Archive for April, 2007

After-shopping pasta meal

Hi, my name is Maggan. Welcome to my kitchen! 

M was satisfied with the fruit smoothie. By the way, it was raspberry with vanilla natural yoghurt. M complimented me fort it. The smoothie was good enough to start a business. Hmmm, juice and smoothie bar? Like in New Zealand and Australia. It’s already in my to-do list. 

It was still early in the afternoon when M left. The weather was very inviting. So after smoothie time, I resolved to go for a walk (translate as walking to my favourite shops, going in, and checking what’s new). I had energy. Life is beautiful. 

Second-hand stores, Asian food store, mall, special shop for bags. Closely inspected the bags that caught my attention. Tried them on. Really fun. Lacoste is nice. Very structured. And it’s Lacoste. There was a red bag that I really liked because it was red and the design was soft. Trendy, but only slightly. I really like red. Lots of pockets. Leather imitation. Have to come back and try it again! You bet I will. 

Red bag can be matched with Converse chucks in red, yellow or green. Oh, like a traffic light!

 As soon as I got home, I felt hungry. I wanted a good and quick dinner. Mushroom pasta with red pesto.

Washed the button mushrooms and cut them in quarters. Sautéed in olive oil. At the same time, boiled water with bouillon for the spiral wholegrain pasta. Pressed one wedge of garlic in the mushroom. Seasoned with salt. Done. When the pasta was al dente, I drained it and washed with cold water. Drained it some more. Then I put it back in the big casserole and then added red pesto and gran padano cheese according to taste. Done. Served with greens. 

The greens were pea sprouts and baby spinach dressed with pumpkin oil and balsamic vinegar. Its full taste was perfect with the mild flavoured mushroom pasta with red pesto. 

Yesterday was indeed a full day.

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A fruit smoothie for M

Hi, my name is Maggan. Welcome to my kitchen! 

Exciting! M is coming over later. A cool smoothie is perfect for the afternoon visit. 

I can’t find my smoothie recipe. Panic! I have a mountain of lose recipes and I have no time to look for it. Panic! M is coming! Panic! 

Now, let’s see. I think it’s 3 decilitres natural yoghurt (with vanilla or melon or honey flavour). 6 decilitres fresh milk. Okay, so that’s 1 part yoghurt to 2 parts milk. Then I think, it’s 2-3 tablespoons of sugar. Then 2-3 decilitres of any of these fruits: (banana, mango, apple, melon, strawberry, blueberry, raspberry, boysenberry, nectarine, peach). Put all ingredients in a blender or smoothiemaker. Mix, blend, whip, liquefy until the mixture becomes smooth.

Since I neither have a blender nor a smoothiemaker, I use the mixer. You know, the one ordinarily used for beating or whipping eggs when baking. But before I put the fruit in, I chop them using my electric chopper, the early version of the food processor. Vintage. After chopping, I add the fruit pieces into the yoghurt and milk mixture. I beat and whip and beat and whip it until smooth. Taste. Delicious! Cool in the refrigerator until M arrives. 

While waiting for M, I’m sitting in the sofa pretending everything is normal. Switch on the TV. Switch off the TV. Start reading yesterday’s paper. The older ones are neatly piled on the side table. They’re for future reading. Waiting. Waiting.

Ding dong! Yes, smoothie time!

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This thing called stress

Hi, my name is Maggan. Welcome to my kitchen! 

I had a surprise visit from Lo the other day. Lo is a good friend and former colleague. She very recently went under the knife to remove a cyst on her breast and a cyst in her ovary. That’s a lot! 

Lo wondered why she developed the cysts. I’m not a doctor but I’m guessing that stress has a lot to do with the inexplicable bodily symptoms that we experience. It would be interesting to survey the lifestyle and health of the employees of B, where Lo works. B will actually be able to cut actual health coverage costs if it works on providing preventive health measures for its employees. 

Patrick Holford is a psychologist and nutritional therapist who has written a series of books on health and nutrition. He explains that the goal-driven dash of the 21st century, where the motto is succeed and achieve, pressures us to perform beyond our limits. We are left with no time to simply do nothing. 

What happens to the brain under psychological pressures? Holford explains that brain imbalance sets in when we are under too much stress. There are other factors, of course. These are not getting enough sunlight, not enough exercise, and not enough B-vitamins, zinc, and magnesium. These 3 factors are also worth mentioning since office workers spend most time indoors, don’t move a lot, and most likely do not get enough anti-stress vitamins and minerals because their mealtimes are so short and rushed that they probably just eat whatever is available and in the nearest fast-food stall. It is also not uncommon for office workers to skip meals. 

Under stressful circumstances, the brain produces less serotonin (brain chemical responsible for mood) and more adrenalin (brain chemical responsible for motivation). You can become raging with anger, unhappy with an activity, irritated over your job, worrisome, frustrated, aggressive, and hostile. You may feel that you want to do more but unable to. 

