Brocolli in Garlic and Olive Oil

This one is a great side dish and very very easy to make. Aside from the brocolli, this involves 4 ingredients only...garlic, olive oil, salt and pepper. The ingredients will bring out the natural flavor of the vegetable.

I served this last night together with the tempura.

Here's the recipe;

Ingredients

1 medium head brocolli, cut and sliced in florettes
5 cloves garlic
5 tbsps olive oil
Salt and pepper to taste

Instruction
1. Wash the brocolli thoroughly. I've got a tip from my mom that to make sure that the vegetables will be bug-free, you can soak the vegetable in water with a tablespoon of vinegar for 10 minutes. After that, wash again with running water.
2. Cut the brocolli in small florettes.

fresh brocolli florettes

3. Heat the pan, add the olive oil and garlic.
4. Add the brocolli, stir fry until you reach the desired doneness of the vegetable. I like mine to be half cooked.

5. Season with salt and pepper.

Serve hot!!!

Kid Friendly Meal: Mixed Vegetables (A Lazy Cook's Chopsuey)

This is the second post for kid friendly recipe. This is actually a quick version of the famous chopsuey. I omitted the meat and shrimps, because that's the usual left over when we eat chopsuey...weird huh?

Actually, I don't know how to cook chopsuey. After searching the recipe from the internet, i found out the recipe that you'll find in this post is easier to make than the traditional recipe. I am not saying that this is another way to cook chopsuey, but the result looks like chopsuey..and it's the sauce that made this different from the traditional one.

Instead of using cornstarch to thicken the sauce, I used mushroom soup. Yes...the mushroom soup added twist to the dish.

Ingredients
1 medium sized carrot, sliced
1 medium sized chayote, sliced
half a head of cauliflower, cut into small florets
1 bell pepper, julienned
about 10 strings of Baguio beans
1/4 cabbage, cut into big strips
1/2 can of mushroom soup
1/2 cup water
salt and pepper
2 cloves garlic
1 medium sized onion



Procedure
1. Saute onion and garlic in oil until onion turned transluscent.
2. Add chayote, carrots and bell pepper. Saute for 1-2 minutes.
3. Add the water and the mushroom soup, mix until the two liquids are well incorporated. Simmer until the vegetables are half cooked.
3. Add the cauliflower and Baguio beans. Season with salt and pepper. Simmer until you achieved the desired doneness of the vegetables.
4. If the sauce became too thick, add a little water.

Serve hot!

Kid Friendly Meal: Cheesy Vegetables

My last two posts will be about vegetables. These are my boys' favorite and again, super easy to make and I'm sure your family will also like these, specially your picky eaters.

The first one is the Cheesy Vegetables. Everyone I know loves cheese and that includes my family! I got this recipe from my mom-in-law, and I introduced this to my son, as soon as he learned how to eat solid food. 

This recipe is basically just a buttered vegetable. The addition of the cheese made this dish kid friendly. 

Best served with fried dishes and rice.

Ingredients

1 large carrot, cut in cubes

1 large potato, cut in cubes

half of a medium sized head of cauliflower, cut into small florets.

about 10 pieces, Baguio beans, cut into thirds

2-3 tbsps butter

about half a cup of grated cheddar cheese

salt, adjust according to taste

Procedure

1. Steam carrot and potato. When half cooked, add the cauliflowers and baguio beans. Transfer the vegetables into a bowl once you achieved the desired doneness of the vegetables. I like our's to be half cooked.

2. While the vegetables are steaming hot, add the butter and season with little salt. You have to go easy on the salt, since cheese will still be added. We do not want to have salty veggies, right?

3. Add the grated cheese, mix until well incorporated...you can add more if you like!

4. Taste and adjust the salt.

That's my son's plate in the picture. The vegetable was served with the humble galunggong.