Quick Meal Fix

If you're crunched for time to prepare a decent meal, don't fret! All you need is a piece of pita bread (or whatever bread you have available), ham, and cheese then you're good to have a quick munch. I know a lot of people are always rushing to the office and don't have time to prepare breakfast. Or too tired to whip up a hearty dinner. This is very common for those who live alone and would prefer to just buy anything from a convenience store. I know this because this is what I do when I used to work away from family. Guilty as charged. But now I have a family, I do my best to make everything homemade. :)

Ingredients:

• 1 pc pita bread, halved
• 1/4 cup chopped ham (or whatever leftover meat you have)
• 1 small onion, sliced
• 1/3 cup shredded melting cheese
• 1 tsp butter
• mushrooms, chopped (optional)

Directions:

1. Slice the pita bread into half and prepare your fillings. Heat a skillet over medium heat. 

2. Melt the butter and toast the bread. On one of the pita slices, place half of the cheese on top and let it melt. Do not overturn.

3. As the cheese melts, place the onions and ham. Top with the rest of the cheese. Cover with other pita slice and press. Make sure not to burn the bread, just a light toast.

4. Slice the sandwich into two. Serve warm with mustard and hot sauce.

I just had this for lunch. I paired it with a steaming bowl of chicken and corn soup. Oh, happiness!

Beef Stroganoff

Beef Stroganov

I was thinking of how to use up our leftover pasta over the weekend then I thought of Beef Stroganoff or Beef Stroganov. I didn't know this is a Russian dish up until I googled it earlier today! Oh my. And I didn't know Japanese have their version that uses "instant sauce cubes" and they also add soy sauce. Weird, right? But I want to try that version someday! :)

Too bad I didn't have tarragon and nutmeg at hand so I used my Italian seasoning. And I used light sour cream. Ahem. :P

Ingredients:

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, cut thin into small strips
• 1 medium sized onion, shopped
• 1/2 pound cremini mushrooms, sliced
• Salt to taste
• Pepper to taste
• 1/8 teaspoon nutmeg
• 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
• 1 cup of sour cream at room temperature

METHOD


1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

Fresh button mushrooms

Beef strips

Linguine

Light sour cream

Simmering

Serve with pasta and warm focaccia bread

Source: http://www.simplyrecipes.com

Reversed Choco Chip Cookie

Chocolate Cookies with White Choco Chips

I will probably be absent from blogging in the next 2 weeks as we will be on a holiday. Wheee! Anyway, the reason I made these sweets is for the husband's cousin who was kind enough to stay in our house while we're away. She said she liked the Chewy Choco Chip Cookies I made last time so I thought of making her these yum yums. :D

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter/margarine, melted
1 1/4 cup brown sugar
1/3 cup unsweetened cocoa powder
1 tbsp vanilla extract
1 egg + 1 egg yolk
2 cups semisweet white chocolate chips

1. Preheat the oven to 165 degrees C. Grease cookie sheets and set aside.
2. Sift together the flour, baking soda and salt in a bowl. Then set aside.
3. In another bowl, cream the margarine and brown sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until thoroughly combined. 
4. Stir in the chocolate chips using a wooden spoon. Refrigerate the cookie dough for at least an hour.
5. Drop a tablespoon of the cookie dough on the greased cookie sheets. Make sure to have at least 2 inches apart for each cookie.
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. 
7. Cool for a few minutes before moving the cookies onto wire racks.

Yields - 2 dozen

Never forget to preheat the oven

Tadah!

Chewy Choco Chip Cookies

Yummy in the tummy

Forgive me for the huge photo above, but I just can't help it. They're tempting, right? I tried scouring recipes online for the perfect chocolate chip cookie - soft, chewy and simply divine. :) I'm actually in cookie heaven right now. Hihi I modified the original recipe I got since I only have wheat and cake flour as of the moment. When I found out that I can actually use cake flour for the cookies, I looked up for the substitute measurement since it's lighter than apf. It says to add 2 tbsp more if using cake flour instead of apf. And also, I used brown sugar rather than brown and white. Again, I ran out of white sugar. :D Anyway, here's the recipe. I hope you can try it and share how yours turned out.


