Viva España!

This weekend had the Spanish theme in our kitchen. It was also the second time I chose to cook fried rice instead of making a salad, and I must admit I already miss salads. So next week expect some tasty salad for sure.

The highlight of this week's dishes is the dessert - Leche Flan. I have to be honest and say that personally I am not a huge fan of Leche Flan, but most Filipinos are, and Matet is one of them. I remember when she made Leche Flan in Lithuania, and I was not too keen on eating it. Matet ended up giving it away to one Lithuanian family. They were so psyched about it! Their siblings even had a fight over it. So for my Lithuanian readers, this one is specially for you. This is the famous recipe. Hope you enjoy it. Also, one of my friends and readers said that she likes to add some brandy with Leche Flan, but it needs to be baked, not steamed. So you may want to give it a try too.

Speaking of Spanish cuisine, have you noticed that they use a lot of tomatoes in their dishes? No wonder they have tomato fights on the streets each year! I would get fed up with them too if they were in every dish! It's a bit strange that even though the Philippines were a Spanish colony for over three hundred years, this addiction to tomatoes never really took root in the Filipino cuisine. There aren't that many Filipino dishes that have tomatoes in them, right?

On a side note, keep your recipes coming. Email me, or send it to my inbox on Facebook. I can't wait to cook YOUR favorite recipe. I really mean it.

Dish # 1 - Spanish Rice

Serves 4 Time to Prepare 20 min Cooking Time 55 min

2/3 cup chicken broth
2/3 cup tomato sauce
4 slices bacon
1-1/3 onions, diced
2 cups uncooked white rice
1-1/3 tomatoes, diced
1-1/3 green bell peppers, diced
1/4 teaspoon chili powder
1/4 teaspoon salt and pepper to taste
2/3 (10 ounce) can sliced black olives, drained (optional)
2/3 (10 ounce) can whole kernel corn, drained (optional)

In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

My experience: I did some things differently with this recipe. First off, I used salami ham instead of bacon. Also, I precooked white rice and added it into the mix. So there was no need to simmer it for 40 minutes. I think it works better this way. Black olives could possibly work with this recipe, but definitely not corn. I did not use either.
Our verdict: Nice fried rice, but not as good as the one last week. We are just too in love with peanut butter.


Dish # 2 - Basil Tomato Soup

Serves 4 Time to Prepare 5 min Cooking Time 15 min

7/8 (28 ounce) can crushed tomatoes
1/2 (14.5 ounce) can chicken broth
8 fresh basil leaves, minced
1/2 teaspoon sugar
1/4 cup and 3 tablespoons whipping cream
3 tablespoons and 1-3/4 teaspoons butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

My experience: It's unbelievable how easy it is to make this soup. I used only half of the indicated amount of tomatoes, and used the whole can of chicken broth. It worked perfectly.
Our verdict: Excellent and refreshing soup. Worth making it again anytime.


Dish # 3 - Viva Madrid Spanish Chicken

Serves 4 Time to Prepare 15 min Cooking Time 20 min

3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste

Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

My experience: This recipe is perfect as is. I followed the instructions to the letter.
Our verdict: Really good, although I think I would have added a bit of red wine into the mixture. Or, just serve some red wine with it.


Dish # 4 - Leche Flan

Serves 4 Time to Prepare 10 min Cooking Time 40 min

Flan mixture:
6 egg yolks
1 small can evaporated milk
1 big can condensed milk

Caramel syrup:
1/2 cup sugar
1/4 cup water

You will also need the following:
Llanera (Aluminum mould)
Steamer
Strainer

Directions for Caramelized Syrup:
In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat the bottom.

Directions for Custard:
In a mixing bowl, combine all the egg yolk, condensed milk and evaporated milk. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.
This recipes makes 3 llaneras of Leche Flan.

My experience: Matet helped me out with this one.
Our verdict: Perfection!

Fantastic Four

A huge thanks to everyone who responded to my shout out requesting your favorite recipes. I am so excited about cooking all of them! And because they are someone's recipes, I know that the food will be super delicious.

So this weekend's recipes were all provided by one of the readers of this blog. Woohoo!
I am completely blown away with the incredible meal Matet and I had. You should have seen our faces light up as we tasted these dishes, and then fought over every little piece of leftovers. It was a riot! Wow! All I can say is, you guys should really try all of these dishes. In all previous blog entries, I usually had 1-2 really great recipes, while others did not stand out that much. Well, this week all 4 are fantastic. I guess I shouldn't have expected anything less, since these recipes are picked by my readers!

OK, here are this week's dishes... Oh, and if you haven't sent in yours yet, it's never too late - just email me or post it as a message for me on Facebook.


Dish # 1 - Oriental Fried Rice

Serves 4 Time to Prepare 10 min Cooking Time 10 min

2 tbsp oil
1 tbsp chopped garlic
1 small onion, chopped
500 g ground chicken
2 pieces Chinese chorizo, minced
1 cup frozen mixed vegetables
1 tbsp chili-garlic sauce
3 tbsp soy sauce
4 tbsp hoisin sauce
6 cups cooked rice
salt pepper, sugar to taste
1 tsp sesame oil

Heat oil in wok. Saute garlic and onions. Add ground chicken and chorizo; stir fry until chicken is cooked. Add vegetables. Season with chili-garlic sauce, soy sauce, and hoisin sauce. Add the cooked rice and mix well. Season to taste. Drizzle with sesame oil.

