Facts: Lycopene & Tomatoes

Hubby was off again for a 4 day business trip. Usually, my kids request me to cook Caldereta for them. Even if it takes 2 or 3 days for them to eat the same dish, it’s not a big deal. Beef is a good source of minerals like zinc, selenium, phosphorus, iron, Vit. B, carnitine and creatine. However consumption of large amounts of beef can possibly increase the risk of bowel cancer so I give my kids in moderation. But what I like most in Caldereta is the tomato ingredient. Tomato sauce is a major source of lycopene. I’m aware that consumption of foods rich in lycopene gives health benefits.

Below are convenient ways to increase our consumption of LYCOPENE:

• For a quick and simple dinner choice, open a jar of tomato-based sauce and pour over your favorite pasta. Top with steamed vegetables or grated cheese.
• When making your own spaghetti sauce, include some tomato paste and a small amount of olive oil.
• Enjoy tomato or vegetable juice as a refreshing and healthful snack.
• When choosing soups…think tomato!
• Watermelon makes a light, fat-free dessert.
• Wake up your tastebuds with fresh pink grapefruit along with your favorite breakfast.

TRIVIA:

1. Lycopene is a pigment that gives vegetables and fruits, such as tomatoes, pink grapefruit and watermelon, their red color.
2. Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.
3. In a study, Lycopene is better absorbed by the body when it is consumed in processed tomato products, rather than fresh tomatoes. Although the reason still remains unclear.

Grilled Lumot (Big Pusit) with filling

This weekend the family decided to grill something to eat. The first time I try this food was more than a year ago in a series of “dampa” at Riverbanks mall offering grilled seafood and more. We made our version of that and here’s what we got, our very own Grilled Lumot (Big Pusit). Hope you like it.

Ingredients:

• 4 pieces lumot, cleaned
• 4 pieces tomatoes, diced
• 4 pieces onions, diced
• 2 packs Eden cheese (small packs), diced
• 1 small can of Pineapple juice
  

Sauce:

• Soy sauce
• Lemon juice
• Siling labuyo (hot chili peppers)

Grilling preparations:

Soak the cleaned lumot in one small can of pineapple juice 30 minutes before grilling. While waiting for that mixed the diced tomatoes, onions and cheese. When the lumot is done, put the filling (mixed ingredients) inside the lumot. To avoid the ingredients from spilling while grilling it, put at least two toothpicks on the opening of the lumot. Grill the lumot on medium flame for 8-10 minutes or until it turns reddish. High flame will dry the lumot and makes it taste bitter. After grilling, cut it into parts and arrange it in a plate. Prepare chili lemon and soy sauce dip to pair with it.

Some refrigerator tips

Aside from ironing and running aircon units, refrigerator is also one of the most costly appliances to run in our households. Now that economic meltdown is still on rage, housewives like me find ways to cut down household expenses. Below are some tips to conserve energy and get the best performance of our refrigerators I found on the web:

• Defrost freeze compartment whenever frost builds up to 1/4-inch thickness.
• Open and close doors quickly.
• Remove or return several items at once.
• Defrost frozen foods in the refrigerator. It's safer.
• Thawing items also absorb heat from other foods to reduce refrigerator running time.
• Keep condenser coils clean by regular vacuuming.
• Dust acts as an insulator that can cut down cooling efficiency.
• Replace worn door gaskets.
• Keep a good, tight door seal for best operating efficiency.
• Install your refrigerator away from the range, direct sunlight, registers, radiators, or any other heat source.
• Fill refrigerator to capacity for best operating efficiency, but do not overcrowd or block air circulation.

My Farm Town @ Facebook

Social networking is really hot in the net. I never thought that I will have my own Facebook account someday. I do have my Friendster account already and I practically able to communicate with old and present friends. I find it hard to maintain the 2 accounts but I can’t help to give way to my curiosity. I saw different games on Facebook and I thought that it will help me ease the sleepiness while blogging. Not because blogging is boring but because I am physically tired taking care of the chores and the kids the whole day and do blogging at night.

Farm Town is one of the games I deal very seriously at Facebook (LOL). I just love farm living. It is peaceful, no pollution (air and noise), simple living and very relaxing. I dreamt of making my dream farm (my own hacienda in the net) so I go for it till I made it. Although the picture you see now is not yet completely done (still need to level up) I could say that just by looking at it gives me the feeling of serenity and peace. How I wish it is that easy to own such a property nowadays where I can spend my life peacefully and happy. But there are lots of games you can find at Facebook you can play with and maybe that's the reason why people enjoy using it. Thanks to the genius students who made this one. Facebook just started as a school project and now there are millions of people around the world who appreciates and enjoy FB.

I check my FB account from time to time and take care of my farms and my kids’ farms as well. If you have a Farm Town account give me a buzz so we can be neighbors. See you at Farm Town.