Ingredients:

• 2 cups + 4 tbsp cake flour (can use 2 cups all-purpose flour)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup salted butter, softened
• 1 1/3 cup brown sugar
• 1 tbsp vanilla extract
• 1 egg + 1 yolk
• 2 cups semisweet chocolate chips

Directions:

cake flour

1. Preheat the oven to 165 degrees C. Grease cookie sheets and set aside.
2. Sift together the flour, baking soda and salt in a bowl. Then set aside.
3. In another bowl, cream the butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until thoroughly combined. 
4. Stir in the chocolate chips by hand using a wooden spoon. Drop a tablespoon of the cookie dough on the  greased cookie sheets. Make sure to have at least 2 inches apart for each cookie.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. 
6. Cool for a few minutes before moving the cookies onto wire racks.

Yields - 2 dozen of calamity causing cookies :D

one egg plus one yolk

the cookie dough

all lined-up

Chicken in Pandan Leaves

It's a Saturday and we're home. It's time for us to prepare things as we will be going to a 2 week vacation in the PI next week. I'm so freakin' excited!! :) I will definitely blog about all the food that I'm going to eat when I'm in Bacolod, Dumaguete and of course, my lovely hometown, Davao City. :)

Back to my topic, I thought of making this Thai dish called, Gai horbaitoey, or commonly called  Chicken Pandan or Chicken in Pandan Leaves. It's a bit labor intensive, like the Pad Thai that I made on Friday, but I tell you, it's worth all the effort. :)


What you need:

• 400 grams chicken thigh fillet
• 1 tbsp coriander powder
• 1 tbsp garlic powder
• 1 tbsp sugar
• 1 1/2 tbsp light soy sauce
• 1 tablespoon sesame oil
• 1 stalk lemongrass, chopped
• 30-35 pandan leaves, washed and dried

Pandanus amaryllifolius

Sauce:

• 5 tbsp water
• 4 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1/2 tsp turmeric
• 1/2 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/4 tsp salt
• 3 tbsp sugar
• 2 inches ginger, grated and squeezed

Guide: http://www.realthairecipes.com/recipes/chicken-wrapped-in-pandan-leaf/

Directions:

1. Cut chicken into 2" chunks.
2. Mix the marinade ingredients in a bowl. Marinate chicken for 3-4 hours. Cover and keep in the fridge.
3. To make the sauce, dry roast the sesame seeds on a non stick skillet. Add the remaining ingredients for the sauce. Cook until it becomes thick. Remove from heat and set aside.

4. Prepare the leaf packets. You can view the instructions here. Alternatively, you can wrap the chicken just by rolling it up with a leaf.

a leaf packet

Safe and secure

5. Insert chicken pieces into the leaf packet. Secure with a toothpick.
6. Prepare a pan and fill with oil. Heat oil thoroughly before frying the chicken. Cook chicken for about 8 minutes or until brown.

7. Serve with sauce and warm rice.

Mixed Berries Muffins

Yesterday, I made mixed berries compote for the muffins I'm making today. It's almost weekend and we don't have anything left in the pantry for in between meals munching. :D

Ingredients:

• 1 1/2 cups wheat flour (can use all-purpose flour)
• 3/4 cup brown sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup mixed berries compote (can use fresh berries)
• 2/3 cup brown sugar
• 1/4 cup flour
• 1/4 tsp cinnamon
• 2 tbsp butter

Directions:

1. Preheat oven to 200 degrees Celsius. Grease muffin cups. Set aside.
2. In a mixing bowl, combine the first four dry ingredients. 
3. Using the 1 cup measuring cup, pour the vegetable oil. Add the egg and fill it with milk until it reaches the rim of the cup.
4. Mix the liquid mixture into the dry ingredients. Fold in the compote carefully. Spoon the mixture into the lined muffin cups.
5. To make the topping, mix all the crumble ingredients in a bowl until it becomes coarse. Sprinkle over muffins before baking. Cook for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Before going to the oven

