Cod Linguine with Sun-Dried Tomatoes in Crisco Pure Olive Oil

Though I loved helping and watching my Mom cooked back when I was a little girl, I didn't care much about the kind or brand of ingredients she used. Knowing the ingredients names was enough for me. I never asked her what type of vinegar she used or if the soy sauce is light or not. I would see her frying or sauteing using an unbranded bottled oil, but I never thought of asking what kind of oil it was. I guess good taste was all that mattered to me back then.

When I started cooking on my own, I became more selective on the ingredients I use. I started having my own ingredient type or brand preference, and I mostly go for ingredients with more health benefits than just good taste. I found out that my parents aren't really sure what the cooking oil frequently used by my mom was made from. They said it was either made from coconut or soy, but they aren't really sure...I stopped using it since then. I started using healthier types of oil which include olive oil. But because of olive oil's low smoke point, I only use it for marinades, salad dressing and sauteing.

When I first noticed Crisco Olive Oil (which comes in Extra Virgin, Pure and Light varieties) in the market early this year, I bought one of each variety to try...and I was so glad I did! I was so impressed with the flavor! I am even more glad to find out that one variety, the Crisco Light Olive Oil, is suggested to be used for frying. I never run out of all three varieties of Crisco Olive Oil in my kitchen since then! 

Last week when I received these three bottles of Crisco Olive Oil as part of Foodbuzz Tastemaker Program, I was so thrilled! 

 

Who wouldn't want free samples of your favorite product?! I was so surprised to received  1 bottle of Crisco Light Olive Oil and 2 bottles of Crisco Pure Olive Oil! Did Crisco or Foodbuzz know that the Pure Olive Oil would be of more use to me? Well maybe! :) I'm really happy to get 2 bottles of Pure Olive Oil cause I use it more often. As I've told you before, Filipinos love to saute...and that is ideally what Pure Olive Oil is for, aside from roasting and grilling. Light Olive Oil on the other hand is ideal for frying, baking and as an all purpose cooking oil. And Extra Virgin Olive Oil is for dipping, dressings, drizzling and sauces. Do you wonder what is actually the difference between these three olive oil varieties? Let me tell you...
Olive oil is extracted by pressing or crushing olives. The varieties of olive oil differs on the amount of processing involved. Extra virgin is considered the best, least processed, comprising the oil from the first pressing of the olives. Pure undergoes some processing, such as filtering and refining and light undergoes considerable processing and only retains a very mild olive flavour.

I am a big fan of Olive oil because of its health benefits which is due to its high content of monounsaturated fatty acids and its high content of antioxidants. Studies have shown that olive oil helps in preventing conditions related to coronary disease, stroke and certain types of cancers. I've tried different varieties of olive oil and different brands as well. Do you know what I love about Crisco Olive Oil??? Crisco Olive Oil is of very good quality (though not as good as gourmet olive oil) and is as good as the other pricier regular olive oil brands I've tried. It has a wonderful aroma, a nice authentic olive flavor and it comes in a plastic bottle! (Glass is always an issue here in our home especially during crunch time. I remember when Ryan accidentally broke an expensive bottle of gourmet olive oil when he was in a hurry to get a bottle of ketchup...I was so disappointed!) I also like that Crisco Olive Oil label includes the recommended use for each variety. It is helpful especially to those who are first time olive oil users. 

Today, I am sharing with you one of the recipes I love cooking using Crisco Pure Olive Oil. I call it Cod Linguine with Sun-Dried Tomatoes...a very simple and easy to prepare pasta dish with a very satisfying taste! The mild taste of cod and the wonderful flavors of olive oil and sun-dried tomatoes make this dish one of my family's favorite! Check it out!

Ingredients:

• 6 Tbsp Crisco Pure Olive Oil
• 4 pcs. cod fillet
• 1 lb 7-grain linguine pasta
• ½ cup sliced black olives
• ½ cup garlic, minced
• ½ cup fresh basil, chopped
• 3 Tbsp lemon juice
• 1 cup sun-dried tomatoes, drained and cut into strips
• 1 cup shredded parmesan cheese
• Parsley for garnishing
• Kosher Salt
• Black pepper

Jiangxi Vermicelli Soup with Siomai (adaptation of Pinoy Pancit Molo)

In the Philippines, there is an adaptation of the Chinese Wonton Soup which is called Pancit Molo. Though the word "pancit" means noodles, the Pancit Molo, which originates in the town of Molo in Iloilo, has actually no noodles in it but instead wontons and strips of wonton wrappers. And unlike the regular pancit dishes, pancit molo is not dry but soupy. 

