The Terrified Cook

Terrified No More

2010-07-21T18:55:00.000+08:00

Some of you may have wondered why I have not posted any new blog entries for a couple of weeks. I did cook every weekend, it's just that I had a hard time sitting down and doing the blog. I thought perhaps I've become a bit lazy, which is quite possible. But I think the main reason is that my fear of cooking is completely gone, and in fact, I already enjoy cooking. When I started this blog I thought it would take me at least a year to overcome my phobia, but it actually took only 6 months. Today I decided to cook a meal, not because I had to follow my program, or because I needed to write a blog and stay accountable... Today I cooked simply because I wanted to. And not only that, I came up with my very own recipe for a soup.

A heartfelt thank-you to everyone who has been so gracious to me and followed my blog. I appreciate your support so much. Thank you, friends, for taking this journey with me.

I am pleased that I took the courage to tackle my fear, and as a result, was able to overcome it. I'm far from perfect, and there are still many areas in my life where I have weird hang-ups and need to work on things. But perhaps I'm not alone. Is there anything you are currently afraid of? My encouragement for you, dear reader, would be to take time and reflect about your personal fears. Identify them. Then think of how you could conquer it. And just as I did with my blog, I believe accountability is crucial if you wish to succeed. So get a friend, and tell them your story. Then ask them to help you and to keep you accountable. And if you do take those steps towards personal growth, please drop me a line. I would love to hear about your journey.

Yours always,
(Un)Terrified Cook

Double Delight

2010-06-24T01:58:00.000+08:00

If you've been faithfully following my blog, you know that I skipped one week. Well, actually, I did cook last week, it's just that I never got around to posting it on the blog. So this week you are getting a double treat - not four recipes as usual, but eight! My fingers shiver at the thought of how much typing that's gonna involve, but oh well... The cool thing is now you have eight recipes to choose from! :)

Dish # 1 - Simple Japanese Salad

Serves 4 Time to Prepare 10 min

1 small pack crabsticks
1 cucumber
1 ripe mango
Japanese mayonnaise
fish eggs or roe (optional)
1 bag mixed greens

Cut crabsticks, cucumber and mango into chunks. In a small bowl, whisk mayonnaise and with a little fish roe. Arrange salad greens on a platter or bowl. Top with chunks of crabsticks, cucumber and mango. Drizzle with the mayonnaise mixture. Top with more fish roe for garnish.

My experience: I did a few changes to this recipe. I used regular mayonnaise, instead of Japanese, and omitted the fish roe. I think it would have been more authentic if I included them though. Still, a really nice salad.
Our verdict: Mango in a salad is always delightful. We love it.

Dish # 2 - Chicken and Orange Salad

Serves 4 Time to Prepare 10 min

1 stalk spring onion, sliced finely
2 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil
4 tbsp. sour cream
1 cup shredded roast chicken
salt and pepper to taste
1 pack mixed salad greens
1 orange, segmented and cut into chunks
2 tbsp. chopped candied pili nuts

In a bowl, combine spring onions, white wine vinegar, olive oil, and a sour cream. Blend well. If the mixture is too thick, add some warm water. Add the shredded chicken and mix well with the dressing. Season with salt and pepper. Arrange salad greens on a bowl. Top with the chicken mixture. Garnish with orange chunks and chopped pili nuts before serving.

My experience: To be honest, I was a bit apprehensive about using an orange in this salad. I had doubts. So I was really grinning when Matet's eyes doubled after tasting it (doubled in a good way).
Our verdict: Another great salad, and no leftovers :)

Dish # 3 - Pumpkin Curry Soup

Serves 3 Time to Prepare 10 min Cooking Time 15 min

2 tbsp. butter
1 small onion, chopped
1 clove garlic, chopped
2 tsp. curry powder
2 cups chicken stock
1 1/2 cups chopped pumpkin
salt and pepper to taste
1/2 cup evaporated milk

Heat butter in a saucepan then saute onion and garlic. Add curry powder and cook for a minute. Pour in chicken stock and bring to a boil. Add pumpkin and cook until tender, stirring occasionally. Season with salt and pepper. Stir in milk. Cook for a minute more. Cool, then transfer to a blender. Puree until smooth.

My experience: I have never cooked anything that included pumpkin, so I was not sure of the outcome. In fact, I don't really like pumpkin (maybe it's a Halloween thing?). The secret weapon turned out to be the blender! It's a soup I will do over and over again!
Our verdict: Fantastic soup! One of the best ever!

Dish # 4 - Easy Mushroom Soup

Serves 4 Time to Prepare 10 min Cooking Time 20 min

1 3/4 cups Beef Broth
1 3/4 cups Chicken Broth
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary leaves, crushed
2 cups sliced fresh mushrooms (about 8 ounces)
1/4 cup thinly sliced carrots
1/4 cup finely chopped onion
1/4 cup sliced celery
1/4 cup fresh or frozen peas
1 tablespoon sliced green onion

Heat the broth, black pepper, rosemary, mushrooms, carrots, onion, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the green onion. Cook for 5 minutes or until the vegetables are tender.

My experience: Some cutting, some chopping. Throw it all into a pot and witness the magic.
Our verdict: A warming, traditional soup recipe that is really tasty. Spices add a very nice flavor here.

Dish # 5 - Quick Pork Stir-Fry

Serves 4 Time to Prepare 5 min Cooking Time 20 min

1 lb pork stir-fry strips
2 tsp. cornflour
2 tbsp. soy sauce
2 tbsp. peanut oil
1 clove garlic, crushed
12 oz pack frozen stir-fry vegetables
1 cup bottled stir-fry sauce

In a bowl, combine pork strips with cornflour and soy sauce. Cover and let it stand for 10 min. Heat wok to very hot. Pour oil and stir-fry pork until brown all over. Remove pork, add some more oil and frozen vegetables. Stir-fry for 3-5 min until cooked but still crisp. Return pork to the wok and toss to combine. Pour in the sauce and continue to toss until all ingredients are coated and heated through.

My experience: This was really fun to make. Instead of frozen vegetables, I used fresh, and it still worked well.
Our verdict: Stir-fry food is one of favorites. Loved this dish.

Dish # 6 - Creamy Beef Rice Topping

Serves 4 Time to Prepare 7 min Cooking Time 10 min

1 lb tenderloin tips, sliced thinly
1 clove garlic, minced
salt and pepper to taste
3 cups hot cooked rice
1 pack brown gravy mix
1 cup cold water
1 can button mushrooms, sliced or halved
4 tbsp. sour cream
chopped parsley

Stir-fry beef for 2 min or until almost tender. Add garlic. When beef is cooked, remove from fire and season to taste with salt and pepper. Put cooked beef over rice. Put gravy mix in the same pan used for cooking beef. Add water, mushrooms, and sour cream. Cook until thick. Pour over beef and rice. Top with parsley.

My experience: I really looked forward to making this dish for some time. I guess I have a thing for creamy gravy (???). It all worked really well, and I'm very proud of making this one. In fact, since I cooked it, Matet has already made it 2-3 times on other days, so this one is definitely a winner.
Our verdict: Hearty and teeming with mouth-watering gravy. Mmmmm!

Dish # 7 - Nutty Mango Cups

Serves 4 Time to Prepare 5 min

2 large ripe mangoes
peanut brittle
1 pint vanilla ice cream

Slice the mangoes to get 4 cheeks and cut them into chunks. Put mango chunks in individual bowls. Sprinkle crumbled peanut brittle over mangoes then top them with a scoop of ice cream. Drizzle with caramel syrup and top off with more peanut brittle.

My experience: Sometimes, having fresh fruits with ice cream is so much better than just eating fruit-flavored ice cream. It was so easy to put things together, and the taste is incredible.
Our verdict: YUUUUUUM!

Dish # 8 - Caramelized Banana Panini

Serves 4 Time to Prepare 5 min Cooking Time 10 min

2 large bananas, peeled
6 tablespoons sugar
6 slices sourdough or Italian bread (1/2-inch-thick)
6 tablespoons butter
2 tablespoons lime juice
1 container (16 ounces) premium pineapple coconut ice cream or your favorite flavor ice cream

Cut the bananas in half crosswise then into 3 slices lengthwise, making 12 slices in all. Place 4 tablespoons sugar onto a plate. Coat the bread slices with the sugar. Lightly press 2 slices banana onto each bread slice. Heat 4 tablespoons butter in a 12-inch skillet over medium heat. Add the sandwiches in batches, banana-side down, and cook for 5 minutes or until the sugar is caramelized, turning the sandwiches over carefully once halfway through cooking. Remove the sandwiches from the skillet and keep warm. Stir the remaining sugar, butter and the lime juice in the skillet. Cook and stir until the mixture boils and thickens. Top the sandwiches with the ice cream and drizzle with the sauce.

My experience: This one was a bit weird. Getting the whole caramelization of sugar wasn't easy. So I had to call in Matet for help.
Our verdict: Hmmm, it's very sweet... A bit too much, but other than that, it's quite an interesting experiment.

World Cup Glory

2010-06-13T00:28:00.000+08:00

As some of you may know, this week marked the start of the World Cup 2010 in South Africa. Over the next month, hundreds of millions of people will be glued to their TV sets in every single country on the planet. It is after all, the most watched sports event globally. Guess what happens when people sit in front of their TV's for hours... yup, that's right - they drink tons of beer and munch gazillions of chips. Well, food doesn't have to be unhealthy. So here is my deal: when the champion country is announced, that week my dishes will feature that country's cuisine... (I'm hoping it will be something familiar, like Spain or England, and not, for example, Nigeria or some other unknown to me country).

This past weekend, as already customary, had its ups and downs for me. Some dishes worked well, and some did not. So let's review...

Dish # 1 - Jello Fun

Serves 4 Time to Prepare 15 min Cooking Time 5 min

2 cups all purpose cream
1/4 tsp. vanilla powder
1/2 cup sugar
2 cups fresh milk
1 tbsp. unflavored gelatin
chocolate syrup

Pour milk in a bowl and add gelatin. Set aside to bloom. In a saucepan, combine cream, vanilla powder, sugar and then heat. Remove from heat for 30 min to infuse flavor. Bring the cream mixture back to heat and put in the gelatin mixture. Stir constantly. Chill to set. Top with chocolate syrup.

My experience: There were three attempts in making this dish! The first two just would not set in the fridge. So for the third attempt, I had to add some more gelatin, and then it worked.
Our verdict: Yummy!

Dish # 2 - Red Kidney Beans Soup

Serves 4 Time to Prepare 10 min Cooking Time 1 hour

8 oz. large red kidney beans

6 cups water

1 large onion, finely chopped

4 green peppers, deseeded and chopped

1 large can plum tomatoes and juice, finely chopped

2 tbsp. fresh garden herbs, finely chopped (basil, parsley)

1 large bay leaf

1 large clove elephant garlic, crushed

1 cup Parmesan cheese

2 tsp. salt

3 tsp. coarsely ground black pepper

Bring water to a boil in a deep pan. Add beans, onion, green peppers, plum tomatoes, garden herbs, bay leaf, elephant garlic , salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard. Reduce heat and simmer for 2 hours until smooth. Stir in Parmesan cheese until melted. Serve red hot with buttered bagels.

My experience: This is a really easy to make soup, although it takes quite a bit to wait for it.

Our verdict: A very good soup recipe. We loved it.

Dish # 3 - Quick Paella

Serves 4 Time to Prepare 15 min Cooking Time 10 min

1/4 cup corn oil

1 tsp annatto powder

1 tbsp garlic, minced

1 cup onions, chopped

1/2 piece red bell pepper, sliced

1/2 piece green bell pepper, sliced

3 pieces chorizo Bilbao, sliced

1 cup chicken breast meat, cubed

1/4 tsp Spanish paprika

2 pieces chicken broth cubes

1 1/4 tsp salt

3/4 tsp ground pepper

3 cups cooked rice

Heat oil in a large saucepan. Add annatto powder and garlic, and cook. Add in onions, red and green bell peppers - cook until aromatic. Put in sliced chorizo, chicken, paprika, and chicken cubes. Season with salt and pepper. Add in cooked rice and toss completely until color has blended.

