There are several reasons people embrace the vegetarian lifestyle. For some, it’s a matter of morals and a desire to protect all life. Others, however, recognize the key health benefits associated with eating more fruits and vegetables. Or, like my daughter, just prefer the taste of fruits and vegetables over meat.
I hadn’t realized that my girls don’t remember ever having this vegetable since I don’t buy it often. It’s also not always available in the market and when it is, it is always on the expensive side. The two-pound bundle that I bought cost a little over $5.
This is called water spinach, labeled as on choy at the Asian market, and in the Philippines, it is called kangkong. I would normally prepare this like I would the sweet potato (kamote) leaves salad but I thought stirfried in adobo seasoning would be better suited since I also wanted to use most of the stems from the kangkong. If I’m going to pay that much for it, I better use most of it and not just the green leaves!
In case you’re wondering how this green looks like:
water spinach/kangkong/on choy
Get your ingredients ready: garlic, ginger and peppers; soy sauce and vinegar in the other bowl, and the trimmed and washed vegetable in the colander.
This recipe is based on the parmesan chicken recipe from Simply Recipes and it has become a favorite especially with my youngest daughter who just loves yellow squash! The chicken, the carnivore dad also deemed passable for the regular menu. Me, I like it because it’s so darn easy to cook that it easily qualifies for my weekday one hour meals list. This plate definitely should have some greens on it for nutritional balance’s sake, but I kind of like the yellow color scheme on this plate, don’t you?
The baked parmesan chicken and squash were served along with baby lima beans and rice pilaf.
The thing to remember here is to first batter your yellow squash before the chicken in order to avoid cross contamination.
After you’ve battered both the yellow squash and chicken, you can bake them in the oven together for pretty much the same amount of time and you’ll have dinner on the table in no time!
The only change I made from Elise’s recipe is that I didn’t cut the thighs into pieces but rather left them whole. I extended the cooking time to 20 minutes instead of 15 just to be on the safe side and it worked out perfectly.
This is an update to the gising-gising recipe that we previously posted on this blog. Since the garden has been quite prolific with these beans, I had to freeze some of them yesterday. I left out enough for our lunch though, and decided that this updated version to the gising-gising recipe is in order. The original recipe did not have any meat nor did I use any peppers so I though I would incorporate those two things in this update.
1 Pork Chop, cut into small pieces (about 1 cup) - optional
3 cloves Garlic, peeled and chopped
1 Onion, diced
2 Tablespoons Ginger, peeled and minced (about an inch of fresh ginger root)
3 Tablespoons Patis (Fish Sauce)
1 can (approx. 1.5 cups) Coconut Milk
Salt to taste
Heat about a tablespoon of oil and saute the pork (if using) until it is starting to brown on the edges.
Add the garlic, ginger and onions. Stir for another couple of minutes until fragrant and the onions are translucent.
Add the fish sauce.
Add the beans and stir fry for a few minutes until they turn a bright green color.
Add the coconut milk and jalapeno. Stir and cook over medium heat for 5 minutes or until the beans are to your desired doneness.
Adjust the seasoning, add more salt if needed.
Turn off heat.
This recipe can also be made with regular green beans if you don't have yard-long beans.
Also, the jalapeno and pork are totally optional. I just thought I would throw in the meat just to make it more of a meal. Shrimps would have been good too.
I happen to like this dish very spicy and I would have added more spice if I was the only one eating it. As it is, I wanted to use the red jalapenos because they were just so darn pretty! But I also removed all the seeds from them just so my daughters can still eat this dish.
The longs beans we planted in the garden is now at its peak and we have been harvesting quite a handful daily. The photo below is what we picked last Sunday morning along with the peppers which I used in the chicken stew that accompanied this side dish.
My daughter whose plate that is in the first photo above, ate her dinner without meat, just this sauteed beans over rice with some of the gravy and potatoes from the stew. My plate, with a little bit of everything, is below.
In Filipino cooking, this is simply called 'Ginisang Togue' and there are as many variations of it as there are cooks. So this is my version which includes my other favorite, mushrooms.
1 lb. Bean Sprouts
8 oz. White Button Mushrooms, chopped
½ of an Onion, Sliced
2 cloves of Garlic, minced
3 stalks of Spring Onions, sliced thin
1 Tablespoon Oil
Salt to taste
Heat wok to or heavy skillet to high and add the oil.
Add the onions and garlic and stirfry for a minute.
Add the mushrooms and stir fry for another minute or two
Add the bean sprouts, quickly stir fry for another minute.
Season with salt and turn off the heat.
Add the sliced green/spring onion and mix or you can just sprinkle them on top.
I like the sprouts to still have lots of crunch so I barely cook them. Just enough to heat them, really. If you prefer your veggies to be cooked a bit longer, you can leave them until your desired doness.
It’s that time of year again…. CORN SEASON! They are on sale at the grocery store this week for 19 cents each. For me, that means 8 ears of corn for less than $2! And are they ever good right now.
They are so sweet and tender, you can eat them as is. Raw, without even cooking it, they taste like heaven! Needless to say, I have been back at the store three times already. We’ve been eating corn almost everyday!
The first batch, we simply boiled on the cob. The next two batches, we made creamed corn. The second batch of creamed corn was made because the first was so darn good, the pot was gone in one sitting and there’s only 4 of us. So I vowed to make a little bit more next time.
Cut the corn off the cob
Creamed corn is so easy and simple that I hadn’t even thought of blogging it until I realized that my daughters didn’t know how to cook it! I suppose I thought that they would just observe me making it (they’ve helped me make it often enough) and learn that way. I hadn’t realized that I never talked them through the steps and ingredients. So this time around, we noted measurements and steps.
If you’ve never made creamed corn, then I hope this helps you too.
Cook until thick, bubbly and creamy
By the way, you can make creamed corn with frozen or canned corn; but I think nothing beats the taste of sweet, juicy, in season corn when you can get it.
This is probably the simplest creamed corn recipe you'll find. I have tried additions of spices and variations on thickeners for the cream, but when you have fresh, sweet corn, I believe simplicity is the best way to concentrate the natural flavors.
8-10 Fresh corn, cut off the cob
3 Tablespoons Butter
1 cup Milk
2 teaspoons Corn Starch
¼ teaspoon Salt
Place the corn in a pan and add the butter on top.
In a mixing bowl, combine the milk, cornstarch and salt and mix well.
Pour milk mixture over the corn.
Cook on low until it comes to a low boil/simmer, about 10-15 minutes.
When you have young sweet corn, it doesn't need to cook long. Later in the season you may have to cook the corn a bit longer until it is tender.
If you noticed, there is no plated photo of this dish. It was so good, we forgot to take a picture! :)