March 2013

HAMBURGER FOOD COMBINING RECIPE

March 30, 2013March 30, 2013 Dolly

A very wonderful Hamburger Food Combining recipe I’ve tried out a few days ago, for the kids. The ground is very soft, but is immediately compact when placed in the pan. The best that goes with a ladle. The patties are super juicy, have all tasted the same and are moved into the standard cookbook.

I served it with my homemade potatoe salad and of course with rice.

YOU NEED…….

* 1 kg Ground meat
* 2 pcs. Onions, finely chopped
* 1 bunch Parsley, finely chopped
* 4 cloves Garlic, peeled and finely chopped
* Salt and Pepper
* 5 pcs. Eggs

HOW TO…….

In a bowl mixed all ingredients. The ground meat is fairly soft.

With a Ladle portions in the greased pan-fry. They are compact immediately when they come into the hot fat. After a few minutes and turn on the other side also brown. Serve with potatoe salad and rice.

My daughter note: very, very tasty mommy!

Lot of leftover hamburgers…..

so what I did I cooked it again with peeled tomatoes from can and bell peppers;

yellow and red bell peppers season with salt and pepper plus broth cube with chopped parsley again and that was viand for dinner 😛

And this was after lunch dessert, my daughter’s chocolate coated strawberry. Guten Appetit!

SEAFOODS AND VEGETABLES

CRABS AND SHRIMPS with VEGGIES

March 23, 2013March 23, 2013 Dolly

Shrimp also known as crabs, shrimps, prawns, shrimps or prawns. While prawns are large Granelen particularly, the smallest shrimp are called. However, properly belong to the scampi lobster family and are often confused with the prawn. But all together is the unique taste and variety of recipe options. Here is a one of my recipe a very simple one “Lutong Bahay”! Nothing special about this just my taste in it 🙂

Observing the lent season, always vegetables, fish and “lamang dagat”!
This was lunch for everybody today, Crabs with Zucchini and Red pepper. It’s a kind of viand with soup, for the Blue Crab Broth, rinse the crabs and cut each in half. Simmer the crab legs, crab shells, spring onions, ginger, rice wine, and onion in the boiling water to prepare the stock. Then for the Soup Garnish
cut the zucchini into 3-inch slices. Slice the red peppers and spring onions diagonally. Put the blue crab broth, one tomatoe and zucchini in a medium pot and bring them to a boil. When the zucchini is almost cooked, complete seasoning with salt or patis (fish sauce). Serve with steamed rice.

And for tonights dinner was shrimps and broccoli in chili sauce. Always finding a very simple way of cooking but not simple taste for every family member. This was only a try but it trned out so good and everybody ate it all. Broccoli is always good knowing that broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth. Broccoli also contains magnesium and calcium that help regulate blood pressure. For those who suffers or who have high blood pressure just like me this good. And not to forget broccoli contains Vitamin C and high levels of both calcium and Vitamin K too. Good for anti cancer and many more…

Just saute garlic and broccoli in a pan with canola oil, until broccoli is half-way done.

Then add the peeled shrimps without head.

Seasoned with sweet chili sauce, salt and pepper. Serve with rice. Guten Appetit Folks!

PURE VEGGIES

VEGETABLES WITH HERBS AND SPICES

March 20, 2013March 23, 2013 Dolly

My dinner pure vegetables, I ate it with one sliced whole wheat bread!
Trying this new idea from KOTANYI, finding that good taste just as a healthy diet in one, the absence of flavor enhancers, colorings and artificial flavors. And then even if the preparation is quick and easy yet, a healthy, tasty meal nothing stands in the way. Try it Folks 🙂

Colorful vegetable dish for 2 persons. As a vegetarian main dish or as an accompaniment to chicken, fish and lean meat!

YOU NEED…….

* 400 g of Vegetables in season (I used scallions, carrots, cabbage, soya chunks, onion, leek and zucchini)
* 1 tablespoon olive oil
* 1 small. scallions
* 125 ml water
* 1/2 pouch New Kitchen Herbs and Spices for Vegetables from Kotanyi
* 3 tablespoons yogurt

HOW TO…….

** Heat oil in large frying pan or wok, sauté onion until glassy, bite-sized cut vegetables. With 125 ml of water and 1/2 pouch of New Kitchen Herbs and Spices for Vegetables from Kotanyi, add 3 tablespoons of yogurt and adjust seasoning if necessary.

POULTRY

SPICY STEWED CHICKEN with SAFFRON RICE

March 19, 2013March 19, 2013 Dolly

Have a wonderful dinner like this from my kitchen 🙂
Preparation time 50 minutes
760 kcal

For 4 Persons

YOU NEED…….

