My Greetings to All !!!

Maja Ube

1 cup ube (boiled and mashed)
2 cups cornstarch
2 cups coconut milk (kakang gata/first squeeze)
4 cups coconut milk (2nd and 3rd squeeze)
2 cups white sugar.

1. Boil the 4 coconut milk, mix the Ube and then cook it in a lightr fire for 15 minutes.

2. Mix the sugar, kakang gata and cornstarch, and mix the boiling ube.

3. Continue mixing until it thinckens and the then place it in a deep container or llanera.

ref: flavorings

Russian Cookies

6 tablespoons butter or margarine
½ cup granulated sugar
1 egg yolk
1 tablespoon light cream
½ teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking powder

½ cup apricot preserves
I egg white
1/3 cup granulated sugar
1 teaspoon cinnamon
1/3 cup chopped nuts

Cream butter and ½ cup sugar. Add egg yolk, cream, and vanilla; beat well. Sift flour and baking powder together; add to creamed mixture. Chill dough several hours. Divide dough in half; roll or pat each to 10x6x1/8-inch rectangle on ungreased cooking sheet. Spread preserves over. Beat egg white till soft peaks from; gradually add sugar and cinnamon, beating to stiff peaks. Spread half the meringue over dough. Repeat with remaining dough and meringue; sprinkle nuts over both. Bake in a moderate over (3500) for 12 minutes. Cool and cut into 1 ½ x 2-inch bars. Makes 2 ½ dozen cookies.

Chocolate Diamond

Cream 1/3 cup shortening, 1 cup brown sugar, and 1 teaspoon vanilla: add 1 egg and beat well. Sift together 1 cup sifted all-purpose flour, ¼ teaspoon soda, and ¼ teaspoon salt; add to creamed mixture; mix well. Stir in ½ in ½ cup semisweet chocolate pieces and ½ cup chopped California walnuts. Spread in greased 11 x 7 x 1 ½ -inch baking pan. Bake at 350 F for 20 to 25 minutes. Cut in diamond shapes or bars while warm. Make about 2 dozens.

ref: betterhomesand gardens

Thai Fried Rice

INGREDIENTS:

2 ½ cups leftover boiled rice
½ cup malagkit rice
1 can (227 g) DEL MONTE Tomato Sauce
¼ DEL MONTE Chili Catsup
½ cup diced green onions
½ cup cooked green peas
2 pcs pork chops cut into strips
125 g shelled shrimp
1 steamed crab, flaked
1 egg
1 onion, cut into rings
½ cup water
2 Tbsp, margarine or oil
Salt, patis and pepper

HERE'S HOW:

Saute onion and pork. Add salt and water. Simmer for 10 minutes. Add shrimps, crab meat, tomato sauce, chili catsup, green peas and seasonings. Simmer for 5 minutes. Add the leftover rice and green onions. Blend thoroughly. Serve hot.

ref: delmontekitchenomics

Sinigang na Bangus

INGREDIENTS:

¼ kilo sampalok (tamarind)
2 pcs bangus, big, slided into 3; 750 gms. rice washing
3-4 pcs. Tomato, chopped
1 pc onion, sliced
3 pcs gabi, but into 4
1-2 pcs radish, medium, sliced
4-5 pcs sitaw, stringed, cut into 2”
3-4 pcs talong, sliced diagonally
1 bundle kangkong
2 pcs sili panigang

PROCEDURE:

► Boil sampalok in 2 cups water until sampalok is soft and mashy.
► Mash sampalok well and strain the juice and set aside.
► Clean the fish, remove scales and gills and wash thoroughly.
► Boil in 6 cups rice water with tomato and onion, add fish.
► When the fish is half cooked, add gabi and radish. Let it boil.
► Add sitaw and talong.
► When vegetables are almost cooked, add sampalok juice.
► Let it boil and add kangkong tops and sili.
► Adjust seasonings to taste.

ref: healthyheartcookbook

Lamb Curry with Coconut Cream

Ingredients:

1 medium onion, chopped
2 cloves garlic, crushed
¼ cup shelled pistachio nuts
¼ cup coconut cream
2 ½ kg leg of lamb, boned, cubed
2 tablespoons oil
1 medium onion, chopped, extra
1 tablespoon chopped fresh lemon grass
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
3 cardamon pods
2 tablespoons tamarind sauce
1 ¼ cups coconut cream, extra
1 teaspoon plain flour
1 tablespoon water
2 tablespoons chopped fresh coriander

