tag:blogger.com,1999:blog-63774374091857209122024-03-14T08:15:50.270-07:00Our Journey to a Simple LifeGio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-6377437409185720912.post-31077541792205762242020-01-23T23:23:00.000-08:002020-01-23T23:23:00.000-08:008门约书亚树/橙门<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="zh-CN">橙色门是约书亚树中安全又实惠的豪华帐篷体验。约书亚树国家公园距离酒店仅15分钟路程。离开城市的明亮灯光,在星空下静静地度过几个晚上。探索距离酒店不到20分钟路程的Noah Purifoy户外艺术博物馆,Pioneertown,Giant Rock或Integratron。带些食物烧烤,一瓶酒,和平地野餐。这是一个完美的舒适空间,可以度过周末,探索约书亚树提供的一切。
Orange Door是23英尺的旅行拖车,位于Partlett山脚下占地5英亩的围栏中。一个适合情侣或三口之家的舒适空间,可享受约书亚树的魔力。无需打包露营装备。从热水淋浴到带有空调或暖气的WIFI上网,一应俱全。这是充电的理想之选。约书亚树(Joshua Tree)确实是一个美丽的体验场所,而橙门(Orange Door)是它的理想之家。你在等什么?沙漠招手。
我们最多可容纳3人。床睡觉2和沙发是拉出。请在预订前告知我们3。第三人每晚额外收费$ 15。</span></pre>
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<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="zh-CN"><a href="https://www.airbnb.com/rooms/40513274?s=67&shared_item_type=1&virality_entry_point=1&sharer_id=5356109" target="_blank">8门约书亚树/橙色门Airbnb</a></span></pre>
Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-64170338154159546232020-01-23T23:19:00.000-08:002020-01-23T23:23:30.155-08:008 문 조슈아 트리 / 오렌지 문<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ko">에어 비앤비
오렌지 도어는 조슈아 트리에서 안전하고 저렴한 글램 핑 경험입니다. 조슈아 트리 국립 공원은 단 15 분 거리에 있습니다. 도시의 밝은 빛을 남기고 별 아래에서 조용히 몇 밤을 보내십시오. 20 분 거리에있는 노아 퓨리 포이 야외 미술관, 파이오니어 타운, 자이언트 락 또는 인테그라 트론을 둘러보세요. 와인 한 병을 그릴에 음식을 가져 와서 피크닉을 즐기십시오. 주말을 보내고 Joshua Tree가 제공하는 것을 탐험하기에 완벽한 아늑한 공간입니다.
오렌지 도어는 23m의 여행 트레일러로, Partlett Mountains의 산기슭에 5 에이커 부지의 울타리에 있습니다. 조슈아 트리의 마법을 즐기는 커플 또는 3 인 가족을위한 아늑한 공간. 캠핑 장비를 포장 할 필요가 없습니다. 에어컨 또는 난방 시설을 갖춘 온수 샤워에서 WIFI까지 집안의 모든 편의 시설을 갖추고 있습니다. 재충전 할 수있는 빠르고 완벽한 방법입니다. Joshua Tree는 진정으로 경험하기에 아름다운 곳이며 The Orange Door는 완벽한 홈베이스입니다. 당신은 무엇을 기다리고 있습니까? 사막이 부러진다.
최대 3 명까지 수용 할 수 있습니다. 침대는 2 명이며, 소파는 당깁니다. 3 명을 예약하기 전에 저희에게 메시지를 보내주십시오.</span></pre>
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<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"></pre>
<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ko"><a href="https://www.airbnb.com/rooms/40513274?s=67&shared_item_type=1&virality_entry_point=1&sharer_id=5356109" target="_blank">8 Doors Joshua Tree/The Orange Door Airbnb</a></span></pre>
Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-22033388864334286402020-01-23T23:13:00.002-08:002020-01-23T23:19:49.453-08:008ドアジョシュアツリー/オレンジドア<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><a href="https://www.airbnb.com/rooms/40513274?s=67&shared_item_type=1&virality_entry_point=1&sharer_id=5356109" target="_blank">8 Doors Joshua Tree/The Orange Door Airbnb</a></pre>
<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ja">
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<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ja">8ドアジョシュアツリー/オレンジドア</span></pre>
<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ja">
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<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ja">オレンジドアは、ジョシュアツリーで安全で手頃な価格のグランピングエクスペリエンスです。ジョシュアツリー国立公園へはわずか15分です。街の明るい光を離れ、星空の下で静かに数晩過ごします。ノアプリフォイアウトドアアートミュージアム、パイオニアタウン、ジャイアントロック、またはインテグラトロンは、いずれも20分以内にあります。グリルにいくつかの食べ物、ワインのボトルを用意し、安心してピクニックをしましょう。週末を過ごし、ジョシュアツリーが提供するものを探索するのに最適な居心地の良いスペースです。</span></pre>
<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ja">オレンジドアは、23フィートのトラベルトレーラーで、パルレット山のふもとの5エーカーの区画に囲まれています。カップルまたは3人家族がジョシュアツリーの魔法を楽しむための居心地の良いスペース。キャンプ用品を梱包する必要はありません。ホットシャワーからエアコンまたは暖房付きのWIFIまで、自宅のあらゆる快適さを備えたグランピング。充電するのに迅速で完璧な休暇です。ジョシュアツリーは本当に美しい場所であり、オレンジドアは完璧なホームベースです。何を待っていますか?砂漠が招きます。</span></pre>
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<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #222222; font-family: inherit; font-size: 24px; line-height: 32px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 283px;"><span lang="ja">最大3人を収容できます。ベッドは2寝、ソファは引き出し式です。 3を予約する前にメッセージを送信してください。</span></pre>
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<span lang="ja"><a href="https://www.airbnb.com/rooms/40513274?s=67&shared_item_type=1&virality_entry_point=1&sharer_id=5356109" target="_blank">8 Doors Joshua Tree/The Orange Door Airbnb</a></span></div>
Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-70648705585842342972018-08-24T03:27:00.001-07:002018-08-24T03:27:38.202-07:00Desert life in Joshua Tree, CaliforniaIt's been 4 years since I've written anything in here and it would be an understatement to stay that things have changed. I'm not quite sure how I even heard of this place. It might have been some article in the paper, but one day, about 5 years ago we drove down the 10 freeway and saw this place. It was a dry summer day before the monsoons and we instantly fell in love. We kept coming back here and each time trying to figure out how we could stay. Even when we were enjoying rainy Florida, the mystique of this magical place was tugging at us.<div>
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Last year, the stars aligned and we finally made the move. A few months later, we made a commitment and bought a home. Living most of my life in the suburbs, you think you see stars in the night. Out here, our neighborhood is a not quite as crowded. Lights are sparse and the nights are darker. When the moon sometimes disappears behind the mountains, the darkness gives way to the Milky Way. It just seems like there's an infinite amount of them up there. Remnants of the past just looking down at us. They seem to be wondering why we're trying to move through life so quickly with our busy schedules and appointments and obligations and so on and so on. Them seem to twinkle just enough to tell you to slow down a bit. Enjoy the company you have. Dream out loud with my wife about the possibilities of this barren land. A place to finally settle down to watch my daughter grow up. </div>
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Before we moved out here, we bought an old camper and lugged it out here to go camping and got our truck stuck in the sand. It was cramp and we quickly outgrew it, but we always knew she'd find a home to finally settle in to. Not to collect dust and rot away in some heap, but maybe help make some memories for people from the city looking for some quiet....some peace....or at least try to maybe find themselves. Like we are. She must have enjoyed travelling everywhere when she was shiny and new. Felt the love from whoever family got her with dreams of many adventures and memories. </div>
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<a href="https://www.hipcamp.com/california/coyote-sunset/coyote-sunset-in-joshua-tree" target="_blank">Coyote Sunset in Joshua Tree</a></div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com1tag:blogger.com,1999:blog-6377437409185720912.post-84194632245026730462014-10-17T00:19:00.003-07:002014-10-17T00:27:51.410-07:00Whole Grain Penne with Meat SauceGrowing up, pasta consisted of spaghetti and macaroni. The former came with a very sweet tomato based meat sauce and the latter was a "salad" drenched in mayonnaise. Those two still have a special place in my heart even after all these years, but like the rest of us, taste buds must also grow up. <br />
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When it comes to eating healthy, or at least trying to, we have this idea in our heads that the healthier version just doesn't measure up to the original's taste. The healthy version is basically stripped off of what made the original taste great in the first place. Unfortunately, this seems to be the truth in most cases. One of these days, we can give examples of such facts until we're all blue in the face, but today, lets talk about one example that goes against that train of thought. Whole grain pasta.<br />
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Hold the eye rolls, please. Get past the fact that whole grain noodles just aren't able to twirl around your fork like regular pasta does and you'll be on your way to a whole new world of tasty goodness.<br />
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Give me an hour and a half with 8 ingredients and if you aren't satisfied I will send you the full amount of what you spent on that box of whole grain Penne pasta. Kidding of course, but trust me. Don't be afraid of the hour and a half. You won't be slaving away in front of the stove.<br />
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<tr><td class="tr-caption" style="text-align: center;">Whole Grain Penne with Meat Sauce</td></tr>
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<b>Whole Grain Penne with Meat Sauce</b><br />
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1 12 ounce box of Whole Grain Penne pasta<br />
1 lb lean ground beef (or turkey)<br />
1 large yellow onion small diced<br />
1/2 head of garlic minced<br />
4 Roma tomatoes rough chopped<br />
1 tbsp dried oregano<br />
salt and pepper to taste<br />
1 tbsp thin sliced fresh basil (optional)<br />
1 tsp sugar (optional)<br />
2 tbsp vegetable oil<br />
5 cups of water<br />
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Brown the meat then drain excess oil.<br />
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Add the onions and garlic and saute for a minute or so until fragrant.<br />
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Add tomatoes and dried oregano and continue to saute for another two minutes or until the tomatoes begin to break apart.<br />
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Add half the amount of water and turn the fire down to a simmer.<br />
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Add sugar if desired to cut in to the tomatoes a bit. again, this is optional<br />
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Let the liquid reduce all the way down while occasionally giving it a stir.<br />
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At this time, boil a pot of salted water for the pasta and cook according to the instructions on the box. Pasta water should taste as salty as the ocean. Once the pasta is done cooking, do not forget to save a half cup of the pasta water.<br />
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Add the remainder of the water in to the sauce and reduce it all the way down.<br />
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The reason for reducing that much liquid in to the sauce is because you're giving the sauce a chance to really meld all the ingredients in to it's body. It sounds sexy and all, but it's a chef thing and it makes a huge difference in flavor building.<br />
