This is a hearty soup that is based on the Crockpot Wedding Soup recipe I found online. I modified the recipe into its present form which turned into an easy and delicious beef chicken noodle soup loaded with carrots, celery and pasta. I utilized two things that are always in my freezer: frozen beef meatballs and frozen boneless, skinless chicken breasts. The two vegetables I used, carrots and celery, were also ones I usually have since they could keep for weeks in the vegetable crisper. I ditched using spinach since I did not have it or else this would have been wedding soup. One can use any pasta and I opted for medium shells.
This is a very flexible recipe which makes it a convenient and easy one. The parmesan cheese is what I consider an essential part of the soup that gives it that especial taste that distinguishes it from just the usual chicken noodle soup.
I served this on Wednesday for my prayer group who I invited after the meeting to celebrate with me my birthday and retirement from teaching. I served two soups and two salads plus desserts I bought at the Sisters of St. Joseph Auxiliary luncheon weeks before that which I froze for this occasion. Congratulate me for not eating them at all before this affair.
This cute hat was lent to me by Linda's husband, Stan, who insisted that she brings it to the party. He recently retired himself.
I am wearing the apron given by Linda who is beside me on right. Emma looks on.
One of the gifts that Mary Cay gave me related to teaching which I retired from.
Rose, Marie, Kathy and Mary Cay.
Mary Cay, Emma, Linda, Dot and Sue. Dot is trying to make music with the spoon chimes gift from Sue. The enpty seat was occupied by Elaine.
Slow Cooker Easy Beef Chicken Noodle Soup
Ingredients
1 lb meatballs (I used frozen ones)
8 cups chicken broth
2 skinless, boneless chicken breasts or 1 cup cooked chicken
3-4 carrots, sliced into coins
3-4 ribs celery, sliced bias cut to 1/2 inch pieces
garlic powder to taste
salt and pepper to taste
1/3 cup parmesan cheese
1 cup cooked small or medium shell pasta
1. If using frozen large meatballs, thaw in the microwave for 1 minute so you can cut it into smaller pieces. If using small ones use as is.
2. Place the meatballs and the rest of the ingredients except the pasta in the slow cooker and cook for 6 hours at low or 3 hours at high. I used an Aroma brand rice cooker/slow cooker and cooked the soup for 2 hours at slow cooker setting.
3. Add the cooked pasta to the soup at the end of cooking. Shred the chicken breast before serving. Enjoy this delicious, hearty soup with crackers or bread with a side salad.
This recipe was inspired by a comment from a reader who suggested no sugar in a recipe I gave for ribs and to instead use the sweetness of onions and Indian spices to take its place. To fulfill this reader's wish, I decided to look for recipes using chicken this time that I might be able to draw from and found them in two among several, namely, Easy Slow Cooker Sriracha Honey Chicken Wings from the Slow Roasted Italian blog and Spicy Sriracha Chicken Wings by Michael Simon, one of my favorite celebrity chefs.
I narrowed it down to these two sources since I want to use my sriracha sauce as the source of the heat and I also wanted to substitute honey for sugar being a healthier source for sweetness. Michael Symon used some of the spices found in garam masala, an Indian spice, which was used in one of the wings in the menu of the Winghart Restaurant. I added the lemon and onions which I had plenty of at hand to the rest of the ingredients. The lemon gave it a refreshing tang and the onions did give it the sweetness which the commentator predicted they would. Wings of course would be the meat of choice but I did not have them but instead I used boneless, skinless chicken thighs which were on sale just two days ago. It made the dish healthier.
When you eat this dish, it will be like you have been taken by Aladdin via a magic carpet ride to India. The subtle flowery taste of cardamon particularly among the spices make this an exotic but not overbearing dish. The sauce is delicious despite the simplicity of its ingredients. Sriracha, spices, honey and lemon. And onions.
Slow Cooker Spicy Chicken Thighs
Ingredients
3 tbsp sriracha sauce (you can add more later depending on your tolerance for heat and also your guests')
1/4 cup + 2 tbsp honey
1 tbsp butter
1/4 tsp cumin powder (Note 1)
1/4 tsp cinnamon powder (Note 1)
1/8 tsp cardamon powder (Note 1)
1/8 tsp coriander powder (Note 1)
1/4 tsp each garlic and ginger powder
salt to taste
zest of one lemon or lime
2 tbsp juice of lemon or lime
1 tbsp cornstarch mix in 1 tbsp water
2 lbs skinless boneless chicken thighs (Note 2)
1 large onion sliced
Mix all the ingredients in a crock pot. Slow cook for 8 hours at low or 4 hours at high setting. I cooked mine for 2 hours using the slow cooker setting in an Aroma brand slow cooker/rice cooker.
Serve with plain rice or fried rice which I did and a side of yogurt with cucumber and garlic.
You can also broil the chicken thighs after slow cooking them and baste with the sauce if you prefer. Straight from the crock pot is pretty awesome as is.
Notes:
1. Cumin, cinnamon, cardamon and coriander are the ingredients in the McCormick brand Garam Masala spice. You can substitute 3/4 tsp of garam masala to fulfill these four ingredients. These four are actually my favorite components in garam masala which depending on who is preparing it can also contain other ingredients like cloves, pepper, tumeric and nutmeg.