■ Blend or process onion, garlic, nuts and coconut cream until smooth. Combine onion mixture and lamb in large bowl, stir until lamb is well coated, cover, refrigerate for several hours or overnight.
■ Heat oil in large saucepan, add extra onion, stir over heat for about 2 minutes or until onion is soft. Add lemon grass, coriander, cumin, ginger and cardamom pods, stir over heat for 2 minutes.
■ Stir in lamb mixture, cook over high for about 5 minutes or until lamb is browned all over. Stir in sauce and extra coconut cream. Bring to boil, reduce heat, simmer, covered for 30 minutes, remove cover, simmer further 30 minutes or until lamb is tender stirring occasionally.
■ Blend flour with water, stir into lamb mixture, stir over high heat until mixture boils and thickens. Stir in coriander just before serving.

ref: easycurrycookery

Italian Beef Salad

Ingredients:

Italian beef salad
1 lb. ground beef
1 package Hamburger Helper mix for LASAGNA
3-3/4 cups hot water
1/8 teaspoon pepper
2 small zucchini, sliced (about 2 cups)
1 cup garbanzo beans, drained
1 medium tomato, chopped
1 medium onion, chopped (about ½ cup)
Lettuce leaves
Grated Parmesan cheese

Cook and stir ground beef in 10-inch skillet until brown; drain. Stir in Macaroni. Sauce Mix, water and pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Uncover and cook 5 minutes longer; cool 5 minutes. Mix zucchini, garbanzo beans, tomato, onion and dressing in large bowl; toss with ground beef mixture. Serve immediately or, if desired, covered and refrigerate until chilled, at least 4 hours. Serve on lettuce leaves with cheese.

ref: casseroles&onedishmeals

Lemon-Herb Chicken

Ingredient:

Lemon-Herb Marinade (down)
3-to 3 ½ - pound cut-up broiler-fryer chicken

Prepare Lemon-Herb Marinade. Place chicken in a rectangular microwavable dish, Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 2 to 3 hours, turning chicken occasionally.
Arrange chicken, thickest parts to outside edges, in dish. Cover with plastic wrap, folding back one corner to vent. Microwave on high 10 to 12 minutes, rotating dish ½ turn after 5 minutes, until edges of chicken begin to cook. Remove chicken from marinade; reserve marinade.
Cover and grill chicken, bone sides down, 4 to 6 inches from medium coals 15 to 20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.

Lemon-Herb Marinade

1/3 cup olive or vegetable oil
¼ cup lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or ½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cloves garlic, crushed

Mix all ingredients.

ref: bettycrocker

Multigrain Chicken Pilaf

Ingredient

1 cup reduced-sodium chicken broth
1 cup water
1/3 package (19.5-ounce size) seven whole grains and sesame pilaf (1 pouch)*
1 clove garlic, finely chopped
1 ½ cups cut-up cooked chicken
1/3 cup chopped fresh parsley
¼ cup chopped green onion
2 tablespoons chopped walnuts, toasted if desired
2 teaspoons reduced-sodium soy sauce
½ teaspoon dry mustard
¼ teaspoon dried mint leaves

Heat broth and water to boiling in 3-quart saucepan over medium-high heat. Add uncooked pilaf and garlic; reduce heat. Cover and simmer about 25 minutes or until pilaf is tender and liquid is absorbed. Stir in remaining ingredient. Let stand 5 minutes before serving.

*1 cup uncooked quick-cooking brown rice can be substituted for the pilaf. Decrease simmer time to 10 to 15 minutes.

ref: bettycrocker

Fajita Salad

Corn Chips (down)

¾ pound lean beef boneless sirloin steak

2 teaspoons vegetable oil

2 medium bell peppers, cut into strips

1 small onion, thinly sliced

4 cups bite-size pieces salad greens

1/3 cup fat-free Italian dressing
¼ cup Yoplait Fat Free plain yogurt

Prepare Corn Chips. Trim fat from beef steak if necessary. Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 10-inch nonstick skillet over medium-high heat. Sauté beef in oil about 3 minutes or until no longer pink. Remove beef from skillet. Sauté about 3 minutes or until bell peppers are crisp-tender. Stir in beef.

Place salad greens on serving plate. Top with beef mixture. Pour dressing over salad. Top with yogurt. Serve with Corn Chips.

