This recipe is care of Yummy Magazine August 2007 edition. I'm telling you, I love this magazine. I just used whole wheat spaghettini rather than penne pasta and modified it a bit. It tastes fantastic!!! Meatless meal!
You can also lessen the mushrooms depending on how you want your sauce. I love them with a lot of mushrooms. :-)
Whole Wheat Spaghettini with Mushrooms
(serves 4)
340 g. Whole wheat spaghettini
Reserved water from cooked pasta
6 cloves of garlic, chopped
2 tablespoons of margarine (or olive oil)
1/2 cup of fresh button mushrooms, sliced
1 cup oyster mushrooms, sliced
1/2 cup shitake mushroomes, sliced
1 can Campbell's cream of mushroom soup
1 cup all-purpose cream (if you want to be extra-healthy, you can probably do away with using just a 1/2 cup of cream)
salt and pepper
Grated Parmesan Cheese
1. Cook the pasta based on package directions
2. Saute garlic in butter.
3. Add mushrooms. Let it simmer for about 10 minutes to bring out the flavor and soften the button mushrooms.
4. Add the all-purpose cream and cream of mushroom.
5. Let it simmer. Use the water used in cooking the pasta if you want a thinner sauce.
6. Toss in the pasta or serve with the sauce on top.
7. Put parmesan cheese on top! Enjoy!
Monday, August 20, 2007
Friday, April 20, 2007
Yummy Magazine
My friend from Summit Media, Meggy, gave me a copy of Yummy Magazine to try out the recipes there. Meggy loves to cook (and is seriously much better than me) so I took her advice and tried the recipes in it.
Seriously, I think this is the best magazine invented for people like me who is starting to enjoy the kitchen. The ingredients are not hard to find and the recipes are easy to do. I love it that they also put in the preparation time and cooking time. This helps me plan what I can still do before and after cooking. Fantastic!
I tried the White Adobo from the March issue and my boyfriend loved it. I also tried the Garlic Prawns Pasta. I need to improve on that though since my garlic was not enough. The salads especially the Chicken Hoisin Salad is a great starter.
The April issue is full of summer recipes. I love the different ways to make iced tea. I can't wait to make them this weekend. Also, the banana desserts. Yahoo!!! Their pastas also seem to be a must try. Oh... and the stuffed chicken breast and herbed rice also sounds interesting! YAHOO!!! I really can't wait to try them all.
You know how I say I love doing everything for the first time. Well, now, its applying to the recipes that I see.
Hmmm... I think Yummy will now be a staple magazine for me. Not only does it give me ideas on what to cook for the week (from their weekly menu), it also gives me the different mix and matches of food I can put together during different occassions.
Thanks, Meggy! Love you!
Seriously, I think this is the best magazine invented for people like me who is starting to enjoy the kitchen. The ingredients are not hard to find and the recipes are easy to do. I love it that they also put in the preparation time and cooking time. This helps me plan what I can still do before and after cooking. Fantastic!
I tried the White Adobo from the March issue and my boyfriend loved it. I also tried the Garlic Prawns Pasta. I need to improve on that though since my garlic was not enough. The salads especially the Chicken Hoisin Salad is a great starter.
The April issue is full of summer recipes. I love the different ways to make iced tea. I can't wait to make them this weekend. Also, the banana desserts. Yahoo!!! Their pastas also seem to be a must try. Oh... and the stuffed chicken breast and herbed rice also sounds interesting! YAHOO!!! I really can't wait to try them all.
You know how I say I love doing everything for the first time. Well, now, its applying to the recipes that I see.
Hmmm... I think Yummy will now be a staple magazine for me. Not only does it give me ideas on what to cook for the week (from their weekly menu), it also gives me the different mix and matches of food I can put together during different occassions.
Thanks, Meggy! Love you!
Easy Stir Fry Chicken
I made this dish spicy for my Ed who loves spicy food. He loved it but my friends (who had dinner at my place that night) opted for Spanish sardines and fried egg. Hahaha!
300g chicken breast fillet cut into strips
1 head brocoli separted to flowerettes
1 red bell pepper
1 green bell pepper
2 stalks onion leeks
2 tbsp soy sauce
2 tbsp sweet chili sauce
2 tbsp hoisin sauce
1/2 tsp chili flakes (I used the Kablon organic chili flakes. Boy! This made the dish really spicy)
Salt to taste
a. In a wok, combine soy sauce, sweet chili sauce, hoisin sauce and chili flakes. Mix well.
b. When the the sauce has small bubbles, put in the chicken and cook until the meat is brown. Maybe around 3 minutes.
c. Mix in the vegetables and cover for 4 minutes. Add salt to taste. Stir occassionally.
d. Enjoy with steaming rice.
** Lessen the chili flakes or remove all together if you prefer it to be non-spicy.
300g chicken breast fillet cut into strips
1 head brocoli separted to flowerettes
1 red bell pepper
1 green bell pepper
2 stalks onion leeks
2 tbsp soy sauce
2 tbsp sweet chili sauce
2 tbsp hoisin sauce
1/2 tsp chili flakes (I used the Kablon organic chili flakes. Boy! This made the dish really spicy)
Salt to taste
a. In a wok, combine soy sauce, sweet chili sauce, hoisin sauce and chili flakes. Mix well.
b. When the the sauce has small bubbles, put in the chicken and cook until the meat is brown. Maybe around 3 minutes.
c. Mix in the vegetables and cover for 4 minutes. Add salt to taste. Stir occassionally.
d. Enjoy with steaming rice.
