A note from Trixie

I got this note from Trixie written on the whiteboard in my baking kitchen. I am so inspired as my "Christmas bake rush" starts tomorrow!

Flowers for me

I got home today and found a pleasant surprise in the bathroom. Trixie picked these flowers from our garden and arranged them so nicely. She makes everything beautiful.

Batboy Brenzie

Brenzie had a post-halloween party at Kindermusik. He came as Batboy!....Dandandandandandan..... Batboy!

Sumilon in Trixie's eyes

We recently had a most relaxing and refreshing vacation at Sumilon Island in Cebu. Trixie brought her Vtech Kidizoom camera (her birthday gift last month) and I was amazed that she took such pretty photos of the island. (Nasulit na ang camera!)

Chicken Katsudon

Description:
This is my take on the popular Japanese rice bowl. I usually make the breaded chicken tenders for Trixie's packed lunch to school (we call it chicken nuggets) then the plenty leftovers become transformed to Katsudon for dinner. This is a delicious meal on its own; serve it with pickled Japanese ginger- the pink one, for a nice kick!

Ingredients:
1 kilo chicken tenders or skinless breast fillets (if using breast fillets, cut into strips)

For the breading:
Flour, seasoned with salt and pepper
1 Egg, beaten
Japanese bread crumbs

For the Katsudon Mixture:
1/2 cup soy sauce
1/2 cup mirin
2 cups water

3 large Shiitake mushrooms, soaked and sliced (or 8 small ones)
1 medium carrot, cut into strips
1/2 onion, sliced
1 onion leek, white part cut into strips
2 eggs, beaten


Directions:
Making the breaded chicken:
Place flour, egg and breadcrumbs in three separate bowls.
Coat the chicken fillets in flour, then dip in the egg, then coat with breadcrumbs. Do this procedure for all the chicken fillets.
Fry the chicken pieces until golden brown. Set aside.
(You have now made chicken nuggets!)

In a small stock pot, mix together soy sauce, mirin and water.
Let boil. Add in mushrooms, carrots, onions and leeks.
Let simmer until the vegetables are halfway cooked.
Increase fire in stove then add in breaded chicken pieces, letting them soak in the sauce.
Pour in beaten eggs on top of chicken then let cook quickly just until the egg sets.
Turn off heat; serve on top of rice in bowls.

Happy Birthday, Brenzie!

Today is Brenzie's 3rd birthday.  Since my birthday early this month, we've been talking a lot about birthdays.  This was our conversation  two days ago while he was taking a bath:

Brenzie:  Can you give me a surprise?

Me:  I'll give you a surprise on your birthday.

Brenzie:  Birth....day?

Me:  It's the day you were born.

Brenzie: Burn?

Me:  Born.

Brenzie: Burn?

Me:  Born.

Brenzie: Born?

Me:  Yes.

Brenzie: Oh.  You chose me?

Me:  Ummm.... No.  God chose you.

Brenzie:  Okay.

When he woke up this morning, I greeted him a happy birthday, and then I asked him, "What is a birthday?"  He answered, "Cupcakes!"

I rest my case. 

 

Photo at right:  We celebrated his birthday at Kindermusik today.  He is holding his favorite chocolate banana cupcake.

 

My Fair Little Trixie

When Trixie woke up today, the first thing she asked me was, "Am I six na?"  I said yes and she gave a small giggly smile.  She only turned six, but somehow, the daily transformation from a little kid to my fair little lady always surprise me.  Instead of the usual kiddie-favorite chocolate cupcakes for her birthday, she insisted on vanilla cake with purple frosting (she wanted mint purple frosting but later compromised).  For her birthday gifts, she wanted roller skates and jewelry (but I didn't oblige to those wishes... not yet). Last year, she wanted high heels.  I even caught her daydreaming yesterday and I asked her what she was thinking about.  She said she was thinking of what dress to wear to school for her birthday.  She truly is quite a gem and I am very proud of her.  She is my little artist, my sweet ballerina, my darling daughter. 

Photo at right:  Trixie slipped out of her class today and gave me this.  I might have given her a wonderful birthday party in school, but she gave me the best gift ever.       

Happy Birthday, Trixie!

Trixie turned six today. She was very happy she turned a year older. She wants to be "a famous ballerina" when she grows up --- those were her exact words.

Yogurt and Spice-Marinated Grilled Chicken

Description:
This month's issue of Yummy magazine is wonderful as it features many ways of cooking chicken breast. This one is a real winner-- it is so easy to prepare and the result is oh so delicious. Leftovers can be served with salad, pasta or made into a hearty chicken sandwich.

Ingredients:
Marinade:
1 cup plain yogurt
2 tablespoons minced garlic
2 teaspoons salt
2 teaspoons ground turmeric
1 teaspoon cumin
(Don't be turned off by the spices; they will blend in with the yogurt to bring out a fantastic flavor!)

6 chicken breast fillets, skin on (I used skinless fillets.)

Directions:
Combine all the ingredients for the marinade then add in the chicken breasts. Marinate overnight.

Cooking options:
1- Grill chicken over medium hot charcoal for about 8 minutes per side.
2- Pan-grill the chicken on top of the stove using a grill pan. (This is what I did.)
3- Bake in the oven for about 20 minutes at 375F.

