Not Your Ordinary Egg Sandwich

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Bought some ciabatta bread and Boar’s Head Genoa Salami and Picante Provolone Cheese and decided to make a curried egg sandwich spread layered with lettuce, Provolone cheese and salami, so let’s start gathering our ingredients and my brain juice is starting to flow making an extra-ordinary Egg/Provolone and Genoa Salame sandwich.

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Here are the additional ingredients:

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INGREDIENTS:

1 Ciabatta Bread (toasted)

1/2 apple (cored, peeled and finely chopped)

1 each red and orange sweet peppers (chopped)

2 Tbsp. mayonnaise

2 Tbsp. Chobani Greek plain yogurt or any flavored yogurt (scooping only the white top part)

1 tsp. curry powder

4 hard boiled eggs (chopped)

1/4 cup celery (chopped)

1 Tbsp. red onion (minced)

1/4 tsp each of ground black pepper and Himalayan pink salt

1 piece of sundried tomatoe (cut into fine pieces)

PROCEDURE:

1. Chop and mince all necessary ingredients then in a medium sized bowl, mix all the vegetables, apple, eggs, fine pieces of sundried tomatoe, then mayonnaise and yoghurt, now mix in the curry powder and the salt and pepper, mix well then taste if it’s okay for your preference.

2. Cut the Ciabatta bread in half and toast in a toaster then lay on a board  and layer the Salame and the Provolone cheese on each side of the bread.

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3. Layer lots of lettuce on both sides of the bread like this…

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4.Place generous amount of the egg sandwich spread on the flat side of the bread only then cover with the top bread.

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As always, Enjoy! Masarap! Peaches.

SpamEgg, Quinoa, and Brown Rice

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My family loves Spam so let’s create! SpamEgg, Quinoa, and Brown Rice with garlic:

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Using this healthy kind of rice and water as an only additive, I decided to use my magic biscuit cutter to hold the rice together. So let’s roll….

 

INGREDIENTS:

1 can of Spam Less Sodium (still too salty for my taste)

2-4 Organic eggs

1 packet of Seeds of Change Certified Organic Quinoa and Brown Rice with garlic

a good flat silicone spatula

non-stick Caphalon pan

 

PROCEDURE:

1. Remove the Spam from the can then cut them into thick slices, cover with enough water to boil in a pot and drain in a colander like this…..

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2. Cut inside the Spam slices to make a hole to break the fresh egg into later. Cut into small cubes the spam pieces.

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3. Fry the hollowed Spam on a non-stick pan on a very low fire until the oil gets squeezed from the Spam and no need to pour any oil into the pan. Flip and fry the other half. Turn the fire very low.

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4. Arrange the hollowed Spam away from each other, now break one egg into each hole very carefully and the egg whites will scatter outside of the Spam, not to worry, very carefully flip the other side with a wide, flat silicone spatula.

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5. When done, place all of them on a plate, cutting the excess fried egg whites with a kitchen shear.

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6. On the same pan, pour the contents of the Quinoa Brown rice packet, add 2 tablespoons of water and stir for about a few minutes then add in the Spam cubes and cut the fried egg whites while adding to the pan. Mix very well and turn off the stove and let the hot rice mixture cool down.

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7. Arrange the SpamEgg in a marbled server and lay each SpamEgg apart from each other and start placing the biscuit cutter on each space and pour the rice mixture pressing with a long handled spoon, gently ease down the compacted rice mixture and garnish with whatever fits your fancy to wow your guests.

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So here it is, your SpamEgg with Quinoa and Brown rice with garlic!

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As always, Enjoy, Masarap, Peaches!

Chicken Ginger Stew with Chayote

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Fondly called “tinolang manok,” its first mention is in Jose Rizal’s first novel, Noli Me Tangere, published March 21, 1887. Jose Rizal was the Philippines’s national hero against the Spaniards. On the novel, Kapitan Tiago serve Tinolang Manok to Crisostomo Ibarra upon his arrival from Europe and he was given the breast to the dismay of the corrupt Spanish friar, Padre Damaso who got the least favored part of the chicken, the neck.

This dish is an all time favorite both in our country and abroad because of the easy accessibility of the very few ingredients. Usually stewed with green papaya or chayote and green Chili pepper leaves or spinach. Let’s start gathering our ingredients and start cooking.

