At Home With MrsC

Raising a family, making a home.

Food & Recipes

Busy Week, Late Meal Plan

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Hey, guys! What’s everyone been up to lately?

I’ve had a pretty busy week. There has been a lot of writing going on my life, but, obviously, it hasn’t been for this blog. Well, what’s important is that I’m back today (naks, important) and with a new (sorry it’s late) meal plan, too.

Confession: I only got to accomplish half of my chore list last week, and I wasn’t able to make it to the market when I planned to go. I finally ended up food shopping just this past Tuesday, which is also one of the reasons why I’m posting my meal plan late.

The husbandry says that I’m really bad at assessing my time, and figuring out whether or not I can actually accomplish all that I’ve set out to do in a day. It looks like he may be right, unfortunately. Oh, well. One more thing to work on, in my eternal quest towards self-improvement.

But enough about me, let’s move on to this meal plan. So, I’m super excited about it because I got to buy a lot of fun stuff at the market. I have a nice rack of pork ribs. I also got a nice pork loin that I had the butcher roll up for roasting. There’s tapa marinating in my freezer now, too. I used Michelle’s (Momma N Manila) tapa recipe again, because we really, really love it.

 

You’ll see in my meal plan that our family gets a double treat this week, which is/was something to look forward to. Was because one of them is over – My mom’s birthday was yesterday. We had dinner at Neil’s Kitchen, and or course I ordered the arroz caldo and tokwa’t baboy. Then, this weekend it Father’s Day, and we usually celebrate that three times – Once with my grandfather, then with my dad, and finally with MrC. Fun!

Plus, the husbandry and I get a movie and lunch date this weekend, since the kiddo will be sleeping over at my parents’ house. Woohoooo! Me Before You, here we come!

So, yeah, I include these “eating out” days when I plot our meals for the week because they give me something extra

to look forward to. I can’t say, though, if it’s the eating out, or the fact that we don’t need to prepare and clean up, that excites me more.

weekly meal plan
Meal plan for the week of June 13-19

 

There you go. Just a short and sweet post for today. 

One final note. I’ve been seriously thinking about a reboot for this blog, because of course I want it to grow and move forward as I grow and move forward in life. This past year of living in our own home has seen our family change in so many ways. I can say for sure that my ideas, and even my interests are so different now from when I started this blog.

The change of blog name, and other little adjustments that I’ve made over the last few months were only the start. Now I have a better idea of where I want things to go as far as my writing here is concerned. I’m at this analysis-paralysis phase, though, and I really don’t know where to start. I’ll get there. Hopefully soon. Hopefully, you’ll be there when I do.

 

So, what’s cooking in your kitchen this week?

PS In case you wanna cook along with me, here are some of the recipes I’ll be using this week:

Back to School, Back to Meal Planning

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It’s official – This is the last weekend before classes resume. Ang bilis!! I feel like I was just starting to enjoy summer, and now it’s over and done.

 

My favorite summer view. ? #summervacation #makeitblissful

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

To be honest, though, I am looking forward to having more structured days again. I think I say this each time the start of the school year draws near. Then, a few days in, I long for my easy days and lazy mornings to return. Lol. Same thoughts, different school year lang.

This year, I’m starting to shift myself into back-to-school mode earlier than usual. It’s something I always hope to do, but never actually do. I guess I’ve been at this long enough for me to already know what works and what doesn’t. And yes, I know that it pays to plan and prepare ahead.

I’m so prepared that I already have a set menu plan for the first week (or half-week since we start on a Wednesday) of classes. I’ve also already stocked my fridge, freezer, and pantry with what I need to prepare these meals. O, diba???

White Adobo
My white adobo makes an appearance in this new meal plan. Haven’t made this in a while!

As always, this plan is made up of a few tried and tested dishes plus new recipes that I want to try. I also chose lunchbox fillers that I’m sure the kiddo would like to eat. This is so we can avoid the unfinished food drama that comes when I experiment with baon. I’m not ready for that just yet!