Corn Chips
2 six-inc corn tortillas
1 tablespoon reduced-calorie margarine, melted
1/8 teaspoon salt

Heat over to 4000. Brush tortillas with margarine; sprinkle with salt. Cut each tortilla into 10 pieces. Arrange in ungreased jelly roll pan, 15 ½ x 10 ½ x 1 inch. Bake 5 to 6 minutes or until crisp. (Chips will become more crispy as they cool).

ref: bettrycrocker

Morcon

YOU WILL NEED:

1 kilo beef round or rump, slice tapa style
3 regular size hotdogs, cut lengthwise into 2
100 g cheddar cheese, cut into long strips (8 pcs)
1 small carrot, cut into long strips
3 whole pickles, each cut inot 4 strips
2 eggs hard boiled and cut into 4 lengthwise
2 Tbsp flour
2 cans (368 g each)Del Monte Tomato Sauce

HERES HOW:

► Pound beef to flatten. Marinate in 2 Tsp calamansi juice. 1 tsp iodized salt (or 1 Tsp rock salt) and ¼ tsp pepper for 15 minutes. Divide ingredients for 2 meat rolls.
► Starting at one end of meat, arrange in alternate rows: hotdog, cheese, carrot, pickle and egg until all are used. Roll and tie with string (crocheting thread. Dredge roll meat in flour then brown all sides in oil.
► Add 1 cup water and Del Monte Tomato Sauce. Seasoned 1/3 tsp iodized salt (or 1 rock salt). Cover and simmer over low heat for 1 ½ hours or until tender. Remove meal from sauce and cool for ten minutes. Remove string then slice and return to sauce. Simmer for 5 minutes. Arrange on a platter.

Fruits and Csrrots Delight

YOU WILL NEED:

1 can (850 g.) Del Monte Fruit Cocktail, drained (reserve syrup)
3 medium (400 g) carrot
1 stalk celery, sliced diagonally
¼ cup grated cheese
½ cups mayonnaise
2 tbsp. condensed milk

HERES HOW:

► Cook carrots in Fiesta Fruit Coctail syrup for 10 minutes or until tender. Drain. Peel, then cut into cubes. Mix with DEL MONTE Fiesta Cocktail, celery and cheese. Chill.
► Combine mayonnaise and milk. Stir until well blended. Mix with fruit-carrot mixture. Chill until ready to serve.

Plum and Peach Salad

1 ½ cups sliced plums
1 ½ cups sliced peaches
3 tablespoons finely chopped walnuts, toasted if desired
¼ cup raspberry spreadable fruit
2 tablespoons red wine vinegar or vinegar
2 teaspoons walnut or vegetable oil

Arrange plums and peaches on serving plate. Sprinkle with walnuts. Mix remaining ingredients, drizzle over fruit.

Italian Pasta Salad

Many will get fat this coming Christmas Season. A lot of eatings everywhere. You can resist. But I dieting person has the will to control themselves in eating to much carbohydrates, protein and others. And even sweets. Why don’t you try this Italian Pasta Salad. Light meal but full of nutrition.

Italian Pasta Salad

Ingredients:
2 ½ cups uncooked spiral macaroni (about 5 ounces)
2 cups cur-up cooked chicken
1 cup cherry tomato halves
1 cup broccoli flowerets
½ cup coarsely chopped unpeeled cucumber
I medium carrot, thinly sliced (about ½ cup)
½ cup reduced-calorie Italian dressing

Cooked macaroni as directed on package, drain. Rinse with cold water, drain. Mix macaroni, and remaining ingredients. Serve on salad greens if desired.

Trout and Spinach Salad

Even thought lake trout is called a fatty fish, it's still lower in fat than many cuts of red meats.

Trout and Spinach Salad

chutney dressing
2 cups bite-size pieces spinach (about 6 ounces)
1 cup sliced fresh mushrooms (about 3 ounces)
1/2 cup bean sprout
2 thin slices red onion, separated into rings
1 pound lake trout or other fatty fish fillets, skinned

Chutney Dressing
1/3 cup chutney, chopped if necessary
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt

Take a sip

Sip these Luscious Low-fat Beverages

Slur-r-r-r-p! Take a break from the winter blues and ready your straw for two sensational low-fat drinks!

Make our luscious and creamy Low-Fat Chocolate Malts in your blender. Ther're rich in chocolaty flavor and incredibly low in fat-only 1 gram per serving. Plus, they're a good source of iron for healthy blood and calcium for strong bones-two key nutrients for women and children. Too often, we fall short of the iron and calcium our bodies need in order to be healthy.

For breakfast or anytime, try the fruit-tasty Tropical Frappe. Just start with fresh or frozen fruits and your juice extractor! In no time, this nutrient-packed beverage will be ready to sip. And for a mere 125 calories, this drink pacts an extra punch-100 percent of the U.S. RDA for vitamins C and lots of vitamin A as well.

So enjoy these yumy beverage treats! And don't forget the straw!.

