Slow Cooker Asian “Steamed” Tilapia

Steamed fish is a common fare in a Chinese buffet. Fortune Buffet in the Miracle Mile in Monroeville, PA had steamed sole the last time we ate there. I fell in love with it and could not get it off my mind. I happened to have tilapia in the freezer and green onions and ginger and decided to try steaming the fish in my Crock Pot brand casserole slow cooker. It has a low setting which I found could be used in cooking fish. I did not have to use a steamer basket like what I had to use if I had employed the usual stove steaming approach. I just used aluminum foil to envelop the fish and other ingredients.  I even used frozen tilapia fillets and just increase the cooking time. The fish came out moist and flavorful. The texture was perfect.

Slow Cooker Asian "Steamed" Tilapia

• 1 lb tilapia fillet (5 fillets)
• 2 tbsp soy sauce 
• 3 tbsp water
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp sugar or to taste
• Black pepper to taste
• 2 inch ginger, julienned
• 3 stalks green onions, cut into 2 inch pieces 

Mix the soy sauce, water, sesame oil, garlic, sugar and black pepper in a small bowl. Take a piece of aluminum foil twice the length of your crock pot. Place.on crock pot and fold in half. Put the fillet on top of half of foil. Pour soy sauce mixture over fillets, then distribute the ginger and green onion on top. Fold over the other half of the foil and crimp the sides.

Cook at low setting for 2 hrs if fillets are thawed or 3 hrs if frozen. I cooked mine frozen for 3 hours in a Crock Pot brand casserole slow cooker.

Slow Cooker Vegan Pasta E Fagioli

After Sunday Mass, my husband and I go out to lunch and one of our favorite places is the Olive Garden. I usually order their "eat as much as you want" soup and salad. I eat a variety of their soup offerings among which are chicken gnocchi, zuppa toscana and Pasta E Fagioli. The latter is my favorite.

I decided to make a vegan version of the Pasta E Fagioli and researched both vegan and non vegan copy cat versions. I found a slow cooker recipe in this wonderful site. The recipe I have below is an adaptation. I skipped the oil and sauteing step and substituted some ingredients with what I have. The result is amazing. The soup is a dead ringer for the Olive Garden version even without the meat. My carnivore husband loves this and opted to eat the leftover over other carnivore choices in the fridge last night.

Slow Cooker Vegan Pasta E Fagioli

Adapted from this site.

• 8 ounces small pasta (I used elbow macaroni. Ditalini is the traditional one used)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1- 15 ounce can stewed whole tomatoes or diced tomatoes or fresh tomatoes
• 8 ounces tomato sauce
• 1 1/2 cups carrots, cut into  small cubes
• 1 cup celery, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2- 15 oz cans cannellini beans (or use one kidney beans for one of the cannellini)
• 1 teaspoon salt
• 1/4 teaspoon  black pepper

Cook the  pasta according to package instructions and set aside.  Place all the other ingredients except the pasta in the slow cooker. Cook for three hours at high setting or six hours at low. I cooked mine in an Aroma Brand rice cooker/slow cooker for two hours at slow cooker setting. Add the pasta the last ten minutes or as a side dish.

From Longaniza to Hot Dog. Part 9. East Meets Midwest

I have tackled the biggest cultural shock when I moved from the Philippines to the United States. Why then was I apprehensive about moving to Ames, Iowa from Washington DC, I asked myself while I was on the plane enroute to the midwest. They are both in good old USA after all.

Perhaps it was the caricatures that my classmates at George Washington University were painting as they brought me to the airport. Mitch pointed to a guy with a cowboy hat and remarked I would see a lot of those. Then another warned me about preparing for a lot of snow. They went on and on.

When I was on the plane I met a family who told me people in Ames have special equipment for snow removal. The young daughter excitedly described a big roller type with brushes on both sides to sweep the snow.

When we said goodbye, the family looked amused on how worried I was and gave me reassuring smiles. I took a shuttle to Iowa State University and I passed by fields after fields of corn and just soaked in the flat landscape.

