Foot and Fire

Locally known as "latik" or "lutik," this vegetable viand is a staple every time squash abounds. Usually, this is served hot and paired with rice. Here is how to make one for your table. 2 T canola oil 1 medium red onion, chopped 3 cloves garlic, crushed and chopped 3 medium ripe tomatoes (may be omitted) 1 medium squash, sliced, seeded and cubed coconut milk (1st squeeze and 2nd squeeze) 1 T curry powder Salt and pepper to taste To prepare the first squeezed milk (about a cup, put about two table spoon water and squeeze the coconut milk out of the grated flesh. Reserve the milk. To make the second squeeze of milk, put 2 cups water in the coco milk and squeeze and reserve the milk (about two cups) and then discard the flesh. To cook, saute onion in a large skillet until translucent, add garlic until browned and fragrant. Add the ripe tomatoes and stir fry until the flesh is crushed and soupy. Add the cubed squash and add the second coco milk. Cover and stir occasion

The valentine's day is extended and the new year just kicked off for the chinese. Here is the hearty way of celebrating the month before it paves way to March. This fetuccine is outstanding. No cream, and yet ut worked. The wine and the edam cheese worked the trick well. Happy cooking 450 gms fetuccine, cooked as per package direction 1 T canola oil 1 medium onion, chopped 3 cloves garlic, crushed and chopped 1 medium sayote (young is preferred), cubed 3 medium carrots, cubed 1 beef broth cube dissolved in 1/2 cup water 1 cup pre-sauteed fresh tomatoes (Watch out for the recipe) 1 cup white wine 1 cup cheese (any but i used Queso de bola or edam cheese for this recipe) salt and pepper to taste Olives for garnishing In a medium sauce pan, saute in canola oil the onion until crystal-like and add garlic until fragrant. Add cubed sayote and carrots until cooked but still crispy. Add the pre-sauteed tomatoes, the broth and the white wine. Bring to boil. Add the pre-ccoked fetuccine and

Concoctions to try especially that the heat is on... Here's the link... http://deliciouslivingmag.com/food/nutrition/12-28-detox-juices/ Supereasy detox juices By Christina Pirello, Dec 28, 2009 6:14 PM Save a link to this article and return to it at www.savethis.comSave a link to this article and return to it at www.savethis.com Email a link to this articleEmail a link to this article Printer-friendly version of this articlePrinter-friendly version of this article View a list of the most popular articles on our siteView a list of the most popular articles on our site ShareThis Carrot-Apple-Celery-Parsley-Beet Juice 3 carrots advertisement Penton Media - Delicious Living, Click Here! 1 stalk celery 1 apple, cored ½ beet 1 small handful parsley Carrot-Apple-Orange Juice 1 apple, cored 1 orange, peeled 3 carrots Carrot-Spinach-Lettuce-Turnip-Parsley Juice 5 carrots 3 leaves spinach 4 lettuce leaves ¼ turnip Small handful parsley ½ fresh orange, for sweetness if desired Carrot-Str

I love summer! aside from dry soles, i love the colors of watermelons and melons, the bounty of star apples, and the ripeness of tomatoes! I also love to munch veggies. here are the tripple treat i prepared for our dinner two days ago. I made it as our side dish to a grilled bangus... 2 T canola oil 1 medium size red onion, chopped 3 garlic cloves, crushed and chopped 3 medium-size young sayote, cut to 1/2 inch thick 6 medium size carrots, cut to 1/2 inch thick 1 medium size zucchini or very young squash, halve then cut to 1/2 inch thick 1/2 cube of beef broth (dissolved in 1/2 cup water) Salt and pepper to taste 4 T Hoisin Sauce In a large skillet, heat oil and add onions until tender and add garlic. Add altogether the three Veggies and stir fry for 3 minutes until tender but still crispy to the bite. Add the beef broth, salt and pepper to taste. Just before removing from fire, add hoisin sauce.

2 French Bread, sliced 12 ripe tomatoes, sliced into two 5 T Basil Leaves 10 T Canola or Olive Oil Slice French Breads either by circle or lengthwise (about 24 pieces. Rub half of the tomato on each side. Rub some basil leaves and a small oil. Repeat on each bread until all is done. Put a small amount of oil in a flat pan and pan grill each slice of bread back to back until slightly toasted. While toasting, put the mashed tomatoes on the side while pan grilling bread. Repeat until all is done. Serve bread immediately with tomatoes on top. Serve with baked macaroni or your fave soup

