Beautiful Sunny side-up and bacon

Scrambled egg with green bell pepper and ham served with grilled tomato and toast half multi-grain bread

Meat Loaf

This recipe is a low –carb meal. In my listed ingredients you may omit the bread crumbs if you’re in a low-carb diet. It may be a little bit tougher compared to a meatloaf with bread crumbs. I served a slice of meatloaf with steamed broccoli and cauliflower. Happy dieting!

Ingredients:
300g minced beef
300g minced pork
1 onion, chopped
2 stem celery, chopped
1/2 cup green bell pepper, chopped
1/4 cup low fat milk
1 egg
1/2 cup bread crumbs (You may remove this ingredient if you're in a low-carb diet)
4 tablespoons brown sugar
4 tablespoons Dijon mustard
4 tablespoons A1 Sauce
4 tablespoons Worcestershire sauce
1/3 cup ketchup
salt and pepper to taste


Directions
1) Preheat oven to 350 degrees F (175 degrees C).
2) In a  small bowl, combine the brown sugar, mustard, hp sauce, Worcestershire and ketchup. Mixed well and divide into two.
3) In a separate large bowl, combine the beef, egg, onion, milk, half of the sauce mixture and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.
4) Pour the remaining mixture of sauce over the meatloaf.
5) Bake at 175 degrees C for 1 hour.

Fried Tofu served with cucumber and turnip

Ingredients:
1 block firm or extra firm tofu (Slice into 1/2 inch cubes)
5 tbsp vegetable oil
1/2 cup shredded cucumbers
1/2 cup shredded Jamaican turnip
1/4 cup roasted cashew nuts


Directions:
1) In a large skillet, heat the oil over medium heat and add the tofu. Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy.
2) In a serving plate, place the cucumber, the turnip and the crispy tofu.
3) Sprinkle the cashew nuts

Eggplant Lasagna

We started our low-carb diet inspired by Dianne Kress' book entitled "The Metabolism Miracle". I substituted lasagna pasta noodles with eggplant slices as mock noodles. Viola! This recipe is a  low-carb keeper in our home!

 


Ingredients
2 large eggplants, sliced lengthwise 1/4-inch thick
5 tablespoons olive oil, divided plus more for baking dish
2 garlic cloves, minced
300g minced lean beef
1 tablespoon freshly chopped rosemary leaves
1 tablespoon Italian herbs
1 cup grated mozzarella
2 cups own marinara sauce or simply use tomato puree
Coarse salt and freshly ground black pepper

Directions:
1) Preheat oven to 170C.
2) Roast the eggplant until half cook using olive oil. Turn slices halfway through, about 5 minutes.
3) In a medium skillet add the remaining 2 tablespoons of oil and add the minced garlic, onion and chopped Rosemary. Saute for another 2 minutes. Add the beef, Italian herbs, pepper and salt and cook until well browned. Add the marinara sauce or tomato puree. Simmer for 20 minutes in low heat.
4)Brush an 8-inch baking dish with oil.
5) Spread liberally the sauce on the bottom of the prepared baking dish. Lay 4-6 slices of eggplant. Spread sauce liberally again. Lay another 4-6 slices of eggplant and finish with sauce. Top with the mozzarella.
6) Bake until golden brown, at 350 degrees, for 25-30 minutes.

Beef Stew Soup

This recipe is a total comfort food and leftover can stored for many weeks in your refrigerator. There are hundreds of variations of traditional recipe. It’s very healthy. My family loves this comfort food especially during rainy days.

 
Ingredients

1 medium onion, cubes

3 large carrots, sliced

3 ribs celery, chopped

1 clove garlic, peeled & chopped

2 bay leaves

800g beef

2 tablespoons vegetable oil

3 cup beef broth

3 cup water
1 can diced tomatoes

1 tablespoon Worcestershire sauce

1 tablespoon A1 steak sauce

1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme

1/2 teaspoon paprika

Dash ground allspice

Salt and pepper to taste

Directions

1) Brown meat in Dutch oven with oil.

