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Author: mfaenlle

  • Easy Breakfast Sliders

    Easy Breakfast Sliders

    Easy Breakfast Sliders are filled with ham, egg, cheese and onions stuffed between mini rolls. They are baked in the oven until warm and golden and make a hearty and filling breakfast that will feed a hungry family.

    breakfast slidersThis is just a simple breakfast sliders recipe.  An interesting trivia before I continue.  I was eating breakfast in a fastfood joint and there was a couple beside me.  The guy was explaining stuff to the girl.  He was doing all the talking while the girl was just listening.  Because the guy was talking so loud, I couldn’t help but overhear everything.  My favorite part was when the guy was explaining the importance of breakfast, why it was the most important meal for the day.  He goes like this:  Why is this called breakfast?  Because you are breaking fast, your last meal being dinner and then you slept.  Makes sense?  Very authoritative explanation of breakfast?  Hahaha!  Breakfast is breaking fast – I was hoping for a better explanation.  So now I apply this statement to my wife and kids, with a very knowledgeable and authoritative approach.  I will start with, according to my research….

    Ok, let’s go back to the recipe.  This Breakfast Sliders recipe is very easy as all you need are scrambled eggs, ham slices, onions, cheese slices, melted butter and pepper.  Plain and simple!  Try this at home and your family will love this.  The pictures are almost self explanatory too.

    Ingredients

    • 1 pack Marby mini dinner rolls
    • 4 eggs, scrambled
    • ham slices, enough to cover dinner rolls (I used 4)
    • 1 large onion, sliced into rings
    • cheese slices, enough to cover dinner rolls (I used 6)
    • 1 TBSP melted butter
    • Pepper, to taste

    Instructions

    1. Slice dinner rolls in half horizontally.
    2. Spread the scrambled eggs on the bottom half of the dinner rolls.breakfast sliders
    3. Add ham slices.
    4. Add sliced onions on top, distribute evenly.breakfast sliders
    5. Cover with Cheddar cheese slices.breakfast sliders
    6. Cover with the top part of the dinner rolls and pour melted butter, sprinkle pepper.breakfast sliders
    7. Bake at 375 deg F for 20 minutes.
    8. Slice and serve hot.breakfast sliders

    Breakfast Sliders

    BREAKFAST SLIDERS

    Breakfast Sliders. An interesting breakfast consisting of eggs, ham and cheese. A good start to your day. Similar to ham and cheese sliders.

    • 1 pack Marby mini dinner rolls
    • 4 pcs eggs (scrambled)
    • ham slices (enough to cover dinner rolls (I used 4))
    • 1 pc onion (large, sliced into rings)
    • cheese slices (enough to cover dinner rolls (I used 6))
    • 1 tbsp butter (melted)
    • pepper (to taste)

    1. Slice dinner rolls in half horizontally.

    2. Spread the scrambled eggs on the bottom half of the dinner rolls.
    3. Add ham slices.
    4. Add sliced onions on top, distribute evenly.
    5. Cover with Cheddar cheese slices.

    6. Cover with the top part of the dinner rolls and pour melted butter, sprinkle pepper.

    7. Bake at 375 deg F for 20 minutes.

    8. Slice and serve hot.

    Other recipes HERE.

  • Picadillo Cubano

    Picadillo Cubano

    Picadillo Cubano is a traditional dish made with ground beef.  It is a simple but satisfying popular Cuban dish.  The flavors of Picadillo Cubano are incredibly rich. I suggest that you try this recipe and find out for yourself.  Did I mention that this is also very easy to make?  Even beginners can cook this!  One hint:  this Picadillo Cubano recipe could also be used as a base for nachos, soft tacos, burritos, and quesadillas.

    Picadillo CubanoINGREDIENTS

    INSTRUCTIONS

    1. Heat oil in a pan over medium heat.
    2. Sauté onions and garlic until fragrant.
    3. Add ground beef, cumin, and oregano. Cook until browned. Season with salt.
    4. Add bell peppers and tomato paste. Cook for 1 minute.
    5. Add wine and reduce until almost dry.
    6. Taste and adjust seasoning, if needed.
    7. Remove from heat and mix in Worcestershire sauce.

    Picadillo Cubano

    Picadillo Cubano

    Picadillo Cubano is a simple, but satisfying popular Cuban dish. 

