Food Friday

This week's Featured Food Friday player is...

Ms. Dominique, with her blog post: Dim Sum on a Friday, on her blog: Dominique's Desk

My family and I love eating dim sum whenever we get the chance! I just love the different varieties that are available! I think I should try making them...though it is a bit daunting for me. lol Let's see. In the meantime, do click on the picture above and see the other goodies that Ms. Dominique and her family had that day!

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The previous days (and nights) have been colder than usual (and we're loving it!), so I knew I just had to make this: Cheesy Macaroni Soup (with Squash Blossoms).

Ingredients:

• macaroni (around three handfuls)
• squash blossoms (around 7 blossoms, sliced thinly, with the stalks removed)
• cheese (i used what was available: pizza plus pack {mozzarella, cheddar, and parmesan} and additional cheddar (block) and some more parmesan)
• salt, pepper, ground nutmeg (just a dash)
• diced bell pepper
• milk (one cup evaporated milk) - you can use cream if that's what you have
• tofu (prepared with tofu, salt and pepper, then fried), and spring onion - both optional

Procedure:

• Place water on pot, then once it's boiling dump in the macaroni. After about 5-8 minutes add in the sliced squash blossoms and diced bell pepper. Stir.
• Wait for around three minutes then add the milk, and cheese (as much as you want! lol). Let simmer for 4 minutes, then add salt, pepper, and ground nutmeg.
• Keep stirring every now and then, until you're satisfied with the taste and consistency.
• Once satisfied, remove from heat.
• Best served hot, with the sliced fried tofu, spring onion, and additional parmesan cheese on top.

I actually made this late one night, at home, while the family and I were watching a movie: Brave (2012 film picture by Pixar Animation Studios and distributed by Walt Disney Pictures...or so that's what I read.). The hot soup and the awesome animation was a perfect combination! :P

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

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Food Friday

This week's Featured in Food Friday player is...

Ms. Marge, who owns Pinoy Kitchenette, with her blog post: Ginataang Labong

I have always been fascinated by the recipes that Ms. Marge posts on her blog; mainly because they are mostly from the Bicol region, which uses lots of coconut milk (like her featured post above). Of course, she also posts recipes from other regions and one side dish that intrigued me was her bitter gourd and pineapple mix (I tried it and I was really surprised that the combination worked quite well). Want to know more? Then go and check out her blog, If you love food, then you won't be disappointed!

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My post for today is a revised comfort dish, Sauteed Munggo (mung beans), which I mixed with Squash Blossoms and Okra (lady's fingers or gumbo).

Ingredients:

• munggo beans (preferably soaked overnight to cut down on cooking time)
• squash blossoms
• okra (lady's fingers/gumbo)
• salt, pepper, garlic, onion
• chicken stock (or you may use vegetable stock or plain water)

Procedure:

• Soften the mung beans in boiling water, seasoned with salt and pepper. Once done, mash the beans then set aside.
• Saute onions and garlic in oil. Add the cooked beans, then pour liquid (either plain water, or chicken/vegetable stock) till you get the consistency that you want.
• Once it starts simmering, add the okra and squash blossoms. Let simmer till the veggies are cooked (it took mine about seven minutes). Season some more, if you want.
• Once you're satisfied, remove from heat. Best served hot, together with steamed rice (or a crusty bread).

This was actually the first time that I tried those squash blossoms (am afraid my mom isn't a fan, lol) and am glad I did! Am not sure if it's regularly added with mung beans (am assuming it's not, since normally it's the bitter gourd leaves that are mixed in with the sauteed mung beans) but I just couldn't resist trying out the combo. As for the okra, my eldest son said he'd only eat it if he can't "taste" the slime...lol. Well, of course he couldn't, in this dish. My youngest and I had no problems with it, so this is going to be another staple around here. :)

Reminder: Please don't forget to link back (a simple text would be great, or you may use the buttons provided here). Also, please try to visit the other party-goers and leave some commentluv to let them know that you dropped by. Many thanks! :)

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