For the rice:

* 350 g Basmati Rice
* 2 bay leaves
* 1/2 tsp salt
* 1/2 teaspoon saffron (saffran)

For the chicken:

* 1 kg Chicken Leg or 4 pcs.
* 50 g fresh Ginger
* 4 cloves of garlic
* 3 large Tomatoes
* 2-3 stalks of Parsley
* 5 tablespoons Peanut oil
2 tablespoons black peppercorns
3 bay leaves
4-5 tablespoons Lemon juice
salt

HOW TO…….

** Wash Rice thoroughly with warm water until the water runs clear, then drain.

** Heat oil in a pot. Cinnamon and bay leaves over medium heat, sauté about 1/2 minute. Add rice, about 700 ml of water and salt, bring to a boil and cook for about 10 minutes to leave open. Then stir in the saffron, remove the pot from the heat and cover and let the rice swell further 5 to 10 minutes.

** Meanwhile, rinse the chicken pieces, pat dry and peel off the skin if necessary. Meat rub with salt.

** Ginger and garlic and chop finely. Rinse tomatoes, clean and cut into pieces. Rinse parsley, shake dry and chop coarsely.

** Heat oil in a wide pot. Coarsely crushed peppercorns in a mortar. Bay leaves and pepper fry in hot oil, turning about 1/2 minute, then add the chicken leg and garlic and fry everything around.

** Parsley, tomatoes and ginger and add everything covered over medium heat simmer 15 to 20 minutes. Then remove the lid and cook until the liquid slightly reduced.

** Season with salt and lemon juice and serve with saffron rice. While hot you can also add salad according to your preferences! GUTEN APPITET 🙂

BEEF MEAT, SEAFOODS AND VEGETABLES

MONDAY LUNCH FOR KIDS

March 18, 2013March 18, 2013 Dolly

Always fall on a lot of cool photos of delicious food and often lack the time to write about it. Now I’ll take it…

This was today’s soup for lunch, Beef Meat soup with soup greens; leek, carrot, parsley, celery, pepper corns and yellow turnip.

And for lunch typical Pinoy… sinangag na dilis (fried anchovy), sliced yellow bell peppers with onions and Toyomansi (Soy sauce with Calamansi in bottle from the Philippines) plus cherry tomatoes and hot rice….whew!
Feeling na nasa Pilipinas kapag ganoto ang ulam sa pananghalian 😛

While I’m writing this entry here, thinking what to cook tonight for dinner for the whole family. Maybe something with Soya Chunks and lentils for viand and the rest og Baked Salmon with almondsnuts last Saturday from housewarming. We have to finish it and a little bit of pancit canton and frome my chop suey too.

I took a lot of photos from my home cooking but most of the time lately I don’t get to it to write on this Blog of mine. But trying to find time to give you an update in between!
I have a hard time believing anyone reads my blog – or that anyone is reading it … anyway from time to time you’re leavng some lines too, I thank you for that!

PURE VEGGIES, SEAFOODS AND VEGETABLES

HOUSEWARMING

March 17, 2013May 30, 2014 Dolly

Housewarming with Brother Ronnie and sister Nitz!
After a month in the new apartment at the time, the couple decided to throw a little housewarming party with Father Ron Sandoval and some of their friends. We tried to spoil their guest and friends with a few specialties from home, so my daughter and I we spent a few hours in the best supermarkets (Merkurmarkt) near us to get the ingredients for the chop suey and Pancit Canton, and ate Nitz baked Salmon with almond nuts, squid guisado and her famous brownies cake, “their” espresso coffee or tea sortiment and of course all this then prepare. Actually, the day before she was not feeling well but she insisted herself to prepare everything to bring it behind them the said small party.

My Chop Suey with Soya Chunks!

Ate Nitz’s Pusit Guisado

Her Baked Salmon with Almond Nuts

And of course our merienda Pancit Canton.

After father Ron’s blessing we had lunch, in a house filled quickly and it was a funny and with advancing hours moist merry evening! And the party was also nice …

shiny happy people … we came home late at night almost one o’ clock in the morning 😛

ABOUT, PURE VEGGIES

CHILI-BELL PEPPERS-VITAMIN-C-BOMB FROM CENTRAL AMERICA

March 10, 2013March 10, 2013 Dolly

Spicy and healthy! 🙂
A meal without sharpness is a wasted opportunity for active metabolism. With red and green chilies, sambal oelek, Asian spices, Tabasco, pepper and ginger or a glass of vegetable juice or a large salad, is a calorie killer. Sweating Just slimmer.

