Food Friday - Nilaga

One of the very few dishes that takes me a step closer to home.

I used to cook this dish with whatever is available, meaning, beef and bulalo plus chinakohl (chinese cabbage of the pekinensis type) but whenever I get the chance to visit the asia shop, I buy bok choi (petsay though also under the chinese cabbage family), plaintains (saba) and sweet corn...The saba however are bottled and sweetened, unfortunately, hard to bite too. I had to separately boil them in water before dropping them down the big pot.

Served with rice, another meal to enjoy in this cold season!

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Ruby Tuesday - Tomato Soup

This is my daughter's favorite soup, sadly I don't make this from scratch since I do not have that much time preparing it. But I would love to try it sometime. So I got this from allrecipes.com, might as well try:

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 2 (28 ounce) cans crushed tomatoes
• 3 1/2 cups vegetable broth
• 1 tablespoon vegetarian Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 4 drops hot pepper sauce

Procedure:

1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

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A soup full of vitamin C to fight off the winter cold! Enjoy the week!

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Lasang Pinoy Sundays - Steamed

Following my last post of another Salmon dish you might think that we always have salmon on our table. Well, I am a self-confessed salmon freak anyway :) but this dish was from last week when I thought that the theme then was 'steamed.' :D

What you will need for this dish:
Salmon fillets
Lemon juice
Dill (fresh or dried)
Salt
Pepper
Water/Fish stock
White Wine
Lettuce leaves
Steamer

Lay lettuce leaves on top of your steamer.

Place salmon fillets on lettuce and sprinkle with salt and pepper. Place some sprigs of dill on top of salmon or sprinkle with dried dill weed.

Pour in the fish stock, white wine and juice of half the lemon in the bottom pot. Add the dill sprigs (reserving a few) or 1 tblsp. of dried dill weed. Bring this to a simmer.

Place the top rack of steamer on the simmering liquid and cover. Steam for 5 to 10 minutes or until the salmon turns a very light (whitish) pink. Remove from heat and let cool covered.

Serve with rice (steamed too!) and steamed veggies.

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Food Friday - Baked Salmon

Yaay, its fishtime! :D

Half of the whole salmon baked with sourcreme, cheese and herbs. I did not notice that we have no regular rice anymore, so I paired this dish with mashed potato...a good combo too! :)

Note to self: I really need to work on this camera, I have trouble making good food presentation, if not I'd revert to my old P&S...sigh*

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