Hassle-free lunch: Bibb Salad with Baked Chicken Nugggets and Cauliflower Soup

The month of November is coming to an end. All I can say is that time flies. I'm looking foward to Christmas this year. Though my family doesn't have the tradition to celebrate is festive season, I personally can't wait for Christmas every single year. The gaily decorated shopping malls as well as the red and white themed ornaments indeed lift up my spirit to usher this festival. For me, Christmas is never a season simply for one's personal religious belief, it in fact brings one family closer. I do looking foward for the day where I can hold a Chirstmas party or more of a feast to celebrate the joy and happiness with my family and friends beside sharing the wholesomeness of good food. Last year's December or the month of celebration was unforgettable. As a Leo, I seized the chance to attend two Christmas parties which both are with the orphans. In my lifetime, I have never witnessed any Christmas celeration. Those experience means much more to me, which is an eye-opening experience for me and also for a good cause! Best of all, my family had a Christmas eve dinner in our favourite Japanese restaurant back in Johor. We had the usual Japanese food such as sushi, grilled Saba, spinach salad with bacon and garlic etc. How ironic this is!

The following recipe will be lighter and healthier lunch.

Bibb Salad (reference: Jamie's America Book)

Serve 3-4

• Bibb lettuce/ butterhead lettuce - 2
• Tomato - 1
• Croutons (refer the following recipe)

French dressing:

• Extra virgin olive oil - 9 tbsp
• White wine vinegar - 3 tbsp
• Dijon mustard- - 3 tsp
• Sea salt and freshly grounded black pepper

1. Get rid any tatty outer layers on the lettuces and gently wash the rest. Dry the lettuces properly so that the dressing will stick to the lettuces.
2. Slice the tomato and set aside. (optional: you may vegetables of your choice such as pan-fried mushrooms as shown in the original recipe)
3. Mix the oil, vinegar, mustard and a good pinch of salt and pepper. 
4. Assemble the lettuces, mushrooms, croutons and the dressing. Add the croutons last so it won't turns soggy from the dressings.

Homemade croutons (reference: Noobcook)
Make 2 cups
Ingredients:

• 3 slices bread
• 50 grams butter
• ½ tbsp garlic powder
• ¼ tsp salt
• freshly cracked black pepper
• 1 tbsp favourite herbs (either fresh, dried or combination of both)

1. Using kitchen scissors, first cut bread to strips, then to even-sized cubes. Optional: You may trim away the bread edges if preferred (I left them on).
2. In a heated saucepan, melt butter, garlic powder and salt, stirring to mix well. Add croutons to the melted butter mixture and toss to coat evenly. Season with freshly cracked black pepper. (I replaced garlic powder with chopped fresh garlic) 
3. Finely snip fresh herbs of choice (I am using Italian parsley here) directly onto the croutons, and toss to mix well. Alternatively, you may use dried herbs. Suitable herbs include parsley, oregano, rosemary and Italian herbs
4. Transfer croutons, one layer, onto a baking tray lined with parchment paper.
5. Bake at pre-heated oven of 180°C (356°F) for 15 minutes, or until the croutons are golden and crispy. Add them as topping for your salads and creamy soups.

Baked Chicken Nuggets Recipe (reference: Rasa Malaysia)
Serves 4 | Prep Time: 20 minutes | Bake Time: 12-14 minutes
Ingredients:

• 2 boneless, skinless chicken breasts, (approximately 1 pound) 
• 1 1/4 cup panko (bread crumbs)
• 1/3 cup grated Parmesan
• 1/4 teaspoon coarse salt
• 1 tablespoon vegetable oil
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten 
• cooking spray (cooking oil will do too)

1. Preheat oven to 400°F. Cut the chicken into 1.5-2 inches pieces. Set on a dish. 
2. Spread panko in a thin layer on rimmed baking sheet and bake for 5-7 minutes, until golden brown (watch out for the panko closely, my first batch of panko was burnt)
3.  Transfer the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. 
4. Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F. 
5. Place a wire rack on the baking sheet, lightly coat with cooking spray.
6.  In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. 
7. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with any dippings of your choice. (I prefer tomato sauce)

The cauliflower soup isn't to my liking but no harm giving it a try.

Creamy cauliflower soup
Ingredients:

• 1 tbsp butter
• 1 tbsp unbleached flour (all purpose is fine too)
• 1 medium head cauliflower - chopped
• 1/2 cup chopped onions
• 4 cups fat free chicken broth (vegetarians can use vegetable broth)
• salt and pepper to taste

1. In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes. 
2. Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.