My experience: A lot of chopping and slicing, but oh so worth it!

Our verdict: Really great recipe. We love paella, and any fried rice combinations. This is awesome.

Dish # 4 - Pineapple Slushy

Serves 4 Time to Prepare 5 min

1 can pineapple chunks

1 cup of milk

12 oz. pineapple juice drink

ice cubes

Blend all the ingredients.

My experience: This is my comfort drink. When things just don't go too well in the kitchen, recipes like this one are a life saver. Just drop everything in the blender, and you are done.

Our verdict: A refreshing drink, even though we were a bit apprehensive about mixing pineapple and milk... But there were no runs to the bathroom as a result, so I guess it worked ok.

On basketball and kitchen failures

2010-06-04T23:59:00.000+08:00

My favorite NBA team (Cavs) crashed out, and yet again failed to reach the Finals, despite yet again, having the best regular season record. I was sad and frustrated. One minute it seems your team could play anyone anywhere and still win by a good margin, and the next thing you know, the season is over way too early. I hate going from a high to a low.

This past week I had the pleasure of watching two live games of Filipino collegiate basketball. The team I support is young and inexperienced. Consistency is still lacking, but the spirit is there, so hopefully they will improve over time. The first game I watched, they were absolutely horrible. I thought to myself, "Wow, this team needs a major makeover - coaching staff, roster, everything! And ASAP!!!" But then tonight they were a complete opposite. They played amazing defense, dove for every lose ball, and punished their opponents for most of the game. From a miserable blowout loss to a fantastic blowout victory - all in less than a week. I'm impressed. Sure, there were still plenty of flaws in the game, but the change in attitude was obvious, and it bore fruit.

Why am I sharing this basketball stuff in a culinary blog? To me, the connection is obvious. Just like the college basketball team, I am inexperienced in what I do in the kitchen. There are weeks when it seems like whatever I do with those ingredients, it would turn out a sure winner dish. And when I close my eyes, I picture myself receiving a trophy as The Chef of the Year. So if you ever wonder what it is that I daydream about, let me tell you right now - in those fuzzy moments I prepare my trophy acceptance speech. Trouble is, when I'm done and I open up my eyes again, I'm faced with a reality that is at times utterly miserable.

Take this week, for example. Everything seemed to be going perfectly well... until I started making the Cafe Mocha Cupcakes. The full story of how badly I screwed it up can be found below.

Dish # 1 - Mango Black Bean Salsa

Serves 6 Time to Prepare 15 min

4 medium-sized tomatoes, finely diced
1 red onion, finely diced
1 fresh chili, finely diced
4 cheeks of mangoes, (yes, you guessed it right - finely diced too)
1 teaspoon chili powder
3 tablespoons cilantro, finely diced
1 1/2 tablespoon salted black beans, washed and drained
2 tablespoons lime juice
1 teaspoon rind of lime
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

Mix together all ingredients and refrigerate for 1 hour.

My experience: I like any recipe that just says "mix ingredients and refrigerate". Doesn't get much easier than that. But this one is definitely a winner. I loved how the mangoes blended with the taste of other ingredients. Really nice salsa! Except that I forgot to add the beans! Oops!
Our verdict: Yes, yes, yes, and a hundred times more - yes!

Dish # 2 - Hearty Vegetable Soup

Serves 4 Time to Prepare 10 min Cooking Time 30 min

1 tablespoon vegetable oil
3/4 pound boneless beef sirloin steak OR
beef top round steak, cut into 1/2-inch cubes
3 cups V8® 100% Vegetable Juice
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
1 medium potato, cut into cubes (about 1 cup)
1 medium carrot, sliced (about 1/2 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)

Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender.

My experience: This is a really-easy-to-make soup. I think I should have worked the beef a bit longer, as it was slightly (but tolerably) chewy.
Our verdict: A very good, traditional soup.

Dish # 3 - Sesame Chicken Nuggets

Serves 4 Time to Prepare 5 min Cooking Time 30 min

8 chicken breast fillets
4 tablespoons soy sauce
1/2 cup white sugar
3 slices ginger
barbeque sticks
toasted sesame seeds
2 teaspoons water
1 tablespoon cornstarch

Cut each chicken breast fillet into 3 pieces each and set aside. Mix soy sauce, sugar and ginger in a saucepan and bring to a boil. Lower heat to medium and simmer for 5 min, or until the sauce thickens into a light syrup. Lower the heat and drop the chicken pieces into the sauce. Cook for 10 min. Take the chicken pieces out and let them cool for 5 min on a plate. Skewer 3 pieces per bamboo stick and roll lightly across a plate of toasted sesame seeds to coat. In a small bowl, mix the cornstarch with water. Remove the ginger slices from the remaining sauce and pour cornstarch mixture into the pan. Stir on low heat until the sauce thickens. Serve on side with the chicken skewers.

My experience: I am so glad we picked this recipe. I love chicken. But this recipe made me go "Mmmm!"
Our verdict: Awesome recipe, we will do this again for sure!

And now (drumroll for the pathetic cupcakes please! The picture says it all)...

Dish # 4 - Cafe Mocha Cupcakes

Serves 4 Time to Prepare 10 min Ready in 3 hrs

Chocolate Crust:
30 pieces chocolate sandwich cookies (like Oreo), ground
1/4 cup sugar
1/2 cup butter, melted
1/4 cup all-purpose cream
extra softened butter for brushing sides of a pie plate or a cupcake pan

Combine ground chocolate cookies and sugar in a bowl. Add in the melted butter and cream, and combine well. Brush sides of the cupcake pan or pie plate with butter. Pour in the cookie mixture and press into the sides and bottom of the pie plate or each cupcake slot of the pan. Place the crusts in the freezer for at least 1 hour.

Coffee Filling:
1/2 cup butter, room temperature
3/4 cup sugar
3 tablespoons cocoa powder
1 tablespoon instant coffee
2 eggs
2 cups chilled whipped cream
chocolate chips or curls (M&M's or Kisses can also be used)

In a bowl, cream together butter and sugar. Combine cocoa powder and coffee and fold this into the creamed butter and sugar. Add in the eggs, one at a time, folding each egg well every time. Place this filling on top of your frozen crusts. Level the mixture. Freeze again for at least 2 hours. Right before serving, generously place whipped cream on top and decorate with chocolate pieces.

My experience: Everything that could go wrong, did go wrong! Grrrrr! First off, the recipe doesn't say this, but shouldn't you place those paper thingies into the cupcake slots before pouring the stuff into them??? Or else, how on earth would you remove your cupcake from the cupcake slot??? The picture obviously shows, I was not able to figure that out. So we had to eat them from those cupcake slots. It looked bad. Worst of all, the taste was not good either. It was just too much of everything - too much coffee, too much cocoa powder. All that mixed with chocolate cookies, butter and sugar - and you get an overdose. My kids refused eating it, and I don't blame them. Matet and I tried it, and it was awful!
Taking a hint from the basketball experience during the week, I would like to think I have learned some valuable lessons, and will do better next time, but boy, this was bad!
Our verdict: It's gross all around!

Much delayed... truffles!

2010-05-29T23:14:00.000+08:00

My life has been quite hectic lately, and I did not even notice how quickly this past week went by. For those of you who wondered if I missed my cooking weekend, nope I did not miss it. I did my now usual kitchen experiments as always, but I simply had a little time to sit down and write a blog. So here I am on a Saturday night, writing a blog entry not for this weekend but for the previous one. You will be glad to note that last weekend's recipes included truffles. That's right, yours truly gathered up all of his courage and ventured into the unknown waters of confectionery arts. The outcome? I'd say fairly decent milk chocolate truffles, complete with nuts and cocoa and even cereal.

Here are the recipes (and I promise, I will try to post this weekend's entry at the start of next week)...

Dish # 1 - GLAZED FRUIT BOWL

Serves 4 Time to Prepare 10 min

2 (20 ounce) cans unsweetened pineapple chunks
2 (3 ounce) packages cook and serve vanilla pudding
2 1/2 cups orange juice
1 small cantaloupe, cubed
3 1/2 cups cubed honeydew
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups seedless grapes
2 medium firm bananas, sliced

Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

My experience: OK, so those are the ingredients for the original recipe. I made quite a few changes though. I did not have any honeydew, blueberries or strawberries, and I'm pretty sure I've never heard of cantaloupe, and would not recognize it even if I were staring at it. So, in short, I had fewer ingredients. It worked nevertheless. Very yummy.
Our verdict: Delicious!

Dish # 2 - CHICKEN NOODLE SOUP

Serves 4 Time to Prepare 10 min Cooking Time 50 min

1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/3 cup carrots, chopped into small cubes
1/3 cup celery
1/3 cup onions
chicken bones of whole chicken
6 cups of water
1 bay leaf
salt and pepper
cooked pasta noodles of your choice

In a large, heavy pan, heat olive oil and garlic together until soft but not brown in color. Add carrots, celery, and onions and saute for about 5 minutes. Place bones, water, bay leaf, salt and pepper and simmer covered for about 50 minutes. Check the seasoning and add the pasta right before serving to heat through.

My experience: I basically followed the recipe, except that instead of bones, I added chicken breasts.
Our verdict: Really nice and filling soup. Loved it!

Dish # 3 - SUNBURST CASSEROLE

Serves 4 Time to Prepare 10 min Cooking Time 10 min

1/2 cup bread crumbs from day old bread
2 medium sized potatoes
2 medium sized onions
4 medium sized fresh tomatoes
salt and pepper
1/3 block butter, cubed (healthy option: replace with 6 tablespoons of extra virgin olive oil)
500 grams Bangus Belly
2 tablespoon parsley, chopped

Toast some leftover bread and pound with a mortar to create lovely golden crumbs. Cut potatoes into paper-thin rounds, then place in a bowl of water. Cut the onions and tomatoes into very thin rounds as well. In an 8 or 10-inch baking dish, arrange the first batch of sliced circles, as follows: potato, onion, tomato, until you have filled the surface of the dish. Season with salt and pepper. Scatter half of the cubed butter. For the next layer, place the Bangus belly on top of the first layer of vegetables. For the final layer, do the same as the first layer, but finish with breadcrumbs and parsley. Bake in a 175C or 350F oven for 20 minutes.

My experience: Rather than bake, I fried bangus. Obviously, I could not do the layers as the recipe advised, but still, the resulting dish was really amazing.
Our verdict: You have to try this one. Very well done!

Dish # 4 - TRUFFLES

Serves 4 Time to Prepare 10 min

1 cup milk chocolate (rough chopped baking bar)
2 teaspoon unsalted butter
1/3 cup heavy cream

In a double boiler melt the milk chocolate, butter and cream stirring frequently until the consistency is soft and satin-like. Transfer rmixture to a bowl and refrigerate for 5 hours. To make truffles, scoop a tablesppon of chocolate mixture and form into a ball. Roll truffle in cocoa powder. Or dip truffle in melted chocolate and roll in coconut flakes, nuts, even cornflakes.

My experience: When it comes to desserts, I really value my kids' opinion. If they love it, then it's a success. So I was eager to see them try these truffles. Turns out, having chocolate formed into a ball shape, and then have it covered in nuts, seemed a bit odd for my toddlers. Still, it was an amazing feat on my part, I think.
Our verdict: Chocolate overdose! Yeaaaaah!

