Vongole

Last year my sister had a break from work and finally visited us in summer.  She stayed with us till after my daughter's 8th birthday in December.  It was a wonderful time to catch up and bond again.  The kids loved her around. The last time we saw each other was back in 2010.  Though we facetime and Skype regularly, nothing beats up close and personal.  Her stay with us gave me a huge break in the kitchen as well.  She's one great cook, who pleasantly served dishes to us meal after meal.  One of the meal that caught our attention was Vongole.  It was our first to have this dish.  My kids devoured it each time it's served.

But when I tried it in my kitchen, I couldn't do it just the way she did.  She cooks by taste. She doesn't keep a recipe in hand.  So if you ask her, she'll give you the ingredients, but the rest is up to you. Oh boy!

 

Just like most, I struggle in the kitchen too from time to time. And when I say struggle, that means trouble.  Before I could really whip up a meal, I have to check several recipes and make sure it tastes good in my mind.  When I can't visualize its outcome, it's a no-no.  So just imagine that.  Chaos huh?!

I experiment a lot. I try recipe after recipe.  Often, I modify it till I get the right yum for my family.  I have been experimenting on Vongole that I couldn't get it right.  It's just Vongole for some,  but somehow the recipes I tried just didn't quite hit the right "umph" for my buds. Nothing close to her Vongole.  Finally last night, I hit it off.  I included the recipes  for you to try and let me know how you like it. Critique me!  Perhaps you can help me twist it a bit for a better appeal.

The Recipe

Ingredients:

1 package of spaghetti noodles, cooked according to package instructions.

2lbs clam, shelled

1 cup clam juice

extra virgin olive oil

1 stick butter, unsalted

1 Tbsp garlic, minced

1 medium onions, thinly sliced

3 tomatoes, diced

salt & pepper to taste

red pepper flakes, optional

Gouda cheese, grated

dry white wine
herbs (basil, cilantro, thyme, lime)

Procedure:

1. Cook spaghetti noodles according to package instructions.  Set aside.
2. Boil 2 lbs of clam in a pot of water. Save 1 cup of clam juice for later.
3. In a separate skillet, heat olive oil and butter.  Saute onion till tender.  Add in garlic,diced tomatoes.  Let it cook for 5 minutes till tomatoes are soft. 
4. Add in clams, a cup of its juice, white wine, salt and pepper. Let boil.
5. Add in herbs of your choice.  We used cilantro for this particular dish.  Simmer for another 3-5 minutes.
6. Pour on noodles. 
7. Serve with grated Gouda Cheese on top with red pepper flakes for a little kick.

Serves: 6-8

Leftovers may be packed on any Easylunchboxes for school or work the following day.  Pack them with your favorite side dish, such as fruits, Hawaiian dinner rolls, or trail mixes on yogurts.


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Homemade Classic Sloppy Joe {Kids' Choice}

 

Today's lunch is inspired by last night's discussion about the famous Sloppy Joe burgers.  I'm not even sure if it was even categorized as a burger.  So please correct me if I'm mistaken. 

I am on a lunch rut lately and have pulled out all of the school cafeteria's menu to see what the kiddos actually would want to try and eat.  I absolutely don't intend to become lazy and choose the easy way out.  But I plan to make a homemade version of all the cafeteria meals so the kids would feel that they're not missing out on what their friends are eating in school.  Remembering the pink slime issue and the artificial food coloring allergies my kids have, I have to work harder to keep the kids eating healthy and safe.  Not that I'm saying school cafeteria meals are unsafe, but if your kids have food allergy issues, then they're not quite safe.  Agree?

Sloppy Joe is one of them.  G asked, "What is Sloppy Joe, mom?"  Good question coz none of the kids had them. None of them wanted messy food on their lunchboxes and plates before.  Now that they have grown, I guess it's perfect timing to experiment and introduce them to new food. And the messy yummy stuffs.