My experience: I had to adjust a bit the amounts, as this says 6 cups of rice. That's a lot if you aren't expecting company.
Our verdict: Best fried rice ever!


Dish # 2 - Broccoli Cheese Soup

Serves 6 Time to Prepare 10 min Cooking Time 20 min

1 (10 ounce) package frozen broccoli
2 1/2 cups milk
2 1/2 cups cubed processed cheese
1/3 cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

My experience: Probably one of the fastest and easiest soups to make.
Our verdict: Mmmmmm!


Dish # 3 - Chicken Satay with Cucumber Salad

Serves 4 Time to Prepare 15 min Cooking Time 20 min

1 tbsp chopped garlic
1/4 cup soy sauce
1/4 cup peanut butter
1/4 cup bottled satay sauce
2 tsp chili-garlic sauce
1 tbsp sugar
salt and pepper to taste
1 kilo skinless chicken breast fillet cut into cubes
oil for frying

For the cucumber salad:
2 cucumbers, diced
1/4 cup sesame oil
2 tbsp lemon juice
3 tablespoon minced red onion

Prepare the marinade by combining garlic, soy sauce, peanut butter, satay sauce and chili garlic sauce. Season with sugar, salt and pepper. Mix well.
Add chicken set aside to marinate for about 15 min. Combine all the ingredients for the salad. Pan-fry the chicken until done. Serve with the salad.

My experience: Matet and I love Thai food. Our restaurant dates in the first years of our marriage were always at a Thai restaurant. So I was both excited and a bit apprehensive about making a chicken satay dish. It would have to be a perfect recipe, since we consider ourselves as experts of sorts :) Well, to my great relief it was the best satay we have ever eaten.
Our verdict: No words to express how we feel about this dish! Thank you thank you thank you to the one who invented this recipe!


Dish # 4 - No Bake Double Good Dessert

Serves 18 Time to Prepare 10 min

10 chocolate sandwich cookies, crushed
1/2 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/4 cup and 2 tablespoons peanut butter
1/2 (12 ounce) container frozen whipped topping, thawed

Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners' sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

My experience: I have never done any baking in my life, so I liked the thought of making my very first cake without any baking involved. That's a good way to transition into more complex aspects of cooking :)
Our verdict: Peanut butter rules! Awesome! Our kids loved eating this cake.

Dessert challenge

You know what is becoming the biggest problem for me? Finding recipes that I can accomplish. Some are just too complicated, some lack ingredients in the Philippines, some don't really meet our taste preferences. Hmmmm. This week the challenge was to find a dessert that I could do. I already did all kinds of smoothies with my trusty blender. I also did fruit salads and crepes. We don't have a proper oven (only a microwave), so I can't do cakes. Grrrr! So this weekend Matet came up with a solution for me. You will see what it was when you scroll down to the recipe. But here is a thought - would you like to help me in my cooking therapy? Send me your favorite recipe or two for any dish (salad, soup, main, or dessert/drink), and if it's doable, I will attempt making it. This would add some interactivity to my blog. You would help me in overcoming the horrors of the kitchen, and it would be fun for me to learn what food you like to eat, and I'm sure you would get a good laugh if I screw up your favorite dish! What do you think? Let's do this! You can send your recipes either to my Facebook account or put it here in the comments. Thanks! I really look forward to them.

Dish # 1 - Mendocino Chicken Salad

Serves 4 Time to Prepare 15 min

2/3 (6 ounce) package smoked chicken breast, skin removed, cubed

2/3 cup seedless grapes, halved

1/3 cup diced red onion

2 stalks celery, diced

2 tablespoons and 2 teaspoons fresh basil leaves, cut into thin strips

2/3 cup blanched slivered almonds

1/2 cup mayonnaise

In a large bowl, combine the smoked chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve.

My experience: Fast and easy. Although I have to admit I am getting tired of mayo. Want something different.

Our verdict: A good salad, but after eating a few masterpieces since the start of this blog, we conclude that this one doesn't really stand out. Don't get me wrong, it's still a very good salad.

Dish # 2 - Santa Fe Soup

Serves 4 Time to Prepare 5 min Cooking Time 10  min

225 g ground beef

225 g processed cheese food (eg. Velveeta), cubed

1/2 onion, chopped

1/2 (14.5 ounce) can peeled and diced tomatoes

1/2 (10 ounce) can diced tomatoes with green chile peppers

1/2 (15.25 ounce) can whole kernel corn

1 (15 ounce) can ranch-style beans

Brown ground beef and drain off fat.

In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese. Simmer on low heat until the cheese is melted and the onion is tender. Serve hot.

My experience: Oh so easy, and oh so very very gooooooood!!! I could not believe it. Making it couldn't be any easier - just open the different cans, and pour that stuff into the pot. It's a fool-proof recipe even for someone like me, and the taste is incredible. 

