Peanut Butter & Chocolate Rolls

Manang's Note: This recipe reminds me so much of a Philippine roll which could be bought in any bakery there. I am referring to the "Spanish bread" which makes use of margarine mixed with sugar as filling, then breadcrumps to roll the pieces on prior to laying them on the baking sheet (pretty much like pan de sal). This recipe is from breadworld.com but I revised this in that I did not arrange the rolls in a spoke fashion, and I replaced the chocolate chips with granulated sugar because I had none at the time, then just used the Hershey's chocolate syrup to drizzle on top in addition to the peanut butter icing. The below nutritional information is for the original recipe. My children loved this, and my husband liked it as well.

Makes 8 rolls. Dough can be prepared in all-size bread machines.

Dough
1/2 cup milk
1/3 cup water (70 to 80oF)
1/4 cup creamy peanut butter, at room temperature
1/2 teaspoon salt
2-1/4 cups bread flour
1/4 cup sugar
1-1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast

Filling
2 tablespoons granulated sugar
2 tablespoons creamy peanut butter

Icing
1/2 cup sifted powdered sugar
1 tablespoon creamy peanut butter
2 to 4 teaspoons milk

Hershey's chocolate syrup

Directions
To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.







To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.

Roll to 14-inch circle.




Cut into 6 wedges;








sprinkle filling, dividing evenly, at wide end of each wedge.








Beginning at wide end, roll up tightly; curve to form crescent.








Arrange crescents, seam side down, on greased large baking sheet. Pinch ends at center to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375oF for 15 to 20 minutes or until done.





Remove from pan; cool on wire rack.








To make icing: In small bowl, combine icing ingredients except Hershey's chocolate syrup; stir until smooth.







Drizzle on rolls. Drizzle Hershey's chocolate syrup.


Nutrition Information Per Serving:Serving size: 1 rollcalories 458; total fat 16g; saturated fat 5g; cholesterol 2mg; sodium 299mg; total carbohydrate 70g; dietary fiber 3g; protein 13g

Inday_adin has a different recipe here that she has tasted and recommends as well.

Chocolate Mousse Cake

This is my second attempt at making this cake which is so loved by my husband and my kids.

My first one was not as artistic as this one though. The recipe was shared by stel, and can be found here.

The only revision I made was the addition of Piroulle (sp?) . I placed them along on the inner side of the heart-shaped pan after the base was baked and some mousse was poured so I would have some form of "glue" to stick the Piroulles in. I cut them first to the level of the pan before sticking them into the cake base. Once in place, I then poured the rest of the mousse and followed the rest of the directions. Instead of chocolate shavings only, I added Lindt chocolate truffles. The Piroulles (sp?) were good for munching alone, but used for this purpose, it becomes chewy, so that it serves mainly a decorative purpose.

I thank stel for this recipe!

Chocolate Mousse Cake

This is my second attempt at making this cake which is so loved by my husband and my kids.

My first one was not as artistic as this one though. The recipe was shared by stel, and can be found here.

The only revision I made was the addition of Piroulle (sp?) . I placed them along on the inner side of the heart-shaped pan after the base was baked and some mousse was poured so I would have some form of "glue" to stick the Piroulles in. I cut them first to the level of the pan before sticking them into the cake base. Once in place, I then poured the rest of the mousse and followed the rest of the directions. Instead of chocolate shavings only, I added Lindt chocolate truffles. The Piroulles (sp?) were good for munching alone, but used for this purpose, it becomes chewy, so that it serves mainly a decorative purpose.

I thank stel for this recipe!

Asparagus Sautee with Shrimp Paste

My MIL recently had had enough of asparagus from her garden, so she asked me whether I would like to get the rest of them. Of course, I jumped at the opportunity! Who would not want such freshly harvested goodies?!!!

I got a grocery bag full of them, so I immediately washed them with cold water, then I set aside enough to cook for one week to set them aside in the fridge. Since I could not consume all of them and I was pretty sure I would get sick of them after a week, I set aside several to pre-cut and blanch for 3 minutes, pack in storage bags and froze them.

Once way I cook asparagus is like adobong kangkong. I did that last year when I first had my MIL's asparagus giveaway. I have not had kangkong here, but asparagus makes a good substitute for purposes of adobo.

The very first recipe I made out of them this time is stir frying them with shrimp paste. My kids loved them! Though I cooked only about 3 cups of them when sliced as in the photo (probably a bundle if bought in the grocery store), we managed to finish the whole batch! Don't bother to ask how my hubby liked it, though, as he is not a big fan of asparagus. I never saw him eat them.