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Always taste while you are cooking. Season according to your taste. how salty or spicy you want something is completely up to you.<br />
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Once the sauce has reduced and is perfectly seasoned, add it to the pasta in a separate pot, stir until fully incorporated and serve with fresh basil on top and some shaved Parmesan cheese if you like. Enjoy!<br />
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<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-36864799264136162592014-10-11T01:26:00.002-07:002014-10-11T02:09:20.361-07:00Chicken and Brown Beech Mushroom Stir FryIf there was one thing I missed living in Kissimmee, it was the big Asian supermarkets that we have so many of, here in Southern California. I could spend hours just zipping around the isles just looking at everything from the ridiculous amounts of prepared sauces and condiments to the great array of snacks.<br />
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All throughout my cooking career, I have always been partial to Asian food. It's just what my palate has woken up to. I also love that there's a certain mystique with each country's cooking style and ingredients that really is hard to master due to it being passed down from generation to generation within the family. Some of these ingredients can, at times, be a little intimidating to incorporate to our daily menus. That's the nature of the beast, though, isn't it? If you happen upon a certain ingredient that you've been curious about, pick it up and try it out. We often get stuck with the same routine dishes that we make for our family day in and day out that we forget that there's a world of ingredients out there that definitely deserve to find their way in to our pantries and plates. They don't need to be these exotic and expensive items either. Just new to you ingredients will suffice. </div>
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So on our recent trip to the Asian market I decided to pick up some Kecap Manis and Brown Beech Mushrooms. So the same old stir fry was a little different this time around... in a good way. I've always loved Kecap Manis. It's seasoned Indonesian sweet soy sauce and it just does wonders for certain dishes. Think of it as a Teriyaki sauce with a tinge of garlic and anise.<br />
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The Brown Beech Mushrooms are a bargain at about a dollar for a package. They have a more pronounced flavor than button mushrooms so if you aren't a mushroom fanatic, go easy on them and see if they're a keeper in your repertoire. Like most mushrooms,though, they take in flavor quite well, specially in intense flavored Asian cooking. They might even be a good meat substitute for you vegetarians out there. Stay tuned for that one....<br />
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<b>Chicken and Brown Beech Mushroom Stir Fry</b><br />
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1 lb chicken breast thinly sliced on a bias</div>
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1 package of Brown Beech mushrooms (trim off base and separate)</div>
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1 medium sized onion sliced in to half inch thick slices</div>
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5 heads of garlic minced</div>
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4 tablespoons Kecap Manis</div>
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2 tbsp oyster sauce</div>
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black pepper to taste</div>
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3 tbsp cornstarch</div>
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3 tbsp water</div>
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5-6 tbsp of vegetable oil<br />
cilantro for garnish</div>
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marinate for chicken</div>
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thumb sized ginger peeled and sliced thin</div>
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1 tsp salt</div>
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1 tbsp sesame oil</div>
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in a bowl, add the sliced chicken, ginger salt and sesame oil. massage well. then add the cornstarch and water. massage meat well then keep in fridge for at least an hour.</div>
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Cooking</div>
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Heat a wok until it is smoking. In batches, cook off the chicken meat then set aside.</div>
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Add about 3 tbsp of oil and once the wok starts to heat up again, add the mushrooms and keep stirring until they have softened a bit. about 2 minutes</div>
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Next, add the garlic and onions and stir fry for about 30 seconds.</div>
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Then add your chicken, stir for another minute then add the Kecap Manis, oyster sauce and black pepper.</div>
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serve right away with steamed rice and enjoy!</div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-41259741282998743492014-09-29T23:52:00.001-07:002014-09-29T23:52:05.216-07:00Shrimp and Sausage JambalayaIt might still feel like Summer during the day time here in Southern California, but the cooler temperature in the evening has signaled that Fall is here. With all the record breaking heat that August and September brought us, a bit of dip in the mercury is welcome change.<br />
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The types of food we eat tend to change with the seasons as well. Aside from soups, we tend to crave meals that are a bit heartier, stick to your ribs type meals as the temperatures begin to dip.<br />
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Enter, Jambalaya. Born out of Louisiana, this Creole dish, influenced by the French and the Spanish has many incarnations depending on which region of Louisiana you just happen to be.<br />
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My version will be for the busy parent trying to get a quality dinner on the table as quickly as possible. We'll call it the 15 Jambalaya. Remember, I said quality. This isn't going to be the crappy Jambalaya that disappointed you at some buffet you went to. That version has been sitting in that steam table for HOURS. This recipe is wife approved and she's never the type to pretend she likes a particular dish I cooked for the sake of my ego. I'm confident you and yours will like it too.<br />
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<b>Shrimp and Sausage Jambalaya</b><br />
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1/2 lb medium shrimp peeled and deveined<br />
1/2 lb sausage of your choice, large diced (Andouille sausage was used for this recipe)<br />
1 green bell pepper diced<br />
1 medium onion diced<br />
1/2 head of garlic minced<br />
1/2 cup of stewed tomatoes<br />
3 tbsp Creole spice mix (recipe below)<br />
1 cup chicken broth<br />
3 cups cooked white rice<br />
2 tbsp vegetable oil<br />
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3 tsp smoked paprika<br />
1 tsp chili powder<br />
2 tsp garlic powder<br />
2 tsp onion powder<br />
1 tsp ground black pepper<br />
1/2 tsp table salt<br />
2 tsp dried oregano<br />
2 tsp dried thyme<br />
1 tsp sugar<br />
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mix well and store in a jar<br />
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in a separate pot, saute the sausage until nicely caramelized. about 3 minutes on high heat. remove from pot then set aside.<br />
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in the same pot, sweat the garlic for about 30 seconds then add the onions and the peppers. add 3 tbsp of the Creole spice mix and saute until softened on medium fire.<br />
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add the chicken broth and rice and also the sausage and stir to incorporate. once the rice has been well coated, add the shrimp and stir for another minute or so, until the shrimp is pink and cooked through.<br />
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serve piping hot and Enjoy!<br />
<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-24974247239778955472014-09-21T01:22:00.000-07:002014-09-21T01:23:37.020-07:00"Fat, Sick and Nearly Dead"It sneaks up on all of us. You wake up in the morning and you have these aches and pains that you can't remember where they came from. Maybe you went in for a check up just to see how things are doing and your doctor drops a few subtle hints about maybe indulging on fast food a lot less than you would like to admit. For my wife and I, it was simple. Make the changes in order to set an example for our daughter and in turn having a better quality of life, but just as important, quantity of life.<br />
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Now unlike the documentary, we won't be going on a juice fast. For now, one 16 ounce glass of raw juice should be a great start to bumping up our vegetable intake. Coupled with a reduced intake of meat a whole lot fewer trips eating out and we should be on our way to better health. Sort of like a tune up for the daily driver that we so often under appreciate and at times....abuse. </div>
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So off to Amazon and saw this well reviewed juicer which was actually the brand used on the documentary. </div>
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<a href="http://www.amazon.com/dp/B005E1PGRC/ref=asc_df_B005E1PGRC3324190?smid=A2125DXQ9YOKU7&tag=pgmp-06-97-20&linkCode=df0&creative=395133&creativeASIN=B005E1PGRC" target="_blank">Breville BJE200XL Compact Juice Fountain</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYYySIr36OT72FpNXfGr6t2XyVtszKeia1JRSLc40d4qgA-QDoMWPFls7OAJa6v1qmgDgUNNl0J9msX8aK1-KIZ7ZqaD3KwWQ_GLyvrT_f_REt7e2OPqwfxdZi6Vrsm78HeerkBtcGfs/s1600/juicer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYYySIr36OT72FpNXfGr6t2XyVtszKeia1JRSLc40d4qgA-QDoMWPFls7OAJa6v1qmgDgUNNl0J9msX8aK1-KIZ7ZqaD3KwWQ_GLyvrT_f_REt7e2OPqwfxdZi6Vrsm78HeerkBtcGfs/s1600/juicer1.jpg" height="640" width="384" /></a></div>
