The Lemongrass

It's Friday, so cut some slack.

Fridays are easy and people (especially the workforce) are usually in good mood. TGIF! There seems to be an unwritten commandment that you can break some rules or norms on a Friday just 'cause. So, I thought it was ok to eat some Nachos for dinner "just 'cause" it's Friday. I'm sure the boys will not object either.

So, let's get a taste of bachelorhood and start being lazy.

Beef Nachos

1 bag organic nacho corn chips (blue, white or yellow)
1/2 kilo ground beef or beef kofta
1 onion, processed or minced
2 tomatoes, sliced into small cubes
cheese, grated
1 tbsp. fish sauce or oyster sauce
pepper
Oil / ghee / Mary's Oil Blend
salt to adjust taste if needed

1. In a pan, put some oil and cook the ground beef. Season it with fish sauce or oyster sauce and pepper. You can also add some ketchup or tomato paste if you prefer it somewhat sloppy. I like using Beef Kofta because it is already prepared, seasoned and herbed.
2. On an oven tray, evenly layer a generous amount of nacho chips, set it aside.
3. Add the freshly minced onion to the cooked ground beef. I like to add the onion to the beef to ensure an even mix unlike sprinkling it on top of the meat, it's your call.

4. Spread the ground beef on the bed of nachos and sprinkle the tomatoes on top of it.
5. Top it with the grated cheese and put it inside the oven for about 1-2 mins. to melt the cheese.


Turn on the TV and enjoy some time well wasted. Munch!

Out of the blue, I suddenly missed the sweet and ham-like taste of Tocino meat so I dashed to the local specialty store to grab a pack. As expected, commercially processed and packed meats usually contain colors, preservatives, sodium nitrates and the infamous MSG (Monosodium Glutamate). So, I spoiled myself at first knowing that I have to make Tocino from scratch to be able to eat guilt-free. My master chef mom made us Tocino (without Salitre) from her own kitchen and I can still vividly remember the distinct and hearty taste of homemade cooking... I loved every inch of it including the imperfections and inconsistencies.

Throughout my culinary journeys in unknown territories, I often discovered that making a dish for the first time is not as complicated as I perceived it to be... ummm, I think except Mediterranean cuisine *sheepish grin*. The fun part is, at least for me, learning about the history or creation of that dish, and likewise, getting the best of everything and putting in your own twist. Not all of my culinary journeys end in fruition, some of it end up in the trash even after diligent efforts to revive it from the flatline.

Note that the Tocino recipe below was designed to have a moderate flavor because I do not want to add tons of sugar and sodium. So, feel free to add more if you wish to overload.

Chicken Tocino

330 grams chicken breast
2 tbsp. fish sauce
1 tbsp. oyster sauce
1 tbsp. vinegar
4 tbsp. sugar
1 tbsp. soy sauce
1/2 to 1 tbsp. garlic powder
pepper

1. Cut the chicken breast into bite-size pieces.


2. In a separate bowl, mix the rest of the ingredients and add in the meat. Coat evenly.
3. Marinate for 2 days or at least overnight.


Best served during breakfast with sunny side-up eggs and garlic fried rice. Just pan fry the meat in oil and add a little water in it for that sticky glaze.

Good morning!

We went to the flea market in Quebec to search for odd slash interesting finds but look what I snapped.





Refreshingly beautiful!

Tapioca pudding has been and still is a staple in our family's banquet table. Tapioca pearls come in different sizes, but I always purchase the small pearls because it provides an irresistible and somewhat addictive smooth but lumpy texture. It is not to be confused with "sago" because both originates from different species of plants, although very much identical like separated twins.

My mummy makes the best Tapioca pudding, and I grew up watching her stir it incessantly. So, by the time I wanted to do it myself, I knew what to expect. I placed a cloth (this is due to my OCD) on the countertop just beside the stove, hopped and sat on it. I also made sure the ingredients are within reach so I don't have to go down and fetch. There I sat and stirred until I felt like I grew malignant carbuncles on my pits! Ok, that was an exaggeration... but my hubby had to massage my arm that night.

