The sun has steadily come out the past days, but the nights remain cold, with me often getting up in the middle of sleep to urinate. Oftentimes, I couldn’t go back to sleep immediately and would be tempted to get a bit of work done or do some reading or research (on food). Also, oftentimes, I would be tempted to eat something warm and savory, like a bowl of noodle soup. I don’t stock on instant noodles because I try to stay away from processed food as much as I can. So, when I have leftover chicken (roasted chicken tastes really good, as well), I save some for instant just-add-water noodle soup. This noodle soup healthier because it has lesser salt and sodium compared to instant noodles, but is not any less tasty. This noodle can also be prepared ahead in the evening for tomorrow’s lunch (just add water!) Continue reading “Instant Chicken Noodles”
In the middle half of last year and for most part of this year, I was into “vegan” cooking. I was influenced by the Cebu Farmers’ Market, which still continues to thrive and displays organic produce at Handuraw. One of the first vegan recipe I searched for was a recipe for pancakes because my then-boyfriend loves pancakes. The recipe should be easy and the ingredients easy to find. Finally, I found the pancake recipe I was looking for from One Ingredient Chef‘s website. Continue reading “Vegan Pancakes”
Having made the no-baked and stove-top pita and gobbled two pieces immediately after they were cooked, I thought to save the rest of the dough for lunch the next day for a pita pocket. I had no ready-to-eat meat the following day and only had vegetables so I thought of eating a vegan lunch with lots of onions. I love onions that even as I child I would often go to school with rice and fried onions as baon for lunch.
Grilled or roasted vegetables would have been delicious, but I had no means of cooking either of the two so I decided to pan-fry the vegetables with a tiny dot of oil and char them a little bit to give them that “grilled” look. I sliced up onions, minced some garlic (which I also love), thinly sliced eggplants, and bell peppers and cucumbers. Except for the cucumbers, I threw everything into a pan and seasoned them with dried basil, oregano and black pepper, which were the only dried herbs I had that time.
Why I didn’t cook the cucumbers, I have no reason, except I have not tasted cooked cucumbers before. I cooked the eggplants, tomatoes and onions until they were wilted, but left the garlic and bell peppers crunchy. I then placed a portion of each of the vegetables unto a pita bread and rolled everything into place. The juices from the tomato dripped in my mouth I was thankful I was eating that lunch alone. My lunch ended in a mess, but in a really healthy and delicious mess. Happy cooking!
I’m not a very big fan of oatmeal but I eat it for two reasons: (1) to give me fiber and help my bowel movement and (2) when I’m running low on ideas what to eat for breakfast. For the past 29 years, I’ve eaten oatmeal the same way — cooked with some liquid, either water or milk, and sweetened with sugar. Oftentimes, to spice up my oatmeal, I’d add cinnamon, peanut butter and bananas. I am not a fan of eating sweet breakfasts and I’ve never deviated from this way of eating oatmeal that it was no wonder it never made it to my favorite-food list. Until.. I followed food delivery services in Instagram and took a peek into what they are serving their health-conscious clientele. Continue reading “FOOD | Oatzcaldo (Oatmeal Arroz Caldo)”
In an attempt to (i) live a healthier life, and (ii) save money, I am always in the hunt for new vegetable recipes. One of my vegetable obsession nowadays is eggplant. Eggplant is not my favorite vegetable — in fact, I almost hate it, especially when the fruit is too ripe and it has lots of seeds already. The only time I was able to love an eggplant dish was when my mother made tortang talong using small organic eggplants from our town’s TESDA garden. That dish was delicious, so now I am obsessed with eggplants. Eggplants are quite versatile. In the Philippines, aside from tortang talong, they can be used as extenders for meat, in soups, and in salads. Eggplants are low fat but they also contain almost no nutritional value.
Anyhow, back to my search for new vegetable recipes… I love donburis, so I attempted to replicate one using eggplants. Continue reading “FOOD | Spicy Breaded Eggplant”