Salmon Baked Rice with Cheese

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I’ve tried this recipe and it was pretty good. Not sure why I didn’t post it up here. This is from hungrygowhere.com.

YIELD:

4 Servings
PREPARATION TIME:

15 Mins
COOK TIME:

30 Mins
MAIN INGREDIENTS
  • 200 g long grain white rice
  • 1 small knob of butter
  • 200 g skinless salmon fillet
  • 4 tablespoons undiluted campbell’s condensed cream of mushroom
  • 2 tablespoons Japanese mayonnaise
  • 200 g mozzarella cheese
  • 10 pencil-thin asparagus
  • Cherry tomatoes
  • Sea salt
  • black pepper
GARNISHING:
  • Parsley
METHOD
Step 1
Set aside some thinly sliced salmon for garnishing the baked rice later.
Step 2
Heat saucepan and melt butter. Pan-fry the salmon fillet till just cooked (about 3 minutes each side depending on the thickness of the salmon fillet).
Step 3
Add cooked salmon fillet to the cooked rice and use your spatula to mash the salmon to break it into flakes. Mix till the rice and salmon are thoroughly combined. Season the rice with sea salt and black pepper.
Step 4
Dish the salmon rice mixture into oven-safe baking dishes until about ¾ the height of the dish.
Step 5
Spread mushroom soup sauce and Japanese mayonnaise on top of the rice using the back of a spoon. Top with a layer of shredded mozzarella cheese.
Step 6
Garnish the rice by topping thin slices of uncooked salmon prepared in step 1, asparagus and cherry tomato slices.
Step 7
Baked in a pre-heated oven at 200°C for about 20 minutes, or until all the cheese has melted and is slightly browned. Garnish with parsley.
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Hungarian Mushroom Soup

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Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.

Ingredients

Directions

  • Prep 15 m

  • Cook 35 m

  • Ready In 50 m                                   Serves 6

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Low Carb Cauliflower Leek Soup

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Another link to store for future reference! Got it from allrecipes. Very simple recipe, I like it. Can’t wait to try.

Ingredients

Directions

  • Prep 15 m

  • Cook 1 h

  • Ready In 1 h 15 m

  1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Simple Broccoli Soup with Cheddar Croutons

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Found out that my little monster (aka my daughter) has a love for soups (and also hates her greens, argh), so decided to experiment cooking vegetable soups to make her drink up her vitamins and minerals. This one looks good and will try it soon.

Ingredients

Directions

  • Prep 15 m

  • Cook 10 m

  • Ready In 25 m                                      Serves 4

  1. Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds.
  2. Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
  3. Puree broccoli mixture using an immersion blender until soup is smooth.
  4. Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

 

Sous Vide Squid

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I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.

Ingredients for 2

  • 2 (4-ounce) squid bodies, cleaned
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons rice bran oil or other oil with high smoke point
  • 4 lemon wedges, for serving

Directions

Step 1

Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).

Step 2

Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

Step 1

When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid

Step 2

Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.

Step 3

Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.

Step 4

Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.

Bee Hoon (first attempt)

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I found a recipe for bee hoon while browsing news articles on The Straits Times one day and since I had never attempted to cook this very popular dish before, I thought why not? So here’s the recipe along with some tweaks. 

  • INGREDIENTS

    •One 397g can of pork leg with mushrooms

    •One 397g can of stewed pork

    •400g beehoon (rice vermicelli)

    •6 to 8 cloves garlic 1 small head green cabbage, about 500g

    •3 small carrots, about 300g in total

    •4 to 5 large red chillies

    •100g scallions

    •2 Tbs cooking oil

    •2 Tbs oyster sauce

    •120g cooked chestnuts

    •White pepper to taste

    •Salt or light soya sauce to taste

    •Fried shallots for garnish (optional)

    •Sambal belacan for serving (optional)

  • METHOD

    1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the refrigerator.

    2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.

    3. Peel the garlic and chop finely.

    4. Remove the outer leaves of the cabbage, cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.

    5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4- to 5cm-long pieces.

    6. Remove the cans of pork from the refrigerator, open them and, using a teaspoon, scoop out the white, solidified fat that has risen to the top. Drain the beehoon.

    7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic. Add the oyster sauce and stir-fry until the cabbage is completely wilted.

    8. Scoop the pork into the wok with a spoon, let cook until the jellied stock melts. Add the chestnuts and stir well. Add white pepper to taste.

    9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.

    10. Add the sliced chillies and scallions, mix well and cook another two to three minutes. Transfer into a large serving bowl or claypot. Sprinkle fried shallots (if using) over the noodles. Serve immediately with belacan (if using).

    Serves six to eight

creamy garlic herb mushroom spaghetti

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And here’s the second recipe I tried. 

Author: Pinch of Yum

Serves: 4 huge servings

Ingredients

  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1½ cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional ¼ cup water, broth, milk or cream (optional)
  • ¼ cup fresh parsley (more to taste)

Instructions

  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Recipe by Pinch of Yum at http://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti