Dukan Greek Chicken Stew (it's a Paleo - ish recipe too!)

Greek Chicken Stew

We loved this recipe!

His only having a fruit smoothie and protein bar all day could have been the reason the male half of this couple loved this recipe.  It was pretty good.  This stew was perfect for us.  Easy to make, tasty, light but it warmed us up during that cold, windy weekend.

We found this recipe while googling "healthy stew recipes" -- as soon as we saw how easy it was and it had cauliflower, we knew we had to try it.  The male half loves cauliflower.   Our finished dish did not look nearly as good as the photo on the NY Times site though.  We left out the olives (male half doesn't like them and the author mentioned the salt content and we need to be a little more careful with our salt intake) and the feta cheese.

We also pulsed our tomatoes more than the author of the recipe did because the male half of this couple doesn't like chunky tomatoes.  This recipe is both a Dukan recipe (Cruise, Consolidation and Stabilization) and is a Paleo - ish recipe.  Use organic tomatoes and free range chicken to get closer to a Paleo meal.  We found some Paleo people against vinegars and some use in moderation.  This recipe calls for 2 T. which to us is not a whole lot.

RECIPE:
Serves: 2 if you're not having any starch (this actually could have been three servings, but as mentioned above, the male half only had a fruit smoothie and protein bar that day and I didn't want to leave one piece of chicken left on the pot -- I was stuffed and uncomfortable for a while after dinner -- note to self: save the one piece of chicken)
Prep Time: 10 minutes or so
Cook Time: 1.5 - 2 hours

1 T. extra virgin olive oil
1 red onion, chopped
4 cloves garlic, minced
6 - 8 boneless and skinless chicken thighs, some of the excess fat removed, rinse and pat dry (we used 6)
2 T. red wine vinegar
1 - 28 oz. can organic chopped tomatoes, with juice, pulsed in a food processor
1/2 t. cinnamon
sea salt and pepper to taste
1/2 t. dried thyme
2 cups cauliflower florets, sliced about 1/2" thick
1/2 T. dried parsley

The original recipe has you frying your chicken in a tablespoon of olive oil but we used our nonstick pan and fried the chicken without spray or using oil on the pan.  Fry chicken over medium high heat, browning each side, in batches if necessary.  Takes approximately 5 minutes on each side.  Remove the chicken and place on a plate.  Pour off any excess fat from the pan leaving the fried bits in the pan.  Add vinegar to pan and scrape up all the bits from the bottom on the pan.

Add the olive oil and turn heat down to medium.  Add the onion and a generous pinch of salt and cook, stir often and scrape the bottom of the pan until it begins to soften, about 5 minutes.  Turn the heat to low, cover and let the onions cook for about 10 minutes, stirring from time to time until lightly browned and very soft.  Add the garlic, stir together for about a minute, until the garlic is fragrant.  Add the tomatoes and their juices, cinnamon, thyme, and salt and pepper to taste.  Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly.

Return the chicken to the pot along with any juices accumulated on the plate.  If necessary, add enough water to barely cover the chicken.  We didn't need to add water.  Bring to a simmer, reduce the heat, cover and simmer for 20 minutes.  Add the cauliflower and simmer for another 20 minutes or until the cauliflower is tender and the chicken is very tender.  We cooked ours about 20 minutes longer than the recipe recommended, it took a while for our cauliflower to cook.  Stir in the parsley, taste and adjust seasonings.

We ate this as is, no starches or grains.  We save the leftover tomato sauce in the pan for an omelet the next day.

According to the author of the recipe, the stew keeps for 3 to 4 days and freezes well.  We ate all of ours but hope to make more!

Enjoy...we sure did!

Dukan Stir Fried Shirataki Noodles

Stir Fried Shirataki Noodles

We loved this recipe!

We didn't use the Shirataki Tofu noodles, we just used regular shirataki noodles which to us are still Dukan friendly and low carb.  This was a nice light side dish to go with our beef hekka...the male half who doesn't care of Shirataki Tofu noodles used as a substitute for pasta actually liked this!

The great thing about shirataki noodles -- we both never feel bloated after we eat it -- we usually feel bloated after eating regular pasta.  Shirataki noodles are Dukan friendly and we found a Paleo - ish recipe for Fried Shirataki noodles -- although it does state that some wouldn't agree on shirataki being allowed.