I remember back in the Philippines when wonton wrappers became available in our province, my mom made her first Pancit Molo like Chinese Wonton Noodle Soup. But instead of the thin egg noodles, she used "miki" which is the Filipino version of round fresh egg noodles. I find eating my mom's version of Pancit Molo truly comforting! Having both noodles and wontons make it a complete meal in a bowl...and I just love it! There's no "miki" here in Texas so I've been trying different kinds of noodles for my Pancit Molo. (My Pancit Molo, by the way has siomai in it instead of wontons. It's basically the same, the only difference is the thickness of the wrapper and way they are wrapped.) I've tried some varieties of egg and rice noodles...and the best fit I've found so far is the Jiangxi Rice Vermicelli! It's texture and light taste is so good with the siomai.

If you want a nice "tummy filling" and comforting soup, you should try this! 

Ingredients :

• 1 bundle Jiangxi vermicelli
• 25-30 pcs uncooked pork siomai (Check out how to make siomai here.)
• 2 Tbsp oil
• 6 cloves garlic, chopped
• 1/2 onion, minced
• 6 cups chicken broth
• 3 Tbsp fish sauce
• salt and pepper, to taste
• 3 stalks green onions, chopped
• toasted garlic, for garnish

Yellow Haired Girl and Butterfly Bento

Days pass by so fast indeed! Imagine, it's Friday again...which means that the 1st week of school is almost over. The past 5 days have been contrary to what I expected. Because it's Cherlin's 1st week in Kindergarten, I thought that the morning rush will drive me crazy, but it didn't. Since Monday until this morning, everything was so smooth. By 7:10a.m, Clarise and Cherlin are both dressed up and ready to go to school, and the good thing is, they are always wearing their sweet smiles...which means that they are always excited to go to school. We even had the time to take pictures, so I guess there's really no morning "rush" around here...

...and the bento making (that I thought would be hard) turned out to be just like the ordinary packed lunch preparation I used to do for Clarise before. (The only difference is the added creativity and style that I put into it!) But since I have to prepare packed lunch for 3 now (including Ryan) I have to wake up 30 minutes earlier than before. But waking up at 6a.m. is just fine. After 5 days, I'm kinda used to it now. And I'm telling you, I am now addicted to making bentos! I just love to see how much my girls enjoy them! It's an added work to me, but the joy and excitement they bring to my daughters make me feel so good! The first thing I check when they get home are their lunch boxes, and seeing them empty gives me some sort of fulfillment! It just proves that Clarise and Cherlin loves the bentos I prepare for them, and I believe that's enough reason for me to keep on enhancing my creativity to come up with cuter bentos. :)

Here are two of the bentos I made for the girls this week. I made bento for them everyday but the other three are almost the same as the ones I already featured here. These two are my new creations, so to speak! I found them really cute. Clarise and Cherlin agreed with me on that, so as some of their classmates who saw these bentos! Check them out!

Bento #12:  Yellow Haired Girl Bento 

What's in it: Mac & cheese, sweet ham, mozarella cheese, carrots
cantaloupe and grapes

This is my homemade mac & cheese that I decorated with sweet ham (face) and mozarella cheese (eyes and lips). I cooked it the night before then just heat it up in the microwave the next morning. It's supposed to look like a smiling yellow haired girl, but I wasn't able to define the hair that much. I added some rolled sweet ham, carrots and mozarella cheese mini kabobs. And for dessert, Clarise requested for cantaloupe and grapes kabobs while Cherlin just had grapes. I used the cute music notes picks that I got from Fit JP Store in Houston. For the girl's face, I used these cutters:

I used the bear shaped cutter for the face...I trimmed the ears though. And for the eyes and lips, I used the blue cutters.

