Meatless Pancit (Filipino Stir-fry Noodles with Vegetables)

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Hello!  I thought I tap into my roots and give one of my favorite comfort foods a change and go meatless.  This classic Filipino pancit vegetarian style is sure to please your palate and make you feel good about eating it.  It is popular among Filipinos and one of the many favorite comfort foods and party foods.  When you go to a party hosted by Filipinos, anticipate pancit being served.  It is believed that pancit is a symbol of long life since the strand is long.  The birthday celebrant has to serve and eat it.  Almost all Filipinos know how to cook this recipe.  However, this pancit noodle stir-fry has evolved and some people from all over the globe have adapted the recipe and cook it differently.  I am cooking this pancit the same way my mother taught my siblings and I.   The only changes I’ve made to my mother’s recipe were I substituted the meat with tofu.  Hence, meatless pancit.  I also used different vegetables instead of the typical green beans, carrots and cabbage my mother used in her recipe except the red bell peppers.  It’s my mother’s signature ingredient in making this pancit original and Ilocano style.  So, I must leave it alone.  Sometimes, she added tomatoes too, but the pancit spoiled easily, so she would only add tomatoes when we ate it right away.   I also added some  Flax seeds and Sesame seeds to give this dish more nutritional values besides protein and fiber.

IMG_20140206_150129_388 Pancit is very easy to make and it’s ready in 30-45 minutes (cooking time varies depending how much pancit you will be cooking ) including preparation. This recipe is good for only 1/2  lb. of rice noodles.

Ingredients:

  • 4 oz. tofu, cubed in small bite pieces
  • 1/2 lb. (1/2 of the bag) of rice noodles
  • 3 large cloves of garlic, finely chopped
  • 1/4 of small onions, chopped
  • 1/2 of red bell pepper, cut lengthwise
  • 1 cup Brussel sprouts, trimmed and cut in half
  • a handful of snow peas
  • 1 medium organic carrot, julienned
  • 2 heads baby bok choi, separated
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Flax seeds
  • 1/4 cup soy sauce
  • 1/2 cup water mixed with 1 teaspoon loose chicken bouillon
  • 2 1/2 tablespoons olive oil; divided
  • 1 stalk green onions, cut for garnish
  • lime wedges as garnish

Directions:

  1. Prepare all the ingredients.
  2. Immerse the rice noodles in a foil pan with cold water until soft about 10-15 minutes.  Make sure all noodles are immersed in water.  Do not leave the noodles for long or it will be too soggy to cook. Be mindful about the time.  Check the noodles in 10 minute mark.  If the noodles are soft and pliable, drain the water and place the noodles in a large bowl; set aside.
  3. Heat a skillet with a lid over medium heat and add 1 tablespoon olive oil when hot.  Add the Brussel sprouts leaving the cut side down and cook until lightly brown.  Turn over and cook the other side for about 30 seconds.  Remove from the pan and place on a plate; set aside.
  4. Add the remaining oil, garlic and onions.  Saute until translucent. Add the carrots and stir-fry until somewhat tender.
  5. Add the tofu and vegetables. Stir and cover.  Let cook for 30 seconds.
  6. Add the water mixture and soy sauce.  Bring to a boil then add the noodles.  Stir-fry until well incorporated.
  7. Turn heat to low at this point and keep stirring the pancit until the sauce is completely absorbed.
  8. Add the Flax and Sesame seeds.  Stir until well combined.
  9. Serve warm and garnish with lime wedges.

My family loves pancit served with their favorite lumpia  (crispy egg roll)   How about you?

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Lemon, Garlic, and Herb Baby Petite Mushrooms

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

You don’t have to drown the mushrooms with butter to have a delicious and flavorful outcome.  All you need is to have the right elements to complement them.

IMG_20140116_164714_020Mushrooms are good for you, but for some strange reasons so many people actually don’t like them.  Not my family.  We love mushrooms;  cooked or not, we eat them.  Mushrooms are great addition in any salad.  They are high in chromium, an important mineral that helps aid with weight loss.  It helps maintain normal blood glucose level.  You can find out the many health benefits of button mushrooms here.

I was glad that I didn’t have the one ingredient I needed to cooked this mushrooms tonight.  Otherwise, I wouldn’t have discovered that thyme is the best substitute.  Thyme has this intoxicating mint scent that I love so much.  I was thinking, if it’s flavorful enough with steak, I am sure it would be great with mushrooms too.  I was right.  It’s actually the best element to complement the mushrooms than parsley.   The thought of  mushrooms, roasted garlic,  onions and thyme sauteed in butter and olive oil seasoned with salt and pepper just makes me drool.   Can you imagine a large serving bowl full of these flavorful baby petite button mushrooms sprinkled with more fresh thyme and lemon zest?  This delicious mushroom recipe made it in my “party food” list.   They’re just too good to pass up.

A very good variation to this recipe to is to combine all ingredients and roast the mushrooms in the oven.  You can also use the elements used in this recipe for chicken and beef.  A very delicious meal for the entire family to enjoy.  I will have to try it some time and will update this post later on.

