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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Thursday, January 28, 2010

My version of Charlie Chan Chicken Pasta





1 kg. cooked spaghetti pasta (angel hair pasta, may be good)

Sauce:
9 tbsp sesame oil
5 tbsp Hoisin sauce (Lee Kum Kee)
1 tbsp Chili Garlic Sauce (Lee Kum Kee)
3/4 cup Premium Soy Sauce (Lee Kum Kee)
1/2 cup water
1/2 cup sugar (mascuvado)


2/3 cup olive oil
2 pieces onion, cubed
4 cloves garlic, crushed and cubed
1 whole chicken breast (boiled and cubed)
mushrooms, 250g Shiitake mushroom and 250g button mushroom
(Soak in water if dried and cubed)

ground peanuts for granish

1. Cook the pasta as per package direction.
2. Mix all ingredients for sauce. Make sure the mascuvado sugar is dissolved well. Set the mixture aside.
3. Saute garlic and onion in olive oil. Then add the chicken and cook it until brown and add the mushrooms. Let cook.
4. Add the sauce mixture to the chicken and mushroom and let it simmer.
5. Mix the sauce on top of cooked pasta. Sprinkle with ground peanuts for garnish. Serve immediately.






Tuesday, January 26, 2010

CRUNCHY SAYOTE LEAVES SALAD










ING.


Sayote stalks and leaves

Medium ripe tomatoes, chopped or rings

Red onion, chopped or rings

Cane or coconut vinegar (I used banana vinegar, so aromatic)

Dashes of salt and pepper

Optional: chopped/cubed cucumber



PROCEDURE:

Separate the sayote leaves from stalks. Cut the stalks 2 inches long and easily peel off the thin layer of skin and discard the vine. Wash carefully.

Boil water, and place the washed sayote leaves and stalks for two minutes and drain.

Place the drained sayote leaves and stalks in a salad bowl and let cool. Then add the tomatoes, onion, cucumber and vinegar. Toss and add salt and pepper to taste.

Enjoy the crunchiness of Sayote leaves and stalks.

Sushi Delights






This my Filipinized version of sushi. i pan grilled the tuna instead of raw, otherwise, i will eat everything alone alol.at times, i used our rice and malagkit rice as well as go for canned tuna. But i love the grilled one.Here, try the recipe yourself.

UTENSILS:
a very sharp knife to cut the sushi into pieces
sushi mat (bought at P30 and can be reused)

INGREDIENTS:
I kilo cooked rice (i used Japanese rice this time at P125/kl. usually i use 3/4 kl malagkit and 1/4 ordinary rice)
2 packs 10-piece sushi nori (any brand, i chose the cheaper one at P64/pack

Soy sauce
Wasabi (available in paste and powder)

FILLINGS: any veges or seafood u like or crab and seafood sticks found in the frozen section. i also want avocados too. Toasted sesame seeds can also be added. But you can never go wrong with what i used for my sushi today:

CUCUMBER (choose, young ones so you wont have big seeds in the center)
not-so-ripe MANGO (choose the robust one at 1/4 kl a piece. its recommended that mangoes are tangy rather than sweet.
TUNA, i usually use canned tuna in brine but this time, i used Yellow Fin Tuna (1/4kl at 85).
Frozen CORN (my first time to use)

RICE: cook as usual and mix with 4 tbsps vinegar. after done, cool down a bit and mix with sesame oil. use immediately. the steam makes the rice manageable.


COMBINATIONS I MADE:
TUNA AND MANGO - sliced tuna and mango lengthwise
MANGO
CUCUMBER -- cut lengthwise
TUNA AND CORN (my cousins idea is originally to put mayonnaise but i omitted it here)

INGREDIENTS:
1. Put the Nori on top the sushi mat.
2. Spread 4 tbsps rice. Make sure to leave at least half an inch on top so as to have a neat roll.
3. put the vege/fish combination and if desired, sprinkle with wasabi powder.
4. roll. use the mat to tighten the roll. (constant practice makes perfect)
5. repeat until everything is rolled. Quickly do this as it helps that the steam is still there when you tighten your roll.
6. then cut the sides of each roll to have clean cut edges.
7. Then slice to desired sizes, preferably bite-size. 5-6 slices per roll.

