Sunday, March 25, 2012

Sunday Cooking

I know Sundays have been gloomy and I think it will forever be disheartening to a kid of prosaic mind like me. Although mom has managed to enliven my desolate mood by bringing home bags of ingredients (goat cheese, parmesan cheese, lemon, honey, asparagus, basil leaves, leeks, etc.) from the grocery, I still feel uninspired and deplored. Maybe, I am turned off by the fact that I failed to bring my camera to the service center for it needs thorough cleaning. Plus, mom once mentioned that she wanted a new lens for the camera but I know that mom’s words are almost fictional.

Well, anyways, being the positive man that I am, I encouraged myself to be high spirited despite the lonely facts that I have just said. I cooked another simple pasta salad dish in my own liking and preferences.

I fancied on the aesthetic attraction that this pack of bowtie pasta brought upon and so I disregarded the fusili that I originally intended to use. I had trouble cooking the pasta since it has an irregular shape. I almost overdone them to the point that the ribbon figure broke up while straining them.

I used tinned sweet corn, broccoli florets, cherry tomatoes, parsley, lemon, parmesan cheese, olive oil, and honey. I steamed the florets for like 3-4 minutes or until tender. 

For the salad dressing which is honey vinaigrette, I used one part olive oil, one part honey, a pinch of salt and dash of pepper, a teaspoon of balsamic vinegar, lemon zest, and some lemon juice. Instead of whisking them in a separate bowl, I put these in small jar and shake vigorously until I get the emulsified mixture. Life became easier since then. lol

In a large bowl, I tossed all the ingredients with enough dressing until evenly distributed. Well, I don't like my salad soaked up on the liquid mixture I made.

Also, I squeezed in some fresh oranges beforehand to quench my unforgivable thirst. Roughly, I used 8-10 oranges for half to quarter liter of orange juice. I think I wasted a lot of the fruit flesh though. I could have used a juicer instead. 

Ha! You guys, I like protein. Who doesn't? To excite the dish, I thought of eating it with pan grilled chicken breasts. A little seasoning (salt and pepper, a must!), and of they go to the pan.

For this cut, it took 2-3 minutes on each side to perfectly cook the chicken. That is, soft and juicy on the inside but not raw! lol

How about you, guys? How was your Sunday?

Saturday, March 24, 2012

Habitual Contradictions

Several vacation days have passed but I haven’t done anything to spice up my summer break. So far, I have been jogging walking during 6 am at the nearby memorial park but for the record, I haven’t broken into much sweat. Consider the fact that I munch on chocolate chip cookies after that not so strenuous activity.

I failed to do my habitual grocery that’s why I ran out of food posts to blog. I have so many dishes in mind but it is the remoteness of our area that hinders the materialization of such dish. Say for example, I wanted to make a simple Italian pasta. Heck, I do not have lemon nor lime. And no, I do not want calamansi juice for substitute. I cannot find flank steaks nor the simplest chicken breast cuts. Instead, I made a chicken stock, which is simpler, earlier for Sunday’s seafood/chicken (depends but more prolly chicken) chowder which I learned from Barefoot Contessa.

The other day, my mom and my dad went to our farm and harvested organic tomatoes. I searched for a basic tomato sauce and recipe and came up with this Angel Hair Pasta in Naked Tomato Sauce with Feta Cheese.

I love feta cheese!

What's good about this dish is that it takes only more or less an hour for prep and cooking time. It tastes fresh since fresh ingredients are used. The acidity of the tomatoes were broken down by the olive oil and was balanced out by the feta cheese. I would've preferred on using spaghetti or penne for this kind of sauce though.

Go devour on my photos! Just email me or comment below if you want the recipe. It's really easy.