Papaya Shake

I bought a ripe papaya today. I ordered it from the lady who always come to our house to sell vegetables. She told me it was from her papaya plant. I washed it and put it in the fridge to let it cool. After lunch, I took it out and made a papaya shake for our snacks. I shared it to the hubby and my two nephews and they love it!

Papaya is believed to have very good laxative properties and often used to remedy digestive problems. It is reported that the juice has an antiproliferative effect on in vitro liver cancer cells, probably due to its component of lycopene or immune system stimulation.


Ingredients:


2 cups properly ripened papaya, skin and seed discarded.

3 tbsp brown sugar or honey

1 cup evaporated milk

1 tray ice cube

1 cup chilled water.

Procedure:


Just put everything into the blender: ice cube first, followed by water, papaya, sugar and milk then cover tightly and pulse it several times until the ice cube and ripe papaya flesh are broken down and have blended evenly with the other ingredients.


Pulse it a couple of times more until a smooth, rich and creamy consistency is attained. As always reminded in making smoothies, do not over mix.


This is best served during breakfast when aide in the digestive system is much needed. But of course, it also goes well in between meals or during break time with your preferred snack or merienda or as a quick quench to replenish lost energy during a tiring day.

Scrambled Eggs With Vegetables

My hubby love to eat eggs especially scrambled, omelet, deviled, sunny side up, poached, boiled, etc. In fact he can eat 3 or more in one meal. I told him he need to slow down because anything that is too much is not good health wise. 

Usually, our breakfast are scrambled eggs with bread because it's easier to prepare and besides hubby don't eat rice for breakfast. So this morning I cooked scrambled eggs but this time I put some veggies on it. I used to put onions and salt only but this time I experimented on adding some veggies and the result was really good. I picked some organic bell pepper from my garden and added some onions, garlic and tomatoes. Here's my humble recipe:

Ingredients:

3 pcs eggs

cooking oil (olive/regular)

1 medium onion

2-3 cloves garlic

green bell peppers

red tomatoes

salt and pepper

quick-melt cheese or feta cheese (optional)

Procedure:

1. Wash veggies.

2. Chop/mince garlic and onions. Cube bell peppers and tomatoes.

3. Add seasoning (salt and pepper) to the eggs before beating.

4. Heat the pan and put oil.

5. Add the garlic and then the onions.

6. Add the tomatoes and bell pepper. Add some salt.

7. Add egg (scrambled).

8. Add quick-melt cheese while still hot before serving.

Tip: Serve with rice, bread or potatoes.

Serves 2-3 people

I Cooked Puto

I was in the mood this morning to cook puto. It's not the puto that used to cook from scratch. It's from the box this time. It was my first time to try this kind of puto mix from White King. Since I don't eat white sugar because it's unhealthy, I used brown sugar instead. I used the mini muffin molders and it yielded 2 dozens. I topped it with butter. To my surprise, the puto was good. I shared it with hubby, my niece, by brother and his wife but I ate most of it. Yummy to the tummy!

Looking for Great Mexican?

Author: Isiah Williams

If you're a Mexican fanatic like me, you need to check out El Rodeo. It's authentic Mexican food--no fake Taco Bell fare here! Also unlike Taco Bell, El Rodeo serves up one hundred percent meat. I set my home security alarm from http://www.homesecurity101.com and head out for some delicious Mexican fare. My favorite dish at El Rodeo has got to be the chicken chilaquiles. Chicken chilaquiles consist of shredded chicken over some tortilla chips and covered in a special sauce and melted cheese. It's delicious. Other favorites include the enchiladas, burritos, and tamales. El Rodeo offers an overwhelming amount of lunch and dinner combos so you're always sure to get what you want. Another standout dish are the fajitas. They come out sizzling and are always amazing. Like most Mexican restaurants, El Rodeo greets you with a basket of delicious chips and salsa. The decor is bright and festive. Brightly colored carved wooden chairs abound with Mexican banners and murals. Once a month, El Rodeo brings in a live mariachi band. Be sure to come early on these nights because the place gets packed in a hurry! It can be tough to find good food in central Pennsylvania that's not the basic American burgers and fries. Thankfully, for those of us who can't get enough of some savory and delicious Mexican food, there's El Rodeo.

Hubby's Potato Salad

My hubby love to eat potatoes anyway you cook it. He likes it mashed, fried, baked and of course potato salad. Last New Year's Eve he cooked potato salad and to my delight, it was really, really good. Even our visitors who came that day were so impressed of my hubby's cooking. It was their first time to eat potato salad, you know here in my homeland, we don't eat potato salad often and most people haven't tasted it yet. Hubby's potato salad was a hit. Here's the recipe:

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not over boil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Natural Remedies In Your Kitchen

When you look at the science, it turns out your grandmother wasn't so far off on some of those home remedies she used to talk about. For example, it's really true that olives can help stave off motion sickness – but only if you eat them when the first symptoms appear. That's because olives contain tannin, which works to eliminate the saliva that triggers nausea.

It's also absolutely true that oatmeal has anti-inflammatory properties, and that a finely ground paste of it can help soothe eczema. The neutralizing powers of yogurt and other probiotics also can help get rid of bad breath.

Gargle salt water for a sore throat, take a spoonful of sugar for hiccups, and chew on a pencil for a headache – they all have a scientific reason why they work.

And, although there are no studies to back up putting Vapor Rub on toenail fungus, enough people have reported success with the remedy to warrant giving it a try.

Stuffed Squid

Did I tell that my hubby love to eat squid? That's right. Since we got married and tasted squid, he got addicted since then. He never ate squid before but now everytime I go to the fish market, I have to buy squid per hubby's request. I tried different squid recipes like adobo, fried, grilled and this time, stuffed. Squid tens to shrink after they are cooked so I tried to stuffed them and they look so full and didn't shrink that much. Hubby and I love this simple recipe of stuffed squid. So delicious and yummy to the tummy.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper and tomatoes. Insert this inside your squid. Put in a pot including the sauce and cook over medium fire until it become tender around 10 minutes or depending on the size. Do not overcook them.