Fact: I’ve been enjoying spending quiet weekend afternoons in my kitchen, baking muffins.
If I remember right, muffins were the first things I ever baked, ever. Granted they were instant muffins from a box, but at least they helped me conquer my fear of the kitchen.
I love eating these bite-sized treats as snacks or a quick breakfasts with coffee. The boys have been enjoying having freshly baked muffins at home, too. One batch doesn’t last more than a few days in our house.
My latest muffin experiment involved Crunchy Biscoff Spread, simply because I had a jar of the stuff that was expiring soon. I couldn’t imagine having to eat Biscoff sandwiches all day every day for a week, so I thought I’d be creative and mix some into my muffins.
The result was a nice, cinammon-y insta-breakfast with just the tiniest bit of crunch in it.
Call me spoiled, but I’m not the type who can eat the same food three meals straight. I know some people cook a big batch of something, then that will be lunch and dinner today, and lunch again tomorrow. That just won’t work for me. It’s a good thing that I’m the one in charge of food at home.
I really make an effort to plan our meals out at the start of the week because it makes life so much easier. I know what I need to get when I visit the supermarket, and I am able to make the most out of whatever space I have in our small refrigerator and freezer.
Because I like variety in my meals, I make sure that I have small portions of food ready in the fridge in case my plan for lunch and dinner doesn’t work out. Like today. Adobo saved me again today. I was going to cook something new but I wasn’t able to thaw the meat in time. So leftover adobo it was.
I like adobo because it doesn’t spoil easily, and it actually gets better the longer it stays in the fridge. It’s great for last minute lunchbox packing, too, on mornings when I don’t wake up early enough to cook.
I already shared my chicken adobo recipe before, which has quickly become a family favorite. Last night, I decided to change things up a bit with a version that doesn’t call for soy sauce based on an Adobong Puti recipe by Nancy Reyes-Lumen that I found in The Adobo Book.
Adapted from Adobong Puti na Pata by Nancy Reyes-Lumen
At Home With MrsC http://www.mrspcuyugan.com/
It was interesting. It tasted like regular adobo but not quite. I like the simplicity of this version, and I think that it’s a nice change to the soy sauce-flavored kind without veering too far away from the adobo that we know and love.
We’ve had this twice now, and it does taste better the following day like the recipe promises. Give the dish a try and tell me what you think!
It’s been a while since I have gone food shopping, simply because I’ve decided to use up whatever’s in the fridge and freezer before I buy anything else. Thing is, my mom keeps buying stuff in small batches (thanks, Ma!) so we never run out of food. Now, because I’m making do with what’s on hand, I’m forced to be creative with what I cook. Luckily, with the addition of a brand-spanking new bottle of Lea and Perrins Worcestershire sauce to our pantry, I had all I needed to make one of our family faves, Bangus Ala Pobre.
This is a perfect early morning quick baon recipe because you don’t need to marinate it for very long, and it cooks real quick too. Everything can be prepared the night before and placed in the refrigerator so that you aren’t scrambling for ingredients before dawn. If your fish is frozen, make sure you move it from the freezer to the fridge before you sleep so that it’s thawed enough when you wake up.
All you need to do is mix 10 cloves of minced garlic, a tiny bit of calamansi or lemon juice, salt and pepper, and 1 tablespoon of Worcestershire sauce in a bowl. Pour the marinade over 2 boneless bangus bellies and let it soak for 15 minutes or so. During this time, I wash and prepare my rice then turn on the rice cooker.
One belly is enough for the boys and I (for now), so I put the second one in a handy dandy GLAD Freezer bag and pop it in the freezer for another day. Don’t forget to label your food keepers or zipper bags so you know what you have on hand, and when it went into the freezer. Once you’re ready to cook, simply heat up some olive oil in a pan and fry the fish. Be careful coz this pops!
I like to fry this skin side down first, then flip it to get the belly and the garlic bits all nice and toasty. Serve immediately with hot rice, and vegetables or scrambled eggs on the side.