Honey Cornbread Gruyère Muffins for #MuffinMonday

Oct 15, 2012 by

Good Monday morning to you all! Ready for another #MuffinMonday? I hope so – because today’s recipe is nothing short of tasty simplicity!

Our recipe is by Down Home With The Neelys from Food Network. I’m always looking at ways to bake with cornmeal. Yes, I’m quite fond of it. I was more than happy when I saw the ingredients. I was wondering what I could do to make this one different. I was tempted to leave it just as it is, actually. I’ll probably follow the original recipe at some point. But I decided to use up some Gruyère cheese that I had to see how well it would incorporate into the recipe. As fate would have it….it turned out FABULOUS! I liked the sweet and salty combination.I think next time, I’ll take hubby’s advice and cut the cheese into cubes instead of shredding. Perhaps it will be interesting to bite into chunks of melted cheese. We’ll see!!! Something tells me he enjoys #MuffinMonday just as much as I do.

For now, I just want to let you all know, that this muffin is perfect with a cup of coffee….especially on a Monday morning after a super busy weekend.

 

Honey Cornbread Gruyère Muffins

 

Honey Cornbread Gruyère Muffins
 
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Cornmeal Muffins sweetened with honey, extra flavour with Gruyère cheese
Author:
Recipe type: Muffins
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup dark brown sugar
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 2 large eggs
  • ½ stick butter, melted
  • ¼ cup honey
  • 1 Cup Shredded Gruyère cheese
Instructions
  1. Preheat oven to 400F
  2. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium-sized bowl, combine milk, eggs, butter, and honey
  4. Add the wet to the dry ingredients and stir until just mixed
  5. Place muffin paper liners in a 12-cup muffin tin.
  6. Evenly divide mixture into the muffin cups
  7. Bake for 15 minutes until golden.

 

Yes, this is exactly how I had it. The kids were waiting patiently for me to finish taking pictures. They even offered to help because I was “taking sooooo long.” They were very kind this time. Probably due to the absence of chocolate chips.

 

Honey Cornbread Gruyère Muffins

 

And there you have it! A perfectly moist and cheesy muffin to start your week! A little bit of sweet, and a little bit of savoury all bundled up in a muffin.

 

Honey Cornbread Gruyère Muffins

Happy Monday and have a spectacular week!!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.

~Lyn

 

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Roasted Pumpkin & Coconut Soup for #SundaySupper

Oct 7, 2012 by

Its Thanksgiving weekend here in Canada and my family and I are having a great time celebrating family, birthdays and friendships. We have so much to be thankful for!

Earlier this week while I was preparing for the weekend meals, I picked up some pumpkin…without knowing what I was going to make with it. I came across this recipe and I was sold! I don’t make soup very often but I surprised myself with this one. It was simple, awesome and perfect for #SundaySupper. This weeks #SundaySupper theme is All Things Orange, showcasing some wonderful Autumn recipes from some of our fabulous food bloggers. Look out for a wonderful selection of recipes using ingredients like pumpkin, sweet potatoes and butternut squash, to name a few. I’m so excited to see all the wonderful creations! This is my first season actually cooking with pumpkin so I know I’m going to be inspired. This is truly my favourite season!

This weeks host is Pam from The Meltaways! As always, please be sure you join us on Twitter throughout the day for #SundaySupper. We’ll be meeting up at 7:00 pm EST for our weekly #SundaySupper live chat where we’ll talk about our favourite recipes featuring our favourite fall colour. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat. We’d also love to feature your recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

I hope my Mother is reading this post. She will be pleasantly surprised to know that I actually cut up and roasted pumpkin. *gasp* Ok so I didn’t do all the work. I bought a piece of pumpkin weighing about a kilogram. I removed the skin, chopped it into cubes, then roasted it. Originally, I was going to use the canned pumpkin puree but I really wanted to cook with the real thing. It may have taken me a few minutes longer to prepare, but I believe it was worth it. The flavour says it all!