"A Sloppy Joe is a sandwich originating in United States of ground beef, onions, tomato sauce or ketchup and other seasonings served on a hamburger bun."

For vegans, substitute ground beef to a textured vegetable protein meat.  You might want to give Quorn Foods a try for this purpose.  They're yummy as well. 

I researched for a perfect recipe that is great for starters, specifically for kids.  We've tried a few, and after a few modification, this one received the Thumb of approval, which made it to their EasyLunchboxes.  Great!!

On his EasyLunchboxes, he has 2 whole wheat dinner buns, with Sloppy Joe on thermal container,
a spinach and olive salad with Ranch, and strawberry hearts.

Homemade Classic Sloppy Joe Recipe {Kids' Choice}

 

• 1 pound  lean ground beef
• 1/4 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup green bell pepper, finely diced
• 3/4 cup ketchup
• 1 tsp mustard
• 1-1/2 tbspn brown sugar
• cooking oil
• salt to taste
• pickle dill

Directions:

1. Preheat skillet over medium heat.  Add oil then saute garlic till lightly golden. Add onions, green pepper and beef.  Cook till brown.  Drain excess liquid or oil
2. Stir in mustard, ketchup, and brown sugar.  Mix thoroughly.  Reduce heat and let simmer for 30 minutes.  Season.
3. Serve with pickle dill on a whole wheat dinner bun.  YUM!

This recipe has been linked up to:

Have a splendid lunch!!

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2 Ways to Serve Chicken Taco

I am finally back to blogging school lunches.  Work has gotten way of my blogging life, and I'm so way behind. I have so many lunches to post and share with you.  The good thing is, none of the days left the kids settle for cafeteria meals.  Oh they did, but just once.  That's by special request because their favorite double mini burger is on the menu this month. I believe G and his friends eat that together in school once in 2 months. I especially know that coz I'm friends with his friend's mom, which we both pack lunches for our kiddos to school.

Mr G loves chicken tacos that we have to pack them again.  But this time I made use of ground chicken instead of shredded chicken breast. I noticed that shredded chicken breast holds better and gives lesser mess.  It stays inside the corn tortilla shell. 

Missy A is never a fan of taco shells and tortilla wraps. So I made her corn tortilla chips in lieu of the taco shell.  Same tacos but served differently.

On his EasyLunchboxes are 2 chicken tacos made of corn tortilla shell with ground chicken.  Salsa in condiment cups with spoon to scoop them out, grated cheese on the smaller compartment, and medium-riped green mangoes on the bigger compartment. 

On her Goodbyn Mix and Match Set, Missy A had a similar lunch except that she got corn tortilla chips instead of a shell for her chicken taco. Medium-riped green mangoes and shrimp snacks on the side.  No salsa and cheese for her.

Procedure for Corn Tortilla Chips:

• Preheat skillet under medium high heat, if you prefer to fry.
• Cut the corn tortilla into wedges (cut it into 8's or 12' like cutting a round pizza).
• Pour vegetable or canola oil onto skillet.
• Add the corn tortilla wedges, sprinkle some salt.
• Cook for 3-5 minutes or until crisp.
• Let it stand on paper towels to blot excess oil.
• Serve.

This is a good example of how you can send lunches of the same entree but packed differently.  No kids are alike, what else on their individual food preferences.  Mine are no exception, and  I have to make both happy or one might come home with a sorrowful tummy.

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DIY: Seafood Vegetable Fried Rice & Eggrolls

I have been fond of cooking lately at home.  I believe that this is the only way to healthy eating coz you eat anything you like, and you control what gets into your system.  This is so true since you have the freedom to choose the right ingredients for your family.

We love Asian cuisines.  All of them.  And we love to eat as well.  We hop from one resto to another to try out new dishes.  Anything we love, we try to make them home-made next time.  Google is a huge place to find the perfect recipe for any food.  Then customize  ingredients according to what works best for you.