Ingredients:

  • 12 oz. cleaned baby petite button mushrooms or baby Bella mushrooms
  • 1/2 tablespoon fresh thyme, plus more for garnish
  • 5 cloves garlic, finely chopped
  • 1/4 cup chopped onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • zest of 1 lemon, divided
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • lemon for garnish

Preparation Methods:

  • Heat a skillet over medium heat and coat with olive oil when hot.  Add the butter.  Swirl the skillet  for the oil and butter to combine.
  • Saute garlic and onions until garlic turns lightly brown and onion are translucent.
  • Add the mushrooms, thyme, and 1/2 of the lemon zest.  Season with salt and pepper.  Stir-fry to combine.  Leave and do not stir until mushrooms turn brown.
  • Add the fresh lemon juice.  Stir-fry until well combined.  Garnish with lemon slices and fresh thyme and lemon zest.  Serve warm.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Shrimp Pesto Fried Rice

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This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.

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*Note:  I decided not to add the egg, but you can add it if you prefer.

Ingredients:

  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.

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Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.

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Add the steamed white or brown rice and pesto.

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Mix until well incorporated.

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Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Sweet and Savory Beef Fried Rice

We had a church picnic yesterday.  The weather was gloomy and rainy in the morning, but it cleared up in the afternoon.  The children were able to play games and earned some cash rewards for entering and winning a game.  They also played a pinata game , the highlight of the picnic because adults were able to join as well. It was hilarious  to watch the adults played, especially when most of them couldn’t hit the pinata ha ha…

Anyway, came dinner time, I felt lazy, so I prepared something easy.   We had some beef and leftover steamed rice in the fridge.  I didn’t want to make the beef as an entree, so I made a meal in a bowl instead; fried rice.   Although, I like the classic fried rice, I wanted to make something different.  A sweet savory beef fried rice. 🙂

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Gather the ingredients. Make sure you have all you need. You don’t want to be in panic mode the entire time preparing the dish.

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Ingredients:

  • 3/4 -1 lb. top sirloin or chicken, thinly sliced across the grain (or you can also use tofu)
  • 1/4 cup diced onions
  • 3 cloves garlic, diced
  • 6 liquid measuring cups of cooked steamed white or brown rice
  • 3 tablespoons soy sauce; divided
  • 1 small red bell pepper, diced
  • 1 small orange bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 4 tablespoons olive oil; divided
  • 1/3 cup Yoshida’s Original Gourmet sweet and savory sauce + 1 tablespoon
  • 1 teaspoon all-purpose flour
  • 2 tablespoons julienne Cilantro
  • 1/2 lime

Directions:

Marinate the beef with 1/3 cup of sweet and savory sauce. Set aside.

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Heat a small skillet with a lid over medium-high heat and add olive oil  when hot.  Add the marinated beef. Discard the marinade.  Stir.  Cover and let cook for 3 minutes.

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Add 1 tablespoon soy sauce and 1 tablespoon sweet and savory sauce.  Stir and cover and let cook for 5 minutes stirring at times.*

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Turn heat to low.  Sprinkle with 1 teaspoon flour and stir until sauce thickens and coats the beef about 2 minutes.*  Set aside.

Image*Note:  Cooking time  may require adjustments depending on the heat of your stove.

Heat a separate skillet over medium-high heat and add 2 tablespoons of olive oil when hot.  Add the garlic and onions and stir until the onions are translucent.  Add the bell peppers and stir for 30 seconds.*

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Add the cooked rice and stir to combine. Stir-fry for 3 minutes.*

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Add the cooked beef and the remaining soy sauce.  Stir-fry to incorporate about 3 minutes.*

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Add the cilantro and squeeze the lime over the cooked fried rice.

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Serve warm in a bowl.

Image*Note:  Cooking time  may require adjustments depending on the heat of your stove.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Saffron Rice

This is the most elegant, tasty rice dish I’ve ever made.  Believe it or not, it’s easy to make.  It’s amazing how a simple dish transformed into a gourmet-looking dish presentable enough to serve to your guests or loved ones, especially on special occasions.

Saffron Rice

Ingredients:

  • 3 rice measuring cup of Jasmine rice
  • 3 tbsp. olive oil
  • 4 threads high-quality Saffron
  • 2 tbsp. loose chicken bouillon (1 tbsp. if using chicken broth with sodium instead of water)
  • 3 cloves of garlic, finely chopped
  • ½ of medium onions; minced
  • 3 2/3 C water or chicken broth
  • 3 tbsp. olive oil
  • 3 stalks of Asparagus, sliced diagonally about an inch size.
  • 1 lemon
  • Lemon for garnish (optional)
  • Italian parsley; minced (optional)

Directions:

  1. Use a 2 1/2 inch deep skillet with a lid and heat over medium heat and add oil when hot.
  2. Add Jasmine rice; stir until all rice is coated with oil.  Leave it for 1 minute or until rice turns light brown and stir.  Repeat until most of the rice turns light brown.
  3. Add garlic and onions and stir frequently at this point until garlic and onions are translucent.
  4. Add water or stock, saffron, and chicken bouillon.  Stir until all ingredients are well combined.
  5. Cover and cook over low heat for 14-18 minutes or until all liquid has been absorbed.
  6. Add the asparagus on top of the rice 7 minutes before end of cooking time.
  7. Do not open or remove the lid after adding the asparagus.
  8. Turn off heat when rice is done and tender.  Let it set for 5 minutes to let the steam continue to cook the asparagus.
  9. Before serving, fluff the rice with a fork.  Cut the lemon in half and squeeze over cooked rice and mix until all lemon juice is well incorporated.
  10. Garnish with chopped Italian parsley and lemon.  Serve warm.

Note:  The liquid and time called for this recipe vary depending on the heat of your stove. Add more water or stock 1/8 cup at a time if needed and let it simmer until all liquid is absorbed and the rice is tender.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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