Another, light and healthy dish to start of the new year!

Slice up cabbage, regular cabbage works too.  Bean Sprouts can
be added or substituted as well as other veggies.

In a dry, hot wok or pan, stir fry your noodles to remove moisture

Remove noodles from pan and add veggies, stir fry until soft, but not
too soft!

Add meat (optional) and stir fry, we would slice the meat thinner than
this.  Your meat will heat faster and less chance for it to dry out.

RECIPE:
Serves 2-4 (if we had this on its own, we probably could have finished the entire wok of noodles)

Prep Time: 10-20 minutes
Cook Time: 15 minutes or so

2 - 13 oz bags of shirataki noodles (I'm sure the Shirataki Tofu noodles would work too)
1-2 cloves of garlic, minced
6 pieces of won bok (Napa cabbage), sliced
a handful of sliced shiitake mushrooms, soak them in water first if yours are dried
2 slices of left over Rump Roast (optional, but if you do use the leftovers, it may be dry, try to cut the leftover roast into thin slices so you don't have to cook it long to heat it)
1 - 2  t. sesame oil
2 T. Gluten Free Tamari, low sodium soy sauce or Bragg's Amino Liquid - depending on which diet you are on

Rinse and drain noodles.  Over high heat and in a dry wok or pan, stir fry your noodles to dry out your noodles out.  We fried ours in two batches.  Place the dried, fried noodles in a dry colander.  Spray your wok with a little non-stick spray or olive oil if you're on the Paleo diet, stir fry garlic until fragrant.  Add veggies and stir fry until soft.  Add meat and stir fry until heated through.  Add noodles back to pan and stir everything up.  Add tamari (or soy sauce or Bragg's) and 1 t. of the sesame oil.  Stir and taste.  If you need more tamari/soy sauce or sesame oil, add a little more.  Be careful not to add too much sesame oil, a little goes a long way and too much can be overpowering...not to mention, it's oil!

We added a handful mizuna (another green) but it's optional.  Bean sprouts would have been great with these noodles also!

Enjoy...we sure did!

Dukan Rump Roast (it's Paleo - ish too!)

Juicy Rump Roast

We loved this recipe!

The male half doesn't like to eat much meat these days, but he really enjoyed this rump roast.  As we combed the internet for Paleo recipes, we saved the Domestic Man's Perfect Eye of Round Roast recipe.  Wow, lean, inexpensive meat can be tender?  Yes, it can -- but the leftovers weren't as tender as the first meal we had from the roast.

We actually ended up with a Rump Roast -- couldn't find Eye of Round at any of the markets near us, only round steak but it was only about a pound.  We made two mistakes -- the first being we opened the oven because our roast fell over in the pan and the second being we took the roast out 10 minutes early -- so, our roast was a little underdone.  We bought a meat thermometer...but a cheap one and it's going in the trash since it didn't work :-(  The other issue with our oven is, it's our landlady's oven and it's probably as old as me or older -- it cooks unevenly, it's hard to bakes cakes or anything in that oven.  We turned the oven back on after realizing it was undercooked and followed the Domestic Man's instructions of 325 degrees Fahrenheit for 10 minutes and cooked it to a medium rare (which is what I like).

We'll probably try this again.  It wasn't fatty, it was tender and juicy...but as mentioned earlier, the leftovers ended up well done and tough.  So, if we do try this recipe again, we'll make it when we have company over.    It was a nice comfort type food to have without it being super fatty.  We made a gravy with the pan drippings, cornstarch and water because we were worried the roast would be dry - but in our opinions, it really didn't need it.  The seasoning on this roast and the juiciness was just perfect.

We're classifying this recipe as a Dukan and Paleo - ish recipe since we didn't use grass-fed beef.

We ate about half of the roast.  The male half had his with mashed potatoes and I had it as a pure protein meal.  The other half we used in a frittata and a stir fried shirataki noodle dish -- recipes to come.  Next time we'll try adding some carrots to the pan.