Bento #13:  Flowers and Butterfly Bento 

What's in it: Butterfly shaped cheese sandwich, flower shaped sweet ham with julienned carrots, cantaloupe and grapes

For this bento, I made use of these cutters:

• Heart shape cutters - for the wings of the butterfly
• Wiener cutter - for the body of the butterfly
• V smile cutter - for the antenna of the butterfly
• Flower shape cutter - for small flower shaped sandwiches

To make the wings of the butterfly, cut 4 slices of bread and 2 slices of American cheese using the big heart shaped cutter. Then cut a heart shaped hole into 2 of the heart shaped slices of bread using the small heart shaped cutter. (Am I using the word heart shaped cutter too much? Sorry, I just want to make my instructions clear.) Put the wings together: whole heart shaped slice of bread at the bottom then heart shaped slice of American cheese in the middle and the heart shaped slice of bread with heart shaped hole on top. Trim the bottom point of each heart sandwich, move them close together and put the body of the butterfly on top. I used black sesame seeds for the eyes and mozarella cheese for the white body stripes.

For the flower shaped ham, this is what I did:

I fold the ham crosswise then cut the center part into strips . I made 2" julienned carrots, put about 8 pcs. of them on the ham and then rolled the ham over. I secured each flower with a bento pick. Easy hah! :)

These bentos put smiles on my daughters' faces...I'm sure it will do the same to all the little girls out there! 

Lo Mein in 10 Minutes!

Look at what I received in the mail last week...

1 free Birds Eye® Voila!® coupon for me and 100 BOGO coupons to share with my family, friends and readers. They were sent to me as part of Foodbuzz Tastemaker Program! After the wonderful experience I had with BIRDS EYE Steamfresh Chef’s Favorites, I was so excited to try Voila!® products! Would you believe that there are 17 varieties of Birds Eye® Voila!®??! It's good that there were just 6 flavors available at the nearby Super Walmart so it was a lot easier for me to choose what I want to try. I got one each of Beef Lo Mein, Garlic Shrimp and Three Cheese Chicken...and of course, my Asian taste buds told me to try the Beef Lo Mein first...

...and that's what I did! I followed the skillet cooking instructions which according to the package is the preferred method. I just placed the contents of the bag and sauce pouch in a large skillet...

...cooked it covered on high for 6 minutes with occasional stirring, then reduced heat to medium-high and cooked for 4 minutes more.

I wanted more green veggies, so I cooked it with some snow peas and green beans. It was really so easy to prepare, and a 21 oz. package can feed two...so Ryan and I had a tasty meal in 10 minutes! We ate it with extra long Filipino Egg Rolls! :)

The package says "Made with Kikkoman Soy Sauce"...and it wasn't lying! Birds Eye® Voila!® Beef Lo Mein smells and tastes like Kikkoman Soy Sauce! I know because Kikkoman is my favorite brand. The package description "Traditonal Lo Mein with Tender Beef, Bok Choy, Onion Strips and Shoe String Carrots" is also true. As you can see from the picture, the Lo Mein is filled with all those ingredients...and the good thing is that the natural flavor of beef, bok choy, onions and carrots are still there, and the vegetables still have the crisp I am looking for! The quality of the beef used is also good.

Overall, Birds Eye® Voila!® Beef Lo Mein is a good product. It looks so fresh and appetizing after cooking! It has true Lo Mein flavor and for the price of $3.98 (at our Walmart), it can bring delight especially to Asian palates. If it's just for the taste and the ease it brings in serving dinner at a very affordable cost, I would highly recommend it just like BIRDS EYE Steamfresh Chef’s Favorites. 

But I cook Asian noodles a lot, and I can cook a very tasty Lo Mein in less than 10 ingredients. After seeing all these ingredients (Pasta: Cooked Linguini Pasta (Water, Semolina, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid). Vegetables: Onions, Carrots, Bok Choy. Seasoned Cooked Roasted Beef Steak Strips And Binder Product: Beef, Beef Stock, Modified Food Starch, Salt, Seared Steak Flavor (Maltodextrin, Natural Flavor, Beef Extract, Chicken Fat, Salt, Modified Food Starch, Beef Tallow, Yeast Extract), Sodium Phosphates, Natural Butter Flavor (Maltodextrin, Butter Flavor), Caramel Color, Spices Extractives. Sauce: Kikkoman Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Sugar, Garlic, Soybean Oil, Wok Flavor (Ginger Root, Garlic Puree, Potato Maltodextrin, Sunflower Oil, Rice Flour, Toasted Sesame Oil, Salt, Guar Gum, Ascorbic Acid, Tocopherol, Extractives Of Rosemary), Modified Food Starch, Sesame Oil, Caramel Color, Ginger Flavor (Maltodextrin, Modified Food Starch, Sugar, Medium Chain Triglycerides, Natural Flavor, Sodium Benzoate (Preservative), Mono- And Diglycerides, Soy Lecithin, Soybean Oil), Garlic Flavor (Corn Syrup Solids, Modified Food Starch, Soybean Oil, Soy Lecithin, Natural Flavor), Xanthan Gum, Chive Flavor (Modified Food Starch, Sugar, Maltodextrin, Triacetin, Natural Flavor) listed in the package, I kinda ask myself what were all those ingredients for, and it made me uncomfortable! But yeah, that's how frozen foods are..they need additives to keep them fresh or enhance its color, flavor or texture. Knowing that Birds Eye makes good quality frozen food was a great relief! 