First Ever Ice Cream

2010-05-21T14:08:00.000+08:00

Last weekend I did my very first ice cream. Before you start applauding me or call me Chef Extraordinaire , allow me to confess that the ice cream was unintentional. I was actually making a simple dessert with some mangoes and cream. Well, it was great, even though the pic below doesn't do it any justice. The thing is after we put it in the freezer, it turned into one of the best mango ice creams. Well, what do ya know! I did live up to the name of this dessert - Mango Fool. :)

The other thing really worth a mention is the fruit salad. Wow! You have got to make this one. Amazing! Our home was a riot over this salad, and I'm not kidding. So here we go...

Dish # 1 - Fruit Cabbage (or Lettuce) Salad

Serves 4 Time to Prepare 15 min

4 cups shredded cabbage
1 medium red apple, diced
1 medium firm banana, sliced
1/3 cup chopped pecans
2 tablespoons raisins
1/2 cup mayonnaise or salad dressing
2 tablespoons milk
2 tablespoons sugar
1 tablespoon lemon juice
salt to taste

In a bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture and toss to coat.

My experience: Instead of cabbage, I used lettuce. I think it's a better choice.
Our verdict: By far, one of the best salads I've ever made. This one is bound to be on our table frequently.

Dish # 2 - Lemon Soup

Serves 4 Time to Prepare 5 min Cooking Time 15 min

1/2 (48 fluid ounce) can chicken broth
1 egg yolks
1 egg whites
1/2 lemon, juiced
salt and pepper to taste
1/2 cup uncooked orzo pasta

Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

My experience: The whole thing of separating egg yolk and egg whites is just too clever for my brains. I have no idea how to do. So Matet had to come to the rescue. I guess some things take longer to learn than others.
Our verdict: The soup tasted really well. However, it seemed a bit too watery. We think it lacked something substantial - like, veggies.

Dish # 3 - Mediterranean Pork Tenderloin

(sorry no pic - Matet took it, but Amber accidentally deleted it later)

Serves 4 Time to Prepare 10 min Cooking Time 20 min

1/2 kilo pork tenderloin fillets

salt and pepper to taste

1/2 tbsp ground cumin

juice of half a lemon

1/2 cup all purpose flour

oil

1 cup red wine

1/2 cup sliced fresh button mushrooms

1 cn diced tomatoes

1/4 cup sliced green olives

Season pork with salt, pepper, cumin, and lemon juice. Set aside for 10 minutes.

Dredge pork in flour then pan-fry in hot oil until brown on both sides. Set aside.

Deglaze pan with wine. Simmer for a few minutes then add mushrooms, tomatoes, and olives. Bring to a boil.

Add back the pork and cook until heated through and sauce is reduced. Season to taste.

My experience: Regrettably, I did not use the red wine. I think I missed out on a whole different flavor with this one.

Our verdict: The meat tasted great, but yes, the red wine would have made the difference.

Dish # 4 - Mango Fool

Serves 6 Time to Prepare 1 hr

2 whole large mangoes, peeled and rounded with a baller

1 teaspoon calamansi juice

2 tablespoons sugar

2 tablespoons water

1 cup heavy all-purpose cream, chilled

2 tablespoons powdered sugar

1 teaspoon vanilla extract

In a pan, combine the mangoes, calamansi juice, sugar, and water. Place the pan on medium heat and cook the mixture while stirring frequently with a silicone spatula or wooden spoon. Wait until the mixture thickens a bit and remove from heat and transfer to a bowl.

Place the bowl in a bigger bowl with ice and water and stir until the mixture becomes cold.

In another bowl, bet cream and powdered sugar until it reaches stiff peak. Fold in the vanilla extract. Fold in 1/4 of the cooked fruit sauce. Divide the flavored cream into bowls then top with the remaining fruit sauce.

My experience: The pic really doesn't do any justice to this dessert. It was really great. I would say freezing it before serving is better. It does taste better as an ice cream.

Our verdict: Woohoo! Mangoes rock!

Awesome Cake

2010-05-12T13:26:00.000+08:00

Here is another entry of my cooking adventures. I just realized I've been doing this for four months already. Time flies so fast. It's good to note though, that I am learning something worthwhile along the way. This weekend I made a really nice soup that I highly recommend, a perfect pasta (Matet and I made sure there were no leftovers), a decent salad, and a heavenly no-bake cake. As I wrote the word "heavenly", my mouth got watery, longing for just one more serving of that cake. Mmmmm, it was so good and so easy to make.

Dish #1 - Potato and Crab Salad with Honey-Mustard Dressing

Serves 6 Time to Prepare 15 min Cooking Time 15 min

1 lb potatoes, boiled and diced

1 cup fresh asparagus, cut into 1" sticks and blanched

1 cup canned button mushrooms, quartered

1 cup canned young corn, cut into 1/2" pcs

1/3 lb crabsticks, quartered

1 pack cream

2 tbsp lemon juice or vinegar

2 tbsp honey

3 tbsp mustard

salt and pepper

To make the dressing, mix cream, juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper

Place vegetables and crabsticks in a bowl. Toss in dressing and chill before serving.

My experience: I substituted asparagus with broccoli, and boiled fresh young corn, instead of using canned young corn. Other than that, it was pretty straightforward.

Our verdict: Great salad. It's quite filling on its own though, as it has potatoes.

Dish # 2 - Chunky Potato Soup

Serves 4 Time to Prepare 10 min Cooking Time 20 min

2-1/4 medium potatoes, peeled and cubed

1/4 cup and 3 tablespoons chopped onion

5/8 small carrot, chopped

2 tablespoons and 3/4 teaspoon chopped celery

3/4 cup and 1 tablespoon and 2 teaspoons chicken broth

1 tablespoon and 2-1/4 teaspoons butter, cubed

1 tablespoon and 2-1/4 teaspoons all-purpose flour

1-1/3 cups and 2 tablespoons milk

1-3/4 teaspoons minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup and 1 tablespoon shredded Swiss cheese

In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

My experience: I think I'm getting the hang of making soups. Every time, the highlight for me is to watch my kids devour the soup with delight. They are small, but they are my biggest fans! :)
Our verdict: Yummy soup. Also, very filling on its own, as it has so many ingredients in it.

Dish # 3 - Creamy Tuna and Mushroom Pasta

Serves 4 Time to Prepare 10 min Cooking Time 15 min

1 tbsp butter

1/4 chopped onions

3 tbsp sliced garlic

1 tsp dried basil

1/2 cup quartered mushrooms

3 tbsp cubed red bell pepper

3 tbsp frozen peas

1 can tuna flakes in oil, drained and reserve oil

1/2 cup stock/water

1 tsp lemon rind

1 1/4 packs cream

salt and pepper

400 gms pasta, cooked according to package directions

salt and pepper

parmesan cheese (optional)

Heat tuna oil and butter in a pan. Add onions, garlic, and basil and saute for a few minutes. Add in vegetables and cook until heated through. Blend in drained tuna flakes and stock. Bring to a quick boil. Add cream and rind. Cook over low heat for 5 minutes or until vegetables are done. Season with salt and pepper. Pour over pasta and top with parmesan cheese. Serve with lemon wedges, if desired.

My experience: I used plain vegetable oil instead of tuna oil and I added quite a lot of cheese.

Our verdict: This is a fantastic recipe. We loved it. It's definitely one of the best pasta recipes we've ever had.

Dish # 4 - Strawberry Cheesecake

Serves 12 Time to Prepare 15 min

1 1/4 cups graham cracker crumbs

1/4 cup melted butter

1 tbsp sugar

1 1/2 cups cream cheese

2/3 cup condensed milk

1 tbsp gelatin dissolved in 3 tbsp hot water

1 pack cream chilled

2 cups fresh strawberries, washed and quartered

1/4 cup strawberry syrup

Blend crushed grahams, butter and sugar in a bowl. Press in a 9" springform /removable bottom pan and chill for at least 30 minutes.

In another bowl, beat cheese with condensed milk and dissolved gelatin until smooth. Set aside. In a clean bowl, beat cream on high speed until it doubles its volume. Fold in cream cheese mixture and pour over prepared crust. Smoothen top and chill overnight or until it sets. Top with strawberries and syrup.

My experience: This was my very first cake. I tended to avoid cakes up to this point, as I consider cakes as something for the experts. But it turned out it was worth giving it a try. It's awesome and no baking whatsoever.

Our verdict: It's unbelievable, but this cake is well at par with those cheesecakes in our favorite coffee shops. Yummy!

Back on track

2010-05-06T12:13:00.000+08:00

The much awaited latest entry of my cooking adventures is here. Sorry for the delay of a few days. I did the cooking as usual, but was so overwhelmed with my thesis that I had no time to write a blog entry. But that is all a matter of the past, and I am back on track. Just in case you were wondering, my thesis is going really well. I am really excited about it.

Last weekend's recipes were a mixture of Matet's choices, but the quesadilla recipe was offered by one of my biggest supporters in the US. You know who you are - huge huge thanks. We definitely loved it!

Dish # 1 - Summer Vegetable Salad

Serves 4 Time to Prepare 10 min.

3 tablespoons red wine vinegar
3 tablespoons vegetable oil
1 garlic clove, minced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil

In a large bowl, combine vinegar, oil, garlic, salt, pepper and sugar if desired; mix well. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

My experience: I was not sure what to expect with this recipe. The original said 1/2 cup of red wine vinegar, 3 garlic cloves, etc. Just seemed too weird, so I decided to make a few changes in the quantities. We left the salad in the refrigerator overnight, and wow! This is an awesome salad!

Our verdict: Absolutely one of the best we've ever had. The flavors blended very well. We think this salad would be perfect with a grilled fish, but really it's great with anything.

Dish # 2 - Cabbage Beef Soup

Serves 4 Time to Prepare 5 min Cooking Time 30 min

2-1/2 tsp vegetable oil

6 ounces ground beef

1/4 large onion chopped

2 cups chopped cabbage

3/4 (16 oz) can red kidney beans, drained

3/4 cup and 2 tsp water

9 oz tomato sauce

1-5/8 beef bouillon cubes

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp pepper

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover. Cook on low setting for 30 min.

My experience: This is a very tasty soup, definitely worth a try. The original recipe advised to cook on high setting for 4 hours. Huh? How is that even possible with so little fluids in it? When I put all the ingredients in the pot, it did not seem like soup at all. So I ended up adding 4 glasses of water.

Our verdict: Very good soup. We've had some better ones in the past, but this one is good too.

Dish # 3 - Cheese Quesadillas

Serves 4 Cooking Time 5 min

4 large tortillas

butter

Mexican cheese

oil

Take two flour tortillas. Spray a frying pan with spray butter, lay one down then fill it with Mexican cheese and lay the other on top. Let them get a little toasted and brown and flip it over and do the same. Cut them like a pizza and put it on a plate.

My experience: This recipe came from the US. I don't know what Mexican cheese is, so I used just regular processes cheese to make sure it melts quickly. As you can see in the photo, we served these quesadillas with some pineapples and watermelons. Awesome! The original said with potato fries, which I think is also wonderful.

Our verdict: Very simple to make and a great snack for parties.

Dish # 4 - Creamy Fruit Mold

Serves 4 Time to Prepare 15 min

1 (16 oz) can fruit cocktail

1 box unflavored gelatin

2 cups fresh milk

1/2 cup water

1 3/4 cups sugar

1 tsp calamansi juice or lemon

1/2 heavy cream, plus additional for garnish

5-6 pcs lady fingers, plus additional for garnish

Peaches, cherries

Drain fruit cocktail and reserve syrup (about 1 1/2 cups)

Sprinkle gelatin in syrup drained from fruit cocktail. In a medium sauce pan heat milk and water.

Add gelatin mixture and sugar and cook until gelatin dissolves.

Stir in calamansi juice. Remove from heat. Cool slightly, about 5 minutes

Blend in cream and fruit cocktail. Let cool just at the point of setting.