I arrived at the L shaped graduate dorm, Buchanan Hall, and got into the suite I was occupying with my roommate from China. On the adjacent room were two ladies from Iran that we shared  a bathroom with. The room had  a bed and desk ready for me. The only additional piece was my roommate's refrigerator.  We each had built in closet with a mirror and sort of dresser attached to it. Down the hall I met Filipino graduate students, Nieva and Manny, who shared meals together.

More than fifty percent of the graduate students at ISU are  from different countries and that could be gleaned from the people in the dorm. All continents  were represented. Down the hall from our room was a small kitchen where one would savor the international feel of the dorm from the different aromas emanating from the food being cooked by the  students.

Across from the dorm was the University President's residence on top of a man-made knoll. Just a short walk from it was the Memorial Union and right beside it the famous Campanile. Both  were located where the beautiful quadrangle was. I would be passing this peaceful scene with its trees and flowers and large patch of grass in the middle on my way to and from the dorm to my office in Gilman Hall which housed the Chemistry Department during my stay in Ames.

I noticed that every street corner in Ames was practically graced by a church of different denominations. At the St. Thomas More, the Catholic Church at the University, I finally met people from Ames. I did not meet any men in cowboy hats like Mitch said. From then on caricatures were gone and so were all my worries of culture differences.  This  was now home for me. Everybody I had met so far had made me feel so.

This is Part 9 of the series From Longaniza to Hot Dog which recounts my immigration to the United States from the Philippines. You might want to read the following:

From Longaniza to Hot Dog Part 1 Brooklyn and Sao Paolo From Longaniza to Hot Dog Part 2 Muito Obrigada and Baden Baden

From Longaniza to Hot Dog Part 3 Life Changing Question

From Longaniza to Hot Dog Part 4 Second Thoughts

From Longaniza to Hot Dog Part 5 Places I Lived At In Washington DC

From Longaniza to Hot Dog Part 6 People and Places

From Longaniza to Hot Dog Part 7 At the Crossroad

From Longaniza to Hot Dog Part 8 . Much Needed Break

Slow Cooker Pulled Pork with Easy BBQ Sauce and Slaw

Martha Stewart scores big on this BBQ sauce. I give it an A+ with some tweaking. I had an option to choose other recipes but I chose hers when I saw the word quick in it. Indeed the list of ingredients is short.  I did add garlic and onion powders to it and used smoked paprika rather than just plain paprika.  I also did use the optional cayenne pepper.  I used this barbecue sauce when I prepared my pulled pork with the easy slow cooker approach and the result is OMG perfect.  Just the right sweetness, tang and heat.   I decided to prepare an equally easy slaw (recipe below) from Allrecipes.  Have an easy (excuse me for repeating the word), relaxed time preparing your dinner, lunch or picnic with this meal.

Slow Cooker Pulled Pork with Easy BBQ Sauce and Slaw

• 1 lb pork shoulder or butt
• 3/4 cup catsup
• 2 tbsp light brown sugar
• 1 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Place all the ingredients in the slow cooker except the pork and mix well.  Add the pork whole to the sauce.  Cook for 3 hours on high setting or 6 hours on low. I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.  After cooking shred the pork with two forks or chop with a knife.  Serve on a bun topped with the easy cabbage slaw (recipe below) if you like.

Easy Cabbage Slaw

• 1/4 cup mayonnaise
• 1 tbsp sugar
• 1/2 tbsp lemon juice
• 1/2 tbsp vinegar
• 1/4 tsp black pepper
• 1/8 tsp salt
• 2 cups shredded cabbage

Mix all the ingredients except the cabbage in a medium bowl.  Add the slaw and mix well.  

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Jazzy Vegan Chicken Salad

This vegan chicken salad is inspired by the one I saw prepared on the TV show Jazzy Vegetarian on the Create Channel.  I added dried cranberries and nuts to the garbanzo beans and carrot mixture in the original recipe to add more flavor and crunch to the salad. This can be served as an appetizer as shown on the tv show on baked tortilla cups.