If I have time to cook, I still prefer to do it from scratch...but if I don't, Birds Eye Voila! products are my top choice as substitute to made-from-scratch dinner! I would again emphasize that homemade is still the best for me...but I must say that Birds Eye® Voila!® is a quick and delicious home cooked meal alternative!

I have given out 50 of the BOGO coupons to our friends, and I have used 1 so I still have 49 of them! For those who are interested in trying Birds Eye® Voila!®, just leave a comment here and let me know. I'll contact you to get your mailing address. :)

Disclosure: I was offered a complimentary Birds Eye® Voila!® coupon through the Foodbuzz Tastemakers Program. I was not required to provide a positive nor negative product review. All opinions expressed here are my own.

Teriyaki Pork Chops with Tofu & Green Onions

Last Saturday, I got the chance to cook for our goddaughter's combined baptismal and birthday celebration. It was tiring but it's all worth it especially when I saw how the guests liked all the food! There's really a different kind of satisfaction when other people (who aren't your family nor friends) say that the food you cook taste good! It was such an awesome experience to be able to cook for someone else's party! It's like I'm on a different level of cooking. (LOL) Before I share with you today's recipe, let me share with you the 7 dishes from last Saturday. They are all among the favorite food that I've already featured here so this will be like putting these dishes back on spotlight in case you've missed them from my previous posts.

Pancit Canton

Chicken Afritada & Bistek Tagalog

Chicken Pasta with Sundried Tomatoes & Chopsuey

Embutido & Filipino Egg Rolls

And this is the birthday girl with her mom! Isn't she cute???!! I'm really glad to be part of her wonderful birthday celebration! :)

Now, for my Monday recipe...

I want to share with you my Teriyaki Pork Chops with Tofu & Green Onions. This is one dish that I love cooking pork chops with. It's so simple to make and is always a hit here in our house! Clarise and Cherlin just love Teriyaki sauce.  I always make it from scratch the way Ryan was taught by his office mate when he was in Japan. This is such a tasty dish that your family will love. The good thing about this recipe is that it also works with chicken, beef and even salmon. Adding tofu and green onions is optional. Even without them, the dish will be good enough. I just love tofu so much that's why I added some. :)

Ingredients:

• 6 pcs. pork chops
• 3 Tbsp vegetable oil
• 4 pcs. tofu, fried and cut into about 1/2 x 2 inch-strips
• 6 stalks green onions, chopped
• salt & pepper
• For the Sauce:
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup cooking sake
• 3 Tbsp sugar

Happy Girl Bento

Just 3 more days before school starts here in Texas...and I am both excited and sad about it! I'm mostly excited because of the bentos that I'll be preparing for Clarise and Cherlin. This is the first school year that I will be doing this, so both the girls and I are looking forward to it. I just can't wait to see how far could my creativity go! If you read my post the other Friday, you know why I'm sad and I don't want to talk about it or else I'll be in tears again...so let me just share with you this cute bento that I made yesterday. Cherlin named it Happy Girl Bento. This is basically rice with buttered mixed vegetables and a  happy girl's face made of squid ball with beef frank hair.

Bento #11: Happy Girl Bento 

What's in it: Beef frank, squid ball, buttered mixed veggies  

and rice with salmon furikake

For the beef franks, just cut some lines on them and then cook them in boiling water together with the squid balls until they are all heated through. Remove from heat and drain on a paper towel.

For the eyes and lips, I used this nori puncher. I didn't have nori so I just used romaine lettuce. :)

Then I sprinkle the rice with this Salmon Furikake. For those who aren't familiar with this, "furikake" is a Japanese condiment which is meant to be sprinkled on top of rice. It is a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar and salt. Salmon, egg, powdered miso and vegetables are often added to the mix. The one with salmon is our favorite.

