When we are here in America I am the cook, of course. I prepare spur-of-the-moment simple meals. I don’t make an advanced menu. When they want to eat, I just try to whip up something from scratch and in fifteen minutes the food is set. Kung anu-ano lang. I open the ref and pantry and grab whatever I could find.
I can cook arroz caldo in 15 minutes using left-over rice. My most important ingredients in the kitchen are garlic and ginger.
It’s rare that I use canned chicken broth. I just found this Swanson in the pantry, baka mag-expire so I used it na lang.
O ayan it looks like lugaw na, meron pang spring onions.
This is very easy to make. Whole portobello mushrooms sprinkled with three kinds of cheeses including mozzarella, parmigiano, etc. Here I bake them. In Manila, I sautee kasi sira oven namin, binahayan ng daga.
After removing the fatty sections, only 40% is left.
When not in the mood to cook but in the mood for Filipino food, there are Filipino restaurants around here. Edmund bought adobong manok and ginisang upo. The next day, I turned the left-over upo into veggie soup by just adding more water.
I discovered this thin crepes made of eggs and cauliflower.
Use the crepe to wrap thinly sliced grass-fed sirloin beef. It has bland taste so pesto or yogurt or any kind of dressing is recommended. The thin crepes may also be used to wrap ice cream.
Father and daughter are back to their day jobs in Manila and my son is back to school. I am by myself and eating out is not fun when alone so I cook my own food.