Tagging along with Shi and her no-rice-and-meat diet has its benefits too! My taste buds have been reacquainted with the refreshing experience of devouring vegetables. And with that, I chose to have salad for breakfast on a lazy Sunday morning. This could be the end of breakfast-less mornings.
breakfast salad
Last week my parents and I had dinner at Grills and Sizzles where they served eat-all-you-can steak, pasta and salad. The pasta they served that night was pesto penne, which inspired me to learn how to cook pesto. So I searched the internet and found a simple pesto recipe.
It's nice to be blogging about Rest Day Recipes once again! Because I got an extra day off, I decided to cook something for last night's dinner. As tweeted, it was another dish inspired by Jamie Oliver's Ministry of Food. I thought fish would be the easiest to cook and so I landed on the page of baked cod wrapped in bacon and rosemary.
Well, I don't think we have cod here in the Philippines (do we?) so I decided to substitute cod with my personal favorite - cream dory!
Baked Fish Wrapped in Bacon and Rosemary
Without finishing reading until the end of the page, I thought the dish was good with some vegetables so I also prepared mashed potatoes and baked asparagus. When I revisited the cook book, it was actually suggested to pair the dish with mashed potatoes or other vegetables.
Baked Asparagus
Continue reading "Rest Day Recipes: Baked Fish Wrapped in Bacon and Rosemary" »
It's been a while since I last had an entry of Rest Day Recipes. Being my Sunday, I tried my luck at one of Jamie Oliver's recipe from his book, Ministry of Food. Pasta dishes are relatively easy and I picked probably the easiest one - Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce. I'm surprised to have cooked a dish with simple ingredients, but tastes superb! I'd like to post the recipe, but that would be copyright infringement. Hehehehe!
Because I'd like to share a recipe, I tried to come up with my own. To go along with the pasta dish, I thought of whipping up a salad. Hence, my basic salad with roasted mushrooms (for lack of a better title) was born.
First, I just chopped the lettuce and sliced the onions and tomatoes (into eighths). I planned on using button mushrooms, but since none was available at the supermarket, I had to settle with shiitake mushrooms. In a pyrex dish (because we don't have a baking sheet), I placed the shiitake mushrooms and drizzled them with olive oil and sprinkled minced garlic. They went into the preheated oven and baked them for about ten minutes. When the mushrooms were ready, I cut them into quarters and put all the ingredients together.
For the dressing, I once again flipped over the pages of the Ministry of Food and decided to top my salad off with the lemon dressing - olive oil and juice of a lemon.
Voila! That's dinner for me.
I
got to do two dishes for this entry’s Rest Day Recipes.
I’m trying meat-free dishes this time. First on the menu is Grilled Dory Fish.
It’s a simple fish dish. I
rubbed the fish fillet with mixed spices and grilled it while glazing it with
herbed butter. This dish is a
winner!
Got this recipe from AllRecipes.com. Unlike the first recipe, I decided to go with an appetizer-like recipe this time. It's a quick, easy-to-do recipe that is best paired with beer, white wine or cocktail drinks.
I made some modifications with this recipe from the site. I substituted paprika with ground red pepper and I used mint leaves instead of cilantro. I also added juice from a freshly-squeezed orange to balance the flavor. I'm happy it turned out great! It's delicious! I hit the jackpot with this one!
Since it's my rest day, I planned to do some cooking. I like searching the internet for recipes and try cooking them. This time, it's my own recipe and I'm thinking of posting it on my account on AllRecipes.com. In addition, I'm also entertaining the thought of making it a weblog staple. At least once a month, I'll try out a recipe and post it here.
This edition's recipe is Lemon Rosemary Chicken with Corn Rice. I wanted to put the recipe here, but it's still a work in progress. It's edible, though. Hehehe! I still have to control the lemon's kick and improve on the salt department. One thing's for sure - it smell's really good!
