Lunch: Chicken in Mung Bean and Malunggay Soup plus 2 Fishes
>> Monday, August 26, 2013
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Because Frying Chicken is Monotonous
>> Wednesday, August 21, 2013
Boiled my chicken yesterday, and drowned them bits and pieces with spices.. Yummy!
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Spicy Sausage and Tomato Macaroni
It's a rainy afternoon and I feel like it's perfect for a selfmade recipe.. The kids love pasta, so I cooked them some pasta for merienda..
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I actually used two kinds of home made sausages which are sold by co-teachers at our school. I sauteed onions and garlic using sesame oil before adding the sausages, mincing them in the process..
When the sausages were cooked evenly, I added cubed tomatoes. And continued sauteing. Added some spices: Oregano, Basil, Thyme, Black Pepper, Spanish Paprika, Cayenne Pepper and more sesame oil.
Before I started preparing cooking the sausages and tomatoes, I have already boiled the pasta to which I added sesame oil and some spices. When the pasta was half cooked, I removed it from heat and started cooking the sausage and tomatoes.
I added the pasta to the sausage and tomatoes mix, and below is the end result. Before serving, I added some more of the spices used, plus two tablespoon of mustard.
But I had my usual tea, instead of the ice cold coke that everyone else in the house had..
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Because It's The 3rd Month..
I have not been eating what are deemed "bad" for the diet program that I am in. But today is a special day so I gave myself a chance to eat some.
Our compound have this huge Mango Tree with huge Mangoes that are quite many these days. We were lucky to have been given some by our landlord, so the household enjoyed a plateful.. but of course, in my case, just one tiny bit was all I have rewarded myself.
It was quite long time already that I have not eaten Green Mango. Mangoes are not good for my diet, whether it's ripe or unripe because of the high glycemic content of the said fruit.
For lunch, my household enjoyed the Lamb cooked Adobo-style by my sister, and I also rewarded myself by eating some tiny bits. I am not sure if lamb or even goat meat are good or bad, but I just couldn't take the risk. A tiny portion is all I needed just for taste, and I feel I am okay.
Today marks the 3rd month of my diet program, and because I have lost 32.8 lbs in the 3 months that I have been religiously using the products and the meal plan, I am convinced that in the next few months, achieving the 106 lbs goal will be easy.. I am 91.4 lbs away but I have the best products, and the best coaches, so what more can I ask for? I just need to invest in this program as much as I am investing in myself.
Yes, good health and proper nutrition is attainable, though temptations are there every so often, still, it boils down to discipline. I can do it! And it's gonna be worth it in the end!
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Expanding
>> Tuesday, August 20, 2013
There are some very unique specialty food stores and markets appearing in towns and cities across the US that may seem like unlikely options for many grocery hunters. The truth is, many of these smaller-style food venues offer competitive pricing, hard-to-find ingredients, and some of the freshest produce and meats available locally. When perusing the retailers and markets of distinctive regions, seek out some of the less-commercialized and less-expansive options to find some fantastic items and garner some culinary inspiration!
Many consumers may overlook small ethnic grocery stores, thinking that the prices and the selection may not suit their family's food needs. While this is possible, there are also some perks to patronizing these stores. Not only does shopping in these smaller businesses boost the local economy, but it could eliminate tireless searches for specific ingredients needed for particular ethnic recipes. For example, small Hispanic markets found in some North Carolina towns offer an impressive array of produce that rivals any farmer's market, and the odd-looking fish displayed are "fresh-off-the-boat" in terms of quality. Browsing these venues may serve to inspire many home-cooks into trying something different, and may make some consumers feel a bit like Chantal Royer, combing the nooks and crannies of the world in search of the finest cuisine offered!
Those feeding families or that have some less-experimental palates in the home may find that many ethnic meals served are met with cynicism or resistance. It is okay to adapt and modify recipes when this is an issue; also, most people that claim to not care for specific foods or ingredients likely have never tried them before. Another approach might be to stick with family favorites, such as chicken, and serving it in a completely new way. Kids that eat chicken might argue that they don't like Thai food, yet when skewered and served with a delicious peanut dipping sauce, they will gobble it up! Encourage children from an early age to try and expand their food horizons, and motivate them to try something new and different. While many dishes may not evolve into becoming family favorites, it will serve to teach children about the world beyond their own kitchen.
A practical approach to expanding the kitchen and pantry to accommodate new and exciting recipes may include some initial investment costs. Some ingredients called for may be considered expensive; don't try to stock up on exotic ingredients all at once. A less-painful approach may be to pick up one or two items during weekly shopping trips, and slowly build a repertoire of items over the course of time. An example may include Saffron, which is an expensive item to buy as it is made from the carefully harvested stamens of a particular flower grown. Saffron is mild, though unique, in flavor and a little goes a long way; it is responsible for the warm, buttery color that it gives to dishes such as yellow rice frequently served in Hmong eateries.
