Mungo Guisado

Mungo Guisado

A Filipino staple comfort food Mungo Guisado or Lentil Soup is a great dish to fit all types of diets.
Depending on what ingredients are used this dish can be vegan, seafood, or meaty.

Traditionally it’s made with small pieces of pork creating a meatier version to which fresh or dried shrimp for taste. The meat and seafood can be omitted for a vegan or vegetarian option. However it’s made it’s very tasty and filling, specially paired with Ukoy a deep fried shrimp fritter. The stew can also be eaten with steamed white or brown rice, that’s how I love to eat it!

Here is the traditional recipe for this simple but delicious lentil stew or Mungo Guisado.

Mungo Guisado

Ingredients
  

  • 1 cup pork belly cut into cubes
  • 1 cup dried mung beans
  • 1 tablespoon vegetable or canola oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped tomatoes
  • 5 cups water
  • 1-2 tablespoons fish sauce (patis), or salt to taste
  • 1/2 pound shrimp, cleaned with shell or no shell (optional)
  • 1 bunch greens, like spinach or kale (optional)

Instructions
 

  • In a large pot over medium-high heat, sauté garlic and onions in oil for about 3 minutes.
  • Add pork and cook until half done.
  • Add chopped tomatoes and cook until softened, about 5 minutes.
  • Add the mung beans stir and cook about 3 minutes.
  • Add water.
  • Stir and bring to a boil.
  • Turn heat down to a simmer and cover pot.
  • Cook for about an hour or until mung beans are soft to your liking.
  • Add more water if the stew is too thick.
  • Add shrimp and fish sauce to the pot. You may need to adjust the fish sauce to your taste.
  • Stir and cook for about 10 more minutes, until shrimp is cooked through.
  • Stir in greens right before serving and cook until greens are softened.
  • Serve with steamed rice.
  • Serve hot.

You may store leftovers in a closed container for 2-3 days. Reheat in microwave as needed.

     

    Get back to basics with hearty minestrone soup

    Get back to basics with hearty minestrone soup

    SERVES: 10           PREP TIME: 20MINS            COOK TIME: 1HR 10MINS            INGREDIENTS: 17             DIFFICULTY : EASY

     

    There’s no set recipe for this thick Italian soup — it’s usually made with seasonal vegetables. I use mixed vegetables, but you can just use sauerkraut. I love the boloti beans in this recipe because they add a slightly sweet flavor and creamy texture to this easy minestrone recipe.

     

    INGREDIENTS

    • 2 tbs olive oil
    • 2 rashers (140g) streaky bacon, finely chopped
    • 2 onions, chopped
    • 2 carrots, chopped
    • 2 celery stalks, trimmed, chopped
    • 800g butternut pumpkin, peeled, chopped
    • 2 tbs finely chopped rosemary leaves
    • 1/2 bunch sage, finely chopped
    • 100g vacuum-packed chestnuts (from delis or gourmet food shops – optional), finely chopped
    • 400g can chopped tomatoes (we used Woolworths Macro)
    • 400g can borlotti beans, rinsed, drained
    • 1.5L (6 cups) vegetable stock
    • 500g seasonal greens (we used savoy cabbage, kale and cavolo nero), stalks removed, thinly sliced
    • 100g wholemeal pasta
    • Basil leaves, to serve
    • Extra virgin olive oil, to serve
    • Crusty bread, to serve

     

    METHOD

    1. Heat the olive oil in a large saucepan with a lid over medium heat. Add the bacon and cook, stirring occasionally, for 2 minutes or until golden. Add the onion, carrot, celery, pumpkin, herbs and chestnuts, if using, and cook, stirring occasionally, for 15 minutes or until the vegetables have softened. Add tomato, beans and stock to pan.
    2. Stir, then cover and slowly bring to the boil. Simmer, stirring occasionally, for 25-30 minutes or until pumpkin is cooked through.
    3. Wrap pasta in a clean tea towel and, using a rolling pin, bash into pieces. Add to the pan with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Add a little more stock or water to loosen, if necessary.
    4. Season soup and divide among serving bowls. Scatter with basil leaves and drizzle with olive oil. Serve with crusty bread.

     

     

    Vietnamese bun cha with lemongrass beef

    Vietnamese bun cha with lemongrass beef

    SERVE : 4        PREP TIME: 40MINS        COOK TIME: 15MINS          INGREDIENTS: 18        DIFFICULTY: EASY

     

    This stir-fried beef salad is best with vermicelli, it absorbs the chutney easily

    INGREDIENTS

    • 500g rump steak, thinly sliced
    • 4 lemongrass stalks (inner core only), thinly sliced
    • 2 garlic cloves, crushed
    • 1 tbs brown sugar
    • 2 tbs fish sauce
    • 200g vermicelli noodles
    • 3 tsp sunflower oil
    • 1 each orange and purple carrot, peeled, shredded
    • 2 Asian (red) eschalots, cut into 5mm-thick slices
    • 2 baby cucumbers (cukes), thinly sliced into rounds
    • Chopped roasted peanuts, thinly sliced chilli, fried Asian shallots (from Asian food shops – optional) and lime wedges, to serve