Note: If chicken is too thick, please cover the pan with foil or lid as you begin grilling the other side, to ensure they get fully cooked without getting tough.

Everyday Struggle

It is indeed an everyday struggle (three times a day actually) to have Brenzie brush his teeth.  So before going to bed, I asked him, "Brenzie, do you know what will make you more cute?"  Trixie finished it by saying, "Brushing your teeth!"  As usual, Brenzie was full of tears as I brushed his teeth, but afterwards, he got down from the bed, looked in front of the mirror, then smiled. :) 

Photo at left:  Brenzie loves Ama's pet Caramel, as shown by his big, happy smile.

My Birthday 2011

I am in that stage in life where I seriously have to do the math to get my age right. :)

Perfect Olive Oil Pie Crust

Description:
With a commitment to prepare healthy recipes for my family, I have veered away from recipes that use a lot of butter or shortening; thus, I don't usually make pie crusts. So, it is with a happy heart that I am sharing this recipe with everyone- a pie crust made with olive oil! Woohoo! I got this recipe from Micki Sannar's book "Olive Oil Desserts." Just this recipe alone is well worth the cookbook.

Ingredients:
2 1/2 cups all purpose flour, sifted
1 tablespoon white sugar
1 teaspoon salt
1/2 cup pure olive oil
2/3 cup buttermilk
1 teaspoon vanilla extract (I omit this when making savory pies)

Egg Wash:
1 egg white
2 teaspoons cold water

Directions:
In a mixing bowl add flour, sugar and salt. Mix together.
Add olive oil, buttermilk and vanilla. Using a spatula, blend all ingredients. Add more flour as needed to create the desired texture.
Divide dough into 2 equal parts. Form into balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest for 5-10 minutes (no need to refrigerate).
Roll out between wax or parchment paper. Assemble according to recipe instructions.

Egg Wash:
Mix egg white and water together until well blended. Using a pastry brush, brush egg mixture on the top of crust prior to baking.

Dumpling Noodle Soup

Description:
The base for this recipe is "My Mom's Chicken Broth." You cannot go wrong with a simple yet flavorful broth to make any noodle soup delicious. The kids love this.

Ingredients:
1/3 pack Hakubaku Organic Japanese Ramen (available at Santi's, Hi-top and Rustan's)
2 cups chicken broth
4-6 pcs Frozen Dumplings (From Banawe Soybean)
4-6 leaves native petchay or other leafy vegetable, chopped


Directions:
Cook ramen according to package instructions. Portion in two serving bowls then set aside.
In a small stock pot, bring chicken stock to a boil then drop in the frozen dumplings.
Let boil until the dumplings are cooked through.
Add in the vegetables then cook for a minute or two.
Pour in piping hot soup over noodles then serve right away.

Coconut Curry Noodle Soup (Laksa)

Description:
Brandon and I love Singaporean food and one of our favorites is Laksa. This noodle soup is really hot so prepare plenty of cold water and a refreshing jelly dessert!

Note: I am particularly brand conscious in this recipe; you may choose other brands but so far, I am loyal to these products because I'm happy with the results.

Ingredients:
Half pack Hakubaku Organic Japanese Ramen (available at Santi's, Hi-top and Rustan's)
1 package Home Gourmet Laksa Spice Paste (available at Santi's, Hi-top and Rustan's)
2 cups chicken broth (Check "My Mom's Chicken Broth" recipe in this site.)
1 pack 200ml Kara Coconut Cream
4 pcs. squid balls, sliced in half (From Banawe Soy Bean)
1/4 kilo suahe, or 6 pcs. prawns
Bean sprouts, properly washed and drained
Wansuy, optional



Directions:
Cook ramen according to package instructions.
Portion the noodles in 2-3 serving bowls then top generously with bean sprouts. Set aside.
In a stock pot, add 2 tablespoons oil then saute Laksa spice paste briefly. Take note that in this step, the spicy aroma might sting the eyes a bit.
Add in the broth and coconut cream and bring to a boil.
Simmer for 10 minutes then add in the squid balls and shrimps. Cook until the shrimp changes color.
(You may add more water or broth if you find it too spicy.)
While piping hot, pour soup over noodles then garnish with wansuy.
Serve right away.

Note: I don't recommend cooking the bean sprouts together with the shrimps because the flavor of the sprouts mixes with the spices. The bean sprouts will cook as you pour the piping hot soup over it; the sprouts remain fresh and crunchy which is a good contrast to the hot and spicy soup.

My Mom's Chicken Broth

Description:
I think it is a Chinese family's tradition to have healthy soups in every meal. I grew up having my mom's hot clear broth made with chicken or beef kenchi. She makes it in such a way that the flavor of the broth is clear and pure, and she takes time to skim off all the fat. Truly, I've learned a lot about healthy cooking from my mom, and I hope to honor her by cooking the same healthy meals for my family. For this recipe, I specifically indicated organic or native chicken. It is pricey compared to the regular chicken, but believe me when I say that there is no comparison to the flavor and the goodness you get from organic/ native chicken. Plus, you're cooking for your family--- the people dearest to you...right?

