Monday, November 24, 2014

Pumpkin Oat & Quinoa Granola

After finishing up my first batch of homemade granola, I could not wait to make another new batch to replenish it ^0^! Compare to the previous recipe, this particular Pumpkin Oat & Quinoa Granola is more nutty and less sweeter. I like the idea of coating the rolled oats with fresh pumpkin puree prior to baking. This is really a healthier and wholesome granola  compared to off-shelf ones which are loaded with sweeteners and other artificial flavourings!






Recipe modified from livingminnaly.com
Ingredient
  • 3 cups old fashioned rolled oats
  • 1/2 cup uncooked red quinoa, rinsed & patted dry (rinse in a fine strainer to get rid of the saponin)
  • 1/2 cup pumpkin seeds
  • 2 tbsp flax seeds
  • 2 tbsp chia seeds
  • 2 tbsp pumpkin pie spice blend (cinnamon, ginger, nutmeg, cloves, cardamon)
  • 1/2 cup fresh pumpkin puree
  • 2 tbsp rice bran oil
  • 2 tbsp honey
  • 3/4 cup dried cranberries
  • 1/4 cup mini dark chocolate chips

Method
  1. Combine oats quinoa, pumpkin seeds, flax seeds, chia seeds and spice blend in a large mixing bowl.
  2. Combine pumpkin puree, oil and honey in another small bowl.
  3. Stir in the wet mixture into the oat mixture and stir until thoroughly combined. Spread the granola mixture evenly on a lined baking sheet. (I separated into 2 batches)
  4. Bake in preheated oven at 200 deg cel for 30-35 mins until golden brown and crisp.
  5. Remove from oven and cool completely before mixing in the cranberries and chocolate chips. Transfer to an airtight container and store in fridge.

Sunday, November 23, 2014

Stuffed Zucchini with Ham & Mushrooms

Hmmm I usually saute zucchini with prawns or stew it,  never try eating zucchini this way by stuffing it with other ingredients and bake it prior to serving :) It tasted refreshing and juicy with the cheesy savoury topping. This is not my kids kind of food so I polished down two whole stuffed zucchini as my lunch ^0^ The balanced can be warm up later in oven when I feel hungry again ;P








  • 2 medium sized zucchini 
  • 2 tbsp butter, divided
  • 1/2 cup finely chopped onion
  • 200gm fresh mushroom, thinly sliced
  • 1/4 cup finely chopped ham
  • 1 tsp chopped parsley
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp chilli flakes
  • salt & pepper to taste
  • 1/4 cup bread crumbs
  • 1 heap tbsp Parmesan cheese powder

Method
  1. Wash & scrub the zucchini, split each in half lengthwise. Scoop out the seeds and pulp. Steam the zucchini halves until almost tender for about 10 mins. 
  2. While the zucchini is steaming, melt 1 tbsp butter in a pan. Add onions and sliced mushrooms, saute till soft and fragrant. 
  3. Stir in ham, parsley and seasoning. Fill the steamed zucchini shells with the mushroom stuffings.
  4. Mix bread crumbs and cheese together. Sprinkle it over  the stuffed zucchini. Melt 1 tbsp butter and drizzle over the bread crumbs.
  5. Bake in preheated oven at 200 deg cel for 25 mins until golden brown and heated through.

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House


Friday, November 21, 2014

Zucchini Noodle

Noodle made from fresh zucchini? How interesting! I'm actually browsing on the web to find ways to use up my zucchini and discover this interesting method of cooking :D

Pumpkin, Mushroom Zucchini "Pasta"


Ingredient (1 serving)
  • 1 cup softened zucchini noodle (refer to instructions below)
  • 2 cloves garlic, minced
  • 3/4 cup diced pumpkin
  • 6 small fresh mushroom
  • 1/4 tsp dried thyme
  • salt & pepper to taste
  • truffle oil for drizzling
  • toasted pecans for garnishing

Method
  1. Heat 1 tbsp olive oil in pan. Saute garlic till fragrant.
  2. Add in pumpkin and fry for 5 mins until brown at the edge.
  3. Stir in mushroom and dried thyme, fry for 1 min. Add in 1-2 tbsp of water.
  4. Add in zucchini noodle, salt & pepper and toss to mix well. 
  5. Dish up, drizzle over some truffle oil and garnish with toasted chopped pecans, serve immediately.

Chinese Style Zucchini "Noodle" Soup -  I've prepared another soupy "noodle" as I happened to be boiling some mixed squash soup for lunch. I've reserved some of the soup, add in some egg tofu, fresh shiitake mushroom, crabstick. Add in the zucchini "noodle" and boil briefly. Top with a soft boiled egg, a bowl of hearty zucchini " noodle" soup ready for the kid's dinner :) Phew.... glad that they enjoyed this healthy "noodle" soup dish.


Fresh zucchini

Another useful kitchen gadget for slicing thick strands :D

It does resembles noodle ^0^



How to create Zucchini Noodle?
  1. Peel and julienne the zucchini lengthwise into long thin strands. Slice just until you reach the seeds in the middle then stop. Separate the strands.
  2. Place the julienned zucchini in a colander and toss with some salt. Set aside for 30 mins to remove excess water.
  3. Rinse with running water and drain well. Gently squeeze to remove excess liquid. 
  4. Place in fridge, uncover, for 1 hour to dry up the strands further.
  5. Use as required.

This is how it looks after removing the excess liquid


Related Posts with Thumbnails