Not Quite There Yet

February 28, 2012 § 5 Comments

Exhausting weekend. No, I have not moved yet but my paintings and most of my furniture has though. I spent most of last Saturday general cleaning and planning which wall the paintings go.

“Tama na ba ma’am, Is this alright? “Baba pa, taas pa, medyo kanan pa, lower, higher, a little more to the right…” – an example of the weekend I had with the workers.

The grease trap under the kitchen sink leaked, flooding the kitchen. The drain in the balcony is clogged, the range hood doesn’t have a socket nearby, the lights are not bright enough… problems one wouldn’t know or notice until one is about to move in, I reckon. It was so exhausting but satisfying at the end of the day. Seeing that I’m almost there make me jump for joy.

A glimpse of my unfinished living room

While the recent purchases are settled in their own little corner in my new flat, there are the existing things that I own that needs to move with me. That is no doubt, stressing me out. Imagine the packing and the unpacking.

I’ve weeded out stuff that I don’t need over the past months. I’ve sold some, given away many and ate at home so much. Truth to tell, I’ve stopped stocking up on food. I’ve been consuming stuff from the freezer and the cupboard (which would mainly be canned and bottled products). The less you have, the less you’ll need to transfer, yes? I’ve made some progress… I’ve consumed the last of my canned tuna and with it I made a quick lunch just to get us by.

Tuna with Fried Kesong Puti

I used this recipe sans the arugula and mushrooms.

You will need:

1 can tuna in Olive Oil
½ a tablespoon capers, slightly crushed
A dash chili flakes (optional)
A few strands fresh dill, (I snip it with a scissor)
Any bread will do; I used English Muffins but Ciabatta or sliced baguette will do just fine.
Kesong Puti (Filipino fresh cheese), sliced

What you do:

Sauté the capers with a bit of oil from the can until it start to crisp.
Stir in the tuna with half of the oil from the can, adding more depending on your preference (I like mine drier).
Add the dill and let it simmer for a minute. Season with chili flakes, salt and freshly cracked pepper.
Meanwhile, pan-fry the sliced cheese in hot oil until golden brown.
Spread tuna mixture on your choice of bread and top with the fried kesong puti.

Enjoy! And being a new member of the Kulinarya Cooking Club (yay!), I was inspired to fuse in a Filipino ingredient on this dish. It has inspired me too to learn to cook more Filipino dishes. In my attempt to whip up new dishes, I’ve neglected our own native dishes along the way. So here’s to more Filipino (inspired) dishes on this blog. 🙂

Happiness

February 7, 2012 § 4 Comments

Is it February already? Boy, what a hectic start of the year. It’s performance review again at work and I’m in the middle of moving with last-minute touches and changes here and there. So you can imagine what’s been keeping me busy lately. Except for the one weekend I was in Laos, I haven’t had much of a weekend since 2012 set in but my new flat is getting to look livable by the day. Not without glitches, I’m afraid. I hope I am still friends with my contractor-friend when we’re done. I wanted to move in 2 months ago but… well it didn’t happen.

Another problem came up today. I could sulk and brood about it but I chose to look at the brighter side. Today, I purchased the most beautiful and perhaps the most valuable piece of furniture I so far own. That makes me happy. And when I’m happy I make Tuna Mushroom Pasta.

Canned tuna never tasted so good. I passed by the deli before heading home and was even happier to find fresh dill.

This must be God’s way of telling me that everything is not all that bad. The problem will be solved (hopefully tomorrow) but tonight, we will celebrate.

Tuna Mushroom Pasta

You will need:

1 can tuna in Olive Oil
3-4 shiitake or brown mushrooms, sliced
½ a tablespoon capers, slightly mashed
Baby Arugula
A dash chili flakes (optional)
A few strands fresh dill, (I snip it with a scissor)
200-250 gram pasta of your choice

What you do:

Cook the pasta as the pack directs. Meanwhile, sauté the capers with a bit of oil from the can, add the mushrooms and sauté for another minute or until the capers starts to crisp. Stir in the tuna with half of the oil from the can, adding more depending on your preference (I like mine drier). Add the dill and a bunch of arugula. Let it simmer until the arugula starts to wilt. Season with chili flakes, salt and freshly cracked pepper. I chose to have it with pasta, but this dish goes well with pasta, rice, and oatmeal or even on top of sliced baguette.

