Category: home cooking

I Cook to Make Up with My Kids

I work, just part-time now though yet I still feel exhausted when I work 4 straight days in a week. When I am working, I cannot always cook fresh foods for my girls but when I am able to, I make sure it is appetizing and appealing to them so they’ll eat what I serve them. As much as possible I try not to repeat the dishes, otherwise they’ll get tired of it.

My girls are fun to cook for, they eat almost anything I offer them. That alone encourages me to do my duty as a mother and give them nutritious foods for their growing body and brain. Thankfully, my girls aren’t picky and if they try to refuse the food, I will just remind them the photos of those malnourished children on Facebook so they’ll eat and have no option to say no.

One of the dishes I can very well serve them which they accept willingly is this breaded baked pork chops for dinner paired with baked asparagusĀ and brown rice. They liked it, oh not just liked it but loved it. I feel accomplished when my hard work to make them dinner is eaten and all gone.

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Chicken Noodle Soup Vs Pizza

Sometimes I cook or prepare two different meals for me and my family. While my children love eating Filipino foods, there are certain dishes that they do not want instead they ask for an American food. One example is photo below. While I enjoyed my noodle soup so much, the girls, however, preferred eating pizza.

For me, Filipino foods are the best. They are filling and satisfying to my stomach plus it they are healthier for I always put some veggies on my soup and some garlic and onions which are known to be beneficial to our health. So, I will not exchange it over pizza or mac and cheese. My children have a taste of both American and Filipino foods because I tend to cook my food all the time and they eat most of it, if not all.

I am just lucky my girls aren’t picky, they eat whatever I give them, otherwise, they go hungry.

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Pinoy Versus American Food

I love to eat, I love food and most of all, I love cooking our own food at home. Cooking these days is difficult because I got a job and I can only cook on my day off or when I work the afternoon shift. So, in order for me to save time in the kitchen, I just cook two dishes at a time.

Like for instance these foods pictured below. I cooked “pinakbet” which consists of Asian veggies for me and the mac and cheese for the husband and the girls, well, unfortunately, I put spinach in there so my little girl doesn’t like to eat it all.

Cooking these dishes at one time gave me the opportunity to compare both which tastes great and delicious. I even asked my friends on FB which one they prefer best and they voted for the Filipino food. Well, that’s sucks huh because they’re all Filipinos.

As for me, I would prefer the Pinoy food also. Don’t get me wrong, I like mac and cheese but I can only eat a cup of it because it’s too cheesy and “bidli”. The food does not stay in my tummy for long too so yes, I love Pinoy food. Nothing beats Pinoy food!

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Native Visayan Stew in America

Those who grew up poor and in the province anywhere in the Philippines can relate to this kind of food with the exception of shrimp because it is expensive in my home country. A native Visayan stew or “utan bisaya” as we call it consists of Asian spinach, yellow squash, long yard beans, eggplant, bamboo shoot, malunggay or moringa oleifera, okra or anything that can be grown in your backyard can be made into a stew.

This is one of those that I so appreciate here in America because not all Filipinos have access to native veggies like me. I grow this in our own backyard free of pesticides and other harmful chemicals. When I feel like cooking native stew, I just go out there and pick some vegetables. I am blessed to have the ability to plant my own food that I enjoy so much!

Native stew freshly cooked paired with dried fish and leftover grits, anyone? This is my kind of food, belly filling, nutritious and it satisfied my craving for a healthy dish. Aside from that, it also felt like I was home when I gobbled this up!

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So Creamy Mac and Cheese, My Girls’ Favorite

Don’t we all want instant mac and cheese in a box? It is because it is fast, quick and easy to prepare, right? When we are hungry and tired from work, we don’t have that energy to prepare for a good meal anymore so we settled on instant foods and we don’t think about whether it taste good or bad.

Well, here’s a recipe that I got from an original poster that was shared on Facebook that is truly creamy, tasty and delicious homemade mac and cheese. I followed exactly her measurements and ingredients to achieve that yumminess mac and cheese that my girls love very much.

Just by looking at the pictures make me drool. You imagine when you get to taste the finished product, you’ll love it more than anything else. Once you tasted it, you’ll never try to go back making the boxed mac and cheese and you’ll have to trust me on that.

In fact, my 8-year old girl asked me to make it again which I wholeheartedly said yes. It is such a joy watching my kids devouring the dish I make for them, so it is always a pleasure making them dinner.

NOTE: Photos are mine but the recipe can be found here http://spicysouthernkitchen.com/super-creamy-mac-cheese/

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… girls’ plates right after I took out the mac and cheese from the oven, along side with it are fruits and vegetable.

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Visayan Adobaw Na Manok Recipe

Growing up, I still remember that chicken recipe that my grandparents and or father used to cook. It is a recipe that only Bisayan people can make and for years of residing here in America, I could not seem to get its taste nor cook adobaw na manok the way my old folks did.

There is something in it that I really love, the aromatic smell of ginger, onion and garlic is so heavenly that I have been wanting to taste for so long, finally satisfied. Thanks to a friend who shared her mother’s recipe as well as the technique to really come up with the delicious taste of the dish. The dish is so common in the Philippines yet seemed mysterious to make (at least to me).

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Ingredients:

1 whole chicken – I prefer Cornish chicken for it’s similarity to native chicken taste.

