BREAKFAST FOR LUNCH
After burning a measly 434 calories after working my ass off,I decided to make breakfast for lunch. Mr. K asked me for breakfast food, since we haven't had some in a long time, so I whipped out a few organic eggs, some vegetables and a can of corned beef. Purefoods Corned Beef. None of that american mushy dog food like corned beef. Purefoods Corned beef is the best. Saute in a bit of chopped onions and garlic, fry until crispy and you have a delicious meal. I also made an omelette to go with that. Recipe below.
Vegetable and Cheddar Cheese Omelette
3 eggs
1/2 Onion, chopped
3 cloves Garlic, minced
1/4 cup Carrot, slivered
1 Tomato, chopped
1 Tbsp olive oil
3/4 cup Cheddar cheese, grated
Beat the eggs in a bowl and season with salt and pepper.
Saute all the vegetables together until slightly caramelized.
Push aside on the pan, and pour in the beaten eggs.
When almost set, move the vegetables on top of the eggs, top with cheese and flip over.
Do not overcook or else the eggs will be too dry.
Am just waiting for my brown rice to cook, and then, VOILA! Breakfast for lunch!
*Serve the Crispy Corned Beef with the Omelette, Steamed Brown Rice and chopped tomatoes on the side.
Oh, I forgot! I am going to heat up some pork and beans to go with all of this. Slurp!
Vegetable and Cheddar Cheese Omelette
3 eggs
1/2 Onion, chopped
3 cloves Garlic, minced
1/4 cup Carrot, slivered
1 Tomato, chopped
1 Tbsp olive oil
3/4 cup Cheddar cheese, grated
Beat the eggs in a bowl and season with salt and pepper.
Saute all the vegetables together until slightly caramelized.
Push aside on the pan, and pour in the beaten eggs.
When almost set, move the vegetables on top of the eggs, top with cheese and flip over.
Do not overcook or else the eggs will be too dry.
Am just waiting for my brown rice to cook, and then, VOILA! Breakfast for lunch!
*Serve the Crispy Corned Beef with the Omelette, Steamed Brown Rice and chopped tomatoes on the side.
Oh, I forgot! I am going to heat up some pork and beans to go with all of this. Slurp!
Roasted Garlic Dungeness Crab
People usually head to Thanh Long to have their crab, but I am one of the few odd ones who goes just to have their garlic noodles. Yes, I know, I am weird like that! But those noodles are just soooo good!!! I have tried to replicate them at home, but the only problem is that i can't fins the right noodles for the dish. I have to soon try to make it again and make my own noodles this time.
Vegetarian protein pandan chicken style
I usually don't order Chicken Pandan in restaurants because more often than not, they are tasteless. So when Mr. K picked this up from the supermarket freezer for us to try at home, i wasn't THAT excited. In fact, it was in the freezer a few weeks before i decided to make a meal out of it.
This is purely vegetarian, made out of soy protein. It is flavored with lemongrass, turmeric, shallots and garlic and wrapped in the oh-so-aromatic pandan leaf. Exploding with flavor, it was a winner! I just made a sauce on the side to serve with it. I would eat this over the real thing!
Dipping Sauce
1 Tbsp Patis/Fish Sauce
1/2 tsp Sesame oil
1/2 packet Splenda
Chopped Coriander
Sliced Onions
Mix everything together and let it sit for 5 minutes before serving. Enjoy!
This is purely vegetarian, made out of soy protein. It is flavored with lemongrass, turmeric, shallots and garlic and wrapped in the oh-so-aromatic pandan leaf. Exploding with flavor, it was a winner! I just made a sauce on the side to serve with it. I would eat this over the real thing!
Dipping Sauce
1 Tbsp Patis/Fish Sauce
1/2 tsp Sesame oil
1/2 packet Splenda
Chopped Coriander
Sliced Onions
Mix everything together and let it sit for 5 minutes before serving. Enjoy!
PAD SEE EW
Pad See Ew, which literally means "fried with soy sauce",is one of my favorite noodle dishes ever. You will often find this dish on the streets of Laos and Thailand but is also very popular in Lao and Thai restaurants universally. It is very similar to the Singaporean Char Kway Teow. The funny thing is, the best Char Kway Teow I have tasted is the one in Banana Leaf here in the Philippines. I found the ones I've eaten in Singapore very bland. Pad See Ew is such a simple dish consisting of broad rice noodles, dark soy sauce,light soy sauce, garlic, chinese broccoli, egg, and some form of thinly sliced meat — commonly pork, chicken or beef —, shrimp or mixed seafood. But despite its simplicity in ingredients, it isn't easy to get it right at home.
The absolute best Pad See Ew I have ever eaten is the one in Marnee Thai in San Francisco! Always consistent and always bursting with flavor! I have tried making it at home, but it never comes close to what they serve at the restaurant. For those who haven't eaten there yet, check it out. Their Angel Wings are extremely sumptuous too!
