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

Lenten Special: Favorite Meatless Dishes

Friday is my weekly blog day, but in observance of Good Friday, I will skip a post for tomorrow as my form of sacrifice.  As I mentioned on my Facebook status update yesterday, I cannot do fasting because I will definitely faint from hunger. =) 

In lieu of my Friday post, I've compiled some of my favorite meatless recipes that you can try this week.  Skip this and bookmark if you are fasting, heehee... try them on ordinary days.  You know I am all for quick and simple dishes, so nothing complicated here.

Click on the photo for the recipe.

COLD KANI SALAD

read more

Foodie Friday: Bacon Zucchini Panini

First Friday of the month:  Food / Recipe

Here’s a sandwich that is simple, healthy, filling, and delicious.

Between bringing and fetching the kids to and from school, running errands, house chores, tutoring, and grocery shopping, I have to do daily/weekly menu planning for the family, which includes snacks and packed lunch. You wouldn’t believe how happy I was to find this recipe (thanks Kris, for tweeting the link) that's a complete and simple meal on its own. A savory sandwich that even my boy enjoyed, and requested as his baon (packed lunch/snack) for three consecutive days last school year.  This will surely make multiple appearances in his lunchbox this year.





This panini recipe was inspired by this meatless sandwich melt, prepared by TV show host Paolo Abrera featured here on Green Living. His was made with shredded zucchini, three kinds of cheeses, spread on focaccia bread.

For a more filling lunch, I decided to add bits of leftover roast chicken meat to the veggie mix. The boy loves chicken. Another alternative I chose was to make this with bacon -- yes, bacon!

Okay, before the veggie lovers attack me on this one, I know it veered away from the original intention of making this a healthy no-meat meal. Bad mommy, baaaad! :p  But wouldn’t you agree that anything with bacon in it just tastes so damn good?! We don’t eat this everyday so I think we’ll be just fine. Unapologetically, I made this a few more times in a span of 2 weeks after my first attempt, thus, this version came to be. And look, the name rhymes too!

BACON ZUCCHINI PANINI

1 small zucchini (around 6 inches long), peeled and grated
2 cloves garlic, minced
3-4 strips of bacon, chopped
2 heads of fresh shiitake mushrooms, sliced thinly
4-6 fresh basil leaves, chopped or chiffonade
1 sandwich-sized cut of focaccia (or any bread of your choice)
2 kinds of cheeses (I used cheddar cheese and mozzarella slices/squares)
pepper
olive oil
panini press/grill

To prepare:
Squeeze out liquid from grated zucchini. Set aside.
Heat pan.
Slice focaccia and lay the 2 cheese slices separately on each side of the sandwich. Stand-by on plate.

To cook:
In the pan, pour about half a tablespoon of olive oil.
Lightly brown garlic in oil. Add bacon, mushrooms and zucchini.
Saute a few minutes until veggies are done and bacon is slightly toasted.
Toss in basil and cook for another minute. Add ground pepper if desired.

Turn off heat. Scoop sandwich filling and spread a good amount on top of cheese-lined bread slice.
Cover and flatten the sandwich.
Place, press and toast in panini sandwich maker.

If you don’t have a panini press like me, simply toast sandwich on a separate non-stick pan or griddle:  Flip and press on each side under low to medium heat until nicely toasted and cheese has slightly melted.
Cut on the diagonal. Serve immediately, or wrap in foil for a delicious packed lunch.
Good for 1 or shared.

This is a very versatile sandwich that you can have any time of the day. Adding lean white meat or cooked ham, instead of bacon, would also work well for this sandwich. Omit the meat altogether for a light vegetarian panini. Sliced eggplant can substitute for zucchini. You may also use a different combination of cheeses, like gruyere, feta, or kesong puti as used in the original recipe.

Buon appetito!

Try another family favorite sandwich: Peanut Butter & Banana French Toast



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 me on Twitter
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: Linguine with Chicken and Mushroom

First Friday of the month:  Food / Recipe


I am a big pasta eater, and so is my son.  So, it was but natural for me to include one pasta dish during our recently concluded Hunt's Mother-Child Cook-Off held during the Yummy Eats food fair last week.  And for today's Foodie Friday, I'm sharing the recipe of the pasta dish we have prepared during the cooking challenge.

Photo from Yummy Hunt's Facebook Album

read more

Foodie Friday: Garlic Mushrooms

First Friday of the month:  Mom-Cook / Recipes


"Oooh, my favorite... mushrooms!"
That's what you'll hear from my girl whenever I serve this super simple starter.  Well, we actually eat this with plain steamed rice!

Whenever I am short of one more viand to serve, or when I feel that what I've prepared were not enough, I can always, always, depend on this quick and yummy mushroom dish. So this is gonna be a short quick food post too! :)

This is one of my "instant" recipes since it does not require much time to prepare and cook. Plus, you only need a few ingredients for a juicy and tasty dish that can go as an appetizer or simple side dish. That's why I always keep stock of canned mushrooms. I just wouldn't know if this would work with other edible fungi. If you have tried others, do share.

GARLIC MUSHROOMS

1 can whole button
2 tablespoons olive oil
4-5 cloves garlic, minced
1 teaspoons Knorr seasoning
1/2 teaspoon Balsamic vinegar
1/2 teaspoon Lea & Perrins Worcestershire sauce
pepper
Spanish paprika
parsley, chopped (optional)
cayenne pepper, chili flakes (optional)

To prepare:
Mince garlic. Set aside.
Heat pan and pour in oil.
Open and drain a can of whole button mushrooms.
Slice in half if mushroom pieces are large. This will help absorb the flavors more.

To cook:
Saute garlic in oil until lightly toasted, then add mushrooms.
Season with Knorr, balsamic vinegar, worcestershire sauce, pinch of paprika and ground pepper.
Add ground cayenne pepper or chili flakes if you prefer hot and spicy.
Saute for just another minute or 2, making sure the mushrooms are well coated and evenly flavored.
Toss in parsley.

Serve immediately.
Good for 2 to 3.

ALL my measurements above are approximate as I just eyeball everything while I cook this. I season straight from the bottles. So adjust taste to your liking -- especially the saltiness, while some may want more balsamic vinegar.

Quick, simple, mouthwatering. Just the way we like it!

This dish was inspired by a favorite order from Dulcinea, a local cafe.

If you like this dish, you might wanna try this pasta gambasetti!
Get more simple recipes here.

Happy express cooking!

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 me on Twitter
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!

read more