Low-Fat Chocolate Malts

Tropical Frappe

Quick Peach Cobbler

Cholesterol-free

1 can (21 ounces) peach pie filling

1/2 teaspoon

1 table ground cinnamon

1 cup Bisquick Reduced Fat baking mix

1 tablespoon sugar

1/3 cup water

1 tablespoon margarine, softened

Seattle's Terayaki Takeover

Maple-Glazed Sweet Potato Wedges

Ingredients

1 1/2 pounds sweet potatoes, peeled
3 tablespoons butter
3 tablespoons maple syrup

Preparation

1. Preheat the oven 500°F.
2. Cut the peeled sweet potatoes into wedges, as uniform as you can make them.
3. Melt the butter. Coat the wedges in the liquid butter.
4. Place the wedges in a small baking pan and set in the oven. Cook for 15 minutes. Pour the maple syrup on top and cook for another 15 minutes.

Mini Beef Crescents

Mini Beef and Cheese Crescents

Ingredients

1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar or fresh)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces [feel free to substitute any sliced, chopped, marinated, or pulled meat --Spanno]


Directions


1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.


2. Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.


3. Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Chicken Noodle Soup

Seems like everyone is sick (including me) and is in need of the world's greatest comfort food--chicken noodle soup. I know everyone has their special way of making it, so don't be offended if this recipe turns out to be different from your mom's. I cobbled it together from a few popular recipes so feel free to make your own edits.

Garden Shimp Stew

A fragrant tomato-based stew with all the healthy vegetables and shrimps.

Preparation time: 30 mins.

Cooking time: 15 mins.

Serving # and size: 8 / 1 cup

Nutritioanl content per serving:

Calories: 210

Carbohydrates (g): 11.2

Protein (g): 27.9

Fat (g): 6

Pork and Apple Skewer

Thyme accents this delicious grilled pork and apple dish. The cream sauce gives it a unique twist.

Preparation time: 3 mins. (including marinating)

Cooking time: 20 mins.

Serving # and size: 16 sticks (2 sticks/serving)

Nutritional contnet per serving:

Calories: 241

Carbohydrates (g): 5.75

Protein (g): 18.5

Fat (g): 16

Sago Gulaman

Quench your thirst with this simple drink. Cheaper than any kind of soft drinks. Delightfully refreshing especially the shreds of fresh cantaloupe chuming in the tall glass. There is a true flavor and taste of cantaloupe without too much sugar syrup.

Bibingka Galapong

Bibingka Galapong, made with rice flour. This kind of food usually starts before Christmas. Every body loves the taste of this bibingka. Good for take out.

Lugaw

After attending Sunday mass, all people were looking for something to eat. Some were looking for heavy lunch, some were looking for light lunch, some were looking for sandwiches, others were looking for soup or noodles. I was passing by in a small cafeteria and look what I found. We called that Lugaw (Congee). It’s delicious and perfect with tokwa (bean curd). As a sauce of that are vinegar, garlic and a little hot chili. Good for one dish meal. Try it!

Lugaw

Taho

Part of my childhood was about waking up after an afternoon sleep (imposed by adults on us overactive kids) to the lone sound of the Taho vendor. "Ta-hoooooo!" Made of bean curd, tapioca and caramelled sugar syrup.

Fish Balls and Kikiam

Good morning friends. Hhhhhmmmm......delicious! This kind of food is much like to eat by some people here. Students, kids and anybody when passing on this freshly cook food will surely stop and have a taste of it. Together with vinegar sauce or maybe a sweet sauce will give you a perfect taste. You will love to eat it. Want to try?

Adobo...Pilipino Style

Hhhhhmmmm.......Does it looks delicious with you? Yes, that's true. Adobo is one of the main dish in the Philippines. It's very easy to cook. Whenever I make this, the aroma fills in the kitchen, even in all around the house. It seeps into the walls, even extends out the door. The dish is tasty, tangy with vinegar and soy sauce. Guests dribble from the delicious smell, and whenever family finds out there's adobo cooking on the stove, they come running around for that.

Marinating is optional—often times I throw everything into the pot and cook right away, and still have perfect results. Feel free to experiment with the type of vinegar (white wine vinegar, red wine vinegar, even rice wine vinegar is untraditional, but can also work; or visit an Asian or Filipino market for unique Filipino vinegars); Even the proportion of vinegar to soy sauce can be tinkered with—some cooks use more vinegar for a lighter-colored sauce; others use more soy sauce for a deeper, richer flavor. For a variation, I’ve thrown in ginger, even added chopped onions or mushrooms. But sometimes the best adobo is the bare bones classic—the essence of true adobo is vinegar, soy sauce, bay leaves, garlic and black pepper. For me, that is enough.

