posted by Jennie on Sep 1

The hubby and I were invited to Delish Restaurant last August 25.  If there is one thing I love about blogging, it is the chance to discover and get invited to places where the hubby and I could spend quality time at. Delish is one of those great finds!

Delish’s location is perfect for us. Just a few kilometers from where we live. I wouldn’t have known a place so conveniently close with such great food offerings, if it was not for the invite. Thanks, Mrs. Martinez!

We were the earliest to come, so we figured we could do a photo op while waiting. We tend to forget having our pictures taken when the table is sprawled with foods galore.

Ever the root beer junkie that the husband is, he ordered  a Float (P110) and Carrot Shake (P95) for moi. We also got to taste their House Iced Tea (P45) which is superb. I finished the whole glass in one sipping! But I still could not make of what the special flavor is. It is their secret recipe, apparently, that they would not dare divulge.

Crispy Bicol Express Special, P185 and Crab Relleno in Banana Leaves, P98

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posted by Jennie on May 15

The unforgiving heat has probably been one of the common things we all can relate to, aside, of course, from our various thoughts about the recent elections, at least in this side of the world. Mid May has come and the heat sure hasn’t dwindled a notch. Relief from it is something we all can make use of and Max’s Restaurant has recently come up with the perfect indulgence – Max’s Giant Halo Halo!

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posted by Jennie on Dec 30

Dear reader, Elyza, requested for Kraft Eden’s MeltSarap Lasagna recipe.  Hence, this post.  She came googling for Kraft Eden’s lasagna recipe and she landed on my Break the World Record post. It has been a while since I last baked my lasagna recipe, which I essentially tweaked from this Eden’s MeltSarap Lasagna recipe.  As I have shared in this post,  I make it a point to tweak recipes to have my very own signature touch to it.  Although most recipes that I encounter are already tried and tested, the adventurous me just have to experiment here and there until a recipe is perfect for my taste.  This post got me inspired to bake lasagna for media noche.

a collage I made from the lasagna I baked more than a year ago. 

Eden MeltSarap Lasagna

(Makes 8 servings)

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posted by Jennie on Nov 12

The very first time I whipped up my very own version of Lasagna was when the time Kraft Eden came out with their then brand new MeltSarap cheese variant. It was an instant hit and has always been a regular recipe since. I made use of Kraft’s packaging recipe and tweaked it here and there, like I always would with my usual recipes. It gives me a certain touch of ownership to the recipe that makes it unique and me.

Here’s a collage if my first ever lasagna.  

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posted by Jennie on Oct 31

The hubby and I had our initiation on what Degustation dinner is over at A.I.C.A. (The Academy for International Culinary Arts) last Thursday, October 29. It couldn’t be more interesting —  her greatness, culinary legend chef herself, Ms. Nora Daza was there to grace the event.  It was a night, a full three hours of fun, learning, savyy dining experience and yumminess galore.

First off, what is degustation? Prior to last night, I had no clue what that was. We arrived pretty early at the venue, went to check the night’s schedule and got rather clueless when I saw that the night’s event is called degustation.  Okay, what does a blogger do during such times? Google it up. That’s what I did. Who can better define the word than Wikipedia.

Degustation is a culinary term meaning “a careful, appreciative tasting of various foods” and focusing on the gustatory system, the senses, high culinary art and good company. 

The French term dégustation is still commonly used in English-language contexts, even though a standard Anglicized spelling and pronunciation exist.

Modern dégustation probably comes from the French kitchens of the early 20th century and is different from earlier meals with many courses because these meals were served as full-sized meals at each course. Dégustation is more likely to involve sampling small portions of all of a chef’s signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.

Sampling a selection of cheeses, at home or in a restaurant, may also be called a dégustation. Three to four varieties are normally chosen, generally including a semi-soft cheese, a goat’s cheese, and a blue cheese. The stronger varieties are normally tasted last. See the article “A Cheese Lover’s Tour of France” from The New York Times.

A dégustation is always held during the Japanese television show Iron Chef.