Ingredients:
asparagus
1 carrot, sliced in disks
2 oz salt pork sliced thinly (optional; I use them for the flavor and the oil derived from the fat; if you do not like to use pork, you may just use 1 tbsp olive oil for greasing the pan. Wok works best (They are cheap at Asian Food Grocer.)
2 cloves of garlic, crushed and sliced thinly
pepper
2 tbsp of shrimp paste (to taste)

Procedure:
If using pork pieces, separate the fat and use it to render oil. If you don't use pork, you may use any oil of preference (e.g., olive oil or peanut oil)

Once fat is rendered, remove excess oil and leave about 1 tbsp.

Sautee garlic. Add the rest of the meat if using, and let it cook for about 2 minutes or until browned.

Add the veggies. Season with pepper and add 2 tbsp (to taste) of shrimp paste. Stir fry for about 2 minutes. You may add 1/4 cup water if you prefer (I like stir-fried veggies better if there is no added water.)

Serve with hot plain rice and enjoy!

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You're the Chef - Baking Bread

This is a very educational video for those who want to make homebaked goodies not having to rely on the bread machine. (Now I do not have to post step-by-step nor do I have to contemplate of making a video myself! )

Enjoy the video and enjoy baking!

I'm on a DIET!!!

Since coming here, I have gained weight gradually. Predisposing factors: sedentary job (MT), working at home (I barely go out), easy access to food (anytime; i have a stock of frozen meat and enough flexibility in my work schedule that I can eat whenever I feel like), winter months (confined to home).

You see, when I gave birth to my first son, I became plump. I was resigned that I would be like my Nanay, gaining weight with every pregnancy. My sisters were biggies after pregnancies as well, although I had always been the slim one among us. Well, I thought I had no hope to be slim again, especially that I always ate my son's leftovers.

That frame of mind changed when my sister, who was so big when she left to work in Taiwan, came back home after three years looking like a she had never had a kid!

That was a wake up call for me. So I started reducing weight, avoiding leftovers, eating less, exercising more. I succeeded but shortly thereafter, I was pregnant again. This time, I was resolved to slim down as soon as I gave birth to my second son.

I did, and after six months post-partum, some of my friends could not even remember me having given birth to my second son (asking, "Di ba buntis ka?" to which I would answer "Nanganak na ko no!"). When I was working already, at age 32, some thought I was just 27 and that my first son was my younger brother.

Then I came to US of A with the same body built I had when I was 22. One would only know I was already a mother when she/he would see my stretch marks and the loose fat on my tummy.

Three years have passed...

I was sorting through my clothes earlier in the spring, getting ready for the change in weather pattern, looking for my sleeveless shirts and shorts. The pants that I brought with me no longer fit, as in they could not get past my thighs!. My sleeveless shirts cut through the skin around my armpit. I thought..."Hindi maaari ito!!!"

I resolved to lose weight.

First I calculated my basal metabolic rate using the calculator on this page (shortcut!).

Results are:

1379.27 calories per day is your Basal Caloric Rate. This is:
no more then 45.98 grams of fat (30%) for your Basal Caloric Rate
51.72 grams of protein (15%) for your Basal Caloric Rate
189.65 grams of carbohydrate (55%) for your Basal Caloric Rate

1793.05 calories per day recommended for your Active Caloric Rate. This is:
no more then 59.77 grams of fat (30%) for your Active Caloric Rate
67.24 grams of protein (15%) for your Active Caloric Rate
246.54 grams of carbohydrate (55%) for your Active Caloric Rate

No less then 1200 calories per day recommended for safe consistent Weight Loss. This is:
no more then 40.00 grams of fat (30%) for your Weight Loss Caloric Rate
45.00 grams of protein (15%) for your Weight Loss Caloric Rate
165.00 grams of carbohydrate (55%) for your Weight Loss Caloric Rate

At this safe consistent Weight Loss Caloric Rate,
you will lose 1 pound every 19.52 Days

Then I went to MyPyramid.gov to get food exchange lists for the various food groups to plan how much I should eat limited by the above results. My diet was in such as way as to consume much less than that in my calculation results, nothing patterned after Atkins or South Beach or Jenny Craig. My diet is typically as follows: Almost-liquid diet for breakfast and lunch (with the addition of a slice of toast or none in the morning, and grilled cheese sandwich plus banana or salad plus matchbox-size white meat), and a full meal for supper. I drink cold milk (1/2 cup) or plain cold water if I get hungry, munch a small cracker or banana, just to relieve the hunger pangs if any. When I feel giddy, that's how I know I am becoming hypoglycemic, so I would give myself some fuel, enough to keep me going until my major meal for the day. I would have wanted the full meal during lunch, but suppertime is the only time I could eat meals with my whole family. I am more lax during weekends.

