I cannot believe we have 2 more weeks of school and the summer holidays are upon us already. In the last month, we have just been busy with life. We can all relate to a busy life. The good news is, this busyness is a good kind of busyness, a choice. I got to volunteer as a chaperone at my kids' school field trips and spend a really fun day with them individually. We also kick-started our new home building process (we are so excited), and along with our usual after-school activities, we are also preparing for Bella's first upcoming piano recital. These are some fun times so I reckon I should say we are attempting to live a full life. And not forgetting Kian taking over for 4 days while I went on a girls' trip to Nashville for some girlie fun.

It is possible to live a well paced & present life and we should allow ourselves to slow down and live a full life. That is why I love quick and easy recipes for dinners that are still delicious. And might I add that there is literally no clean up? So, instead of slogging in the kitchen to make a meal and cleaning up after the meal, I am able to be present at the dinner table with my family and not have to rush through the meal.

Take this Broiled Pineapple Salmon recipe for example. The flavors are so vibrant and palatable with just a handful of ingredients and preparing it is such a breeze. I definitely got the thumbs up from the family and had made this recipe multiple times already. I definitely recommend you bookmark this recipe.

Broiled Pineapple Salmon
by Miss Crumbs A Lot, adapted from Delish

Recipe
Ingredients
8 slices of Fresh Pineapple
1 Salmon Filet (about 1-1.5 lbs & I used Sockeye)
Salt & Pepper
3 tbsp Butter (melted)
3 tbsp Sweet Chilli Sauce (I used Lee Kum Kee)
2 tbsp Cilantro (chopped)
3 cloves Garlic (chopped)
2 tsp Ginger (grated)
2 tsp Sesame Oil
1/2 tsp Crushed Red Pepper Flakes
Sesame Seeds
Green Onions (thinly sliced)
Cooking spray

Cooking Method
1. Preheat oven to 350 degrees F. Line a baking tray with foil and ​coat with cooking spray.
2. Place pineapple slices in an even layer in the middle of the tray and bake for 20 minutes in the middle rack.
3. Season the salmon filet with salt and pepper and place it on top of the pineapple slices.
4. In a small bowl, mix the melted butter, sweet chili sauce, chopped cilantro, garlic, ginger, sesame oil and crushed red pepper flakes. Brush it evenly all over the salmon.
5. Broil on high on the second highest rack for 6 to 8 minutes, depending on the size of your fish and doneness preference. This should charr the pineapples and fish slightly and keep the middle of the filet medium rare and pink.
6. Garnish with sesame seeds and green onion and serve over rice, if desired.

Makes 4 servings

The last couple of weeks had been rough on our family. Seasonal allergies were on an all time high in Houston for us, and everyone in our household has been dealing with some really bad allergy symptoms. From extremely congested noses to itchy and watery eyes that later developed to fevers and asthmatic symptoms. It has gotten so bad for us that both Bella and Jamie had to stay home from school for a few days.

While caring for sick children at home, I found that this Smoked Salmon Quinoa Bowl recipe, that I actually make all year long, came in really handy. A fresh and easy salad that can be enjoyed as a meal or as a side. Deliciously simple, packed with flavor and lots of fresh vegetables, this is the perfect easy lunch or dinner.

Smoked Salmon Quinoa Bowl
by Miss Crumbs A lot

Recipe
Ingredients
1 Cup  Dry Quinoa
1 Cucumber (peeled, cored and diced)
1 Avocado (peeled and diced)
1 Red Bell Pepper (diced)
15 Cherry Tomatoes (halved)
3 tbsp Shallots (finely diced)
1 15.5 oz Canned Black Beans (rinsed and drained)
2 tbsp Olive Oil
Juice of 2 Limes
1 1/2 tsp Dill Weed
Salt & Pepper
Smoked Salmon (or any other protein of choice)

Cooking Method
1. Run cold water over 1 cup of dry quinoa in a fine-meshed strainer.
2. In a 1 1/2 qt pot, add in 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil.
3. Once boiling, reduce heat to a simmer and cover. Simmer for 15 to 20 min or until all water is absorbed.
4. Fluff gently with a fork and allow it to cool slightly.
5. Gently toss the cooked quinoa with diced cucumber, avocado, red bell pepper, cherry tomatoes, shallots, black beans, olive oil, juice of 2 limes, dill weed and season to taste with salt and pepper.
6. Top with smoked salmon or any other protein of choice and serve.

