Hassle-free lunch: Bibb Salad with Baked Chicken Nugggets and Cauliflower Soup

The month of November is coming to an end. All I can say is that time flies. I'm looking foward to Christmas this year. Though my family doesn't have the tradition to celebrate is festive season, I personally can't wait for Christmas every single year. The gaily decorated shopping malls as well as the red and white themed ornaments indeed lift up my spirit to usher this festival. For me, Christmas is never a season simply for one's personal religious belief, it in fact brings one family closer. I do looking foward for the day where I can hold a Chirstmas party or more of a feast to celebrate the joy and happiness with my family and friends beside sharing the wholesomeness of good food. Last year's December or the month of celebration was unforgettable. As a Leo, I seized the chance to attend two Christmas parties which both are with the orphans. In my lifetime, I have never witnessed any Christmas celeration. Those experience means much more to me, which is an eye-opening experience for me and also for a good cause! Best of all, my family had a Christmas eve dinner in our favourite Japanese restaurant back in Johor. We had the usual Japanese food such as sushi, grilled Saba, spinach salad with bacon and garlic etc. How ironic this is!

The following recipe will be lighter and healthier lunch.

Bibb Salad (reference: Jamie's America Book)

Serve 3-4

• Bibb lettuce/ butterhead lettuce - 2
• Tomato - 1
• Croutons (refer the following recipe)

French dressing:

• Extra virgin olive oil - 9 tbsp
• White wine vinegar - 3 tbsp
• Dijon mustard- - 3 tsp
• Sea salt and freshly grounded black pepper

1. Get rid any tatty outer layers on the lettuces and gently wash the rest. Dry the lettuces properly so that the dressing will stick to the lettuces.
2. Slice the tomato and set aside. (optional: you may vegetables of your choice such as pan-fried mushrooms as shown in the original recipe)
3. Mix the oil, vinegar, mustard and a good pinch of salt and pepper. 
4. Assemble the lettuces, mushrooms, croutons and the dressing. Add the croutons last so it won't turns soggy from the dressings.

Homemade croutons (reference: Noobcook)
Make 2 cups
Ingredients:

• 3 slices bread
• 50 grams butter
• ½ tbsp garlic powder
• ¼ tsp salt
• freshly cracked black pepper
• 1 tbsp favourite herbs (either fresh, dried or combination of both)

1. Using kitchen scissors, first cut bread to strips, then to even-sized cubes. Optional: You may trim away the bread edges if preferred (I left them on).
2. In a heated saucepan, melt butter, garlic powder and salt, stirring to mix well. Add croutons to the melted butter mixture and toss to coat evenly. Season with freshly cracked black pepper. (I replaced garlic powder with chopped fresh garlic) 
3. Finely snip fresh herbs of choice (I am using Italian parsley here) directly onto the croutons, and toss to mix well. Alternatively, you may use dried herbs. Suitable herbs include parsley, oregano, rosemary and Italian herbs
4. Transfer croutons, one layer, onto a baking tray lined with parchment paper.
5. Bake at pre-heated oven of 180°C (356°F) for 15 minutes, or until the croutons are golden and crispy. Add them as topping for your salads and creamy soups.

Baked Chicken Nuggets Recipe (reference: Rasa Malaysia)
Serves 4 | Prep Time: 20 minutes | Bake Time: 12-14 minutes
Ingredients:

• 2 boneless, skinless chicken breasts, (approximately 1 pound) 
• 1 1/4 cup panko (bread crumbs)
• 1/3 cup grated Parmesan
• 1/4 teaspoon coarse salt
• 1 tablespoon vegetable oil
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten 
• cooking spray (cooking oil will do too)

1. Preheat oven to 400°F. Cut the chicken into 1.5-2 inches pieces. Set on a dish. 
2. Spread panko in a thin layer on rimmed baking sheet and bake for 5-7 minutes, until golden brown (watch out for the panko closely, my first batch of panko was burnt)
3.  Transfer the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. 
4. Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F. 
5. Place a wire rack on the baking sheet, lightly coat with cooking spray.
6.  In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. 
7. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with any dippings of your choice. (I prefer tomato sauce)

The cauliflower soup isn't to my liking but no harm giving it a try.

Creamy cauliflower soup
Ingredients:

• 1 tbsp butter
• 1 tbsp unbleached flour (all purpose is fine too)
• 1 medium head cauliflower - chopped
• 1/2 cup chopped onions
• 4 cups fat free chicken broth (vegetarians can use vegetable broth)
• salt and pepper to taste

1. In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes. 
2. Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.

Tuna Quesadilla with Tomato Salsa/ Cheesy Yoghurt Mayo and Mushroom Soup

"Quesadilla is originated from Mexico and "Queso" is cheese in Spanish. It has evolved and changed as it is assimilated with the local cultures, forming Spanish Quesadilla and American Quesadilla." - Wikipedia

The usual one I have in Chili's is the American Quesadilla has a varieties of melted cheese that are sandwiched between two tortillas (which is in the kid's meal section) Whereas in the main course, quesadilla with chicken cubes, tomatoes, cheese etc is served with sour cream and salsa. Both of these deserve a thumbs-up. My brother and I love them so much!

