Day 60 – Your favorite breakfast food


PHOTO CHALLENGE

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I used to like bread and rice with dried fish for breakfast, but now my favorite is cereals with hot chocolate in it. Plus, a cup of tea to satisfy my DAY!

xoxo,

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Day 36 – A place where you spend a lot of time


4 Major places in the house where I spend a lot of time

Bedroom

I spend a  lot of time in my room alone praying, reading, writing or watching television. Spending time alone in my bedroom  gives me time to think. I like  to think about things that are going on in my life.

Couch

Couch! Yes, I fell in love with this couch. I spend a lot of time on this place too. I love poking  around on my computer here, reading books and watching television. I’m on it right now actually.

Kitchen

I love to cook and bake, so I spend a lot of time in the kitchen. I like to try new recipes or making my own recipes so I almost always cook and bake from scratch. I don’t buy frozen meals or dinner kits because frozen meals  generally provide small quantities of vegetables and fruits. Some of which might not be whole foods. Many frozen meals may have added gluten, preservatives, flavorings or chemicals, so  I always use fresh vegetables for cooking. Fresh fruits and vegetables have a higher water content and therefore offer natural hydration that is important for cellular health.

Backyard

Backyard is also special to me because it is a place where I can have quiet time to myself and enjoy the beauty of nature. Although this backyard doesn’t have a tree house yet or anything fancy, it is still my favorite place. It is quiet and peaceful, has fresh air to admire and you can hear birds singing from afar. I really enjoy this place most of the time.

How about you? Where do you spend most of your time?

 

xoxo,

Day 33 – Something you made


Pancit Palabok 

Prep for toppings: 1 1/2 Hours

Cooking time for sauce and noodles: 40 Minutes

PANCIT PALABOK INGREDIENTS

Palabok Toppings

flaked fish meat (tinapa)

Cooked shrimps, shelled

squid adobo (pusit) slice

Spring onions, chopped

Pork chicharon, grounded

Hard boiled eggs, shelled, sliced

Fresh calamansi (lemon), sliced

Fried garlic, minced

Palabok Noodle & Sauce

1/2 kilo miki noodles

1/2 kilo fresh small crabs (possibly w/soft shell)

1 onion, chopped

2 tablespoons of atchuete seeds or oil

2 tablespoons of patis (fish sauce)

5 cloves of garlic, minced

4 tablespoons of cornstarch, dissolved in water

1 1/2 cups of water

1 teaspoon of monosodium glutamate (MSG)

PROCEDURE

*Extract fat and meat from clean crabs, set aside.

*Pound crabs and extract juice on 1 1/2 cups of water.

*On a pan, sauté garlic and onions until golden brown.

*Add  crab meat, crab fat, 1 1/2 cups of crab wash, MSG and patis.

*Bring to a boil and simmer for 10 minutes.

*Add corn starch, continue to simmer and stir continuously  until thick.

*Put noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

*Lay drained noodles on a tray, pour the palabok sauce, garnish with palabok toppings and serve.

Trivia: Pancit  is the term for noodles  in Filipino cuisine. Noodles  were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means “something conveniently cooked fast.” Nevertheless, Pancit  is famous during birthdays in the Philippines, we believe that if you cook something long, it represents  long life, meaning the birthday celebrant wishes to live longer. Pancit Palabok is a communal comfort food, and can be found at nearly all Filipino potluck parties. It is best made and eaten in batches for it is easily consumed.

 
 
 
 

(Weekend Challenge) Weekend Plans:Baking Chocolate Cake


Weekend Plans:Baking Chocolate Cake.

I’m going to bake a choco cake

Gonna make it yummy yummy!

Chocolaty , creamy yummy 

 Choco-chocolate I can’t resist it !

I want to eat it,

Got to have a piece of Chocolate Cake!

Enjoy the cake do not eat it fast

Just like your new friendship make it last!

 

Tilapia With Cayenne Spice


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2 fresh medium sized tilapia
Combine  vegetable oil with a pinch of salt.
Brush fish with vegetable oil, sprinkle sides with cayenne pepper. The more you add, the spicer it will be. Cook fish in a hot iron skillet, cook until tender. Be sure not to overcook. Serve with jasmine rice, healthy vegetables or dip in mayonnaise.

xoxo,

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How To Bake The Perfect Potato


 
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  • Choose the right size of potato. Not too large but, big enough to fit in the palm of your hand reaching from wrist to tip to your longest finger. Fairly smooth skins no “bad” places or bruises, uniform in size (not large on one end and small on the other for example). Pierce potatoes with a fork on all sides. About 10 holes to allow steam to escape.
  •  Preheat oven to 425 degrees.
  •  Rub skins with olive oil and sprinkle with a little sea salt. This will add taste to the potato and prevent it from drying out.
  • Bake potatoes for 45 min 1 hour or until tender. To test doneness pierce the potato with fork. If the fork goes in easy its done.
  •  Cut potatoes with knife on one side, using a oven mitt squeeze potato until it opens a little, place butter, sour cream , cheese, salt and pepper. You can put just about anything you like on the potato. Some people even add chili, onions, and cheese. You name it___. Potato should be nice and “fluffy” looking.

Homemade Fajita


 

 Prep: 15 mins. Cook: 6 mins.
Chill: 30 mins. Makes: 4-6 servings
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12 ounces beef skirt or flank steak, cut into thin bite-size strips
1 recipe Homemade Fajita Seasoning
2 tablespoons vegetable oil
1 cup thin strips red or green sweet pepper
1/2 cup thinly sliced onion
3/4 cup chopped tomato medium
4 to six 8- inch flour tortillas (warmed)
Homemade Fajita Seasoning: Mix 1 1/2 tea-spoons ground cumin; 1/2 teaspoon dried oregano,crushed; 1/4 teaspoon cayenne pepper (you can also use an organic pepper-optional); 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder and 1/8 teaspoon onion powder.
 Now follow the steps below!
  • Sprinkle beef with 2 teaspoons of the Homemade Fajita Seasoning; tosss to coat. Cover and chill for 30 minutes.
  • In a very large skillet cook pepper, onion, and remaining seasoning in 1 tablespoon oil until tender. Remove from skillet. Add remaining 1 tablespoon oil and meat to skillet. Cook and stir for 2 to 3 minutes until desired doneness. Return pepper mixture to skillet. Stir in tomato. Cook until heated through. Remove from heat; stir in lime juice.
  • To serve, fill warmed tortillas with beef mixture. If desired, top with guacamole, salsa, and dairy sour cream. Roll up tortillas and Enjoy!