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This one is $99 plus tax with free shipping and it was at the doorstep in 2 days. Not too shabby. There are some that are cheaper and plenty that are much more expensive, but after skimming through the reviews, the keywords that kept coming up were quiet and durable. It was good enough for us. A friend had bought the Black and Decker version for well under $100 and it was about half the size of this and it sounded like an industrial wood chipper while juicing a carrot. Again, different strokes for different folks...</div>
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The first of hopefully many juices to come! The apple was there to try to balance out the kale, but we realized the carrots added enough sweetness to the concoction and so we left it out in our subsequent juices. On that note, our daughter has enjoyed the apple juice. We will be sneaking in some carrot juice in there so hopefully she doesn't end up "accidentally" spilling the juice.... in the toilet. Stay tuned for that. In any case, we will be sticking to juicing vegetables from now on because from the articles we've read, the sugar and the calories along with that from fruits really do start to pile up and so it starts to become counterproductive in that regard. </div>
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True to the tune of most of the reviews on this product, it was strong, fast and quiet. Job well done. </div>
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I gotta say, looking at this glass of juice filled with vitamins, minerals and phytonutrients makes me want to honestly go out and grab a nice juicy burger. We will have to save that for a cheat day. I'd like to say after finishing this tall glass of goodness that my wife and I felt like 2 million bucks. Sing the praises of our bodies feeling more alive than it has in a long time. Not quite, but it did feel great to put great things in our bodies. The prospect of regularly replacing bad meals with raw juice and more vegetables is an exciting one because even if the results aren't as quick and drastic as those people in the documentary, they will come. </div>
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There hasn't been much research done on the benefits of juicing, but if common sense prevails, it could only help, right? Treat it as a supplement to your regular diet. It really is a difficult prospect to eat in a day our recommended daily intake of vegetables. Juicing will help get you the vitamins and minerals you need, but realize that the fiber, which is very important for our diets are practically eliminated during the juicing process. Eating whole vegetables and fruits is still just as important, so try not to completely neglect them in your diet. </div>
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On a side note. If you do get in to juicing, it might be an opportune time to start a compost bin. All that processed pulp will turn out some quick compost and in turn, maybe have yourself an organic garden of vegetables that will eventually find its way through your juicer... and so a cycle begins. Just a thought. Until the next time!</div>
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Health is Wealth.</div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-55473244758819563542014-09-15T16:43:00.000-07:002014-09-17T20:06:15.444-07:00Farfalle with Andouille Sausage and MushroomsAlmost 3 months have passed and another trek across the country has brought us back to the very hot Southern California. We are finally settling in to our busy schedule here and so we are just now starting to get in to a routine. Home cooked meals are finally becoming the norm again and we are making an effort to make them healthier than their takeout counterpart.... which should be very easy taking in to consideration what we have been eating lately.<br />
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Home cooked meals have been a drag since taking on a busier schedule. It always comes down to just being too tired at the end of the day to cooking up a meal. Grabbing takeout was a much easier chore than slaving away behind a stove and so the cycle started and the pounds and the inches began to pile up as well. </div>
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It was time to make better choices. Nothing too drastic. A little less meat and a little more vegetables. Whole grain foods and less processed. We even got a juicer to replace a meal or two. </div>
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Before going on this journey, first things first... lunch.</div>
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30 minutes is all it took and it was much cheaper than takeout and most importantly, much much healthier. Give it a try and let us know.</div>
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<tr><td class="tr-caption" style="text-align: center;">Farfalle with Andouille Sausage and Mushrooms</td></tr>
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<b>Farfalle with Andouille Sausage and Mushrooms</b></div>
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1 pound organic whole wheat Farfalle (cooked al dente according to package instructions) (make sure not to drain away ALL of the pasta water)</div>
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8 ounces Andouille Sausage large diced (feel free to omit the sausage if you want the dish vegetarian and just double the mushrooms)</div>
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6-8 ounces button mushrooms quartered (any mushroom would get the job done so go ahead and experiment)</div>
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5 ounces cleaned and washed spinach </div>
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2 Roma tomatoes large diced</div>
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1/2 a medium sized yellow onion large diced</div>
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6 cloves of garlic minced</div>
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3 tbsp chopped basil</div>
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1 tsp salt </div>
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1 tsp black pepper</div>
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1/2 cup of pasta water</div>
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Parmesan cheese </div>
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2 tbsp oil</div>
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Boil water and cook the pasta. The time it takes to cook the pasta which is about 11 minutes, the sauce would be ready just in time as you are draining the pasta. Make sure you have all your ingredients prepared so as to not miss a beat. :)</div>
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In a separate pot, sweat the garlic for 30 seconds then add the onions. </div>
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After another 30 seconds or so, add the sausage and the mushrooms. </div>
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Once the mushrooms has softened a bit, add the tomatoes and saute until slightly broken down.</div>
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Add the pasta water then toss in the pasta and then season with salt and pepper. </div>
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Toss in the chopped basil, turn off the fire and give it a final quick stir and serve hot with shaved Parmesan on top. Enjoy!</div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-42607827956213123252014-06-26T22:30:00.001-07:002014-06-26T22:32:24.683-07:00Learning New ThingsI've had this truck for about 2 years now and it has gone everywhere. It's job is to haul as much people as it can as far as they want to be taken. That is the job description, but there is also the once in a blue moon job of hauling a family and their belongings along with their daily driver all the way across the country.<br />
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I'm quite the responsible one when it comes to changing the oil, but deep down we all know there are plenty of moving parts in our vehicles that need to be taken care of with preventative maintenance. It's simple and the single most important thing you can do for your car to extend it's life. As for the other maintenance things, well that was a different story. You see, when you take your car in to the lube shop to change the oil, it's practically a break even situation for them. They have to sell you something else to make more money. Whether it's a shorter interval for oil changes so you come back more often or a radiator flush or a rear differential fluid change.<br />
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I called around and it would cost me close to $100 to change the rear differential fluid of the truck. I told myself that it would be worth it because the truck needed it. Out of curiosity though, I went to Walmart to find out how much the fluid would cost and while I was at it, I called around to see how much the gasket would cost. It was a grand total of $13.50 for those things. Everything else would be the labor. Looking back, it took me 2 hours to do the job mainly because I was recording it too. A professional would have probably taken 30 minutes to do it. Paying $90 for a 30 minute job is a little hard to swallow. Learning to do this myself is the absolute practical thing to do.<br />
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On different note, I've learned many years ago that my profession wasn't going to define me. It wasn't that I've conquered every challenge there was being in the kitchen. Far from it. It just seemed like it was all there was and I needed more. I knew that learning new things once in a while paid in dividends. The curiosity needed to be filled in and the sense of accomplishment was the fuel that kept the hunger going. There's nothing wrong with wanting to be a more well rounded person. Most importantly, working for those things sets a good example for my daughter. When I tell her that if she puts the work in, she can be whatever she wants, it will be at least a possible outcome instead of a wish.<br />
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<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-46327837977592019892014-06-26T21:16:00.000-07:002014-06-26T21:16:33.254-07:00Dinengdeng (Vegetable Stew)<div class="separator" style="clear: both; text-align: center;">