    • 1/4 cup olive oil
    • 1/2 cup onion (minced)
    • 1 tbsp garlic (minced)
    • 1/2 kilo ground beef
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • salt
    • 1 cup bell pepper (minced)
    • 2 tbsp tomato paste
    • 1/4 cup dry white wine
    • 2 tbsp worcestershire sauce

    1. Heat oil in a pan over medium heat.

    2. Sauté onions and garlic until fragrant.

    3. Add ground beef, cumin, and oregano. Cook until browned. Season with salt.

    4. Add bell peppers and tomato paste. Cook for 1 minute.

    5. Add wine and reduce until almost dry.

    6. Taste and adjust seasoning, if needed.
    7. Remove from heat and mix in Worcestershire sauce.

     

    Related articles HERE.

  • Shawarma Rice

    Shawarma Rice

    Shawarma Rice is a Pinoy food trip favorite.  Shawarma is a perfect comfort food.  Eating shawarma in pita is very common particularly when you are outside, like in malls.

    shawarma riceMixing all that beef, sauce, and vegetables with your rice is more satisfying.  Shawarma stands have made sure to please the Filipino palate by serving this Middle-Eastern beef with rice. So why not make it at home for some guilty pleasures?  This shawarma rice recipe is a complete meal on its own but you can also pair it with grilled vegetables for a mediterranean inspired meal.  I used cucumber but you could replace it with lettuce or use both!

    [adinserter block=”10″]

    INGREDIENTS

    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 cup plain yogurt
    • 1 kilo beef, (use sirloin cut), sliced thinly
    • 2 tablespoons vegetable oil
    • steamed rice,  to serve
    • 1 piece cucumber, diced
    • 4 pieces tomatoes, sliced and seeded
    • 3 pieces white onion, sliced

    INSTRUCTIONS

    1. Combine cumin, turmeric, salt, pepper, and yogurt in a bowl. Add beef and toss to combine.
    2. Heat oil in a skillet over medium heat.
    3. Sauté beef, then add marinade and simmer for 10 minutes or until sauce is reduced by half.
    4. Get rice ready in a serving bowl.
    5. Top with cucumber, tomatoes, and onions.
    6. Arrange beef on top of vegetables.
    7. Drizzle with remaining sauce.
    8. Serve immediately.

    shawarma rice

    Shawarma Rice

    steamed rice, to serve

    • 1 kilo sirloin beef (sliced thinly)
    • 1 pc cucumber (diced)
    • 4 pcs tomatoes (sliced and seeded)
    • 3 pcs white onion (sliced)
    • 1 tsp ground cumin
    • 1/2 tsp ground turmeric
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 cup yogurt (plain)
    • 2 tbsp vegetable oil
    • steamed rice (to serve)

    1. Combine cumin, turmeric, salt, pepper, and yogurt in a bowl. Add beef and toss to combine.

    2. Heat oil in a skillet over medium heat.

    3. Sauté beef, then add marinade and simmer for 10 minutes or until sauce is reduced by half.

    4. Get rice ready in a serving bowl.

    5. Top with cucumber, tomatoes, and onions.

    6. Arrange beef on top of vegetables.

    7. Drizzle with remaining sauce.

    8. Serve immediately.

     

    Related articles HERE.

  • COPYCAT WENDY’S CHILI

    COPYCAT WENDY’S CHILI

    Everytime I get a chance to visit a Wendy’s store, the first thing that I would order is the Wendy’s chili.  Unfortunately, it seems that Wendy’s Philippines has removed the Wendy’s chili from their menu.  Almost every branch that I have been to lately doesn’t have it.  Even their online order system doesn’t have it anymore.  So I am not sure if the Wendy’s chili has been pulled out nationwide or what.

    Who else but Wendy’s could bring you hearty chili?  It’s the perfect comfort food anytime of the year.  Wendy’s chili is a good healthy option that will keep you feeling full for a while.

    If I could not find Wendy’s chili anymore, what should I do?  The solution is to make my own copycat Wendy’s chili!  The recipe below is very easy to follow and you do not need to be an experienced cook to make your own copycat Wendy’s chili.  The most difficult part in making this recipe is waiting for it to get cooked.  That simple!

    wendy's chiliYou can serve it with rice, chips, cheese, diced onions, sour cream or whatever you enjoy topping your chili with.  My suggestion is to serve this copycat Wendy’s chili with crackers like the way Wendy’s used to do it.

