Made With Love 11: Anko Blueberry Roll

Good aftie everyone! Today's snacks are:

1. Anko Blueberry Roll
2. Fresh Melon with drops of blueberries

Ingredients:

Homemade Anko (recipe from: justonecookbook.com )
Loaf of bread (white bread or wheat bread)
Blueberries
1 Cup of Melon

Procedure:

1. Spread the anko onto the bread and sprinkle the blueberries.
2. Roll the bread
3. Put them inside the toaster and toast for about 3-5 minutes until crunchy. Cut into three parts.
4. Serve

I made Dorayaki last week. I made my homemade anko using Azuki beans which I bought from Asian Market on my way home from work. Since I still have a lot of Anko and I was too lazy to make Dorayaki, I decided to make breadrolls for my snacks. My mother tasted it and she said that it was delicious. I am so HAPPY!

Happy eating guys!

Sincerely,
Erica/Erix

Made With Love 10: Berry Happy Breakfast (Blueberry and Strawberry Toasts)

Good Morning! Today's breakfast are:

1. Whole wheat sugar free baguette with pasteurized cream cheese, strawberries and blueberries.
2. Basil, Bell pepper, tofu and mushroom omelet.
3. Iceburg Lettuce
4. Tomato
5. Garlic Ranch

Very light breakfast for a Lazy Day. Haha! Just kidding. I will be studying the whole day and I will try to beat procrastination. I have a lot of things to do for the Graduate School and I haven't finished any task... yet. My mind is very confused and I don't know what to do with someone! I am frustrated and I feel pathetic. However, making delicious and colorful breakfast every weekend makes me forget all the bad things around me. :) Cooking is an art and I LOVE arts... so I always enjoy. :)

Have a great day everyone!

Don't forget to think happy thoughts! Let's all be happy and stay positive. :)

Sincerely,
Erica/Erix

Made With Love 9: Eggplant Sandwich For Lunch

 

Hello there! Here's another post about my food. Eggplant sandwich! Sounds weird? Yeah, some of my friends and even my mother made an sceptical face when they heard about this. But it’s very delicious and perfect for those who loves to eat less calorie sandwiches. Vegetarian people loves this as I have read in myrecipe.com. The reviews were great that’s why I decided to try it out. As always, I didn’t follow all the ingredients and procedures because I wanted to adjust everything in accordance with my taste buds.

My six years old cousin Angeline was watching me as I was preparing my food and she said “Why do you know a lot of things?! Why can you cook? Why do you know how to slice tomatoes?” I was laughing the whole time because this little kiddo was so funny and the look of amazement on her face while I was slicing the tomatoes was so cute!

Ingredients:

1 or 2 loaf of toasted bread (or any kind of bread)

½ Medium size eggplant

Pinch of salt and pepper (to taste)

Olive oil for frying

Medium size tomato

Romaine Lettuce

Garlic Ranch (Optional) or Vinaigrette (For those who are dairy free)

Procedure:

1.    Fry the eggplant in a medium heat pan with a pinch of salt and pepper until golden brown.

2.    Slice the tomato

3.    Toast the bread for about 5 minutes.

4.    Serve.

Note: My mother cooked “Beef Kaldereta” which is a Filipino viand with Tomato sauce, liver spread, beef, carrots, potato and bell pepper; and it is a little spicy. Since I like spicy foods, I included it for my lunch.

Voila!  Hungry? Try it now. J

Happy eating guys!!!!!

Sincerely,

Erica/Erix



Made With Love 8: Tofu Sandwich (One Of My Favorites)

Do you like Tofu? Because I really like tofu; Silken tofu or Firm tofu... any kind of tofu... I LIKE THEM. Why? because they are high in protein and low in calories.

I saw a lot of Tofu Sandwich recipe in the net but they always use barbeque sauce or oyster sauce... since I wanted to make my own version... ASIAN STYLE, I decided to make my own sauce.

SAUCE:

2 Tbsp Mirin
1 Tbsp. Soy Sauce
1/2 Tsp. White Refined Sugar

I mixed them in a sauce pan until they become a little creamy. That's what I pour onto the top of my tofu. The remaining sweet sauce went in my sandwich.

It's very easy, right? Try it!

This is a very short post. Have a great day everyone! Stay healthy!

Sincerely,
Erica/Erix

Made With Love 7: Labor's Day // Breakfast (Spinach Bellpepper Eggroll, Toasts and Veggies)

Good Morning! Today is May 1 and it's a HOLIDAY!!!!! Yehey!

However, I woke up this morning feeling BLUE because I'm starting to realize something. Somebody made a fool out of me and lied to me and I can't accept it until now. But, what's the point of focusing with this negative person? This person will only ruin my day and my life so I decided not to think about what happened to me. Besides, there are a lot of things that I am so thankful and grateful for.

Recently, I've been cooking and posting a lot of pictures of the food I cooked in my Instagram account. I was able to talked to people around the world about foods and I was inspired by how they prepare and present their food. So,I switched on my artistic ability and presented my food in a good way too. I am not used to this food presentation yet and I didn't study about this craft... so pardon my presentation. Judge them kindly please? haha!

Today's breakfast is low in calories yet high in Vitamin A and C. I ate this right after drinking my Warm Lemon Water Detox.

