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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!

Friday, October 28, 2011

Bounty-ful table: Fruits and other nature goodies


Not tambis. This is mangkopa, has fuller taste and texture than tambis !

Flashback of our Bounty-ful table: Fruits and other nature goodies....................

The official site taster biting the mangkopa (not apple)!

Red red red citrus: cabugaw is tasteful...

Yacon is crispy and sweet and far from the carbo-rich tubers!!!!

Santol... sweet and small yet pulpy..

Balimbing is best when sliced and dipped with soy sauce!!!

Mutant Coconut is good for cooking

Our official taster is salivating over the macapuno!

Sweet corn is sweet and tender.


Bugnay, bignay....

Thursday, October 27, 2011

No-cook pastellas


250 gms Nido milk (or any powdered milk)
1 can condensed milk
6 packs crushed wafer
refined sugar

In a bowl, place the powdered milk saving a portion for dusting, slowly adding the condensed milk and then add crushed wafer. Form into balls and use the remaining powder to manage rolling. Let roll in refine sugar. makes about 110 balls. Store in sealed container.  

Wednesday, October 26, 2011

Umbrella mushroom stirfry


The stir fry umbrella mushroom, up close and personal

6 cloves garlic
1 large onion, sliced vertically
250 gms umbrella mushroom, cleaned and woody portion removed, and sliced
4 T premium Lee Kum Kee sauce

Saute crushed garlic until brown and add onion until wilted. Add cleaned mushrooms and stir for 3 minutes. Add premium sauce and season to taste and let cook for 1 minute. Serve immediately on top of rice.

woody, slimy and yummy!!!

Another shot!

White Onion Rings


1 large white Onion
1 egg, beaten
1 t of cold water
pinch of salt and black pepper
oil for frying

Slice white onion horizontally and separate them into rings.
In a bowl, place the beaten egg.
In a plate, spread flour.
Dip each onion ring in the beaten egg, roll in the plate of flour and deep-fry.
Repeat procedure for each ring until done. Serve immediately with ketchup on the side.

Tuesday, October 25, 2011

I love this tuber called yacon!


Yacon is like pear like apple like singkamas like sugarcane....in short, i liked it.

More facts on Yacon

The Yacón is a perennial plant traditionally grown in the Northern and Central Andes from Ecuador to Argentina for its crisp, sweet-tasting tuberous roots. The texture and flavour are very similar to jicama mainly differing in that yacon has some slightly sweet resinous and floral (similar to violet) undertones to its flavor. This flavoring is probably due to a sweet substance called inulin, as replicates the sweet taste found in the roots of elecampane, which also contains this substance. Another name for the yacón is Peruvian ground apple. The tuber is composed mostly of water and fructo-oligosaccharides.
Commonly called "jicama" in Ecuador, yacón is sometimes confused with this unrelated plant. Yacón is actually a close relative of thesunflower and Jerusalem artichoke. The plants produce propagation roots and storage tubers. Propagation roots grow just under the soil surface and produce new growing points that will become next year's aerial parts. These roots resemble Jerusalem artichokes. Storage tubers are large and edible.
These edible tubers contain inulin, an indigestible sugar, which means that although they have a sweet flavor, the tubers contain fewer caloriesthan would be expected.
Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the growing season. Unlike many other root vegetables domesticated by the Indigenous Peoples of the Andes (ollucooca), the yacón is not photoperiod sensitive, and can produce a commercial yield in the tropics.
Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.
Yacón provides for two nutritional products: the yacón syrup and yacón tea. Both products are popular among diabetic people and dieters because the sugar these products contain is not absorbed by humans. This form of sugar, known as FOS (fructooligosaccharide), a special type of fructose, leaves the body undigested. The syrup is also a prebiotic which means that it feeds the friendly bacteria in the colon that boost the immune system and help digestion.
After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or buried away from frost until spring. While usable-sized tubers develop fairly early, they taste much sweeter after some frost.

Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in southern AustraliaTasmania and New Zealand, where the climate is mild and the growing season long. It has recently been introduced to the Philippines, and is now widely available in markets. Yacón has also recently been introduced into farmers' markets and natural food stores in the United States.