Ginataang mais (pronounced GEE-nah-ta-ang MA-es) is a Filipino sweet corn dessert soup.  I know this may not sound too appealing for people who haven’t tried it, but it’s one of my favorite desserts and it really brings back a lot of memories.  It’s sweet enough for kids to enjoy, yet not too sweet that you couldn’t have multiple bowls in one day.

There is one ingredient that is required for ginataang that I have never used before: sweet rice.  I found a small bag for just about $5 at the international grocery store.  I haven’t seen it at regular grocery stores.  This is the kind I bought:

(Sorry, no, the frog clip does not come with it! Haha!)

One of the interesting things to note about this dish is that it can be served warm or cold, which makes it something you can make year round.

The Basics

• 5 cups of water
• 2 cups of sweet corn (I used frozen, but you can use fresh or canned as well)
• 1 can of coconut milk
• 3/4 cup of granulated sugar
• 3/4 cup of sweet rice

The Run-down

Mix all ingredients except for corn in a pot.  Heat until boiling.  Boil for about 20 minutes, uncovered.

Reduce heat to low and add corn.  Let cook for an additional 10 minutes.  Serve hot or refrigerate to serve cold.  Enjoy!

I never understood why there is such a stigma against brussel sprouts.  Personally I think they taste like mild, little cabbages.  By sauteing the brussel sprouts in a salty meat like bacon, prosciutto, or smoked sausage, the sprouts take on a wonderful flavor.

 The Basics

• brussel sprouts – fresh or frozen, quarter or cut in halves
• small onion – diced
• salty meat (I used smoked polish sausage) – dice
• cooking oil – I recommend vegetable oil over olive oil, because olive oil has a distinctive taste.
• salt and pepper

The Rundown

1. Saute oil on medium heat in a non-stick frying pan.
2. Add onions and cook until caramelized.  This will take about 5 minutes.
3. Add meat and mix with onions.  Cook for about 5 more minutes.
4. Add brussel sprouts and mix with meat and onions.  Cook for about 5-10 minutes until the sprouts are fork tender.  Enjoy!

 Turkey ala king is one of my favorite comfort foods.  My mom usually makes it after Thanksgiving with the leftover turkey, so it always reminds me of the holidays.  But you don’t have to wait until the holidays to make this hearty dish!  I had leftover turkey legs.

The Basics

• Cooked turkey – I like dark meat, but the choice is yours!  About 2-3 cups
• Cream of mushroom soup – 2 cans
• Small onion – diced
• Celery – 2 stalks chopped
• Mushrooms – I used sliced baby portobello.  About 2-3 cups
• Spices – I used Italian seasoning, sage and salt and pepper.  You can also use ground thyme and rosemary.
• Water – Or you can can use chicken/turkey broth or even milk. 1 cup
• Extra virgin olive oil – about 2-3 tbsp.
• Toasted bread

The Rundown

1. Heat olive oil in a sauce pan over medium heat.  Saute onions for about 3-4 minutes
2. Add celery and mushrooms. Sautee for about 3-4 minutes.
3. Add turkey and cream of mushroom soup.
4. Add water/broth/milk.
5. Add seasonings to taste. 
6. Heat until boiling, then reduce to low heat.
7. Continue cooking for about 15 minutes.  Serve on top of toast. Enjoy!

Even though I grew up in the south, I wasn’t exposed to a lot of southern food.  It wasn’t until I was in my teens and early adulthood until I had peach cobbler and collard greens! 

I love the seasoned greens that come from a can, but I always worry about the amount of sodium.  I don’t like the lower sodium versions because its bland.  Making your own collard greens lets you control the amount of sodium and you get a lot out of a little dinero.

I like serving greens with baked chicken, friend chicken, ribs, or smoked fish.  Really, almost anything!  My friend Arianna likes to mix her greens in rice.  Which ever way you want to eat it, greens are definiately good eats!

