At Home With MrsC

Raising a family, making a home.

Food & Recipes

Recipe: Calamansi Muffins

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Fact: I am obsessed with Real Coffee’s calamansi muffins.

I really make it a point to have some whenever I go to Boracay. I’ve also asked quite a few friends to bring boxes of the stuff home for me when they go. I knew that it was only a matter of time before I tried making these muffins myself. I finally did, and they were good.

After searching online, I decided to use Pepper.ph’s calamansi muffin recipe. I was hopeful from the moment I read this recipe, which promised to be just like my favorite island snack. The good news is that I was not disappointed.

Calamansi Muffins
Hello, beauties!

 

I honestly don’t think that the finished product tasted exactly like the calamansi muffins from Real Coffee. These, were lighter and softer, which to me means that they were actually better. Hooray! Notice that I speak of them in past tense? That’s because they’re all gone.

There are, however, two things I think I will change next time I make these. First, I’ll do away with the paper liners and just make them directly in a greased muffin pan. This is how they do it in Real Coffee, and I feel that this will make the bottoms of my muffins a little crustier. 

The other change I plan to make is to use brown sugar instead of white.

 

Calamansi Muffins
Yields 12
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Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 2 pcs eggs
  4. 1 1/2 cup all purpose flour
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. 1/4 cup milk
  8. 1/4 cup calamansi
Instructions
  1. Mix flour, baking powder and salt together in a bowl. In a separate bowl, combine milk and calamansi.
  2. In a third bowl (yes, lots of washing afterwards,) cream butter and sugar for 2-3 minutes.
  3. Add eggs one at a time to the sugar mixture, and mix well.
  4. Add the milk mixture, followed by the flour mixture. Mix until well blended, but don’t over mix.
  5. Distribute batter evenly into paper-lined muffin cups or a non-stick muffin pan.
  6. Bake in preheated 350 degrees Fahrenheit oven for 18-23 minutes.
Adapted from Pepper.ph
Adapted from Pepper.ph
At Home With MrsC https://blissbysam.com/

 

I feel like this recipe would work well with lemons, too. When I do make a lemon version, I’ll add some zest into the batter along with the lemon juice.

I’ll probably wait a few days before I make another batch, though, coz this one disappeared far too quickly. These muffin experiments are making us all extra fat. :p

Do you bake? What are your favorite recipes? I’m always looking for something new to try.

I’m Glad I’ve Got Glad®

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I know that all moms say this, but I’m really a very busy person.

I’m a full-time mom, which means that I’m a tutor, a (not-so-fun) playmate, a driver, a snack fairy, a hot chocolate maker, and a TV buddy, among other things.

I’m also a housewife. This means that I do the grocery shopping, I attempt to clean, I empty laundry baskets, and fill up closets with nice-smelling, clean clothes. I make coffee and a packed lunch for MrC most mornings, and make sure that there’s a hot meal ready for him when he gets home after work.

 

I recently took on a new job, too. It’s been nearly five years since I quit my day job in favor of being hands-on at home, and I have absolutely no regrets. But, with Little MrC being at school all day, and the new responsibilities that come with living on our own, I knew that it was time to find work that I can do while I do what I do.

At the end of last year, I decided that I was ready to start chasing some of the big dreams that I parked when I got pregnant. Lo and behold, just when I did, an opportunity opened up. Ang galing lang. This gig’s gonna last for as long as it lasts, and I intend to make the most out of it while I have it. It’s a good one, and I’m excited to write about it when I can. 

So, going back to my original point, I’m a very busy person. Now that actual work that involves being out of the house has been thrown into the mix, it’s become harder to be the homemaker that I want to be. It’s a good thing that, over the last few years of me being completely home-based, I’ve picked up quite a few tricks for making this whole home management thing easier. A lot of it involves Glad®.

glad cling wrap
Am I the only one who gets excited over cling wrap in the mail? Lol!

 

When you look around our house, you’ll see that we really do use a lot of Glad® products. We use Glad® Storage Bags with zipper tops for everything from makeup to Lego to yarn and crocheted items to, of course, food.

I find that it’s the best way to store half-finished bags of cereal, chips, and crackers so they don’t get stale. This is perfect since I like to buy big bags of stuff instead of snack-sized ones. More food, less trash. Makes sense to me.