** Lessen the chili flakes or remove all together if you prefer it to be non-spicy.
Monday, January 22, 2007
Thai Garlic Pork
Using the Mc Cormick Thai Garlic Pork mix made it so much easier to prepare this dish. To make it tastier though, I made some adjustments to the recipe and added some vegetables for Ed and my Dad.
I cooked it for a Saturday lunch with Ed and a chicken version the next day for my family. They loved the spicy kick and the coconut milk flavor! Instant hit with my siblings and my mom. My dad needed to adjust to the hot/ spiciness of the flavor though. :-) Ed, could not stop raving about it.
Thai Garlic Pork
1 pack of Mc Cormick Thai Garlic Pork Mix
1 cup coconut milk (I used the Carnation coco evap. Pretty good taste.)
1/2 lb. pork (menudo cut)
1/2 cup vegetable oil
3 tbsp. crushed garlic
1 medium green bell pepper julienned
salt and pepper to taste
1 cup of string beans
spinach
1. Dissolve the Mc Cormick Thai Garlic Pork Mix in the coconut milk. Set aside.
2. Brown pork in vegetable oil.
3. Remove pork from pan and set aside the pork fat and oil.
4. Pour 3 tbsp of used oil (pork fat and oil used in browning pork) in a pan and brown the garlic and green bell pepper.
5. Add the pork and mix. Let the garlic flavor mix with the pork for 5 to 10 minutes.
6. Add salt and pepper to taste.
7. Pour in the mix. Simmer until the sauce thickens.
8. Add the string beans and spinahc. Simmer for 5 to 8 minutes.
9. Best served with steaming white rice.
Enjoy! :-)
I cooked it for a Saturday lunch with Ed and a chicken version the next day for my family. They loved the spicy kick and the coconut milk flavor! Instant hit with my siblings and my mom. My dad needed to adjust to the hot/ spiciness of the flavor though. :-) Ed, could not stop raving about it.
Thai Garlic Pork
1 pack of Mc Cormick Thai Garlic Pork Mix
1 cup coconut milk (I used the Carnation coco evap. Pretty good taste.)
1/2 lb. pork (menudo cut)
1/2 cup vegetable oil
3 tbsp. crushed garlic
1 medium green bell pepper julienned
salt and pepper to taste
1 cup of string beans
spinach
1. Dissolve the Mc Cormick Thai Garlic Pork Mix in the coconut milk. Set aside.
2. Brown pork in vegetable oil.
3. Remove pork from pan and set aside the pork fat and oil.
4. Pour 3 tbsp of used oil (pork fat and oil used in browning pork) in a pan and brown the garlic and green bell pepper.
5. Add the pork and mix. Let the garlic flavor mix with the pork for 5 to 10 minutes.
6. Add salt and pepper to taste.
7. Pour in the mix. Simmer until the sauce thickens.
8. Add the string beans and spinahc. Simmer for 5 to 8 minutes.
9. Best served with steaming white rice.
Enjoy! :-)
Wednesday, January 10, 2007
Easy Garlic and Rosemary Chicken
I got the base recipe from www.allrecipes.com but did my own version of it. It tasted pretty ok but it was a bit on the dry side.
Ingredients:
4 pcs. chicken breast
2 pcs. chicken thigh
2 cloves garlic, chopped
1 tablespoons dried rosemary (crushed)
1 tablespoon lemon juice
salt and pepper to taste
1. Cover the chicken with garlic, rosemary, lemon juice, salt and pepper. Marinate for at least 2 hours
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken meat).
The rosemary scent makes you want to eat the chicken straight out of the oven.
Ingredients:
4 pcs. chicken breast
2 pcs. chicken thigh
2 cloves garlic, chopped
1 tablespoons dried rosemary (crushed)
1 tablespoon lemon juice
salt and pepper to taste
1. Cover the chicken with garlic, rosemary, lemon juice, salt and pepper. Marinate for at least 2 hours
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken meat).
The rosemary scent makes you want to eat the chicken straight out of the oven.
Spanish Sardines Pasta with Quezo de Bola
A quick and easy dish to put together. Not wanting to go out for lunch, I put this together after I rummaged through my fridge for left-overs from the holidays. Too bad I wasn't able to take a photo.
Ingredients:
1/4 pack of Angel Hair Pasta
1 tbsp. crushed garlic
1/2 tbsp. olive oil
1/2 bottle of Spanish Sardines in Olive oil (hot and spicy)
1/4 tsp basil leaves
salt and pepper to taste
1/2 cup of grated queso de bola
Olive oil to drizzle
a. Cook the pasta based on package directions.
b. Using olive oil, cook the garlic until brown. Add the Spansih Sardines, crushing the meat and the fish bone.
c. Put the basil leaves, salt and pepper.
d. Cook for 8 minutes.
e. Pour the Spanish sardines on the pasta. Drizzle with grated Quezo de Bola
Tip: I normally drizzle a bit of olive oil on the pasta before adding the sauce to give the pasta more flavor.
Ingredients:
1/4 pack of Angel Hair Pasta
1 tbsp. crushed garlic
1/2 tbsp. olive oil
1/2 bottle of Spanish Sardines in Olive oil (hot and spicy)
1/4 tsp basil leaves
salt and pepper to taste
1/2 cup of grated queso de bola
Olive oil to drizzle
a. Cook the pasta based on package directions.
b. Using olive oil, cook the garlic until brown. Add the Spansih Sardines, crushing the meat and the fish bone.
c. Put the basil leaves, salt and pepper.
d. Cook for 8 minutes.
e. Pour the Spanish sardines on the pasta. Drizzle with grated Quezo de Bola
Tip: I normally drizzle a bit of olive oil on the pasta before adding the sauce to give the pasta more flavor.
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