Friday, July 30, 2010

There are two Krispy Kremes near our office and so MB and I pop in there every once in a while to get a quick afternoon fix.

I thought this would be very sweet. I’m still obviously traumatized from my Bread Talk experience.

Krispy Kreme Hershey's Dark Donut, by 240baon Krispy Kreme Hershey’s Dark Chocolate Donut

Surprisingly, it wasn’t that sweet at all! It was the perfect balance of sweet icing and dark chocolate and don’t forget the dough itself! This was delicious.

Krispy Kreme Hershey's Dark Chocolate Donut, by 240baon
That’s a generous serving of dark chocolate! Yum! I actually had this for breakfast. See the moist on the choco chips? I just got this out of the ref. I don’t like warm/hot donuts. I like them cold! Is that weird? When I buy a box of donuts, I place them in the ref then eat them the following day.

This donut only costs Php34 (37?) at your favorite Krispy Kreme.
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Thursday, July 29, 2010

Because I can’t get enough of the chili oil, I used it as marinade, this time for chicken wings:

hot ssc wings, by 240baon

I apologize for the tiny pic. MB lost track of the time and burned some of the pieces so I had to crop the pic. The wings were still edible though and delicious!

I used the same formula of soy sauce, sugar, calamansi (hence, SSC) and the chili oil. If you don’t have chili oil, red pepper flakes will do. Marinate chicken wings overnight then fry, grill or bake. Be sure to prick the chicken so it can absorb the marinade. I didn’t do this so the flavor stayed on the skin. = (
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Wednesday, July 28, 2010

Are you familiar with the chili oil at North Park restaurant? It’s in a little steel container on every table. We use it for siomai and virtually anything that we want to spice up. I fell in love with the heat and explosion of flavors one afternoon when we were having a siomai merienda.

Because this was spicy and we only had one order of siomai, there was still some chili oil left. I just had to take it home and use it for a dish. I had leftover chicken and so I decided to use that for my experiment.

The result?

chili oil chicken, by 240baon
Chili Oil Chicken

The ingredients are so simple and yet the end product tastes so good!

Ingredients: chicken, cut up into bite size pieces, soy sauce, fresh calamansi juice, chili oil from North Park and brown sugar.

Cook chicken until brown. In a bowl, mix soy sauce and calamansi juice to your desired taste. Add sugar then the chili oil. Mix well. Pour on the chicken and let the mixture boil. Lower heat. Splash the chicken with the sauce every now and then. Serve with steamed rice. This is great for baon or for a quick dinner. Just be sure to control the chili oil as it’s really spicy.
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Tuesday, July 27, 2010

Wait! Don’t say ‘eeeew’ or ‘yuck’ just yet! Wait till you try it first. If you like menudo or picadillo, then I guarantee you’ll like this.

cheeseburger soup, by 240baonCheeseburger soup 
What’s in it?

  • ground beef
  • onions
  • garlic
  • all purpose flour
  • beef broth (or in my case, magic sabaw beef)
  • potatoes, scrubbed, peeled and chopped to desired size and shape
  • canned diced tomatoes
  • quick melt cheese or cheddar or a combination of cheeses that you like
  • tomato sauce
  • ketchup
  • milk (optional)


How to cook:
Brown the beef in a pan. Add chopped garlic and onion. Cook until fragrant. Sprinkle flour on the beef mixture. Cook and stir for 2 minutes. Add broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat and simmer until potatoes are tender.

Stir in tomatoes, cheese, tomato sauce and ketchup. Cook and stir until cheese is melted. Season with pepper. Taste. If it’s still too bland, add salt. If you’re using milk, add at this point. I didn’t use milk.

I served this with the leftover hoagies and some rice because MB wanted rice. At first I thought that it would taste weird with rice but I actually loved it! This dish lasted for about 4 meals because it was really very filling especially when eaten on a cold night. I only used half a kilo of ground beef and it was well worth it.

cheeseburger soup 2, by 240baon

What’s your must-cook-soup on cold, rainy nights?




