December DIYs

I felt really inspired to do some tiny DIYs in the house because  :

1. My hubby's coming home for Christmas.
2. Pinterest is awesomely influential.

The outcome wasn't really superb but I'm happy it didn't end up in disaster. A few things I have learned with these DIYs:

a. It's not always as easy/simple as it looks.
b. Needs lots of patience and time investment.
c. Cats should be locked up in the bedroom while you work.

So anyways, let's start with our Christmas tree. My cats have controlled my life for years now. My rights to use the microwave, to have nice flower vase and other table top decorations, to have a nice couch  - and to have a Christmas tree had been stripped off. So I made a stick-on Christmas tree.

Made from cut out colored paper, paper snowflakes, and used elmer's glue to stick on the dry wall.

Now we know who destroyed the snowflake.

The hanging Christmas balls I used to accentuate our window. Every day Lottie wrestles with the balls hoping it falls off. The Christmas bowl ornament was just made from plastic ornaments I found in the department store and stuff it with more Christmas balls. Every single day too, these get bitten off and balls keep disappearing. 

Lastly, this DIY has taken a lot of my time. I got this headboard idea from Pinterest. Researching further, I found out that it will be more than challenging for me to build this by myself if I follow exactly the materials used and how it's built. The moment I read polycarbonate sheet, I immediately backed off. There's no way I can cut that sheet by hand, by myself. So I just improvised and used materials that I know I can handle by hand. I'm such a tiny, inexperienced girl to be able to cut hard wood and polycarbonate stuff :P.

So here it is! It looks so amateurish, but it's good enough to accentuate the empty wall in our bedroom. It feels so romantic and not that Christmassy at all, so I guess it will stay up all year.

I can't even make a non-crooked shot.

Pardon my crooked low quality shots, I was in a hurry and just wants to blog blog blog before it gets forgotten :P.

So instead of translucent polycarbonate sheet to put on top of the frame, I used 2 sheets of Jusi fabric and stapled it behind the frame. Easy enough!

Anyways, I might need to revisit this post when I get a chance to post exactly how I built it in an amateur fashion LOL.

So ciao for now and happy holidays!

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Pineapple - Celery Smoothie

I wasn't quite sure of celery in a smoothie and I'm quite new to vegetables in fruitshakes so I was feeling a little bit uneasy making this. Surprisingly, it turned out  a-w-e-s-o-m-e  and I think I'm going to make more vegetable based smoothies moving forward. It's nice to step out of your comfort zone once in a while. This drink is guaranteed refreshing and will give you the fiber you need.

Ingredients:
- 1/2 cup chopped pineapple
- about 3 stalks of celery, leaves discarded
- 1 small apple, peeled and cored.
- 1 small banana
- 1/2 cup freshly squeeze orange juice (or the prepacked one if not available).
- some sugar or honey
- 3 pieces ice cubes.

1. Dunk all of it in the blender until smooth. Add water if it feels too thick.
2. Add more honey or sugar if it's too sour for your taste.

I didn't need to add ice cubes in my smoothie because my celery and pineapple are both frozen so it's already chilled

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Quick and Easy Tomato-Zucchini Warm Salad

Yes I'm alive!!!!

I guess I don't have to say it. It's pretty obvious I've been slacking on my kitchen and have developed a bad habit of ordering take-outs, eating instant food, and indulging to junk foods to keep me alive - resulting to 2kgs of unwanted fats. To this date, I'm 43kg. Yes, I'm not big and that's not even on the line of being fat. But I do feel bloated and I feel the fat's building up in the unflattering areas. Besides, I'm 5 feet flat and couldn't really gain much, otherwise I'll look like ball. So hibernation over - time to take charge in the kitchen again and stop whining about "hubby's away I'm lonely I'm not inspired to do anything" sort of thinking. I won't promise to regularly post, but I will at least make it to a point that I feed myself responsibly.

Enough of the blah blah. Holiday's coming. I'm already forecasting so much food fest all over the place so I was thinking to prepare. So I thought about cutting down on my calories intake beginning today (when's the best time?) so that when the holiday food fest calls in, I will have space for it - guilt free. Sounds like a plan?

Actually, I thought about doing it next week, because this weekend I might have to break the diet plans since I'm taking my mom and sister out of town, hitting the beach for some bonding times filled with food + sun + sand. But what the hell, the best time is always now. If I break it, then there's always making up for it :P.

In celebration of my being back in cooking, here's a simple and super easy tomato-zucchini warm salad to fill your stomach!

