April 26 - Red Kidney Bean Stew

Except for the canned baked beans, I do not normally serve beans or legumes at home. But lately, since we are trying to eat healthier, I have been serving more dark green vegetables and legumes.

This red kidney bean stew dish is simple and the taste is not exotic. Use fresh tomatoes and peppers to give this dish some zap.


Red Kidney Bean Stew

Ingredients
1 package (12 oz) dried red kidney beans (soaked in water for at least 5 hours, then drained)
10 cups water
3 tbsp salt
1 tsp freshly ground pepper
1 lb pork loin cubes
4 large tomatoes, peeled and chopped
1 red pepper, minced
2 cloves garlic, minced
1 large onion, minced





Cooking Time (2 hours)
In a large pot, cook the beans with 10 cups of water.
Let it simmer for an hour.
Add the garlic, onion, pepper, tomatoes and pork cubes.
Add the salt and pepper.
Let it cook for another hour until much of the liquid is gone.
Serve warm with white rice.

April 6 - Dare to Serve Steamed Fish

For a family (that means my kids and husband) who irk at the sight of fish head, I am bound for some scorn serving a whole striped bass for dinner. I do not expect my kids to voluntarily get a serving of it, but just the same, I cooked it.

Although this is a recipe for steamed fish, I cooked the fish in the oven. If you have a big steamer, then that's a better alternative.

Steamed Fish

Ingredients

1 whole striped bass (about 4 lbs)

1 bunch of scallion

5 cloves garlic, thinly sliced

1 ginger, thinly sliced

1 tbsp salt

1 tsp freshly ground pepper

crushed chili pepper

1/2 cup soy sauce

2 cups water

Cooking Time (45 minutes)

Pat the fish dry.

Sprinkle some salt and pepper on one side.

Place a rack on a large pan.

Add two cups of water on the pan.

Lay the scallions on the rack.

Place the fish, with the salted side at the bottom.

Pour the soy sauce on the fish.

Sprinkle some salt, pepper and crushed chili pepper on the top of the fish.

Lay the garlic and ginger on top of the fish.

Bake the fish for 45 minutes at 375 degrees Fahrenheit.

When serving, carefully place the fish on a large plate.

Place the scallions on the side.

Pour the soy sauce mixture over the fish.

April 2 - Yellow Split Pea with Kale

When my kids ordered Lentil with Chili soup, I realized that it's time to serve lentil dish at home.

I grew up being served with mung bean soup (ginisang munggo) together with grilled chicken and white rice. Mung bean soup is normally prepared with dark green vegetables, like bitter melon leaves (ampalaya) or moringa leaves (malunggay).

The North American version of this dish is the split pea soup. Yellow split pea with kale is thicker than soup, though. Like the Philippine version of mung bean soup, it is best serve on top of white rice.

Yellow Split Pea with Kale

Ingredients

11 oz yellow split peas (soak in 5 cups of water for about 5 hours)

3 cups of chicken stock

5 cloves of garlic, minced

1 large onion, minced

2 large tomatoes, peeled and chopped

3 cups of kale leaves, chopped

optional seasoning:

1 tsp caraway seeds

1 tsp coriander seeds

1.2 tsp mustard seeds

1/2 tsp cumin seeds

Cooking Time (1.5 hours)

In a large pot, cook the yellow split pea together with the 5 cups of water that you used for soaking.

Add the 3 cups of chicken stock and let it boil until the pea is soft and mushy, about 45 minutes.

Add the garlic, onion, tomatoes and kale.

Continue to cook in low heat.

To add more flavor, add the optional seasonings of caraway, coriander, mustard and cumin seeds.

March 30 - Serve it Differently with Roasted Ducks and Pears

Ever since I have prepared the roasted Peking duck (with Mandarin Crepes) at home, I have been more confident in cooking duck dishes for my family.

Instead of cooking the whole duck though, I have been buying the Long Island duck breast since it is easier to prepare and cook.

Roasted duck with pears came out really delicious. The sweetness of pear, the sourness of tomatoes and sherry gave this duck dish a kick.

Roasted Duck with Pears

Ingredients

2 Long Island duck breast (2.5 lbs)

salt

freshly ground pepper

4 Anjou pears, peeled, cored and quartered

5 cloves garlic, minced

1 large onion, minced

4 carrots, chopped

1 tsp fresh thyme

1 tsp fresh parsley

2 large tomatoes, peeled and chopped

2 cups chicken stock

1/2 cup sherry

Cooking time (1.5 hours)

Season the duck breasts with salt and pepper.

