Stuffed Bell Pepper

The first day of September indicates that Holiday Season is just around the corner. We Filipinos especially children usually start to think of our wish list and we also conceptualize our Christmas gifts. We also begin to set aside family conflicts and differences and let love, peace and joy reign in our home. In addition, we also plan for the sumptuous holiday dishes.

Ingredients:

4 pieces bell pepper

ground beef

3 pieces longanisa

1 beaten egg

1 cup mixed vegetables, (carrots, corn, and baguio beans or sweet potato instead of corn, green peas instead of beans)

green onion

2 calamansi

salt and pepper

banana ketchup

olive oil 

onion 

garlic

Procedure:

1. Preheat oven to 400 degrees F.
2. Cut the tops off each bell pepper and soak them in a boiling water for at least 2 minutes.
3. In a skillet, add olive oil and saute the garlic and onion. Follow the Pinoy style of sauteing.
4. Put the longanisa, ground beef and brown. Add salt and pepper.
5. Add the mixed veggies and put ketchup.
6. Scoop the cooked mixture into each bell pepper. On top, drizzle 2 tbsp of beaten egg and sprinkle green onion.
7. Arrange in a baking dish and bake for at least 20 min.
8. Voila! Enjoy your meal!

KainangPinoy deserves the credit.

God's mercy knows no end. - Didache

Happy BER months! May our Christmas be merry as yours!

Cilantro-Lime Rice

I've tasted the best rice-chicken combo popularly known as Kabsa when I was in Jeddah. This is an Arabic rice dish to die for.  Sad to say, Arabic restaurants in Manila only seem to display culinary folklore in their menu list and they can't seem to offer the same taste to the locals. One of those I've tried didn't even satisfy my taste buds. This is probably because it is not part of our main cuisine.

On the contrary, I didn't know that the chicken and mutton Biryani of Singapore would be the closest to the taste of Kabsa. Having this rice dish is like having the entire banquet of flavors and spices. On few occasions, I've tried to imitate the recipes provided online but I ended up cooking Paella. The latter anyway is also one of my favorite recipes ever.

Last Saturday, I found myself scavenging through our fridge for something to eat but I found a bunch of cilantro leaves and lemons which are beginning to rot sitting in one corner. Since I can't possibly imitate the Kabsa or Biryani, I thought of trying the Cilantro-Lime Rice idea that I found while I was browsing the Manila Spoon blog. As a rice eater, this recipe is something fresh to me and it is also something that any average cook like me can prepare with ease.  In addition, I was inspired to do it because my eldest loves the lime aroma.

To my surprise, Dayne finished her share with gusto. She loves it with porkchop.
I modified the plating by putting a little drama using onion leaves. No wonder, Dayne had it pictured and posted the image on Instagram as well.

For the recipe, click this link: http://www.manilaspoon.com/2012/05/cilantro-citrus-rice.html

or you can visit www.manilaspoon.com or simply type manila spoon. Having www typed is already obsolete although you can still use it. Just sharing. Wink.

It's pretty amazing that the author of the blog made the cooking procedure so concise and easy to follow and she also proved that it is indeed lovely to match it with any Pinoy viands.

"We must be ever thankful for small miracles, and ever hopeful for receiving greater ones." (Elmer Schultz) - Didache, August 21

Blueberry Cake

Baking is not something new to me as it was my mother's small business in the past. I remember when I was young, baking was never really comforting. It is because my sister and I were always deprived of our playtime. Not only that, the drudgery of washing dishes and cleaning the kitchen often resulted to unending argument with my sister Richelle. Baking was indeed a very tedious job for us and it was often a dilemma deciding who will be the first in line to assist our mother. 

Only later did we realize that cake orders can be made pretty quickly if family members pool their expertise. Most importantly, our mother's small homemade baking business practically helped finance our college education.