Ingredients:
1 organic spring chicken (or native chicken), chopped
6 cups water
1 thumb size ginger, sliced
Salt and pepper to taste, optional

Directions:
Combine all the ingredients in a stock pot then bring to a boil.
Simmer for 30-40 minutes until chicken is tender and broth is flavorful.
Remove the meat from the broth. (You may use the chicken meat for other dishes like chicken salad, pancit, etc.)
Completely cool the broth then refrigerate.
Remove any fat that will appear on top of the broth.

Tip: Go easy on the salt because the amount of liquids will be less as you cook the broth.

Seussical By Repertory's Children's Theater

Rating:	★★★★★
Category:	Other

We watched Seussical last weekend and I must say that it was a really, really nice show. The production was very colorful and energetic; Bituin Escalante specifically stood out as the kangaroo (from Horton Hears a Who). The production will run until December. I highly recommend this to everyone.

Mouse Found the Cheese by Beatrice Annika Lim

Trixie wrote a book this afternoon. She taped pieces of paper together to make a small book, asked me to write the story as she tells it, and then she made the illustrations.

Trixie's first book

Mouse Found the Cheese
by Beatrice Annika Lim

Once upon a time, there was a little mouse named Cheesy.
He was running and playing when he found a piece of cheese.
He ate the cheese.
After he was done, the sun was setting, then it started to rain.

The End.

These were her exact words.  I just wrote them down as she told the story. I'll be posting the illustrations of the book in the Photos section.

As cute as he can be!

Me:  Brenzie, are you cute? Or cute na cute?

Brenzie:  Many cutes!

Petchay for Breakfast

Brenzie woke up early today and whispered to me, "I'm so hungry."

I answered, "What do you want for breakfast?"

He said, "Petchay!" 

I didn't quite understand what he said, so I asked, "French fries?"

He was a little irritated, then said slowly, "P-e-t-c-h-a-y!"

I couldn't believe my ears, so I checked if he really knew what he was asking for, so I asked, "What is the color of 'petchay'?"

He immediately answered, "Green!"

His wish was granted right away and he had "petchay" and rice for breakfast. 

Conversations with the kids

Brenzie is such a talker now.  Just this afternoon, he came into the room feeling a little sad.  He told me, "I am starting to cry" while showing me his very sad face.

                                                                              ---

On our way to school today, Trixie asked me this question, "Mommy, is it very hard when you have an itch and you don't know where to itch [scratch]?" 

                                                         

digistamps

http://digistamps.wordpress.com/

Pancakes

Description:
The first order of the day- pancakes. This morning's breakfast is Brenzie's special request. The recipe makes fluffy and yummy pancakes, plus the texture absorbs the maple syrup. So delightful! After Brenzie's first bite, he said, "So sarap!" Take it from him, these pancakes are really good. (I previously posted Nigella's pancake recipe; throw that one out if you copied it, and use this one from now on. This one is really a keeper.)

Ingredients:
Dry Ingredients:
1 cup unbleached all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:
1 cup milk
1 egg
2 tablespoons oil
1/2 teaspoon vanilla

Directions:
Mix the dry ingredients together; do the same for the wet ingredients.
Combine the dry and wet ingredients using a whisk; it's okay to have some small lumps.
Cook in a skillet (I don't add oil anymore).
The pancakes are ready to be flipped when bubbles appear on top.
Serve with butter and maple syrup (there's really no substitute for the real thing).

First Day of School Fever

I remember my first day of school in kindergarten.  I remember crying in the classroom and looking back once to check if my mother was still there and looking back the second time only to find that she's gone.  I remember I was terrified to ask permission to go to the toilet.  I remember being lonely and scared and not liking school at all.  I remember my first day of school so well that over the weekend, I was anxious about Trixie's first day of school.  I so don't want my kids to go through the same trauma that I did; I want them to like going to school and be passionate about learning. 

Yesterday was Trixie's first day of school at Reedley and even though I was feeling sick and groggy, I had to bring Trixie to school because she "needs" me (or so I thought.)  When we got there fifteen minutes early, we found that the school prepared a special program to welcome the lower school students and the parents.  The teachers told a story, sang some songs, got the children moving with some exercises.  The teachers and assistants were introduced; school programs were explained.  It was a simple program really.  But what made it special was the energy and enthusiasm that the teachers showed that made the children (and me) feel welcomed and at ease.  When it was time to go, Trixie looked back at me and waved good-bye.  She was happy to go to her class.  No crying, no clinging, no trauma. 

Today was Trixie's second day in school.  She woke up and got ready for school without me forcing her to.  She got home today and told me, "I love my school.  You were right, Mom!"  Oh what joy.      

Turkey Meatball Spaghetti

Description:
This is another way of transforming my turkey burger recipe into a fabulous dinner. Instead of making patties, I made them into meatballs! I adapted Giada de Laurentiis' recipe in her Everyday Pasta cookbook for the pasta sauce.

Ingredients:
Turkey meatballs, using the turkey burger recipe

For the pasta sauce:
1 pound pasta, cooked according to instructions, reserving some cooking water
1/4 cup extra virgin olive oil
2 cloves garlic, peeled
1 28-ounce can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup finely chopped fresh basil
(Recipe also calls for 1/4 cup chopped fresh flat-leaf parsley, but I didn't have any.)

