Key Lime Chia Parfait

Fast and easy dessert.  It is reminiscent of a slice of key lime pie. It is pretty too.  Parfaits are always good looking.  You can do a better job than I did layering.  Give it a try.

Key Lime Chia Parfait

• 1/2 cup coconut milk
• 2 tbsp chia seeds
• 1/4 cup maple syrup
• 1 tsp vanilla 
• 1 fresh lime, juice and zest
• 1 banana
• 2 pieces mint cookies, crushed  (I used Girls Scout Mint Cookies)
• kiwi and strawberry slices

Combine all the ingredients except the cookies, kiwi and strawberry slices in a blender or in a bowl and mix with a fork. Place half of the mixture in a glass, top with strawberry slices, then with crushed mint cookies, then add the rest of the pudding mixture. Top with kiwi slices. Enjoy.

Forgiveness Impossible?

Forgive?
No!
Think
past good acts.
Change view.
Like sunglasses
shade
blinding sun.

Answering the Invitation

Bullish hearts tempered
with grace, the invitation
answered patiently.

Living Imperfectly

You are not asked to
be perfect. Just live. Fall, get
up, repeat and learn.

The Eloquence of Silence

When
silence
is more
eloquent
than
a thousand
words,
use it.
Shut up.

Slow Cooker Smothered Mexican Hamburger Patties

I wanted to prepare something mouthwatering with the frozen hamburger patties I had in the freezer other than thawing and grilling it.  I had prepared previously in this blog the delicious Slow Cooker version of Salisbury Steak.  I wanted something with a Mexican flair for a change.

I decided to Google what recipes were out there and found one in Food.com by Sarah of New York. It was simple with a short list of ingredients.  It also mentioned that the author used frozen hamburger patties. Perfect. No thawing.  I just dump everything including frozen hamburger patties in the slow cooker and forget it.

That was what I did and when I came home from church today, my house had this delicious aroma greeting me.  I added mushrooms and sliced red pepper to the recipe I found in Food.com which took the dish to another level and also more nutritious. The Worcestershire sauce with the diced tomatoes and green chilies was a marriage made in food heaven.

Slow Cooker Smothered Mexican Hamburger Patties

(Adapted from this one)

• 8 frozen hamburger patties
  
• 1-16 oz can diced tomatoes with green chilies
• 1-4 oz can sliced button mushrooms
• 1 onion, sliced
• 1 red pepper, sliced 
• 2 tbsp Worcestershire sauce 
• salt and pepper to taste

Spread out the frozen hamburger patties in the slow cooker as best as you can.  They can overlap.  Add the rest of the ingredients over the patties.

Cook for 6 hours at low setting or 3 hours at high setting.  I used an Aroma Brand rice cooker/slow cooker and cooked it for 2 hours at slow cooker setting.

Serve with green salad and crusty bread or tortillas. 

Daydream

Give your
soul
time to rest.
Daydream.
Go to places
you have
never been.

Chocolate Peppermint Avocado Chia Pudding

This dessert tastes like peppermint stuffed Oreos.  That cookie with the green frosting in between the oreos. I had a craving for these cookies which I had but I wanted the flavors of the chocolate with the peppermint in pudding form. Chia seeds came to the rescue and gave it that rich velvety texture.  I made it richer with avocado and a dash of coffee. Heavenly! 

Chocolate Peppermint Chia Pudding

• 1/2 cup almond milk
• 4 tbsp maple syrup
• 2 tbsp chia seeds
• 1/2 avocado 
• 1/2 tbsp cocoa
• 1/4 tsp instant coffee powder
• 1/2 tsp pure peppermint extract

Combine all the ingredients in a blender or place in a glass jar and mix with fork.  Store in the fridge. Serve with fruit of your choice.  I used blackberries.

Choosing Hope

Choosing
hope
overcoming
fear
walking for the cure
we
together.

Like a seed that grows

Like a seed that grows
I see before my eyes
My grandson.
What a joy!

The Flow Unclogged

The flow ...
giving, taking
depositing, withdrawing
love and be loved.

Why Not Me?

Undeserving,
inadequate.

Self talk 
out of it with
"Why not me?".

Non Dairy Cheesy Vegetable Pasta

I have been very busy lately helping my daughter take care of her new born baby and toddler. I have resorted to frozen dishes to serve my family when they drop by.