What happens to the body under stress? This is tricky. Different bodies react to stress in many different ways. Some experience migraine (mild to severe), hyperacidity, hormonal imbalance, skin rash, hair loss, dandruff, acne, excessive sweating, insomnia, eating disorders, low body resistance. Overtime these symptoms can develop into more severe symptoms like cysts, ulcer, heart problem, diabetes, stroke, cancer. The list can go on. 

Can we fight stress? Can we really avoid stress? In Lo’s case, stress is inevitable. It goes with the work. B is actually not a bad employer. On the contrary, it provides the best employment and economic opportunities. We know too well that getting in B is not easy. Very competitive. Besides, jobs are scarce. So Lo and many others stick it out.  

Holford says that stress can be approached psychologically and nutritionally. It helps to have someone open and sympathetic to talk to for guidance. A good listener. A stranger willing to listen. Not to make suggestions, not to give opinions. Just listen. It helps to verbalize emotions. A psychologist-therapist. No judgements. Costly. But isn’t this what you pay health insurance for (if psychiatry is covered)? A bigger obstacle though is the culture where psychologists, psychiatrists and therapists are associated with severe mental illnesses. A stigma. But why wait until the problem becomes an illness? 

Holford’s nutritional approach to stress (this is for you J) includes the following:

  • Ensuring blood and sugar balance by avoiding excessive sugar and caffeine (caffeine is found in coffee, tea (hot or cold), and chocolates;
  • Eating foods rich in vitamins B3, B6, folate, B12, C, zinc, magnesium, essential fats (Omega-3 and 6 fatty acids);
  • Taking a daily dose of good multivitamin and supplements of the above mentioned nutrients;
  • Ensure, by incorporating in your daily meals, regular (2-3 times a week) intake of foods rich in amino acid tryptophan (constituent of serotonin) like oatmeal, soya milk, taho (minus the dark sugar syrup), eggs, potatoes, cottage cheese, chicken breast, green beans, tofu, tokwa, whole-wheat products, lentils, green salads, fatty fish (usually big fish that eat smaller fish like salmon, tuna, mackerel, sardines), yoghurt, root vegetables (like carrots, sweet potatoes, gabi, radish, potatoes), sprouts (like mug bean sprouts or togue); and
  • Ensure intake of essential fats, especially omega-3 fats by eating linseeds or flaxseeds, oily fish and/or fish oil supplements every day.

Beyond the psychological and nutritional approaches, it is important to get enough sunlight. You probably don’t have to be directly under the sun. Wear a hat or use an umbrella for protection. Sunblock! Spend time outdoors. When you have the energy and the possibility, move your body. But don’t force and squeeze gym activities in your busy schedules. That’s increasing the stress and not fighting it. Walk. Ride a bike, regular or stationary. Skip rope. Dance. Outdoor aerobics? 

Holford is a good writer and businessman. Immediately after reading one of his books, you’ll want to do his recommendations and get on the road to healthy living. So you’re not British and you don’t earn British pounds. The value of your money is a very mere fraction of the value of the pounds. 

Sure, Holford’s recommendations are not easy to follow. Metro Manila streets and parks (yes, there are a few) are not safe. If you find a suitable place for outdoor activities and decide to do them, do it with a companion or a group. Sunblock on your face, hat on your head (or umbrella?). Last but certainly not the least, a pepper spray.

I say, identify and take up the do-able ones among Holford’s recommendations to win over stress. At least one of them should be accessible, affordable, and available within your means and in your location.

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Eating with a conscience

Hi, my name is Maggan. Welcome to Maggan’s kitchen! 

Plate ethics. What’s this? I was curious so I read the article by Anna Hellsten titled “Plate ethics” in the Daily News in the City issued on Thursday. 

The awareness about the food we eat in restaurants has increased with the awareness on environmental issues, namely the greenhouse gas effect. The food culture is experiencing a wave of ethical and ecological trend.  Eating with a conscience.

Going to restaurants these days can be problematic if we want to eat and keep a clear conscience. Shall we, as customers, continue to order what we think is tasty and forget about how the food source was raised and cared for? Is living on locally produced turnips the only way for Swedish consumers to eat with a clear conscience?  

Plate ethics is as much a problem for Filipino consumers even if there is a good variety of local vegetables all year round (except when a strong typhoon blows through the country and wash the crops away). The problem is in the sourcing of organic produce and the farming methods. It is still very popular among local growers to use chemical fertilizers and pesticides. Locally organically grown vegetables and organic meat are hardly available in the market.

Plate ethics on the part of the restaurant owners mean serving foods sourced from animals and plants that were cared for with love and care before they are served on a plate. The restaurateur and chef with a conscience will only serve foods that are locally organically produced with love and care and that are in season. A produce calendar comes handy here. This calendar lists produce that are in season and provides the basis for creating the restaurant’s menu. For example, avoid mangoes that are forced to bloom and fruit more than once a year since these fruits have been generously sprayed with chemicals. Ensure that the bok choy leaves in the beef soup are organic (are imperfect and have holes or worm bites).

