SEAFOODS AND VEGETABLES

A TYPICAL MEAL

Today’s lunch I cooked mackerel sinigang with zucchini (Mackerel in sour soup with Courgettes).

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Filipino palate is a bold combination of sour and spicy sweets. I should say it can be said that it is extravagant because the Filipino food is often delivered in a single presentation, the participant is a simultaneous visual feast, aromatic bouquet and a taste appetizer. Dinner and lunch still the main meal. Compared with other countries snacking is normal and it is possible that a person eats five meals a day.
Philippines itself has evolved over the centuries under the influence of different cultures. It was of Chinese, Malay, Spanish and has been influenced to a lesser extent by American and Indian culture which has resulted in a unique multi-cultural blend of ingredients and dishes. The dishes range from a simple meal of fish and rice to rich paellas and cocidos. Some popular dishes include sinigang, lechon, longanisa, tortas, adobo, Kaldereta, kare-kare, pancit, lumpia, and halo-halo which is good and popular during high summer season.

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And for afters we had these fruits avocado, apple and mandarin! 😉
Since I’m diabetic we prefer to have more fruits than sweets or dessert. After all the two kids are got used to it.

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And for my two kids I cooked Spirali Tricolore with Champignon-Mozzarella-Peeled Tomatoes-Basil Leaves (Pasta with Champignon-Mozzarella Sauce). Because they don’t eat much mackerel specially if it is cooked with soup and vegetables. They prefer fried or fried with a little bit of sauce.

YOU NEED…….

* 250g Champignon
* 500ml Butter Milk
* 250g Sour Cream
* Some grated Mozzarella Cheese
* 500g Spirale Tricolore (Pasta)
* 3tbsps. Butter
* Salt to taste
* Herbs (Italian Herbs)
* 5pcs. medium-sized peeled Tomatoes
* Some Basil Leaves fresh or dried (I used dried)

HOW TO…….

** Cooked pasta according to package instruction al dente.
** Heat a pan or caserole, melt butter saute tomatoes and champignon. Add herbs, basil leaves, butter milk and sour cream. Cook for about five minutes. Season with salt and pour sauce to pasta topped with mozzarella chesse. Serve while hot. Happy Cooking and Guten Appetit 😉

PURE VEGGIES

BOTTON MUSHROOMS (CHAMPIGNON) with POTAOES

Tonight’s dinner Champignon ( Button Mushrooms) with boiled poatoes and spring onion. Purely vegetables. Hubby ate it with rice and bernese sausage me with brown bread! 😛

BUTTON MUSHROOMS with POTATOES

Craving for something simple and sober to cook but veggies. So if you want to try it here is my recipe for it. This yields for four persons!

YOU NEED……

  • * 12pcs. medium sized Potatoes, boiled and peeled then sliced
  • * 500g Champignon (Button Mushrooms) washed and sliced
  • * 1 bunch of Spring Onions, washe and cut into thiny rings
  • * some Butter
  • * Salt and Pepper

HOW TO…….

Heat a caserole, add some butter once melted add champignon. Stir until half way cook then add spring onion and potaoes. Season with salt and pepper according to your preference. Serve while hot with sausage or fried fish for rice or bread. Happy cooking 😀

POULTRY

TURKEY BREAST in BELL PEPPERS and MUSHROOMS

For those who loves Poultry like chicken, duck and turkey meat, you can give a try with this recipe for turkey breast. Before cooking marinate first the meat with paprika powder and some vegetable oil. Mix with three colors bell peppers and mushrooms. I also added 1 or 2 pieces. sliced frankfurter sausage. Not only for a change but also really another taste for the table to serve with.

YOU NEED…….

* 1 kg Turkey breast, sliced and marinated with paprika powder, some salt & some vegetable oil
* each 1/ red, green and yellow Bell peppers
* 1 or 2 pcs. Frankfuter (Sausage), sliced
* about 150g to 200g Mushrooms
* 1 red Onion
* Mix Herbs
* Paprika powder
* Salt
* 2 tbsps. Vegetable oil, I used Sunflower oil

HOW TO…….

—First marinade meat with paprika powder, salt and some oil. Heat a pan pour some vegetable oil, I used sunflower oil.

—Saute onion add the meat and frankfurter stir until meat is halfly done. Add mushrooms and season with mix herbs and salt. Cover for 5 minutes.

—Then add bellpeppers and cover again for about 3 minutes over medium heat. Then serve with rice.