tag:blogger.com,1999:blog-17005731815783438932024-03-13T10:19:37.911-04:00The Missing Soy SauceWonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-1700573181578343893.post-19722483377190471432014-04-09T17:12:00.001-04:002014-04-19T04:25:26.025-04:00Easy Puto Maya ( Steamed Sticky Rice with coconut milk )<div> <div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-G7HRNdYWybI/U1Iy84yrI7I/AAAAAAAADYw/Oz0KBLU1A24/s640/blogger-image-98870400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-G7HRNdYWybI/U1Iy84yrI7I/AAAAAAAADYw/Oz0KBLU1A24/s640/blogger-image-98870400.jpg"></a></div></div><div><br></div>Ripe sweet mangos always remind me of the Philippines. And I must say when we claimed that we have the best mango in the world, hands down it's truly the best. But being away from home and craving for those heavenly luscious fruit is like a quest. I have tried several varieties and so far I can say that probably the closest is the Ataulfo variety. But sadly unlike those mango we have back home it can be a little tricky to know if it's truly ripe or not. Philippine mango has a very sweet aroma and it is the best determinant that it's ready to be consumed. <div><br></div><div>Sweet mango also reminds me of a breakfast that I truly love. It's a simple one paired with sticky rice and sikwate - our own version of hot chocolate made from tablea ( Cocoa ground formed to coin sized tablets ). Every time I can enjoy this treat my taste buds just take me home.</div><div><br></div><div>After of course discovering the sweet mango, it was time to learn to cook Puto Maya. Native desserts like Puto Maya always intimidate me because they have no specific measurements when they do this at home. Correct me if I am wrong but everything done eyeballed. And that really throws me off. Fortunately after some research and a friend's advise I finally have the recipe. Now I can finally have this wonderful breakfast at home granted they have lovely mangos in Costco and the <i>pasalubong</i> ( gifts you give after you travel ) of tablea from my in-laws is still around.</div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 cups sticky rice<br>1/2 can (14oz) coconut milk <br>Slices of ginger<br>1/4 cup or less sugar<br>Salt <br><br>1. Soak rice in water (overnight for best results)<br>2. In your steamer basket place ideally banana leaf ( or parchment paper to prevent sticking).<br>3. Drain sticky rice completely<br>4. Add about 2 tbsp. of sugar and few dashes of salt on the drained rice. Mix until completely incorporated.<br>5. Place seasoned rice on the steamer and start steaming covered for about 10mins.<br>6. After 10mins. Or more depending on your steamer water should start to boil. Add about 1/4 of the canned coconut milk + ginger. Mix well then cover again.<br>7. Once rice is half cooked add the other 1/4cup of coconut and mix well. Or just enough to cook the rice. Adding too much will make it soupy.<br>8. Check the taste for sweetness, if preferred you can add more sugar to your liking.<br>9. Cover again and check from time to time until rice is thoroughly cooked.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Enjoy! </span></div><div><br></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-22448290135684669722012-05-22T14:08:00.001-04:002012-05-22T14:28:46.744-04:00Easy and Garlicky AdoboWho would not love adobo? Be it pork or chicken ( which is the common meat ) almost all pinoys love it.<br />
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What's not to love? Its easy but when you prepare it you can be sure its a crowd pleaser. Yet in the Philippines, there are a lot of versions of this dish.<br />
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Growing up my definition of adobo was pork sides (thicker cuts of pork belly cut into chunks like the ones used for bacon) deep fried to golden brown. It was tender but the skin ( which is the star of the meat, in my opinion ) is crispy. My grandfather sold this in his carinderia ( eatery ) and thus I always connect the word adobo to his dish.<br />
<br />
But it was just later on that i discovered that adobo was to some typically meant meat, seasoned with soy sauce, vinegar, garlic, bay leaf and pepper corns. Then simmered until the meat is tender and usually would render fat, then would help brown the meat towards the end of the cooking process.<br />
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But there is no absolute rule to make adobo, some like it dry and some like the reduced liquid to remain at the end. And this also makes the perfect topping to your rice. Some even add coconut milk or cream to their dish which i have not tried.<br />
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So which one is my favorite? I would say it depends, just like any dish I have tried that are good and some just didn't cut it for me.<br />
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But this version I will share is the one i have discovered lately and is my current fave.<br />
<br />
Pork sides - cut into half inch thick<br />
Coarse Salt - adjust according to the amount of your meat<br />
Vinegar - at least 1 tsp for 1 pound of pork<br />
Ground pepper<br />
2-3 pcs. of bay leaf<br />
1-2 tbsp of oil<br />
1 head of garlic crushed -if using 2 pounds of meat<br />
<br />
Add all ingredients( except the garlic ) in a bowl or in a frying pan. Pour in water just enough to cover your meat. Cover and cook until meat is tender and thoroughly done. Remove the lid to let the water evaporate and meat will render fat. Once your meat is brown, add the garlic. If there's not enough oil you can add another tablespoon. Cook until desired crispiness or once golden brown. I prefer the pork skin and garlic to be crispy at the end. Enjoy!<br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-gcZBD3uNbZQ/T7vZHR1MhkI/AAAAAAAACe0/fumgKIPJRfk/s640/blogger-image--2120783027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-gcZBD3uNbZQ/T7vZHR1MhkI/AAAAAAAACe0/fumgKIPJRfk/s640/blogger-image--2120783027.jpg" /></a></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2tag:blogger.com,1999:blog-1700573181578343893.post-83647963660505987572012-04-17T12:21:00.001-04:002012-04-17T12:21:46.152-04:00Cooking pinakbet in the USPinakbet is a vegetable dish in the philippines. I am not very familiar of the exact region it originated from but just like any pinoy dish it will be prepared differently depending on cook.<br />
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To me pinakbet would be defined as a dish with the following ingredients:<br />
<br />
Onions, garlic and tomatoes sauteed<br />
Squash<br />
Eggplant <br />
String beans<br />
Ampalaya ( bitter melon/ gourd )<br />
Red sweet peppers<br />
<br />
My mom makes use raw shrimp shells and head to be used as the base of the stock for liquid added to the dish. Then almost all the time, she seasons the dish with shrimp paste.<br />
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I enjoy having this dish, and i find it very healthy if you add less sodium like minimizing the amount of shrimp paste or salt. But I add ginger and coconut milk each time I cook it, I wanted my own style.<br />
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To me there is no real way to cook it, so now that I am in the US I use substitutes to prep this dish. Back in the east coast, I discoved butternut squash to substitute the creaminess of the usual squash. And lately, if string beans are not yet in season I use my favorite snow peas.<br />
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I realized that when you try to be creative in your cooking, you will still be able to enjoy old time favorites when you substitute. You'll never know, it might even be more that what you hoped for. <br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-2Oc4VcIFOpw/T42YmJLVhFI/AAAAAAAACdU/ps7JMM53_fI/s640/blogger-image-674006949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-2Oc4VcIFOpw/T42YmJLVhFI/AAAAAAAACdU/ps7JMM53_fI/s640/blogger-image-674006949.jpg" /></a></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-11259248907091336622012-04-09T15:39:00.005-04:002012-04-09T16:01:25.912-04:00Beauty Related<div style="margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; "><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span style="font-size: 100%; ">If I had to choose between being a food or beauty blogger/guru, I would choose food. I am more interested with food than beauty related things. But it doesn't mean that I don't care much for looking good and being more than presentable since I believe in the saying "Look good and feel good".</span></div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span style="font-family: Georgia, serif; font-size: 100%; ">And that being said, I guess this makes my officially first beauty related post. What did I choose? It's Nail Water Decals! I have been curious since my sister started her nail art hobby. </span></div><br /><a href="http://2.bp.blogspot.com/-8rDAHwidtao/T4M68M58RtI/AAAAAAAACZM/Gwj1lWn0xLU/s1600/DSC04048.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img alt="" border="0" src="http://2.bp.blogspot.com/-8rDAHwidtao/T4M68M58RtI/AAAAAAAACZM/Gwj1lWn0xLU/s400/DSC04048.JPG" /></a><span><span style="font-size: 100%;"> </span></span></div><div style="text-align: justify;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; "><span><span style="font-size: 100%;">So what are </span></span><span style="text-align: justify; "><span>Nail Water Decals? They are nail designs that you can use to style your nails. You use water to slide off the design ( hence the name ). The process involves usually coloring your nails then cutting (to fit) then applying the desired design ( like the Monogram Louis Vuitton design on the photo ). See a tutorial video <a href="http://www.youtube.com/watch?v=x3xEI7lxoNo&feature=share">here</a> on the how to's. There are a lot of designs you can choose from and the possibilities are endless. You can buy them at <a href="http://www.amazon.com/s/?ie=UTF8&keywords=nail+water+decals&tag=googhydr-20&index=beauty&hvadid=12966297475&hvpos=1t1&hvexid=&hvnetw=g&hvrand=13054913861698183088&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_i4bsgbkw4_e#/ref=sr_pg_4?rh=n%3A3760911%2Ck%3Anail+water+decals&page=4&keywords=nail+water+decals&ie=UTF8&qid=1334000842">Amazon</a> or <a href="http://www.ebay.com/sch/i.html?_from=R40&_trksid=p5197.m570.l1313&_nkw=nail+water+decals&_sacat=See-All-Categories">Ebay</a> but I got mine from a seller on <a href="https://www.facebook.com/onestop.kikayshop">Facebook</a> ( located in the Philippines ) sent by my sister. </span></span></div><div style="text-align: justify;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; clear: both; "><br /></div><div style="text-align: justify;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; clear: both; ">I just thought since Spring is officially here I should design my nails differently for unique set of fresh pedis. And would go perfectly with my flips flops or open toed sandals which I can wear for the season is getting warmer ( at least I hope ).</div><div style="text-align: justify;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; clear: both; "><br /></div><div style="text-align: justify;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; clear: both; "><br /></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-73145861706297328742012-04-03T00:55:00.001-04:002012-04-03T01:10:35.505-04:00My Spring Stir FrySpring is my favorite season, not only because its the most colorful season but because the produce is good too during this time. This is the time strawberries, asparagus and other vegetables are in season and they will be cheap.<br />