Pour gelatin mixture into a ring mold. Chill until set.

Run a spatula around the sides of the mold to loosen mixture and invert on a platter. Carefully ease out mold.

Garnish top with peaches, cherries, and additional cream and lady fingers, if desired.

My experience: Matet had to help me out with this one. Mixing fruits into the gelatin mixture is a great idea. Reminded me a lot of what my mother used to make in my childhood. I loved it. My son Nigel also enjoyed it, although I can't say that Amber enjoyed it at all.

Our verdict: We think it's great. Next time we would probably use some flavored gelatin instead. It would give a bit more taste to it. Still, this is great.

Viva España!

2010-04-25T21:27:00.000+08:00

This weekend had the Spanish theme in our kitchen. It was also the second time I chose to cook fried rice instead of making a salad, and I must admit I already miss salads. So next week expect some tasty salad for sure.

The highlight of this week's dishes is the dessert - Leche Flan. I have to be honest and say that personally I am not a huge fan of Leche Flan, but most Filipinos are, and Matet is one of them. I remember when she made Leche Flan in Lithuania, and I was not too keen on eating it. Matet ended up giving it away to one Lithuanian family. They were so psyched about it! Their siblings even had a fight over it. So for my Lithuanian readers, this one is specially for you. This is the famous recipe. Hope you enjoy it. Also, one of my friends and readers said that she likes to add some brandy with Leche Flan, but it needs to be baked, not steamed. So you may want to give it a try too.

Speaking of Spanish cuisine, have you noticed that they use a lot of tomatoes in their dishes? No wonder they have tomato fights on the streets each year! I would get fed up with them too if they were in every dish! It's a bit strange that even though the Philippines were a Spanish colony for over three hundred years, this addiction to tomatoes never really took root in the Filipino cuisine. There aren't that many Filipino dishes that have tomatoes in them, right?

On a side note, keep your recipes coming. Email me, or send it to my inbox on Facebook. I can't wait to cook YOUR favorite recipe. I really mean it.

Dish # 1 - Spanish Rice

Serves 4 Time to Prepare 20 min Cooking Time 55 min

2/3 cup chicken broth
2/3 cup tomato sauce
4 slices bacon
1-1/3 onions, diced
2 cups uncooked white rice
1-1/3 tomatoes, diced
1-1/3 green bell peppers, diced
1/4 teaspoon chili powder
1/4 teaspoon salt and pepper to taste
2/3 (10 ounce) can sliced black olives, drained (optional)
2/3 (10 ounce) can whole kernel corn, drained (optional)

In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

My experience: I did some things differently with this recipe. First off, I used salami ham instead of bacon. Also, I precooked white rice and added it into the mix. So there was no need to simmer it for 40 minutes. I think it works better this way. Black olives could possibly work with this recipe, but definitely not corn. I did not use either.
Our verdict: Nice fried rice, but not as good as the one last week. We are just too in love with peanut butter.

Dish # 2 - Basil Tomato Soup

Serves 4 Time to Prepare 5 min Cooking Time 15 min

7/8 (28 ounce) can crushed tomatoes
1/2 (14.5 ounce) can chicken broth
8 fresh basil leaves, minced
1/2 teaspoon sugar
1/4 cup and 3 tablespoons whipping cream
3 tablespoons and 1-3/4 teaspoons butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

My experience: It's unbelievable how easy it is to make this soup. I used only half of the indicated amount of tomatoes, and used the whole can of chicken broth. It worked perfectly.
Our verdict: Excellent and refreshing soup. Worth making it again anytime.

Dish # 3 - Viva Madrid Spanish Chicken

Serves 4 Time to Prepare 15 min Cooking Time 20 min

3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste

Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

My experience: This recipe is perfect as is. I followed the instructions to the letter.
Our verdict: Really good, although I think I would have added a bit of red wine into the mixture. Or, just serve some red wine with it.

Dish # 4 - Leche Flan

Serves 4 Time to Prepare 10 min Cooking Time 40 min

Flan mixture:
6 egg yolks
1 small can evaporated milk
1 big can condensed milk

Caramel syrup:
1/2 cup sugar
1/4 cup water

You will also need the following:
Llanera (Aluminum mould)
Steamer
Strainer

Directions for Caramelized Syrup:
In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat the bottom.

Directions for Custard:
In a mixing bowl, combine all the egg yolk, condensed milk and evaporated milk. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.
This recipes makes 3 llaneras of Leche Flan.

My experience: Matet helped me out with this one.
Our verdict: Perfection!

Fantastic Four

2010-04-19T10:34:00.000+08:00

A huge thanks to everyone who responded to my shout out requesting your favorite recipes. I am so excited about cooking all of them! And because they are someone's recipes, I know that the food will be super delicious.

So this weekend's recipes were all provided by one of the readers of this blog. Woohoo!
I am completely blown away with the incredible meal Matet and I had. You should have seen our faces light up as we tasted these dishes, and then fought over every little piece of leftovers. It was a riot! Wow! All I can say is, you guys should really try all of these dishes. In all previous blog entries, I usually had 1-2 really great recipes, while others did not stand out that much. Well, this week all 4 are fantastic. I guess I shouldn't have expected anything less, since these recipes are picked by my readers!

OK, here are this week's dishes... Oh, and if you haven't sent in yours yet, it's never too late - just email me or post it as a message for me on Facebook.

Dish # 1 - Oriental Fried Rice

Serves 4 Time to Prepare 10 min Cooking Time 10 min

2 tbsp oil
1 tbsp chopped garlic
1 small onion, chopped
500 g ground chicken
2 pieces Chinese chorizo, minced
1 cup frozen mixed vegetables
1 tbsp chili-garlic sauce
3 tbsp soy sauce
4 tbsp hoisin sauce
6 cups cooked rice
salt pepper, sugar to taste
1 tsp sesame oil

Heat oil in wok. Saute garlic and onions. Add ground chicken and chorizo; stir fry until chicken is cooked. Add vegetables. Season with chili-garlic sauce, soy sauce, and hoisin sauce. Add the cooked rice and mix well. Season to taste. Drizzle with sesame oil.

My experience: I had to adjust a bit the amounts, as this says 6 cups of rice. That's a lot if you aren't expecting company.
Our verdict: Best fried rice ever!

Dish # 2 - Broccoli Cheese Soup

Serves 6 Time to Prepare 10 min Cooking Time 20 min

1 (10 ounce) package frozen broccoli
2 1/2 cups milk
2 1/2 cups cubed processed cheese
1/3 cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

My experience: Probably one of the fastest and easiest soups to make.
Our verdict: Mmmmmm!

Dish # 3 - Chicken Satay with Cucumber Salad

Serves 4 Time to Prepare 15 min Cooking Time 20 min

1 tbsp chopped garlic
1/4 cup soy sauce
1/4 cup peanut butter
1/4 cup bottled satay sauce
2 tsp chili-garlic sauce
1 tbsp sugar
salt and pepper to taste
1 kilo skinless chicken breast fillet cut into cubes
oil for frying

For the cucumber salad:
2 cucumbers, diced
1/4 cup sesame oil
2 tbsp lemon juice
3 tablespoon minced red onion

Prepare the marinade by combining garlic, soy sauce, peanut butter, satay sauce and chili garlic sauce. Season with sugar, salt and pepper. Mix well.
Add chicken set aside to marinate for about 15 min. Combine all the ingredients for the salad. Pan-fry the chicken until done. Serve with the salad.

My experience: Matet and I love Thai food. Our restaurant dates in the first years of our marriage were always at a Thai restaurant. So I was both excited and a bit apprehensive about making a chicken satay dish. It would have to be a perfect recipe, since we consider ourselves as experts of sorts :) Well, to my great relief it was the best satay we have ever eaten.
Our verdict: No words to express how we feel about this dish! Thank you thank you thank you to the one who invented this recipe!

Dish # 4 - No Bake Double Good Dessert

Serves 18 Time to Prepare 10 min

10 chocolate sandwich cookies, crushed
1/2 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/4 cup and 2 tablespoons peanut butter
1/2 (12 ounce) container frozen whipped topping, thawed

Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

My experience: I have never done any baking in my life, so I liked the thought of making my very first cake without any baking involved. That's a good way to transition into more complex aspects of cooking :)
Our verdict: Peanut butter rules! Awesome! Our kids loved eating this cake.

Dessert challenge

2010-04-12T14:59:00.000+08:00

You know what is becoming the biggest problem for me? Finding recipes that I can accomplish. Some are just too complicated, some lack ingredients in the Philippines, some don't really meet our taste preferences. Hmmmm. This week the challenge was to find a dessert that I could do. I already did all kinds of smoothies with my trusty blender. I also did fruit salads and crepes. We don't have a proper oven (only a microwave), so I can't do cakes. Grrrr! So this weekend Matet came up with a solution for me. You will see what it was when you scroll down to the recipe. But here is a thought - would you like to help me in my cooking therapy? Send me your favorite recipe or two for any dish (salad, soup, main, or dessert/drink), and if it's doable, I will attempt making it. This would add some interactivity to my blog. You would help me in overcoming the horrors of the kitchen, and it would be fun for me to learn what food you like to eat, and I'm sure you would get a good laugh if I screw up your favorite dish! What do you think? Let's do this! You can send your recipes either to my Facebook account or put it here in the comments. Thanks! I really look forward to them.

Dish # 1 - Mendocino Chicken Salad

Serves 4 Time to Prepare 15 min

2/3 (6 ounce) package smoked chicken breast, skin removed, cubed

2/3 cup seedless grapes, halved

1/3 cup diced red onion

2 stalks celery, diced

2 tablespoons and 2 teaspoons fresh basil leaves, cut into thin strips

2/3 cup blanched slivered almonds

1/2 cup mayonnaise

In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve.

My experience: Fast and easy. Although I have to admit I am getting tired of mayo. Want something different.

Our verdict: A good salad, but after eating a few masterpieces since the start of this blog, we conclude that this one doesn't really stand out. Don't get me wrong, it's still a very good salad.

Dish # 2 - Santa Fe Soup

Serves 4 Time to Prepare 5 min Cooking Time 10 min

225 g ground beef

225 g processed cheese food (eg. Velveeta), cubed

1/2 onion, chopped

1/2 (14.5 ounce) can peeled and diced tomatoes

1/2 (10 ounce) can diced tomatoes with green chile peppers

1/2 (15.25 ounce) can whole kernel corn

1 (15 ounce) can ranch-style beans

Brown ground beef and drain off fat.

In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese. Simmer on low heat until the cheese is melted and the onion is tender. Serve hot.

My experience: Oh so easy, and oh so very very gooooooood!!! I could not believe it. Making it couldn't be any easier - just open the different cans, and pour that stuff into the pot. It's a fool-proof recipe even for someone like me, and the taste is incredible.

Our verdict: Really didn't expect such a great taste from such a simple recipe. But wow!!! Definitely will do this again!

Dish # 3 - Buffalo Chicken Strips

Serves 4 Time to Prepare 5 min Cooking Time 15 min

1/4 cup and 3 tablespoons plain non-fat yogurt

1 tablespoon and 1 teaspoon low-fat mayonnaise

1-1/2 ounces crumbled blue cheese

2 tablespoons finely chopped green onions

1/8 teaspoon ground black pepper

3/4 teaspoon vegetable oil

5 ounces skinless, boneless chicken breast halves - cut into strips

1/8 teaspoon salt

1-1/4 teaspoons butter

2 teaspoons hot pepper sauce

To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.

To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken. Serve hot chicken with refrigerated dip mix.

My experience: Another really easy recipe. I think I need something a bit more complicated.

Our verdict: It's nice. To make it a main dish, serve it with mashed potatoes or rice. It's perfect as an appetizer though.

