👩🍳The best time for dinner is between 5pm and 7pm. This gives the stomach and intestines enough time to digest the food they eat before the metabolism switches to sleep mode at night. The stress of the day is over, and the work is done. But in our case, if you are working from 11:30 before noontime until 10pm then you travel on the way home we need almost 30 minutes. Arrive at home almost half an hour before 11 pm then I have to cook for dinner. But luckily tonight I was already at around 6 pm so I have enough time to prepare our meal. So for tonight’s meal every Filipino, sinigang with Sea Bream and Shrimps, and fried squid. For dessert, I made a fruit cocktail with sour cream and grapes. Hubby is happy and of course my tummy too. I love the vegetables that it goes with this viand. happy prepping everyone.
On a Saturday night to stay at home does not mean that you need at nine clock to bed. Probably you want to do something more original like preparing dinner for my family around six pm and right after serving it with love. 🙂 ❤
In the evening it has to be done fast and still be balanced. The ideal dinner is varied, light and healthy. Whether hot or cold, that decided by my daughter tonight. Because she fixed our dinner just in time before hubby came back home after 10 hours duty today!
If a quick snack at lunch , a salad or a simple sandwich had to meet , then dinner should fail qualitatively more richer. Otherwise the body lacks full strength products and quality sources of protein. A quick dinner for many means cold to eat. Basically, a cold meal can be as balanced as a hot meal . But it is so that a greater variety of foods is used as for cold food for hot meals. A cooked meal every day helps , therefore , to balance the diet. Whether you eat hot lunch or in the evening , does not matter.
We always prefer to eat dinner at home and without much effort. Quick Recipes are needed which are versatile, healthy and easy. A sumptuous dinner too burdened digestion and disrupts sleep. The single dinner, the food at the family table are valuable to balance the nutritional deficiencies of the day. We had vegetables and soup for lunch today. She decided to cooked chicken breast fillet with cream fine and seasoned with vegeta. Picture down here:
VEGETA is a mixture of salt-based flavor enhancer monosodium glutamate with herbs and various vegetables and is sold worldwide as a spice for food such as meat, soups and sauces.
Our dinner yesterday, just quick and very easy stir-fry pork belly with mix vegetables in herbs-butter which I prepared the day before. Preparing herbs-butter is just easy as that. Just mix all herbs of your preference in butter and add some salt, so you don’t have to put some salt anymore if you will use it for this dish. In the near future, I will try to post an entry about it on how to mix it and the preparation.
* about 400 g Pork belly, cut into strips
* 1 red Onion, cut into cubes
* each 1 pc. red, yellow, orange and green Bell peppers, also cut into cubes
* mushrooms, sliced
* 2 pcs. medium suzed Zucchini, sliced
* 2 tbsps. Olive oil
* chopped Parsley
*some salt to taste
* 100 g butter
* some salt
* herbs of your preference (I used Italian herbs)
° Heat a pan, add olive oil and pork belly stir until pork belly is not pink anymore.
° Saute vegetables with pork belly, season with herbs-butter. Cover for 3 to 5 minutes over medium heat or until vegetables are done.
° Adjust seasoning by adding salt to taste if necessary and add parsley. That’s it. Serve with rice.
I was not feeling well for the last three days, because sunny, warm weather gets me out and about–but it can also be the source of my headache. Afraid of heat stroke? This is what am I thinking of these past few days. Having the feelings of dizziness, and vomiting. I can’t do anything at home just to stay in bed without light and all curtains down. And not to forget air-conditioned.
My son decided to prepare our dinner, using the recipe of Mama Sita’s that he followed with the help of his sister Didi-Grace. I bought this pork belly last weekend for about three kilogram at f-eins. In the morning he marinated the meat in the brining solution for almost one day and cooked in pre-heated oven for our dinner.
FOR BRINING SOLUTION
* 10 cloves Garlic ,peeled and crushed
* 1 pc Onion ,chopped
* 5 pcs Bay leaf
* 1 pouch Mama Sita’s Sinigang sa Sampalok paste
* 2 tbsp Salt
* 3 tbsp Patis (fish sauce)
* 1/8 tsp Ground black pepper
* 4 pcs Lemongrass, pounded and cut
— Combine all ingredients in a casserole. Mix well. Boil and simmer for 5 minutes. Set aside and cool.
— Marinate pork belly in the brining solution for at least one day.
— Roll pork and tie securely with food grade string. Place in a roasting pan. Bake in the pre-heated oven for 2 hours turning meat from time to time until the skin becomes dark red in color and crispy.
For sauce we used the all purpose bottled sauce from Mang Tomas and he served it with sliced cucumbers and tomatoes of course with rice too!