Taste of Home: Chicken broccoli spinach quiche

This chicken broccoli spinach quiche is full of flavor. I made it with homemade pie crust. My family usually eat it for brunch, breakfast or lunch. If your family ain’t crazy about broccoli and spinach, you can throw in any combination of vegetables for a hearty meal any time of the day.

Chicken broccoli spinach quiche

It’s a snap to make but looks great on the table. It’s a pretty flexible recipe too with regards to veggies and cheeses. I absolutely like my quiche – fast, cheap, tasty and picture-worthy.

Chicken broccoli spinach quiche

What you will need:

  1. For the pie crust:
  • 200 grams of all-purpose flour
  • 1 fresh chicken egg
  • 1 tbsp brown sugar
  • 20 grams of salted butter at room temperature
  • ¼ cup of cold water
  1. For the fillings:
  • 500 grams of chicken breasts – skinless, boneless and cut into thin strips
  • 20cL fresh cream
  • 1 broccoli cut into florets
  • 1 pack spinach leaves
  • 100 grams cheddar cheese, grated
  • 1 medium-size onion, cubes
  • 2 tbsp of flour
  • olive oil
  • 1 tsp paprika
  • 1 tsp black pepper, freshly crashed
  • salt taste

Chicken broccoli spinach quiche

How to make it?

      Prepare the pie crust.

  • In a mixing bowl put the flour, butter and sugar. Mix well.
  • In a separate small bowl, cracked the egg to make sure that it’s a good one and to remove some eggshells. Then put in into the mixture. Mix well.
  • Add the cold water little by little until you get the desired consistency. Knead it well.
  • Form into a big ball.
  • Wrap it with a plastic wrap.
  • Refrigerate it while you are preparing the fillings.
  • After you refrigerate it, flour the surface of the working area.
  • Roll dough out to your desired thickness. Make sure the edges extend a couple of inches beyond the 9-inch pie plate.

      Prepare the filling.

  • Put olive oil in a frying pan. Add chicken and stir. Add salt, paprika and onion. Mix well. Let it cooked until the chicken turn white or light brown. Once cooked, put it in a large mixing bowl.
  • Using the same frying pan, put some salted butter. Put the broccoli florets. Add 3 tbsp of water. Cover the pan. Sauté the broccoli florets for about 4 minutes. Once cooked, put it in the mixing bowl together with the chicken.
  • Using the same frying pan, put a tablespoon of olive oil. Add spinach and the sauté for about 3 minutes or until the spinach leaves reduced its volume, don’t overcooked it. Once cooked, put it in the mixing bowl.
  • Add fresh cooking cream and freshly crashed black pepper. Mix it well. Add flour. Stir, and make sure all the ingredients are well combined in a bowl.

      Putting together.

  • Spread the fillings into the crust. Press it a bit hard using a spoon to make sure there’s no empty spaces.
  • Bake it for 60 minutes at 175⁰C to allow the middle to set and for the crust to cook properly and to get flaky.
  • Spread the cheese on top of the quiche 25 minutes before the time.
  • Let it cool for at least 30 minutes.

      Serve, share and enjoy.

Taste of Home: Carrot and Passion Cake

I grew up with my family’s tradition – food is meant to be shared – whenever someone comes to our place, no matter at what time they arrive, and no matter if they have already eaten, we serve them food and drinks. Now, that I have my own small family, we still continue the tradition, because we are pleased to feed people, and personally, I always find excuses to do so.

So, one of the dishes that we like to share is carrot and passion cake, my family’s favorite. It’s a pretty straightforward recipe, perfectly spiced and simply delectable. We love the velvety texture, the mild sweetness, and the overall scrumptious taste – which made it always an instant hit.

Carrot and passion cake served with homemade passion tea.

In my recipe, I used lots of grated carrots. The cake itself is not too sweet but it is flavorful as the carrot flavor really shines. I added passion juice of 2 fresh passion fruits for the texture and moisture. It’s refined sugar-free as I used honey or maple syrup instead of granulated sugar.

My family and I like to eat the carrot and passion cake without frosting because the cake itself is already tasty and enough to satisfy our sweet tooth.

For those who would like to try, here’s my simple recipe:

What you will need:

  • 200 grams of all-purpose flour
  • 1 large carrot, grated
  • passion juice of 2 passion fruits
  • 2 medium-sized eggs
  • 1 tsp nutmeg
  • 1 tsp baking soda
  • ½ cup of olive oil
  • 6 tbsp of honey

Delicious carrot and passion cake.