     

    INGREDIENTS

    • 1 kilo Ground Beef
    • 2 cans (14 oz/411 grams per can) Diced Tomatoes in Juice
    • 1 can (16 oz/450 grams per can) Kidney Beans, drained
    • 1 can (16 oz/450 grams per can) Pinto Beans, drained
    • 2 pcs Onion, diced
    • 1/4 cup Celery, diced (2-3 stalks)
    • 1/4 cup Bell Pepper, diced
    • 3 tbsp Chili Powder
    • 2 tsp Cumin
    • 1 tsp Black Pepper
    • 1 tsp Salt
    • 1/2 tsp Oregano
    • 1 tsp Sugar
    • 2 tsp Garlic Powder
    • 2 cups Water

    DIRECTIONS

    1. Brown Ground Beef and drain.
    2. Add water, boil and drain to eliminate more fat.
    3. Place in large pot and add all ingredients,
    4. Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.
    5. Serve with crackers.

    wendy's chili

    COPYCAT WENDY’S CHILI

    • 1 kilo Ground Beef
    • 2 cans Diced Tomatoes in Juice (14 oz/411 grams per can)
    • 1 can Kidney Beans (drained, 16 oz/450 grams per can)
    • 1 can Pinto Beans (drained, 16 oz/450 grams per can)
    • 2 pcs Onion (diced)
    • 1/4 cup Celery (diced (2-3 stalks))
    • 1/4 cup Bell Pepper (diced)
    • 3 tbsp Chili Powder
    • 2 tsp Cumin
    • 1 tsp Black Pepper
    • 1 tsp Salt
    • 1/2 tsp Oregano
    • 1 tsp Sugar
    • 2 tsp Garlic Powder
    • 2 cups Water

    1. Brown Ground Beef and drain.

    2. Add water, boil and drain to eliminate more fat.

    3. Place in large pot and add all ingredients.

    4. Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.

    5. Serve

     

    SIMILAR RECIPE:  Chili Con Carne

     

  • Braised Chayote and Carrots

    Braised Chayote and Carrots

    Braised Chayote and Carrots is the side dish I paired with the Grilled Pork Belly, very easy and quick to make.  Braised Chayote and Carrots is an easy and healthy dish of sayote and carrot, using Mama Sita’s Pang-Gisa Mix. Goes very well with rice, meat and fish dishes.

    Braised Chayote and Carrots

    If you noticed in the picture above, I added a tag-line again, quick and easy.  Why?  Part of my “cheat” cooking as with the Grilled Pork Belly.  This post is related to the Grilled Pork Belly recipe because while I was shopping in the grocery store, I also picked up some Mama Sita’s Pang Gisa Mix (Sauté Mix).  PRODUCT DESCRIPTION:  A unique blend of traditional spices and special ingredients that enhances the natural flavor of any dish and other food preparations. An easy and healthy sauté mix without MSG to give out the homegrown flavor of Filipino cooking.

    I also picked up some chayotes and carrots and figured might as well sauté them.  When I got home home and browsed the Mama Sita website, I chanced upon this Braised Chayote and Carrots recipe.  This I got to try!

    Chayote or Sayote (in the Philippines) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including christophine cho-cho, pipinola (Hawaii), pear squash, vegetable pear, or choko (Australia and New Zealand).  Its tuberous and edible root is called chinchayote or chayotextle in Mexico and ichintal or güisquil in El Salvador, Guatemala and Venezuela.  Carrots?  Well everybody knows carrots.

    For steaming the vegetables, I used my Lodge Seasoned Cast Iron Wok.  Just perfect!

    Ingredients:

    • 2 pcs Chayote (sayote) sliced
    • 1 pc Carrot sliced
    • 1 pouch Mama Sita’s Pang-Gisa Mix
    • 1/2 cup water

    Instructions:

    1. Dissolve Mama Sita’s Pang-Gisa Mix in water.  Set aside.
    2. Put sayote, carrot, and the dissolved Mama Sita’s Pang-Gisa Saute mix in a wok. Cover and steam cook for 3 minutes or until the vegetables are done.
    3. Serve hot.

