Baked Fish in Foil

Description:
Found this recipe in a Cook magazine and saw it in one of those cooking shows in TV. The recipe says to use cod, halibut or snapper. I wasn't sure what the local names of these fishes were and thought maybe the parrot fish (mul mul) would suffice. It didn't come out as I expected it but Mier said it was yummy in itself so I can't argue with that anymore (Hahaha!). I will have to look for cod (ginadara or pina pina here) and do this recipe again with a different fish. But I would agree that it turned out pretty well too. :-)

Ingredients:
fish fillet
salt and pepper
1 1/4 tsps lemon zest
1 tsp thyme
4 tbsps butter, softened
2 cloves garlic minced
2 tbsps minced fresh parsley leaves
carrots peeled and cut into matchsticks
leeks halved lengthwise and cut into matchsticks
foil cut into 12 inch sheets

Directions:
1. Combine butter, 1/4 lemon zest, 1 tsp garlic, thyme, salt and pepper in small bowl.

2. Combine parsley, remaining tsp lemon zest and remaining garlic in another small bowl.

3. Place carrots and leeks in medium bowl and season with salt and pepper.

4. I made 2 foil pockets dividing the ingredients into 2. To assemble: Place carrots and leeks on center of foil. Season fish fillet with salt and pepper and put on top of vegetable mound. Spread butter mixture on top. Place second foil on top and crimp edges together in 1/2 inch fold creating a packet.

5. Put packets on baking dish and put in heated oven for 15 minutes or less. After baking, carefully open foil, allowing steam to escape. Sprinkle with parsley mixture and some lemon juice. Serve immediately. :-)

Learning to Dance in the Rain

I have always loved the rain. The sound of the pitter patter on the roof, the smell of the grass and the ground getting wet, the feel of the cold air all around. I love curling up in a corner with a good book on one hand and a cup of chocolate on the other while the rains would fall down outside. I have have never been afraid of the simple rain. I would love the opportunity to get wet a little, to feel the water on my skin.

But just as too much of anything isn't good, storms are a different story.

I've had my own share of storms in my life. Storms that I feel have broken and hit me hard and yet I was able to go through them and have handled pretty well. Many of these storms have had strong winds and rains that have slapped me in the face and left me battered and bruised, cold and shivering. But I feel that I have weathered them all in my own way and in my own time, all with the grace of God. Do I ever regret these storms? Maybe at some point in my life. But I have learned that these are what make me who I am right now. That in some way they have molded and strengthened me that when the rains start getting stronger at times, I am able to shield myself from the big raindrops. I have learned when to appreciate it and when to keep its peace.

Recently, I've had another storm in my life, complete with thunder and lightning. This time, anger was just too much. I wanted to lash at the rain, fight it with all my strength and might. Funny because I've had worse storms than this. This isn't even an ounce of the others that I've had before. Maybe it's the timing? The PMS? The people involved? Or maybe I just wanted to see how strong I can be to overcome this. I don't really know. But I was so tempted to fight it. And yet, I knew if I did it on my own, I would fail. I needed His guidance and strength once again.

Maybe God has His own reasons for making me go through something like this again. I prayed for Him to guide me, to help me find the right words and the right actions. To know when to be silent and when to plow on. He promised me a rainbow at the end of the storm and although I still cannot see the rainbow, I know it is somewhere there amidst the clouds. Still hidden but ready to come out and be recognized. In time.

I hold on to that hope.

Kani Sandwich with Wasabi Mayo

Description:
While the girls had their soup with rice, Mier and I had it with this sandwich. If you know me, I LOVE mayo! Hehehe! This sandwich wouldn't have that extra 'oomph' without the wasabi mayo. Yummy!!

Ingredients:
For Wasabi Mayo:
mayonnaise
wasabi
honey

whole wheat bread
kani sticks
lettuce leaves

Directions:
To make Wasabi Mayo, mix together mayonnaise, wasabi and honey. Taste and season to your liking.

To assemble sandwich, spread generous amounts of Wasabi Mayo on bread. Put lettuce leaves then kani sticks. Enjoy!

Colorful Chicken Soup

Description:
My quest for healthy and better food for my family continues!! Made this soup last night and wasn't so sure how the kids would like it but was pleasantly surprised when they all did! :-) Alyssa kept on saying that the soup was sooo yummy! Nadine and Raya expressed their own pleasures. Even Mier complimented the chef. Yehey! Super easy and simple. Something to make again in the future.

The girls had theirs with rice while Mier and I had sandwiches on the side. :-)

Ingredients:
Chicken parts (I used chicken thighs)
Carrots cut up
Squash cut up
Onions sliced diagonally
Spinach shredded
salt and pepper to taste

Directions:
1. Boil the chicken (I season with patis) until cooked. When cooked, remove from broth, cut up chicken and discard bones and skins.

2. Boil broth again. Put in vegetables and chicken back. Season with salt and pepper. Boil til cooked. Serve hot.

Pechay Wrapped Fish in Coconut Milk

Description:
This was dinner last night and was a success with Mier! The girls were not as thrilled with it. They ate the fish though but not the stuffed spices or pechay. Hehehe! But I will definitely cook this again. :-) Yummy!!

Ingredients:
fish fillet (I used cream dory)
calamansi
salt and pepper
2 bunches pechay
diced tomatoes, onions and ginger
lemongrass
coconut milk

Directions:
1. Season the fish with salt and pepper and calamansi. Let stand for a few minutes.

2. Put diced tomatoes, onions and ginger on fish then wrapped carefully with pechay leaves. Secure with lemongrass.

3. Bring to a boil coconut milk in a pan. Gently put fish wrapped in pechay in the coconut milk. Cook for 10-15 minutes. Enjoy!

Chicken and Spinach Tortilla Bake

Description:
Because of our needed change in lifestyle, have been thinking of ways to prepare chicken and fish that is appealing to Mier and the kids. I'm lucky that my kids do not have to eat rice in every meal. I wasn't sure how they'd respond to this casserole but it seemed that they liked it. I got the recipe off the Internet but tweaked it a bit to suit our tastes. Turned out pretty good. :-)

I served this with cream of corn soup on the side. :-)

Ingredients:
extra-virgin olive oil
chicken breasts cut into pieces
salt and pepper and ground basil
minced tomatoes, onions and garlic
spinach, washed and dried
quick melt cheese
tortillas

2 cups shredded pepper jack cheese


Directions:
1. Season chicken with salt and pepper and let stand for a few minutes. In a pan, heat the olive oil. Add chicken to the pan and cook until cooked through, about 5 minutes. Let cool, then shred the meat.

2. In the same pan, saute tomatoes, onions and garlic. Season with salt and pepper and ground basil.

3. Assemble in a baking dish, tortilla, spinach, chicken, tomatoes, onions and garlic, and grated quickmelt cheese. Repeat the process ending with tortilla and some cheese on top.

4. Bake for 15-20 minutes or until browned. Cut into wedges and serve.