Category Archives: vegetables

Why You Need to Eat Your Veggies


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.

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Kangkong (On Choy) Adobo Style

Adobong Kangkong

This was our vegetable of choice when we grilled tilapia and squid. It was the perfect pairing!

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.



Kangkong (On Choy) Adobo Style
Recipe type: Side Dish, Vegetable
Cuisine: Filipino
This vegetable adobo is made slightly spicy with the addition of red pepper flakes.
  • 2 Tablespoons Garlic, minced
  • 1 Tablespoon Ginger, minced
  • ⅛ teaspoon Red Pepper Flakes
  • 5 Tablespoons Soy Sauce
  • 3 Tablespoons red wine Vinegar
  • 1 Tablespoon Oil
  • 2 lbs of Water Spinach, trimmed and cut into 2 inch length
  1. Heat the oil in a wok or suitable cooking pot.
  2. Add the garlic, ginger, and red pepper flakes and stirfry for about a minute until it is fragrant.
  3. Add the water spinach and stir for a minute or two until it starts wilting.
  4. Add the soy sauce and red wine vinegar, stir briefly, and cover the pan.
  5. Let it steam in the soy-vinegar sauce until almost all the liquid has evaporated. Don't let it dry out though. This will take about 3-5 minutes.




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parmesan bake

Baked Chicken and Yellow Squash with Parmesan

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!

Title: Parmesan Chicken Recipe by Simply Recipes

Description: This is a delicious and quick meal from Elise at Simply Recipes


  • 1 clove garlic, minced
  • 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
  • 1 cup dried bread crumbs
  • 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • A large pinch of Italian seasoning (herb mix)
  • 1/8 teaspoon ground black pepper
  • 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches


  1. Preheat oven to 450°F. Pat the chicken pieces dry with paper towels.
  2. In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
  3. Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Rating:  ????? 1 review(s)

Copyright © .
Recipe by Simply Recipes.


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.

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Yard-long Beans with Coconut Milk

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.

Yard-long Beans with Coconut Milk
Recipe type: Main, Side Dish
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 4 cups of finely sliced Yard-long Beans
  • 2 red Jalapeno Peppers, seeded and minced
  • 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
  • Oil
  1. Heat about a tablespoon of oil and saute the pork (if using) until it is starting to brown on the edges.
  2. Add the garlic, ginger and onions. Stir for another couple of minutes until fragrant and the onions are translucent.
  3. Add the fish sauce.
  4. Add the beans and stir fry for a few minutes until they turn a bright green color.
  5. Add the coconut milk and jalapeno. Stir and cook over medium heat for 5 minutes or until the beans are to your desired doneness.
  6. Adjust the seasoning, add more salt if needed.
  7. 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.

This was a perfect dish for a light lunch which we simply ate with a bowl of rice.

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Sept3 002

Ginisang Sitaw – Stirfried Long Beans

ginisang sitaw

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.

sitaw or long beans

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.

chicken stew and long beans


Ginisang Sitaw - Stirfried Long Beans
Recipe type: Side Dish, Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
This dish is a simple saute' of long beans, tomato, garlic and onions with oyster sauce and can be used as a side dish to any meat or by itself for those wishing only a vegetarian meal.
  • 1 lb. Long Beans (aka yardlong or asparagus - may substitute regular green beans), cut into one inch lengths
  • 2 cloves Garlic, chopped
  • 1 small Onion, sliced
  • 1 medium sized Tomato, diced
  • 3 Tablespoons Oyster Sauce
  • 4 Tablespoons Water
  • Black Pepper
  • 1 Tablespoon Oil
  1. Heat a wok or skillet with a lid and add the oil.
  2. Add garlic and cook until fragrant. About a minute or two without burning.
  3. Add onions and tomatoes and cook for another minute until they start to wilt.
  4. Add the long beans and oyster sauce and stir.
  5. Add the small amount of water and cover the pot. Let it cook for five minutes or until the liquid had evaporated and it starts sizzling again.
  6. Sprinkle some black pepper to taste, and stir to mix well. Turn off heat and serve.


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Bean Sprouts and Mushrooms

Bean sprouts & mushroom stirfry

This is another simple, fast and extremely satisfying vegetarian dish that is a favorite with my girls. We have been having lots of meatless meals lately and no one but the husband is complaining 🙂

When this photo was taken, we had it for brunch along with eggplant omelette and garlic fried rice. It was perfect!

Bean Sprouts and Mushrooms
Recipe type: Main, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
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
  1. Heat wok to or heavy skillet to high and add the oil.
  2. Add the onions and garlic and stirfry for a minute.
  3. Add the mushrooms and stir fry for another minute or two
  4. Add the bean sprouts, quickly stir fry for another minute.
  5. Season with salt and turn off the heat.
  6. 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.


Other variations for Bean Sprouts:
Ginisang Togue from Overseas Pinoy Cooking

Spicy Bean Sprout Beef Rice Bowl from Rasa Malaysia

And for soup lovers, bean sprouts and chicken soup!

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Apr20 005

Creamed Corn

Fresh corn!

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.

Creamed Corn
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
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
  1. Place the corn in a pan and add the butter on top.
  2. In a mixing bowl, combine the milk, cornstarch and salt and mix well.
  3. Pour milk mixture over the corn.
  4. 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! :)


Here are other variations for creamed corn:

Creamed Corn from Simply Recipes with paprika.

Rudy’s Creamed Corn from Blue Bonnets and Brownies has cream cheese added to it!

Coconut Creamed Corn from Eating Well for you who cannot take dairy, this is a really good alternative.



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