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This is a harvest type vegetable stew. These are the vegetables typically grown in backyards in rural areas in the northern regions of Philippines. It's a no fuss type dish in which the freshness of the vegetables is the highlight. It's great with fried meats or grilled fish.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dinengdeng</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">saluyot (jute leaves)<br />
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<tr><td class="tr-caption" style="text-align: center;">patola (sponge gourd)</td></tr>
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Ingredients:<br />
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1 medium size onion<br />
2 cups of squash (cut into cubes)<br />
2 - 3 cups string beans<br />
15-20 pcs okra<br />
1 big patola (sponge gourd) - peeled and cut into strips<br />
2-3 cups jute leaves<br />
squash flower<br />
1 cup shrimp / fried fish/ grilled fish - whatever is available<br />
3 cups of water<br />
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How to cook:<br />
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1. In a casserole, pour water and add the onion. Bring to boil<br />
2. Season with bagoong ( fermented fish sause) and continue boiling for 3 min.<br />
3. Add the shrimp, simmer for 3 min.<br />
4. Add the squash, simmer for 2 minutes.<br />
5. Add okra, string bean and saluyot (jute leaves). Simmer for 4 -5 min or until halfed cooked.<br />
6. Add patola (sponge gourd) and squash flower. Cooked until vegetables are done.<br />
7. Adjust seasoning according to taste.<br />
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Enjoy!Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-32148938436157730532014-06-17T22:27:00.002-07:002014-06-17T22:55:58.323-07:00Misua - Patola Soup (Misua and Sponge Gourd Soup)We were at the Asian market the other day and found these fantastic Loofah Sponge Gourds. If you were wondering, yes, these are the Loofahs you use to scrub yourself, comes from. They are annual vines that are very closely related to cucumbers. They are grown in tropical areas and are quite common in many Asian dishes. They are high in fiber and packed with vitamins and minerals.<br />
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I have to say that this particular one must have been grown locally because it was quite sweet and tender. These fruits have to be picked before they fully mature or they will just be too fibrous. It got me thinking of food miles and the importance of at least attempting to have a vegetable garden. Appreciating how fresh picked organic vegetables really differ from what's usually available to the masses at the market.<br />
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I honestly haven't had these in any other dish except for Misua-Patola soup. Growing up, this was one of my favorite dishes and it actually still is. Thinking of dishes to put up in this blog can sometimes get to the point where we actually miss the point. As we get older and the aches and pains begin to linger around longer, we have to be more aware of what we put in our body. Making better choices. Sadly, it may not be as sexy as some cheesy casserole dish but at the end of the day, at least we'll be sexier from better food choices.<br />
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<tr><td style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPZhuC-kaEZO8z19-4-HxsEKwGGycV93jbOEZjf0I-tUczSAmwgTw8FWybXUxxuUKb3wI7jg6uFf6ZpTrS42PKSE221Z3KX3Q0uIGR2IWvQhwcJMVUWV5xDzx5WFgCUNcF02JxbD1A9g/s1600/misua+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPZhuC-kaEZO8z19-4-HxsEKwGGycV93jbOEZjf0I-tUczSAmwgTw8FWybXUxxuUKb3wI7jg6uFf6ZpTrS42PKSE221Z3KX3Q0uIGR2IWvQhwcJMVUWV5xDzx5WFgCUNcF02JxbD1A9g/s1600/misua+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Misua</td></tr>
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<tr><td style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoIgnMY8ttnuzcDpW9iwi-cyxS_Bm6VmT-5wz-A2K7Cm1fyzVffh2LSOVY42Vbcvqv4-PsRo1ANZ6yoQdvce4juXzTTMzvmCi95C0idS9HClpgUC_uNbXxSHi44iK10GAdwpo4i2e6II/s1600/patola2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoIgnMY8ttnuzcDpW9iwi-cyxS_Bm6VmT-5wz-A2K7Cm1fyzVffh2LSOVY42Vbcvqv4-PsRo1ANZ6yoQdvce4juXzTTMzvmCi95C0idS9HClpgUC_uNbXxSHi44iK10GAdwpo4i2e6II/s1600/patola2.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Patola ( sponge gourd)</td></tr>
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Ingredients:<br />
1 small onion - diced<br />
4-5 cloves garlic - minced<br />
1 large patola (peeled and cut into strips)<br />
1 cup shrimp<br />
50 grams of misua<br />
4 cups of water<br />
salt and pepper<br />
patis (fish sauce)<br />
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How to cook:<br />
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1. In a sauce pan , saute garlic and onion.<br />
2. Add shrimp and pour in 1 tbsp of fish sauce.<br />
3. Add water and bring to boil.<br />
4. Add patola and 1 shrimp cube, cook until slightly softened.<br />
5 Add the misua , cooked for about 1-2 min.<br />
6. Add pepper and adjust seasoning according to your taste.<br />
7. Serve hot and enjoy!<br />
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I have my own theory that falls somewhere in between those two. Before a chef goes off trying to make his or her version of a certain dish, make sure you've eaten the original/authentic version. Whether you had it a few times on vacation back home or your Uncle Boy is the master of said dish. This is important because inevitably, someone who has eaten said dish plenty of times or has their own Uncle Boy who makes said dish, you will have no shortage of haters for your own bastardized version. Plenty of Filipino restaurants fall flat because the regional specialties that they put out don't even come close to how they are suppose to be prepared. Stick to what you do well for now and keep practicing at what you don't. Quality is what will bring our food to that stage.</div>
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Now I have to follow my own advice. Vigan Longganisa hails from the Northern Region of the Philippines. There are variations of this salty and garlicky sausage found in areas in the Central Region but it is made famous here in the north. My wife is from the north and she has had this plenty of times and I have actually had it in her hometown. She's definitely a worthy judge of my first go at Vigan Longganisa and I'm positive she'll be honest with the utmost disregard for my ego and this case, it's completely acceptable. :)</div>
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<b>Vigan Longganisa</b></div>
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2 lbs ground pork butt/shoulder</div>
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1/2 cup minced garlic</div>
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4 tbsp of Filipino soy sauce</div>
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4 tbsp Sukang Iloko (or apple cider vinegar)</div>
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2 tbsp annatto powder</div>
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2 tsp salt</div>
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2 tsp coarse black pepper</div>
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mix well and once stuffed, let it marinate in the refrigerator for at least a day, then put in the freezer if you aren't cooking it yet.... but then again... why wait? </div>
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<tr><td class="tr-caption" style="text-align: center;">Longsilog</td></tr>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-65832056907742937822014-05-30T23:24:00.001-07:002014-05-31T00:46:14.443-07:00Spam MusubiThere isn't much to say about these tasty little snacks. Just like Hawaiians, Filipinos love Spam. Never mind about the ridiculous amount of salt and the general idea that it probably isn't all that great for your health. These handy little snacks are hands down, delicious. It's a given that we will probably be eating tons of leafy greens from the garden the next few days, but that's a story for another day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvGXPHhyq6tATWCCd_fqVq5n-E9oFbvUBJbFxB15eZy_jEo1Yx4mwE7_cMKJrkus6urQxGttX8TN_BLaBOFKWZ4HiGUI4uojmBktQEfN41wKUnjHxiQs33FPVXoyqDNXUZtyMX1bsjpw/s1600/tool.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvGXPHhyq6tATWCCd_fqVq5n-E9oFbvUBJbFxB15eZy_jEo1Yx4mwE7_cMKJrkus6urQxGttX8TN_BLaBOFKWZ4HiGUI4uojmBktQEfN41wKUnjHxiQs33FPVXoyqDNXUZtyMX1bsjpw/s1600/tool.jpg" height="200" width="150" /></a>I have a catering party tomorrow and on the menu are mini Spam Musubi bites. I've been looking for a mold to make the process go a little faster and on the same hand end up with an aesthetically pleasing product. I remember my wife buying these two spring action molds for a Filipino dessert called Porvoron. The mold <br />
ended up working nicely on our test run so tomorrow should go off without a hitch. By saying that, of course, Murphy's Law will come a knockin' and throw a mighty wrench on tomorrow... I better lock the molds up.... to be continued....</div>
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Anyway, these little guys are perfect for pass hors d'oeuvres or even just a quick fix dinner. Instead of making them bite size, just go ahead and use half a sheet of nori and pack on the rice with a huge chunk of spam and be on with it. Of course, schedule an hour appointment on the treadmill for the next day. Your heart will thank you for it. :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirR2JEbT7AIadtMMHXVhPwMR6hELpsPt1fQQvuUIeCGY8goFeuR3NNXTieU4Q2y6Vlyr9rwioA1A-_YLWu7yMCdhEVL4GNncwJcZAUPyviiDPdkdWpwSC3eVR1VSGgr7FJUXK3SH31kM/s1600/musubi1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirR2JEbT7AIadtMMHXVhPwMR6hELpsPt1fQQvuUIeCGY8goFeuR3NNXTieU4Q2y6Vlyr9rwioA1A-_YLWu7yMCdhEVL4GNncwJcZAUPyviiDPdkdWpwSC3eVR1VSGgr7FJUXK3SH31kM/s1600/musubi1.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spam Musubi</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbFA_y_eHyxMLjRipGQtCfSQOd1EsOHxOi8gKCmsBO5p1-6RyfDhzl29h5LoILNlo_1i5Ys6U7y-LjIwYisepMuQBkkIyUMKwIeJFM0aTM63V_TT66LQr4pNNh5UUz5PTFXoz_IiETGI/s1600/musubi2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbFA_y_eHyxMLjRipGQtCfSQOd1EsOHxOi8gKCmsBO5p1-6RyfDhzl29h5LoILNlo_1i5Ys6U7y-LjIwYisepMuQBkkIyUMKwIeJFM0aTM63V_TT66LQr4pNNh5UUz5PTFXoz_IiETGI/s1600/musubi2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spam Musubi</td></tr>