Dish # 4 - Granola and Vanilla Almond Ice Cream

Serves 4 Time to Prepare 5 min

4 granola bars

4 vanilla almond ice cream, scoops

chocolate syrup

cherries

Place a granola bar on a dessert plate. Put some ice cream on top. Add chocolate syrup for a great look and top it off with a cherry. Yum!

My experience: As I've mentioned above, I really ran out of ideas for the dessert this weekend. Maybe some tiredness set in - I don't know. Anyway, Matet rescued me with this simple solution.

Our verdict: Yummy!

Easter meal

2010-04-05T12:59:00.000+08:00

Happy Easter everyone! In our home the celebration included a visit to the Walkway Reflections at the Fort Bonifacio's High Street, and then some cooking on my part. The kids loved painting eggs, and we enjoyed watching them. It was the first time for Nigel and Amber to do something like this. We told them a week earlier, so they bugged us every single day since then. You should have seen their big eyes when we pulled out the colors and the boiled eggs. Wow! The colors of course ended up not just on the eggs but also on their faces and clothes, but everyone had so much fun!

As for my cooking... The main dish was supposed to be 'Sweet Lamb Curry' it turned out something completely different, coz neither lamb nor curry were available :) I'm proud to say though that I came with a really good alternative and it tasked really amazing. So here are the recipes...

Dish # 1 - Greek Pasta Salad

Serves 4 Time to Prepare 15 min Cooking Time 10 min

1/4 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked spiral macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives
3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

My experience: Doesn't take that long to make, and tastes really great. We left it in the fridge overnight, and wow all those flavors really blended well.
Our verdict: One of the best salads ever!

Dish # 2 - Ham and Potato Soup

Serves 4 Time to Prepare 20 min Cooking Time 25 min

1-3/4 cups peeled and diced potatoes
2 tablespoons and 2 teaspoons diced celery
2 tablespoons and 2 teaspoons finely chopped onion
1/4 cup and 2 tablespoons diced cooked ham
1-1/2 cups and 2 tablespoons water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
2 tablespoons and 1-1/2 teaspoons butter
2 tablespoons and 1-1/2 teaspoons all-purpose flour
1 cup milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

My experience: Super fast and super easy and super tasty!!!
Our verdict: Matet loved it and said she will be adding it to her cooking routine. You should see my pleased face!

Dish # 3 - 'Sweet Lamb Curry' that turned into 'Sweet Beef Without Curry'

Serves 4 Time to Prepare 30 min Cooking Time 1 hr 30 min

2 tablespoons all-purpose flour
salt and black pepper to taste
2-1/4 pounds cubed lamb stew meat

1/4 cup butter, divided
1-1/3 large onion, chopped
1 tablespoon and 1 teaspoon brown sugar
2 tablespoons curry powder
2/3 large Granny Smith apple - peeled, cored, and cubed
2/3 cup chicken stock
1/3 cup raisins
2 teaspoons lemon juice

1 cucumber
1 can plain yogurt

Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving. Serve with rice and cucumber (peeled and seeds removed) in yogurt.

My experience: OK, so that was the recipe for the lamb curry. Still wonder why no lamb available in Manila's supermarkets on Easter Sunday. All the lambs were slain... and cooked???? :) Anyway, here is how I remedied the situation: substitute lamb meat with beef sirloin thinly cut, and if you happen to run out of curry powder like I did, replace it with turmeric powder. It did not take 1 hour for the meet to cook - maybe 15-20 minutes, which is also cool if you are hungry.
Our verdict: The raisins and apples were so great with beef!!! Wow!!!

Dish # 4 - Fruit Salad

Serves 6 Time to Prepare 10 min

1 cup fresh strawberries, sliced
1/2 pound seedless grapes, halved
1-1/2 bananas, peeled and sliced
1/2 (8 ounce) container strawberry yogurt

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

My experience: Here I go again with my substitutes. No freaking strawberries in the supermarket!!! Grrrrr! So instead, I put pineapple tidbits and diced apples. The result - perfection!
Our verdict: Could eat this all day long every day! Yummy!

Blender, my friend!

2010-03-29T10:44:00.000+08:00

Over the past few weeks I've grown increasingly addicted to a fairly new drink on the Philippine market - the iced black coffee with hazelnut flavor. If anyone tells you that coffee is not addictive, don't believe them. As for me, I just had to find a way to sneak that drink into my cooking weekends. So instead of looking for some recipes with coffee, I bought some vanilla ice cream and blended the two together. It was soooooooo good!!!!!! Wow! On a weekend when all other recipes did not stand out, this drink was a life-saver. Made me appreciate the blender so much more. I could not go to bed without giving my blender a brotherly hug. You rock, little dude!

OK, so before you start thinking I lost a few screws, here are this weekends recipes.

Dish # 1 - Grapes and Pineapple Salad

Serves 4 Time to Prepare 10 min

1 pound seedless grapes
1 can pineapple tidbits
14 ounces cheddar cheese, grated
2 cloves garlic, thinly chopped or squeezed
1 cup mayonnaise

Mix cheese and garlic first, then add grapes and pineapple. Pour in mayonnaise and mix well.

My experience: This salad is super easy to make.
Our verdict: Way too much garlic (in fact, I put only one clove, and still it seemed to be too much), and too much cheese. Not our favorite salad, but not too bad either. Pineapple and grapes go quite well with cheese.

Dish # 2 - Beef and Beer Stew

Serves 4 Time to Prepare 20 min Cooking Time 2 hours

1 1/2 pounds cubed beef stew meat
salt and pepper to taste
1/2 cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (12 fluid ounce) bottle beer
1 1/2 cups water
1 tablespoon crushed dried rosemary
1 pinch dried dill weed
2 medium onions, chopped
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley

Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
Bring to a boil, then simmer over low heat for 1 1/2 hours.

My experience: I love beer, so the idea of using for a stew did not sit well with me. Nevertheless, I decided to take the risk and try it out. By the time the stew was ready, my stomach was already full, so I was not really that excited about it. But I have to say, it's quite tasty.
Our verdict: A bit of a novelty recipe for us. Takes some time to get used to, but it is quite good. The leftover makes a really great gravy for mashed potatoes.

Dish # 3 - Vietnamese Beef and Lettuce Curry

Serves 4 Time to Prepare 15 min Cooking Time 45 min

5 teaspoons white sugar
1 clove garlic, minced
1/4 cup fish sauce
5 tablespoons water
1 1/2 tablespoons chile sauce
1 lemon, juiced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound ground beef
1 tablespoon curry powder
1 (28 ounce) can canned diced tomatoes
2 cups lettuce leaves, torn into 1/2 inch wide strips

In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chili sauce, and lemon juice.
Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with curry powder, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
Toss the lettuce into the beef mixture.

My experience: I seriously don't understand what that fish sauce thingy is doing in this recipe. Other than that, it's quite a good recipe.
Our verdict: Super salty. We think fish sauce should be omitted altogether from this recipe. Without it, it would be two thumbs up.

Dish # 4 - Iced Black Coffee with Hazelnut Flavor and Vanilla Ice Cream

Serves 4 Time to Prepare 5 min

4 bottles of iced black coffee hazelnut flavor
3 scoops of vanilla ice cream

Mix coffee and ice cream in the blender.

My experience: I still dream about this yummy drink.
Our verdict: Prepare to get addicted! This is awesome!

On life and cooking

2010-03-22T09:12:00.000+08:00

It would not be an underestimate to say that food is central to our daily routines. Not just because we need to fill our stomachs with something, but also because food is so much part of how we conduct our relationships. We interact with others around food. We do business or get to know people around food. Many of us even propose to the one we love at a dinner table. In fact, my cooking therapy is not just for my own sake. By now you've probably figured out that this is also my way of telling my wife that I love her and care about her. It's not really that much of a deal, since she returns the favor in exactly same way 6 days a week. So my heroics only make up for one day per week. :) Still, my wife drools over me when I put that apron on, and makes me feel like I'm a superhero. Speaking of mushy love, a friend of mine wrote this on Facebook this last week:

"You know how food tastes better the next day, after it has time to mingle with the other ingredients, I think that this applies to marriage too. Everyday it gets better, I love my Tim:)"

How sweet is that!
Ok, before I get carried away, here are this weekend's recipes:

Dish # 1 - Michigan Salad

Serves: 4 Time to Prepare: 30 min

2 tablespoons and 2 teaspoons mayonnaise
1 tablespoon and 2-1/4 teaspoons pure maple syrup
1 tablespoon and 1 teaspoon white wine vinegar
1/4 teaspoon white sugar
2 tablespoons and 2 teaspoons vegetable oil
salt and pepper to taste

1 head butter lettuce - rinsed, and torn
2 tablespoons and 2 teaspoons dried cherries
2/3 Granny Smith apples, cored and cut into matchsticks
1-1/2 ounces goat cheese, crumbled
1 ounce chopped candied pecans

In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

My experience: I added a couple of tablespoons of cherry pie filling (which I used for the dessert) to the sauce. It worked!
Our verdict: Matet said this was the best salad ever!

Dish # 2 - Herbed Potato Soup

Serves: 4 Time to Prepare: 5 min Cooking Time: 25 min

1-5/8 medium potatoes, peeled and diced
1-1/2 cups and 2 tablespoons water
3/4 large onion, chopped
3 tablespoons and 1/2 teaspoon butter, cubed
3 tablespoons and 1/2 teaspoon all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup and 3 tablespoons milk

Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.

My experience: I added oregano, and was also planning to add cauliflower, but... I forgot!
Our verdict: Quick and easy.

Dish # 3 - Sweet and Sour Pork Patties

Serves: 4 Time to Prepare: 10 min Cooking Time: 30 min

1 1/2 pounds ground pork
1/2 cup soft bread crumbs
1 teaspoon red pepper flakes
1 teaspoon seasoning salt
1 egg
1 tablespoon milk
2 tablespoons chopped fresh parsley
1/2 cup finely chopped onion
1 (10 ounce) jar sweet and sour sauce

Mix pork, breadcrumbs, red pepper flakes, salt, egg, milk, parsley and onions together in bowl. Shape into 8 to 12 patties.
Slowly brown in frying pan until juices run clear; drain well. Heat sweet and sour sauce in frying pan. Place cooked patties in pan and heat through.

My experience: This was my first time ever to make something like this. I was not sure if I really should skip oil or butter, and was expecting those pork juices to flow out. They didn't! So I had to rescue my poor patties before they got stuck to the pan. The rest was fine. It turned out to be very tasty.
Our verdict: Yummy! No leftovers!

Dish # 4 - Cherry Salad

Serves: 10 Time to Prepare: 5 min

1 (8 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (21 ounce) can cherry pie filling
graham crackers
1 can pineapple tidbits
1/2 bag mini marshmallows

Mix whipped topping, sweetened condensed milk, marshmallows, pineapple tidbits and cherries in a large mixing bowl. Transfer to a serving bowl where you layout the crackers in layers, and chill.

My experience: I think this recipe really needs that condensed milk, to thicken the whole thing, but I think it was a bit too much condensed milk. Too sweet. Not too bad though. Also, even though I kept it in the freezer overnight, it did not really get hard. So I wonder what could have made it thicker.
Our verdict: Cherry pie filling rules! Could eat it all day long!

"Tick tock tick tock... Everybody's waiting. It's time for me to shine."

2010-03-14T23:04:00.000+08:00

This week's title deserves an explanation. It is a quote, you see. And the guy who said was asleep. Yup, that's right - a sleep-talker. Initially, his wife just laughed every time her husband would start talking in the middle of the night, but then she decided to share those profound thoughts with the world. If you want to read more of his sayings, just look me up on Facebook. As for me, I have been laughing my butt off this entire weekend with some of those one-liners. So how is this related to my cooking therapy, you ask. I don't know! But it's still funny :) I guess it would be interesting to imagine me doing some cooking-while-asleep, but I'm afraid I would burn down the house.