 

Roasted Pumpkin & Coconut Soup

 

5.0 from 1 reviews
Roasted Pumpkin & Coconut Soup for #SundaySupper
 
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A healthy soup that's comforting, filling and dairy free. A perfect starter or main.
Author:
Recipe type: Soup, Starter, Main
Serves: 4
Ingredients
  • 1 Tbsp Coconut Oil
  • 1 Medium Onion, diced
  • ½ Tsp Cinnamon
  • ½ Tsp chilli powder
  • ½ Tsp cumin
  • ½ Tsp nutmeg
  • ½ Tsp thyme
  • 3 Cups Low Sodium chicken Broth (or vegetable broth)
  • 3 Cups Pumpkin Puree (I chose to roast 1Kg/2LB of pumpkin)
  • 1 Cup coconut milk
  • Salt & Pepper to taste
Instructions
  1. In a rimmed baking sheet, add diced pumpkin and sprinkle with olive oil
  2. Roast for 40 minutes in a 375F oven
  3. In a medium saucepan, heat oil on medium high heat
  4. Add onions and cook until translucent, about 5 minutes
  5. Add spices and cook for about a minute, stirring until combined
  6. Add broth and pumpkin, combine using an immersion blender until a smooth consistency is achieved (about a minute)
  7. Bring to a boil and reduce to a simmer for about 10-15 minutes
  8. Stir in coconut milk and season with salt and pepper
  9. Remove from heat. Serve with warm, buttered crusty bread
Notes
Recipe adapted from The Best Of Clean Eating 2, Page 93

 

I picked up this piece of pumpkin at the Asian supermarket. It happened to be labelled “Jamaican Pumpkin” so that I would pick it up. I prefer buying pumpkin pre-cut anyway. Less chance of me wasting it. This portion was just right for what I needed it for.

Jamaican Pumpkin

 

I liked the simplicity of this recipe. I loved the use of coconut oil as well as coconut milk. This soup is just bursting with goodness. I really missed the presence of chicken or even yellow yams and dumplings in my soup. Perhaps that addition will be made after my next visit to the Asian supermarket.

 

Roasted Pumpkin & Coconut Soup

 

This could be the perfect appetizer for an Autumn dinner, and a great choice for entertaining.

 

Roasted Pumpkin & Coconut Soup

 

A warm crusty bread, like Ciabatta is a lovely compliment to this soup.

 

Roasted Pumpkin & Coconut Soup with Ciabatta Bread

 

 

Here’s the lineup for this weeks #SundaySupper:

 

Sunrise  (Breakfast and Brunch)

 

High Noon (Soups, Salads and Sandwiches)

 

Sunset (Dinner and Main Dishes)

 

By The Bonfire (Sweets, Snacks and Sips)

 

 

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Grilled Polenta Cakes for #SundaySupper

Sep 30, 2012 by

Here we are again, another #SundaySupper. Can you believe that September is over already? Where does the time go!? Soon enough, we’ll be Thanksgiving, Trick-Or-Treat-ing, Tree decorating then Mistletoe-ing 🙂 I really do enjoy the fall season ~ the beautiful colours, the food, and the change in fashion. There’s just so much to appreciate.

Back in May, I shared a recipe by Cristina Ferrare for #SundaySupper. The recipe was called Fall Off The Bone Chicken and my family enjoyed every bite. The theme for that Sunday, was to prepare a recipe from Cristina’s cookbook called Big Bowl Of Love. I really enjoy her recipes and there were a few that I wanted to try. This recipe fits very well with todays #SundaySupper theme which is “Meals with five ingredients or less”. Our fabulous host is Amber of Mama’s Blissful Bites! We will be sharing recipes all day, but please do join us during our #SundaySupper Twitter chat at 7pm EST. Join the fun and share your favourite recipes and get meal ideas and inspiration while you’re at it! Whether you’re on a budget, want to use up some pantry items, or just need to whip up something quickly~ you’ll have a wonderful list of ideas to consider from our lineup this week!

