Friday, July 20, 2018

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 tortilla

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.


  • 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!

Thursday, July 19, 2018

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.

Tuesday, July 17, 2018

Slow Cooker Thai Shrimp Soup

I am surprised how the readily available spices from my cupboard turned into a dead ringer for the Tom Yum soup I have had in Thai restaurants.  No special 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.

Sunday, July 15, 2018

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

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.

Friday, July 13, 2018

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.

Wednesday, July 11, 2018

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 have 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

Sunday, July 8, 2018

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.

Saturday, July 7, 2018

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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Tuesday, July 3, 2018

A Treat Along the Way

A soother for the
frayed nerves. Reminder just like
them, just be. All's well.

Thursday, June 28, 2018

Making A Point


It was the biggest class I ever attended at the University of Pittsburgh's Department of Instruction and Learning (DIL) when I was there to obtain my certification in teaching high school chemistry in 2001.  The class was composed of students seeking certifications in their respective disciplines or MAT degrees. It was a required course on Learning Disabilities and our instructor was Paula who was finishing her PhD.

The class members were usually not vocal about their opinions and pretty much just listened to Paula as she gave her power point presentations until that one day when a topic struck a chord among the students. The discussion was on the pros and cons of mainstreaming students with disabilities. I remember one student voicing the futility of the approach while another mentioning the added burden on the teachers.  Paula just listened to the opinions expressed passionately by her students.  At the end of the class Paula announced that we would have a guest speaker the next meeting but did not elaborate as to who it was and neither on what topic.

The next class meeting started as usual with us chatting before Paula entered the room.  When she did, we immediately stopped talking, a little surprised by what we saw. Paula was not alone but came with a teenage girl in a wheelchair holding what looked like a laptop. With her was a man in his forties which I assumed was her caregiver.

Paula introduced the teenage girl as our guest speaker. Paula then showed to us a video of another college age girl who spoke about how she was thriving pursuing a degree at California University of Pennsylvania despite her disability. Then it was our guest speaker's turn to speak. She was born with muscular dystrophy and could speak through a special computer looking gadget on her lap. The device she was using to communicate with us sounded like a robot and similar to what the late Stephen Hawkins used. She also in some ways looked and moved like him. She told us that she had a job at Goodwill doing bookkeeping since she was adept in using the computer.  At one point she sounded just like any  teenager complaining about some issue in her job.

Everybody in the class listened including the student who was opposed to mainstreaming. I could see a compassionate look in his face as well as in the other students'.

Then the man that came with the speaker stood in front of the class. He introduced himself as the speaker 's father which came as a surprise to me. I did not see any resemblance but then again how could one considering her daughter's disability that distorted her appearance. He said he was actually looking for someone to help in giving care for her daughter. He told us his experience raising her daughter that included how his daughter used to crawl and knock on his door in the middle of the night for his help to go to the bathroom. When I heard this I lost it and tears  started coming down my  cheeks. This man's love for her daughter was palpable and so was the sacrifice he had to go through.

After the speaker and her father left no discussion was needed to drive a point that was debated during our last meeting on the pros and cons of mainstreaming. Everybody in the class after witnessing the visit of the guest speaker and her father somehow learned the reason for instituting it. It goes beyond debating pros and cons. Mainstreaming was instituted not only to respect the rights of the students with disability to learn but also the desire of their parents for them to do so among their peers. Learning after all is a community effort. That is how we live. We are all part of this world. No man is an island.

Sunday, June 24, 2018

Slow Cooker Cilantro Lime Chicken

One of my favorite take out food is Chipotle's burrito bowl. Now I can have it complete with its distinct flavorful chicken and sauce without leaving the house thanks to the easy slow cooker recipe below.  I decided to also provide you with the ingredients of the homemade taco seasoning. You can use the chicken and its sauce as part of a rice bowl with the usual vegetable toppings or as the meat of your tacos or burritos.

Slow Cooker Cilantro Lime Chicken 

Adapted from this recipe 

  • 2 lb chicken breast, 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 if making your own at the bottom of the crockpot. Then coat the chicken  breasts with the seasoning. Add the rest of the ingredients. Cook at high setting for 3 hours or at low for 6 hours. I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Maxim 83 Notes CSJA Monroeville Prayer Group June 18, 2018

Below are the notes on Maxim 83 thoroughly prepared by Natalie for your reflection. Have a nice summer.  God bless.

Saturday, June 16, 2018

Slow Cooker Coconut Chicken

Happy Father's Day to all the dads. If you want to serve something easy to prepare for that special dad in your life here is one dish he would like. My husband, a proud dad of two daughters, gave this two thumbs up.  This was inspired by a dish prepared by the new Iron Chef Stephanie Izard.  I used chicken breast instead of the beef cheeks in her recipe.

Slow Cooker Coconut Chicken

  • 2 lb chicken breast, cubed
  • 1/4 tsp salt
  • 1/4 tsp black pepper 
  • 1 1\2 cups coconut milk from a can
  • 2 tbsp fish sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh chopped ginger 
  • 1 onion sliced
  • 1 tbsp sambal oelek
  • Cilantro 

Add salt and pepper to the chicken and place them with the rest of the ingredients except the cilantro in the crockpot.  Cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Scatter cilantro on top and serve over rice.

Tuesday, June 12, 2018

Radiant Chicago

From the ashes, a
city rose transformed into
something magnificent.

Monday, June 11, 2018

Monday, June 4, 2018

Vegan Eggplant with Garlicky Sauce

This is one of my favorite Chinese vegetable dishes. However the restaurant version is swimming in oil. One does not have to use oil to cook the garlic, ginger and onion to get the most of their flavor. I just used vegetable broth to obtain that signature Garlicky taste.

