Lugaw 'Zagat Style'

I've always tweaked my cooking based on my Caucasian husband's preference. First off, they're the 'kind' of people that doesn't take lightly to msg - he gets headache-y. Second, they have a preference for bland foods. They don't like the smell of fish sauce, shrimp paste (bagoong), and oily adobos. Finally, I noticed they can't eat ginger sticks as expertly as we do. I saw my father in law spit a whole ginger stick I mixed with the chicken curry :D

Now, I've read from myfilipinorecipes.com that there are three different types of Pinoy congee. One, the Arroz Caldo with bone-in chicken thighs and legs. Two, the 'Goto', where you add 'tuwalya' (tripe), beef, and internal organs. And then there's the simple 'lugaw' without the chicken but still filling  altogether when added with toppings.

So instead of following an entire recipe to a 't', or typing the recipe below altogether, I'll just give you the ingredients I used so you can tweak it to your heart's content.

Also, just follow how 'Panlasang Pinoy' does his style of Arroz Caldo, without the chicken, if you're just making plain Congee like what I'm doing.

Here's what I used:

Uncooked jasmine rice
fish sauce
Kirkland's Granulated Garlic

Kirkland's Chopped Onion

ground black pepper
Sliced lemons
Hard boiled eggs
Ginger (3 sticks plus, grated)
Swanson's Chicken Broth
Toi Xai Fried Garlic (Container similar to this but the brand is 'Toi Xai' sooo good papak style) for toppings

Option: Add saffron if its not too expensive where you live. I think it's only cheap in the Philippines considering I see saffron threads on my 'lugaw' when I buy it at the palengke (wet market).

When I have better lighting, I will post my actual pics. Winter is not very conducive to displaying food, especially if I'd like to use natural light.

KAIN NA!

Chicken Sopas

Lower calorie version:

Olive Oil instead of butter
Easy on the fish sauce
Elbow macaroni instead of twistie pasta
Fat free milk

Everything else is fair game!

Key Lime Melt Away Shortbread

makes approx 48 cookies
great for tea and coffee

Ingredients

Cookies

• 2 1/4 cups of flour
• 3/4 cup powdered sugar
• 3/4 cup cornstarch
• 3/4 tsp of salt
• 1 1/2 cups butter, room temperature
• 2 1/4 Tbsp Key Lime Juice

Glaze

• 1 1/2 Cups + 2 Tbsp powdered sugar
• 1 1/2 lime zest
• 4 1/2 Tbsp Key Lime Juice

How to Make

Cookies:

1. Combine flour, powdered sugar, salt and cornstarch in a bowl, set aside.

2. Beat butter until smooth Slowly add in dry ingredients and key lime juice. Mix until dough just comes together

3. Divide dough in half and shape each half into 10 inch logs

4. Wrap them in cling wrap and chill for at least 2 hours

5. When ready to bake, preheat oven to 350 degrees and line baking sheet with parchment paper.

6. Remove dough from fridge and cut into 1/4" slices with sharp knife

7. Bake for 9-10 minutes until cookies are set and edges just start to brown.

8. Cool on a wire rack completely before glazing.

For glaze:

1. Combine powdered sugar, lime zest and lime juice in a medium bowl and stir until smooth.

10. Spoon a teaspoon of glaze on each cookie and gently spread around until cookie is coated.

11. Let glaze set, approx 40 minutes.

FINISHED PRODUCT ON A CHRISTMAS PLATTER

For a more festive look, substitute 2 Tbsp of powdered sugar with 2 Tbsp of red sprinkles :D

Recipes from the book, "I Loved, I Lost, I Made Spaghetti"

"ANGEL HAIR PASTA WITH ASPARAGUS"

Ingredients:
1 pound asparagus (the thinnest kind available)
2 tbsp olive oil
pinch of hot red pepper flakes
1 clove garlic, sliced thinly
1 tsp salt
1/2 cup white wine
1/2 pound angel-hair pasta
freshly grated parmigiano or pecorino
freshly ground pepper

Directions:

Wash asparagus and use only the tenderest parts. You can determine which those are by breaking each stalk with your hands. The tough fibers will separate at exactly the right place all on their own. Cut the remains diagonally into 1-inch pieces.

Warm the olive oil over medium heat, then add the red pepper flakes and garlic. Saute until the garlic is golden, then add the asparagus and coat with the olive oil.

Add salt, cook for 5 minutes, then add the wine and cook for another 10 minutes or until the asparagus has softened to your liking.