So, I know I keep saying that I hope to become more consistent with my meal plan posts, then I never do it, but this time I promise to try harder. Not just for you guys, but for me, too.

Meal planning helps me at home in so many ways. I get to stick to my budget when I know exactly what I should be buying. I don’t have to spend so much time thinking about what meals to prepare. I get to manage the contents of the fridge well, and make sure that leftovers are eaten up. I also am able to vary what we eat and make sure it’s some sort of healthy.

Meal plan for June 6-12, 2016. Yay!
Meal plan for June 6-12, 2016. Yay!

So there, more meal plans from me. Hopefully. Yes. I’m already off to a good start with this one.

P.S. In case you wanna cook along with me, here are some of the recipes I’ll be using this week:

Recipe: Chicken Tinola

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I haven’t been sharing as many recipes as I would like, and to be honest it’s because I’m usually too lazy to take photos of my cooking process. There, I said it. Lol.

Yesterday, though, for some reason, I decided to post a sorta step-by-step cooking demo on Snapchat. Yep, this app has me completely hooked. I love how it helps me deal with my camera shyness (which doesn’t necessarily mean that I’m any less awkward on-camera.)

So, about yesterday’s Snapchat cooking session – I had one chicken and I made two dishes out of it. Chicken Tinola  was the first. This dish is great because it’s easy to make, it freezes well, it pairs well with other viands, and you can make it really healthy.

Truth: I’m not a fan of tinola. But my boys seem to like it (the husbandry actually loves it,) so I make it anyway. 

For my tinola, I used the breast, back and neck portions of the chicken. I opted to keep the skin on because it really just makes the dish a million and one times more delicious, but if you are more health-conscious than I am, then I recommend you go skinless. 

Start by cutting your chicken up into proper-sized pieces. While you’re at it, get your onions, garlic and ginger ready, too.

Heat some oil in a big enough pot. I use canola oil when I cook at home.

When the oil is hot enough, saute your onions, garlic and ginger (in that order) for a few minutes until fragrant, aka super sarap-smelling.

Next, arrange your chicken pieces in your pot. Cook, and turn, until they are brown on all sides. I don’t like eating pale, soggy chicken skin, so this step of browning is a must for me whenever I prepare chicken dishes.

Once the chicken is nicely browned, add enough water into the pot to cover all the pieces. And then, boil, boil, boil.

Some people choose to season the dish before adding water, but I like to season towards the end of the cooking process. I honestly don’t know if it makes a difference if you season before or after adding water. If anyone knows, could you please tell me?

Moving on… While waiting for the tinola to boil, wash your leafy greens and slice up your green papaya into wedges. Yesterday’s tinola had no papaya because there wasn’t any at the grocery when I went shopping. 

Once you reach a rolling boil, lower the heat and allow the chicken pieces to cook. Add the papaya wedges into the pot. When the papaya is tender, add a chicken broth cube into the pot, then season the dish with patis and pepper. 

Finally, put in your greens – typically it’s dahon ng sili but I didn’t have that either, so I used kangkong leaves – stir, then remove the pot from the heat. And you’re done cooking!

Tinola is best served with steamed rice, plus, in my opinion, fried or grilled meat or fish. Yummers.

Chicken Tinola
Serves 4
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Ingredients
  1. 1 small red onion, chopped
  2. 6 cloves of garlic, sliced into slivers (I like biting into big pieces of garlic. If you don't, you can mince yours)
  3. 1 thumb of ginger, cut into strips
  4. 1kg chicken pieces (I used the breast and back portions)
  5. 6 cups water
  6. 1 small green papaya, cut into wedges
  7. 1 chicken broth cube (I used Knorr)
  8. Patis and pepper, to taste
  9. 1 pack of dahon ng sili, or 1 bundle kangkong, leaves only
Instructions
  1. Heat cooking oil in a medium-sized pot. Saute onions, garlic and ginger until fragrant.
  2. Arrange chicken pieces into the pot. Cook and turn until nicely browned on all sides.
  3. Pour enough water into the pot to cover all of the chicken pieces. Bring to a boil.
  4. Once it has reached a rolling boil, lower the heat and allow the chicken to cook.
  5. Add the papaya pieces and cook until tender.
  6. Add the chicken broth cube, and season the dish with pepper and patis.
  7. Finally, add the dahon ng sili or kangkong, and stir the pot. Remove from the heat.
Notes
  1. For a healthier pot of tinola, remove the skin from the chicken before you start cooking.
  2. This will keep for up to a month in the freezer. It's better if you freeze tinola without the veggies so they don't get soggy. You can always add the papaya and leaves when you reheat the dish anyway.
Adapted from Yummy
Adapted from Yummy
At Home With MrsC https://blissbysam.com/

