Chipotle Adobo Baby Back Ribs

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The recipe is the same as with Filipino Adobo Baby Back Ribs, but I just added a piece of finely chopped Chipotle Pepper in Adobo Sauce – it imparts a little hot and spicy flavor. Try adding different flavorings to the sauce that you add to the meat that you will bake; I baked these ribs for only 1 hour then on stove top for 10-12 minutes until they slightly caramelized. The secret is in the whole lime that you squeeze onto the already braised, oven baked and stove top cooked baby back ribs. Make sure to throw in lots of green onions or scallions. The complete recipe is in the Filipino Adobo Baby Back Ribs ‘ old posting. I used 2 trays of already  Pork Spareribs Sliced  Family Pack which each tray weighs 2.5 lbs .

Super Sarap!

-Peaches.

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Tofu and Crunchy Vegetables

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Hello darling vegetarians! You have not been forgotten. Prepare to be amazed by this recipe from the new Vegetarian Book by Roz Denny. This is always a favorite in our home.

 

INGREDIENTS:

2 x 8 oz cartons smoked or regular tofu, cubed

3 tbsp. soy sauce, Kikkoman Traditionally Brewed or any low sodium soy sauce

2 tbsp. sherry, vermouth or any red wine

1 tbsp.sesame oil

3 tbsp. oil, Ancient Foods 100% Avocado Oil or Filippo Berio Extra Light  Tasting Olive oil

2 leeks, thinly sliced

2 carrots, cut in matchsticks

1 large zucchini, thinly sliced

4 oz. baby corn, halved

4 oz. button Shitake  mushrooms, sliced

1 tbsp. sesame seeds, roasted

1 package of egg noodles or 4 oz. fresh bean sprouts

Broccoli florets  (optional)

 

PROCEDURE:

1. Marinate the tofu in the soy sauce, sherry (or vermouth) and sesame oil for at least 30 minutes. Drain and reserve the marinade.

2. Heat the oil in a wok or non-stick fry pan and fry the tofu cubes until browned all over. Remove and set aside.

3. Stir-fry the leeks, carrots, zucchini, baby corn, broccoli, and bean sprouts, stirring and tossing for about 2 minutes. Add the mushrooms and cook for a further minute.

4. Return the tofu to the wok and pour in the marinade. Heat until bubbling, then scatter over the sesame seeds.

5. Serve as soon as possible with the cooked noodles and you may add a drizzle of sesame oil.

 

Peaches, Sarap!!!

Not Your Average Chicken Soup

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In the Philippines, we call this “sopas,” good for everyone, most especially for those who are feeling under the weather. You probably already have the ingredients…

 

INGREDIENTS:

3 tbsp. Chosen Foods 100% Pure Avocado oil or olive oil

3 garlic cloves, minced

1 medium sized onion, diced

1 lb. boneless chicken breast (diced)

2 cups elbow or penne macaroni

3/4 cup carrots, julienned

3/4 cup fresh Nestle Carnation evaporated milk

1 cup water and 1 cup chicken broth

3/4 cup celery, cubed

Kraft Grated Parmesan Cheese

2 cans of 4.6 oz Libby’s Vienna Sausage, thickly sliced

Salt and pepper

A few slices of colored peppers

Some sliced scallions

 

PROCEDURE:

1. Heat a deep soup pot and pour the oil in; when hot, add garlic and sautée until fragrant. Then, add onions until soft and put in the boneless diced chicken breast and cook for 3-5 minutes. Sprinkle salt and pepper, stir, and then add chicken broth and bring to a boil.

2. Pour in water and milk and wait to re-boil. Simmer for 15-20 minutes. Add the elbow or penne macaroni and cook for 8 minutes while stirring once in a while. Put in the carrots and celery, simmer for 3 minutes.