Marnee Thai
2225 Irving St(between 23rd Ave & 24th Ave)
San Francisco, CA 94122
Neighborhood: Outer Sunset
The absolute best Pad See Ew I have ever eaten is the one in Marnee Thai in San Francisco! Always consistent and always bursting with flavor! I have tried making it at home, but it never comes close to what they serve at the restaurant. For those who haven't eaten there yet, check it out. Their Angel Wings are extremely sumptuous too!
Marnee Thai
2225 Irving St(between 23rd Ave & 24th Ave)
San Francisco, CA 94122
Neighborhood: Outer Sunset
WHITE BEAN AND VEGETABLE SOUP
What was my inspiration to cook today...I think it was the fact that I had to "defocus" from the high that my new medicines were giving me. I made a lot of food today...but the focus would be on this bean and vegetable soup.
I have always found comfort in bean soups/stews. Living in a Spanish-Filipino household, we always had some sort of bean soup at least once every week. Commoners were White bean soup, Lentejas, Monggo soup, Chili con carne and Pote Gallego.
I have always found comfort in bean soups/stews. Living in a Spanish-Filipino household, we always had some sort of bean soup at least once every week. Commoners were White bean soup, Lentejas, Monggo soup, Chili con carne and Pote Gallego.
BEEF KABOBS WITH TZATZIKI
Ground beef
Garam Masala
Garlic, grated
Onion, grated
Yogurt
Bread,chopped in small pieces
Egg,beaten
Salt and Pepper
Mix the beaten egg and yogurt.
Soak the bread in the egg and yogurt mixture.
Mix all the ingredients together and let sit for 30 minutes to marinate.
Put meat mixture on bbq sticks and grill.
For the tzatziki:
1 cucumber, peeled, deseeded and chopped
100 grams plain unflavored yogurt
Olive oil
Salt and Pepper
Mix everything together and season.
Garam Masala
Garlic, grated
Onion, grated
Yogurt
Bread,chopped in small pieces
Egg,beaten
Salt and Pepper
Mix the beaten egg and yogurt.
Soak the bread in the egg and yogurt mixture.
Mix all the ingredients together and let sit for 30 minutes to marinate.
Put meat mixture on bbq sticks and grill.
For the tzatziki:
1 cucumber, peeled, deseeded and chopped
100 grams plain unflavored yogurt
Olive oil
Salt and Pepper
Mix everything together and season.
BEEF STROGANOFF
400 grams Beef sirloin,cut in strips
1 tsp Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 Bay leaf
2 cups Portobello mushrooms, chopped in the same size as the beef
1 cup sour cream
1 chicken or beef bouillion cube
2 cups water
Salt and Pepper
Saute the onions and garlic in olive oil.
Add the beef strips until slightly caramelized.
Add the rest of the ingredients and simmer until the beef is tender and sauce is thick.
Adjust seasoning.
Serve on top of pasta....or rice...or serve with bread. Yum!!!!
1 tsp Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 Bay leaf
2 cups Portobello mushrooms, chopped in the same size as the beef
1 cup sour cream
1 chicken or beef bouillion cube
2 cups water
Salt and Pepper
Saute the onions and garlic in olive oil.
Add the beef strips until slightly caramelized.
Add the rest of the ingredients and simmer until the beef is tender and sauce is thick.
Adjust seasoning.
Serve on top of pasta....or rice...or serve with bread. Yum!!!!
COHEN TUNA SALAD
Tuna solid in water, drained (reserve some of the water, to keep the tuna salad moist)
Light mayonnaise
Coleman mustard, prepared
Balsamic vinegar
Splenda
Salt and Pepper
Mix everything together and season correctly to your taste.
Serve with:
Chopped onions
Chopped tomatoes
Lettuce
Light mayonnaise
Coleman mustard, prepared
Balsamic vinegar
Splenda
Salt and Pepper
Mix everything together and season correctly to your taste.
Serve with:
Chopped onions
Chopped tomatoes
Lettuce
SQUID STEWED IN CERVEZA NEGRA
2 Cups Squid, cleaned and cut in rings
1 tbsp Olive oil
1 onion, chopped
2 bay leaves
1 bottle Cerveza Negra beer
1 cup tomato sauce
1 chicken bouillion cube
Salt and Pepper
Saute onions in olive oil until transluscent.
Add the squid until it curls. Add all the ingredients and stew until squid is tender and sauce is thick.
Adjust seasoning.
1 tbsp Olive oil
1 onion, chopped
2 bay leaves
1 bottle Cerveza Negra beer
1 cup tomato sauce
1 chicken bouillion cube
Salt and Pepper
Saute onions in olive oil until transluscent.
Add the squid until it curls. Add all the ingredients and stew until squid is tender and sauce is thick.
Adjust seasoning.
HOMEMADE FLAT BREAD
Ingredients
Activate the yeast by mixing it with the 1/3rd cup of water and the 2 tablespoons of sugar. Wait for 10 minutes until the mixture becomes frothy.