As we grow old, our kitchen became the favorite spot in our home. Thanks to our mom who taught us about the different cooking gizmos and basic techniques in baking.

photos taken during our recent blueberry picking expedition

Click this link for the complete recipe:  http://www.manilaspoon.com/2012/08/blueberry-sour-cream-cake.html

I would say, following baking recipes can be an exercise in frustration but I can't be hopeless every time I am tempted to try.

My very first Blueberry cake.

Lord, my heart is prone to wander, prone to leave the God I love. Here's my heart. Take it and seal it for Your courts above. - Didache 17th August

All credits to Abigail Sotto-Raines of Manila Spoon

Happy birthday Tito Noel! May God continue to bless you with good health.

Humba

For the reason that Lukas needs to be nursed often, I became too busy to cook that's why I selected easy and quick recipes to cover our weekly menu.

For busy mothers like me, I'm sharing one of my favorite dishes.

Ingredients:

1 lb. pork (ideally pork belly)

4 cloves garlic, crushed

1 cup water

1/4 cup soy sauce

1/3 cup vinegar
1/4 cup packed brown sugar
1 bay leaf
1 tsp peppercorns
potatoes (optional)
hard boiled eggs (optional)
salt to taste
other ingredient: dried banana blossoms (optional)

Procedure:

1. Simply combine the water, soy sauce, vinegar, sugar, pork, garlic, bay leaf and peppercorns. Bring to boil and wait until the pork belly is tender or very soft (depends on your liking).
2. Add salt to taste.
3. Add the potatoes or the dried banana blossoms and simmer for 8-10 minutes.
4. Add the hard boiled eggs.
5. Voila! Share and enjoy!

I'm proud to be a domestic servant! Happy eating everyone!

And whoever receives one child such as this in my name receives me. - Matthew 18:5 Didache 14th August

Potato Salad with Sugar Beets

If you can't smell burning, it must be salad! I always remember this maxim whenever I make salads. This means that I don't have to worry about our very sensitive smoke detector. 

To be honest, I don't get much time for cooking these days. I mean, I study and tend to Lukas alternately for long hours most days. What makes me feel lucky is a husband who takes the burden of most household tasks. Well, actually, it is his servant's heart that makes me look like the baddie! He often sacrifices his own comfort for ours. And I think, this adds me in a small minority of women who have a husband whom they always depend on. Moreover, this particular attitude of his forces me to remain active when my tendency would be towards a moment of inertia or laziness.
This is also the reason why I always grab the opportunity to make his favorite dishes whenever it's feasible. Did I ever mention to you that he is a good cook? He absolutely is!

Potato salad is a usual fare that is always present on my Tita Mila's bounteous table and on all occasions, my husband would take the first share every time we visit them. It is a simple concoction of potatoes, sugar beets, carrots, apple, etc., and mayonnaise dressing . Well, I suppose he like salads best, but they have to carry luscious taste, of course. Remember, a good cook makes a good food critic!

Ingredients:

3-5 pieces large potatoes, (peeled if desired and cubed) or you can also use potato marbles

3 pieces sugar beets, cubed

2 pieces medium sized carrots, cubed

1 can pineapple tidbits or chunks

3 pieces medium sized apple, cubed

chicken breast (I usually don't put chicken because my husband is allergic to it.) or you can put bacon

500 ml mayonnaise (you may adjust the amount)

1/2 cup sweet pickle relish

1 cup cheddar cheese, diced - (optional)

spring onions, chopped (optional)

salt to taste

ground pepper (optional)

Procedure:

1. In a large pot, boil potaoes, carrots and sugar beets for about 20 minutes until cooked.
2. Boil the chicken breast in water with some salt. Shred the chicken meat.
3. Drain potatoes, carrots and sugar beets and let cool.
4. Drain pineapple tidbits.
5. Dice the potatoes, carrots, apple and sugar beets.
6. Combine all ingredients including pickle relish and mayonnaise.
7. Add salt to taste. You may also add freshly ground pepper if you wish.
8. You may add the optional ingredients for added flavor.
9. Additional suggestion: You may also add vinegar and a handful of raisins.
10. Refrigerate. Voila! an explosion of sour and sweet, tasty salad.

