Feeds:
Posts
Comments

Archive for the ‘Vegetarian’ Category

Oh No, Rice Again!

Photobucket

Hey guys…It’s mystery chef here, and as it turns out, I found yet another recipe for the rice that I made a few days ago. This time I was inspired to make breakfast for my wife, but for lunch. The ingredients are as follows:

3 tbsp. olive oil
1/4 diced onion
1/4 diced red pepper
1 clove garlic, diced
1/2 cup spanish rice leftovers
2 eggs scrambled
1/4 cup italian blend cheese
1/4 cup salsa
sea salt and ground black pepper (to taste)
1 cup leftover diced grilled churrasco steak (oops thats another recipe…lol)

Photobucket

First, saute the onions an peppers in olive oil, salt and pepper, Then, add the spanish rice, leftover steak and diced garlic continuing to stir heating the mixture thoughly. When ready, add your scrambled eggs into the mixture and fold until it is cooked. Remove from pan and plate, adding dollop of salsa, a few shakes of Tobasco, and your cheese topping and enjoy! Yet another use for rice!

Advertisements

Read Full Post »

Photobucket

Thats right, I’m hijacking the Foodie Blog…hahaha.

This week there’s a guest blogger in the house. Hmmmmm, who could it be?
Me, of course…Well my name is Joe and I am the husband of the best-lookin’ filipina chef. Since I’m on vacation for a few weeks, I will be relieving her from most of her cooking & blogging responsibilities. Before you shriek at the thought of me in the kitchen, I will have you know that I do have about 15 years experience in most aspects of the restaurant business, with many of those years spent cooking and preparing tons of food.

Anyway, (((sinister laugh))) I get to finally be creative in the kitchen and blog about it here! F.Y.I., I know this may seem hard to believe, but my wife and I have been married now for 6 years this month (Apr.20) and she has never stopped to complain about cooking for me. She faithfully prepares my breakfast, lunch, and dinner and takes great pride and is joyful when I give her the thumbs-up on her culinary creations. (Very few thumbs-down, btw). Just so you know, I do cook sometimes, and try to help her out as much as possible around the house to show my appreciation for her taking care of me, so be kind to me, please, in your comments, LOL.

Her previous cooking experience was cooking her own native filipino dishes, under the direction of her mother. Since we got married, Jescel’s culinary skills have grown immensely by cooking for me and our friends, watching the food network, and catching the food-bug as we get together for dinner with others and asking lots of “How did you do that?” type questions. You go girl!

She has learned so much and is so passionate about food now… How could my stomach ever refuse to let her cook??? Just having Food Network on in the house is a blessing, because we can eat more than just rice! Yehey!

Some co-workers have told me, “Oh wait a year and she’ll stop cooking for you” or “You keep eating like that and youre going to get fat”. Most of the time my wife prepares food that is not diet oriented, but is substantially healthier than what I could get elsewhere. To see guys drool every morning at what my wife made for me is its own sweet reward –LOL. I know she doesn’t hear this nearly enough from me, but “Thank you for taking great care of me… I love you!”

This week I made my own creation, inspired by spanish rice that is good enough to eat as a light lunch, or the next day as the stuffing for a vegetarian, southwest style burrito -MMMMMM..

PhotobucketMMMMM…..

Spanish-Style Rice Ala-Joe
(serves 4 people)

2 cups cooked jasmine rice
3 cups water

pinch of salt
1/2 green pepper, diced
1/2 med onion, diced
2 tbsp olive oil
dash of salt & pepper
2-3 cloves garlic
1 can diced tomatoes (15 oz)
1/2 c tomato paste
1 tsp dried oregano
splash of Merlot wine

1 can red kidney beans (15 oz)
handful of yellow corn kernels
dollop of lite sour cream

1. Bring to a boil the water, add a pinch of salt; add in the jasmine rice, stir and then reduce to simmer for 20 mins.
2. In the meantime , heat olive oil in the pan and saute onions, green pepper until soft. Add a dash of salt and pepper, and then add the garlic. Saute for 1-2 mins, followed by the diced tomatoes and tomato paste to thicken the sauce. Stir until completely incorporated.
3. Then add a pinch of red-pepper flakes for heat,some sea-salt and fresh-gound black pepper to taste, dried oregano and a splash of merlot. Simmer for several minutes more, then remove from heat.
4. Once the rice has cooked, add this to the sauce and mixed it all together. Let mixture cool for a few minutes, then add the red kidney beans (for protein), some yellow corn (for crunch), and voila! It is now ready to serve.

Photobucket

My wife was a little late coming home for lunch, so I began plating and served this with a dollop of lite sour cream and that’s all. It made for a very light and nutritious lunch. I knew my wife would like it simply because it had rice (that Asian thing, you know :OP ).

But wait, thats not all. Like I ALWAYS tell my wife, most things that are mixed together like soups, sauces, gravies, etc… are so much better the next day! So, I took my day old, nuevo spanish rice cuisine, and upgraded it for lunch today. I took the leftovers from the ‘fridge and scooped enough for the two of us, mixed in

2 tablespoons sour cream,
some smoky paprika,
couple dashes of green tabasco sauce


and heated that up and used that as filling for a sun-dried tomato(flour)-wrap burrito laced with italian-blend of cheese melted on the inside as well as the outside. It was very filling as my wife was unable to eat it all.

