Date Posted: March 29th, 2015
I was very excited to review another pan from Ozeri. I have their 8″ Green Earth Frying Pan and the 12″ Ozeri Green Earth Frying Pan. Today’s review is about the 12-Inch Green Earth Wok.
- Unlike other ceramic cookware pans, the Ozeri Green Earth Wok utilizes an ultra-safe ceramic coating inspired by nature which is 100% PTFE and PFOA free.
- Delivers unprecedented non-stick performance without releasing harmful fumes or toxins at high temperatures.
- Features a scratch-resistant 100 percent ceramic coating that is super easy to clean.
- Made out of durable heavy-gauge die-cast aluminum with no heavy metals or harmful chemicals.
- Boasts a comfortable heat resistant Bakelight handle, and a magnetized induction stove safe base for rapid heat transfer.
Like the other Ozeri pans that I have, the wok is smooth to the touch and it’s made of good quality materials. What I like about the Ozeri pans is that I know I am serving healthy food to my family because they are 100% PTFE and PFOA free. Ceramic coating is used instead of Teflon. Teflon pans emit some harmful chemicals when it reaches a certain level of heat, ceramic pans don’t.
Hubs is craving for a dish with a hint of sweetness, so I cooked Chicken with Pineapple (Pininyahang Manok). I already posted the recipe here. Just grab it from there if you feel like whipping it up for your fam.
I also love that I can cook with less oil because the food doesn’t stick to the pan. It is easy to clean and if you follow the care instructions well you won’t have problems with the food sticking to the pan in the future. I simply wipe the ceramic surface with a clean cloth dampened with a few drops of white vinegar after washing and drying. The pan always looks like new and I never had any “sticking” issues.
Overall, I love the wok. If you are looking for a good cooking pan, this is worth investing in.
Where to buy?
You can purchase the 12-Inch Green Earth Wok through the Moderna website and on Amazon.
Disclosure: Product/s mentioned above were sent to me for evaluation purposes. No monetary compensation was received to write the review. All opinions expressed here are 100% my own. However, I only recommend products or services I use personally and believe will be good for my readers.
559 total views, 144 views today
Date Posted: March 21st, 2015
One thing I love about eggs is that I can whip up a lot of dishes with it. My youngest looks forward to his breakfast every morning. Eggs are his favorite and if I would allow him to eat them all the time, he’d be so glad, I’m sure. His favorite? Omelet and Frittata! I love making both dishes for him because he gets to eat veggies.
Broccoli and Tomato Frittata
- 2 tablespoons olive oil, plus more for drizzling
- 1 cup broccoli, sliced
- 1 cup tomatoes, sliced
- 1 clove garlic, crushed
- 4 eggs
- 1cups grated cheese, plus more for garnish
- Kosher salt and freshly ground black pepper
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute garlic and onions and cook for about 1 minute. Add the sliced tomatoes to the skillet, saute for about 2 minutes, until tender but firm. Add broccoli and cook for 6 to eight minutes. Season the vegetables with salt, and pepper.
- In a medium bowl, beat together the eggs, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
- Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with grated cheese.
2,009 total views, 18 views today
Date Posted: March 21st, 2015
They say that what you eat between meals matters more than you think, so you should really be careful in choosing your snacks. Most of the snacks we love are adding too many calories and too few nutrients to our diets.
The next time you reach for a snack, make sure you grab something that’s packed with nutrients and will not add more to your weight. Below are 10 healthy food swaps you can enjoy without the guilt.
Disclosure: This post contains affiliate links provided by Postpresso.
2,891 total views, 63 views today
Date Posted: March 19th, 2015
Ever since my mom was diagnosed with hypertension, we’ve been making this dish whenever we find garlic leaves in the market. The leaves are very similar to spring onions and they are not as garlicky as the bulbs. They, however, bring a lot of flavor to any dish.
