January 10, 2013

Pinakbet is a vegetable dish originally from the province of Ilocos (located in Northern Luzon).  It’s a mix of different vegetables — eggplant, okra, bitter melon, string beans and squash — and seasoned in bagoong or shrimp paste.




1 Saute the garlic, onion and tomatoes. Add pork and saute for a minute.

2 Turn the heat down and add the vegetables, layering them in the pan from the bottom in this order : ampalaya, okra, squash and eggplant.

3 Add the broth, chili and bagoong. Cover and bring to a boil.  Turn the heat to lowest then simmer for 10-15 minutes until the vegetables are cooked but still firm.

4 Serve with fried or garlic rice. Enjoy!!!

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December 13, 2010

Did you know that the yummy sea bass can help protect your peepers?  The high levels of omega 3 fatty acids in this fish help prevent tear evaporation to keep the grittiness and pain of dry eyes at bay.

Here’s a delicious recipe I’m sure you and your family will enjoy.



1)  Heat oven, to 425°F.  Season fillets with salt and pepper, if desired.  Place on foil-lined baking sheet and drizzle with 1 tablespoon olive oil.  Roast 15 minutes, or until fish flakes easily with fork.

2)  Meanwhile, in large skillet over medium-high heat, warm remaining olive oil 30 seconds.  Add zucchini, squash and onions.  Cook 5 minutes or until vegetables are softened and lightly golden brown.  Stir in chopped garlic.  Cook 30 seconds or until fragrant.

3)  Stir in wine; bring to a boil, scraping up any brown bits from bottom of pan.  Cook 2 minutes, or until almost all liquid is absorbed.  Add tomatoes and cook 2 minutes or until just softened.  Stir in basil.  Spoon some of the vegetable mix on a plate and top with sea bass.  Enjoy!  🙂

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