Category Vegetable Creations

When I make pancit I usually add sliced pork or chicken in it with the veggies. Sometimes with mixed seafood like squid rings, crab flakes, or shrimp. My point is that, my pancit always has a protein component. But lately I’ve been making meatless pancit especially when it’s paired with lumpias(egg rolls) which I also usually make with either ground beef or pork. For a change and a twist one day, I roasted tofu squares in the oven then tossed that with the cooked pancit in the end. The combo was surprisingly good.

I’ve breaded tilapia fillets with Panko bread crumbs before but that had honey-mustard too which I thought made the breading kinda soggy. But then again, the original recipe that I copied from Rachael Ray actually used pork cutlets so that’s probably a factor too. Anyhooo, here’s my better version of panko breaded pan-fried tilapia fillets which I served over a bed of salad spring mix. It’s quite easy to make and very healthy too.

We’ve been boiling up California Blend a lot as a side dish for our dinners. I prefer fresh veggies but I admit the frozen mixed veggies are very convenient since they’ve already been cut and steams really fast. Still though, I make sure we eat more fresh veggies than frozen ones so I buy ‘em fresh then cut what I need each time. The fresh vegetables are also much better in stir-fry dishes. Like this Beef & Cauliflower stir-fry with some carrots and napa cabbage too.

When trying to stay away from rice as a side dish to any delicious dishes that would really go nice with rice, a couple of healthy options that I will recommend are the tacos and lettuce wraps route. Like the pork bulgogi tacos or the pork sisig lettuce wraps. Here’s a seafood version using shrimp cooked in coconut milk. I even made mango salsa for an added crunch on top.

I like pork, green beans, tofu, napa cabbage, and hoisin sauce. I like them so much I cooked them together and came up with this Hoisin Pork Tofu Green Beans & Napa Cabbage Stir-Fry. Just like any stir-fry dishes I’ve made and written about before(use search form), this one is really easy to make. have all the ingredients listed and you are on your way to a yummy stir-fry dish for dinner or lunch, choice of mealtime is up to you.

I’m quite fond of pairing up pork chops with fresh fruits sauteed in a little bit of butter. The natural sweetness from the fruits, like apples and peaches, gives that caramelized flavor enhanced with a bit of salt and pepper as seasonings. The traditional way of serving pork chops with apple is the pork chops & apple sauce combo. Well, I much prefer being able to actually bite into the fruit so I use sliced fruit instead.

For a different variation on the fruit as a sauteed side dish, I sometimes add sliced onions too. In this apple side dish, I added sliced green pepper too.

These Pork & Sotanghon Noodles Spring Rolls were delicious but I have to say they were a bit tricky to eat. I made a few for lunch for my husband and I last Friday. I appreciated all the work that went through making them, starting with sauteing the pork and sotanghon noodles first, the wrapping process, and then the art of eating spring rolls without making such a mess. It seems like I’m complaining which maybe I am a little bit but trust me, these are really good. Once you’re done devouring the spring rolls, you can always have a bowl of the pork and noodles to supplement your lunch, which was exactly what my husband and I did by the way.

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I got the idea for this Beer-Braised Chicken & Veggies while watching a cooking segment on TODAY Show last week. The recipe was shared by Food Network’s Sunny Anderson. I love cooking with wine so I got excited with cooking with beer too. I didn’t exactly follow the recipe to a T. I just took the idea then run with it according to what I have as far as ingredients go. The recipe suggested a darker kind of beer which I actually prefer drinking, beer-wise. I’m a wine drinker but when my husband buys his favorite German beer I always take a couple of sips or perhaps drink 1 bottle. When I made this dish we didn’t have those in stock but we had a few cans of Rolling Rock so I just used 1 can for this chicken. It wasn’t bad at all but the next time I’ll cook a beer-braised dish I’d definitely use a darker kind of beer.