Back when we celebrated Easter, I was in charge of the food. I did most of the cooking. Here's our spread.

I cooked up a storm on that Resurrection Sunday. I'm going to break them down for you one by one starting with the French beans in creamy mushroom sauce.

You need

boiling water
2 tablespoons butter
diced small onion
button mushrooms
chopped garlic
all purpose cream
Parmesan cheese, grated
salt and pepper 
chopped parsley
French beans or green beans

Let's do this!

Melt the butter in a pan. Add the onions and saute until tender. Add the garlic and saute until fragrant. Add the mushrooms and let them caramelize and turn golden brown, about 10-15 minutes. Add the cream and Parmesan. Season with salt and pepper and let the sauce thicken. 

Steam the beans in a separate pot. Transfer to a serving dish. Spread the sauce on top. Sprinkle with chopped parsley. 

Note: The sauce in the photo looks chunky because my cousin arrived at our house right after I was done cooking the sauce and I asked her to take the beans to our grandmother's house (where we celebrated). I put the sauce in a container and instructed her to remove the cover and transfer the sauce immediately. Well, she didn't so it remained inside the container for about an hour or two and the cream seized. Don't do the same thing. 

I like meatballs but most of the time, I don't like making them. But, these mini meatballs were different. I don't know if it's because they are smaller or it's because of the stick. Who doesn't like food on a stick? Anyway, I enjoyed making these meatballs and of course, eating them! I served them with some shredded cabbage on the side (or you can place them on top of the shredded cabbage for more drama) and some Japanese roasted sesame dressing or Goma. Oh, and some spicy sweet and sour sauce for the hubby and ketchup for the little one.

You need:

some ground beef (I used 1/2 kilo)
onion powder
ginger powder
salt and pepper

(Sorry I don't measure. I just eyeball these spices)

bamboo skewers. 

Let's do this!

In a bowl, combine the minced beef and all the other ingredients. Form into mini meatballs. Deep fry them in hot oil in batches. Skewer three to a stick. Serve with sweet and sour sauce, ketchup or any dressing that you like. 

My husband is a big rice eater. My son and I are not. We can go the whole week without rice. So, once in a while, I cook a meal that does not involve rice. Like this one.

First off, the meatballs are Chinese meatballs I bought from a Chinese Hopia shop. They are already cooked, packed and ready to eat so I just reheated them in the oven. They came with a sweet sauce which I couldn't decide if I liked or not. Sweet and sour sauce is still the best for me.

As for the flautas,

You need

lumpia (spring roll) wrappers 
taco seasoning

salsa and sour cream for the dipping sauces. I just used bottled salsa.

Let's do this!

Mix the beef and the chopped onions. Season with taco seasoning and a little bit of water. Check the package directions if any.  Place about a tablespoon or a little bit more of the beef mixture on the wrapper depending on your wrapper size and top with a slice of mozzarella. Fold. Close the sides with a brush of water or egg wash. Fry in oil. Drain. That's it! Serve with the dips. 

When my urticaria was super active, our diet consisted only of ground beef, ground pork and vegetables. I am a foodie and this was really bad. So, I had to think of ways to liven up our meals. This is one dish that was a hit.

You need:

1/4 kilo minced beef
1/4 kilo minced pork
1 egg
salt and pepper
1T soy sauce
1T cornstarch
mozzarella cheese cut into cubes
a pack of frozen mixed vegetables
some chopped parsley to garnish

Let's do this!

Cook the frozen mixed vegetables in a little butter. Let cool. 

In a bowl, mix the minced beef, pork, egg, salt and pepper, soy sauce and cornstarch. Form into a patty. While on your hand, put about 1T mixed vegetables and a cube of mozzarella cheese. Close the patty. Do this for all remaining ingredients. Cook in some oil and serve with rice. I had some leftover frozen veggies so I just served them on the side. My husband got a kick out of this dish. He was surprised when he got to the center!

I love Korean food! Even more so when I discovered that I didn't react to it when my urticaria was very active. That being said, we had Korean food for several weeks. 