If it doesn’t become frothy, your yeast has died/expired and you need to buy a fresh pack.
Meanwhile, sift the 3 cups of flour along with the teaspoon of salt into a bowl
Create a well in the middle and add the cup of water and the yeast mixture
Mix well and then knead.
Make a ball and with a knife, slice a cross on the surface to loosen the surface tension
Cover with a damp, clean cloth and place it in a warm, draft free area. Wait until it doubles in size (depending on the temperature this could be anywhere from 1 to 3 hours)
Knock back the dough and divide into 8 balls
Place on a lightly floured surface and flatten with a rolling pin until it is around 0.4 to 0.5 cm thick and put aside for 10 to 15 minutes to rise a bit more. The shape should be circular
Heat the oven to maximum
Brush the top of the discs with a bit of olive oil.
Cook in a skillet or toast until dough is cooked but bread is still soft.
Adapted from: http://thefoodblog.com.au/2010/05/lebanese-bread-recipe.html
- 2 teaspoons baker's yeast
- 1/3 cup water to mix with the yeast, warm but not hot
- 2 tablespoons sugar
- 3 cups plain, white flour
- 1 cup water, warm but not hot
- 1 teaspoon salt
Activate the yeast by mixing it with the 1/3rd cup of water and the 2 tablespoons of sugar. Wait for 10 minutes until the mixture becomes frothy.
If it doesn’t become frothy, your yeast has died/expired and you need to buy a fresh pack.
Meanwhile, sift the 3 cups of flour along with the teaspoon of salt into a bowl
Create a well in the middle and add the cup of water and the yeast mixture
Mix well and then knead.
Make a ball and with a knife, slice a cross on the surface to loosen the surface tension
Cover with a damp, clean cloth and place it in a warm, draft free area. Wait until it doubles in size (depending on the temperature this could be anywhere from 1 to 3 hours)
Knock back the dough and divide into 8 balls
Place on a lightly floured surface and flatten with a rolling pin until it is around 0.4 to 0.5 cm thick and put aside for 10 to 15 minutes to rise a bit more. The shape should be circular
Heat the oven to maximum
Brush the top of the discs with a bit of olive oil.
Cook in a skillet or toast until dough is cooked but bread is still soft.
Adapted from: http://thefoodblog.com.au/2010/05/lebanese-bread-recipe.html
Quick White Shrimp Paella with White bean Aioli
White Shrimps, peeled and deveined
3 packets Paella Seasoning
Olive oil
2 cups Rice, uncooked
2 Red Grilled Bell peppers, sliced
2 hardboiled eggs, quartered
Saute the shrimps in olive oil, and sprinkle one pack of paella seasoning for flavor.
Cook rice in the rice cooker with 2 packets of paella seasoning.
Arrange on a serving plate, topping the shrimps, peppers and eggs on the rice.
Serve with Bean Alioli. Recipe follows.
Bean Alioli
1 can cooked white beans
3 cloves garlic
Olive oil
Salt and pepper
Pulse all the ingredients in a food processor until smooth. Adjust seasoning. Super delish!!!
3 packets Paella Seasoning
Olive oil
2 cups Rice, uncooked
2 Red Grilled Bell peppers, sliced
2 hardboiled eggs, quartered
Saute the shrimps in olive oil, and sprinkle one pack of paella seasoning for flavor.
Cook rice in the rice cooker with 2 packets of paella seasoning.
Arrange on a serving plate, topping the shrimps, peppers and eggs on the rice.
Serve with Bean Alioli. Recipe follows.
Bean Alioli
1 can cooked white beans
3 cloves garlic
Olive oil
Salt and pepper
Pulse all the ingredients in a food processor until smooth. Adjust seasoning. Super delish!!!
Chicken truffle burger with onion mayo and cucumber salad
For the patty:
100 grams of chicken breast, diced to an almost fine ground
Onion powder
Salt and Pepper
Truffle oil
Mix all together then grill.
For the mayonnaise:
Mix together light mayonnaise, onion powder and thin with a bit of water.
For the salad:
Mix together peeled,deseeded and diced cucumbers, splenda, vinegar, salt and pepper.
100 grams of chicken breast, diced to an almost fine ground
Onion powder
Salt and Pepper
Truffle oil
Mix all together then grill.
For the mayonnaise:
Mix together light mayonnaise, onion powder and thin with a bit of water.
For the salad:
Mix together peeled,deseeded and diced cucumbers, splenda, vinegar, salt and pepper.
Marnee Thai style Angel Tofu
Firm tofu, cut in strips
2 tsps crushed Garlic
1/2 cup Chicken stock
Fish sauce
Vinegar
Sugar
Red curry paste, ready made
In a mixing bowl, mix together chicken stock, fish sauce, vinegar
Saute garlic in oil until translucent. Add the pre mixed sauce, and let it thicken.
Fry the tofu in hot oil until crispy, drain and then toss in sauce!