Glass Noodles with Shrimp and Garlic Leaves
- 1/2 lb glass noodles (ChapChae noodles) or vermicelli (sotanghon)
- 1/2 lb cooked shrimps
- 2 cups pork (I used lechon kawali)
- 1 cup celery, chopped
- 1 1/2 cups onion, diced
- 1 garlic leaves, sliced into 2 inch strips
- 4 cups water or chicken broth
- 2 to 3 tablespoons garlic, minced
- 1 cup onion, chopped
- 2 tablespoons fish sauce
- 2 tablespoons cooking oil
- Soak the noodles in water until it becomes soft. If using glass noodles, cook them according to package directions.
- Heat a clean wok or cooking pot and pour-in cooking oil.
- When the oil is hot enough, sauté garlic and the remaining sliced onions.
- Add-in pork and cook for a few minutes.
- Pour-in chicken broth then bring to a boil.
- Stir-in the garlic leaves. Cook for 3 minutes.
- Add the noodles and fish sauce then cook for another 2 minutes. Add the cooked shrimps.
- Transfer to a serving plate and place lemon or calamansi slices on the side.
- Serve hot.
1,009 total views, 9 views today
Date Posted: March 17th, 2015
All serious and hobby photographers have a dream – getting their hands on a professional grade DSLR. The popularity of DLSR’s has fueled a booming camera hire and rental industry as well. Before DSLR, photography wasn’t so easy and effortless, and Canon has a large part to play in making DSLRs so popular.
- History of Canon DSLRs and Arrival of Canon 5D – The first Canon DSLR came out in 2000 and was called D30. It had a camera of 3.1MP that produced groundbreaking images. Despite the low pix count being an issue, D30 was still better than the available DSLRs during that time (Nikon’s DSLR was 2.7MP). At that time, photographers were still using film and DSLRs weren’t that common. Rectifying D30’s low pixel issue, Canon came up with D60 with 6.3MP. The cost of 1st Gen DSLRs was between $2000 – 3000 and this amount was only enough for the body of the camera. Then Canon introduced its first scene-changing DSLR called Canon 5D which completely changed the future of the photography industry and made DSLRs the new norm for camera hire and everything else.
- DSLRs And 5D’s Popularity – Before 5D, 35mm camera films were used. This meant that when the viewfinder was used, the focal range was 50mm. Since APS-C sized sensors were used before this invention by Canon, the crop factor was a real issue for all photographers. Price was another factor. Before 5D, photographers had Canon EOS-1Ds but the 5D cost and weighed half as much and the previous DSLRs. It had features like CMOS sensor, 12.8MP, LCD screen of 2.5” and compatibility with every lens produced by Canon from 1987. The ISO range also offered use in low light situations, came with wide angle capabilities and basically, made digital shooting completely different. DSLRs weren’t truly ‘digital’ until 5D came along.
- Canon’s Marketing Strategy and Popularity – Canon’s marketing strategy was simple – allow the average consumer to take magazine quality images by offering affordability and reliability. Creation was the focus of their marketing campaigns. It all started with their ‘Beyond ‘good enough’’ approach and continued till ‘Project Imaginat10n’. Other reasons why Canon is so popular include – affordability, easy handling and innovation.
- Canon vs. Nikon vs. Panasonic – Canon has made its name by focusing on professional cameras, flashes, and lens. The professional experience offered by Canon is unmatched. Simple additions like CPS have made consumers extremely happy because of Canon’s ease of use and effortless servicing capabilities.
- Nikon – Nikon’s strengths are similar to Canon’s as they have focused on professional cameras and accessories as well. However, they have fallen behind because it has taken them a long time to catch up to the ‘connected camera’ philosophy that other brands are doing so well at.
- Panasonic – Panasonic only became a household name in cameras when the mirrorless technology was taken up by them. They have completely changed the video industry with their amazing video quality. Their biggest failure has been in the marketing department and despite having cameras compared to Canon and Nikon, they have lagged behind in major countries like the US.
- Future of DSLR and Canon – The future would involve compact and lightweight DSLRs (like Canon EOS Rebel SL1). The technology of mirrorless cameras would be improved in order to make them competitive to DSLRs. Other improvements can be expected in sensor design, image quality, ISO settings, frame rates, and video to stills conversion. Canon’s future is moving in sync with DSLRs’ as they are trying to get into the connected camera wireless technology experience.
