Sunday, November 22, 2015

Green beans with Mushrooms and Shallots

This week is about making side dishes that we fancy. I thought of making a side dish that is healthy. Erm, not that Ellie's other dishes aren't healthy. I just happen to favour green beans :P
In any case, I added cauliflower too as I had a head of them waiting in the fridge for me. This recipe is from Ellie's The Food You Crave: Luscious Recipes for a Healthy Life.
1 pound green beans
1 tbsp water
2 tbsp olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
freshly ground pepper
1 head cauliflower, cut into florets
  1. Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside. I boiled the green beans and cauliflower instead of using the microwave.
  2. While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet.
  3. Add the shallots and cook, stirring, until softened slightly, about 2 minutes.
  4. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes.
  5. Add the green beans and cauliflower and stir to combine and rewarm.
  6. Season with salt and pepper and serve.
I'm submitting this post to I Heart Cooking Clubs - sensational sides.
I'm also submitting this post to Cook-Your-Books#28 organized by Joyce of kitchenflavours.
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I'm also submitting this post to Alphabakes November 2015 hosted by Caroline of Caroline Makes and Ros of The more than occasional baker.

Sunday, November 15, 2015

Grilled Kebabs

Do you know who Mark Bittman is? If you have heard of it, it would probably be through his cooking shows or documentaries that he has done on tv, teaching us the benefits of conscious eating to improve our health as well as the world around us. I like his book 'How to Cook Everything' as it goes back to the basics.

With our monthly featured Chef, I'm glad to be able to cook with Mark Bittman. I have bookmarked this recipe for sometime. I decided to make a simple one-dish meal for a weekday night dinner and it really came in handy. If you are wondering, this recipe did come from His "How to Cook Everything". See my modifications in blue.
About 1 1/2 pounds boneless chicken thighs or legs, cut into 11/2-inch chunks (I used pork shoulder and cut into big cubes)
2 large onions
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves or
1 teaspoon dried oregano
Lemon wedges or ground sumac (available in Middle Eastern stores)

1/2 packet white mushrooms (cut into halves)
1-2 red/green capsicum, cut into 1/8 or suitable size for the skewers
  1. If you’re using wooden skewers (you’ll need at least 8), soak them in warm water while you prepare the chicken. When you’re ready to cook—if you choose not to marinate the meat—heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source.
  2. For the marinade, chop one of the onions and combine it in a large bowl with the oil, lemon juice, garlic, some salt and pepper, the bay leaves, and the marjoram; taste and adjust the seasoning. Marinate the chicken in this mixture for at least a few minutes or an hour or so at room temperature or longer—even overnight—in the refrigerator.
  3. Cut the remaining onion into quarters, then separate it into large pieces. Thread the chicken and onion alternately onto skewers, leaving a little space between pieces.
  4. Broil or grill, turning once or twice, until the chicken is cooked through, 12 to 15 minutes (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Serve with the lemon wedges or sprinkle with a bit of sumac.

Check out my kebabs that were made and getting ready to be grilled in the oven!!

I loved the overall taste of this - onions, mushrooms, capsicums and meat in 1 nutshell. The overall taste is really yummy and nothing overbearing for the palate. This can serve as a very good bbq potluck dish. Don't say I never give you ideas ;P

I'm submitting this post to I Heart Cooking Clubs.

I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

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Link up your recipe of the week

Sunday, November 8, 2015

Olive Oil Pumpkin Bread

This week is Any way you slice it at IHCC. In case you are wondering what is ''any way you slice it", it just simply means any recipe that made that allows your final produce to be sliced or you can simply slice ingredients.

This time round, I decided to make Ellie Krieger's Olive Oil Pumpkin Bread (published by Washington Post) after hearing good reviews about it. Also, it would mark the 1st of desserts with Ellie Krieger as well.  

Indeed, already the words 'olive oil pumpkin bread' spells all of its goodness that you know you just have to try it right? Yeah, it ticked me that way too.


71.7g plus 2 teaspoons olive oil
129.6g whole-wheat pastry flour or regular whole-wheat flour (I used buckwheat flour)
62.5g unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
220g pure pumpkin puree
170g honey
50g packed light brown sugar
2 large eggs
2 tablespoons shelled, unsalted pumpkin seeds

  1. Preheat the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.
  2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. 
  3. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. 
  4. Add the dry ingredients to the wet and stir just until evenly incorporated.
  5. Pour the batter into the pan, smoothing it into the corners evenly. 
  6. Sprinkle the top with pumpkin seeds, pressing them down lightly. 
  7. Bake for 45 to 50 minutes, until the top is browned and a wooden skewer inserted into center comes out clean. 
  8. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

It did looked dense, does it? You are right and wrong. It is very moist and yet, packed with loads of pumpkin flavour. This might make pumpkin lovers cringe at the moment. But trust me, it's really good. Mr G who isn't a big fan of pumpkin, tried it and he had 2 more slices after that. Enough said right? Best of all, it is just so easy to make. Best for a brekkie with a cup of hot tea.
I'm submitting this to I Heart Cooking Clubs.
I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.
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I'm also submitting this post to Simply Eggcellent #6 organized by Dominic of Belleau Kitchen.