2 tsps crushed Garlic
1/2 cup Chicken stock
Fish sauce
Vinegar
Sugar
Red curry paste, ready made
In a mixing bowl, mix together chicken stock, fish sauce, vinegar
Saute garlic in oil until translucent. Add the pre mixed sauce, and let it thicken.
Fry the tofu in hot oil until crispy, drain and then toss in sauce!
Pesto Parmesan Chicken Breasts
5 Chicken breast fillets, pounded thinly
1 cup pesto sauce
Parmesan cheese, grated
1 cup pesto sauce
Parmesan cheese, grated
- Marinate chicken breasts overnight in pre-made or home-made pesto sauce.
- Cook in a non stick pan, add some water and let it simmer.
- When cooked, transfer to a pyrex and top with grated parmesan cheese.
- Bake or torch until cheese is melted and brown.
X.O. Fried Rice with Caramelized Beef
For the rice:
2 Tbsps onions, chopped
1 Tbsp garlic, chopped
1 tsp olive oil
2 cups day old cooked rice
2 tsps X.O. sauce
Sauté onions and garlic in olive oil. When slightly caramelized, add the rice and X.O. sauce. Adjust seasoning with salt and pepper as needed.
For the Egg:
1 egg, beaten
Cook beaten egg in a thin layer using olive oil, then slice into strips.
For the caramelized beef:
1 tsp Olive oil
1 cup cubed tenderloin
1 tsp sugar
1 tsp soy sauce
1/8 tsp ground black pepper
Sauté the beef in olive oil, add the sugar, soy sauce and pepper until beef is cooked and slightly caramelized.
Arrange everything on a plate and garnish with:
Quartered straw mushrooms
Chopped fresh cilantro
Basil leaves
2 Tbsps onions, chopped
1 Tbsp garlic, chopped
1 tsp olive oil
2 cups day old cooked rice
2 tsps X.O. sauce
Sauté onions and garlic in olive oil. When slightly caramelized, add the rice and X.O. sauce. Adjust seasoning with salt and pepper as needed.
For the Egg:
1 egg, beaten
Cook beaten egg in a thin layer using olive oil, then slice into strips.
For the caramelized beef:
1 tsp Olive oil
1 cup cubed tenderloin
1 tsp sugar
1 tsp soy sauce
1/8 tsp ground black pepper
Sauté the beef in olive oil, add the sugar, soy sauce and pepper until beef is cooked and slightly caramelized.
Arrange everything on a plate and garnish with:
Quartered straw mushrooms
Chopped fresh cilantro
Basil leaves
Thai Prawn and Mushroom Soup
Boil 3 cups water in a sauce pan.
When boiling, drop 120 grams of peeled and deveined shrimps and cubed white fish. When cooked, remove and set aside.
Add the following to the sauce pan:
bruised lemongrass (white part only)
5 grams cilantro leaves
5 grams basil leaves
1 bay leaf
2 kaffir lime leaves
1 cup cubed portobello mushrooms
1 cup chopped chinese cabbage
salt
pepper
1 splenda packet (omit if you don't want it to be sweet)
a dash of hot sauce
When everything is cooked, return the shrimp and fish to the pan and adjust seasoning.
VOILA! Yummy and oh-so-healthy soup!!!
When boiling, drop 120 grams of peeled and deveined shrimps and cubed white fish. When cooked, remove and set aside.
Add the following to the sauce pan:
bruised lemongrass (white part only)
5 grams cilantro leaves
5 grams basil leaves
1 bay leaf
2 kaffir lime leaves
1 cup cubed portobello mushrooms
1 cup chopped chinese cabbage
salt
pepper
1 splenda packet (omit if you don't want it to be sweet)
a dash of hot sauce
When everything is cooked, return the shrimp and fish to the pan and adjust seasoning.
VOILA! Yummy and oh-so-healthy soup!!!
HERBES DE PROVENCE GRILLED CHICKEN AND BALSAMIC-GARLIC MUSHROOMS
Rub chicken breasts with garlic powder, salt, pepper and herbes de Provence. Baste with a little olive oil and grill until thoroughly cooked.
Saute the quartered portobello mushrooms in olive oil, splash some balsamic vinegar, garlic powder, salt and pepper.
DONE!!!
Saute the quartered portobello mushrooms in olive oil, splash some balsamic vinegar, garlic powder, salt and pepper.
DONE!!!
Cinnamon steaks, green risoni and truffled spinach
I never thought that cinnamon and beef would go so well together. I cooked some beef saute last week and added some cinnamon and it came out glorious! So today I decided to make some cinnamon steaks.
In a bowl, mix together:
1 part ground cinnamon
1 part ground oregano
1 part ground black pepper
1 part paprika
1 part garlic powder
1 part salt
Marinade tenderloin steaks in the spice rub mixture and let it marinate for at least an hour. Grill or pan fry to your desired doneness.
For the Risoni, boil the risoni, or orzo and add blanched chopped zucchini, basil and green onions. Season with olive oil, garlic powder, salt and pepper.