2. I used chicken thighs but the two internet sources I referred to previously both used chicken wings.
I served this delicious, addictive cheese spread to the members of the Writers Group of Monroeville that I belong to and which is facilitated by the generous and talented Sharon Lippincott. I would not have been writing for this blog had I not attended the Writers' Workshop she organized last summer. Being there and listening to the three invited writers give their experience in writing short stories, essays and poetry as well as the conversations with the attendees gave me the push to proceed and just write, write and write for my blog.
Sharon Lippincott
Recently Sharon Lippincott wrote in her blog, The Heart and Craft of Life Writing, the seven secrets of writing and as in all her postings she challenges the readers to do one task and for this one she wanted them to come up with their own seven secrets. Here are mine.
It is a creative outlet. It is the ultimate exercise in freedom. "You own everything that happens to you" as Anne Lamott's commented in her Facebook page. Writing builds self-confidence and self satisfaction. You are creating something. You give voice to your thoughts and feelings
It is a form of contemplation. You see the significance of events, emotions that would have been taken for granted. It deepens appreciation. It engenders gratitude. This is especially true when you look back, as far back as you can go.
It increases self-awareness and awareness of your surroundings or mindfulness. It increases attention span and listening ability. I actually have experienced an increase in self knowledge and understanding of other people.
It is educational. I have to be accurate when I write my blog and looking up facts or verifying what I know helps me learn along the way.
It is very rewarding. You really do not know the impact of what you write, though that might not be your primary purpose. When you hear people express their gratefulness for something that you wrote which have helped them or their loved ones, it is very heartwarming and gratifying.
Writing helps chronicle events. We do forget so it helps to write them down. Looking back we have something to relish. So would your children, grandchildren, brothers, sisters, parents, grandparents, friends.
One thing more, you have an audience for your storytelling or need to verbalize your opinions or feelings. It beats talking to yourself.
Olive Roasted Pepper Cheese Spread
Ingredients
2 cups shredded cheese (I used Mexican blend but you can use one or any combination of cheese)
1/2 cup chopped olives with pimento center
1 whole roasted fresh or bottled red or yellow pepper, chopped
2 tbsps chopped onion
1/4 cup mayonnaise
approximately 3 tbsp 2 percent milk or the amount you need to your desired consistency of the spread
3 tbsp Smart Balance brand spread or butter
black pepper to taste
1 tsp sugar or splenda (optional)
Mix all the ingredients with a fork. Serve with plain crackers or with cut vegetables. Refrigerate any left overs which I doubt you will have.
Below are photos of the members of the Monroeville Writing Group during the Wednesday meetings held twice a month at the Monroeville Library.
This quote was emailed to me by one of my classmates who was taking a MS in Education degree at the University of Pittsburgh Department of Instruction and Learning in the early 2000's. I was taking courses at this department to obtain my certification in teaching chemistry in high school at that time. I had an epiphany while teaching college chemistry at Carlow University that I would have more of an impact in educating the young if I started teaching them earlier in their lives, namely, when they were in high school.
I remember when I was trying to decide to take the jump. It was late afternoon and I was in bed trying to decide whether to sit in in that course in education at CCAC the title of which I do not remember now. This course was to start in 30 minutes at the community college just 3 minutes drive from my house. I decided to go for it. I leapt out of bed, dressed up and just ignored the fact I had to pick up my college age daughter from the bus stop during the time this class would be held. I stepped into the classroom and when we were to introduce ourselves, I started with, "I have not actually enrolled in this course. I just want to know if I want to pursue my dream of teaching high school students. So I am sitting in this class first today to find out". Later I remember, during a pair-up session, my partner could not help expressing his shock that I did not even enroll in the course. And yes, I stayed in the two hour class and just forgot about my daughter in the parking lot waiting for me. She ended walking home with a big container of leftover pastries from a meeting she attended. Poor girl.
Fast forward, I finished the certification at Pitt, passed the Praxis and started a battery of interviews for a high school position to fulfill my dream to teach preferably in an inner city school. I would admit, in my mind the question kept coming up, "Would I really be able to teach at this challenging level where disciplining the students take a bulk of your time?".
Fate decided for me what to do. I got an interview at Indiana University of Pennsylvania to teach chemistry to elementary education majors. I accepted the position and forgot my dream of having that impact on teaching in an inner city school, just like Michelle Pfeiffer in Dangerous Minds. I justified my decision by saying that if I cannot do what I dreamed to do, I can help the others to do it. I never regretted my decision, I felt I have had as much impact on the young students I had at IUP. Some of them struggled adjusting in their first year in college especially in a difficult course, chemistry and I was happy to help them with my teaching.
I was really stepping into the "darkness of the unknown" when I decided to try out if teaching high school was for me by sitting in and eventually enrolling in that class in education at CCAC. I even spent one year to get that certification which I never used. But I do not think I would have been as effective and inspired teacher in the college level without it. I did "land on solid ground" as well as learned "how to fly" as I figured out what to do with my life. I discovered that it was by finding the best way to teach a very challenging subject, chemistry, to my wonderful college students at IUP. I truly felt fulfilled when I retired last semester.
Memorial Day is in a few days. This Slow Cooker Korean Pork Baby Back Rib recipe is a sure crowd pleaser for such occasion. It has the tang, the sweetness, the saltiness and a little bit of heat that are pleasing to any palate. It is also host or hostess friendly being a slow cooker dish. Just place the ingredients in the slow cooker and forget it. If you want a a finger licking good and fuss free dish for this coming holiday this is it.