Ingredients:
- 3 ripe tomatoes, sliced.
- 1 small zucchini, sliced.
- 4 cloves finely chopped garlic
- extra virgin olive oil
- some lemon juice
- salt and pepper to taste
- egg/cheese/croutons for toppings

1. Preheat your oven to 400C.
2. In a mixing bowl, put the tomatoes and zucchini together. Drizzle with extra virgin olive oil.
3. Add garlic, drizzle some lemon juice according to your liking. This will give it a nice kick.
4. Add salt and pepper to taste. Toss well.
5. Get your baking sheet on top of your baking pan and lay down the tomatoes and zucchini pieces. Drizzle some more olive oil if it appears to be dry.
6. Bake for 10-15 minutes or until it looks roasted and the garlic is golden brown.

You can serve it with feta cheese toppings, or croutons. But I personally like poached eggs :). Enjoy!

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Vegan Hash Brown Inspired Potato Cakes

We've been having a shitty weather lately. Last week was terrible as there were flooding all over the metro, and as my family, cats and I remained dry and safe, it's very sad that there were plenty of families that were evacuated from their homes because of severe flooding. The country's not even recovered from last week's monsoon rains, but here we go again getting another visit from a typhoon. Anyhow, it was moving and remarkable to see the Filipino spirit during these times. I hardly read rants about how the government performed nor criticizing the government's level of preparation for this kind of natural calamity, but rather read more about people helping people. It was tragic for most, but a lot of people affected were rather calm and trying to stay positive.

So since the flooding was so severe last week, school and business operations were suspended, Almost everything was closed. For that matter, we weren't able to do our groceries. I kinda underestimated the monsoon rains and didn't think to stock up with food supplies. All that's left in my fridge were a bunch of baby potatoes, baby carrots, onions and some cherry tomatoes. If it was just me in the house, I'd probably have settled with an instant Lucky Me Pancit Canton (Mark won't be happy reading this), but since hubby's home I gotta improvise to impress. Thanks to my food processor, grating the baby potatoes was almost effortless. The canned baked beans I never ate served us well too.

Ingredients:
- 4 medium sized potatoes, peeled and grated (I  used a bunch of baby potatoes in this photo).
- 1 medium sized onion, finely chopped.
- 1 small carrot, peeled and grated
- 1 tbsp of egg replacer + 3 tbsp of water mixture (or use 1 medium sized egg, beaten)
- salt and pepper

1. Combine the grated carrots, onion and potatoes in a mixing bowl. Add salt and pepper according to your liking, and mix well.
2. Squeeze out extra water from the mixture using your hand or a strainer.
3. Add the egg replacer mixture (or beaten eggs) and blend well. The purpose of the egg is to hold them together when you mold it.
4. Mold the potatoes in to balls (size depends on how big you prefer).
5. Heat oil in pan. Once it's hot enough, carefully put the balls and press it with a spatula to flatten it a bit. Set fire to low heat so it doesn't burn quickly and can cook evenly on the inside.
6. Flip on the other side once it's golden brown.

Serve with baked beans and fried baby potatoes.

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Asparagus and Scrambled Eggs + Some Catching Up

Mabuhay!

Yes, I'm still alive.

I'm so thrilled that my husband's back home and there's more reason to cook. After 7 long months he's finally back and although he's just gonna be around for a few weeks, I'm trying to make the most of it.

Here are some catching up photos plus a simple breakfast recipe of our very first breakfast together in 7 months.

Ingredients:
- thin asparagus, ends trimmed.
- 2 medium eggs, beaten
- 1 tbsp mayonaisse
- 3 cloves finely chopped garlic
- salt and pepper to taste
- loaf of bread

1. Heat olive oil in a pan and fry the garlic until golden brown. Set aside.
2. Pan fry the asparagus until it reaches its vibrant colors. Set aside.
3. Combine beaten eggs plus mayo and a pinch of salt, and beat it like crazy. Fry the mixture and scramble away.

To serve:
Note: Sorry, I totally forgot the name of the bread used in this picture. I just saw it in the Saturday market and it looks tasty enough so i bought it. Use preferably a long loaf like this.

Cut the bread in half, lengthwise and top it with the scrambled eggs.Then layer it with
the asparagus and sprinkle the roasted garlic. Sprinkle some pepper and salt if desired. I matched it with an arugula and kiwi salad.

And here are the catching up photos

Fresh vegetables shopping once again from the Saturday organic market place here in Salcedo Village.

Lottie in his "I'm not really into veggies" look  +  Mark's welcome home flowers.

This was actually our 2nd breakfast but I might as well add it in this post. It's baked pancake. The pancake's Pillsbury :P.

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Leeky Potato Soup

I was randomly looking for food inspiration when I stumbled upon a cooking video of a garlic potato soup. I sat on the idea for about a week, thinking where I can get the "spring garlic" - I don't know what it is exactly called, and since it's kinda like spring onion, I guess it wouldn't hurt to call it like that :P.