How to make it:

  1. Prepare the carrot and passion cake mixture.
    1. Combine the dry ingredients – flour, nutmeg and baking soda – in a bowl. Mix it well.
    2. Add the wet ingredients – olive oil, eggs and passion juice. Mix it well.
    3. Put in the carrots. Mix it well until everything is thoroughly combined.
  2. Prepare the baking dish.
    1. Butter the surface of baking dish.
    2. Flour the baking dish. Remove the excess flour.
  3. Pour the cake mixture into the baking dish.
  4. Bake it in a pre-heated oven at 175⁰C for 60 min or until you can poke it with a toothpick that comes out clean.
  5. Let it cool for at least 30 minutes before serving.
  6. Share and enjoy.

 

 

 

Taste of Home: Beef Kimbap

Hello everyone! Last Friday, I made Beef Kimbap, a Korean sushi roll.

Beef Kimbap

I learned this recipe from one of my students a few years ago. Since then, I make it once in a while for snacks or for a light meal or for picnic or for a ride. And this is my favorite version of Kimbap – marinated beef, fresh cucumber, sautéed spinach, fresh carrot, omelet, fresh bell pepper, sesame seeds, sesame/olive oil and rice.

Beef Kimbap

It’s very easy to make, with many variations such as seafood, chicken, vegetable, bacon, beef. And it’s very easy to eat – just pop the pieces into your mouth. It’s wholesome, tasty and it’s so filling.

What you will need to make 5 rolls?

  1. For beef marinate:
    1. 500 grams beef, cut into thin strips
    2. 4 tbsp Kikkoman soy sauce
    3. 1 tbsp oyster sauce
    4. 1 tbsp honey
    5. 1 tsp oregano
    6. 1 tsp paprika
    7. 1 tsp red or black pepper, freshly crashed
    8. 1 tbsp sesame oil (you can replace it with olive oil)
    9. 1 piece shallots, sliced
    10. 3 cloves garlic, minced
  2. For egg omelet:
    1. 4 eggs (only the egg yolk)
    2. salt and pepper, to taste
    3. 1 table spoon olive oil
  3. For sautéed spinach
    1. 1 bundle of spinach, washed and cleaned
    2. 1 tbsp sesame or olive oil
    3. 2 cloves garlic
    4. 1 tbsp Kikkoman soy sauce
  4. Others:
    1. 5 pcs of dried seaweed
    2. ½ pc carrot, peeled and cut into strips
    3. 1 small cucumber, peeled and cut into strips
    4. 1 small bell pepper, cut into strips

Beef Kimbap

Beef Kimbap

Beef Kimbap

How to make beef kimbap?

  1. Prepare the beef.
    1. In a mixing bowl, put in the beef. Add soy sauce, oyster sauce, honey, black pepper, oregano, paprika, garlic and shallots. Mix well until everything is well combined. Refrigerate for at least 20 minutes.
    2. Pre-heat a frying. Add a small dash of olive oil and spread it around the pan. Add the beef marinate. Let it cook for about 10 minutes over a medium heat. Once it’s cooked, put it on the plate and set aside.
  2. Prepare the egg omelet.
    1. Put the egg yolk in a small bowl. Add salt and black pepper. Beat the egg yolk using a fork.
    2. Pre-heat a pan. Add a tablespoon of olive oil and spread it around the pan. Add the beaten egg yolk and cook both sides well over medium heat.
    3. Place the egg omelete on a chopping board and cut it into long strips. Then set aside.
  3. Sautéed the spinach.
    1. Wash and clean the spinach. Remove the hard stalks.
    2. Pre-heat the frying pan. Add a tablespoon of olive oil. Add garlic. Add the spinach leaves. Add soy sauce. Mix well. Let it cook for 1 to 2 minutes. Set aside
  4. Toast the sesame seeds
    1. Pre-heat the frying pan. Turn down the fire into low. Add 2 tablespoons of sesame seeds. Mix it continuously for 2 minutes or until the sesame seeds turn light brown.
  5. Prepare the rice.
    1. Place the cooked rice into a mixing bowl. Add a tablespoon of sesame or olive oil. Add sesame seeds and a quarter teaspoon of fine salt. Mix them with a rice spatula until everything is well combined.
  6. Prepare the other vegetables.
    1. Wash and peel the carrot and cucumber. Then cut them into long strips.
    2. Wash and remove the seeds of the yellow bell pepper. Then cut it into strips.
  7. Putting together.
    1. Place one dried seaweed sheet on the clean table (shiny side down). If you noticed I don’t use a bamboo mat because I find it easier to roll the seaweed sheet without the bamboo mat (I still have to practice this skill).
    2. Put the rice on the seaweed sheet then spread it evenly and thinly to cover the seaweed. Leave about 1 inch gap at the top of the seaweed so that it would be easier for you to close it.
    3. Put some strips of beef, egg omelet, carrot, cucumber, spinach, yellow bell pepper.
    4. Roll the seaweed.
  8. Serve, share and enjoy.