RECIPE:
Serves 4-6
Prep Time: 35 minutes
Cook Time: 7 minutes per pound plus 2.5 hours with the oven off

2-8 lbs. rump roast or eye of round roast (we used 2.5 lbs)
1 t. kosher salt
1 t. black pepper
1/2 t. dried thyme
6 cloves garlic, minced

Mix together your seasonings then rub all over your cleaned roast (rinse and pat dry).  Leave your roast sit out for 30 minutes to allow it to come to room temperature before cooking.  Preheat your oven to 500 degrees Fahrenheit.  We don't have a roaster or a dutch oven, so we put our roast in a 9x13 baking pan lined with foil.  Place your roast in the oven and bake for 7 minutes per pound -- ours came out to 17.5 minutes.  Then turn the oven off and do NOT open the door.  Leave your roast in the oven for 2 1/2 hours -- if you follow instructions (not like us), your Eye of Round or Rump Roast should be perfectly cooked.

Take the roast out of the oven and use a meat thermometer to check the temperature, it should read between 130 and 150 degrees.  If it doesn't, do what the Domestic Man recommends and put it back in the oven at 325 degrees Fahrenheit for 10 minutes and check it every 10 minutes until it reaches 130-150 degrees.  Place your finished roast on a cutting board or plate and cover with foil and let it rest about 10 minutes before carving.

The Domestic Man says you can also roast the meat at 170 degrees for 2 1/2 hours.  Just remember, like our old, falling apart oven, results will most likely vary.

We had enough pan drippings to make some gravy with cornstarch but it wasn't necessary.  I had this by itself since I'm in the Cruise Phase of the Dukan Diet and it was my PP day.  The male half had his with broccoli since he's not trying to lose weight and he can do a PV day everyday.

Enjoy...we sure did!

Dukan Riceless Temaki (Sushi Handrolls)

Riceless Temaki Sushi Handrolls

We loved this recipe...and you can use a lot of different ingredients to make a temaki or handroll and they are very easy to make once you get the rolling/tucking technique down.

We don't recommend anything too wet that may soak through your nori or seaweed wrapper.

Ever since I can remember, my grandmother (and later all the female grandchildren) always rolled makizushi for New Year's Eve (and Day) -- a traditional "round" roll and we always used an odd number of ingredients for good luck.  Our makizushi usually consisted of sliced shiitake mushrooms, kampyo (strips of dried gourd reconstituted in the same water you boiled the shiitake mushrooms), egg omelet cut into strips, unagi (eel), dried ebi (shrimp) -- both colors -- red and green and carrots.

This year we didn't make sushi -- we knew we would most likely eat just one piece if we did make sushi.  So, on New Year's Day we decided to make some Riceless Temaki Handrolls with nori (seaweed wrapper), poke (seasoned raw fish) and an egg omelet made with tobiko or fish eggs.  You can really use a lot of different ingredients in a handroll.  We have lots of tobiko in our freezer and it was a PP day.  If it were a PV day, we would have definitely added either cucumbers, sprouts, seasoned lettuce, enoki mushrooms or other veggies.   Other items you can use - our kamaboko dip (recipe coming!), imitation crab, etc.)

Nori -- Seaweed wrap

Regarding nori (seaweed wrapper), check the package when purchasing -- there's usually sushi nori and musubi or omusubi (rice ball) nori.  We find the musubi nori a little chewier.  Some stores also sell already cut temaki (handroll) nori but if you buy the sushi nori, you can easily cut your nori in half for handrolls.  We don't usually buy Korean nori, but it is very tasty -- we've noticed it's stickier.  Try not to buy super cheap nori, those are generally very thin and break easily.  Most nori will have a shiny side and a ridged side.  We usually place the shiny side out.  As far as we can tell, nori or seaweed is Dukan and Paleo friendly.

Nori cut in half for handroll, front piece is the shiny side, back piece
is the ridged side.

If you've never rolled a handroll, it's fairly easy once you get the hang of it.  This is the first time we've posted a video on Blogger, so we're hoping it works...it's a short, simple tutorial on how to roll a handroll (it's posted just before the recipe below).

Place your omelet piece down at an angle facing the left

Place some poke on the omelet

Pick up the nori and hold in your left hand, use your right hand to push
left bottom corner up and start to tuck under the right side of the
omelet.

Keep rolling and tucking carefully.  It's one of those -- be firm but gentle.
Too firm and you'll smash everything up, too gentle and your handroll
will be too loose.  It may take you a couple of tries, but almost anyone
can learn to make a handroll!  Don't give up!

