Have a cookie

I bet you saw this coming, lactation cookies.

Tee hee.

Of course I have to try it myself. See what's all the hype about.

I've never actually had lactation cookies, when it comes to increasing my supply, it's usually these stuff I consume once in awhile, here's the link -  Loading...breastmilk

I'm on some dessert streak this week, from chocolate chip spiced pumpkin cupcakes to quinoa brownies to this, a good ol'cookie with added benefits, hehe.

I like recipes simplified and with loads of pictures. Therefore now that I have my own blog, I shall try my best to do just that.

I must say though, taking pics through the baking/cooking process is quite a challenge when the whole idea is to do something fast!
Nevertheless I do what I can because blogging is my quiet time, just my very own me time :)

Quick shoutout to all the parent bloggers, sure does require some skill!

Recipe adapted from - Belly Belly.Com.Au

Ingredients

1 Cup    Wholemeal flour
1/2 Tbsp Baking powder
2 Tbsp   Flaxseed (I grinded mine to powder form and soaked it in 4 tbsps of water)
1 Tbsp   Brewers yeast
1/2 Cup Butter
1            Egg
1/2 Cup  Brown sugar ( you may lessen the amount even more if you opt out the brewers yeast)
1 Tsp     Vanilla extract (optional)
1 Tsp     Salt
1 Cup    Oats
1/2 Cup Chocolate chips

*Note : for my Muslim friends, I'm not sure if brewers yeast are halal as its a by product of beer making process. Instead you can opt to add 1-2 tbsps of fenugreek powder.

1. Preheat oven to 180 C.

2. In a large bowl, add flour, baking powder and brewers yeast. Set aside.

3. Cream butter and sugar. (You can do this using a mixer till its light and fluffy,  I used a wooden spoon and fork cause I was too lazy to wash more stuff).

4. Add egg and vanilla extract. Using a spatula, mix well. Pour in flaxseed and mix well again.

5. Finally stir in oats and chocolate chips. This is where you can add in any other toppings you fancy.

6. Take about a spoonful in size and place on the cookie tray. I added raisins on top cause I felt like it, tee hee. 

7. Pop it in the oven for about 12 minutes or till golden brown, leave it longer if you like em' crispy. Don't crowd too many cookies on one tray, might affect the heat distribution. Bake about 9-12 cookies at a time.

Oh happy days says the cookie monster.

Can you imagine what it would taste like with peanut butter?? Homagoshhh.I just thought about it while drafting this post. Lightbulb.

Leave a message on my 'Contact me' tab or buzz +6 010 366 7793 for orders if you ain't got the time to bake :)

Kisses of freshly baked cookies from That Skinny Elephant.

Cruciferocious Din Din

I don't usually head out during the weekdays because I cant drive. Yes, its true, I still cant drive and don't have a license, haha!

I know, its about time. I registered for driving classes but I have yet to go for that 6 hours of theory class. I can't imagine being away from bubba for that long, plus I'm not sure how he will react. I have been breastfeeding him through direct latching (DL) since I resigned in June this year.

Anyhoo, point of the matter is that I tend to make do with ingredients that I have in my kitchen. I don't plan weekly meals, yet.

So here's another dish I made for dinner last night using primarily broccoli and cauliflower. These cruciferous vegetables are so good for you. I doubt there's much nutrients left after all that cooking BUT, mind over matter, I feel like I'm eating something healthy. (self console right there)

Including its sulphuric properties that may result in a possible fart fest in your homes, the following are some benefits of the cruciferous vege:

Broccoli - fiber and vitamin C

Cauliflower - vitamin C and folate

Plus both has anti cancer fighting properties.

Let's cook!