For the spinach, thaw and drain frozen spinach. Saute in olive oil, season with pepper, garlic powder, and season with Bragg's liquid aminos. When cooked, drizzle with truffle oil.
In a bowl, mix together:
1 part ground cinnamon
1 part ground oregano
1 part ground black pepper
1 part paprika
1 part garlic powder
1 part salt
Marinade tenderloin steaks in the spice rub mixture and let it marinate for at least an hour. Grill or pan fry to your desired doneness.
For the Risoni, boil the risoni, or orzo and add blanched chopped zucchini, basil and green onions. Season with olive oil, garlic powder, salt and pepper.
For the spinach, thaw and drain frozen spinach. Saute in olive oil, season with pepper, garlic powder, and season with Bragg's liquid aminos. When cooked, drizzle with truffle oil.
Zucchini omelette
60 grams Zucchini, sliced in rounds
1 Egg, beaten
Garlic powder
Salt and Pepper
Saute the Zucchini with a spray of oil on the pan. Season with salt and pepper.
Season the scrambled egg with garlic powder then add to the cooked zucchini. Fold until cooked.
1 Egg, beaten
Garlic powder
Salt and Pepper
Saute the Zucchini with a spray of oil on the pan. Season with salt and pepper.
Season the scrambled egg with garlic powder then add to the cooked zucchini. Fold until cooked.
Mozzarella garden salad
Mozzarella, cubed
Onions, chopped
Tomatoes, chopped
Green bell peppers, chopped
Basil, chopped
Mint, chopped
Asparagus spears
Balsamic vinegar
Garlic powder
Salt and Pepper
Toss everything together, then top with asparagus. SIMPLE YET DELICIOUS!!!
Onions, chopped
Tomatoes, chopped
Green bell peppers, chopped
Basil, chopped
Mint, chopped
Asparagus spears
Balsamic vinegar
Garlic powder
Salt and Pepper
Toss everything together, then top with asparagus. SIMPLE YET DELICIOUS!!!
Tagliatelle with cottage cheese, chives and mint
Tagliatelle noodles, cooked in a pot of water with salt. Drain after.
Blanch chopped mint and chives. Drain.
In a bowl, mix cottage cheese, olive oil, salt and pepper. Add the blanched chives and mint. Throw in the noodles, toss and correct seasoning.
Blanch chopped mint and chives. Drain.
In a bowl, mix cottage cheese, olive oil, salt and pepper. Add the blanched chives and mint. Throw in the noodles, toss and correct seasoning.
Paprika-garlic tenderloin tips and then some....
Sauteed Tenderloin tips and season with salt, pepper, paprika and garlic powder.
Sauteed chopped onions.
Sauteed garlic slices.
Sauteed chopped Portobello mushrooms seasoned with salt, pepper and garlic powder.
Tinned green Asparagus, drained.
Low fat Greek salad with cottage cheese
Cottage cheese
Lettuce
Cucumber, chopped
Tomato, deseeded and chopped
Green bell peppers, chopped
Oregano powder
Garlic powder
Salt
Pepper
Toss all the ingredients together, and serve right away.
Lettuce
Cucumber, chopped
Tomato, deseeded and chopped
Green bell peppers, chopped
Oregano powder
Garlic powder
Salt
Pepper
Toss all the ingredients together, and serve right away.
GRILLED TINOLANG MANOK
Tinola is a filipino soup-based dish served as a main entree.Traditionally, this dish is cooked with chicken, wedges of green papaya and sili leaves in a ginger,onion and patis (fish sauce) flavored broth. A common variant substitutes pork for chicken, sayote instead of papaya, or malunggay or moringa leaves instead of sili leaves.
However, I opted to do something very different. I grilled the chicken to impart a smoky flavor to the broth, added bokchoy, carrots, sweet potatoes and green beans for more vegetables and replaced the fresh malunggay leaves with dried malunggay flakes.
***Tinola was invented in the late 19th century. The dish was also referenced in Jose Rizal's first novel, Noli Me Tangere.
However, I opted to do something very different. I grilled the chicken to impart a smoky flavor to the broth, added bokchoy, carrots, sweet potatoes and green beans for more vegetables and replaced the fresh malunggay leaves with dried malunggay flakes.
***Tinola was invented in the late 19th century. The dish was also referenced in Jose Rizal's first novel, Noli Me Tangere.
Garlic-Shiitake mushroom tagliatelle and Pan Fried Sole
250 grams Tagliatelle noodles, cooked in salted water until al dente
10 cloves Garlic, thinly sliced
1 cup Fresh Shitaake mushrooms, sliced
1/2 cup Basil, chiffonade
Olive oil
Salt
Pepper
Parmesan cheese
Sole Fillets
For the pasta:
Saute the garlic in olive oil until slightly caramelized.
Add the mushrooms until wilted.
Mix in the noodles, basil, parmesan cheese and season with salt and pepper.
For the Sole:
Season the sole with salt and pepper and pan fry in olive oil til slightly crisp and thoroughly cooked.