MY TYPICAL LUNCH

Salad: baby spinach cubed rhubarb stalks, shredded cheese cubed chicken breast 4 oz Italian dressing	Grilled cheese sandwich with milk and banana

Then I bought a Health-O-Meter, which has built-in BMI calculator, saves up to 10 weight recordings for up to 4 users, tells the difference between the recordings, tells the total lost weight from starting, and tells how much more you have to lose according to your targeted weight.

Of course, exercise should be incorporated. I have always been exercising, but I admit I have no discipline and quite inconsistent. Anyway, I resolved to do 15 minutes or jogging or elliptical in the morning and at night (or 30 minutes in the morning), plus some upper arm toning exercises using elastic bands (short and long), jumping rope x 100 at a time, and warming up/stretching exercises, all at least 3 times a week. Not just to burn calories, but also to tone up muscles and strengthen bones. I usually do my exercise before breakfast (fat mobilization happens more if you are in a fasting state, especially during aerobic activities).

Well, now after one month, my weight has gone down from 137 to 124 pounds. I can now wear my pants and actually zip them up, although it is still quite uncomfortable for me to wear them the whole day. And my sleeveless shirts no longer cut through my skin. Not bad eh?

My Goal: If I reach and maintain a weight between 115 and 120 pounds (for my height of 5' 2.5"), I would be happy.

Tags: weight loss, exercise, diet

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Crepe Maker, also good for Lumpia Wrapper

I have long wanted to find a kitchen gadget to make lumpia wrappers (mainly) and crepe with, and have tried using nonstick pans/griddle with no luck.

But I think I have found the right tool. This is the VillaWare 7-inch diam crepe maker. You dip the hot surface into the pan of batter and let a thin film cling; lift it up and let the batter cook awhile, then slowly peel off.


I have not tried making lumpia wrapper with this, but I am posting it now because it is on sale (regular price of $39.99 down to $19.99). So instead of waiting for it to come to try it, I am already sharing this sale deal with you now for those who will be interested. I am not sure until when they will run the promo. (The larger one, 10-inch diam, is not on sale and is around $44). I have just made the online purchase recently (two nights ago).

You can get it from the following link. You can even browse their closeout sale



Once I have it with me, I will try it to make lumpia wrappers (I hate the ones being sold frozen. Nothing beats the freshly made wrapper.)

For the recipe, I am planning to try this one:

1 cup flour
1 cup water
1 egg

Mix all ingredients until very smooth.
Lightly grease a nonstick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.

I will let you know how it will turn out once I made it.

Tags: crepe, crepe maker

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Kare-kare

There must be tons of recipes out there for this dish, but I will still post it here, as usual, for my children's sake (looking far into the future).

One of our favorite Filipino dishes is this uniquely Filipino (?) beef stewed in peanut butter sauce.

Salamat ke Mama Sita, it is very easy to cook this dish! Just get some packets from your nearest Filipino store (mine happened to be one hour away from my house).

Boil the beef prior to when you want to prepare the kare-kare, preferably using a slow cooker, so that you can let the fat cool down and solidify, which makes it easy to remove, and therefore, making your kare-kare less laden with calories.

Ingredients:
Mama Sita's Kare-kare mix 1 packet
3-4 pounds of beef (pre-slowcooked in 8 hours with water to cover, plus 2 bay leaves, 10 peppercorns, and 3 garlic cloves)
1 cup (or more, depending on desired consistency) beef broth (from above)
3/4 cup peanut butter
veggies

sauteed shrimp paste (to be served with the kare-kare) -- This is optional. Salt may be substituted.

Suggested veggies:
Banana blossom (cut into chunks) - This may be hard to find. Can anyone recommend a good substitute? This is "Puso ng saging" in Tagalog.
sitaw (the really long string beans), cut into 3-inch pieces
eggplant, cut into wedges
pechay, aka bokchoy, or Swiss chard (I prefer Swiss chard now).