For those that want to experiment but that are concerned about buying large amounts of unique items, visit a local health food store or market. These retail venues often offer such ingredients in bulk, which means that consumers can buy as little or as much as they wish. This enables experiential cooks to purchase just enough of an herb, grain, or other food stuff to prepare a particular meal or recipe, without wasting or having surplus left over. This tactic also keeps expenses at a minimum when trying to prepare particular dishes that might otherwise hurt the weekly food budget.
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Erlyn's Banana Bits
>> Sunday, August 11, 2013
So Erlyn cooked Banana Bits for the kids and the kids at heart at home. We are blessed that our visitor is a good cook. I am so happy that she thinks the latex mattress is comfortable, and I guess that is why she is happily cooking in my kitchen. Although I am not able to eat this stuff for diet reasons, I find it really tempting..
I kinda cheated a bit an bit a tiny part of the tiniest cube, hahahaha.. Just a small bit, and my cravings gone.. This is one of the days that I wanted to hide in the bathroom while people at home are enjoying their food, bwahahhaha.. Seriously!
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Huge Portions of Protein
So I have been eating huge portions of Chicken or Fish dishes.. I need it for my diet, as I need to raise my resting metabolic rate so I may be able to burn visceral fats faster..
I do not wish to eat rice anymore, but my coach said I should not exclude rice or carbohydrates in my diet as it is still necessary.. So whatever I eat, I need to have a minimum of half cup rice..
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Basic Chef Knife Types
>> Saturday, August 10, 2013
The kitchen is the heart and soul of a restaurant. Outfitting a restaurant can be a daunting task, especially when it comes to chefs knives. The sheer number of different types of knives available is enough to send any newbie into a culinary meltdown. However, with this handy guide it’s easy to sort out the slicers from the cleavers and stock your kitchen with the right knives.
All purpose.
The two main all purpose knives are the utility knife and the chef’s knife, also known as a French knife. These must-have knives are the workhorses of any kitchen.
Slicing and carving.
Four knives grace this category including the aptly named slicer, the serrated slicer, the offset (also known as a deli knife) and the tomato knife. These knives are an ideal choice for sandwich shops.
Delicate and small.
These knives include the paring knife, clip point knife, sheep's foot knife and tourne. These knives are all great for peeling and slicing vegetables and fruit. The clip point (also known as the Granny knife) is especially adept at tasks such as removing eyes from potatoes.
Raw meat and fish.
The names of these three knives are fairly self-explanatory: the boning knife, the filleting knife and the cleaver. The boning and filleting knives do much more delicate work while the cleaver is best for chopping off large pieces of meat.
Seafood.
These knives are extremely specialized and are designed specially for preparing clams and oysters. The third knife in this category is the devein knife, which does exactly what its name infers.
Professional.
Aren’t all knives professional? If they’re being used by a chef, yes. But these include the butcher knife, scimitar and frozen food saw, and are generally not found in the home kitchen.
Now that you’re familiar with these knife types, check out this site and begin stocking your kitchen!
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My Simple Yet Hearty Lunch
>> Friday, August 9, 2013
I love my lunch today. I didn't eat rice, just vegetables cooked binas-oy style. In my diet program, vegetables are treated as carbohydrates, and so if one eats vegetables, no need anymore to have rice in the meal.
Of course, my source of protein for this set are three medium sized fried fishes--NO salt. Well, what can I say? YUMMY!
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Lunch: Spicy Bangus
>> Tuesday, August 6, 2013
By now, I am used to huge portions of fish for lunch. Bangus is not the ideal fish, but what can I do? The vendor around the corner do not have anything else on his box for us to buy. Anyway, my household enjoys the normal Bangus recipes that we usually cook at home, while I, I have to do something with my share.
Mine has less to no salt, with lots of Cayenne Pepper, Spanish Paprika, Black Pepper and all other spices like Thyme, Cinnamon and Basil. The spices hide the fact that my fish is saltless, or has less salt--whichever case.
Anyway, my lunch is quite spicy and yummy. But I do not have to eat more rice, just half a cup.
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Missing Japanese Siomai of Siomai sa Tisa..
>> Thursday, August 1, 2013
Yeah, I am missing these yummy Japanese Siomai from Siomai sa Tisa, but I am okay. Not dying of some crazy craving.. Thanks to my yummy Choco Berry Shake..
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Hello August!
Hello August! You make me smile. I am happy that I am wanting to shout! Hahaha! I also want to buy one of those pearl reference granite sparkle for sale at guitar center, or even book myself a ticket going to the moon. That is how happy I am.
My wellness program is working just as beautifully as it should, and I am much more inspired to continue every time I have myself weighed. Losing is good! I am so happy with all my losses..
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