There are never any leftovers, but on the rare occasion that there are, save them—and especially any leftover sauce—for adobo-flavored garlic fried rice for breakfast the next day.

Bicol Express

The famous Bicol Express. Many like its coconut milk. So much hot with the wild fowl, but Bicolano or Bicolana don't mind it. For them it's delicious and it's their special dish.

White Chocolate Raspberry Mousse Cake

Too much appetizing for the dessert!

Meat Spaghetti.........Italian Style

I have always been a fan of over-the-top dishes. The more audacious the better. A few years ago, I came up with the "Italian Meat Bowl". It's an Italian meat loaf shaped like a bowl, covered in spaghetti and sauce, then topped with grated Parmesan. I've also tried using less pasta, topping it with mozzarella, and baking it for a few minutes to melt the cheese. That version had the best presentation, but dried out the pasta and had too much meat. This version, with a heaping pile of spaghetti, has the best ratio of meat to pasta. Behold, the Italian Meat Bowl...

Perfect Ice Cream for Dessert

One some kids? Hhhhhmmmmmm...........Irresistable! :)

Chocolate Milk for Everybody

Chocolate milk is the new Gatorade. Sports nutrionists are now saying chocolate milk provides many benefits for endurance athletes. The proteins and carbohydrates found in chocolate milk help athletes maintain their energy levels and recover after events. In fact, a 2006 study in the International Journal of Sports Nutrition and Exerciese Metabolism reported that cyclists who were given chocolate milk 30 minutes after a workout recovered more quickly than those who were given a sports drink.

Endurance athletes should drink two or three 8 ounces glasses of chocolate milk after a workout or a race, but everyone can benefit from its bone strengthening and muscle rebuilding properties. I’m off to fill my water bottle with chocolate milk.

Everybody will love to drink it, specially kids.

Chopsuey ... Chinese Mixed Vegetables

Prepare an authentic Chinese favorite using not just an interesting assortment of vegetables but also adding sliced kekiam and even fish balls to make a complete dish.

Ingredients

2 tablespoons oil1 tablespoon chopped garlic2 onions, chopped

� cup diced pork2 shrimp bouillon cubes

1 piece kekiam, sliced

4 pieces fish ball, halvedwater or broth

1 tablespoon oyster sauce

� kilo cauliflower, cut into flowerettes

� kilo pechay, separate stems from leaves

� cup cornstarch dissolved in some water

� kilo sitsaro, stringed

� kilo carrots, cut julienne

� kilo cabbage, shredded

� kilo celery, cubed

1 red bell pepper, cubed

1 can button mushrooms, drained

crushed chicharon

chopped kinchay

Directions:

1. Heat the oil in a wok then saute � the garlic, onions and pork. Cook until pork is tender.

2. Add the bouillon cubes, sliced kekiam and fish balls.

3. Add some water and the oyster sauce.

4. Bring to a boil then add the cauliflower and sliced pechay leaves.

5. Cook for a few minutes then thicken with dissolved cornstarch.

6. Add the remaining vegetables.

7. Cook until half-done.

8. Serve topped with chicharon and kinchay.

Gut-and-Heart-Warming Soups – 3

Spicy Beef Noodle Soup

This Vietnamese-inspired beef noodle soup with rice noodles radish and togue is so filling and nourishing.

2 Tablespoon cooking oil
¼ Kilo beef kenchi, but into strips
1 Teaspoon minced ginger
2 Teaspoon crushed garlic
Maggi Beef Broth Cubes
1 Seed Star anise (use only one arm)
6 Pieces black peppercorn
Cups water
150 Grams rice noodles (or glass noodles)
½ Cup thinly sized carrots
½ Cup thinly sliced radish
1 ½ Cups togue
Table spoon thinly sliced spring onions
½ Teaspoon sesame oil
Calamansi
Garnish
Wansoy leaves or Basil leaves, sliced thingly

In a large pot, heat oit and pan-try beef until it turns brown. In the same pan, sauté the next five ingredients. Pur in water, cover and simmer until beef is tender. Add noodles, carrots, and radish and boil for 8 mintues or until noodles are al dente.

Stir in togue, spring oninons, and sesame oit and remove from fire immediately. Serve with calamansi and garnish with either wansoy or basil leaves.