Photobucket

Maybe it was the breakfast I made for her that filled her up? This dish was really simple to make and is flexible enough to be used a few different ways on a few different days.

Photobucket

Let us know what you think, ok…and if you’ve found any different uses for this, too.

Until Later, The Mystery Chef :o)

Read Full Post »

Quick-eesh

It’s that time of the month again, in our office at least. Time to celebrate somebody’s birthday.

The girls at work (yeah, that includes me) started a monthly potluck for birthday celebrants. This was also in an effort to have a chance to fellowship with each other and relax, even if it’s just for a few minutes. And it has sort of developed into an official birthday treat for all the birthday guys/gals that month. It’s the best excuse to have a potluck, wouldn’t you say?

I thought that it would be good to bring something different during our potluck brunch other than donuts, breads or cakes. Does this sound like carb overload? Well, yeah, so I thought, maybe a little protein thrown in the mix wouldn’t hurt us. So since last year, I’ve been making my now famous quiche for the potluck. And since then, it’s been requested every time! Darn! Now, I am officially the quiche lady in the office. Hey, at least they like it…. But really, it’s my pleasure to do this for them whenever I can.

This recipe is so simple even with my own variation – it’s a breeze to do. Makes for a delicious and healthy breakfast, or brunch.

Spinach Quiche
4 eggs
1 cup half-and-half (or for those not from US, combine half milk and half heavy whipping cream)
1/2 cup mayonnaise
2 tablespoons flour
1/3 cup onions, diced + 1 tbsp butter
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese
1 package frozen chopped spinach (wrung dried)
1 pre-made piecrust

1. Pre-heat oven to 350 degrees F.
2. Place pie crust in a deep, 9-in pie dish, or a tart pan (like I did). Bake for 5-7 minutes. This will prevent soggy crust.
3. Saute onions in the pan with butter , unti it has turned slightly brown. Let it cool.
4. In a large bowl, whisk together the eggs, half-and-half, mayonnaise, and
flour. Add the remaining ingredients, including the cooled onions.
5. Pour the egg mixture into the crust and bake for 45 minutes to 1 hour
or until the top is golden brown.

Additional notes:
– If you want a thicker crust, use two pie crust sheets.
– If reheating the next day, cover with foil to prevent top from being over done.

*** P.S.: My quiche was well done (well, ok, I was distracted by American Idol.. lol). But it was a good accident because the top was a bit crunchy, then the inside was soft, and the crust not soggy.

Read Full Post »

How’ve Ya Bean?

I’ve always liked beans but I just never realized its benefits until I came across a Cooking Light magazine article about it. Turns out, beans are the most overlooked source of antioxidant-rich foods.According to the research of Clifford Beninger from the University of Guelph in Ontario, Canada, beans are rich in anthocyanins, an antioxidant with possible anticancer properties.

 

The darker the bean, the more healthful it is. Black beans therefore, are the most potent, containing 10x the concentration of antioxidants found in oranges and an amount equivalent to that of apples, grapes and cranberries. A half-cup black beans has the same amount of anthocyanins as two glasses of red wine. Beans also has fiber, calcium and B vitamins and are low in fat and slim in calories.

So, black beans, bring it on!

 

 

This is my take on a classic Cuban dish of black beans (frijoles negros) and rice. The traditional way of preparing this dish takes long because it requires using the real beans which you need to soak overnight, before boiling it in water the next day for about 1 hour to tenderize them.

But I am not doing it the traditional way. Truth be told, I prefer doing the short-cut version, which makes this dish one of the simplest ones that I can whip up in less than 30 minutes.

Black Beans And Rice
2 cloves garlic, minced (use 1 of you don’t like garlic)
1 can (15 oz) black beans
1/2 c size onion, chopped
1/4 c green pepper, chopped
2 tbsp olive oil
Dash of Badia Complete Seasoning (Sason Completa)
Pinch of red pepper flakes or a dash of hot sauce (optional)
Chopped tomatoes or onions, for garnish
Chopped italian flat-leaf parsley or cilantro, for garnish

1. In a skillet, saute onion until translucent, then add garlic and pepper. Saute for one more minute. Add a dash of red pepper flakes, if preferred.
2. In a separate bowl, pour half of the beans from the can and mash with fork. This will help thicken the sauce.
3. Then add to the skillet half of the beans from the can with the liquid, as well as those that you mashed in a separate bowl. Simmer for 2-3 minutes.

4. Season with complete seasoning, salt and pepper to taste.
5. Serve over steamed white rice. Garnish with chopped tomato and parsely.

If you notice, I didn’t use green pepper as what I have on hand was the yellow one. If you can’t find the Complete Seasoning, use the following combination: dash of garlic powder, dash of cumin, 1 bay leaf, dash of dried oregano and 1-2 tsp vinegar – you just have to adjust amount of seasoning according to your taste.