    CHILLI LIME DRESSING

    • 2cm piece (10g) ginger, peeled, chopped
    • 1 garlic clove, chopped
    • 2 tbs grated palm sugar or brown sugar
    • 1/4 cup (60ml) fish sauce
    • Juice of 4 limes
    • Juice of 1/2 an orange
    • 1 small red chilli, seeds removed, thinly sliced

     

    METHOD

    1.Combine steak, lemongrass, garlic, sugar and fish sauce in a bowl. Cover and chill for at least 30 minutes to marinate.
    2.For the chilli lime dressing, using a mortar and pestle, pound ginger, garlic and sugar to a fine paste, then stir through remaining ingredients and set aside. (The dressing will keep, covered in the refrigerator, for up to 2 days.
    3. When ready to serve, place noodles in a heatproof bowl, cover with boiling water and soak for 3-4 minutes or until soft. Drain and rinse under cold water, then toss with half the dressing.
    4. Heat 1 tsp oil in a wok over high heat. In 3 batches, cook steak mixture, tossing, for 1-2 minutes per batch or until golden brown. Transfer to a plate and repeat with remaining oil and steak mixture. Set aside to rest for 10 minutes.
    5. Add carrot, eschalot, cucumber and cooked steak to dressed noodles and toss to combine. Divide among four serving plates. Drizzle with remaining dressing and scatter with peanuts, sliced chilli, fried shallots and lime wedges.

     

     

    Chicken Scarpariello

    Chicken Scarpariello

    Chicken Scaparillo is an Italian-American classic, also known as the cobbler’s chicken. Served with grilled chicken thighs, hearty Italian sausage, and spicy pickled cherry peppers, this easy recipe is packed with flavor.

    What is Chicken Scaparillo?

    Have you heard of Scaparillo Chicken? Scarpariello means “shoemaker style” in Italian. This recipe uses boneless, skinless chicken thighs, sweet Italian sausage, and pickled bell peppers for extra flavor. The result is a hearty meal with a salty, sweet and sour pan sauce that really takes this Italian-American dish to the next level!

    Chicken scarpariello in a frying pan

     

    HOW TO MAKE CHICKEN SCARPARIELLO?

    To make this Chicken Scarpariello recipe easy enough for a busy weeknight, I opted for boneless, skinless chicken thighs.  They cook very quickly, but are more juicy and flavorful than chicken breasts. Chicken Scarpariello is all made in one pan on the stovetop.

     

    Here are the steps to make Chicken Scarpariello.  Scroll down for complete recipe, ingredients and notes!

    1. First, season chicken with salt and pepper, then dust with flour.  The flour will help thicken the sauce later, and also helps the chicken get a nice brown crust on it.
    2. Heat oil in a large sauté pan.  Sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
    3. Remove chicken from pan, then brown sausage.  When sausage is browned, remove from pan.
    4. Add onions and bell peppers to the pan, cook until starting to soften, about 5 minutes.  Add cherry peppers, garlic and oregano. Cook until fragrant, about 30 seconds.
    5. Add chicken broth, scraping up brown bits on the bottom of the pan.  Simmer until sauce is reduced by half, about five minutes.
    6. Add lemon juice and butter, stir until emulsified.
    7. Return sausage and chicken to the pan, cook for 2-3 more minutes.

     

    WHAT TO SERVE WITH CHICKEN SCARPARIELLO?

    Serve Chicken Scarpariello over pasta with rustic bread for dipping in the sauce. My Easy Garlic Bread recipe would be great on the side.

     

    Ingredients

    2 Tablespoons Olive Oil
    3 Tablespoons All-purpose flour for dusting
    1 lb Skinless Boneless Chicken Thighs
    8 oz Sweet Italian Sausage ground
    1 Sweet Onion sliced
    2 Bell Peppers sliced
    4 Garlic Cloves minced
    1 teaspoons Dried Oregano
    1.5 cups Low Sodium Chicken Broth
    2 Tablespoons Fresh Lemon Juice
    2 Tablespoons Unsalted Butter
    4 Hot Sweet Cherry Peppers or other pickled peppers sliced
    Salt to taste
    Fresh Ground Pepper to taste

     

    Instructions

    Add olive oil to a large sauté pan over medium high heat.
    Season the chicken with salt and pepper and dust with flour.
    When oil is hot, sear the chicken until browned on the outside and cooked through, about 5 minutes per side.
    Add sausage to pan and brown. When cooked through, remove from pan.
    Add onions and bell pepper to pan, saute 5 minutes, or until starting to soften. Add the garlic, hot peppers and oregano and cook for 30 seconds, until the garlic is fragrant.
    Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes.
    Add the lemon juice and butter and stir until emulsified.
    Return sausage and chicken to the pan, cook for 2-3 more minutes. Transfer the chicken and sauce to the platter and serve.