10 cloves Garlic, thinly sliced
1 cup Fresh Shitaake mushrooms, sliced
1/2 cup Basil, chiffonade
Olive oil
Salt
Pepper
Parmesan cheese
Sole Fillets
For the pasta:
Saute the garlic in olive oil until slightly caramelized.
Add the mushrooms until wilted.
Mix in the noodles, basil, parmesan cheese and season with salt and pepper.
For the Sole:
Season the sole with salt and pepper and pan fry in olive oil til slightly crisp and thoroughly cooked.
KABAYAKI PRAWNS
500 grams Prawns, peeled and deveined
1 thumb ginger, chopped
Kabayaki Sauce (recipe below)
Oyster sauce
Sesame oil
Cracked Black Pepper
Marinate the prawns in all the listed ingredients.
Ways of cooking : Broil, Bake, Grill or Pan Fry. Top on white rice.
Kabayaki Sauce
1 thumb ginger, chopped
Kabayaki Sauce (recipe below)
Oyster sauce
Sesame oil
Cracked Black Pepper
Marinate the prawns in all the listed ingredients.
Ways of cooking : Broil, Bake, Grill or Pan Fry. Top on white rice.
Kabayaki Sauce
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
Rib eye strips with french beans
1 U.S corn fed Rib eye Steak, cut into 1/2 inch strips (marinated in salt and pepper)
1 bunch French green beans, tops removed
1 Tbsp Olive oil
6 cloves garlic, sliced
1 onion, sliced
1 Tbsp Ghee (clarified butter)
Salt
Pepper
Saute garlic and onions in olive oil until slightly caramelized.
Add Rib eye strips, until half cooked.
Add the French beans, until beef is cooked and beans are half cooked.
Add the clarified butter for added flavor and adjust seasoning with salt and pepper.
*Serve with steamed rice or pasta.
1 bunch French green beans, tops removed
1 Tbsp Olive oil
6 cloves garlic, sliced
1 onion, sliced
1 Tbsp Ghee (clarified butter)
Salt
Pepper
Saute garlic and onions in olive oil until slightly caramelized.
Add Rib eye strips, until half cooked.
Add the French beans, until beef is cooked and beans are half cooked.
Add the clarified butter for added flavor and adjust seasoning with salt and pepper.
*Serve with steamed rice or pasta.
Roasted chicken thighs on a bed of vegetables
4 pieces Chicken Thighs, cleaned
1/2 lemon, juice only
Dried basil
Dried Rosemary
Cracked black Pepper
Rock Salt
1/2 cup Carrot, diced
1/2 cup Potato, diced
1/2 cup Celery, diced
10 whole garlic cloves
1 chicken bouillion cube
2 Tbsps Olive oil
Rub the chicken thighs with the crumbled bouillion cube, under the skin, on the flesh of the chicken.
In an oven safe baking tray, miv the diced vegetables and season with salt and pepper. Fix in a layer that will serve as the roasting bed for the chocken thighs.
Place the chicken thighs on top of the vegetables, sprinkle with lemon juice, salt, pepper, dried herbs and drizzle with olive oil.
Roast at 375 degress Fahrenheit for 35 to 45 minutes. Chicken skin should be brown and crispy.
*Using a meat thermometer, chicken is cooked at 180 degrees Fahrenheit.
**Remove any excess oil in the bottom of the pan from the chicken drippings.
1/2 lemon, juice only
Dried basil
Dried Rosemary
Cracked black Pepper
Rock Salt
1/2 cup Carrot, diced
1/2 cup Potato, diced
1/2 cup Celery, diced
10 whole garlic cloves
1 chicken bouillion cube
2 Tbsps Olive oil
Rub the chicken thighs with the crumbled bouillion cube, under the skin, on the flesh of the chicken.
In an oven safe baking tray, miv the diced vegetables and season with salt and pepper. Fix in a layer that will serve as the roasting bed for the chocken thighs.
Place the chicken thighs on top of the vegetables, sprinkle with lemon juice, salt, pepper, dried herbs and drizzle with olive oil.
Roast at 375 degress Fahrenheit for 35 to 45 minutes. Chicken skin should be brown and crispy.
*Using a meat thermometer, chicken is cooked at 180 degrees Fahrenheit.
**Remove any excess oil in the bottom of the pan from the chicken drippings.
Non dairy mac n "cheese"
2 cups Chicken Broth
1/4 cup all-purpose flour
1 tsp garlic powder
salt
pepper
1/8 tsp turmeric
1/2 cup nutritional yeast flakes
1 tbsp lemon juice
1 tsp yellow mustard
1/2 cup frozen spinach
1/2 cup frozen peas
Cooked pasta
Combine the broth, the flour and the garlic powder until flour is dissolved.
Place in a stockpot with all the ingredients except the spinach and the peas.
Once the sauce is thick and bubbly, add the vegetables.
Adjust seasoning.
The sauce should resemble melted cheese.
Toss with the pasta and enjoy!!!