Jazzy Vegan Chicken Salad

• 1 can garbanzo beans, drained and rinsed
• 1 cup baby carrots
• 1/4 cup vegan mayonnaise
• 2 tbsp spicy brown mustard or Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tsp maple syrup
• 1/2 tsp red wine vinegar
• salt and pepper to taste

Place the carrots and garbanzo beans in a blender or food processor and blend just enough to shred the carrots and coarsely chop the beans. Transfer to a bowl and mix in the other ingredients. Season to taste with salt and pepper.

You can serve this on baked tortilla cups, recipe below.

Baked Tortilla Cups

• 3 to 4 - 8 inch tortillas

Preheat oven to 350 degrees Fahrenheit.

Cut one inch squares from the tortilla.  Place them carefully into a mini muffin pan.  Spray with cooking spray and bake for 5-7 minutes at 350 degrees Fahrenheit.

Assembly:

• spinach leaves
• tortilla cups
• chicken salad

Add one piece of spinach leaf on the baked tortilla cup and spoon the chicken salad on top. Enjoy!

Bagel Sandwich with Muhummara Spread

I am sometimes in a rush from one errand to another I do not have time to have lunch before a fitness class.  I do not want to be hungry doing my yoga for example I sometimes resort to buying a sandwich at Shop and Save before class.  Now I do not have to do that.  I am good to go. I just spread the muhummara into a bagel, put it in a ziplock bag, place it in my handbag and eat the bagel on my way to class in my car.  

I have had this bagel sandwich for my breakfast two days in a row now.  The muhummara spread from this site is that addictive.  I only made a batch for two servings, I wish I made more.  I would be doing that asap.

I skipped the olive oil in the original recipe to make it an oil free vegan version.  It still was delicious and did I just say addictive.  I did not have roasted pepper in a jar or from scratch and just used fresh red pepper as is.

Bagel Sandwich with Muhummara Spread

makes 2 sandwiches

Muhummara Spread

(Recipe adapted from this site)

• 1/2 red bell pepper (either roasted or unroasted. I used unroasted)
• 1/4 cup walnuts
• 1 clove garlic
• 1/2 tbsp. tomato paste
• 1/2 tsp smoked paprika
• 1 1/2 tbsp. red wine vinegar
• 1 tbsp. maple syrup
• 1 tsp oats
• 1/4 tsp salt or to taste
• pinch red pepper flakes
• pinch black pepper
• water as needed

Place all the ingredients in a small blender or food processor.  Blend till the consistency you desire is reached.  Add water to reach that consistency if needed.  I preferred mine to be more rustic or not too smooth.

Bagel Sandwich

Make two sandwiches

• 2 bagels (I used Panera Everything Bagel)
• 1 cup loosely pack spinach
• Muhummara spread (1 recipe)

Split the bagels.  Spread the muhummara spread on one side of the bagel sand top with the spinach and put the other side of the bagel.  Enjoy.

Slow Cooker Thai Shrimp Soup

I am surprised how the readily available spices from my cupboard turned this into a dead ringer for the Tom Yum soup I have had in Thai restaurants.  No specially prepared Tom Yum paste that you need to buy.  The recipe is for two servings but you can double the recipe since it is enticing.   

Slow Cooker Thai Shrimp Soup 

• 1/2 tsp salt
• 1/2 tsp black pepper 
• 1/2 tsp ground turmeric 
• 1/4 tsp cumin
• 1/8 tsp cinnamon 
• 2 stalks green onions, chopped 
• 1/2 tbsp fresh ginger, minced 
• 1 chicken bouillon 
• 2 cups water 
• 1 tbsp soy sauce 
• 1/2 tsp fish sauce 
• 1/4 tsp red pepper flakes 
• 1 cup full fat coconut milk from can
• 6 shrimp, raw or cooked (I used cooked shrimp)
• juice of 1/2 lime
• 2 tbsp cilantro leaves

Place all the ingredients except the shrimp, lime juice and cilantro leaves in the slow cooker.  Cook at high for 2 hours or 4 hours at low setting.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.  Add the shrimp at the last 15 minutes of cooking.  Eat the soup with the juice of the lime and cilantro leaves.