As you already know, I'm training my kids to eat meals we already eat at home to school.  That way, planning for school lunches would be a breeze and economical in a way. Imagine sending leftover dinners to school the next day. Let's re-phrase that. What about a re-purpose leftover dinner?  That might sound a little better, right?

Eggroll Recipe: Combine ground meat, minced shrimp, minced onion and garlic, carrots,
salt and pepper together. Roll them up with the use of a shumai or gyoza wrappers for a mini roll, perfect for school lunches.

Say, you had eggrolls for dinner. Do you think your picky eaters would eat them again the next day? Would it be better if it goes with another new dish? Or a repurpose dish?

I repurposed rice for that matter. I made a Seafood-Vegetable Fried Rice which has almost everything on it.  I made use of medium grain brown rice, instead of just white, to take care of fibers and grains. You can never go wrong with corn kernels.  They always add a sweet taste to any cuisine. It's not anything like sugar.  It's whole grain and it's a healthy additive to any cuisine. Add some greens with the use of sweet peas or edamame, carrots, if you wish, and some shredded crabsticks.  Season with Asian seasoning (1 part soysauce, 1 part sesame oil). YUM!!

I would absolutely say, the kids had a hearty meal.  They love it!  I hope you consider to re-purpose your dinner leftover sometime.  It makes our mornings simpler.

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EasyLunchboxes can also be purchased here.
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Homemade Chix Burger - A Recipe

My children are always drawn towards fast food chain meals. It must be the FAD.  You know, whatever they see most eat is a must eat.  So we had a serious health education talk at home and agreed to minimize fast food products and pre-packaged meals at all cost.  I told them it's not bad to eat them once in a while if they need a bite or more, but a daily consumption would surely hurt them systemically.  Besides mommy has all the time to cook and play with food to make them yummy-licious.  So why not take advantage of it.  And reserve restaurant foods for special occasions.

Lunch was Chicken Burger, which we call it Chix Burger for short.  Mister G had a couple of whole wheat halves of Filipino dinner rolls, known as Pandesal, with the chicken patties in his EasyLunchboxes.  Condiments and pickles were on the side to prevent it from getting soggy.  Sides were plums, orange wedges and grapes.  Usually good with lettuce, but due to my pantry shortage, I sent them without, and complemented it with more fruits.

A smaller portion for Missy A on her pink EasyLunchboxes. Ketchup on the pink condiment cup underneath her Yakult drink with a yellow spoon to scoop it out and spread onto her chicken patties.  One small compartment of smaller plum cubes, and a medium compartment of orange wedges and 2 rows of mini red grapes.

Click here to access the recipe.  Consider yourselves forwarned, this recipe is very simple that anyone can follow.  All ingredients are basic unless you have allergy issues, please consider to substitute.  Feel free to modify according to your taste buds. Adjust salt and pepper measurements. Any questions, jot me a comment below.  Thank you!

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Thank you for your support!

Pillsbury Pizza Crust - A Semi-Homemade Meal

Have you ever wondered how easy it is to make your own pizza?  Well, I am so thrilled to announce that I had the grandest time to make one of my own this morning just before school.  You heard that right, just before school.  And it took me less than 20 minutes to prepare and bake them from scratch (with a little help) this morning.

I discovered Pillsbury's Pizza Crust just last Monday when I was shopping alone at Target. Saw it at the fridge section along with cookie doughs and eggs.  This is why I love to shop alone. I get the chance to trail along each and every aisle, and read on every food labels on my long list.

This lunch is what I consider semi-homemade because it wasn't really made from scratch. I had a little helper. The pizza crust was pre-made.  So if you have any food allergy issues, you might want to consider reading the label first.

Start with pre-heating the oven to 400 degrees F. Grease any size of cookie sheet. I lined mine with aluminum foil for easy clean-up.

Next, Open! It takes a little trick to open the package, but I made use of a spoon to push onto the marked line to pop open.  Then peel away till you get the dough out of the can.  

Third, Unroll onto cookie sheet and press to desired thickness.  Pre-bake the dough to 8 minutes.