    Braised Chayote and Carrots

    Braised Chayote and Carrots is an easy and healthy dish of sayote and carrot, using Mama Sita’s Pang-Gisa Mix. Goes very well with rice, meat and fish dishes.

    • 2 pcs Chayote (sayote) (sliced)
    • 1 pc Carrot (sliced)
    • 1 pouch Mama Sita's Pang-Gisa Mix
    • 1/2 cup water

    1. Dissolve Mama Sita’s Pang-Gisa Mix in water.  Set aside.

    2. Put sayote, carrot, and the dissolved Mama Sita’s Pang-Gisa Saute mix in a wok. Cover and steam cook for 3 minutes or until the vegetables are done.

    3. Serve hot.

    Check out other recipes HERE.

     

  • Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe.  Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done.  It is then served with a dipping sauce.  It is often served as finger food or pulutan.

    GRILLED PORK BELLY

    This is what I call a quick and easy recipe.  Why?

    Let me tell you a short story first.  My wife was gone for the weekend to attend a high school reunion.  That means I was left with the cooking chores.   In other words, house-husband for the weekend.  So off I go to the grocery store to shop for supplies.  While walking down the aisles, I noticed the Mama Sita’s Pang-Inihaw (Garlic Vinegar Marinade & Dip).  It is made of cane vinegar and spiced with fresh garlic and black pepper. It is a versatile marinade and can also be used as a dipping sauce for various grill dishes.  So I figured, I can cook grilled pork belly with this without the trouble of preparing the marinade.  Plus I can use the left over marinade as dipping sauce.  Easy!

    All I need to do now is combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.  Easily done!  The original recipe calls for grilling the pork over live charcoal.  But I told you that I wanted it to be quick and easy so I used my Lodge  Cast Iron Square Grill Pan instead.  That is another cheat I am sharing with you.  Fast and easy grilling inside the comfort of your own kitchen.  Below is a clearer view of the grill pan:

    So there you go!  A quick and easy way to cook Grilled Pork Belly without the fuss!  I suggest that you try this too.  Since this was a Sunday lunch dish, I paired this with Braised Chayote and Carrots.

    BTW, since it is quite a rainy day at the time of writing this post, might as well cook some and match with beer.  Perfect!

    Ingredients:

    • 1 kg Pork Belly (Liempo) cut into thin slices
    • 1½ cup Mama Sita’s Pang-Inihaw

    Instructions:

    1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.
    2. Drain and grill over live charcoal.
    3. Serve with dipping sauce.

    Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe. Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done. It is then served with a dipping sauce. It is often served as finger food or pulutan.

    • 1 kg Pork Belly (Liempo) (cut into thin slices)
    • 1½ cup Mama Sita’s Pang-Inihaw

    1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.

    2. Drain and grill over live charcoal.

    3. Serve with dipping sauce.

    Other Food Articles are HERE.

  • Sriracha Wings

    Sriracha Wings

    Sriracha Wings is a quick and easy beginner recipe.  This is the same as Buffalo wings albeit with a different sauce.  The sauce for Buffalo wings is basically just hot sauce with melted butter. In this recipe, we are using Sriracha sauce.  It is so easy to cook your own sriracha wings that you might not ever order them again.

    sriracha wingsThe sriracha wings get their heat from Sriracha sauce, a Thai hot sauce that many people say is their favorite in the world.  Although there are many types of sriracha sauce that you can use for sriracha wings, my personal favorite is the Huy Fong Sriracha Hot Chili Sauce.  It is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.  It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.  Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed.  The Huy Fong Sriracha Hot Chili Sauce is the most common variety that is served in almost all Vietnamese Pho restaurants in the Philippines.  Click on the image below for more details:

    The Huy Fong Sriracha Hot Chili Sauce is quite difficult to source where I live though.  It is very rare to see it in the grocery shops that I frequent.  I am pretty sure it is readily available in Metro Manila though.  Luckily, I discovered that I could order it online in Lazada so I don’t have any problems anymore.  Click HERE to check it out.

    The secret to Sriracha Wings is perfect deep frying.  And nothing beats a cast iron wok to do the job.  Below is what I use:

    If you don’t have a cast iron wok yet, I suggest you get one.  If you are to lazy to shop (just like me), you can get them HERE or HERE.