Directions:
Add oil in a medium saucepan and heat over medium fire.
Add tomatoes, garlic, parsley, salt, pepper and cook for 10 minutes.
Add the cooked meatballs and cooked pasta and toss to coat.
You may add some pasta water if sauce appears too dry.
Lastly, add the basil.
Serve with freshly grated cheese.

Bangus Belly in Teriyaki Sauce

Description:
I love bangus but sometimes the usual daing or paksiw or sinigang can be a little tiring. This is one easy and tasty recipe that could jazz up bangus.

Ingredients:
2 pcs bangus belly fillet (or 1 pack Sarangani Bangus Belly Fillet)
1 thumb-sized ginger, sliced

Teriyaki Sauce:
1/4 cup light soy sauce (Kikkoman)
1/8 cup mirin or Japanese rice wine
1 tsp. brown sugar
1 cup water

Cornstarch Slurry:
1/2 tbsp. cornstarch
1/2 tbsp. water

Directions:
Combine all the ingredients for the teriyaki sauce then set aside.
In a medium sized saute pan, add about a teaspoon of oil and saute the ginger strips until aromatic.
Lower heat then slowly pour in the teriyaki sauce; the mixture will bubble and boil.
Slide in the bangus fillets and let simmer until done, being careful not to overcook the fish.
Remove the fish from the pan and place in the serving platter.
In a small cup, combine water and cornstarch to make the slurry.
While the teriyaki sauce is boiling, add in the slurry and cook until thick.
Add a dash of sesame oil.
Pour sauce on top of fish and serve.

Note: Next time I'll cook this, I'll drizzle some Japanese mayo on top.

Turkey Burgers

Description:
In an effort to become healthier this year, we are cutting back on pork and beef; thus, I often use chicken and turkey as substitutes (which are totally not regrettable, I tell you). These burgers are flavorful and juicy, but not greasy and heavy.

Ingredients:
1 pound (454 g) ground turkey
1 small white onion, finely minced
2 tablespoons Lea and Perrins Worcestershire Sauce
1 tablespoon light soy sauce (I use Kikkoman)
Ground black pepper, to taste

Directions:
Combine everything in a bowl and using your hands, make into patties.
Pan-fry burgers on both sides, using as little oil as possible.
(Cooking time depends on the size of the burger. To know if it is done, the juices that come out of the patty when slightly pierced should be clear and not pink or red.)
Serve in a bun, with lettuce and tomatoes and your favorite condiments.
(In our case, I used these huge pan de sal from Manila Peninsula's bakery sale.)

Tip: Check for the taste by cooking a very small patty first, then adjust seasonings as needed.

Minced Meat with Tofu Surprise

Description:
I've been listening to Jay Chou these days due to the prodding of my friend Stew; thus, I've been cooking Chinese dishes lately (and craving for nai cha or milk tea!). The surprise factor in this dish is the tofu at the bottom of the minced meat. Look closely at the photo and you will see tofu peaking at the bottom left.

Ingredients:
1 large firm tofu, cut into four cubes
2 garlic cloves, minced
1/4 of an onion, minced
100 g ground meat (I prefer chicken)
1 can Narcissus minced meat with bean paste



Directions:
Place tofu in a heat-proof plate and steam for a few minutes. Discard liquid. You can also use the ready-to-use tofu so you don't have to steam it.
In another pan, put about a tablespoon of oil and saute onions and garlic until aromatic.
Add ground meat and continue cooking until brown.
Add Narcissus minced meat with bean paste. (I always throw out the oil at the top of the sauce.)
Turn off heat when meat mixture boils.
Put the minced meat mixture on top of tofu and garnish with wansuy.

Bok Choy with Mushrooms and Young Corn in Oyster Sauce

Description:
This is simpler and cheaper version of my previous bok choy recipe with top shell in oyster sauce, but just as good. This vegetable dish surely takes center stage.

Ingredients:
600g Bok Choy, cleaned well
1 can whole mushrooms, chopped into quarters (I prefer the jumbo-sized mushrooms)
1 can young corn, chopped diagonally (or the canned stems and pieces)

Sauce Mix:
6 Tbsp. oyster sauce
2 Tbsps. rice wine (I used mirin.)
2 Tbsps. cornstarch
1 cup water


Directions:
Boil bok choy until soft. Drain the vegetables and place on plate. (Do not discard the water.)
Combine all the ingredients for the sauce mix.
Heat 1 tbsp. oil in pan and saute mushrooms and young corn lightly.
Add the sauce mix and cool until thick and bubbly.
Add more vegetable stock from boiling bok choy to thin out the sauce.
Pour the sauce on top of vegetables and serve.

Mango Cheesecake

Description:
I used to love eating cheesecake but after a season of baking cheesecakes way too often, I guess I got tired of it. I recently found out that my mother-in-law loves cheesecake, so to score more in-law points (hahahaha!), I baked cheesecake over the weekend to send her some. I tweaked George Geary's recipe in his book "125 Best Cheesecake Recipes" and it came out creamy, smooth, with no cracks on top. I now use small loaf pans to make cheesecakes; I just find it easier to unmold and serve to eager dessert lovers.

