Friday, September 30, 2016


I love going to S&R and Landers because I am able to discover new food and tastes. My son loves cheese and we usually buy this cheese snack in S&R but it has been out of stock for some months now. On one S&R trip, we found this box of cheese chips. It says real cheese on the box and the price was okay so we got it.

The chips look exactly like that. I'm sorry I wasn't able to take photos as my son didn't want me to. He wanted to enjoy his chips without mommy's camera bothering him. The taste was real "cheesy'. I think this is a mix of 6 cheeses. The chips are not salty. They are actually a bit sweet and they were really crunchy. My son finished the whole box in one sitting. Yeah, cheese monster. The chips come in a pack inside so you can add this to your child's lunch box without fear of getting the chips soggy.
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Thursday, September 29, 2016


Now why would I put two kinds of eggs in a dish? One, I wanted to use the leftover quail eggs and two, why not? It adds a different texture to this dish. 

This is a simple mixed vegetable dish that I prepared to use up the remaining ingredients in the fridge. I am getting very creative with leftover ingredients, don't you think? If it's your first time in my blog, just look around in the archives if you want more affordable meals. 


You need:

garlic
onions
half a pack of frozen mixed vegetables
cauliflower, clean and chop up into smaller florets
boiled quail eggs, peeled
chicken egg
water
1 tablespoon cornstarch dissolved in water
chicken cube or chicken broth
salt and pepper
oil

Let's do this!

In a pan, heat some oil. Add the onions. When translucent, add the garlic. When the garlic is fragrant, add the frozen mixed vegetables and cook. Add the cauliflower florets and cook for 1 minute. Add the water and chicken cube or broth. Let this boil and then lower heat to simmer. Season with salt and pepper. Beat the chicken egg in a bowl. Slowly pour this into the pan, mixing with a fork as you go. When the eggs are cooked,  add the cornstarch slurry and mix to thicken the sauce. Add the quail eggs. 

I served this with rice and some fried marinated baby bangus (milkfish). I got these from the supermarket but they tend to be too sour for me so I marinated them again in a little soy sauce and sugar for an hour. I left some to marinate overnight and they turned out great too. 






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Wednesday, September 28, 2016


My husband likes Filipino-style spaghetti, meaning sweet. I like Italian-style, meaning a bit sour. My son eats whatever as long as it's pasta. He is a big pasta monster. I wanted to use up the last bag of minced beef in the freezer and the half bag of pasta in my stash so I decided it was time to cook some spaghetti. I don't normally cook spaghetti because of our differing tastes but this time, I wanted to try something new. I mixed the Filipino-style and Italian-style sauces and it came out great!

You need:

A pack of spaghetti
minced beef
Filipino-Style spaghetti sauce (I used Del Monte)
Italian-Style spaghetti sauce (also Del Monte)
salt and pepper to taste
grated Parmesan
garlic
onions
Olive oil

Let's do this!

Cook the spaghetti according to package directions.

In a pan, add some olive oil and heat on medium heat. Chop the garlic and onions. Add the onions. When translucent. add the garlic. When the garlic is fragrant, add the minced beef and let it brown. I usually season the beef with pepper at this point. Add the sauces and mix well. Add some grated Parmesan, about 1/8 cup. Mix. Taste. Season with more salt and pepper if needed.

I was very happy with this dish because it wasn't too sweet. It was still sweet to please my husband but not too sweet that I end up hungry after the meal. My son was plain happy. He asked for thirds and his plate was like this when lunch ended:



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Tuesday, September 27, 2016


It's another breakfast post! It seems that I was motivated to whip up some good breakfasts during the week that I took these photos. Regulars of my blog know that I struggle with breakfast. If I didn't have a ton of work to do, I'd prepare an elaborate breakfast spread every day but that's not my reality. I do get blessed with days when I can do that. But for most days, I stick with simple stuff. Like this one. 

