"SAUTEED SWEET PEPPERS-TRIO"

For people like me who love sweets, I suggest you serve sweet peppers - in salads, veggie mix, soups, fried rice, sauteed, or simply as a garnish in skewered meat or shrimps! Even kids will enjoy the colors and the sweet taste.

I like sauteed bell peppers in butter and garlic. I can eat this as an "ulam" with just fried rice. With a sprinkle or two of tabasco sauce...good lunch

-CHICHAY

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"SAUTEED SWEET PEPPERS-TRIO"

What You Need:

• red, range and yellow sweet bell peppers


• butter


• minced garlic


• ground black pepper

How To:

-Cut the peppers into cubes, slices, or any shape you like.
-Saute the garlic and peppers for a few minutes, and season with ground blacl peppers.

"VEGETABLE FIESTA (Toppings for Rice or Chow Mein"

This dish is simply a combination of several organic vegetables that I bought fresh from the farmers market, plus some pieces of marinated meat. This "Vegetable Fiesta" is a delicious toppings for noodles (like chow mein) and rice.
The meat I used here is pork, but you can substitute it any meat of your preference. I suggest use any veggie mix you want to use, or anything that you have in your kitchen. Feel free to try different kinds of vegetables and mushrooms, just so you can discover what your family likes. Listen to what they say, and remember what they like (or do not like). The fun thing about having mixed veggies in dishes like this is that you can have a "compromise" - meaning have what everybody likes in one dish. See, I like bell peppers, but my husband doesn't enjoy it, and so I add zucchini which he likes, plus my bell peppers. We then both have our favorites in one dish!

(Did I say I like garlic and celery? Ok, ok, and he likes cauliflower and spinach so we are even.)

-CHICHAY

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"VEGETABLE FIESTA TOPPINGS"

What You Need:

• 4 cups of chopped vegetables (like zucchini, bell peppers, celery, fresh wild mushrooms, snow peas, spinach, cauliflower, bokchoy, cabbage, lettuce...)
• 1 medium size onions, chopped
• 3 cloves of garlic
• 1 cup of meat cubes

Sauce mix:

• 1 cup water
• 1 tbsp soy sauce
• 2 tsp cornstarch

meat marinade:

• 1 tbsp olive oil
• juice of 1 lime
• 2 tsp sugar (or 1 packet if Splenda)
• 1/2 tsp ground cumin (optional)
• 1/2 tsp paprika
• 2 tsp low sodium soy sauce (or patis)
• 2 tbsp chopped cilantro (or parsley)

Prep:
-Mix the marinade ingredients together in a bowl, and marinate the meat in this mixture for at least an hour.

How To:
-Drain the marinade from the meat.
-Brown the meat in a heated large skillet. Once browned, add half of the marinade to the meat in the pan, bring to a boil, then lower heat. Let this simmer for about 3-5 minutes or until the sauce is reduced.
-Add in the mixture of sauce ingredients to the pan and let this simmer for a few minutes or until reduced. Stir constantly while simmering.
-Meanwhile, in another heated pan, saute the onion and garlic, then add in the vegetables, stir well and season with salt and pepper.
-Once the vegetetables are almost done, mix it with the meat and sauce.
-Make sure the vegetables are coated well with the sauce.
-Adjust seasoning if necessary, or add some water if the sauce becomes too dry (and let this heat up some more for everything to be blended well).
-Once cooked, use your Vegetable Fiesta as topping for rice or noodles.

"AFRITADA WITH TOFU

I am re-posting here the Afritada recipe, but with Tofu this time (again, for my friends and aunts who love tofu!).

I often say there are no strict rules as to what you add to your dishes...it all depends on what you enjoy eating, and what ingredients are available in your kitchen. Sometimes I even add mushrooms, olives or even leftover sausages to my Afritada. The tomato sauce coats the ingredients well and gives it a uniform flavor once the dish is done, so you do not have to worry about the taste at all. Just do not forget to adjust the seasoning when you add more ingredients to the basic recipe.

