ONE POT. TWO HOURS. HEALTHY PULLED CHICKEN!

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One of the things I've always wanted to own is a slow cooker. My mum didn't like the idea of slow cooking - she has a pressure cooker to make it all go by faster. While I understand the appeal of pressure cookers, I wanted pull-apart moist perfection that is not always achievable in a pressure cooker. That, and I'm bloody terrified of getting scalded by the steam from pressure cookers.

After a painful bout of food poisoning over the weekend from a Mexican spot, I got inspired by Natasha's food and decided that I wanted gluten-free chicken wraps for the week. Instead of throwing them chicken breasts in the oven or grilling them over the stove like I usually do, I decided to slow cook them over the stove.

Here's what I used:

  • 5 tablespoons of Chilli paste - I have chilli paste from grounded dry chilli ready for cooking all the time. You can choose not to use chilli paste and just use pepper instead.
  • 1 red bell pepper
  • 4 stalks of celery
  • 1 habanero
  • 200g of baby carrots
  • Half a large onion
  • 500g of chicken breast
  • Water
  • 1 teaspoon of dill

Chop up all the vegetables roughly. I chopped up the chicken too. Put all the ingredients into a pot, and pour water into the pot. Make sure the water covers all the ingredients and set it over a very low flame. 

Check it from time to time to make sure the water doesn't spill over. I honestly thought it would take about three hours, but by two, the chicken was pulling itself apart in the pot, and it was ready. Fish the chicken out from the broth, and pull it apart with a fork, it should come apart really easily.

Don't throw away the broth. It'll make a great noodle soup (which is what my husband is having for dinner tonight!)

ALL THE TATAS COME FOR MY DAIRY-FREE SALMON FRITTATA

I'm all about food you can throw into the oven and come back to. If you've seen my crustless quiche recipe, it's like, the same thing really. I love both these things because EGGS. I love eggs. What I love more than eggs? Much cheaper eggs from cage-free chickens in the US, compared to Singapore.

Start with cooking your fish. I threw in a mix of salmon and tilapia (because that's what I have in the fridge), yellow bell peppers and mushrooms. I also added turmeric and pepper.

Get some greens ready. I used basil, baby spinach lined at the bottom of the pan and cilantro (in the egg bowl). Make sure you spray some olive oil into the baking tray first. Whisk your eggs.

Once your fish + vegetables are cooked, pour it in the baking tray. 

Don't pour everything in yet, just one layer, and then pour some cheese (I use Veggie Cheese because my husband (!!!!!!!!!!!!) is lactose intolerant. Like so:

Then pour the rest of the cheese + veggie mixture into the pan and then another layer of cheese. You can skip the first layer of cheese if you want it to be less cheesy (BUT WHY THO.).

Pour all the egg in that business.

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Pop it in the oven, about 30 min at 350 degrees Fahrenheit, but it really depends on your oven and the size of your baking tray! When it's cooked, you should be able to put a knife into the frittata and it should come out clean. See the hole I created below.

Ta-dah! All ready! Perfect for a brunch, doncha think?

HOW NOT TO BE AN ASSHOLE INSTAGRAM USER

I love Instagram. Like a lot of people, I am on Instagram more often now than I am on Facebook, or any other social media channels. I think the only reason I'm still on Facebook is cos' my job requires me to.

Unfortunately, like all other social media channels, there are assholes. And while I would definitely fall into some of these categories sometimes, there are others that are Instagram assholes all the time... here are ten kinds of Instagram users I can't stand:

The Follow Unfollow Follow Unfollow

This Instagram user can't make up his mind if he wants to follow you on Instagram or he's trying to get your attention and hopes you follow him back. He can also be the type of person who follows many, many people in hopes they follow him back and eventually unfollows you, so his numbers stay high. Make up your mind, dude. And no, I'm not going to follow you.

The One Who Uses Other People's Photos

It's ok to use it once in a while, or when you're posting quotes or it's credited. Don't post photos of cafes or travel captures or makeup and try and pass it off as your own. Instagram is not Pinterest - pin photos you love on Pinterest, that's what it's for.

The One Who Doesn't Click on The Location Tag

You know when you've specifically included a location tag, a price or a tag to something you're talking about, and someone asks, "Where is this?" Stop being an asshole, asshole. READ.

The Hashtag Whore

You know what I'm talking about. This asshole probably has several pages of Notes with hashtags they can copy and paste into their photos. I totally get relevant hashtags but when you hashtag all your photos as "hot", I hate to be the one to tell you that it's not. 

The Spammer

There should be a limit to how many Instagram posts you can put up daily. Brands that are renown for their social media use post an average of 5.5 times per week, which averages out to be less than one a day.

For personal account, I like to think one a day is perfect so people don't forget you, unless you're travelling/ it's a special occasion and there's a lot of things to Instagram about. To play it safe, 3 to 5 is a good number, spread out throughout the day. Remember that unlike Twitter and Facebook where your followers can mute you, they can't do so on Instagram which can be extremely annoying.

The One Who Has Nothing Good To Say

If you have nothing good to say, nothing nice to say, nothing that will benefit the other party, be nice and shut the fuck up. We don't need another asshole in the world.