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INGREDIENTS:

2-3 lbs. cut bony parts of an organic chicken

2 inch fresh ginger (slice into thin matchbox)

3 Chayote or small green papaya (peeled and cut into bite-sized squares soaked in water)

3 cloves garlic (crushed)

1 red onion (sliced)

1 red sweet pepper (sliced) add for color

freshy cracked peppercorn via peppermill

1 Tbsp. fishs sauce

1 Tbsp. avocado oil

8 cups of filtered water

 

Here’s how most of your ingredients look like:

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PROCEDURE:

1. Wash and drain chicken and rub with coarse sea salt then leave draining on a colander.

2. Pour 1 tablespoon of an avocado oil in deep frying pan, wait till the oil sizzles before adding the very thinly sliced ginger. Add the crushed garlic until slightly brown then add the onion and the sliced red pepper till fragrant and translucent for one minute.

3. Add the chicken parts and the fish sauce, cover and turn the fire to a low simmer for 2 minutes until one side turn brown before stirring and turning the other uncooked side approximately another 2 minutes until you no longer see any red coloration on the chicken.

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4. When all the chicken parts are looking like this and the juice are extracted from the chicken parts. Add the water, cover and turn up the heat on high until it boils.

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5. Simmer for 10-20 minutes and check the chicken for doneness by pricking the fork into the meat. Then add the chayote.

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6. Once the chayote is already in the pan, crack some peppercorn via a peppermill and count 10 minutes then add the spinach and turn off the stove and put back the cover, the steam will immediately cook the spinach. Some people add a long green chili but I already added the sliced red sweet pepper both for a subtle spicy flavor  and a hint of red color.

Serve immediately while still piping hot, very good for people under the weather and a good hot soupy chicken dish during this start of spring as it is still very cold.

As always, try to cook  and enjoy this dish.

-Peaches, Masarap!

Mussels as Appetizer

 

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If you don’t have any sizzling Sisig or crispy Pata (the usual famous Filipino appetizers ) no problem; I’ve got you covered with these  mussels which are a great appetizer with drinks! The recipe is so simple but you have to decide if you want to add some Chipotle peppers in for extra kick, I just love Chipotle peppers! Let’s gather our ingredients and start cooking.

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INGREDIENTS:

1-2 pieces each of red, yellow and orange sweet peppers (sliced)

2-4 lbs. shucked and frozen mussels (thawed, washed and drained)

1 Tbsp. Citra Pinot Grigio Terre Di Chiete wine

1-2 tsp. capers (drained)

3 cloves garlic (crushed)

1 huge red onion (sliced)

1-2 Tbsp. Avocado oil

1 piece Chipotle pepper in Adobo sauce (seeded and chopped finely with your gloved hands)

6-8 pieces cherry tomatoes (sliced thinly)

few sprigs of scallions (sliced) for toppings

A thumb-sized fresh ginger (sliced into thin matchstick size)

few slices of a lemon or a lime

1/2 of green bell pepper (sliced), optional

PROCEDURE:

1. While draining the mussels in a colander, sautée the garlic cloves over moderate heat with hot oil in a deep frying pan, followed with sliced onions and sliced ginger, then chopped chipotle pepper until translucent and fragrant.

2. Add sliced cherry tomatoes until they turn soggy, add all the sliced sweet and bell peppers, stir well for few minutes, add the mussels, stir and add 1 tablespoon white wine and drained capers. Cover the pan and turn stove on low simmer for a few minutes. Uncover and taste, and adjust seasoning like freshly cracked peppercorn. Don’t add salt as mussels are already salty. You may squeeze lemon or lime and sprinkle some scallions on top.

Serve with your favorite iced cold beer or make sure that you chill all your glasses and bar ware before pouring red/white wine, Cherry brandy, or White Oak rum (to name a few) into them. Ganbei!

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-Peaches, Masarap! Cheers!

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Pinangat My Way

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“Pinangat” is a very popular Filipino sour dish using either bilimbi (kamias) or tamarind (sampalok). Since I burnt it on my first attempt due to high heat, I devised a simpler way of boiling the ingredients with little liquids like avocado oil and fish sauce, and just steaming the milkfish inside the pot then covering the fish with the boiled sauce.

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This is the popular bilimbi or “kamias,” the most important ingredient here!