I plan to do bento for the girls everyday starting next week as long as time permits me...so watch out for more bento ideas here! I'll be sharing them with you every Friday!

 

Rellenong Alimasag (Stuffed Crabs)

Growing up in Calapan City, the beautiful capital of Oriental Mindoro where access to fresh seafood is not a problem, I grew up loving all kinds of them --- from fish, prawns, crabs, crablets, squid, mussels, oysters, etc. But as a kid, I had difficulty eating crabs. I was always having a hard time getting the crab meat out, so my mom always helped me with it. Dinner always took longer than usual when we're eating boiled crabs. To make it easier to eat, she would sometimes make it into rellenong alimasag (stuffed crabs). She would remove meat from the crabs, saute it with some vegetables, refill on the top shell and then fry. The difficult part in preparing this dish is collecting the meat from the crab shells and claws including meat from the legs, but she would patiently do it saying that it's all worth the effort. It has been and always will be my favorite crab dish. It's too time consuming to make but it's all worth it considering that it looks so festive and it allows you to enjoy eating crabs hassle free.

One place here in Texas that reminds me of where I grew up is Texas City. Located in Galveston County, it is part of the mainland Texas Gulf Coast and is the closest place where we can get and eat the freshest seafood, so I really love going there! The last time we went there two weeks ago, Ryan's aunt bought some live crabs, boiled them and served them for her son's birthday dinner. She saved some for us to take home, and last night, I made them into relleno. It took me about thirty minutes to get all the crab meat out from 8 crabs. It wasn't easy but like what my mom used to say, it's all worth it! We all enjoyed dinner!

Ingredients:

• 8 blue crabs, cooked
• 6 cloves garlic, minced
• 1 medium yellow onion, minced
• 1 pc. tomato, diced
• 1 pc. potato, finely chopped
• 1 small carrot, finely chopped
• 1 pc. Jalapeño pepper, minced
• 2 stalks green onions, finely chopped
• 2 Tbsp fish sauce
• 2 eggs, beaten
• salt and pepper to taste
• ¼ cup panko breadcrumbs (This is optional. I just love adding panko bread crumbs for extra crisp.)
• vegetable oil, for sauteing and frying

Special Treats in the Mail: Birds Eye Steamfresh Chef's Favorites

In this present age of text messages and emails, there is something exciting in receiving letters, greeting cards or packages in the mail. It's like a special treat that rarely happens anymore and it always puts a smile on my face! I always look forward to seeing plain letters or greeting cards from relatives and friends in the mailbox, and packages waiting by our front door. Sad because it only happens once in a blue moon. But since I joined Foodbuzz Tastemaker Program, I've found a reason to get excited with every delivery and doorbell ring from the USPS, UPS or FedEx guy. 

It's always nice to receive a letter with product coupons or a box of goodies as part of Foodbuzz Tastemaker Program. Though I am not sure if the product is good or not, I find it exciting! Just like last Wednesday when I was on the phone and the doorbell rang. I wasn't actually expecting anything, so seeing a box by the door surprised me. I was so curious to open it...and here's what I found:

Though I am not a big fan of frozen food, I've always loved frozen BIRDS EYE Classic Mixed Vegetables for it's good quality, and while I was checking these 4 new BIRDS EYE Steamfresh Chef’s Favorites that aren't in stores yet until September, I was thinking that I'm so lucky to be enjoying an exclusive free trial of these new products. I received Lightly Sauced Creamed Spinach, Primavera Vegetable Risotto, Roasted Red Potatoes & Green Beans, and Mushroom & Green Bean Risotto!

Celebrating My Blog's 7th Monthsary With The Seven Links Challenge

Last Friday, Ray of Wok With Ray nominated me to be part of this fun and exciting game called My 7 Links Challenge, where bloggers get to feature some of their previous posts based on 7 categories. I find it so timely for my blog's 7th monthsary today to be able to look back to all the previous posts I've written and bring some of them back to the limelight.

The simple rule of this challenge is to choose seven best posts according to seven categories (one for each category) and then pass the invitation along to five more bloggers and it goes on.

