What’s Cooking: Baked Fish Fillet

Baked Fish Fillet

Notes:

  • Recipe from here. This recipe had me at cream cheese hahaha!
  • It’s still a little salty for my taste. I think my taste buds adjusted and has lower tolerance for salty foods now. I will really really go easy on salt in all my future cooking, I think especially with fish because they absorb salt quickly.

My version:

Baked Cream Dory 1

↑The pack I bought is around 1 KL. I divided it into 6 pieces. I’ll add more mixed vegetables next time so that I don’t need to pair it with another dish.

Baked Cream Dory 2

↑Closer look. Cream cheese is love hihihi.

What’s Cooking: Steamed Beans

Steamed Beans

Notes:

  • I did not follow any recipe. I just combined what I read from several sources.
  • I just boiled the beans and sauteed it after on butter and garlic.
  • And here’s the most important information I learned. Boiling vegetables should only be until 6 minutes. The moment you go beyond this, it’s already overcooked, hence the natural color changes to a less appetizing one.
  • Given above, what I did (because I still did not have the steamer at that time)  was to first bring the water to a boil before putting the beans in the pot. I also timed it to boil for only 5 minutes. Yes, I used an alarm so that it’s accurate.
  • After 5 minutes, I just drained the water, gathered the beans into one side of the pan so that I could saute the garlic in butter for a few minutes. After that, I mixed the beans with the butter. I also seasoned it with a bit of salt and done.

My version:

Steamed Beans

Beans, Rellenong Bangus, Grapes

I just usually pair it with fish or chicken and some fruits if I feel like eating fruitsI did not make the rellenong bangus. I just bought it from the grocery.

What’s Cooking: Steamed Broccoli Sauteed in Olive Oil

Steamed Broccoli Sauteed in Olive Oil

Notes:

  • I did not follow any recipe. I just combined what I read from several sources.
  • I just boiled the broccoli and sauteed it after on olive oil and garlic.
  • And here’s the most important information I learned. Boiling vegetables should only be until 6 minutes. The moment you go beyond this, it’s already overcooked, hence the natural color changes to a less appetizing one.
  • Given above, what I did (because I still did not have the steamer at that time)  was to first bring the water to a boil before putting the broccoli in the pot. I also timed it to boil for only 5 minutes on medium-high. Yes, I used an alarm so that it’s accurate.
  • After 5 minutes, I just drained the water, gathered the broccoli into one side of the pan so that I could saute the garlic in olive oil for a few minutes. After that, I mixed the broccoli with the butter. I also seasoned it with a bit of salt.

My version:

Steamed Broccoli and Roasted Chicken

Notice the broccoli’s color? It’s still dark green! This is the only time I did not overcook it. Now I know the trick hehe. This was one of my packed lunch and I paired it with roasted chicken.

What’s Cooking: Eggplant Parmesan

Eggplant Parmesan

Notes:

  • Recipe from here.
  • I made the mistake of mixing the salt together with all the other ingredients and so when I coated the eggplant slices, it was covered with a lot of salt. The next time I’ll do this, I’ll just sprinkle salt and pepper separately before coating it with bread crumbs so that I can control the amount of salt.
  • I just used tomato sauce instead of the marinara sauce in the recipe.
  • I cannot find parsley flakes so I just used dried basil.
  • I used Parmesan, mozzarella and cheddar cheese.
  • I thought it won’t be that filling for one meal but I took 1 serving for lunch and it lasted me until dinner time without snacks in between so this is good.
  • I want to do this again but as much as I love cheese, I’m avoiding it at the moment hehe.

My version:

EggplantParmesan1

I sliced this into 3 servings.

EggplantParmesan2

It doesn’t look appetizing but this is good!

What are you cooking?

What’s Cooking: Roasted Vegetables

Roasted Vegetables

Notes:

  • Recipe from here.
  • You can technically roast any vegetable but you need to group together those that are cooked almost at the same time to avoid over-cooking.
  • I made the mistake of scrimping on olive oil for the first batch, hence resulting to a semi dry roasted vegetables. I put more oil on the second batch and they turned out better. Eh kasi mahal ang olive oil kaya tinitipid-tipid ko pa nung una hahaha!
  • I roasted sweet potatoes, carrots and squash together. I roasted the bell pepper separately. I overcooked it. Must shorten roasting time.
  • I did not have fresh herbs as required by the recipe so I replaced them with dried ones. It’s still flavorful. I’ll try the fresh ones next time if available.

My version:

RoastedVegetables1

RoastedVegetables2

Despite the hiccups in cooking, I enjoyed eating these. It’s filling. I usually just have this for lunch and most of the time, I only get hungry after 4-5 hours.

What are you cooking?

Mylene

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