The dishes this week definitely rank up as some of the best I've done so far. I really liked the salad dip, and the soup... Well, I enjoyed the main dish. The drink is specially made for someone at Informatics. You know who you are. You will love it, I promise!

Dish # 1 - White Beans and Tuna Salad Dip

Serves 6 Time to Prepare 15 min

3/4 (6 ounce) can tuna, drained and flaked
3/8 red bell pepper
3/8 onion, chopped
2 tablespoons and 3/4 teaspoon chopped fresh cilantro
1 tablespoon and 1-1/2 teaspoons capers
3 tablespoons pickle relish
1/4 cup and 2 tablespoons mayonnaise
1/4 cup and 2 tablespoons Dijon-style mustard
3/4 teaspoon garlic powder
3/8 (15 ounce) can white beans, drained
1 tablespoon and 1-1/2 teaspoons chopped fresh parsley, for garnish

In a food processor, blend the tuna, red bell pepper, onion, cilantro, capers, relish, mayonnaise, mustard, and garlic powder until smooth. Transfer to a bowl, and mix in the white beans. Garnish with parsley to serve.

My experience: I skipped the Dijon-style mustard (couldn't find it in the store). I also added white beans along with everything else in the blender, instead of mixing it later on. This dip goes really well with French bread, tortillas, or crackers.
Our verdict: A great appetizer. Worth making it for any occasion.

Dish # 2 - Potato Soup with Fish and Cheese

Serves 4 Time to Prepare 5 min Cooking Time 40 min

2 tablespoons and 2 teaspoons margarine
3/4 teaspoon paprika
1-1/3 small onion, chopped
2-2/3 cups water
6-3/4 potatoes, diced
1-1/3 cups half-and-half cream
5 ounces cod fillets, cubed
1-1/3 eggs, lightly beaten
1 cup shredded Muenster cheese
salt to taste

Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.

My experience: I could not believe how easy it was to make such a great tasting and filling soup. Hands down, this is the best soup I've done. Ever! This is my shining moment, baby!
Our verdict: Even our kids loved this soup. Now that's a first!

Dish # 3 - Spanish Cod

Been studying Spanish Period of the Philippine history lately, so I decided to commemorate the era with some Spanish recipe :)

Serves 4 Time to Prepare 20 min Cooking Time 15 min

2 teaspoons butter
2 teaspoons olive oil
2 tablespoons and 2 teaspoons finely chopped onion
1 tablespoon and 1 teaspoon chopped fresh garlic
2/3 cup tomato sauce
10 cherry tomatoes, halved
1/3 cup chopped green olives
2 tablespoons and 2 teaspoons deli marinated Italian vegetable salad, drained and coarsely chopped
2/3 dash black pepper
2/3 dash cayenne pepper
2/3 dash paprika
4 (4 ounce) fillets cod fillets

My experience: It kinda resembles the fish I cooked few weeks ago in white wine, so the process of making this dish was quite straight forward for me. I did not have the deli marinated Italian vegetable salad, so I wonder how it would have tasted with it. Still a great dish.
Our verdict: Yummy! We love fish! :)

Dish # 4 - Rosemary-Infused Watermelon Lemonade

One of the readers of this blog has requested a drink that is not so creamy. Considering that all these weeks, I've been making smoothie's with ice cream, milk or cream, it was a good change for me as well to try something new.

Serves 8 Time to Prepare 15 min Cooking Time 1 hour

2 cups water
3/4 cup white sugar
1 spring rosemary, leaves stripped and chopped
2 cups lemon juice
12 cups cubed seeded watermelon
8 cups ice cubes

Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

My experience: I don't know what is the point if keeping sugary-slash-rosemary water for an hour. Obviously it should cool down, but 1 hour??? Nah, my patience ran out in 15 min.
Our verdict: What a great drink! It really is perfect, and this would probably make a nice alcoholic cocktail as well, should anyone want to try. Just add some vodka or gin, or whatever. :)

Best Salad Ever!

2010-03-07T15:12:00.002+08:00

Cooking this weekend was super easy for me, although it took quite a long time. The main dish (Rich Herb and Lemon Chicken) had to simmer for an hour, leaving me plenty of time to prepare all the other dishes. The chicken turned out to be sooooo tasty (probably because of the white wine in the sauce) that I was sure this dish would be the highlight. Turns out I was completely wrong! Instead, the attention grabber this week is my special Caesar Chicken Potato Salad. It is so good, you guys should really make this one at home.

Dish # 1 - Caesar Chicken Potato Salad

Serves 4 Time to Prepare 10 min Cooking Time 20 min

4 cups quartered small white or red potatoes
3/4 pound skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
1 (10 ounce) package mixed salad greens
1 small red onion, sliced and separated into rings
3/4 cup Caesar salad dressing
1/3 cup croutons
2 tablespoons shredded Parmesan cheese

Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes or until tender. Drain potatoes; add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing; sprinkle with croutons and Parmesan cheese. Serve immediately.

My experience:There were some minor substitutions in the way I prepared this salad. I used the regular (nor red) onion and Cheddar cheese instead of Parmesan. I cubed the chicken from the main dish when it was ready, and added to the salad, instead of doing it as the instruction says above. It was a great choice, but I must confess that it was unintentional - I simply forgot to set aside some chicken for the salad when I started cooking the main dish. Anyway, the cooked chicken from the main dish tasted really well in this salad.
Our verdict: By far, one of the best salads we have ever eaten. Tasted great even on the next day.

Dish # 2 - Souper Easy Mac 'n' Cheese

Serves 4 Time to Prepare 5 min Cooking Time 20 min

1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
1/2 (10.75 ounce) can milk
1/2 (10.75 ounce) can water
1 cup uncooked corkscrew-shaped pasta

Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.

My experience: I have no idea why the recipe instructs to cook pasta that way. I think it would be easier to cook it separately at least half way, and then add the rest of the stuff. I followed this instruction, and had to stir the full 20 minutes to avoid pasta getting stuck at the bottom, and then had to add a cup of water. The end result was ok, but not really the best soup. I think if I ever do this again, I would want to add some ham, just for flavor. What else do you think could work with this recipe?
Our verdict: Very cheesy soup :) It lacked some flavor, but overall not too bad.

Dish # 3 - Rich Herb and Lemon Chicken

Serves 4 Time to Prepare 15 min Cooking Time 1 hour 5 min

4 skinless, boneless chicken breast halves
salt and pepper to taste
garlic powder to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups white wine
1 cup chicken broth
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup lemon juice
2 tablespoons grated lemon zest
1/2 cup milk
1/4 cup sour cream

Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top. Serve with mashed potatoes.

My experience: I did not have to pound the sorry chicken - bought it all sliced up just as I needed :) The rest is kinda self-explanatory. It was fun to watch how all the herbs, milk, sour cream and wine mixed together. For a moment, the pan looked like a soup, but after about 50 min, the sauce almost evaporated, and all that flavor was absorbed by the chicken pieces.
Our verdict: Wow!!! Rosemary and thyme leaves worked really well in this recipe. Wine as well. At the end, the chicken was so soft, and so packed with flavor. Really proud of this recipe.

Dish # 4 - Mango-Pineapple Smoothie

Serves 3 Time to Prepare 5 min

1 cup vanilla yogurt
1 cup unsweetened pineapple juice
1/2 banana, sliced
1 mango - peeled, seeded and chopped
1/2 cup nonfat milk
2 tablespoons cream of coconut

In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.

My experience: After a whole hour of cooking, this was a breeze. Very simple to make.
Our verdict: Perfect!

Muchos Gracias!

2010-02-28T13:26:00.000+08:00

Matet and I have many friends who live on the border with Mexico, and many of them are avid readers of my culinary adventures. So I thought of making a surprise Mexican theme this weekend. It turned out to be a total success. So much so, that I am quite confident I deserve a genuine Mexican sombrero. We had a couple really fun and super spicy Mexican dishes. The kind that makes you run to the kitchen to grab something to drink, or gives you a runny nose, or bring tears to your eyes. It's a good thing we had a huge can of ice cream in the freezer. That certainly helped restore our insides to some balance :)

So this Saturday's dishes were:

Dish # 1 - Orange Salad

Serves 5 Time to Prepare 15 min

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
3/4 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1 pinch white sugar
1 pinch ground white pepper
1 pinch ground cayenne pepper
2 heads butter lettuce - rinsed, and torn
1 small sweet onion, thinly sliced
1 (11 ounce) can mandarin oranges, drained
5 ounces fresh sliced mushrooms
salt and pepper to taste

Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an air-tight container and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

My experience: For some strange reason, we did not find any mandarins at the supermarket this week, so I used regular oranges instead. It was an easy to make salad, although I think I put a little too much garlic.
Our verdict: The mushrooms and oranges blended well with the lettuce, and the dressing was really tasty.

Dish # 2 - Vegetarian Tortilla Soup

Serves 4 Time to Prepare 15 min Cooking Time 40 min

2 teaspoons vegetable oil
1/3 (1 pound) package frozen pepper and onion stir fry mix
2/3 clove garlic, minced
1 tablespoon ground cumin
1/3 (28 ounce) can crushed tomatoes
1 (4 ounce) can chopped green chili peppers, drained
1-1/3 (14 ounce) cans vegetable broth
salt and pepper to taste
1/3 (11 ounce) can whole kernel corn
1/4 pound tortilla chips
1/3 cup shredded Cheddar cheese
1/3 avocado - peeled, pitted and diced

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

My experience: This was a great soup. I put jalapeno pepper instead of green chili peppers, and added a bit more cumin. So the outcome was super hot. Still, it is a fantastic recipe. I will do it again some time in the future.
Our verdict: Melted tortilla chips, avocado and cheese give this soup a really nice texture and taste. Very good!

Dish # 3 - Zippy Ground Beef Skillet

Serves 4 Time to Prepare 15 min Cooking Time 10 min

1/4 pound uncooked small tube pasta
1/2 pound lean ground beef
1/4 cup and 2 tablespoons diced onion
1/4 cup and 2 tablespoons diced green pepper
1/2 (28 ounce) can diced tomatoes, undrained
1 jalapeno peppers, seeded and minced
1-1/2 teaspoons honey
1 teaspoon chili powder
1/4 teaspoon salt
3/4 cup reduced fat sour cream

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. Drain pasta; add to beef mixture. Add sour cream; cook and stir until heated through (do not boil). Serve with rice or as is.

My experience: Super-delicious! All the ingredients came together very nicely. Wow! I'm speechless! This recipe makes me fall in love with Mexican food.
Our verdict: This is a winner! We will be eating this many times in the future.

Dish # 4 - Orange Banana Shake

Serves 4 Time to Prepare 5 min

1 banana
2 oranges, peeled and seeded
1/2 cup milk
3/4 cup vanilla ice cream

In a blender, combine banana, oranges, milk and ice cream. Blend until smooth. Pour into glasses and serve.

My experience: Well, shakes are failure-proof. So there is no way you will go wrong with them. For this particular shake, give some extra time to blend the thin orange skins.
Our verdict: Healthy and tasty. A nice way to finish off the day.

Muchos gracias mi amigos! Adios!

Can You Say Yum?

2010-02-21T09:37:00.000+08:00

This Saturday was a milestone for me. For the first time ever, I felt completely fine in the kitchen. With no fears of any kind, I prepared the food and had fun while doing it. I'm certainly gaining confidence. I had less questions for Matet, moved faster around the kitchen, and nailed those recipes. Yeah, baby! Woohoo!

Last Saturday I had a brilliant moment making a chicken fried in an awesome sauce and champagne. I felt like some alcohol wouldn't hurt this time around as well, so this week's dinner includes a fish fillet prepared in white wine. But the highlight of the dinner this time around was the dessert. It was absolutely delicious! Super scrumptious! Yummmmmy!