Gut-and-Heart-Warming Soups – 2

Not forgetting the kids who come home hungry and tired from school, Nestle has included some homecoming favorites to go with milk or juice; light nourishments to tie kids over until the next meal; or to snack on when they need to study beyond their usual bedtime. Pack these cookies to bring to school or office. A delightful way to remind loved ones of home (and you) amidst the flurry of work and a busy schedule.

HOT AND SOUR PRAWN SOUP

A Thai and Vietnamese version of our sinigang, enhanced with the unique flavors of tanglad and ginger.
1 Maggie Chicken broth cube, dissolved in
8 Cup water
1 Thumb-size ginger, crushed
2 Pieces tanglad leaves, tied in a knot
2 Pieces finger chili, sliced thinly diagonally
½ Cup taingang daga (or black woodear fungus). Soaked in water then drained
1 ½ Cup cube tofu
½ Cup thinly slice cucumber
¼ Kilo medium prawns, peeled, deveined, tails intact Mustasa leaves
1 20-g pack Maggi Sinigang sa Sampalok Mix
Patis to taste
Wansoy leaves to garnish

In a large pot, boil broth. Add ginger, tanglad leaves, and chili. Simmer about 15 minutes then remove ginger and tanglad orange. Add the Maggi sinigang powder and let boil. Remove from heat. Season to taste with patis if desired. Top with wansoy leaves.

Gut-and-Heart-Warming Soups - 1

Good morning to all! Let me share with you now about soup. Everybody prepared soup in every meal. Sometimes we have a hard time to think what kind of soup we want to prepare. My this article might help you to complete your meal.

When the rains start coming we think of ways to avoid, or at least outsmart, the hassles that come along with them, to get home dry and in good spirits. When traffic is at a stand-still, and worse, flood threatens to soak the vehicle’s carpet, we can only dream of piping hot soups and the welcome warmth of our homes and beds.

Soups have always been the quick cure for flagging dispositions or even colds and fever. This has been so since our mothers’ time and their mothers’ before them. Soupy dishes not only warm the gut, but melt the hearts as well. Somehow the vision of piping hot molo or chicken sotanghon soup ca have family rushing home to mama’s cooking.

We all have our favorite family soup, with fond and fun memories to match them and we find ourselves longing for it or preparing it not only when it rains, but also when we need some from of encouragement or comfort from the day’s stresses.

The Julius Maggi Kitchen features some of these hearty soups that may yet replace or enhance the family repertoire of culinary comforts. In rich, Asian flavors one finds only in special restaurants, these recipes have been simplified and modified to suit the Filipino taste, and to make use of locally available ingredients.

Gerber knows

Gerber’s range of baby foods guarantees that your baby gets the exact tastes, textures and nutrients as dictated by his readiness for these.



At about four months, when he can sit up with some support, he is ready for single ingredient foods – like Gerber Single Beginnings 1st Foods.

He is ready for a wider variety when he begins crawling, and starts drinking from a cut. Gerber Variety Building 2nd Foods consists of two or more ingredients and are slightly coarser in texture.

When he starts standing and walking, he’s ready for a coarser-textured foods with a bite-size pieces, more flavors, seasonings, and even more variety—like Gerber Table Teaching 3rd Foods.

And at each stage, Gerber gives him no starch, no sugar, just 100% fruit or vegetable. It takes an observant Mom to know when her baby is ready for certain foods. And it takes Gerber to give you the right food, at the right time.

Fresh Fruits....Smoothies and Shakes – 2

Good morning everyone! I want to give your the two last smoothie and shakes, which i like most. I'm sure your kids will like this refreshing drinks.

PAPAYA-GUYABANO SMOOTHIE
¼ cup fresh papaya juice
¼ cup guyabano juice
1 tablespoons Milk Calcium Plus
1 scoop shaved ice

SPICED CARROT SHAKE**
¼ cup carrot juice
Dash of cinnamon powder
1 tablespoon Milk Calcium Plus
1 scoop shaved ice

Procedure for all smoothies and shakes:
Process ingredients in a blender for the corresponding smoothie. Blend until smooth. Pour into tall, chilled glasses, garnished as desired, serve right away. **Serves 1

Cook’s Note: Combining fruit and vegetable juices may sound peculiar, but it’s truly refreshing.

Tips for perfect shakes:

1. For maximum nutritional benefit, use fresh fruit and fresh juice whenever possible.
2. To get more juice from citrus fruits, leave them at room temperature for 30 minutes
before juicing. Roll fruit between counter and palm of hand before slicing.
3. Freezing chunks of fruit and using them in place of ice cubes is a good way to keep shakes
cold without diluting them.
4. Serve smoothies and fruit shakes immediately or plan to reblend before serving because
some fruit shakes will separate, especially if a dairy has been added.

