When tears fall

Triumph, defeat, joy,

sorrow.  Earth meets heaven.  Our 

hearts feel the moment. 

Hole in the Soul

 

Filled with bad stuff that

didn't work. Rescued by "God bolt".

With help of Twelve Steps.

Note: Inspired by the amazing powerful testimony of Stephen Hilton, better half of comedian, Laura Clery, about his road to sobriety from addiction with the help of the Twelve Steps.

Radish Greens Pesto Mozzarella Toast

 

Do not throw away your radish or carrot tops. Their hardy textures are ideal for making delicious pestos. I previously posted the use of carrot tops in this blog here.  This time I concocted another delicious pesto using radish tops with the help of nuts, garlic and lemon juice to impart amazing appetizing flavors.

I used the pesto on top of toasted bread that had been spread with vegan mozzarella and the pairing was incredibly satisfying.  

Radish Greens Pesto Mozzarella Toast

Radish Greens Pesto (recipe below)

Vegan Mozzarella (recipe here)

Bread

Toast the bread.  Spread the mozzarella on the toast.  Then place the pesto on top.

Radish Greens Pesto

2 cups radish tops, washed amd dried 

1 clove garlic

Juice of half lemon

1/4 cup macadamia nuts 

1 tbsp nutritional yeast 

Salt and pepper to taste

Add all the ingredients in a small blender. Mix to the consistency you like.

Life is Holy

 

Our life is a gift.

We live not by choice but by

grace.  We're blessed. Live. Love.

Note: Painting by my friend Kathy Stromple. The haiku has been inspired by today's entry in Richard Rohr's Reflections.

Easy Spinach Pie

When I go to the Farmers Market in Monroeville, PA,  I look forward to buying the spinach pie preferably without the feta cheese. This past weekend I was not lucky and I had to settle with the spinach with feta pie.  I decided to try to learn to make my own plain spinach pie.  

According to the taste of the pie,  lemon juice is one of the ingredients.  I did not want to be bothered into wrapping it in a pastry but I have to have something to hold the spinach,  I remember making spanakopadilla before which is a cross between spanakopita and quesadilla.  In that hybrid recipe tortillas were used.  I could have followed that recipe but it was not vegan using egg and cheese.  My favorite spinach pie does not have any cheese and that is what I wanted to make.  

Since I was not in the mood to cut and chop, I used dry spices from my pantry but you can use fresh ones.  Frozen spinach is very convenient to use since you really get a lot per volume and when thawed the water just seeps out that you just drain.  No sqieezing needed.

 

I decided to air fry the pie but it can be baked and pan fried too.  The result is very close to the spinach pie I love at the Farmers Market. Fresh lemon juice is the key as I had guessed.

Easy Spinach Pie

• 1 10 oz box frozen chopped spinach, thawed and drained
• 2 tsps dry onion flakes
• 2 tsps dry garlic flakes
• 1/2 tsp dry dill lemon seasoning
• 1 tsp dry parsley
• juice of half lemon
• 1/4 tsp salt or to taste
• pinch red pepper flakes
• 2 stalks green onions, chopped (optional)
• 2 medium flour tortillas

Place all the ingredients except the tortillas in a medium-sized skillet.  Heat at medium heat till the spinach is mixed with the other ingredients and all its liquid has evaporated.

Place part of the mixture into half of a tortilla and fold over the other half. Spray both sides with cooking spray and place in the air fryer basket.

Air fry at 400 degrees Fahrenheit for 8 minutes.  Flip half through.

Deconstructed Sushi Bowl with Spicy Mayonnaise

If you are longing for sushi but are not motivated to do the rolling involved then prepare this deconstructed sushi bowl complete with the traditional seaweed sheet.  I purchased the sheet from Aldi.  I used spicy mayonnaise for the dressing.  I posted a recipe for vegan mayonnaise in this blog you can use.  You just add sriracha to make it spicy. You have free rein as to what vegetables you want to use.  The sushi rice can be prepared by adding vinegar to any cooked rice you have.  