It was a baptism of fire and afterwards, I discovered that I can do it in half the time. So call yourself lucky and try this simple recipe.


Creamy Tapioca Pudding

1/2 cup small Tapioca pearls (soaked at least 30 mins.)
3 cups milk (I sometimes substitute 1 cup of coconut milk)
2 eggs, beaten
1/4 tsp. sea salt
1/3 cup sugar
1 tsp. vanilla extract
Optional: corn, cheese, fruit toppings, nuts

1. In a casserole, stir in Tapioca, milk and salt on medium heat.
2. Simmer and stir CONSTANTLY for around 20 mins. to prevent the pearls from sticking into clusters.
3. Gradually add some of the hot tapioca mixture to the beaten eggs to match the temperature, and pour it back into the casserole.
4. Add sugar, vanilla extract and other add ons like corn and cheese and stir continuously.
5. Cool at room temperature and chill.
6. Garnish before serving.

TIP: Tapioca turns translucent when cooked.

Married life screwed me in the kitchen with industrial strength nuts and bolts. No qualms, questions, no violent reactions. To my surprise, it was absolutely painless! I actually enjoyed cooking as another outlet of my creative ball of energy. I virtually excavated a hidden mine, no matter how much I deny its existence. My hubby is gastronomically grateful and satisfied that I'm sick of being asked "what's for dinner?".

Desperation can sometimes bring out the best in you. As you sigh to accept the extinction of your ideas, a new strain of thought will emerge, fresh and vibrant... just like new Operating Systems. So much for my hubby's technical influence, let us move on to a more carnivorous phase.

Forget the boring Spam, Ma-Ling, or luncheon meat. Wash your hands and customize your own meatloaf!


Maple and Chili Meatloaf

1 pound ground meat (I like using Beef Kofta as shortcut)
1/2 to 1 cup bread crumbs
1 egg, beaten
1/2 onion, minced
4 cloves of garlic, minced or 1 tbsp. garlic powder
1/2 cup fresh parsley, chopped
carrots, chopped
sprinkle of raisins
2 tbsp Worcestershire sauce
Ketchup and Chili sauce (adjust according to taste)
drizzle of Maple syrup (be generous)
salt and pepper

1. Pre-heat oven to 350F to 400F. Because we have a small convection oven, I usually set the temperature lower.
2. Mix the Worcestershire sauce, ketchup, chili and maple syrup in a separate bowl. Adjust the degree of flavor according to your taste.
3. Mix the rest of the ingredients, gradually add the prepared sauce, continue mixing.
4. Place the meat mixture in a loaf pan and even out the top. I use a silicon loaf pan because it is very versatile, safe and non-stick.
5. Bake for 45 mins. to 1 hour, or until your cooking thermometer indicates it is fully cooked (170F for Beef Well).

A good cooking thermometer is a wise investment because it saves you the hassle of guessing. It is also very important in assuring the safety of the food you eat to prevent food poisoning (salmonella, etc.). I have a manual food thermometer but upgraded to a digital one (pictured above) because it is very handy. You can preset it according to your desired type (rare, medium, well, etc.) and it will alarm once the recommended temperature is achieved. It is not as expensive as you think, and is more cost effective than paying hospital bills.

Real cream ice cream? Now you're talking!

These babies are on special this weekend, so we grabbed three... 1 for each day until Monday - the Victoria Day holiday :)

We weren't able to find our fave Vanilla Swiss Almond Haagen Dazs, that's why we settled for an alternative. For us, it is the best tasting flavor with the shortest list of ingredients. The two brands pictured above use cream as a main component, that's why the texture is rich and velvety, unlike the skimmed milk base. Cream ice cream is usually harder than commercial milk ice cream because it is denser with less air. Most milk is composed of 80 to 90 percent water. The remaining 10 percent consists of the major nutrients needed by the body for good health, including fats, carbohydrates, proteins, minerals, and vitamins.