Cook the pasta according to Pasta Perfect post (Bon Appetit May 2011 issue), stirring often, angel hair is particularly vulnerable to knots. When the pasta is done, drain it in a colander and add it to the skillet with the asparagus.

Stir and cook over a  low heat for about 20 seconds, then serve in warmed bowls. Sprinkle with cheese and freshly ground pepper, if desired.

Serves 2

"HEALTHY PENNE"

Ingredients:

1 pound broccoli ( or 1 nice bunch)

2 tablespoons olive oil, plus a little more for finishing

1 clove garlic, chopped

Pinch hot red pepper flakes

1/2 cup of raisins

Salt

1/2 cup chopped walnuts

1/2 pound penne

Freshly grated parmigiano cheese

Directions:

Wash the broccoli and cut into florets; discard the stalks.

In a skillet large enough to hold the pasta and broccoli, heat the olive oil over medium heat, then add garlic and red pepper.

When the garlic is golden, add the broccoli, raisins and a big pinch of salt

Saute for 15 to 20 minutes, adding a little water if the mixture gets too dry.

Meanwhile, toast the walnuts in a small skillet for every 5 to 6 minutes over medium heat, giving the skillet a shake every often. Watch them or they will burn! Once they are toasted, remove from heat and set aside.

Cook the pasta according to Pasta Perfect post (Bon Appetit May 2011 issue)

Serves 2 with leftovers

"FRIED EGGPLANT"

Ingredients:

1 eggplant (preferably Asian / Japanese)

2 tablespoon olive oil

Salt

Slice the eggplant into rounds about 1/4 inch thick

Heat the olive oil in a skillet, add as many slices of eggplant as will fit comfortably in the pan, and cook until lightly browned on both sides. You may need to add more olive oil if the pan gets dry, since eggplant absorbs a lot of oil.

Remove slices to a plate lined with two paper towels, sprinkle with salt.

*You may substitute with zucchini, if desired

Enough for two, and then some...

"FRIED RED POTATOES"

Ingredients:

1 pound baby red potatoes

1 tablespoon olive oil

1 tablespoon butter

Salt

Directions:

Place potatoes in a large pot, cover with water and bring to a boil

Cook for about 15 minutes, until almost tender. Drain, let potatoes cool a bit, then cut them into quarters.

In a large heavy skillet over medium heat, add the olive oil and butter. 

When the butter is bubbling, add the potatoes and cook until browned on each of their skinless sides, about 7 minutes per side.

Drain on paper towels, sprinkle with salt.

Serves 4

"STRING BEAN AND POTATO SALAD FOR GRINGOS"

Ingredients:

1 pound string beans

1 pound baby red potatoes

1 clove, garlic, minced

2 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

1/2 teaspoon salt

Freshly ground pepper

Directions:

Put two big pots of water on the stove and bring them to a boil. Meanwhile, pull the ends off the string beans and halve the potatoes.

When the water is boling, ad the vegetables each to its own pot. 

The beans will take about 6 minutes, the potatoes will take 12 to 15.

Once cooked, remove the beans and drain them in a colander, then dump them in a large bowl filled with water and ice and drain them again. This will stop them from cooking and give them a bright color.

Allow the vegetables to cool and season combining both with garlic, oil, vinegar, salt and pepper.

Yields: 6 to 8 servings

"FRUGAL FRITTATA"

Ingredients:

1 cup frozen peas

Salt

1 tablespoon butter

1 tablespoon olive oil

1 small red onion, chopped

6 eggs

freshly ground pepper

1/4 cup freshly grated parmigiano

Directions:

Fill a medium sauce pan halfway with water, put on high heat and bring to a simmer. Add peas and a little salt and cook for 5 minutes. Drain and set aside to cool

Melt the butter with the oil in a cast-iron or other oven proof skillet over medium heat, add the onions, and cook until almost soft

Preheat broiler.

Lightly beat the eggs, then stir in salt, pepper, parmigiano, and the cooled peas. Turn up the heat a bit on the onions and then add the eggs; allow them to set, then stir once or twice with a wooden spoon.

Once the bottom is firm, put the pan under the broiler and cook until top is golden, 3 to 4 minutes. 

Watch constantly - with broiling, there are only a few seconds standing between beautifully golden and terribly burned.

Remove from the oven and allow the frittata to rest for a minute or two.

Serve in the skillet or flip onto a plate

Yield: 4 servings

"GIULIA CARBONARA (name changed)"

Ingredients:

3 slices bacon, cut into 1/2 inch pieces

12 ounces dry spaghetti

3 eggs

1/4 freshly grated pecorino, plus a little more for passing

1/4 cup freshly grated parmigiano, plus a little more for passing

Salt

freshly ground pepper

Directions:

Fry the bacon until it is almost crispy, then drain on a plate lined with paper towels.