RECIPE:
Makes 4 handrolls
Prep time: 10-20 minutes
Roll Time: once you get the hang of it, rolling won't take long at all

1/8 lb. Ahi Limu Poke (Seasoned raw tuna with seaweed)
1/8 lb. Salmon Poke (Seasoned raw salmon)
2 full sheets of nori cut in half
2 eggs
1 T. tobiko (fish eggs) - this is optional, these are usually on the salty side for us, so we didn't add anything else to the eggs, but if you're making just a plain omelet or some other kind of omelet, you may want to season it -- even with hot sauce if you'd like

Beat eggs in a bowl (be sure to get some air in there!).  Add tobiko and mix.  Fry omelet in a pan over medium heat -- cook they way you like them.  We don't like our eggs runny, so we usually cook them a little more well done.  We used non stick spray in our pan but if we were making a true Paleo meal, we probably would have used a little bit of bacon grease or a small amount of olive oil.

Remove egg from pan and cut into 4 pieces (see photo above).  If your egg is longer than the nori wrapper, fold your egg.

We rolled two handrolls at a time for the photo taking session but normally we roll one at a time and we usually lay all the ingredients on one plate and roll as we eat...this way your nori doesn't get soggy -- it ends up chewier and for us, a little more difficult to eat.  If soggy nori doesn't bother you, go ahead and wrap them all before eating...it's really up to you.

Place your egg on the left side of the nori, angled to the left.  Place some poke on the egg.  Pick up your nori carefully and hold in your left hand (see photo above).  With your right hand, start rolling and tucking the left bottom corner of your nori under the egg.  Keep rolling and tucking until you have just the bottom right corner of the roll sticking out.  Dab a little water on the corner and close your sushi.

As mentioned above, rolling sushi is one of those things where you have to have a firm, but gentle touch.  Too firm will smash everything and too gentle will result in a loose handroll that will fall apart with the first bite or sooner.  Practice before you roll for a party!  Handroll parties are fun too!

Enjoy...we always do!

Dukan Chicken Hekka

Chicken Hekka

A note about this dish -- for us, hekka is more about the sauce -- if you can't find bamboo shoots and other asian ingredients, feel free to use other veggies!

Another healthy recipe!  This recipe was ok -- but let us explain!

Chicken Hekka is something the female half of this couple grew up on.  I believe it was first cooked during the Hawaii Plantation days...fast, easy, nutritious, inexpensive, etc.  I've never seen Hekka on menus in Japan.  Back to our explanation -- our family ate Chicken Hekka at least once a month...sometimes more.  It was made with chicken thighs, canned bamboo shoots, canned button mushrooms and canned shirataki noodles (not tofu shirataki, but regular shirataki noodles.  When on sale, most of these ingredients were fairly inexpensive and you ended up with leftovers.  You can add other things like won bok (Napa Cabbage), other greens and you can even use beef although we never did.

Instead of making Hekka they way my family's made it for years, I decided to try someone else's Hekka sauce recipe and hindsight, I should have known it would be too salty for us...it called for a LOT of shoyu or soy sauce.  Actually, I do not have a recipe per se for Hekka -- we always, threw the chicken pieces in our wok, stir fried it, add the veggies, stir fried, then added soy sauce (you know, eyeballing it) then a little sugar (again, eyeballing it and of course, tasting it to see if we got the taste down).

We'll leave it up to you if you want to try this recipe.  We watered down the sauce significantly and it actually tasted better two days later when we used the sauce to cook beef and bamboo shoots.

We're classifying this recipe as a Dukan recipe even though it has a tablespoon of sake in it...we actually never used sake in our family hekka so you can leave it out if you like.  We're also considering this a Paleo - ish recipe since we used Tamari Gluten Free Soy Sauce (still have to transfer my two bottles of Bragg's Amino Liquid to the male half's house).  We're not sure if water chestnuts and bamboo shoots are on the Paleo or Dukan list, but it was a healthy dinner and I ended up dropping some weight this weekend!

