Hello, September! I can’t believe you’re here. It’s been a full and eventful 2014 for me so far. It feels like the end of the 3rd quarter is coming around so quickly, and yet it also feels like this year is such a long one.
September, just like the months that came before it, is gonna be a full one. MrC and I are celebrating our anniversary in 10 days. This month also marks my 3rd blog anniversary, and I’m thinking of a nice give-back giveaway for my mommy blogger and WAHM friends. It’s the 4th month of school, and a start of a new term for the kiddo. The third grade has been quite challenging, but it looks like we’re doing okay. I have a bunch of blog events and activities on my calendar also, and that’s sure to be fun.
I have to admit that between mommy-ing, homemaking, MrC time, and writing for work, it’s becoming a challenge finding time to blog. I really want to continue posting often, regradless of how busy I become. Guess I just really have to make time for it and streamline my writing process. Or something. One adjustment that I’m making as of this moment is instead of 2-week baon plans, I’m going for a monthly post now. I feel that this will allow me less writing time and more cooking time, which is something I need.
I’ve made sure to put a hyperlink on all the recipes that I took from the internet, whether they’re from this blog or elsewhere. It’ll make recipe searching easier on all of us! And, just like before, if I get to try a recipe that I particularly like, I’ll make sure blog about it so that I can share it with you guys. Oh, and I also hope to make use of my newly acquired bento skills. Sana.
So, here we go with September’s Baon Plan. I included a pasta dish each week, and I’m extra excited about those. You know how pasta is my happy food. I also added lots of baked stuff as snacks, since my oven and I are now friends again. Hope you guys like the dishes I put together!
As you know, I am one of those home cooks who likes to make meals ahead and freeze them. Whether it’s a marinate and freeze dish or an extra container of soup or stew, you are sure to find quick to cook or easy to reheat meals packed away in my freezer. Yes, takot ako magutom, and this is proof!
I love marinating meat ahead and then freezing it in portions that are just enough for our family. I find that dishes really do end up tastier this way, and for me, tastier is definitely better. I also prefer to put things away in exact serving portions already to minimize leftovers. I get to maximize our refrigerator space that way.Since we share fridge space with a whole lot of people, it’s best to keep things at a minimum.
This week, I decided to make a batch of Pork Steak for the boys. We’re a small family, so 1/4 kilo of pork loin is actually good enough for 2 meals for us already. Tipid! I have a feeling that this won’t last long, though because Little MrC is slowly but surely starting to eat like a big boy.
Pork steak was something that I got to eat at MrC’s family’s house more often than my own house. I know for a fact that he misses his family’s homecooking, and so I thought that I’d try to make more of the food that I’d eaten there before. So we started this week off with a yummy, soft pork steak that I am actually pretty proud of.
A quick and easy pork recipe. Perfect as a marinade and freeze meal.
Wash and trim the pork loin. Cut into 1/2" thick medallions.
Make the marinade by combining the calamansi juice, soy sauce, water, sugar and black pepper.
Arrange pork loin in a food keeper and pour the marinade over it. Marinade in the refrigerator for at least 30 minutes. At this point, you can transfer your container to the freezer if you are making this ahead.
When you are ready to cook, heat some oil in a skillet.
Once the oil is hot, pour in the meat and the marinade and allow to simmer until brown.
Add a dash or two of garlic powder for added flavor, and a pat of butter to add richness to the sauce.
If you prefer your pork steak to be more saucy, add water a tablespoon at a time.
Once the meat is done, add the onion rings. Allow to cook until the onions are a bit wilted but still crunchy.
Remove from the heat and serve over steamed rice.
If you are marinading and freezing this, remember to thaw the pork steak completely in the refrigerator before cooking.
At Home With MrsC http://www.mrspcuyugan.com/
Oh hey, if you try this recipe at home, please let me know how you liked it okay? 🙂
Like I said last week, I adjusted my baon plan posting by a week because we had almost a whole week without school thanks to the crazy storm that was #GlendaPH. If you follow me on Instagram, you will have seen that our place was a cross between Jumanji and Jurassic Park, sans the large animals.