Since it is hard to find banana blossoms here (once I did, but it was awful-looking), I just content myself withat least eggplant and pechay (or bokchoy, although during our get-together, we could not find bokchoy, and I considered using Swiss chard due to strikingly similar appearance and smell. I was not disappointed. On the contrary, I liked it so well that I no longer buy bokchoy for pechay dishes). Sitaw is hard to come by here.

After the initial slowcooking, everything is very simple. Just remove the solidified fat, boil 1 cup of broth, add the meat and cook the veggies minus the pechay. Meanwhile, combine the peanut butter and the mix with 1 cup of broth, then add to the simmering mixture, slowly stirring. Add more broth if you need to thin out the soup more. Do not add salt. During the last two minutes of cooking the harder veggies, add the pechay and bring back to boiling, then immediately turn off the heat. Serve with plain rice and shrimp paste.

(Note: I have been trying to post this and other recipes using Qumana blog editor tool, which lets bloggers advertise and earn through that, but it always hangs, that I end up having wasted my time because once it hangs, I cannot recover whatever I have typed. I do not recommend it. I am switching over to another advertising scheme, apart from Google's Adsense. Maybe that will be more effective. Will let you know as soon as my blog is approved.)

A Survey on Favorite Filipino dishes

To the Filipinas all over the world:

I would like to make a survey of your most favorite Filipino recipes that you have tried or cooked using your own recipe or from another foodblog or even from my own foodblog (if any).

If you have a favorite PINOY recipe to share (revised to adapt to your present location, if you are an expat), please share by posting here the ingredients and instructions, your location, including where you got the ingredients (Hannaford, Filipino store, spice stores, etc.).

Or if you do have a blog, please provide the link to the posts of your favorite recipe/s, along with your location (this is so we have an idea if we have the ingredients where we are), and also where you got your ingredients.

I would have wanted to make this survey through the "Philippines according to blogs" but it is gone (nahuli ako sa balita!).

With your permission, I would just like to compile them all then print (COLORED) for easy reference. (Pagmamayabang ko rin dito sa area ko, so people will see how artistic we are in cooking.)

Thank you for your contribution.

Manang

Shrimps with Ketchup Sauce

This is one shrimp recipe that I learned to make from my mother, and which my sons love to the max. It is so easy to make, and ingredients are easy to find.

The grocery store here (Hannaford) carries their brand of shrimps packed according to whether they are cooked or not, and according to size. I usually like to get the one labeled "Jumbo E-Z Peel." These shrmps are already deveined. I do not like the cooked ones, or the ones without shell, because for me, the uncooked ones have more flavor. I like those with shell for purposes of flavoring the broth or sauce, although I usually remove the shell before cooking the shrimp, then I just put in a small strainer the shells so I can dip them in the boiling broth (if applicable to the dish I am cooking).

Ingredients:
1 tbsp butter
2 cloves of garlic, minced
1 small can of sliced button mushrooms, drained (optional)
1 pack (1 lb) shrimps

For the sauce, mix well:
1 tbsp cornstarch
1/4 cup tomato ketchup
2 tbsp soy sauce
1/2 cup water
2 tbsp sugar (or to taste)
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)

Instructions:

Melt the butter in medium heat, then saute the garlic, followed by the mushrooms if using, then the shrimps.

As soon as the shrimps start turning pink, add the sauce mix and cook further until sauce thickens or the shrimps are completely cooked, stirring frequently. Adjust the taste with salt and pepper as needed. If it turns out too dry too fast, add small increments of water (by tablespoons).

Spoon onto a dish and serve with hot plain rice.

Chocolate Indulgence Cake

For husband's birthday, I ordered this mix from King Arthur Flour. I realized almost too late that I needed heavy cream to make the choco frosting, so that I had to ask hubby to go to town to get one. Small though it may be, it was sooo rich. Each had only a little piece and that was enough. Hubby brought some leftover to dinner at work the next day.

