Recipe: Stuffed Mushroom

Thanksgiving is tomorrow and most of us will end up with leftovers. The ingredients for this recipe are mostly coming from leftovers. What you will just need are portobello mushrooms, pick ones that are more bowl-like.

Stuffed Mushroom

Ingredients

Portobello Mushrooms
Leftover Mashed Potato, Stuffings and Gravy
2+1 tbsp  minced Chives

Preparation
Clean the portobello mushrooms. Carefully break off stems. Finely chopped the steams. Make sure to discard the tough end of stems.
Heat up oil in skillet, place mushrooms caps hollow side down and let it saute for 5 minutes. Remove mushrooms and set aside
Heat up oil, saute mushroom stems and 2 tbsp chives. Mixed in mashed potato and stuffing and a little bit of gravy. Do not add too much or else it will become soupy. Saute for 5 minutes.
Arrange the mushrooms in a plate with hollow side up. Generously fill the mushroom caps with the mixture. Sprinkle with the rest of the chives.
Served with the rest of the gravy on the side.

Enjoy!

Recipe: Vegetable in Plum Sauce

This recipe is for veggie lovers out there. I use four different vegetables in the mix and its easy to make.

Ingredients:
4 Plum tomatoes, diced
Bunch of Kale Greens, stems and leaves coarsely chopped
2 Red Peppers, sliced with seeds remove
6 oz assorted mushrooms
1/2 in of ginger, sliced
Pepper
Canola Oil
4 tbsp Chinese Style 5Spice Plum Sauce

Preparation:
- Heat oil in a wok or a deep saute pan. Add in ginger and saute for one minute.
- Add in tomatoes and peppers, saute for three minutes
- Add in Kale and mushrooms, toss and combine. Cover and cook for five minutes
- Add in plum sauce and pepper, toss for two minutes or until sauce is well distributed
- Serve as is.

You can also serve this with either rice or noodles. Or as a side dish to a poultry dish.

Okra and Tofu Stew

Okra and Tofu Stew

This is simple to make and its vegetarian.  Okra is a good source of iron and calcium and contains Vitamin A and C. It has a lot of benefits. The Okra fiber is excellent for feeding probiotics which contributes to the health of intestinal tract. It's good for constipation, stabilizing blood sugar and cholesterol level and known to treat lung inflammation, sore throat and irritable bowl syndrome.

Ingredients:
1 cup cut okra
1 cup snap sugar peas
4 garlic cloves, crushed
1 cup cubed tofu
3 tbsp soy sauce
2 tbsp rice vinegar
1/2 cup chopped onion
Juice of 1 lime
1/4 in ginger, chopped
Oil

Preparation:
1. Heat oil in a wok, add in the onion, ginger and garlic. Saute till the onion browned.
2. Add in the mushrooms and okra, saute for three minutes. Add in the tofu, and snap peas.
3. Stir in soy sauce, rice vinegar and lime juice. Mix the ingredients.
4. Lower the heat, let it simmer for 5 minutes or until snap peas are cooked and still crunchy.
5. Serve on top of rice.

Enjoy