Frying, sauteing & browning tips

I practically cook everyday for our family of four: me, hubby and the 2 wonderful kids. Even after several years of cooking, I still count on tips I can make use of to do my job with more ease and convenience. Sometimes, it is not enough that we know how to do it. It would still be best if we know the “right way” to do it. Right??? And the net has a lot of cooking tips to offer to us cooking moms and dads.

The following contain tips on frying, sauteing and browning that I got from PhilippineCountry.com’s cooking tips. You may check it out and let’s make our cooking fun, great and easy.

• In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.
• When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
• Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
• When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
• Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
• Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.

Happy cooking!!!

Bulalo Recipe

It’s “ber month” already and we could feel the cool breeze early in the morning. That’s made me hard to get up plus the continuous shower of rains for several days already. During cold or rainy season, we prefer soup dish like Bulalo to ease the chiliness. I want to share my way of cooking Bulalo which my family really adores.

Ingredients:

1 ½ kgs. Bulalo meat (preferably with bone marrow)
1 big Onion
15 pcs. Peppercorns
1 pc. Raw sweet corn
1 pc. Knorr beef cube
10-12 pcs. Pechay leaves
10 pcs. Stringed beans
1/3 head of Cabbage
3 pcs. small size Potatoes
½ teaspoon of rock salt
Water

Cooking procedures:

When buying the Bulalo meat ask the meat vendor to detach the meat portion from the bone marrow. Cut the meat portion in your desired shape. Put the meat and bone marrow in a pressure cooker. Add 2 ½ liters of water. Set over high heat and bring to boil uncovered. Remove the scum as it rises on the first boil. When done with the scum: set the flame on medium heat, add the ½ teaspoon of salt, cover it and let it boil for 30-45 minutes until the meat is fork-tender.
While waiting for the meat to get fork-tender prepare the other ingredients. Peel the onion, wash it and slice it thinly. Wash the raw sweet corn (remove the remaining hair) and cut it into 4 pieces. Cut the pechay leaves 1 inch from the end/bottom then wash it. Remove the side strings of the stringed beans then wash it. Wash the cabbage then cut into 4-5 pieces. Do not remove the core/hard portion of it while cutting to let the cabbage remain intact in our cooking. Peel the potatoes, wash it and cut each into half. I usually do not put too much veggies coz it will affect the beef broth's taste.

When done with the meat, remove the cover then add the sliced onions, peppercorns, sweet corn, Knorr beef cube and ½ liter of water. Bring to boil for 10-15 minutes. This is to mix the sweet effect of the onions and corn to the beef broth. Then add the potatoes, pechay, cabbage and stringed beans. Simmer for about 5 minutes.

Arrange the bone marrow, meat and other ingredients in a big soup bowl then pour the broth. Serve while it’s hot.

I usually serve it with kalamansi-fish sauce. Cut 5 pieces of kalamansi in the middle then squeeze. Remove the seeds then add 2 tablespoon of fish sauce. Add 1 piece chili cut into small pieces. This is the reason why I do not put too much rock salt in my cooking. Hope you like it.

Buttered Buffalo Wings Recipe

My first recipe is one dish I got from hubby. When he was in Dagupan for a business trip, he was able to talk to a warehouse manager about it. He got the instructions and we tried it upon his return to home. We were happy because our choosy kids love it. Wanna try our version of Buttered Buffalo Wings?

Ingredients:

1 kilo buffalo wings
Rice wine, 2-3 tbsps.
Pounded pepper
Iodized salt
Onion spring, cut 1 inch
1 Green chilli (siling panigang), sliced thinly
Butter
Vegetable oil

Procedures:

Marinate buffalo wings with rice wine, pepper and salt for 15 minutes. Deep fry the marinated buffalo wings in vegetable oil until brownish. In a frying pan, add butter, green chilli and onion spring. Saute for 3 minutes then add the fried buffalo wings. Continue stirring and flip the wings for even taste of the ingredients. For plating, arrange the wings and spread the veggies on top.

Welcome note from the cooking mom

Good day!!!

Thank you and welcome my dear friends, readers and visitors! I want to express my gratitude for sharing your precious time dropping by my blog.

I learned blogging January of 2008 thru my husband’s friend Cherry. She wanted to teach my husband about this online stuff but probably this is not his cup of tea. He told me about it and since I’m home I took the task. Currently I am maintaining 2 blogs: Housewife @ Work which is a very profound blog and my travel/leisure blog, A Mother’s Stuff.

Cooking is one thing I am deeply in love with. As a wife and mom, I wanted to give the best for the whole family. Learning how to cook by my own was really tough. For now there just only several dishes I can practically say I can cook well. I still want to learn other cooking stuff especially those with sauces, pastas, baking, and more. Actually taking up a culinary lesson crossed my mind and given the chance I will definitely grab it.

As days go by I will give you recipes, tips, information and articles we can share and learn together especially if you do love to cook like me or even you just somebody who want to eat a lot.

Again, thank you so much for your time and hoping to see you more often to take a cup of tips, a slice of information and a dipper of food we can share together.

With lots of love,