 

 

Taste of Home: Moules Marinière

I finished work late on Thursday, and while I was at work, I received a telegram message from husband saying “Surprise dinner tonight. Healthy.” I was thrilled and flabbergasted. The moment I received his message my stomach started to rumble.

When I came home the house smelled so heavenly good – the pungent smell of cooked moules marinière wafted through every nook and cranny of the house. Moules marinière is the quintessential French dish. The splash of spanking fresh mussels, white wine and shallots give an extra kick.

moules marinière

When I looked the huge steaming pot filled with these yellow charms, it felt like a festivity but this classic recipe is very easy to cook and to put together. Moules marinière is very comforting, super delicious and totally healthy loaded with full of goodness – high in protein, iron, calcium, Omega-3 fatty acids, low in calories, low in fat, rich in Vitamin A and B12, etc.

While we were having dinner, I loved watching my son devouring the mussels with joy. And I couldn’t get enough of these myself. We had it with steamed rice because it can soak up the sauce but you can also serve it with French fries. It was absolutely a great dinner, and little things and little surprises certainly always makes me happy. Thank you, My Alan!

moules marinière

If you wish to cook yourself a restaurant-style moules marinière, here’s my husband simple six-step recipe:

What you will need:

  • a kilo of mussels, washed and cleaned
  • 30 cl of white wine
  • 2 medium-size onions, cubes
  • 20 grams of salted butter
  • 2 tsp French Tarragon
  • 1 tsp of salt

How to make it:

  1. Wash the mussels with running water. Put them in salted water for about an hour so that the mussels would get rid of their water.
  2. In a cooking pot, melt the butter and caramelize the onions.
  3. When the onions are caramelized, add the wine, salt, tarragon, and a bit of water. Stir. Let it cook for 5 min.
  4. Put in the mussels into the pot. Mix well. Let it cook for 20 min or until all the mussels are opened and cooked.
  5. Discard the ones that are still closed.
  6. Serve, share and enjoy.

 

Taste of Home: Pear Tart

My family and I hosted an Easter Dinner with friends, and this scrumptious fruity Pear Tart was on the menu for a special treat and to kick off the fun.

Pear Tart

On the other hand, since our son doesn’t like eating fresh pears, I decided to make this baked pear pastry tart to see whether he would like it or not. I made it with 2 fresh pears (without skin) combining honey, sea salt and fresh cream. Then baked it at 180⁰C for 30 minutes. They’re easy and we love easy – quite quick and simple to put together.

It was a great success – my son loves it and everyone said it was delicious with just the right texture and flavor.

Pear Tart

What you will need for the tart crust:

  • 2 ½ cups of all-purpose flour
  • 1 tbsp brown sugar
  • 1 large egg
  • 20 grams of butter, at room temperature
  • ¼ cup of cold water

What you will need for the filling:

  • 2 pears, peeled and sliced into wedges
  • 1 20 cL cooking fresh cream
  • 3 tbsp honey
  • 1 large egg
  • ½ tsp cinnamon
  • ½ tsp salt

Pear Tart

Pear Tart

Pear Tart

How to make it:

  1. Prepare a tart crust from scratch:
  • In a mixing bowl put the flour, butter and sugar. Mix well.
  • In a separate small bowl, cracked the egg to make sure that it’s a good one and to remove some eggshells. Then put it into the mixture. Mix well.
  • Add the cold water little by little until you get the desired consistency. Mix well.
  • Form into a big ball.
  • Wrap it with a plastic wrap. Then refrigerate it for at least 30 minutes. If you can refrigerate the dough longer the better.
  • Flour the surface of the working area.
  • Roll the dough out to your desired thickness. Make sure the edges extend a couple of inches beyond the 9-inch pie plate.
  • Roll out the tart dough into the tart plate. Then baked it for 10 minutes at 180⁰C.
  1. Prepare the tart base mixture.
  • In a mixing bowl, put in the fresh cream, honey, cinnamon and salt.
  • In a separate small bowl, cracked the egg to make sure that it’s a good one and to remove some eggshells that dropped into the bowl. Then put it into the mixture.
  • Mix thoroughly until everything is well combined.
  1. Put it together.
  • Spread out the base mixture on the baked tart crust.
  • Arrange pears over top.
  • Bake it at 180⁰C for 30 minutes.
  • Let it cool for at least 30 minutes before serving.
  1. Serve, share and enjoy.

