One of the gastronomic highlights of this summer is our successful pork steak experiment. Whenever we craved for steak, we used to look for meat in the frozen beef section.Thanks to my boss, I learned that groceries also sell a special cut called pork steak.
That is the story of my life for the first quarter of the year.
I worked in the kitchen and enjoyed the fruits of my labor afterwards.I gained only 2 pounds because I ate healthy during weekdays and feasted on weekends.
Same thing on the work-front. I have worked on double shifts for at least 4 times last quarter. On some days, you win. On some days, you learn. I work hard on weekdays but make sure that weekends are for family.
Going back, some of my finished products. How I wish I have time to document how I tweaked the recipes and how easy/intimidating/frustrating/surprising/laborious the cooking process was. Since I don’t have the luxury of time, please refer to the links and modify as needed. Continue reading “…And We Ate Happily Ever After”
If you are looking for an effective diet, look no further. South Beach is the one for you. I swear by my index toe, it really works. From 129 pounds, I was down to 117 lbs with minimal to zero exercise. That is just one pound away from my pre-Aki weight. And it is not expensive as many of you think. If you prepare your own food, the cost is just the same.
Baked tomatoes with honey mustard dressing, oven-roasted squash,my go-to cookbooks, home-made mint pesto (yummmmm!) Continue reading “Chinese-Style Steamed Fish Recipe”
Good morning! Finally, I was able to force myself to wake up early and blog. So many wonderful things going on. My fear is that if I let this blog laziness to continue, I might totally lose the drive to document.
Last night, I thanked God for the 5 pounds that I dropped in 2 days. You see, I started my South Beach diet last Monday because I have gained 10 pounds since I went back to work last June. The cravings were so strong, I could not stop myself from eating. I was already full but I still kept putting food to my mouth. With South Beach diet, those cravings are eliminated. For the first two weeks, foods that stimulate an increase in insulin which leads to craving later on are prohibited. That does not mean, I allow myself to get hungry. In fact, even if I am not hungry, I still eat snacks because we avoid a drop in sugar levels which could also lead to a desire to eat non-healthy foods. This is my 4th time to go on SB diet. I highly recommend it to everyone who wants to lose weight but does not want to feel hungry and sluggish.
Speaking of food, here is one that I have to temporarily give up, OKOY. If I use whole wheat flour and bake it instead of frying it, maybe I can start eating this again next month.
One of my greatest joys is seeing my boys wolf down a dish that I just “invented” from scratch. On the opposite end of the pole is Ate Doring whose never ending “Anong ulam natin mamaya?” (What do you want to eat later?) drives me crazy. I have not yet finished my meal and she asks me that stressful question. Gone are the days when I had the patience to plan the menu for the week and our weekly grocery shopping list. I have piles of cookbooks and even a taller pile of cooking magazines but deciding on what to eat next is such a challenging endeavor to me. Three out of five times, I answer her with “Ayoko nang mag-isip, Ate! Surprise mo kami” (I don’t want to think. Surprise us!). And with that, I pass the stress to her. Hehe
Yup! 7-up is the secret ingredient to this easy peasy recipe. Last Saturday, we woke up to a sweet smell coming from the kitchen. I thought Ate cooked tocino. I went down to tell her to make tocino sinangag. To my surprise, she was grilling chicken quarters for the boys. I asked her where she got her recipe and she said she’s just experimenting. The night before, she soaked the chicken and some pork tapa slices for me in a marinade of 7-up ( the smallest bottle) and 2 syanse-ful (maybe around 1/4 cup) oyster sauce. After almost 12 hours of marinating, she grilled the chicken. The meat came out very flavorful and surprisingly very very tender. This will recipe will definitely be part of our regular menu.
Sloooooooow…. roasted…. tomatoes…. aaaaaaah…… slightly burnt…semi-juicy….but the flavor is so intense! Laveeet! The one hour wait is sooo worth it.
Cut the tomatoes in half or in quarters. Halves are better so you can catch all the remaining juice.
Place them in a bowl
Add a tablespoon or two of olive oil.
Sprinkle with sugar and mix. I am guilty of adding more sugar than necessary
Place them in a pan or oven-safe dish. Bake at 200 degrees. Take a bath. Read a book. After an hour, your slow roasted tomatoes are ready. Continue reading “Sloooooooooooooow-Roasted Tomatoes”
1/2 kilo pork, cubed
oil for frying
2-3 garlic cloves, chopped
1-2 tablespoon onion, chopped
1/3 kilo very ripe tomatoes, chopped
1/4 cup bagoong (shrimp paste). We always use Barrio Fiesta Sweet Bagoong. Reduce the amount if your bagoong is too salty.
2 kalamansi (local lime)
Do you love hashbrowns? I do! I do! I do!
If only they were available for 24 hours and if only they don’t cost as much as they do, I would probably be munching on hashbrowns every blessed day.
A not so-close second to my top favorite potato list are french fries.I can eat them even if I am already full. I think the combination of salt and starch makes me crave them even if I know that fries aren’t the healthiest food in the world.
Good news to potato lovers like me. I just discovered a healthier version of hashbrowns. I am sooo getting a Noble Prize for this. You get the crispy-creamy combination but only using a tablespoon of butter instead of several cups of oil. My heart hearts me so! Whereas hashbrowns cost 25 pesos in fast food chains, I only spent 35 pesosesoses (cost of half a kilo of potato as of today), for 10 hashbrowns. But wait there is more. Lastly, no need to beat the 10AM cut-off for breakfast meals, because you can make hashbrowns anytime at the comfort of your own kitchen. Thank you, thank you, thank you. Please sit down.
Oh wait, this standing ovation that I am picturing in my head is making me feel guilty. To be 100% honest, the original idea is not actually mine. A reader of Cook’s Illustrated shared in the Quick Tips section of the magazine that she knows someone who makes hashbrown using a secret kitchen appliance, the waffle maker. Yup! I looked for recipes online but the ones that I found were too complicated. I don’t have time to dry my grated potatoes nor am I willing to go out to buy several seasonings.
Here is one of the last things I cooked before deciding to ban red meat from my diet. Being a pesatarian was supposed to be a form of penance and thanksgiving. My original plan was to try it during the Christmas season. I thought it will take much will power to stop stuffing myself with the holiday ham. But no, the transition was easy. And Ate Rache, who introduced me to the idea, is right. I feel lighter and calmer. According to her, when pigs and cows are being killed or start sensing that they are next, they release stress toxins or something that are passed on to us when we eat their meat. Franco laughed at me when I shared this to him but I think there is some truth to it. It has been a month since I started this new diet and I have no plans of going back to my old meaty days for now.
Anyhoot, here is a creamy but cream-less recipe of carbonara.
About 8 slices of chopped bacon (I asked Ate Doring to buy the smallest and cheapest pack. She got me one from Pampanga’s Best)
1/2 cup water
3 cloves garlic, minced
1 cup of cheddar cheese, grated
3 large eggs, plus 1 egg yolk
Salt and pepper to taste
Spaghetti (I used .40 kg pasta from Del Monte)