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Monday, July 26, 2010

quickmelt cheese and chicken hoagiesQuick Melt Cheese and Chicken Hoagie

I am learning to balance my time to be able to do the things that I have to do and the things that I want to do. On days when I’m too lazy to cook, I turn to sandwiches. So you can guess that I was lazy one day last week that’s why I came up with this.

It’s quite easy to make. You will need some hoagies, EVOO, garlic, canned chopped tomatoes, S&P, crushed red pepper flakes, oregano, chicken fillets, butter, quick melt cheese and Romano or Parmesan cheese.

Heat the EVOO then add the chopped garlic. Add the cut up or shredded chicken fillets. Fry. Stir in the tomatoes and cook until heated through. Season with salt and pepper, oregano and pepper flakes.

Spread some butter on each hoagie half roll. Toast for about 2 minutes. Place some of the chicken and tomato mixture on one side. Sprinkle with grated quick melt cheese and Romano or Parmesan. Toast until the cheese melts.

Serve with your favorite drink and some chips. This is great for baon too!
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Thursday, July 22, 2010

This may sound weird but I love getting leftover ingredients in my fridge and pantry. Why? It forces me to become creative with my dishes.

The prospects: one carrot, half a bag of rice and corn tube pasta, one tetra pack cream, 1/4 block of cheese, 1 tomato, 2 chicken breast fillets.

The result:
creamy cheesy chicken pasta, by 240baonCreamy Cheesy Chicken Pasta 

Of course it was wonderful!

Cut the chicken into bite size pieces. Fry in EVOO. While waiting for the chicken to cook, grate the carrot. When the chicken is cooked, add chopped garlic and onions. Cook until fragrant. Add the carrots. Pour the cream. Add the grated cheese. Season with sea salt and pepper and mix in the cooked tube pasta. As for the tomatoes, I seasoned them with EVOO,  salt and pepper and popped them in the oven. Too bad we chucked the tomatoes because they were too sour. No, they’re not rotten. They were just really sour.

If you have an oven, I suggest you transfer your pasta to an ovenproof dish and pop in the oven for 5 minutes just to blend all the flavors together. This is another sneaky way to feed kids (and grownups) vegetables. 
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Wednesday, July 21, 2010

This was supposed to be a rock star status dish but I guess I used the wrong shrimps.

crispy shrimps, by 240baonCrispy Shrimps….Not!

Next time, I’ll use tiny shrimps, like the ones they serve at Kamay Kainan or Ilonggo Grill to make them truly crispy. The shells of the shrimps were crispy but not the way I want them to be. You can actually eat the body but the head, no. When done right, you can eat everything. It’s such a shame that SM doesn’t have those tiny shrimps. I picked the smallest of the white shrimps available already and it's still wrong.

To make, just marinate the shrimps in a salt and water solution for about an hour and a half inside the fridge. Drain and dry on paper towels and fry on high heat. Be warned, this will pop and splatter oil like crazy! Season with Spanish Paprika or salt and pepper. You can also add some calamansi or lime wedges. I skipped all the above because I served this with Sukang Pinakurat.
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Tuesday, July 20, 2010

Here’s what I served with the tomato penne pasta in my previous post:

tuna and potato salad, by 240baon Tuna and Potato Salad

It’s amazing how these two complemented each other’s taste and texture. Like the pasta, this salad also requires minimal ingredients.

You will need some potatoes, a can of your favorite tuna, pepper, mayonnaise, apple and cashews.

Thoroughly wash the potatoes then peel. Chop into bite-size pieces. Boil then set aside to cool. In a bowl, combine drained tuna, mayo, chopped apples and cashews. Add the cooled potatoes and mix until everything is well coated. I used salted cashews so I skipped the salt for this dish. You can also add some chopped celery if you want to add more crunch. I didn’t because I can’t buy just one stalk from Landmark and I’d hate to waste the remaining stalks. We’re not big fans of celery anyways.

One word: Sarap!


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Monday, July 19, 2010

If you don’t like eating pasta without the meat, then you might want to skip this post. But if you’re looking for a light, satisfying pasta that’s not only healthy but scores high on the yummy radar, then read on!