Fresh Fruits....Smoothies and Shakes - 1

Aaaahhhh…. So refreshing! Preparation of this smoothies and shakes maybe a little difficult, but I’m sure that after that hardness of preparation, you will get the best result. Healthy and nutritional fruit drinks.

A smoothie is a combination of one or more fruits or vegetables and milk processed in a blender until smooth in consistency. Shakes consist of a fruit or vegetable and milk blenderized until of smooth consistency.

Try these refreshing recipes for smoothies and shakes. They’ve all been kitchen tested and guaranteed to satisfy, aside from being wholesome and healthful. Let me show you some refreshing smoothies and shakes and what are those ingredients. I’m sure you will do it also at home.

MANGO-BANANA SMOOTHIE

¼ cup mango puree
¼ cup banana puree
2 tablespoon Milk Calcium Plus
1 scoop shaved ice

STRAWBERRY SHAKE

¼ cup fresh strawberry puree
1 teaspoon honey
1 tablespoon honey
1 tablespoon Milk Calcium Plus
1 scoop shaved ice

PINEAPPLE SMOOTHIE
¼ cup fresh pineapple juice
1 tablespoon Milk Calcium Plus
1 scoop shaved ice
1 teaspoon celery juice (optional)
honey to taste (optional)

Halo-Halo - 2

Really it’s not too late to enjoy halo-halo. So refreshing. Looks delicious !


Digman version stand out is the fact that most of its ingredients can actually be eaten as they are, separately (or combined) without these losing their individual integrity. Also, some foodies attribute to the digman version several innovations that we take for granted today. Among these are the inclusion of ice cream as topping, and the designation of regular and special versions to fit a customer’s budget.


The Bicolano version of the halo-halo makes use of grated cheese as a topping and is particularly noted for being extremely rich-tasting. Farther south, the halo-halo takes on a simpler and more refreshing change. An example of this would be the fruit-y halu-halo of La Paz, Iloilo that makes use of fresh fruits rather than the usual sweetened ingredients.

The same “refreshing” characteristic can be attributed to the halo-halo of Mindanao, which is often called “Buko Halo.” As the name suggests, young coconut and coconut water is part of this halo-halo version, which appropriately enough, is served inside a coconut container. Upon partaking of this version, one is expected to spoon the coconut eat up along with the other “Buko Halo” contents.

HALO-HALO - 1

Summer’s over and the rainy season is just around the corner. Not so perfect a time to enjoy halo-halo, right? It’s seems that there’s more to the Pinoy love affairs with this concoction of shaved ice, sweetened fruits, and beans than meets the eye.

In fact, hot weather may not at all be a factor in the enjoyment of what some social scientists have referred to as a very good metaphor for the Pinoy Indeed, a well-known halo-halo stall owner has noted that sales seem to shoot up when the sun and the temperature go down.

But which halo-halo to choose?

Believe it or not there’s a lot to choose from, as the country’s various geographic regions have come up with their own variety of this sweet treat. Surprisingly, a halo-halo of no special note (in terms of ingredients) can be found out north and it is to the province of Central Luzon that the first distinct version come to mind.


Some makes use of carabao pastillas as one of its ingredients, while the others has three basic ingredients (omitting ice and milk, of course) that are basically of the same color and hue – which are light or white.

How to Order in a Fast food Joint – 6

This is what we all been waiting for. After our good meal, we asked for something which is sweet. Kids used to asked ice cream for their dessert.

Dessert smart. Get natural – fruits and nuts are sugar-fee desserts. Fried desserts are sure to have loads of trans fat so steer clear of them Ditto for candies and sugar-based goodies. Good news for chocoholics though: studies show that dark chocolate consumption is linked to longer life and has been shown to reduce blood pressure and bad cholesterol. It also opens up blood vessels and allows blood to circulate feely. Cacao beans have higher levels of antioxidants than fruits and vegetables, tea and wine. Provided you do not have a weight problem, eating one to three ounces of chocolates per day is good for you - as long as it has 60 percent cacao content, is low in sugar and has no dairy content.

Microwave alert. Microwave cooking causes greater destruction than any other cooking technique. Microwaved broccoli loses an incredible 97 percent of its cancer-protecting antioxidant compounds. Just six minutes of microwave cooking destroys half the vitamins B12 in dairy food and meat. Recent studies have also proven that ingesting microwave food increases the carcinogenic cells in the blood. So they’re steamed and no microwave heated. It may be better to eat cold vegetables with their nutritional content intact.