I also use storage bags in the freezer. My freezer is tiny, and this allows me to make the most out of the little space I have. As much as possible, I like to marinate meats before I freeze them so that all I need to do is thaw and cook later on. There are some things I like to cook a lot of and store, too, like pasta sauce, French toast and seasoned ground meats.

This is a total lifesaver, especially on days when going to work means being on-set by 6AM and home by 11PM. I simply leave a note for MrC, telling him what they can thaw and heat for breakfast, lunch and dinner. This also makes school mornings easier for me. French toast, waffles and pancakes are awesome, because they can go straight from storage bag to toaster to plate to tummy.

glad cling wrap
Pork chops, washed and ready for storage.

 

In the kitchen, Glad® Cling Wrap is my go-to handy helper when I’m marinading meats. We don’t have help so I really try to not to use too many tools when preparing food. I typically marinate the meat in the same bowl that I washed it in, then let it sit in the fridge covered in cling wrap. I swear, this just makes it so much easier, not just to prepare food, but also to clean up afterwards.

Here’s a tip: Use cling wrap instead of aluminum foil. Many use aluminum foil to store food, and I did too, for a long time. The thing is, aluminum foil was designed for cooking not storage. It doesn’t keep out air and seal in moisture as effectively as cling wrap. Plus, when you’re marinating anything with tomato, the foil reacts to the marinade! I had to learn this the hard way, as I once had to scrape off foil bits that melted and stuck to a chicken I was preparing to roast. Hassle. And possibly unsafe lol.

glad cling wrap
Yay for protection against cross-contamination in the fridge!

 

When you really need a tight seal, Press N Seal is the answer. This one’s a little more expensive, but it’s so worth it. I first saw this product at an aunt’s house. She had a salad bar laid out, and her little bowls of condiments were covered with Press N Seal. She said she prepared everything way ahead, and things managed to stay crisp and juicy as they were supposed to. Plus, of course, clean. At home, I use it mostly to store glasses of taho in the fridge for the kiddo’s afternoon snack. 

 

Like I said in the super corny title of this post, I’m just glad I’ve got Glad®. God knows it really does make my life easier.

If you wanna know more about Glad® products, visit www.glad.com.ph, and check them out on Facebook and Instagram. 

Chickenpox, House Arrest, and a New Meal Plan

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I didn’t get to make a meal plan for last week. Life, basically, got in the way. Then, just when things were starting to ease up, my son came home from school with chicken pox.

Ah, the life of a mom in all its crazy glory.

So now, we are on house arrest, for fear of spreading germs. Today is day five, and MrC and I have agreed to only go out whenever absolutely necessary. So far, it’s been for quick runs to the market, grocery store and drug store.

We’ve each watched a good amount of TV and done some reading. The kiddo has spent more than his usual allowable time on his phone and playing games online. The truth is,  we are now officially bored. Lol. 

On the upside, it has also been a productive 5 days so far. We finally took down the Christmas tree. I did some baking so that we have yummy snacks to munch on. MrC cleaned out our living room and the storage area.

 

Plus, of course, we’ve gotten to spend time with our speckled child, who has been in need of distractions to keep him from scratching. We’ve seen a few movies, played board games and video games, talked, and hung out. Truth is, it feels like Christmas break all over again, minus the quezo de bola.

The last few days of January has been a time for recovering, resting and recharging for this family. That, and restocking the fridge. So without further ado, here’s what came out of my (messy) kitchen last week. Notice how things got significantly better mid-week, post-chicken pox discovery.

And, in case you missed it, I’m also sharing the previous week’s meal plan, which I posted on IG. Add me there @mrspcuyugan!

mrspcuyugan
Here’s Meal Plan #4

 

I also made some changes to my blog design today. It’s nothing major, since this is all that I can manage on my own. I tried to super tweak before, which ended up killing my blog, and I promised never to do that again.

I love this new layout because it’s so clean and the post photos are larger than the ones in my previous one. I plan on having the whole site redone towards the end of this year, though, to make it look more “me.” Do you guys have any amazing designers to recommend for this? I have a few in mind, but I always like to make sure that I have options.

mrspcuyugan
Could you guys do me a favor and say a little prayer for this guy’s healing?

 

Tomorrow, just like today, the kid and I will be together at home, figuring out what to do with ourselves. MrC is going back to work, so at least he gets a change of pace. Then again, I’m glad I get to be on chickenpox watch. I’m happy I get to take care of the kiddo myself. This is precisely why I quit my day job.