I used a creamy chicken vegetable pasta a few days ago and it was pretty good.  I am plant based and wants to stay with this approach so I decided on making a no meat non dairy version.

I have been using Daiya brand non dairy cheeses and love it. This was what I used in this plant based version of cheesy vegetable pasta. I also used cornstarch stirred into almond milk to further thicken the creamy texture of the sauce.

I used the vegetables that I had in the fridge, carrots, celery and zucchini,  but other combinations are possible. Peas, grean beans and corn come to mind.

The result is something that satisfied my craving for a cheesy creamy saucy vegetable laden pasta dish that is plant based. Any carnivore will love this dish too.

Non Dairy Cheesy Vegetable Pasta

• 1/4 cup water
• 1 medium onion, sliced
• 1 cup sliced carrots
• 2 stalks celery , sliced
• 1 medium zucchini, sliced into cubes
• 2 tsp garlic dry flakes
• 1/2 cup almond milk
• 1 tbsp cornstarch
• 1/2 cup Daiya non dairy shredded cheddar cheese
• salt and pepper to taste
• 2 cups of cooked pasta of your choice

Mix the cornstarch into the almond milk in a small bowl and set aside.  

Place the water, onion, carrots and celery in a saute pan.  Allow to boil gently till the carrots are cooked.    

Add the cornstarch in almond milk, zucchini and garlic flakes into te boiling mixture.  Lower the heat and allow the mixture to simmer till the sauce gets thick and the zucchini heated through but not overcooked.

Add the cheddar cheese and mix till melted with the rest of the ingredients.

Season with salt and pepper to taste.  

Add a cup of cooked pasta of your choice and mix.

Vida's Champoy (Prunes in Balsamic Vinegar)

When I was in grade school in the Philippines, we used to go to the so called annex of the school I was attending, St. James Academy in Malabon Rizal, for our recess.  After I ate my "baon" or food I brought from home, I would spend a few centavos to buy snacks from Mang Pilong's store.  One of my favorites was the so called "hostia" or red host like Chinese candy.  I love the resulting red lips I got from eating it. The other goodies I liked to buy was the champoy specifically the red dry salty sour ones shown in the picture below.  They came in small packets since you could only savor a few at a time for they were really sour.  It was easy to tell who was eating this champoy from the grimace in his or her face.

Champoy is one of the food that the Chinese in the Philippines have shared with us Filipinos. There are different varieties and the one shown below is one of the special ones you buy from Chinatown in the Philippines.  It is made of plums that had been further sweetened and preserved.  It has a slight sour taste but the sweetness predominates.  Each sweetened plum is individually wrapped.  It is pricey as compared to the red champoy I bought from Mang Pilong's store during recess.

In this blog post, I am sharing a recipe for a version of this special champoy.   I obtained it from my childhood friend, neighbor and classmate from St. James Academy, Vida Rivera Isip.  It is made from readily available dried prunes from a box from the grocery.  She shared this "Vida's Champoy" with some of her classmates from St. James Academy who are now residing in the United States during their mini reunion at her beautiful house in Los Angeles in 2008.  I have shown pictures below from that heartwarming reunion.  Beautiful memories!

When I asked Vida for the recipe of the Champoy, she emailed me the following:

Hi Ondes!
Maraming salamat talaga sa lahat!! Very simple and easy ang champoy made of regular prunes. Soak in balsamic vinegar, just enough, not too wet and put salt to taste. Magaagaw na ang sweet (from the natural sweetness of the prunes) and salty and soury taste. Bahala ka na sa amount ng saltiness na desire mo. Walahhh, tapos!
Take care and God bless!
Vida

When I had a hankering for champoy recently I searched for Vida's email and prepared it according to the simple instruction she gave.  As she said in her email the natural sweetness of the prunes and the sour taste of the balsamic vinegar had a give and take relationship (my loose translation of the Tagalog word "Magaagaw").  Do try this easy recipe and savor the delicious addictive sweet and sour taste of this popular snack.

Vida's Champoy

• Dried prunes from a box or plastic container from the grocery
• balsamic vinegar (enough to cover the prunes)
• salt according to taste

Place the prunes in any glass bottle you have and pour enough balsamic vinegar to cover the prunes.  Add salt according to your taste.  Place overnight in the fridge.  Enjoy.

Allow yourself to cry

Let the tears fall.
Savor the moment.
You've entered
sacred ground,
your soul.

What Is Love

Love is not
a feeling.
Love is
a verb.
Show me
dear.
Do the
dishes.

