Mini Zucchini Bites

This remain one of my favourite go-to snack. These zucchini bites are so simple to make, and are so delicious. I did not have squash, so I replaced it by equal amount of zucchini and carrots. I also baked them in a mini muffin pan this time and the result was as incredibly good. This is a great appetiser or snack.

Salmon with Zucchini

I have posted the recipe here. Pay attention to my plating skills on which I'm working on at the moment. I know that I should not bother because ultimately the food will be eaten etc (right I'll pass on the details). I do think though that plating is essential and something that should come naturally with experience, trials and errors and exploration/discovery.

Throwback in the kitchen

I was finally able to get my photos sorted today and it will be a matter of days (hopefully) to post all the dishes I have been cooking since a while. Alright, this might take a lil while longer because I have my exams next week and guess - by what I'm doing right now- I'll be doing some catch-up the coming days. Anyway this dish is one of my typical stir-fry. I think I said somewhere but I have learned how to cook pulses (sometimes it's hard to believe how things are easy before actually doing it) and it is so simple. I love pulses so much; my mum used to cook it often back in the old days- right now so old but still (unfortunately and fortunately for the best) time goes by so quickly.
Right picture time:

Zucchini corn fritters

I just realised that 2013 is  going to be over soon *sigh* a sign of relief or annoyance, not so sure right now. Anyway what matters is the present and the future. I have a lot of posting to catch up with I know. Last week and this week was a bit hectic. The other day I come across the question: if you could have an item from Harry Potter, which would it be? Without hesitation I would pick the time turner. It would be so handy I guess, not to change the past but to get to do so many other things I wish I could do, if this make sense. I miss Harry Potter days so much- it was mostly like the so-called golden age era for me. Alright it is not that long time ago, but it feels like so long time ago and like yesterday at the same time.
Back to topic, last Friday I made those zucchini fritters. They tasted so good. I did not expect them to be so yummy.
Will post the recipe soon.

Spiral pasta with corned beef

This is an old time favourite of the family. I personally like corned beef, it does make a tasty dish in my opinion. I am referring to the canned ones. I used to stir fry it with green peas before, when we were opting for quick and easy dish. Now since I am a lil more of an amateur cook, I am going for slightly more complicated meals. Complicating my life yes. So I cooked it with pasta. To make it balanced, I added a grated carrot and zucchini. This is absolutely delicious. If you would prefer a creamier version, I would advise eating it with avocado. A total winner.

 

Yet another throwback

I promise I  am coming with new dishes later this week. I know this is long overdue. Anyway today I am showing, again, some of the food I cooked over the last week. Some zucchini squash bites and tacos. I made the squash bites because squash was on special.

 

 

 

 

 

 

Pasta carbonara

Omigosh. 100th post. Wow. Just realised this. *cheers*

Back to posting, I reckon that this week has been on really simple and quick dishes. I will continue on this trend with an easy carbonara plate. Mind me, I used thick cream instead of the readily made sauce in the jars. So basically cook onion, garlic and your bacon. Bacon flavour is just so nice. Then add the mushroom, and vegetables (I used grated zucchini to make this a more complete dish). After this add the cream. Season with pepper and salt and parsley. Pour onto your cooked pasta and mix to coat. Serve with parmesan cheese.

 

Tuna pasta bake

I love pasta. Last week I made tuna pasta bake which is a great dish I must admit. Easy to make. So simple and of course delicious.  For my recipe I used zucchini. So basically, I cook some garlic, onion together. Add the zucchini and button mushroom. Then mix in tuna, cream and finally the corn. Season with pepper and salt. Sprinkle with parsley, basil, any herb you like. That’s it. Then fold in a baking dish. Top with grated cheese and breadcrumbs. Spray with cooking oil and pop into the oven for 15 minutes at 180 degrees or until cheese is melted and golden.  Let rest and dig in. I like the sweetness that comes from the corn. Well all you have to do now is to try it.

'Green' Risotto (recipe)

This was my first time cooking and tasting Risotto. I have heard of it tremendously lately and I was like why not giving it a try as something new.  I looked up for some recipes and finally chose the one I found easier and it was on the rice packet itself. I bought Riviania arborio rice. In the recipe it says bacon, but instead I used snow peas and zucchini. I kind of wanted a really ‘greeny’ risotto.  The dish turned out great. Well for a first time, it tasted good. I really think that it is a  really nice dish to try because you can make up your own risotto in terms of ingredients.