<br />
And with all these wonderful produce I do take advantage of a good bargain. I like to make wonderful and easy stir fry with the veggies that's abundant in the market. These dishes are so good with meat dishes, I try to make veggie dishes as sides so I encourage healthy eating with DH & DS.<br />
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My Stir fry features a cool weather vegetable - Sugar Snap Peas. I just recently discovered that they are so good when eaten raw, but I do like to remove the rib part.<br />
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For my recipe ( good for 2-3 persons)<br />
1 tbsp cooking oil<br />
1/4 cup red onions<br />
1/4 cup red bell peppers<br />
2 tbps of leeks<br />
1 cup of mung bean sprouts<br />
1 cup of sugar snap peas<br />
1/4 cup shredded carrots<br />
1 tbsp oyster sauce<br />
1/4 water or just enough to cook veggies<br />
Pepper to taste<br />
<br />
Heat oil then saute onions, leeks and peppers. Once fragrant, add the rest of the veggies. Mix everything then after 2-3mins, add the oyster sauce and water. Cover and cook until peas are bright green. Add pepper to taste. Do not overcook. Serve hot, its good as a rice topping.<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-DC-N-KleNzA/T3qF5t6zy1I/AAAAAAAACY0/09dbGzK-l9E/s640/blogger-image--148683069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-DC-N-KleNzA/T3qF5t6zy1I/AAAAAAAACY0/09dbGzK-l9E/s640/blogger-image--148683069.jpg" /></a></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-45124913847613263912012-03-30T23:11:00.001-04:002012-03-30T23:13:54.742-04:00Dinner in 30 minutes!I admit there are really times I want to fix meals quickly and use short cuts even if I like doing things from scratch. That is why I like Robin Miller and Sandra Lee shows on the Food Network Channel. Another thing that I like too is pasta meals. Aside from stir fry dishes, pasta meals always fall in the category of quick prep meals for me. <br />
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I would like to share an easy pasta recipe. This is a tuna based dish so this is really good for Lent Season.<br />
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Fetuccine Alfredo with Tuna & Sundried Tomatoes in Olive oil<br />
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What you need:<br />
1 jar of Alfredo sauce like Ragu lite alfredo<br />
1 box ( 1 pound ) of fetuccine pasta<br />
2 cans of BUMBLE BEE® Prime Fillet® Solid Light Tuna - Sundried tomato in Olive oil ( 5 oz. each )<br />
Parsley for garnish<br />
Fresh ground pepper to taste<br />
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Cook pasta as directed ( I just use half or 3/4 of the box for this recipe ). Heat the sauce while the pasta is cooking. Drain pasta then add the sauce, leave 1/4 cup as topping if you like. Mix 1 can of tuna to the pasta and sauce mixture( you can choose to drain the oil if you want ). Transfer in serving dish, place the remaining sauce on top the your pasta then add the 1 can of tuna and pepper. Garnish with parsley.<br />
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This is really good with garlic bread, but we like our pasta with Texas Garlic toast with three cheeses.<br />
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I hope you guys enjoy. <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-sOUdGYdxmYo/T3Z15yfKckI/AAAAAAAACYs/nyczc7d8e5I/s640/blogger-image-1111850985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-sOUdGYdxmYo/T3Z15yfKckI/AAAAAAAACYs/nyczc7d8e5I/s640/blogger-image-1111850985.jpg" /></a></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-56795835214166240942011-02-04T12:18:00.011-05:002012-03-19T12:46:42.603-04:00Falling in love with Cilantro<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">I was never a fan of Cilantro, they say it has an acquired taste. It's either you like it or you don't. Mostly it is found in Mexican cuisine ,Vietnamese and Thai. Although I like to experiment with recipes whenever it calls for Cilantro, I get turned off sometimes. But in spite of this I still like to eat in Thai restaurants and sometimes I still eat Mexican & Vietnamese dishes as long as I know I am not eating a whole sprig of cilantro.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Just recently DH took us to <a href="http://www.chipotle.com/"><span class="Apple-style-span">Chipotle</span></a> it just opened in our area and he said it was good. Being a Filipino most of our choices when eating out would mostly be Oriental Restaurants, that's no.1 on the list then anything seafood which is scarce in our area. But this time DH wanted to try something different so it was Mexican this time - meaning eating something that has a great chance of having with Cilantro in it.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Chipotle is similar to Taco Bell since its a chain only different because it's like Subway that you get to choose what you want for your fix-ins. Before we left I checked their site and decided in the <a href="http://www.chipotle.com/en-US/menu/menu.aspx"><span class="Apple-style-span">Burrito Bowl</span></a>. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">This was my Burrito Bowl: (bottom - top)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Lime Rice</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Grilled/Roasted Peppers & Onions</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Grilled Chicken</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Pinto Beans</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Pica de Gallo</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Cheese</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Guacamole</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">see <a href="http://www.chipotle.com/en-US/menu/ingredients/ingredients.aspx"><span class="Apple-style-span">here</span></a> for the specifics of their ingredients</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">It was bursting with flavor.I fell in love with the bowl so I decided to replicate it at home.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">My Version:</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Lime Rice </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> cooked jasmine rice ( steamed )</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> cilantro ( I used the ones in <a href="http://www.gourmetgarden.com/us/product/view/Cilantro"><span class="Apple-style-span">tubes</span></a> )</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> lime juice</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> mix while the rice is hot</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Grilled/Roasted Peppers & Onions</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> green peppers cut in strips or thick julienne</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> red onions in strips or thick julienne</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> olive oil to coat</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> S&P</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> spread in baking sheet</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> BROIL in 2-3mins ( time may vary in different ovens )</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Grilled Chicken</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> <a href="http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Mexican-Fiesta-Marinade.aspx"><span class="Apple-style-span">marinate</span></a> chicken breast (bone-in) or you may try <a href="http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Baja-Citrus-Marinade.aspx"><span class="Apple-style-span">this</span></a> marinate too</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> or <a href="http://www.mccormick.com/Products/GrillMates/Marinades/Grill-Mates-Chipotle-Pepper-Marinade.aspx"><span class="Apple-style-span">this</span></a> for a spicier version</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> *best if marinated overnight </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> bake in oven or simply follow instructions in marinade packet</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> once cooked let it rest and chopped when ready to serve</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> reserve the drippings, its really good when you dizzle it over the chicken before serving</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> as the white meat tends to be a little dry</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Pinto Beans</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> raw uncooked pinto beans is the best compared to canned versions</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> chopped bacon</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> cook beans until desired tenderness </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Pico de Gallo</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> I used Emeril's <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-recipe/index.html"><span class="Apple-style-span">version</span></a></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Cheese</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> I like the Mexican 4 cheese blend of <a href="http://www.kraftbrands.com/naturalcheese/varieties.html#"><span class="Apple-style-span">Kraft</span></a> </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="text-align: justify; "><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Guacamole</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "> I have not made it but chunks of avocados are great.