 

Grilled Polenta Cakes

 

5.0 from 2 reviews
Grilled Polenta Cakes
 
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Polenta, Tomato Sauce & Spinach!
Author:
Recipe type: Starter, Appetizer, Snack
Serves: 4-6
Ingredients
  • 1 tube polenta, removed from casing, cut into ½-inch slices, and patted dry with paper towels
  • Approximately ¼ cup extra-virgin olive oil
  • Cooking spray
  • 1 cup Garlic & Herb Tomato Sauce (Or a tomato sauce of your choice)
  • ½ cup grated Parmesan cheese
  • Pinch of salt
  • 1 cup baby spinach (a generous handful)
Instructions
  1. Brush both sides of the polenta cakes with the olive oil, and set aside.
  2. On a hot griddle pan, place the polenta slices in one layer on the pan
  3. Grill for 10-12 minutes on each side or until both sides are golden and have grill marks
  4. Remove the slices from the grill and let cool on a baking rack
  5. In a small saucepan, add tomato sauce and bring to a gentle boil
  6. Add the spinach and stir until combined and warmed through
  7. Just before you are ready to serve, preheat the oven to 350°F
  8. Spray a baking sheet with cooking spray
  9. Arrange the grilled polenta cakes on the baking sheet
  10. Place a heaping tablespoon of the tomato sauce with spinach on each slice, then add a pinch of parmesan cheese on top
  11. Bake for about 15 minutes
  12. Garnish with fresh parsley, salt & pepper to taste
  13. Serve and enjoy
Notes
Adapted from - Page(s): 55-55, Cristina Ferrare's Big Bowl of Love (Delight Family and Friends with More than 150 Simple, Fabulous Recipes) by Cristina Ferrare

 

This recipe is really simple and easy – my favourite kind. I was interested in this recipe because I have always made polenta from scratch. This would be the first time that I would be buying ready-made polenta. It certainly was easier! I won’t make this a habit but at least I’ll be able to compare and know the difference. All I really needed was polenta, tomato sauce, spinach and parmesan cheese. I think this makes a great appetizer, side dish or a very tasty snack!

 

Grilled Polenta Cakes

 

 

Grilled Polenta Cakes – Grilled Polenta, Tomato Sauce with Spinach & Parmesan Cheese

 

Here’s the lineup for todays #SundaySupper:

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

 

 

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Orange Pumpkin Raisin Muffins for #MuffinMonday

Sep 24, 2012 by

Happy #MuffinMonday! I’m happy to join in this week with such a tasty muffin to kick off the season. Today’s recipe comes from  a book called Celebrating Quick Breads and Pastries. As always, I’ve put my own little twist on it, partially because I didn’t have a specific ingredient. I ran out of brown sugar. Which is no biggie, I mean you work around these things, right? What I chose to replace it with was quite interesting. I used Coconut Sugar. I swear, I could eat this thing with a spoon until my tummy hurt. Thankfully, I did not. These muffins were an excellent choice and it allowed me to bake with pumpkin for the first time EVER. I kid you not. I ended up using a can that I had stashed away in my pantry. I had planned on using it for something but I  guess whatever that “thing” was, never happened. Everything happens for a reason and THIS my dear friends, is one great tasting muffin!

 

Orange Pumpkin Raisin Muffins

 

5.0 from 2 reviews
Orange Pumpkin Raisin Muffins for #MuffinMonday
 
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A pumpkin infused muffin with orange juice and raisins
Author:
Recipe type: Muffin
Ingredients
  • 1¾ Cups Unbleached Flour
  • 1½ Tsp Pumpkin Pie Spice
  • ½ Tsp Salt
  • 1 Tsp Baking Soda
  • ½ Tsp Baking Powder
  • 1 Cup Granulated Sugar
  • ½ Cup Coconut Sugar (Or Brown Sugar)
  • 2 Eggs
  • ⅓ Cup Vegetable Oil
  • 1 Cup Canned Pumpkin
  • ⅓ Cup Freshly squeezed Orange Juice
  • 1 Tsp Orange Zest
  • 1 Cup Raisins
Instructions
  1. Preheat oven to 350F
  2. Line 2 muffin pans with paper liners (16 muffin liners)
  3. In a small bowl, add flour, pumpkin pie spice, salt, baking soda and baking powder. Combine.
  4. In a large bowl, add granulated sugar, coconut sugar, eggs and oil. Combine.
  5. To the sugar mixture, add pumpkin, orange juice, orange zest and raisins. Combine.
  6. Add the dry ingredients into the wet. Combine well.
  7. Spoon batter into muffin liners, about ⅔ full
  8. Bake for 22 minutes or until a tooth pick once inserted, comes out clean
  9. Remove from pan and allow to cool on a cooling rack
Notes
This recipe yielded 16 Muffins