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posted by Jennie on May 16

Here is another reason why I so love World’s Healthiest Foods. While I try to compensate my zero workout with eating health foods whenever I get the chance, here is another neat recipe - Calabacitas. Calabacitas is a Mexican flavored side dish. The hubby and I have been indulging in Mexican foods lately (spicy foods are his least favorite). While we are at it, this is one dish I am going to try out very soon. Read the rest of this entry »

posted by Jennie on Mar 30

credits to sweet Iris of  Pinayads.com 

posted by Jennie on Mar 3

For an easy to prepare salad, which is both packed with Vitamin D and will provide you a hundred and five percent of your Daily Value for Omega 3 fatty acids, try out this Cucumber Chili Salad recipe. Another winner from The World’s Healthiest Foods. After having gained almost four pounds since last month, it looks like I am going to have to look into preparing more of salads, from now on.

Prep and Cook Time: 20 minutes

Ingredients:

1½ lb salmon fillet,deboned and skin removed cut into 4 pieces
3 cups thinly sliced washed cucumber, do not peel
2 tsp minced jalapeno pepper, seeds and stem removed (or to taste)
½ cup chopped scallion
3 TBS chopped fresh cilantro
1½ TBS chopped fresh mint
Dressing
2 + 1 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
Directions:

To Quick-Broil salmon preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.) While pan is heating, prepare the remaining five ingredients. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler.

 

Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside. While salmon is cooking, whisk together lemon juice, soy sauce, olive oil, salt and pepper. When ready to serve toss with cucumber mixture. Do not toss ahead, as it will dilute the flavor. Place cucumber salad on a platter and place salmon on top. Garnish with a sprig of cilantro and serve. Serves 4

posted by Jennie on Jan 31

This is what we had for lunch today.  Never tried cooking it before, but glad the hubby liked the variation from the regular Adobong Pusit.  I found a handful of recipes online  but as usual, I did it my way. Instead of getting everything in the wok to boil, I sauteed the garlic and onion first, dropped in the squid rings and the chili before I poured in the vinegar, stock and coconut milk,  salt and pepper. Preparation was easy.  

I grabbed a hold of the cam before it was all gone.

posted by Jennie on Jan 30

Being a subscriber of The World’s Healthiest Foods, I am sent a bunch of recipes, week in and week out.  My desire is to get our family to love eat healthier foods.  The fact remains that crappy foods taste good though.

But then again, there is also this thing about acquiring tastes.  good friend that I had in college once told me that after a while of taking out meat out of his diet, he developed this aversion to it.   Ideally, you and your better half is a team in pursuing this goal.  Otherwise, it is going to be a struggle.  My point being:  If you are amongst who struggle, then it is best to introduce new dishes that are tastier than serving your family those notoriously known bland healthfoods.

I am looking into serving this recipe this coming week and enjoy the yummy side dish with all of the health benefits of phytonutrients from the veggies combined with the heart-healthy monounsaturated fats from the nuts. It’s a great side dish to accompany fish and poultry entres.

Prep and Cook Time: 10 minutes

Ingredients:

• 1/2 cup chicken or vegetable broth
• 1 cup each red and yellow bell peppers, sliced 1/2 inch thick
• 1 cup onion, sliced 1/2 inch thick
• 1 cup snow peas
• 1/4 cup cashews
• Dressing:
• 3 TBS extra virgin olive oil
• 2 tsp lemon juice
• 2 cloves garlic
• Sea salt and pepper to taste

Directions:

1. Chop or press garlic, slice onions and let them sit for 5 minutes.
2. Heat broth in a stainless steel skillet over medium heat.
3. When broth is steaming, add bell peppers and onions, cover and sauté for 5 minutes.
4. Add snow peas and sauté covered for 2 minutes.
5. Transfer vegetable mixture to a serving bowl and toss with cashews and dressing ingredients.

Serves 2

posted by Jennie on Oct 10

To be honest I am amazed at how the lemon grass juice has worked for our family. Aside from the fact that everyone enjoys the taste, it really is very beneficial to our health.

Even my father was surprised that Lemongrass a.k.a. Tanglad (in our vernacular) can be used more than just for cooking our local dishes and regular viands. This wonderful smelling grass has always been associated to great Asian dishes like Thai, Malaysian and Vietnamese. And who could miss out the relaxing smell of a lemon grass scented candle.