Deconstructed Sushi Bowl with Spicy Mayonnaise

• 1 cup cooked rice of choice mixed with 2 tsp apple cider vinegar
• 1 cup chopped napa cabbage
• 1/2 avocado, sliced
• 1/2 cup cucumber, sliced
• 2 radishes, sliced
• 1 carrot, sliced
• 1 seaweed sheet, torn
• 2 tbsp spicy mayonnaise (2 tbsp vegan mayonnaise added with drops of sriracha sauce according to taste)

Arrange the rice, vegetables and torn seaweed sheet in a bowl.  Serve with spicy mayonnaise.

✕

Air Fried Baby Eggplant

 

I fell in love with these baby eggplants yesterday when I was at the Farmers Market at Monroeville, PA.  They were so cute.  I googled what to do with them and settled for a grilled recipe. I decided to grill them in my air fryer.  I tweaked the recipe by adding garlic powder and using half the amount of dry pepper flakes but you can opt for the larger amount listed below.  

I did it in two batches and ate the whole first batch of six eggplants.  I was shocked to see the main plate empty so I prepared a second batch.  The inside is soft and the outside skin was crisp.  The cilantro, salt and the squeeze of lemon you add to the air fried eggplant make this side dish or appetizer even more addictive.

Air Fried Baby Eggplant

6-8 baby eggplants

1/4 to 1/2 tsp dry chili flakes

1 tsp cumin powder

1 tsp coriander powder

1 tsp garlic powder

salt

bunch of cilantro, chopped

1/2 lemon

Preheat the air fryer to 400 degrees Fahrenheit and 10 minutes setting.

Mix the chili flakes, cumin , coriander and garlic powder on a cutting board and spread out the mixture.

Cut the eggplants in half.  Spray them with cooking spray.

Place the eggplant cut side down on the spice mixture spread out in the cutting board and push them so the spice mixture sticks on their surface.

Air fry them cut side up in the preheated air fryer for 10 minutes.

Sprinkle salt on the cut side of the air fried eggplant.  Squeeze the juice of half a lemon  and sprinkle chopped cilantro on top.  

Enjoy.  

I finally made my first mainly black bean burgers which I  based on this recipe except I used the air fryer to prepare them.  The burger came out crisp on the outside and moist in the inside.  It has some kick to it but not unbearable.  Just right. The list of ingredients to make them is short and yet the taste and texture of these burgers are surprisingly satisfying.  

Easy peasy so you do not need to buy all sorts of plant based burgers from the grocery store that use all kind of ingredients and flavors. Just follow this and you are good to go.  

Air Fryer Black Bean Burger

Adapted from this recipe

• 1/2 onion, chopped 
• 1/2 cup cooked rice 
• 1/2 cup Italian breadcrumbs 
• 1 can black beans, drained and rinsed 
• 1/2 Tbsp. chili powder 
• 1/2 tsp. salt 
• 1/2 tsp. cumin 
• 1 Tbsp. ketchup 
• 4 hamburger buns 
• Tomatoes, lettuce, pickles, onions, ketchup, mustard, and vegan mayo (optional)

• In a food processor, pulse the onion, rice, breadcrumbs, black beans, chili powder, salt, cumin, and ketchup until well combined. 
• Form the mixture into 4 patties.
• Place the patties on the previously sprayed air fryer basket.
• Air fry at 400 degrees Fahrenheit for 14 minutes flipping the patties halfway through.
• Serve on buns with toppings of your choice.

Inevitables

 

Joy, sorrow, life, death.

With their acceptance comes peace.

Cease the fear and live.

A Drop of Sunshine

Small kind act or words

in dark times are reminders

all's still good despite.

I have been dying to prepare an oil and dairy free mayonnaise that I will be happy with and I finally did it.  Here it is.  

Tofu Cashew Mayonnaise

12 oz soft silken tofu

1/2 cup cashews

2 tbsp lemon juice from 1 lemon

1 tsp Dijon Mustard 

2 tsp nutritional yeast

1 tsp garlic powder 

1 tsp onion powder 

1 tsp lemon dill seasoning (optional)

1/2 tsp salt or to taste

black pepper to taste

Dash Worcestershire sauce (optional)

Put in blender and blend till smooth. Transfer to a glass container. 