Pinakbet

Pinakbet is allegedly an Ilocano original. My parents are both Ilocanos, but I admit that this pinakbet by my friend Ana from Davao is the best one I have ever tasted, so that I asked that she share her recipe so I can post it here. With her generosity, here is the recipe:

Ana's Pinakbet from Digos Davao Del Sur
Ingredients:

· 4 tsp oil (Sesame oil is best)
· 1 Large onion diced
· 4 medium tomatoes diced
· 2 tsp garlic minced
· ½ cup diced pork meat
· 1 cup peeled small shrimp
· 1 cup sliced eggplant
· 1 cup cubed squash
· 1 cup sliced okra
· 1 bunch prepared green beans (B A L A T O N G)
· Generous amount of sautéed A L A M A N G N A H I P O N
Procedure:

1. Sauté onion & garlic until aroma is released and slightly brown
2. Add minced pork until slightly browned
3. Add tomatoes and let simmer for about ten minutes or until mush
4. Add eggplant and squash and simmer for ten minutes or until tender
5. Add A L A M A N G N A H I P O N (K A M A Y A N)
6. Add shrimp, okra and green beans until tender
Serve with white rice and vinegar on the side.

Chocolate Mousse Cake

Recipe courtesy of babyrambutan.

Served this for wedding anniversary (obvious ba?)


Ingredients:

8 oz. semisweet chocolate (I used Trader Joe's
Bittersweet, the hunky block fr.Belgium)
3 oz. unsweetened chocolate (Baker's)
1 cup (2 sticks)unsalted butter
5 large eggs, separated
1/4 cup rum (Bacardi, the goldy one)
1 tsp. vanilla extract
1/3 cup + 1 tsp. sugar
1 & 3/4 cups heavy (whipping) cream, chilled
1 oz. dark chocolate for shaving.

Instructions:
1. Preheat the oven to 350F. Line the bottom of a
9-in. springform pan with a parchment or waxed paper
circle.
2. Melt both choc.s and the butter in the top of a
double boiler placed over simmering water.
3.Transfer the chocolate mixture to a large mixing
bowl and allow it to cool to room temp.
4. Add the egg yolks, rum and vanilla to the
chocolate mixture and whisk briskly until blended, 5
seconds.
5. Beat the egg whites in a medium size mixing bowl
with an electric mixer on medium-high speed until
frothy, about 30 seconds. Gradually add 1/3 cup
sugar and continue beating just until the peaks are
stiff but not dry, about 1 minute more.
6. Add one third of the egg whites to the chocolate
mixture and whisk gently to lighten this batter.
Add the rest of the egg whites and whisk until
blended.
7. To form the cake base, spread one third of the
chocolate mixture evenly in the prepared pan with a
rubber spatula. Refrigerate the rest immediately.
8. Bake the base until it rises and then drops,
18-20 minutes. Cool it in the pan in the
refrigerator, 15 minutes.
9. Meanwhile whip 1 cup of the cream until stiff in
a medium-size mixing bowl with an electric mixer on
medium high speed. Fold the cream into the
remaining chocolate mixture using a rubber spatula.
10. Scoop the chocolate mixture on the cooled base
and smooth the surface with a spatula. Stretch a
piece of plastic wrap over the top of the pan and
place the cake in the freezer overnight.
11. The next morning run a frosting spatula (or thin
knife) and remove the side.
12. Place a large plate upside down on the top of
the cake and flip the cake onto the plate. Remove
the bottom of the pan and the paper. Then flip the
cake right side up onto a second large plate.
13. Beat the remaining 3/4 cup of cream with 1 tsp
sugar in a mixing bowl with an electric mixer on
medium-high speed unti stiff peaks are formed.
14. Spread half the whipped cream gently over the
top of the mousse cake.*
15. Place the remaining whipped cream in a pastry
bag fitted with a decorative tip. Pipe rosettes of
whipped cream around the top edge of the cake.
16. Shave the dark chocolate over the top of the cake and refrigerate it for 8
hours.
17. Remove the cake from the refrigerator 1 hour
before serving.

Ginataang Tilapia with Butternut Squash

This is one of my favorite seafood dishes. It is basically same way I cooked ginataang hito.

Beef Teriyaki Stir-Fry with Veggies

My husband liked the plain beef teriyaki,

From Beef teriyaki stir-fry

and he likes mushroom and broccoli. He does like the flavor of onions and bell peppers although he does not eat them. I like them all, so I tried combining the usual stir-fry veggies with teriyaki marinade. And we still liked the effect, though my picky husband would only eat beef, broccoli and mushrooms.



Well, purists would smirk at my recipe because this is not really authentically teriyaki. But as long as we enjoy it, as long as I am able to add veggies to power up my dishes, and since I am using the teriyaki marinade, I will still call it as such.