    The Sriracha Wings is perfect for a meal.  But it also makes a good Beer Match, what we call in the Philippines as pulutan.  Pulutan is food or snacks provided as an accompaniment to alcoholic drinks.  See this dictionary definition.  Another dish great as pulutan is the Beef Salpicao which you can view HERE.

    So go ahead and try the Sriracha Wings recipe and tell me what you think about it!

    Ingredients

    • 500 grams Chicken wings washed, drained, pat dry
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp butter
    • 3 tbsp sriracha sauce (Huy Fong)
    • 2 cups oil for frying

    Instructions

    • Season chicken wings with salt and pepper.  Set aside for 15 minutes.
    • Heat oil and then deep-fry the chicken wings.
    • Drain excess oil.
    • In a separate pan, melt butter then add sriracha sauce.  Stir.  Set aside.
    • In a bowl, toss the fried chicken wings in the butter/sriracha sauce. Serve.

    sriracha wings

    Sriracha Wings

    Sriracha Wings is a quick and easy beginner recipe.  The sriracha wings get their heat from Sriracha sauce, a Thai hot sauce that many people say is their favorite in the world.  

    • 500 grams Chicken wings (washed, drained, pat dry)
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp butter
    • 3 tbsp sriracha sauce (Huy Fong)
    • 2 cups oil (for frying)

    1. Season chicken wings with salt and pepper.  Set aside for 15 minutes.

    2. Heat oil and then deep-fry the chicken wings.

    3. Drain excess oil.

    4. In a separate pan, melt butter then add sriracha sauce.  Stir.  Set aside.

    5. In a bowl, toss the fried chicken wings in the butter/sriracha sauce. Serve.

    Check out other recipes HERE.

  • Filipino Fiesta Salad

    Filipino Fiesta Salad

    Filipino Fiesta Salad is a great addition to a family Sunday lunch. This is made with fresh vegetables and topped with salted eggs. Then everything is tossed in a simple vinaigrette. A simple salad that will make everybody happy!

    I picked up this recipe from Yummy.PH and you can find the original recipe HERE.  I just don’t get it why they call this Filipino Fiesta Salad as it looks like it is a salad for any day of the week, although it is best on Sundays when the whole family is complete.  When I made the Filipino Fiesta Salad, it was a companion dish to fried fish and it was perfect!  One of my daughters really liked it so much that she was still eating the leftovers the following day.

    The mixture of vegetables in the Filipino Fiesta Salad is just perfect.

    filipino fiesta saladAs per wikipedia, string beans (sitaw in Filipino) is actually called Asparagus bean and/or yardlong beans.  In the Philippines, they are known as sitaw or butong and are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan, or are stewed in bagoong-based dishes such as pinakbet and dinengdeng. Other Filipino dishes that have yardlong beans as ingredients are sinigang and kare-kare. Yardlong beans are also separated from the pod and are cooked with the buds of the alukon tree (Alleaenthus luzonicus) and other vegetables in a dish called agaya in northeastern Luzon.

    Jicama (singkamas in Filipino) was actually spread by the Spaniards from Mexico to the Philippines (where it is known as singkamas, from Nahuatl xicamatl), from there it went to China and other parts of Southeast Asia, where notable uses of raw jícama include popiah,fresh lumpia in the Philippines and salads in Indonesia, Singapore and Malaysia such as yusheng and rojak.

    One last thing, the vinaigrette is really good in this Filipino Fiesta Salad.  You can actually make this separately and use it for other vegetable (green) salads that you could think of.  The chili adds some zing to this vinaigrette.

    Go ahead and try making this Filipino Fiesta Salad.  You will not regret it!

    Ingredients

    • 250 grams string beans (sitaw) strings removed on both sides and ends trimmed
    • 1 pc (80- to 150-gram) piece jicama (singkamas) peeled and julienned
    • 1 pc medium cucumber peeled and sliced thinly
    • 3 pcs salted eggs sliced into 6 to 8 pieces
    • 3 pcs native or salad tomatoes sliced thinly

    VINAIGRETTE

    • 1 cup water
    • 1/4 cup sugar
    • 1/3 cup white vinegar
    • 1/2 tsp cracked black pepper
    • 1 tbsp fish sauce (patis)
    • 1 tsp soy sauce
    • 3 tbsps finely chopped red onions
    • 1 pc small bird’s eye chili (siling labuyo, optional)