You need:

Pandesal ( I used Gardenia. The local baker tastes better)
Mozzarella slices
scrambled eggs
salt and pepper
dried parsley

Let's do this!

In a pan, cook some scrambled eggs. Each person has a different style of making scrambled eggs. I cook them in different ways every single time. For this time though, I separated the yolks from the whites because I'm allergic to whites. I mixed them together for my son's and husband's share. 

In a bowl, whisk the eggs and season with salt and pepper. Put some butter in a non-stick pan and let it melt. Be sure to spread it around the pan. Add the eggs and mix. You can also add a splash of milk. Some put mayonnaise. I skipped both this time. Season with dried parsley. Set aside. 

Let's assemble. Slice open the pandesal. Add a slice of Mozzarella. Top with the scrambled eggs. Pop in the oven at 150C for about 5 minutes or until cheese melts and bread is warm. Serve with some coffee, juice or hot chocolate. 



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Monday, September 26, 2016


There are days when I feel like eating a huge breakfast, Bicol style. My family in Bicol loves to present elaborate spreads during breakfast. It's like a breakfast buffet. Whenever I feel inspired and motivated, I take a cue from my many wonderful breakfasts there. 

On other days, I just want to have something that I can eat while I'm on the go and by on the go meaning doing chores and a bunch of other stuff. Sometimes I just want to have something that's quick to eat. My answer - breakfast popsicles. 

These are very easy to make and very healthy too. My son and I love eating these for breakfast. Of course, we would be hungry before lunch time so I keep some snacks ready. Also, it would be easier for me to prepare lunch as I've already finished what needs to be done because I saved time on preparing breakfast. 

You need:

Popsicle mold (I got mine from Daiso)
your choice of yogurt
fruits
additional toppings

Let's do this!

Dump your yogurt in a bowl. If you are using the Nestle Fruit Yogurt (that's what I use), you will need about 1 1/2 tubs for one popsicle (if using the Daiso mold). We like using the mango, buco, strawberry and melon flavors. Add some more fruits, fresh or dried, if you want. I use whatever is available. I also add some pistachios and almonds for texture and crunch. My son loves nuts. Thank God we are not allergic to them! Transfer the mixture to the mold. 

Sometimes, I sprinkle some nuts and mini M&M's directly into the mold so that my son will be able to see them right away. Sometimes I also put some gummy candy into the mixture. My son loves finding these surprises. Next time I'll try adding some cereal clusters into my yogurt. I'll let you know how that turns out soon. 

Pop in the freezer and let the popsicles stay overnight and in the morning, instant breakfast! This is also a great way to give picky eaters some fruits. My son has sensory issues. He likes to eat frozen fruit. He rarely eats fresh ones depending on their texture. These popsicles assure me that he is eating his fruits. 



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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
asparagus
salad greens
salad dressing of your choice
poached egg
mozzarella or your choice of cheese
parsley
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!


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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. 



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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
cream
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. 


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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
butter
oil
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. 
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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.

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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. 


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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.





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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
garlic
onions
carrots, chopped into small cubes
canned cream of mushroom soup
water
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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Wednesday, September 14, 2016


I don't eat these muffins as I react to canned food but if you are not sensitive, go ahead and try it. It's an easy breakfast that you can eat for harried mornings or bring to the office for breakfast-on-the-go.

You need:


sliced bread (I use crusty bread like batard so that it will hold its shape)
eggs, beaten
cheese
sliced, cooked Vienna sausage
salt and pepper
chopped parsley

Let's do this!

Prepare muffin pan by spraying with non-stick spray.  Put a slice of bread in each cup. Beat the eggs and season with salt and pepper. Pour some eggs on top of the bread. Add some cheese (I use Mozzarella) and top with sausage. Sprinkle with some chopped fresh or dried parsley. Bake in a preheated oven for 10 minutes at 190C. 