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Arrange them in a platter or a bowl. And there you have my Burrito Bowl. DH was pretty pleased when I served this during Valentines day, he had seconds. I am happy that I had tried this at Chipotle because with this dish I can fall in love with cilantro.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Check out my Burrito Bowl Gallery:</div><div><span ><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105464669548813454904%2Falbumid%2F5721644616232797681%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCIrF5Yac_dmioQE%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-80313184674526052342010-11-04T13:08:00.010-04:002012-03-19T12:47:29.467-04:00Quest for the best RICE PUTO<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">One of the dishes when we had our Halloween party over the weekend was Dinuguan ( blood stew ). It reminded me how much I enjoyed back home having Puto & Dinuguan for snack or even as a meal. Before I thought it seemed weird since Dinuguan to me was a main dish for a meal but that all changed.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">But even before the snack combo became my favorite I was always a fan of puto. It was easier to enjoy it back home since you can buy it almost anywhere, I can say its a popular dessert or snack to Filipinos.I like the rice puto better than the flour version. And since its a favorite I will always miss eating it now that I am here in the US.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Being here made me a DIY person, and in order for me to have a taste of home in my new kitchen I had to whip up old favorites now on my own. I did attempt to make rice puto before probably twice ( 2 different recipes ) but they all ended up in the trash bin. And I stopped at attempt number 2. Then my taste buds were nostalgic when I tasted Dinuguan again. So I decided the give it another go, this time using Manang's recipe - http://kusinanimanang.blogspot.com/2010/04/rice-puto.html</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="text-align: justify; "><span ><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105464669548813454904%2Falbumid%2F5721644304454593793%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCP2i-4vI9L-zXA%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></span></div><div style="text-align: justify; "><span ><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">It was love at first bite. It was a best puto I ever, it definitely tasted like the ones I enjoy back home. The marriage of rice & coconut flavor was perfect, just the way I wanted. I made them in small silicone molds but I will be looking for bigger molds for bigger rice puto! </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com1tag:blogger.com,1999:blog-1700573181578343893.post-82031428210736542092010-08-27T16:52:00.003-04:002012-03-19T12:48:33.808-04:00How to Plant Lemon Grass<div style="text-align: center; "><span style="text-align: justify; "><span ><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105464669548813454904%2Falbumid%2F5721645624224311153%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCNXps6afwpDArQE%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><span style="text-align: justify; font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><span style="text-align: justify; font-size: 100%; ">Lemon grass is not really a staple in Filipino cooking but at home my mom would use it to stuff her chicken roast, stewed mung bean soup ( Monggo Soup ) & Filipino style Chicken Soup ( Chicken Tinola ). And when I cook these dishes now in my kitchen it would always seem that something is missing when I don't add lemon grass to it. I always buy some stalks but they would be expensive when I get it from my local grocery and getting it from my Asian grocer is not practical as well.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">I would buy lemon grass in small amounts until a friend who is also a Filipina gave me some from her garden. I was curious how she got it. I was not able to ask her but my other friend said she buys hers from a nursery in the summer. It got me thinking that I should grow my own as well. I researched online and found out that you can grow the lemon grass from the stalks. Then last summer I decided to try it.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> You will need the following to grow your lemongrass:</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> <b>3 or more stalks of Lemon Grass</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> - this is mostly available in oriental groceries, choose a healthy fresh stalk</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "> <b>Glass with water</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><b><br /></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">Place the stalks in in your glass of water and keep this in a sunny spot, I kept mine in my kitchen window. In about 2-3 weeks the roots will sprout and this will make it easier for you to replant it. Back home they would directly plant a fresh stalk and water the soil frequently to encourage sprouting but using the water-in-glass method is fool-proof for me so I use it each time. You can choose to separately plant each stalks when they're ready or plant them in in one spot. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">This summer I have grown my lemon grass with less watering and still it was fine. I guess I only did once a week and even when there were times that temperature have gone up to the 90s. It's a great herb to grow considering it requires less maintenance. </div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2tag:blogger.com,1999:blog-1700573181578343893.post-3740966870751345902010-03-11T16:16:00.004-05:002010-08-27T16:04:18.894-04:00Special Ensaymada<div>It's probably been more than a year since I made my first ensaymada. The recipe was handwritten in on my recipe notebook, sadly I cannot remember which website my recipe came from. </div><div><br /></div><div>But there are a few modifications that I have added to the recipe. Instead of the regular melted butter & sugar topping I decided to use plain cream cheese and sugar sprinkles. I know it's not traditional but it's definitely worth trying.</div><div><br /></div><div style="text-align: center;"><embed src="http://share.ovi.com/flash/fishbowl.swf?feeds=/feeds/rss/album/kfesocias.Ensaymada&defaultMode=slideshow" width="440" height="200" type="application/x-shockwave-flash"></embed></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">*this gallery also showed the first ensaymada I made</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div style="text-align: center;">~Recipe~</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 packet of yeast</div><div style="text-align: center;">1/3 cup lukewarm water</div><div style="text-align: center;">1 1/2 teaspoon of white sugar</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1/2 cup diluted evap milk or undiluted fresh milk</div><div style="text-align: center;">(the more fat the better)</div><div style="text-align: center;">1/2 cup white sugar</div><div style="text-align: center;">1/4 cup melted butter</div><div style="text-align: center;">3 egg yolks</div><div style="text-align: center;">2 1/2 - 3 cups unsifted AP flour</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Philadelphia regular cream cheese (thawed & must be spreadable) </div><div style="text-align: center;"><a href="http://www.supermart.com/sugar-sprinkles-8-ounces-white-p-1608.aspx">Wilton sugar sprinkles</a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Dissolve yeast in the lukewarm water & 1/2 tsp of white sugar. Mix, then set aside until bubbly/ foamy. This process will also let you know that your yeast is still good to go, if no changes have occurred repeat process with a new pack ( its also a good to have extra just in case ). Mix everything together until well incorporated & smooth. Transfer dough into a well greased bowl, let rise for 1 hour , then form into a log. Flatten & fill with cheese & butter ( or ube jam , sweet bean paste or custard etc. ) Form into snail shell shaped coils in a greased round pan. If making smaller ones divide dough into equal balls then form into smaller snail shells coils & place it in greased muffin or cupcake pans. Let the dough rest for another hour. Preheat oven at 300'F. Cook for 25mins. or until lightly brown. Cool completely then slather with cream cheese or butter. Add the<span><span> sugar sprinkles on top as well.</span></span><a href="http://www.supermart.com/sugar-sprinkles-8-ounces-white-p-1608.aspx"></a></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-15465809763717690112009-11-13T18:35:00.004-05:002012-03-19T12:49:27.963-04:00Quick and Easy<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; ">A few days ago I stumbled upon a recipe of Pinoy-style Custard Cake by a <a href="http://kusinanimanang.blogspot.com/"><span class="Apple-style-span" style="color:#CC33CC;">Pinoy Foodie Blogger - Kusina ni Manang.</span></a> After reviewing her recipe, I was tempted to make one myself since her recipe only called for leche flan ingredients and cake mix in a box.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="text-align: center;"><span ><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105464669548813454904%2Falbumid%2F5721646737171432513%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCImP5fnTzeXmwQE%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: justify; "><span ><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div style="text-align: justify;">Custard cake would probably one of my top 20 favorite desserts. The cake is simple yet I love how you get 2 textures of creamy and light in one dessert. Just thinking about it makes my mouth water.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Although this recipe was inspired from Kusina ni Manang, I made some adjustments. And here's what I did:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">ingredients:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">~ Custard Topping~</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">2 egg yolks</div><div style="text-align: justify;">1 cup evaporated milk</div><div style="text-align: justify;">1/2 can large condensed milk</div><div style="text-align: justify;">1 tsp vanilla</div><div style="text-align: justify;">1 tsp lemon juice OPTIONAL ( I wish I did this, this usually tempers the sweetness of the custard )</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Caramel</div><div style="text-align: justify;">sugar and water, adjust according to your preference</div><div style="text-align: justify;">Boil mixture in a sauce pan, then add to your cake pans when once the syrup turns amber colored.