Breakfast Menu

This morning I prepare our breakfast. When I was done doing my  thing in the kitchen I called hubby and he was amazed how little the food was on the table hahahahaha, I told him this is only around 300 calories maybe and if we want to lose weight naturally we have to do this, lol! But then I told him do not worry  I am going to cook lunch too with just less than another 300 calories hehehe.  Here is my first breakfast that I think it is healthy.

                                                                     The ingredients

                                                                 The Breakfast

                                                           Banana/Strawberry shake

Menu:

*Berry/ Banana shake
*1 muffin cut in half
* 1 tbsp cream cheese
* 1 cup coffee or tea ( hubby drink it already)
* Banana (frozen or fresh)
*

Strawberry/ Banana smoothie
* 1 banana, peeled, cut up and frozen ( fresh)
* 1/4 cup fresh or frozen strawberry ( or any berries you have)
* 1 cup Silk mango/peach juice
* 3 tbsp low fat yogurt
sliced fresh strawberries (optional) for garnishing

     In a blender container combine the frozen banana pieces, desired berries, juice, and yogurt. Cover and blend till smooth. To serve, pour into tall glasses. If desired, garnish each drink with fresh strawberries. Makes 2. If you want more just double the ingredients you can't be wrong with smoothies! Have fun!!

          Linking to What's Cooking Wednesday, Food Friday,  Food Trip Friday and Foodie Friends Friday

Avocado Ice Candy

I remember when I was a kid the first thing in mind if I got some money (cents) I got to buy an ice candy. Ice candy in the Philippines is most common "snack" specially if it is too hot. The flavor on making ice candy varies from what fruit is in season. You can also make an orange ice candy from orange juice. The other day I had three almost over ripe avocados  or guacamole. So I decided to make an ice candy. I get my ice candy wrapper (I bought in the Philippines), get the avocado meat and put in the blender, mix some sugar and water then I blend it. I then one by one open the ice cream wrapper and with the help of a funnel fill the wrapper with the avocado mixture. I fill half of the ice candy wrapper and the other half twis it and tie. This is how it looks. I put it in the freezer and when it is hard it is ready to eat!

                                 What's Cooking Wednesday , Food Friday and Food Trip Friday

Corn Chowder

          It's very chilly here in Michigan. Our temperature is 21F and so decided to cook corn chowder.
             

               Corn Chowder
1 small onion, chopped
1/4 cup butter
1 1/4 cup water
1  can (14 3/4 ounces) cream-style corn
2  medium potatoes, peeled and cut into cubes
1  cup milk
salt and pepper to taste
dash of parsley ( I used dry)

Procedure:
1) In a sauce pan, saute onion in a butter until tender. Add the water, corn and potatoes, bring  to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low.
2) Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Yield 4 servings. You may substitute water to a chicken broth. But omit salt.

              Linking to DELICIOUS DISHES, WHAT'S COOKING WEDNESDAY

Dinner With In Laws

Today was the 7th death anniversary of my MIL. I told hubby that I am going to host a dinner for his brother and sisters and their husbands and wife. I was busy today and everything came out well.

                                                      I bought 7 lbs pork shoulder blade. I put pineapple juice, pineapple chunk, peppercorn, little soy sauce, 1/4 cup brown sugar, garlic, bay leaf. I slow cooked overnight. But should start slow cooking in the morning since it came out too tender. And then I don't like the soy sauce because it will give dark color to the pork when it is done.

 This is the look for the overnight slow cooking. I found out 4 hrs is enough since the pork is not too big. And then choose the pork that has no fat or less fat don't like too much oil on the gravy. ^_^

                                                         Hamonado Filipino Style

                                                Linking to What's Cooking Wednesday

Sweet & Sour Fish or Escabeche

                         I can eat fish everyday. I was used to it because I came from the Philippines. In my native country we have fresh fish, vegetables, fruits and meat everyday. We can buy it in the market. Today,  I was craving sweet and sour fish. My mother is the best cook for this kind of dish. I remember she only use vinegar, little sugar, dash of salt, little cornstarch to make it sticky. But since I can't make the dish the way she cook I used Mama Sita sweet and sour fish sauce mix. It is very helpful especially when some of the ingredients I can't find it here.
                                I thawed my fish. I sliced each side and dash it with salt then deep fry.

                      Then I prepare garlic (minced), onion (chopped), carrots (julienne) and bell pepper (slice).
With a little oil on the wok, saute garlic, onions, carrots, and bell pepper for 2 minutes. You will mix the sweet and sour mix (in a pack) to a 1/2 cup or 1 cup of water depending on how much sauce you want. I put at least one cup of water because I want the sauce to go through the fish.
             

Here is what it look when you mixed the sauce mix. Let it simmer then put the fish. Low heat and cover.

                                                              Here is what it look now.
                                               SWEET and SOUR FISH or ESCABECHE

                                         Linking to WHAT'S COOKING WEDNESDAY

Sisig

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.^[2] Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. source: wikipedia

This morning I was craving for sisig and good thing I had a pack of sisig mix. Sisig mix makes life so easy. Instead of taking a lengthy preparation, they come out with a sisig mix and with a piece of pork belly I come out with a sisig my version.

                                             Here is the pack that I used for cooking the sisig

                   I chopped one onion and bake a small pork belly int he oven for about 45 minutes

              On my pyrex pot I mixed the onions, chopped meat then the water with the sisig mix
 In the pack it says 1/4 of water but I have more meat so I make it 3/4 a cup of water and it was just right.

                                                     

                                                      Ready to eat now! And with rice, yummy!!

                                                         Linking this post to FOOD FRIDAY