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Friday, September 23, 2016

This is another one of those healthy/special breakfasts that I prepare to get a boost of energy in the morning. It's also great for digestion.

You need:

2 slices of batard
salad greens
salad dressing of your choice
poached egg
mozzarella or your choice of cheese
salt and pepper

Let's do this!

Top the bread slices with mozzarella. Sprinkle with parsley. Stick them in a preheated oven at 150C for 5 minutes. 10 minutes if the oven is not pre-heated. I like the sides crunchy.

Poach the egg. I use my multicooker for this to save time. While the egg is poaching, I use the steaming rack to steam my asparagus. To prepare the asparagus, just break off the part or joint where there is no resistance. 

To assemble, place the bread on a plate. Add the greens. You can drizzle the dressing on the greens or put them on the side. Add the asparagus and poached egg. Don't forget to season the egg with salt and pepper. I love dipping the asparagus into the yolks. Yum!


Thursday, September 22, 2016

This is a Filipino version of pork steak. It's very much similar with bistek/bistik with the soy-sour flavours.

I love this dish and every time I have a craving for something tangy for dinner, I cook this up. It's also easy to make so you don't have to be scared if you're a new cook. You can also use the same marinade and method for beef.

You need:
thinly sliced pork chops (I think this was 1/2 kilo)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
juice of 10-12 calamansi
minced garlic
1/2 tablespoon sugar (less if you don't like sweetness in your dish)
salt and pepper
1 cup water
2 tablespoons butter
onions, sliced into rings
1 big potato, thinly sliced
toasted garlic for garnish

Let's do this!

Combine the soy sauce, Worcestershire, calamansi juice, garlic, sugar and pepper in a bowl. Mix well. Place the washed and dried pork chops in a container or zip lock bag and pour the marinade. Marinate for at least an hour, better if done overnight. 

Get a pan and melt the butter. Add the onions and cook until translucent. Take them out and set aside. 

Season the potatoes with salt and pepper. Add some more butter to the same pan if needed. Cook the potatoes. Take them out and set aside. 

Get the marinated pork but be sure to save the remaining marinade. Pour some oil into the pan where you cooked the onions and potatoes. Fry the pork in batches. Set aside. 

Get another pan and combine the marinade and water. Bring to a boil then lower heat to simmer. Add the pork chops and cook for 20 to 30 minutes depending on the thickness of your chops. Add more water if necessary. Season with salt and pepper. Add some more soy sauce if needed. 

To assemble, take a large platter. Arrange the potatoes. Put the pork chops on top of the potatoes. Pour the sauce all over. Top with the onion rings and toasted garlic. Serve with lots of rice. 


Wednesday, September 21, 2016

Here is another dish made with leftover ingredients. I just like using up everything in the freezer and pantry so that I don't waste any food and at the same time, we also get to save money.

This is a super easy dish to prepare. 

You need:

 pasta, cooked according to package directions
leftover roasted chicken, shredded
frozen corn and carrots
garlic, minced
onions, chopped
half a can of cream of chicken soup
salt and pepper
dried parsley
olive oil

Let's do this!

While the pasta is cooking, get a pan, add some olive oil and cook the onions until translucent. Add the garlic and cook until fragrant. Add the chicken and stir fry for 1 minute. Add the corn and carrots and let cook for 2 minutes. Pour the cream of chicken soup and cream. Mix well. Bring to a boil then lower heat to simmer. Cook for 3 minutes and season with salt and pepper.  Add the cooked pasta and mix well. Don't forget to sprinkle some parsley before serving. 

This dish was so good that my son and I finished the whole thing for lunch. 


Tuesday, September 20, 2016

Here's another road trip lunch idea for all you travelers and moms who are always on the go with their kids. This is my barbecue pulled pork, corn and rice wraps. I did another corn rice dish because I still had half a can of corn left from this previous recipe. 

For the rice, you need:

cold rice
half a can of corn
minced garlic
dried parsley
salt and pepper
1 tablespoon soy sauce

Let's do this!