Kiwa Korean Grill Dining

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Confession: It’s been two weeks since I had this amazing Yang Nyeom Gal Bi at Kiwa, and I’m still not over it. As in, I think about it, I want to have it, I wish I had more while I was there. 

Kiwa Solaire
Please, sir, I want some more. Lol. [Photo from Kiwa Korean Grill Dining]

 

Kiwa Korean Grill Dining is the only fine dining Korean barbecue restaurant in South East Asia. The restaurant is located in Solaire, and has the most amazing view of Manila Bay. I swear, it’s so pretty there, and when the afternoon light starts pouring in from its huge windows, it’s almost magical. I can just imagine what it would look like at sunset – So romantic! Perfect for date night. (Ahem, MrC. Please take note.)

Kiwa Solaire
Appetizers with a view! This space cadet forgot to write down what this was, but one was a porridge, and the other a cold soup. They’re really good together.

 

Side-note: I’ve been trying to accurately describe what I want the small patio area at the back of our house to look like, but no one’s been able to get me. Then, I walked into Kiwa and saw exactly what I was trying to describe! Isn’t it so nice? It’s so homey and comfortable. Everything’s imported from Korea, though, so good luck to me being able to replicate this! Lol.

Oh, and case you were wondering, Kiwa means traditional Korean roof tile.

Kiwa Solaire
The restaurant interiors were designed by a Korean firm. The look is both traditional and chic at the same time.

 

I have to tell you, I was never really fond of Korean food. There was just something about the taste profile that didn’t appeal much to me. After Kiwa, my perspective has changed. Everything there tastes so clean and fresh, so unlike the greasy, all-spice-no-flavor Korean food I’ve tried before. I suppose I’ve been going to all the wrong places? Lol.

The thing with the Kiwa menu is that they really made an effort to keep the recipes authentic. Chef Gi Won Park and his team didn’t make any alterations to make the food more Pinoy-friendly. I’d like to think that this is what made a difference. This, plus the fact that they only use the freshest, most premium ingredients. 

Kiwa Solaire
The food at Kiwa does not hide behind overly strong spices. Take this white kimchi, for instance – No spice, all fresh flavor.

 

Another super mega plus for Kiwa is the fact that you leave the place without smelling like smoke. They have a state-of-the-art exhaust system underneath the restaurant, so all the smoke goes down there. None of it reaches your clothes or hair. Like I said, this place is great for date night! You can snuggle after without the constant olfactory reminder of what you just ate. Though, trust me, your taste buds won’t soon forget.

I mean, seriously. Words cannot even begin to describe the meal we had. Feast your eyes on this.

Kiwa Solaire
Tomato-Yangsangchu Salad – Seasoned seafood in a whole tomato salad
Kiwa Solaire
Haemul-Pajeon – Pancake with seafood, spring onion and assorted vegetables
Kiwa Solaire
Japchae – Pan fried glass noodles with beef & assorted vegetables

 

The appetizers alone were so filling already. Serving sizes here are very generous, and good enough for three to four people to share. There were four of us at our table, and we really ate our hearts out.

Kiwa Solaire
Baebaek-Kimchi – Rolled White Kimchi inside a Korean pear with seasoned water. I LOVED THIS SIDE DISH!!! Yes, all caps.
Kiwa Solaire
Gobachi – Platter of scallop sashimi, steamed shrimp, salmon sashimi, steamed octopus and marinated tomato. This was one of my faves, too. Those scallops… OMG. [Photo from Kiwa Korean Grill Dining]
Kiwa Solaire
Grilled Samgyeopsal – Seasoned pork belly. You can eat this wrapped in greens with your favorite sauce, but in all honesty, I had it with rice. Same goes for the beef.

 

No matter how filling a meal can be, I make sure to always leave room for dessert. Dessert is a priority in my world! I’m glad I did because the sweet treats at the end of our Kiwa Korean journey were so worth it.

Kiwa Solaire
Cold plum tea. Really yummy, tastes almost like a cosmopolitan, sans alcohol. It’s supposed to be good for digestion, too.

 

For a full-course meal at Kiwa, be prepared to spend around PHP 3,000. Rice sets go for PHP 800 and up. The place is totally family-friendly, so if you happen to be staycationing at Solaire, go downstairs and eat at Kiwa. You will not regret it! 

