Quick Saturday Lunch

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Errands day on Saturday so had to whip up something relatively quick for lunch (also less time to take pictures hehe). This Saturday was also grocery day so everything cooked was based on what's inside the near empty fridge and cupboard. Goodie I was able to whip up a 3-course meal. :)

Three Mushroom Pasta

Ingredients:
1 cup sliced fresh oyster mushrooms


photo c/o Google

 1 cup sliced fresh shitake mushrooms


photo c/o Google

 1/2 cup enoki mushrooms



photo c/o Google

 1/4 cup butter
6 cloves chopped garlic
2 sprigs rosemary, chopped (or 1 1/2 teaspoons dried)
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
salt & pepper, to taste
2 cups all purpose cream
500 g penne, cooked al dente according to package directions (do not put oil on pasta so sauce will be absorbed)

Procedure:
1. Saute garlic in butter until lightly brown. Add mushrooms and rosemary and cook for 2 minutes.
2. Add the cream, salt & pepper and simmer for 5 minutes over medium fire.

3. Turn off the heat, stir in the pasta, mozzarella and 1/4 cup of Parmesan. At this point pasta can already be served. :)

4. I like to place it in an oven-proof dish and top with remaining cheese and broil it for 5-10 minutes. until cheese is bubbly and top is golden brown.

Pan Grilled Blue Marlin with Lemon Brown Butter

Ingredients:
2 large blue marlin steaks (can be substituted with tuna, tanigue, large mackerel)
1/4 cup butter
1 tablespoon corn / canola oil
zest and juice of 1 lemon
1 teaspoon mustard

Procedure:
1. Heat pan on high until smoking; add oil and pan-grill fish steaks for 2 minutes on each side (until fish is firm to the touch). Season with salt and pepper and set aside on plate.

2. On low heat, melt butter and heat it until butter is brown, around 5 minutes. (Watch closely so you do not burn the butter). Add the zest, mustard and juice then turn off heat.

3. Pour over fish and enjoy!

Lumpiang Tikoy

Ingredients:
2 cups grated tikoy (sticky rice cake)
10 pcs round lumpia (spring roll) wrapper
1/2 cup coco jam
1/2 cup white sugar
2 tablespoons toasted sesame seeds
oil for frying

Procedure:

1. Put 2 teaspoons of coco jam at the middle of the wrapper. Fill with grated tikoy.
2. Roll and fold - use water to seal. Repeat until all wrappers and filling are used up.

3. Fry in oil together with white sugar until golden and sugar has melted into a caramel and coated the rolls.

4. Sprinkle with sesame seeds. Enjoy and serve. Can be done for merienda too! I think a nice coconut ice or ube (purple yam) cream will also be nice.

Lunch in under an hour! Let me know other ideas for lunch recipes or how your versions turned out to be! Use the buttons above to share the recipes! Watch out for my next post on a simple lunch for my mom's birthday inspired by my trip to the Centris Market (fresh blueberry muffin recipe from that market trip here).

Happy cooking and thanks for dropping by!

An Inspired Saturday Lunch

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One fine Saturday which started with a croque monsieur begs for a sumptuous lunch. After rummaging through the pantry and fridge, I thought of a simple 4 course lunch for the family.

Mediterranean Cream Dory

Recipe:
1 large OR 2 small cream dory fillet (1/2 kilo)
1 cup chopped canned tomatoes
1 cup tomato juice (from canned tomatoes)
10 pcs green olives, sliced
2 T capers (packed in vinegar)
6 cloves garlic, slivered
pinch of salt and chili flakes
oil for sauteing

Procedure:

Coat fish in flour, fry in oil until golden brown. Drain on paper towels.

Saute garlic in oil until golden brown. Add tomatoes, juice, capers and olives. Season with salt & chili flakes and simmer for 5 minutes.

Stack fish with sauce in between. Drizzle more sauce and finish with olive oil and balsamic vinegar.

Baked Beef Shortribs

Ingredients:
1 kilo beef shortribs (pre-roasted or boiled for 2-3 hours)
1 cup tomato sauce
1/4 cup soy sauce
1/4 cup vinegar
3 pcs bay leaves
1 small onion chopped
3 cloves garlic chopped
1/2 teaspoon Tabasco
1 cup water
1/4 cup brown sugar

Procedure:


Pre-bake ribs to ensure tenderness.

Combine all ingredients in a baking dish and roast for 1 1/2 hours (covered) and 15 uncovered at 350 F

Slice and serve with sauce on the side

Easy Red Cabbage Slaw

Ingredients:
1/2 head red cabbage
2 sugar kiat-kiat or 1 small orange/ponkan
1 small red onion
Salt to taste

Procedure:

Slice red cabbage and onion thinly. Segment the orange (set aside) and squeeze remaining juice over the slaw.

Can;t get any easier. Salt and toss before serving. Best served chilled.

Banana Scallops with Cashew Sea Salt Brittle in Strawberry Gelee

This is an interesting but easy dessert. Got its name because the bananas look like seared scallops in preparation.

Ingredients:

1 Cavendish or lakatan banana cut in 1 inch thick circles
1/4 cup roasted cashews
1/4 cup brown sugar + 2 T for the bananas
pinch of flaky sea salt
strawberry gelee (1 T sugar free strawberry jam + 1 T hot water)
knob of butter for frying

Procedure:

Make brittle by combining butter, 1/4 c brown sugar, salt and cashews in a pan.

Put in between wax paper and pass a rolling pin to flatten. Let cool.

Coat one side of bananas with brown sugar.



Pan fry one side in butter until golden and crispy. Use low heat. Set aside.

To assemble: put gelee at the bottom of the dish, put bananas and top with brittle.

So how was that for lunch? :) Wonder what will inspire me for lunch next time? No cooking for me tomorrow since we're going out after church. Maybe I will blog about the resto where we will eat with family tomorrow. Egg-zoiting!

Tell me what is your favorite lunch fare and I will try and do my interpretation one of these days. Spread the word about D' Kitchen Bitchen. Till then. Bon Appetit!