Cook the pasta according to Pasta Perfect post, (Bon Appetit May 2011 issue). Meanwhile, in a large heatproof bowl or serving dish, lightly beat the eggs and add the cheeses.

When the pasta is cooked, drain it in a colander and add it to the bowl with the eggs in cheese. 

Toss the pasta with the egg mixture, letting the eggs cook on the hot pasta (they may not be completely cooked; I like the creaminess of the not-fully-cooked egg, but if you don't like that idea, throw it all in a skillet over low heat and let it cook a little ), then add the bacon. 

Taste and add salt, if needed, and a few grindings of pepper.

Divide the pasta into warmed bowls.

Serves 2, with leftovers

"LACHLAN'S FARFALLE WITH ZUCCHINI AND EGG"

Ingredients:

2 tablespoons olive oil

1/2 medium onion, chopped

2 medium zucchini squash (1 green, 1 yellow)

1 teaspoon salt

1/2 pound farfalle

2 eggs

2 heaping tablespoons freshly ground parmigiano, plus extra for passing at table

freshly ground pepper

1/4 cup chopped parsley

Directions:

In a medium saute pan, warm olive oil over medium heat, then add the chopped onion and cook until opaque, 3 to 4 minutes.

Slice zucchini into 1/2 - inch rounds, then each round into quarters

Add zucchini and salt to the onions and cook until soft, 15 to 20  minutes.

Meanwhile, cook the farfalle according to Perfect Pasta post (Bon Appetit May 2011 issue)

Beat the eggs and add parmigiano' set aside. 

When pasta is cooked, drain and add to zucchini mixture. 

Remove from heat, add the eggs, and allow them to cook on the hot pasta.

Serve in warmed bowls garnished with freshly ground pepper and chopped parsley. 

Pass extra cheese at table.

Serves 2 with leftovers

"YORKSHIRE PUDDING"

Ingredients: 

1 heaping cup of flour

1/4 teaspoon salt

1 cup milk

2 eggs, lightly beaten

4 tablespoons butter, melted

Directions:

In a bowl, stir together flour, salt and milk until well mixed, then add eggs and stir until batter is smooth

Let it stand for room temperature for 1 hour

When ready to bake, preheat oven at 375 degrees. 

Distribute the batter among 8 muffin molds, then evenly distribute the batter into the molds and bake until puffed up and golden brown, about 15 to 20 minutes.

Remove from oven and serve immediately

'Yorkshire puddings deflate rapidly, like expectations.'

Yield: 8 puddings

Waldorf Salad

Waldorf Salad Recipe

• Prep time: 10 minutes

Add to shopping list

INGREDIENTS

• 1/2 cup chopped, slightly toasted walnuts
• 1/2 cup celery, thinly sliced
• 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
• 1 sweet apple, cored and chopped
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• Salt
• Pepper
• Lettuce

METHOD

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

For a lighter version, try Light Mayo.

To make it a Chicken Waldorf Pasta, replace lettuce with cooked corkscrew pasta and add chopped rotisserie chicken.

Filipino Spaghetti

Ingredients:

• 1 kg. spaghetti noodles
• 1/2 kg. ground beef
• 1/4 kg. hotdogs, diagonally sliced
• 1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
• 2 green bell peppers, diced
• 2 onions, chopped
• 1 head garlic, minced
• 3 tablespoons of cooking oil
• 1 cup of water
• Salt and pepper to taste
• 1/2 cup grated quick-melt cheese

Spaghetti Cooking Instructions:

• Cook spaghetti noodles according to package instructions.
• In a sauce pan or wok, sauté garlic and onions in cooking oil.
• Add ground beef and a cup of water. Bring to a boil and let simmer for 10 minutes.
• Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
• Add the hotdogs. Continue to simmer for an additional 5 minutes.
• Optional: add hot sauce e.g. Tabasco for more spice if desired.
• Serve spaghetti noodles and grated cheese separately for a cleaner meal.
  
  
  
  I removed unnecessary ingredients such as ground pork, laurel leaves, brown sugar and green bellpeppers. I opted to put 2 tablespoons of white sugar instead.
  
