Polenta, single recipe

 I bought a bag of cornmeal to make a chess pie. I needed it only a little amount and there is almost full bag of cornmeal left.

I was thinking how can I use it besides treats or corn bread, and reached to this idea.Polenta!

It will take a little time to stir it, but worth to take time for it.

Polenta with chicken and oyster mushrooms

Polenta

1/2 cp cornmeal 

1 1/2 cp water 

*optional: 1/2cp cheese

Good amount of salt

Topping

Oyster mushroom 2-3 pieces, shredded

Chicken thigh 1 piece, diced in chunk

Olive oil 2 Table spoon

Wine 2Table spoon

Salt good amount

Stir chicken with olive oil on a frying pan with medium high heat, until it's cooked, add oyster mushrooms and keep stirring, add wine and wait until they are all cooked, add salt.

On the same pan, put cornmeal ingredients with medium high heat, and bring it to boil.

Turn the heat low, keep stirring it until the polenta has been thick enough like the cornmeal doesn't settle down to the bottom.

Put a lid on the pan and leave it 5-8 minutes, and stir it again about 10 min until the texture gets nice(photo), add salt.

Add cheese if you like.

Plate it asap, chicken and oyster mushrooms on top.

I put kale with soy vinaigrette with it, tasted good with polenta.

Stir fry oyster mushroom and chicken.

On the same frying pan, put cornmeal and water.

Bring it to boil, keep stirring.

When the polenta reach this level, not soupy and thicker texture,put the heat low and put a lid on the pan.5-8min.

After 5-8min, stir it again until reach to this texture.Rich and fluffy.

How was your Easter?

To me, Easter = Chocolate. 
You know, in every christian related events, people give people chocolates, that is awesome.

After the holidays,don't you think you have a bit too much chocolate if you live by yourself.
Here's an idea for you, without wasting chocolates, avoiding gain your pounds.
Let's make chocolate spread with ingredients from your fridge.

Recipe: 

Sterilize the bottle(s) for keeping the spread.This is important! 

How to: put the jar without the lid 10 min in 350F oven and remove from the heat.

Boil the lid in a small pot with boiling water, and dry it.

Chocolate, semi sweet or bitter, any kinds but no filling or nuts 200 g 
Peanuts butter or almond butter, hazel nuts butter, ( I recommend organic) 2 Tbsp
Sunflower seed oil or coconuts oil 1/4cup

Soy milk or milk 3Tbsp

Maple syrup or honey 1Tbsp

Cococa powder 1 Tbsp
*Use good chocolate as much as you have -  if you have sensitive taste buds.

Chop the chocolate.As thin as you can is the best.
If you have a larger baking tray than your cutting board, put the baking tray under the cutting board.It works to catch the chocolate chunks out side of the board.

Boil the water in a pot.
 In a heatproof bowl that fits over the pot, put chopped chocolate and everything. Change the heat into medium.

When the chocolate started to melt, change the heat in low, occasionally mix with spatula or wooden spoon, be careful for the temperature goes too high. It will spread the chocolate and oil.

When you felt the temperature went too high, remove the bowl immediately from the heat. 

When it shines, time to put your nut butter. Combine them together and remove it from the heat.

Additional: when you melt the chocolate, add vanilla beans or some liquor will make the spread fancy up.
Put the spread in your favourite airtight jar.

Sorry..bunny...

On the edge of chocolate is slight separate. If you like it to be perfect, you shouldn't bring it like this.
Otherwise if you are laid back and easy going, it works fine.

Love vintage jars.

Omelette, too easy for you?

Since this is Easter weekend, I might write about something related with it- and I was thinking...turkeys are too big for one person..may write about eggs.

 Cooking eggs sounds like too easy?

Yes, it is really simple, you don't need very much technique.
You don't need to flip the egg in the air when you fry it.

It is almost all about timings and how do you heat - if you don't know that how do you like it to be done, your egg dish will be boring and not so appreciable.

About cooking eggs, there are few type of process,

I will talk about boiling eggs and fried eggs, poached eggs or Japanese egg recipes next time, today I will write about omelet.

Recipe:

Good eggs, preferably free range 2

Salt + pepper your taste(preferably natural salt)

Olive oil 1 Tbsp

Butter 1/2Tbsp

Crack the eggs, salt + pepper it and whisk very well.If you feel like wild (lazy?) you can use a folk instead of a whisk, but mix it super to add air in.If you feel like extraordinary (?) use hand blender.The mixture will be very smooth.

The point is when you droped the egg liquid from the whisk, the liquid looks like a ribbon was falling, I mean, it quickly fell.Also if you desired, add cream or milk a bit.

Heat up a nonstick frying pan with medium high heat, put olive oil.

Spread the oil evenly on the pan.When the oil started run smoothly, time to add the egg mixture.

Let the egg bottom gets set (about less than 30 sec).

Once reach there, tack the edge of the egg to the centre, to let the liquid egg run into the bottom.

For this process, using non stick spatula is the best, but not necessary.You can use your regular utensils for your nonstick pan(Don't use the metal ones!!).
Wait for a minutes and voila, almost there.. egg will be fluff and looks like pan cake.
If you like the egg to be loose, fold the egg into half.
If you like it to be harder, using spatula(or without it if you are the pro!), flip the egg and fry both sides.
 At last, put the butter on it.Why I put the butter in this timing? Butter can burn easily.

I go wild today.

Made millet salad from the leftover millet and beans. Otherwise vinaigrette for the salad seasoning, a hint of curry powder worked well.

This book - makes me want to eat omelette.I stealed this from my mother's bookshelf.

Oh at last, my food photo is on a paper, the province.

Thank you, gastropost!

The photo is cute peanuts butter cup at exile bistro.