Makes 4 to 6 servings

One of Bella's & Jamie's favorite week night dinner is Spaghetti Bolognese and because it is such a quick & easy recipe, I make this dish as often as every other week. However, trying to stay on a low carb diet with a pasta meal makes it rather difficult to adhere to it. And we were starting to get tired of zucchini noodles or "Zoodles". So, I decided to try spaghetti squash instead.

I roasted the spaghetti squash and paired it with my usual bolognese sauce. It was delicious! The stringy squash resembled regular spaghetti and has a slight sweet flavor to it. Both Bella and Jamie loved it and have since requested that I make the squash as a pasta alternative for them too. 

Spaghetti Squash Bolognese
by Miss Crumbs A Lot

Recipe
Ingredients
1 Medium Spaghetti Squash
1 lb Minced Beef (20% fat, 80% lean)
3 Carrots
3 stalks of Celery
1/2 Large Onion
5 cloves Garlic
1 28 oz Can Tomato Sauce
1/4 cup White Wine or White Wine Vinegar
Salt & Pepper
3 tbsp Olive Oil
Parmesan Cheese

Cooking Method
1. Preheat the oven to 400 degrees F.
2. Cut the spaghetti squash into half, remove the seeds and rub 1 tbsp of olive oil and a little salt on the inside.
3. Place the squash cut side down onto a baking tray, add a little water in the tray and bake for 40 to 60 minutes (depending on the size of the squash and if you prefer it more al dente or softer).
4. In a food processor, mince the carrots, celery, onion and garlic (separately)
5. Heat 2 tbsp of olive oil in a pot and stir fry the minced onion and garlic until fragrant.
6. Add minced carrots and celery and continue stir frying for a few minutes, until the vegetables are soft.
7. Add white wine into the vegetables and mix well.
8. Add the minced beef and stir fry until meat is cooked, breaking up the minced meat.
9. Season with salt and pepper. Allow it to simmer for 20 min.
10. When the squash is done and cooled slightly, use a fork to fluff the squash to make the insides resemble spaghetti. Serve with bolognese sauce and parmesan cheese, if desired.

Makes 4 servings

If there is one dish that I'd prepare for my family a lot, and I'm thinking almost on a weekly basis, it is oven roasted chicken. This is by far one of the easiest meals to prepare and clean up. It is literally a "shake and bake" situation here. Hence, they make a frequent appearance on our dinner table.

In my pantry, I do have a pretty decent spice rack that is filled with a variety of dry rub ingredients. Every other week or so, I'll try different combinations of spice powders on my chicken dinners. Needless to say, the family absolutely love it and very often request for this dish. Do not be disheartened by the long list of ingredients listed below. These spice powders are inexpensive and last for quite a while. On top of that, the flavors that they add to the meat is heavenly.

As I mentioned before, I make oven roasted chicken on a regular basis and so I have developed quite a few dry rub recipes in my arsenal, many of which have less than 5 ingredients required. And I promise I will share them soon. But for now, give this unbelievably flavorful and crispy chicken a try. I even have it such that you can prepare the dry rub once and store it in an air tight container, ready for multiple use.

Asian Spiced Roast Chicken
by Miss Crumbs A Lot

Recipe
Ingredients
5 lb Chicken Thighs (about 8 to 10 pieces)
1 1/2 tbsp Chinese 5-Spice Powder
1 1/2 tbsp Ground Cumin
1 tbsp Paprika
1 tbsp Salt
1 tbsp White Pepper Powder
1/2 tsp Chili Powder
1 tsp Ground Nutmeg
1 tsp Cinnamon Powder
1/2 tbsp Coriander Powder
1 tbsp Ginger Powder
1 tbsp Garlic Powder
1 tbsp Sesame Oil
2 tbsp Olive Oil
​
Cooking Method
1. Preheat oven to 350 degrees F. 
2. In a small mixing bowl, combine Chinese 5-Spice, ground cumin, paprika, salt, white pepper, chili powder, ground nutmeg, cinnamon powder, coriander powder, ginger powder and garlic powder. Mix well and transfer into an air tight container for later use.
3. Drizzle the sesame oil and olive oil over the chicken thighs in a large bowl.
4. Season with 3 tbsp of the pre-mixed seasoning prepared earlier and rub it into the meat.
5. Place the seasoned chicken thighs onto a roasting rack and roast it for 30 to 40 minutes (I used the Convec Roast function of my oven).