  
  Revised from http://www.filipinofoodrecipes.net/spaghetti.htm

The Tough Nut's Potato Salad

the unique add-on to this salad is the zucchini, and a secret ingredient! ;)

Ingredients
celery, chopped
3 potatoes - boil for 24 minutes
3 eggs - boil for 10 minutes
2 zucchinis, cut in wedges
secret ingredient
Best Foods / Hellman's mayo
dried parsley
salt and pepper
secret ingredient

Directions:

1. Boil the potatoes. With 5 minutes to spare, steam the zucchinis on top with a steamer basket.
2. Put the zucchinis in a big bowl after steaming.
3. After boiling the potatoes, let cool. Boil the eggs on the same pot.
4. After the potatoes have cooled, dice them and mix with the chopped celery and zucchini, 
5. Sprinkle coarse salt.
6. Chopped the eggs after it has been cooled and mix with the salad.
7. Sparingly sprinkle coarse salt again before mixing the mayo.
8. Add the mayo, mix it evenly.
9. Add freshly grind pepper, secret ingredient, and dried parsley.

Why boil the potatoes for 24 minutes? To have more consistency. Boiled potatoes for the salad must be 'fork-prick' friendly, but not too mushy.

Why boil the eggs for 10 minutes? - To get a perfectly cooked yoke. After boiling, place the eggs in a bowl with ice to easily remove the shells.

You may add chicken, or substitute potatoes with elbow macaroni to make a unique macaroni salad

For a sweeter blend, add half a teaspoon of white sugar, or a small box of Sun-maid raisins, or canned diced pineapples :)

Filipino Fried Rice (Sinangag)

Philippine style fried rice is a simple dish of rice, meat/and or vegetables, a little oil, some spice and a garnish. Filipino fried rice or Sinangag is less seasoned than other versions of fried rice such as Chinese Fried rice, but the recipe utilizes the same techniques. One difference in the final outcome is colour — Filipino Fried Rice will usually be paler in color because there is no soy sauce in the cooking. This is an easy, delicious and versatile rice recipe than anyone can enjoy. It is also easily modified for vegetarians and vegans.

Cook time with prep: 30 minutes
Filipino Fried Rice Ingredients:
6 cups of cold (leftover) steamed rice
5 cloves crushed minced garlic
1 fried and scrambled egg chopped
2/3 cup of any cooked meat such as: ham, sausage, bacon, shredded fried chicken or beef sliced or chopped in small pieces
1/4 cup cooked peas, or other crunchy vegetable (optional)
1/4 cup cooking oil
Chili pepper to taste
Salt to taste
Chopped spring onions for garnish

Fried Rice Cooking Instructions:
In a big frying pan or large wok heat cooking oil
Add minced garlic and fry until golden brown, set aside
Add rice to wok and mix for about 5 minutes (to release the starch)
Add meat and scrambled egg and peas
Season with salt and pepper – mix thoroughly
Serve on a big platter while hot and top with fried garlic
Top fried rice with the fried garlic and garnish with chopped spring onion
Fried Rice Options and Tips:
You may add or subtract following to fried rice:
1/4 cup of cooked green peas
1/4 cup chopped cabbage or bok choy
1/4 cup finely chopped yellow or red onion
2 tablespoons peanut or sesame oil
chopped spring onions
chopped spicy green chilies
Note: leftover steamed rice that has been refrigerated makes the best fried rice.

Beer Battered Grilled Cheese Sandwich

Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.

(15 Ratings)

Member Reviews (7)

• PREP TIME
  20 min
• TOTAL TIME
  25 min
• SERVINGS
  2

 

6

slices hickory-smoked bacon

4

slices rustic white bread

2

slices provolone cheese (3/4 oz each)

2

slices Cheddar cheese (3/4 oz each)

1

egg

3/4

cup pale ale beer

1/4

cup Gold Medal® all-purpose flour

1/4

teaspoon chipotle chili powder

1

tablespoon butter

Save $$$ on your favorite brands

• 1In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
• 2On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
• 3Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
• 4Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Grilled Cheese Italiano

Looking for a classic dinner made with ham? Then check out this
delicious grilled sandwich - perfect if you love Italian cuisine.

(5 Ratings)

Member Reviews (1)

• PREP TIME
  20 min
• TOTAL TIME
  20 min
• SERVINGS
  4

 

3

tablespoons butter, softened

8

slices whole-grain bread

8

oz fontina or Swiss cheese, shredded (2 cups)

8

thin slices prosciutto or ham

24

fresh basil leaves

8

slices (1/4 inch) ripe tomatoes (about 2 medium)

1/4

teaspoon salt

1/4

teaspoon freshly ground pepper

Save $$$ on your favorite brands

• 1Heat griddle or 12-inch nonstick skillet over medium heat.
• 2Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up.
• 3In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown.
• sorry got lazy and just cut and paste from betty crocker