Fact is the health benefits of Lemon grass are countless. First, studies have shown that it has antibacterial and antifungal properties. It is also known to help cleanse and detoxify the liver, pancreas, kidneys, bladder and the digestive tract. I could perhaps even point to this juice why I don’t have arthritis attack lately despite the legumes and nuts in my diet. It is also known to cut down uric acid, cholesterol, fats. For those breastfeeding mothers, it also aides in lactation. Topically, it can also help in eliminating acne when used as toner. It can also be used as remedy to the deadly Malaria, fever and colds. I can personally vouch for it as an effective cold remedy. It worked for my three year old. The day he had colds, he would sneeze non stop coupled with bad runny nose. I had him take the juice every meal and the next day, no sign that he ever had the colds the previous day. Amazing!

Amazed enough? The list goes on and on. There are weeks when I get too lazy to do the Lemon grass concoction. The truth is I have no opportunity to get lazy ever. I don’t move a finger in a day and our house could possibly collapse, seriously. All I really need is to remind myself that it’s no more than cutting the sheaves about an inch and soaking them in vinegar for five minutes. Rinse and then dunk everything to the boiling water. Once a week. That would yield to three liters of juice. Just that thought and I can get to my feet.

Allow me to digress. Working from home can really have its set backs. First, I really can’t tell my kiddo that mama is working. Even if I do, he will not completely understand why I cannot just attend to him whenever he wants. That was something I had to learn (and still learning) to manage and handle right. So I shift from working online to doing my chores to taking care of my kid and back again to the endless sweet cycle.

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posted by Jennie on Oct 6

I guess I got bored with my old chocolate chip recipe that I had to try someone else’s. I have had Mrs. Field’s recipe for a couple of years now, but it was only today that I got to try it out. It took me quite a while because it looked too tedious. Imagine, having to grind the oats! I thought the rolled one is as good as it already is. Not that grinding was going to be a task. I have my handy processor to do just that.

I tell you this processor deserves a pedestal all its own. It is so all around.  If you have seen how it works on home TV shopping,  believe it!  I almost do not have to put it in storage.  Because I use it when I bake cookies and cakes (carrot), when I make embutido, cook lumpiang Shianghai, et. al.  It has been with me since our little guy was an infant. Having refused to give him the commercial cerelac and Gerber stuff, I had his brown rice processed to powder before cooking. Then gradually transitioned from powder to the semi powdered consistency until his rice graduated from having to get processed via the grinder.  

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posted by Jennie on Sep 28

Once upon a time there was this one special embutido that our family would regularly buy, it was only available at Cherry’s. I so wanted to figure out how it was made, it’s just that I didn’t know where to start. When I heard from one of the mothers in our church that she knows one recipe, she readily shared it with me upon inquiry. I did have it tweak to my taste, a little more and less of this and that. The MSG has to go altogether. I want nothing of that crap. Plus, unlike other embutidos that I have heard of, this one is loaded with zero extenders. Commercial ones are filled with bread crumbs that you almost get a taste of a pudding than an embutido. Read the rest of this entry »

posted by Jennie on Sep 5

One of the things that I had planned for the day is get on my arty-crafty suit and get on some stuff that needs fixing. One of which is the magnetic bracelet mom gave me a few years back. For some reason one of the magnets was detached. Instead, I got my apron and baked some good  Choc-Oat-Chip cookies. I just thought it was just the best time to bake a bunch. It’s the hubby’s birthday tomorrow and I really have no present to give him.

Stuck with a kid, busy with this and that and no get away car to steal even for a few hours to grab a hold of a birthday gift, I know I will just have to make it up to the hubby. I’m also preparing a simple pasta dinner for his boys come tomorrow night. (boys: team mates from Marikina United Football Club). So as not to wear myself thin tomorrow, I decided to bake the goodies today, so I can relax and celebrate with my birthday boy in the morning and get down to work after lunch. (to cook until I drop, lol!)

Meanwhile, here are a few snapshots of my Choc-Oat-Chip cookies.

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posted by Jennie on Aug 2

Who does not love chips and mojos?

Here’s what I do when the family craves for chips. I would rather fry my own homestyle mojos and chips than open up a bag of albeit yummy commercial, transfat laden chips. You won’t believe how much transfat gets into our system and all the horrible things it causes because of the crappy stuff we allow ourselves to indulge in.  I know this one’s inconvenient, because I alone have to do everything from scratch.  But it’s all worth it.  What’s best is everyone loves it!