RECIPE:
Serves 2 - 4 (two if you're in Cruise or on the Paleo diet and eat this by itself, 4 if you're in Consolidation and are having some sort of whole wheat starch)
Prep Time: 10-15 minutes
Cook Time: approx 20 minutes

1.25 lbs of chicken thighs, cubed (we would have just used 1 pound but we were in the Japanese market and they had chicken thighs cut up to make karaage or Japanese fried chicken so we bough the precut pack and removed as much fat as we could.
2 bamboo shoots, sliced (try to use fresh, we had canned ones on hand and wanted to use up)
1/2 can water chestnuts, sliced (optional)
8 pieces of won bok or Napa Cabbage or a similar green, sliced into small pieces
1 pkg. shirataki noodles (or tofu shirataki noodles) - depending on how strict you are on Paleo, you can omit the noodles if you aren't including these in your diet
a handful of mizuna cut into 2 inch pieces (optional, it was on sale this week)
1/2 c. Reduced Sodium Tamari Gluten Free Soy Sauce or Bragg's Amino Liquid (this was too salty for us - we ended up adding in about 2 - 2/12 c. of water, so you may want to start with 1/4 c. or less until you find a taste you like)
1 T. sake (optional)
1-2 T. natural sweetener (we used xylitol, although some Paleo peeps wouldn't agree on the use of xylitol), taste as you add
2 T. green onions, chopped

Other items you can add: shiitake mushrooms (sliced), button mushrooms (whole or sliced), tofu (if you're not on the Paleo diet), etc.

Mix Tamari (soy sauce or Bragg's Amino Liquid) with the sake and natural sweetener in a bowl -- see note above, start with small amounts of your soy sauce choice or else you may end up adding a lot of water like we did.

Depending on which diet you are, you can use non stick spray (Dukan) or a little bit your choice of fat if you're on the Paleo Diet -- to your pan over medium high heat.  Add chicken to pan and stir fry until 30% cooked.  Add veggies to your pan, cook until soft (usually just a couple minutes).  Add shirataki noodles, mix.  Add sauce, mix and let simmer for about 10 minutes or until chicken is cooked.

Serve as is for a Dukan Cruise meal or a Paleo meal or with brown rice if you're in Dukan Consolidation.  We ate this as a Dukan Cruise/Paleo - ish meal so it fed just the two of us for one meal.

NOTE:  We kept the leftover sauce and used it for a throw together Beef Hekka the next night.

Enjoy...we sure did!

Dukan Cedar Wrapped Salmon

Cedar Wrapped Salmon - Can't remember why we didn't
take a photo of the salmon on a plate

Happy New Year again!  Hope everyone had a safe New Year's Eve and a restful New Year's Day.  Our local paper (as with probably most newspapers around the world) had an entire issue on New Year's Resolutions -- how to set them and keep to your goals.  Of course, one of the top resolutions listed is to lose weight (and live a healthier life).

If this is your first time to our blog and you've been led here after a Google search on the Dukan or Paleo diets, welcome!  We hope our recipes help in your health goals for the rest of your life :-)  We have to admit, New Year's Eve (a big eating day here in Hawaii and probably many other places around the world) we cheated.  Of course, gained some weight due to the cheating but yesterday we managed to get back on the healthy eating horse and not cheat one bit.  We're pretty surprised.  The first time we started the Dukan diet, after a cheat meal, it was SO HARD to eat healthy again.  After cheating on New Year's Eve, we discussed the weight gain we would both experience, came to terms with it and vowed to eat a strict PP diet the next day.   If we can do it, so can you!  Good luck!

On with the recipe...we have some recipes from the end of the year to post, a couple of them would be classified as Celebration Meals, but we'll start out with a recipe that is not only Dukan Cruise but Paleo - ish too.

We loved this recipe!

We're not really into smokey flavors, but once in a while we enjoy something like this.  This reminded us of a dish we had in Cowichan on the island of Vancouver, BC.  We really didn't put much thought into this dish...it was a last minute decision.  The day before we were at the poke (seasoned raw fish) counter buying poke for our lunch when we spotted these Fire and Flavor Cedar Wraps.  We did a double take, thought it would be interesting to try but wanted to research if something like this could be used during Dukan.  Well, we didn't find anything specific to Cedar Wraps, so the next day (Christmas Eve), after work we dashed into the grocery store and bought one pack.

They are easy, easy to use.  You soak them for about 10 minutes in water, then wrap whatever you want to grill or bake in the wrap, tie with the string provided and you're ready to cook.  For our first try, we decided to bake salmon in the oven.  It was a PP day, so no veggies were added.  Our salmon for the most part came out moist (except for the edges -- we cut our salmon too large).  After we wrapped the salmon, we realized we forgot to add dill, but oh wells, next time.  We have four more wraps from this package -- not sure if we'll do an Asian Salmon or a chicken in the last four wraps.