Maxim 84 Monroeville Prayer Group July 16, 2018

Below are the wonderful notes on Maxim 84, one of the most quoted among the maxims. diligently thought out by Natalie for our July 16, 2018 Prayer Meeting at the St. Bernadette Convent. Thanks for reading and enjoy the rest of the summer.

Slow Cooker Creamy Tilapia Fillets

I was in Chicago as a house guest of Lita Tangonan, a former high school classmate from St. James Academy, Malabon, Philippines. She pampered me and Lulu Yambao, another former classmate who was also visiting, with her fabulous cooking during our stay at her humongous beautiful house. She served us kare kare, lumpiang Shanghai and baked salmon the night of our arrival. The latter dish haunted me when I came home to Pittsburgh, I just had to prepare it.

This recipe for the tilapia is similar to how she described the preparation of the salmon dish. I used tilapia instead of salmon and decided to use the slow cooker method instead of the oven. I love the result. The fish was creamy and flavorful. The recipe calls for five ingredients only. So convenient.

Now I also know I can cook fish in the slow cooker. A plus especially during summer when you do not want the oven to heat up your house.

Below are pictures of the tours we took in Chicago. Thanks Lita for your hospitality and being a gracious and generous host. I had a great time with you and Lulu.

My favorite view from Lita's kitchen, her gorgeous
pergola.

Lulu, Lita and me.

Slow Cooker Creamy Tilapia Fillets

• 2 lb tilapia fillets
• 1\2 cup mayonnaise
• Juice of 1\2 lemon
• 2 garlic cloves, minced
• 1 tsp soy sauce
• Chopped green onions and tomatoes for garnish (optional)

Mix the mayonnaise , lemon juice, garlic and soy sauce in a small bowl.

Cut a piece of aluminum foil about twice the length of your slow cooker and fold it. Place the tilapia fillets on the half side of the foil. Spread the mayonnaise mixture on top of the fillets. Fold over the other half and crimp the sides of the foil. Place in the slow cooker.

Cook on low setting for 2 hours. I used the Crock Pot brand casserole slow cooker.

Garnish with chopped green onions and tomatoes on top of cooked fillets of you wish.

Paula’s Prayer Meeting July 12, 2018

Above is the copy of the handout on Wisdom prepared by Sr. Paula for our July 12, 2018 meeting. Beautiful! Let us pray for the gift of listening to it.

We wish Sr. Paula belated Happy Birthday.  May God shower you Paula with His blessings and thank you for the nuggets of wisdom you have shared with us all these years.

Enjoy the rest of the summer.

Slow Cooker Vegan Corn Chowder

Last week I was able to attend the weekly session of our Mahjong group at Panera Bread.  I had their corn chowder with a Thai salad plus their awesome baguette.  I just had to have that corn chowder again and so I made it myself.  I decided to make a vegan version and here it is.  How good was it you may ask. Well even my carnivore husband relished it.  You will too. Like the Panera version this has some kick to it but appealing even to non adventurous eaters.

Slow Cooker Vegan Corn Chowder

• 1/2 cup yellow or red pepper, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 1 clove garlic, minced
• 1 onion, chopped
• 1 piece bottled jalapeno pepper
• 1 tbsp cornstarch
• 1 can corn kernels, undrained
• 1 1/2 cup vegetable broth
• 1/2 cup non dairy milk
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/8 tsp ground cayenne pepper
• juice of 1/2 lime
• 1/2 tbsp red wine vinegar
• 2 tbsp chopped fresh cilantro

Add the ingredients in the slow cooker and mix well.  Cook for 2 hours at high setting or 4 hours at low setting.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Slow Cooker Applesauce Pork Chops

Pork chops and applesauce are made for each other including in the slow cooker.  Just add all the ingredients in your crock pot and forget it.  Your family will have a delicious dish without you sweating it out this summer.