So here we go:

Dish # 1 - Swan's Summer Soup

Serves 2 Time to Prepare 10 min

4 large tomatoes
1 avocado - peeled, pitted and diced
1/2 cup fresh corn kernels
2 tomatoes, diced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
salt and pepper to taste

Using a juicer, extract the juice of the 4 large tomatoes.
In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to serving bowls.

My experience: I can almost hear you say, "Cold soup??? Yuck!" Well, think of this not as a proper soup, but as an appetizer. Back in Lithuania, people love making a cold pink soup on hot summer days. Sour cream, fresh vegetables, the works. It's very refreshing. So when I stumbled on a different recipe for a cold soup, I really wanted to give it a try. This one is all about tomatoes, and if you are a big fan of tomato juice, I'm afraid you may not enjoy this recipe. I did things a bit differently. First, we did not find avocado in the grocery, but also instead of squeezing tomatoes, I used commercial tomato juice from a pack. Worked just as well.
Our verdict: Matet never really liked tomato juice, so she did not enjoy it, but it was great for me.

Dish # 2 - Chicken Salad

Serves 8 Time to Prepare 30 min

1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes

In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

My experience: When I made this salad, Matet was not even in the house. This salad is definitely one of the best I've made so far. Very tasty. I had some variations to the recipe. Instead of mayo, I used plain yogurt. Instead of Swiss cheese, I added the Feta cream cheese that I had as a leftover from last Saturday. Finally, adding diced apples would have been nice too. We bought the apples for this purpose, but yours truly forgot to add them... Silly me.
Our verdict: Excellent salad. Will be adding this to our regular rotation for sure.

Dish # 3 - Fish Fillet Italiano

Serves 4 Time to Prepare 10 min Cooking Time 15 min

2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
1 pound cod fillets

In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

My experience: This was perfect. From start to finish. Really proud of myself with this recipe. Serve with rice (brown rice is the best) and white wine.
Our verdict: It was so quick! Tastes very good. The fish was really soft.

Dish # 4 - Chocolate Hazelnut Fruit Crepes

Serves 4 Time to Prepare 10 min Cooking Time 10 min

1 cup chocolate hazelnut spread
4 crepes
4 bananas, sliced
1 (7 ounce) can pressurized whipped cream

Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

My experience: We did not find any crepes at the supermarket. Ended up buying lumpia wrapper, but it's intended for frying and gets hard, so we ruled it out and had to make our own crepes. Matet did it by mixing 2 eggs, a cup of flour, a cup of milk, and some butter. Basically like a large pancake, right. Just thinner. I added strawberries.
Our verdict: Best crepes in the world!!! What a perfect way to finish off a long day. Good thing we have a gym on our ground floor.

Let's Get Mushy!

2010-02-13T23:02:00.000+08:00

It's a Valentine's Day tomorrow, so it is appropriate for a "seasoned" chef like me to consider cooking something special for my one and only. I wanted to honor Matet for being my friend, my lover, my partner in life. 11 years ago, on a Valentine's Day, I asked her to marry me, and what a journey we've had so far! So with my heart filled with gratitude and overcome by all the mushy feelings, I decided to make something extra special :)

To begin with, here are two simple recipes for a Valentine's Day breakfast in bed for your loved one.

Dish # 1 - Raspberry Cheesecake Stuffed French Toast

Serves 6 Time to Prepare 20 min Cooking Time 10 min

1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping

In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

My experience: I am proud to say I made this all by myself. Cinnamon did not seem to dissolve in the mixture, so I used a blender to get it right. The rest was piece of cake. :)
Our verdict: Very soft, it melts in your mouth if you eat it immediately. Very very very good! Mmmmm!

Dish # 2 - Berry Smoothie

Serves 3 Time to Prepare 5 min

1 cup milk
1 cup frozen unsweetened strawberries
1 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes
Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.

My experience: I forgot to put in the strawberries! So this turned out to a "raspberry smoothie" instead.

Our verdict: Great with Dish # 1! Perfect for breakfast!

OK, now let's head into the main dish for that special dinner! This is a winner! By far, the best dish I've ever made.

Dish # 3 - Champagne Chicken

Serves 4 Time to Prepare 10 min Cooking Time 45 min

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour and a little salt and pepper.
In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

My experience: This was very easy to prepare. I loved how champagne smell filled the kitchen. The sauce was superb. Tastes soooooooo good! The chicken absorbed much of the champagne and was very tender. What a great dish! Wow!!!

Our verdict: First word out of Matet's mouth after she tasted it, was "Magnifico!" Well, if my wife can speak Italian (?) out of the blue, trust me when I say, this was an extraordinary dish! :)

Finally, a refreshing fruit salad to finish off the meal.

Dish # 4 - Creamy Fruit Salad

Serves 8 Time to Prepare 15 min

1/2 (20 ounce) can unsweetened pineapple chunks, drained
1/2 (15 ounce) can sliced peaches, drained
1/2 (11 ounce) can mandarin oranges, drained
2 medium tart apples, peeled and diced
3/4 cup cold fat-free milk
2 tablespoons and 2 teaspoons orange juice concentrate
1/2 (1 ounce) package sugar-free instant vanilla pudding mix
1/4 cup and 2 tablespoons fat-free sour cream

In a large bowl, combine the fruit; set aside. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well. Fold into fruit. Cover and refrigerate until serving.

My experience: I did not find vanilla pudding mix in the grocery. So my cream mixture turned out a bit too watery. Something thicker would have been better. Oh well :)

Our verdict: Nice to have some fruits to finish off the day.

So, Valentine's Day special was quite special. Now, let's get mushy, baby!

Unplanned Chewing Gum!

2010-02-06T23:06:00.000+08:00

I had plenty of reasons to ditch my cooking assignment today. After all, I was tired after 4 hours of playing table tennis in the morning, endured a grueling exam in Economics in the afternoon, and then spent two hours wandering the aisles at the grocery store. But, I figured, I should still push through with my cooking experiment, otherwise I might have some other excuse next Saturday and before you know it, I would quit the whole commitment to 52 Saturdays altogether. So while paying at the cashier, I made my decision: "It's OK, kitchen is my friend now! I can do this!"

You are probably wondering what dishes made it to my menu tonight, so I better share my recipes. But first, let me ask you this: Did you ever have soup with peanut butter, or a peach beef stir-fry? No? Well, this was my first time too. I have to say these strange mixtures are yummy. The soup is absolutely 5-star.

Dish # 1 - Greek Tomato Salad

Serves 4 Time to Prepare 10 min Ready in 10 min

3 tablespoons and 1/2 teaspoon red wine vinegar or cider vinegar
1 tablespoon and 1-3/4 teaspoons olive oil
3/4 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup and 2 teaspoons thinly sliced red onion, separated into rings
1/3 cup and 1 tablespoon coarsely chopped green pepper
3-1/4 tomatoes, cut into 8 wedges
4-3/4 pitted ripe olives, halved
2 tablespoons and 1-1/4 teaspoons crumbled feta cheese

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with pita bread.

My experience: Last night we ate at a Greek restaurant in our neighborhood, so I thought of bringing some of Greek flavor to our home tonight. It did not take long to make. Basically, just get everything ready and follow the simple instructions. This salad is a winner.

Our verdict: The whole mixture of ingredients is great. It's a refreshing salad that will make it onto our table many times in the future.

Dish # 2 - Peanut Butter Vegetable Chicken Soup

Serves 4 Time to Prepare 15 min Cooking Time 35 min

4 cups chicken broth
1 cup diced, cooked chicken meat
1/2 cup peeled and cubed potatoes
1/2 cup diced carrots
1/2 cup diced zucchini
1/2 cup broccoli florets
1/2 cup canned whole tomatoes, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1/4 cup peanut butter
1-1/2 teaspoons chopped fresh parsley
salt to taste
ground black pepper to taste
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

My experience: Well, Matet saw how tired I was tonight, and had mercy on me. She did this soup while I worked on the main dish.

Our verdict: Who would have thought that peanut butter would do well in a soup???!!! This soup is outrageously delicious. Definitely one of the best soups we have ever eaten. Wow!!! We finished eating our dinner, and I sat down to write the blog, but writing about the soup makes me want to go back to the kitchen and have some more! Perfection in a bowl!

Dish # 3 - Peach Beef Stir-Fry

Serves 4 Time to Prepare 10 min Cooking Time 10 min

4 peach halves from a can
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1 1/2 pounds boneless beef round or sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice
Drain peaches, reserving 1/4 cup juice. Cut peaches in quarters and set aside. In a small bowl, combine the cornstarch, broth, soy sauce and reserved peach juice until smooth; set aside.
In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved peaches; heat through. Serve over rice.

My experience: If you've been wondering why tonight's blog is entitled "Unplanned Chewing Gum", here is the explanation. Last Saturday I learned that I should read and follow the instructions. Well, this Saturday I learned that my wife knows better than what the recipe says. So today's lesson for all the guys out there: "Listen to your wife/girlfriend/partner!" Having learned the value of following instructions, I followed this recipe to the letter. Turns out, Matet was right when she said that there is no way that beef is going to be tender in 3 min. I should have marinated or cooked it longer. Everything was perfect (the sauce, the peaches mixed in with beef, etc), but the beef was like a chewing gum! Darn it! Live and learn. Thankfully, Matet cooked it a bit longer and made some more sauce, and the leftovers are now perfect.

Our verdict: Beef definitely needs more time in the wok or needs to be marinated for some time before frying. Other than that, it's great. The sauce is very good. Broccoli and peaches go really well with beef. Another strange recipe, worth the try.

Dish # 4 - Gloomy Day Smoothie

Serves 3 Time to Prepare 10 min Ready in 10 min

1 mango - yellow, peeled, seeded, and cut into chunks
1 banana, peeled and chopped
1 cup orange juice
1 cup vanilla nonfat yogurt

Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!

My experience: Cooking doesn't get any easier than this. Really simple and quick. Throw the ingredients into the blender and voila!

Our verdict: The recipe says: "This smoothie is so bright, cheerful, and delicious, it is like a blast of sunshine on even the most rainy, windy days!" Well, it's bright, cheerful, and delicious on even the sunniest of days. :) We think chilling it, or adding some crushed ice, would make this smoothie even better.

Another memorable Saturday is over. I am learning so much. More than anything, my attitude towards cooking is beginning to change and tonight's dinner, with the exception of that hard-to-chew beef, was actually fun. I had fun in the kitchen! Never thought I would ever be able to say that! Cool!

Read The Instructions!

2010-01-30T22:45:00.001+08:00

As I cooked tonight's dinner, I was surprised that I had no panic or fear. I am beginning to look at the whole thing as a challenge and really want to learn to cook. No, sorry, let me correct it - I NEED to learn to cook. Every guy should! (Wow, I can't believe I'm writing this! What a transformation!).

Let me tell you something I am not so proud of. Tonight I got so carried away with the preparation of ingredients and watching over the poor chicken that ended up in a pot and was quietly simmering there, that I forgot to read the instructions on the pack of cream of chicken soup. You are supposed to mix it in cool water and then bring it boil, instead of pouring it into the boiling water (I can almost hear most of you saying, "Duh!"). Yup, that's my glorious moment for tonight. As I'm sure you all know, when you pour the cream of chicken soup mixture into the boiling water, you can stir all you want, still it won't dissolve. So what should a not-so-smart guy do in a situation like that? Pour that darn soup down the drain and start from scratch? Nah, at least I know that much. I called the reinforcements. In came Matet with a grin on her face. "Next time read the instructions!", she said. Again, duh! (She was gracious enough not to say it out loud)... So, the lesson for today - Don't rely on your own wisdom (I know I don't have much of it anyway), just read those instructions!

OK, with that off my chest, let me share with you the details of my special dinner number 2.