Kiwa Korean Grill Dining is located at Solaire Resort & Casino, 1 Aseana Avenue, Parañaque City.
Contact number: 888-8888.
Website: www.kiwa.com.ph
Facebook: Kiwa Korean Grill
Twitter/Instagram: @kiwakoreangrill

Recipe: Baked Fish in White Wine Butter Sauce

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Another week, another meal plan!

This week is going to be a busy one for me, and so I’ve chosen meals that are easier to prepare (as in, can be made or marinated ahead,) especially where baon is concerned.

I also have a lot of leftovers sitting in the refrigerator and freezer, and I really have to make sure to use these up before my next grocery trip. At the moment, I have no room to put in anything new. Time to get creative with recycling, and mixing and matching. Sigh. Small fridge woes.

mrspcuyugan
2016 Meal Plan #2

 

If you’ll notice, Saturday is “assorted leftovers for lunch day” again, just like last week. I often find myself with small containers of random things, like a piece of fried chicken, 3 slices of tapa, tiny portions of corned beef, etc. and this is my way of making sure none of them go to waste. We sometimes call this our weekly Tupperware buffet.

Speaking of last week, I made a really nice, super easy baked fish dish for a potluck dinner party with the family over the weekend. Here’s the recipe for that, in case you guys wanna try making it at home, too. 

Baked Fish in White Wine Butter Sauce
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Ingredients
  1. One pack of fish fillets (You may use sole, dory, pangasius or tilapia)
  2. Salt
  3. Pepper
  4. Parsley or thyme
  5. Paprika
  6. Olive oil
  7. 2 Tbsp unsalted butter
  8. Half a head of garlic, minced
  9. 1/4 cup White wine
  10. The juice of half a lemon
Instructions
  1. Preheat oven to 375F.
  2. Season fish fillets with salt, pepper, parsley or thyme, and paprika. Arrange in a baking dish and drizzle with a little bit of olive oil.
  3. In a small sauce pan, melt butter. Once melted, add the minced garlic and cook until it is as toasted as you desire. Add white wine and lemon juice. Allow to simmer then remove sauce from the heat.
  4. Spoon sauce over the fish fillets. Bake, uncovered, for 25 to 30 minutes, or until flakey. Serve hot.
Notes
  1. The sauce may be made in the microwave by simply placing all the ingredients in a microwave-safe bowl and nuking it on high for a minute or two.
  2. If you don't have an oven, this dish may be prepared on the stove. Make the sauce in a deep-ish pan, then once cooked, arrange the seasoned fish fillets over the sauce. Cook, covered, over very low heat.
Adapted from from a Pinterest pin that I can no longer find
Adapted from from a Pinterest pin that I can no longer find
At Home With MrsC https://blissbysam.com/

 

So, on to this crazy week, then. Wish me luck! And while you’re at it, maybe you could share what meals you prepare for your families on hectic days and weeks. I’d love to have more ideas for my future meal plans.

Have an amazing week, everyone! 🙂

What’s cooking this week (January 4-10, 2016)

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Fact: Meal planning helps me be more efficient when it comes to our household budget and minimizing food waste. It’s something that I enjoy doing, too.

mrspcuyugan
First meal plan of the year! I will start sticking my hand-written menu plans on our fridge for easy reference.

 

Since we moved houses six months ago, I’ve attempted to do this regularly, and this year I plan on really sharing our meal plans with you guys. I say really because I know I’ve said several times that I’d do this, but I’ve constantly failed to, so, yes, really this time.

For this first week of January, I started off with a near-empty fridge and freezer because I made sure to use up as much of our holiday leftovers as I could before the new year. My grocery shopping was done with soup on my mind because MrC hasn’t been feeling well, and any kind of soup always helps him feel better. 

mrspcuyugan
For your cooking inspiration, here’s a clearer version of my first meal plan for 2016.

 

And here are some of the recipes I’ll be using this week:

In the interest of saving less, which is also one of my goals for 2016, I really hope to stick to my set meal plans. The truth is, though, that we deviated already today. Lol. The kid and I had ice cream and fried siomai at Mini Stop for our PM snack, and then we had dinner at Sinigang by Orange Whisk!

Lol. Oh well. We’ll do better tomorrow.

mrspcuyugan
Tinola fail – I forgot to buy sili leaves, so I ended up putting cabbage in my tinola today instead. Diba mukhang brains? Haha, too much The Walking Dead!

 

What’s cooking in your homes this week? Do you plan your meals ahead, too?