The Basics

• A bag of fresh collard greens – I think it’s eaiser than buying the fresh greens because you have to wash them VERY well.
• Chicken both – 2 cans or 1 large box
• Smoked pork necks – Alternatively you can use smoked turkey wings
• Water – about 4 cups
• 1 small diced onion
• Garlic powder – A few shakes
• Salt and pepper
• Sugar – 1 tbsp
• Vinegar – About 1/2 cup
• Red pepper flakes or hot pepper (optional)
• Ground mustard – A few shakes

The  Rundown

1. In a large pot, add all ingredients except water.  The greens may not be all submerged but it will cook down.
2. Cook until boiling.
3. Adjust heat to low and cover.
4. Cook for about 1.5 hours.  Enjoy!*

*I like sopping up the “dish water” (the collard green juice) with a piece of cornbread. YUM!

I like most coconut-based curry dishes, but I’m still learning to appreciate the more earthier, spicier kinds.  My favorite is Japanese curries because they are so silky smooth. 

Lately I’ve been venturing to other food regions of the world.   A co-worker introduced me to lamb korma, which is yummy Indian curry made from ginger, coconut milk, cumin and a bunch of other spices. 

I found a package of premade vegetable korma at World Market (closest one to me being in Newport News) and decided to add meat and some more vegetables.  I like using premade sauces and mixes when trying to cook new foods, because it lays the foundation of the flavor profile — and you have to do something REALLY wrong to mess it up!

The Basics

• Pre-made vegetable korma
• Coconut milk
• ginger powder
• garlic powder
• salt and pepper
• carrots – washed, peeled and sliced
• green bell pepper – washed and diced
• 1 lb ground chicken – defrosted
• 2 tbs cooking oil
• Cooked white rice

The Rundown

1. In a medium-sided pan, heat oil over medium heat.  Add ground chicken and cook until chicken is completely cooked.  Stir occassionally.
2. Add vegetable korma to chicken.
3. Add coconut milk. Spice with ginger powder, garlic powder, and salt and pepper to taste.
4. Add carrots and bell pepper and lower heat.  Cover and cook until vegetables are soft (about 15-20 minutes).  Serve over white rice and enjoy!

I definitely needed a hardy meal after battling through all the last minute Christmas shoppers! I’m always surprised that traditional Filipino meals are super easy to make.  Somehow I always think it takes hours of marinating and cooking.  This version of chicken afritada is the real deal, unlike my version using oyster sauce.

The Basics

• Chicken, with bones and skin – I used chicken wings, but you can use thighs or drumsticks.  My parents cut them in half.
• Tomato sauce – I use the bigger can because I like a lot of sauce.
• Frozen peas and carrots
• Red bell pepper – washed, de-seeded and diced
• Chick peas/garbanzo beans (optional)
• Onion – peeled and diced
• Garlic – about 2-3 cloves, peeled and diced
• Salt and pepper
• Soy sauce – about 1 tbsp
• Lemon juice – just a squeeze
• Cooking oil

The Rundown

1. Marinate the chicken with salt, pepper, soy sauce and lemon juice for a minimum of 15 minutes.
2. Heat the oil in a big sautee pan or a pot.  Brown the chicken over medium-high heat.
3. Add onions and garlic.  Cook for an additional 5 minutes.
4. Add tomato sauce.  Heat until boiling. Reduce heat and cover.  Cook for approximately 30 minutes or until chicken is cooked.
5. Add peas, carrots, red bell pepper and chick peas.  Cook for another 5-10 minutes until the vegetables are well heated.
6. Serve over rice.  Enjoy!

Making your own chicken broth has so many benefits.  First of all, it’s cheaper than buying cans or boxes from the store.  Also it’s a very thrifty way to use spare chicken bones if you de-bone your own chicken.  Also you can add your own flavor, such as roasted garlic.

Second of all, it’s healthier.  You will be able to control the amount of salt and the fat left in the broth.