Lastly, spread with 1/2 cup of pizza sauce. I used seasoned Spaghetti Sauce, as always.  Then top with cheese and other preferred toppings of your choice. Make sure that if you're adding meat, they're cooked already. So if you're considering to make this for school lunches, pre-cook all meat toppings. Also plan how you want the toppings distributed. Return them in the oven, and bake for another 8-10 minutes. Since my crust is pretty thick, I left it in the oven for a full 10 minutes for a crunchier crust, unless you want them soft and chewy.

My kids love bacon, pepperoni, and mushrooms.  Missy A is not huge on pepperoni so I have to leave the other half free of pepperoni, or she might not eat them.  Everything else is equally distributed.  

School Lunches: Cheese Tortellini Marinara

Mr G's lunch was adapted from the Taste of Home's Recipe, seen below.

I didn't edit the recipe for my version. I'd let you adapt yours from the recipe that I found.  The recipe itself tastes good.  But as always I modify it for our individual bud's preferences.

K-Bento: PB on Mini Cinnamon Toasts & A Recipe

Missy A has a budding inclination towards cinnamons lately.  She adores the cinnamon toast waffles to the point that she requested it for school.  We bought the one by Eggo and my children went crazy over them. A package of 10 mini waffles all gone in a single eating.  So we have to purchase more to pack for the following day's lunch.

School Lunches: Chicken Taquitos & A Recipe

This is the second time I sent Taquitos to school because it was a success.

Mr G loved taquitos and I'm happy because I found another entree to serve for school lunches.  This time I'm making them myself.  It was pretty tough to roll the tortillas and keep them rolled. I read somewhere that all you need is a toothpick that holds each taquitos neatly in place till they're ready for baking. 

Summer Mealtime: Paella & A Recipe

Recipe: Fish Cake

You might be wondering what are fish cakes.  These aren't cakes made out of flour that we bake. Well, they have flour but we fry them on stove-top.  It's a Chinese cuisine that I learned from my mother-in-law.  I know that there are other variants made of fish fillets and potato patty coated in breadcrumbs.  The ones that I learned were different and much simpler to prepare.

Recipe: Chicken Curry

Now that school is off, I have put my bento preps on hold as well till the next hop or trips or school year -- whichever comes first.  But I miss blogging so I thought of building my menus on this site to share.

Recipe: Homemade Garlic and Herb Burger

Since this has been a regular in my son's bento, I decided to share my recipe that made this so tasty and replaced their cravings for Mc Donalds' burgers.

Double Chocolate Crinkles (Recipe)

Have you ever had Chocolate Crinkles?

Healthy Oatmeal Choco-Raisin Cookies

A Quest for My Little Chef and Me

My daughter has shown interest on baking at the very early age of 5. Well, at least, earlier than I did. She puts into practice what she learns from school. So far, she has brought me good recipes for Sugar Cookie, Fruit Jellos, and Fruit Salad.

We have been baking for a year now and has produced quite a number of brownies, cakes and muffins from scratch. Not all made it to the blog because it needs a little bit more of a perfection.

Seafood Squash & String Beans in Coconut Milk

Tostadas

I am so glad to have served something Mexican for Cinco de Mayo. A fellow preschool mom generously taught me how to make Tostadas when she learned that it's one of my daughter's favorite food in school.  After all, she's her daughter's BFF, as the girls termed it. SO I'd like to thank her first and foremost.

Chinese Pork Hock

Tuna Sandwich

Kare-Kare (Filipino Oxtail Stew)

Kare-Kare is a Filipino peanut-based stew with a variant of vegetables, stewed oxtail, and occasionally tripe.  This is very popular on grand celebrations and gatherings. It is considered a special dish for a special occasion. So we rarely eat this. Especially for migrants who have settled in limited or non-Asian demographic locations. For those who have a peanut allergy, please stay away from this dish. I wish I could make it peanut-free for people with allergies, but it wouldn't taste as good.  So I do apologize for that.