     

    Nutrition

    Serving: 1serving | Calories: 530kcal | Carbohydrates: 17g | Protein: 34g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 553mg | Potassium: 733mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2065IU | Vitamin C: 85mg | Calcium: 54mg | Iron: 3mg

    Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

     

    Truffle Risotto With Sauteed Scallops Recipe

    Truffle Risotto With Sauteed Scallops Recipe

    Prep Time: Cook Time: Total Time: Yield: 4

    A delicious risotto is always amazing, but when you combine it with fresh truffles, lots of cheese, and thick, meaty scallops, it becomes a delicious masterpiece. This Truffle Scallop Risotto recipe should be a must for every cook!

    Truffle Risotto With Sauteed Scallops Recipe

     

    Instructions

    Ingredients:

    • 2 cup of Arborio rice
    • ½ small onion, chopped
    • ½ cup grated truffle cheese
    • ½ cup grated Parmigiano Reggiano
    • 2 tbsp. truffle butter
    • 4 cups chicken stock
    • 1 cup heavy creamTruffle oil
    • Truffle salt and grated fresh black truffle to garnish20 scallops
    • 2 tbsp. olive oil

     

    Directions:

    1. Melt butter in a medium pan over medium heat. Add onions and saute for about 2-3 minutes until they get a little soft.
    2. Add the Arborio rice and mix with the onions, cooking for 1-2 minutes.Add all the chicken stock and heavy cream and mix. Cook, stirring with a wooden spoon, until it starts thickening.
    3. Turn off the fire and stir in the butter and grated cheese. Add the truffle oil and stir.
    4. When the risotto is almost done, add the Parmigiano cheese and the fresh truffle.
    5. Heat 2 tbsp. olive oil in a skillet over medium-high heat. Place the scallops with 1 inch of space in between. Saute for 1-2 minutes, then flip and cook for another 2 minutes, until sides are opaque and scallops are browned on each side.
    6. Plate the risotto, drizzle with truffle oil, add 4 or 5 scallops on top and a few slices of fresh black truffle.

     

     

    Fish Burgers with Creamy Slaw

    Fish Burgers with Creamy Slaw

    What makes the perfect summer day even more perfect? It’s juicy, it’s flakey, packed with flavour and has the perfect golden colour. Intrigued? I am talking about 15-minute fish burgers with creamy slaw.

    So, if the name doesn’t give it away, once prepped, you can cook these fish burgers in under 15 minutes!! That basically means that this is 1. the perfect weeknight meal, and 2. an easy option that comes together quickly when entertaining guests. I mean… fish burgers for the win. Am I right??

    This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal! | aheadofthyme.com

    This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal! | aheadofthyme.com

    This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal! | aheadofthyme.com

     

    Creamy Slaw

    So these fish burgers are kind of amazing on their own. Literally, I can eat this plain in a bun. But thrown some creamy slaw in the mix and you have got a match made in heaven! The slaw is pretty simple to put together, and you basically prepare it while you are cooking the fish. You literally just throw together some cabbage, mayonnaise, mustard, and (here is the secret ingredient) a touch of tomato sauce.

    This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal! | aheadofthyme.com

    Serve these with a side of crispy french fries, or a side salad. Why not also make your own easy homemade hamburger bunsThis 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal! for these burgers in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.

    If you made these for lunch, and you happen to have some leftovers, you can just just have burgers again for dinner or you can serve the fish fillets over a plate of rice or on a salad.

    This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal! | aheadofthyme.com

     

    This 15-minute fish burgers with creamy slaw is juicy, flakey, and packed with flavour. So easy that it’s the perfect summer weeknight meal!

     

    INGREDIENTS

    Fish Burger:

    • 1 lb. wild snapper (or any other white fish), cut into 4 fillets
    • ½ teaspoon roasted garlic pepper
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 tablespoons all-purpose flour
    • 1 tablespoon vegetable oil
    • 4 burger buns
    • 1 medium tomato, sliced
    • 1 lemon, cut into wedges (optional)

    Slaw:

    • 1 cup of coleslaw salad mix
    • ½ tablespoon mayonnaise
    • ½ tablespoon sweet relish
    • ½ tablespoon ketchup
    • ¼ teaspoon mustard

    INSTRUCTIONS

    1. Sprinkle and rub roasted garlic pepper, salt and pepper into fish fillets and evenly coat. Dip fillets lightly in flour and shake off any excess.
    2. Heat oil over medium heat. Carefully add the fillets to the pan and cook for 5-7 minutes on each side, flipping once when the colour begins to turn golden-brown.
    3. Meanwhile, prepare the slaw. In a small bowl, combine coleslaw salad mix, mayonnaise, sweet relish, ketchup, and mustard and mix together.
    4. Lightly toast the burger buns and place a fish fillet on the bottom of each. Squeeze some lemon juice on the fillets (optional). Then, top with a few tomato slices and slaw, and serve.

    NOTES

    Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.

    For a gluten-free option, use gluten-free buns.

    Prep Time: 15 minutes    Cook Time: 15 minutes