Salmon and tomato soup
We’re not fully operational yet in our new kitchen. Although the unpacking is almost done, we had been cooking on a borrowed “super kalan” for the past few days while waiting for the new cooking range to be delivered…
Not that we’ve been eating badly. It’s a pain cooking with one stove but we manage, believe me. For instance, for lunch yesterday, we had a delicious soup made with salmon head, fresh tomatoes and basil picked from the garden…
Continue reading 'Salmon and tomato soup' »
A different kind of chicken casserole
… a creamy chicken casserole with a bread topping sprinkled with shredded cheese. “Confetti” describes the just-melted shredded cheese on top. I kinda overmelted the cheese on mine so the “confetti” became a “melt-y.” The difference in looks notwithstanding, the result was wonderful. It has the feel of home-cooking written all over it. And the bread topping? It’s oil-free.
To make this baked chicken dish, I had to make some substitutions in deference to the low-fat diet that we’re trying to maintain at home. Yogurt for cream of chicken soup; low-fat milk for regular milk.
Continue reading 'A different kind of chicken casserole' »
Pasta primavera… with fresh tuna!
There are no hard and fast rules as to what vegetables can be used for making pasta primavera. Personally, I prefer a combination of tomatoes, eggplants, bell peppers and carrots. I also like to add fresh basil because it goes so well with garlic and olive oil. In the past, I often added sardines in jars or canned tuna to what traditionally is a vegetable dish, but never fresh seafood. I never realized the difference it makes. The cubes of fresh tuna retained their shape, added flavor to the dish that did not have that overpowering fishy taste one gets from fish in cans and jars.
Continue reading 'Pasta primavera… with fresh tuna!' »
Capsicum halves stuffed with chicken, cheese and vegetables
This is my second attempt at making stuffed capsicum (or bell peppers, if you prefer to call them that) and I finally did it right. The first time, I stuffed the peppers with raw ground meat mixed with raw vegetables. The juices from the meat and vegetables soaked the peppers during baking, making it very soggy. This time, I cooked the filling first, stirred in lots of grated Parmesan and stuffed the sticky gooey mixture into the cavities of the halved peppers. I baked them only long enough to brown the tops and to cook the bell peppers just until they were tender-crisp.
Continue reading 'Capsicum halves stuffed with chicken, cheese and vegetables' »
Herb-loaded rice, version 2
…there was still some olive oil left in the pan after the salmon and the sliced eggplants were done. That leftover oil had been flavored with the salmon and… why waste it? I remembered the herb-loaded rice from long ago and decided I’d do it again — this time, using a different combination of fresh herbs. What did I have? Lots, actually. Most of the herbs had been replanted in pots so I can bring them when we move. But there were still lots growing directly in the soil. Why not consume them during our final days in this house?
Continue reading 'Herb-loaded rice, version 2' »
Cooking for Father’s Day? Here’s an idea.
Many families gather together and eat out as a group on Father’s Day. Others hold mini reunions at home and potluck lunches or dinners are a popular way of celebrating Father’s Day. If you’re having one of those potluck lunches and wondering what you can cook in bulk without too much work, roast chicken is a good idea. The trick is to marinate the chicken for at least 24 hours prior to roasting to allow the seasonings to penetrate the thickest parts of the meat.
Continue reading 'Cooking for Father’s Day? Here’s an idea.' »
Yellow fried rice with shrimps and coconut cream
The rice is yellow because of the turmeric. Unlike the mixed seafood rice with turmeric and coconut cream recipe, grated fresh turmeric was used for this rice recipe. Turmeric belongs to the ginger family but it is not as spicy as ginger. If you want more bite to this dish, you can use a combination of grated turmeric and ginger. That way, you get the beautiful yellow color plus the spiciness.
Continue reading 'Yellow fried rice with shrimps and coconut cream' »
Pan-fried kitang with tofu-egg salsa
Kitang is a fish. What its scientific name is or by whatever other name it goes by is something I have yet to discover. It was the favorite fish of my late uncle Ben who would have grilled kitang almost every day after he was obliged to go on a low-fat, low-salt and low-sugar diet. Kitang is not always available in the market and the times that it is, the price doesn’t make it very attractive. When I found kitang today at Shopwise for P198.00 per kilo, I choose the largest one and cooked it for lunch along with the chicken and misua soup.
Continue reading 'Pan-fried kitang with tofu-egg salsa' »