Dish # 1 - Toasted Bread with Salsa

Serves 4 Time to Prepare 10 minutes

4 slices of wheat bread, toasted or fried with butter
1/2 small red bell pepper, chopped
1/2 small green bell pepper, chopped
1/3 cup olives, chopped
1/2 onion, chopped
2 tablespoons French salad dressing, or extra-virgin olive oil

Mix all the ingredients for salsa. Toast the bread, and top it with salsa.

My experience: Matet made this a few days ago, and I really liked it, so I decided to give it a try. Instead of toasting the bread (which tends to dry the bread), I chose to fry it with butter. The rest is kind of obvious.
Our verdict: Easy and quick to make, this makes a great and healthy appetizer or breakfast.

Dish # 2 - Chicken Noodle Soup

Serves 4 Time to Prepare 5 minutes Cooking Time 40 minutes

9 ounces boneless, skinless chicken meat
3 ounces uncooked spaghetti
1-1/2 cloves garlic
1 tablespoon onion, chopped
salt to taste
4-1/3 cups water
2 tablespoons olive oil
4 tablespoons cream of chicken soup, from a pack
1. In a large pot, bring the water to a boil. Add the salt and olive oil.
2. Chop up the chicken, and add it with the onion and garlic to the pot. Let it simmer over medium heat for 30 minutes.
3. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir occasionally. Remove the chicken. Get rid of all the bones and skin, and shred the meat. Put it back in the pot.
4. Dissolve cream of chicken soup in a cool water, and add it to the pot. Stir for 5 minutes.

My experience: All I had to do was to follow instructions. Oh silly me!

Our verdict: Very nice and filling soup.

Dish # 3 - Pork Chops with Watermelon Salsa

Serves 4 Time to Prepare 10 minutes Cooking Time 10 minutes

4 thick-cut pork chops, at least 1/2-inch-thick each

1/4 cup flour

salt and pepper

oil for pan-frying

For the Salsa:

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/3 cup red watermelon, chopped

1/3 cup yellow watermelon, chopped

2 tablespoons cilantro, chopped

1 tablespoon lemon juice

1/2 red onion, chopped

salt and pepper

2 tablespoons extra-virgin olive oil

1. Dredge pork chops in salt and pepper, then in flour. Pan-fry until done. Keep warm while preparing the salsa.

2. Toss all salsa ingredients together and serve with the pork chops.

My experience: Making this dish was quite fun and straight forward.

Our verdict: Pork chops and watermelon may not be the first combo you think of (we did not, for sure), but this salsa completely cuts the fatness of the pork chop and makes for an elegant and quick meal. Keep the meet warm, and allow that salsa flavor to permeate the meat. Nothing too special about the pork chop, it's the salsa that you remember after eating this dish. You can also substitute the pork chops with chicken breast or fish fillet.

Dish # 4 - Fruit Salad

Serves 8 Time to Prepare 10 minutes

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can cherry pie filling
1 (15 ounce) can pineapple chunks, drained
1 1/2 cups miniature marshmallows
1/4 cup chopped pecans (optional)
1. In a large bowl, fold together the condensed milk and whipped topping.
2. Add the pie filling, pineapple, marshmallows and pecans (if desired). Mix well and refrigerate until chilled.

My experience: I used all-purpose cream instead of whipped topping, omitted the pecans, and added mandarin oranges. The cherry pie filing was incredible! I think if I do this salad again, I will add bananas and pecans, and probably some red wine.

Our verdict: The more variety of fruits, the better. Pecans would have added some crunchiness. It turned out a bit too sweet (tolerable levels), so we wonder if it would work to substitute the condensed milk with plain yogurt. Not sure. Red wine would definitely go well with that awesome cherry pie filing!

Thanks again for reading the transcript of my therapy session! Huge thanks to my one and only sister who has decided to cook everything I will cook! That's special and means a lot to me. If after reading this or any other cooking therapy post on my blog you decide to try cooking a dish or two, please share your experience. It would be great to find out how it went for you and what you thought of the end result.

On a personal note, I am slowly moving from fear of cooking to an excitement about this experiment and challenge. As I close for the day, I am beginning to think that fear (whatever shape or form it takes for each of us individually) tends to grow big in our heads. But when we open up and share it with someone else, and take the first steps to confront our fear, we realize that it is not really that big and we certainly should not allow it to control us or to shape who we are. I'm glad I started this journey.

The Fear Factor

2010-01-23T22:16:00.001+08:00

Have you ever watched the show called "Fear Factor"? On that show they make participants do crazy things, like eat worms, or lie in a sealed cage with rats or snakes for a few minutes. Obviously, the participants freak out when faced with the thing they dread the most. Well, my dreaded Saturday finally arrived, and after doing some grocery shopping, I finally set myself to the task of cooking. Up to that point I kept telling myself, "I can do this! I can do this! I can do this!", but when it was time to start cooking, I really panicked ("What in the world made me do this??? Can I just back out?"). To cut the story short, boys and girls, ladies and gentlemen, I am proud to announce that I actually did it. Not only that, but somewhere between mixing the ingredients and laying them out for the photo shoot, I realized that my fear isn't as horrible as snakes or rats or worms. I can actually do this thing! In fact, tonight we feasted on a four-course meal! Well, I still lacked confidence in the process and kept bugging Matet with a thousand questions, but the end result was very gratifying. I guess confidence will come eventually, as I keep doing this. Confidence and habits are formed over time, so it's a good thing my therapy includes 52 Saturdays. Uhmmm, make that 51! I'm exhausted after a day of shopping, panicking and cooking, but... it feels good! So, let's cut to the chase and talk about tonight's dinner...

Dish # 1 - Crunchy Green Salad

Serves 4 Prep Time 5 minutes

1 bag of salad greens
1/2 cup coarsely chopped walnuts
1 cup store-bought herbed croutons
1/4 cup bottled bacon bits
1 bottle French salad dressing

1. Arrange salad greens on a bowl
2. Top with walnuts, croutons and bacon bits
3. Drizzle with enough dressing just before serving

My experience: Making it was a breeze and helped me to get going. We did not find any walnuts today, so instead we put some olives, and the croutons were just regular, not herbed.
Our verdict: Simple, easy to make, and has a great taste.

Dish # 2 - Cream of Corn Cheese Soup

Serves 4

1 cup corn kernels, drained
1 cup cream of corn
2 cups chicken stock or water
2 tablespoons cheese pimiento
1 cup cream

For garnish
1 teaspoon spring onions, finely diced
some nacho chips

1. Place corn kernels and cream of corn in a saucepan. Pour in stock and bring to a boil over high heat, and let simmer.
2. Stir in the cheese pimiento until dissolved.
3. In a bowl, temper the cream by adding some of the hot liquid from the soup into it. Take this warmed mixture and stir it into the soup. Simmer over low heat for 5 minutes.
4. Serve in individual cups and garnish with spring onions and nachos.

My experience: Again, extremely easy to make. This was my very first soup ever made.
Our verdict: The finished result was a bit too watery, but tastes good. We loved it.

Dish # 3 - Sole Fillet with Butter Cream Sauce

Serves 2 Prep Time 5 minutes Cooking Time 15 minutes

2 pieces sole fillet
salt and pepper
1 large egg, beaten
1 cup flour

For the sauce
1 stick unsalted butter, cut into cubes
1/2 cup cream
1 teaspoon lemon juice
1 teaspoon chives, chopped
pinch of salt
1 teaspoon Spanish paprika

1. Season fish with salt and pepper. Dip both sides of the fish in egg, then dredge in flour. Fry on each side until golden brown.
2. For the sauce, melt butter chunks in medium heat then slowly pour in the cream, mixing until you a think consistency. Remove from heat and add the rest of the ingredients. Mix.
3. Pour the sauce on top of the fish and garnish with chives. Serve with brown buttered beans (recipe below) and rice.

Brown Buttered Beans

Serves 2 Prep Time 5 minutes Cooking Time 10 minutes

400 grams Baguio beans, tips removed (not sure what would be the equivalent of these beans where you live, but I'm sure you will figure it out when you look at the photo)
2 tablespoons lemon juice
4 tablespoons unsalted butter, cut into cubes
salt and pepper to taste
pinch of chili flakes

1. Blanche Baguio beans in hot water for a couple of minutes, making sure you maintain its crunchiness. Immediately dunk in a bowl of ice water to stop carryover cooking.
2. Melt butter on low heat. With a wooden spoon, mix constantly until it turns light brown. Remove from fire and add lemon juice.
3. Pour the butter (straining sediments as you pour) on the beans then toss and season with salt, pepper and chili flakes.

My experience: This was a challenge for me, and I had to get Matet's input quite a few times. I realized that when I panic over cooking, I tend to treat the recipe like a software development manual - everything has to be step-by-step and precise. So now I know I need to loosen up a bit. Oh, and we did not find any chives, so we just omitted that part :)
Our verdict: The main dish turned out to be absolutely incredible!!! The recipe is WOOOOW!!! The softness of fish, amazing sauce made this really special. Any five-star restaurant would be proud to serve this dish (and charge a fortune too!). If you want to impress your loved ones and/or guests, this is the recipe! I really did not expect this when I picked it out from a recipe book. Awesome!!!

Finally, the desert!

Dish # 4 - Watermelon and Yogurt Smoothie

Serves 2 Prep Time 2 minutes

2 cups frozen cubed watermelon (red or yellow), preferably seedless
1 cup chilled plain yogurt
1 spring mint leaves
2 tablespoons honey (optional)

Blend all ingredients together and serve in glasses.

My experience: The natural sweetness of the watermelon makes adding honey optional, and the addition of mint leaves makes it even more refreshing. I substituted yogurt with vanilla almond ice cream and added a little bit of water.

Our verdict: The ice cream instead of yogurt worked really well, while almonds gave an additional flavor to the mix. Yummy!

If you've read this far, thank you! I truly appreciate your support, and I would be even more delighted if you would give it a try and test any of these dishes in your kitchen.

Till next Saturday!

Fear Explained

2010-01-19T22:00:00.000+08:00

Many years ago I was a part of a crew that cooked meals for a crowd of 70 people. We had only 2 hours each day to come up with something. Six days a week. Three longest months of my life. I was 18 years old, by far the youngest guy in the kitchen. To make matters worse, I did not speak English and, up to that point, I had never ever cooked a single meal in my life. The team leader, as kind as she was, frequently got mad at me. Seeing frustration on her face made me panic even more. I still clearly remember one afternoon when she stormed out of the kitchen raging in anger because she could not stand me anymore. I don't think I ever felt so embarrassed. I did learn to speak English eventually and learned to contribute in the kitchen, but when the three months were up, I resolved to never cook again. I detested the kitchen, period. Since then, I rarely stepped into that dreaded part of the house. The few meals I cooked were far from enjoyable for me, and the resulting dishes were miserable.

Seventeen long years have passed since that traumatic experience. I admired my buddies who were great in the kitchen (the ladies seemed to drool over them!). I watched the male chefs on various TV shows and thought they were gods. But more than anything else, I was so grateful to have a loving wife who did all the cooking and never demanded me to grow up. The kitchen was her domain.

Well, I woke up today and realized that enough is enough - it's time to get out of the comfort zone and back into the battlefield. I need to face my Goliath. So, armed with a few recipe books, clad with the mighty shield and helmet (sorry got carried away for a sec there - more like, apron and chef's hat), I stepped into the kitchen to accomplish a miracle.

The resolution is simple. Once a week, for the next 52 weeks, I will be the chef of the house. Every week I will cook something new, and for accountability's sake, I will be sharing my experience with you. 52 recipes. 1 changed man. This is my therapy. I will be grateful if you stick around, and walk this journey with me. Your encouragement and suggestions would be much appreciated. Hey, perhaps one of those recipes will come to life in your kitchen too! That would be awesome! So, check in this Saturday for my very first dish!