3. Add the cabbage and sliced Libby’s Vienna sausages, cook for 2 minutes more. Turn off the heat and throw in some cubed colored peppers and slices of scallions and a sprinkle of Parmesan cheese, serve while piping hot, it’ll definitely warm your body and soul. In case you don’t have chicken breast at hand you can use some Organic Reduced Sodium, Better Than Boullion Vegetable Base (boil 1 cup of it with 1 cup of water, stir or use whisker to mix well).

4. Serve with crusty bread, toasty dinner rolls or garlic bread…..

Peaches, Masarap!!!

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Simply Baked Ziti

imageTada! A hardworking dish that you can bring to pot lucks, and you can also freeze it and it’ll be ready when company just shows up to your doorsteps unannounced. Does this kind of situation happen to you?  Then you will be forced to shell out your hard-earned money at those pricey restaurants, while your home-cooked meals are much better than those foods laden with sodium and unknown ingredients.

Anyway, let me show you the ingredients:image

 

INGREDIENTS:

1/2 of the 24 oz box of Ziti (penne) pasta

1 lb. Italian sausage or organic ground beef

1 chopped medium sized red onion

3-4 garlic cloves, minced in half

1/2 tbsp. dried Rosemary

1/2 tbsp. Italian seasoning

1/4-1/2 tsp. red pepper flakes (depends on how spicy you want it to be)

1 large jar 45 oz. Ragu Traditional Sauce

1 cup Kirkland Signature Mexican Blend shredded cheese

1 15. oz Polly-O Part Skim Ricotta Cheese

1/2-1 cup from 8 oz. Polly-O shredded Mozzarella cheese

A baking tray as big as in the first picture, 9 x 13

 

PROCEDURE:

1. Boil the pasta as per box instruction until al dente, this non-pricey pasta takes only 11 minutes from a rolling boil to al dente. Optionally, you may add salt, drain and  toss with olive oil, set aside.

2. Brown the ground beef in a hot pan until it’s oils get squeezed out. Break up the large chunks, brown well, add a little salt, garlic, onions, Rosemary, Italian seasoning, and red pepper flakes. Stir to combine.

3. Cook for 1 minute then add Ragu sauce, stir well and bring to a simmer.

4. Pre-heat oven to 350 degrees F. Spread a thin layer of sauce at the bottom of 9 X 13 inch casserole dish or aluminum tray, dot the sauced tray with half of the Ricotta cheese. Alternate layers of pasta sauce, ricotta cheese, and pasta. The final top layer should be the pasta covered with cheese.

5. Sprinkle a cup of Mexcican Blend shredded cheese and finally the Mozzarella cheese, half of the 8 oz bag.

6. Bake uncovered for 20 minutes until the cheese melts.

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As usual, I am ambivalent about the coming season, just don’t want to let go of the summer garden,so here it is,folks!……Enjoy, Masarap!….Peaches

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Just Loving It

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How’s everybody doing? I can’t believed how passionate I’m becoming each day, giddy, very excited, and my ideas kept flowing as I start to follow more enchanting and admirable people such as yourselves. You guys are giving me more ideas and style, of course I can’t produce the DSLR’s photographed pictures yet, but I’m studying, looking around, and finding out how pricey they are. But don’t worry, I’m working on it. All of your pictures are jumping off the pages of your blog sites, so enchanting and the vibrant play of colors, just  love darlydarly, a fashionable star indeed!

The adorable sweet sisters – Trina and Tina, my dear Constance who follows most of the multicultural foods I made. I’m flooded with a lot of requests from friends and co-workers with whom I shared most of the products of my home cooking. I collected a lot of pictures before but most of them aren’t as exciting as yours so I cook them again, taste them, and adjust the ingredients according to my personal experience and try hard to make the presentation as exciting as yours and the procedure more user friendly for all of us who are hurrying all the time.