Pad Thai on a Friday

Originally, I want to make a vegetarian pad thai but since the husband will be devouring this, he would appreciate to have at least some meat. So there, I added some shrimps. :) I have been itching to make pad thai but always put it off because I know it requires a lot of work (read: pain in the neck). Today, my friends, I have conquered my fear and made my first ever pad thai! :) Read on and I hope you'll find it easier than the usual recipe you see online. 

Ingredients:

• 200 grams flat rice noodles 
• 1/4 cup light soy sauce 
• 1/4 cup lime juice 
• 2 tbsp peanut butter 
• 2 tbsp hot sauce (optional)
• 1/4 cup brown sugar
• 2 tsp fish sauce 
• 1 medium onion, chopped 
• 4 cloves garlic, minced 
• 2 tbsp sesame oil
• 10-15 pcs shrimps, peeled and deveined 
• 1/4 cup crushed peanuts (optional) 
• scallions, sliced
• chinese celery for topping
• 1 block tofu, cubed and dry pan fried 

Directions:

1. Prepare the tofu by slicing into half an inch and pat them dry with cloth napkins. "Dry fry" them on a non stick skillet to make the tofu more firm as it is packed with water.  Do not use oil in doing this. Set aside.
2. Cook the noodles according to instructions of the packet. Drain and set aside.
3. Using a mixing bowl, combine all the ingredients for the sauce.
4. In a large skillet over medium heat, saute the garlic and onion on the sesame oil. Add shrimps. Cook until they turn orange.
5. Carefully add the sauce mixture. Let it stand for about 3-5 minutes. Add noodles and make sure they are coated thoroughly.
6. Remove from heat. Pour on a serving dish, top with crushed peanuts, scallions, chinese celery and tofu.

Loving the nutty, salty and spicy taste of the dish

Mixte Compote de Baies (Mixed Berries Compote)

I have blueberries and strawberries sitting in the fridge so I thought of using them for dessert or to compote. To be honest, I have several ideas on how to use them but I'm so confused. I had to makeup my mind or else I'll go crazy before this day ends. hehe!

Ingredients:

• 2 cups mixed berries (blueberries, strawberries, raspberries or blackberries)
• 1/2 cup fresh orange juice
• 2 tbsp lemon juice
• 1/2 cup honey (depends on your liking)
• 1 tsp vanilla
• 2 tsp cornstarch dissolved in 1 tbsp water

Directions:

1. Prepare the strawberries by checking everything from the container. Make sure there are no bruises or spoiled ones. Slice the top off and remove any small bruises. Slice them diagonally.
2. Wash the blueberries thoroughly and set aside together with the strawberries.
3. In a non stick skillet, combine the juices with honey and vanilla. Let it simmer for about 3 minutes then add the berries. Cook for about 2 minutes or until it softens.
4. Gently mix in the cornstarch mixture into the pan. Simmer the compote for 2 minutes or until thickened and glossy.
5. Remove from heat and serve warm.

Mixed berries

Serve warm with french toast or a waffle

Cookie Truffles

My daughter has lots of leftovers biscuits which is a bit of a problem for me. She doesn't like to eat the biscuits if she has tried them before. I don't know if she's just being picky or what. But since I can't force her to finish them or have everybody in the house eat the biscuits, I thought of recycling them into truffles! :)

Ingredients:

250 grams marie biscuits, crushed
1/2 cup condensed milk
2 tbsp butter, softened
2 tbsp cocoa powder

For rolling:
cocoa powder

Directions:

1. Using a food processor, crush the biscuits until it's fine. Alternatively, you can place the biscuits in a resealable bag and use a rolling pin to crush them.
2. In a bowl over a simmering water, melt the butter. Add the cocoa powder and blend well. 
3. Carefully add the biscuits. Mix in the condensed milk into the mixture.
4. Remove from heat and let cool. Freeze batter for about 20 minutes.
5. Prepare cocoa powder on a flat plate. Take a tablespoon of the mixture and roll into a ball using your hands. Roll into the cocoa powder.
6. Keep in the fridge before serving. Best eaten when frozen.
7. You can also opt to use coconut flakes or icing sugar to coat the truffles.