Slow Cooker Applesauce Pork Chops

• 4 thin pork chops or 2 thick ones
• 1 onion, chopped
• 1 apple, peeled, cored and sliced
• 1\2 cup applesauce
• 2 tbsp. brown sugar
• 1 tsp yellow mustard
• 1/8 tsp cinnamon
• 1/2 tsp garlic powder
• 1/8 tsp ginger powder
• 1/2 tsp salt
• black pepper to taste

Place all the ingredients except the pork and mix well.  Add the pork chops and coat with sauce.  Cook at high setting for 3 hours or 6 hours at low.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

From Longaniza to Hot Dog. Part 8. A Much Needed Break

I finally made a decision to go for a PhD after finishing my MS degree at The George Washington University (GWU)  in the seventies and applied to three universities. Iowa State University was one of them since a couple of members of the Chemistry Department at the Philippine Atomic Energy Commission (PAEC) where I worked at obtained their degrees there, Dr. Leodegario Cilindro, the head of the department and Dr. Lourdes Sadanaga, who I have heard about but had not met yet.

The other two universities I applied to were MIT and University of Michigan. I knew I would not get into the former but still applied 'cuz I could. I did not get in but got accepted at the latter but with no assistantship. So the decision was easy to make, Iowa State it would be where not only I was accepted but got an assistantship. It turned out to be an excellent choice. At that time in the seventies it was one of the top ten graduate schools in chemistry.

I had two months in between finishing at George Washington University and starting at Iowa State so I decided to go home to the Philippines. It has been two and half years since I left home and I wanted to see my family and for a much needed rest.

My friend, Dawn, my office mate at GWU, and her husband, Al, gave me a farewell party at their house before I left.   I particularly love the gift my other classmates gave me. It was a GWU mug with candies from the stash that one of the students, Mitchell, whose dad distributed them, provided us in the basement where we did research. It was in a drawer in one of the desks and we were free to get as many as we wanted and I was one of the enthusiastic ones who loved to make trips during the day and gobble one or two or even more. In fact they accused me once of eating them all when their number went to zero.  It turned out it was Paul who was stressed out over his grad school application  who relaxed by gobbling the candies.  They thought it was an appropriate remembrance of what it all was at the research lab including this incident.

A day before I left for the Philippines, I filled a big box with stuff including of all things large posters made by the two kids of our hosts we stayed with in Philadelphia along with the ones I bought at thr National Gallery of Art from Washington DC. I do not know why but I was equally proud of them. I also packed the dolls I bought during my European tour as gifts for my mother, including a couple from Spain which graced my make shift bookcase the whole time I was in my studio apartment.  I also  made sure I bought a baby doll for my godchild, Jona, as pasalubong or gift. I had a hectic last months finishing my thesis I had no time to shop for gifts to take home. I did make sure I had bags of chocolate candies for everyone. A must for all Filipinos in their list of gifts to take home.

The day I was to leave, I emptied my apartment by giving away my bed and desk, my precious two belongings the past two years to a grateful friend, Merle, who lived in the same building. I gave one last look at my huge refrigerator and that red bath tub before I left for the airport.

When I arrived at the Manila airport, I saw my mother among the crowd who were there to welcome their loved ones.  She was in a duster and was looking anxiously for me. When she saw me she was almost in tears exclaiming, "There is my daughter".  I saw in her face relief and with those words the realization she really missed me.

I actually slept with my parents in their bed for the first few days. That privilege had been reserved for my two youngest sibling, Chot and Menchie, when they were growing up.  And now it was mine as a twenty something girl.  My father and mother really missed me and suggested this. After all I was the first one to leave the country for so long among my siblings.  I am pretty sure they were full of worries the whole time and perhaps being with them assure them everything was good. I was back.

My days were filled with playing with my niece and nephew, children of my sister Bebeng and her husband Jun.  I also took them all over town with my sister, Menchie, who I did not recognize with her short hair do and weight loss and her boyfriend, Bubut, now her husband.