I’m more relaxed nowadays because I am doing something that I am so passionate about. From the bottom of my heart, you guys are incredible people who make my food blogging as exciting as it can be. As I incorporate some produce from my humble and tiny garden, I develop confidence in myself and start to understand the play of colors in my presentation. When I look back at my old food and garden pictures, there’s a feeling I get that I could have done better: I didn’t do justice capturing the beauty of my food and garden.. I just have to work harder so my food and garden presentations are ready next summer for more dramatic photo opportunities.

I’d like to thank numerous  bloggers like Francis and Anna, Facebook friends who created an account just to follow my blog.

Thank yous to the pretty Nandini, Blair the Shameful Sheep and would like to thank and nominate the following bloggers: 1. my dear Constance@LiveEatCreate, 2. eatliveescape, 3. pretty Nandini Goan Imports, 4. the very positive Andrea Giang, 5. cooking with the wallflower, 6. Blair, the shameful sheep, 7. Ivan Jose, Francis, and Anna, 8. storytelling cook, 9. Cooking without limits, 10. Bunny Eats Design, 11. Dana@I’veGotCake, 12.  darlydarly, 13. Stargazer, 14. Benjamine, 15. thestaticfoodbin, 16. Inte fan for det det, 17. tastetableinsatiable, 18. storytellingcook, 19. CookingWithoutLimits, 20. my passengerdiaries,  Sorry! I could only name 20… Sincerly yours, Peaches, Masarap!!!

 

Turmeric / Ginger Tea

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This tea has some turmeric, which is said to be great for combating  Alzheimer’s disease. Not only that, but this kind of tea should be very good for the upcoming flu season. Mindbodygreen.com has a similar preparation.

 

INGREDIENTS:

1 cup water

1/4 tsp. ground turmeric

1/4 tsp. ground ginger

Splash of soy or almond milk

Honey or maple syrup or Organic Blue Agave sweetener

 

PROCEDURE:

1. In a small saucepan bring water to a boil.

2. Add turmeric and ginger and reduce heat, simmer for 10 minutes.

3. Add any of the above mentioned available sweetener.

 

Ahhhh… so soothing! Feel better!

 

Filipino Adobo Baby Back Ribs

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Peachesgourmet meets Kameni’s Girl Eats World! I got this recipe from Seon KyoungLongest.com, and she just took it to next level. The national food of the Philippines is adobo, whether it be chicken, pork, or a combination of the two. It took me a while to figure out the complete procedure and I had to keep rewinding her video for the steps. At that moment, I didn’t have baby back ribs but some pieces of beef with bones and four pieces of chicken thighs and drumsticks. It’s very sarap (delicious), I promise you! But let me walk you through her original recipe…

 

INGREDIENTS:

6-8 lbs. or 2 slabs baby back pork ribs (individually cut up into rib portion )

1 lime

2 tbsp. olive oil for braising

Green onions or scallions, lots of them

An iron skillet, an oven and a stove

 

SAUCE MIXTURE: 1/2 cup light soy sauce

1/2 cup of vinegar

1/2 cup of rice wine vinegar

1/2 tbsp. fish sauce

3 tbsp. brown sugar

1/3 cup chopped garlic

4 pieces of bay leaf

Lots of crushed black pepper

 

PROCEDURE:

1. Braise ribs (in 2 batches) or chicken or beef on an iron skillet with 2 tbsp. olive oil on high heat until nice and brown.

2. Pre-heat oven at 350 degrees F. Add sauce mixture  into the skillet. Cover with foil and place the cover of the skillet on top of the foil.

3. Bake for 1 and 1/2 hours. Uncover, remove the skillet from the oven and put the skillet on top of the stove, cooking for 10 minutes while flipping the ribs and coating  them thoroughly with the sauce.

4. Turn off the stove and lift each rib or chicken or beef  on a huge plate.

5. Scoop up the oil from the caramelized sauce put in a glass bowl, squeeze with lime juice and scallions, mix with a whisker.

6. Add this mixture on top of ribs or chicken or beef and sprinkle more scallions on top. Garnish sliced lemon on the side.