The Child Saw the Thou

The child saw
the thou
not the it
and shook the hands
of the homeless man.


Note: This haiku was inspired by a story told to me by my friend, Joanne. Their family which included her grandson, Michael,  and his parents were crossing the Clemente Bridge in Pittsburgh on their way to a Pirates baseball game when they saw a group of homeless persons. Michael's Dad coming from a small town was not used to the situation and felt uncomfortable but not Michael who happens to be a special child.  He without being afraid at all approached a homeless man and shook his hand.

More about the relational I and Thou concept by Martin Buber can be read in this wonderfully written piece.

Overwhelming Memories

Memories
gripped my heart
a choke on my throat
a knot in my stomach.

The Bird Chirps

The bird chirps
ushering a new dawn
a new day
a new beginning.

Like a Balm

Like a balm
the music
soothed 
my headache
and complaining
spirit.

Through the Cracks

I attended a prayer meeting this morning and one member mentioned about her living with her shortcomings.  We all go the same thought as we reflect on how our day went and usually these shortcomings or faults get our spirits down and leave us "unwhole" or broken.  As the poster says however we need to remind ourselves that  "our faults are the crack that lets grace in". 

We are the harshest judge of ourselves sometimes, harsher than we treat others.  However, Jesus calls to heal our brokenness with compassion and not severe condemnation.  We need to love our whole self including the faults we have.  As Richard Rohr reminded the readers of his daily meditation from which this quote came from, Jesus "told us to let the weeds and the wheat grown together until the harvest, lest we destroy the wheat by trying to pull the weeds" (Matthew 13:24-30).  Rohr further reminds us to preserve what Thomas Merton refers to as our "hidden wholeness".  

Sweet Spicy Wasabi Popcorn

I brought this to a prayer meeting this morning and everyone loved it to my surprise since it is spicy.  The addition of brown sugar however balances off the heat of the wasabi and the result is this delightful sweet and spicy popcorn.  Delicious and unique.  Serve it for your next movie night.

I used two references, Kitchen Confidante and World of Wasabi.  I used the first reference for an idea of the sugar to wasabi ratio.  I increased the amount of brown sugar called for in Kitchen Confidante and it resulted in a better tasting popcorn.  I used the latter reference for the technique of working with wasabi paste in making the popcorn.  The Kitchen Confidante added wasabi powder to the popcorn while the World of Wasabi made a paste out of the powder by adding water.  In my case, I used wasabi paste straight from a tube I bought at the Asian store.

Sweet Spicy Wasabi Popcorn

• 8 cups popped popcorn, warm
• 1 tbsp brown sugar
• 1/2 tsp salt 
• 1/8 tsp cayenne pepper
• 1 tsp wasabi paste
• 2 tbsp buttery spread (I used Earth Balance) or butter,  melted

In a small bowl mix the sugar, salt, cayenne pepper and wasabi paste.

Combine the spice sugar mixture with the melted buttery spread.

Place the warm popped popcorn in a large bowl. Drizzle the spice sugar buttery spread mixture over the popcorn and stir to distribute it over the popcorn.

Indian Quinoa or Super Grains Mix Pudding

I prepared Alton Brown's Indian Rice Pudding about two or three years ago and I never forgot how good it was.  I had a bag of Super Grains Mix which is a blend of buckwheat, millet, red quinoa and white quinoa.  I have about 4 cups cooked ones made which I have been eaten with my plant based food like Plant Based Filipino Sinigang etc. and I have plenty still left.

That rice pudding was haunting me with its goodness and I decided to resurrect it using the cooked Super Grains Mix.  I did tweak Alton Brown's recipe for the rice pudding skipping the cream.  I decided to add cinnamon to the mixture while cooking and sprinkled the cardamon on the cooked dish before eating.  The cardamon's taste is more intense this way rather than added to the mixture while cooking.

This delicious can be eaten without the garnish I used in the pictures like mint and berries which was used mainly for a dash of color.  The raisins and nuts (I used walnut but pistachio is more traditional) plus the sprinkling of cardamon will take you to Taj Mahal or bollywood.  Yes.

