Steam Chicken Rice

Olivia is mummy's number 1 fan. 2 thumbs up!

Today's weather is getting a little chill after a heavy pour this evening. It would be nice if we could have a hot pot of chicken rice for dinner, just that simple. I always stocked up my freezer with chicken because with chicken your ingredient nothing can go wrong.


A simple but comfort dish put a big smile on my kids' faces as well as my hubby's. Here goes the ingredients & steps.. happy cooking!

Marinate chicken with rice wine & salt

Add water to rice, garlic & ginger and cook.

Add in chicken when water is boiling

Keep cooking until water is reduced.

After 15-20 minutes when water has been absorbed by rice

A comfort food is DONE

 Ingredient:
2 free range chicken leg (marinate with salt & some rice wine)
1 cup uncooked rice
1 1/2 cups water
3 cloves garlic 

1 medium ginger
1 tbsp oil
salt to taste

Method
1. Cut chicken into small pieces. Marinate the chicken with some salt & little rice wine.
2. Heat oil and saute the garlic and sliced  ginger until fragrant.
3. Add in rice and mix evenly.
4. Add in water and let the mixture simmer on low heat for 7 mins, till the water reduce by half.
5. Place the chicken on top of the rice. Cover the pan and continue to simmer for 15-20 mins.
6. Turn off heat and rest for 5 mins before serving.

Baked Cauliflower Mushroom with Rice

My daughter loves Cauliflower and Mushroom, so anything that cooked with these two will be finished fast. Today I made the kids lunch with these two ingredients and added some cheese and bake it and guess what? They finished this dish fast as predicted. I did asked my daughter why is she loves cauliflower so much, and her answer is "I love flowers, mummy".. haha okay, she is so cute isn't she? I think I should start experimenting lily and roses then..(gotcha)

Line cooked rice at the bottom of the oven proof dish

Cooked Cauliflowers, mushroom and milk until boiling

Pour the mixture over the rice

Sprinkle grated cheese on top of it and bake till it turns brown

Baked rice, ready to be served

Yummy rive topped with baked cauliflower & mushroom

Baked Cauliflower Mushroom with Rice

Ingredients
11/4 cup Cauliflower, chopped
1/4 cup Button Mushroom, chopped
1 cup Milk
1/4 cup grated cheese
2 cup cooked rice
salt & pepper to taste
some oregano herbs

Methods 
1. Cooked rice earlier, set aside to let it cool down. Place the rice at an 8" round oven safe dish.
2. Using a medium saucepan, boil some water and put the chopped cauliflower. Boil for 2 minutes. Drained and set aside.
3. Pre heat the Oven at 180 degree for 15 minutes.
4. Pre heat a cooking pan in a medium flame. Add 1 tbsp cooking oil, put in cauliflower and mushroom. Keep stirring for 2 minutes, add salt, pepper and herbs. Pour in milk and let it boil. When the milk is boiling turn off the flame. Pour all the mixture on top of the rice. The sprinkle the grated cheese on top of it. Put in the pre heat oven and baked for 15 minutes or till the cheese melted and brown.

2 Flavours in 1Quiche (Wholemeal Bread Crust)

 

I'm a typical mother and housewife that believe in recycle and "DON'T WASTE FOOD" could be my favourite phrase. I have some Mascarpone, some broccoli, a few slices of bread and some mushroom left in my fridge from my previous meal. So why not make something out of these superb staples. And sometimes you will never know how this new recipe could bring smiles on your children's faces or even hubby's. And Bingo! my family loved this 2 Flavours in 1 Quiche. I made a half Seafood and a half Vegan quiche with a healthier crust this time, wholemeal bread for it's crust.

Ingredients for quiche

Sauteed Mushroom & Broccoli

Sauteed  squids, prawns & tomato bits

Toppd with Mozarella Cheese before bake

2 Flavours in 1 Quiche, wholemeal bread crust

A decent dinner

Ingredients

6-8 slices of Wholemeal Bread

4 tablespoon Margarine

200 gm Seafood of your choice

1/2 cup Broccoli

1/4 cup Mushroom, sliced

100 gm Mascarpone Cheese

3 Eggs

1 cup Mozzarella Cheese (grated)

1/2 Tomato, sliced

1/2 Tomato, chopped chunks

1 Medium Onions, chopped chunks

Salt & Pepper to taste

Dried Oregano & Parsley

Methods

1. Greased bread with either butter.. Line them in a Oven proof glassware or pan.

2. Pre-bake them in a 160°C Oven for 5 minutes. You don't want to toast them brown, just need to harden the bread, so they will not turn soggy.

3. Cut the seafood, I used squids and prawn. Marinate them with salt & pepper. Precook the seafood, to avoid sogginess when baking because seafood then to release liquid when cooking. Do not saute for too long, do not cook the seafood. Set aside.

4. Use a pan, drizzled little olive oil, to sauté the Mushroom and broccoli. Saute for 2 minutes or till the broccoli is soft or you prefer crispy broccoli then you might sauté them for shorter time. Set aside.

5. Use an oil free non stick pan, grill the tomato slice, so they look dried.

6. Mix Mascarpone Cheese & Eggs together, whisk them well and add salt & pepper to taste.

7. Put seafood on one side of the baking pan and broccoli mushroom on the other side, pour egg mixture and 1 cup of cheese on top of the fillings. Lastly, Sprinkle some Mozarella at the top.

8. Bake for 40 minutes at 200°C. Use a sharp knife, cut the middle of the quiche, if knife comes out dry then your quiche is done.