2) Add all ingredients except carrots and celery.

3) Cover and simmer 1 1/2 hours in low heat.

4) Add carrots and celery. Cover and cook in low heat for another 45 minutes.

Angelhair Chicken Pasta

2 tablespoons olive oil, divided

2 cloves garlic, minced

2 skinless, boneless chicken breast halves - cubed

1 carrot, sliced diagonally into 1/4 inch thick slices

300g  angel hair pasta

300g broccoli florets

2/3 cup chicken broth

1 teaspoon dried basil

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Directions

 1) Heat olive oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.

2) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.

3) While pasta is cooking, heat the skillet with oil that used to cook  chicken heat. Stir fry carrots for about 5 minutes, then add broccoli and garlic and stir fry for another 3 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 5 minutes.

4) Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

Applechops

3 tart apples - peeled, cored and sliced

1 tart apples - peeled, cored and chopped

1 teaspoon vegetable oil

2 tablespoons unsalted butter
4 (3/4 inch) thick pork chops

2 tablespoons brown sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

salt and pepper to taste

Directions

1) Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2) Heat a large skillet over medium heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turn occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

2) In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4) Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon the sauce over apples and chops.

Meatloaf

Pork Poulet

Whole Wheat Pandesal

Carrot Cake

Fricassee of Farmhouse chicken with baby vegetables

Ingredients

1 whole chicken, cut into 8 pieces (reserve back and wing tips for another use, such as stock)
1 small yellow onion, cut into 1/4-inch dice (1 cup)
½ bunch (about 10) baby carrots
1 bunch (about 12) baby white turnips
200g baby sugar snap peas
200g baby mushrooms
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
2/3 cup dry white wine
4 cups chicken broth
1/4 cup heavy cream
2 large egg yolks, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper



Directions

1) Rub chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer (do not crowd pot). Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

2) In heat to medium using the same used in cooking the chicken, saute onion and carrot. Saute until soft and golden brown in places, 8 to 10 minutes.

3) Cook Mushrooms and flour continue stirring occasionally, until mushrooms darken, become glossy for about 4 to 5 minutes.

 4) Pour in Wine and broth and bring to a boil. Continue stirring until liquid just thickens, about 1 minute.

5) Add the chicken skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook for about 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

6) Whisk egg yolks and cream in a medium bowl. Add the mixture into pot. and mix for about 1 minute.

7) Pour the lemon juice before serving.

Brownies

I really have difficulty in baking. I need to repeat many times to get the result that I expect. For these brownies, this is my nTH time already. I love brownies and my son Albert too. Albert is playing Bakery Story in iphone and asked me to bake brownies. He said it only takes him 1 minute to bake brownies.

Ingredients

1/2 cup melted butter
2 eggs
1 cup white sugar
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder

3 tablespoons melted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

1) Preheat oven to 350 degrees F (175 degrees C) for 15 minutes. Grease and flour an 8 inch square pan.
2) In a large beat the eggs, add the melted butter and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3) Bake in preheated oven for 30 minutes. Do not overcook.
4) To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost the brownies while they are still warm.

Excited to reach 40?!

In the first two decades of my life, I studied because my parents told me that if I wanted to have a better life I, needed to finish my studies. So I did it. After another decade and a half, I could say they were right that getting a good education could really give me a better life. Even though I didn't become successful in my chosen field, I became an entrepreneur.

Recently, I've been thinking on how to reinvent my career to something that will really make me really happy.Five years from now I will turn forty, another cycle of my life to look forward. This time I want to make something different In my life. I will pursue what my heart desires. I will learn something at my own time and explore the other side of me. What will make me happy? That would be my Family, Traveling and Cooking.

Maybe I will start my life adventure in learning how to cook French comfort food.

I need to remind myself always of Steve Jobs's quote: “The only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it.”

