a plate.
  7. While your chicken is cooking you can start making the sauce. For that just mix the yoghurt with all the spices and herbs.
  8. When the chicken is almost done add the mushrooms to the pan and cook them through.
  9. Assemble the rest of the ingredients on the plate and top it of with the sauce and crumble the feta cheese over. Enjoy!

What is your go-to salad in the summer? Leave me your recipe down below.

I wish you all a wonderful day!

XoXo, Jasmin.

Veggie Bulgur Bowl Recipe

Hey my loves,

in today’s blog post I am going to talk about one of my favorite recipes the last couple of weeks. It’s a vegetable bulgur bowl which is fueled with lots of great veggies and healthy carbs and is perfect for making in a big batch and eat all week. I have been loving cooking this on my meal prep day and it’s so versatile. You can eat it cold for lunch, you can mix it into a salad or you can eat it hot and make meat or fish to it. I just really like it!

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This recipe lasted me for an entire week for about a meal a day, but it might last a little longer if you halve the portion, for example when you put it into a salad.

Ingredients:

  • 1 cup (uncooked) Bulgur
  • 1 1/2 tsp. vegetable stock (powder) or about 2 cups if liquid, otherwise add 2 cups of water to the powdered stock
  • 1 can corn
  • 1 can kidney beans
  • 1 can mushrooms (or 200 g fresh mushrooms)
  • 2 carrots
  • 1 zucchini
  • 1 large red bell pepper
  • 1 tsp. olive oil
  • salt, pepper, spicy paprika, garlic powder and chili powder (about 1-2 tsp. each)

Instructions:

  1. Mix together bulgur and water with the vegetable stock and cook first on high heat for about 5 minutes and then on medium to low heat for another 10 to 15 minutes.
  2. Rinse and dry the corn, the kidney beans and the mushrooms. Set aside.
  3. Rinse, dry and dice the carrots, zucchini and red bell paper.
  4. Add olive oil to a pan over medium to high heat and start off with the carrots. After two minutes add the red bell pepper and zucchini. Cook for about 5 minutes. Then add the rest of the veggies. Cook until the carrots are soft.
  5. Season the veggies to your liking I added salt, pepper, spicy paprika, garlic powder and chili powder. Stir.
  6. Add the bulgur to the veggies and mix them together. Let them cool of and store them in the refrigerator for up to 5 days.

I hope you enjoyed today’s entry and I wish you a wonderful day!

XoXo, Jasmin.

What I Eat In A Day – October 2016

Hey my loves,

in today’s video I showed you what I eat in a day and here I am going to share the full recipes with you, check out the video:

Breakfast – Berry Porridge

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  • 1/2 cup of oats
  • 1 cup milk
  • 1 tsp. cinnamon
  • 1 tsp. linseeds
  • 1 tsp. honey (I used agave syrup)
  • 1 banana
  • handful frozen berries

Lunch – Avocado Wrap

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  • 1 tortilla wrap
  • a handful of cheese
  • 1/2 of an avocado
  • a few slices of Sucuk (it’s a yummy Turkish garlic sausage)

Dinner – Chicken Pasta with Broccoli

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  • 1 chicken breast, sliced
  • salt, pepper, paprika and cayenne pepper
  • 1 red onion
  • a handful of broccoli
  • a handful of pasta
  • a few slices of feta cheese
  • a sprinkle of parmesan cheese

I hope you enjoyed today’s entry and video. If you make sure to give it a thumbs up, I would really appreciate it.

I wish you all a wonderful day!

XoXo, Jasmin.

Pinterest Inspired Berry Muffins – Healthy Recipe

Hey my loves,

today I’m sharing a recipe with you I found on Pinterest.com and just had to try out because it looked super delicious and it was!

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Ingredients

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  • 1 large egg
  • ½ cup granulated sugar
  • ¾ cup non-fat Greek yogurt
  • ¼ cup liquid coconut oil
  • 2 tablespoons honey
  • ¼ teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • ¾ teaspoon grated lime zest (the original recipe said lemon)
  • juice of 1/2 of a lime
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • a pinch of salt
  • 1 1/3 cups frozen berries
  • 2 tablespoons chia seeds

Instruction

  1. Preheat your oven to 190 C (375F). Prepare your muffin tin.
  2. Whisk the eggs and sugar.7.JPG
  3. Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, lime zest, and juice. 8.JPG
  4. Combine the flour with baking powder and salt in a different bowl.9.JPG
  5. Add the flour to your wet ingredients. 10.JPG
  6. Lastly, add your frozen berries and chia seeds.12.JPG
  7. Combin the mixture with a spoon and then transfer your batter to the muffin tin.14.JPG
  8. Bake for 15-20 minutes.

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Check out my Healthy Recipes board on Pinterest!

Here is the Original Recipe: Triple Berry Chia Seed Muffin!

I hope you enjoyed today’s entry and if you did make sure to give it a thumbs up! And let me know in the comments how you liked the muffins!

I wish you all a wonderful day!

XoXo, Jasmin.

Chicken Quinoa Burrito Bowl- Healthy Recipe

Hey my loves,

in today’s video I showed you how to make this Chicken Quinoa Burrito Bowl.

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Here is the full recipe:

Taco-Seasoned Chicken:

  • 1 chicken breast
  • 4 teaspoons olive oil
  • 2 teaspoons taco-seasoning

Quinoa:

  • 1/2 cup quinoa
  • 1 1/2 cups water
  • pinch of salt

Corn Salsa:

  • about 1 can of corn
  • 1 small red onion
  • 1 lime
  • a bit of cilantor

Guacamole

  • 1 Avocado
  • 1 lime
  • 1/2 of a small red onion
  • salt & pepper
  • chili flakes

Sauteéd Veggies:

  • 1 red bell pepper
  • 1/2 of a small red onion

Here is the video:

I hope you enjoyed this entry and make sure to give my video some love!

I wish you all a wonderful day!

XoXo, Jasmin.