So what do you think of my Snapchat cooking session? Should I do this again? And guys, let me know if you try this recipe at home okay? Hope you enjoy it! 🙂

Birthday Noodles for the Birthday Boy

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Birthdays are a big deal in my family. We actually celebrate for a whole week sometimes, and there is always food involved. Lots and lots of food. 

I’ve made sure to carry over this long-drawn birthday celebration tradition into my own home, though I know that at times MrC finds it overwhelming. It’s just that I really enjoy treating loved ones on their birthdays, and also being the center of all the fun when it’s my turn to celebrate. I guess that I will always be a kid at heart that way.

This year’s round of birthdays was extra special for my boys and I because it was the first time that we all celebrated in our house. I felt the need to fuss over the husbandry, in particular, on his special day, just because.

 

We kicked off his weekend-long (weekend lang because he is at the office on weekdays) celebration with a simple Birthday Noodle dinner at home. Typically, I’d go for a pasta dish over a pancit dish because honestly I don’t know how to make pancit. Luckily I had a few packs of McCormick Noodle and Seasoning Mix at home, which I got at a recent event.

The event, McCormick Flavor Nation, happened a few weeks ago at Bonifacio High Street. It was a fun day filled with food booths, music, and games. The boys and I braved the Saturday afternoon traffic to be there that day, driven by the promise of La Lola Churros and McCormick goodies.

 

In case you were wondering, yes, I really do use McCormick products in my kitchen. It’s my brand of choice for dried herbs and spices, and I also love their Grill Mates, Buffalo Wings and Korean Chicken ready mixes. 

After getting some churros (yes, that was my first order of business for the day,) I headed straight for the McCormick Avenue booth to see what I could buy. Lol, shopping agad!

I was super curious to try the different noodle variants, which were being given out for free at the event, but the lines were long and I’m not very patient. True story. So instead, I opted to buy a few to take home.

 

I have yet to try the other two, but like I said earlier, I cooked the Birthday Noodle pack for MrC’s birthday weekend. I have to admit that I didn’t read the directions beforehand, so I wasn’t prepared with meat and veggies to add to my pancit. I’m so galing.

I know for a fact that it would have been so much better with a little pork, some Chinese chorizo and cabbage but, nevertheless, it was still yummy with just carrots. Actually, MrC and I agree that this tasted a lot like the noodles served at the breakfast buffet in the hotel that we stayed at in Hong Kong last year. 

McCormick Flavor Nation
Birthday noodles, freshly cooked in my favorite wok!

 

The best part about it? This dish was so easy to prepare. I swear, it was done in no time at all, in only one pot, and with very little effort. It’s great for busy moms on days when we barely have time to get food on the table. For me, kulang nalang ay pandesal and a cold glass of Coke. Yummers!

I’m excited to try the Chap Chae and Pad Thai mixes, and yes, I will make sure that I have all the ingredients I need next time lol!

Now, can someone please teach me how to make pancit from scratch, too?

What’s Cooking This Week #4

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Confession: Before today, the last time I turned on my laptop was February 24.

Yes, hello, I am back from an unplanned digital detox!

