Saturday, November 27, 2010

Tomato and Parmesan and Ham topped with sticky cheese! That’s a good combo. My evidence:

tomato, parmesan and ham pasta with australian colby, by 240baon

This is what we had for lunch the same day we had the apple and cheese tortillas for breakfast. You can definitely tell how in love I am with that cheese.

I made this pasta very simple because I want the cheese and pasta to complement each other.

Saute some finely chopped garlic and onions. Add sliced mushrooms and chopped ham. Cook for about 2 minutes. Add sauce. I used Del Monte’s Herb and Parmesan (?) or was it Tomato and Parmesan (?) sauce. Sorry, my brain is in Japan today, petting cats at the Cat Café. Anyway, season with salt and pepper if needed. I always put a little sea salt and some liquid from the boiling pasta. 

Mix the pasta into the sauce and transfer to a serving dish. I purposely topped this with blocks of cheese rather than grated cheese because we want big pieces of cheese on our plates. Plus watching the cheese slowly melt on top of the pasta then mixing it was fun!

Was it any good? We finished the whole thing. And had this again for dinner.
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Friday, November 26, 2010

This should have been but the baby arugulas were so bitter! Next time, I’ll use lighter greens Nevertheless, it was delicious!

cheese and apple tortillas, by 240baon

These are apple and cheese tortillas. This is how I made them:

Place some cheese squares on a tortilla. Heat on very low fire until the cheese melts. I used Australian Colby. It’s very light and not salty. I love how gooey and sticky and bubbly it is when melting. Fantastic!

Once the cheese is melted, top with arugula or any greens of your choice and thin apple slices. Fold and toast both sides. Oooohhh, the crunchy/chewy tortilla plus the warm cheese and the sweetness of the apples was simply unforgettable. MB picked out the arugula while I sucked it up and ate everything because I know it’s good for me.

I will definitely do this again! Breakfast is one of my poorest areas but this was a definite slamdunk!
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Thursday, November 25, 2010

Well, now that I’m not working anymore, I don’t need to bring bentos. Well, sometimes I still prepare bentos for lunch for myself just for kicks. It’s fun to eat bento at home while watching DVD’s. It’s also hard to prepare bentos for MB as he wants the masculine bentos. But sometimes I can get sneaky and give him the cutesy stuff. Harhar!

olive foccacia and roasted chicken bento, by 240baon
Olive and parmesan foccacia(?) and roasted chicken which I had for lunch sometime ago

salad bento, by 240baon
I adore salads


instant brownies in a bento, by 240baon

Instant brownies from my trusty toaster. I miss baking the real stuff…. and muffins and cookies and bars. Oh, did I mention I make a mean Food for the Gods? I used to make batches and batches of the stuff to fulfill orders for weddings, Christmas, birthdays, parties, etc. I miss having an oven…


olive foccacia, majestic ham and salad bentos, by 240baon

I miss making bentos…
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Wednesday, November 24, 2010

Soup always warms my soul and comforts my sick body, not to mention make it heal faster too. I didn’t have this yesterday but on one of my sick days a few weeks back. We had some leftover balsamic beef strips and I made them into fried rice:


carrots and balsamic beef fried rice, by 240baon

What’s nice about this dish is it’s quick, healthy and delicious. You just need cold rice, beef strips from a previous dish and chopped carrots. Season with anything you like.

But because I was sick, I needed soup so I made this:

chicken alphabet soup, by 240baon

Alphabet soup is my favorite! I loved it when I was a kid and I still love it now. That’s why when I saw the alphabet pasta at Landmark, I quickly grabbed it and put it in my cart without checking the price. Don’t worry. It’s less than a hundred pesos.

This soup is too rich. I made a simpler version of it last Saturday. This is made by cooking some finely chopped garlic in oil, add chicken pieces to cook or use some shredded boiled ones. Then add chopped potatoes. Wait for the potatoes to cook a bit then add  chopped red bell peppers then mushrooms. Add broth or water and chicken cubes. Bring to a boil. Pour some milk, stir. Add some cream and season with salt (if needed) and pepper. Oh my, this soup was so rich and filling that one bowl made me full already and I usually have seconds and thirds when eating soup. My cats loved it too!

And yes, this was a carbo overload meal. = )
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Friday, November 19, 2010

This isn’t really a Japanese dinner so let’s just call it black and white although the set that I used is Japanese.

japanese setting, by bitsandtreats

Aside from shopping for personal stuff, I also love shopping for home décor and kitchen stuff. I’m slowly building my dinnerware but I only buy in 2’s. This is my latest favorite set.

The roasted chicken is from Rustan’s supermarket. I just cooked some buttered herbed potatoes as a side. I don’t like serving all takeouts or leftovers that’s why I try to add simple side dishes to make it more personalized.

japanese setting 2, by bitsandtreats
Photos are dark because my ‘light box’ (MB’s laptop) was turned off

The placemat is from Japan Home Center (Php88) and the plate, etc. is from SM and Landmark. I think the brand is Melaware. They’re very affordable. You just have to be able to mix and match from their different collections as some designs can be baduy. Hehe.

The three pieces cost a little over Php100. I’m excited to build more sets!
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Thursday, November 18, 2010

shrimps and mushroom rice, by 240baon

I know it looks like it but it’s not. I don’t know what it’s called because this is something I came up with when I was stuck in traffic the other day. So let’s just call it Red Shrimp and Mushroom Rice.  This isn’t the dish that I’m supposed to be featuring but I’m really excited as it turned out soooooo delicious! MB and I finished the whole thing. Well, my mom had a bite and my sister had a tiny portion too. 