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Tuesday, September 13, 2016




As you may know, steak is not a regular on our dinner table as it is expensive. However, breakfast steaks are an alternative. They are much cheaper but it's tricky to cook them. The secret is not to overcook them. Another alternative is to get sirloin steaks from your butcher. They are thinly cut beef which are not tough and easy to cook.

For this meal, I did a very simple recipe. Read on.

You need:

4 slices of steaks
olive oil
pressed garlic
butter
1T soy sauce
2T Worcestershire sauce
salt and pepper
potato wedges
parsley

Let's do this!

Marinate beef in a mixture of olive oil, pressed garlic, soy sauce, Worcestershire sauce for at least an hour. 

In a pan, heat some butter. Cook the steaks until desired doneness. Season with salt and pepper. Take out from the pan and set aside. Pour remaining marinade in the same pan and boil until reduced. You can omit this step but I like pouring the sauce over the steaks. 

In another pan, fry the potato wedges. Season with salt and pepper and some chopped fresh or dried parsley. 
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Friday, September 9, 2016


Do you remember this recipe? It was a hit with my son and husband but not so much with me. I'm not a huge fan of marshmallows. Sure I ate the treat but I didn't enjoy it as much as they did. 

After that, I was left with half a box full of Rice Krispies. What to do? I made them again but this time using Muscovado sugar and not marshmallows. 

You need:

Rice Krispies
muscovado or brown sugar
butter
chocolate chips

non-stick muffin tins
non-stick spray

Let's do this!

Sorry about the lack of measurements. I just eyeballed everything. These will all be estimates. You can't go wrong with this recipe, trust me. 

Heat some butter in a pan, about 3 tablespoons. When the butter is melted, add about 2 tablespoons of Muscovado or brown sugar. Let the sugar melt, stirring every now and then. Add the Rice Krispies and mix well until everything is coated. The mixture should not be too wet.  Transfer to a prepared non-stick muffin pan. I still spray it with a non-stick spray to be sure that these babies come out easily, without residue (I hate scrubbing pans). Top with chocolate chips. Let the mixture cool and harden a bit. I also place this in the fridge so that they will stick faster. 

To make it healthier, try topping it with your favorite dried fruits and nuts. 


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Thursday, September 8, 2016


Roasted chicken sounds so intimidating to cook especially if you're a newbie but actually, it's one of the easiest dishes you can prepare. All you need is an oven and a bunch of ingredients and you have breakfast, lunch, snack and dinner. 

Because you usually roast a whole chicken, you can be sure to have a ton of leftovers. So, you can eat roasted chicken tonight, shred some to make a chicken sandwich or a quesadilla for tomorrow. Other parts you can use for a salad. You can also use some for sautes and stir fries. The possibilities are really endless when it comes to roasted chicken. 

This recipe is by no means S&R quality but it was good, crunchy skin on the outside and juicy meat on the inside. This went a long way. If you want to try making some for dinner tonight, read on. 

You need:

1 whole chicken, cleaned
sliced lemons
smashed garlic
sliced onions
salt and pepper
herbs of your choice (I like using oregano and parsley)
butter

Let's do this!

Preheat oven to 230C. Rinse the outside and inside of the chicken. Pat dry with paper towels. 

Carefully lift up the skin of the chicken using your fingers. Gently separate it from the meat. Spread some butter on the meat. Take some of the smashed garlic and stuff in between the skin and meat. Take the remainder of the garlic, lemon slices and onion slices and stuff inside the cavity. 

Get some more of the butter and baste the entire outside of the chicken. Season with salt and pepper. Add the herbs if using. 

My oven has a roast setting and also comes with roasting forks so I used that on my chicken. If you don't have this feature, just place the chicken on a roasting pan. Roast for 25 minutes and then flip so that the other side will get brown. Roast again for 25 minutes. 

Increase the oven temp to 250C and continue to roast the chicken until golden brown and crisp, about 20 minutes. 

When the chicken is done, transfer to a serving platter or cutting board and let it rest for about 15 minutes. 