This is what I'm talking about:

Haagen-Dazs Vanilla Swiss Almond

Ingredients: Cream, Skim Milk (Lactose Reduced), Sugar, Chocolate Coated Almonds (Almonds, Sugar, Chocolate, Cocoa Butter), Egg Yolks, Corn Syrup, Natural Vanilla, Salt.


Nestlé Kit Kat Loaded Ice Cream

Ingredients: Modified Milk Ingredients, Milk Ingredients, Sugar, Coconut Oil, Chocolate Ripple (Sugar, Water, Sweetened Condensed Skim Milk, Glucose, Hyrogenated Coconut Oil, Cocoa, Salt, Artificial Flavour, Carrageenan, Potassium Sorbate), Kit Kat Pieces (Sugar, Wafer [Sugar, Hydrogenated Soybean Oil, Wheat Flour, Corn Starch, Cocoa, Salt, Yeast, Soy Lecithin, Sodium Bicarbonate, Artificial Flavour], Coconut Oil, Cocoa, Milk Ingredients, Soy Lecithin, Flavours), Glucose, Cake Crunchies (Sugar, Wheat Flour, Vegetable Oil [Soybean, Cottonseed And Palm Kernel Oils], Modified Milk Ingredients, Salt, Soy Lecithin, Sodium Bicarbonate, Flavour), Cocoa, Salt, Mono- And Diglycerides, Cellulose Gum, Carob Bean Gum, Carrageenan, Artificial Flavour, Colour.

Hubby bought me this Cuisinart Ice Cream Maker so that we can make our own deserts from cream. When we first got this, we were in an ice cream frenzy mode experimenting with different flavors and textures (sorbet, slurpees, etc.). The momentum died down during the cold season so I have to unearth it from our dungeon. It's ice cream season again this summer and I will be posting some recipes.

Animal products these days are also tainted with antibiotics and chemicals, which gave birth to the "free from" trend. Dairy products, specifically from cows, contained traces of hormones administered for continuous milk production. Blah, blah, blah... another long story.

For now, let me curl up and enjoy my stokes.

The Balkan-style yogurt is the yogurt nobody loves. If you look at the long, horizontal stretch of the dairy chiller, the Balkan corner is always well stocked. Common people are magnets for those yuppy yogurts with sunshine commercials and attractive packaging, designed to mask the crap and sugar lurking inside the jar. Most dairy products use modified milk ingredients, partially skimmed milk, and a chuck-load of Hieroglyphics or Sanskrit unknown to your vocabulary... unless you have a PhD in Omnipotence. I think that explains why there's a new breed of milk and whatsoever allergies in this generation, because the body can no longer identify the kind of food we eat, or if it is even justifiable to call it food. Our body is on high terrorism alert all the time, just like the USA. The only difference is... it is telling the truth.

Plain Balkan yogurt doesn't promise you a taste of heaven, but it is somewhat a diamond in the rough. It is very flexible and can be used in many ways, even as part of a meat casserole in Indian and Mediterranean cuisine. I also make sure to get the highest fat content (available is 6%), because I don't buy low fat. Not now, not ever.

Here are some simple ideas on how to get the best out of your plain yogurt.


Homestyle Fruity Yogurt

Plain yogurt (the purest you can get)
Maple syrup (preferably Medium flavor)
Fruit jam or spread
Real fruit pieces

Mix all together and you get your own homemade, stirred yogurt, just like store-bought.


Palestinian Cucumber Yogurt Side dish

Plain yogurt
Cucumber (diced or minced)
1 clove garlic (mashed)
dash of salt
1 tsp dried or fresh mint leaves
dill

Mix all the ingredients in a bowl. Adjust spices according to your taste.

You can also use your plain yogurt as salad dressing like this.

If some of the ingredients are not available, you can always substitute it with anything compatible in your kitchen, just use your creativity and imagination *wink*.

Spring is finally here after the long, desolate, and depressing company of old man winter!
The extremes are still fighting and I want summer to win sooo bad!