 

Taste of Home: chocolate chip cookies

I love the simplicity of the chocolate chip cookies, and this is my favorite recipe. I’m glad that I was able to perfect it.

These cookies are my go-to-snack or after-school-treat. They are good –thick, the outside is hard and the inside is soft. The aftertaste is a wee bit chocolatey but not too much. And these can be stored in an airtight container for up to 5 days.

chocolate chip cookies without cocoa powder

chocolate chip cookies with cocoa powder

My husband and son, who don’t like sugar, like those cookies. My son usually has at least 3 cookies. Our students enjoy the cookies too.

What makes this chocolate chip cookie recipe so delicious?

  • In these cookies, I only use 1 tbsp brown sugar and 1 ½ tbsp. of honey. It adds moisture and more flavor. Plus, brown sugar and honey are wonderful ingredients to bake with.
  • I use fresh chicken egg at room temperature.
  • I use 10 pieces of semi-sweet chocolate strips, and cut them into small slices. It may sound a lot but you can’t have a good chocolate chip cookie without a good amount of chocolate chips in each cookie, right?

Try my easy recipe, and you will have chocolate chip cookies to serve, share, and enjoy in no time.

chocolate chip cookies without cocoa powder

chocolate chip cookies with cocoa powder

What you will need:

  • 1 cup of all-purpose flour
  • 40 grams of salted butter, melted
  • 1 fresh chicken egg, freshly cracked
  • 1 tbsp brown sugar
  • 1 ½ tbsp. of honey
  • ¾ tsp of baking soda
  • 2 tbsp cocoa powder (optional)
  • 10 pieces of chocolate chips, cut into small pieces
  • 1 tsp vanilla

chocolate chip cookies without cocoa powder

chocolate chip cookies with cocoa powder

chocolate chip cookies with cocoa powder

chocolate chip cookies without cocoa powder

How to make it:

  • In a mixing bowl, put in the butter, egg, vanilla, and honey. Mix well.
  • Add all-purpose flour, cocoa powder, baking soda, and brown sugar. Mix until thoroughly combined.
  • Add chocolate chips. Mix.
  • Scoop a tablespoon of cookie dough and form it into small ball size. Drop onto prepared baking sheets. Then flatten it using a fork.
  • Bake for 20 minutes in a pre-heated over at 175⁰C. Let it cool for at least 20 minutes.
  • Serve, share and enjoy.

Taste of Home: Pork Adobo

My family and I love adobo. It’s a humble Filipino dish of meat braised in vinegar and soy sauce, spiced with garlic and peppercorns. It’s one of the most famous Filipino food, served with plain steamed rice. It has a diverse and delicious story, and has long been part of our food culture and heritage.

pork adobo

There are many different versions of adobo across the archipelago since almost every home has its own adobo recipe. But whatever it is – may it be a recipe passed on by generations or an experimental recipe – for us Filipinos, adobo means home.

What I like about this dish: you can use different types of meat such as seafood, pork, chicken, squid, depending on your liking, and it’s very easy to cook. Our favorites are chicken and pork adobo since my husband doesn’t like seafood. I also found out that the secret to make the best adobo are: marinate the meat for at least 24 hours, and cook over a low heat to soften the tang of vinegar, to intensify the flavor of the meat and to create a mouth-watering sauce.

So, this is how we like our pork adobo – a delectable balance of salty and savory Filipino stew:

pork adobo

What you will need:

  • ½ kg of pork ribs, chopped
  • ½ kg of pork meat, chopped
  • ½ cup soy sauce
  • ½ cup apple cider vinegar
  • 2 tbsps olive oil
  • 3 tbsps of honey
  • 1 cup water
  • fresh Kampot pepper corn, to taste
  • 1 clove of garlic, sliced

pork adobo

How to cook it:

  1. Put the meat in a bowl. Add soy sauce and garlic. Marinate the meat for 24 hours or overnight.
  2. In a skillet, heat oil over medium heat. Put in the marinated meat mixture. Let it cook, turning occasionally until the pork becomes slightly browned.
  3. Add vinegar, water and peppercorn. Mix well. Simmer over low heat for an hour or until the meat is fork-tender.
  4. Serve with steamed rice.