I churned 160 pieces today and delightfully ate the uneven edges in the process.

SAUCE:
use any soy sauce
if the wasabi is a powder, put water to turn it into paste.



Monday, January 25, 2010

Taco and Vege sticks with Red Kidney Beans Dip



2 boxes of Taco (250gms each)
Sliced olives
sliced cucumber sticks
slice carrot sticks
50 g lettuce

Dipping:
100 g red kidney beans, boiled
2 T mayonnaise
3 T Celery or parsley
1-2 T Chili hot sauce
A pinch of cumin, salt and pepper

Place everything in a blender and pulse until smooth. Then serve as dipping for tacos and vegetables.

NOTE: The Tomato-based tomato sauce for Spaghetti may also be served as another dip side by side with the above concoction. Enjoy!

Got this from email: Sensible advices re:cancer

I am not endorsing this as this is not verified but I am posting this as many entries are sensible health advice. We lose nothing by following healthful advices...

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY AND ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY...

Cancer Update from Johns Hopkins


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1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person's lifetime.

3. When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.


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4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract etc., and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.



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11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.


WHAT CANCER CELLS FEED ON:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Sugar substitutes like NutraSweet, Equal,Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg's aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells are being starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.


d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells.

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine.. Green tea is a better alternative and has cancer-fighting properties. Water--best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrified and leads to more toxic buildup.


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13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.



14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body's own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.

Anger, unforgiveness and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

Saturday, January 23, 2010

Tomato-Shiitake Mushroom Spaghetti




Tomato-Shiitake Mushroom Spaghetti Sauce

1K Spaghetti (Choose semolina durum wheat),
cooked as per package direction

2 tbsp olive oil
2 cloves garlic, crushed and chopped
1 medium onion, chopped
100 gms beef, ground
200 gms Shiitake mushroom, ground and sliced
1 kilo Tomato sauce (Three-cheese flavor)
2 cups cheese, cubed

1. Grind beef and part of Shiitake Mushroom in a blender. If dried mushroom is used, put in water for a while until tender and remove woody parts.
2. Saute garlic and onion in olive oil.
3. Add the ground beef and mushroom as well as the sliced mushroom. Simmer for 3 minutes in a medium-high heat.
4. Add tomato sauce and simmer for another 3 minutes.
5. Add the cubed cheese.




Macaroni-Tomato soup

100 grams straight macaroni
1 liter water
salt
1 tsp olive oil

2 tsp olive oil
2 cloves garlic, crushed and cubed
2 medium carrots, chopped
12 pieces baguio beans, chopped
1/2 head cabbage, chopped
1 bell pepper, chopped
1 liter water
2 Chicken broth Cubes (Or any broth desired)
200 ml tomato sauce
1 cup fresh milk
Salt and black pepper to taste

1. Boil the Straight Macaroni in water with salt and olive oil until tender. Remove from fire.
2. Saute garlic in olive oil until golden brown, add the bell pepper and stir fry.
3. Add all vegetables and stir fry until tender.
4. Add water and the broth cubes. Bring to boil. Adjust flavor with salt and pepper.
5. Add tomato sauce and let boil.
6. Add milk just before removing from fire.

Serve with pan de sal. Serves 8 bowls.