-CHICHAY

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"AFRITADA WITH TOFU"

What You Need:

• 2 lbs chicken or pork, cut into serving sizes
• 4 pieces medium sized potatoes, peeled and quartered
• 1 cup chopped tofu (cubed)
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 bell pepper, cubed
• 1 medium-sized carrot, chopped
• 1 cup water (or chicken stock)
• 1 cup tomato sauce
• 2 tablespoons of "patis" (fish sauce - optional, just substitute with salt)
• 2 tablespoons of olive oil
• ground black pepper

How To:

-In a large cooking pot or wok, heat 1 tbsp of oil.
-Sauté the tofu until it is slightly browned on all sides. Remove from heat and
transfer to another container and set aside for later.
-On the same pot, heat up the rest of the oil, then saute the garlic and onions.
-Add chicken or pork and patis (if using) or salt, then saute until slightly brown.
-Pour in the tomato sauce, ground pepper, tofu, and stock or water.
-Bring to a boil, then lower heat, and allow to simmer for 20-30 minutes or until the meat is almost cooked.
-Add potatoes, season with some salt, and continue to cook for 20 minutes
more or until the potatoes are cooked.
-Add the bell peppers, stir, cover, and let simmer for about 2-3 minutes
-Adjust the seasoning if necessary.
-Serve hot with a side of rice.

"RICE TOPPINGS: MUSHROOMS AND TOFU"

I recently started posting recipes of 'Rice Toppings', and for this one here, I am using fresh mushrooms and tofu. For me, the flavor and texture of the mushrooms are enough to complete the dish - no need for any meat. But I know my husband would want me to thrown in at least a few pieces of sliced pork or chicken...and so I did.

The mushroom I used here is the Bunapi-shimeji, also known as the White Beech or White Clamshell Mushroom. These mushrooms with long stems and tiny caps are eaten cooked (the raw Beech mushrooms are bitter in taste, but transforms once exposed to heat), and are best for soups or stews or when cooked slowly in butter and garlic. I find the texture of the cooked Beech mushrooms very similar to the texture of cooked squid (yeah, whenever I serve this, people think they are pieces of squid!)...sort of chewy.

It had a sort of earthy/nutty flavor that works really well with seafood mixes and also with vegetable dishes. For those of us living in California: Beech mushrooms are sold at the 99 Ranch store, and also in fresh farmers grocery stores like Whole Foods and Trader Joes. I am still trying to find a fine mushroom vendor at the local farmers market I go to (we buy our organic vegetables from the local farmers markets like the one in Cerritos and Long Beach)...I want to get a regular local supplier, as it is really expensive to buy mushrooms from the supermarket.

- CHICHAY

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"RICE TOPPINGS:Mushrooms and Tofu"

What You Need:

• 1 lb fresh mushrooms of your choice (yield: 1 to 1 1/2 cups of sliced)
• 1 large block of extra firm tofu (or 2-3 pcs of "tokwa"), cut into small cubes
• 1 tbsp olive oil
• 1 tbsp butter
• 4 cloves of garlic, minced
• 1 stalk of celery, chopped
• 2 cups of chopped vegetables of your choice (like bokchoy, pechay, lettuce, cabbage...)
• 1/2 cup of sliced meat of your choice (optional)
• 1/2 cup water
• 1 tsp corn starch dissolved in 1 tsp water
• 1 tbsp low-sodium soy sauce
• 1 tbsp Worcestershire sauce
• hot sauce or chilli-garlic sauce (optional)
• salt
• ground black pepper

How To:

-Heat up 1 tbsp of olive oil in a large skillet over medium heat.
-Saute the tofu pieces until browned a bit on all sides. Transfer to another container and set aside for later.
-Season the sliced meat (if using) with salt and pepper, and saute on the same pan until slightly browned.
[CHICHAY TIP: Remember to saute beef quickly, and remove from heat as soon as slightly cooked, to avoid overcooking. The chicken and pork on the other hand has to be cooked longer. Make sure pork and chicken are browned well.] Once cooked, transfer the meat to another bowl and set aside.
-Add the butter and garlic to the pan, and sautee until the garlic is slightly browned (not burnt).
-Add the mushrooms, season with some salt and cook, stirring constantly for about 3-5 minutes of until softened.
-Stir in the cooked tofu, celery, and cook for a minute or two.
-If using chicken or pork, add it back to the pan at this point (if using beef, add it last).
-Add the cornstarch, water, Worcestershire sauce, soy sauce, hot sauce or chilli-garlic sauce (if using) and stir well.
-Add in the chopped vegetables, bring this to a boil, then lower the heat, cover and and let simmer for about 2-3 minutes. Adjust the seasoning by adding soy sauce and pepper if necessary.
-If using beef, add it back to the pan at this point and turn off the heat. Stir for the last time, cover and let this sit for about 2 minutes.
-Serve this on top of cooked rice.

"SHRIMPS AND TOFU WITH PINEAPPLE"

Here's another dish using tofu (for you, Delia and Tita Vi!)...and you'll be surprised how delicious this tastes with the sweet-tangy pinapple-flavored sauce!

You can use fresh pineapple, or any canned ones. I prefer using canned pineapple slices because it comes out really nice and pretty when I serve it together with the srhrimps and tofu.

[CHICHAY TIP: Make sure you do not overcook the shrimps, as it will get really tough. I like adding it last, then turning off the heat quickly after stirring it back into the sauce. If you are keeping left overs, separate the shrimps from the rest of the dish, reheat it without the shimps. Once the sauce and tofu are reheated, stir in the shrimps, and cover this with foil or lid and let the residual heat warm the shrimps. Or, put the cold shrimps in hot water, drain, and add into the reheated tofu with sauce.]

-CHICHAY

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"SHRIMPS AND TOFU WITH PINEAPPLE"

What You Need:

• 1 tsp butter


• 2 tsp olive oil


• 2 cloves garlic, minced


• 1/2 small onion, chopped


• 1 lb medium shrimp


• 1 block hard tofu (tokwa), drained, cut into


• 1 inch cubes


• 1 cup pineapple slices or chunks


• juice of 1 lemon


• 2 tsp light soy sauce


• 1 tsp sugar or 1/2 tsp Splenda


• 3 tbsp minced fresh cilantro or parsley


• 1/2 tsp ground pepper

Prep:

-Mix together the garlic, soy sauce, pepper and sugar.

-Marinate the shrimps in the mixture for about half an hour.

-Drain the shrimp from the marinade and keep for later.

How To:

-In a large, nonstick skillet, heat oil over medium heat.

-Add tofu, and saute until all sides are browned a bit. Transfer the cooked tofu in a bowl, and set aside.

-On the same skillet, saute the shrimps for about a minute, only until the shrimps
are light orange in color. Transfer to another bowl and set aside.

-Add the butter on the skillet and saute the pineapple pieces over low-medium
heat until they are a bit browned.

-Add the reserved marinade and the lemon juice to the skillet, lower the heat,
and let this simmer for about 1 minute.

-Add back the tofu pieces to the pan, stir, cover and simmer for another minute.

-Add back the shrimps to the pan, stir well to coat the shrimps wth the sauce, cook for another minute. Taste and season with salt if needed.

-Stir in the cilantro, and turn off heat.

-Serve over warm rice or chow mein noodles.

"PEPPERED SALMON FILLET"

This simple dish is flavored with a generous amount of freshly ground pepper. I like the flavor of freshly ground pepper, especially the combination of black and white pepper. I use a traditional wooden pepper mill with a mushroom top that you turn to grind the peppercorns. If you do not have a pepper mill, simply crush the peppercorns, maybe using a mortar and pestle, or using a large knife to crush the peppercorns against the cutting board.

For this dish, I used salmon belly fillets (I buy this from the Ranch market), but you can always use whichever salmon fillet you prefer. Thin sliced fillets work best for this dish.