As the male half of this couple put it, if you're not into smokey flavors, it's nothing to get excited about but it did provide something different for us to eat.   This was a very mild flavored dish...we didn't want to overpower it with seasonings -- we wanted to taste the cedar the first time around.

We are classifying this recipe as a Dukan and Paleo - ish recipe.

NOTE: We've never used Cedar Planks, so we can't comment on whether the convenience of the wraps are worth not using Cedar Planks.

RECIPE:
Serves 2-4 (two if you're in Cruise or on the Paleo Diet, four if you're in Consolidation and not on the Paleo diet)
Prep Time: 10 minutes to soak the wraps and about 10 minutes to prep and wrap your food
Bake Time: 15-20 minutes at 350 degrees Fahrenheit, depending on how thick your salmon pieces are

4 pieces of salmon (wild caught if you're on Paleo), in total ours weighed about 1 lb
salt and pepper to taste
olive oil
lemon slices and fresh lemon juice (4 slices, one for each piece of salmon, plus lemon juice to squeeze on your salmon)

If you have fresh dill (or even dried dill) you may want to sprinkle some on.  We wanted to try it with dill, but forgot to add it on the salmon.

Soak your wraps in water for 10 or more minutes.  Be sure to keep them submerged.  In the meantime, rinse and pat dry your salmon.  Dab a little olive oil on both sides of your salmon.  Salt and pepper your salmon.  Let sit for 5 minutes.  Squeeze a little fresh lemon juice over your fish -- we seasoned both sides of the salmon.  Preheat oven to 350 degrees Fahrenheit.  Wrap each salmon in a cedar wrap and tie (directions are provided).   Place in pan (we used a foiled lined pan for easy clean up) and bake for 15-20 minutes or until salmon is cooked through.

If you're adding veggies to your wrap, place them on top of your fish or chicken or whatever you decide to wrap.

Enjoy...we sure did!

Dukan Rotisserie Chicken and Broccoli Egg White Frittata

Rotisserie Chicken and Broccoli Egg White Frittata

We loved this recipe!

This was very tasty.  It was a "use what we have" type of recipe.  Opened the fridge and rummaged through the drawers.  We still had half a Costco Rotisserie chicken left from our Baked Pasta recipe, we were actually able to use it in 4 meals.

This was our lunch on Saturday -- it was nice and light.   I tried to wash dishes while the frittata cooked which led to me burning the frittata slightly, but it didn't have that yucky charred taste, it was actually good!  We used the male half's frying pan which isn't non-stick.  I'm really gonna have to bring my pans over!

PALEO NOTE: We're new to making frittatas, so we've never tried it without cheese.  This diet is pretty close to a Paleo diet -- use eggs from free range chickens, try it without cheese or find a raw cheese, use bacon drippings or the olive oil instead of non-stick spray and you've got a Paleo recipe..oh and you'll have to make your own adobo seasoning too.   After we use our adobo seasoning up, we'll be mixing our own.  So, we're calling this a Paleo - ish recipe.  Depends on who you're listening to re: the Paleo diet, some allow small amounts of this and that.

RECIPE:
Serves 2 (with no starch)
Prep Time: 10 minutes
Cook Time: approx 15-20 minutes

3/4 c. egg whites
1/3 c. water
1 1/2 c. broccoli, chopped into small pieces
3/4 c. rotisserie chicken, chopped into small pieces
1/4 sweet onion, diced
2 button mushrooms, minced (you can slice them thinly)
2 fresh sweet basil leaves, chopped
1/4 c. mozzarella cheese, shredded
1/2 t. adobo seasoning

In a medium size frying pan, saute onions and mushrooms over medium heat in a little bit of olive oil or non-stick spray.  Mix your egg whites, water, adobo seasoning and cheese together.  Set mixture aside.

Add broccoli, cover your pan and let your broccoli steam.  We let it steam for less than 2 minutes because we prefer our broccoli with a crunch.  Add chicken and basil, cook for 30 seconds or so.  Pour egg mixtures evenly over the chicken mixture.  Cover and let your eggs cook until done, we cooked ours for about 8-10 minutes.

Enjoy...we sure did!