Sauteed Oyster Mushrooms and Broccoli

First recipe post for the year, yay!!! Humabol pa sa last day of January. Anyway, I did not plan to make a full blog feature on this but a few friends asked for the recipe coz I kept them guessing on my Instagram post here.  So here's a quick one for all of you.

This was a spur-of-the-moment dish when I decided to add another ulam for our dinner tonight, served with embotido and leftover BBQ. It so happens that all my orders of organic produce arrived today, including a pack of fresh oyster mushrooms and broccoli.

I wasn't able to take photos of all the ingredients and a step-by-step which I normally do, kasi nga none of this was really planned, hehe... so I will just describe what I did here. As usual, no measurements 'coz tancha-tancha lang ako lagi when I cook.

SAUTEED OYSTER MUSHROOMS AND BROCCOLI

5 cloves garlic, minced

oyster mushrooms, sliced (cut off the hard tip)

broccoli florets and stem

2-3 tablespoons oyster sauce, diluted in about 5 tablespoons water

ground black pepper

pinch of sugar

wansuy/coriander, optional

spring onions, optional

toasted garlic bits (bottled)

Boil water in a small pot.

Blanche broccoli and add 1 teaspoon of salt. Boil for 2 minutes and drain. Set aside.

Heat some oil in a pan and sauté minced garlic until lightly browned.

Add mushrooms and quickly sauté.

Pour diluted oyster sauce, pepper and sugar. Heat through. Add blanched broccoli.

Make sure the sauce gets absorbed by the greens and continue to cook for a minute or two.

Add some chopped spring onions and wansuy for extra flavor. Stir well.

Feel free to add a little more oyster sauce (very salty) to suit your taste.

Plate and garnish with lots of garlic bits. Serve immediately.

Enjoy!
___

In other news, this happened after dinner.

"The rare Super Blue Blood Moon is finally here!

A Blue Moon, a total lunar eclipse and a supermoon all at the same time! It's the first total lunar eclipse since 2015 and the first Blue Moon Blood Moon visible from the U.S. since 1866!"

https://www.space.com/39208-super-blue-blood-moon-guide.html

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
Get instant updates:
My Mom-Friday on Facebook
Follow @mymomfriday on Twitter, Instagram and Snapchat
Also on Google Friend Connect, or Subscribe Via Email.
I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again! 
(Comments with links will automatically be flagged by Disqus.)

read more

Foodie Friday: Sauteed Young Corn and Broccoli

First Friday of the month:  Mom-Cook / Recipe

I am taking a break from meats and sharing you this easy-peasy veggie dish for the whole family. You still have the option to mix beef strips using the same recipe. When I am extra lazy, I simply sauté  only the broccoli in garlic, hehehehe... but this one is definitely more tasty!

Keeping this post short and simple so we can all enjoy the weekend. Here you go:

SAUTEED YOUNG CORN & BROCCOLI

1 medium head of broccoli

1/2 can of young corn

2 tablespoons chopped button mushrooms

1 tablespoon minced garlic

3 - 4 tablespoons oyster sauce

1/4 cup water

black pepper 

sesame oil

cooking oil

To prepare:

Boil water in a small pot or saucepan.

Trim and cut broccoli to bite-size pieces, keeping florets whole, or sliced in two if too big.

Blanche broccoli in rolling boiling water for about 2 minutes.
Drain liquid from the can of young corn and slice diagonally. 

Drain blanched broccoli.

Set aside veggies.

To cook:

Heat pan and add enough oil to sauté the garlic.

Add oyster sauce and pour water little by little until your desired thickness of the sauce. Adjust to your taste.

Toss in broccoli, young corn, mushrooms in the pan. Cook over low heat.

Add some ground pepper and a few drops of sesame oil (go easy on sesame oil).

Mix well or until all veggies are well coated in sauce. 

You can add more oyster sauce if you like.

Serve immediately. This meatless dish works very well as a rice topping or mixed with cooked egg noodles! Instant Chinese meal! =)

Happy cooking!

Try more meatless recipes here:
8 Meatless Recipes
Easy Recipes with Oyster Sauce
Simple Shrimp and Asparagus Stir-Fry
What's On My Kiddie Menu?
Pasta Gambasetti a'la Mom-Friday

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
Get instant updates:
My Mom-Friday on Facebook
Follow @mymomfriday on Twitter, Instagram and Snapchat
Also on Google Friend Connect, or Subscribe Via Email.
I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again!
(Comments with links will automatically be flagged by Disqus.)

read more

Quinoa with Roasted Vegetables and Pineapples + Doleicious Giveaway!

The summer heat can be unforgiving and I found myself craving for more fresh fruits and grilled food these days. After my #DoleChefMom cooking session some weeks ago, I got more inspired to create simple dishes that will incorporate juicy pineapples. I think this new imbento recipe is worth sharing, and also a perfect dish to serve on a warm summer day.