Yields: 18 pieces

All prepped up

truffes merveilleux!

Chicken Tocino

Drying the chicken

Ingredients:

• 1 kilo boneless chicken breast fillet
• 1 tbsp garlic powder or 3 tbsp minced garlic
• 1/2 tbsp salt
• 1/2 tsp ground black pepper
• 2/3 cup pineapple juice
• 11/2 tbsp soy sauce
• 2 tbsp oil (for cooking)

The marinade

Directions:

1. Pat the chicken breast fillets dry to avoid contamination.
2. Combine all the ingredients for the marinade. Mix in the chicken fillets. 
3. Transfer the chicken with the marinade into a container and keep refrigerated for a day or two.
4. Using a shallow frying non-stick pan, heat 2 tbsp cooking oil. Carefully place the chicken tocino and cook it for about 5 minutes or until it caramelizes.
5. Serve for breakfast together with garlic fried rice.

Cooked Chicken Tocino

Wow, Palitaw

I have been craving for kakanin again last week and I thought of bringing this for a get together over the weekend. It turned out really nice but since there were only few of us there, we had lots of extra palitaw so some friends took them home. And since this has coconut, it was prone to spoilage. Next time, I should keep in mind that we should only make enough to avoid leftovers.

Ingredients:

1 cup glutinous rice flour (malagkit)
1/2 cup water 

3-4 cups water for cooking

4 ounces grated coconut 

Toppings:

1/2 cup white sugar
2 tablespoons sesame seeds

Directions:

1. In a deep medium pot, pour water for cooking. Turn on to medium heat.

2. In a bowl, mix glutinous rice flour and 1/2 cup water. Mix well to form a pliable dough.

3. Scoop a tablespoon of the dough and flatten. Drop into the boiling water. Cook for about a minute or until it floats.

4. Once the palitaw cools down, coat it with grated coconut.

5. Prepare the toppings by toasting the sesame seeds on a shallow pan. Cool for 10 minutes.

6. In a clean bowl, mix white sugar with toasted sesame seeds. Serve warm after a hearty meal.

Grated coconut, naked palitaw, sugar with sesame seeds

Oh Adobo-h!

Over the weekend, we attended a small gathering of friends. It was a potluck party so I thought of bringing Adobo and Palitaw. For those who don't know Adobo, it is a Filipino dish which is inspired from the spanish word, adobo -- to immerse raw food in a stock or sauce comprised of paprika, oregano, salt, garlic and vinegar to preserve and enhance flavor.  However, for the Philippine version, we generally use soy sauce, vinegar and garlic. We have several versions as well, one with pork, another using chicken or combining both - conveniently called CPA or Chicken Pork Adobo.

Ingredients:

• 250 grams pork belly, cut into cubes
• 250 grams chicken breast and leg, cut into serving pieces
• 1/4 cup soy sauce
• 1/8 cup vinegar
• 1 1/2 cup water
• 5 laurel leaves (bay leaves)
• 1/2 tbsp coarsely ground black pepper
• half head of garlic, crushed
• 1 tbsp brown sugar

Directions:

1. In a deep pan, place the pork belly cubes. Pour water, vinegar, soy sauce. Season with pepper, laurel leaves, brown sugar and crushed garlic.
2. Let mixture simmer for about 40 minutes or until pork is tender. Add chicken pieces and season again with soy sauce, vinegar, pepper and sugar to adjust the taste. Simmer for another 30 minutes.
3. Check to see if both chicken and pork are fork tender. Turn off heat and let cool for about 10 minutes.
4. Transfer to a serving dish and serve with hot rice.