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.

Grilled Lime-Ginger Marinated Scallops

Tired of traditional BBQs? This summer, try grilling scallops for a change! They cook very fast and are delicious on the grill. Big and juicy scallops are preferred because they are much easier to handle and they will not break up during cooking. I did not do it this time but you can thread the scallops onto skewers, it will be even easier.

Serves 2
Preparation time: 15 minutes + 2 hours marinating
Cooking time: 8-10 minutes
Difficulty: *

Ingredients:
- 10 big scallops, fresh or thawed
- 2 tablespoons plain yogurt
- 1/2 teaspoon sugar
- 0.5 inch grated fresh ginger (about 1.3 cm)
- juice of 1/2 lime
- zest of 1 lime
- 3-4 basil leaves, chopped
- salt and pepper

Start with the marinade: grate the ginger root, zest the lime (keep some zest strands aside to top your dish before serving) and mix with all the other marinade ingredients. Check the seasoning.

Pat dry the scallops to absorb all the liquids.

Pour the marinade in a plastic freezer bag (like Ziploc®) and add the scallops. Close the bag and gently shake it to coat the scallops with the marinade. Refrigerate for at least 2 hours.
If you chose to make skewers, place them in a large flat pan and turn the skewers from time to time to make sure the marinade coats each side of the scallops.

Heat the grill; grease it with vegetable oil to prevent sticking. When hot, start grilling the scallops. It will be pretty fast. Make sure the scallops don't stick to the grill and turn them after 4-5 minutes. Continue grilling on the other side for about 4 more minutes.

Just before serving, top with the remaining zest strands and/or chopped basil. Enjoy with a fresh salad.

Spiced Duck and Potato Soufflé: Stylish!

You can plan on cooking Duck for Valentine's Day this year, it 's very simple and it's original. I suggest that you serve it with a light Potato Soufflé: simple and memorable!! The flavors of both dishes marry well together and you'll surprise your partner with the secret ingredient used in the Soufflé.... sssshhhh.


Serves 2
Preparation: 5 minutes for the Duck + 1 hour marinating, 10 minutes for the Soufflé
Cooking time: 5 minutes for the Duck, 10 minutes for the Soufflé
Difficulty: *

Ingredients for the duck:
- 2 duck breasts (about 1 pound)
- 2 teaspoons honey
- 1 tablespoon olive oil
- salt and pepper
For the marinade:
- juice of 1/2 lime
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground 5-spices
- 1/4 teaspoon cayenne pepper

Ingredients for the Potato Soufflé:
- 1/2 cup mashed potatoes
- 1/2 tablespoon fennel seeds -this is the secret ingredient!-
- 1 egg
- salt and pepper

For the Duck:
Remove the skin off the duck breasts and cut each breast into 4 slices (not too thin).
Prepare the marinade: wisk together the lime juice and spices in a non-metallic dish and add some pepper. Coat the duck breast slices with the marinade, cover and refrigerate for 1 hour.
In a big frying pan, heat one tablespoon of olive oil. When hot, fry the duck breast slices for about 1 minute on each side.
Reduce the heat to low, add the honey and let cook for 2 to 3 additional minutes.
Serve immediately.

Prepare the Potato Soufflés (make sure they'll be ready at the same time as the duck - you can let the soufflés stand for about 5 minutes before serving):
Separate the egg white and the yolk.
Mix together the mashed potatoes, the fennel seeds and the egg yolk.
Add a pinch of salt to the egg white and beat until stiff.
Delicately mix the stiff egg white and the mashed potatoes.
Preheat your oven at 400°F / 200°C.
Fill in 2 small ramequins with the preparation and bake in the oven for about 10 minutes. Your soufflés will be fluffly and light.

Enjoy, and Happy Valentine's Day!!