I've been experimenting with quinoa for the past couple of months now, and so far, I like cooking it with chicken and assorted vegetables. I also discovered that adding some curry powder complements the flavors of my quinoa mix. Naturally, when I received an abundance of Dole Pineapple Tidbits, juices and sauces, food ideas came to mind, and one is to add pineapple in my rice dishes. In this case, I added to my favorite quinoa recipe, which is far healthier and more nutritious than our staple steamed white rice.

Pineapples can greatly enhance and sweeten a dish that even kids will love to eat. You can follow the recipes created by Chef Rosebud, which I shared here. 

For today's recipe, you can expect this to be light, refreshing and healthy, as you can see in the list of ingredients. I love the colors too! You can add and subtract the type of vegetable you want in the mix. When I made this dish and was taking photos, I realized I was missing the bell peppers! Horrors!!! Instead, I added a tomato. But I still recommend you use bell pepper for better flavor, especially after you roast it.

Now, let's get cooking. And by the way, there's a Dole-icious giveaway waiting for you at the end of this post! (",)  May recipe ka na, may pa-raffle pa! 

QUINOA with ROASTED VEGETABLES and PINEAPPLE

Cauliflower

Zucchini

Carrot

Baby eggplant

Onion

Bell pepper

Salt and pepper

Olive oil

Curry powder

Liquid seasoning

1/4 cup Quinoa

1/2 cup Dole Pineapple Tidbits

3 tablespoons Dole Pineapple Juice (or juice from the can of Tidbits)
Lemon wedge

To prepare:

Pre-heat oven to 200°C

Wash, cut and slice all the vegetables. Adjust quantity of vegetables based on your preferences.

Toss everything in a bowl and drizzle with olive oil, rock salt and ground pepper.

Lay all the veggies flat on a lined baking tray (see photo above). 

Place in the oven and cook for 20 - 25 minutes.

Wash quinoa.

To cook:

While veggies are roasting in the oven, cook quinoa in a small pot as instructed on the pack. While boiling, add a pinch of salt.

Cook for about 20 minutes, until soft and fluffy (see photo above). Set aside.

Take out the veggies from the oven.

In a pan, heat a tablespoon of olive oil and toss all the roasted veggies in.

Add the pineapples and pineapple juice. Mix well.

Add the cooked quinoa.

Mix everything together and make sure the quinoa and veggies absorb the pineapple juice.
Add a pinch of salt and sprinkle curry powder. Taste, and add more salt or a few drops of liquid seasoning if you wish. Let the flavors marry for one to two minutes, then remove from heat.
The curry flavor should be faint, very mild only. But feel free to add more.

My quinoa with veggies and pineapples is like a one-pot-dish. I think vegetarians will like this. A complete meal in one plate. But the more I look at it, I think it's even better as a side dish to grilled meats, heehee! It can also replace a cold salad, especially with the juicy pineapples in there, don't you agree? =)  

Squeeze over some lemon if you like, and serve immediately. Serves 2 - 4.

Guess what?
After the girl picked out the cauliflower, we decided to make the leftover as taco filling, topped with grated cheese.  Ta-daaa! Pineapple-Veggie-Quinoa Tacos! Nom-nom-nom!

I hope you can try this juicy, healthy and Doleicious dish with your family. Kids can even help in the kitchen with washing and chopping and tossing of vegetables. Let me know if you have a different veggie combination with the pineapple and quinoa. Would love to try something new too! =)


As promised, I'm sharing my blessings from DOLE with this Dole-ightful and Dole-icious Blog Giveaway!  JOIN NOW and share the good news to your friends!!!

#DOLExMomFriday Giveaway

4 WINNERS will each receive 1 Dole-icious Gift Basket

Dole-icious Gift Basket:

1 can (822g) Pineapple Tidbits

1 can (822g) Pineapple Chunks

1 pack (1 kg) Tomato Sauce

1 pack (1kg) Sweet Style Butter & Cream Spaghetti Sauce

2 cans (240ml) Pineapple Juice

2 cans (822g) Tropical Fruit Cocktail

1 Pot Holder

1 Microfiber Kitchen Towel

Easy to join:

1. Like Dole Ph on social media:
• Facebook.com/doleph
• Instagram.com/doleph
• Twitter.com/DolePhilippines
2. Like @mymomfriday on social media.
3. Post a photo on Facebook and/or Instagram (you must do at least one to qualify), showing you are having fun in the kitchen. It can be solo with food or with others. Set to Public so I can see your post.
• Use hashtags #dolechefmom, #funcooking, #homecookedmeals, #DOLExMomFriday
• Tag @mymomfriday and @DolePh
4. Leave your full name, email, and your Username on FB or IG (or both) in the comment box below so I can verify your identity.
5. Follow the Rafflecopter below so your entries can be counted.

