BEEF MEAT, PURE VEGGIES

MONDAY FOODSTUFF AT HOME

Stocks is not for everyone. Not all people having a stock of food stuff at home. If you’re hungry but no food at home, you still do not have to starve – not even on Sunday but today is Monda, tha start of the week. And for sure you have some food that you always love to have at home. So it is Monday and no plan at all to go out. What we have in refrigerator that will be cook for today. Let us start for todays breakfast ๐Ÿ˜€

CHICKEN HOT DOG

We still have this chicken hot dog which I bought for quite some time at new India shop near us. I bought it just for a try, for us it is something new.

CHICKEN HOT DOG WIH EGG AND CHIVE

Hubby’s version of chicken hotdog for breakfast. It is with beaten egg and
chopped chive seasoned with salt and pepper. ๐Ÿ™‚

CHICKEN HOT DOG

And this is my version also with beaten egg but I added also tomatoes, onion, and red bell pepper. Our two kids ate both version with buns.

AMPALYA WITH EGG and TOMATOES

Now we don’nt have lunch at home. At work we have this employees Canteen. Coming back home in the afternoon we both; hubby and I prepared this meal.
Just because your fridge is empty, it does not automatically mean that you have nothing to eat at home really. With a little imagination and skill, you can whip up a tasty meal also alleged residues. For me enough with stir-fry bitter gourd (melon/ ampalaya) with tomatoe, onion and beaten egg. Now for sure you will ask me why again with eggs! ๐Ÿ˜›
Eggs in the morning for breakfast then again eggs for dinner! Yes you read it right! That’s what we have in refrigerator today and two pieces of “Ampalaya” (bitter gour/melon). However, of course…the more ingredients are available, the more refined your cooking can be.

BEEF MEAT WITH MAIS AND PECHAY

Fortunately hubby found a pack of beef meat with a litte bit bone in ‘chill pack’. In his mind to have a soup “Nilaga” (boiled beef) woud be good. weather outside, it’s rainng…perfect isn’t it! ๐Ÿ˜‰
It goes with a bunch of Pechay too left over from my “Tilapia Guinataan with Pechay the other day. Seasoned with “Patis” (fish sauce) and pepper corn.

We don’t have any fear of having dry food, I mmean without any sauce or just fried and sauteed. But if you have a chance and the ingredients at home have some soup this make you feel satiable. Because even a tasty roux can be prepared without much effort and especially without a lot of ingredients. very general rule is that you should do a little experiment with the simple, what you see on your shelves of food. With a little creativity can also be made โ€‹โ€‹of dry ingredients conjure up a delicious meal. Well, on Wenesday or Friday time to do some shopping for stocks and maybe on Satuday hubby should get some meat and fish too. ๐Ÿ˜‰
This is our Monday Food Stuff at home don’t ask me about dessert or “Panghimagas” because the answer is nothing!

ABOUT, BEEF MEAT

BEEF WITH CHARD (MANGOLD)

Finally after almost 2 weeks no new entry, was too busy at work.
Chard, also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold, is a leafy vegetable. Although the leaves are eaten, it is in the same species as the garden beet (beetroot) which is usually grown primarily for its edible roots.

The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Chard can be harvested while the leaves are young and tender or after maturity when they are larger and have slightly tougher stems. Chard is extremely perishable. Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

My version of “NILAGANG BAKA” with Chard (Mangold) or Perpetual Spinach!
“NILAGANG BAKA” has three basic features namely: a very good broth, fork tender beef and with vegetable. And it also refers SLOW COOKING!

YOU NEED…….

* 1 kg Beef (with bones)
* 2 bunches of Chard (Mangold)
* 1 Tomatoe
* 1 Onion
* 1 1/2 Maggi broth cubes
* Fish sauce (Patis)

HOW TO…….