    Instructions

    1. Blanch beans in a pot of boiling salted water. Before water boils again, remove beans and immediately plunge in a bowl of iced water.  Let rest for a few minutes; drain. (This will keep the beans green and crunchy.) Place in the refrigerator.
    2. Immerse jicama in salted water for 5 to 10 minutes. Set aside.
    3. Assemble the salad: Place beans on a platter. Top with drained jicama, cucumber, salted eggs, and tomatoes, making sure that all ingredients are evenly distributed. Cover and refrigerate.
    4. Make the vinaigrette: Combine water and sugar in a saucepan.  Let boil until sugar melts. Remove from heat and let cool. Add vinegar, pepper, fish sauce, soy sauce, onions, and chili (if using) to the cooled syrup; mix until well combined. Season with more soy sauce, fish sauce, and pepper, if desired.
    5. Drizzle vinaigrette over salad right before serving.

    filipino fiesta salad

    Filipino Fiesta Salad

    This Filipino Fiesta Salad is a great addition to a family Sunday lunch. This is made with fresh vegetables and topped with salted eggs. Then everything is tossed in a simple vinaigrette. A simple salad that will make everybody happy!

    • 250 grams string beans (sitaw) (strings removed on both sides and ends trimmed)
    • 1 pc (80- to 150-gram) piece jicama (singkamas) (peeled and julienned)
    • 1 pc medium cucumber (peeled and sliced thinly)
    • 3 pcs salted eggs (sliced into 6 to 8 pieces)
    • 3 pcs native or salad tomatoes (sliced thinly)

    VINAIGRETTE

    • 1 cup water
    • 1/4 cup sugar
    • 1/3 cup white vinegar
    • 1/2 tsp cracked black pepper
    • 1 tbsp fish sauce (patis)
    • 1 tsp soy sauce
    • 3 tbsps finely chopped red onions
    • 1 pc small bird’s eye chili (siling labuyo, optional)

    1. Blanch beans in a pot of boiling salted water. Before water boils again, remove beans and immediately plunge in a bowl of iced water. Let rest for a few minutes; drain. (This will keep the beans green and crunchy.) Place in the refrigerator.

    2. Immerse jicama in salted water for 5 to 10 minutes. Set aside.

    3. Assemble the salad: Place beans on a platter. Top with drained jicama, cucumber, salted eggs, and tomatoes, making sure that all ingredients are evenly distributed. Cover and refrigerate.

    4. Make the vinaigrette: Combine water and sugar in a saucepan.  Let boil until sugar melts. Remove from heat and let cool. Add vinegar, pepper, fish sauce, soy sauce, onions, and chili (if using) to the cooled syrup; mix until well combined. Season with more soy sauce, fish sauce, and pepper, if desired.

    5. Drizzle vinaigrette over salad right before serving.

    Check out other recipes HERE.

  • Hamburger Soup

    Hamburger Soup

    Hamburger Soup is a quick and easy meal with lean ground beef and vegetables and best eaten with garlic bread.  You can make this ahead of time as it reheats well and freezes perfectly.

    It was a rainy day and my wife was away with my mother.  So I was left with the cooking chores.  I was thinking why not make soup as it is perfect for a cool day.  I had ground beef in the freezer and some vegetables.  I thought why not make hamburger soup for a change?  When my kids asked what was for lunch, I replied hamburger soup and they went duh?  Hamburger is for sandwiches, Salisbury steak and/or hamburger with gravy on top of rice.  I said that they should wait and judge me later.

    hamburger soupThis hamburger soup is a simple classic comfort food. A rich tomato broth filled with ground beef, tender potatoes, carrots and corn.  Sometimes the most simple ingredients make the best ever meals.  This hamburger soup is not only delicious, it is easy to make with ingredients you likely have available.

    You can use any kind of ground meat in this recipe including ground turkey. I prefer to use beef broth though to add lots of great flavor.  If you are in a rush, frozen mixed vegetables will also do.  No need to prepare, no need to chop.  Just dump them in the pot.

    The varieties are endless in this kind of recipe.  It is all a matter of preference.  You can add lentils, green peas, beans and even pasta!  It is all up to you.

    While the soup is simmering, you can prepare salad and garlic bread.