Ingredients:

1 lb beef, sliced thinly into bite size

teriyaki marinade, enough to marinate the beef slices

2-3 tbsp olive oil

1 medium onion, sliced

thumb-sized ginger, sliced

1/2 lb broccoli florets,

1 small can mushroom slices

1 bell pepper, sliced (you might have some frozen slices in different colors that you can use)

salt and pepper to taste



Instructions: (This is a no-brainer if you are not a novice cook at all, although it can be time-consuming. Of course, if you don't have a vent like I don't, then your house and hair would all smell like teriyaki after cooking. Not an ideal fix for when I have to go to work.


Heat pan on med. Add oil and distribute. Sautee onion and garlic until translucent, add broccoli and cook for about 3 minutes, then add mushroom and cook for about 2 minutes then transfer to a plate. Turn heat on high and stir-fry beef slices by batches for 1-2 minutes each batch and set aside on another plate.

Manang's Garden Salad

I had several vegetables planted in my garden, some I planted rows of, some are just one or two.

I had two cabbages (thanks to my SIL). I harvested one of them earlier than the other. It was so big (bigger than my head but a little flatter), so I had to think of ways to use it fast.

One suggestion from my FIL was the coleslaw, but since it is so common, it had no appeal to me, plus I had other veggies from my garden that I wanted to incorporate, hence the name I gave to it.

And this is one of my five basil plants (from my other SIL). I just got a handful of young leaves from those stems where there were no flowers yet.






I also picked a handful of red cherry tomatoes to add color to my salad.







I dug out one of my carrots and chopped them finely.








I also got a handful of peas, shelled them, and had about 1/2 cup of peas which I boiled together with whole eggs.

I prepared the dressing using:

1 cup mayonnaise
1 finely chopped carrots (as above)
1 medium onion finely chopped
a handful of fresh basil leaves, finely chopped
1-3 tbsp of sugar (according to taste)
salt and pepper to taste

Let sit the dressing for 1 hour.

Meanwhile, wash and shred the cabbage and layer them on the dish (I used a 2-qt dish which I filled to 3/4 level). Set aside in the fridge.

Cook 3-4 strips of bacon until crunchy. Let cool then crumble. Set aside.

Next, prepare the eggs by peeling and slicing. drain the peas. Wash the cherry tomatoes. Place in the fridge.

Assemble the salad 30 minutes before serving.

Pour the dressing on top of the cabbage leaves. Sprinkle with crumbled bacon. Distribute the egg slices on top, and scatter the cherry tomatoes and peas on top.

It was such a big hit to my kids and hubby, so I thought I would serve it again for my son's birthday celebration (I was not sure, though, if hubby just did not want to hurt my feelings, so the ultimate test would be to serve it with the rest of his family). Everyone liked it, so much so that some of them had second servings, but they were kinda trying to suppress the urge to get more because there was not much that was available (I was afraid only a few would like it).

I definitely would make this a part of tradition. Yearly, from my garden, I will make this delightful salad during my first son's birthday.

Summer squash

These are two types of summer squash (the long ones are with a young zucchini in the photo; shots are from last year's produce).

The long ones were given by my MIL; the round flat ones from my SIL.

I have tried them in various ways. They are spongy but not dry, with a good crunch when blanched. Very good in stir-fries.

Various ways I have prepared them include a quiche (chopped along with onion and carrots and some shrimps or tuna or ground beef, seasoned with salt and pepper, cooked on stovetop covered under #3 setting for 7 minutes);

Or stirred into the still-hot sweet and sour sauce using Sassy's recipe for Sweet and Sour Fish, substituting my canned whole tomatoes for the water and tomato paste, and broiling the fish while brushing intermittently with butter for 10 minutes each side under low setting).

And also in my revised tinolang manok added together with the leaves after removing from heat.

Even kids love the summer squash! The consistency is like a cross between upo and cucumber. Don't peel this.

Tuna Sandwich

This is one of my hubby's quick lunch or supper when I am not in the mood to cook anything fancy...

Open a can of tuna in brine, add some mayonnaise (1-2 tbsp), a dash of pepper, then top with several baby spinach leaves.

I like mine with a squirt of lemon juice (according to taste) and some bits of chopped onion, mixed together well. I add salt to taste also.

We like toasting the bread. But when katam strikes, we don't.

Yan ang tanghalian namin kanina...It was too hot that I was not in the mood to prepare anything that would require me to spend time in front of a hot stove, and that would result to profuse sweating upon ingestion by virtue of the specific dynamic action of food.

Tamad magluto, tamad mag-post...yan ang resulta ng work-at-home status ko ngayon. Pasensya na po...