Chicken Caldereta

Cuisine: Filipino

Chicken Caldereta is a popular comfort food in the Philippines. There are many different version in every household. You can experiment with the ingredients and try different vegetables. And here is my version.

1 whole chicken, cut
1 cup tomato sauce
1 cup water
1 cup of pineapple chunks (can-type)
1/4 cup of pineapple juice
1 red bell pepper, strips
1 green bell pepper, strips
1 jalapeno pepper, sliced
2 potatoes, peeled and slice into wedges
cooking oil
1 onions, quartered
1/2 head garlic, minced
5 tsp. soy sauce
salt & ground pepper
1/2 cup thai chili sauce
1/2 tbsp of chili powder
3 tbsp of bread crumbs

1) Clean chicken, cut into small serving pieces. marinate with soy sauce, salt, pepper, and garlic.
2) Fry the potato wedges until golden brown. Set Aside.
3) Let stand for 1 hours. Drain.
4) Fry until a little brown. Add soy sauce mixture , water, tomato sauce, onions, thai chili sauce and chili powder. Cover and simmer for 30 minutes in low heat.
5) Add the rest of the ingredients. Cook for another 10 minutes.

Beef Stew Cowboy style

Cuisine: American

I was watching food network the other day and was inspired by Paula Deen's recipe but i added one ingredient which is the soy sauce.

Recipe of Paula Deen, Food network.



1/2kg lean beef, cut in cubes
2 tablespoons vegetable oil
3 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
Dash ground allspice
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
ground pepper
1/2 cup soy sauce


1) Brown meat in hot oil.
2) Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
3) Cover and simmer 1 1/2 hours in low heat. Remove bay leaves and garlic clove.
4) Add carrots and celery. Cover and cook 30 minutes longer.
5) To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
6) Serve hot with rice.

Pasta with chick peas and spinach

Makaronia me spanaki kai revithia
Cuisine: Greek


1 can chick peas
250 g spaghetti (thin size preferred)
1/2 cup olive oil
1 medium onion, cut in slices
3 garlic cloves, diced
200 gr spinach, finely chopped
1 tsp lemon rind
2 tsp lemon juice
4 medium tomatoes, peeled and cut in slices
2 tbs parsley, finely chopped
1 tsp mint, finely chopped
1 cup water
Salt
Pepper



1) Boil the spaghetti, wash them with cold water and strain them.
2) Saute the onion and the garlic with some oil portion.
3) Add the rest of the oil, lemon rind,lemon juice, tomatoes, chick peas and spinach. Stir well, add water, salt, pepper and the herbs and let it boil for 5-10 minutes.

Tiger Shrimp Salad with Flat Green Beans

Yesil Fasulyeli Karides Salatasi
Cuisine: Turkish

250g tiger shrimp, peeled, deveined and cooked
250g cherry tomatoes
1/4 red onion, chopped
2 green onions, chopped
250g flat green beans, cut in bite sizes and boiled with salt and pepper
2 tbsp parsley, chopped, finely

Sauce:
1/2 cup mayo
2 tbs cream
1 tbsp lemon juice
1/4 cup olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

1) Whisk the sauce ingredients. Then mix all the salad ingredients in a large bowl. Pour the sauce all over and toss.
2) You can serve this dish at room temperature or after chilling it in the fridge.

Fried Calamari

1kg medium sized Squid, Cleaned & bodies cut into 1/2-inch-thick rings
2 egg whites
2 cups all-purpose flour
1 tbs dried parsley
Juice of 5 calamansi (lime)
Salt & Pepper
Vegetable oil

1) After cleaning and cutting the squid, marinate it with lime juice with salt and pepper for about an hour or two.
2) Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.
3) Mix the flour, parsley, salt, and pepper in a large bowl.
4) Soak the squid in the egg white then dip to the flour mixture.
5) Carefully add the squid to the oil and fry until crisp and very pale golden.
6) Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Serve with Chili-Mayonnaise Dip as an appetizer.