</div><div style="text-align: justify;">BE CAREFUL THIS IS VERY HOT!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">~Cake~</div><div style="text-align: justify;">I used French Vanilla Cake Mix from Duncan Hines, I just followed what the box asked for. I think the French Vanilla Mix is the best cake for this, it was a good bargain for $0.76 cents!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Procedure:</div><div style="text-align: justify;">Preheat your oven 350F</div><div style="text-align: justify;">I used 2 pans 6" and 8" round baking pans.</div><div style="text-align: justify;">Mix all your custard ingredients until well combined. Add a thin custard mixture to your caramelized pans. Prepare your water bath for your pans. Fill a larger pan (such as a roasting pan) with warm water, make sure it is large enough that will fit the pans you're going to use for the cake. This is called Bain - Marie method. The water should be in the mid level of the larger pan when you add your cake pans.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake Custard Topping for 30mins. uncovered.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">After 30mins when the custard is set ( jiggly in the middle ), start mixing your cake. Then add your cake mixture to the pans and bake for another 30mins or so. The cooking time for this last part is dependent on the size of cake pans used. You still need to use the Bain- Marie method for this second part. You may need to add more water to your bath.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When you cake is set and a tester comes of clean, your cake is ready. Cool for 10mins or so. Loosen the sides then invert in the pan. I found it best to chill the cake in the fridge overnight.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I really love the outcome of this experiment. I may use chocolate cake mix next time. Thanks Manang for this wonderful recipe!</div></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2tag:blogger.com,1999:blog-1700573181578343893.post-84703569501169022792009-11-12T11:43:00.007-05:002009-11-12T12:07:48.758-05:00What to do with your green tomatoes?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_KBDxvUXiGy0/Svw_KXsFELI/AAAAAAAAA88/PPbheY372Yw/s1600-h/100_7683.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_KBDxvUXiGy0/Svw_KXsFELI/AAAAAAAAA88/PPbheY372Yw/s320/100_7683.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403263100327891122" /></a><br /><div style="text-align: justify;">A week ago I cleaned up my garden space starting with the tomato plants. I know some of the fruits will not ripen anymore and I remembered that I have a pie recipe for them from a Food Network Magazine. I did have a lot of them about 4 pints, the plant was given by a friend and I think they were volunteer cherry tomatoes from her compost.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_KBDxvUXiGy0/Svw-pt4djjI/AAAAAAAAA80/qniUyuXO36s/s1600-h/100_7683.JPG"></a><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">These tomatoes were very sour and I usually add them when I saute stuff. I already froze the other ripened ones and I already have a lot in my fridge. I never knew before you can make a pie out these green ones. So with my favorite pie crust recipe I made a green tomato filling to try this southern dessert. And it was later that I found out that this was southern when I searched from Food Network. <a href="http://www.foodnetwork.com/recipes/paula-deen/green-tomato-pie-recipe/index.html"><span class="Apple-style-span" style="color:#FF0000;">A recipe of Paula Deen</span></a> popped and right there I knew.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My Review: The pie was like a "sweet 'n sour" pie. A little too tart for me maybe next time I will cut the amount of lemon juice but aside from that it was good with my favorite all-butter pie crust. I did take half of the pie to friend's house and she liked it. And this pie would be best served with whipped cream or vanilla ice cream. At least now I don't have to worry about my green tomatoes.</div></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-75478309108403336892009-08-03T14:03:00.009-04:002012-03-19T12:50:14.891-04:00My Pie Week<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: center; "><span style="text-align: justify; font-size: 100%; "><br /></span></div><div style="text-align: center; "><span style="text-align: justify; "><span ><b><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105464669548813454904%2Falbumid%2F5721647150891566049%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCNizoeDkgOqpWA%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></b></span></span></div><div style="text-align: center; "><span style="text-align: justify; "><span ><b><br /></b></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: center; "><span style="text-align: justify; font-size: 100%; ">For the past few weeks, I have been daydreaming about making my own pie - Peach Mango Pie specifically. This is a deep-fried pie filled with luscious creamy cubed Philippine Mangoes and Peaches. Since mangoes are abundant back home as apples are here in the US, Jollibee ( most popular Filipino owned fast food chain ) probably made use of what's most available. It's what they offer since Mickey D's have the apple pie on their menu. The Peach Mango Pie is my favorite, I even bought some in California last Feb.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Being here in the US, I have been a trying hard DIY girl on almost everything I think is possible to accomplish most especially in the kitchen. So after a few weeks of research I decided to make my own Peach Mango Pie. But I warned myself mentally that I may not achieve the exact same thing that Jollibee sells. One thing is certain though, I know it will be a fun and fulfilling journey.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><b><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:large;">The Fruit</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Number one on the list is the <i>Mango</i>, since I got here the closest thing that I ever had to our mangoes are the <a href="http://ipatrading.com/images/mango_ataulfo.jpg"><span class="Apple-style-span" style="color:#FF6666;">Ataulfo</span></a> from Mexico and they're $1.25 ea ( what the F*!) Meijer price. It was definitely impractical to use them for my experiment. But I found those <a href="http://farm3.static.flickr.com/2095/2535298119_fa975e632c.jpg"><span class="Apple-style-span" style="color:#FF6666;">Apple-Mango kind</span></a><span class="Apple-style-span" style="color:#FF6666;"> </span>( as we call them back home, they're not sour even if they're not ripe ) on the same isle and on sale 2 for a buck, I thought they will hold well since they will be cooked with the canned sliced Peaches. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><i><span class="Apple-style-span" style="font-size:small;">The Filling</span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">I followed a <a href="http://allrecipes.com/Recipe/Pineapple-Pie-III/Detail.aspx"><span class="Apple-style-span" style="color:#663300;">Pineapple Filling recipe</span></a> for this one and it was really nice. I had so much fun eating them and decided to give some to my 90 y.o. neighbor. And she found them very nice too. My second batch - baked not fried, I added some almond extract to see how they turned out. And the taste was a little bit different, I liked the plain mango and peach combo better.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><b><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="text-decoration: underline;">The Crust</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">I was tempted to buy a rolled pie crust for this project but I remembered my <a href="http://www.foodnetwork.com/recipes/ask-aida/perfectly-flaky-pie-crust-recipe/index.html"><span class="Apple-style-span" style="color:#663300;">pie crust recipe from FoodNetwork</span></a> in my "untested" folder file. I decided to try if it would work well for my recipe. They were nice compared to the store brought kind but <a href="http://share.ovi.com/media/kfesocias.PieCrazy/kfesocias.13709"><span class="Apple-style-span" style="color:#663300;">my second batch</span></a> was flaky and less buttery. But I made a wonderful discovery from Paula Deen's recipes, she used ready made biscuits for her fried apple pies. And so, I bought some and used them for my <a href="http://share.ovi.com/media/kfesocias.PieCrazy/kfesocias.13706"><span class="Apple-style-span" style="color:#663300;">first batch</span></a>.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><i><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">Ready-Made Biscuits</span></span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">They are good when you consume it right away but they get soggy from the oil if you dont. The taste was wonderful and you can get a lot of ideas if you use <a href="http://www.foodnetwork.com/recipes/paula-deen/apple-fried-pies-recipe/index.html"><span class="Apple-style-span" style="color:#663300;">Paula's method</span></a>. I used buttermilk kind for my first batch.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><b><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="text-decoration: underline;">Pineapple Pie</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">I was also nostalgic for commercially made Pineapple Pie you can find in most local bakeries back home so I made one too. They're the too commercially-tasting pies you ever tasted in your life but they were good. They reminded me of one summer that I stayed with a relative that owned a bakeshop. It was the most delicious vacation ever, having freshly baked bread everyday was the best ever. I guess that is how I fell in love with the smell of freshly baked goodies.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><a href="http://share.ovi.com/media/kfesocias.PieCrazy/kfesocias.13712"><span class="Apple-style-span" style="color:#663300;">My Pineapple Pie</span></a> creation's timing was impeccable since we were having potluck for a pilgrimage to Mama Mary's Shrine for the weekend. I brought the 9" pie for dessert and they were giving compliments of how good it was. I felt like hitting the jackpot, and was pleased with how my experiment turned out. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><i><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">Pie Crust recipe 2</span></span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">This I got from <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/"><span class="Apple-style-span" style="color:#663300;">Smitten Kitchen</span></a>, she noted in her blog that she loves butter flavor more than the the flakiness. And having tasted the <a href="http://www.foodnetwork.com/recipes/ask-aida/perfectly-flaky-pie-crust-recipe/index.html"><span class="Apple-style-span" style="color:#663300;">flaky crust recipe</span></a> , it made me decide to go for recipe 2. It will be my mainstay pie crust recipe from now on. The aroma is simply divine.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="text-decoration: underline;"><b>My Style</b></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Peach Mango Pie filling</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">1 canned sliced peaches in light syrup, cubed</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">1 large ripe mango, cubed</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Procedure is the same with <a href="http://allrecipes.com/Recipe/Pineapple-Pie-III/Detail.aspx"><span class="Apple-style-span" style="color:#663300;">Pineapple Filling</span></a></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><span class="Apple-style-span" style="color:#FF0000;">I omitted the lemon ingredient </span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><i><span class="Apple-style-span" style="font-size:small;">For Baked </span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Form dough into a log, then flatten it. Cut into desired shape fill and brush with water on the sides and seal with fork twines.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Bake 375F, for 20 mins or until brown. Cooking time varies with each oven.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><i><span class="Apple-style-span" style="font-size:small;">For Fried</span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; ">Follow <a href="http://www.foodnetwork.com/recipes/paula-deen/apple-fried-pies-recipe/index.html"><span class="Apple-style-span" style="color:#663300;">Paula's method</span></a>, she even has a video you can watch.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><div style="text-align: justify; ">Pie Crust recipe 2 is for a 8" dish but I was able to roll the dough thin enough to fit in an 9" dish. I was under time constraint so I only refrigerated recipe 2 for 30mins prior to rolling it. Pineapple Pie filling was made of (1 of each) 20oz. canned crushed pineapple and diced, there's a little extra. I used the 375F for the temperature to bake my pie.</div><div style="text-align: justify; "><br /></div><div style="text-align: justify; "><b><span class="Apple-style-span" style="text-decoration: underline;">Taste Review</span></b></div><div style="text-align: justify; ">My Peach Mango Pie is the closest you can get to having the aunthentic Jollibee pie. The filling is a little tart but I like it the way it is without the Almond Extract since I experimented with it too. I think the variety of mango that I was using also played the big factor, Philippine mangoes are incomparable especially the ones from Cebu - fragrant , creamy and they simply melt in your mouth. Probably next time I will try to make the filling with mango puree or juice. And although the pie should be fried the baked ones are my choice - less fat. </div><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">As for the Pineapple Pie, its a little tart too but it is perfect with Pie Crust Recipe 2. Tartness never really bothers me, I enjoy bites of sourness in my tastebuds. Although I was craving for the commercially tasting one, I was happy with how it turned out.</div><div style="text-align: justify; "><br /></div><div style="text-align: justify; ">This experience surely satisfied my cravings. But for me I can tell you they were wrong about the expression "easy as pie", making pies is not all easy - especially if its double crust. But I guess after your first attempt you can say that line. It's very challenging but it can be very rewarding as well. I'm happy for my pie week, just think of the different recipes that I can make in the future. Sweet!</div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; text-align: justify; "><br /></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-64417509611360065392009-06-23T10:21:00.006-04:002009-06-23T10:56:09.883-04:00The Color of My Summer<div style="text-align: center;"><span class="Apple-style-span" style="font-family:Helvetica;font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size: 12px; white-space: pre-wrap;"><embed src="http://share.ovi.com/flash/fishbowl.swf?feeds=/feeds/rss/album/kfesocias.Nature&defaultMode=slideshow" width="440" height="200" type="application/x-shockwave-flash"></embed></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Helvetica;font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size: 12px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Helvetica;font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size: 12px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Yesterday, it was a beautiful day. I was attending to my garden and I couldn't help myself but take pictures of the Asian veggies growing in my tiny garden space. I just a few took shots with Kodak Easy Share C613, I bet my shots would be better if it was taken on a DSLR camera - another wish list. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then later on my son and I explored the compound for other picture worthy scenes. There was plenty of things to see and I enjoyed that I was sharing this with my 3 year old. I told him the story of how bees cook up nectar from flowers into honey. He loves honey so it was fascinating for him.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Some of the pictures that I took were from my Bok-choy ( pechay ) - they had tiny yellow flowers but I was not expecting to see them this early since they looked small. I also had shots of thistle flowers, the plant wasn't much to look at when it was growing from my space. I had to pull it out too since it was too prickly, but the ones growing in the pond had nice flowers. And there were those tiny lavender wild flowers, they were lovely too. Even the bees agree with me, my son spotted a busy group collecting nectar and that was when I shared the honey story to him.I also took pictures of my son's hand, he found two blossoms of Dandelions and he wanted me to take pictures of them too. I find them really cute.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:Helvetica;font-size:100%;color:#333333;"><span class="Apple-style-span" style="font-size: 12px; white-space: pre-wrap;"><br /></span></span></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-79518611188660146882009-06-17T09:41:00.021-04:002012-03-19T12:50:59.500-04:00Baked and Easy Crispy Pata<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><br /><br /><div style="text-align: center; "><span ><embed type="application/x-shockwave-flash" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" width="400" height="267" flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105464669548813454904%2Falbumid%2F5721644182713292561%3Falt%3Drss%26kind%3Dphoto%26authkey%3DGv1sRgCLu_8KGfg4HdWg%26hl%3Den_US" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><span style="font-size: 100%; ">My Crispy Pata Gallery</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: center; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">Whenever I think of Crispy Pata, my memory would take me back to my mom's kitchen. My mom was a great cook, and she loved it. She is also a great influence in terms of my love food and cooking itself. Crispy Pata whenever it was prepared it would always mean that there's a special occasion. When I was still single I never tried to make it since my mom was always there to whip it up for us. </span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">But when I dated my husband, I later found out how he loves Crispy pata. I myself am a big fan of it. So its always present when there's a special occassion since we moved here. And it can be <a href="http://share.ovi.com/media/kfesocias.RecycledDishes/kfesocias.11913?sort=0"><span class="Apple-style-span" style="color:#33CC00;">recycled</span></a> into other dishes. My definition of Crispy Pata is seasoned whole pork leg ( </span><i><span class="Apple-style-span" style="font-size:small;">pata is leg in Spanish</span></i><span class="Apple-style-span" style="font-size:small;"> ), boiled and deep fried to perfection until the skin is crispy. I have seen my mom make it a couple of times back home in the Philippines but I never realized how challenging it was until I made one myself.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><b><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">Mommy's Style</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">My mom said there is a specific sign that you have to look for before you fry the leg. When boiling, you shouldn't overdo it. The skin has to be tender and so is the meat but it shouldn't fall off the bone. When the meat is ready, you can season it again with rock salt. But she always used seasoned water (salt and pepper ) when she boils the leg. And then you can finally deep fry the meat. So this was how she prepares her crispy pata.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><b><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">First Time</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">One thing that I try to avoid in my kitchen is deep frying. I find it too messy in the kitchen and too unhealthy. Crispy Pata is comfort food to some but it is very sinful as well. My first Crispy Pata experience was not very good. I don't have a deep-fryer so I had to resort a small deep pan for frying. The results was very impressive, my husband enjoyed it so much. But the preparation left a mess in my kitchen, and I didn't enjoy the oil splattering in my stove.