The Selfie Account

You've seen those accounts - the ones that have 13,206 and 13,200 of those are photos of the user. I love looking at selfies, and taking selfies myself, especially when I'm having a particularly good face day, but man, your daily multiple selfies and crying for attention on the internet is pathetic. 

I mean, unless you're Beyonce. Beyonce can post selfies errrrday for all I care.

The Desperate

Here's the truth - most of the time, if someone wants to follow you on social media, they will seek you out. You don't have to ask them to "follow back". You also shouldn't ask someone why he unfollowed you on social media or why he hasn't followed you back. Keep it classy, bitches. If he's not following you, he's not into you (or your photos).

Are you guilty of being an Instagram asshole? Or do are there other kinds of assholes on the social media channel you can't stand?

CRUSTLESS QUICHE

One of my favourite things about being in LA, aside from the obvious fact that I'm within arm reach to the love of my life, is that there is somebody always willing to devour whatever I whip up. And if you think I'm a food snob, my partner is in a whole different league altogether. It's not so much that he's a snob, he's very health-conscious and allergic to a ton of things.

This crustless quiche is low-carb, dairy-free, gluten-free and so easy to whip up for a meal. It's adapted from a recipe a friend send me, and I made it today because J was heading to work a little later. It was good for breakfast, lunch and we still had some leftovers. 

Ingredients:

Disclaimer: You might have to adjust it depending on the size of your pan.

8 free range eggs

1 cup of rice milk

1 cup of chopped bell peppers

1/2 cup of chopped onions

1/2 cup of dairy free mozzarella cheese

1/2 cup of ground turkey (you can substitute it with ground chicken, beef or even small firm tofu chunks)

Handful of chopped fresh dill

Pepper and salt to taste, if you'd like.

Transient

Steps:

1. Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius & spray your pan with olive oil.

2. Mix the eggs, rice milk and dill.

3. Add the chopped veggies, meat and cheese to the bottom of the greased-pan. Gently pour the egg/rice milk/ dill mixture into the pan.

4. Pop the pan into the oven, and leave it in there for about 30 - 45 minutes until the mixture settles and browns on the side.

I love it - it's easy, quick to whip up, and incredibly tasty. The sides are still crunchy when hot and super healthy too! You can also substitute the bell peppers, onions, dill and meat with any veggie & meat combo that you'd like. 

SOCIAL MEDIA UPHEAVAL

You know that familiar flicker of irritation you feel when you read the same person ranting about her same boring life, or her stupid job, or whatever on Facebook for the billionth time? I know I have. I have recently cleaned up my Facebook friends, and what a relief it has been. Yes, it's still in the hundreds, but not in the ridiculous thousands where everybody knows my bizniz. I am already writing about my beauty secrets in public and tweet about my existence like I've nobody to talk to, I don't need the whole world clued in on the rest of my life.

Here's my elimination process if you'd like to clean your online existence up as well:

Facebook

I started with Facebook for obvious reasons - I spend a lot of time there, and accumulatively over the years, a lot of things are on there. Right from the start when I added people or vice versa, I put them in groups - friends from high school, from college, work colleges, people I barely knew, people I knew from this blog, etc, which was a good place to start. I asked myself these questions:

  • Have I interacted with this person online or in person in the last year?
  • What are the likelihood of our interaction: are we in the same industry, do we hang out in the same social circles?
  • Will I miss his/ her Facebook posts?
  • Is he/ she hot and will I regret deleting his/her from my Facebook, therefore all access to said-photos will be revoked? [Don't lie, you stalk hot friends' FB too]

People I dated have been deleted [save for one, cos' we're on good terms], friends from primary school have mostly been removed, and a lot of high school and college friends are left on 'restricted profile'. In that process, I've not halved, but I've ended up with one third of the "friends" I started out with. "Family" has been deleted and blocked (if you've followed my blog long enough, you'd get what I mean by "family"). People I still almost have to be friends with but whose posts are annoying have had their feeds unsubscribed.

I cannot tell you how enjoyable it is to be able to look through my Newsfeed and not get annoyed/ pissed off/ wanttohitsomebody from the stupidity.

Instagram

My Instagram account was public for a long time until Instagram was available online and a ton of spam accounts came about. I didn't want my followers to be fake followers, and I wanted to know who was following me, so I made it private. That way, I know which photos are popular because people like them, not because of hashtags. I also didn't like that anybody could see my Instagram photos on the web. It's also one of the social media experiments I enjoy shoving my fists into.

Twitter

Twitter is free reign most of the time, except for the fact that I keep the number of people I follow low. I seek out information and people relevant in my life, and I like to keep it that way, instead of following everything. I know a lot of people do it differently - adding as many people as possible so their feed is always updated/ adding people who add you back, adding people and keeping them in groups, etc. I'm very selective with whom I follow, and I'm always up for suggestions. Chances are though, if you tweet me and ask 'why aren't you following me?', I would probably never. Too needy, girl, too needy. ;o)

What about you? Do you think your social media life is ready for a clean-up?