Garlic Mushroom Quinoa

I have a new obsession. Actually. Not completely knew.

I have been obsessed with it for the past 6 months. At first, I didn’t know if I would like it. Cause it looked like a seed. But when its cooked, it blooms to almost barley-like. We first only had the white ones. But recently we had a new addition of red ones. Equally delicious. Equally healthy! Have you guessed it yet? QUINOA of course! (:

I think adding the red ones makes it look much prettier don’t you think? hehe

Something I LOVE to have with my quinoa is stews. Anything with gravy really. It goes like two peas in a pod! Even better than rice, in my opinion. My mum would probably say otherwise, especially when having my grandma’s pig trotters. haha It’s been done and tested. But, I prefer it with quinoa. Personal preference I suppose.

Anyway! One of my favourite ways of cooking quinoa is cooking a mixture of mushrooms on the side and stirring it into the cooked quinoa and that to me is a complete meal! I could have that everyday. haha Just saying (: Obsession to a whole new level. oops.

Before stirring it in!

For photo-taking purposes, I’ve placed the mushroom on top of the quinoa and have not mixed it together yet. haha Of course, you don’t have to mix it in. It will still be equally delicious, I promise!

So here’s my favourite recipe! Hope you guys will like it as much as I do!

Garlic Mushroom Quinoa (an original recipe)

Ingredients :

1/2 cup quinoa (cook according to the package, take off heat once it’s cooked)

1 tbs olive oil

3-4 cloves of garlic, finely chopped (this can be altered to your liking)

300g fresh mushrooms, cut into small pieces

1/4 cup water

1 tsp chilli powder

1 tsp garlic salt

freshly ground black pepper

Steps :

1. Cook the quinoa according to your package. It will differ with different brands. It’s either 1 cup of quinoa to 3 cups of water or 2 cups of water. (Please read the cooking instructions carefully! Too much water, and the quinoa might turn mushy, and that wouldn’t be nice anymore.)

2. Add the olive oil to a fry pan and heat over moderate fire. Add the garlic and fry till almost golden brown, careful not to burn them as it will turn bitter.

3. Add the mushrooms and fry for about 3-5 minutes, until the mushrooms starts to soften. Add the chilli powder, garlic salt and pepper.

4. Add water and allow it to cook until all the water has evaporated, stirring occasionally. If mushroom are not soft enough, add a bit more water (1 tbs at a time) and once again allow it to evaporate. (Do make sure the mushrooms are almost completely dry so as to not make the quinoa mushy when stirred together)

5. Add the mushrooms to the quinoa and mix well. Serve!

Enjoy! Remember you can definitely have this on its own or have it with dishes, just like rice! (: Hope you enjoy quinoa as much as I do!

just one more picture, just cause (:

Have a great Friday and weekend ahead everyone!

For The Love Of Mushrooms

The Mr and I are mushroom lovers. But when you live with a housemate who doesn’t eat mushrooms, we don’t get to eat it much. Until he heads home for his winter/summer breaks, do we get to have mushrooms. And we have HEAPS. haha

One of my favourite ways to have mushrooms is baking them, especially the huge portobello mushies. Don’t you love them too? Stuff them with bacon and top them with cheese. The juiciness of the mushroom, the saltiness of the stuffing and topping has just one word to describe it – AWESOME .

Really. Try it. You won’t regret it (:

Stuffed Portobello Mushies

2 Portobello Mushrooms

1 slice of bacon, cute into small pieces

1/2 big onion, chopped

2 cloves garlic, baked in the oven for 20 mins and mashed with a fork

2 tbs breadcrumbs

1 tbs tomato paste

2 tsp chopped parsley

25g butter

Cheddar cheese, enough to top the mushies (I like to have more ! haha)

salt and pepper, to taste

Steps :

1) Preheat oven at 180 degrees Celcius. Heat a non-stick pan, add the onion and bacon. fry till soft and fragrant. Add the tomato paste and fry till well combined.

2) Pour into a bowl, mix with the bread crumbs, garlic and parsley.

3) Put stuffing into the mushrooms and make sure you pack in well. Top with the cheese and bake for 10-15mins.

Eat it while it’s hot! (:

Beef Stroganoff : Masterchef Recipe

Sorry for the lack of posts! Uni just started for me, and the amount of readings I have to do is unbelievable! Haven’t had much chance to cook or bake. But yes! I’m back!

Have you been catch Masterchef when it was on tv? I have! I caught as many episodes I could when I’m home and if I missed one, I would load it on the Masterchef website and watch it at my own free time! (: One dish that caught my eye and tummy was the beef stroganoff! the orangy creamy texture of the dish, topped on pasta, I think it’s a match-made in heaven.

so I got down to business. I didn’t have creme friache or the usual substitute of sour cream, so I “cleaverly” used thickened cream which wasn’t too good an idea, cause it became very starchy. But other than that, the flavours were really yummy and my baby really enjoyed it! (:

so here’s the recipe that is from this Masterchef series

Ingredients :

2 tbs sweet paprika
100g flour
500g piece beef eye fillet (from the tail end), sliced into strips
¼ cup olive oil
40g butter, plus extra to serve
200g Swiss brown mushrooms, thinly sliced
3 eschalots, finely diced
2 tbs tomato paste
½ cup brandy
1 cup beef stock
2 tbs Worcestershire sauce
1 cup crème fraiche (or light sour cream)
2 tbs extra virgin oil, to serve
baby parsley, to garnish

Steps :

1. For the beef stroganoff, combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.

2) Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.

3) Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.

4) Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.

5) Serve with either rice or pasta. DONE! (:

Cream of Portobello Mushroom Soup

Sorry that it’s been a long while since I’ve blogged.
the internet is giving us a little bit of problems
so i cant upload anything
including blog posts! (:
not that im on a road trip with my parents.
I can! haha (:

I made this really long ago
and I came across this recipe from Noob Cook
and thought that it looked quite yummy!
decided to gie it a try
since portobello mushrooms are quite cheap at Costco! haha

Baby really loved it. hehe
it was, dare I say, really tasty (:
you should give it a go! hehe

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