Recipe (adapted from the Riviani recipe):

Ingredients: 

2 tsp olive oil

30g butter

Garlic (I love garlic so I put about 3-5 cloves)

1 lg onion chopped

2 cup arborio rice

1 zucchini grated

A  bunch of snow pea,chopped roughly

1/4 cup of white wine

4 cups chicken stock, simmered

2 cups button mushroom, sliced

1/3 cup grated Parmesan cheese

Chopped parsley

Groud black pepper

Procedures:

Heat olive oil and butter in a large heavy base saucepan.

Add garlic and onion and cook for about 1-2 minute.

Stir in rice and cook over medium heat for 5 minutes or until rice slightly colours, stirring frequently.

Add wine and simmer to absorb liquid, stirring constantly.

Begin adding stock, a cup at a time, allowing each adittion to be absorbed and stirring well before each addition.

After first cup, add mushrooms. Adjust consistencies with extra water/stock, if necessary.

After third cup, add zucchini and snow peas. When all stock is absorbed, remove pan from heat and stir in cheese, parsley and pepper.

Bacon Zucchina Pasta bake and Pumpkin Gratin

Last week, I was high and pumped on baking. I decided to make a pasta bake and pumpkin gratin. It seems like zucchini and pumpkin are in season. I can see them everywhere, in  markets and supermarket, which is great because you can create so many dishes with those nice vegetables. As a side note, I finally decided I like eating pumpkin and zucchini. Believe me or not I was not a great 'veggie-eater' before. I had the strangest thought that I would never taste pumpkin because it looks eww to me (seriously).  Anyway gone is this thought. Now I realise what I have been missing. I like that sweet taste and softness when cooked. I like zucchini, they have that great flavour and goes so well with anything.

So I decided to make that pasta bake using the recipe from healthyfoodguide.com.. I used spiral macaroni. I top it with cheddar cheese and bits of feta cheese. Surprisingly I ended up with two dish instead of one, which I am not to complain about because it was really yummy, cheesy and creamy. A definite like.

My pumpkin gratin was good. The only hiccup was that I did not let the pumpkin tender enough. So my gratin  ended having little chunks of pumpkin.

Pre-oven, not yet topped with cheese

Baked :)

Zucchini squash bites

It has been a long time since I wanted to try this dish. I found the recipe on this site. It is a very simple dish and healthy (basically no oil and baked) and trust me also tastes good. They are definitely perfect for snack time or even as a side dish.

Zucchini & Squash (I found the squash at IGA- seems like a rare veggie)

More picss ;)

Mixing stage

Out of the oven

 

I topped my bites with cheddar cheese and accompany them with beef pies

Oh yes, I also put some (ready-made) pie (Mrs Mac's)  in the oven to accompany the bites. Mind me, I have not reached the stage of making pies. This is in my agenda though. I really want to make my own pies. Someday...

Chicken with mushrooms and zucchini

Dinner time. I had a few sliced chicken breast in the fridge and decided to go for this easy dish. You know I like simple. I absolutely like eating mushrooms, especially shiitake mushroom. I absolutely love the taste and even better, it helps to fight against cancer. I'm starting to like zucchini now. It actually is a nice veggie. The dish tastes divine (or is it that I was starving and like the saying goes everything tastes good when you are hungry...well well well).

Just cooked

Can't wait to try

To be served with rice

Some leftovers---> in the fridge you go

 Recipe: (Okay you'll have to be nice to me, I don't usually write recipes, so forgive me if I don't follow any rules)

Ingredients:

1 breast fillet, sliced (or more to your liking)
1 zucchini, sliced in julienne
8 shiitake mushrooms (I had the dried one, so put them in hot water and leave for abt 5 min-to soften them- and then sliced them)
5 cloves of garlic, crushed
1 medium onion, sliced thinly
 Oyster sauce
Cornstarch
Cooking oil

Marinade for the chicken (to be mixed with the chicken and leave aside  for about 10-15 min)
White pepper
Rice wine
Sesame oil
Dark soy sauce
Cornstarch



For the sauce:
I'm simple so I usually mix some oyster sauce with cornstarch...as per taste.

Instructions:

Stir fry chicken. Remove from the wok.
Stir fry garlic and onion, then add mushroom. Let stir fry for about 1-3 min.
Add back the chicken and mix well.
Remove all from the wok.
Cook the zucchini for about 2 minutes.
Add back the chicken mix.
Let cook and then add the sauce.
Let it to boil and dish is ready to be served.

Okay so I hope you like the dish. As you see, it is a really easy and fast dish to cook. Enjoy :)