Leels – Page 4 – RecipesWorldwide

Miso Ginger Salmon – Leels Cooks

I don’t eat enough fish. I used to eat sushi multiple times a week but since moving here it’s kind of been an afterthought. The other day we stopped by H-Mart and I grabbed a lovely piece of salmon with something like this in mind, here’s what I came up with! What you need: 13-14 oz of salmon (I just nabbed one large piece to split between two) 2 tbsp aka or red miso 2 tbsp low sodium soy sauce 2 tbsp seasoned rice vinegar 1 tsp ginger, finely minced 1 large garlic clove, finely minced 1 tsp sesame oil … Read more

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Cooks / Ginger / Leels / Miso / salmon

Review – Graze USA – Leels Cooks

General

We’ve been dieting/eating healthy properly for the past 4 or so months. I’ve been on the lookout for some snacks that are interesting but “cheap” in regards to calories. As you know there are 8 million different sub boxes, snack boxes etc. So I wanted to try and find something relatively healthy but interesting enough that we’d enjoy the occasional snack and not feel restricted. I happened upon the grocery store snacks Graze has been selling lately and my husband commented that it was a sub thing and he had tried them years ago in the UK, only to stop … Read more

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Cooks / Graze / Leels / Review / USA

Review – Milk Lab – Cary, NC – Leels Cooks

General

Bang Bang! Thai Tea flavour. I am always super thrilled about new Asian dessert places popping up in town. Opened early December of last year the cleverly named Milk Lab is tucked away in the corner of the Wellington Park Shopping Center. We popped by around 1:30 pm on a Sunday after a late lunch. The place was surprisingly busy but I assume most people were doing as we were; getting a little treat after a weekend meal. Not to mention the demand for this stuff must be pretty high. I mean, it’s damn good and I know I can’t … Read more

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Cary / Cooks / Lab / Leels / Milk / Review

Tuna Onigiri – Leels Cooks

General

Onigiri is a Japanese snack/light meal made by stuffing small amounts of whatever you feel like inside of rice! They can be different shapes, but mostly triangular or round, filled or simply made with furikake seasoned rice. We make these at least 3 times a week for quick and healthy lunches. We’re still trying to eat low cal and watching what we eat, and these round out to around 300 calories per serving. Perfect for a snack or light lunch! The tuna variant is a more common version, and very easy to replicate at home! I highly recommend finding Japanese … Read more

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Cooks / Leels / Onigiri / Tuna

Vietnamese Salad Rolls (Gỏi cuốn) – Leels Cooks

General

Time for a fresh, fast and healthy recipe! Another one of my recent go-tos has been Vietnamese salad rolls. You can put whatever you want into them really, although the traditional ingredients are best (in my ever so humble opinion). They come together quickly, are low calorie and satisfying! The perfect appetizer or small summer meal. What you need : Vietnamese rice paper wraps lettuce fresh herbs like cilantro, green onion, Thai basil or even mint. julienned veg like carrot, cucumber, bean sprouts protein if you wish, chicken, pork, prawns, leftovers etc. vermicelli rice noodles whatever you damn well like … Read more

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Cooks / cuốn / Gỏi / Leels / Rolls / Salad / Vietnamese

Roasted Vegetable Israeli Couscous – Leels Cooks

General

A simple couscous salad that’s perfect for light summer dinners or family potlucks. Also a great way to use leftover grilled vegetables! This recipe is an homage to a salad I used to make back in my catering days but with my own twist /changes. Lightly toasted pearl couscous adds a nutty flavour and depth, finding balance amongst the smoky vegetables, tart lemon and sweet cranberry. What you need: 250 grams Israeli or pearl couscous 1 3/4 cup water 2 tbsp canola or grapeseed oil 1 small /medium zucchini 1/2 red pepper 1 shallot 1/4 cup dried cranberries Dressing: 1 … Read more

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Cooks / Couscous / Israeli / Leels / Roasted / Vegetable

Fresh Mango Lime Salsa – Leels Cooks

General

I’m a big fan of fruit in salsa. It’s just so fresh and summery and goes AMAZINGLY well with anything grilled. I had planned to make a peach salsa, but couldn’t find any peaches <_< so we went with mango! Mangos are my favourite fruit so it makes this salsa extra special for me. Feel free to swap whatever fruit or ingredients to make this your own! Pineapple, peaches, black beans, corn. The basic set of ingredients will make anything an awesome salsa! I chose the tommy atkins mango over ataulfo. American supermarkets generally carry either, if at all. The … Read more

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Cooks / Fresh / Leels / Lime / Mango / Salsa

Baby Red Potato Salad – Leels Cooks

General

A super simple and fresh potato salad. No mayo so you can easily take this one out for picnics or potlucks without having to worry! These are not roasted because I like the clean, gentle, sweet taste of the potato to come through, suitable to go along with fresh summer dishes or grilled meats. It also gets better the longer you let it chill, so enjoy this one for a few days (if you can resist!) These even make weirdly delicious roasted potato or hashbrowns for breakfast a few days later if you’re “over” potato salad by then. Yum! What … Read more

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Baby / Cooks / Leels / Potato / Red / Salad

Tonkatsu Curry Ramen – Leels Cooks

General

I’ve been meaning to make a version of this classic dish myself, this is in no way a unique recipe or has it changed significantly, it’s really perfect just the way it is. My version is very low effort with great taste, no dashi or any long stewing, use any noodles and garnishes you like! With a slightly lighter broth, toasted garlic chips and double breaded crispy tonkatsu, give this recipe a try for an easy weeknight dinner! What you need: 4 cups chicken or vegetable stock 1 box golden curry (the small 100g box) 4 pork chops, bone removed … Read more

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Cooks / Curry / Leels / Ramen / Tonkatsu

Chicken Karaage – Leels Cooks

General

I had a huuuge craving for chicken karaage so I went out of my way to make it as close to authentic I could (without the sake). Chicken thighs and potato starch are a must. The fattier thigh meat holds up better to frying than breast meat and is significantly more flavourful. The potato starch makes the chicken crispier and adds a delicious flavour. Highly recommended for this recipe, and I personally wouldn’t make it without. You can also use corn starch or regular flour in a pinch but it wont have that crunch!You can find potato starch at most … Read more

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Chicken / Cooks / Karaage / Leels