Whole Tomato One Pot Meal

April 10, 2015
Picture courtesy of P.

Picture courtesy of P.

This is a one pot rice recipe that you can customize to your heart’s desire, the only exception is that you must always start with a few basic ingredients. This recipe works, it’s really delicious and a time saver. You basically throw everything in the rice cooker, or pot if you cook rice in pot, and your meal is ready when your rice is cooked. I have tried this recipe three times now and each time with a different slant of ingredients and it always comes out beautifully. It’s sort of like a stone soup, if you’ve heard of that story. Except it’s with a tomato. Except it’s tasty even with just a tomato.

When I decided to give this recipe a try, I was tired and hungry after work, there wasn’t much groceries left in the fridge and I didn’t have the energy to get groceries or cook P and I proper dinner. Desperation leads to openness in trying new things I guess, so I eyed that lovely organic red tomato sitting on my kitchen island. Boy am I glad I gave this recipe a whirl.

My only regret? Not taking more pictures. read more …

Braised Minced Pork with Chinese Five Spice

December 12, 2010
A bowl of fragrant deliciousness

This is the ultimate comfort food after a long and hectic day at work. Like everyone else, there are more days than I would like to admit where I was too tired to be bothered to cook. And on these days, I fall back to recipes that are simple, comforting and reminds me of home. This braised minced pork with Chinese five spice powder is easy and so delicious served on rice or even on noodles.

How easy can this recipe be?

Because the pork is all minced up, it doesn’t take too long to braise this dish at all. Go for a shower and by the time you’re ready, dinner is ready too – you just need to remember to also cook the rice before you hop into the shower. If you don’t like pork, this recipe also works well with minced chicken. Or turkey. You can even jazz it up with some vegetables too; preferred vegetables for this dish includes shitake mushrooms, carrots, green beans and potatoes, cut into the smallest pieces you can muster.

Here’s the ridiculously easy recipe: read more …

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Breakfast: Omelette and Greens with Preserved Figs

October 11, 2010

This is what happens when I have a long weekend.

I have time for proper breakfast.

Usually I have a mug of coffee with a cereal bar or a fruit but this morning, it’s eggs and a bit of salad. Wow. 😉

As smug as I might sound, this omelette is not harder or more time consuming than say making my coffee. It just makes more dishes to wash up but that’s what the dishwasher is for! The time it takes for my water to heat up, my omelette can be cooking in the pan. This omelette is dressed up with chives, 1 small dollop of cream cheese, slices of tomatoes and pieces of black oily olives. Then it’s topped with some mixed salad greens, a drizzle of fig molasses*, preserved figs* and olive oil.

Now, isn’t that easy?

Breakfast Omelette (serves 1)
3 eggs, lightly beaten
1 tablespoon chives
1 tablespoon of cream cheese
3 olives, pitted and torn into uneven pieces
1 tomato sliced 1/2 inch thick
1 garlic, sliced into slivers
salt and pepper to taste

Method:

  1. Add the cream cheese, olives and chives into egg and stir to combine well. Set aside and do not over mix the egg mixture.
  2. Heat non-stick pan with some oil and sear the tomato slices with garlic until nice and brown around the corners. Season with some salt and pepper.
  3. Pour the egg mixture in and around the eggs. With a spatula, move around the egg mixture, making crevices and watch the crevices fill with egg mixture again. Making these crevices makes for a fluffier omelette – and that’s your tip for the day. Go about doing it until you see that crevices gets filled up slower, at this point lower the heat to low.
  4. Cook covered for 1 minute and your omelette is done. Don’t have a cover for your non-stick? I just use a plate. 

** The fig molasses and fig preserves came from the same jar. I bought a crate of fresh figs one day at the market because I couldn’t resist how plump and voluptuous each purple figs were. Cutting through them revealed this lovely blushing flesh that makes you want to eat them all day. I couldn’t finish the whole crate so what did I do with the rest? I preserved them in balsamic vinegar. I let the preserving liquid reduced into a thick and glossy syrup and left the figs in it. This wonderful condiment is sitting in my fridge and I use it for salads or as an accompaniment to meat or omelettes.

Corn, corn, corn!

August 2, 2010

Two-toned, sweet corn on cob with a slather of butter and a pinch of salt on a warm summer evening is best eaten with your hands outside on a porch drinking a light lager in your shorts and jandals.

I told you there’s been some simple eating at home but this simple good eats is definitely worthy of a post and I’ll tell you why. Every summer in Quebec, there is a period where it’s corn season and you get these luscious two-toned corns that’s the sweetest in the world. I grew up knowing corn was available all year round in Malaysia but I never appreciated the unctuousness of a good cob until I came Montreal. The natural sweetness of ble d’indes are so delicious when eaten with butter that the crispness of the fresh kernels is unparalleled to any fruit or vegetable. And it is a complete meal when you’re too lazy and warm to cook in your kitchen. 🙂

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