Stir-fried White & Brown Rice With Sprouted Mung Beans

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Well!…Well!…Well!… With only 3/4 cups of mung beans, I have an abundance of fresh sprouted beans.  I need to create recipes utilizing these precious sprouted beans that you can see here, still  inside the glass bottle where I sprouted them. Anyway, a lot of people can relate with left-over rice, white and brown. So a lot of dietitians prefer the brown rice because it is more filling and with fiber and important nutrients as compared to the processed white rice which is less filling and  with less nutrients and for those dieters, rice is the enemy number one! Worry not as  I just found out that processed white rice are enriched with B1, B3 and Iron as required by law in our United States of America although there’s a decrease in its nutrients’ percentage during the process. Brown rice is whole grain with a good source of magnesium, phosphorous, selenium, thiamine, niacin, Vitamin B6, manganese and also high in fiber. The only downside is that brown rice spoils easily and white rice are processed so it won’t spoil easily after you cook them. So, let’s  get started on this dish.

INGREDIENTS:

chilled, left-over white and brown rice

2 Tbsp. coconut oil (divided)

3 beaten eggs

3 garlic cloves (minced)

1-2 cups bean sprouts

1 shallot (sliced)

1 Tbsp. soy sauce

1 small can of mushrooms or fresh ones

salt/pepper for seasoning

lots of scallions (sliced or chopped)

left-over young corn kernels

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PROCEDURE:

1. Heat 1 tablespoon of coconut oil in a wide frying pan and pour the beaten eggs after you sprinkle few salt and pepper on it. Tilt the pan to evenly distribute the eggs as if you are making an omelette, sprinkle with lots of chopped scallions like this in the picture. Hey! You may call this Scallions and Egg Omelette! This is one simple recipe already!

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You may hasten its cooking to reach this perfection by covering the pan and lowering down the heat so you don’t burn the bottom, let it cool down and transfer to a plate and cut it. Pretty much, you have these ingredients by now.

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2. With the same pan, pour the remaining coconut oil and sauté the onions then the garlic until fragrant and translucent. Add the mushrooms and the corn for another minute then the bean sprouts for 2 minutes, stir-frying continuously.

3. Mix in the white and brown rice with  2 huge spoons, stir-frying continuously and thoroughly, add the soy sauce and salt and pepper then add the egg strips and more chopped scallions stir-fry one more time. Taste and add seasonings if you have no issue with sodium. Serve while still hot.

As always, Masarap!

-Peaches-

 

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Chilled Corn & Tomatoes with Fresh Picked Herbs

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Hi friends, I’m back after living in Mt. Sinai Hospital for 13 days, my hubby had a CABG or  Coronary Artery Bypass Graft, so I am cooking for Jesse. Here’s is one easy, healthy dish for him & to you all.

INGREDIENTS:

1 can 15.25 oz corn (drained, soaked in filtered water, drained again)

1 large juicy tomato, chopped

1-2 shallots (sliced thinly)

1 green pepper (seeded, finely chopped)

1/2 Tbsp.virgin olive oil

1 tsp. lime juice

1/8 tsp. Himalayan pink salt

1/4 tsp.smokey paprika chipotle seasoning

few sprigs of Rosemary, Thyme, Oregano and Scallions from the garden (finely chopped)

PROCEDURE:

Mix all the ingredients and add the corn and the tomatoes last, Give a good stir and refrigerate. Take out when ready to serve as a side dish to a lean broiled chicken or fish.

 

 

 

Roast Broccoli, Green Beans, and Bell Peppers

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I was feeling pretty enthusiastic on my days off, so I decided to roast our vegetables before they pass their prime. Anyway, this recipe is simpler to make, mostly same ingredients as my 1st post minus the asparagus and adding almost a bag of broccoli in our fridge.

 

INGREDIENTS:

1 Tbsp. soy sauce

2 Tbsp. olive oil

1 tsp. Italian seasoning

3 sprigs of scallions (sliced thinly)

orange and red bell peppers (cubed)

1 pound green beans

a bag of broccoli

3 cloves garlic (smashed/sliced thinly)

2 small shallots (sliced thinly)

salt and pepper

a tray of cherry tomatoes (halved)

 

PROCEDURE:

1.Boil water with salt then put green beans for 2 minutes, add broccoli for another 2-3 minutes, turn off the stove, immediately drain the water and plunge the greens into iced cold water, once lukewarm, drain in a colander then dry with dish towel, set aside.

2. Pour olive oil and soy sauce in a  huge mixing bowl, add sliced shallots and garlic and scallions and mix well.

3. Add in all vegetables and toss gently until all the ingredients have been mixed well then sprinkle salt and pepper, tossing gently once more. Spray Pam on a rimmed baking sheet and pour all the vegetables into the sheet, scatter well.