I cooked eggrolls with spinach and bell peppers since I still have a lot of stocks in our fridge and I didn't want to waste foods. I Sautéed bell peppers and white onion with a pinch of salt and pepper for my side dish.

I used "Pandesal" which is a Filipino Bread. I toasted them before I placed the strawberries on top and sprinkled it with milk powder. Since, I still have a lot of my homemade Basil Pesto, I used it for my other toast.

Voila! I had a yummy breakfast.

Have a great day everyone!

Sincerely,
Erica/Erix

Things that made me happy:

1. Cooking and preparing this breakfast. The smell of newly toasted bread was so delicious! And I LOVE strawberries so much! :)
2. Cooking with my parents. Each one of us cooked our own food for lunch. I made Eggplant sandwich which I will share on my next post.
3. Playing with our new pet Sebastian. Playing with him eases all my tension.
4. Writing this blog

Things that made me sad:

1. The person who lied to me. This person made a fool out of me.
2. Being ignored all of a sudden.

Made With Love 6: Dairy Free Basil Pesto (Pumpkin Seeds, No Cheese)

My Homemade Basil Pesto and Basil Pesto Pasta. My cousin bugged me to try to cook this pasta last week but since we couldn't find any store with available basil leaves I wasn't able to try.

This pasta is Dairy free because I am trying to lessen my cheese intake nowadays. My skin is reacting in a terrible way every time I drink milk and eat cheese.

I read articles and recipe about dairy free pasta specially dairy free basil pesto until I stumbled upon this website Adventure of a gluten free ; the blogger has a number of dairy free and gluten free recipes and I am starting to love her blog.

I tried to make my own Basil Pesto using the ingredients indicated. I have asthma so I used Pumpkin seeds instead of peanuts.

Basil Pesto (Dairy Free)

INGREDIENTS:

2 cups Fresh Basil Leaves, packed
1/3 cup Pine Nuts or Walnuts (or perhaps raw sunflower seeds for those who are tree nut-free?)
3 medium Garlic Cloves, minced
1/2 cup Extra Virgin Olive Oil
1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)
1/2 tsp. Sea Salt

PROCEDURE:

1. In a food processor or blender, combine the basil leaves with the nuts (or seeds), lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.
2. Add the garlic and pulse a few times more.
3. Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrape down the sides with a rubber spatula.
4. Taste.  Add more lemon juice and/or salt if needed.
5. Serve with pasta, chicken, shrimp, scallops, grilled vegetables.

These are the Ingredients I used. I'm very lucky because I always have Lemon. I still drink my Lemon Water Detox every morning.

This Extra Virgin Olive Oil came from my Aunt and Uncle who work in Italy. My cousin April is their daughter. I like using Olive oil in my food.

For this Pesto, I used one thick slice of Lemon. I squeezed the juice out of it. The remaining juice? I drank it. LOL

As for the garlic, it is fresh from the country side where my father bought it when he came to visit his father; my grand-father.

I used mortar and pestle to grind the Pumpkin Seeds. I exerted a lot of effort and my shoulders became very stiff.

And here's my Basil Pesto. Surprisingly, it taste GREAT!

This is my lunch. I toasted a slice of white bread and spread a teaspoon of Basil Pesto onto the top. I sliced one Tomato and shredded some Iceburg Lettuce and tossed a garlic ranch. Voila! Yummy Lunch!

If somebody will visit me and ask me to cook for them I will be very glad to do so. My cousin Jennifer will visit this May so I will cook this again. :)

Happy Eating! Feel free to try!

Sincerely,
Erica/Erix

Made With Love 5: Pumpkin Pancake (My Version) // Old recipe

 

 

My all time favorite Pumpkin Pancake. As I have said... I am a Pancake Lover. I did this recipe last year when I was just starting my Vegan Diet and believe me or not, this pancake doesn't taste like pumpkin at all. It's like a Pancake with hidden benefits because of pumpkin that you cannot really taste!

 

Pumpkin Pancake

Servings: 8

Calories: 145 (Approximate)

 

 

Ingredients:

 

1 1/2 Cup All purpose flour

2 Tbsp. Brown Sugar

2 Tsp. Baking Powder

1/2 Tsp. Salt

1 Large egg

2 Egg whites

1 Cup Soya Milk (or Non-fat Milk)

3/4 Cup pumpkin (Boiled and smashed)

2 Tsp. Olive oil for frying

1 Tsp. Vanilla extract

1 Tsp. Ground Cinnamon

 

Procedure:

1. Combine all dry ingredients.
2. Beat the egg. Add remaining ingredients to the egg mixture.
3. Mix procedure 1 and 2.
4. Pour batter by 1/4 cup onto the pan. Cook for about three minutes.
5. Serve.

 

And it's done and ready to serve! Happy eating and good luck!

 

Sincerely,

Erica/Erix

 

Things that made me happy:

1. Talking to my students. This month... I am fortunate enough because all of my students has a good sense humor. :)
2. Korean Retail Store owner who remembered and greeted me on my way home. I was very surprised when I saw him while walking at the mall.
3. Eating my homemade Mushroom Patties. I made the recipe last Saturday night and it was a success!
4. That I am still alive even if I feel pathetic and very sorry for myself. I am such a loser nowadays. Dang!