My idea of personal torture is watching a cooking show right before bed. Second to that, it’s lying in bed getting ready to sleep, then suddenly thinking of food I’ve been craving. My thoughts immediately shift to how I’ll be getting to eat that food. Sometimes, I am even emboldened with the idea that I could cook it myself. This is what happens next:
American breakfast food has rubbed off on me. It isn’t about the huge serving size, though that brings out the takaw-tingin (gluttonous tendencies) in anyone. Quite frankly, it’s the carbs with the fruits and the wholesome presentation that gets me every time. I get this image of having breakfast at a diner or chatting with friendly bakers at bake sales. *Sigh* I’ve got my head in the clouds again…
Soo… We’ve established that I like pancakes, waffles, and muffins. I’ve been on something of a health kick recently, after chatting with family about fiber and whatnot. Obviously, it’s not enough of a kick to turn me into a vegetarian or completely eliminate the joy of carbs in my life, but it has got me thinking of healthier substitutions. I wanted to work with more fruits, nuts, and the ever popular coconut oil, so I decided to make a modified version of Banana Honey-Walnut Muffins from a recipe I found on Once Upon a Chef.
Aside from the makeup workshops I attend, I try not to pass up opportunities to go to food events. Having a background in culinary arts, the idea of upcoming bazaars, expos, and demos still excite my foodie sensibilities. Even at the home-front, finding new recipes to try out is just as exciting as finding the next HG (Holy Grail) beauty product. I live for moments when what started as a kitchen experiment turns out to be a dinner table success. That’s why I’m psyched to join Food Tastings.
ABS-CBN Publishing, Inc.’s Food magazine takes the food trip up a notch in its 20th anniversary as it serves fun-filled free cooking classes throughout the year for foodies and kitchen-savvy people. Loyal readers are in for a treat as four cooking classes titled “Food Tastings” will be presented by Food magazine and Lifestyle Network. For the Food Tastings series, Food magazine partners with the crème de la crème of the industry as it taps professional chefs as mentors for the cooking classes.
The first leg of the series on March 21 (Saturday) titled “A Pizza and Pasta Class” will be all about the legendary tandem of Pizza and Pasta. This event will feature easy-to-make home pizza and pasta recipes taught by renowned chefs Nancy Dizon Edralin, Portia Baluyut, and a chef behind great pizza selections of Project Pie. It will also let participants have the chance to get their creative juices flowing with the Pizza Creations activity to be held at Project Pie Tomas Morato, the official venue partner.
The rest of the classes in “Food Tastings” will run throughout the year, having participants explore recipes on health and wellness, hearty breakfast meals, and delectable sugar rush gift ideas.
Interested participants can register, reserve a slot, and sign-up for updates HERE.
*Food+World+Me is a media partner for this event.
Last week’s snack project involved making soy milk using a soy milk maker, so I’d like to share the process.
First, it starts with soy beans, ideally the non-GMO kind. Not sure about the GMO-factor of these, because I asked a relative to get them for me on a trip.
The beans are soaked in water overnight to soften them up for the grinding. Once fully hydrated, I also removed the plastic-like skin on the beans. I was told that removing the skin makes the uric acid level of the soy beans lower, though I haven’t done enough reading to confirm that. I don’t mind, since the skin is being tossed out on to the garden to use as a fertilizer.
There’s this nifty little gadget that looks like a more complicated version of the electric kettle, and it can make nut/bean milk and tofu. It has a pitcher that has to be filled with a liter of water. Then the beans are poured through a chute in the back and into a grinding chamber. Once the machine is started, the water boils and the beans are ground. Through a series of boils and stops, the ground beans get to infuse in water. Voila, soy milk in 30 minutes!
On that note, does anyone know where I can get organic soy beans locally?
We use a lot of cream dory fillet at home to do either Chinese-style steamed fish with soy sauce or Western-style parmesan-crusted and baked. Wanting to switch things up, I scoured the net for a different recipe and found this. Easy and tasty, methinks this fish recipe will become part of the regular menu at home. My grandma has tried the recipe herself, and it gets her seal of approval.
If the link isn’t redirecting properly, just copy/paste this: http://www.knowingfood.com/seafood/baked_dory_lemon_sauce.html
Being the lazy-bum that I am, I just nuked the butter instead of using a saucepan. Then I added the lemon juice, the Worcestershire sauce, and a splash of white wine (my own take!) and gave it a quick stir. The lemon and the wine take away some of the dreaded dory lansa (fishy taste).
I skipped the baby spinach because I didn’t have any in the fridge, and I replaced garlic salt with freshly chopped garlic. Dried basil was also substituted with Italian Seasoning.
Baked for 20 minutes and…
In the photo above, you can see that the fish is immersed in a lot of sauce. The liquid comes in part from the fish itself, so I suggest leaving it in a colander (in the fridge!) as it thaws. Give the ice enough time to drain, even though the fish isn’t dripping wet anymore.