It has also made creating quality images for just about every industry, affordable. Whether you’re taking photos for corporate transportation services, weddings, plumbing, construction or more. Getting quality, stunning images have the lowest barrier of entry now than ever before.
There is no excuse. This always means that the bar for “standard” quality has been significantly raised and getting noticed as a photographer is harder than ever. Such is life.
In their history, DSLRs have always worked towards reaching out to the consumers and this is one of the biggest reasons behind their popularity.
2,774 total views, 45 views today
Date Posted: March 12th, 2015
Baking is twice as fun when you have nice and new tools to use. I was very excited when I found out that I will be reviewing a pastry blender. I have a big mixer at home and although I love to mix my dough with it, sometimes I don’t feel like using it, especially when I am only making a small batch of cookies. I think this pastry blender is perfect for small batches.
- The professional dough blender is one of the heavy duty kitchen gadgets made of stainless steel construction that will not break, bend or rust. A hand blender that was meticulously designed to serve you for years and decades to come.
- This pastry blender with blades quickly cuts butter or margarine into dry ingredients such as flour or sugar, combining wet and dry ingredients seamlessly so you can make your favorite pie crust or cookie like a boss.
- The black soft-grip handle of the pastry cutter absorbs pressure and won’t spin or come loose in your hand.
- Hold your pastry maker and note the thickness of the handle and how comfortably your fingers wrap around it.
- If you’ve ever had pastry blenders before, you probably owned one with flexible wires like on a dough whisk that can take up to twice the time to do the same thing with the Professional Dough Blender. Haven’t you put up with enough inconvenience?
- 100% Guarantee! If you have any problems with your dough mixer FOR THE LIFETIME OF THE PRODUCT simply let us know and we will refund your order in full plus ship you a new item free of charge. Add to cart now because you literally risk nothing.
The tool is made of stainless steel. It looks sturdy and durable as well. I like that it’s easy to hold and it fits my hand perfectly. The handle is thick enough and it feels comfortable in my hand.
I was pleasantly surprised that I cut the cold butter and blended it with the dry ingredients without effort. The blades are thick and sturdy and they did not bend or flex while I was using it. Combining wet and dry ingredients gets a little heavy when the dough becomes thick. I’m glad I didn’t have a tough time with the pastry blender.
Overall, I had an easy baking time with the pastry blender. I love this tool and I am so sure I’ll be whipping up a lot of yummy treats with one. If you are looking for a tough and durable pastry blender, this product is worth the investment.
Where to buy?
You can purchase the Professional Pastry Blender through the Orblue website and on Amazon. You may also like them on Faceboook for updates.
Disclosure: Product/s mentioned above were sent to me free of charge for the purpose of this review. All opinions are 100% my own. Regardless, I only recommend products that I have used and believe will be good for my readers.
2,080 total views, 36 views today
Date Posted: March 9th, 2015
I know, I know the temps are getting high, but dad’s been craving for this soup. He even went to the lengths of driving me to the market to buy clams, so Miso Soup he will get.
This soup is actually very easy to make, so if you’re tired of the usual Halaan soup (Ginger and Clam Soup) and Clam Chowder, you should try this one. It’s very tasty and not too heavy on the belly.
Asari Miso Soup (Miso Clam Soup)
- 200 g clams
- 2 cups water
- 1/2 pack Japanese mushrooms (such as shimeji, enoki or nameko)
- 1 1/2 tbs miso (to taste)
- 1 scallion chopped
- Add the clams and 1 teaspoon of salt to a bowl and cover with water. This will make the clams open and release any sand they contain.
- Add the mushrooms to the water in a small saucepan and bring to a boil. Add the clams and cover with a lid and boil until the clams open (about 1-2 minutes). Turn the heat down and add the miso, dissolving the paste in a ladle filled with a little soup first to avoid clumps. Because different types of miso vary in salinity, taste the soup and adjust the miso to taste.
- Finish by adding the scallions and serve immediately.
4,737 total views, 36 views today