Cooked From the Heart » Archive
LaPiS ~ SQUARE
This has become a regular on our menu ever since we finally figured out how to get that crunchy and sinfully good skin and the fork tender meat. My entry for this week’s Lasang Pinoy Sunday (LaPiS) is a bit late because the weekend got a little hectic, and well, I’m also pre-occupied with reading a novel and couldn’t put it down all weekend. The theme for LaPiS this week is SQUARE. As I was looking through my food photos and saw this pork roast with the square pieces of crunch on top and decided that it’s time to re-post the recipe. Here is what we make when we have hankering for some lechon. … Read entire article »
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
The Daring Bakers have a new home in the Daring Kitchen! If you hadn’t heard of the daring bakers before, come visit with other cooks in the newly opened Daring Kitchen and participate in the monthly cooking and baking events that will be sure to challenge you and stretch your imagination. The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. The recipe, as released by the hosts of this month’s daring baker challenge is posted in its entirety on the new Daring Kitchen: Lasagne of Emilia-Romagna. What I have posted here is my version (my comments in red). I tried to take photos … Read entire article »
Filed under: Daring Bakers, Italian, pasta, sauce
Crab Crostini by Jade
Jade made these delectable morsels when we had a crab feast not too long ago. My daughter Asi, my husband, and I are usually crab purists. We like our crab unadorned, simply dipped in butter or lemon & soy sauce or vinegar & garlic sauce. When we have crab, we make sure The Clone, who hates anything seafood, has pasta that she can eat in the other room. Yep, she can’t even be in the same room as seafood, especially crabs Jade was feeling creative (or just not very hungry. She was making these while the rest of us were tearing into crab shells) and made these beautiful crostinis by first toasting some french baguette. On top of that, she lathered on a mixture of mayonnaise and schiracha sauce … Read entire article »
Filed under: Appetizers, seafood
Oven Barbecued Country Style Ribs
This is our gentle nudge to bringing on some warm weather and with today being the first day of spring, I thought this would be a nice reminder of things to come. It’s been too soggy in the backyard to take out the grill so into the oven these ribs went. But by he time they were plated up with some potato salad, baked beans and pan fried zucchini, it was almost like being in a backyard barbecue. There were really easy to make and probably could have used the slow cooker too but the oven did a nice job browning them up. … Read entire article »
Pupusas
We made some pupusas to go with the albondigas soup and while it’s still a recipe in progress we thought we’d post our first attempt here now. Pupusas is a cousin to the tortilla. It is thicker and it is also filled. Usually, the filling is meat based but it could also be just plain cheese as in this case or something sweet as for dessert. It is also a Latin cuisine staple but I’ve found them most prevalent in Salvadoran restaurants. For the recipe, I searched online and decided to follow the most basic and simplest recipe. … Read entire article »
Filed under: bread
LaPiS: Step Into My Kitchen
The theme for this week’s Lasang Pinoy Sundays is My Kitchen. This is mine. It’s an old and cramped kitchen but it works for us. We spend a lot of our time in front of that stove cooking up the dishes you see here. We’re hoping to one day re-do the kitchen but we still have the rest of the house to do first. In the meantime, we make do with what we have and try to work around some of the quirks that came with it. For instance, do you see the uneven cabinets above the stove? That’s because right next to the stove was supposed to be the place for the refrigerator. Who puts the refrigerator right next to the stove? So after the old refrigerator that was there … Read entire article »
Filed under: LaPiS, Uncategorized
Albondigas (Meatballs Soup)
The most recent Four Foods for Friday asked whether we use ‘from scratch’ or ‘ready made’ meatballs. My answer was that we use both. Sometimes we make our own just as when Jade made the Wedding Soup and the Filipino style Meatball Soup with Noodles. We just recently tried out the frozen Italian meatballs from Costco and we’ve enjoyed the convenience they provide while also tasting quite good. The girls like having them to snack on after school or to take for their lunch. On a busy weeknight, I’m not averse to dropping them in pre-made tomato sauce either for a quick spaghetti dinner. Since we’ve all been feeling under the weather this past month with the cold or the flu, we’ve been wanting more soups to soothe our aching throats … Read entire article »
Filed under: beef, soup, vegetables
LaPiS – Bread Pudding
My blogging schedule has been off kilter lately but I’m trying to get back on schedule now. I’ve missed participating in the weekly carnivals and memes and just haven’t been posting much lately. Anyway, I hope to change that now. So, before the weekend comes around again, let me post this for this week’s round of Lasang Pinoy Sunday’s theme: Bread. This is the result of me not wanting to waste anything. It’s the Ilocana in me, coming out. What can I say? Frugality is in my veins Click on the photo for the recipe. … Read entire article »
Filed under: LaPiS
Pesto Roast Pork
I have been trying to clean out stuff on my photo files and WordPress drafts for this blog and found this photo of the Pesto Roast Pork that we cooked last fall. There were some frozen items in the freezer that I needed to use up or throw out. They weren’t spoiled or anything, they were just reaching the end of their freezer life. Plus, I needed to put more stuff in there and I didn’t want them to get lost in the bottom of freezer hell. Long story short, I decided to put the frozen tomatoes and frozen pesto in this slow cooked roast. Who knew the combination would turn out so well! Too bad I couldn’t find a cooked photo, but trust me this was a great tasting roast and … Read entire article »
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