Ingredients:
George Geary's Blue Ribbon Cheesecake (sans the sour cream topping)

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted

Filling:
4 packages (each 250g) cream cheese, softened (or at room temperature)
1 1/4 cups granulated sugar
4 eggs
3 tbsp. fresh lemon juice (I didn't have any so I omitted this.)
1 tsp. vanilla

Decoration:
2 cups fresh strawberries, sliced (or our very best Manila mangoes, cubed)

Directions:
Crust: In a medium bowl, combine melted butter and graham crumbs. The mixture will resemble wet sand. Press unto the bottom of your preferred pan and freeze.

Filling: Beat cream and sugar on medium-high speed.
Add eggs one at a time, making sure everything is well mixed.
Stir in lemon juice and vanilla.
Pour over frozen crust and bake in a preheated 350F oven for 45-55 minutes.
Please adjust baking time according to the size of your pan.

This is where I tweaked the recipe:
Instead of baking the cheesecake for the full time indicated, I baked it halfway the time and while the middle is still jiggly and the top a little dry but not brown, I turned the oven off and left the cheesecake inside to continue baking.

Let the cheesecake cool completely then put in the refrigerator overnight until ready to serve. Garnish with fresh fruits on top.

Herbed Chicken ala Pobre

Description:
Wonderful things do come out of the kitchen when you're in a hurry. This recipe came about in an effort to make dinner in less than 30 minutes. It has been a lazy Black Saturday and we were all busy watching "8 Below" that I forgot to marinade the chicken ahead to make it into chicken teriyaki. Anyway, this recipe is similar to my Roast Chicken with Garlic and Herbs, but this one can be done in a jiffy and very healthy too. But the crowning glory of this dish is the crunchy browned bits of garlic on top. This recipe will now be a regular at mealtime, whether I'm in a hurry or not.

Ingredients:
Skinless chicken thigh fillets
McCormick Italian Seasoning
Salt (I use pink salt)
Extra-virgin olive oil
Garlic, minced roughly


Directions:
Lightly brush chicken fillets with extra-virgin olive oil and season with salt and Italian seasoning on both sides. Be generous with the herbs!
Place chicken on a roasting rack then sprinkle with garlic.
Bake in a turbo broiler or oven pre-heated at 350F, and cook for about 18-20 minutes or until the garlic is golden brown and the chicken is done, depending on the thickness of the chicken.
Do not overcook or the chicken will be tough.
Serve right away.

Terrible Two? Not really!

Brenzie is officially a toddler and he is in what they call the "terrible two's" stage.  I have to disagree that Brenzie is "terrible" at all at this stage; I am actually having lots of fun caring for my toddler.  It is at this stage that we get to have really cute conversations with him...

-----

Me:  "Brenzie, are you 'pogi' or cute?"
Brenzie:  "Pogi!!!"

-----

Me:  "Brenzie, are you a big boy or a baby?"
Brenzie:  "Big baby!"
But sometimes he would answer,"Big boy na noh!" But if he is in dire need of milk, he will answer, "Baby!"

-----

It is Brandon's morning routine to offer Brenzie a glass of Milo.  And Brenzie always says, "One for you, one for me!"  That goes for any treat we offer him and Trixie.  It should always be "one for me [him] and one for Atsie!"

-----

I am so looking forward to more "Brenzie" Conversations.  He truly is a bundle of charm. 


Photo at right:  At Trixie's Moving Up Day.  That's my beautiful mom seated beside us.  Take a look at Brenzie's hands!  He is so polite and behaved!

  

Sticky Wings

Description:
I am not so fond of fried foods, more so chicken wings (actually, I'd rather have grilled white meat), but when I saw Yummy magazine's March front cover, I simply couldn't resist trying it. The result was so so good that I had to share it with everyone. Enjoy life :) Just remember, cook and eat this in moderation.

*On a side note, I will be tweaking this recipe to come up with a "non-deep-fried" version. I hope I succeed.

Ingredients:
For the coating:
1 cup all-purpose flour
1 tsp. five-spice powder
1 tsp. salt
1/4 tsp. pepper
cooking oil for deep-frying
12 pcs. chicken wings

For the Honey-Orange Glaze:
1 tbsp. oil
1 tbsp. ginger, sliced very thinly (I made mine bigger; my kids don't like to eat ginger.)
1 tbsp. grated orange zest
1/2 cup honey



Directions:
Mix together flour, five-spice powder, salt and pepper.
Heat oil to about 375F. (I actually used a deep-fry thermometer for this.)
Coat wings well with flour mixture.
Fry wings for 10-15 minutes, or until parts are golden brown. (It really depends on the size of the wings how long it will take to cook.)
Drain on paper towels.

To make the glaze:
Heat oil in sauce pan and saute ginger. Add orange zest and honey.
Let simmer.
Add cooked wings in batches and toss well to coat the wings with the glaze.

Breakfast Waffles

Description:
To officially mark the start of summer, we had waffles for breakfast. This recipe (which I tweaked from allrecipes.com) is a keeper. The waffles come out crisp on the outside but with a slight chew inside. They are also not so sweet so it's best to serve with maple syrup. I keep leftover waffles in the fridge then we simply toast them before serving.