The spirit is like the body same law: both can get only by consistent food.
Ampalaya leaves, Sili leaves, yellow bell peppers, cucumbers, upo (bottle gourd), chillis, oranges and lemon!

Peppers contain a variety of low-cost ingredients. They contain a lot of vitamin C and stimulate special order for burning fat in the cells, strengthen the immune system and accelerate the discharging harmful substances in the body. I did not know about this before honestly!
But reading different books all about health, help me a lot to know more about best ways to do or what to eat regarding calorie killer!
In addition, they are rich in vitamin E, providing for the antioxidant defense. Peppers come in many different shapes and different colors. They differ in terms of their taste, but hardly in their ingredients. Peppers contain many phytochemicals, which relate to the metabolic activity influence. The sharp relative of peppers – the smaller chillies – Capsaicin contain, among other things, increase the energy consumption and thus accelerate the burning of calories.

SEAFOODS AND VEGETABLES

FRIED BREAM IN PEELED TOMATOE SAUCE

March 9, 2013 Dolly

Fried bream with a wonderfully aromatic sauce – the tastes of Italian and makes holiday memories. Lunch for 3 persons, 2 kids and I at home. Brasse (bream) in peeled tomatoes, leek, parsley and Bell Peppers!

YOU NEED…….

* 2 pcs. Bream, cleaned
* 1 stalk Leek
* 5 pcs. Tomatoes, peeled (in can)
* Parsley, chopped
* 2pcs, Bell Peppers, green and yellow
* some Olive oil
* Salt and Pepper
* some Oil for frying Bream
* 1 Onion

HOW TO…….

* The bream inside and cold rinse and pat dry. Salt and pepper. On both sides of three 1 cm deep diagonal cut. In a pan, heat the oil fry the bream each side in brown. Transfer to a plate and keep warm.

* Saute onion, bell peppers, leek and tomatoes. Add some fish broth or water and season with salt and pepper. Let it boil then add the bream. Cover, lower the heat for about 8 minutes cook gently. Before serving add chopped parsley and serve with rice. Guten Appetit!

SEAFOODS AND VEGETABLES

SARDINES et CABBAGE (Sardinas at Repolyo)

March 3, 2013 Dolly

This is all about our very own LIGO SARDINES. A budget Recipe! The original flavor Ligo Sardines is known the world over for its excellent taste available in Regular and with Chili Added. The regular premium gold label flavoured in tomatoe sauce without chili (green can). The green one and the red one in tomatoe sauce and chili added (red can).

When the refrigerator has been emptied and all fresh produce have been consumed, it’s time to break into the canned goods. This is my favorite, and to this day, I keep at least a couple of cans in the cupboard at all times. Ligo sardines, of course!
I remember those days in the Philippines…..My family didnt have much money when I was growing up and my mom would have to cook what suited our budget and sure enough, due to lack of money, this dish came up on our menu quite often. She added with misua most of the time, or even with pansit.

HISTORY…….

SOURCE: http://ligomanila.com/about.html

Since 1945, A. Tung Chingco Trading, Inc. has been the exclusive distributor of Ligo products in the Philippines. Mr. Gregory Tung, Sr., known as the founder of A. Tung Chingco Trading made these products known in the Philippines. A fruitful and promising association between A. Tung Chingco and Liberty Gold Fruit Co., Inc. of California, U.S.A. tie-up flourished and made Ligo a market leader in the canned fish industry.

In 1980, A. Tung Chingco Trading, Inc. as it continued its dominance in the canned fish market, perceived the need to put up its own cannery to produce Ligo Sardines and Ligo Mackerel locally and meet the growing demand for its products.
To ensure superior quality, A. Tung Chingco Trading, Inc maintained strict quality-control standards throughout all of the company operations. Ligo products gained prominence in the Philippine market because of its excellent quality and good taste. Since then, Ligo has become synonymous to Good Quality.

In the mid 1980’s, A. Tung Chingco Trading, Inc., under the stewardship of Mr. Gregory Tung, Jr., strengthened its marketing and manufacturing set-up and ventured into the meat products.

From then on, the company engaged in the development of new canned fish and meat products – Ligo Sardines and Mackerel variants, Ligo Squid, and Ligo Corned Beef.

Ligo has gained worldwide popularity. Now, Ligo Sardines and Mackerel are being exported to the United States, Europe, Asia like; Hongkong, Japan, Singapore, Middle and Far East and the Pacific Rim.
Over the years, the brand Ligo has earned a worldwide reputation of product excellence. A. Tung Chingco Trading vision is to manufacture quality products that are affordable to the people.