</tbody></table>
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<b>Spam Musubi</b></div>
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<b><br /></b></div>
<div>
1 can of Spam sliced to 6 equal pieces horizontally</div>
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2-3 cups of steamed white rice</div>
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2 tbsp of sugar</div>
<div>
4 sheets of nori (cut 6 strips per sheet, horizontally)</div>
<div>
3 tbsp of Furikake <i>optional</i> (Japanese Rice Seasoning) (I will have a recipe for that soon or you can just buy them pre-made. even wal-mart has them)</div>
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<br /></div>
<div>
<i>Procedure</i></div>
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<i><br /></i></div>
<div>
-dust each side of the Spam with a little sugar and fry each one until the sugar becomes a glaze. set aside</div>
<div>
-slice each piece of the Spam in to 4 equal pieces</div>
<div>
-use whatever mold you may have at home or shape about 2 tbsp of rice </div>
<div>
-dust with the Furikake</div>
<div>
-use the nori sheet to tie the rice and the Spam together like a little belt</div>
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<br /></div>
<div>
<i>optional sauce: Tonkatsu sauce</i></div>
<div>
<br /></div>
<div>
-1/2 cup ketchup</div>
<div>
-2 tbsp Worcestershire Sauce</div>
<div>
-1 tbsp brown sugar</div>
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<br /></div>
<div>
mix well until sugar is dissolved</div>
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<br /></div>
<div>
easy peasy. Enjoy!</div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com2tag:blogger.com,1999:blog-6377437409185720912.post-2412848081595585342014-05-29T23:55:00.002-07:002014-05-31T00:45:48.804-07:00Honey Chili Fried Chicken and MushroomAs I've grown older, I realize that food remains the book marker of the story of my life. Not so much as marking these huge, memorable moments in my life, but the small blips on the radar that make for the filler of the past 35 years. Fond stories I tell about my dad breaking down a bushel of crabs to make omelets back home in Philippines to a steaming plate of Yang Chow fried rice at a cafe and 3 in the morning after a long night of drinking with friends.<br />
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This dish reminds me of a restaurant back in Philippines we used to always go to. There wasn't anything particularly special about the restaurant or the food that they served. It was a chain restaurant that was located in pretty much every major mall. It wasn't a food court type of joint, but an actual sit down a la carte restaurant. As I tried remembering more details about the place, I came to the conclusion that it wasn't any of those details that I was reaching for. It was the family day out. We didn't have a car so it was buses, jeepneys and tricycles everywhere we went. I always remember those times every time I strap my daughter on to her booster seat now. Maybe it wasn't worth all the trouble to go to this place and have this particular fried chicken dish, but maybe a day spent exploring Metro Manila with my family by bus isn't such a bad way to spend a Sunday afternoon. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvomOKI3Rh03Gip5MBDzIivlWwJnDDEXoKbvT2Gg_zwjmOUtHi-czl8C6EEeh9qqe-aE2C3VYVUHhsko561kES91UDtWVvRkYyLIxsvqhaGLlnz_3Pke1ja-bWrdCIx1cYV6Uv2En4-E/s1600/honeychix2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvomOKI3Rh03Gip5MBDzIivlWwJnDDEXoKbvT2Gg_zwjmOUtHi-czl8C6EEeh9qqe-aE2C3VYVUHhsko561kES91UDtWVvRkYyLIxsvqhaGLlnz_3Pke1ja-bWrdCIx1cYV6Uv2En4-E/s1600/honeychix2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Chili Fried Chicken and Mushroom</td></tr>
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<div>
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<div>
<br /></div>
<div>
<b>Honey Chili Fried Chicken and Mushroom</b></div>
<div>
<b><br /></b></div>
<div>
2 large chicken breasts cut in to bite sized cubes</div>
<div>
2 cups all purpose flour</div>
<div>
1/2 cup corn starch</div>
<div>
1 tsp baking powder</div>
<div>
2 tsp salt</div>
<div>
1 tsp black pepper</div>
<div>
1 beaten egg</div>
<div>
oil for deep frying</div>
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<br /></div>
<div>
2 cups button mushrooms quartered</div>
<div>
1 small onion large diced</div>
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3 cloves of garlic minced</div>
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1 thumb sized ginger peeled and roughly sliced</div>
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<div>
<i>sauce</i></div>
<div>
1/2 cup Oyster sauce</div>
<div>
1/4 cup honey</div>
<div>
1/4 cup water</div>
<div>
1 tsp sesame oil</div>
<div>
1 tbsp sesame seeds</div>
<div>
2 tbsp Sambal Oelek or Sriracha (or whatever hot sauce you have in your pantry)</div>
<div>
all ingredients put together and stirred until well incorporated</div>
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<br /></div>
<div>
<b><i>Procedure</i></b></div>
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<b><i><br /></i></b></div>
<div>
-mix the flour, corn starch, baking powder, salt and pepper together in a paper bag or tupperware with cover</div>
<div>
-toss the chicken with the beaten egg and throw in the dredge mixture and shake well until all of the meat is coated well</div>
<div>
-heat oil to 375 and fry the chicken until golden brown and crispy. </div>
<div>
-let the cooked chicken drain or a rack and set aside</div>
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<br /></div>
<div>
-heat up a wok or a large skillet and sweat the onion, ginger and garlic then add the mushrooms then saute until tender</div>
<div>
-add the chicken and toss for a minute then pour the sauce and quickly stir until all the meat is coated with the sauce</div>
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<br /></div>
<div>
serve hot with steamed rice. Enjoy!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hDXrOc3hwB_TOg1EjGjuLXfGFqEDP4klgNg-1_VC0YdrUkILvHuC7d2CH0pe_khSp7DuvBdKSHgA9OVw2IZUUNnnoaFlAk02hE0S2TY7VaJv9lGZJAnv4BwVvhFEiSMoslTmO483ID4/s1600/honeychick1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hDXrOc3hwB_TOg1EjGjuLXfGFqEDP4klgNg-1_VC0YdrUkILvHuC7d2CH0pe_khSp7DuvBdKSHgA9OVw2IZUUNnnoaFlAk02hE0S2TY7VaJv9lGZJAnv4BwVvhFEiSMoslTmO483ID4/s1600/honeychick1.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Chili Fried Chicken and Mushroom</td></tr>
</tbody></table>
<div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-65988928052498855002014-05-24T01:14:00.001-07:002014-05-24T01:45:19.584-07:00The 10,000 Hour RuleI started reading Malcolm Gladwell's Outliers: The Story of Success and I have been thinking about the 10,000 hour rule. This is the idea that practicing anything for 10,000 hours is the key to mastering it. All throughout history, there are examples of the <i>greats </i>in any field and the glory they have achieved. On the surface, we'd like to assume that it's the innate talent that they posses that drove them to reach the mastery of said field. A deeper look would say otherwise. The willingness to practice something for 10,000 hours, which is the equivalent of doing something for a year and roughly 2 months straight, would speak of that person's work ethic and determination rather than his or her innate talent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOXzDlvZwaAfySJiuw2lCV1F_IqN4C6HKh6DQhzfKq0cCw_ue6Jbigf8m0l6MHlnhkVOfrO60WZkfYGQwXc8IMDYFVIoRvdfgjNN_R2CzO9yJlwZI5hFVEQHW1Jf0jxN0p-GvTxKdz0w/s1600/stevefish1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOXzDlvZwaAfySJiuw2lCV1F_IqN4C6HKh6DQhzfKq0cCw_ue6Jbigf8m0l6MHlnhkVOfrO60WZkfYGQwXc8IMDYFVIoRvdfgjNN_R2CzO9yJlwZI5hFVEQHW1Jf0jxN0p-GvTxKdz0w/s1600/stevefish1.jpg" height="240" width="320" /></a>A few days ago while we were having a picnic out in Merritt Island, we met a fisherman named Steve. My aunt went over to him and asked if he was catching anything. He must have only been there a few minutes, but he already had about 20 sheepshead the size of a grown man's hand. Already full from the crab boil picnic for lunch, we decided to purchase his catch for a fraction of what it would cost at the market. The week before we attempted to fish that same spot and came up empty handed so naturally I was curious as to what bait he was using. Thinking it was some well guarded secret, I figured he'd lie to me and say chicken liver, but he was gracious enough to show me exactly where to get them.<br />
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I marveled at this 60 year old man's strength as he held that 5 gallon bucket between his knees as he picked up 20-30 pound rocks with one hand and shook them as the crabs fell into the bucket. As you can tell by the photo, he's practically half my size.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSFltClUOnRp_C3Tljs_tNBxvfeq2gUmfkAThXh1FGaWVZ-MmeC1h1HOSP8UzQ6cV5p6Ly_bYHHJoFPL7kZxb2me0b8ME6NnzrEXDg5fVZlb2mTYTn7jXsYLE6D5KSInkPtosZe-BcNI/s1600/stevefish2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSFltClUOnRp_C3Tljs_tNBxvfeq2gUmfkAThXh1FGaWVZ-MmeC1h1HOSP8UzQ6cV5p6Ly_bYHHJoFPL7kZxb2me0b8ME6NnzrEXDg5fVZlb2mTYTn7jXsYLE6D5KSInkPtosZe-BcNI/s1600/stevefish2.jpg" height="240" width="320" /></a></div>
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Moving on....<br />