 

Orange Pumpkin Raisin Muffins

 

Although I used Coconut Sugar, there was no real taste/hint of coconut. It provides a unique type of sweetness that surely enhanced the flavour of these moist and tasty muffins.

 

Great muffins for the season!

 

Seriously guys…don’t you want one or three?

 

Orange Pumpkin Raisin Muffins

 

Happy Monday and have a spectacular week!!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. Check out Muffin 101 here.

 

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Bavarian Apple Torte for #SundaySupper

Sep 23, 2012 by

Sunday Supper!!! I’m so glad to be participating again! Sunday Supper has got to be one of my most favourite communities. There’s a lot of fun and support amongst the members behind the scenes. Each Sunday has a unique theme and sometimes, a member gets to host! Don’t miss out on the Twitter chat at 7PM EST. Recipes and ideas are shared all day long, so feel free to jump in at any time using the hashtag #SundaySupper.

Today’s theme is “Autumn Apple Party” where we use wonderful crispy apples as an ingredient in our meal creations. My choice is Bavarian Apple Torte! I made this lovely dessert last year and I was very happy to re-visit the recipe as it was greatly enjoyed. I came across this recipe via Laura Calder’s whose version was titled Easy Pastry Shop Apple Tart. It was super easy and super tasty so here I go again! We have such a talented bunch of contributors this week (and every week)! So many awesome apple recipes to drool over!

Let’s start with mine! Oh so good…such sticky caramelization of the apples on top… I used Gala apples. They are my absolute favourite to bake with.

 

Bavarian Apple Torte

 

5.0 from 5 reviews
Bavarian Apple Torte for #SundaySupper
 
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A simple tart made with royal gala apples and cream cheese
Author:
Recipe type: Dessert
Cuisine: German, French, European
Serves: 6-8
Ingredients
  • Tart Shell:
  • ½ Cup Butter
  • ⅓ Cup Sugar
  • 1 Tsp Vanilla
  • 1 Cup Unbleached Flour
  • Cream Filling:
  • 1 Egg
  • 1 Tsp Vanilla
  • 8oz Cream Cheese, Softened
  • ¼ Cup Granulated Sugar
  • Topping
  • 3 Royal Gala Apples, peeled and thinly sliced
  • ¼ Cup Granulated Sugar
  • ½ Tsp Cinnamon
  • ¼ Cup Slivered Almonds
Instructions
  1. Preheat oven to 400F
  2. Tart Shell:
  3. Cream the butter and sugar. Add vanilla and combine. Add flour and mix until a smooth dough is achieved. Press into the bottom of a pie-dish or an 8-inch spring form pan lined with parchment paper. Give the edges about an inch in height. Bake for 15 minutes and remove from oven.
  4. Cream Filing:
  5. Beat egg, vanilla, cream cheese and filling until smooth. Pour on top of the tart shell.
  6. Topping: In a small bowl, add cinnamon, sugar and almonds. Add apple slices and toss so that the apples are nicely coated. Arrange the slices in top of the cream cheese filling in a circular fashion. Spread any remaining almond/cinnamon/sugar mixture over the apples slices.
  7. Bake until the apples are tender and golden for about 40 minutes

 

Royal Gala Apples

 

I tossed the apple slices in batches and it just so happened that I had a few slices left over to munch on while waiting for this little tart to bake. The almonds are totally optional. I didn’t mind the extra crunch to this very special dessert.