Makes 4 to 6 servings.

It has been a while since I posted a new recipe. Truth be told, I am a creature of habit and very often, I make the same recipes over and over again for my family. Fortunately, everyone at home enjoys these dishes and are not complaining. However, when I do throw in a new recipe, it is definitely appreciated.

With the end of Chinese New Year celebrations and all the indulgent feasting over, we are definitely ready to go back to a more healthy and wholesome diet. This broiled salmon is a perfect week night dinner dish. The sweet and tangy flavors paired with the rich and buttery texture of salmon makes it great meal that is full of good fats. And not to mention the simplicity and ease of this recipe.

Mustard Herb Salmon
by Miss Crumbs A Lot adapted from Delish.com

Recipe
Ingredients
1 lb to 1.5 lb Sockeye Salmon (cut into 4 to 5 fillets)
1 tbsp Coarse Grain Mustard
2 tsp Minced Garlic 
1 tbsp Minced Shallots
3 tsp Fresh Thyme Leaves (chopped & divided)
2 tsp Fresh Rosemary (chopped)
Juice of 1/2 a Lemon
Salt
Freshly Ground Black Pepper
Lemon Slices (for garnishing)

Cooking Method
1. Pre-heat oven on high in broiler function.
2. In a small bowl, mix 1 tbsp of coarse grain mustard, 2 tsp minced garlic, 1 tbsp minced shallots, 2 tsp chopped thyme, 2 tsp chopped rosemary, juice of 1/2 lemon and season with salt & pepper.
3. Spread the mixture over the salmon fillets on a baking tray and broil for 6 to 8 minutes, depending on how thick your salmon fillets are.
4. Garnish with the remaining 1 tsp of chopped thyme and lemon slices before serving.

Makes 4 to 5 servings

I know we are already 2 weeks into 2019 but still, here's wishing you a Happy New Year. I definitely took a long break from the blog during the last few months of 2018. And almost out of necessity too. I was busy managing some home remodeling & interior decorating projects while still keeping up with the kids' active calendar. And not forgetting about all the celebrations that we had. 

The end of the year is always such a festive time, especially for our family since Bella's birthday is in December. We celebrated her turning 10! Double digits! How time flies. A blink of an eye and she is a "tween".

At this age, she is very aware. She noticed how Kian and I were experimenting with a low carb & low sugar diet which has now become a lifestyle for us. She was keen to lead a healthier life and has hence decided to avoid sugar for 3 days a week. So far, she has been doing really well. Of course, my pantry is still stocked with chips and candies. It is all about balance and treating ourselves once in a while. But I am pleased that the kids are mostly consuming a low carb and low sugar diet with us. And they have definitely shown more interest in trying new foods.

Just the other day, I made this Avocado Egg Salad and served it as a side with the Almond Flour Bread for dinner. It was a hit with the family. A lovely twist to the classic egg salad that is packed with healthy fats and proteins. A quick and easy side dish that worked so well with our oven roasted chicken and broccoli dinner.

Avocado Egg Salad
by Miss Crumbs A Lot

Recipe
Ingredients
2 medium sized Avocados
6 eggs (hard boiled)
1/4 cup Chopped Cilantro
1/4 tsp Dill Weed
Juice of 2 Limes
Salt & Pepper

Cooking Method
1. Chop up the avocados & hard boiled eggs and place in a large mixing bowl.
2. Add in 1/4 cup chopped cilantro, 1/4 tsp dill weed and juice of 2 limes.
3. Mix well. Season with salt & pepper to taste.
4. Refrigerate until ready to serve.

It has been quite a while since Kian and I started the Slow Carb Diet, reducing carbs, sugar and dairy. Having lost a significant amount of weight, we have since kept up with the diet loosely and also started experimenting with others as well. We recently introduced intermittent fasting into our routine and have taken interest in the Ketogenic diet. Having read up a little about it, I found so many delicious and interesting recipes out there.

I made a Almond Flour Bread recipe that was very similar to the Flourless Almond Butter Bread that I had shared some time ago. However, this recipe produced a more spongy texture and is less dense. I personally felt it was more bread-like. It is very easy to make and keeps very well wrapped up in foil in the refrigerator. And the bread makes an awesome avocado toast or sandwich while maintaining a low carb count.