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INGREDIENTS:

2-3 pieces ripe tomatoes (sliced into rounds)

1 piece red onion (sliced into rounds)

10 pieces of  bilimbi fruits

2 pieces belly portion of a milkfish

1 Tbsp. Avocado oil

1-2 tsp. fish sauce

a thumb-sized fresh ginger (sliced thinly)

1 Tbsp. Avocado or olive oil

PROCEDURE:

1. Layer the onions and tomatoes on a pot.

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2. Layer 5  pieces of the bilimbi  and sprinkle the fish with black ground pepper then lay them on top of tomatoes then the remaining bilimbi  and lastly add the long green pepper. Pour a tablespoon of avocado oil and one or two teaspoons of fish sauce on top. temporary

4. Then gently gather the fish and temporarily put on a plate while boiling the vegetables left in the pot. Mash the tomatoes and the bilimbi while boiling then adjust the heat to a very low simmer until the sauce gets squeezed from the ingredients.

5. Stir the pot then place the fish on top and cover with the sauce while on a gentle, low simmer ,cover the pot and let the fish get cooked from the steaming sauce. After the fish is cooked, scoop  the sauce to cover the fish then cover the pot ,turn off the stove,  uncover the pot  and gather the fish very gently into a serving plate and pour the sauce from the pot. Enjoy with Jasmine or brown rice while still steaming hot!

A very traditional Filipino dish without too much broth, but with a lot of flavor.

-Peaches, Masarap!

SLTC: Salmon, Lettuce, Tomato and Cucumber on a Jalapeño Bagel

 

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If you have a BLT sandwich, then I’ve got an SLTC, yeah! In observance of the Lenten season, I made a sandwich utilizing an Au Bon Pain Jalapeño Cheddar bagel and made an SLTC, which is smoked salmon, lettuce, tomato, and cucumber. It tastes crunchy and delicious, and you can totally add avocado if you so desire.

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INGREDIENTS:

Au Bon Pain’s Jalapeño Cheddar bagels

mayonnaise or Lady’s Choice Tuna Spread

lettuce

tomato (sliced very thinly)

cucumber (sliced very thinly)

red onion (sliced very thinly)

smoked salmon

 

PROCEDURE:

1. Slice the bagel lengthwise with a bread knife and lay down on the clean wood or surface.

2. Apply a thin layer of mayonnaise on both inner sides, layer the lettuce then onion  and tomato on one side and layer cucumber and smoked salmon on the other side and put them together.

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Slice them in half like this…

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It tastes so good and isn’t too salty, but my food tester (who else but my youngest son) said that I should have toasted the bagel first before layering and I may add avocado instead of mayonnaise. Hope you enjoy it too! Make an SLTC today, and not your usual BLT.

-Peaches, Masarap!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Watermelon Aloe Vera Smoothie

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Aloe vera grows wildly in typical climates around the world, cultivated and harvested due to its agricultural and medicinal purposes. Most people don’t know the proper way to skin them, thus itching is always a problem. In Florida, they mix it with sugarcane juice but I use watermelon. I drink the smoothie once in a while and also use the peels to lubricate my dry hands, neck, and feet. I also use it to moisturize my face and on my head and hair and wash the next day. It is effective for any skin wounds. They said that it is also very good to heal the inside of the body. Going back to basics or going back to the still bountiful produce of the earth is blissfully gratifying as if you’re more closer to the Creator, our Lord God. In Genesis 1:29, God said,”See, I have given you every herb that yield seed which is on the face of all the earth, and every tree whose fruit yields seed, to you it shall be for food.” Let’s get started by gathering our very few ingredients.

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INGREDIENTS:

1 piece Aloe vera stalk

a tray of seedless watermelon or sugarcane juice

2 pitchers of filtered water

a knife and a metal cake spatula

 

PROCEDURE:

1. Wash the Aloe vera stalk and dry them.

2. Cut the stalk into 3 pieces crosswise.

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3. Cut all the sides of the cut  stalk and discard the cut sides.

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4.Now with the spatula, slice the bottom of the stalk and turn the stalk upside down and slice the remaining side, immediately place all the peeled aloe vera in the first water-filled pitcher.

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5. Gather the aloe vera from the first pitcher and submerge into the second water-filled pitcher.

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6. Gather the aloe vera and put into a blender, then add seedless watermelon and blend.