I am giving two versions of this dish. Version 1 uses a bottled bulgogi marinade you purchase from the Asian store. Version 2 gives the ingredients that are equivalent to the bottled bulgogi marinade. Either one is a good choice when it comes to taste since they are close to each other. The first one entails less preparation but the second one gives you more control of the ingredients.
The list of ingredients in this baby back rib recipe are commonly found in most Asian dishes, ginger, garlic, soy sauce, sesame oil and sugar. There is an additional ingredient that I found listed in the bottled bulgogi marinade and also in a recipe I found in the internet namely, Asian pears. Since I do not have them and they are pretty pricey, I used apples instead of the more traditional Asian pears that Koreans use in version 2 of this rib recipe. Feel free to use pears if you have them or you could use both fruit as the internet source did.
Slow Cooker Korean Pork Baby Back Ribs
Version 1
(uses store bought Korean beef bulgogi marinade from Asian Store)
3 lbs pork baby back ribs
1 cup store bought Korean beef bulgogi marinade (similar to the one shown on the right)
2 tbsps cornstarch mixed with 2 tbsps water
1. Mix the Korean bulgogi sauce and cornstarch slurry in the slow cooker. Place the pork baby back ribs on top of the sauce. Using a spoon cover the baby back ribs with the sauce.
2. Slow cook for 4 hours at high or 8 hours at low setting. I used the Aroma Brand rice cooker/slow cooker and using the slow cooker setting, cooked the ribs for 2 hours.
Version 2
2 tbsp vegetable oil
5 cloves of garlic, minced
1 tbsp ginger, minced
1 medium onion, chopped
2 apples, peeled and chopped (I used red delicious apples but you can use any variety)
1/2 cup plus 2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp toasted sesame seed oil
1/4 - 1/2 cup brown sugar (start with 1/4 then taste at the end if you need more sweetness)
2. If using a saute pan transfer the sauteed mixture in the slow cooker bowl. Add the apples, soy sauce, vinegar, sesame oil, brown sugar, red pepper flakes and cornstarch slurry in the slow cooker. Mix the mixture thoroughly with a spoon. Place the pork baby back ribs on top of the mixture with meat side down, Spoon the mixture over the ribs.
3. Slow cook for 4 hours at high or 8 hours at low. I cooked the ribs in an Aroma Brand rice cooker/slow cooker using slow cook setting for 2 hours.
4. If you want to have a smoother looking sauce, you can remove the meat and then use an immersion blender to puree the mixture. You also can transfer the sauce in a blender and then place it back to the dish with the meat.
Notes:
1. Serve the ribs over rice with green beans or bok choy or napa cabbage or steamed carrots as sides. It can be served with fries or potato salad. Those who want a carb free option, they can stuff the meat into a lettuce cup.
2. If you have time, you can grill the ribs or broil them using the sauce to baste them. You can pan fry the ribs too if you like. I did not and it was delicious enough for me the way they were straight from the crock pot.
When I put this poster in my facebook timeline, it proved to be a challenge that perplexed and bothered some who read it. It frightened some that all the ill effects will fall unto them as a result of their not using their creativity.
But what consists creativity? One adorable, witty and creative comment in my facebook post was - " I had 9 kids so I must be creative". Creativity for me is anything that you want to do. Be it small or large a project. It is something that comes from you, your gut instinct, your desire to express yourself, to find your voice.
Perhaps the reason why doing something creative becomes challenging is we are expecting it has to be something big, earth shaking, original, one of a kind. However, everytime we solve a problem or become proactive with regards to a situation, that is being creative. I might say that happens everyday.
I think what Dr. Brene Brown wants us to do is overcome our fear to create. To express something we always wanted to do but was afraid it was too "creative". Unlike us. Unexpected to others. She wants us to take a leap of faith and just do it. Or else she warns - we will turn into a person saying the phrase , " I wish I did it".
However, if ever you missed an opportunity, have some hope. There is always a next time. Take it easy. You are Okay.
When I cook, I follow my craving. This morning, I woke up with this dire need to eat the mango chicken curry that I sampled yesterday, May 17, 2015 at the fun-filled fundraising event, A Taste of Two Towns, held at the Oakmont Carnegie Library, Oakmont Pa. The mango chicken curry was prepared by the talented chef of the Pittsburgh Thai Restaurant by Boris in Oakmont, one of the restaurants from Oakmont and Verona participating in the food sampling affair to raise funds for the beautiful Oakmont Carnegie Library.
The chef and the owner of the Pittsburgh Thai Restaurant by Boris in Oakmont
Thanks to the internet I found a recipe from Simply Recipes that contain ingredients I already mostly have. I decided to do a slow cooker version of this site's recipe. I did some adaptations to suit the ingredients I already have or not have and also to adjust to the slow cooking method versus the site's stove top one. I doubled the amount of chicken required from the recipe as compared to the other ingredients since when you slow cook there is usually more sauce than meat at the end and I do not want to waste the sauce by discarding any left overs. I also do not have time to concentrate it by evaporating the liquid.
The resulting dish from slow cooking chicken with curry and mango is divine. The mango gives it a non obtrusive sweetness. I served it over brown rice. Here is the slow cooker version of the delicious Mango Chicken Curry.