Friday, January 22, 2010

Chicken Wings Teriyaki with Vegetable Side Dish

I kilo Chicken wings (cut into two, wingette and drumette)
***
Marinade
3/4 cup Soy sauce
1/2 cup Banana Vinegar or calamansi or pineapple juice
1 Tbsp sesame oil
1/4 cup sugar, refined or mascuvado or honey
crushed 5 cloves of garlic or more
1 T sesame seeds, crushed
a dash of pepper
a dash of salt, if desired (i omit this because i already have enough from soy sauce)

***

Another 2 T of sesame, browned till sweet odor comes out

***
Side Dish

1/8 kilo Mongo Sprout
1/2 of big cabbage or 1 small head, shredded
onion
1/2 T sesame oil

Dry Chicken and place in a bowl. Mix in one by one the marinade and mix well. Set aside in the refrigerator. The longer the marinade, the better.


1. Grill the chicken one by one, on top of the stove or on charcoal.
2. Arrange in a flat dish and sprinkle with 1 T browned sesame seeds.
3. Save the Marinade. Bring to boil in a pan until desired consistency. Add in the 1 T of sesame seeds.
Use as sauce on top of the rice or on top of the chicken.
4. Quickly stir fry the onion, then mongo sprout and cabbage in the sesame oil.
5. Serve over steaming rice.












Top Tips for Flat Abs (Eating Required!) (repost)

http://health.yahoo.com/experts/healthieryou/14737/top-tips-for-flat-abs-eating-required/

By Lucy Danziger, SELF Editor-in-Chief - Posted on Wed, Jan 20, 2010, 1:10 pm PST

Let's all say it together: Crunches are boring! We all hate crunches, but flatter abs would certainly be nice. We want them without doing so much to get them. This year, you can have both—the abs and the easy moves. The best part is that it will happen fast if you stick with the program. The truth is, there are so many ultra-effective tips and moves for a leaner stomach that you can swear off crunches forever, if you'd like, and still chisel your middle. One of my favorites? The plank! For more simple, enjoyable ways to shed inches from your waist, try my favorite ab moves and tips from the last year of SELF:

1) Go on an abs spree
Grouping all your ab exercises together can deliver better results than switching back and forth between various body parts, according to Nicole Stewart, a pilates instructor in Los Angeles. Working your abs to the "burning" point delivers a sizzling stomach.

2) Feast on a little fat!
A smidge of fat in your diet can actually help your midsection get svelte. Studies suggest that foods rich in monounsaturated fats—including olive oil, nuts, seeds and avocado—can help prevent the accumulation of unwelcome tummy fat. See 8 superfoods that combat fat.

3) Try teamwork
Toning up and slimming down doesn't need to be a solitary pursuit. Grab a pal for this exercise: Lie on the floor with your legs straight up in the air, says Akin Williams, a group fitness instructor at Equinox Fitness Clubs in New York City, who created this move. Ask a buddy to command you to bring your legs up and down randomly (saying, for example, "Right leg down, left leg up" and "Both legs up") every few seconds. Use your ab muscles to follow her directions, keeping your lower back pressed into the floor. Do this for three or four 20- to 60-second sets, resting 1 minute between each set. Then switch and you be the leader. These random commands trigger a rapid contraction of your muscles, tiring the more easily sculpted areas of your abs, so "you see better results in less time," says Pete McCall, an exercise physiologist in San Diego for the American Council on Exercise. Hey, what are friends for?

4) Tone abs while you burn fat
Heart-pumping activity triggers your body to convert abdominal fat to fuel, research shows. Aim to do 30 minutes or more most days. Squeeze even more belly benefits from your stint on the treadmill by ramping up the incline, or relying on your core muscles to keep you upright on the elliptical (grip the handlebars, but don't use them to support you!) to engage your core, says Joanna Stahl, group fitness instructor at Equinox Fitness Clubs in New York City.

5) Try the Dragonfly
Start on all fours, a weight in each hand. Extend left leg behind you in line with body; extend right arm out to side at shoulder level. Keeping left leg lifted, curl weight toward chest (see the move). Straighten arm for one rep. Do 12 reps. Switch sides; repeat.