Ingredients:
2 eggs
Dry:
2 cups all-purpose flour
5 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
Wet:
1 3/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
Using a mixer, beat eggs until fluffy.
In a separate bowl, combine all the dry ingredients.
Add the wet ingredients and using a wire whisk, combine everything well.
Fold in the beaten eggs.
Cook waffles until golden brown.

Beatrice the Ballerina

I just learned that it requires commitment from the parents for a child to take ballet lessons. But seeing Trixie dance ballet well and become confident in what she does are worthy reasons for us to support her in her dream of becoming a ballerina. Trixie will have her first ballet recital at the end of the month and here's a look-see of what's to come on the big day.

Trixie's Favorite Soup

Trixie's favorite soup is pumpkin soup. It's hearty and healthy so let her have all she wants! (FYI, the recipe is posted here http://pamcyu.multiply.com/recipes/item/43/Cream_of_Pumpkin_Soup)

Cream of Pumpkin Soup

Description:
Making pumpkin soup is quite a task, but due to insistent Trixie request, I happily oblige. We already had cream of pumpkin soup two nights in a row, but seeing Trixie consume bowlfuls is good enough reward for me. Her next request is Cream of Mushroom Soup, but that's for a future recipe post.

Ingredients:
500g pumpkin, seeds and skins removed and cut into small cubes
3 garlic cloves, chopped
1/4 of an onion, chopped
4 cups hot chicken broth (I always make my own broth so that's one of the parts that's tasking; you have to prepare this ahead of time.)
1/2 cup all purpose cream
Pinch of dried thyme
Salt and pepper

Directions:
Saute onions and garlic in a small stock pot until aromatic.
Add the pumpkin and continue cooking.
Gradually add the hot chicken stock and continue stirring.
Add in the thyme and season to taste with salt and pepper.
Cover and let cook until the pumpkin is tender. (Use a fork to check for tenderness.)
Once the pumpkin is tender, carefully transfer everything to a heat-proof blender and pulse until the pumpkin is pureed completely.
(Make sure to leave an opening in the cover of the blender to let the liquid steam off during blending.)
Pour everything back to the stock pot and continue to cook until the pumpkin turns more orange, and it doesn't taste raw.
Season as needed.
Add the cream and with a wire whisk, combine everything well.
Serve piping hot!

Many ways of saying thank you

Brenzie gets so excited when he tastes something he really likes.  To express his excitement, he says "Hmmm! Tastes good! Very good! Thank you!"  Now that's a mouthful. :)

Are mosquitoes bad?

Over lunch today, Trixie asked me if mosquitoes are bad.  I answered yes.  She then asked why they are bad.  Before I got to say anything, she answered, "Because they bite without asking permission?" :)

Pork Medallions with Gravy

Description:
With the goal of being healthy this year (aka lose weight), Brandon and I are trying to consume less meat in every meal. We still eat pork, particularly pork tenderloins. Pork tenderloin is one of the leanest meats available, comparable to chicken breast. It's a bit pricier but it's tender and healthier so it is worth it. Here is a very simple recipe for pan-fried pork tenderloins which I fancily call pork medallions. (I got the recipe from America's Test Kitchen.) The gravy is a nice extra that the kids just love so I always serve it with this dish.

Ingredients:
1 piece pork tenderloin
Salt and pepper

Gravy:
Pan with browned bits from cooking the pork
1 tablespoon butter
1 tablespoon flour
1 cup broth, chicken or pork
Worcestershire sauce


Directions:
Remove the white membrane from the tenderloin then cut into half inch rounds.
Pat dry and season with salt and pepper on both sides.
Add a little oil just to coat the pan and wait until hot and the oil shimmers.
Place the tenderloins and cook each side for 80 seconds. (I even use a timer for this.)
Place on a plate and serve with gravy.
Tip: Flip the tenderloins using a tong to keep the brown color of the meat.

For the gravy:
Using the same pan for cooking the tenderloins, add butter and swirl it around to melt. Add the flour and cook very shortly, mixing briskly.
Slowly add the stock while scraping the bottom of the pan.
Continue cooking until gravy thickens, whisking everything to ensure there are no lumps.
Add worcestershire sauce, salt and pepper to taste.

Bok Choy with Topshell in Oyster Sauce

Description:
Topshell is a kind of snail meat that resembles abalone in texture. I only got to know about how good topshell is because I got two cans from my in-laws. This recipe is printed at the can's label and the result is really easy and very, very good. You can tweak the recipe by replacing the bok choy with broccoli or kailahn, or adding in mushrooms. You can omit topshell altogether and it will still be wonderful. My version has tofu and we all loved it. This recipe yields quite a lot, but because it was so good, we consumed it all in one meal.

Ingredients:
1 can topshell in brine, drained and sliced thinly
600g Bok Choy, cleaned well
2 large cubes tofu, cut into big squares

Sauce Mix:
6 Tbsp. oyster sauce
2 Tbsps. rice wine (I used mirin.)
2 Tbsps. cornstarch
1 cup water

Directions:
Boil bok choy until soft. Drain the vegetables and place on plate. (Do not discard the water.)
Combine all the ingredients for the sauce mix.
Heat 1 tbsp. oil in pan and saute topshell lightly.
Add the sauce mix and cool until thick and bubbly. Add the tofu. (Add more vegetable stock from boiling bok choy to thin out the sauce.)
Pour the sauce on top of vegetables and serve.