Portable foods are essential to maintaining ones good eating approach as we are out and about or we will be tempted to gobbling fast food alternatives. Here is a recipe for oil free and dairy free turnovers that you can tuck in your handbag as you go about running your errands or into your backpack or cooler during your bike rides, picnics, long trips or whatever you dare to take..

I put together two oil free and dairy free recipes I liked from past blogposts to prepare this, from this blog and this blog, and I was happy with the result.  Here is how I did it. Enjoy!

Chickpea Turnovers

Filling:

From this past blog 

1 (15-ounce) can chickpeas, rinsed and drained, coarsely mashed in small blender

2-3 tablespoons tahini
1 teaspoon Dijon mustard
1 tablespoon maple syrup
¼ cup diced onion
¼ cup diced celery
¼ cup diced pickle
sea salt and black pepper to taste

Mix all the ingredients in a bowl and set aside.

Pastry dough and assembly:

From this past blog

1/2 cup almond flour

1/4 cup cornstarch
1/4 cup whole wheat flour
1/4 tsp salt
4-5 tbsp. almond milk

Combine the almond flour, cornstarch, whole wheat flour and salt in a bowl.  Add half of the milk and mix.  Add the rest of the milk as needed.  Knead the mixture till it gets stretchy.

On a floured surface, roll the dough into a large circle.  Then using a round cookie cutter or a glass, cut into smaller round circles.

Add about a teaspoon  of the filling on half of each circle.  Then fold over the other half and close the edges by crimping them or just use a fork.  

Air fry the turnovers at 390 degrees Fahrenheit for 5 minutes.

Eye Candy No Calories

Surprise splendor of

color painted by nature.

Mesmerizing joy.

Maddie You Are Now Seven

Maddie you are now seven

Of course you can count to more than ten

Your handwriting no longer like a scratch

So beautiful and topnotch

You just don't dress up nice

You accesorize

Big Jojo bows and array of earrings

Outfits and shoes color matching

You still love to sing

This time like you are YouTubing 

Making cards you still like to do

Playing with your dolls. who pee and poop

Soft heart you have that cries for anybody

Who is hurting in real life or on TV

Playing with Luca you enjoy games galore

You guide and protect him like a mother

Friends you love to make and invite

To playdates is your delight

You just do not smile for photos

You have to have that social media pose

Yes you and the internet are close

Overnight with Lola you do not want to miss

Aunt B is there, shop at Five below, eat goodies with Netflix movies

You are looking more and more like your Mommy

Especially that intense chin. you're her mini me.

You love sweets like chocolate

Thank God also corn and tons of carrots

You love school

Homework you find cool

You love learning anything

To your little worn out Puppie you still cling

American dolls you are discovering

LOL doll packages you love unwrapping

Still you wake up everyday so eager 

To play, do swimming, gymnastics, cheerleading whatever

Stay lovable and loving

Continue learning

Jesus song and others keep singing

Be yourself

And always be eager Xmas time to find your elf.

Going To the Deep Place

To find true self, one

with God, others. Spurs justice

with heart not anger.

Love and Faith

Love comes first. Then faith. 

He loves us. He made us. We

love back. And believe. 

Note:

This is inspired by the sermon by the homilist during the Mass yesterday at EWTN in honor  of St. Mary Magdalene.

Mary Magdalene, is the Apostle of the Apostles.

Love came first from Jesus. Then faith. She did not understand first the Resurrection and neither did the apostles. But He loved her and does he all of us.  And she loved him back and was present during his death and resurrection.  It took time but her faith grew and she believed and understood.

Yes, you can make mozzarella cheese, even vegan at that, right in your VitaMix blender. It is stretchy and gooey as well as delicious.  This was adapted from the wonderful vegan blog Nora Cooks.  Instead of cooking or thickening the cashew mixture on the stove, I just used the same VitaMix blender where all the ingredients were blended.  The blender has to be one that heats up at high setting.

I used it to make Naan Pizza in the air fryer and as a spread over toasted bread.  Yum.