Our verdict: Really didn't expect such a great taste from such a simple recipe. But wow!!! Definitely will do this again!

Dish # 3 - Buffalo Chicken Strips

Serves 4 Time to Prepare 5 min Cooking Time 15 min

1/4 cup and 3 tablespoons plain non-fat yogurt

1 tablespoon and 1 teaspoon low-fat mayonnaise

1-1/2 ounces crumbled blue cheese

2 tablespoons finely chopped green onions

1/8 teaspoon ground black pepper

3/4 teaspoon vegetable oil

5 ounces skinless, boneless chicken breast halves - cut into strips

1/8 teaspoon salt

1-1/4 teaspoons butter

2 teaspoons hot pepper sauce

To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.

To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken. Serve hot chicken with refrigerated dip mix.

My experience: Another really easy recipe. I think I need something a bit more complicated.

Our verdict: It's nice. To make it a main dish, serve it with mashed potatoes or rice. It's perfect as an appetizer though.

Dish # 4 - Granola and Vanilla Almond Ice Cream

Serves 4 Time to Prepare 5 min

4 granola bars

4 vanilla almond ice cream, scoops

chocolate syrup

cherries

Place a granola bar on a dessert plate. Put some ice cream on top. Add chocolate syrup for a great look and top it off with a cherry. Yum!

My experience: As I've mentioned above, I really ran out of ideas for the dessert this weekend. Maybe some tiredness set in - I don't know. Anyway, Matet rescued me with this simple solution.

Our verdict: Yummy!

Easter meal

Happy Easter everyone! In our home the celebration included a visit to the Walkway Reflections at the Fort Bonifacio's High Street, and then some cooking on my part. The kids loved painting eggs, and we enjoyed watching them. It was the first time for Nigel and Amber to do something like this. We told them a week earlier, so they bugged us every single day since then. You should have seen their big eyes when we pulled out the colors and the boiled eggs. Wow! The colors of course ended up not just on the eggs but also on their faces and clothes, but everyone had so much fun!

As for my cooking... The main dish was supposed to be 'Sweet Lamb Curry' it turned out something completely different, coz neither lamb nor curry were available :) I'm proud to say though that I came with a really good alternative and it tasked really amazing. So here are the recipes...

Dish # 1 - Greek Pasta Salad

Serves 4 Time to Prepare 15 min Cooking Time 10 min

1/4 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked spiral macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives
3/4 cup sliced pepperoni sausage, cut into strips

In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

My experience: Doesn't take that long to make, and tastes really great. We left it in the fridge overnight, and wow all those flavors really blended well.
Our verdict: One of the best salads ever!

Dish # 2 - Ham and Potato Soup

Serves 4 Time to Prepare 20 min Cooking Time 25 min

1-3/4 cups peeled and diced potatoes
2 tablespoons and 2 teaspoons diced celery
2 tablespoons and 2 teaspoons finely chopped onion
1/4 cup and 2 tablespoons diced cooked ham
1-1/2 cups and 2 tablespoons water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
2 tablespoons and 1-1/2 teaspoons butter
2 tablespoons and 1-1/2 teaspoons all-purpose flour
1 cup milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

My experience: Super fast and super easy and super tasty!!!
Our verdict: Matet loved it and said she will be adding it to her cooking routine. You should see my pleased face!

Dish # 3 - 'Sweet Lamb Curry' that turned into 'Sweet Beef Without Curry'

Serves 4 Time to Prepare 30 min Cooking Time 1 hr 30 min

2 tablespoons all-purpose flour
salt and black pepper to taste
2-1/4 pounds cubed lamb stew meat

1/4 cup butter, divided
1-1/3 large onion, chopped
1 tablespoon and 1 teaspoon brown sugar
2 tablespoons curry powder
2/3 large Granny Smith apple - peeled, cored, and cubed
2/3 cup chicken stock
1/3 cup raisins
2 teaspoons lemon juice

1 cucumber
1 can plain yogurt

Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving. Serve with rice and cucumber (peeled and seeds removed) in yogurt.

My experience: OK, so that was the recipe for the lamb curry. Still wonder why no lamb available in Manila's supermarkets on Easter Sunday. All the lambs were slain... and cooked???? :) Anyway, here is how I remedied the situation: substitute lamb meat with beef sirloin thinly cut, and if you happen to run out of curry powder like I did, replace it with turmeric powder. It did not take 1 hour for the meet to cook - maybe 15-20 minutes, which is also cool if you are hungry.
Our verdict: The raisins and apples were so great with beef!!! Wow!!!

Dish # 4 - Fruit Salad

Serves 6 Time to Prepare 10 min

1 cup fresh strawberries, sliced
1/2 pound seedless grapes, halved
1-1/2 bananas, peeled and sliced
1/2 (8 ounce) container strawberry yogurt

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

My experience: Here I go again with my substitutes. No freaking strawberries in the supermarket!!! Grrrrr! So instead, I put pineapple tidbits and diced apples. The result - perfection!
Our verdict: Could eat this all day long every day! Yummy!