Almond Flour Bread
by Miss Crumbs A Lot, adapted from FatForWeightLoss

Recipe
Ingredients
1/2 cup Butter (room temperature)
2 tbsp Coconut Oil
7 Eggs
1 tsp Baking Powder
2 cups Almond Meal / Flour
1/2 tsp Xanthan Gum
1/2 Tsp Salt

Cooking Method
1. Preheat oven to 355 degrees F. Grease and line a bread pan with parchment paper.
2. Melt 1/2 cup butter slowly using the microwave in 30 second intervals. Mix in 2 tbsp coconut oil. 
3. Using an electric mixer, beat 7 eggs until light and fluffy. Add in melted butter and coconut oil. Mix well.
4. Add in 2 cups almond meal, 1 tsp baking powder, 1/2 tsp xanthan gum and 1/2 tsp salt. Mix well.
5. Pour batter in lined bread pan and smooth out the top.
6. Bake for 45 min in 355 degrees F. Insert a skewer into the middle of the bread and ensure it comes out clean. Cool on a cooling rack.

​Makes 1 loaf

Some time ago, I made a fusion version of the traditional Hokkien dish, Braised Pork Belly Taco. Braised Pork Belly is originally served in lotus leaf buns, and they are usually cooked over a long time until soft and extremely fragrant. 

I wanted to make a less fatty version for my kids so with the same base marinade, I made these delectable Asian Pulled Pork Buns for dinner when we celebrated Mid-Autumn Festival at home last month. These flavorful buns were like mini sliders that were so delicious and versatile, perfect as an appetizer, or as a hand-held pass around at parties or on its own as a meal. 

Using the slow cooker also made this recipe extremely easy and fuss free to make. Just prepare the ingredients and let the slow cooker do the rest of the work. At the end of the day, simply pull the meat apart and pop them back into the fragrant sauce. The recipe also freezes very well and you'll get a few meals out of this this large batch recipe.

Asian Pulled Pork Buns
by Miss Crumbs A Lot

Recipe
Ingredients
3 to 4 lb Pork Shoulder or Boston Pork Butt
6 oz Shallots (thinly sliced)
18 cloves of Garlic (lightly smashed)
5 tbsp Cooking Oil
2 oz piece Ginger (lightly smashed)
12 tbsp Dark Soy Sauce
3 Cinnamon Sticks
6 Star Anise
10 Cloves
3 tbsp Chinese 5-Spice Powder
1 1/2 tbsp Cumin Powder
1 1/2 tsp Salt
3/4 White Pepper Powder
3 tsp Sesame Oil
3 oz Rock Sugar
5 cups Water
Lotus Leaf Buns (available in most Asian supermarkets, in the frozen section)
Cilantro

Cooking Method
1. In a wok, heat up 5 tbsp of cooking oil. Once heated, brown the whole pork shoulder or Boston pork butt on all sides. Set aside.
2. In the same wok with the leftover oil, add in thinly sliced shallots and light smashed garlic. Stir fry until fragrant and soft.
3. Add in dark soy sauce, cinnamon sticks, star anise, cloves, Chinese 5-spice powder, cumin powder, salt and white pepper powder. Mix well.
4. Add in water, sesame oil, rock sugar and lightly smashed ginger. Mix well.
5. Bring to a boil and lower heat to allow it to simmer for 10 min.
6. Place browned pork shoulder or Boston pork butt in the slow cooker. Pour the marinade over the meat. Cover and cook on high for 5 hours.
7. Once ready, remove the pork shoulder or Boston pork butt from the slow cooker onto a chopping board. Shred the meat and place them back into the sauce.
8. Serve with cilantro in lotus leaf buns.

It has been over 3 weeks since school started and the kids' activities are back in full swing too. I am so glad that both Bella and Jamie are having a great time learning and making new friends. However, for me, this is the time of the year that I often struggle a little to be as productive as I hope to be. While we truly enjoy the warm summer days, I always look forward to fall. Not just for the cool weather but also for the upcoming holidays. I can't help but feel that this is a very festive time of the year - with Halloween, Thanksgiving and Christmas coming up. So, I guess I am still pretty much on holiday mode.

But life cannot be on a standstill, especially if we have our family depending on us. So, quick and easy recipes are my go-to for week night dinners. I always try to make it a point to have warm homemade meals for the family during the week nights, despite having to run from one after school activity to another. And this Bacon Wrapped Chicken recipe is a hit with my family. It is simple to make, delicious and cleaning up after is a breeze. 