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While I quietly panicked in my head upon hearing him tell me that if I were to grab some bait along the shore just as he's doing, that I should look out for snakes, He tells me that he's been fishing these same waters for 45 years. This was how he brought home the proverbial bacon. 7 days a week. 365 days a year. It was either here or some other causeway or lagoon or pier. To say that's a lot of time spent fishing is the understatement of the week. This man paid for his beach condo that he shared with his wife by fishing. Every. single. day. Talk about self sustained simple life. (on a side note, his wife is absolutely sick of eating fish.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzg0VRBIXW6qIcIpYTwQsLkDO4PHxKAGgN_rtIR8FpWlARsM9hRKFql1Thg2vgUPfj-YXo9gZQ9PDkOhyXeiUZAD7Jb0AZLp8Xgy4RK_c97A9EODoGy1IiPZto3ivnQ9LlWqoEybLKt0/s1600/fish2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzg0VRBIXW6qIcIpYTwQsLkDO4PHxKAGgN_rtIR8FpWlARsM9hRKFql1Thg2vgUPfj-YXo9gZQ9PDkOhyXeiUZAD7Jb0AZLp8Xgy4RK_c97A9EODoGy1IiPZto3ivnQ9LlWqoEybLKt0/s1600/fish2.jpg" height="240" width="320" /></a>With a chance to be taught by a local to fish these waters, I quickly rigged up my pole and followed him to his spot. He would point at different areas in the water and tell me where exactly the fish would be, but under the bridge, right by the pillars that hold up the bridge itself was his <i>main spot</i>. He didn't waste time. Baited his hook and told me where to drop it, how far and when to pull. Just like that, he reeled in his first fish. Before I could even finish baiting my own hook he was already reeling in the second one. On and on he went, as if that particular spot had a cage around it that was filled with sheephead waiting to be picked off. 5 minutes later, my hook was caught on the rocks and today's lesson was essentially finished. I told him I'd see him again one of these days and would come better prepared. Walking away, I could still hear him say <i>I got you, </i>every time he got one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7fR_iiEGJDrx4QP52pVbRkB-GK2zDaDlBZ3uBzHPqGj5b9INmHbHLgWZ82gLcXBFZhPcOlT4Yy6Kq3xCR54E1zsLGjdxsckU54j0W9u_QUuIceJgx9QpQZtqZnkf3X4jdtR6n28hpJ0/s1600/fish1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7fR_iiEGJDrx4QP52pVbRkB-GK2zDaDlBZ3uBzHPqGj5b9INmHbHLgWZ82gLcXBFZhPcOlT4Yy6Kq3xCR54E1zsLGjdxsckU54j0W9u_QUuIceJgx9QpQZtqZnkf3X4jdtR6n28hpJ0/s1600/fish1.jpg" height="240" width="320" /></a></div>
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One of these days I'll get lucky and catch me a few fish, but the inspiration I took away from that day was priceless. In this day in age where delayed gratification is a long gone dinosaur of an idea, there is still no replacing the act of putting in the work to hone your skills in order to master your craft.<br />
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Start something today. Give it a try and see how you like it. If you end up loving it, then keep doing it. Get better at it and someday master it. Then most importantly, share the knowledge. Inspire someone else to spend some time in finding their own greatness.<br />
<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-73289460840701779762014-05-20T23:59:00.000-07:002014-05-24T01:46:14.601-07:00Chocolate Coffee Braised BeefI received a basket of goodies from <a href="http://www.newmansownorganics.com/index.php" target="_blank">Newman's Own Organics</a> and I gotta honest, there was so much stuff in there I couldn't quite wrap my head around what to use first and for what. You take in to consideration the work that they put in to developing their products, so I figure you have to at least do the products some justice and put out something that both of us would be proud of.<br />
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Using chocolate in savory dishes is not a new thing, despite of what chefs around the country would like you to think. Quite the contrary. Mexicans have been serving chocolate tinged Mole with their turkey for hundreds of years. Working as a cook in Los Angeles, I've had the privilege of going to battle with my brothers from Oaxaca. I've had the pleasure of tasting different types of Moles with some recipes going back a few generations. One of these days I'll try my hand in making a Mole, but for now, this will have to suffice. </div>
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My wife, living most of her life in Philippines couldn't even fathom the thought of chocolates in a savory dish. It's excusable though, because I'm sure the thought of sliced avocado in sugar and powdered milk is about weird as it sounds when all your life, you've associated avocados with guacamole. </div>
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Alas, thanks to <a href="http://www.newmansownorganics.com/goodfood.html" target="_blank">Newman's Own Organics</a>, I was finally given a small nudge to play with something that is new to me. I suppose that's the adventure of cooking. Venturing out of your culinary comforts to try new ingredients and cuisines can in turn teach you a little about other cultures. That's a beautiful thing if you ask me. To top it off, you end up with something delicious with your loved ones. So roll up your sleeves and hop to it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4tiC6XxHMBS2zIfjyJl1hJEfCNEE85zrpUHGJKfc1uk43f5S5MnjXvxwi-hvR7cO-dzoAPpNN1Sl1zndfRyz_9fafZzts3EZzgOhH3pbfUJ3c0MeZAG8hUhT6micVOwjzRQqCljpziQ/s1600/chocolatecoffeebraisedbeef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4tiC6XxHMBS2zIfjyJl1hJEfCNEE85zrpUHGJKfc1uk43f5S5MnjXvxwi-hvR7cO-dzoAPpNN1Sl1zndfRyz_9fafZzts3EZzgOhH3pbfUJ3c0MeZAG8hUhT6micVOwjzRQqCljpziQ/s1600/chocolatecoffeebraisedbeef.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Coffee Braised Beef</td></tr>
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<div>
<br /></div>
<div>
<b>Chocolate Coffee Braised Beef</b></div>
<div>
<b><br /></b>
1 lb beef chuck roughly cubed in to 1 inch pieces<br />
1 tomato diced<br />
1 onion diced<br />
5 whole cloves garlic<br />
2 bay leaves<br />
1 tsp whole coriander seeds<br />
2 tsp chipotle sauce (or if you really like it spicy, throw in the whole chili in there)<br />
1 cup brewed coffee<br />
2 cups water<br />
1 large carrot rough chopped in to 1 inch pieces<br />
1 lb red creamer potatoes, washed scrubbed and cut in half<br />
1/2 cup dried <a href="http://www.newmansownorganics.com/food_fruit.html" target="_blank">Newman's Own Organic Dried Apricots</a> rough chopped (substitute any brand of dried fruit available to you)<br />
flour to dust the beef<br />
salt and pepper to taste<br />
<a href="http://www.newmansownorganics.com/food_oilvinegar.html" target="_blank">Newman's Own Organic Olive Oil</a> (or any olive oil you have in your pantry)<br />
1 3.25 ounce <a href="http://www.newmansownorganics.com/food_chocolate.html" target="_blank">Newman's Own Organic Super Dark Chocolate</a> (any dark chocolate with at least 70% cocoa)<br />
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<br />
Procedure<br />
<br />
- season the beef with salt and pepper and lightly dust with flour<br />
- heat up a pan, add a few tablespoons of olive oil and in batches, sear off the beat until nice and brown then set aside<br />
- add a little more olive oil then saute the garlic, onions and tomatoes in high heat for about a minute to caramelize it a little bit<br />
- deglaze the pot with the coffee then add the browned beef, coriander seeds, bay leaves and chipotle sauce<br />
- add the water and bring to a boil then cover and lower the fire and simmer for an hour<br />
- then add the carrots, potatoes and apricot and simmer for another 30 minutes or until the beef is fork tender<br />
- break up the chocolate in to smaller chunks then add to the sauce until well incorporated.<br />
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Serve with rice, pasta or tortillas. Enjoy!<br />
<br />
for mobile phone users, please click this link: <a href="https://www.youtube.com/watch?v=gjkI3QgHtvY" target="_blank">Youtube video</a><br />
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-65136110174260221342014-05-17T01:12:00.003-07:002014-05-24T01:46:59.140-07:00Chicken Stir Fry with Mushrooms and Green BeansThe star of this dish is none other than the <i>Green Beans </i>because they came from our garden. It was barely enough of a harvest to balance this dish, but it's always satisfying to be able to step outside and pick fresh vegetables from the garden to cook right then and there. Talk about farm to table dreams. Someday, we will definitely get there when not just one or two components of a dish comes from within our own little farm, but every single one of them. No pesticides or synthetic fertilizers to negate the goodness that these vegetables are suppose to bring to our bodies.<br />
<br />
A quote by Sarah Ban Breathnac states <i>The world needs dreamers and the world needs doers, but above all, the world needs dreamers who do. </i>Some day the maintenance of lawns will be subjugated by the nurturing of vegetable gardens. It may be an idea that won't sustain for now due to the way people's lives are now constructed, but maybe some of us can help push the idea along. That good clean, whole foods should be the absolute norm and not thought of as an elitist health fad.<br />
<br />
So we decided to celebrate the idea and our green beans became part of a tasty stir fry.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE_EWNdWg17k1qdIWum0gtbrGU12knkdKJ0XZc53YvgldZeeq4sqP6rb5Qkg-SWlpD0Knuq93wv3Ih5oh4zA20iQZcI41K14xmzVmFsOZ4AgrXl0CcuZZ_HB5GWmfaAT4nI3M78YuWTw/s1600/chickenstirfry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE_EWNdWg17k1qdIWum0gtbrGU12knkdKJ0XZc53YvgldZeeq4sqP6rb5Qkg-SWlpD0Knuq93wv3Ih5oh4zA20iQZcI41K14xmzVmFsOZ4AgrXl0CcuZZ_HB5GWmfaAT4nI3M78YuWTw/s1600/chickenstirfry.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Stir Fry with Mushrooms and Green Beans</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">green beans from our garden</td></tr>
</tbody></table>
<br />
<b>Chicken Stir Fry with Mushrooms and Green Beans</b><br />
<b><br /></b>
1 chicken breast thin sliced<br />
1 cup green beans cleaned and blanched<br />
1 cup of any type of mushrooms sliced<br />
1 onion large diced<br />
1 thumb sized ginger peeled and sliced<br />
3 cloves garlic minced<br />
<br />
marinade<br />
<br />
3 tbsp cornstarch<br />
2 tbsp water<br />
1/4 tsp baking soda (optional. works as a tenderizer)<br />
<br />
sauce<br />
<br />
3 tbsp Chinese rice wine<br />
2 tbsp soy sauce<br />
1 tbsp oyster sauce<br />
1 tsp sesame oil<br />
1 tbsp brown sugar<br />
1/2 tsp sambal (or Sriracha or whatever hot sauce you have in your pantry)<br />
pinch of white and black sesame seeds<br />
<br />
<b><i>please click this link for the video for mobile phone users: </i> <a href="https://www.youtube.com/watch?v=HuNew0TZtyY" target="_blank">youtube video of procedure</a></b><br />
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<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-2552665406285940002014-05-15T15:25:00.002-07:002014-05-15T17:29:33.016-07:00Tinolang Manok sa Ampalaya (Chicken Ginger Soup with Bitter Melon)Testing out recipes on a daily basis, especially for the blog, you tend to forget to eat healthier. Healthy food is a tough sell in any household, but now, more than ever, it is a must. I've written about the health benefits of bitter melon, but I doubt too many people can even begin to get past the <i>bitter </i>part of the vegetable. My wife and I love the vegetable and anything that will help keep diabetes away is a welcome staple in my diet.<br />
