For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom. I made both in less than an hour. They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.
Just a quick share of a recipe I put together the other day. I was in the mood for a hardy sort of salad that will go well with just about everything. Moreover, something I can also eat by itself when I have the munchies…
Summer truly is a great season to take advantage of the organic fruits that mother nature has intended for us to enjoy come harvest time. Hubby and I are lucky enough to have inherited a quaint orchard in the backyard of our new home. There are approximately 20 fruit trees consisting of apples, apricots, figs, pears, plums, and a full-grown pepper tree, as well. We also have some wild grapes, which pollinated from the winery next door, that have spread throughout the premise of the garden. Here are a few pictures I took, some trees of which I’ve marked ‘Not sure’ because I can’t tell them apart from peaches to apricots whilst they are still green. Enjoy!
Friendship is based on so many aspects in life. We meet friends through school, through work, through other friends, and naturally through family. But what about through social networking? I discoveredfrom a childhood friend. She takes great scenic pictures and post her pictorial journal on Instagram. Not long after visiting her page daily, I became quite enthralled with this social ‘photo sharing’ phenomena. Sharing ‘photos’ and making friends with complete strangers! I thought to myself…hmm. This could work for me.
I think my Filipino peers would agree that Tahô, a staple snack in the Philippines brings out the childhood in all of us. I remember this street food dessert as early as 8 years of age. Street vendors would walk around the neighborhood holding two aluminum buckets (The larger bucket carries the tofu base; the smaller bucket holds the arnibal and sago pearls.) that hang on each end of a yoke and carried securely on their shoulder and yelling out “TAHOOOO”–much like the ice cream truck vendors driving around with a looping, cheerful melody that somehow screams out, “ICE CREAM” is coming your way! Come and get some…
I got up early today to pick some flowers from our garden for my hubby on Father’s Day. Who says fathers’ can’t enjoy nature’s beauty, as well?
For tonight’s Father’s Day dinner, I’ve decided to make steak, and for dessert…lavender and honey is the theme of choice.
Meanwhile, I want to take this opportunity to wish those who are, to those yet-to-be, to those whose love ones have passed on…husband, father, grandfather, uncles, brothers, and friends. Have a wonderful father’s day celebration…
Now here’s a entrée I didn’t anticipate would give me two menus in one…a wrap and a soup! Other than the traditional Filipino dish called Nilaga (Beef cabbage stew) I normally cook, and sadly, the only dish I make with cabbage, I have been on a quest for other good recipes, as well. By the same token, I didn’t want to overly complicate things, so stumbling upon this simple cabbage recipe made this mom’s cooking adventure an easy one, with an added bonus recipe to boot!
It is the simplicity of French food, or in this case, French dessert that makes it ideal for re-creating at home. Here’s my creation using my two favorite things, blueberries…and edible flowers. Bon Appétit…
Adobo, whether it’s made with chicken, pork, fish, or a vegetarian version with Kangkong (Kangkong has been translated into English as swamp cabbage or river spinach, but those names don’t reflect what kangkong really is except for the fact that it grows where there’s a lot of water. It has also been called swamp morning glory because of its flowers. In French, it is called liseron d’eau.) is a staple in any Filipino household…but how about upping the ante by diversifying it with bacon?!
Sometimes we can all use a little bit of butterscotch and perhaps a few drizzle of caramel in our lives, right? Mix this together, along with a few other heartwarming ingredients and place it in a cast-iron skillet …My friends, you’ll have yourself a heart pouncing, whirlwind of a dessert in no time flat!
In the midst of hiatus I found refuge through photography. I am not an expert by any means, but when I am in the comfort of food, combined with the convenience of my iPhone and/or digital camera, for a brief moment in time, I find peace and harmonious balance through the lens…
At last, I finally made bagels at home! Could use a bit of perfecting (but then again, I’m a bit of a perfectionist), Nonetheless..the process was rather easy and every ingredient I needed were readily available in my pantry. With this said, you probably have all the ingredients in your pantry, too. Trust me, if you can make bread dough, you can easily make bagels…and the fun part, customize them! Have your little ones do the customizing and make it a family bagel-making day. Happy Baking–gcc
This is a rich, smooth, spreadable pâté, ideally using fresh, organic chicken livers. Goes great with crunchy toasts! Sealing the surface with a slick of clarified butter (see below), or with jellied stock helps to preserve the pâté’s pink tinge and basically stops it from graying.
Aside from the chicken liver pâté, I also experimented with making potted shrimp since I had a few cooked shrimp left over from making Pancit (rice noodles) just a few days ago.
Just a little play on deviled eggs last Easter Day. My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!
So in the back of my mind I’ve had this pending goal that one day I will make pistachio ice cream from scratch. Two weeks ago I got around to buying the pistachio nuts from the grocer and placing it at the usual spot in the pantry for later use. But of course, my hubby and the ‘lil guy kept munching on them i.e., for a TV snack. So much for THAT bag of nuts.
Again, this week, another attempt to buy a bag of pistachio nuts–this time I had the ‘lil guy with me, so I specifically told him that I would make some ice cream with those nuts–hint, hint. In an effort to end my endless plea of please don’t eat the pistachios, I finally decided to make some yesterday! Yesiree…Egg-less Pistachio Ice Cream, made especially for my hubby. It is his favorite after all.