I eat meat but there are times when I just want to eat light. The dilemma is, MB doesn’t share the same eating habits as I have so there must be some sort of middle ground when it comes to cooking meals. I found that in this dish:

tomato penne pasta, by bitsandtreatsTomato Penne Pasta 

You need penne pasta, tomatoes, tomato sauce, garlic, olive oil, oregano, sea salt and pepper, dried chili pepper flakes and quick melt cheese.

Slice tomatoes according to preferred thickness. Place on baking sheet and drizzle with EVOO, sea salt and pepper. Pop in the oven and bake for 10 minutes or until they’re all wrinkled up and toasted. I used my handy dandy toaster so I think I baked this for about 15 minutes.

Meanwhile, sauté some chopped garlic in EVOO. Add the tomato sauce. Season with oregano,S&P and dried chili pepper flakes. When boiling, add the quick melt cheese.  Mix well. Toss with cooked penne.

Transfer to a serving dish and top with the toasted/roasted/baked tomatoes.

I never thought MB would like this dish but we finished half of it! It was really good, I tell you. If you have qualms about trying out meatless pasta, this is my best bet. But to be sure, I served this with a little extra. Stay tuned for that! Oh, and the other half became the next day's lunch. 
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Friday, July 16, 2010

I love chocolate but Bread Talk’s Triple Chocolate absolutely toppled me.

bread talk triple chocolate, by 240baon Bread Talk Triple Chocolate

I absolutely admit defeat. The bread is croissant-like and is chocolate flavored. The whole thing is dipped in chocolate so it has a chocolate coating and inside, there’s a big chunk of semi-sweet chocolate. Oh my… It’s been a week and I still can’t get over it. I tried to finish this bread but sadly, I really couldn’t. I absolutely hate wasting food but the chocolate was too much. On the other hand, Migraine Boy, who is such a chocolate addict finished this in no time. I had to take sips of water in between bites just to be able to finish as much as I could. In the end, I left one bite. One measly bite and I didn’t have the strength to put it in my mouth, chew and then swallow! I felt bad chucking the chocolate in the bin. But to be fair, I was able to finish all the bread.

I think this would have been better had they spread out the chocolate thinly and evenly. It’s just one whole chunk of chocolate in the middle and that made me very umay and sawa.

If you wanna take on the chocolate challenge, visit Bread Talk and buy Triple Chocolate for only Php39.
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Tuesday, July 13, 2010

I’m running out of posts! That’s because I’ve been recycling recipes these past few days. I haven’t found the inspiration to cook something new just yet. But this is one inspired recipe. Because I have to buy a bag when I want to cook eggplants, I have to come up with different recipes using the said ingredient. And I think MB is also getting bored with eggplant tempura. I know how much he loves pasta and so I made this thinking that the sauce and cheese would trick him into eating it. Did it work? Absolutely!

This is like eggplant parmigiana but with a little twist and a bit simplified, almost bastardized, I guess.

like eggplant parmigiana, by 240 baonAll that cheesy goodness…Yum! 
You will need:

  • eggplants (of course!)
  • some lean ground beef
  • EVOO
  • garlic
  • onions
  • S&P
  • cheese (lots of it)
  • tomato sauce
How to make:
Saute some garlic and onions in EVOO. Add the ground beef. Season with pepper. Wait for the beef to cook and the liquid to evaporate. Add the sliced eggplants. You can dice them if you want to trick kids into eating veggies. Hehe..  Add some tomato sauce. I used Del Monte Filipino Style Tomato Sauce because MB likes it a bit sweet. Mix. Season with sea salt and pepper. Add a bit more sugar if needed. Add some grated cheese. I used Quickmelt cheese.

Transfer to an oven proof dish. I don’t have an oven so I improvised! I took out the oven toaster tray and transferred the dish there then I topped it again with some grated cheese. Bake for 10 minutes. You can use a combination of cheeses. I think I added some grated Romano as well.

C’est fini!
like eggplant parmigiana with garlic toast, by by 240baon

I served it with some garlic toasts from The French Baker. The leftovers became baon the next day.
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Thursday, July 8, 2010

Or are you too tired when you get home? This post was inspired by my fabulous friend, Kitten.

