Cooked From the Heart » Archive
Tahini
I was getting ready to make the baba ganoush to go with the Lavosh challenge for Daring Bakers when I realized I didn’t have any tahini in my pantry. I remembered that I had some sesame seeds that I had bought at the Asian market, so I decided to make Tahini first. Tahini is simply a sesame paste that is commonly used in Mediterranean and middle eastern cuisine. … Read entire article »
Lavash Crackers
Daring Bakers everywhere baked crackers for the month of September. These are savory treats this time, Lavash Crackers! This month’s hosts, Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl chose the vegan and/or gluten free recipe to challenge us with. Now I don’t know much about vegan or gluten cooking, but I do love my veggies and this time, I just happen to have some eggplants from the garden so I made the accompanying dip with them and they were delicious! The dough for the crackers is perfect for my little dough makers who like to roll and cut out shapes from everything. Here’s how we did it, based on the instructions from our hosts. … Read entire article »
Filed under: Appetizers, bread, Daring Bakers, Middle Eastern, snacks
Spicy Sitaw
These are the green beans (sitaw) from our garden. These are the yardlong, asparagus, snake beans variety but you can also use regular string beans for this recipe. There was a handful of them left after Jade used some for a stirfry dish so I decided to cook them up when I fried up the okra on the previous post. I had some leftover salsa so I decided to make a sofrito and cook it in that. What’s Sofrito? Sofrito simply means a sauce that is cooked down. It is a common cooking method in Latin America and also in the Philippines. Sofrito is basically onions, garlic and tomatoes that is chopped and then cooked down. You can find more detailed descriptions in Wikipedia’s definition of Sofrito. The sauce I made previously … Read entire article »
Filed under: side dishes, vegetables
LaPiS – FRIED Okra
This week’s theme for Lasang Pinoy Sunday is FRIED and it just so happened that I was frying up some fried chicken last week and decided to fry up some okra from the garden too. I usually make a stew with okra but then I end up eating it by myself. When I fry it up like this though, everyone diggs in and dips it into their favorite sauce. Click below for the recipe… … Read entire article »
Filed under: LaPiS, side dishes, Southern, vegetables
LaPis – Colorful
I’m still playing catch up with Lasang Pinoy Sundays, so before another Sunday comes around, here is this week’s theme, COLORFUL. Let me recall some previously colorful dishes that have been posted in this blog: There’s the Stirfried Chicken and Asparagus that was one of the earliest dishes posted on this blog. This is Beef Salpicon, great with some homemade tortillas and a huge pitcher of margaritas! and finally for something sweet, check out these cute Cheesecake Pops. Perfect for your next party. See other COLORFUL entries here. … Read entire article »
Filed under: LaPiS
LaPiS – Baon
Oops, sorry I’m a week behind so let me do two Lasang Pinoy Sunday entries this week. This entry is for last week’s theme which was BAON. Baon means something you take with you. It could be lunch, snack or dinner, if you’ve put it in a container to eat elsewhere, that’s your ‘BAON’. This first photo was Jade’s lunch, her attempt at making bento for the Lasang Pinoy’s Bento theme. More often than not, my lunch is usually left overs. I just happened to remember about LaPiS last week and realized I didn’t have any photo to submit. By this time, I was almost done with my lunch and I only had a couple of spoonfuls to go. I decided to go ahead and photograph it anyway. This was my pitiful … Read entire article »
Filed under: LaPiS
Fried Garlic
There is nothing better than fried garlic to kick things up a notch. This is heaven on earth for garlic lovers. If you’re a garlic lover, you’re probably an old pro at frying them up. They are a great topping for just about anything savory. When I’m in a garlic peeling and chopping mood, I usually chop up extra to fry up and use as a topping. There’s really no recipe for this, all you have to do is peel and chop up some garlic, heat up a bit of oil and fry them up until they are lightly browned and crispy. Drain them on paper towels to get rid of excess oils then use them to sprinkle on everything from salads to soups. I particularly like sprinkling fried garlic … Read entire article »
Filed under: condiments, Filipino
Bread Pudding with Nata de Coco
I hate to waste food and I love bread puddings, so this is my usual way of using up old bread. However, my husband is not too crazy about it and the kids say they are not either. However, whenever I make bread pudding it sure gets gone pretty fast I have several bread pudding recipes on this blog already and they will probably be listed at the end of this post under ‘related post’ is you care to check them out. This version came about last weekend when our 18 year old refrigerator finally conked out on us. We had milk and eggs that needed using up along with some bread. Sounds like the makings of a bread pudding, right? You’re right. Among the stuff from the fridge … Read entire article »
LaPiS – Creamy
The theme for Lasang Pinoy Sundays this week is CREAMY. Our photo for this theme is of this delicious Rice Pudding, a Southern rice dessert that is similar to the rice in coconut milk desserts (ginataan) in the Philippines. I love making this quick and easy desserts on nights when I just want something sweet and creamy before I go to bed. Check out the other Lasang Pinoy Sunday participants here. … Read entire article »
Filed under: LaPiS
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