Slow Cooker Mango Chicken Curry
Ingredients
2 Tbsp vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 Tbsp fresh minced ginger
1 Tbsp yellow curry powder
1/4 teaspoon ground cumin
2 cups baby carrots
1 mango, peeled and sliced (you can also add the seed of the mango and remove it before serving to add to the mango flavor)
1 Tbsp white vinegar
1 cup of full fat coconut milk in a can
2 pounds skinless boneless chicken breasts, cut into 1-inch pieces
1/2 cup water (only if you are using fresh chicken breast versus frozen ones which have water frozen with them)
2. If using a saute pan transfer the sauteed mixture in the slow cooker bowl. Add the baby carrots, sliced mangoes, vinegar, coconut milk, chicken and the cornstarch slurry into the bowl. Slow cook for 4 hours at high or 8 hours at low. I cooked the mixture in an Aroma Brand rice cooker/slow cooker using slow cook setting for 2 hours.
3. Add salt and pepper to taste. Garnish with green onions or cilantro.
Notes:
1. You can add additional sliced fresh mangoes at the end as well as raisins if you like for added sweetness or you can put them in small dishes together with cilantro and chopped green onions for your guests to decide whether to add them to the finished dish.
This Thai Vegetable Soup recipe was inspired by the one I found in Elana's Pantry, a website that features simple but flavorful grain free dishes. Elana embraced this type of diet when she was diagnosed with celiac disease. Since then she has given up all kinds of grains and found herself feeling healthier. I actually submitted her version in one of the McGinnis Store Monroeville yearly soup contest. It has coconut milk, mushrooms, broccoli, onions, ginger and lime. These ingredients together perform a symphony of tasteful delight in an amazingly simple soup.
I decided two days ago to develop the slow cooker version of this uncomplicated and yet refreshing dish. One of the things I have learned when it comes to adding fresh ginger to a slow cooked recipe is to saute it first. Adding it as is can give a subtle soapy taste which I am not a fan of. Saute it and that taste disappears. The sauteed ginger is key to this dish as well as the lime juice added later. For a Thai dish, one does not even need the traditional Thai flavoring of the fish sauce to enrich it. Salt is enough. This without the fish sauce which some might be inclined to add makes this a true gluten free, dairy free vegan dish. An awesome one at that. My husband, Bob, a picky eater, gave it a big thumbs up and he abhors anything vegan or vegetarian or anything healthy sounding or looking dish.
2 cups sliced fresh or canned mushrooms, (I used canned sliced mushrooms including stems but excluding the juice)
3 cups water
1 cup unsweetened coconut milk (canned)
1 head broccoli, trimmed and chopped (I used 12 oz frozen broccoli florets)
2 tablespoons lime juice, freshly squeezed
1 -2 tsps salt
2 tsps garlic powder
½ cup cilantro, minced (optional) (I decided not to use but you can)
Warm oil in a large saucepan over medium heat or in the slow cooker bowl using the saute mode if your slow cooker has it.
Add onion and minced ginger, stirring frequently
until softened.
You can add the mushrooms and saute them also especially if they are fresh but I did not since I am using canned ones.
If using a large saucepan instead of the saute mode of the slow cooker, transfer the sauteed mixture to the slow cooker bowl. Stir in water, coconut milk,
and broccoli.
Cook for 3 hours at high or 6 hours at low in the slow cooker. I used the Aroma brand rice cooker/slow cooker and I cooked the mixture for 2 hours at slow cooker setting.
Stir in the salt, garlic powder and lime juice at the end.
Ladle soup into bowls and garnish
with cilantro (optional).
The Filipinos love this dish. It is boiled beef but not any cut of beef or else it will be just called, nilaga (boiled beef). To be called by the special name, bulalo, it must be made from beef shanks with its characteristic bone marrow. Picking out this bone marrow or just sucking it out if you do not mind doing so in public is the ultimate pleasure for some Filipinos who love this dish. I happen to be one of them.
I am presenting the slow cooker version of cooking bulalo. This method of cooking is perfect for the cuts of meat that are used for this dish. They need lengthy times to tenderize but the slow cooker will be ideal to make them fork tender and for the juice from the bones to be drawn out by the slow cooking. It is a matter of knowing which vegetables to place with the meat in the slow cooker and which are to be cooked later with the rest in the slow cooker or in the microwave.
When I had this at Dulce Quimson's luncheon at her beautiful house in Tagaytay, she went all out out and added other beef parts to her Bulalo. Aside from the beef shank with its bone marrow, she added beef ribs and knee caps. In fact she had to go to three different stores to get each of them. Too bad I was so into eating this bulalo I missed photographing Dulce's delicious version. However, I saw these three cuts of beef in Landmark supermarket in Quezon City during my last visit to the Philippines. Below are their pictures.
Beef shank
Beef ribs
Beef kneecaps
I stayed with my brother Benjie this past visit of mine to the Philppines. They have been very hospitable to me everytime I have to go to the Philippines for pleasure or business purposes. I have been very lucky that I have a very kind and lovely sister-in-law, Pinkie, Benjie's wife, who happens to be an excellent cook.
Pinkie and Benjie
Pinkie always thoughtfully make it a point to ask me my wish list of Filipino food that I want to eat. One of them is bulalo. I will be posting in future blogs the others that she generously prepared for me. Here are pictures of her version.