As I have a sudden crave for quesadilla, I decide to make it for lunch. I have a couple of tortillas left at home after using them as wraps during teatime so quesadilla is it.

Tuna Quesadilla

Salsa and Cheesy Yoghurt with Lemon Wedge

Tuna Quesadilla with Tomato Salsa/ Cheesy Yoghurt Mayo
Cheesy Yoghurt Mayo

•  Kewpie cheesy mayo
• Yoghurt

> Mix both of these ingredients and set aside. It will be used in the quesadilla and as a side.


Tomato Salsa

• Ripe tomato
• Olive oil
• Garlic
• Pepper
• Salt

> Boil half a pot of water. Drop the tomato into the boiling water till the tomato skin is about to peel. Then, scoop the tomato out and remove its skin. Cool awhile and blend it in a food processor. Saute the garlic till it's goldenly brown. Next, pop the tomato puree into the pan and heat it with a pinch or salt and pepper. Before serving, drizzle some olive oil and add some lemon juice into the salsa.
* I will suggest to make this overnight so it won't be too time-consuming to prepare the quesadilla
* It is healthier if you can blend your own tomato puree but using canned puree is fine.

Tuna Quesadilla

• Tortillas
• Canned tuna
• Lettuce
• Sliced button mushroom
• Cheddar cheese
• Mozzarella cheese 
• Salt 
• Pepper
• Lemon  

1.  For the canned tuna, pour away the olive oil or distilled water. Smash the tuna with back of the fork and add a pinch of salt, pepper and some lemon juice
2. Heat your oven 180 degree celcius.
3. Cut each tortilla into a semi-circle shape. Assemble the sliced lettuce first, followed by spoons of tuna and mushrooms.
4. Add the cheesy yoghurt mayo topped with both the cheese.
5. Lastly, sandwich the ingredients with another halved tortilla and pop it into the oven.
6. As the cheese have melted and the tortilla turned crispy, take the quesadillas out from the oven. 
7. Cool for a while,  slice into wedges and serve!
8. The quesadilla goes well with the salsa and cheesy yoghurt mayo

It's always healthier to homemade the side and also substitute half portion of the mayo with yoghurt. Also, quesadilla will go well with sliced lettuce as side too.

No doubt that creamy mushroom soup is the best soup ever on earth. Who can resist the creaminess and the mushroom bits in your mouth? And.... especially when you have garlic bread, mushroom soup is a must to go with.

Creamed Mushroom Soup (reference: Jamie Oliver's Magazine Issue 23)
This will be the original recipe, it is advisable to make slight alteration to it, my notes are in Italic.

Serve 6

• 1 tbsp butter
• Olive oil
• 3 garlic cloves (2 finely sliced, 1 halved)
• 600g mixed wild mushrooms, brushed clean
• 250g field mushrooms, brushed room  * I have used Portobella mushrooms instead of wild and field mushrooms
• 1 red onion, diced
• 2 celery stalks, finely chopped
• 2 bay leaves
• 25ml brandy  * I have substituted it with red wine
• 100g white rice rinsed  *cooked ahead or use any leftover rice
• 2 litres chicken stock or vegetable stock, plus extra  * I have used Maggi concentrated chicken stock, diluted with water
• 6 tsp sour cream  * I have used my leftover whipping cream and milk
• 1 lemon
• 1 whole nutmeg, for grating  * use the grated ones which is available at the supermarket
• Extra virgin olive oil
  

1. Melt the butter with a drizzle of olive oil ina really big, nonstick saucepan. Add the sliced garlic and mushrooms. Stir and fry over a high heat for 3-4 minutes, or until you get some beautiful caramelisation happening and any liquid in the pan has evaporated.
2. At this point, taste a mushroom and add a pinch of salt and pepper if needed. 
3. Add the onion, celery and bay leaves to the remaining mushrooms and fry for 5 minutes or so over a medium heat to soften  slightly. 
4. Pour in the brandy and stir quickly until most of the alcohol burns off, then add the rice and stock and bring to boil. Once boiling, turn down the heat and simmer gently for about 20 minutes. * at this point, I added the whipping cream and milk
5. After 20 minutes, remove the bay leaves from the soup pan and blitz the soup either in a food processor or with a hand-held blender.
6. Taste and correct the seasoning for the final time, adding a little lemon juice to taste. At this point, thin down the soup with a little extra hot stock, if you like.  * I heated the blended soup in the pan again as it has cooled
7. Divide the mushroom soup between the bowls, swirl in the lemony sour cream  * I replaced this with whipping cream and milk as above
8. Scatter your bowls of soup with some chopped parsely * I used dried parsley  and a pinch of grated nutmeg, then drizzle with a little extra virgin olive oil and tuck in. 

If you are searching for THE BEST mushroom soup, this is the one!

Also, I have tried Zoe's Traditional Korean Rice Pancakes (Panjeon) , you may get it here. It's pretty good and quite similar to the ones which my mum have in Korean restaurant.