Category: home cooking

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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First Time Making Japanese Rice with Seaweed

One of the many things I love eating is seaweeds. I grew up eating fresh seafood and seaweeds. It has iodine in it and other minerals that are beneficial to our body. With that said, trying out Korean or Japanese seaweeds are heavenly to me.

I remember when I first tasted Korean seaweed soup years ago, I thought it smelled strange and I did not like it much but then once I get used to it, I learned to love the soup. However, with Japanese seaweed, I loved it the moment I put some in my mouth. I just love the smell of sesame oil and seeds that’s in it.

So when we went to Korean store three weeks ago, I was happy to see seasoned Japanese seaweed also, I bought me two packs and I still have them in a jar these days, eating them slowly you know? Anyway, I found a a small jar of Japanese seaweed rice seasoning. I did not regret buying it for it makes my rice tastes good.

Sprinkle the rice with the seasoning, a spoonful of sesame oil, a bit of salt, a spoonful of apple cider vinegar and some sesame seeds, voila! I made myself some Japanese rice paired with pickled Korean cucumber, marinated fried milkfish and of course, Japanese seaweed. My meal is sooooo delicious that I can eat it forever!

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Quick Fix Bean Sprout with Tofu in Miso Soup

Eating without soup isn’t complete, it is so dry and it is not as filling as with soup including in my meal. That is how I grew up. My mother used to cook vegetable stew a lot in almost every meal we had. With that said, now that I am an adult, I am used to having soup in my plate and kind of doing the same thing to my girls.

There are times I get busy with other things and I feel like having soup, what I do is try to invent something quick to satisfy my stomach. Here’s one of those easy and quick-fix bean sprout with tofu in miso soup.

First, you boil some water or vegetable stock, when water boils, pour in the miso paste and garnish, put tofu in, wait one minute then follow the bean sprout, season with salt and a bit of ground black pepper to taste, turn off heat quickly to avoid overcooking the bean sprout. Serve hot and don’t forget to garnish with scallion or green onions. Voila!

Making soup doesn’t need to be fancy. Just make use of what you already have in your fridge or pantry.

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6-Topping Homemade Pizza

Pizza is bad, it contributes to your continuing growth of your belly but heck, it’s delicious. I love pizza but having a homemade pizza will make it less deadly, I believe. Although the dough is not from scratch, still I consider it healthy, haha.

Here’s what we had for dinner last night. I am proud to say that, with less baking experience I am still able to feed my family pizza with toppings we prefer. Dough and pizza sauce were store bought, but the toppings? I sliced/shred them myself.

Toppings include shredded sharp cheddar cheese, sliced canned pineapple, red bell pepper, pepperoni, sweet onions, olives, pre-cooked Italian sausage, minced garlic, a dash of sea salt and ground black pepper to taste.

The outcome? Yummy! It was all gone in one night. You see, we were getting healthy ingredients by making it at home instead of just ordering it at a pizza house or buying the frozen pizza with less toppings on it. Plus, it is easy to prepare and fast.

 

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Filipino Comfort Foods

There are some things that can be bought here in North Texas that ease my homesickness or that bring me back home a little bit. When it comes to Filipino comfort foods, I can eat or cook them where I am. I again, say this is , I am one of the lucky people to be able to still eat the foods I love faraway from home.

You know in some other places of the United States, many of these foods that I am enjoying at home aren’t available in their places and never will be. For instance, they don’t get to taste the grilled milkfish (pictured below) because it isn’t available at the Asian Market. Not forgetting a glass of freshly grated young coconut meat with fresh milk and its natural juice. Yum oh so yum! I don’t mind buying a whole piece of young coconut for $3 each as long as what I’m getting is the real deal. I dread the idea of buying packed/bottled coconut water for it has preservatives in them and sugar, not worth my money!

On the side is tuna steak salad or “kinilaw” in our native tongue, we didn’t cook the fish instead, put some spicy vinegar in it, and let the vinegar cook the fish mixed with cucumber, tomatoes, ginger, a pinch of salt and voila!

Another food that I love bragging on Facebook is this Filipino delicacy called “binignit”. This is the closest binignit I can cook that we have back home, the Philippines. I got all the ingredients needed for it to be called, complete. Ingredients like landang, sago or tapioca pearl, ripe bananas, sweet potato, coconut milk, brown sugar. Well, I didn’t have a ripe jackfruit that gives it that sweet aromatic smell but I do have some natural flavoring drops in it.

If in case you want to know where I got landang which is the main ingredient of this delicacy, I brought it straight from the Philippines during my last visit to my hometown last year. Talking about it right now, makes me wanna eat binignit again for dinner.

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Delicious Good Filipino Food

Nothing beats home cooked Filipino food, I shall say. If you are a Filipino yourself, you would agree just by looking at the picture below. One of the dishes that I love cooking for my girls is pork adobo. They love the taste and the feeling of chewing a fatty part of the pork, “squishy baboy” as they call it. Even more delicious when paired with ripe mango and grits.

When the pork was still cooking, the girls couldn’t help but ask what I was cooking because of its delicious smell filling the entire house that probably made them hungry fast. I could eat pork adobo every meal for a week but in our household with 2 other mouths that love eating this dish, it surely wouldn’t last for long.

Pork adobo makes everyone’s stomach filled and happy, well, except for the dada for he didn’t know I cooked it.

What about you? What sort of food are you cooking at home and what’s your favorite dish?

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Seafood Combo with Curry

If you have not tried this dish, well, you should soon. I tell you, it is awesomely good to the tastebuds. I love seafood but didn’t think about adding some curry into it ever. Curry, not only is healthy for our body but also it adds that spicy taste and aromatic smell of the dish we cook. Most people use it for chicken but it also is good for other dishes.

Seafood combo dish I followed from a friend a month ago! It is easy to cook and gives you a stomach satisfaction in just one serving.

In this recipe, I added the following;

4 pieces small size squid
1 large piece squid
half pound large shrimps
1 can coconut mulk
1 can young jackfruit meat
2 tbsp. curry powder
1 tsp. salt and pepper to taste
1 large green or red bell pepper
3 cloves minced garlic
1 medium onion
1 tbsp. olive oil

Here’s how:
Saute garlic and onions in a heated olive oil. Add seafood, stir until tender.
Add jackfruit, cook for 5 mins., add coconut milk, cover and let it boil a little bit.
Mix curry in half cup water, stir and pour into the pan, mix with ingredients. Cook for another 5 minutes.
Add seasonings and bell pepper! Serve and enjoy!

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