Thankfully, apart from having no water for 2 days and no power for 4 days, we were all okay, safe and dry at home. Our only casualty was the rear windshield of my dad’s trusty old Nissan Vanette, which had an acacia tree fall on top of it, breaking the glass. I’ll let the pictures do the talking.
This Week’s Featured Recipes and Baon Plan
After the storm, life got really busy for me with back to back projects and work galore. And of course this is great, but it also means that I’ve had less time to prepare meals. This baon plan is perfect for hectic or busy days, because it requires very little thinking and not a lot of effort either.
I have three featured recipes this week. One is a Honey Balsamic Pork Chop recipe that’s actually my Glazed Tuna Recipe but with pork chops instead of tuna steaks. There’s also a Beef Tapa Recipe that my cousin shared with me, based on my grandmother’s tapa. This is a dry kind of tapa, sort of like a jerky. The last featured recipe is for Longganisa, which I got from Market Manila. I cook this giniling style so that I end up with crispy, garlicky bits.
Click here to download this week’s baon plan. To check out my past lunchbox plans from Grade 2 and Grade 3, click here.
Promise to share another baon plan in a couple of weeks, and hopefully a new recipe before then. Here’s to an awesome August for all of us!
Confession: This post is dated Thursday, July 10, but I am writing it on Tuesday, July 15.
July has been good for me so far, where my WAHM Life is concerned. That means though that time management has been a challenge. I’ve not been able to find time to write, mostly because my days have been full. When I did have a couple of hours or so to spare over the last couple of weeks, I’ve been either napping or reading because my brain has been too tired to think. Today, though, classes are suspended in the Muntinlupa mountains, and so I basically have no responsibilities – no baon to prepare, no school bus driver duties, and no homework. Yay for me! I just really hope that this typhoon (which has yet to be felt) is not as strong as they say it will be, especially since MrC is off to work today.
I thought I wouldn’t have time to write today, but it seems like the kiddo is more excited about the prospect of catching his weekday cartoons over spending extra time with mommy, so while he’s glued to the tube, I’ve decided to blog. Yay for me, and yay for lazy, pajamas-in-bed kinds of days. I’d make hot chocolate but so far it’s still too hot and humid for a hot drink.
Among all of the things listed on my queue, which sadly has pending posts from February pa (I know, so irresponsible), I’ve decided to work on my baon plan first. I love that I’m actually able to help out a few moms by posting what I pack each week. I also love that my mom friends and blogger friends recommend my baon plans to other mommies. I must be doing something right, right? 🙂
Okay, moving on.
Last Week’s Test Recipes
I didn’t get to make Parmesan Chicken Fingers because I forgot to buy breadcrumbs. Instead, I made a quick an easy Chicken Popcorn using Del Monte Quick N Easy Breading Mix. I just cut up some filleted chicken thighs into 1″ cubes, dumped them in a plastic bag with the breading mix, shook it up and fried in a bit of oil. The kiddo really loved this.
For the Balsamic-Honey Glazed Pork, we used pork chops instead of pork loin medallions. It was actually my mom who prepared this, and we had it for dinner at home instead of baon. I liked it, but the little boy wasn’t that happy. I guess this appeals to more mature taste buds.
This Week’s Featured Recipes and Baon Plan
This week’s baon is based on what I actually packed for the boys over the last two weeks. You can even see some of them in the first photo in this post, and on my Instagram feed. While I still think that planning ahead helps, especially when it’s grocery shopping time, I also like to prepare food that I feel like making on that particular day. That explains why I sometimes deviate from my own baon plan. Lol.
Featured recipes from this blog are my ever-so-reliable Breaded Pork Chops and my Chicken Menudo. I also have Bangus Belly ala Pobre on the menu. I used store-bought bangus for this, and the brand that I like is Sea King. But I really want to start marinading my own from scratch. I think I will try this recipe from Casa Veneracion because it looks so simple. I also am sharing with you the easiest steak recipe ever with cheese sauce to match. This is one of Little MrC’s favorite dishes. The cheese sauce makes it super kid-friendly.