Brenzie Going Potty

These are so cute that I decided to post these, but this is the last time I'll show photos of Brenzie in the toilet.

Home-baked Bibingka

Description:
In my search for a dessert using buco, I came upon Panlasang Pinoy's recipe for bibingka. I thought it would be a good idea to top mine with lots of fresh buco strips instead of niyog. The result was a moist, scrumptious bibingka, with a nice coconut flavor and the right saltiness from quick-melt cheese. Another good thing about this bibingka is that it is baked in the oven and it stays moist even at room temperature. I am truly happy for this bibingka recipe and I don't think I will be buying Ferino's anymore. You can check the cooking video at http://panlasangpinoy.com/2010/03/22/rice-cake-bibingka-recipe/.

Ingredients:
1 cup rice flour
1/8 tsp. salt
2 1/2 tsp. baking powder
3 tablespoons butter (I prefer it softened to make creaming easier.)
1 cup white sugar
3 eggs
1 cup coconut milk (I used Kara coconut milk.)
1/4 cup fresh milk
Precut banana leaves (Pass the banana leaves over the fire on the stove to soften the leaves.)

Toppings:
1 piece salted duck egg, sliced
1/2 cup grated cheese
(For my version, I used fresh buco strips and cubed quick-melt cheese for the toppings.)

Directions:
Preheat oven to 375F. Carefully place banana leaves inside a 9-inch round pan, making sure the leaves reach the sides as well (the banana leaves lend a nice flavor to the bibingka so don't skip this part by using baking paper).
Combine rice flour, salt and baking powder. Set aside.
In another mixing bowl, cream together butter and sugar. Add eggs one at a time and mix until incorporated. Add in the dry ingredients then mix some more.
Gradually add in the combined coconut milk and milk, and whisk together well.
Pour mixture in the prepared pan.
Baked for 15 minutes then take out gently, not turning the oven at this point. The bibingka is just a little set and not fully cooked so be careful.
Place toppings on the bibingka, then put it back in the oven to bake for another 15-20 minutes, until the top is puffed and golden brown.
You can brush tops with butter and sprinkle with sugar if you like (but I opt not to do this anymore; bibingka's perfect the way it is).

Chicken in Lemongrass

Description:
My mother-in-law likes this dish very much, which is a great deal for me because she is such a good cook. This recipe is from "Cooking with Love" by Annie Pascual Guerrero which is a wonderful cookbook; all the recipes I've tried are great so far. Please check http://www.5min.com/Video/How-to-Prepare-Lemongrass-297706941 for instructions on how to prepare lemongrass. .

Ingredients:
Marinade:
2 tablespoons sugar
1 thumb-size ginger, juice extracted by grating
salt, pepper
1 teaspoon turmeric (I used McCormick)
2 stalks lemongrass
1 tablespoon garlic, chopped
1/2 cup shallots, chopped (or regular white or red onion)

1.5 kilos cut-up chicken
1 cup tomatoes, chopped (I didn't bother blanching or peeling.)
1 cup coconut milk (The recipe called for the addition of 1/4 cup coconut cream, which I omitted already, since I used Kara coconut milk in a carton which is quite thick already.)

Directions:
Process all ingredients for the marinade (using a blender or food processor) and pour over chicken, marinating for about 30 minutes.
Place chicken, tomatoes and coconut milk in a pot and simmer until tender, adding more coconut milk as needed. If sauce is too thin, thicken with cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water.)

*For those who prefer a hot version of this dish, you may add sliced chili peppers when you cook the chicken.

Golden Breaded Porkchop

Description:
I got this recipe from Del Monte Kitchenomics and it was simply called PorkChop "Pambaon" which for me is too plain a name for a dish that's so good and wonderful. The porkchops are flavorful because of the marinade and they are crunchy and delightful because of the breading, I am sure this will be a hit.

Ingredients:
1 kilo pork chops
1 egg, lightly beaten
1 cup bread crumbs (I used the Japanese style breadcrumbs.)

Marinade:
1/2 cup Del Monte Tomato Sauce
2 Tbsp. soy sauce
4 cloves garlic, crushed
3 Tbsp. cane vinegar
2 tsp. rock salt
1/2 tsp. black pepper

Directions:
Combine all the ingredients for the marinade and marinate pork chops for at least two hours (I did it overnight) in the refrigerator in a covered container.
Place pork chops including the marinade in a wok or stock pan. Cover and let simmer until dry, being careful not to burn the chops.
Dip each piece in egg, then roll in bread crumbs.
Pan-fry until both sides of pork chops are golden brown.

Sunday Mind-boggler

This Sunday morning, Trixie came up to me and asked, "Who made God?"  I answered, "Hmm... I don't know..."  She then answered, "I think God made God, diba?"  Then she smiled.

Later at noon, while in the car, Trixie asked me the same question about who made God.  Then she said, "Can I ask God?"  Then she put her hands together, closed her eyes and prayed, "God, did God make God?"

Brenzie in school

It is Brenzie's daily routine to accompany Trixie to Little Sandbox. He joins Trixie's class, then joins the Discoverers' class, then he is off to the playground. Clearly, Brenzie is ready for school and no longer a baby... sign... the inevitable drama of motherhood.

