Garden Chef's Needle and Pen

I love egg omelette. I love spinach. So I mixed both together. I prefer to make simple and easy-to-cook dishes on weekdays because I'm always in a hurry. Tired from work at night and rushing to leave the house to evade the traffic in the morning so I couldn't afford to stay long in the kitchen.

This is a modified remake of the salad I tried last year, Warm Spinach and Orange Salad in Asian Vinaigrette . I was able to buy spinach from my favorite vegetable vendor this morning. The fruit stall was just adjacent to the veggie stall so I made a quick peep if there was pomelo. They had pomelo. Great! So here's my Spinach-Pomelo Salad for lunch. Spinach-Pomelo-Orange Salad Ingredients: 2 bunches of fresh spinach, washed and cooled in several pieces of ice cubes 2 segments of pomelo and orange, white peel removed 4 pieces large shrimps, pre-boiled, shells removed, deveined and cut into 3-4 pieces each 1/2 red onion, sliced thinly 2 pieces pitted prunes, cut into small pieces  Ground mixed nuts (pistachios, walnuts, almonds) Dressing: 1 tsp garlic, minced 2 tbsps balsamic vinegar 1 tbsp olive oil Steps: Drain spinach. Place on a salad platter or bowl. Arrange pomelo and orange segments over spinach. Add shrimps, onion slices and prunes. Mi...

This is a late post about what I did on Easter Sunday. I prepared three dishes. Three? Yes, you heard me right, three dishes! Fish Fillet Sauteed with Cashews and Mushrooms, Warm Spinach and Orange Salad in Asian Vinaigrette and Jam Tarts... three experimental dishes in a day. So that explains the title of today's post. :) Started the day by making jam tarts. I already made a few the previous night and I liked the result so I made another batch for some friends. Hmmm... I was afraid to ask them how it tasted (because I actually made them my guinea pigs. Sorrryyyyy!) The rest we enjoyed as desert for lunch. I got the recipe from Olive Magazine which I already featured in one of my January 2013 posts entitled, Leek, Mushroom and Spinach Souffle Omelette . The first time I laid my eyes on the jam tart photo in Olive Magazine, for months, I haven't stopped dreaming about giving the recipe a try. I confess this was another trial and error as it was my first time to make tarts...

Whew! How time flies! It was just a few weeks (one month, actually!) ago when Ana Cristina, my youngest daughter, brought home for the second time Yummy Magazines. Here they all are! I have already featured in this site an introductory post about Yummy Magazine and a number of its yummy recipes, as well.  Browsing over the September 2012 issue, I was inspired to cook the following dishes which are all featured in my recent posts --- Shrimp Stew in Unripe Mango Pork Rib Stew in Unripe Mango      and  Bitter Melon and Cucumber Salad (Ampalaya-Pipino Salad) Today, I'm featuring another veggie salad recipe which I also found in the same issue of Yummy Magazine --- the Warm Spinach and Orange Salad in Asian Vinaigrette. Yes, after browsing over this same issue for the n th time! :) Ingredients: 200 grams spinach leaves 2 oranges, peeled and separated into segments 1 red onion, sliced thinly The main ingredients For ...

In my December 31 post , I mentioned that this will be a part of the repertoire of dishes I will prepare for the New Year's Eve. Honestly, I was attracted to the sight of the dish while browsing over Olive Magazine for the first time.  Leek - Mushroom - Spinach Souffle Omelette from Olive Magazine Here's the recipe... Ingredients: 2 handfuls of spinach butter olive oil 1 small, sliced leek 1 handful, chopped button mushrooms 2 eggs, separated 1 tbsp parmesan, finely grated Steps:   Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture. Heat a little oil in a non-stick pan, add a slice of butter, the leek and mushrooms and cook until soft. Remove and set aside. Whisk the egg yolks with 1 tbsp of water in a bowl and season. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. Add more butter to the pan, then add the eggs. Cook for 1 minute...