I served this with some sauteed bitter gourd with shrimps and a refreshing melon shake topped with a scoop of vanilla ice cream. 



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Wednesday, September 7, 2016


As you may know, salmon was the very first seafood that I tried after my bout with urticaria. I'm so happy that I didn't react to it so now, it's a regular on the dinner table. My favorite way to eat and serve salmon is teriyaki but I don't like making the sauce from scratch. Luckily, I found Mr. Yoshida's marinade and sauce. 


Photo taken from Mr. Yoshida's Site

This is not the exact flavour that I used. I can't find it over the Internet. Maybe it's different for Asian Markets. Mine has more of a Japanese flavour. Oh, and this is not a sponsored post. = )

You need:

salmon
Mr. Yoshida's Sauce
optional spring onions and toasted sesame seeds

Let's do this!

Marinate the salmon in the sauce for at least an hour. Cook the salmon in a non-stick pan. In a separate sauce pan, heat the remaining marinade and let it thicken a bit. Pour on the salmon. Sprinkle with toasted sesame seeds and chopped spring onions if using. 

I also served this with some super fresh pak choy/bok choy/choy sum. I used the same sauce to cook it 






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Tuesday, September 6, 2016


My son loves sliders. You know, those miniature burgers. He likes them because they're more convenient to eat with his little hands and small mouth. I like preparing them because they're easy and very filling.

My version changes from time to time depending on the ingredients I have on hand and also depending on my mood but the basics are minced meat (you can do a combination of pork and beef), salt and pepper and sometimes a binder such as an egg or some cornstarch.

You need:

1/2 kilo minced meat (can be pork or beef or a combination of both)
salt and pepper
herbs of your choice - sometimes I use oregano and parsley
2 tablespoons bottled barbecue sauce
egg or cornstarch
onion powder (optional)
garlic powder (optional)

small burger buns or in my case, dinner rolls
caramelized onions or onion jam
pickles
melting cheese - I normally use mozzarella

Let's do this!

In a bowl, combine minced meat, salt and pepper, herbs (if using), 2 tablespoons bottled barbecue sauce, onion and garlic powders. Add one egg or a tablespoon of cornstarch. Mix well. Form into patties.

Cook in a pan or grill. Cook one side then flip the other side. When the other side is almost to your desired doneness, top with cheese and cover so that the cheese will melt. 

To assemble, place a patty on bread, top with a pickle and some onions or onion jam. Enjoy with your favorite cold drink. 
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Monday, September 5, 2016

Hi, everyone! We were away on vacation that's why there was a lack of posts but now I'm back and for the first day of the week, I'm starting with breakfast.

My son and I love McDonald's breakfast sausages but they aren't exactly good for the health..nor for people with allergies. So, I had to make some "safe sausages" so I don't end up drooling staring at my son while he eats.



Check out the ingredients list first before attempting to make these as there might be an ingredient that you are allergic to.


 You need:

1/2 kilo minced pork
2 teaspoons brown or Muscovado sugar
salt and pepper
chili flakes or Spanish paprika for a spicy kick (optional; I react to both so I don't add them.)
1/4 teaspoon nutmeg
1/4 teaspoon allspice
onion powder
garlic powder
1/2 teaspoon ground sage
1/2 teaspoon dried thyme

Let's do this!

In a bowl, combine the meat and the spices together until well-blended. For the onion and garlic powder, it's up to you how much you like. I like it garlicky so I put about 2 quick shakes of garlic powder and the same amount of onion powder. I use my hands to be sure that everything is blended together. Let the mixture rest overnight in the fridge so that the flavors will develop.

Form into patties and fry until golden brown. You can also freeze the patties. Place a patty between two pieces of non-stick or parchment paper then stack them up. Place in a zip lock bag or in a freezer safe container. 

Sometimes I serve this with garlic rice and eggs, sometimes with pancakes made from scratch. This would also be great with some English muffins and eggs a la Sausage McMuffin.








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