*I found that it was a bit too tart, you can skip the lemon and mustard altogether if you don't want the tartness.
1/4 cup all-purpose flour
1 tsp garlic powder
salt
pepper
1/8 tsp turmeric
1/2 cup nutritional yeast flakes
1 tbsp lemon juice
1 tsp yellow mustard
1/2 cup frozen spinach
1/2 cup frozen peas
Cooked pasta
Combine the broth, the flour and the garlic powder until flour is dissolved.
Place in a stockpot with all the ingredients except the spinach and the peas.
Once the sauce is thick and bubbly, add the vegetables.
Adjust seasoning.
The sauce should resemble melted cheese.
Toss with the pasta and enjoy!!!
*I found that it was a bit too tart, you can skip the lemon and mustard altogether if you don't want the tartness.
Fussilli with smoked salmon,spinach and peas
Fussilli pasta
Spinach
Peas
Smoked salmon
Olive oil
Salt
Pepper
Cook the pasta in boiling water with salt. when almost done, throw in the chopped spinach and peas.
When pasta is cooked, drain and return to pan.
Add the chopped smoked salmon and season with olive oil, salt and pepper.
SIMPLE YET DELICIOUS!
Spinach
Peas
Smoked salmon
Olive oil
Salt
Pepper
Cook the pasta in boiling water with salt. when almost done, throw in the chopped spinach and peas.
When pasta is cooked, drain and return to pan.
Add the chopped smoked salmon and season with olive oil, salt and pepper.
SIMPLE YET DELICIOUS!
Hummus
1 can garbanzos/chickpeas
1/3 of the liquid in the can
2 garlic cloves
1 tbsp lemon juice
2 tbsp extra virgin olive oil
salt
pepper
Put everything together in a food processor and pulse until smooth.
*Serve with Pita bread, vegetable sticks or use as a replacement for mayonnaise in sandwiches.
**Chickpeas are a good source of dietary fiber and protein.
***Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
1/3 of the liquid in the can
2 garlic cloves
1 tbsp lemon juice
2 tbsp extra virgin olive oil
salt
pepper
Put everything together in a food processor and pulse until smooth.
*Serve with Pita bread, vegetable sticks or use as a replacement for mayonnaise in sandwiches.
**Chickpeas are a good source of dietary fiber and protein.
***Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
Salmon Fillets in Miso-Sesame marinade
Salmon fillet with no bones
Yellow Miso paste
Sesame oil
Ground black pepper
Salt
Score the salmon fillet on the fleshy part, not on the skin.
Mix the miso paste, sesame oil, salt and pepper and massage it on to the salmon fillet. Put the fillet and the marinade in a ziplock bag and marinate for 2 days.
After 2 days, rinse the fillet under cold running water then pat dry with a paper towel. Preheat a grill pan on the stove. Spray on both sides with oil and grill on the pan, flesh side first. Flip when cooked, and finish cooking on the skin side.
*Serve with a salad, steamed asparagus or brown rice lightly seasoned with salt, toasted sesame seeds and sesame oil.
Yellow Miso paste
Sesame oil
Ground black pepper
Salt
Score the salmon fillet on the fleshy part, not on the skin.
Mix the miso paste, sesame oil, salt and pepper and massage it on to the salmon fillet. Put the fillet and the marinade in a ziplock bag and marinate for 2 days.
After 2 days, rinse the fillet under cold running water then pat dry with a paper towel. Preheat a grill pan on the stove. Spray on both sides with oil and grill on the pan, flesh side first. Flip when cooked, and finish cooking on the skin side.
*Serve with a salad, steamed asparagus or brown rice lightly seasoned with salt, toasted sesame seeds and sesame oil.
Mushroom and Zucchini Rice, Stuffed Roasted Eggplants and Lemon-Butter Fresh water Prawns
For the Rice: Sauté garlic in butter, add sliced zucchini and oyster mushrooms then add cooked rice and season.
For the Stuffed Roasted Eggplants: Sauté chopped onions, mixed mushrooms, carrots, green peas, and celery(all chopped except the peas). Add ground beef then season with a bouillon cube.
Grill the eggplants, peel then flatten. Put sautéed meat on top then dip in egg and cook.
For the fresh water prawns, just peel, devein and drop in boiling water then add butter and lemon juice.
For the Stuffed Roasted Eggplants: Sauté chopped onions, mixed mushrooms, carrots, green peas, and celery(all chopped except the peas). Add ground beef then season with a bouillon cube.
Grill the eggplants, peel then flatten. Put sautéed meat on top then dip in egg and cook.
For the fresh water prawns, just peel, devein and drop in boiling water then add butter and lemon juice.
GRILLED STUFFED BELL PEPPERS
Grill the yellow peppers, peel them, cut off the top and deseed.
Saute onions, garlic, tomatoes &carrots in olive oil, add ground beef. When nicely caramelized and thoroughly cooked, season with salt, pepper and chili paste (the salty kind, not the sweet).