 

Apple slices tossed in sugar, cinnamon and almond slices

 

As with all baked apple dishes, your kitchen will smell wonderful. I couldn’t wait to dive into this apple torte. My husband loved it! I think he exhibited great self-control when I asked him to wait a few minutes while I took some photographs. Bless his patient little heart!!! 🙂

 

Bavarian Apple Torte

 

The perfect dessert for Sunday Supper!

 

A delicate, creamy, crunchy bite!

 

Check out the apple dishes prepared by my fellow food bloggers! Apple lovers will have a GRAND time going through this amazing lineup!

 

Soups, Salads, Starters and Breads

Main Meals

Sides

Desserts

Beverages

We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

 

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Jamaican Carrot Drink

Sep 20, 2012 by

Greetings friends of The Lovely Pantry! I have certainly been missing in action for the past few months. Mainly because I went to Jamaican for most of the summer. I usually take the time to spend with my family and my friends during the summer months. The connection is very important to me. Sometimes, you need to reconnect and rejuvenate, and that’s exactly what I did. I’ve been trying to get back into blogging but obstacles just keep popping up. Since I’m no quitter – I’m going to press on and continue what I really enjoy doing with the friends that inspire and encourage me every day. I should also try to make nice with my scale. I did not hold back when it came to food while I was in Jamaica! LOL!

A big hearty THANK YOU to my fabulous Food Blogger friends who did not hesitate to guest post for me while I was away! Sofie, Chung-Ah, Renee, Anuradha, and Sandra ~ You guys are so AWESOME!

Today’s post is a wonderful refreshing drink that is quite lovely with a Sunday dinner, or a special drink for entertaining. I got the recipe from a book given to me by the BESTIE a few months ago. I’ve added it to my growing collection of Jamaican Treasures and I’m so happy to be sharing the recipe with you here. The book is called The Real Taste of Jamaica by Enid Donaldson. I had it on my wish list for so long! I believe I had the book years go but gave it away because I wasn’t really into cooking at that time. I’m glad I have it once again! I’m keeping this copy! It has sentimental value 🙂

 

Jamaican Carrot Drink – Perfect for a Sunday afternoon beverage

 

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Jamaican Carrot Drink

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6

A refreshing drink made from carrots, water and evaporated milk

Ingredients

  • 2 Cups Diced Carrots
  • 2 Cups Water
  • 1 Cup Evaporated Milk (Reduced Fat)
  • 1/2 Cup Granulated Sugar
  • 1 Tsp Vanilla
  • 1/2 Tsp Grated Nutmeg
  • 1/2 Cup Ice Cubes

Instructions

  1. In a blender, add carrots and water
  2. Pulse until blended, in intervals for about a minute
  3. Strain the carrot mixture into a jug
  4. Rinse the blender jug
  5. Pour the strained juice back into the blender and add the milk, sugar, vanilla, nutmeg and ice cubes
  6. Blend again in intervals for no more than a minute
  7. Strain a second time into the serving jug and refrigerate
  8. Serve cold and enjoy

Notes

Original recipe from A Real Taste of Jamaica by Enid Donaldson

I found that it was best to strain the liquid twice in order to yield a much smoother and more refined drink. I used 2 different sized strainers. The second time I used a much finer sieve.

https://lovelypantry.com/2012/09/jamaican-carrot-juice/

5.0 from 3 reviews
 
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Jamaican Carrot Drink with freshly grated Nutmeg

 

I’m just too excited. I love books – of course photography books and the like, but I have a soft spot for Cook Books. I just can’t have enough. Here are a few books that I got on my recent trip to Jamaica (except the one by Enid Donaldson). I absolutely adore the book called Jamaican Food, that documents the origin of certain foods that are a big part of the culture and some foods/dishes that are unique to Jamaica. I’ve never had a book like this before. Clearly, I have some reading and cooking to do!

 

Lyn’s Jamaican Treasures

 

I’m happy to be back! I feel like giving my kitchen a big hug!