I have a very busy week (what's new?) and unfortunately, I didn't really have the time to scavenge markets for the garlic ingredient, so I played with the idea of using leeks. I like leeks when it's grilled or as garnish, but never really have tried to cook it as the main event. And there, I'm happy to say it was a success with flying colors!

Here's a nice warm soup for your rainy afternoons.

Ingredients:
- 300g chopped leeks
- 200g peeled and quartered potatoes
- 2 cups vegetable broth
- 1/4 cup all purpose cream
- salt and pepper to taste
- nutmeg (optional)

1. Heat oil in a pot. Saute the leeks until tender.
2. Add the vegetable broth and let it simmer for 5 minutes.
3. Add the potatoes. Set the stove in low heat and cover. Check often and make sure you still have enough liquid in there. Add water when necessary.
4. Use a fork to test if the potatoes are soft and almost mushy.
5. Strain the mixture, take the chunks of potatoes and leeks in a food processor. Add a little bit of the liquid too, and then pour the rest back in the pot.
6. Puree away.
7. Pour the pureed leeks and potatoes back in the pot and give it a stir.
8. Add the all purpose cream, stir, and simmer for another 10 minutes. If you think the soup is too runny and would like to reduce liquid, simmer longer.
9. Add a dash of salt and pepper to taste.


To serve:

Get a nice good looking bowl and pour the tasty soup. Sprinkle some nutmeg if you have some, and serve with a nice roll. Serves 2 - 3 depending on your appetite :P.

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Candied Tomatoes Salad Topping

Yes! I'm still alive!

I actually missed cooking and blogging. Lately I've been consumed by the demands of work and has been neglecting cooking - specifically healthy eating. No, not good.

During my dark kitchen days (that's still actually on-going, can you believe that?!) I find my comfort from as usual, my favorite blogs, Tika's savory dishes,  Natalie's flavorful vegetarian delights, and Dulcie and Sarah's mouth-watering recipes. These girls should share their secrets in time management :). Oh well, it's really hard to be a working woman and a single mom of 6 cats at the same time :P.

OK enough of the excuses.

I did a simple recipe a few weeks ago because I felt special and wanted to reward myself a healthy lunch for the first time in 2 months. Meh, it's not really that special. It's just some boiled baby potatoes, poached egg and a bed of arugula. What made it kick up a notch from a mediocre salad to a special one was the candied tomatoes!

How To Make Candied Tomatoes ala Lekkericious

I'm pretty sure a lot have already thought and executed this (and probably a lot better), but sorry I feel like claiming it :P I swear I thought about it!

Ingredients
- some ripe tomatoes
- olive oil
- honey
- salt

1. Wash the ripe tomatoes thoroughly.
2. Slice vertically in half and remove the seeds. Then slice it the halves in 3 parts.
3. Sprinkle some salt on the tomatoes and toss. Let it sit for a few minutes to let the excess water come out.
4. Drain the tomatoes.
5. Drizzle some olive oil and toss again.
6. Coat it with generous amount of honey.
7. Add another dash of salt for grand finale.
8. Lay it evenly on your oven toaster pan. Do not over crowd.
9. Heat at 400w for 20 minutes or until wrinkled up but not burned.
10. When cooked, let it cool down so it gets stiff and chewy.

If you are making a lot, feel free to use your oven. I'd recommend low heat since tomatoes are quite delicate and they tend to get burned quickly. Check on it often if necessary.

I topped these beautifully delicious candied tomatoes on baby potatoes and arugula leaves with a poached egg (I need some protein). You'll be surprised you don't need dressing, the candied tomatoes carries the dish. If the arugula and baby potatoes feel dry for your taste, toss it in extra virgin olive oil and a dash of salt and pepper. Then you are set!

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Lemon Asparagus Risotto

Despite my love for cooking, there are still some food that I'm intimidated with. Risotto is one of them. It looks easy enough to cook but I always hesitate, with the thoughts of Chef Gordon Ramsay bitching about risottos in Hell's Kitchen.

So to slowly familiarize myself and get comfortable with risotto making, I found a new friend - Knorr Risotto in a bag.

Oh, and I'm not over yet with asparagus and lemon partnership.

Ingredients:
- 1 pack of Knorr Asparagus Risotto.
- A bunch of thin asparagus, woody edges trimmed.
- 1/4 cup finely chopped mint

- zest of 1 small lemon
- juice of half of that small lemon

1. Cook the Knorr asparagus risotto according to the instructions in the packaging.
2. Chop the asparagus, separate the beautiful tips.
3. When the risotto is done, toss in the asparagus.
4. Add the lemon juice.
5. When the asparagus is cooked, add the finely chopped mint.

Sprinkle lemon zest to serve

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