Here are more quick and easy recipes that make a frequent appearance on our dinner table:

1. Chicken Fajita Soup
2. Five Spice Bacon Wrapped Pork
3. Ginger Soy Minced Beef
4. Garlic Lemon Butter Salmon
5. Spaghetti Bolognese

Bacon Wrapped Chicken
by Miss Crumbs A Lot

Recipe
Ingredients
3 lb Boneless & Skinless Chicken Thighs
12 to 16 Slices of Bacon
2 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Chili Powder (you may add more for a spicer version)
1 tsp Salt
1/4 tsp Freshly Cracked Black Pepper
1 tbsp Olive Oil
2 tbsp Honey

Cooking Method
1. In a  large bowl, season the chicken thighs with 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp chili powder, 1 tsp salt, 1/4 tsp balck pepper and 1 tbsp olive oil. Mix well and ensure that chicken is well coated with seasoning.
2. Wrap the seasoned chicken thighs with bacon slices and place it on a baking tray.
3. Brush on honey onto the bacon wrapped chicken pieces.
4. Bake at 400 degrees F for 30 min on the middle rack. And broil on medium for about 5 min or until bacon is lightly charred.

Makes 4 servings

During this past summer holiday, one particular Singapore classic food that I have been making often is Satay. These little hand held meat skewers are such a versatile dish. They are perfect for parties as an appetizer, as a tray pass food or as a light meal! I even made them for Jamie's 5th birthday pirate themed party. I called them "Pirates' Peg Legs" and not only were the guests amused, they were impressed with this quintessential Singapore street food.

And they are easy to prepare too, although one should plan ahead of time for marinating and cooking. I typically marinate the meat the night before and skewer the meat the next day before grilling them over my Satay grill, which is a long rectangular grill using charcoals. But you can grill them over any type of grill or even bake them in your oven if a grill is not available. The skewers are flipped frequently to ensure even cooking while basting it with a mixture of coconut milk and vegetable oil. Boldly seasoned and lightly charred over the grill, these Satays are so flavorful and delicous. Definitely one of my family's favorite recipe that I have made so far!

Satays are typically served with cucumber, shallots, ketupat (a type of Malay style rice dumpling packed in a diamond shaped woven palm leaf pouch) and a peanut sauce in Singapore. Unfortunately, Bella is allergic to peanuts and so we usually do not have it with peanut sauce. However, I do have a bottle of a store bought Satay peanut sauce that I'd let friends sample with the Satay if they wish to. The sauce is readily available in the Asian supermarkets. So, if you are thinking of grilling this weekend or on Labor Day here in the US, perhaps you might want to shake things up with this favorite Singaporean hawker food!

Singapore Satay
by Miss Crumbs A Lot

Recipe
Satay Ingredients
3 1/2 lbs Beef Filet Mignon or Chicken Thighs
8 oz Shallots
6 cloves Garlic
1 1/2 inch slice of Turmeric
1/4 inch slice of Galangal 
4 1/2 stalk of Lemongrass (white portion, sliced thinly)
1 1/2 tbsp Coriander Powder
1 1/2 tsp Cumin Powder
1 1/2 tbsp Tamarind Extract
1 1.2 tsp Anise Seeds
6 tbsp Sugar
3 tsp Salt
6 tbsp Vegetable Oil
Skewers (soaked in water for 20 min)

Basting Sauce Ingredients
1/3 cup Coconut Milk
4 1/2 tbsp Vegetable Oil

Cooking Method
1. Cut beef and/or chicken into small 1/4 inch cubes and set aside.
2. In a food processor, blend the shallots, garlic, turmeric, galangal, lemongrass, coriander powder, cumin powder, tamarind extract, anise seeds, sugar, salt and vegetable oil until a smooth paste is formed. 
3. Mix the marinade with the meat and allow it to marinate for 3 -4 hours or overnight if time permits.
4. Prepare the charcoal grill, use charcoal sparingly as too much heat will burn the Satay easily.
5. Skewer the marinated meat and prepare the basting sauce by mixing the coconut milk and vegetable oil together.
6. Cook the Satay over the grill, flipping frequently to ensure even cooking and baste it with the coconut milk and oil mixture. Lightly char it, if desired.

Makes approximately 200 Satays