Lemon-Ginger Steamed Chicken

The recipe I'm going to share today is very healthy and perfect if you are on a diet. If you are not, it's okay because steamed chicken is delicious and you'll want to have some anyways :-) Steaming is a great way to keep all the flavors and the nutrients of the ingredients. This recipe is an example of how you can use steaming for everyday cooking.

Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: *

Ingredients:
- 1 pound (about 450g) chicken breast
- 1.5 inch (3.5 cm) ginger root, cut into thin slices
- 1 organic lemon, cut into slices
- salt and pepper
- olive oil (optional)
- some mint leaves, chopped

You should use a tall pot with a steaming basket. At the bottom of the basket, place one sheet of parchment paper. Make some holes in it.

Evenly layer the lemon slices in the basket and then layer on top the ginger slices like this:


Cut your chicken breasts in slices (not too thin) and layer them on top of the lemon and ginger. Season with salt and pepper and, if desired, sprinkle a little of olive oil.

Start steaming for about 15 minutes.
When it's cooked through, serve the chicken immediately with slices of lemon and ginger. Top with freshly chopped mint leaves. You can serve with rice or vegetables.

Vegetarian Millefeuille with Summer Vegetables

This recipe came out of my imagination yesterday evening... no meat in the fridge but tofu, one eggplant, tomatoes and feta cheese. By adding some basic ingredients that I always have in my pantry, I prepared this flavorful dish which my husband liked a lot :-)
The presentation in layers is very cute and it's not difficult at all. Try this receipe as an appetizer or an entrée, and make it your own!

Serves 2
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: **
--Vegetarian dish--

Ingredients:
- 8 slices of eggplant (1 long eggplant should be enough)
- 8 slices of tomatoes (2 medium size tomatoes should be enough)
Note: try to find an eggplant and tomatoes which are almost equal in diameter
- 8 slices
Note: same as for the eggplant and tomatoes : it's better if the tofu has the same diameter - if not, double the quantity
- 1 handful of basil leaves
- 2 garlic cloves, grated
- 4 big dried tomatoes
- 1 tablespoon almond powder (or pine nuts powder)
- about 4 tablespoons of crumbled feta cheese
- olilve oil
- sesame oil

Grate the garlic cloves and rub each side of the eggplant slices. Pan fry the eggplant slices in olive oil until golden: you can proceed in batches. Pat dry to remove the excess of oil. Reserve aside.

Pan fry the tomatoes until soft and golden. This should be quick - make sure the tomatoes don't "melt", they need to keep their shape.

Wipe your pan and heat some sesame oil. Pan fry the tofu until golden brown on each side, turning once.

Chop the basil leaves and the dried tomatoes. Mix with 1 1/2 tablespoon of olive oil and the almond powder.

Prepare the millefeuilles - place the different ingredients in this order:
1 slice of eggplant
1 slice of tomatoe
1 slice of tofu
a small quantity of basil/dried tomatoes preparation
feta cheese
1 slice of tofu
1 slice of tomatoe
1 slice of eggplant

Repeat to make 4 millefuilles. Top with crumbled feta cheese.

Bake in the oven for 10 minutes at 390°F / 200°C, then broil on high for 5 minutes.
Enjoy with a baby greens salad and a balsamic vinaigrette.

Healthy and Natural: Eggplant and Zucchini Puree

Natural, healthy, easy, tasty... this recipe has all good! It is my own version of the eggplant purée. Usually, eggplant requires quite a lot of oil to cook properly in a pan, which is not a very healthy: the trick here is to brush lightly the eggplant with olive oil and bake it in the oven to soften it. Then I mix it will the other ingredients to create a smooth, light and perfect texture. Try it!

Serves 2
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: *
-you'll need a food processor-

Ingredients:
- 1 small eggplant
- 2 small (or 1 regular) zucchini
- 1/4 red onion
- 2 big leaves basil
- 2 teaspoons olive oil
- 1 tablespoon water
- juice of 1/2 lemon
- salt & pepper
- 1 teaspoon sesame seeds

Preheat your oven at 210°C/ 410°F.
Cut the eggplant in the middle, lengthwise. Brush the interior with about 1 teaspoon of olive oil. Bake for about 30 minutes or until the inside is soft.

In the meantime, peel the zucchinis (if you are using organic veggies, I recommend to wash them well and to keep the skin).
Steam then for about 10 minutes, until soft.

When the eggplant is ready, scoop the flesh with a spoon and add it to the bowl of your food processor.
Add the zucchinis and all the other ingredients, except the sesame seeds.

Blend for about 2/3 minutes until the preparation is smooth and all the ingredients are mashed.

Sprinkle the sesame seeds on the puree and served hot with some prosciutto/jambon de Bayonne. Enjoy!