Weekly Menu

Summer harvests are in full swing at this point.  If you have a backyard garden, chances are that you're sick of zucchini, bringing in tomatoes every few days, corn on the cob is your side dish every night, and peppers are starting to spice up your dinners.  We're about to be overwhelmed with habanero peppers... which I only grow to make some jerk sauce at the end of summer.  We're going to have gallons of jerk sauce based on just two little plants!  

While we're talking about homegrown veggies... Reynoldsburg celebrated their 50th Tomato Festival this weekend!  I try to go most years since it is basically down the street and I really enjoy the history behind why Reynoldsburg has a tomato festival in the first place.  I even entered some of my own tomatoes to be judged one year... but I was only willing to part with a few yellow pears, which didn't win any ribbons.  Not wasting my purple cherokee on a contest rather than enjoying them right in the garden!  :)

Oh, remember the rainbow earlier in the week?  That was the brightest, most vivid rainbow I have ever seen!  First time I could actually see the distinction between all seven colors (roygbiv).  And how Midwestern of me to take a picture of the rainbow over a cornfield... just on my way home from work.  ;)

 

  

If you're in Cbus, hope you were able to make it out to the Food Truck Festival.  The thing I like most about food truck is the fact that the owners can be so creative.  No one is really expecting the same menu items every time... they want to be surprised and try new things.  

Good thing I'm not operating a food truck, because I'm not trying anything new this week.  Instead, summer vegetables are dictating what we're eating this week... and you'll hear no complaints from me!  :)  Here's this week's meal plan...

pizza night
spaghetti and turkey meatballs with homemade sauce from garden tomatoes
grilled caesar salad with corn off the cob
eggplant parmesan
sausage stuffed peppers

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Study Tip Sunday: Use a Graphic Organizer

More about → Study Tip Sunday: Use a Graphic Organizer

Kilawin na Tainga ng Baboy

Lets go exotic today, I learned this recipe from my father. He makes a very good one of this, and everybody in the family loves it. It is  the best partner of bean curd (tokwa), but this combination ( tokwa't baboy) is most popular in Manila, and not in Davao city, that is why this  dish is serve as a viand and Dabawenyos called this Kilawin nga dalunggan sa baboy in their vernacular.

Ingredients:

2 pork ears ( cleaned and cooked)
1 small size onion
1/2 teaspoon ginger (minced)
3 tablespoons soy sauce
1 green lemon or 5 calamansi
spring onion for garnishing
salt and pepper to taste
chili for garnishing

Procedure:

1. Cut the cooked pork ears into strips
2. Mix all the ingredients.
3. Garnish with spring onion and chopped chili pepper then serve.

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Breaded Cream Dory

I used Panko (breadcrumbs) for this recipe  because panko will make the fried food really crispy. The best!


Ingredients:
1/2 kilo Cream Dory Fish ( clean well)
1/2 cup bread crumbs
1 egg beaten
2 tablespoons calamansi juice
salt and pepper to taste

Panko

Procedure:
1. Sprinkle the cream dory with salt and pepper to taste, calamansi juice then mix evenly. Dip in the beaten egg and roll over the breadcrumbs.

2. Fry it until done, then serve and enjoy. :)

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How To Make Farfalle Appetizer

Farfalle or bow tie pasta originated in Italy, date back 16th century in the region of  Lombardy and Emilia-Romagna in Northern Italy. It comes in different sizes, the kids will surely love this cute bow-tie like pasta.

Ingredients:
250 grams farfalle
1 cup diced ham
1 cup all purpose cream
1 1/2 cups mayonaise
salt and pepper to taste
spring onion
raisins according to your taste

Procedure:
1. Cook the farfalle according to its packaging procedure, when done, was in running water to remove extra starch then drain it.

2. Combine all the ingredients until fully mixed, chill then serve.

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Sago with Corn and Raisin Salad

Simple, affordable and delicious! :-).

Ingredients:
1/2  kilo sago ( cook and wash well, then drain)
2 cans corn kernel (drained)
3 cans condensed milk ( 390 grams each can)
2 cans all purpose cream (300 grams each can)
1/2  litro fresh milk
raisins as needed


Procedure:
1. Combine all the ingredients until fully mixed, refrigerate before serving.

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How to Prepare a Couscous Salad

Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. 
Source: Wikipedia

I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.

Ingredients for 20 servings
300 grams couscous
1 big zucchini
2 big eggplant
1 big yellow bell pepper
1 big green Bell pepper
1 cup dried tomato ( sliced)
1 cup green peas
2 tablespoons olive oil
salt and pepper to taste
1 lemon

Procedure:
1. Dice all the vegetables, sprinkle with olive oil,  then put in the a pre-heated oven for 10 minutes at 200C.
2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.

 

Dried Tomatoes

3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.

More about → How to Prepare a Couscous Salad