Mixed Mushrooms with Oyster Sauce

I love mushrooms so much, yes, SO MUCH :-). I could eat it everyday.  I cooked this for our dinner and my husband liked it. Mushrooms has a natural taste that's why I only used oyster sauce to enhance the flavor.

Brazilian Collard Green with Bacon ( Couve a Miniera com Bacon)

I love this Brazilian collard green because this is very easy to prepare, we can eat it raw or cooked. Here is a simple to follow recipe .

Ingredients:
3 bunches Brazilian collard 
150 grams bacon ( diced)
2 cloves garlic (minced)
salt and pepper to taste

Procedure:
1. Slice the collard then set aside.

Brazilian collard

2. Heat the pan then put the bacon until natural oil comes out, stir until golden brown then add the garlic and stir until lightly brown.
3. Add the sliced collard then stir quickly, add salt and pepper to taste then stir for a second and turn off the heat.
4. Put in a serving dish and  serve with a smile :-).

Asparagus with Chili Flakes

Asparagus is very easy and quick to cook, even with just simple seasoning it already tastes good, I added chili flakes to give it a kick :-). Try it.

Ingredients:
1 bundle asparagus ( cleaned)
2 tablespoons olive oil or any cooking oil
1 clove garlic (minced)
salt and pepper to taste
chili flakes according to your taste

Procedure:
1. Heat the oil then put the garlic, stir until a little brown then add the asparagus and stir for a minute.

2. Sprinkle with salt and pepper to taste, remove from heat and put in a serving dish.
3. After removing the asparugus put some chili flakes in the pan and stir for few seconds then top it to the asparagus then serve with  smile :-).

Sauteed Spinach with Sardines

Simple yet delicious and nutritious :-).

Ingredients for 4 servings:
1/2 kilo spinach leaves
1 can sardines ( I used Spanish style)
2 cloves garlic
salt and pepper to taste

Spinach

Procedure:
1. Saute garlic then add the sardines and simmer for 2 minutes.
2. Add the spinach and saute until almost done then add salt and pepper to taste, continue to saute until done.
3. Serve and enjoy :-).

Stir Fried Shiitake Mushroom

Shiitake mushroom is one of the mushrooms that I like a lot because of its meaty taste. In some forms of traditional medicine it is considered a medicinal mushroom. Below is the nutrition fact of shiitake per 100 grams. 

Stuffed Zucchini

Rich flavored stuffed zucchini, the best anytime!

Ampalaya and Sotanghon with Hipon Recipe

Ang kombinasyon ng Ampalaya at Sotanghon with Hipon ay napakasarap.
Siguradong magugustuhan nyo ito, kaya kung hindi nyo pa nasubukan, subukan nyo na po at siguradong hindi kayo magsisisi.

Chop Suey with Shrimps

Chop suey is a Chinese dish which literally means different pieces, making the dish looked attractive, that is why I like chop suey because it has lots of different vegetables. This is my first choice when it comes to vegetable dishes. It is believed that this dish originated in America from  Chinese immigrants and came out in an article  "Chinese cooking"  in 1884. The original recipe has sprouted beans and many Asian countries adopted the recipe and made different versions, my Pinoy version that I've learned from my sister in law. 

Eggplant A La Lasagna

A simple eggplant dish that you will surely love.

Ingredients:
3 Chinese Eggplant
1/2 cup grated Mozzarella cheese
Sauce - see the recipe at the bottom of this post.

Procedure:
1. Slice the eggplant, then cut each slice into halves, like the picture below.

2. Put in a reheated oven for 5 minutes or until soften at 200C.

3. Make a 3 layer of eggplant and sauce in a baking dish then top it with a melting cheese ( I used mozzarella).

4. Bake in a pre-heated oven for 15 minutes or until done at 200C. Allow to cool then serve.

Ingredients for sauce:
1/4 kilo ground beef
3 packs tomato sauce ( 250g)
1/2 cup nestle cream
1 tablespoon white sugar
1 med. size onion
3 cloves garlic
salt and pepper to taste

Procedure for the SAUCE:

1.Saute garlic and onion, then add the ground beef and ground pepper then simmer for few minutes until the pinkish color of the beef disappeared.
2. Add the tomato sauce and sugar, simmer for few minutes, ( add salt if necessary).
3. Add the Nestle cream and simmer for a minute then turn off the heat. 

Ginisang Ampalaya Recipe – Masarap na Lutong Bahay

Ang Ginisang Ampalaya ay isang klasikong lutuing Pilipino na kilala sa masustansyang sangkap at simpleng paraan ng pagluluto. Bagama't likas na mapait ang ampalaya, may mga tamang paraan upang mabawasan ang pait nito habang nananatili ang natural na lasa at sustansya. Madalas itong niluluto kasama ng itlog, kamatis, at sibuyas para sa mas masarap at balanseng ulam.

Sa recipe na ito, matututunan mong gumawa ng Ginisang Ampalaya na hindi gaanong mapait, may malambot na itlog, at tamang timpla ng alat at linamnam. Perpekto itong ihain kasama ng mainit na kanin sa tanghalian o hapunan.

Butter Roasted Potatoes

Simple yet satisfying. A perfect side dish.

Ingredients for 5 servings:
10 pieces potatoes ( peeled and cut into halves)
1/2 cup butter
salt and pepper to taste

Procedure:
1. Boil the potatoes until tender( around  10-15 minutes) then set aside
2. Melt the butter and when it is already hot, put the potatoes, sprinkle with salt and pepper then increase the heat to high to give it a nice golden brown color and a crispy texture. Once the one side is roasted flip it to roast evenly.