Sugar beets may cause you to defecate reddish particles but there is totally nothing worry about. Don't misinterpret it as having hematochezia. It's normal!

Our real blessings often appear to us in the shape of pains, losses and disappointments; but let us have patience and soon shall see them in their proper figures. J. Addison - Didache 10th August

Happy feast of St. Lawrence

Stuffed Bell Pepper

Inspired by the Manila Spoon blog, here's my own version of stuffed bell pepper (Pinoy style).

You can browse the recipe at http://www.manilaspoon.com/2012/08/stuffed-bell-peppers-pinoy-style.html

My husband had three shares of this.

Help us always remember that though it seems that Your answers to our prayers are delayed, they are never late. Strengthen our faith, Lord! - Didache, 8th August.

Thanks to my fellow Gaseno blogger, Ms. Abigail Sotto-Raines for this very delightful recipe. My family and I had a glorious dinner!

Enseladang Mangga

Another authentic Filipino favorite - Enseladang Mangga

 Ingredients

3 medium sized mangoes (green or yellow, depends on your preference), peeled and diced
2 large red tomatoes, cubed
2 pieces medium sized eggplant (grilled or sauteed in bagoong), cubed
1 large white onion, chopped
4-6 tbsp sauteed bagoong
freshly ground black pepper - optional

Procedure

Simply mix all above ingredients together and voila!
You can enjoy this Filipino salad with various grilled meat or a simple fried fish. And forget your spoon and fork, use your bare hands!

Enseladang mangga - fried fish combo served in a huge banana leaf? Why not?

Dear Jesus, enable me to overcome my weakness. Help me train myself in Your way. - Didache, 6th August.

Happy feast of the Transfiguration of the Lord.
Happy birthday Mama. We love you.

Family and friends in Manila may be going through tough times now but fear not. Always approach life's difficulties with faith. Stay safe everyone!

Sinanglay na Tilapia (Tilapia with Coconut Milk)

The strange feeling of going back to school when you're supposed to be spending time with your family strikes again. Yes, I'm back to school tomorrow and tonight I'll try to switch to an earlier bedtime. I am hoping that I can display friendly and relaxed attitude in class because I'm literally the shyest person they'll ever meet.

But before I go to sleep, let me share another evening grace: Sinanglay na Tilapia

I decided to cook this because anything with coconut milk is my husband's favorite and we don't want another meat dish to be served for dinner.

Sinanglay na Tilapia is famous to Bicolanos. This is a dish wrapped in pechay or taro leaves and simmered in coconut milk. Part of the cooking procedure is somewhat similar to inihaw na Tilapia or Bangus and Ginataang Tilapia.

Ingredients:

2 pieces medium Tilapia, cleaned and scales removed

4 pieces Pechay (Bok Choy) or Mustasa (Mustard Greens)leaves- You may also use gabi (taro)leaves.

1 medium onion, diced

1 thumb ginger, chopped

3 pieces long green chili but I used Jalepeno

2 pieces medium tomatoes, diced

1 1/2 cups coconut milk

1/2 cup water

1 teaspoon salt 

lemon grass (optional)

 

Procedure:

1.) Combine onion, tomatoes and ginger in a bowl.

2.) Stuff the Tilapia with the above mixture.

3.) Wrap the entire fish with 2-3 Pechay or Mustasa leaves.

4.) Anchor the Pechay or Mustasa leaves by tying a lemon grass around the Tilapia. - optional

5.) Put the wrapped Tilapia in a cooking pan then pour-in coconut milk and water.

6.) Add salt and cover. I also added freshly ground pepper since I only put Jalepeno.

7.) Cook the fish in medium heat for 20 minutes.

8.) Transfer the fish to a serving plate.

9.) Voila! Enjoy!

thankful for another evening grace!

Lord, You are the Friend who sticks closer than a brother. Let me be that kind of friend to others, too. - Didache, 31st July -

Happy birthday to Papa Meo. We love you!

Happy birthday Juts!