The Basics

• Chicken bones
• 2 onions – quartered
• Water
• Celery – roughly chopped
• Cloves of garlic – You can also add roasted garlic for a more intense flavor.
• Salt

The Rundown

Put all the ingredients in a pot, except water.  Add enough water to to cover the chicken.  Bring to a gentle boil.

Simmer uncovered for about 30 minutes.  Add salt to taste.

Remove from heat and let it cool completely.  Skim off the fat.  Using a strainer and a bowl, strain out all the protein, cooked chicken and veggies.

I like storing my broth in zip-top sandwich baggies so that I can use small serving portions at a time.  Stack the baggies in a large plastic container and freeze.

I love asparagus.  My dad would blanch the spears and then drizzle melted butter with a sprinkle of salt.  Wow, even typing that brings a smile to my face.

Since asparagus is in season and is cheaper this time of year, I wanted to experiment a bit.  I made this dish this year for Easter and it has fast become my cousin Sheryl’s favorite dishes.

I love the flavor combination, and the color combination looks pretty when you’re serving it!

The Basics

• Chicken broth – 3 cups per 1 cup of rice
• Arborio Rice – 1 cup
• Butter – about 2 tbsp.
• 1 small onion – diced
• Fresh asparagus – washed and ends trimmed.  I cut the spears into thirds.
• Shrimp – I used the the small salad shrimp that is pre-cooked and de-shelled.

The Rundown

1. Melt the butter in a large pot.
2. Saute onions in butter until clear.  It should take about 3 minutes.
3. Add rice and saute for about 3 minutes.
4. Add a cup of broth and let cook.  Keep stirring rice so it doesn’t stick to the pan.  Once the broth is absorbed, add another cup of broth until it’s all absorbed.
5. Before the last cup of broth is added, add the ends of the asparagus (not the tips of the spear). Taste a grain of rice to see if it is cooked fully (should be completely soft).
6. Add the rest of the asparagus and shrimp.  Stir completely.
7. Remove from heat and allow to cool for 5 minutes.  Enjoy!

This is a family recipe, created by my grandma on my dad’s side.  My dad is the oldest of nine kids; while big families weren’t so uncommon in the Philippines a few decades ago, you can imagine it was tough feed such a large group on a limited budget.  This recipe is proof that you can make a few ingredients go a long, tasty way.

The Basics

• Chuck roast  – cut into large pieces
• Potatoes – peeled and cut into a large pieces
• Tomato sauce – The large can
• Soy sauce
• Garlic powder

The Rundown

Brown beef in a large pot with a tbsp of oil.  Remove beef and set aside.

Add potatoes to the pot and cook potatoes until just about cooked.  It’ll take about 10 minutes.  Make sure you stir occasionally.

Add tomato sauce, a few shakes of garlic powder, and about 1/4 cup of soy sauce.  Let simmer for about 20 minutes.  Serve with rice.  Enjoy!

This sausage pasta bake was inspired from one of my favorite foodie TV shows “Diners, Drive-Ins and Dives”.  Basically, it’s a bunch of meat, cheeses, marinara sauce, bell peppers and pasta.  It’s basically love baked in goodness.

The Basics

• Meats – I used Italian sausage (not in casing), Andouille sausage and pre-cooked ham
• Sliced red bell pepper
• Sliced green bell pepper
• Sliced onion
• Cooked pasta
• Marinara sauce
• Parmesan cheese
• Asiago cheese

The Rundown

In an oven-safe pot, saute the Italian sausage until fully cooked.  Add other meats and heat thoroughly.

Add bell peppers and onions.  Heat for about 3-5 minutes.

Add about a cup of asiago cheese and Parmesan cheese.  Mix well.

Add 1 jar of marinara sauce and mix.  Sauce should turn pink-ish from the cheeses.

Top with cheeses and put in the oven at 350 degrees for about 10 minutes.  Enjoy!