One of my favorite restaurants that Benjie and Pinkie brought me to during my last visit to the Philippines was Pamana Restaurant in Tagaytay City. My daughter Wendy and my granddaughter Maddie went there with us as well as Benjie and Pinkie's wonderful daughter Roxanne. We ate there while my son-in-law Matt went golfing in Cavite.
The restaurant features native dishes like crispy pata, pinakbet, and of course bulalo. Every table in this restaurant was graced by a bowl of bulalo with the elongated bony beef shank shown below. I noticed most of the people just tried to get the most meat out of them and left it alone in the serving bowl but I unshamedly took the bone from our serving bowl and just went at it. I was the happiest person that day. Were people at my table embarassed? Not really, they are used to me. However, you notice nobody was proud either to take a picture of me doing this gobble gobble thing.
Pamana's Restaurant version of bulalo..
Here are pictures taken of decent poses during lunch at Pamana. I would like to thank from the bottom of my heart, Benjie, Pinkie, Roxanne and Benjo for their hospitality during my stay in the Philippines. I would like also to thank them immensely for their kindness and hospitality to my daughter Wendy, Matt and Maddie during their short visit in March. Thank you from all of us. We love you and we hope you can visit us in Pittsburgh.
Clockwise from left: Roxanne, Pinkie, Me, Wendy with Maddie and Benjie.
It has a view of the Taal lake and volcano.
Maddie and Wendy on a huge native wicker chair.
The diva, Maddie
Maddie souvenir shot outside the restaurant with her Dollie.
Slow Cooker Bulalo
1 lb beef shank
1 lb chuck beef steak, cut into one inch cubes
2 large carrots, peeled and cut bias cut into chunks
4 celery stalks, bias cut into 1 inch pieces
1 medium onion, cut in slices
2 large potatoes, cut into large chunk
1/2 can garbanzo beans
2 corn on the cob, each cut into 4 small pieces
2 cups squash (any kind)
1 cup water
salt and pepper to taste
leafy green vegetables for example 1/2 cabbage or 4 pieces bok choy or combination
2 cups green beans, fresh or frozen (optional)
Place all the ingredients except the leafy green vegetables and green beans in the slow cooker bowl. Cook for 8 hours at low or 4 hours at high. I cooked mine in the slow cooker mode in an Aroma brand rice/slow cooker for 3 hours.
Cook the leafy green vegetables in the microwave till cooked and then add to the rest of the cooked bulalo before serving.
Serve with rice with a side of fish sauce (patis) or fish sauce with calamansi or lemon. This bulalo goes very well with any fried or barbecued pork or chicken or even fish.
The combination of condensed milk mixed with the cooked champorado or chocolate rice pudding or porridge is irresistible. You would want more and more of it as you eat it. We eat this for breakfast in the Philippines accompanied with dilis (fried anchovy) or tuyo (dried fish). The saltiness of the fish complements the sweetness and deep cocoa taste of the champorado.
Champorado is easily prepared in the slow cooker. Just mix a few ingredients already in your pantry and forget it. If you have a keep warm mode in your slow cooker, you have breakfast for you prepared overnight.
When I had this as a child in the Philippines I used evaporated milk to pour over the cooked chocolate rice pudding. Lots of evaporated milk. I still would prefer evaporated milk if I am eating champorado for breakfast in a big bowl. But as a dessert, I prefer pouring condensed milk instead of evaporated milk. Somehow the evaporated milk did not satisfy me as much as the finger licking sweetness of the condensed milk when eating this amazing Filipino chocolate rice pudding as an afternoon snack or after dinner dessert. The thick condensed milk helps thicken this luscious pudding and sweeten it to dessert status.
Developing the slow cooker version of this delicacy took some tweaking of recipes done the traditional way that I found in the web. For convenience since I have it in my pantry all the time, I decided to use plain long grain raw rice and not the sticky glutinous short grain one that original recipes called for and despite this, this version met my expectations in terms of the texture. I prefer not to have too many stuff in my pantry so I pushed the envelope and used what I have. I also used plain unsweetened Nestle cocoa powder and again I find it chocolatey enough. I also found out that I needed more water than the original recipes so that the champorado did not stick to the slow cooker as it cooked. I liked the deep taste of the chocolate in the finished product of this slow cooker version which went well with the condensed milk that you pour over it later.
This is an easy and convenient method. No need to watch the boiling of the rice chocolate mixture as in the traditional recipe. The champorado can be stored in the refrigerator for several days and can be eaten for breakfast or as dessert during dinner time. I actually saw champorado in shot glasses served in the famous buffet of renowned Filipino Chef Laudico's restaurant Guevarra's in San Juan, Rizal Philippines. If this Chef finds this champorado good enough to grace his fabulous buffet, let us take a cue from him. Try something new for your next party and serve champorado in shot glasses shown in the picture above. See your guests be pleasantly surprised how addictive this dark but delicious beauty of a recipe is.
1/2 cup unsweetened cocoa powder (I used Nestle brand)
4 1/2 cups water
1/2 cup plus 2 tbsps sugar
1/2 cup raw rice (used long grain)
3/4 cup condensed milk (or evaporated milk) (see introduction)
Place all the ingredients except the condensed milk in the bowl of the slow cooker. Mix well with a fork or whisk. Slow cook for 3 hours at high or 6 hours at low. I cooked mine for 2 hours at slow cooker setting in an Aroma brand rice/slow cooker.