The last two weeks have been spent playing catch-up with life, post-chickenpox house arrest. The kiddo has been doing his best to keep up in class, and make up for everything that he missed. Meanwhile, I’ve been focused on chores and errands, and getting food on the table as always. I was beyond excited when I finally got to go to back to the market. Lol.

In between all of that, I celebrated another birthday, had my hair cut, got a new pair of glasses, and spent time with family and some of my best girlfriends. I think it’s safe to safe that we are now, finally, back to regular programming.

mrspcuyugan
New hair, new glasses, old friends at Bread and Botany.

 

Since life is back to normal now, meal planning has also resumed. Instead of my usual day-by-day food schedule, though, I am now just making a general list of dishes that I plan to prepare for the week. I find that this is easier on me as far as thinking goes. it’s also more flexible, and flexible is always good. 

This coming week, as always, we have a mix of old favorites and new kitchen experiments that I’ve been wanting to try. I’m not packing lunch for the kid since it’s exam week, so I’m not pressured to think of dishes that also work well as baon. Yay for that. 

mrspcuyugan
This week’s meal roundup, as posted on my kitchen fridge!

 

I tend to think ahead to leftovers whenever I plan meals because there are times when I just don’t feel like eating the same thing twice. This is why I love making roast chicken – and I do make this a lot. There’s just so much that you can do with whatever meat you have left. It isn’t unusual for me to keep bags of shredded leftover roast chicken in the freezer, ready and waiting for reincarnation.

Chicken ala king, stir-fried chicken in garlic and oyster sauce, and chicken spaghetti are just some of the new forms that my leftover roasts have taken. I also save the carcasses and use them to make stock. I feel like being in the kitchen really pushes me to be creative, and I love that.

 

Here are links to some of the recipes I’m using this week, too, in case you want to make them at home. Ah who am I kidding, it’s actually for me, so that I know where to find them when it’s time. Lol. Momnesia.

I know that I spend a lot more time planning our meals and working in the kitchen than most moms would like to, which because I really enjoy it. And because I do very little cleaning. I know I should clean more often but I’d honestly rather be cooking. 

What’s cooking in your kitchen this week?

Life in a Foodie Neighborhood

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Fact: We live a short walk away from some of the best restaurants that BF has to offer.

Moving thisclose to Aguirre has given us a whole lot of reasons to eat out, much to the dismay of our wallets and waist lines. It’s so hard to resist, especially when interesting new places pop up. Plus, there are days when really we crave for old favorites. 

Within our first eight months here, we’ve been able to try quite a few places already. Some were awesome, others we’ve already gone back to, and then there was one that we’ve officially declared a never-again. Yes, may ganon! Lol.

First, our favorites.

Ramen Kuroda tops this list. I love that MrC and I can split a ramen set here and go home super full. Soup is definitely not one of my favorite things, but the ramen at Kuroda really is so good. To me, this is the best place to go to for rainy day comfort food. Their sushi and sashimi are okay, too. 

 

Ate at Kuroda, forgot to take a photo of the ramen. #HungerGames #RamenKuroda #itswhatsfordinner #tarasasouth

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

Then there’s  Magnum Opus . We’ve actually already tried Magnum Opus before, but being so close to it now means that we get to visit more often. If you’re after great coffee, come to this place. I love, love, LOVE their Flat White. They have a small selection of food, there, too. Their Monte Cristo is fantabulous! The bread pudding is a must-try, too. My kiddo loves it.

 

Caught eating cookies at Magnum Opus! ?: @polcuyugs #nightcap #magnumopusfinecoffees #aguirrefoodtrip

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

We also love  Gerbu’s Burger n’ Tacos . To be honest, the food here isn’t super duper spectacular, but it reminds MrC and I so much of all the favorite things we loved to eat in Zobel when we were younger, so we just keep coming back. Meals here are super inexpensive, too, so it’s a very sulit option. Their Blue Cheese Burgers are good, as are the Mongolian Rice Bowls. I also like to come here for cheap sizzling steak, which, believe it or not, is something that I crave for once in a while.

