Tofu and veggies

Mother Nature is the true artist and we are just the cooks.---Marco Pierre White

Though partly hidden, there's carrot in this dish! God made veggies colorful and we are the ones who can make it appear like a work of art!

---For---

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Mamarazzi is back!

No, I'm not gone nor hibernating. I've been busy over my city daily photo blog and all I could actually write here are about diet pill comparison reviews, kitchen gadgets and facial masks. :D I am also back to my former career, a stagemom. It has been sometime now that I haven't done photoshoots with the kids. (I send their photos to parenting magazines.) I also receive occasional invitations for castings but I've never been to any yet. The schedule always coincides with schooldays.

Above photo is for articles that has to do with eating healthy, vitamin c, fruits and vegetables and so on. Since my kids love veggies and fruits, it's easy asking them to pose with them and enjoy the shoot in the process; the photos ended up natural and homey.

For now I am posting raw veggies...I still am waiting until I have the lust again to cook and shoot decent meals. :)

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Gefüllte Rote Paprika

 

 

I was thrilled to see the orange paprika than the usual green in this tricolor vegetable pack. The kids prefer them raw but would pick them out when in a chopseuy dish and left uneaten.

So tonight I tried baking a paprika filled with sauteed ground beef combined with tomato, spices and mashed potatoes.

This is normally served with a sauce which I do not have a recipe of.  

 

 

 

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Kangkong and Bagoong

Inspired by Chowking =D

Back in the Philippines, I would buy kangkong (water convolvulus) from Cherry foodarama (congressional av) for 9pesos a bundle. But when a younger child in Cavite, we would pick them up freely from our neighbors!

Anyway, Chowking's Kangkong with Bagoong is a favorite of both hubby and I. (I remember back then it costs 20Php per plate.) We would eat this dish often when we're out so cooking it at home became inevitable especially on days we are too lazy to go out of the house.

This isn't exactly the Chowking recipe but a spinoff...Chowking do not serve theirs with tomatoes.

Ingredients:

oil
a bundle of Kangkong (cut up, remove hard stalks and damaged leaves)
2 cloves minced garlic
1 small chopped onion
1 medium cubed tomato

1. Heat oil in pan. Saute garlic and onions, do not brown the garlic. Drop the tomatoes and stir.

2. Throw in the well-cleaned kangkong leaves and stalks then cover. Stir twice-thrice, turn off stove, and serve while crispy. Goes very well with Bagoong (shrimp paste) and rice.

With Kamayan's Chinese Bagoong.

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Veggie mix

I don't exactly know what we in the Philippines call this dish. Everytime I am able to buy quail eggs, which is: rarely...I make this simple veggie mix with shrimp. Quail eggs are available at Asia shops, and I also saw a store in Naschmarkt selling them.


Ingredients:

Cooking oil
Quail eggs
onion
carrots
chayote (kohlrabi) or turnip

Shelled shrimps

brocolli

Ajinomoto ginisa flavor mix (also available at Asia shops) - could be substituted with Vegeta

water

How to:

1. In a pot, boil the quail eggs. Do not overcook. Cut up and wash the vegetables.

2. In a pan, heat cooking oil and saute onions. Drop carrots and chayote when the onions are transparent enough.

3. Put in the shrimps and cover. Remove the shells from the quail eggs.

4. Throw in brocolli and quail eggs in the pan, season with ajinomoto flavor mix or vegeta and a little water. Cover, turn off stove and let the veggies cook on still-hot stove. ;-)

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Ratatouille

How would you react upon seeing a rat scurrying out of the kitchen upon seeing you? Bet you'll scream. But how about seeing a rat cooking in your kitchen?

Might be the same reaction of Alfredo Linguini (the garbage boy turned restaurant owner and chef): shocked and speechless. But like him, I would want to know how the rat was able to cook...

Ratatouille, set in Paris, is one of those films that my kids love watching over and over until they can exchange the dialogues of the characters. This is one of those Pixar movies you would wish to have a sequel.

Aside from the smooth story which makes this a film for "Moms and Dads, but the kids will love it too," Ratatouille makes you crave for the food you see on screen. The animators where successful in 'cooking' computerized foods which appeal to the viewers as though it is real food. But what I like most is the presentation of a French peasant food of the same name, Ratatouille (rat-ta-too-wee). So here is how the veggie wonder is done.

Ratatouille

Ingredients:
garlic
onion
tomato
eggplant
zucchini
bell pepper
thyme, basil, parsley
olive oil
tomato paste
salt and pepper

1. Wash and cut up the vegetables accordingly to serving sizes.

2. In a deep cooking pot, pour in lots of olive oil. When the oil warms, put in the onions and garlic. Stir in the bell pepper strips and the tomatoes and stir well. Throw in the three herbs, salt and pepper.

3. Throw in the eggplants and zucchini and stir well. Put the tomato paste and let it cook for another 45 minutes or more.

This is like the Filipino Pinakbet sans the bagoong...and with a French twist! Can be served as it is or (of course), with rice!

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Side dish: Word for the day

Umrühren (v) : to stir

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