Ingredients:

1 cup of Broccoli (small florets, stem removed)

1 cup of Cauliflower (small florets, stem removed)

1 clove of garlic (sliced)

5 tbsp of butter (more is fine)

1 tsp of thyme

2 tbsp of olive oil
Parmesan cheese (as much you like)

Chicken Marinade

Chicken breast (cut to strips)

Chilly powder 

Salt

1. Marinade chicken and set aside. (I usually marinade meat right after our marketing and freeze it. Gives me one less thing to do when I'm cooking on weekdays)

2. Preheat oven to 170C.

3. Heat up pan and place about 5 tbsp of butter. Fry garlic until fragrant and slightly crisp. Juice in a whole lemon. (You may add in more butter, no such thing as too much butter, heh)

 4. Add in chicken strips and thyme, fry till the meat is cooked. Then mix in the vegetables and salt to taste. 

5. Transfer the mix onto a casserole dish, pour in olive oil and parmesan cheese all over. Bake for about 15mins. (Don't leave it too long in the oven, otherwise the chicken breast will dry up). 

6. Serve fresh out of the oven with pasta of your choice.

Bon Apetit!

The baking process can be opt out. The vegetables will be nice and crunchy and I think sprinkling a little bit of pine nuts would be just YUM.

Enjoy your cruciferocious din din.

Kisses of sunsets from That Skinny Elephant.

Chicken Pumpkin Curry



Pumpkin.
Never held one. Never cooked one.

Yup, I'm pretty clueless when it comes to this orange looking thing.

One of the first foods Bubba ate was pumpkin (actually I wouldn't say ate because the furniture had most it, so more like played with the puree). Since baby food requires only a handful of tiny cubes at a time, I was left with half a pumpkin. Sitting in the fridge. Just staring at me.

I swear I dont know what to do with that squash.

For some reason, I thought pumpkin was soft. Boy was I wrong!

Chopping it up was a challenge, removing its skin required some sort of skill, which I obviously don't have.

I was thinking to myself, there's got to be a technique on pumpkin skin removal. So ladies and gents, willing to share yours please?

All that effort was worth it though, considering its nutritional value. Pumpkin is a good source of:
Fiber (smooth sailing digestion),
Vitamin A (vision mission & fights free radicals)

Iron (blood's buddy)

Pumpkins will probably be a regular in my kitchen now.

So I went through a couple of recipes from baking pumpkin cookies, pies to soups.

Somehow I ended up cooking curry. Must be the punjabi in me.

Well honestly with Bubba seeking attention every 5 seconds and me being alone, I needed to whip up something easy and fast. So, no baking at this point thank you very much.

Enough of me blabbering, here's the-use-whatever-I-have-in-the-kitchen-and-whip-it-up-fast- Chicken

Pumpkin Curry.



Ingredients:

That Skinny Elephant

Half a chicken, cut into pieces
Half a pumpkin, cubed
One whole onion, sliced
5 cloves of garlic, minced
3 tbsp of ginger, cut to thin stripes
2 whole red chillies
1 tsp cumin seeds
1 tsp mustard seeds
A twig of curry leaves, strip the leaves
1 tsp salt
1/2 cup of yoghurt

Warm water (if you like your curry a little thick you can skip this, otherwise add in to your liking)

Chicken Marinade
Turmeric
Salt
Pepper

1. Marinate chicken for about an hour. The longer the better.

2. Heat up oil. Fry cumin,mustard seeds and curry leaves till fragrant. Gradually add in ginger, garlic, onions and chillies (stir fry for a few minutes everytime you add in an ingredient).

3. Add in and cook the chicken pieces. Stir in pumpkin cubes.

4. Once pumpkin turns slightly soft, pour the yoghurt in and mix well. Salt to taste. Cover and let it cook on low heat till pumpkin is soft or gravy like. ( Here is where you pour in some warm water to the consistency of your taste)

Walla, pumpkin curry! Serve hot with basmathi rice.

Perhaps a little coriander for garnish. I didn't have any, hence the pic looks a little meh.

Another note, as you may have noticed I used yoghurt, its just because I like the light taste and its nutrition value. You may substitute it with good old coconut milk too.

If any of you lovelies out there tried out this recipe, I'd appreciate your feedback. I somehow think something is missing, maybe chilly powder.. hmm I don't know. Do advice :)

Enjoy. Happy Monday.

Kisses of rainbows from That Skinny Elephant.