In a wok or pan, add some oil and a tablespoon of butter. Add the garlic and cook until fragrant.  Add the corn. Cook for 1 minute. Add the rice and mix well. Season with soy sauce, salt and pepper. Add some dried parsley. Mix again.

To assemble, take a tortilla, add a heaping tablespoon of rice and top with a heaping tablespoon of pulled pork. Fold.

I wrapped each tortilla in foil and placed them on a tray. I also packed some chips and my boys' favorite Ice Gem biscuits. We were full before we went back home and I can be assured that my husband has the strength for the long drive. 

Monday, September 19, 2016

Here's another edition of Lady E's Baon-To-Go. This time featuring breakfast, lunch, dessert and afternoon snack.  

For breakfast above, I packed some apple slices, Spam sticks and a sliced boiled egg. I also packed some bread with some spread. 

For lunch, I packed some of the leftover rice which I featured here and also some fried chicken wings. I packed some sauce also. 

For dessert, some brownies which I baked. For merienda, a sandwich and the rice Krispies chocolate chip cups which I featured here. 

If you want more baon ideas, just browse through my archives. You can mix and match them for your family's packed breakfast, lunch or snack.


Saturday, September 17, 2016

We Filipinos are built for creativity in the kitchen. Give us some canned food, a few vegetables and we can have dinner that will feed a family of 4 or more. This tuna hash is one of those classic, "tipid" or frugal meals that regularly come up the dinner table in most homes.

My husband actually taught me this dish but I just added some "flair" into it. He only used to cook the basic tuna and egg version so I made it more filling by adding cubed potatoes. 

You need:

a can of tuna, drained
garlic and onions
you can also add some tomatoes 
2 eggs, beaten
cubed potatoes
salt and pepper
Knorr seasoning (optional)
dried parsley

Let's do this!

In a pan, heat some oil. Cook the onions until translucent. Add the garlic. If you are using tomatoes, cook those first until limp and then the onions and then the garlic. When the garlic is fragrant, add the potatoes. Cook until tender, mixing regularly to prevent them from sticking. Add the tuna. Cook for 1 minute. Add the beaten eggs and mix well. Season with salt and pepper. Add about 2-3 shakes of Knorr seasoning if using. Sprinkle some fresh or dried parsley on top for an extra flavor kick. Serve with rice. 


Friday, September 16, 2016

This was supposed to be our "baon" or road trip lunch one Saturday but classes were suspended because of the heavy rains. So, we ended up having a picnic at home while watching a robot fighting show.

You need:

leftover rotisserie chicken, shredded
canned corn
cold rice
garlic, minced
salt and pepper
1-2 tablespoon soy sauce
dressing of your choice (I used the one below)
tortilla wraps

Let's do this!

Let's start with the rice first. Heat some oil in a pan. Add the garlic. When fragrant, add the chicken and corn. Cook for about 2 minutes. Add the rice and mix well. Season with soy sauce, salt and pepper.

To assemble, take one tortilla, place some rice mixture close to the bottom, add some dressing and fold like a burrito.


Thursday, September 15, 2016

I love using leftovers for our dishes. For this dish, I used a lonely carrot in the vegetable bin, 1/3 of a pack of macaroni and some canned soup. I think the beef is the only one that's not part of the leftover brigade.

You need:

macaroni, cooked according to package direction. 
beef, choose a soft cut
carrots, chopped into small cubes
canned cream of mushroom soup
salt and pepper

Let's do this!

Cook the beef until soft if you have a tough cut. I knew my beef needed more time to cook but it was late and I needed to serve it. I just told my family not to touch the beef. Lesson learned. You can precook the beef so that you can avoid the mistake I made.

In a pot, saute some chopped garlic and onions in oil. Add the carrots and cook for 2 minutes. Add the beef. Add the cream of mushroom soup and water. Taste and season with salt and pepper. Let the mixture boil. Add the cooked macaroni. Lower the heat to simmer for 3 minutes. You can add more water if you want it to be soupy. The macaroni will soak up all the soup. So you may need to adjust seasonings further. 



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