Terms:

• Raffle period is from May 12 - May 25, 2015 midnight.
• Posting on both Facebook and Instagram earns you more entries. It can be the same photo on FB and IG. You may only do this once per platform.
• Four (4) winners will be drawn via Rafflecopter the following week, and will be notified via email.
• Winners should reply to my email within one week from notification date. If no reply, another winner will be drawn.
• DOLE Philippines will ship the gift basket to each winner.
• Open to all My Mom-Friday readers with a valid Metro Manila delivery address.

a Rafflecopter giveaway


I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!

Get instant updates:
My Mom-Friday on Facebook
Follow @mymomfriday on Twitter and Instagram
Also on Google Friend Connect, or Subscribe Via Email.
I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again!
(Comments with links will automatically be flagged by Disqus.)

read more

Foodie Friday: 8 Meatless Recipes for Lent

First Friday of the month:  Mom-Cook / Recipes

It was Ash Wednesday the other day, the first day of Lent.  I attended the mass held at the girl's school and was reminded of the meaning of this holy season. The priest said that Lent is about alms giving, prayer, and sacrifice.  Two forms of sacrifice that Christians practice are abstinence and fasting.  It doesn't have to be just about food.  We can all choose to abstain or fast from wanting and doing things that we like, or giving up something for someone in need. For this post, it's about abstaining from eating meat.

Fusilli in Tomato Sauce with Sardines

Honestly, it's hard for me to give up meat, or a meal, more so to fast. But I'm willing and able to abstain for eating meat every Friday.  If you can abstain for 40 days, why not?

I have here 8 recipes from the past year, prepared with no meat, just to give you some ideas on what to include in your menus this Lenten season. Of course, you can cook these anytime of the year. Maybe some of you have already seen or read these food posts, or maybe tried them already.  Thank you for that!

Just click on the photo or title to go to the recipe page.

Spaghetti Vongole A'la Mom-Friday

Mixed Vegetables with Sayote

Seafood Salad in Asian Sesame Dressing

Garlicky French Beans

Smoked Salmon on Toast

DIY Hot Pot Meal (meat can be omitted from this recipe)

Oysters Teriyaki

You know I want things simple and easy.  No complicated dishes here, so I hope you can try them, if you haven't yet.  

Do you have a favorite meatless dish you care to share?

Get more meatless recipes here: Lenten Special - Favorite Meatless Dishes

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
Get instant updates:
My Mom-Friday on Facebook
Follow @mymomfriday on Twitter and Instagram
Also on Google Friend Connect, or Subscribe Via Email.
I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again!
(Comments with links will automatically be flagged by Disqus.)

read more

Mixed Vegetables with Sayote (Ginisang Sayote)

This colorful dish is easily one of my kids' favorite vegetable ulam.  The main ingredient is the humble sayote (chayote) which, according to Wikipedia, is actually a fruit!  Aside from some usual green leafy vegetables, sayote is always in my grocery list since it's easy to cook, and I know the whole family will eat it, especially when served this way.

I've posted several dishes on my Instagram and Facebook page, and recipe requests have been piling up.  The most recent request I've featured is my version of adobo.  I promise, I will share all of them here. =)  

Today's recipe is mainly sauteed sayote.  It's like adding more greens to the typical buttered corn and carrots.  Again, I don't measure the ingredients.  Since this is a mixed vegetable dish, feel free to make your own proportions for the mix.  Some may want more carrots, and corn, while others want equal amounts of sayote with the carrots and green beans.

MIXED VEGGIES with SAYOTE

1 large peice of sayote, sliced in strips
1 small carrot, jullienned
small bunch of green beans, thinly sliced diagonally
2 cloves garlic, minced
1/2 medium white onion, chopped
3-4 tablespoons canned corn kernels
1 tablespoon cooking oil
2-3 tablespoons butter
salt
pepper
water

Option:
Sometimes, I use shrimp cube or seasoning granules to flavor, instead of salt and butter.
To make this meaty, I sauté about 100g ground pork before adding the veggies.

To prepare:
Slice all vegetables and set aside.
Heat oil in pan or small pot.

To cook:
Sauté garlic and onion in oil over medium heat, then put in all the veggies except corn.
Add butter, salt and pepper.  Adjust salt and butter to your liking. Sauté until butter is mixed and melted.
Put a few tablespoons water and mix, then cover pan or pot. Simmer over low heat for about 8 minutes.
Mix in the corn, cover pan and cook for a few more minutes.

Make sure beans are cooked well, and veggies are not soggy.

Serve as a side dish, or as main viand with rice.

The combination of the sayote and corn lends some sweetness to the dish, making this more appetizing for little ones to enjoy their veggies.

Get more quick and easy recipes on Mom-Cook section here.

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
Get instant updates:
My Mom-Friday on Facebook
Follow @mymomfriday on Twitter and Instagram
Also on Google Friend Connect, or Subscribe Via Email.
I try my best to reply and answer any questions you may have on each entry so check back if you've left one. Thank you and do visit again!
(Comments with links will automatically be flagged by Disqus.)

read more