I guess it’s also about time that I write about ‘my secret’ since my officemates are also asking how I am able to bring homemade baon and cook wonderful dinners when my job is 8-5 and I blog and I have all these extras in my life plus the fact that I get sick every now and then.

I’ll just number the points for you because I really don’t know where to start. I’ll just write the tips as they come.

So here it is then. Get ready to be changed!

  1. Plan a menu. In my case, I plan for 5 days. That’s breakfast, lunch and dinner. Write it down on a notebook or on a white board. You don’t have to follow the menu per se like Monday-Chicken, Tuesday-Fish. As long as you know what you’re going to cook and eat then that’s okay.
  2. Plan a budget. Tres, tres important! This is very important. In my case, I allot Php1500-Php2000 per week depending on the menu but I try to stick to the budget as much as I can. This includes 5 kilos of rice and food for the kitty colony.
  3. Make a grocery list…and stick to that list! Well, I can forgive you if you don’t because I’m also guilty of not sticking to the list.
  4. When you get home from the supermarket, store everything in it’s proper place. Be sure to remember where you put each item. This will save you so much time on crazy weekdays.
  5. Before storing ground meat, be sure to wash it first so that when you decide to cook it during the week, you only need to dump it in the pan. I find washing ground beef very tedious so I try to do this as soon as I get home from the super.
  6. When storing parsley, I either cut the stalks and put them in a glass of water or chop them up and freeze them.
  7. Oh, before I forget. When you plan a menu, be sure to maximize the use of your ingredients. If you buy from a supermarket, the food is pre-packed so even though you only need 3 tomatoes, you’ll end up with a bag full of them.  For example, when I made eggplant parmigiana, I used half a bag for the parmigiana and the leftover bag for eggplant tempura. We still had some leftover tentsuyu (tempura sauce) and so I decided to buy 20 pieces of shrimps. Ten was for tempura and the other 10 for crispy shrimps. If you’ll be needing tomatoes for pinakbet, save the leftover for a homemade salsa or homemade sauce. You can search for the recipes in the archives. This method not only saves you ingredients but it also saves you time and money.
  8. Make sure that you have variety in your dishes. Although your ingredients may seem identical, when cooked in an entirely different way like the above examples, then you’ll be sure to enjoy your food.
  9. If you’re preparing vegetables that don’t get spoiled easily, you can prepare them and keep them in batches. I will use the eggplant example again. When I sliced the eggplants for the parmigiana, I also washed and sliced the leftovers and kept them in an airtight container in the fridge. The next night, I just whipped out the breading for the tempura and dipped and fried. It took only about 5-10 minutes. You get a freshly cooked meal afterwards.
  10. Another trick that I do is to cook dishes in advance and then refrigerate or freeze them. I usually cook 2 kinds of viand/food on Sunday night to be eaten in the next 2 days. If you have a ref and microwave in your office, you’re lucky. You can take advantage of this method.
  11. If you’re not too choosy about your food, you can serve the same food for lunch and dinner. To avoid complaints, I usually add a side dish or change the food a bit. For example, for baon I might pack some roasted chicken with catsup. For dinner, I will serve the same roasted chicken but this time with sauce, mashed potatoes and herbed rice.
  12. Make dinners special without tiring yourself out by preparing side dishes in advance. You can get a lot of ideas in the archives. This way, you’ll only reheat and serve. The trick is to make your friends and family think that you slaved away in the kitchen. *wink*
  13. I used to buy in bulk believing that I can save more that way. But sometimes, I get too much leftover ingredients that they just expire or rot. Now, I only buy enough for the recipes that I will cook. This ensures that my ingredients are always fresh.
  14. Be creative during Saturdays. You get more time to prepare so you can cook stews and baked dishes. Spoil yourself on Saturdays.
  15. On Sundays, we eat out. Hey, even God rested for one day! Allow yourself to taste the dishes of other chefs and you will be inspired to plan the menu for the coming week. Most of my menus are inspired by the dishes when we eat out. You may be the designated chef of the house but that doesn’t mean you don’t get to rest and relax. Be sure to take breaks as cooking too much can tire you out and can make your attitude to food turn sour.
  16. Don’t cook when you’re upset, sick (for hygienic purposes) or exhausted or angry. It will affect the taste of your dishes. Believe me. Been there, done that. It's not a sin to call the delivery service.
  17. When cooking, be sure you have all the ingredients that you need so you don’t waste time going back and forth to the cupboard and ref.
  18. Be sure you have a trash bowl ready for all your vegetable and fruit peelings. Compost them or throw the seeds in a pot. We now have a healthy ampalaya (bitter gourd) plant at home and some others which I have yet to identify.
  19. If you can work fast, you can prepare the ingredients while cooking. For example, when cooking sinigang, I boil the water first. While boiling, I chop the preliminary ingredients. Then I add them to the pot then move on to the next ingredients. The kitchen is a battleground, you need to strategize! Especially if you have impatient and super kulit cats like I do. 
  20. At night, while waiting for our meal to cook, I usually prepare the following day’s baon or breakfast ingredients. For the baon, I can cook already but for the breakfast, I just prepare the ingredients. That way when I wake up in the morning, I just get all the ingredients and dump them in a pan and cook. Whereas for the baon, I just get them and put inside my baon bag because I already packed them the night before. This saves you precious sleep and energy in the mornings and allows you to enjoy your breakfast.

