Tuesday, March 29, 2016

Holy Week Home Cooking

Holy Week Home Cooking 

We make it a point to stay home during lent, as
going on a trip during this season is not ideal and
becomes irritatingly uncomfortable due to the huge
crowd vacationing on the long holy week break.

This was also our chance to stay home,
do nothing and laze around whole day,

…depend of food delivery services for sustenance,

…feast on our favorite restaurant dishes,

...without having have to leave home.

When everything seem to go in a standstill on Good Friday,
it is our chance to bond in the kitchen by cooking some
easy to cook, delicious and hale- but lent friendly dishes.

We found several Toblerone bars in the pantry,


…and we decided to cook them,


…with unsweetened Peotraco chocolate
powder to neutralize the sweetness,


…to a hot a fluffy Hot Choco,


…a Tsokolate Eh to the max that could
put Padre Salvi’s version to shame.


Another easy to cook dish
that we love is Baked Beans,


…pre- soaked overnight,



...drained and slow cooked over low fire,


…pre- mixed organic pasta sauce is added,





...and served piping hot.

Israeli Couscous is a delightfully delicious
lent friendly dish and just as appropriate as
is a pasta dish very popular in the Holy Land.


It is easy to cook as it has only three basic ingredients; 


 ....the microwave heated water,

…pre packed organic Israeli couscous pearl pasta with
pumpkin seeds, flavored with bell peppers and currants,

…mixed together with a tablespoon of olive oil,


…cover the dish and cook in high setting
for 8 minutes in the microwave oven,

…pluff  with fork when done,



…serve hot and enjoy.

Cooking during the long holy week vacation
gives us a break from doing nothing at all.

Saturday, March 26, 2016

Pinoy Goodies at Jack’s Blue Plate Diner

Pinoy Goodies at Jack’s Blue Plate Diner 

We were back at Jack’s Blue Plate Diner, 
our favorite restaurant in Naga City, known
to serve delicious American specialty dishes.

This time, we decided to order their Pinoy fares
and see how a popular American restaurant with
an American chef would fare on Filipino cuisine.

We started our dinner with Salmon Belly Sinigang sa Miso.
Although we love sinigang, we always wanted it with just a
slight tinge of sourness and this one was just too sour for us.
This may have been an attempt to please the Pinoy palate that
others may appreciate - but the sourness made me cringe.

The Sizzling Salmon Belly was very delicious and was
delightfully creamy, while the tender large fish belly
chunks had an addicting melt in the mouth consistency.

We also liked Wild Sea Shells which was  served in a 
hot plate. A variety of fresh sea shells and seafood was 
bathed in a delicious spicy and sweetish cream sauce

The Herbed Buttered Chicken, I believe was a pre- fried chicken,
bathed with rich white sauce that tasted like a Carbonara. It was
sprinkled with aromatic and flavorful herbs and it tasted very good.

The Beef Broccoli had chunky but lean, tender beef nuggets with
  fresh broccoli is a must try, as it was hale and hearty- yet very delicious.


We again had a satisfying dinner on or favorite restaurant and
aside from the sinigang which we found too sour, we found
everything else very delicious and worth coming back for more.

 Read the links below for related posts:

Jack’s Blue Plate Express: Panganiban Drive, Naga City 
 Jack’s Blue Plate Magsaysay: Good Food Comes to the Strip
 Jack's Blue Plate Diner, Best Burgers in Bicol
  Jack’s Blue Plate Diner: Death by Burger Combo
 Jack's Blue Plate Diner: Fresh Lobster, Heavenly Lobster 
Jack’s Blue Plate Diner: Delicious Food to Crave For, To Die For.