Tuesday, December 18, 2007

Al Salmone Cabornara

I always love pasta, but I seldom eat 'em simply because it's to heavy on the belly. Most of the time, I cook pasta with seafood and always the best choice for me is with Salmon.

Al Salmone Carbornara


1 lb salmon fillet
salt and pepper
1/2 tsp lime juice

1 large egg
salt and pepper
1/4 cup Parmesan cheese
3 tbsp half and half
1/2 cup tomato chunks


Wash and pat dry fillet, rub all the ingredients and set to broil until done, usually 2-3 minutes on each side then set aside.

Cook pasta until al dente. Beat eggs, pepper and Parmesan cheese in a bowl. Pour in half and half. Set aside.

Heat pan in medium with olive oil . Mix in cooked pasta and tomato chunks, when tomatoes are half way done remove from heat and immediately stir in egg mixture. Toss in broiled Salmon fillet.

Garnish with parsley.

Saturday, December 1, 2007

Soup stock

It's always great to have soup stock around the house. Homemade is always the best. Although there available ready made bullion cubes and soup packs in the supermarket, there are days that you can make one on your own and freeze for future use, or even on those days that you bought meat and discarding those bones....instead of throwing it in the garbage, you might as well put it into use.

Soup Stock


2 lbs beef soup bones
6 qts cold water
3 cloves garlic, minced
1 large yellow onion, quartered
3 stalks celery with leaves, chopped
3 carrots, peeled and chopped
1 ripe tomatoes, quartered
2 bay leaves
1 tbsp salt
6 black peppercorns

In a stockpot combine all ingredients putting beef soup bones last then add water. Cover pot and boil for about 15 minutes then remove scum and fat as they float to the top. Simmer for 1.5 hours. When cooked, strain broth. Refrigerate overnight. Skim fat from surface and discard.

You can it at once and/or store in the freezer for future use.

*For chicken soup, replace beef bones soup with chicken bones.

Saturday, November 24, 2007

Simple Chicken Parmigiana

Photography by Donna Samonte

Here's another recipe to share. Very simple but delicious and yet can be served in either easy dinner and/or for fancy gathering.

Chicken Parmigiana


4 boneless chicken breast halves without skin
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter
Dash of Oregano and Rosemary
Pinch of salt and pepper
1 jar (16 oz) spaghetti sauce, or 1 1/2 to 2 cups homemade
1/2 cup shredded Mozzarella cheese
1 tbs grated Parmesan cheese
1/4 cup chopped fresh parsley


Wash chicken and pat dry. Put chicken between pieces of wax paper, or in a food storage bag; pound gently to flatten for even cooking. Combine bread crumbs, oregano, rosemary, pepper and salt. Set aside.

Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. Add sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheeses and parsley. Cover and simmer 5 minutes, until cheese melts.

Can be serve with pasta.

Saturday, November 10, 2007

Mother's Cooks Best

Once, I was talking to my eldest son Bien who was then 12, was on the phone and he asked a question. He asked if frozen food can be sent from the US to Manila, I answered yes, of course! He knew that my mother was about to go home in a couple of weeks then, so further asked if I can cook "Pininyahang Manok" and "Chicken Curry" freeze it to send home. The recipes are very common, I bet those who cook knows the recipe by heart. I asked my son what's the difference why he wanted my recipe, he simply....."Ma, their recipe is different!" So all being said...please let me share my simple recipe, with a difference. Originally, milk is used for "pininyahang manok" but my recipe is quite different... :)

As the saying goes, "Mother's cooks best!"

Pineappled Chicken (Pininyahang Manok)


2 lbs of Chicken ( breast or drumstick)
1 small can Reno Liver Spread
1 medium can Pineapple tidbits (Delmonte brand)
2 gloves of minced Garlic
1 small chopped Onions
1 tbs sliced ginger

1/4 cup water

salt and pepper to taste, oil
1/2 cup bell pepper( red or green)

1/4 cup green peas (optional)


Drain pineapple tidbits and marinate chicken with pineapple syrup. Put oil in a skillet and saute ginger for 10 seconds then add garlic till golden brown and add onions When onion is silvery in color, add reno liver spread and marinated chicken (making sure syrup is added too), add water and simmer for about 20 minutes. Add pineapple tidbits and season with salt and pepper according to your taste and cook for 4 minutes more. Garnish with bell pepper and green peas.

Wednesday, October 31, 2007

Back to cooking...

It's been a while since my last recipe post...errrr...i've been so involved with my photography.

Anyway, I'm sharing another easy recipe that you'll enjoy. Chicken is always easy to cook and kids love it. This is a very simple dish, made easy for moms who are busy.

Chicken Pastel


1 whole chicken, cut up into pieces
4 cloves crushed garlic
2 potatoes, cut in cubes
2 tbsp. vegetable oil
1 sm. can Vienna sausage, cut in half
2 tbsp. lemon juice
1 tsp. butter
1 red pepper, cut in strips
3 tbsp. soy sauce
1 c. water
1/2 c. milk
Salt to taste


Saute garlic and onions in oil until brown. Add chicken, soy sauce, lemon juice and pepper. Cook 5 minutes until chicken is half done. Add water. Let boil and add potatoes, Vienna sausage, butter and bell pepper. Cover until done. Add milk, cook a few minutes until sauce thickens. Serve hot.

Can be served with steamed peas and broccoli.

Monday, October 15, 2007

Beef Stroganoff in a Rush!

In a rush to make dinner, here's a recipe that's so easy as 1-2-3! I even love it after re-heating! I mean, left-over......good for the next day!!! Hahahah.....

This recipe is inspired from the recipe of my friend Jenny, who's Beef Stroganoff version taste heavenly...and I wonder where she is now....

Simple Beef Stroganoff


1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
2 tsp minced garlic
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tbs all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste


Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.

Meanwhile, prepare the sauce. In a large skillet, saute garlic and onions in 2 tablespoons of butter over medium heat until soft then add mushrooms; remove from pan. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling.

Serve sauce over egg noodles.