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="text-decoration: underline; "><span class="Apple-style-span" style="font-size:small;">Bagged and Baked</span></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">A few months after that experience I found out from </span><a href="http://pinoycook.net/oven-roasted-crispy-pata/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663333;">Connie Verneracion's recipe</span></span></a><span class="Apple-style-span" style="font-size:small;"> that you can bake Crispy Pata. My second one was baked knowing that it could be done. Though it takes a lot time to achieve the crispy stage of the leg I couldn't complain since I just had to let my oven do the work. So now the deep-frying part which I really dislike can be eliminated. And by </span><i><span class="Apple-style-span" style="font-size:small;">accident</span></i><span class="Apple-style-span" style="font-size:small;">, I found out that I can eliminate the boiling process too. This happened when I prepared my first turkey for Thanksgiving last year. My friend suggested </span><a href="http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?prod_id=1790"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663333;">oven bags</span></span></a><span class="Apple-style-span" style="font-size:small;"> for a fool-proof Thanksgiving turkey prep. Oven bags keep the moisture in the meat and it make it tender as well. So there I had my "eureka" moment. And it definitely saved me from the hassles of finding a big pot so it can fit my huge Pork Shoulder Picnic for boiling.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><b><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">The Recipe</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">1 Pork Shoulder Picnic not less than 8lbs.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">1 </span><a href="http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?prod_id=1790"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663333;">Reynold's Oven Bags</span></span></a><span class="Apple-style-span" style="font-size:small;"> for 8lbs and up </span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"> salt and freshly cracked pepper ( you can add other dry seasonings as well )</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"> meat thermometer</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"> large cookie sheet or baking pan</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">Preheat your oven to 375 F</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">Wash the meat and rub desired dried seasonings, place the meat in the oven bag and follow instructions on the bag (varies with the weight of the meat )</span><b><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-size:small;">(Please Read the Instructions in the Bag, ITS IMPORTANT!)</span></span></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">1st Part</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">I usually cook mine at least 2 hours @ 375 F until the juices are clear and the skin & meat of the pork is tender, and the internal temperature ( insert meat thermometer at the meatiest part, </span><b><span class="Apple-style-span" style="font-size:small;">its okay to puncture the bag</span></b><span class="Apple-style-span" style="font-size:small;">) is at least 165F.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-size:small;">2nd Part</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">Once the meat is cooked, remove bag then put it back on the pan for the </span><b><span class="Apple-style-span" style="font-size:small;">second</span></b><span class="Apple-style-span" style="font-size:small;"> part of baking - <b>skin side up</b>. <span class="Apple-style-span" style="font-style: italic; ">Sometimes there's a generous amount of meat juice in the oven bag, I keep in my fridge in the container to solidify the pork fat then I remove it. This meat juice is concentrated pork stock that I save for future use. <span class="Apple-style-span" style="font-style: normal; ">You can adjust the temperature from 350F - 400F (not more than that, as per bag instructions). If you start with 400F, it will brown your meat in a short period of time. Then once golden brown you can lower the temperature to 350F or 375F. This will allow it cook evenly without burning the meat. Check for the internal temp (at least 165F) and if the skin makes a hollow sound when tapped your Crispy Pata is ready*. Remove from oven wait at least 5mins. before serving. Garnish as desired.</span></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><i><span class="Apple-style-span" style="font-size:small;">If you want a slow and low cooking ( that is </span><b><span class="Apple-style-span" style="font-size:small;">if you have enough time</span></b><span class="Apple-style-span" style="font-size:small;"> ) you can start @ 350F or 375F. It will still yield the same result but </span><b><span class="Apple-style-span" style="font-size:small;">only its a longer cooking time</span></b><span class="Apple-style-span" style="font-size:small;">. For me, I choose the cooking time that fits me.</span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><i><span class="Apple-style-span" style="font-size:small;">*</span></i><span class="Apple-style-span" style="font-size:small;">Based on my experience it usually takes at least 4hours to make Crispy Pata. The cooking time varies on the weight of your meat ( based on a Pork Shoulder Picnic cut )so it is important to <span class="Apple-style-span" style="text-decoration: underline;">check the internal temperature with your meat thermometer</span> to avoid under cooking it.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span class="Apple-style-span" style="font-size:small;">You can do the 1st part the day before or in advance then do the second part on your desired date or occasion. And by the way, about the meat I use Pork Shoulder Picnic cut since its the closest thing I could find that's good for Crispy Pata and the price per pound is a good bargain. Always choose the one with skin. I buy this part at WalMart or Save-a-Lot but if you have a butcher you can ask for the usually Crispy Pata part. And remember to specify </span><b><span class="Apple-style-span" style="font-size:small;">with skin </span></b><span class="Apple-style-span" style="font-size:small;">since I had a bad experience with that last December. I went to a local meat shop and ordered the part - whole pork leg with the hocks and I specifically asked and noted on the order slip "with skin". The following day they gave me a skinless leg! I said nicely I cant take it since I was specific with my order, the lady said the butcher doesn't want to do anything with it anymore. He said he's fed up of how specific my order was and didn't even apologize. They were so rude and good thing they gave me back my deposit. I never came back to that shop and get my meat elsewhere.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><br /></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-23013687853848120242009-06-04T11:14:00.008-04:002009-06-04T12:19:27.882-04:00Recycling Food<span class="Apple-style-span" style="color: rgb(51, 51, 51); white-space: pre-wrap; font-family:Helvetica;font-size:12px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><a href="http://share.ovi.com/media/kfesocias.RecycledDishes/kfesocias.13671"><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><img src="http://media.share.ovi.com/m1/lt/0894/f64febe66be740f49ae2a8a39833bfc5.jpg" border="0" title="100_6769 - Share on Ovi" alt="100_6769 - Share on Ovi" width="280" height="209" /></span></a><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:x-large;"><a href="http://www.elise.com/recipes/archives/007164banana_cookies.php"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">Banana Cookies</span></span></a></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">One habit that has been helpful to me back home is shopping for groceries that's good for a week. And I still practice that here. But there are also some few disadvantages that can go with that practice. Since you buy more there's always a risk of having your fruit or veggies to go bad. So I always try to find ways to recycle a fruit or a veggies including cooked dishes.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">These cookies are the result of an almost funky 3 small bananas in my kitchen that my family wont eat anymore. I am not a big fan of banana, hubby thinks bananas that have spots are too sweet to eat and my son is not in the mood for bananas lately.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">The bananas still look good to me for baking but not for muffins. So I searched for a good recipe online for cookies. At least when they're turned into cookies, I am positive that they will be consumed without hesitation.</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">The cookies were soft and cakey but was nice, and I really enjoyed making it with my son. He sprinkled the chopped walnuts and mini - morsels. When he proudly mentioned to his dad how helped me in the kitchen, it was so amusing. I made some adjustments with the </span></span></span><a href="http://www.elise.com/recipes/archives/007164banana_cookies.php"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">recipe</span></span></span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"> :</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">1/4 cup of each - raw wheat germ & rolled oats to replace the 1/2 cup of flour </span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"> (recipe calls for 2 cups of all - purpose flour</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">1/2 cup of each - chopped walnuts and mini -morsels.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">1/2 cup of each brown sugar and white for the 1 cup of sugar</span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">At least now, I have an alternative to banana cake, banana muffins and banana bread. And with cookies, you can be confident they will be gone soon. </span></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);">Shown here are dishes that I have made and recycled into something else:</span></span></span></span></div><span class="Apple-style-span" style="font-family:georgia;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></div></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></span></span></span></div><span class="Apple-style-span" style="font-family:georgia;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><embed src="http://share.ovi.com/flash/fishbowl.swf?feeds=/feeds/rss/album/kfesocias.RecycledDishes" width="440" height="200" type="application/x-shockwave-flash"></embed><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(102, 51, 0);"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color: rgb(102, 51, 0);">Click the slide to view the album with full picture and descriptions</span></span></span></div></span></span>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-33371650982973348252009-05-08T20:03:00.008-04:002009-05-21T11:39:19.129-04:00Ode to Bruce<div style="text-align: center;"><span class="Apple-style-span" style=" white-space: pre; font-family:Verdana;font-size:11px;"><div><embed src="http://www.onetruemedia.com/share_view_player?p=8b0650326da2bf98729888" quality="high" scale="noscale" width="408" height="382" wmode="transparent" name="FLVPlayer" salign="LT" flashvars="&p=8b0650326da2bf98729888&skin_id=701&host=http://www.onetruemedia.com" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">A dog is the only thing on earth that willl love you more than you love yourself ~ Josh Billings</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> Dear Bruce,</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I dont know how to begin this letter. I know it has been awhile since I probably held you in my arms. But the very first day I saw you is still fresh in my mind. It was funny we never got along at first and yet you have been a big part of my life. In a weird way, it always seemed to me that it was you who taught me to become a mother. And hence, I have treated you as my baby -my First baby. They say when you experience motherhood you become fragile, and indeed I felt this with you. And I will never forget that day you almost died in my arms, your life was so meaningful to me. That day will always tell me that I am never going to be prepared if you leave, it will surely break my heart. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And now that you're gone, it brought great sadness that will take a very long time to erase. I recall those days that I have ignored you because of Thames but that special place for you in my heart has never changed. I thought it would but its still here. When I learned that you got sick again, I have entertained the thought that maybe you will be bidding goodbye anytime soon. But not once did it occur to me how much it will sadden me or if I will be able to let go.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I think when someone you love dies you will never be prepared for that day when it will come. You will always wish they will stay with you forever. I try to hold back my tears in my melancholy triggered by your loss but it is not easy. I thought that because I am here I wont be affected but I was wrong, and Im somehow wishing now I was near when you left. My heart is crushed in a way I can never begin to understand but this is it. Im wishing right now that Michelle will be able to overcome this grief she's experiencing right now. Its not easy to lose someone who is close to your heart.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Inspite of all this, I am grateful that you came into my life. I dont know how much I have affected your life but <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">you're one heck of a dog</span></span>. And for this, your memory will remain in my heart forever.</div><div style="text-align: justify;"> </div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-50222399411304954592009-04-07T17:31:00.009-04:002009-04-07T17:52:31.438-04:00Breaking the Rules<div style="text-align: center;"><a href="http://localhost:56485/9a652387602deb1aa8f1c32fd382632c/image/8cbf8459997df154.jpg"><img border="0" alt="" src="http://localhost:56485/9a652387602deb1aa8f1c32fd382632c/image/8cbf8459997df154.jpg?size=400" /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Yesterday, I broke my own rule - <span class="Apple-style-span" style="font-weight: bold;">No Specials on Weekdays Rule</span>. Since I've decided to lose some weight I had to change my cooking habits as well. But its just been so long since I've wanted to try this<span><span> Puto<span class="Apple-style-span" style="color: rgb(255, 102, 102);"> </span><a href="http://www.pinoycook.net/puto-rice-cakes-with-itlog-na-maalat-salted-duck-egg/"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">recipe</span></a> from PinoyCook.net. I did it and I was pleased Thammee loves it. I also wanted to try my <a href="http://www.kitchencollection.com/Temp_Products.cfm?sku=00236827&RankThis=Y&Searched=silicone%20cupcakes&"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">new silicone mini baking cups</span></a>, they were fabulous with portion control *winks*. And I kept reminding my guilty self that it didn't have any egg yolks in them. :) <span class="Apple-style-span" style="font-style: italic;">Now </span><span class="Apple-style-span" style="font-style: italic;">what to do with the yolks?</span></span></span><br /></div><a href="http://www.pinoycook.net/puto-rice-cakes-with-itlog-na-maalat-salted-duck-egg/"></a>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2tag:blogger.com,1999:blog-1700573181578343893.post-13135246245278636022009-04-07T17:21:00.005-04:002009-04-07T17:58:06.595-04:00It snowed...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh6.ggpht.com/_KBDxvUXiGy0/SdvD0CkqR_I/AAAAAAAAAck/uf8iIzwHyWk/s576/food1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 461px; height: 576px;" src="http://lh6.ggpht.com/_KBDxvUXiGy0/SdvD0CkqR_I/AAAAAAAAAck/uf8iIzwHyWk/s576/food1.jpg" border="0" alt="" /></a><div><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><div style="text-decoration: underline;text-align: center; "><br /></div><div style="text-align: center;"><span class="Apple-style-span" style=""><span><span> <span><span><span class="Apple-style-span" style="color: rgb(102, 51, 0);">It truly is unpredictable.... snowing <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-large;">again</span></span>..in April. This is not my kind of weather.</span></span></span></span></span><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></div></span></div></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-23689478476117632912009-04-07T14:50:00.004-04:002009-04-07T16:07:25.646-04:00Could it be?<div style="text-align: justify;">In my <a href="http://themissingsoysauce.blogspot.com/2009/03/it-dawned-on-me.html"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">previous blog entry</span></a> about my weight I mentioned that I will weighed myself again after a month. But I just couldn't help myself last weekend and decided to peek how much progress I've made for the week. My scale read : 143lbs. I was ecstatic and told Thammee about my achievement. But I was still in doubt of 2lb. drop, so I weighed myself again today. Unexpectedly, I guess I must have made clear progress since its 140 now. <br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So I changed my weight loss ticker:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div style="text-align: center;"><span class="Apple-style-span" style=" white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:-webkit-monospace;font-size:12px;"><a href="http://www.tickerfactory.com/weight-loss/w4Q6TJu/"></a></span><a href="http://www.tickerfactory.com/weight-loss/w4Q6TJu/"><br /></a></div><a href="http://www.tickerfactory.com/weight-loss/w4Q6TJu/"><span class="Apple-style-span" style=" white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:-webkit-monospace;font-size:12px;"></span></a><div style="text-align: center;"><a href="http://www.tickerfactory.com/weight-loss/w4Q6TJu/"><img border="0" src="http://tickers.tickerfactory.com/ezt/t/w4Q6TJu/s-weight.png" /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><span class="Apple-style-span" style=" white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:-webkit-monospace;font-size:12px;"></span></div><div style="text-align: justify;">Right now I'm happy but doubtful and asking myself how I managed to lose 5lbs. in 1 week? I don't know if the <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Wii-kend</span></span> helped me lose it and its the reason my shoulder is painful right now. I don't feel lighter but I feel hungry..hehehe! Well, at least I see an improvement for my sacrifices. But I am hoping that I will lose more flab than the weight since that has always been my issue.</div><div><br /></div><div><br /></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-74692233229408174942009-04-05T02:08:00.006-04:002009-04-05T03:00:31.375-04:00Mi Mancherai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/61MD8PX6TNL._SL500_AA240_.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 240px;" src="http://ecx.images-amazon.com/images/I/61MD8PX6TNL._SL500_AA240_.jpg" border="0" alt="" /></a><br /><div style="text-align: justify;">Mi Mancherai is how you say "I miss you" in Italy. And I learned this because of the foreign film "Il Postino" - The Postman. I would have never known how beautiful this film was if not for my friend - Kenny. He is my one-of-a-kind friend I have who feeds me with stuff about foreign culture. <br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I always had this fascination for Italy, so when Kenny tells me of this beautiful Italian film I told him I should see it for myself. But his introduction was not about the film, it was about the poem <a href="http://www.boppin.com/poets/neruda.html"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">"Tonight I can write the saddest lines - Pablo Neruda"</span></a><span class="Apple-style-span" style="color: rgb(255, 102, 102);">.</span> And that started it all, since then I already have a beautiful imagery of what the film would be like.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It had been probably about 3 years since Kenny first mentioned the film to me. But my intense interest for this film has never left me. So when I found out it was available in the library I was so happy that I will be able to get the chance to watch it. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The movie never failed my expectation. It was wonderfully funny but moving at the same time. But few months ago prior to watching the film, I was already enjoying the motion picture soundtrack of the movie. It contained poems of <a href="http://en.wikipedia.org/wiki/Pablo_Neruda#Veinte_poemas"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Pablo Neruda</span></a> that were read by famous Hollywood personalities such as Andy Garcia, Glenn Close, Madonna and Julia Roberts to mention a few. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The movie plot is not that complex, but it is heart-warming. And ever more I am very fascinated with the language of Italy and the country itself. Its definitely on my wish list on the places I want to visit in the future. This movie made me fall in love with Italy.