That May, we had the traditional Santacruzan, a procession which is both religious and a pageant featuring ladies in beautiful gowns.  I remember being in the procession following my nephew, Ditos, as he escorted one of the sagalas or queens featured in their beautiful gowns when one of ladies behind me said she was  excited to finally meet me.  She told me my mother often mentioned me and how she was very proud of me. It was nice to know this since my mother and father never directly said anything to me how they felt.

I got to attend a picnic on a boat with my office mates from PAEC.  One of them, Janet, made it a point I went.  At that time before I saw her she warned me on the phone that she looked different but did not elaborate on it.  When I saw her I noticed her hair being thinner and her moon face due to the medicine she was taking. Sad to say she had lupus and would die a few years later.

I also had a reunion with high school classmates at our Bahay Kubo or nipa hat at the back of the house. Judging from the pictures of those who were able to attend, none of us had
gained weight after almost ten years after high school. Of course that would change in the future reunions especially in my case.  I also met with Lily, one of my friends in Washington DC, and went shopping  with her for gifts to take home with us back to the United States.

Life was sweet those two months.   I felt refreshed with all the rest I had and the time to savor the love of my parents, family and friends. I would need the physical and spiritual strengths I gathered from this break as I embark on a new chapter of my life, the challenging grad school in Ames Iowa.

Note:  This is Part 8 of the series From Longaniza to Hot Dog which recounts my immigration to the United States from the Philippines. You might want to read the following:

From Longaniza to Hot Dog Part 1 Brooklyn and Sao Paolo From Longaniza to Hot Dog Part 2 Muito Obrigada and Baden Baden

From Longaniza to Hot Dog Part 3 Life Changing Question

From Longaniza to Hot Dog Part 4 Second Thoughts

From Longaniza to Hot Dog Part 5 Places I Lived At In Washington DC

From Longaniza to Hot Dog Part 6 People and Places

From Longaniza to Hot Dog Part 7 At the Crossroad

Vegan Okra and Tomato Masala

I had two bags of frozen cut okra in the freezer begging to be used. I did not feel like using it for a gumbo which I intended to do when I bought it and opted instead to satisfy my craving for something with Indian flavor.

I mimicked the spices found in prepared garam masala which you can buy at the grocery store but at a price. I find adding the list of ingredients in bottled garam masala myself cheaper and better since I can adjust the heat and salt content. You can skip the coconut milk if you prefer and it will still be  good. Note no oil was used and neither any dairy in this healthy but delicious vegan recipe. It is so good you would want to eat the whole thing. I almost did!

Vegan Okra and Tomato Masala

• 1/2 cup vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch ginger, minced
• 1 tomato, chopped
• 9 oz frozen cut okra or fresh ones, cut and stem removed
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp garlic powder
• 1/8 tsp turmeric
• 1/4 tsp cardamom
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp chili powder
• 1/2 cup coconut milk (optional)

Add the vegetable broth, onion, garlic and ginger in a skillet and allow the broth to boil till the vegetables are cooked. Add the rest of the ingredients except the coconut milk if using and continue to heat the mixture till the okra is cooked. You might need to add more broth. Then add the coconut milk if using and heat gently till the coconut milk is heated through and blended in it the spices.

Slow Cooker Garlicky Brown Sugar Pork Chops

This is an addictive dish to prepare. It is an easy one also with a short list of ingredients. It is an OMG dinner with perfect ratio of ingredients. Delicious. Make it and your family will love it!

Slow Cooker Garlicky Brown Sugar Pork Chops

• 3 lb pork chops
• 4 cloves garlic, minced
• 1 cup brown sugar
• 1 tsp black pepper
• 1\4 cup water
• 1 tsp dry parsley
• 2 tbsp soy sauce

Mix all the ingredients in the crock pot except the pork till blended then add the pork. Cook on high setting for 3 hours or 7 hours on low. I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

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