You can eat this dish hot or cold with condensed milk poured on top according to taste. This champorado can be kept in the refrigerator for a week.
If I have to pick a word to describe the despedida (farewell) party for our Class '65 tendered by the generous, thoughtful and caring couple, our classmate Ramon (Boy) Garcia and his wife Girlie, it would be bedazzling. This was held at the beautiful home of their son, Raymond, located in Caloocan City. This party marked the last activity that the hardworking reunion organizers scheduled for our two week reunion held February 15 to 27, 2015 to celebrate our Golden Jubilee as St. James Academy High School Class '65.
The wonderful host and hostess of the bedazzling despedida party, Ramon (Boy) and Girlie Garcia. Thank you. Gracias. Salamat.
Boy and Girlie still live in Malabon City where Boy works as a consignacion or fish broker. Their daughter, Maricris and her husband Michael de Guzman have their consignacion in the adjoining city, Navotas. For the readers who are not familiar with these three aforementioned cities, Malabon, Navotas and Caloocan, below are two maps that show how they are related geographically to each other and to known places like Manila and Quezon City. One would observe, in the maps, the close proximity of Navotas and Malabon to the Manila Bay. It is of no surprise that residents of Navotas and Malabon are known to be engaged in the fishing industry. Aside from Boy, two other classmates, Silvano Santos and Rufino Tiangco, are also involved in the fishing business.
If Boy had already been an adult during the time my late father, Benjamin Lucas Sr., was involved in their family business of making patis, my Tatay (father), would be whispering to Boy's ears to get the best price or deal for the anchovies that he needed for making this fish sauce. This whispering is the unique method used in this business of buying fish in Malabon and Navotas. I have also memories of my father, donning his bakya (wooden clogs) when he left early in the morning for Navotas so he could walk through its muddy grounds to deal with consignaciones. like Boy and his son-in-law. He would come home smelling of the fish that he picked through.
Boy is very successful in his business and he had humbly shared the gifts that God has generously showered on him in many big and small ways. When I came back to the Philippines for a professional meeting, (PAASE) in 2011, I emailed Paeng that I was interested in joining our classmates at a party to be held at Danny's. This occasion was to welcome Bishop Rolly from New Guinea as he came to celebrate his consecration as a bishop of Papua, New Guinea. Lo and behold, at the end of a day long meeting at the UP science building, there was Paeng and Lory picking me up in a jeep that Boy provided together with his driver for us to use even though Boy himself was out of town and could not make it to the party. Later that weekend, he provided gallons of ice cream at the actual consecration mass and celebration which he requested and instructed Paeng and Lory to bring for him.
Boy and Girlie's attention to details was evident in the food extravaganza, the entertainment, the decorations and other aspects of this perfect party. They have two wonderful daughters, Maricris and Nina, who helped them set up the sumptuous buffet table and the beautifully coordinated table and chair covers. They also oversaw that the buffet table was continuously filled with the awesome, mouth watering dishes.
Boy and Girlie's gorgeous daughters, Maricris and Nina, who graciously helped their parents with the details of the perfect party. Thank you, ladies. Wonderful job.
Boy also exhibited a gift for listening. He and I discussed during the ride to Dr. Ron and Vilma Guzman's house during our Tuguegarao trip what Boy was thinking of serving for the merienda part of the merienda/dinner despedida party for Class '65. He mentioned he was not serving Pancit Malabon (Noodle dish indigenous to Malabon). But come despedida time, surprise, surprise he did.
Two days before, I told Linda that Vida, our classmate, was dying to taste authentic Pancit Malabon. (Vida was staying in Makati during the two week reunion). Linda promised to tell Boy. If that was what made him changed his mind, I do not know for sure but we from the United States attending the reunion were very grateful.
Nothing like Pancit Malabon from Malabon or in this case Navotas. Note that two of the three most popular Pancit Malabon restaurants nowadays in that area, Auring's and Norma's Restaurants, are in Navotas. Nanay's Pancit Malabon, the third one is located in Malabon. Boy's choice to serve at the party was Auring's which is famous for including deep fried squid (pusit) as one of the toppings which consist of shrimp, pork, eggs, cabbage, crumbled chicharon or pork rind among other things. The fried squid formed the black circle in the topping of the Pancit Malabon from Auring's shown below.
Auring's Pancit Malabon
Segment 1 - Chichiria at the kitchen/dining area of the house
I consider the party to consist of three segments. The first one was held inside the spacious kitchen/ dining area of the house. We had chichiria (nibblers) while waiting for people to arrive. Green mangoes with bagoong (anchovies) and kaimitoes both of which were picked from the backyard tree in the lot next to Raymond's house), chicharon (pork rind), grapes, several types of suman (rice cakes), chips and many more. Outstanding array.
Pictures above show the Class '65 eating and laughing and just excited to be together again.
These goodies were eaten amidst a lot of batian (greetings of newcomers) kuwentuhan (storytelling), and halakhakan (loud laughter). Definitely happiness could be felt in the room and to think most of the people there were together at Tuguegarao just two days before. Excitement was specially shown when classmates who we were seeing for the first time during the two week reunion arrived, like Myrna Saguindan Ventus, Ricky Aquino, Nanding Camus, and Mary Maronilla.