Take good care everyone! *Virtual Hugs for you all*

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Rice and Crunchy Baked Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking

Aug 10, 2012 by

Today I have a very special guest post by Sandra of Sandra’s Easy Cooking. Sandra was one of the first food bloggers that I came across shortly after joining Foodbuzz a year ago. Ever since, I have been enjoying Sandra’s recipes, stories and photographs. Sandra is one of the nicest foodies that I have come across and I’m so glad I met her. Please check out her blog and see the healthy meals that she creates. She’s a woman with my own heart! We eat to live and take great care in what we put into our bodies! A few of my favourites from Sandra are: Caribbean Chicken Curry With Rice, Dinner Frittata, and Thai Green Chicken Curry, as well as Banana and Apple Nut Muffins! Guys, if you don’t know of Sandra, please go to her blog and get to know her! 

Sandra, thank you for taking time from your busy schedule in order to contribute to The Lovely Pantry! I understand the limited time we mothers have when we have little ones, so please know how much I appreciate you!

Enjoy today’s post by Sandra: Rice & Crunchy Chicken with Vegetables.

***

My name is Sandra from Sandra’s Easy Cooking. I am honored and grateful that Lyn asked me to guest post here on her beautiful blog while she is on vacation. I enjoy spending time here looking at her amazing pictures as my mouth is watering every time I visit.

I have great meal for you all today. It is nutritious and delicious like my eldest son would say.

My blog is full of balanced meals and I try to keep it that way in hope that my readers can have and find an idea what to make for their next meal. I tend to try always something new and experiment with other cuisines so this particular recipe have a lot of Asian influences. Since I am cooking at least twice a week Asian based meals, I wanted to share this recipe with Lyn’s readers too. 

Now let me show you how I made this delicious and pretty easy dish.

 

Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

 

5.0 from 5 reviews
Rice and Crunchy Chicken with Vegetables, Guest Post by Sandra of Sandra's Easy Cooking
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tsp. Oil
  • 1 head of Broccoli, cut the florets
  • 1 head of Gai Choy {bok choy or savoy cabbage if neither is available}
  • 1 red Bell Pepper
  • 2 large Carrots
  • 2 Garlic cloves
  • 1 tbs. Soy Sauce
  • Pinch of Salt
  • Marinate:
  • 1 tbs. Soy Sauce
  • 1 tbs. Honey
  • 2 Garlic cloves
  • ¼ tbs sea salt
  • ¼ cup Chicken or Vegetable Stock
  • Sprinkle of Crushed Red pepper
  • For chicken you will need:
  • 4 Chicken fillets
  • 2 eggs, beat
  • 1 cup of flour
  • 2 cups of Bread Crumbs
  • Pinch of Salt and Pepper
  • Rice:
  • 3 cups of short grain Rice
  • 4 cups of water
  • Pinch of salt
Instructions
  1. Chicken
  2. Mix the ingredients for the marinate and add chicken fillets; it can marinate for few hours or over night in a bag or airtight container {refrigerate}. Mix the eggs, and in other 2 bowls add in each all-purpose flour and Bread crumbs. Season the bread crumbs with pinch of salt and pepper. Preheat the oven on 400 degrees Fahrenheit. Dip the chicken starting first with flour, than egg, flour, egg and finally bread crumbs. Chicken fill be completely coded. On a baking sheet line parchment paper and place the chicken on it. Bake for 20-25 minutes; if the fillets are thicker allow it to bake for up to 35 minutes.
  3. Rice:
  4. Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear; drain. Place the rice in the pot and double the amount of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat and let it steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula
  5. Vegetables:
  6. Boil the salted water and drop the gai choy. Let it cook for 2 minutes in a boiling water; drain and set aside.
  7. Put a Wok or large skillet and heat over medium high temperature, add oil and vegetables. Stir fry for few minutes and sprinkle with crushed red peppers and pinch of sea salt. Pour Chicken or Vegetables stock to enhance the flavor; Continue to stir fry until the vegetables are tender yet crisp {2-3 minutes}. In a last few seconds add splash of Soy sauce, stir and serve.

 

Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

Rice and Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

I made two versions, one for meat lovers and the other for vegetarians. So use your imagination and add your twist on this dish.

 

Serve it HOT and Enjoy!

 

Thank you Lyn for inviting me today to be your guest, and thank you all for reading!

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