</div><div style="text-align: justify;"><br /></div><div>here's the song of the movie:</div><div><br /></div><div style="width:300px;"><object width="300" height="110"><param name="movie" value="http://media.imeem.com/m/YzDu_zUCyz/aus=false/"><param name="wmode" value="transparent"><embed src="http://media.imeem.com/m/YzDu_zUCyz/aus=false/" type="application/x-shockwave-flash" width="300" height="110" wmode="transparent"></embed></object><div style="background-color:#E6E6E6;padding:1px;"><div style="float:left;padding:4px 4px 0 0;"><a href="http://www.imeem.com/"><img src="http://www.imeem.com/embedsearch/E6E6E6/" border="0" /></a></div><form method="post" action="http://www.imeem.com/embedsearch/" style="margin:0;padding:0;"><input type="text" name="EmbedSearchBox"><input type="submit" value="Search" style="font-size:12px;"><div style="padding-top:3px;"><a href="http://www.imeem.com/ads/banneradclick.ashx?ep=0&ek=YzDu_zUCyz" rel="nofollow"><img src="http://www.imeem.com/ads/bannerad/152/10/" border="0" /></a><a href="http://www.imeem.com/ads/banneradclick.ashx?ep=1&ek=YzDu_zUCyz" rel="nofollow"><img src="http://www.imeem.com/ads/bannerad/153/10/" border="0" /></a><a href="http://www.imeem.com/ads/banneradclick.ashx?ep=2&ek=YzDu_zUCyz" rel="nofollow"><img src="http://www.imeem.com/ads/bannerad/154/10/" border="0" /></a><a href="http://www.imeem.com/ads/banneradclick.ashx?ep=3&ek=YzDu_zUCyz" rel="nofollow"><img src="http://www.imeem.com/ads/bannerad/155/10/YzDu_zUCyz/" border="0" /></a></div></form></div></div><span class="Apple-style-span" style="color: rgb(255, 102, 102);"><br /></span><a href="http://www.imeem.com/jukeboxmusic46/music/2hFtgOwP/josh-groban-featuring-joshua-bell-mi-mancherai-album-vers/"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Mi Mancherai (Album Version) - Josh Groban (Featuring Joshua Bell)</span></a><div><span class="Apple-style-span" style="color: rgb(255, 102, 102);"><br /></span></div><div><span class="Apple-style-span" style=""><a href="http://www.grobania.com/mimancherai.html"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">LYRICS with TRANSLATION</span></a></span></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-81063554080298586482009-04-02T11:51:00.003-04:002009-04-02T11:57:59.749-04:00Flat Tummy Aid<embed src="http://c.brightcove.com/services/viewer/federated_f8/1568178630" bgcolor="#FFFFFF" flashvars="videoId=1840807283&linkBaseURL=http://www.self.com/fitness/workouts/2008/05/flat-abs-fast-video&playerId=1568178630&viewerSecureGatewayURL=https://console.brightcove.com/services/amfgateway&servicesURL=http://services.brightcove.com/services&cdnURL=http://admin.brightcove.com&domain=embed&autoStart=false&" base="http://admin.brightcove.com" name="flashObj" width="486" height="412" seamlesstabbing="false" type="application/x-shockwave-flash" swliveconnect="true" pluginspage="http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash"></embed><br /><div><br /></div><div style="text-align: justify;">One the main part of my body that I dislike the most is my abs. A few months ago I found this video. And it looks interesting, and I'm trying it. I'm hoping it will remove those hideous muffin top. </div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2tag:blogger.com,1999:blog-1700573181578343893.post-6301365985369916192009-03-30T15:11:00.005-04:002009-03-31T11:47:19.023-04:00Smile<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.everydaypeoplecartoons.com/cartoons/194.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 402px;" src="http://www.everydaypeoplecartoons.com/cartoons/194.jpg" border="0" alt="" /><br /></a><div><div style="text-align: justify;">I was nostalgic today of my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">preggy</span> days when came across a <a href="http://hilsblog.com/"><span class="Apple-style-span" style="color: rgb(255, 102, 102);"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hil's</span> Blog</span></a>. As a first time mom, I was overwhelmed with the feeling of "first time everything", even until now. Pregnant with Thames, there was one of the many things I remember that never fails to put a smile on my face on a weekly basis..a newsletter from <a href="http://www.parentingweekly.com/pregnancy/index.asp"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Pregnancy Weekly</span></a>. Aside from the details on what you need to expect, they include a similar cartoon picture like the one I posted above. And thinking about it now, it helped my get through it all. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In life whatever challenges you are faced with, I believe that any simple funny situation that can make you smile or even laugh will work wonders for you as it did with mine. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://themissingsoysauce.blogspot.com/search/label/Life%20Lessons%20according%20to%20ME"><span class="Apple-style-span" style="color: rgb(102, 51, 51);">Lesson#2</span></a> : <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Don't</span> forget to smile / laugh</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You can see more cartoons here : <a href="http://www.everydaypeoplecartoons.com/index.php"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">http://www.everydaypeoplecartoons.com/index.php</span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span><br /></div></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com0tag:blogger.com,1999:blog-1700573181578343893.post-59289817122459129802009-03-26T12:58:00.004-04:002009-03-26T13:58:08.748-04:00Almost Everything<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_KBDxvUXiGy0/ScvAwfJjQLI/AAAAAAAAAQ4/rS4wkB2MR3s/NYC.jpg"></a><br /><a href="http://2.bp.blogspot.com/_KBDxvUXiGy0/Scu0ObcDnxI/AAAAAAAAAQY/SghTI02XI3c/s1600-h/campix4.jpg"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="http://2.bp.blogspot.com/_KBDxvUXiGy0/Scu0ObcDnxI/AAAAAAAAAQY/SghTI02XI3c/s320/campix4.jpg" /></a><br />I'm an avid fan of the book<span class="Apple-style-span" style="color: rgb(255, 102, 102);"> </span><a href="http://www.thesneakychef.com/"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Sneaky Chef</span></a> because of my son who's a picky eater. But prior to the wonderful book discovery I was already a <span class="Apple-style-span" style="font-style: italic;">"Sneaky Chef" by heart</span>, I guess any mom who has a son like mine would become one. I've experimented with carrots and broccoli in pancakes just so he could have a healthy breakfast. And then I moved to cupcakes/muffins since they became his favorite, I make it enticing as well by buying colorful liners.<br /><br />Making these healthy breakfast/snack item also prevents me from throwing common fruit favorites when they're close to being over-ripe. Honestly, even for a fruit lover like me I still get tired of eating the same thing for a week and my hubby is not a fruit person at all. Since I have tried making these baked goodies they are always a hit with the boys. Now, no fruit goes to waste in my kitchen - almost.<div><br /></div><div>I also discovered a good recipe from <a href="http://www.foodnetwork.com/recipes/sunny-morning-muffins-recipe/index.html"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Sunny Anderson</span></a> a couple of months back, you can even add your desired healthy ingredients. I'm not a big fan of blueberries ( I like to eat them fresh) in a baked recipe so I omitted it from the original list of ingredients. In the picture shown, I used strawberries, zucchini,carrots, bananas and walnuts. And I'm calling it my <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">"almost-everything-in-it" muffins</span></span>. Its moist,filling and I must say the healthiest I've made so far.</div><div><br /></div><div>These muffins will still taste better even after days in your fridge. So for people on the go, you can just pop it in the microwave oven and viola! you can have something wholesome and enjoy it without getting your hands messy.I think muffins also are good when your watching your weight since you have portion control. Making these cupcakes/muffins is the most effective way to encourage my child eating his fruits and veggies even at breakfast without the fuss.</div><div><br /></div><div>Here's also a collection of cupcakes/muffins I've made in the past:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="http://lh4.ggpht.com/_KBDxvUXiGy0/ScvAwfJjQLI/AAAAAAAAAQ4/rS4wkB2MR3s/NYC.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 640px; height: 512px; " /></span></div><div><br /></div><div><div style="clear:both; text-align:LEFT"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2tag:blogger.com,1999:blog-1700573181578343893.post-26179592577763841112009-03-25T10:35:00.002-04:002009-03-26T12:02:12.792-04:00The Late Dessert<a href="http://4.bp.blogspot.com/_KBDxvUXiGy0/ScpBOqaVdWI/AAAAAAAAAPA/LhY_IaIrxKU/s1600-h/campix3.jpg"><img style="CLEAR: both; FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="http://4.bp.blogspot.com/_KBDxvUXiGy0/ScpBOqaVdWI/AAAAAAAAAPA/LhY_IaIrxKU/s320/campix3.jpg" border="0" /></a><br />Its probably ages since I last made <em><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Brazo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">de</span> Mercedes</em>. The recipe came from my home economics class in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">high school</span>. My mom was ever so proud that I decided to make it for her birthday when I was yet in college.<br /><br />Yesterday, I decided to make the dessert again. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Thammee</span> and I celebrated our 3rd year, I made his favorite crispy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pata</span> and he bought champagne for us to enjoy. But on the 23rd I did not make any dessert to go with our special homemade dinner because I was not very confident that I would be able to make it on time. And besides serving an 8lb. chunk of meat, I knew that there will be no more room for dessert. I told him that we will just have our sweet treat anytime this week.<br /><br />I made <em>instant pasta</em> - (my definition of cooked pasta with bottled sauce) for dinner, and it can be done in less than 30<span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span>. including the cooking time of the frozen garlic bread. I needed something challenging so I whipped up the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Brazo</span>. The recipe was sitting in <em>my <strong>"UNTESTED"</strong> recipe </em>folder for more than a year now, but its not the same old recipe from home economics class anymore.<br /><br />The results did not exceed my expectations - presentation wise but the taste was really exquisite. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Thammee's</span> reviews agreed with mine. And now the recipe can finally move to my <em>"tried and tested"</em> folder.<br /><div style="CLEAR: both; TEXT-ALIGN: left"><a href="http://picasa.google.com/blogger/" target="ext"></a></div>WonderWomanhttp://www.blogger.com/profile/06187704757429310794noreply@blogger.com2