Ossie Cruz, Boy Garcia, Raquel Sioson Huliganga, Ricky Aquino, Boy Bautista and Vida Rivera Isip pose during the arrival of Ricky.
During this first segment of the party, we also had a wonderful treat, namely, watching the pictures and videos of the two week reunion activities taken by Jun Salumbides, Malou Santos Salumbides' husband. He was one of the wonderful and hardworking unofficial photographers during the reunion, together with Rudy, Ben and Sani. All of them are husbands of Class '65 members, ZenyM, Vida and Esther respectively from the West Coast of the United States.
Two pictures above show the reaction of Class '65 as they view for the first time Jun's photos and videos of the reunion activities.
The group pose during Segment 1 of the party. Seated from left: Myrna Saguindan Ventus, Elvie Roque Lagrimas, Norma Santiago, Malou Santos Salumbides, Lulu Gutierrez Yambao. Standing from left: Girlie Garcia, Ben Isip, Ossie Cruz, Vida Rivera Isip, Rudy Parayo, Florie Cruz, Charito Lazcano Lazaro, Norma Yanga Miranda, Zeny Mendoza Parayo, Myrna Ibaviosa Guzman, Susana Magcalas, Jun Salumbides, Flor Vivandor Ongkengko, Lita Garcia Tangonan, Ondes Lucas Herold, Gloria Camus Orlina, Renato Co and Ramon (Boy) Garcia.
Segment 2 - The merienda at the garden about mid-afternoon
I was pleasantly surprised that there was a second segment prior to dinner, namely, the merienda itself, especially after we just ate so much chichirias. Here are the mouth watering mostly sweet kakanin or native delicacies served plus the savory Pancit Malabon.
Below are pictures taken of Class '65 and their guests during the merienda.
Foreground: from left, Ricky, Renato, Boy Bautista, Charito, and Fernando Camus
From left: Malou, Norma, Lita, Elvie, Beth Pacifico, Myrna.
Antonio Pacifico, Manny Quimson, Esther, Sani, Rudy and Zeny
Vida, Raquel and Raquel's husband, Ted.
Ondes, Lulu, Flor, Myrna, Nora, Paeng and Raquel's husband, Ted.
BFF's from left: Boy, Girlie, Florie and Ossie
One of the busiest persons at the party was Myrna Saguindan Ventus. She generously gave each one of us at the party the picture of the Sacred Heart and Immaculate Heart of Mary and also the invitation to sign up our families to be consecrated to the devotion of the twin hearts of Jesus and Mary. See pictures below of Myrna circulating during the merienda.
Boy Bautista shared an interesting story that he was one of four from the boys section in our Class '65 who were handpicked by Sr. Marie Lorraine during our senior year in high school to stay for a week at a seminary to figure out if they have a priestly vocation. I think one of the four was Bishop Rolly Blas. Boy Bautista immediately knew it was not for him and left before the week was up. He does not remember who the other two were. Note that Bishop Rolly Santos entered the seminary after 8th grade, a move that Sr. Marie Lorraine commented to Bishop Rolly Santos' sister, Caring, to be too soon.
The curious observation I have was that Sr. Marie Lorraine, as far as I know, did not extend any invitation to anybody in the girls' section to visit their convent or consider entering the nunnery. I wonder why or should I not wonder (ha, ha). But Sr. Marie Lorraine will be happy to know that Myrna Saguindan is now a member of the Third Order of a certain congregation and was the one who took over Bishop Rolly Santos' place to give the important spiritual tone to our Despedida Party. Indeed we are blessed once more.
Original members of the Class '65 band, the Elite. From left, Mary Maronilla (drums), Lulu Gutierrez Yambao (rhythm) and Susie Magcalas (base). The late Eva Lazaro (lead) completed the girl band.
Danny Reyes and Julie Cruz
Segment 3. Splendid Dinner at around 5 pm
This was the buffet awaiting us.
But first we said the grace before the meals. Our class president, Paeng, led us in the prayer consecrating ourselves to the twin hearts of Jesus and Mary, provided by Myrna Saguindan Ventus. See pictures below.
When my sister, Bebeng, asked me who hosted the despedida party, immediately she guessed that the menu would be full of seafood dishes since she knew Boy was a consignacion or fish broker. The menu did feature a lot of amazing seafood dishes but it also had lechon and crispy pata. See the mouth watering pictures. My mouth was drooling especially when it came to the talaba (oysters) and adobong pusit (squid). The chicharon bulaklak was brought by Cecilia Desiderio Dela Cruz.
Oysters or talaba, my new seafod favorite.
Prawns or sugpo
Adobong Pusit or Squid
Sinigang na Bangus (Milkfish) in Bayabas (Guava)
Crabs
Grilled or Roasted Bangus Stuffed with Tomato and Onions (my all time favorite)
Irresistible divine so good it is so bad for you, crispy pata. OMG
Lechon Kawali, Roasted Pig Belly with Crispy Skin and all
Liver Sauce for the lechone
Chicharon Bulaklak
But that was not all. There was the dessert table featuring all kinds of Filipino desserts and fresh native fruit to cap the awesome dinner. Not shown below are leche flan and brazo de mercedes. Also dirty ice cream was served including ube ice cream and cheese ice cream.
Saging na saba. Syrupy plantain
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Fresh Mango Slices
Fresh Papaya slices
Fresh Pakwan (watermelon) slices.