<br />
Rainy days here in Florida reminds us of Philippines and what better way to enjoy the rain with some soup. Tinola, traditionally is a basic chicken soup flavored with ginger usually accompanied by papaya and water spinach. This particular recipe is a rendition coming from my wife's province. Bitter melon is widely used in dishes in the norther part of Philippines. I enjoy this vegetable as a stir fry, such as <a href="http://selfsustainedsimplelife.blogspot.com/2014/03/bitter-melon-and-shrimp-stir-fry.html" target="_blank">Stir Fried Bitter Melon with Shrimp</a>, but a little less oil and cholesterol was the mission for the night and I think we did well. The bean thread noodles makes the soup a bit heartier so eating it with rice is optional......... so I thought.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mkHr_0C0zcAeIxTHYMOp5ceSMU82QQku-lhUjzFpxE2bzoYv8OcoF5d8NWjcuqvbZheAcHgxpBwxPv7OB_FiXrY1Bzi8d1yBEwDWxG9NzmymRRWAAuVsAbtCzASc83z2lIvzA7fM4oY/s1600/tinola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mkHr_0C0zcAeIxTHYMOp5ceSMU82QQku-lhUjzFpxE2bzoYv8OcoF5d8NWjcuqvbZheAcHgxpBwxPv7OB_FiXrY1Bzi8d1yBEwDWxG9NzmymRRWAAuVsAbtCzASc83z2lIvzA7fM4oY/s1600/tinola.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tinolang Manok sa Ampalaya (Chicken Ginger Soup with Bitter Melon)</td></tr>
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<br />
<b>Tinolang Manok sa Ampalaya (Chicken Ginger Soup with Bitter Melon)</b><br />
<b><br /></b>
1/2 lb chicken breast cut into large cubes<br />
1 whole bitter melon seeded and sliced diagonally into 1/2 inch pieces<br />
1 thumb sized nob of ginger smashed<br />
3 cloves garlic<br />
1/2 small onion sliced thin<br />
1 cup dried bean thread noodles<br />
2 tbsp fish sauce (optional, you can use salt to taste)<br />
black pepper to taste<br />
4 cups water or chicken stock<br />
<br />
Below is our first instructional video. Let us know how you like it! Enjoy the dish! :)<br />
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<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com1tag:blogger.com,1999:blog-6377437409185720912.post-34763130682385777132014-05-12T22:15:00.001-07:002014-05-13T23:08:27.636-07:00Spicy Asian Style St. Louis RibsIn the kitchen, whether professional or home, you make do with what you have and hope for the best. I had a slab of St. Louis Ribs thawing and when you have a set picture of how you want a dish to be, sometimes you begin to ask yourself, is the <i>juice worth the squeeze?</i> We have an electric oven and so I figured it wasn't worth the 2 hours of low and slow cooking for 1 lonely slab of ribs. It's probably illegal in some Southern States to even mention this but the pressure cooker was calling and what the oven would take 2 hours to do, the pressure cooker was up to the challenge in doing it in less than 20 minutes. If the barbecue purist hasn't passed out at the thought of pressure cooked ribs, well he or she should brace themselves. I didn't even have a charcoal grill to finish them off at. All I had at the moment was a Korean style stove top grill to get the job done. That's cooking in a nutshell, though. With the millions of recipes floating around there telling you how make a particular dish, you aren't always going to have all the ingredients in your pantry or the equipment. The important thing is being able to improvise and just letting your creativity flow. Learn to trust yourself in the kitchen and make sure to go easy on the salt. Everything else you can adjust.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHvEmYTwNT-lFh5gXR4lOhrDq_54R6_w55pIQ7OUJCEKFAKNsEs-ptMOgH-CAyCqeyBYx5fjASHkqIHqp_mqnC6gRh0mIZhM_ZUDUQPSApzhyphenhyphen4auvueSAD7_YJST93WfMbZNU5toKOnI/s1600/stlouisribs.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHvEmYTwNT-lFh5gXR4lOhrDq_54R6_w55pIQ7OUJCEKFAKNsEs-ptMOgH-CAyCqeyBYx5fjASHkqIHqp_mqnC6gRh0mIZhM_ZUDUQPSApzhyphenhyphen4auvueSAD7_YJST93WfMbZNU5toKOnI/s1600/stlouisribs.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Asian Style St. Louis Ribs</td></tr>
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<div>
<b>Spicy Asian Style St. Louis Ribs</b></div>
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<b><br /></b></div>
<div>
1 slab of St Louis cut ribs (or a rack of Baby Back ribs)</div>
<div>
5 cloves of garlic minced</div>
<div>
4 tbsp of Spicy Korean Sauce (gochujang, pictured below)</div>
<div>
2 tbsp soy sauce</div>
<div>
1/2 tsp sesame oil</div>
<div>
3 tbsp honey</div>
<div>
2 tbsp Chinese rice wine or dry sherry</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_on5T7nETkj2L6ZhsPeaulw5z3wmHNUHUbfAJgxccM5wy2oOCpsPTKokv6EQQMnjGFG5dqaLT4bi8WFSeEUBAXeavRVKq0OimMpHXMo_OaXJSTVaCu5wTRecHN1CxzuTFKLJtXix7i4/s1600/ksauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_on5T7nETkj2L6ZhsPeaulw5z3wmHNUHUbfAJgxccM5wy2oOCpsPTKokv6EQQMnjGFG5dqaLT4bi8WFSeEUBAXeavRVKq0OimMpHXMo_OaXJSTVaCu5wTRecHN1CxzuTFKLJtXix7i4/s1600/ksauce.jpg" height="320" width="240" /></a></div>
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Procedure</div>
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<div>
-mix all the ingredients for the marinade. cut the slab in half and place in a freezer bag with the marinade for at least 2 hours. overnight preferred.</div>
<div>
-remove the ribs from the marinade making. strain the marinade removing the garlic from it. set aside for basting.</div>
<div>
-pressure cook for 15 to 20 minutes (closer to 15 than beyond 20 or the meat will have completely fallen of the bone.</div>
<div>
-fire up the grill or in my case the stove top grill and brown the ribs make sure to baste it to give it a nice sweet caramelized glaze</div>
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Enjoy!</div>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-88340815194927686172014-05-08T01:23:00.002-07:002014-05-13T23:09:19.964-07:00Organic Mini Shells in Creamy Bacon Chipotle SauceWhen we started our little garden here, we decided it would be organic. No chemical fertilizers or pesticides. Compost that we make ourselves will be the only fertilizer that the plants get. It's a matter of paying attention to what we put in our bodies. I don't think it's about throwing everything out of the fridge, freezer and pantry and replacing everything with organic products. Better choices in what we eat is our goal for now.<br />
<br />
Through some online research, we ran in to <a href="http://www.edenpasta.com/" target="_blank">Eden Organic Pasta Company</a>. The first thing that stood out about the company is that they are located in Detroit, MI. The big corporations have been long gone, but since buying the this factory in 1982 from the Schmidt Noodle Company, they remained standing and thriving, providing jobs where it is most needed. The company's motto is "people who care" and it seems fitting.<br />
<br />
We contacted <a href="http://www.edenpasta.com/" target="_blank">EOPC</a> and they sent us some samples and this is what we came up with. I have to be honest that I initially had planned on making a lighter healthy salad with the pasta but this time, bacon came calling, hence a <i>slightly</i> richer dish. I made sure to load up on the vegetables so it wasn't all bad. I used to not be a huge fan of <i>whole grain</i> anything but the past few years, we as a family, have acquired the taste for it. More important than the taste though is that whole grain means more heart healthy fiber.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQw4l-uc_7sboPTl5WLGdOPE58QT39THRQoSluMgzA6wKKBf5_XrX94up-RilztgAb06109eTXrmrazRwfG5QYwG6QiPyCJdxPgykSFCf_AD8tcXiMhjPxxjQUKwfsEP-sBY4hwhlURE/s1600/eden1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQw4l-uc_7sboPTl5WLGdOPE58QT39THRQoSluMgzA6wKKBf5_XrX94up-RilztgAb06109eTXrmrazRwfG5QYwG6QiPyCJdxPgykSFCf_AD8tcXiMhjPxxjQUKwfsEP-sBY4hwhlURE/s1600/eden1.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organic Mini Shells in Creamy Bacon Chipotle Sause</td></tr>
</tbody></table>
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<b>Organic Mini Shells in Creamy Bacon Chipotle Sauce</b><br />
<b><br /></b>
1 cup cooked <a href="http://www.edenpasta.com/" target="_blank">EOPC</a> Small Vegetables Shells<br />
2 ounces bacon<br />
1/2 cup cooked frozen peas<br />
1/2 cup whole kernel corn<br />
1 clove garlic sliced<br />
1/2 small onion diced<br />
1 tsp chipotle sauce (adjust according to desired spiciness)<br />
2 tbsp Mexican crema or sour cream<br />
1 tbsp rough chopped fresh basil<br />
few tbsp of reserved pasta cooking liquid<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifN7iiFdw3eW36qyZQt0Z13CpMpo4xj2V9gjFN0jpXGAHOCIjQ8q5VGJpK92D2i13dRx8XmdHmChTZopYEfLckgr5XxlD5CVJN5-VmXDX37CRK5v5HwUDZtmxlFhnvJA36l-VWTnlrtug/s1600/eden2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifN7iiFdw3eW36qyZQt0Z13CpMpo4xj2V9gjFN0jpXGAHOCIjQ8q5VGJpK92D2i13dRx8XmdHmChTZopYEfLckgr5XxlD5CVJN5-VmXDX37CRK5v5HwUDZtmxlFhnvJA36l-VWTnlrtug/s1600/eden2.jpg" height="640" width="480" /></a></div>
<br />
Procedure<br />
<br />
-cook pasta according to directions on box. (make sure to always salt the water when cooking pasta)<br />
-saute the bacon but not to crispy<br />
-then add the garlic and onions and saute until fragrant<br />
-then add the peas and corn and saute for another minute<br />
-turn the fire down to medium high then add the crema and chipotle<br />
-use the pasta water to thin out the sauce a bit. a few tablespoons of the liquid should do<br />
-toss the basil and give it a quick stir<br />
-shave a bit of Pecorino Romano for a nice saltiness and serve immediately<br />
<br />
Enjoy!<br />
<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-29219662463257944532014-05-07T21:00:00.000-07:002014-05-08T01:33:02.198-07:00Baked Chicken Buns<div class="separator" style="clear: both; text-align: center;">
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We have some family that came over from the U.K. and today, along with my Mom, went on a road trip to Canada. A whole day of driving and filling up on junk fast food isn't the way to go so we decided to make a hearty snack for them to munch on. Well, from the last update, all the buns were gone before they even crossed over to Virginia. Note to us: double the recipe for the next road trip.<br />