3 laurel leaves, 2 tsp. ground black pepper, soy sauce, ginger, garlic, garlic powder, onions, vinegar, oil and salt.

I don’t put exact measurement on those because all I do is estimate the amount of each ingredient according to my preference.

Here’s how:
~ Buy a whole chicken and cut up the meat into desired pieces. Bones in please.

~ Marinate the chicken for 30 minutes or more with Filipino soy sauce, vinegar, grated ginger, ground black pepper and garlic powder.

~ After marinating, bring the meat to a boil, covered and stirring constantly until meat’s natural juice come out. Cook some more until desired tenderness of the meat is achieved.

~ Saute minced garlic and onions until brown. Put in the chicken and its juice, wait until all juice is absorbed and dry, it’s optional if you put in the marinated sauce or not. If you don’t, it is also good and still make a great adobaw chicken taste.

~ By then, the chicken should be almost done, put some laurel or bay leaves, cover and cook a little bit more. Stir. Add some salt and ground pepper according to your taste.

~ Serve hot.

WARNING: Rice killer, make sure you a got a whole big pot of cooked rice before serving! Enjoy!

Angel Hair Pasta with Mushrooms, Tomatoes and Broccoli

I only had a little time to rest today before cooking for dinner, I took my girls to the pool and came back at almost 3 o’clock. Took a shower, laid down a little bit and did my mommy duty in the kitchen.

Anwyay, I planned of making my family some angel hair pasta tonight, so even if I was a bit tired, I had to make it. I did not follow any recipe. I just made up my own, bought a jar of Ragu Cheese Creations Classic Sauce and that’s it! It is tasty and sure is filling in my stomach. Now that the new Italian study says eating pasta does not contribute to BMI, might as well, cook pasta a lot and serve to the family.

With my pasta, I used the following;

Half a box of store brand pasta
two regular size roma tomatoes
a jar of Ragu sauce
sliced mushrooms
a whole flower of broccoli (cut up)
minced garlic
4 tsp. avocado oil (you can use any oil of your choice)
5 cloves minced parsley for garnishing
a tbsp of sea salt
half a teaspoon black ground pepper
cut up chicken meat ( guessing the amount of chicken, no exact measurement or weight how much I used)

Here’s how:
Boil 5 cups of water to cook the pasta. In another pot, boil 3 cups of water to blanch the broccoli. Brown chicken on a hot oil, stir occasionally. Brown the garlic when chicken’s tender, sautee that mushrooms, tomatoes and add the sauce, cover until mushrooms are tender.

Add the pasta and broccoli, sprinkle some salt and pepper to taste. Mix evenly. Garnish with parsley. Serve hot!

A healthful dinner that does not need rocket Science to make. You can make your own pasta recipe, anyway you want it, it is possible!

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Special Chop Suey and a Salad Dessert

Nothing beats home cooked meals! I do that 99% of our meals and I know I’ve said that over and over again. I have been craving for chop suey – a Filipino dish loved by many. It’s a healthy dish that contains mostly vegetables and meat of your choice.

I cooked seafood flavor chop suey and it’s special for it has young corn and quail eggs which you will not commonly see in most chop suey. Also, I used a special ingredient to it, I used a squid Carved blanched pineapple cut for it which I bought from Hongkong Market in frozen section.

I love that I cooked it perfectly, so juicy and tasty that satisfied my craving. Thank God for such a delicious dish that filled our stomach.

If you want to try this out, go to www.panlasangpinoy.com for the recipe and replace the meat of your choice if you don’t like chicken. Make sure you don’t miss one secret ingredient that adds a flavorful taste to your chop suey, the oyster sauce!

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After having two plates of this healthy vegetable dish, I served myself some shredded young coconut meat with nata de coco or coconut gel with corn kernels topped with purple yum ice cream picture below. Tell me if this does not make you drool?

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Perfect Cooked Rice on a Stove Top

In America, things are done fast and easy with the help of technology. Almost everything can be done in a flick of a finger, this includes cooking rice. Most people use a rice cooker in order to cook a perfect rice for meals.

I don’t know for some reason what got into my husband’s mind when he opted to choose cooking rice manually just like what we normally do in the Philippines by putting rice grains in a pot and on the stove top. He did not say anything or ask me how to do it. He just went on and did his thing.

When I came back from across the street an hour later, there it was! A perfectly cooked rice on a stove top greeted me in the kitchen. I was amazed because, for someone like him who probably have not done that method of cooking would have burned the rice. It resulted to an edible cooked rice, haha. Salute to the husband who was not afraid to risk burning the rice that day!

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Chicken Flavor Porridge

As we get into mid November, our temperature here in Texas continues to get cold each passing day. With that said, this chicken flavor porridge is perfect for this kind of cold and gloomy day or any soup that is warm. We, Filipinas, love the taste and how warm foods and soup make us feel on cold days.

This porridge is so easy to make although it can take 30-40 minutes to cook depending on what kind of rice you use to make it. If you prefer leftover cooked rice, then it is faster than what I usually do for I use rice grains to make a pot of porridge.

Just mince some garlic, some chicken strips and ginger, sautee them and add the rice and water. Boil under rice is cooked, add a knorr cube, ground pepper if you want it a bit spicy and some fish sauce. Garnish with cut onions. It is best eaten or paired with hard boiled eggs and eggrolls if available.

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