 

 

When we feel like splurging, we come to Bamba Bistro . This place is owned and run by one of our friends from high school, and OMG she makes super amazing food! I love love love their Bistro St. Salad, Baby Back Ribs, and Pizzookie. Okay, my tummy just grumbled.

mrspcuyugan
La familia at Bamba Bistro

 

Now here’s a rundown of the other places we liked.

I love ice cream. I do. If I could have ice cream every day I would. We recently had the chance to try two relatively new ice cream places in our neighborhood. The first was Outre , which serves liquid nitrogen ice cream. The boys actually tried this dessert place out before I did, and of course I got annoyed and demanded that they take me there, too.

 

On my first visit, the kiddo and I shared a cup of their Cookie Monster, which has milk ice cream, chocolate chip cookies and sprinkles. We went back a few weeks later, and that time I ordered the Pink Velvet. This was super good paired with  Bucky’s , which is conveniently located just a floor a above Outre. Win-win.

 

Tried the Pink Velvet tonight. Yummy when paired with original Bucky’s! #liquidnitrogenicecream #outremanila #dessert #tarasasouth

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

The other ice cream place we went to was Southern Dairy . This is where MrC and I hang out on Little MrC’s card game Sundays. I think we’ve come back maybe 3 or 4 times already. So far we’ve been able to try their burgers, which were okay, their banana split, and several flavors of their homemade gelato. I liked the cookies and cream. The green tea was also good.

 

Tropical Hut Hamburger has always been a family favorite, and I love that we live so close to it now. I would honestly never eat at the restaurant, though, because it looks really grimy to me. Now, I know what you’re thinking. If the place looks grimy then the food might not actually be clean. Sure, I’ve thought about that, too, but it’s never stopped us from buying a few classic burgers to bring to Manila Memorial Park on All Soul’s Day.

 

Our Manila Memorial Park family tradition. #tropicalhuthamburger #allsoulsday ? by my daddy

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

I know that I’m a few months late to the Larcy’s game, but I’m happy to say that I finally got to try this popular cupcake place a few weeks ago. I’m picky when it comes to baked goodies, which is why I learned to make them myself. Larcy’s offerings are really nice flavor-wise, but I find the cakes to be too light an spongy for my taste. I like cupcakes that are cakey and a bit more dense. My best friend predicted that I would feel this way, which is why I waited so long before finally trying this place.

 

 

If you follow me on Instagram, you’ll see that I post about Pastry Armoire and Chef Anna Chua quite often. That’s coz I love her, and she makes such amazing goodies. I go to them for pints of Up In The Clouds ice cream, yummy homemade pandesal and pizza crust, and Spicy Tinapa and Inasal Marinade by Chef Arnold.

 

 

When snacking is in order, the kiddo’s place of choice is Wicked Dogs . I love super loaded hotdogs, and this place does not disappoint. It’s actually the boys who have gone to the store, and yes, they tried another new place without me. They did bring me back a Chicago Dog, though, so I forgave them.

 

I want this for brekkie. #wickeddogsph #southeats #tarasasouth

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on

 

 

Last but not least is  Kantori Yakitori . This was our date place of choice for our wedding anniversary last September. Food here is awesomesauce, and you will think so, too, if you love anything char-grilled. Thing is, you leave the place smelling like barbecue. Next time, I think I will take a bath AFTER we go there and not before hehehe.

mrspcuyugan
Anniversary dinner at Kantori Yakitori.

 

We will, for sure, be checking out more new places in our neighborhood soon. And, of course, we’ll be coming back to some of our favorite ones, too. 

As for the one place that we will never ever go back to even if you paid us? That would be Okiniiri Japanese Restaurant. It was so bad that even the dishes that I thought couldn’t possibly be done wrong were done wrong. I don’t have a single photo from when we ate there. If I did, all you’d see is sad looking food and frowny faces from us. That bad. I’m still not over it. Lol. Wish we had gone to Sensei Sushi instead.

Have you tried or heard of any good restaurants in the BF area lately? Where should we go next?