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

What’s Cooking: Chicken and Beans Pesto

I have recently decided to try preparing my own food and not rely too much on fastfood/restaurants/cafeteria food every time I go hungry.

I am not a good cook but it’s a necessity to at least know the basics so here’s me embracing an adventure in the kitchen.

I will not be sharing my own recipes. I’ll just share where I got them and some lessons learned when I tried it hehe.

So, last weekend, I labored in the kitchen to cook this week’s meals, mostly for lunch and dinner. One of them is the Chicken and Beans Pesto.

Notes:

  • Recipe source from here.
  • I always wondered why cherry tomatoes are expensive so I never bought them. Now I know. They taste so good!!!! The recipe is simple but adding cherry tomatoes made it more yummy!
  • I saw another version from here. Her version of not mixing everything with pesto is also a good idea because you get varying tastes in one meal. I’ll try that when I cook this again.
  • I need to be more careful next time not to overcook the veggies.
  • I cut the beans shorter so that it’s easier to eat.
  • Next time, I’ll cut the chicken into smaller cubes and lessen it too. I’ll just add more beans.

And here’s my version.

ChickenBeansPesto1

Meals on repeat? No problem! Just eat.

ChickenBeansPesto2

Meal at the work station. Ooops, I was halfway through when I remembered to take a picture.

Note to self: look for a beautiful place mat or table cloth to use as background for food pictures hehe.

What are you cooking?

Mylene

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