You can eat this as is for a vegetarian meal, or serve it as a side dish for chicken or pork (in Adobo-style would be good).

Read Full Post »

How’ve Ya Bean?

I’ve always liked beans but I just never realized its benefits until I came across a Cooking Light magazine article about it. Turns out, beans are the most overlooked source of antioxidant-rich foods.

According to the research of Clifford Beninger from the University of Guelph in Ontario, Canada, beans are rich in anthocyanins, an antioxidant with possible anticancer properties.

The darker the bean, the more healthful it is. Black beans therefore, are the most potent, containing 10x the concentration of antioxidants found in oranges and an amount equivalent to that of apples, grapes and cranberries. A half-cup black beans has the same amount of anthocyanins as two glasses of red wine. Beans also has fiber, calcium and B vitamins and are low in fat and slim in calories.

So, black beans, bring it on!

This is my take on a classic Cuban dish of black beans (frijoles negros) and rice. The traditional way of preparing this dish takes long because it requires using the real beans which you need to soak overnight, before boiling it in water the next day for about 1 hour to tenderize them.

But I am not doing it the traditional way. Truth be told, I prefer doing the short-cut version, which makes this dish one of the simplest ones that I can whip up in less than 30 minutes.

Black Beans And Rice
2 cloves garlic, minced (use 1 of you don’t like garlic)
1 can (15 oz) black beans
1/2 c size onion, chopped
1/4 c green pepper, chopped
2 tbsp olive oil
Dash of Badia Complete Seasoning (Sason Completa)
Pinch of red pepper flakes or a dash of hot sauce (optional)
Chopped tomatoes or onions, for garnish
Chopped italian flat-leaf parsley or cilantro, for garnish

1. In a skillet, saute onion until translucent, then add garlic and pepper. Saute for one more minute. Add a dash of red pepper flakes, if preferred.
2. In a separate bowl, pour half of the beans from the can and mash with fork. This will help thicken the sauce.
3. Then add to the skillet half of the beans from the can with the liquid, as well as those that you mashed in a separate bowl. Simmer for 2-3 minutes.

4. Season with complete seasoning, salt and pepper to taste.
5. Serve over steamed white rice. Garnish with chopped tomato and parsely.

If you notice, I didn’t use green pepper as what I have on hand was the yellow one. If you can’t find the Complete Seasoning, use the following combination: dash of garlic powder, dash of cumin, 1 bay leaf, dash of dried oregano and 1-2 tsp vinegar – you just have to adjust amount of seasoning according to your taste.

You can eat this as is for a vegetarian meal, or serve it as a side dish for chicken or pork (in Adobo-style would be good).

Read Full Post »

How’ve Ya Bean?

I’ve always liked beans but I just never realized its benefits until I came across a Cooking Light magazine article about it. Turns out, beans are the most overlooked source of antioxidant-rich foods.

According to the research of Clifford Beninger from the University of Guelph in Ontario, Canada, beans are rich in anthocyanins, an antioxidant with possible anticancer properties.

The darker the bean, the more healthful it is. Black beans therefore, are the most potent, containing 10x the concentration of antioxidants found in oranges and an amount equivalent to that of apples, grapes and cranberries. A half-cup black beans has the same amount of anthocyanins as two glasses of red wine. Beans also has fiber, calcium and B vitamins and are low in fat and slim in calories.

So, black beans, bring it on!

This is my take on a classic Cuban dish of black beans (frijoles negros) and rice. The traditional way of preparing this dish takes long because it requires using the real beans which you need to soak overnight, before boiling it in water the next day for about 1 hour to tenderize them.

But I am not doing it the traditional way. Truth be told, I prefer doing the short-cut version, which makes this dish one of the simplest ones that I can whip up in less than 30 minutes.

Black Beans And Rice
2 cloves garlic, minced (use 1 of you don’t like garlic)
1 can (15 oz) black beans
1/2 c size onion, chopped
1/4 c green pepper, chopped
2 tbsp olive oil
Dash of Badia Complete Seasoning (Sason Completa)
Pinch of red pepper flakes or a dash of hot sauce (optional)
Chopped tomatoes or onions, for garnish
Chopped italian flat-leaf parsley or cilantro, for garnish

1. In a skillet, saute onion until translucent, then add garlic and pepper. Saute for one more minute. Add a dash of red pepper flakes, if preferred.
2. In a separate bowl, pour half of the beans from the can and mash with fork. This will help thicken the sauce.
3. Then add to the skillet half of the beans from the can with the liquid, as well as those that you mashed in a separate bowl. Simmer for 2-3 minutes.

4. Season with complete seasoning, salt and pepper to taste.
5. Serve over steamed white rice. Garnish with chopped tomato and parsely.

If you notice, I didn’t use green pepper as what I have on hand was the yellow one. If you can’t find the Complete Seasoning, use the following combination: dash of garlic powder, dash of cumin, 1 bay leaf, dash of dried oregano and 1-2 tsp vinegar – you just have to adjust amount of seasoning according to your taste.

You can eat this as is for a vegetarian meal, or serve it as a side dish for chicken or pork (in Adobo-style would be good).

Read Full Post »

« Newer Posts