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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!

Wednesday, March 16, 2011

Quick Beef and Salad in Corn Tortilla

By GERLIE M. UY

Corn Tortilla, beef
lettuce, tomato
onion, cucumber
sweet chili sauce

 Quick Beef and Salad in Corn Tortilla
 
 Quick Beef and Salad in Corn Tortilla

 Frozen Corn Tortilla can be bought in the grocery 

 Heating a piece of the tortilla

 After heating, gently fold into two.
 Some of the tortillas...

 Saute 250g of ground beef in 2 tablespoons olive oil 

For the salad, chop white onions and tomatoes.
  Add chopped cucumber too.
Also choose the greenest
lettuce available in your local market
and tear the leaves into two big pieces.



 Inside the curved, pan-heated Corn Tortilla,
put some leaves of lettuce. 
Add a spoonful of tomatoes and white onions
and another spoonful of beef.
And since this is quick, I used the prepared
Sweet Chili Sauce to flavor the wrap.
For snacks or appetizer... Quick Beef and Salad in Corn Tortilla

Thursday, March 3, 2011

Quick Beef and Salad in Pita Bread Wrap

By GERLIE M. UY



 The Beef-Salad wrapped in Pita and
temporarily secured by toothpick. 
Pita Bread is native to Turkish and Bulgarian dishes
and should have a pocket 
between the round bread.
See Wikipedia link on Pita Bread 
To see a video to make a pita click,
How To Make a Pita Bread by How To. Com

 Saute 250g of ground beef in 2 tablespoons olive oil

For the salad, chop white onions and tomatoes.
I must add chopped cucumber too 
but I was not able to include the same in my first try.
Also choose the greenest
lettuce available in your local market
and tear the leaves into two big pieces.

 I bought a frozen Pita Bread (Philippine Made) from the grocery.

 Heat the pan. Add the pita bread
and heat each side from 2-3 minutes. 
This one did not rise but the original pita rises
and creates a pocket in between. 
At any rate, this is no problem as we will be making a wrap.

 On top of the pan-heated pita bread,
put some leaves of lettuce. 
Add a spoonful of tomatoes and white onions
and another spoonful of beef.
And since this is quick, I used the prepared
Sweet Chili Sauce to flavor the wrap.
Note: cube cucumbers and sliced eggs may be added too
and any barbecue-flavored sauce
must be perfect to combine with the beef-salad wrap.

Trying to wrap the salad while taking a photo.  :)
 
 A picture perfect wrap.

 A view of the open-top wrap...

 The wraps secured by toothpicks while the hands 
and the camera are still working 
and the eaters are still far from the table. :)

The bitten wrap. This one is with sliced egg...yummy.

Tuesday, March 1, 2011

Egg and Pechay Rice Bowl: Another rice bowl to die for

By GERLIE M. UY


1-2 Tbsp sesame oil
2 cloves minced garlic 
1 medium white onion, chopped
1/2 cup chopped stalk (white part) of the native pechay 
 2 Tbsp sesame seeds
300g boiled rice
1 Tbsp butter (optional)
seasalt and pepper to taste
2 fried scrambled eggs, chopped.
1 cup chopped leaves of native pechay

Saute garli and onion in sesame oil. Add the chopped stalks and stirfry until tender. Add sesame seeds and stirfry until fragrant or brownish in color. add the boiled rice, stir. Add the butter and the chopped eggs. Add salt and pepper to taste. Let cook and mix well then add the leaves. Let cook until wilted. Ready to serve.