VitaMix Vegan Mozzarella Cheese

Adapted from Nora Cooks

• 1/2 cup cashews (note 1)
• 1 1/3 cups water
• 1 tbsp lemon juice from 1/2 a lemon
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 4 tbsp tapioca starch (note 2)

Place all the ingredients in the VitaMix blender and blend at the highest setting.  Continue blending until the sides of the blender gets warm and the mixture gets thick.  Around five minutes.   Take out of the blender and place immediately in a container.  Enjoy!

Note 1:  The original recipe suggests raw cashews and also that they be soaked in water.  I just used cashews unsalted not raw and did not soak them either.

Note 2.  Tapioca starch makes it stretchy.  I have used cornstarch which makes the cheese thick but not stretchy.

 

Flower Power - Doom Eraser

Negativities

replaced with beauty and hope.

God is here always.

With Contemplation

Our views change. Shedding

unimportant stuff, find truths,

"puts flesh" to them. Act.

Instant Pot Cilantro Lime Chicken and Rice Bowl

This has all the works of the sumptuous chicken burrito bowl they serve at Chipotle Restaurant including the delicious cilantro lime rice. Added plus is the quick and easy preparation of the chicken thanks to the Instant Pot. 

 Instant Pot Chicken and Cilantro Lime Rice Bowl 

Chicken

• 2 lb chicken breast or thighs, boneless and skinless 
• 1 packet taco seasoning or use 1/4 tsp each garlic, onion, cumin, smoked paprika, oregano, chili powders, salt and black pepper
• 1-16 oz jar salsa
• Juice of 2 limes
• 1/3 cup chopped cilantro 

Mix the seasonings at the bottom of the pot. Then roll the chicken  breasts or thighs in the seasoning. Add the rest of the ingredients. Cook at high pressure for 15 minutes and quick release.

Cilantro Lime Rice

• 3 cups cooked rice
• 1/2-1 cup chopped cilantro
• juice of 1 lime
• salt and pepper to taste

Combine all the ingredients in a bowl.

Salad Bowl

• lettuce leaves, chopped coarsely
• 1 cucumber, sliced
• 1/2 cup radishes, sliced
• 1/2 cup grape tomatoes, sliced
• 2 avocados, sliced
• chicken prepared above
• cilantro lime rice prepared above
• 2 stalks green onions, chopped

Arrange the lettuce, cucumber, radishes, grape tomatoes, avocado, chicken and the rice in individual  bowls.  Top the salad with green onions.

Instant Pot Pork Adobo

This is a quick prep of the iconic dish from the Philippines, pork adobo.  I used the Instant Pot to prepare it more conveniently.  I served it to the members of a Writers Group I belong to many months ago and they relished it.  Enjoy this quick and easy and addictive Filipino dish.

By the way we eat this with hard boiled eggs. Save time and add the eggs on top of the mixture in the pot and cook at the same time. 

Instant Pot Pork Adobo

• 2 - 3 lb country pork ribs or other cut or chicken
• 1/2 cup soy sauce (I used Silver Swan brand which is very salty.  Use tamari for a less salty version)
• 1/2 cup white vinegar
• 1/2 cup water 
• 6-8 cloves garlic cloves crushed
• 2 bay leaves
• uncooked whole eggs with shell on (optional)  see note

Place all the ingredients in the instant Pot. 

Manual or high pressure for 20 minutes. Natural pressure release after 10 minutes. Then quick release. Serve over rice

Note:. By the way we eat this with hard boiled eggs. Save time and add the eggs on top of the mixture in the pot and cook at the same time. 

Pinky

(This is very similar to the eulogy I gave in a Zoom recording that was shared during the funeral Mass held on July 14 (Eastern Time) in the Philippines for my sister-in-law, Aurora Singson Lucas, who everyone knows as Pinky.  Pinky is my brother Benjie's wife. She passed away July 10, 2020 (Eastern time) after a valiant fight with cancer)

I am Ondes or Dete as Pinky called me a title given to the second eldest in the family. Benjie, her husband, is my brother.