6) Find your balance
A great way to tighten and tone your core? Give yourself a stay-steady challenge. "Strength moves requiring balance work the tough-to-reach transverse abdominis more effectively than traditional ab toners do," says Robert Sherman, a trainer in Rockville, Maryland. Use a folded bath towel, a BOSU or a pair of balance pods to make it hard to find your footing for this move, called the Lunge-Up: With left foot on pod or towel, lower into lunge, knee over ankle, thigh parallel to ground, right knee bent with heel raised, hands on hips (see the move). As you straighten left leg, push off ball of right foot, bringing right thigh in front and parallel to ground, balancing on pod. Slowly return to start. Do 12 reps. Switch legs; repeat.

5) Bend those knees
Add a tummy-toning balance challenge to traditional squats by doing them on one leg, as Roxy pro surfer Kassia Meador swears by. Do two sets of 12 reps on alternate days for abs that make waves.

6) Do the ab-up
A side plank sculpts flat abs fast by focusing on obliques, the muscles that wrap around your middle and hold you in. Lie on left side, resting on left forearm and left hip, knees and feet stacked, right arm at side. Lift left hip into a side plank (see the move). Lower and touch left hip to ground, then lift back up, holding abs in tight, for one rep. Do 20 reps. Switch sides; repeat.

7) Go bananas!
The fruit contains 422 milligrams of potassium, which helps limit belly-bloating sodium in your body. Talk about peel appeal! Another source: four stalks of celery deliver 416 mg of potassium.

8) Do bench presses
Extending your arms during the pec-perking exercise causes your ab muscles to contract, toning your abs as well as your arms. Add two sets of 12 reps to your usual routine.

9) Chill out
Increased levels of cortisol, a stress hormone, can lead to excess stomach fat, research shows. Try delegating work duties, pursue a hobby you find relaxing, whether it's knitting or jewelry making, and make laid-back lunch dates with buddies to lighten your mood—and slim your middle!

Want more secrets to your strongest, slimmest stomach yet? Try the step-by-step Jump Start plan at Self.com, packed with easy eat-better tips and a workout designed by The Biggest Loser's Jillian Michaels.
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Thursday, January 21, 2010

Spaghetti with Chicken Balls






500 g Semolina Wheat Spagghetti , cooked according to package direction

CHICKEN BALLS
500 g Chicken Breast, deboned
1 medium carrot
5 pcs. Baguio Beans
(Any preferred veges is great)
1T powdered Oregano
1T black pepper
1T Soy sauce
A pinch of salt
2 medium hard-boiled potatoes, mashed
¼ cup all purpose flour
Cornstarch
½ cup canola oil

SAUCE
2 cloves garlic, crushed and chopped
1 onion, chopped
750 g Tomato Sauce
1 cup Banana ketchup
½ cup to ¾ cup water
3 T Mascuvado sugar
A pinch of salt and black pepper
1 T dried Oregano
Cheese, chopped

Blender the deboned Chicken Breast and the rest of the ingredients except potatoes. Remove from blender and place on a bowl. Add the mashed potatoes and flour. Form into balls. Use the cornstarch to manage the balls in the hands and sprinkle on the formed ball to separate from other balls. Deep Fry each ball in oil.

For the sauce, in a pan, use about 1 tablespoon of oil from the deep frying. Saute garlic and onions and add the rest of the rest of the ingredients. Let simmer and add the chicken balls. Bring to boil by slow to medium fire.

TIP: The longer the tomato sauce in fire, the tastier.