So there you have it! Wow, I never thought I’d reach 20! I hope you’ll learn a trick or two from this and save yourself some time and energy during the week. And most of all, be able to eat a freshly cooked meal that’s homemade and healthy!
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Wednesday, July 7, 2010

You’ll know that I’m getting sick when I start featuring light dishes, Japanese dishes and noodles here in 240 baons. This side dish that I will feature today was what I had one afternoon when I was sick at home.

Sometimes, when I’m really not in the mood to eat, I just opt for a big bowl of veggies and then some fruit and lots of water. But I ate this particular side dish with fried chicken and rice so I guess I had some appetite that day.

mixed vegetable side dish, by 240baon

The mixed vegetables are cauliflower, baby corn, shiitake mushrooms and my favorite, favorite haricot vert or French green beans. These are my absolute favorite type of beans because they’re light, crunchy, thin and they don’t hurt my joints as much as other beans do.  To cook, eyeball some EVOO in a pan. You can add some chopped garlic if you want to. I think I didn’t here. Then add the vegetables one by one. I put the shiitake first then the corn and cauliflower then the beans. Sprinkle with some sea salt and pepper and some chopped parsley and you’ve got a wonderful side dish.

Actually, the vegetables would have sufficed but I forced myself to eat so that my body can recover faster. It’s really true that when you’re not feeling well, you should eat. I know it’s hard especially if you don’t have an appetite or you can’t taste/smell what you’re eating but you must, if you want to get better that is. And if possible, research about your illness and what foods to combat your disease. Food is a natural and very powerful medicine that your body can easily absorb and digest. After all, it’s always better to spend your money on tasty food rather than bitter meds, right?
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Monday, July 5, 2010

This is what I usually do with the Goldyna Mayo:

tuna bites with apple slices, by 240baon

Very quick, very simple. I just take some dark, hard bread (I can’t eat white bread. Bawal!), put a lettuce leaf on top then spread some tuna with Goldyna Mayo and top with an apple slices. It’s a very quick and very filling breakfast. This is very appreciated especially when we’re running late.
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Thursday, July 1, 2010

Goldyna Lemon Ginger & Chilli Mayonnaise

I love tuna sandwich. I especially love the tuna dressing served at the Shangri-La, Makati. I don't like our local mayos so much because they're too sweet for my taste. I prefer something that's bold and full of flavor. Goldyna Lemon Ginger & Chilli Mayonnaise hits the spot. 

I found this at The Landmark Makati, in the international food aisle. It costs P139 and lasts a long time. For one can of Century Tuna, I only use about 2-3 heaping tablespoons of mayo. Mix well. You don't need to add salt or pepper. Just prepare your sandwich as usual and slab this on. 

Don't be turned off by the ginger and chilli combination. It's actually not spicy. It just has a little zing. Even kids can eat this. I eat this for breakfast and I don't get tummy aches because of the chilli. 

To know more about Goldyna's other products, visit their website. Photo taken from their website too.
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