In My Kitchen

I am running of ideas on what to post here. I have so much recipes lined up to try but I don't have time to make it. Here is our (DH and I) breakfast this morning. Chopped onion and garlic saute in olive oil until translucent. Add the cooked rice and salt and pepper to taste. Put the mixture on one side of the pan. Put a little bit of olive oil on the other side and cook the beaten egg. When done mix together, you can also add green onion before serving. DH actually like this any time of the day. I usually cook the egg first before sauteing the garlic and onion. Yes, I use the same pan, less things to wash that way.

Thank you so much for stopping and and leaving comments. May all of you get what you wish for this Christmas season. The season is not about santa but about Christ, remember that.

After a year, (I think) I finally went back to the Asian store in Parsippany (Maxine) last weekend. I went by myself because DH was in the bad mood all weekend because of politics or maybe he is having his time of the month...he he he. I almost bought the whole store...(I don't think I have enough money to do so...lol). I couldn't get myself out of their bakery without buying anything. I settled with Hopia and Ensaymada macapuno. Even with this weather they still have oriental vegetables. Long beans, eggplants, okra, you name it they have it. They also have some fresh bamboo shoots. They have some of my favorite fruits like guavas and pomelos( Lukban). However they are too expensive I didn't bought any. I bought a lot of pansit canton, pansit bihon, lumpia wrappers, mix for fruit salads (kaong & nata de coco), banana ketchup (they are probably not good for me because of the sugar and coloring) and other things I can't remember anymore. I can only go there once in th...

Can you smell it, it smell so good. 4 lbs beef rump 1 to 2 tsp salt 1/2 tsp pepper 1 tbsp chopped fresh or 1 tsp dried marjoram 1tgsp chopped fresh or 1 tsp dried thyme leaves 2 tsp fresh or 1/2 tsp dried oregano leaves 3 garlic cloves, crush 1 cup water or beef broth 8 small potatoes, cut in halves 8 medium carrots, cut into fourths 8 small onions Pot Roast Gravy (below) Heat oven to 350°F. Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt, pepper, marjoram, thyme, oregano and garlic. Add the broth. (when I did this the roast smell so good to eat already) Cover the dutch oven and put inside the oven. Cook for 2 hours then add the vegetables. Cook for another hour until the vegetables are done. Pot Roast Gravy 1 cup roast broth 3 tbsp cornstarch 3 ice cubes or more (to cool the roast broth) Once the broth cool down, add the cornstarch, cook and whisk until desire consistency. This is really good, it goes well with my rice too.

This is what I eat every time "I feel under the weather". I call it "feel better soup". I boil 1/4 cup of rice with a lot of water. Then I add julienne cut ginger, chop garlic (garlic is really good for you when you are sick) and chop onions. Add salt to taste. You can also add chicken broth after the rice is cooked, to have more broth. I added hard boiled eggs slices for protein. The more ginger you add the better. I like the taste of ginger when I am sick. If you can find an oriental noodle soup the hot one, that is really good too. Eating something hot (spice) when getting sick makes you sweat it out and clears your nose and throat at the same time. Try it out when you are feeling ill sometimes. To my fellow Tagalog speaking pinay, ano bang tawag dito; arroz caldo or goto? Hindi ko na matandaan kaya tinawag ko na lang "rice soup". Let me know, ok?

Thank you so much for my November top ten EC droppers. Even though I'm not able to drop much these days, I tried to visit each and everyone of you when I have time to drop. Furthermore, thank you also to those who did not make the list and those who don't own EC who visit me.

2 pkg. (8 oz. each) Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs Preheat oven to 325 °F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into pre-made graham cracker pie crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. Graham Crackers Pie Crust 1-2/3 cups graham cracker crumbs 1/4 cup sugar 1/4 cup plus 2 Tablespoons butter, melted Preparation: Mix together graham cracker crumbs, sugar, and butter until well-combined. Press mixture into the bottom and up the sides of a 9-inch pie plate or tin. For baked pies , preheat oven to 350°F and pre-bake crust for 7 to 9 minutes. Cool before filling. For no-bake refrigerator or freezer pies, no baking is necessary. Yield: one 9-inch crust