Yummy-as-can-be
September 26, 2016

I’m enjoying this tangy tomato soup while listening to my favorite music played by a double guitar. This is my favorite thing to do with a bed-weather day like this. The weather lately is so unpredictable. The sun will shine in the morning and come noon time, it’s as if there is a big storm coming. A warm and hearty soup is always perfect at times like this. For today, we are having a creamy tomato soup with the best tomato I harvested with these tomato gardening tips. Recipe borrowed from Martha Stewart.

tomato-soup

Creamy Tomato Soup

Creamy Tomato Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, coarsely chopped
  • 1 to 2 cloves garlic (optional)
  • 2 (14-ounce) cans whole peeled tomatoes
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups Basic Chicken Stock, or water
  • 1/2 cup heavy cream (optional)

Directions

  1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  3. Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  4. Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
http://yummyascanbe.info/soup/creamy-tomato-soup/

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September 12, 2016

Ginataang gulay is a delicious and creamy vegetable dish that you should try. Ginataan refers to any dish cooked in coconut milk. You can add shrimps or pork slices or both if you like to make it yummier. I will be using baby blue crabs this time.

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Ginataang Gulay with Baby Blue Crabs

Ingredients

  • 1 tablespoon oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • ½ pound baby blue crabs, halved
  • 1 tablespoon sauteed shrimp paste
  • 2 cups pure coconut milk or 2 cups canned coconut cream
  • ½ medium squash, peeled, seeded and cut into 1-inch cubes
  • 10 to 12 pieces Okra, ends trimmed and cut in halves
  • 10 to 12 pieces green beans, ends trimmed and cut into halves
  • 2 medium eggplant, ends trimmed and sliced
  • 2 cups Kangkong leaves or spinach
  • 2-3 pieces chile (I used siling haba)
  • salt and pepper to taste
  • In a pan over medium heat, heat oil. Add garlic and onions and cook until limp. Add the blue crabs and cook for 2 to 4 minutes, stirring occasionally, until they turn red. Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.
  • Add coconut milk. Bring to a simmer and continue to cook for about 3 to 5 minutes until slightly thickened and reduced. Add squash and cook until tender but firm. Add green beans, okra and eggplant and continue to cook until vegetables are tender and sauce is thickened. Season with salt and pepper to taste. Serve hot with steamed rice.
http://yummyascanbe.info/recipes/ginataang-gulay-with-baby-blue-crabs/

 

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September 12, 2016

I’m happy to announce that I’m back to walking again and looking forward to shedding off a few more pounds, I’m even thinking on visiting a clinic with fat removal treatments in Dallas. I kept reading fake Purium reviews, but now I finally found a site that isn´t a Purium scam, you should check it out. Congratulations to me because last night I walked 3 miles. It’s been more than six months since I stopped because I got occupied with too many things. Anyway, I am happy that I am doing this again and I am all set to doing this regularly, I am going to try to get one cleanse from https://www.thedietdynamo.com/isagenix-30-day-cleanse-reviewed/ to purify my body.

I feel healthier and with so much energy, especially when I drink Matcha Tea, so I really recommend to Buy Matcha Green Tea | PureChimp. Yup, I can even try the video I found on how to change electric guitar strings. My son has been asking me to bring his guitar to the music store, but I think I can do this myself.

I am also eating healthier foods followed by an exhausting calisthenics workout plan, and trying to avoid fatty meats like beef and pork. For breakfast, I had overnight oats…

overnight-oats

and later for lunch, I’ll have a bowl of salad.

salad

I will also be cutting down on carbs and will add more fruits and veggies to my diet. When you want to find foods near you,
go to Dandy Kat.

 

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June 17, 2016

My family loves crabs. We don’t have them too often, though because they are expensive and high in cholesterol. My favorite way to cook them is with coconut milk, ever since a tried them at seafood restaurants in Orlando, but for a change, I’ve decided to try Tyler Florence’s version of the Singaporean Chili Crabs. Right now I only have blue crabs in my fridge, so this is how it looked like.

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They may not be the big, fat regular Dungeness crabs that you use for the recipe, but the dish turned out really yummy. The opting health recipe is a bit salty, so I decreased the amount of soy sauce to 1 tablespoon and added a little bit more water. I also added 1 tablespoon of sugar to give the dish a hint of sweetness.

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Singaporean-Style Chili Crabs

Ingredients

  • 2 whole cooked Dungeness crabs
  • 1/4 cup tomato ketchup
  • 2 tablespoons hot chili paste
  • 2 tablespoons oyster sauce or Indonesian soy sauce
  • 2 tablespoons dark soy sauce or regular soy sauce
  • 1 tablespoon tamarind paste
  • 3 tablespoons peanut oil
  • 4 scallions, sliced thin
  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 serrano chile, chopped
  • 2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Directions

  1. Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
  2. In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
  3. Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!
http://yummyascanbe.info/seafood/singaporean-style-chili-crabs/

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June 9, 2016

I really don’t know what to call this recipe because my sister and I just invented this. We used beef tenderloin all the time and this is the first time I am trying this out with chicken. It turned out as good and it makes me feel great that this is a healthier version.