I never believed in seasonal disorder until I came to this northern country. I thought winter depression is an exaggeration or another make-believe syndrome created by the deceitful mind of the medical cartel. Sure-fire, this brings colossal investments in the pockets of Big Pharma.

As you might have already noticed, my hubby and I are into organic stuff. The masses are slowly catching up on this since Walmart is already investing in the organic market. Yes, Walmart, you read it right. Usually, when I open my mouth about organics and health matters, people tend to look at me like I'm a spiritual preacher on the streets of New York, amidst a crowd of pagans during rush hour. So, I would just shut up and watch them take flu shots and later on, marvel on the pinkish glow of their runny noses.

Raw greens, specifically dark greens is indeed vital in our diet. Making a fresh, tossed salad is a no-brainer and makes a wonderful side dish. It is also very important to buy organic vegetables and fruits due to pesticide contamination. You don't have to buy everything organic because it can be costly, we don't either. We just follow this very helpful list and try to avoid those produce at the top half. I like Red Delicious apples, so we ONLY purchase organic apples because conventional ones contain high amounts of pesticide load. We break the rules at times, but make certain to wash it thoroughly to remove toxic traces. It is also good to support your local farmer who grows produce the organic way. And of course, don't forget fair trade.

This is the partial, dirty dozen list:

RANK	FRUIT OR VEGGIE	SCORE
1 (worst)	Peaches	100 (highest pesticide load)
2	Apples	96
3	Sweet Bell Peppers	86
4	Celery	85
5	Nectarines	84
6	Strawberries	83
7	Cherries	75
8	Lettuce	69
9	Grapes - Imported	68
10	Pears	65
11	Spinach	60
12	Potatoes	58

Here is a list of baby greens that you can just mix up for a great salad. A dash of the classic oil dressing will do the trick, hence, you can always add other flavors and textures to zest it up.


Organic Field Greens Tossed Salad

Classic Salad Dressing:
Olive Oil or Mary's Oil Blend
Salt and Pepper

Add ons / or:
Balsamic Vinaigrette or soy sauce as substitute
lemons
grated parmesan cheese
yogurt
maple syrup
flaxseeds
hemp hearts

Fruits that add kick:
ripe Mango (the best, I swear!)
golden pineapples
grapes
oranges

Great greens you can mix and match:
baby lettuces (all kinds and colors EXCEPT the Iceberg)
arugula
beet tops
spinach
red and green chards
red mustard
chicories
bean sprouts
mizuna
tat soi
... or any edible greens in your backyard to spring clean your system.

See those peaks? Those are the peaks of my success . I have beaten the egg whites stiff!

I know it's not rocket science and I admit it doesn't look very appealing, but hey, kudos to the multi-tasking freezer bag for producing those well sculptured swirls for an amateur like me. A special mention to my gorgeous right arm for vigorously but gracefully working the mixer for what seemed like forever.

I don't know why there's an urban legend behind making the perfect meringue. Someone said it's like a chemistry project, a speck of dust can alter the system of atoms and molecules (blank, clueless stare). My baker sister even told me it is tricky and I should not waste the egg whites. I reckon, the whites are already wasted anyway since I made a custard flan out of the yolks, so, fast forward to the resolution, I have made my first victorious attempt in baking meringue cookies.

Custard or Leche Flan is everyone's fave indulgence. Since my mommy dearest is far from me, I have no other choice but to make it myself... unless I buy those Jell-O powdered mixes which is a massive no no! It also turned out to be hubby's nth favorite desert (eyes rolling) and I believe he can eat the entire batch without my supernatural presence. Making custard flan and meringue at the same time is a win win situation because you can make the best use of unwanted ingredients.

I usually don't do recipes because I suck at it and I always defy the laws of measurement, but here goes... anyhow, you can always alter it according to your ego, errr, I mean your taste.


