Recent Posts

Caprese Chicken Skillet | Dapur Sinolin

Caprese Chicken Skillet | Dapur Sinolin

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins This caprese chicken cooked in a skillet and topped a honey balsamic reduction and fresh basil is the perfect way to use fresh summer tomatoes. INGREDIENTS 1/2 cup plus 1 tablespoon balsamic vinegar, […]

SIMPLE CHRISTMAS CAKE | Dapur Sinolin

SIMPLE CHRISTMAS CAKE | Dapur Sinolin

Simple Christmas Cake is a white velvet buttermilk cake, topped with a delightful cream cheese frosting then garnished with fresh rosemary and cranberries. Perfect for your holiday dessert table! Prep Time20 mins Cook Time27 mins Total Time47 mins Course: Dessert Cuisine: American Keyword: 3 layer cake, simple christmas cake, white layer […]

Black Bean Soup | Dapur Sinolin

Black Bean Soup | Dapur Sinolin

Black bean soup is a very hearty soup, super high in fiber, and so inexpensive to make. It’s perfect topped with low fat sour cream and fresh chopped herbs such as chives, cilantro or scallions.

INGREDIENTS

For the beans:

  • 1 lb dry black beans
  • 1 small bell red pepper
  • 1 small onion, quartered
  • 2 cloves garlic
  • 3 bay leaves

For the soup:

  • 1 tbsp olive oil
  • 1 large onion, minced
  • 1/2 cup chopped parsley
  • 1 red pepper, minced
  • 2 medium carrots, shredded
  • 5 cloves garlic, minced
  • 1 tbsp red wine vinegar
  • 1/4, 2 oz cup white wine
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 chicken bullion, vegans use vegetable bullion
  • salt and black pepper

INSTRUCTIONS

  1. Rinse beans and place in a large pot with about 8 cups of water.
  2. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
  3. Drain the water, then add 8-10 cups of cold water when ready to cook.
  4. Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)
  5. Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
  6. Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed.
  7. Cover and simmer on low about 15 – 20 minutes.
  8. Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don’t have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot.
  9. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl.
  10. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!
Christmas Tree Dessert Pizza | Dapur Sinolin

Christmas Tree Dessert Pizza | Dapur Sinolin

If you are looking for a simple but delicious dessert give my Christmas Tree dessert pizza a try. This is a sugar cookie tree-shaped dessert that is topped with cheesecake topping and all kinds of fruit to mimic a Christmas tree! Delicious, easy, and festive […]

Spicy Sriracha Tofu Rice | Dapur Sinolin

Spicy Sriracha Tofu Rice | Dapur Sinolin

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 2 servings These Spicy Sriracha Tofu Rice Bowls make a flavorful protein-packed meatless meal that comes together quickly! INGREDIENTS 14 oz extra firm tofu, drained 1 tablespoon plus 2 teaspoons gluten-free Tamari, […]

Basil Roasted Chicken | Dapur Sinolin

Basil Roasted Chicken | Dapur Sinolin

The perfect main course for small holiday gatherings, this Orange Basil Roast Chicken is sweet, savory, and absolutely delicious.

This year, the holiday season might be looking slightly different than it has in years past. Many will be looking to gather this holiday season in smaller-than-normal groups, which means you don’t need quite as much food as you usually do. But that doesn’t mean you can’t still celebrate around the table with something super delicious, and we think this Basil Orange Roasted Chicken should be a part of it!

INGREDIENT

  • 3/4 cup fresh orange juice (from about 3 oranges)
  • 2 tablespoons of honey
  • 2 cloves of garlic, grated
  • 1 fresh ginger, grated
  • 1 chicken
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 oranges, quartered
  • Sprigs of Basil
  • 1 cup cranberries (fresh or frozen), divided
  • 1/4 cup chicken stock, more as needed
  • 2 teaspoons tapioca flour
  • 1 tablespoon water

INSTRUCTION:

  1. Preheat the oven to 400º F and place a rack on the bottom of the oven.
  2. Mix orange juice, honey, grated ginger and garlic together in a bowl.
  3. To prepare the chicken: remove the giblets and remove any fat or feathers. Salt and pepper both the outside and the inside of the chicken. Add the oranges, basil, and 1/2 cranberries to the cavity. Tie the chicken legs with string and tuck the wing tips under the chicken body. Place the chicken in the center of the roasting pan and add the cups of chicken stock to the bottom of the pan along with the remaining cranberries and oranges. Pour the honey-orange mixture over the bird.
  4. Place in the preheated oven and bake for 20 minutes. Spoon pan juice over chicken, turn pan, and return to oven to continue baking for another 20 minutes. Repeat the process of greasing the bird until the chicken reaches 165ºF at the thickest part of the breast or until the juices are clear, about 1 hour. Cover the chicken if the top browns too quickly
  5. Remove the chicken from the pan and let it rest, covered with foil for 15 minutes.
  6. Strain the liquid from the roasting pan into a small saucepan. If you have less than 1 cup dripping, add more chicken stock. Cook until boiling. Taste and adjust the seasoning of the gravy, reducing if it’s not flavorful enough, or adding more stock if it’s too salty. Whisk together tapioca and water, and add to the gravy.
Zucchini Noodles With Lemon-Garlic Spicy Shrimp | Dapur Sinolin

Zucchini Noodles With Lemon-Garlic Spicy Shrimp | Dapur Sinolin

PREP TIME: 15 mins COOK TIME: 5 mins TOTAL TIME: 20 mins Spicy shrimp with garlic, zucchini noodles (zoodles), tomatoes and a squeeze of lemon – I just inhaled this EASY low-carb, gluten-free, paleo-friendly dish for lunch which took less than 20 minutes to make, […]

Christmas Punch | Dapur Sinolin

Christmas Punch | Dapur Sinolin

Preparation Time: 10 Minutes Ingredients: 1 large cup of ice cubes 1 cup Red apples, 3 apples 1 cup Strawberries 1 cup Pomegranate 1 segment of fresh ginger, crushed 2 oranges thinly sliced into circles Soft drinks Instruction: Put the Apples, Strawberries and Water into […]

White Chicken Chili By Dapur Sinolin

White Chicken Chili By Dapur Sinolin

Flavorful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It’s a great alternative to traditional beef chili and makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day too!

Ingredients

  • 2 lbs chicken breast
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
  • 14 oz. canned pinto beans, drained and rinsed
  • 14 oz. canned white beans, drained and rinsed
  • 14 oz. canned corn, drained and rinsed
  • 16 oz green salsa
  • 4 cups fat free chicken broth

Instructions

  1. Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.
  2. Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,
  3. Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.
Retro Custard Pound Cake Recipe By Dapur Sinolin

Retro Custard Pound Cake Recipe By Dapur Sinolin

Simple, old-fashioned and delicious – this custard pound cake takes less than 10 minutes to whip up in the mixer. Serve simply dusted with icing sugar. Ingredients 1 cup caster sugar 1/4 cup custard powder 4 eggs 200g butter 1 1/2 cups plain flour 1 […]