One of the most popular Korean dishes is bulgogi or beef barbecue. I love this dish but it's not always easy to make. Here is a quickie version though. I also made a banchan or side dish of bean sprouts which, in my opinion, should always accompany a Korean meal. 

You need:

1/4 kilo beef shreds or beef strips. I used shreds so that they will cook faster and they are a lot cheaper
2T soy sauce
2T water
1T brown sugar (I use Muscovado)
1T honey (I omit this when I'm having allergies)
1T sesame oil
half a pear, grated
1T toasted sesame seeds
chopped spring onions
chopped garlic
black pepper

For the bean sprouts:
bean sprouts
sesame oil
fish sauce
spring onions
garlic powder (the authentic version uses fresh, pressed garlic but I find it too bitter)
toasted sesame seeds
ice bath

Let's do this:

Mix all the ingredients for the marinade. Marinate the beef for 30 minutes. Cook in a pan and set aside. You can also place it on a hot/sizzling plate. 

Boil some water in a pan. Cook the sprouts until they change color. Drain and put in an ice bath. In a bowl, mix all the remaining ingredients together. Add the drained sprouts and mix well using your hands. Serve with the easy bulgogi and rice. 

I love this dish, mainly because I love celery. I used to hate celery when I was younger. I think blue cheese made the difference. Anyway, this is another super quick and easy dish to cook for hectic nights.

You need:

pork strips
Chinese cooking wine
1 teaspoon cornstarch
a dash of sesame oil
a dash of soy sauce
a dash of white pepper

tofu, cut into strips and fried

green bell peppers
sliced celery
sesame oil
white pepper
soy sauce 

Let's do this!

Marinate the pork strips in the Chinese cooking wine, cornstarch, sesame oil soy sauce and white pepper. Set aside. 

In a wok, heat some oil. Add the green peppers and stir fry just until bright green and done. Remove from the wok. In the same wok, add the sliced celery and stir fry. Remove. Be sure to add more oil before each ingredient.  Add the pork and cook. Add the cooked tofu. Add the bell peppers and celery. Season with soy sauce, salt, white pepper and a dash of sesame oil. Let cook for 2 minutes and serve with rice. 

This is my quickie version of Pork Binagoongan. This is more saucy and faster to cook. I used menudo cut pork to cook faster.

You need:

1/4 kilo pork menudo cut
1-2 eggplants, sliced into half moons
bagoong or shrimp paste
salt and pepper
fish sauce

Let's do this!

Brown the pork pieces in some oil. Set aside. 

In the same pan, saute chopped tomatoes until wilted. Add the onions and cook. Add the garlic. Add the eggplants. Let the eggplants cook for 5 minutes. Add the pork. Add the bagoong and fish sauce. Mix well, being careful not to burn the bagoong. Add some water to your liking. Taste. Season with salt and pepper. Let everything cook for 10-15 minutes. Serve with rice. 

I'll be featuring a few late posts this week. Late because these dishes were back when my urticaria was inactive. This pasta dish is super easy to make especially if you have quick cooking macaroni.

You need:

quick cooking macaroni
1 pouch spaghetti sauce
salt and pepper
Parmesan cheese
quick melting cheese

For the meatballs:
1/4 kilo ground beef 
one egg
salt and pepper 
dash of Spanish paprika
one tablespoon cornstarch or breadcrumbs

Let's do this!

Cook the macaroni according to package directions. 

Make the meatballs by combining all ingredients in a ball. Form into balls and cook in some oil. Set aside. 

In a pan, cook some chopped garlic. Add the spaghetti sauce and let simmer for 5 minutes. Add the cream. Season with pepper, oregano and basil. Add the cheeses. Taste. Add salt if needed. Mix in the cooked macaroni and the meatballs. Serve with some good crusty bread and a cold drink and dinner is solved!

