Cooked From the Heart » Archive
La.Pi.S. – RED
The theme for this week’s Lasang Pinoy Sunday (LaPiS) is RED. So we offer up these dark red pickled beets from our garden. Beets, while also grown in the Philippines is not commonly used in Filipino dishes. However, with the prevalence of fusion cuisines you just gotta know a Filipina will somehow find a way to use beets in Filipino dishes. Check out these ways to cook up beets Filipino style: Collard & Beet Greens in Coconut Milk (Gata) and Pink Tinola To see other entries for LaPis, please visit Ces’ Spices. … Read entire article »
Filed under: LaPiS
Pinoy Foodie Tag
I don’t get many tags for my food blog, so when Thesserie tagged me for this meme, I thought I’d better do it. Besides, I need to blog almost daily this month These are questions related to Filipino food. So here goes… 1. Chicken sa McDo, Jollibee, or KFC? ::We only have McDo and KFC where we are. Sad to say I never tried Jollibee chicken. My daughter who tried it while we were on vacation a couple of years ago liked it though. 2. Pepsi, Coke, or rootbeer? :: I’m not a big soda drinker like Thess either. But I think when I do drink, it’s Pepsi most of the time. 3. Greenwich, Pizza Hut, or Yellow Cab? :: Pizza Hut is the only one I’ve ever tried. 4. Adobo, sinigang, or nilaga? :: Oh … Read entire article »
Filed under: meme
Salmon with Pinenuts & Capers
I wish we had more variety in the seafood that we can get here in Durham, but most of the time I am limited to what Costco carries and they only carry salmon, tilapia, trout and the occasional tuna. While I love salmon and can eat it every week, my husband is reaching his breaking point when it comes to salmon. He would almost rather go out and get a nasty ol’ Dog House hot dog than eat salmon another day. Well, ALMOST, I said. He just threatens to go but he always resigns himself to eating salmon anyway. One of the favorite ways my husband likes tilapia cooked is with capers and pinenuts. So I thought I’d use those same ingredients here but bake it instead of frying … Read entire article »
Filed under: seafood
Pork & Vegetables Curry
Curried dishes is a big favorite in our house thus it has also become a standby dish. When we can’t think of anything to cook, we start pulling things out of the refrigerator, add curry and presto! We’ve got dinner on the table. We had previously posted another pork curry dish but since this one uses more vegetables and is not as saucy as that one, I figured it needs its own space and recipe. Also, this curry has the addition of a new novelty vegetables I’ve been seeing at the grocery store, orange cauliflower! They also had purple, but the girls said that was just too weird. … Read entire article »
Donna Hay Lemon Tart
My girls and I love anything lemon flavored be it savory or sweet. One of our favorites is lemon tart. We had made a version from Paul Newman’s Hole in the Wall Gang Cookbook previously and loved it. So we decided to try another version, this time from Donna Hay. As you can see from the photo, the tart was still a little warm , that’s why it looks soft and not quite set, but someone couldn’t wait for it to cool thoroughly. For best results, especially if you want a nice photo, unlike this one, you should wait for it to cool. The proportions were on the small side of our hungry family of five so I adjusted the proportions a bit to fit a 9×13 pan instead of … Read entire article »
Filed under: desserts
La.Pi.S – Crunchy
The theme for this week’s Lasang Pinoy Sunday is CRUNCHY. For this theme, I enter the Hazelnut Pralines that I learned how to make for the first time when I made the Filbert Gateau for Daring Bakers. This recipe reminded me of the peanut pralines we used to buy in Baguio where I grew up. Now that I know how to make it, I realize how easy it is to make. I should have been making this a long time ago! Making these praline is really simple. Get a couple of chopped nuts of your choice. It just so happened that the recipe called for hazelnuts so that’s what I used but you can use peanuts, walnuts, pecans, or whatever else you like. In a skillet or heavy bottomed pan, place a … Read entire article »
Pata Tim
I cooked this dish a while back but hadn’t posted it because I wasn’t happy with the washed out photo and I was hoping to cook it again and take a better photo. But, of course that hasn’t happened and I am in a cleaning up mood. I plan on cleaning out my drafts folder this month, so here goes. I got hungry just thinking about this dish so I had to take a break and go eat dinner first Anyway, this dish was adapted from Oggi’s Pata Tim which she cooked up for Lasang Pinoy’s January event which featured dishes cooked in a crockpot or slow cooker. When I made this version, I didn’t have time to cook it in a slow cooker but rather went to the … Read entire article »
Spicy Braised Pork
One thing about the girls being away, my husband and I have been too lazy to cook or eat. We even ate just a piece of the hazelnut/Almond cake below for dinner one night. Other nights we had breakfast for dinner. The evening we cooked this braised pork was not different, but we had some vegetables that needed cooking and that guilty pang from not eating a balanced meal was starting to get us so we thought we better cook something. I hadn’t been shopping much either so all we had in the freezer was some chicken wings and a pork butt (I know, sounds appetizing, doesn’t it? LOL!). Anyway, I sauted a combination of green beans and yard long beans to accompany this pork dish. … Read entire article »
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