I used ordinary eggplant and not the Asian variety and utilized the microwave method to roast them  It is a fast and easy approach. The resulting eggplant dish is as good as the one I have had at the restaurants but much healthier.

Vegan Eggplant with Garlicky Sauce

  • 1 eggplant (I used ordinary ones)
  • 1/2 cup vegetable broth or water 
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 medium onion, sliced
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1/2 cup more broth or water 
  • Pinch of red pepper flakes
  • 1 tbsp cornstarch in 2 tbsp water
  • 2 tbsp basil roughly torn (optional)

Peel the eggplant and cut lengthwise into four or five slices. Place a paper towel on the microwave and place the eggplant slices on top and cover with another paper towel. Microwave on high for five minutes till soft. Cut into bite sized pieces and set aside. 

Place 1/2 cup broth, garlic, ginger and onions in a skillet and heat the mixture till broth boils. Cook the aromatics in the boiling broth till they are cooked. 

Add the eggplant, soy sauce, sugar, additional 1/2 cup broth and red pepper flakes into the mixture in the skillet. Heat the mixture at medium heat until the eggplant absorbs the sauce. Add more water if the mixture dries up. Add the cornstarch mixture and heat till the sauce thickens. 

Add the torn basil pieces on top if using. Serve over rice. 

Sunday, June 3, 2018

Slow Cooker Chicken in Texas Roadhouse Barbecue Sauce

I fell in love with the Texas Roadhouse Baked Chicken when my husband and I ate lunch there recently. I asked the waitress if they sell their barbecue sauce and I found out they did not though their steak sauce was available.

I googled the recipe and came up with this one that I adapted and used below. It is on the sweet side and mildly tangy and perfect for slow cooker chicken recipes. And so I just did that.

Slow Cooker Chicken in Texas Roadhouse Barbecue Sauce

Adapted from this recipe

  • 5 lb chicken thighs
  • 1\2 cup vinegar
  • 1 cup water
  • 1\2 cup tomato paste
  • 1\2 cup sugar
  • 1 tbsp onion powder or flakes
  • 1 1\2 tbsp molasses
  • 2 tbsp honey
  • 1 tbsp Worcestershire Sauce
  • 2 tsp salt
  • 2 tsp vanilla extract
  • 1\4 tsp smoked paprika
  • 1\4 tsp garlic powder
  • 1\4 tsp black pepper
  • 2 tbsp cornstarch
Combine all the sauce ingredients in the slow cooker and mix well.  Add the chicken pieces. Cook for four hours at high setting or eight hours at low.  I used the Aroma brand rice cooker/slow cooker for two hours at slow cooker setting.

Saturday, May 26, 2018

Vegan Korean Jackfruit Bowl

I have read about the latest trend in meat substitute, the green or unripened jackfruit, for a year now but never tried it. I am familiar with the fruit which we call langka in the Philippines. Growing up I ate the ripened jackfruit or sweetened ones cooked in syrup. The latter is used in our native dessert called halo halo and with saging na saba in special fried turon. I have never had the green Jackfruit in a savory dish, however. So I was a bit skeptical about it being this new meat substitute rocking the world of foodies.

I am getting tired of tofu and beans as meat substitutes so I finally gave the jackfruit a try. I bought canned green Jackfruit from Patel Brothers and decided to cook it in bulgogi marinade since I was into Korean flavors these days. Boy I was surprised! It absorbed the sauce readily without getting mushy. It really tasted like pulled pork and did not have the rubbery texture of tofu. I am now a believer.

Here is the simple recipe.

Vegan Korean Jackfruit Bowl

Korean Jackfruit
  • 1-20 oz can young green Jackfruit in brine, drained and rinsed (from Asian store)
  • 1/2 tsp each garlic, ginger and onion powders
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1/8 tsp red pepper flakes (or according to taste)
Bowl Ingredients
  • Cooked rice
  • Mango, cubed
  • Carrot sticks
  • Spinach
  • Cilantro

Place all the ingredients for the Korean Jackfruit in a skillet and allow to gently boil till the sauce is absorbed by the jackfruit. You may add water if it dries up but not too much.

Place the cooked rice in a bowl and arrange the  Jackfruit and garnishes on top. Place some sauce on top of you like.

Thursday, May 24, 2018

Slow Cooker Mango Pork Bulgogi Taco

This is an OMG taco. I say OMG a lot to my two grandchildren aged 4 and 2 they are saying it just as often. When I ate this I could not help exclaiming just that, OMG over and over again.

It is so simple to make with the help of store bought bulgogi marinade from the Asian store. I have posted in a past blog the recipe of homemade bulgogi marinade.  I have also posted a recipe for korean pork taco before in this blog. This present recipe is simpler with  fewer ingredients and a surprisingly awesome topping, mango. Yes or OMG!

Slow Cooker Mango Pork Bulgogi Taco 

  • 3 lb pork butt or shoulder
  • 1 cup bulgogi marinade (store bought or homemade see this past blog)
  • 12 small tortillas
  • Garnish (coarsely chopped Napa cabbage, bunch of cilantro and mango, cubed)

Place the pork and bulgogi marinade in a slow cooker and cook for 4 hours at high setting and 8 hours at low.  I cooked mine in an Aroma brand rice cooker/slow cooker at slow cooker setting for 3 hours.

Shred the pork and place on top of tortilla and top with Napa cabbage, cilantro and mango cubes. Yum!