Everyone knows that the saltiness of the caper and the citrusy burst of fresh dill is perfect complement to tuna. We added a new dimension as the mushroom lends an earthy flavor, the arugula some tangy zest while the chili boosts all these up. Go ahead, give it a try and let this simple dish give a bit of happiness today.

Roast Sweet Potatoes

July 28, 2011 § 2 Comments

When I was growing up, I never really paid much attention to sweet potatoes or “camote” as they call it in my part of the world. An occasional “camote-cue” during recess time in school sums up my bond with this root crop – and only if the “banana-cues” (my all-time comfort food) available are all dried up and yucky. In recent years though, I’ve developed a deep affection for sweet potatoes that, despite its name, is not related to potatoes at all.

A highly nutritious vegetable, it has become a staple in my kitchen. I particularly like the orange-colored variety as it has a more distinctive sweet flavor and having more beta-carotene than those with lighter colored flesh added to its appeal. And as with all kinds of sweet potatoes, it is rich in complex carbohydrates, dietary fiber, vitamin C and B6. How can you not love that?

I’ve always had it as a sweet treat but I recently discovered that its sweetness is a delicious contrast to savory ingredients. I don’t remember anymore where I came across the idea but my favorite way to make this simple dish is to slice* the sweet potatoes as desired, sprinkle some sea salt, herbs and spices and blend with a bit of EVOO (extra virgin olive oil). Roast until sweet potatoes are somewhat caramelized or tender. If I’m in the mood for some heat, I add Paprika or a bit of Cayenne Pepper.

In the photo, I added flat leaf parsley, some rosemary and probably even some fresh thyme — giving it a slightly peppery / minty tang. Either way I give my 2-thumbs up to this tasty side dish that sometimes suffices as a snack or even a quick meal.

Try it too with cumin, coriander and lemon or lime juice; how about your favorite cheese and bacon? Or just plain salt and pepper… the possibilities are endless.

* There is no need to peel but make sure it is scrubbed well to get rid of the soil.

Breakfast

June 21, 2011 § Leave a comment

I remember dreading breakfast when I was growing up. My mom would wake up each morning, prepare our breakfast and make us finish our bowl of oatmeal every single school day till I graduated from grade school. “The oatmeal”, she said, “will keep us full till recess”. Albeit not lacking in creativity because aside from the usual oatmeal with milk and sugar, we’d have Choco flavored oatmeal or at times the dreaded oatmeal combined with eggs, my palate however needed more than these variations to stir up some excitement in this department.

When I was old enough to make my breakfast, I stayed away from oatmeal for a very long time. Unwittingly though, it got me started on this breakfast obsession and had me come full circle with me eventually loving oatmeal.

My mom was right about breakfast but more than it being the most important meal of the day (I soon found out), I now love the comfort that breakfast food brings. Time permitting; breakfast is a daily affair that I dare not miss. My morning picks are usually

yogurt (Greek-style preferably), eggs and bacon,

French toast is a favorite too, sometimes it’s just toast, jam and a lot of butter,

and yes, most days it’s oatmeal done many ways.

Although breakfast is my comfort food, I hardly have time to slave away in the morning to make breakfasts more special – except on Saturdays, when I’d occasionally make pancakes with bacon or breakfast sausages on the side.

That makes breakfast out of home always a thrill as I get to experience new takes on all-time favorites or new flavors and dishes altogether. Some breakfast jaunts that I had on recent trips that serves as inspiration for that day in the kitchen.

Eggs Benedict are always a favorite simply because I love eggs and bacon. And well, this is really just a more sophisticated way of having your eggs and bacon don’t you think?