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Growing up, one of my favorite snacks were steamed buns called Siopao which is basically the cousin of the Chinese Dim Sum staple, Char Siu Bao. This one is the baked version of this delicious snack. The steamed buns are usually stuffed with a savory sweet pork braise but the request from mom was to make it with chicken so that's what we did. These buns turned out great and the best part is that the recipe for the stuffing can be as versatile as you want it to be. Omit some of the ingredients you don't want and substitute ones that you love.<br />
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<b>Baked Chicken Buns</b><br />
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Click below for the Sesame Buns Recipe<br />
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<a href="http://selfsustainedsimplelife.blogspot.com/2014/03/sesame-buns.html" target="_blank">Sesame Buns Recipe</a><br />
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Chicken filling Ingredients<br />
<br />
1 lb chicken breast boiled and shredded<br />
1/2 cup frozen peas and carrots parboiled<br />
1/2 cup diced russet potato parboiled<br />
1/4 cup raisins<br />
3 cloves garlic minced<br />
3 tbsp Oyster sauce<br />
2 tbsp soy sauce<br />
2 tbsp rice wine or dry sherry<br />
pepper to taste<br />
<br />
Procedure<br />
-sweat the garlic then add the chicken, peas and carrots, potatoes and raisins and saute for 5 minutes or until the chicken has a bit of color<br />
-add the rice wine, soy sauce and Oyster sauce and pepper then saute for another 5 minutes then transfer to a tray to cool the mixture for stuffing<br />
<br />
-following the instructions for the buns, once the dough has been kneaded and has rested for 10 minutes, divide the dough in to 12 equal pieces stuff them each with about 2 tbsp of the Chicken filling. Pinch the bottom of the dough to seal in the filling.<br />
-once they are all stuffed, place them each in a cupcake liner and proof until the dough has doubled in size. about 45 minutes to 1 hour<br />
-preheat oven to 375 then egg wash the tops of the buns and bake for 18 to 20 minutes, until golden brown.<br />
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Enjoy!<br />
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<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-28230851044002432132014-05-06T22:06:00.001-07:002014-05-06T22:11:11.818-07:00Ground Beef Omelette (Tortang Giniling)Torta is the Filipino version of the omelette and it is my absolute favorite dish. Ever. The most common of these omelettes would be the <i>Giniling </i>or ground pork/beef and <i>Talong </i>or Eggplant. However, we pretty much make Tortas out of everything from corned beef to crab. I remember when I was young, my mom would buy a huge bag of crabs and my Dad would steam them and one by one, pick the meat for the sole purpose of making the omelette. The patience of this man when it came to preparing food for the family is unparalleled. The end product though was rich, decadent and heavenly. Another story I remember from my childhood was when my grandma would make raisins from grapes that were picked from a friend's farm in Bakersfield, Ca and send them back home to Philippines. My dad must have added raisins to everything he cooked and Tortas were usually the recipients of those raisins, which I admit, really helped round out the dish. This particular recipe will have raisins it it, but as usual, is optional.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsvBLxh5ZW01NfR5Etw8C0DPwZ1EUx_TlkUWOV7up8ua3lchIlZ0NCDhxL7ZoeNJ3_mk8n66Fbzc0jVR71NRXUqBrdxlBAS7fCpswLGQPEODQIAXzjdBNHkQgO6aDKxMktMI17GAa-Zc/s1600/torta2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsvBLxh5ZW01NfR5Etw8C0DPwZ1EUx_TlkUWOV7up8ua3lchIlZ0NCDhxL7ZoeNJ3_mk8n66Fbzc0jVR71NRXUqBrdxlBAS7fCpswLGQPEODQIAXzjdBNHkQgO6aDKxMktMI17GAa-Zc/s1600/torta2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ground Beef Omelette (Tortang Giniling)</td></tr>
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<b>Ground Beef Omelette</b><br />
<b></b><br />
<b></b>
1 lb ground beef or pork<br />
1/2 an onion diced<br />
3 cloves of garlic<br />
1/2 cup of frozen cooked peas<br />
1/4 cup of raisins<br />
1/4 cup of tomato ketchup<br />
2 tbsp soy sauce<br />
1 tsp sesame oil<br />
2 tbsp all purpose flour<br />
3 tbsp sliced green onions<br />
4 large eggs<br />
<br />
-brown the beef or pork then drain the fat<br />
-saute the onions and garlic until fragrant then add the browned meat<br />
-add the peas and raisins and saute on high for a minute or so then add the ketchup<br />
-once the ketchup has caramelized a bit, add the soy sauce, mix for another minute then set aside to cool<br />
<br />
-once the meat has cooled, crack the 4 eggs in to the mixture, add the green onions, sesame oil and flour then mix thoroughly,<br />
-heat a well oiled pan and pan fry 3 tbsp sized patties until both sides have a nice crust.<br />
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Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Ground Beef Omelette (Tortang Giniling)</td></tr>
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-26037139186607501212014-05-02T19:40:00.000-07:002014-05-02T19:56:13.780-07:00Mung Bean Soup (Ginisang Munggo)This is classic Filipino rainy day fare and as it stands, it has been raining here in Florida for 4 days now. Coming from California, though, I can't complain. It could be our imagination but rain water seems to make the vegetable garden grow faster as compared to watering it.<br />
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Mung Bean Soup in Philippines is typically not eaten by itself, but instead as a vegetable side dish accompanied by steamed rice and fried fish. This particular recipe has pork in it but you can substitute shrimp or even make it vegetarian and add mushrooms instead and more leafy greens.<br />
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Mung Beans are in the legume family so right off the bat, you know it is high in fiber, low in saturated fat and contains no cholesterol. They are also high in vitamins and minerals such as protein, vitamin C, folic acid, iron and zinc to name a few. Mung Beans are high in purines though so if you suffer from gout, moderation is key.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQeT0x6g02tHOp1m7Abwf8cPhwnATnnVX37uMYyRXsLsJNqWLudBthUKq4wqzGOyEsb0qnMaFtqoEFetLsV_CGfXzqd0C6M44wkW0oAgKwFM09L9WS1j_2yZ9r8TH-E-tFYnz9s36IiM/s1600/squash4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQeT0x6g02tHOp1m7Abwf8cPhwnATnnVX37uMYyRXsLsJNqWLudBthUKq4wqzGOyEsb0qnMaFtqoEFetLsV_CGfXzqd0C6M44wkW0oAgKwFM09L9WS1j_2yZ9r8TH-E-tFYnz9s36IiM/s1600/squash4.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mung Bean Soup ( Ginisang Munggo)</td></tr>
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<b>Mung Bean Soup (GinisangMunggo)</b><br />
<b><br /></b>
1 pound dried Mung Beans (munggo)<br />
1 big sliced tomato<br />
1 small onion halved and thin sliced<br />
7 cloves garlic minced<br />
1 pork cube<br />
1 lb pork shoulder or belly medium diced<br />
1 Anaheim chile<br />
thumb size ginger<br />
1 bunch spinach or any leafy greens you like<br />
20 each <a href="http://selfsustainedsimplelife.blogspot.com/2014/05/squash-blossoms-from-our-garden.html" target="_blank">squash blossoms</a><br />
8 cups of water<br />
salt or fish sauce to taste<br />
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Procedure<br />
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-soak the beans overnight<br />
-in a large pot, boil the beans for an hour or until tender<br />
-once tender, turn the fire on low. stir occasionally to prevent from the beans from sticking to the pan<br />
-on a separate pan, brown the pork and once golden, add the garlic, onions and tomato and sweat<br />
-once the garlic, onions and tomato have softened, add it back to the pot of beans<br />
-add the pork cubes and the fish sauce and simmer until the pork is tender. about 30 minutes<br />
-depending on how thick you want the soup, you may choose to add water to think it out<br />
-to finish, add the spinach and squash blossoms<br />
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serve hot and Enjoy!<br />
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<br />Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0tag:blogger.com,1999:blog-6377437409185720912.post-82547859493961755912014-05-02T18:18:00.002-07:002014-05-02T18:20:39.526-07:00Squash Blossoms from our gardenThis Kabocha squash grew from the seeds that we threw in the compost bin. It was a small plot meant for the Okra but since the squash started growing already, we just decided to keep it. The jury is still out on weather it will actually grow some squash. So while we're waiting, we decided to go ahead and harvest some of the male blossoms to mix in to our Mung bean soup. The delicate blossoms do not pack a lot of calories, but they are rich in calcium, iron and vitamins C and A. Well we just wanted to show how we prepped the blossoms for soup. Hopefully we can have more from the plant and maybe stuff them in the future.<br />
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<tr><td class="tr-caption" style="text-align: center;">squash blossom</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">our squash</td></tr>
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First off, how to choose the male from the female. </div>
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<tr><td class="tr-caption" style="text-align: center;">male</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP3xqzDRQiyTMmryHP8uRrxzvMpFqycnDJICQV2IGU8K_RSlPGJfMPhOlJfoqEYhxk18oikLp7zavlJ_D49_HDepjQQVGAcDrCbS-gf577tiNT60u-jICNfJ2uD8APnmfYqdNCOhxXEc/s1600/squash6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP3xqzDRQiyTMmryHP8uRrxzvMpFqycnDJICQV2IGU8K_RSlPGJfMPhOlJfoqEYhxk18oikLp7zavlJ_D49_HDepjQQVGAcDrCbS-gf577tiNT60u-jICNfJ2uD8APnmfYqdNCOhxXEc/s1600/squash6.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">female</td></tr>
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How to prepare the squash blossoms</div>
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1. Remove the sepal</div>
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2. Remove the first layer of the stem</div>
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3. Remove the anther</div>
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4. Wash<br />
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Gio Senatinhttp://www.blogger.com/profile/16195322508909513998noreply@blogger.com0