How to Order in a Fast food Joint – 5

Drinks are always looking for everyone. Sometimes we don’t order for our food . We are contented to quenched our thirst. It’s good that we have to choice a healthy one.

Tame your soft drinks cravings; have a natural fruit juice or just water. This is a fact – a 12-ounce can of carbonated soft drink contains eight to 10 teaspoons of sugar. As for diet soft drinks, a clinical study has found that the risk of becoming overweight by drinking one or two cans of soft drinks per day is 32.8 percent, but the risk increases to 54.5 percent if you drink one to two cans of diet soft drinks instead. Yes, you read it right! This is because the manufacturers may add stealth sugar to products addictive power instead. So if you want to lose weight or maintain it, a diet soft drink is clearly not the best choice. Same goes for a so-called fruit juices made with artificial flavors. Get natural buko juice instead. And, of course, nothing beats safe drinking water – if has zero calories and works well in regulating body temperature transporting nutrients and oxygen to cells, removing waste, cushioning joints and protecting organ tissue, on top of its high nutritional content in delaying aging and enhancing memory.

How to Order in a Fast food Joint – 4

I’m positive that everyone of us, when eating in food chain look for main course and that’s a meat. Almost everybody loves meat. But it shouldn’t be. Always have a balance diet.

Choose safe meat. White meat is a better choice than red meat, but it’s not a totally perfect choice. Most chickens and turkeys now are injected with antibiotics to counteract bacteria and salmonella, and subjected to growth hormones to increase their size and value. The residue of these chemicals resides in animal fats that, once ingested by the body, could be fatal. A lot of different restaurants now serve organic or free-range chicken which contain lower levels of animal fat. But then again, without an assurance that the chicken served us is organic, you’re better off choosing roasted chicken if you must have fowl. Choose breast over thigh – and skin is always a no-no. If you must have steak, get the leanest cut of fillet mignon and tenderloin, grilled with no char. Fish is also a smart choice because they are a good source of omega 3 fatty acids, although some studies show that most ocean mercury content which is harmful to pregnant women and children’s brains. Good fish choices are tilapia, milkfish (bangus), halibut, and striped sea bass.

How to Order in a Fast food Joint – 3

I’m sure you will be wondering why I only got only now the other sequel of my article here. I went to fast food chain because I interviewed some food chain there. And it really took me an hours to interview them. This is what they told me.

The whiter the bread, the sooner you’re dead. Once and for all, this is the most concise explanation why white bread is not good for you. All bread starts from whole grain; but to make white bread, the manufacturer rids the grain of its outer shell or bran, which contains healthy fiber and vitamin B. Then the nutrition-packed wheat germ is extracted as well and usually, both are resold separately to health food store.

Meanwhile, what remains of the processed grain the nutrients left. Next, the flour goes through a milling process which turns it gray. And, since no one fancies gray bread, the product is further bleached, thus destroying the grain even more. Sugar, yeast and other low grade vitamins are added to make an appetizing white bread – which ultimately transforms to sugar as soon as it gets into the digestive tract, shooting up sugar cholesterol levels – all bad for the body. So when it comes to bread, white is not right. See you again in my next sequel !!!

Wake up and Really Smell the Coffee - 2

As it is morning here, it's perfect to talk about coffee. I hope you will be having a nice cup of coffee there while reading my this article.... :)

What we are already drinking at the coffee shops are already blended and mixed through the perfection of barista and coffee machines. Combination of intense dark coffee capped by a honey-brown layer of crema or cream; should be rich and rull-bodied, not thin or watery; Ristreto (an intense, concentrated version of espresso); Americano (a shot of espresso with hot water added); Doppio (also known as double espresso); Flat white ( a no-nonsense milky coffee-espresso with hot milk, no froth); Latte (espresso with hot milk and a small head of dense frothed milk pored into it and dusted with chocolate powder); and Coretto (ice blended coffee with liquuor).


Coffee making is not as easy as you see; the preparation, the tools, the choice of ingredients, and [gaining] the expertise [to make] one is very hard. You have to perfect the skills. To keep coffee fresh, always store coffee away from its natural enemies; light, heat, oxygen, and humidity. Purchase coffee as whole beans and grind your own just before you use it, so that the coffee will stay fresh longer. Keep beans whole until ready to grind; then immediately brew the coffee, and grind only what you need.

Store ground coffee or whole coffee in an airtight, opaque canister; ceramic or glass canisters with metal rings that latch shut are also ideal containers for coffee. Never use a plastic container. These substances produce a fair amount of flavor migration and penetration, which will corrupt the coffee.