The one standing is Rey Syjuco who made an admirable effort to meet everyone and try to recognize them after all these years.
Linda Paez Calixto made an effort to come even if she was late. Her husband had an elevated high blood pressure that night and she had to stay with him till it went down to a safe level. Still she was generous to offer to bring Flor, Lulu and me in her van to the party. Thanks Linda.
Linda welcomes her cousin Cecilia Desiderio Dela Cruz
From left: Linda, Cecilia, Mr. Dela Cruz, Cecilia's husband, Julie and Boy
From left: Danny, Myrna, Nora, Flor, Cecilia and Glory
From left: Zenaida Gutierrez, Linda and Ricky
From left: Lulu, Danny, Myrna, Nora, Flor, Cecilia, Glory and Julie
Dulce Aquino Quimson and Manny Quimson, our Golden couple of Class '65.
Lory Sevilla and Nanding Camus (btw Nanding has 6 children! perhaps the most among Class '65, I think)
The day of the party was Elvie's birthday. This picture shows the happiness she felt. Elvie bravely joined all the activities of the reunion despite having arthritic knees. She was actually using a cane throughout the trip. Beth Pacifico, Tony's wife, mentioned during her short but heartwarming speech, that she was very impressed of the care and love that our classmates gave Elvie throughout the different activities. For Beth, it showed how caring our Class '65 is.
Malou signs the giant tarp that was the same one that greeted us in Tuguegarao.
And let me not forget to mention the amazing entertainment of the night, complete with a band and professional singers plus our very own pool of talents from Class '65. We would like to thank our wonderful and generous classmate Rey Syjuco whop provided the band and the professional singers plus his beautiful talent singing that night. Thanks Rey, the entertainment made the night truly bedazzling!
The wonderful guitarist and beautiful singer who entertained us with songs from the sixties.
The Silhouttes sing Sealed with a Kiss and Where have all the Flowers Gone complete with beautiful harmony. Listen to the group below singing Sealed with a Kiss.
This is a picture of the Silhouttes, the Class '65 singing group. Seated: from left: Eva Lazaro, Malou Santos Salumbides and Tessie Borromeo. Standing from left: Ondes Lucas Herold, Lulu Gutierrez Yambao, Nilda Lorenzo Tuazon, Julie Cruz, Josie Reyes Almassy, Vida Rivera Isip and Amanda Agustin.
Our favorite emcee, Danny Reyes, would not let the night go without speeches from almost everyone. Almost everyone gave a speech. I decided to show one of different groups.
Ben Isip representing the husbands who came with their wives from the United States, Sani, Rudy, Jun and also wife, Florie with her husband Ossie.
Girlie, the very gracious and wonderful hostess, representing her family.
Danny with Julie Cruz, representing all of us.
My heart was too full to say anything. For the first time I was lost for words. I did not cry either which everybody thought I would do after how I cried at Tuguegarao. I just felt very happy especially after being brought back to my high school years with the songs the girls singing group sang. I felt so young again. (Naks, drama again).
Malou poses with the memento from the reunion like she just won the Oscars or Famas award.
Thank you Boy and Girlie for the wonderful ending to the two week reunion. Thank you also to your two daughters, Maricris and Nina. It was really bedazzling party. Salamat, salamat, salamat for your thoughtfulness. Thanks also to Rey Syjuco for the band and singers that made the bedazzling affair complete. I for one was giddy with happiness for days after hearing the songs that Rey, Paeng, Ricky, the professional singers and the Silhouttes sang that night.
Thanks also to the hardworking organizers of the reunion, Paeng Robles, Linda Paez Calixto, Boy Garcia, Lory Sevilla and Danny Reyes. We also appreciate the generosity of the other hosts, Dulce and Manny Quimson (Tagaytay and Dencio's at Baguio), Myrna and Bob Guzman (Tuguegarao), Ron and Vilma Guzman (Tuguegarao), and Vida and Ben Isip (Tuguegarao). Thanks also to the SJAAA members who organized the homecoming at St. James auditorium. We are also grateful to Bishop Rolly Santos and Myrna Saguindan Ventus for leading us in prayers. Thanks to the photographers and videographers, Basilio Bautista, Jun Salumbides, Rudy Parayo, Nilda Lorenzo Tuazon, Florie Cruz and Glory Camus Orlina who provided photos and videos for the blogposts on our two week reunion.
Let me just end with a couple of reflections. Everytime a reunion invitation comes to anyone, there is always the fear of how we look or what we have become. In this two week reunion, I found out it did not matter how many pounds we gained or the wrinkles we have acquired. As the Velveteen Rabbit says in the poster below, all those fears do not matter for those that are real since they are never ugly or fat or whatever unless to those who do not understand. Through the years, what is essential is what is inside us, and that has not changed.
One more thing,
Thank you to all the Real people in our Class '65. We, all of us, those who were there and even those who could not make it, have been truly blessed throughout the two weeks of the grand reunion and the past 50 years since we graduated from high school. Thanks be to God for all the boundless blessings we received and the love we have for each other and Mabuhay Class '65.
The background is the photo of the kaimito tree in Boy Garcia's son's backyard.
Note:
Our Class '65 Reunion Committee planned multiple events to celebrate the Golden Jubilee of our graduation from St. James Academy, Malabon City, Philippines. I have written about them in past blogposts:
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