Tag Archives: Recipes

basil cheese omelet breakfast

Omelet recipe: cheese, mushroom and basil

cheesy mushroom basil omelet recipeBreakfasts are always a challenge for me, especially since we’ve stopped eating processed meats such as commercial longganisa, tocino, and hotdogs. (Once in a while, we indulge in Spam, just because it’s so damn yummy. Hehe.) Our kitchen experiments have led us to the versatile omelet recipe.

Omelets are quick, easy and healthy breakfast ideas with endless possibilities. You can turn almost anything edible into an omelet. While I was growing up in Baguio, potato omelet and sayote omelet were staple breakfasts. During summer, onions and tomatoes were in season, so Dad would whip up omelets made of them. The omelet recipe is so versatile! Continue reading Omelet recipe: cheese, mushroom and basil

Homemade longganisa recipe

Because my son is atopic and has many food allergies, we’ve avoided eating food with preservatives as much as we can for the longest time. That means hotdogs, commercial tocino and longganisa, Spam, ham, instant noodles, and a lot of other convenient foodstuff are off the list. This homemade longganisa recipe is a family favorite, along with our chicken tocino recipe.

Family #breakfast – #homemade #longganisa, and fried eggs by Vera!

A photo posted by Chats GS (@imomonline) on

homemade longganisa recipe skinless

Our homemade skinless longganisa recipe (Filipino sausage) is sweet-spicy and garlicky.

I got this longganisa recipe from an old Food Magazine issue that dates back to October 2001. The page is now crumpled and dirty from all the kitchen-handling. Continue reading Homemade longganisa recipe

Squash and Sausage Pasta ala Doña Elena

Last Saturday I attended a cooking demo by Chef Golda Liamzon of the Doña Elena Cuisinera Club. The cooking demo featured three recipes perfect for the Halloween: Pumpkin, Tomato and Carrot Soup; Sausage and Sausage Pasta; and the Pinoy favorite Okoy.

The Living Well loft at The Podium was packed with Cuisinera Club members as they eagerly watched and waited for the taste-test part.

Squash and Sausage pasta cooking demo Dona Elena
Mommy blogger SassyMom volunteers to assist Chef Golda.

Because my daughters, V most vocally, have been lamenting that I don’t cook anymore (guilty!), I obliged last night and cooked dinner: Squash and Sausage Pasta.

I decided to rename it so because pumpkin is a misnomer, as Prof. Luchie Callanta said in her brief nutritional talk before the cooking demo. Pumpkin is what they have in the US and other foreign countries; squash is what we have here. Both are similar, belonging to the same family of plants, but not quite the same.

Nutrition Trivia (c/o Prof. Luchie): We know that yellow-colored veggies are rich in Vitamin A or beta-carotene. But do we know how rich in Vitamin A carrots and squash are compared to other veggies? Their color do not change no matter how much they are cooked, meaning they contain a very high concentration of Vitamin A. So no amount of cooking degrades the nutrient, unlike in green veggies which, when overcooked, turn pale or dark green. More reasons to love your yellow veggies, hoozah!

Nutritional Facts for this dish:

44% carbohydrates

17% protein

39% fat

But! Before you panic with the very high fat content, remember there are two kinds of fat: the good and the bad. Because the recipe uses olive oil, it has 67% less bad fat or saturated fat. So, all’s good; moderation is the key.

Ingredients:

2 tbsp Doña Elena Pure Olive Oil

1 pc white onion, chopped

400 grams sausage, sliced (Italian/Hungarian; I used Garlic Italian)

4 cloves garlic, minced

500 grams squash, diced (keep skin on if your squash is young*)

1 cup chicken stock (I used plain water)

1/2 cup heavy cream or 1 cup all-purpose cream

1/4 tsp nutmeg

1 tsp dried parsley (I used fresh basil leaves, 8 pieces torn and thrown into sauce at the last minute)

salt and pepper to taste

400 grams pasta (I used spaghetti noodles)

*Re: keeping skin on – on second thought, maybe not, because even young squash has tough skin and mashing through them may be difficult. Continue reading Squash and Sausage Pasta ala Doña Elena

Homemade Bangus Sisig Recipe

Here’s a quick, simple idea to cook for lunch this weekend  – homemade bangus sisig.

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Since 1999, my family has excluded beef from our diet due to husband’s religious beliefs.

Recently, influenced by articles I have been reading at the Philippine Online Chronicles’ Health and Wellness channel, I’ve been trying to eat more healthily. The spillover effect cascades down to my family, whether they like it or not. teeeheee. 😛

I’m buying more fish and lean chicken now than the usual pork and chicken legs we always used to love. Though Nate is allergic to fish, I discovered that he does not react as badly anymore to white chicken meat.

Anyway… back to the topic.

One day last week, I found my freezer with nothing but bangus fillets and cream dory. And the kids were getting tired of fried fish, baked fish, fried fish, baked fish.

Then… *ting!* the light bulb went: bangus sisig! I’ve never done it, but I’m sure it’s a lot like pork sisig. Google search to the rescue.

And so I discovered that homemade bangus sisig is a whole lot easier and healthier than pork sisig, one of my family’s favorites.

Healthy homemade bangus sisig recipe

Ingredients: Continue reading Homemade Bangus Sisig Recipe