-CHICHAY

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"PEPPERED SALMON FILLET"

What You Need:

• freshly ground pepper
• 4-6 pieces of salmon belly fillets (or any salmon fillet)
• salt
• 2 tsp garlic powder
• 1 tbsp olive oil
• 3 tbsp lime juice
• 1 tbsp honey

Prep:
-Mix together the olive oil, lime juice, garlic powder and honey.

-Marinate the salmon in the mixture for at least half an hour.

How To:
-Preheat oven to 450 degrees F (230 degrees C), or heat up a grill pan oven medium-high heat.

-Season salmon with salt and a generous amount of the freshly ground pepper.

-If using the oven, arrange salmon on a broiling sheet. Place in the preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil for 5 minutes more.

-If cooking using the grill pan, spray the pan lightly with olive oil, and cook the salmon for about 2-3 minutes on each side, depending on the thinkness of your fish.

-Best served over rice, and a side of salad with balsamic dressing.

"HERBED CAULIFLOWER AND MUSHROOMS"

The cauliflower is very nutritious, and may be eaten cooked, raw or pickled. It is rich in Vit C, and has a lot more nutrients, including Vit K, Folate, fiber, Vit B6/B5 and potassium, among others.

In the past, the only way I prepared cauliflower was to either add it to chopsuey, or to steam it with carrots and broccoli as a side dish. Well, that was then. Lately I have been trying different dishes using cauliflower, and this "Herbed Cauliflower and Mushrooms" dish is my favorite so far.

If you like pizza, you will like the flavor of this dish. The Italian seasoning gives it that familiar pizza-like flavor to it.

[CHICHAY TIP: This dish is meatless, but if you want to add meat, I suggest use diced chicken. Saute it together with the onion and garlic until browned before adding the other ingredients.]

-CHICHAY

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"HERBED CAILIFLOWER AND MUSHROOMS"

What You Need:

• 1 pound cauliflower florets


• 2 teaspoons unsalted butter


• 1 small onion, chopped


• 2 stalks of celery, chopped


• 2 cups of sliced fresh mushrooms


• 1/2 cup vegetable stock or water


• 1 teaspoon Italian herb seasoning


• 1/2 cup plain breadcrumbs


• 2 tbsp grated Parmesan cheese

Prep:

-Preheat oven to 350 F.

-Combine the breadcrumbs and Parmesan cheese in a small bowl and set aside.

-Par-cook the cauliflower by blanching in boiling water for a few minutes, or by
steaming. Drain and set aside.

How To:

-Melt butter in a heavy skillet over medium heat.

-Saute onions, garlic, celery and mushrooms 4-5 minutes or until tender.

-Season with salt and pepper.

-Stir in the stock (or water) and italian seasoning.

-Simmer for another 2 minutes.

-Stir in cauliflower.

-Transfer the vegetable mixture to a lightly oiled baking dish.

-Top with breadcrumbs and parmesan cheese mixture, and bake 15 minutes.

"EASY FAJITAS"

I used chicken for this "Easy Fajitas" recipe. Another alternative would be beef strips, but make sure you do not overcook the meat, as beef tends to turn tougher the more you cook it.

-CHICHAY

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What You Need:

• 1 lb boneless and skinless chicken breast, sliced in strips


• 3 tbsp olive oil


• 2 tbsp lime juice


• 2 cloves of garlic, finely minced


• 1/2 tsp chili powder


• 1/2 tsp cumin


• 1/2 tsp hot pepper flakes (optional)


• 1/2 tsp black pepper


• 1/2 tsp salt


• 1 large white onion, chopped


• 2 sweet (bell) peppers, chopped


• 1/2 cup of sliced fresh mushrooms

Prep:
-In bowl, mix together 1 tbsp olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.

-Add chicken strips, stir to coat, and marinade for at least half an hour.

How To:

-In a large skillet , heat up 2 tbsp olive oil over medium to high heat.

-Add onions and the mushrooms, saute, stirring constantly for about 3-5 minutes or until softened.

-Add bell peppers, and saute, stirring for another minutes.