Here's the baked macaroni we just had had for brunch today. Served with french bread on the side and perfectly matched with Melon Spritz and sparkling white wine. Happy valentine's Day! 1 kilo straight macaroni (pre-cooked as per package direction) 3 T canola oil 3 cloves of garlic, crushed and chopped 1 large onion, chopped 12 ripe tomatoes, cubed 1 beef broth cube 250 gms ground shiitake mushroom 1 kilo Three-Cheese tomato sauce (Clara Ole) 200 gms grated Queso de bola (edam cheese) 200 gms grated cheddar cheese 4 T dried Basil leaves Salt and pepper to taste sugar (optional) In a big deep frying pan, saute garlic and onion in oil. Add the chopped tomatoes until cooked. Place the dissolved broth cube and the shiitake mushroom (if dried, pre-prepare by soaking in water and draining, then chopping the same in the food processor). Simmer. Add the tomato sauce and simmer. Put half part of the cheeses. Set aside the other half for toppings. Add the dried basil by pressing the same

Let's feel the summer with the bounties of nature. try this smoothies for your dinner. mmmm, yummy! 1 small melon (about 250 gms) 1 small watermelon (about 250 gms) 1 cup sugar 1 tub plain yogurt (500 gms) Halve the melon and spoon out the seeds and discard. Spoon out the flesh and puree in the blender. Set aside. Likewise, halve the watermelon and spoon out the flesh. Blender the flesh even if there are some seeds. Then, strain the mixture. Place the melon and watermelon purees and yogurt in an ice cream tub and blend well. Place in the freezer for two hours and serve immediately.

1 large onion, halved and thinly sliced 2 cloves garlic, crushed and minced 1 Tbsp olive oil 1 large singkamas or turnip, sliced about 1/8 inch thick 250 gms mustard greens, washed and sliced into two 3 Tbsp chicken broth (1/2 broth cube dissolved in hot water) salt and pepper to taste 1/4 t sesame oil In a large pan, sauté garlic and onions in olive oil over medium heat. Add the singkamas and stir fry for a minute. Then add the mustard greens and broth and cook with cover until the mustard greens are just wilted. Season with salt and pepper. Remove from fire and toss with sesame oil.

I love Tea. I am a tea buff. As I am always quoted by my giggling sister: Everytime, i drink a cup of green tea, I feel pretty. I am pretty." Here is a repost from http://health.yahoo.com/experts/drmao/23753/the-healing-power-of-herbal-tea/ on the "The Healing Power of Herbal Tea" Ask Dr. Mao, By Dr. Maoshing Ni,* The Healing Power of Herbal Tea Tea goes back to China almost 5,000 years ago. Herbal teas were specially blended from plants that exhibited medicinal properties to maintain health and prevent illness. Find out what makes tea so beneficial and how you can craft your own custom blend to stay healthy! What is tea? Technically speaking, tea is the dried and processed leaves of Camellia sinensis, and includes four main varieties: black, oolong, green, and white tea. Black tea, produced when tea leaves undergo an oxidizing process that turns the leaves black, has the strongest flavor and the highest content of caffeine—about one third the caffeine you would get from

1 loaf of pan de americano 1 can solid in water Century Tuna 1 cup mayonnaise or sandwich spread (the one with pickle relish) 1/4 cup condensed milk 2 medium onions, finely chopped or use 1 T of dried onions Blend all until thoroughly mixed. Serve as sandwich of two pan de americano slices. Add lettuce, if desired.

Ingredients • 1 kg chicken wings • 1/2 cup honey • 2 tablespoons soy sauce • 3 tablespoons oyster sauce (or premium soy sauce) • 3 drops sesame oil or canola oil • 1 tablespoon grated ginger • 4 tablespoons ketchup (or 2 T ketchup and 2 T chili sauce) • 2 tablespoons lemon juice • 2 cloves crushed garlic Iif to use Cayene, cumin and chili instead of chili sauce, use 1/8 T of each spice Directions 1. Cut tips off the chicken wings and discard. 2. Separate the drumette from the wingette and put aside. 3. In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well. 4. Add wings to the marinade and place in the fridge for about 20 minutes before cooking. (The longer the better) 5. Wings don't need to be marinated for very long. 6. Cook on a BBQ on top of stove or charcoal. TIP: The extra sauce may be simmered and then mix with rice.

6 pcs medium fish, fried in canola oil 1 T canola oil 3 cloves garlic, crushed and chopped 1 pc onion, chopped 1/4 cup ginger, cut into strips 1/2 cup carrots, cut into strips 1/2 to 3/4 cup mascuvado sugar dissolved into 2 cups warm water 1/2 to 3/4 apple cider vinegar salt and pepper to taste Saute garlic and onion in oil. Add garlic and stir fry until tender in medium heat. Then, add carrots and continue stirring until desired tenderness. Add dissolved sugar and vinegar slowly until the desired sourness is reached. Adjust flavor with slat and pepper. When done, place the fried fish and simmer. Remove from fire and serve immediately.