Pizza is one of the dinner staples in my house. We probably have it every other week. Why? Because it's so simple to make and I can utilize leftovers. Take this pizza for instance. I used some leftover baguette for the base and some cooked chicken.

You need:

Baguette, sliced into half
cooked chicken breast fillet or thigh fillet
red onions, sliced
bottled barbecue sauce

Let's do this!

Spread some barbecue sauce on the baguette. Top with mozzarella. Add some onions and chicken. Pop in the oven at 177C for 15-20 minutes or until the cheese is nicely melted and the chicken a bit brown. Before serving, drizzle with more barbecue sauce and chopped cilantro. That's it! Dinner in a flash!

My son and I love to watch Food Network and Asian Food Channel. Yes, he is two and he hates cartoons. He'd rather watch Iron Chef America or Siba's Table or Junk Food Flip. He was diagnosed hyperactive-gifted so he is a bit eccentric. One of our favorite shows is The Pioneer Woman. We just love her recipes because they are easy to make. One of those recipes is this super easy Rice Krispies treat which my son asked me to make for him.

You need:

a box of plain Rice Krispies
4 tablespoons butter
5 cups marshmallows
chocolate for melting (I added this bit)

Let's do this!

Melt the butter. Add the marshmallows and mix until they melt and the mixture is smooth. Add the Rice Krispies. Stir evenly to coat then transfer to a buttered pan to cool. 

Get a deep pan or casserole or whatever you have and put some water in it. Boil. Break the chocolate into a heatproof bowl and put the bowl on the pan. Melt the chocolate. Be sure to lower the heat so that the chocolate won't seize. Pour the melted chocolate over the Rice Krispies. Let it cool and cut into squares. 

I have a niece who is 20 months old and sometimes I ask her mom to take her to our place so I can homeschool her with my boy. Of course, I had to make something special for breakfast and I baked these. These are super easy pancake muffins. Everyone loved it including my son and husband. I'm also happy because I can eat this without any fear of having an allergic reactions. It seems that when I cook/bake the food myself, I don't get any reactions. Probably because I know exactly what's in it.

Anyway, here's the recipe. You can make a whole bunch and freeze some for hectic mornings. This is great for a snack too. And how great is it that I also made these for breakfast today but with different toppings!

You need:

1 cup all purpose flour
3-4 tablespoons sugar (I use muscovado sugar) (Note: I use 3 tablespooons if my toppings are sweet i.e. chocolate but I put more sugar if my toppings are savory. It's up to you. If you are going to pour over some syrup then 2-3 tablespoons sugar would suffice)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 tablespoon lemon juice
2 small eggs
2 tablespoons canola oil
1 teaspoon vanilla extract

Let's do this!

Preheat the oven to 177C. 

In a bowl, combine the milk and lemon juice. Set aside for 2 minutes.

In another bowl, combine flour, sugar, baking powder, baking soda and salt. 

Add the eggs to the milk mixture. Add the oil and vanilla extract. Whisk well. 

Slowly add the milk mixture to the flour mixture. Whisk just until combined. You want a lumpy batter. 

Grease muffins pans and pour the batter, making sure to leave some space for them to rise. Top with anything - cheese, fruits, chocolate bites. For this batch I used grated cheddar, dried cranberries and chocolate bits. For today's batch, I used grated cheddar, maraschino cherries and tiny M&M baking bits. 

 I made about 12 muffins with this recipe but if you have smaller muffin tins, you can make more. Bake for 10-15 minutes. Let them cool in the pan for 10 minutes before removing. Enjoy with a glass of cold milk!

I miss eating desserts. I don't have a huge sweet tooth but it's nice to eat a good dessert from time to time. Here are some desserts that we like. 

This is Chocolate Walnut Fudge from Almon Marina. It is served with a scoop of vanilla ice cream. I love this. It's very chocolatey and fudgey but everything is balanced by the walnuts. The ice cream doesn't hurt either. The only thing I don't like about this is the crust. It's too thick and just ruins everything so I just scoop out the fudge. 

