Garlic-Herb Butter Crostini

A hearty bowl of minestrone or pumpkin soup would pair so well with these garlic crostini (means "little toasts" in Italian), paving a perfect way to brunch-ing at home, especially when you just want one comforting meal in between breakfast and lunch. That makes Monthly Mingle - Brunch at What's for Lunch, Honey.


You do not need a full-range oven for this. A small little toaster oven will do the job. And even a better deal - you can use "old" baguette (bread) and inject new life into that dry loaf of mass.



Garlic-Herb Butter Crostini
Ingredients: Baguette, thinly sliced; unsalted butter; garlic, finely minced; dried herbs (basil, oregano), salt
Directions: Preheat toaster oven at "Bake". When the butter is slightly soft (at room temperature), add in the minced garlic and herbs, then mix them thoroughly into the butter. Spread the garlic-herb butter on one side of the bread slice, then place the bread slices (slathered side up) onto a tray laid with Al foil. Set oven to "Toast" and toast for about 12-15minutes till the bread becomes toasted, golden brown.



Enjoy *crunch crunch*  ...


Tag: soup, garlic crostini

Vegetarian Rice Vermicelli

With many vegetable dishes, I like to make them into "one-dish-ers" that are easy and tasty. If you have cooked excess of Cabbage and Carrot Curry and got bored with eating the leftovers with rice the next day, the next alternative is of course...N-O-O-D-L-E-S  ! (Oh, what a cheat!) . Well, it is really a cheat. A cheat-sheet to create a vegetarian rice vermicelli dish. How many of you fry your rice vermicelli with cabbage? Me! me! Mua! Me! me!...OK...I heard you. Me too. :D


In a healthier way, I always prefer to "fry" rice vermicelli till cooked through by simmering them in water-based gravy (bland? add in spices, seasonings, herbs to flavor), rather than cook it in oil. By the time the gravy evaporates and gets absorbed into the vermicelli, the end-product: moist, soft rice vermicelli that is non-greasy. So, if you have got recipes with light (meaning, non-starchy) gravy - try to improvise and simmer rice vermicelli in them till all the gravy is absorbed and is being mixed well with the vermicelli.

Curried Cabbage and Carrot Rice Vermicelli
Ingredients: cabbage, finely shredded; carrot, finely shredded; white pepper; rice vermicelli, soaked in warm water for 5 - 8 minutes to soften
Directions: Follow instructions for Cabbage and Carrot Curry, and after curry is cooked, add in rice vermicelli, mix well into the curry. Simmer at low heat till the curry is absorbed by the vermicelli and thoroughly mixed.

Who says vegetarian food needs to be greasy to taste good? This vegetarian rice vermicelli dish goes to Presto Pasta Night at Once Upon a Feast.

Tag: rice vermicelli, vegetarian

Kitchen cookware and dinnerware is now my shopping addiction

I was talking to my friend the other day about the gradual change in my shopping habits. Bags and shoes used to be my "addiction". However, ever since I had this food blog and learn to enjoy cooking, I love to look at kitchen-related products when I shop. Kitchen utensils and cookware, kitchen appliances, and even dinnerware sets. How about Corelle Dinnerware Sets as the first item in a wish-list? Imagine I could use these plates and bowls for the sake of food photography and styling. Well, that is just part of the reason. I do need a new set of Corelle Dinnerware Sets if I get my own kitchen in my new house, eventually. I do feel home-proud if I get to entertain my family and friends with good food on nice, classic dinnerware. And I do trust Corelle Dinnerware Sets because they are lightweight, and break-resistant. Corelle plates and bowls are also dishwasher-, microwave- and oven-safe, so this makes them very easy to use and maintain.


I may not be able to get a new kitchen in time for the coming holidays - so, I know I will not be entertaining much. But, if I can get good deals from Shop.com anytime now, I know I will not hesitate.

Bok Choy with Carrots and Shitake Mushrooms

While to blanch a plate of vegetables is a no brainer, to stir-fry that same plate of vegetables does need a little more care and "heart" if you do not want yours to turn out of greasy and droopy, like what you get in some food stalls and take-outs. I love to use garlic - for aroma; carrots - for color; shitake mushrooms - for added nutrition and depth in flavor. While Mark Bittman, New York Times does his with shitake and oyster sauce (emphasizing on getting the real good oyster sauce and nothing artificial), how about you? How do you stir fry vegetables in the simplest flavorful way?


Bok Choy with Carrots and Shitake

Ingredients: bok choy, separate into stems and leaves, then cut the stems into smaller pieces; carrots, thinly sliced; shitake mushrooms, use caps and slice the caps into smaller pieces; garlic, minced; pinch of salt and white pepper

Directions: Add a little oil in a heated pan. When oil is slightly hot, add garlic and fry till fragrant. Then add in carrots, bok choy stems, mushrooms and fry briskly till slightly softened. Add the bok choy leaves, fry briskly. Cover the pan and allow it to simmer a while (so that the steam can cook the vegetables mixture). Stir fry thoroughly. If mixture is too dry, add in 1 -2tbsp of water. Add pinch of salt and white pepper, to taste.

Tag: vegetables, stir fry.

Green Bean and Barley Soup for Breakfast

How about a simple dessert soup or drink for My Legume Love Affair #16 ? Thanks to The Well-Seasoned Cook, we are starting to understand more into the nutrition of legumes. And this makes a wonderful breakfast ^0^ - can I even use the word "power-packed"?

Whole green beans are low in fat, rich in protein and fiber which helps lower the high cholesterol level in body system. The high fiber in green bean also yields complex carbohydrates. Complex carbohydrates improve digestion, helps to stabilize blood sugar in the body and keeps our energy at an even level. Frequent consumption of mung bean is beneficial to diabetes and one who suffers from high cholesterol level. Whole green beans take hours to cook before turning soft and fluffy.

Adding some whole grain barley to green bean soup will improve your health along with the flavor of the soup. In addition to its robust flavor, barley is also very nutritious - a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese.

Green Bean and Barley Dessert Soup
Ingredients: Green Beans, soaked overnight; Barley, soaked overnight, rock sugar, water to submerge the beans, pandan leaves for aroma (optional), whole milk (optional)

Directions:
1. Boil the green beans, barley and water in a deep pot till whole legumes and grains are completely cooked and tender.
2. Add sugar, to taste. If prefer less viscous as a drink, add more water.
3. Before serving, ladle into a bowl and add some milk if you prefer milky version. Moooo....

Tag: green beans, barley, soup