Heat the oven to 450 degrees Fahrenheit.

Put a cup of water on a pan and place the duck breasts on a rack, then on the pan.

Roast for an hour or until the duck's skin is golden brown.

Meanwhile, parboil the pears in a small pot with one cup of water.

In a large pot, add the juices from the roasted duck and 2 cups of chicken stock.

Add the garlic, onion, carrots, thyme, parsley, tomatoes and sherry.

Cook for 30 minutes.

Add the juice from the pear.

Slice the duck breast and put on the large pot.

Add the pears, as well, and cook for 5 minutes.

Take the duck slices and pears and arrange in the serving platter.

Add flour and cook for 5 minutes.

Place the mixture in a bowl and puree it.

Pour a spoonful of the sauce on a serving of duck slices and pear.

March 28 - Egg Burrito with a Twist

I serve eggs mainly during the weekends for breakfast. Once in a while we have bacon and eggs (scrambled and fried), plain boiled eggs, or egg omelet (vegetable pizza, as my kids call it).

This morning, I tried the egg burritos. It's like the serving an egg omelet but burrito style.

You can pretty much put anything as a filling. You can make it as cheesy with ham and cheese, or Spanish style with sausage, tomatoes and onions. Either way, I am pretty sure you would enjoy having one for breakfast, too.


Egg Burrito

Ingredients
7 eggs to make 4 large burritos
butter for frying

Filling:
3 tbsp olive oil
2 cloves garlic, minced
1 large sweet onion, minced
2 large tomatoes, chopped
10 link (Applegate Farm) chicken apple sausage, chopped
Grated cheese (Parmesan)









Cooking Time (30 minutes)
In a large pan, heat the olive oil.
Saute the garlic and onion.
Add the tomatoes.
Add the sausage.
Saute for 10 minutes and leave it cooking in low heat.
In a large, round pan, heat some butter.
Pour in some whisked egg and spread around the pan.
Cover the pan and cook each burrito for about 3 minutes.
Place the burrito on a large plate.
Put a serving of the filling on the left side of the egg burrito.
Sprinkle some grated cheese on top.
Roll up the burrito.

March 16 - Passing a Serving of Creamed Spinach

When my kids were much younger, they fear anything that is red or green on their plate. Fried rice was unappreciated. Mixed vegetables dishes were a no-no.

But with much prodding (from Mommy, of course), broccoli and spinach became their favorites.

Creamed Spinach with Carrots

Ingredients

3 cloves garlic, minced

1 large onion, minced

1/2 cup olive oil

2 chicken bullion

10 oz. baby spinach, chopped

8 medium carrots, chopped

1/2 cup cream

4 cups water

Cooking Time (1 hour)

Heat the olive oil in a large pan.

Saute the garlic and onion until the onion is caramelized.

Add the baby spinach, 4 cups of water and chicken bullion.

Cook for 20 minutes in medium heat.

Add the carrots and cook for another 20 minutes.

Add the cream.

March 11 - A Complete Meal with Spanish Chicken and Rice

Spanish chicken and rice is a complete meal by itself. And it is really filling.

This is one dish that my kids appreciate. They like it when the chicken itself is really tasty.




Spanish Chicken and Rice


Ingredients
2 lbs boneless, skinless chicken thighs
1 piece Italian dry sausage, sliced
1 15oz can sweet peas
6 tbsp olive oil
1 onion, minced
6 cloves garlic, minced
salt and freshly ground pepper
6 tbsp chopped parsley
5 fire-roasted red peppers
1 tbsp paprika
0.25 grams saffron
3 1/2 cups chicken broth
1/2 cup vermouth
2 cups white rice

Cooking Time (1 hour)

Season the chicken pieces with salt and pepper.

In a large pot, heat the olive oil and brown the chicken.

Set the chicken aside.

Brown the Italian sausage on the same pot and set aside.

Saute the garlic, onion and parsley on the same pot.

Add the red pepper, paprika and saffron.

Add the chicken broth and vermouth.

Add the rice and let it boil for 20 minutes or until the liquid is almost gone.

Place the peas, chicken and sausage back to the pot.

Cover and simmer for 10 minutes.

Mix chicken and rice before serving.