Honey Wheat Rolls

Description:
This is my second bread project for the week and it just keeps getting better. I got the recipe from allrecipes.com a long time ago and I just kept it in my binder for future use, and now, it will always be in my bread repertoire. It's always so comforting to use honey in any baked treat more so in breads, so I'm deeply concerned about the colony collapse disorder happening to bees all over the world, but that's another story. But you may learn more about it at http://www.e-changesolutions.com/Beebook/index.html; I got this link from Ilog Maria who sells really, really good virgin honey.

Ingredients:
A.
355 ml (1.5 cups) warm water (110 F)
1 .25oz envelope active dry yeast
40 ml honey
342.5 g (2.5 cups) unbleached bread flour

B.
22.5 g (1.5 tablespoons) melted butter
40 ml honey
10 g (1/2 teaspoon) salt
200-300 g of whole wheat flour, depending on dough

Directions:
A. Mix in warm water, yeast and honey. Add in the white flour and set aside for 30 minutes until bubbly.

B. Add in melted butter, honey and salt. Then add in whole wheat flour little by little while kneading the dough, until the dough pulls away from the but is still sticky to the touch.
Place dough in a greased bowl, turning once to coat the top, then cover with cling wrap. Let it rise for 1 hour.
Punch down the dough, flatten, and make into a roll.
Divide into 24 pieces and make into rounds or balls.
Place in a greased sheet or rectangular pan, and set aside to proof for about 30 minutes.
Bake at 350F for 18-20 minutes. Lightly brush the tops with melted butter as soon as the rolls come out of the oven.

Yogurt Rolls

Description:
Just baked dinner rolls (in preparation for breakfast tomorrow) and they came out wonderful; I got the recipe from cupcakeproject.com. The rolls were soft and chewy, reminiscent of pugon pan de sal but not sweet, and since the recipe calls for yogurt, there was a slight tang in the taste (as if a sourdough starter was used). I also love the fact that this bread recipe is quite healthy, using honey as sweetener and olive oil as fat. We will surely have a delightful breakfast tomorrow.

Ingredients:
3-4 cups unbleached all-purpose flour (You may use a blend of whole wheat and white flours)
1 Tablespoon active dry yeast
3 Tablespoons honey
1 cup warm water (105-115F)
1 cup yogurt (I used Greek yogurt from Rizal Dairy Farms)
1 Tablespoon extra virgin olive oil
1 1/2 teaspoon salt

Directions:
In a bowl of a stand mixer, combine 1/2 cup flour, yeast, honey and warm water.
Stir well and let stand for 10 minutes until bubbly.
Stir in yogurt, oil, salt and two more cups of flour. Combine using a spatula or a wooden spoon. Gradually add in the remaining flour. Using the hook attachment of the mixer, knead the dough, adding in more flour little by little if the dough is too sticky. Finish kneading the dough by hand on a floured work surface, until dough is quite elastic and smooth.
Place dough in a greased bowl and cover with cling wrap. Let rise for about 1 hour, until double in size.
Grease a rectangular pan (I always use stainless steel pans) with olive oil then set aside.
Place the dough on a work surface and degas by pressing down with your fingers. Spread the dough using your hands until it becomes flat, then make a long roll. Cut dough into about 18 pieces, then make into balls. (Kids helped me here, and they had loads of fun.)
Place each piece unto the pan, making sure to leave spaces in between.
Cover with a damp kitchen cloth and let rise for 25 minutes.
In the meantime, preheat oven to 375F.
Bake the bread for 20 minutes until the tops are golden brown.

Vegan Chocolate Ganache

Description:
This ganache recipe (from Vegan Cupcakes Take Over the World) goes perfectly well with vegan chocolate cupcakes (obviously) but this chocolate frosting is good whether or not you have dietary preferences. A note though, this vegan ganache is a bit runny and it doesn't set like the regular ganache (the one made with cream) so better let it sit at room temperature until a little thick and of more spreadable consistency. If you can't wait, then use it as a sauce instead!

Ingredients:
1/4 cup soy milk
4 ounces semisweet chocolate, chopped
2 tablespoons pure maple syrup

Directions:
Place chopped chocolate and maple syrup in a heat-proof bowl.
Heat soy milk to a gentle boil then pour over the chocolate.
Combine using a spatula until chocolate is melted.

Milestones this month- January

2011 is starting great.  Trixie is now sleeping on her own bed (pink beddings from Guama worked wonders!) and Brenzie is toilet-trained already (with some accidents now and then...)  :)  I am a HAPPY MOMMY!  

Trixie's Gift to God

This is Trixie's drawing using watercolor, drawn at the back of a cut cereal box.  She told me this is her gift to God.  She then asked, "How will I give this to God?"  I answered, " I think we should post it at our wall so God will see it everyday."  She then went to my table, took a red pen and said, "I'll write 'To God, I love you, From Trixie.'"  I told her not to use the red pen.  She then asked, "What is God's favorite color ba?"  I answered, "Black will look nicer."

So here's Trixie's drawing that is now posted at our bedroom wall which is her sweet, sweet gift to God.  I am certain God is smiling back.