 

Indian Quinoa or Super Grains Mix Pudding

• 1 cup cooked quinoa or cooked super grains mix (buckwheat, millet, red and white quinoa) (Note 1)
• 1 cup almond milk
• 3/4 cup coconut milk full fat from can
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/3 cup raisins
• 1/3 cup walnuts, chopped
• cardamon (optional) (note 2)

Combine cooked quinoa or cooked super grain mix, almond milk, coconut milk, cinnamon and maple syrup in a saute pan. Mix with a whisk.  Allow to boil and then simmer till thick with constant stirring with a spatula or whisk. About 5 minutes. 

Remove from heat.  Add the raisins and nuts and mix. You can sprinkle cardamon on top before serving.

You can garnish with mint leaves and red berries if you wish.

Notes:

1.  Run water through the super grains mix and drain through a colander or sieve.  Do this till the grainy smell disappears.  Drain well through the colander or sieve and transfer to the rice cooker or pot and add water.  It is 1 part quinoa or super grains mix to 2 parts water.

2.  Alton Brown added the cardamon to the rest of the ingredients while cooking.  I prefer that it be sprinkled on the top of the cooked pudding.  The cardamon retains its flavor this way.

Finding a Long Lost Friend

Jenny (in pink at the back row) found me (in red at the back row) online. This was taken in 1977.  We have not seen each other since 1990.

A long lost friend
Found me
Through my blog
Among thousands
A miracle!

Having Grandchildren

Having grandchildren
Is doubly nice
You get to love your daughter
Twice.

Plant Based Filipino Tinola

Chicken Tinola is one of the most popular comfort food in the Philippines.  Filipinos love the pungent taste imparted by the ginger in this stew.  It is the heart of the dish.  Chicken is the protein of choice and as far as the vegetables are concerned potatoes, cabbage and chayote or sayote are the popular options.  

Chayote or sayote (see picture below) is a green vegetable which belongs to the squash family.  It is hardier than a zucchini and has to be boiled as long as the potatoes.  It has a large seed in the middle which is removed while the skin is left intact during the cooking process. It tastes like the zucchini but has a sturdier texture which makes it ideal for stews.  

Chayote or sayote

I found chayote or sayote in the Patel Indian Store in Monroeville and happily used it when I felt a craving for Tinola.  Being plant based I skipped the chicken and just relied on sauteed ginger, garlic and onions to enhance the flavor imparted by the familiar vegetables used in tinola, cabbage, potatoes, and the chayote.  I wanted more green and nutrition to the dish and added spinach.  In the Philippines, they would have added dahon ng sile or leaves of small chilis.  Instead of this one could add for that spicy kick, if desired, one whole banana pepper.  For seasoning, fish sauce or patis is traditionally added to the stew while cooking as well as a side condiment to dip the chicken in while eating.  Again being plant based I just added salt and some pepper and skipped the fish sauce.  

This plant based version really satisfied my cravings for Tinola.  I got the ginger flavor from the soup and heartily savored the vegetables including the chayote with brown rice.  Life was really good while I savored this Filipino comfort food sans the chicken.  

Plant Based Filipino Tinola

• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tbsp ginger, cut into small strips
• 2 cups vegetable broth
• 1/2 cabbage, cored and cut into bite sized pieces
• 2 potatoes, cut into large cubes
• 1 chayote or sayote, cut into large cubes (available in Asian Stores)
• 4 loosely packed cups spinach
• 1 whole banana pepper (optional)
• salt and pepper to taste

Heat 1 tsp oil or 1 tbsp water in a pot in medium heat and add to it the onion garlic and ginger.  Saute till the onion is translucent.  Add the vegetable broth, cabbage, potatoes, chayote and whole banana pepper if using into the pot.  Allow to boil till the potatoes and chayote are tender but not mushy.  Then add the spinach at the last 5 minutes of cooking. Season with salt and pepper to taste.  Enjoy with rice.  

Three Little Words

Three little words
Lifted my heart
Uttered
Innocently
Thoughtfully
Sincerely
Deliberately.
When asked
What do you say
After eating with unstoppable relish
The bag of caramel popcorn
I brought
My two and half year old granddaughter
To my surprize
Did not say thank you
But stopped and thought for a second
And said
I love you wistfully instead.
My heart
Leapt with joy
That she shared
The love she felt
And returned
The love I have
When I gave her
The caramel popcorn
I would have devoured myself.

