Wild Rice and Mushroom Soup

Sounds like an exotic dish...this is really simple to make. Its 2 hrs before lunch, and I'm quite hungry, so I thought a chunky soup would be just right...

I had leftover steamed black rice, which I didn't really like as substitute for white rice for lunch or dinner, since it was quite dense and heavy on the stomach. So its a good idea to cook it again in a soup. I saw a recipe before using wild rice in a mushroom soup...this is what I came up with.

The fresh shitake mushroom is sometimes expensive, but this time I bought it at S&R, it really doesn't cost much per piece. I only used one big shitake, since I'm making only 1 serving of soup.

I also love spinach and its cheap this time of the year. One pack goes a long way...

So yummy and filling!

Alukon or Himbabao vegetarian dish

Would you eat this? This is actually a very tasty veggie dish - one of my favorites! Most Pinoys would eat this with fried fish, but I'd rather eat and enjoy it only with rice. The worm-like green vegetable is actually the flower spikes of the Himbabao tree. It is usually called alukon, but has different names among different provinces. It is suitable for most dishes especially good with other native vegetables. It taste like leafy greens with a certain woody taste.

Easy Pinoy Style Hummus

This is an easier recipe since it doesn't call for Tahini paste, which I haven't found anywhere. The main ingredient is garbanzos, and I've found the best local canned garbanzos brand is Gina. (I also buy their canned green peas and its also good!). You may also substitute calamansi juice for the lemon (I've tried it and didn't notice much difference in taste.) For the oil, you may use corn oil.
I used to make this in a blender, then I tried mashing and blending it using fork and spoon, and its just as good...besides, I hate messy clean-ups :p
As for peeling the skin off the garbanzos, its optional. I usually don't since I'm in a hurry, and I like the added fiber. I don't notice a difference in taste and don't mind if the texture is not so creamy.

Easy Pinoy Style Hummus

Ingredients:
1 can (about 1 cup) garbanzos (Gina or Ram brand), drained and mashed with fork (reserve some of the liquid to add to the mixture if you like it creamier)
4-6 T Extra-virgin Olive Oil (you may use more liquid and lesser oil)
2-3 T Lemon juice or calamansi juice
1 tsp. sesame oil
1 clove garlic, minced
1/4-1/2 tsp. sea salt, ground
dash of paprika
olives, for topping

Procedure:
Add all the ingredients (except paprika and olives) to the mashed garbanzos. Put in a blender and blend until smooth, adding more liquid or adjusting seasonings as desired. Transfer to a small bowl.
Serve with a dash of paprika, some olives and a drizzle of olive oil.
This is especially good eaten with crisp vegetables cut into sticks - cucumber, carrot, celery, and turnips are delicious and healthy! Originally enjoyed with Pita bread or crackers, it is a delicious treat but not as healthy ;)

Easy Pinoy Style Hummus

Three Veggies Stir-fry

This is my favorite way of cooking veggies. I hardly have the patience to cook elaborate dishes, but I also don't want to eat packaged or canned foods. Sometimes I do include a canned vegetable, when I'm in a hurry or when I wasn't able to buy it fresh from the market.
I limit the ingredients when I cook, to make it simpler but not to sacrifice the taste or nutrition. I used to overdo it when I have just stocked on veggies, and then I realize that I have few left to cook another dish or add to my fresh salad. So my rule for myself is to have 3 kinds of vegetables in my stir-fry, no more - no less. This does not include the garlic and onions, which are the basic ingredients and the herbs if I have them.

For today, I have some broccoli, red bell pepper and canned mushrooms. I'm also using leeks instead of white onion.

I saute the garlic first in 4T olive oil and 1T sesame oil.
Then I stir-fry the veggies, adding the broccoli first since it takes longer to cook. I don't really follow an exact procedure or recipe everytime I cook. After the veggies are done, I add the spices (oregano, basil and salt) and some Kikkoman soy sauce.