Peaches, sarap!

This is the Filipino way of keeping more sauce and not caramelizing it. I found out that rubbing half of a lemon or lime on the inner sides of the Dutch oven will easily remove the crusty sauce, and after you can finally clean it with a lightly moist paper towel.

Baking the chicken should be for 30-45 minutes only, but the baby back ribs are to be baked for an hour and a half. Just made this additional chicken and beef shin bone-in……Enjoy!…..Really Masarap!……Peaches

Food Blogging?… The dizzying ride of a lifetime!

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Hey all! How’s everybody doing? just letting you know that I am a frustrated writer and dreamt of becoming a chef like Mario Batali, Bobby Flay, Williams-Sonoma, Julia Child and Ina Garten to mention a few. I am so amazed at how chefs create recipes that became a legendary signature of their culinary expertise. I take care of people for a living in a huge city hospital and their Isn’t time on my plate to attend culinary school but a lot of people told me teasingly that I am not a Registered Nurse but a party planner, a cook, a chef or a foodie. Food Blogging is kind of a release of my pent- up passion for this craft inside my bones.

I want to thank you all for liking, viewing the fruits of my labor. I am thanking all of you for taking your precious time to peek, view, read and share and follow my blog. Thank you’s to: my dear Constance@LiveEatCreate, charisma, the pretty Nandini Goan Imports, Stargazer, Andrea Giang Cooking with a Wallflower, thestaticfoodbin, Donna Chlimon, Siddharta, all of you, Trina and Tina, icecreammagazine, francis  and ana, belikewater production, eatliveescape, storytelling cook, the charming Hanako, Ana Banana, Shiaoping the royalty, alac, Jackay Jackay, thehomemakerslife, Imperium Woodcraft, robert okaji, Aniket Sharma, CookingWithoutLimits, Summer Jade Blog, Odedi’s Wine Reviews, Mukluk Manka, Adelina, Alk3r, beautybeyondbones, Where the foodies go, lifelessonswithlucy, mypassengerdiaries, Icecream magazine, The Vibe 101, Bunny Eats Design, Blair ( the Shameful Sheep ), Tamy Twinkle, Dana@I’veGotCake, Ivan Jose, inter fan for det det, Kathleen, tutistales, Arche777blog, lilianlozada, aho, Amma B. , Natasha’s Space, tastableinsatiable, Benjamine, True North Nomad, Shubhamsingh 92, homemade mess, Stacey, Anonymous Editor, darlydarly ( the fashionable young diva), Ishita, inside Kel’s kitchen, Edge of Humanity Magazine, Rachel, bsikles, erroneousmonk, Annalyn, the globetrotting UK fashionista, Mio’s Hot Food, mukul chand, ellisnelson, Hazel C.M. Galdo, Chef Gustavo Pasquini, The Little Mermaid, Julie Rybitskiy (hot Mama), The Meditarranean Microwave, all of my Facebook friends, Alain Jay Neri (the Great), all of my friends, co-workers, family, friends, acquaintances, Matt ( the charming chief of surgery), Clien ( my tech support), my youngest son, my husband and eldest son for their support, WordPress.com and Facebook.  I am humbled…..thank you so much for making Food Blogging, the dizzying ride of my lifetime.

Peaches, Masarap!!! ( Delicious )

Appetizer Veggie Balls and Meatballs

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I’ve always been fascinated with all of the food IKEA serves in its food court, and I just love the meat and veggie balls from their frozen section. I kind of improvised with whatever I could find in our fridge. So let’s get Swedish!

 

INGREDIENTS:

1 bag IKEA Kottbular (Swedish meatballs), 1000g

1 bag IKEA Gronsaksbullar ( Veggie Balls)

3/4 cup mayonnaise

3 tbsp. prepared Wasabi

1 cup ketchup

1 bag of sustainable bamboo sticks (unexpectedly found some at Party City)

2 packages Blue Cheese, 125g, or any hard cheese

1 Chipotle Pepper in Adobo sauce (seeded and finely chopped, don’t wash off the adobo sauce and wear gloves)

Canola Cooking Spray

3 hard-boiled eggs

Here are the ingredients you need to find…..

