togue with a twist

1/4 k of fresh togue, washed thoroughly

2 pcs. carrots, julienned

2pcs. potatoes, julienned

1 medium sized sayote, cut into cubes

1 onion, minced

3 cloved garlic, minced

30 - 50 grams, baguio beans, diced

30 - 50 grams, cabbage, shredded

30 - 50 grams, pechay baguio, shredded

(or you can use any vegetables of your choice, cauliflower, brocolli, etc....)

1/4 tsp of italian seasoning (this is the twist)  (or more, according to your preference)

any leftover dish/viand (leftover adobo, liempo, etc....)

dash of sesame oil

salt and pepper to taste

PROCEDURE:

1. Saute onions first, then add the garlic. remember not to burn the garlic.

2. Add your leftover dish/viand and saute for a few minutes (until the onions and garlic are incorporated).

3. Add the carrots, potatoes, and sayote. Saute for a couple of seconds. Remember : do not overcook the sayote carrots, & potatoes. it is best that they have a little crunch when you bite into it.

4. Add the baguio beans, cabbage, pechay, or any of your preferred veggies, and the togue. Saute for a few seconds, then switch off the stove. Cover the togue and let the steam cook the veggies.

5. When veggies are almost cooked, add the italian seasoning, the dash of sesame oil and the salt and pepper.

6. Optional: Mix in a small cube of unsalted butter, for a tangy taste.

7. Can be eaten as a main course or as a side dish. Good accompaniment to fried, inihaw, or broiled fish, breaded fish fillets, & pork chops....

If there is still leftover, togue, you can make togue omellet (sprinkle more italian seasoning after cooking the omellet), or tortang togue (just beat around3 - 4 eggs & mix the leftover togue in).

SATISFY YOURSELF WITH GOOD FOOD! HAPPY COOKING AND EATING, PEOPLE! : )

NOTE: If you're a busy corporate single gal or a harrassed working mom, this is a fast and easy recipe. Just put everything together and pop in the microwave, oven toaster, turbo broiler or regular oven.  

Baked Fish with Lemon Butter Sauce

INGREDIENTS:

1 pack of cream dory or any fish of your choice (like, tilapia fillets or lapu-lapu fillets). (pat the fish dry or else you'll have a watery dish)

1 tsp. or a dash of fresh tarragon or dried tarragon herbs (optional)

dash of iodized salt & pepper (according to your taste)

1/4 cup of lemon juice

1 T of unsalted low fat  butter (spread on the fish)

1 T of dona elena pure olive oil (drizzle on top of the fish)

for garnish: spring onions or julienned leeks  or sprinkling of parsley

PROCEDURE:

1. Get a pyrex (or any oven safe) deep dish and place the dory there.

2. Top it with the rest of the ingredients (except for the garnish).

3. Bake at 180C for 10-15 minutes until done. Do not overbake,as fish will dry out. (Can also be steamed for 10 - 15 minutes)

4. NOTE: if you want a more buttery taste or more lemony taste, just add more to the measurements mentioned.

5. As a side dish, pan fry (use olive oil) or steam the following vegetables: asparagus, baguio beans, carrots, cauliflower, broccoli (or any vegetable of your choice)

Enjoy!

Rima's Fast & Easy Pesto

Ingredients:

a pack of fresh sweet basil leaves

1 cup of dona elena extra virgin olive oil

pine nuts or walnuts or cashew nuts or peanuts (of your preference)

1/4 cup of fresh parmesan cheese (optional)

dash of iodized salt  & pepper (according to taste)

3 cloves of garlic (or more if you're a garlic lover)

Procedure:

Combine all in a food processor (or blender) and pulse, roughly 5 - 10 minutes. Gradually add the extra virgin olive oil, until a paste like consistency is achieved.

Suggested Menu:

Use as a dip. (use with your favorite brand of chips)

Spread on toasted bread or crostini.

Use as a sandwich filling (just add grilled chicken breasts or canned tuna and veggies of your choice)

For pasta (spaghettini or twists, then top with grilled chicken breasts or canned tuna)