    After browning the ground beef, you can dump all the ingredients into a stock pot or a slow cooker.  If you decide to use a crock pot (slow cooker), cook on low for 6 hours or high for 3 hours.

    If you have leftovers, this soup is great reheated for meals any time of the week.  Even better, it freezes perfectly!  My son who is away in school for the whole week had one of the hamburger soups we stored in the freezer and he enjoyed it too! All you need to do is take it out of the freezer the night before or in the morning and microwave.

    The hamburger soup is full of flavor and will warm you through cold days. It is also a great soup to bring to a potluck dinner!  You should try making this.

    Ingredients

    • 1/2 kilo ground beef
    • 1 cup celery chopped
    • 4 cubes beef broth
    • 1 package 250g tomato sauce
    • 1 can whole kernel corn
    • 3 tbsp tomato catsup
    • 1 cup carrots chopped
    • 1 cup onions chopped
    • 5 cups water
    • 1/4 kilo tomatoes diced
    • 1 tsp dried basil

    Instructions

    1. Brown gound beef in a medium skillet.  Set aside.
    2. In stock pot combine all ingredients.
    3. Bring to a boil, reduce heat and simmer for at least 1 1/2 hours.

    Recipe Notes

    If you decide to use a crock pot (slow cooker), cook on low for 6 hours or high for 3 hours.

    hamburger soup

    Hamburger Soup

    An old fashioned Hamburger Soup perfect for rainy days!  Best served with Garlic Bread.

    • 1/2 kilo ground beef
    • 1 cup celery (chopped)
    • 4 cubes beef broth
    • 1 package 250g tomato sauce
    • 1 can whole kernel corn
    • 3 tbsp tomato catsup
    • 1 cup carrots (chopped)
    • 1 cup onions (chopped)
    • 5 cups water
    • 1/4 kilo tomatoes (diced)
    • 1 tsp dried basil

    1. Brown gound beef in a medium skillet.  Set aside.

    2. In stock pot combine all ingredients.

    3. Bring to a boil, reduce heat and simmer for at least 1 1/2 hours.

    If you decide to use a crock pot (slow cooker), cook on low for 6 hours or high for 3 hours.

    Check out other recipes HERE.

     

  • Easy Greek Salad Recipe

    Easy Greek Salad Recipe

    While browsing through one of my cookbooks, DIABETIC COOKING FOR ONE by Don Orwell, I stumbled upon this easy to prepare Greek Salad recipe.

    Why do I like this Greek salad?  It has tomatoes and lettuce.  Many Greek salads do not include lettuce.  It has an easy to prepare dressing and a whole lot of feta cheese.  Who wouldn’t love that?

    Greek salad can be served as a side dish or as a light meal with some crusty bread.

    greek saladIngredients

    • 1 head romaine lettuce
    • 1/2 lb tomatoes
    • 3 oz Greek or black olives sliced
    • 2 oz cucumbers sliced
    • 1 pc red onion sliced
    • 4 oz low-fat feta or goat cheese

    Dressing

    • 2 oz olive oil
    • 2 oz lemon juice
    • 1/2 tsp dried oregano
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • 2 cloves garlic minced

    Instructions

    1. Wash and cut lettuce into pieces.
    2. Slice tomatoes in quarters.
    3. Combine olives, lettuce, tomatoes, onions and cucumbers in a large bowl.
    4. Mix dressing ingredients together and toss with vegetables.
    5. Pour out in a serving bowl.
    6. Crumble cheese all over.
    7. Serve.

    greek salad

    Greek Salad

    An easy to prepare salad for one!

    • 1 head romaine lettuce
    • 1/2 lb tomatoes
    • 3 oz Greek or black olives (sliced)
    • 2 oz cucumbers (sliced)
    • 1 pc red onion (sliced)
    • 4 oz low-fat feta or goat cheese

    Dressing

    • 2 oz olive oil
    • 2 oz lemon juice
    • 1/2 tsp dried oregano
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • 2 cloves garlic (minced)

    1. Wash and cut lettuce into pieces.

    2. Slice tomatoes in quarters.

    3. Combine olives, lettuce, tomatoes, onions and cucumbers in a large bowl.

    4. Mix dressing ingredients together and toss with vegetables.

    5. Pour out in a serving bowl.

    6. Crumble cheese all over.

    7. Serve.

     

    Check out other recipes HERE.