Eats: Chicken in Tomatoes and Veggies

I am a big fan of quick, easy-to-prepare meals and this is one of those. It's a simple dish: chicken & tomatoes with vegetables. What we have in our kitchen are carrots and string beans but potatoes and cabbage would be great for this too. It's been a busy day, we're washing laundry and cleaning the house, I didn't notice that's it's almost lunchtime already. Good thing, it took me less than thirty minutes to prepare and cook so we were able to enjoy lunch before we got too hungry.

Ingredients:
500 grams Chicken
4 large red, plump tomatoes
1 large white onion
2 pcs green bell pepper (roasted)
3 pcs carrots
string beans
crushed pepper corns
3 tbsps tomato ketchup
3/4 cup water
1/2 cup fish sauce
2 globs rice wine or white wine

 

How to Cook: 

Heat pan and sear chicken in both sides. I didn't use cooking oil because the chicken produces its own juice when cooked. Just be sure that the fire isn't too high. Add the tomatoes, onions,roasted garlic and crushed pepper corns. Cover the pan and adjust the fire into low heat to allow the chicken to cook and absorb the flavors. 

After about 10 minutes, pour at least two globs of wine to scrape off all those flavors from the pan. Add water, fish sauce and ketchup. Give a slight stir. Place back the cover until the liquid comes to a boil. Then let it simmer for another 10 minutes. Add carrots and string beans. Cover the pan and allow the veggies to half-cook for another 5 minutes. (If you're going to add potatoes, be sure to dump them in the pan along with your liquids because they take a longer time to cook.)

 

And here you have it:

Enjoy it with a steaming cup of rice! 

Happy eating :)


Linked up with: YOLO Mondays

Eats: Spinach & Cheese Omelette

Here's a quick, easy-to-do recipe that can be served for breakfast, brunch or any time of the day ~ Spinach Omelette!  I have to admit that I had a hard time flipping them over in the skillet so instead of the perfectly round omelet or a half-flipped omelet, this is what I have on my plating.

 

Here's the step-by-step + snapshots on how to make this.  

Ingredients:
baby spinach leaves
2 whole eggs
1/2 tsp mayonaisse
salt & pepper
cooking oil

 

How to Prepare: 

Tear off the baby spinach leaves from the stems. Wash and drain. Beat 2 whole eggs in a bowl. Add salt & pepper, cheese, and a dollop of mayo for that extra fluff. 

How to Cook:

Heat the skillet and drizzle with oil. Put all the baby spinach leaves until a bit wilted. Add the leaves to the bowl of beaten eggs. If you're not using a non-stick pan, drizzle the pan with oil again before pouring the combined eggs and spinach. Once the other side is cooked, flip it over and after a couple of seconds, turn off the heat and your omelet is ready!

Sprinkle with Parmesan Cheese and happy eating =)

Do you like spinach omelet or do you have other spinach recipes to share?  

Brunch: Grilled Ham & Cheese Sandwich

This is brunch while browsing through the latest issue of Lonnymag.  One of the features is Jessica Goranson's luxurious apartment. I love her interior decorating tips, they're very practical and most of them are relevant to my personal style such as using assorted containers as vases; fresh flowers as ornaments; piling up books and displaying quirks on top of them; and using frames and trays to display jewelry. Can you relate to this styling or are these something you would like to try?