Wednesday, January 20, 2010

Scrambled Vegetable Eggs on Top of Vegetable Fried Rice Share




Vege Eggs
4 eggs, scrambled
2 T cold water or evaporated milk
Pinch of salt and black pepper
Pinch of Oregano powder (optional)
1 T canola oil
1 medium size onion, chopped
1 medium size red or green bell pepper, chopped
1 medium size carrot, chopped
1 medium size potato, chopped



Fried Rice
2 to 3 cups leftover rice
Pinch of salt and black pepper
Pinch of Dried Oregano or Thyme



Mix the first four ingredients in a bowl. Heat oil in a pan, then add the onion and the vegetables. Stir fry until vegetables are tender. Set aside one-half of the sautéed vegetables. Then, add the scrambled eggs. Stir until set according to preference (I like it not too dry). Remove from pan.
In the same pan, place the leftover rice until heated then stir in the half of the stir-fried vegetables. Add pinch of salt and black pepper as well as dried Oregano or Thyme, if desired.

Monday, January 18, 2010

Varying dressings for your veges salad





What I love about my weekends is that i can divert from my usual meal. I can sit prepare my salad all at once and place them in the fridge to pig out later. mmmmm

Here's what i do to vary the dressing:

Calamansi, lemon, dalanghita or combi are great.
Squeeze directly and add Italian seasonings (dry). I love the aroma and the distinct taste.



Apple cider vinegars plus Italian seasonings or chopped celery.

If i ran out of apple cider vinegar, i use the cane vinegar in our kitchen.
3T of cane vinegar and 1T mascuvado sugar (to temper the sourness) plus the dried herbs.



If i can't stand the cane vinegar and i have pickle relish in the fridge, I use the water of the pickle
then add italian seasonings and/or chopped parsley or celery.

I quit mayo. Those who love it, here's quick thousand islands --
1:1 ratio for mayo and ketchup and Italian seasoning (dry) or chopped celery.

For all dressings, white pepper and fine salt may be added to taste.

Today I used the vinegar + mascuvado dressing, and the following vegetable and fruits:
1 medium carrot, peel and use peeler to slice lengthwise
2 medium size apples, cored and cubed
2 medium oranges, peeled then sliced (remove seeds)
4 cucumbers, peel, sliced thinly and round (if the cucumber is young,i don't peel)
1 medium bell pepper, remove seed and use peeler to thinly slice lengthwise

boiled asparagus, raisins, cubed boiled eggs, cubed/grated cheese,
lettuce, and singkamas may also be tossed.
Instead of lettuce, you may opt for cabbage. Shred the cabbage and blanch for two seconds in just-boiled water. Rinse immediately in a cold/running water to preserve crunchiness.



Store in plastic container (never use steel as vinegar reacts).
Add dressing just before serving.

Sunday, January 17, 2010

Tuscan Sky Steak



I prepared this for our Noche buena 2009. Everyone gushed over it and asked for round two this valentines!

5 Porterhouse steak 1 inch thick
2-3 cups red wine (i used semi dry but i think dry is better)
2 cups tomato paste ( i you want, you may add canned sliced/peeled tomatoes)
1/4 cup dried basil leaves (i think fresh is tasteful)
6 tablespoons olive oil
8 cloves garlic, chopped
4 teaspoons fresh ground black pepper
2 teaspoon salt
Vegetable sidings
halved carrots, 12 pieces baguio beans, tomato slices, and sliced lemon rings



Preparation:
1. Except for the steaks, mix everything in the blender, chop until smooth and thick.
2. Pour into a shallow plastic dish. Add steaks and turn until evenly coated.
3. Cover and place in refrigerator overnight (I had mine for almost 24 hours as i prepared it the night before).
4. Finally, preheat grill (mine is over the top of the stove). Remove steaks from marinade and grill on high heat until each reaches the desired doneness. Discard marinade.
5. Grill vegetables for sidings.




SAUCE (You may use tomato ketchup or worcestershire sauce, but i used this groovy sauce for experiment, and i'm glad, it worked)

Orange-Celery Sauce

2 medium oranges, peeled and each rind removed and cleaned with fibers
5 stalks of celery with leaves, chopped
2 cloves garlic
1 onion

Mix all in a blender and chop until smooth and thick.
Serve as sauce for the steak.