This brings back green revolution memories. In the neighbourhood where I grew up, there was a vacant lot that was being used as a bok choy (pak choy, pechay) patch. I often saw the grower spraying the growing bok choy to keep worms away. Worms love bok choy leaves. This was back in the 1970’s and went on until the early 1980’s. I don’t even want to think what happened to the grower. 

Avoid shrimps and fish farmed where mangroves used to be. Flashback summer 1979. My family was invited to Infanta, Quezon. A friend of my parents’ friend had a fish farm in Infanta by the coast of the Pacific Ocean. We drove through the Sierra Madre rainforest. It was different. Wonderfully different. The place was like an open rice field. A brown field. The ground was divided into big squares. One day we went to the ocean by a short boat ride through a mangrove.

I thought that summer vacation was the grandest ever. It was unforgettable. But now I wonder if that fish farm still exists. I wonder how much of the mangrove was destroyed to build that fish farm. Can a piece of land that used to be filled with salt water be productive again?  

Restaurateurs and chefs must be willing to use only the best produce as possible. Look for organic farmers who can supply and build a network with them. Let them know about the demand for organic produce and meat from animals raised organically with love and care. This can even encourage other growers to start using organic farming methods. Some restaurateurs and chefs in Sweden who work directly with farmer-suppliers attest that it feels rewarding to be part of something bigger than being restaurant owners. The restaurant guests and consumers become more than just guests. After all, food is an experience and a reward far beyond the ordinary. 

The challenge for restaurant owners is finding an organic farmer and supplier. The challenge for consumers is the cost of eating with a conscience. We pay the price whether we take up the challenge or not. The greenhouse gas effect is not a passing trend. After all, plate ethics and eating with a conscience are about our planet’s survival.

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My Mom’s sardine recipe

Hi, my name is Maggan. Welcome to Maggan’s kitchen!

ICA has a special this week: fresh mackerel fish from Spain at 30 kronor for 1 kilogram. I had read that mackerel is rich in omega 3 fats so I decided to buy 1 kilo and make stew out of it.

2 pieces of mackerel already weighed 500 grams. Stingy! I bought 4 pieces that weighed slightly over a kilo. Plump, blue silver, and long mackerel.

The stew that I was going to make was originally my mom’s sardine recipe. She used to stew small milkfish in a pressure cooker. I figured I could also do the same recipe with mackerel. And why not? Mackerel fish is being sold as sardine in cans.

To complete the ingredients list in my head, I got a pot of fresh thyme and fresh chilli pepper. I already had extra virgin olive oil, balsamic vinegar, bay leaf, and pepper corns at home. Originally, the recipe required soy sauce and vinegar. Soy sauce gave colour and saltiness to the sauce. Vinegar provided the sweet tangy taste. The combination of these 2 ingredients is equivalent to the taste of a good quality balsamic vinegar. I had this at home. I would use whatever was remaining in the bottle.

I cleaned the mackerel very carefully to avoid unintentional blood splashes on my apron and the kitchen walls. I pulled out the guts, and everything else that was removable. Stinky! I collected the fish parts and wrapped them in a plastic bag. I wrapped the plastic bag with 2 layers of papers. I wrapped all of them in another plastic bag. Checked for smell. Cleared. Threw the bag in the bin.

Four mackerel fish heads. I chopped them off. Their smell was stronger than their taste. I didn’t want to save the heads for future fish broth so I let them join the rest of the fish parts in the bin. Well, the mackerel were still too long for my pot. The tails had to go as well.

Procedure: 1. Season the fish with salt. (Too much salt will scare the fish taste away. You might as well get dried fish. But I can be wrong.) 2. Put 3-4 tablespoons extra virgin olive oil in the pot. 3. Put 3-4 pieces of bay leaves and black pepper corns. 4. Chop the chilli pepper into 5 pieces. 5. Put 3 pieces of the chopped chilli pepper in the pot. (If you are using piri-piri, use 2 pieces for the whole recipe. Put one of them in the pot before you put the fish in.) 6. Put fresh thyme and some black pepper corns in the stomach of each fish. 7. Lay the fish in the pot so that they all touch the oil. 8. Put the rest of the thyme over the fish. 9. Put in the rest of the chopped chilli pepper. 10. Put about 2 tablespoons of extra virgin olive oil. 11. Pour about ¼ cup of balsamic vinegar (or a little more). 12. Pour a little water if you want a little more sauce without increasing the amount of vinegar. 13. Cover the pot and boil in low heat until the fish is well done and very soft ( like canned sardines). 14. Pour some balsamic vinegar on the fish upon serving.

Conclusion: Mom’s recipe was a success. It worked well with the mackerel. The fresh thyme did wonders to flavour. It took away the fish smell. The balsamic vinegar provided the perfect blend of sweet-sour-salty taste. I will definitely do this recipe again.

As usual I served half of the mackerel dish to myself with iceberg salad and rocket salad mix. H was very pleased that he was excused from eating it. (He won’t even taste it.) We were both satisfied with our own dinners.

Thank you mom.

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