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PROCEDURE:

1. Spray the oven-proof dish or tray and place both the Veggie and meatballs in a pre-heated oven at 350 degrees F for 15-20 minutes. Halfway through baking time,wiggle or shake the tray to brown the balls evenly. Gather the veggie balls in 18 minutes and the meatballs  in 2o minutes. Outside should be crisp and the middle tender.

2. In a bowl, mix the wasabi and mayonnaise until well blended cover and set aside. In another small bowl, mix the Chipotle pepper and the ketchup, cover and refrigerate both sauces in the refrigerator for 30 minutes but both could be prepared 1 day in advance.

3. Assemble just how it looks like in the first picture, place 1/2 teaspoon of wasabi/mayonnaise sauce on a serving tray or plate, spear a blueberry, then a basil leaf, then cubed cheese and the cooked Veggie ball and place on top of the sauce.

4. The original IKEA recipe wants you to spear a cubed avocado, then pickled ginger (folded) then a veggie ball atop the wasabi/mayonnaise sauce mixture. Also please remember that the Veggie balls go with the Wasabi/mayonnaise sauce and the meatballs go with the Chipotle/Catsup sauce. For the Chicken meatballs in IKEA, they slather on 1/2 tsp of Duck sauce,  and for the meatballs, they use 1/2 tsp. of Lingonberry jam as sauce on top.

5. You can create your own design as long as they can stand upright in the serving tray or plate; as you can see I used boiled eggs, cut the tops and bottoms to stabilize the balls on them, and basil leaves from my tiny garden.

Here’s another way to serve them……Enjoy!image

This is a fun way to prepare……so let’s eat now!………Peaches, Masarap!!!

Parmesan Broccoli Balls

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They look very different from the original All Recipe version, but I tweaked the mixture according to my preferences; they’re a bit greener, but since I coated them with an equal amount of oil and catsup, they look like this. As usual I added a Chipotle pepper in adobo sauce. But anyway, let’s get started! But first, let me show you all of the ingredients.

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INGREDIENTS:

3 cups chopped boiled  broccoli

1/4 cup butter or margarine

1 16 oz. package chicken flavored dry stuffing mix

5 eggs, beaten

1 medium red onion, chopped

3/4 cup Parmesan cheese

1. tsp. garlic salt

1 tsp. ground pepper

1 Chipotle pepper in adobo sauce, seeds removed, chopped finely( wear gloves )

1 tbsp. Italian bread crumbs

equal ratio of oil and katsup mixture for basting

1  8.5 oz. package of  Seeds of Change Organic Quinoa & Brown Rice with garlic (prepare as per package instruction)

 

PROCEDURE:

1. Place broccoli in a saucepan with enough water to cover. Cover and bring to a boil, simmer for 5 minutes. Uncover and continue cooking 2-3 minutes until tender. Remove from heat, drain, cool and chop coarsely when manageable.

2. In a large bowl, combine broccoli, salt, eggs, stuffing, margarine, Parmesan cheese, milk Chipotle pepper and bread crumbs. Cover and chill in the refrigerator for 1 hour to absorb the moisture.

4. Pre heat oven to 325 degrees F then roll the chilled mixture into 1 inch balls and arrange on a medium baking sheet as in this picture below….

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5. Spray the cookie sheet with Pam Spray before lining up the rolled balls, lightly dab the tops with oil / catsup mixture then bake at 325 degrees F for 40 minutes, flipping once or bake at 350 degrees for 20 minutes, flipping once and applying the oil / catsup mixture on the opposite side. This is how they look with available garnishing from your refrigerator.

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