Meringue Cookies

4 eggwhites
1 cup sugar or less
1/2 tsp. vanilla
dash of salt
1 tsp white vinegar (my substitute for cream of tartar, i told you there's chemistry in the acidity level :) )
chopped nuts for garnish (optional)

1. Pre-heat oven to 200F
2. Beat egg whites with vinegar and salt until foamy or double in volume
3. Add vanilla extract
4. Gradually beat in sugar until it forms soft but firm peaks
5. Use a spoon to shape pieces onto a parchment paper or use a plastic bag and cut the tip to squeeze out swirl shapes
6. Bake for 25-30 minutes depending on the size of your oven or the texture you want to achieve
7. Leave overnight inside the oven for that sumptuous crisp! ...and make sure to stock some Erythromycin for your tonsillitis.
   

Custard Flan a.k.a. Leche Flan

Basic version:
6 pcs. whole eggs
1 can condensed milk
1 can evaporated milk
1 tsp vanilla or almond extract

Rich and smooth version:
8 egg yolks
2 whole eggs
1 can condensed milk
1 can evaporated milk
1 tsp vanilla or almond extract (my mom adds some mango or fruit juice which is equally divine!)

Caramel glaze:
Sugar
Water (optional if you want a pond around your custard)

1. Caramelize sugar in pan (I usually put it inside the oven until brown and melted. I use pyrex glass pans instead of aluminum because it is healthier.)
2. Mix all ingredients in blender or with a hand mixer
3. Pour mixture into pans and cover with foil
4. Place in a pot and steam for 20-30 minutes, or bake bain marie style in a pre-heated oven at 375F for 45 mins. to 1 hour.
5. Let it cool in room temperature and chill.
   

Tip: Insert a toothpick to check consistency. If it comes out clean, it's ready. Reset to attack mode.

TurkeyBacon-silog (Turkey Bacon, Sinangag (garlic fried rice), Itlog (sunny side-up egg).

Breakfast is important for us. It is the meal that's "supposed" to nourish our body after "a night of fasting". Therefore, it is not to be expected of me to load up just any kind of crap to my biologique system first thing in the morning. It is essential to keep the balance of deposits and withdrawals on time to maintain a healthy well-being.

This breakfast will definitely fuel your body until lunch without snacking... that is, if you can't resist munching. I honestly don't consider cereal, especially the commercial ones, as a decent breakfast because I think it's just a bunch of over-processed flakes loaded with sugar - which will eventually evaporate from your system once you start being active. I am also surprised of how much grams of sugar is contained in one slice of bread, even those coming from pretentious companies claiming to be healthy. It is really important to read the nutritional content and ingredients before buying, the wise consumer rocks!

I do believe in fats and cholesterols... healthy fats that is. There is a reason why we crave fatty, creamy dishes. There is a justification for eating the chicken skin and the crispy pork rind. I embraced this kind of diet and still maintain a sane weight. My hubby and I literally scour the supermarket for the highest fat content (sans trans fat or hydrogenated fat) because the higher, the more natural, the more your intelligent body can decipher what kind of entity it is. You don't want to keep it guessing and end up with a bulk of hardened clots littered all over your system.

My gorgeousness and I have been reading this wonderful book by Dr. Mary Enig (International Expert on Fats) and Sally Fallon (President, The Weston A. Price Foundation) entitled "Eat Fat, Lose Fat". It could be a great bible for people who want to eat fat and get away with it. It is really beneficial to know your fats and understand WHY a low-fat diet is a big lie! That being said, we followed this wonderful recipe of oil blend concocted by the fat expert herself, Dr. Mary Enig.


Mary's Oil Blend
119 calories per tablespoon

1 cup extra virgin coconut oil, gently melted
1 cup expeller or cold-pressed sesame oil
1 cup extra-virgin olive oil

Mix all ingredients in a glass jar (preferably dark colored to block sunlight), cover tightly, and store at room temperature.

Just like saying orange is the new pink... "moderation in everything" is the new golden rule. So, go ahead and eat the skin! Trust me, it feels like renaissance - a rebirth from all the fat-free brainwashing we get from the media. More fats to come...