Choosing a post for each category wasn't easy for me. I'm a blogger who gives my heart to every post I share, so I love them all. But after giving it some serious thought, here's what I came up with:

The most beautiful post: Cookies and Cream Cupcakes, Hershey's Chocolate Cake and THE BEST BIRTHDAY EVER!

I don't bake a lot, and I'm really not into cake decorating. On birthdays and other special occasions, I cook a lot of Filipino food but we usually just buy cakes and cupcakes. But when my daughter, Clarise requested me to make a personalized cake for her Wizards of Waverly Place themed birthday party, I just couldn't say no. I know it's far from the looks of a cake from a professional pastry chef but in the eyes of Clarise and her friends, it is the most beautiful birthday cake and cupcakes ever! 

The most popular post: 

I know that I should only choose one post per category, but I really can't decide on where I should base the popularity. So I chose two: one based on pageviews and one based on comments. :)

Based on pageviews: Yummilicious Ice Candy

According to Google Analytics, my Yummilicious Ice Candy post has the most pageviews so far. I guess many people are finding the Filipino version of ice pops so unique and interesting!

 Based on comments: Leche Flan

I don't have much readers and each of my posts gets only a maximum of 20 comments, and sometimes, none at all. With 32 comments, this is the most commented post of mine, so it has the right to be called popular, right? It is also my 2nd most viewed post so I can say it is really popular! Maybe readers were interested to know how the Filipino Leche Flan differs from other flans. Well, the only difference is that the Philippine version uses only egg yolks which gives it a creamier texture, and is steamed as compared to other versions of flan which are baked quite often. 

The most controversial post: Bratwurst and Vegetables in Oyster Sauce

What...Bratwurst in Oyster Sauce??? Everyone seemed surprised to see a German sausage combined with Asian Oyster Sauce. So controversial, that it was featured on A Moderate Life's Hearth and Soul Hop Highlights under the category Unique International Fusion Dish! 

The most helpful post: Sweet Corn Flavored Ice Candy

I have some other posts which my readers said helped them. But being the third most viewed post of mine according to Google Analytics, I chose my  Sweet Corn Flavored Ice Candy. I think this very simple Filipino summer treat helped people realize that there's more to corn than being a side dish. 

The post that was surprisingly successful:  Inipit

Inipit which  literally means "pressed" is a sandwich like pastry which originated in Malolos, Bulacan where I was born. Though it was my first time to make it, it turned out successful. And it brought me some sort of success too, because I was chosen winner by Clabber Girl's Cullinary Classroom Chef, April Osburn in OTT A's April Iron Chef Challenge! It was my first time to win a contest where I didn't have to promote my entry. All I did was to submit it, and it was all up to the judge to decide! I won...and I really love the $100 worth Gourmet Basket I got from Clabber Girl!!!

The post that did not get the attention it deserved: Pancit Palabok

Pancit Palabok was my very first post and since I didn't have readers yet during that time, this very tasty Filipino noodle dish didn't get as much attention as it really deserved.

The post I am most proud of:

I started my blog 7 months ago with the purpose of being able to promote the goodness and uniqueness of Filipino Cuisine. At the same time, I want it to be a mirror of who I am - a Filipina, who despite of being in another country, will never forget her roots and will never be ashamed of where she came from. These two posts of mine made me feel that somehow, I have accomplished those goals, and I am very proud of them! Sorry again for breaking the rule of just one post per category...I just feel that I should put both posts in the spotlight. 

How Proud We Are To Be Filipinos and My Bibingka Recipe 

This post, which is about my family representing the Philippines at Clarise's School Multicultural Day, allowed me to show the whole world how much my family takes pride in participating in such activities because it's a very good opportunity to show other people the Philippine Culture, which many Filipinos are not willing to do. It really feels good to let other people know that our love for the Philippines has remained in our hearts. I am very proud of this post just as much as my family and I are proud to be Filipinos!

  

 Foodbuzz 24x24: Salo-Salong Kamayan sa Tag-araw
(Eating with Bare Hands in a Summer Get Together)

I'm so proud of my first Foodbuzz 24x24 post, not only because I was able to share to the blogosphere this very unique Filipino dinner party, but also because I was able to pull this off successfully. Being able to prepare 8 dishes and entertain 15 guests, then make a post the next day with all the recipes and pictures was something I never thought I could manage...but I did!

