PASTA AND PIZZA

🇪🇺FETA CHEESE-ZUCCHINI PASTA | SPELT SPAGHETTI👩🏻‍🍳iCook

👩‍🍳I used Spelt Spaghetti here. Spelt keeps blood sugar relatively constant and ensures a long-lasting feeling of satiety according to studies. But would be better if I totally don’t include it in my daily meal just like rice. No carb at all is much better for diabetics. With Feta cheese and date tomato, the fusion is perfect. The sourness of date tomato and the saltiness of Feta cheese is a perfect combination for me. Zucchini is often added to any pasta nowadays also just like eggplant too. Another experiment from my kitchen with my imagination and creation I would not be tired of doing in my kitchen. Happy Prepping folks and Guten Appetit!

HOW TO…….

YOU NEED…….

150g Spelt Spaghetti

1 Zucchini

200g Feta Cheese

100g Date Tomatoes

some Olive Oil

some Water

Salt and Pepper to taste

HAPPY PREPPING and GUTEN APPETIT!🤗

PORK MEAT

🇦🇹LENTILS with SMOKED PORK MEAT and ZUCCHINI

,Sunday Father’s Day viand for hubby,  one of his fave; lentils with smoked pork meat and zucchini. Plus water melon afterward.  Again, smoked pork meat was given to me by a colleague from Bosnia, this is the last part of it which I freezed before.

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LENTILS with SMOKED PORK MEAT and ZUCCHINI – iCookiTravel

YOU NEED…….

  • 500g Lentils, boiled
  • 250g smoked pork meat
  • 3 pcs. small-sized Zucchini
  • 1 Tomatoe, sliced thinly
  • 1 Onion, peeled and sliced thinly
  • some water for boiling the meat

I just boiled it until the meat is tender. Then cut into cubes, added tomatoe, zucchini, lentils ( you can use the one from can or fresh one) and onion then let it boil until done. I did not adjust any seasoning because the smoked meat is salty, was just enough to taste. It turn out good for hubby preferences. Afterward we had water melon. Guten appetit! Happy Father’s Day to all Fathers way out there.

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 😉

POULTRY

CHICKEN with ZUCCHINI (COURGETTE)

Hello!
Each and every day one is thinking about what I cook tonight? How do you do that? Do you have a weekly plan or you decide spontaneously to suit your mood?
Yes! spontaneously whenever I enter in my kitchen I know what to do… 😉

CHICKEN with ZUCCHINI

For our dinner chicken with zucchini and 100 pcs. Lumpiang Shanghai. Whenever there would be left over will be finger food for the kids!

LUMPIANG SHANGHAI

To get rid of almost 3 kg mixed minced meat (calf and beef).

YOU NEED…….

* 500 g Chicken, cut into bite-sized
* 1 pc. Carrot
* 2 pcs. Zucchini
* 4pcs. Tomatoes
* 3 tablespoons Olive Oil
* 2 tsp granulated broth (Vegeta)
* some water
* 3 tablespoons of tomato paste
* 1 tbsp. Tarragon
* Salt and pepper

HOW TO…….

Chicken

Wash the chicken breast fillet, dab with kitchen paper and cut into bite-sized.
Heat a pan and add the olive oil fry the chicken until both on all sides brown.
Meanwhile, wash the zucchini and peel the carrots.

Chicken with Tomatoes and Tarragon

To the chicken add tomatoes, tomatoe paste and tarragon. Meanwhile, add along with the carrots and zucchini to the chicken.

Chicken with Zucchini

Finally, add some water and season with vegeta and cook it all over again while stirring. Adjust seasoning if necessary with salt and pepper. Served with rice.

PORK MEAT

PORK AND ZUCCHINI STEW

Inspired by my hubby, our dinner last night, something craving for Zucchini!
Also one of my creation and purely experiment!

YOU NEED…….

* 1 kg Pork
* 4 pcs. Zucchini
* 500 g Tomatoes
* 1 Onion
* 1 Green bell pepper
* Fried or Garlic salt
* 2 tbsps. Flour
* 3 tbspsOlive oil
* 1 tsp. Oregano
* some chopped Basil leaves (fresh or frozen ones)
* salt and pepper

HOW TO…….

*1.) Season pork with pepper, fried or garlic salt and flour.

*2.) Heat a casserole or pan. Pour some olive oil, saute the meat until light brown. Add tomatoes, oregano, salt and basil leaves.
Cover for 10 minutes.

*3.) Stir, over medium heat cook until meat is tender. When meat is tender, add zucchini continue cooking until done.
Serve hot with rice. Take it from me baby:-)

PURE VEGGIES

PURE VEGGIES

BUTTON MUSHROOMS IN COCOMILK

ADOBO SA GATA ang tawag ko dito, using button mushrooms. Napapanahon at tamang-tama ffpara sa LENTEN SEASON! For those who doesn’t want to have meat for their meals during LENTEN DAYS… It is in season kaya mura at fresh na mabibili dito sa lugar ko. You can use coconut milk or cream. Mushrooms are fatless and you can’t make them render fat no matter how long you cook them. You’ll only make them shrink if you cook them for too long. Mushrooms brown in oil fast. This is easier and simpler.

I used apple vinegar for this recipe because of its less pungent aroma and more subtle flavors. I also used fresh ground pepper for the same reason.

YOU NEED…….

* 500 g fresh Button Mushrooms
* about 1 tbsp. minced Garlic
* 250 ml Coconut milk or Coconut cream
* 3 tbsp. Apple Vinegar
* 3 tbsp. Vegetable oil
* Salt
* Fresh ground Pepper
* fresh chopped Chive for garnishing

HOW TO…….

* Dab the mushrooms with absorbent paper towels to removed excess water.

* I cook first for about 8 minutes the cocomilk over medium heat.

* Heat the vegetable oil. Add the garlic until brown and mushrooms . Cook, stirring, until lightly browned. Season with salt and pepper. Pour in the vinegar and cook over medium heat, uncovered(3 minutes).

* Add to the coconut milk and continue cooking over medium heat until the cocomilk reduces. Sprinkle with chopped chive before serving.

 

ZUCCHINI WITH TOFU (tokwa)

In tropical countries like the Philippines where vegetables are abundant almost all-year round, stir-fried vegetable dishes are easy to make. One practical guideline is that prices of certain vegetables vary depending on the season. As a rule, vegetables are more expensive during the rainy months; cheap and plentiful during the summer months. Since zucchini is very cheap….I decided to mix with tofu alternative for meat during lenten season.

YOU NEED…….

* 4 pcs. Zucchini, sliced
* 1/2 a cake Tofu, fried cut into cubes
* a handful cilantro, chopped
* 1/2 a head of garlic sliced
* 1 tsp. vinegar
* salt and pepper
* some vegetable oil

HOW TO…….