This is another Almon Marina favorite - Pecan Pie. I think that's creme fraiche on top but I'm not entirely sure. This is also very good with a generous amount of pecans in each slice. 

Next up is Paper Moon. My son and I adore macarons so it's only natural that we try the ones from Paper Moon. His favorites are chocolate and pistachio. I just like the chocolate. 

This is the chocolate mille crepe. This is sooo good but I couldn't finish one small cake. It was too much for me. If you have a sweet tooth, you can probably finish this. The crepe layers are so thin and delicate. The chocolate is not too sweet, just right. They are perfect together

This is the strawberry shortcake that mom ordered. Can't comment on this as I'm staying away from berries at the moment but this is a crowd favorite. Mom said that she liked the checkered cake better. 

So that concludes my sweet adventures. I sure hope I can get out of this hypoallergenic diet soon and enjoy some Mille Crepe! What's your favorite dessert?

So you know that I have been using my new oven and multicooker a lot recently because of my autoimmune condition. This meal is no exception. This is one of those meals that are truly easy to do but very satisfying. This is a super easy pull apart bread. And you know what the secret is? Store bought bread. Yep! No shame at all. 

You need:

Bread of your choice but it should be big and a bit crusty to hold its shape (I used a Batard which is the only bread I don't react to nowadays aside from a baguette) French Baker has lots of bread that you can use for this recipe. 
shredded mozzarella cheese
garlic cloves
chopped fresh parsley

Let's do this!

Preheat the oven to 180C.

Melt the butter and add the garlic and salt. Stir in the parsley. 

Place the bread on top of some foil Cut the bread on a diagonal. You should see diamonds after. Don't cut all the way through the bread. Use your fingers to pry open each crack and drizzle in your butter mixture. Stuff in some cheese as well. Get into all those cracks and crevices. Wrap the bread with foil and bake for 15 minutes then unwrap and bake again for 5 minutes to make the bread nice and crusty. 

I served this with some of my slow cooked pulled pork. Half of the bread was demolished in one go. 

Sorry for the photo, this was taken using my phone

Slow Cooked Pulled Pork

You need:

1/2 kilo boneless pork loin (I used pork cutlets because that's what my butcher recommended. It was easier for me too)
some sliced onions
Spanish paprika
salt and pepper
1/4 bottle of barbecue sauce
a small can of Coke (I got mine from S&R) You can also just skip this part
some pressed garlic 
1/2 cup water 

Let's do this!

Place all ingredients in the multicooker and cook for 4-6 hours on 140C. Be sure to check every now and then to see if there is still liquid otherwise the pork might burn. Shred before serving and enjoy with rice, bread or mashed potatoes!

This is an overdue post. When my urticaria was super active, all I could eat was beef and pork so burger patties made a lot of appearances on the dinner table. One night, I decided to make a simpler version of my burger and ended up making a DIY burger station for dinner. Actually, it was the chips that Jeff Mauro (The Sandwich King) that inspired me to make this. I don't have a mandoline. I have a mini version which I think I got from Daiso and it couldn't slice the big potatoes properly so I tried to slice them by hand as thinly as I could. Don't try making chips if you don't have a mandoline. I got a mix of soft and crunchy chips.

I'll post a proper recipe of the chips once I get them right.

As for the burgers, here we go.

ALLERGY ALERT - PICKLES, (Pickles are high in histamine and I reacted to them after eating just 2 pieces) barbecue sauce (barbecue sauce contains ketchup or tomatoes)

You need:

salt and pepper

1/2 kilo ground beef
salt and pepper
1T cornstarch
2T barbecue sauce

burger buns

potato chips

Let's do this!

Let's make the caramelized onions first. Slice up the onions. Heat some butter in a pan. Add the onions. Let this cook until they are soft and reduced. Leave them alone! Season with salt and pepper and set aside. 

In a bowl, combine all the ingredients of the burger and form into patties. You can put them on the grill, on the stovetop or bake them. It's up to you. 

Assemble with your favorite condiments and greens. Easy peasy!