-Transfer to a bowl and set aside.

-On the same skillet, add chicken strips and saute, stirring for about 5-8 minutes, or until the chicken is cooked on all sides.

-Return the vegetables to the skillet, and stir for another 2-3 minutes. Season with salt and pepper.

-Serve the Fajitas with torlillas, or brown rice and salad.

-If serving with tortillas, serve with sides of salsa or chopped tomatoes, sour cream and shredded cheese.

"BUTTERED ASPARAGUS AND ZUCCHINI"

Here's an easy side-dish option that is perfect with pork chops, fish, or barbecued chicken too.

"Buttered Asparagus and Zucchini" is something that I can eat for lunch. It's funny the other when I cooked this as supposedly our side dish with our barbecued chicken, I liked it a lot, that I about 2 cups of it with my rice, and totally forgot about my chicken!

[CHICHAY TIP: There are two kinds of asparagus, the "pencil" asparagus, or the thinner one, and the other kind which have thicker stalks. If you are using the thicker one, asparagus stalks will be quite tough, and you need to peel them and get rid of the tough outer fiber. Soak the peeled ones in cold water while peeling the others. I normally separate the stalks from the crown part, cut it in bite-size pieces, and cook it (blanch in hot water for a few minutes) until soft, before I saute it with the crown part. The stalks can be very tough and fibrous if not cooked properly. The crown part of the asparagus is more tender and less fibrous, so it doesnt need par-cooking. Be careful though not to overcook it as it sort of "melts" when it is overcooked.]

-CHICHAY

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"BUTTERED ASPARAGUS AND ZUCCHINI"

What You Need:

• A bunch of pencil asparagus, cut to bite pieces.


• 1 zucchini, sliced


• 1 small shallot, minced


• 3 cloves of garlic, minced


• 1 tbsp of unsalted butter
  
• 2 tbsp water


• 1 tbsp oyster sauce (optional)


• salt and pepper

How To:

- Heat up butter in a large sauté pan over medium heat.

- Add the shallots and garlic, lower the heat, and cook until softened.

- Add the zucchini, season with salt, and saute while stirring constantly for about 2-3 minutes.

-Add the asparagus, the oyster sauce (if using) and water, stir a bit, cover and cook on low for about 5-8 minutes, until the asparagus are tender.

-Season with salt and pepper and serve.

"OMELETTE"

Omelettes. The fillings I use often are any leftover meat or sausages, spinach, and definitely bell peppers and onions. You can always use anything that you want as fillings for your omellete. Sometimes we just use cheese chunks and tomatoes. When I use cheese as my filling, I microwave the cooked omelette for about 10 seconds just to melt the cheese completely.

Try eating your omelettes with some tabasco sauce. Yummm.

-CHICHAY

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"OMELETTE"

What You Need:

• 2 large eggs


• salt and pepper, to taste


• 1 tablespoon olive oil


• shredded cheese of your choice

Sample Fillings:

• 1 tsp butter


• onions, chopped


• garlic, minced


• tomatoes, minced


• bell peppers, chopped


• chopped cooked meat like sausages, ham, chicken, pork, or any leftover meats


• salt and pepper


• sliced mushrooms (optional)


• spinach

Prep:

-Sauté all the ingredients for the fillings together (add to the pan in this order: onion/garlic, mushrooms, meat, tomatoes, bell peppers, spinach) and set aside.

How To:

-Crack the eggs into a small bowl, season with salt and pepper, and whisk

-Heat the oil on a 9-inch non-stick frying pan and pour in the eggs.

-In the first 30-seconds of cooking, use a spatula to create 8-10 small cuts through the omelette which will allow the uncooked egg on the top to flow down to the bottom of the pan.

-When the top is almost set, sprinkle fillings over half of the omelette and turn off the heat*.

-Use your spatula to flip one half of the omelette over the other, top with shredded cheese, and serve immediately.

*Don't worry if some of the egg in the very center isn't quite set, because the ambient heat will cook it completely.