Here’s what you need:
Cold or leftover rice (I used Jasmine)
6 Shrimps
Chopped red bell peppers
Sliced onions
mushrooms
achuete oil
sea salt and pepper
Magic Sarap
Boiled eggs

This is how we do it:

1. Fry the onions in achuete oil. When transparent, add the chopped red bell peppers. Add the mushrooms. Stir fry on high heat for 1 minute.
2. Add shrimps. Wait until one side of the shrimps turn pink. Season with half a packet of Magic Sarap, some sea salt and black pepper. Add about 2T water. Let steam on high heat, just enough to cook the shrimps.
3. Mix the rice in, making sure that everything is evenly coated. All the grains must turn orange.
4. Transfer to a serving platter and top with sliced boiled eggs. Serves 2-3.

It’s very simple to cook but the flavors are amazing! Try it, you won’t regret it.
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That’s exactly what this dish is. You just need to add tomato sauce, quick melt cheese, garlic, onions and seasonings to complete it.

tuna carrot pasta with mushrooms and bell peppers, by 240baon

Let’s start.

Cook shell pasta according to package directions.

Saute some chopped garlic and onions in a pan. Add chopped bell peppers. Add some shredded carrots. Cook for 30 seconds. Add mushrooms then the tuna. Don’t forget to separate the tuna chunks. Pour 2 medium packs of spaghetti sauce or any flavored sauce of your choice. Stir well. I added about a cup of quick melt cheese and seasoned the sauce with sea salt and black pepper. Serve with garlic toasts.

This is great when you have impromptu guests as it’s very easy and very fast to make. The ingredients are also very common so you probably have most of them in your fridge or pantry.
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Wednesday, November 17, 2010

When we’re stuck at home on Saturday nights, we are usually desperate for food. We do the groceries on Sundays and we deal with what’s left in the fridge and cupboards. That is, when there’s anything left. Such was the case of this dish.

tuna and quail egg noodles, by 240baon

It may look blah and unappetizing but we were surprised that this dish turned out to be quite tasty.

Boil the quail eggs. Cook egg noodles according to package directions. In a pan, dump a can of tuna (with most of the liquid drained, please) and separate the chunks. Season with oyster sauce and a little bit of soy sauce. Top the noodles with tuna and quail eggs.

This is so easy to make. I was inspired by one of MB’s stories that when he was still living in the staff house, he would just buy a can of tuna and toss whatever it is that’s available in the kitchen to have a good meal. So I did just that and ended up with this dish. I had some leftover takeout which we completely ignored because we were satisfied with the noodles.  I think girls will have to adjust to this combination but for boys, I think there’s no problem.
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Tuesday, November 16, 2010

I make them into this:

mixed leftover rice with eggs, wombok, chopped shanghai and leftover beef salpicao, by 240baon

It has eggs, wombok pechay, some chopped leftover lumpiang shanghai from Max’s and some leftover beef salpicao from a previous recipe.

What do you do? Just mix them all together and season with any flavoring of your choice. I seasoned this with a little Magic Sarap, oyster sauce and a few shakes of Maggi Savor.

Quick, easy and very filling, always perfect on haggard nights.
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Sunday, November 14, 2010

This dish didn’t quite turn out how I imagined it to be. First, I suck at butterflying shrimps. Second, I think I may have simplified the recipe too much and third, because MB and I are such suckers for sauce, I let the shrimps bathe in it instead of discarding it. Well, can you blame me? It’s Kikkoman, for crying out loud! It’s too expensive to discard!

Nevertheless, it was still delicious!

steamed shrimps, by bitsandtreats

You need:

chopped leeks both white and green parts
lots of minced garlic
Chinese cooking wine
sesame oil
soy sauce (preferably Kikkoman)
salt and pepper
prawns, if you can butterfly them, please teach me how!

In a bowl, combine leeks, garlic, wine, sesame oil, soy sauce, salt and black pepper. Mix well. Arrange prawns in a heat-proof platter and pour the mixture little by little, making sure that each prawn is bathed well in sauce. Top with leeks and garlic. Steam until shrimps turn pink. Why do they say pink when in reality it’s orange?
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Tuesday, November 2, 2010

balsamic beef salpicao, by 240baon

I used the same recipe as that of the Easy Salpicao with the exception of the garlic. I used onions instead, caramelized them for a bit then added a bit of balsamic vinegar to heighten the taste. It was a good decision indeed.
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Monday, November 1, 2010

This pizza is made from leftovers. This was literally all I had left in the ref and in the cupboard.



tuna pizza with oregano, by 240baon

I used one can of Century tuna flakes in oil (drained), garlic, onions, leftover tomato sauce from previous pizza recipe, salt, pepper, sugar and oregano.

Cook the garlic and onions first in some olive oil. Add the tuna. Break them up into smaller flakes. Add the tomato sauce and season with a little sugar, salt and pepper and oregano. Spread on leftover mini pizzas and go cheese happy. Stick the pizzas in the oven and wait for the crust to brown and for the cheese to melt. Serve with beer. Haha! No, I don’t drink. I served this with soda and ice tea. Now that’s a 10-minute lunch recipe.
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