Stuff the peppers, brush with egg wash and then pan fry or bake. cover with top of the pepper that you previously cut off.
Voila, stuffed peppers!
*You can use tomatoes instead of peppers too!
Saute onions, garlic, tomatoes &carrots in olive oil, add ground beef. When nicely caramelized and thoroughly cooked, season with salt, pepper and chili paste (the salty kind, not the sweet).
Stuff the peppers, brush with egg wash and then pan fry or bake. cover with top of the pepper that you previously cut off.
Voila, stuffed peppers!
*You can use tomatoes instead of peppers too!
5-Spice Grilled Pork Chops
6 pieces pork Chops
5 Spice powder
Garlic Powder
Ground black pepper
Himalayan Salt
Cinnamon
Soy Sauce
Red vinegar
Balsamic vinegar
Mix all the ingredients and marinate the Pork Chops overnight.
Grill.
EAT!
5 Spice powder
Garlic Powder
Ground black pepper
Himalayan Salt
Cinnamon
Soy Sauce
Red vinegar
Balsamic vinegar
Mix all the ingredients and marinate the Pork Chops overnight.
Grill.
EAT!
Garlic Pork stew with shrimp paste and coconut milk
2 Kilos Pork belly cubes
1 Tbsp Olive oil
20 cloves of Garlic
8 pieces Bay leaves
1 cup Vinegar
1 cup spicy Barrio Fiesta Bagoong/Shrimp paste
1 can Coconut Milk
1 knob sliced Ginger
2 Tbsps Fish sauce/Patis
1/4 tsp ground Black Pepper
4 cups Water
Heat a heavy bottomed pot like a Le Creuset Dutch oven, pour the olive oil and sear the pork belly cubes until nicely caramelized. Add all the other ingredients and simmer until the pork belly cubes are tender. Adjust seasoning. You know it's done when the sauce is almost dry and all the oils separate from the meat.
*Serve with steaming hot rice!
1 Tbsp Olive oil
20 cloves of Garlic
8 pieces Bay leaves
1 cup Vinegar
1 cup spicy Barrio Fiesta Bagoong/Shrimp paste
1 can Coconut Milk
1 knob sliced Ginger
2 Tbsps Fish sauce/Patis
1/4 tsp ground Black Pepper
4 cups Water
Heat a heavy bottomed pot like a Le Creuset Dutch oven, pour the olive oil and sear the pork belly cubes until nicely caramelized. Add all the other ingredients and simmer until the pork belly cubes are tender. Adjust seasoning. You know it's done when the sauce is almost dry and all the oils separate from the meat.
*Serve with steaming hot rice!
TUNA,VEGETABLE AND HUMMUS WRAP
Tortilla wrappers
Carrots, julienned
Lettuce, thinly sliced
Tuna flakes
Shredded cheddar cheese
Hummus (Recipe above)
Slather the tortilla wrapper with home made hummus, aadd some carrots, lettuce, tuna and top with cheddar cheese. Roll it up, and it's ready to eat. You can grill it on a pan and you have a grilled burrito!
*Substitute tuna with any protein of your choice.
Carrots, julienned
Lettuce, thinly sliced
Tuna flakes
Shredded cheddar cheese
Hummus (Recipe above)
Slather the tortilla wrapper with home made hummus, aadd some carrots, lettuce, tuna and top with cheddar cheese. Roll it up, and it's ready to eat. You can grill it on a pan and you have a grilled burrito!
*Substitute tuna with any protein of your choice.
BRAISED PORK WITH BLACK BEANS (HUMBA)
1 kilo Pork Pata
4 cloves garlic, minced
1 cup water
2 tablespoons brown sugar
1/2 cup vinegar
1/4 cup soy sauce
1 bay leaf
2 Star Anise
1 teaspoon pepper corn
3 tablespoons tausi or salted black beans
1/2 cup of banana blossoms (optional)
Directions
1. Sear the pork pata in the pan, then add the sugar when the meat is brown. Add the minced garlic,black beans and star anise and mix all together.
2. Add the remaining ingredients (vinegar, soy sauce, bay leaf, and water) except banana blossoms together until the pork is tender.
*Halfway through the cooking, add banana blossoms and continue cooking until tender.
3. Arrange on a serving platter and serve with steaming hot rice.
4 cloves garlic, minced
1 cup water
2 tablespoons brown sugar
1/2 cup vinegar
1/4 cup soy sauce
1 bay leaf
2 Star Anise
1 teaspoon pepper corn
3 tablespoons tausi or salted black beans
1/2 cup of banana blossoms (optional)
Directions
1. Sear the pork pata in the pan, then add the sugar when the meat is brown. Add the minced garlic,black beans and star anise and mix all together.
2. Add the remaining ingredients (vinegar, soy sauce, bay leaf, and water) except banana blossoms together until the pork is tender.
*Halfway through the cooking, add banana blossoms and continue cooking until tender.
3. Arrange on a serving platter and serve with steaming hot rice.