4. With a pre-heated oven at 375ºF, roast the vegetables for 8 minutes or until the cherry halves have wilted. Turn off the oven and remove the baking sheet and serve these awesome roast vegetables while still hot.

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There you have it, the quickest way to roast vegetables!

-Peaches, Masarap!

Roasted Potatoes, Greens, Pepper, and Cherry Tomatoes

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Please, please, please cook your vegetables the minute you bring them home or you’ll forget about them and you’ll continuously buy take out because you are too tired to even fry an egg. The asparagus you see in the picture above almost ended up in the garbage! See how I sliced the tops to create spears. This recipe is a little tedious, but the flavor of these boring vegetables is awakened when they all combine.

 

INGREDIENTS:

3 cloves of garlic (smashed with a knife/peeled/sliced thinly)

1 pound green beans (one end trimmed)

1 tsp. Italian seasoning

1-2 pounds potatoes (washed/brushed/cubed)

2 tbsp. Avocado oil

few sprigs of washed scallions and cilantro (chopped)

I container cherry tomatoes (washed and cut in halves)

a bag of asparagus (washed/drained/tough ends cut out)

 

PROCEDURE:

1. Boil salted water and put in washed and drained green beans for 2 minutes then place the asparagus and cook for 3 more minutes. Drain and plunge  the greens  into iced cold water, replace now warm water with more iced cold water, drain on a colander. Pat dry with kitchen towel.

2. In a huge bowl, put a tablespoon of avocado oil, place the quartered red potatoes, coat the potatoes with oil and sprinkle salt and pepper and toss the potatoes again.

3. Pre-heat oven to 375º F, spray the wide baking tray or sheet with Pam spray, scatter the coated potatoes in the tray and roast until tender for approximately 45 minutes.

4. In the meantime, use the same huge container in which you coated the potatoes, Pour in a tablespoon of avocado oil, toss the garlic, green beans, asparagus, cubed colored bell peppers, cherry tomatoes, chopped scallions, cilantro, and Italian seasoning. Lastly, sprinkle salt and pepper and toss until all the vegetables are fully coated.

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5.At the last remaining 10 minutes of baking the potatoes, take  out the tray with potatoes and pour the coated vegetables and roast for the last 8 minutes or until the cherry tomatoes break down. Serve immediately while still hot.

 

I hope you all enjoy this recipe that makes use of vegetables that on their own are seemingly mundane.

-Peaches, Masarap!!

Classic Green Bean Casserole

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Got this classic recipe from a magazine advertisement of Del Monte products but I used fresh green beans instead. It’s quick to make and the ingredients are very few. You’ll be out of the kitchen in a jiffy.

 

INGREDIENTS:

1 cup milk

2 cans of 10 3/4 oz cans of Campbell’s cream of mushroom soup

2 tsp. soy sauce

1/4 tsp. ground black pepper

8 cups of fresh green beans, washed, drained and cut into 1 1/2 inch long

2 1/2 cups French’s French fried onions

 

PROCEDURE:

1. Boil green beans for 3-20 minutes then plunge in cold water, then drain.

2. Stir all ingredients and add only 1 1/3 cups of French’s French fried onions in a 3 quart

casserole.

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3. Bake at 350º F for 25 minutes or until bean mixture is hot and bubbling, stir bean mixture, sprinkle with remaining fried onions.

4. Bake for 5 more minutes or until onions are golden brown.

Feel free to prepare this side dish this Thanksgiving day.

Thanks to Del Monte from Peaches, Masarap!!!

Spinach and Chickpea Curry

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Got this recipe from an old issue of Vegetarian Times. So good for vegetarians and non-vegetarians alike. It’s a perfect combination with brown rice and fried fish or perfect with crusty bread, naan, flatbreads, or mini baguette. Yummy, yum, yum!!!

 

INGREDIENTS:

3 tbsp. avocado oil

1/2 thinly sliced, medium red onion

2 tbsp. chopped fresh ginger

1 tbsp. curry powder

1 tsp. garam masala

1/4 tsp.cayenne pepper

2 15 oz. cans chickpeas

1 14 oz. can diced tomatoes

1 and 1/4 tsp. Himalayan pink salt

7 cups packed baby spinach

1/2 cup, chopped cilantro

 

PROCEDURE:

1. Heat avocado oil in a skillet, add sliced onion, finely chopped fresh ginger, curry powder, garam masala and cayenne pepper.

2. Cook, stirring often until onion is softened, 2-3 minutes.

3. Stir in 2 cans of drained chickpeas and 1 and 1/4 teaspoon of kosher or Himalayan pink salt.

4. Add 7 cups of packed baby spinach, stirring to wilt and until the flavor has melded, for 4 to 5 minutes.

5. Stir in 1/4 cup of chopped cilantro.

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Here it is friends. A big shoutout to Vegetarian Times from Peaches. Masarap!!!