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7. Drink immediately and freeze the leftovers. Cheers for healing and a long life! Now you can use the peels for beautification purposes.

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-Peaches, Masarap!

Corned Beef Brisket

 

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I was always curious how my prayer group member-sister Mila cooked a very delicious corned beef brisket with tasty and half-cooked vegetables on the side. I asked her and even wrote the recipe on a piece of paper and tried cooking it the last holiday season but I ended up baking it; I’m still thinking about her special and simple way of cooking it so this time, we went to Costco and bought Mosey’s Brisket. This time I followed the instructions to a T. As you can see I sliced half only and for me it tasted really salty, so I boiled the unsliced half and revised Ate Mila’s recipe.  The ingredients are pictured below.

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INGREDIENTS:

a bag of 7.85 lbs. Mosey’s Corned Beef Brisket (you should trim off the excess fat)

a bag of brussel sprouts

A bundle of king sweet bokchoy

10 cups filtered water ( for the 1st boil)

10 cups filtered water ( for the 2nd boil)

few pieces of potatoes

spice packet (included inside the brisket)

PROCEDURE:

1. Remove the Brisket from its plastic bag and separate the spice packet like this…

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Kindly compare the size of the spice packet last year with the size of the latest spice packet! A huge reduction in amount! Anyway, let’s continue.

2. Wash the beef brisket, rinse, and drain on a colander.

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3. Pour 10 cups of water in a wide and deep pot and submerge the beef brisket and turn the stove on high until it boils, turn the heat down to a 10 minute simmer.

4. Scoop the beef brisket and drain on a colander, discard the 1st boiled water, pour another fresh 10 cups of water into the same pot and empty the spice packet into the pot and submerge the beef brisket. You may simmer it for 3-4 hours or pressure cook for one and a half hours.

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5. Open the pot and check the meat for doneness by pricking a fork into the meat. In the last 30 minutes, place the peeled potatoes, add the brussel sprouts in the last 20 minutes, and finally add the sweet king bokchoy in the last 10 minutes of simmering.

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6. Scoop 1st the sweet king bokchoy very gently and drain on a colander and the rest of the vegetables, the brisket last.

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7. Lay down the brisket on a chopping board and once it cools down, slice thinly and place on a huge serving plate and decorate the vegetables around it. You may cut the potatoes in half and slice the sweet king bokchoy. Don’t discard the 2nd boiled water, you may boil cabbage into this flavored water as all the vegetables finished  1st than the brisket.

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Yummy and less salty, a very simple way of cooking  corned beef brisket.

-Peaches, Masarap!

Simple Chicken Salad Sandwich Spread

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After we devour some roast chicken,( sorry for the choice of words) we reserve the driest meat part, debone it, cut it into cubes, and use it as the main ingredient in this homemade salad. I usually add a teaspoon or two of some Trinidadian curry powder but my men here in the house have no preference for those exotic taste.

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INGREDIENTS:

1 and 1/2 cup of left-over roast or poached chicken

half of B & G whole Crunchy Kosher dills (chopped)

chopped celery plus the blossoms on top

1 chopped sweet red mini pepper

1 tsp. chopped red onion

1 Tbsp. chopped pineapple

4 Tbsp. mayonnaise

salt and pepper for flavorful taste

1 Tbsp. chopped roasted tomatoes (drained before chopping), optional

Arnold Healthy Mutigrain bread slices

 

PROCEDURE:

1. Mix all ingredients well in a bowl and add a dash of black ground pepper and a very small sprinkle of salt as the mayonnaise, celery, and the roasted tomatoes are already salty. Refrigerate so the flavors bind together before serving.

This salad is great because it isn’t too moist, so you can spread it on a bread slice and not with too much mayonnaise too.  You can adjust the ingredients according to your preference and taste.

-Peaches, Masarap!

 

Easy way of cracking Pistachio nuts

Aren’t you annoyed when you encounter these annoying closed pistachio nuts and you are ruining your fingernails trying to pry them open? I bought a very durable garlic crusher from Ikea. I also crush fresh ginger with it.

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Just found out that I can use this garlic crusher to open these closed pistachio nuts by putting one or two nuts inside the garlic crusher and pressing once. The shells come right off without damaging the delicious nut inside.

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Good to share with all of you so you can continue enjoy eating your pistachio nuts hassle free.

-Peaches, Masarap!