3. Remove from pan when done then serve together with your main dish. I served mine together with my beef stew.

Quick Buttered Veggies

This vegetable dish is a perfect side dish for your meat or seafood dishes, it is very easy to prepare and tastes really good. So I hope that your next meal you will prepare this to your loved ones :-) .

Potato and Carrot Salad

This easy to prepare and budget friendly recipe will surely make your loved ones satisfied.A perfect appetizer.  Try it.

Pechay Guisado

Pechay can be grown easily in the backyard. My friends harvested their pechay today and shared some to me so I cooked it for our lunch, it's very yummy.

Ginisang Kangkong

 Ang kangkong ay masustansya at masarap, madali pang lutuin, kaya sabayan ninyo akong  lutuin ito.

Mga Sangkap
2 tali kangkong ( himayin at hugasang maigi)
2 kutsarang patis or toyo
1 sibuyas (hiniwa)
5 butil ng bawang ( pinitpit at hiniwa)
1 kamatis ( hiniwa)
asin at paminta ayon sa iyong panlasa

Paraan ng pagluto:
1. Gisahin ang bawang  hanggang maging brown at kumuha ng kaunti para ilagay sa ibabaw pagnaluto n aang kangkong. 
2. Idagdag sa pagisa ang sibuyas at kamatis hanggang sa lumambot, lakasan ang apoy saka ilagay ang kangkong, haluing maigi at ilagay ang patis o toyo, timplahan ng asin at paminta, haluin hanggang sa maluto.
3. Ihain kasama ang kanin.

Chickpea Salad

Garbanzo or chickpea is a legume that is high in protein and a good source of iron. The first time I ate it I fell in love with its yummy taste, very creamy and nutty. You can use chickpea in different dishes but for now enjoy this delicious and nutritious salad :-). Below are the basic ingredients but you can add more when you serve it, like sesame seeds and basil leaves.

Roasted Baby Potato

Simple yet satisfying. A perfect side dish and replacement for rice, I served mine with pork adobo, sprinkled it with sesame seeds, wow it was so good.

Ingredients:
1 kilo baby potatoes ( wash very well)
1/4 cup extra virgin olive oil ( any oil can be used)
2 tablespoons fresh rosemary
salt and pepper to taste

Procedure:
1. Sprinkle the potatoes with olive oil, salt and pepper then add the rosemary.
2. Preheat the oven at 210C then put the potatoes in a baking pan, roast for 20 minutes or until done.
3. Serve and enjoy.

Fresh Lumpia

Fresh lumpia or lumpiang sariwa is a very good and affordable dish that you can serve for the whole family. This one is a recipe from Nanay Pining, she's making this when I arrived that's why I was able to take pictures and told her that I will post it for my blog. This is really delicious. She served some for me after she made it.Here is how to make fresh lumpia.

Suam Mais (Corn Soup)

Suam Mais is a corn soup dish from Pampanga, Philippines. Delicious and easy to prepare.

Ingredients:
4 pieces young white malagkit corn
1/4 kilo pork
3 cups water (add if needed)
2 cups camote tops ( talbos ng camote)
3 cloves garlic
1/2 onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork, stir until it is brownish,  add the corn and simmer for a minute.
2. Add the water, salt and pepper, simmer until the corn is tender.
3. Add the  camote tops and simmer until done and turn off the heat.
4. Serve it hot.

Simple Ratatouille

Ratatouille (/ˌrætəˈtuːiː/ rat-ə-TOO-ee; French: [ʁataˈtuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.[1]

Origin
The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); the Catalan samfaina and the Majorcan tombet are versions of the same dish.[2] The southern Italian ciambotta is a related spring vegetable dish.
To read more click the link below:
http://en.wikipedia.org/wiki/Ratatouille

Piperade Mixture/ Sauce:
 1 Onion chopped
 2 Carrots unpeeled and grated 
4 Celery sticks 
1 Tablespoons Minced garlic 
1 Red bell pepper Charred, peeled, seeds and ribs removed 
1 yellow bell pepper charred, peeled , seeds and ribs removed 
2 Red chillies charred, peeled, seeds and ribs removed. (Optional) 
850 grams tomato sauce
2-3 Tablespoons Olive oil 
6 Fresh basil leaves. 
Salt and Pepper to taste

Vegetables:  
2 Zucchinis sliced 
2 Japanese or Chinese eggplants sliced 
6 Roma tomatoes sliced 

Procedure for the piperade mixture: 
1. Saute the onion with the olive oil until translucent ( do not brown). Add the celery, carrots, garlic and continue to saute until softened. 
2. Mix in the bell peppers,chillies and the tomato sauce.
Add salt and pepper to taste, then simmer until done. Add the basil leaves. Set aside
3. In a blender, blend the whole mixture into a thick sauce. Pour the mixture into a large pan (oven proof) / casserole dish. 

To Assemble the ratatouille:
4. Take a slice of each vegetable, put them together and stick them half way in the sauce 
5. Repeat the process until the pan is full of vegetables in a circular or preferred design. 

6. Finally, drizzle some olive oil on top, salt, pepper and some dried herbs (basil, oregano and thyme). Cover with an aluminium foil. 
7. Bake it in the oven (300 F for about 2 hours). Remove the foil and bake for 45 minutes at 350 F to caramelize. Serve and Enjoy.


Contributed by: Gabriel Eli Ndegwa

If yellow squash is available you can add it for this recipe

Now, it is time to watch the ratatouille movie :)