Benjie and I shared one car when I was working at the Philippine Atomic Energy Commission in Quezon City while he was studying at Ateneo. .  I drove to my office and from there gave the wheels to him that took him to Ateneo.  He was always late in picking me up though.  He was going out with a Paulinian, Pinky,  at that time.  After 7 years, they finally tied the knot in 1980,  lived happily ever after and had a family consisting of Roxanne, Bea (husband Jason) and Benjo (wife Jelly) and a grandchild, Geli.

When Roxanne asked me this morning to give the eulogy,  this quote from Maya Angelou came to mind.

'I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.',

Actually Pinky gets check marks on all three.  The last one is especially true for me.  Pinky made me feel pampered. Spoiled.  With food especially.  Look at all the photos of her creations when I visited the Philippines and stayed at their house in Tonsuya.  

But before I show you the dishes, let me share with you this painting of a scene from the third floor window of their house in Tonsuya. I commissioned her to paint this for me. It featured meticulous details.

I know you are dying to hear about the dishes she made. Here they are.

She made it a point to prepare all my favorite dishes and taught me new twists to them.

She made bulalo complete with corn and all the trimmings.

She just did not prepare baked fish but creatively added cheese to it. 

Her spaghetti was blackened with pusit (squid) juice)  

She also prepared sisig or is this igado.

She served me two kinds of chicken.  Crispy fried chicken the way Lola May our family cook used to make it and chicken inasal which her own cook Baby prepared perfectly.

She also prepared a salad with kamote (sweet potato) tops.

Her sinigang was unique with watermelon added, something she learned from her brother.

She also prepared desserts, including my favorite buko pandan.

She also took me to her family, the Singsons', yearly gathering in Quezon City.

In this food fest, I tasted delectable duck wraps brought by her sister Fea.

One time I savored bruschetta prepared by her niece Charisse.

Other times  my brother would order take out like the awesome spicy crabs from his suki or favorite vendor.

The last visit I had with Pinky and Benjie was in 2018.  As usual during my first day she prepared my favorite dish Kare Kare and was served also Bagnit.  I was in heaven.  I noticed something though, Pinky was in pain clutching her tummy.  She told me she would have a visit with her doctor soon. Despite this condition I had seen her alight from a tricycle which she took to go to the palengke or market just so she could cook her amazing food.

I went home for two reasons:  to take the long awaited road trip with the Lucas Clan, my brother Benie, Pinky and Roxanne, my two sisters, Bebeng and Menchie and husbands Jun and Bubut respectively and my own husband Bob who was flying to join us.  The other was to attend the reunion with my high school classmates at St James Academy.

One night I came home from one of the many out of town activities with my old high school classmates and I noticed Pinky was not around. I was shocked to learn she was in the hospital. I went with my brother Benjie to see her the next day.

The first thing she asked me when she saw me was,  "Dete did you try the Igado I prepared?". This is the dish that Benjie had been boasting to me and all who could hear how well she prepared it.

I was surprised.  Here she was writhing and twisting in pain on the hospital bed and the first thing she thought of was another person, her pampered sister in law, me.

That incident assures me, Pinky is in heaven.  She deserves it.  Her unselfishness, generosity, her big heart, her living the Word, the Gospel is exemplary.  Pinky pray for us up there.  Let God pamper you now.

I want to extend to Benjie, Roxanne, Bea and Jason and daughter Geli, Benjo and Jelly and the Singson family. condolence from all of us. 

My family Bob, my husband, Wendy, Matt, and their children Maddie and Luca.  She hosted them during their visit in 2015.  She also hosted  my other daughter Bettina in 2009.

Our oldest sibling Ate Bebeng and husband Kuya Jun and kids Jona and Ditos, and  his wife Candy and their children Gelo and Trixie.

My brother Chot and Vilma and their child Nina, Chot's children with Minnie Chichos and wife Erica and children Zander and Molly and Minette and husband Lee and their two children Mikki and Kassandra.

My sister Menchie and husband Bubut and their son Christopher and wife Chris and two children Chazzy and Cadence.

My late brother Anton's wife Chet and child with Tipin Gia and husband Austin and their children Dion and Rayshawn and wife Madolyn and their children Rose and Ben.

And your numerous cousins.

 

Lastly Benjie, 

we would like to thank you for marrying Pinky,  She has been a gift to our family.