Peas and Bow Tie Pasta Salad with Baden Dressing

I love this simple salad with a delicious homemade dressing I named the Baden Dressing after Baden, PA where the Mother House of the Congregation of the Sisters of St. Joseph-Baden is located.  I frequent this Mother House to attend meetings since I am an associate of this congregation.  I love eating some of the prepared salads with their delicious dressing served at their cafeteria.  The proportion of the ingredients in one of the dressings they used was shared with me by Fred the head chef of the Mother House cafeteria.  It is 1 part apple cider vinegar (not white vinegar), 1 part oil and 1 part sugar.  I refer to this as the basic Baden dressing.

They had served Peas and Bow Tie Salad at one of the special occasions at Baden.  In the recipe they shared with me they used store bought Italian dressing. They also used fresh red onions and shredded cheddar cheese as part of the ingredients. I wanted a version of this salad where the ingredients for the dressing is from scratch and straight from my spice cabinet and uses the basic Baden dressing I mentioned previously. What I did was follow the 1:1 proportion of the apple cider to sugar and lowered that of the oil to 1/2 part and added the spices found in the store bought Italian dressing to this basic Baden dressing.

I really shouldn't be eating peas and peanuts since my arthritis sometimes flares up on the joints of my fingers when eating either of these foods but I couldn't stop eating a serving instead of just a tablespoon for tasting. It is that good.  And so simple. The saltiness of the peanuts complements the sweetness of the dressing and gives the salad a crunchy texture.  The cooked frozen sweet peas in the salad makes it irresistible. You can add cheese and red onions if you want and also increase the amount of oil but why would you?  This is good enough.  If you are in a hurry you can use store bought Italian Dressing but I tell you this dressing is worth preparing. Enjoy this salad in what seems to be the start of Spring unless this moody weather changes its course once again.

Peas and Bow Tie Pasta Salad with Baden Dressing

• 6 oz cooked bow tie pasta or farfalle 
• 6 oz cooked frozen sweet peas
• 1/4 cup peanuts or nuts of your choice
• dry parsley flakes or fresh parsley for garnish

Baden Dressing

• 4 tbsp apple cider vinegar
• 4 tbsp sugar 
• 2 tbsp oil
• 1/2 tbsp dry onion flakes
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/8 tsp red pepper flakes (optional)
• salt and pepper to taste

Mix all the baden dressing in a small jar and shake with the cover on or just mix these ingredients with a fork in a small bowl.  Place the pasta, peas and peanuts in a bowl and pour the dressing over it and toss.  You can garnish with fresh or dried parsley if you like.

Serenity and Acceptance in the Face of Change

In the face of having to make some changes in ones life, one does need confidence.  One of the hardest things to do is to admit the so called nuisances that show up in ourselves.  However, non acceptance of these nuisances could erode our so called confidence in ourselves perpetuating our lack of motivation to change what can be changed in these nuisances.  Whew!

Nuisances should not be hidden but accepted according to C. Joybell C..  Accepting them does not mean that they could not be changed.  I did realize this and I found myself resisting changing them however at first. This stubbornness must have arisen from the self- hate that self scrutiny can do.  This in turn results as a bad start in the challenging task of any change.  

Once I read this quote in the poster above, I felt some kind of serenity.  As I embark on tackling the changes, I will discover what I could change and some I could not.  The latter is still OK with me.  I can accept them as part of what I am made of together with the millions of "molecules and atoms" in me.  This realization actually made me more confident rather than defeated.  I also know I am not alone.  I know I have Him to help me along.

Lychee Chia Almond Pudding

We have a favorite easy dessert called Almond Jelly in the Philippines.  We just pour the contents of cans of fruit cocktail into a large beautiful container and add cubes of almond flavored gelatin prepared from Knox unflavored gelatin to which we have added almond extract.  If we want to splurge we put a can or two of lychees.  That is it. The juices from the cans of fruit flavors and sweetens the dessert.  It is a fruit soup that is a dessert.

This pudding is inspired by this dessert and is as simple to prepare.  The chia seeds thicken the juice from the can of lychees.  Almond extract is then added together with almond milk to result in a pudding like dessert.  I decided to use only lychees and to skip the fruit cocktail.  I love the resulting flavor especially from the juice of lychees which also gives the sweetness to the dessert without the addition of sugar.

Lychee Chia Almond Pudding

• 6 tbsp lychee juice from a can  of lychees 
• 1/4 cup almond milk
• 1/8 tsp almond extract
• 2 tbsp chia seeds
• 4 lychees from a can
• maraschino cherry

Mix the first four ingredients with a fork.  Allow to set.  Place the lychee pieces and cherry on top.