And now, I want to nominate the following bloggers to share with us their seven links. The rule said five bloggers, but I'm doing 7. It's my blog's 7th monthsary and this is the 7 links challenge...so 7 it is! :)

Chris of Gourmet Fasshion
Elisabeth of Food and Thrift Finds

Lin Ann of Vittles and Commitals

Lyn of My Lil Messy & Cheeky

Medeja of Cranberry Jam

Sarah of Homestyle Cooking Around the World
Shu Han of Mummy,I Can Cook!

I hope they will all take the challenge and will have fun doing it as much as I did!

My sincerest thanks to Ray of Wok With Ray for choosing me to be part of this! I'm so honored and grateful that he thought of me among many other bloggers! THANKS SO MUCH, RAY!!!

And lastly, as I celebrate Pinay In Texas Cooking Corner's 7th monthsary, I want to thank all of you for your continued support! My blog won't last this long without you! THANK YOU ALL SO MUCH FROM THE BOTTOM OF MY HEART! ♥♥♥

Cheers!!!

Filipino Red Hotdogs and Buttered Veggie Spaghetti & Octodog Bentos

Just 10 days to go before school starts here in Texas! I'm so excited for Cherlin who'll be in Kindergarten this year! Quite sad because my baby and little helper won't be with me the whole day anymore. I'll really be missing her...but I'm so happy with the thought that my baby has grown into a smart little girl who seems so ready to face a new world. 

Yesterday was "Popsicle with the Principal" at Robertson Elementary (Clarise and Cherlin's school). Cherlin was so eager to go, not just because of the popsicles but also to be able to shake hands with the principal. I was so proud of her when she confidently talked to the principal. The smile on her face showed how excited she was to be in school.

Time really flies so fast!!! It was not so long ago when I gave birth to Cherlin...

From that tiny helpless baby, she's this confident 5 year old now who's all set for a new level of exploration.

I'm so proud of her but I can't help but feel sad. Actually, thinking about it put me in tears. This was exactly how I felt when Clarise started Kindergarten. But I know it will be more difficult for me now. It won't be easy to drop them both to school then come home into an empty house. I'll be missing the time Cherlin & I used to spend together while waiting for 3p.m. to pick up Clarise from school. I know this is just one of those feelings that fall under the job description of "being a mom", and yes, it will pass. I guess for now, I just have to focus on how lucky I am to see my bright, loving, healthy daughter turn into a Kindergartener, and learn to look on the bright side: Cherlin will learn a lot from school and meet new friends and I, on the other hand, will have more time for myself doing things I love like cooking and blogging (and shopping!). That would be good, right?!

I am happy that Clarise and Cherlin seem so excited for the coming school year. At least, all I have to worry is me being sad for being left alone at home (LOL), and not them feeling uncomfortable in school or whatsoever. They even said that the thought of the bentos I will be preparing for them everyday is adding up to their excitement. That's really good to know! To see them enjoying bentos is the only reason why I got myself into bento-ing. Oh well, actually, they are my inspiration in everything I get myself into! 

I guess I'm boring you with my being too emotional now, so I better go on with my bento post for today. I made two simple bentos this week. They were for the girls' packed breakfast on two consecutive mornings (Tue & Wed) that we went to the park:

Bento #9: Filipino Red Hotdogs Bento 

What's in it: Filipino red hotdogs,  

flower and bunny-shaped cheese sandwiches and grapes

I used the bunny and flower shaped cutters for the sandwich, and the rabbit wiener cutter for the hotdogs. They're so cute, aren't they??? FYI, after shaping the hotdogs, I boiled them instead of frying. This results in nice evenly cooked hotdogs.

Bento #10: Buttered Vegetable Spaghetti and Octodogs Bento 

What's in it: Spaghetti pasta with buttered vegetables,  

and octopus beef franks

For the spaghetti, I just sauteed a Tablespoon of minced garlic and a cup of mixed vegetables in 4 Tbsp olive oil-flavored butter then mixed 3 cups of cooked pasta in it.

 

For the octodogs, I used 3 regular sized beef franks. With the use of a sharp knife, I cut each of them into 2. Then I cut the 8 'legs' of the octopus, leaving about a third of each halved beef franks to form the head. Using a knife, I also made 2 small holes for eyes and a little slit for a smile, which became noticeable after cooking.

 

I boiled them until the legs are all curled up, after which I drained them on paper towels before arranging in the bento box. If you want a curlier effect, you can use 1 whole hot dog to make one octodog.