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Asian Sweet Chicken

Ingredients

  • Breast of 1 Chicken, sliced into strips (skin not included)
  • 1 large Red Bell Pepper, sliced into strips
  • 4 cloves garlic, minced
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 2 tbsps Worcestershire Sauce
  • 1 tbsp Mirin
  • 1 tsp. rice wine
  • salt and pepper to taste

Directions

  1. Except for the chicken strips, mix all the ingredients, making sure the sugar is well dissolved. Pour over chicken strips and marinate for 30 minutes to an hour. Drain and reserve the marinade.
  2. Heat pan over medium heat. Pour 1 tablespoon of EVOO (extra virgin olive oil). Stir fry chicken for two minutes, then add bell pepper strips. Cook for another two minutes.
  3. Add marinade and a little water. Adjust the taste if necessary and bring to a boil. Transfer to a serving platter. This is best enjoyed with garlic or steamed rice.
http://yummyascanbe.info/chicken-recipes/asian-sweet-chicken/

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June 5, 2016

This dish is very similar to Chicken Parmesan, but this is the healthier version. Instead of using Parmesan, I used light cheese. I also don’t like dousing the crispy chicken with sauce before covering it with cheese and then baking it. I’m just not sold on the idea of making a crispy chicken only to cover it with sauce and make it soggy.  So, here’s my version.

baked crispy chicken spaghetti

Baked Crispy Chicken Spaghetti

Ingredients

    Baked Chicken
  • 500 grams Chicken breasts
  • 1 cup Panko (Japanese bread crumbs)
  • 1/4 cup Flour - all-purpose
  • Egg whites of 2 large eggs
  • 2 tablespoons Extra virgin olive oil
  • Basic Tomato Sauce
  • 1 tablespoon Extra virgin olive oil
  • 4 cloves Garlic (minced)
  • 1 Large onion (minced)
  • 800 grams Whole stewed tomatoes
  • 3 tablespoons Tomato paste
  • 2 teaspoons Dried oregano
  • 1 teaspoon Salt (to taste)
  • Black pepper (to taste)
  • Baked Chicken
  • 80 grams light cheese orMozzarella cheese (grated)
  • 450 grams Dried spaghetti
  • Minced Parsley for garnish (optional)

Directions

  1. Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Put a cooling rack on top of a baking sheet.
  2. Prepare flour (I season it with salt and pepper), Panko bread crumbs and egg white in different bowls.
  3. Season chicken breast slices with salt and pepper, then dust with flour to coat evenly.
  4. Dip the floured chicken in the egg, then the breadcrumbs. Make sure to cover both sides of the chicken slices.
  5. Place them on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
  6. Bake coated chicken slices for 20-25 minutes.
  7. Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil.
  8. Saute the garlic, then add the onions.
  9. Add the stewed tomatoes, tomato paste, and dried oregano. Season with salt and pepper.
  10. Simmer until the sauce thickens.
  11. Cook the pasta according to package directions.
  12. Arrange the cooked spaghetti on a plate and top with sauce. Put crispy chicken slices on top and sprinkle with cheese.
  13. You may choose to bake it until the cheese melts.
http://yummyascanbe.info/recipes/baked-crispy-chicken-spaghetti/

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June 5, 2016

Teeth whitening is definitely wonderful. We will think about this as we all want white teeth. When referring to all cosmetic dentist procedures, teeth whitening is definitely the really common one. The problem is that you cannot simply go to the dentist and be sure that no problems will appear. Your teeth will only remain white if you know what to do. Unfortunately for many that love food, there are foods that have to be avoided.

Teeth will quickly end up with plaque and stains if you do not take care of them properly. This is especially the case when referring to teeth whitening. What many do not know is that the teeth become more sensitive after the procedure is done. This practically means that changing eating habits become a necessity.

If you went through teeth whitening and you want to keep your teeth as white as possible for a long period of time, here is what you have to avoid, according to data offered by Desert Family Dental.

dentist

Acidic Foods And Beverages

After the teeth whitening procedure is over, it is possible to feel gum pain and irritation. In this case, it is vital that you avoid the acidic beverages and foods. In quite a similar way, the drinks with low pH will have to be removed from your diet. Examples of drinks and foods that have to be removed include oranges, pickles, lemons, vinegar, grapefruits and soft drinks. You basically need to remove these beverages and foods because saliva acidity would end up being increased. Gum pain is quite common when this happens.

Foods That Stain

Simply because your teeth are white now does not mean that this will keep being the case in the future. You have to be sure that you avoid all the foods and spices that would stain teeth. This is actually a really good idea even if you do not use teeth whitening.

Unfortunately, if you love Asian food, you will want to cut down on many dishes, especially those that include staining spices. The common staining foods that have to be avoided after teeth whitening are tomato sauce, soy sauce and dark chocolate. At the same time, avoid eating blueberries, dark marinades, balsamic vinegar and beets. During the bleaching process, the dentists also recommend avoiding Indian and Spanish cuisines.

Dark Foods And Drinks

While many know about the staining foods, few are aware of the necessity to remove dark drinks and foods from the diet. The good news is that you mainly want to avoid consuming the dark drinks as the foods are not so common. Examples you want to take into account include wine, coffee and tea.

As you can easily notice, it is a really good idea to be careful about what you eat after teeth whitening. While oral hygiene is really important, it will not help you out too much if you do not actually focus on what is consumed. Teeth will not remain white and you basically went through the procedure without gaining the benefits for a long time.

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