Recipes: Baked Egg Frittata

A friend of mine asked for the recipe for this when she saw my earlier post. While I told her I don’t really follow a recipe for this dish maybe it’s high time that I put what I do into writing. 🙂

So here you go.


6 to 7 eggs (you can also use 5 whole eggs and 3 egg whites). This is enough to fill a 3×4 muffin pan.

salt and pepper (to taste)

1/4 green bell pepper, diced

1/4 red (or orange) bell pepper (for colors), diced . I used orange here.

a cup of sausage (pork or beef, etc), diced. I used turkey here. Some people use bacon. 🙂

8 buttons of crimini mushroom (or any mushroom of your choice), washed and sliced

1 stalk of scallions

dash of basil (optional)

1/2 cup of grated cheese of your choice

Cooking Instructions:

1.  Beat the eggs thoroughly. I used a mixer here but you can just use a whisker or even a fork. Add salt and pepper to taste. Set aside. Please do note that if the sausage is already seasoned well, you may not need to add salt anymore. My husband made that mistake when he attempted to make this for us. 😀

2. If you are using uncooked sausage, put that in the lightly greased frying pan first for about 5 minutes. For bacon, cook it until it’s crispy. 🙂

Add the rest of the ingredients except for the cheese. Simmer for another 5 minutes, and then set aside.  (While you are doing this, preheat the oven to 350 degrees.)

3. Grease your muffin pan lightly before putting about a tablespoon sauteed mixture in. Pour in the egg to about 7/8 or as shown below. Top with cheese of your choice (I used skim mozzarella here). Typically, eggs frittata is cooked on a baking pan. I prefer muffin pan because it’s easy for leftovers. 🙂

4. Bake this in the oven for 12 to 15 minutes.

5.  This is best served when it’s still hot. 🙂


TIP OF THE DAY for Gluten-free cooking: To ensure that it will be gluten-free, please make sure that the sausage you are using doesn’t have flour or just use bacon. 😀


Recipes: Filipino (Pinoy) Pork BBQ

It was hard to maintain a food blog when one has a food allergy, in my case, it’s wheat. Most of the time, my energy gets expended with trying to find alternatives and substitutes and by the time, I am done preparing meals, I cannot find more within me to take photos and much more blog.

Excuses, right? 😉

Anyway, It has been almost a month since I was diagnosed and am now getting the hang of it. I am actually finding myself inspired to (maybe) use my blog to present recipes or food selection that will aid people with the same problem. It may be beneficial (or not) so here goes my first entry after the diagnosis.

I recently invited friends over to our home for a little BBQ party. This is one of the items I served that night because in the Philippines, having this served on the table is always a treat to the guests. 😀


2 lbs of lean pork

1 cup soy sauce (or lesser since a cup may be too salty which is what happened in my case)

1 head garlic, minced

1 onion, finely chopped

1/4 cup of calamansi juice or lemon juice

1/2 cup of 7up, sprite or beer (optional)

1 teaspoon ground black pepper

2 tablespoons of brown or white sugar

1/2 cup of banana or tomato catsup (I prefer banana — they use corn starch instead of wheat)

20-30 bamboo skewers

Cooking Instructions:

1. Cut pork meat into thin and long slices – about 1/4 inches thick and less than 2 inches wide. Set aside.

2. In a mixing bowl, combine all the remaining ingredients (excluding the skewers). 😀

3. Add in the pork, mix well and then keep in the fridge for at least 30 minutes. However, I prefer to marinate overnight.

4. An hour before you grill, soak the bamboo skewers in water. This is done to prevent burning the sticks during grilling.

5. Skewer the pork. This is a wonderful time to have a friend over who is willing to help do this. 😉 *thanks Wendy!*

6. Fire up the grill and start grilling. It may take about 5 minutes on each side. Use the marinade to glaze and to prevent it from being too dry (since we are using lean pork).

7. For dipping sauce, I usually just use vinegar with Thai chilies (we call it siling labuyo) and about 2 cloves of garlic.

Tip of the day for Gluten-free cooking: Substitute your regular soy sauce with “San-J Organic Gluten & Wheat Free Tamari Soy Sauce”. I found it in our local grocery store at the Asian/Ethnic aisle. 😀


P.S. I moved my blog from to WordPress since I like the WP navigation better. 🙂

Recipes: Avocado Spinach Green Tea Smoothies

I do not consider myself a health buff when it comes to dieting — it’s actually far from reality as I usually tell people I eat like a truck driver. 😀

However, for tonight (and for some other reason I don’t want to divulge :D), I found myself craving for healthy smoothies so with that, I stopped by at Lunds after my hip-hop class to buy avocado and yes spinach. 😉  I chose avocado because I still find it a little weird to mix spinach with, let’s say, the berries family. 😉  I also added the matcha green tea as an afterthought.  It turned out so great so I decided to share it here.

Ingredients with Calorie Count:

Half Small Avocado – 143 (“good” fat 117)

1/2 cup soy milk – 40 (I used Silk Light Vanilla)

1/2 cup spinach –  7

1 tbsp whey protein powder – 40

1 1/2 tsp matcha green tea –  3

1/2 cup ice –  0


Total – 233

Mix all the ingredients in the blender. Blend it for about 1-2 minutes or until everything is blended. Pour it in a tall glass and then enjoy with no guilt at all! 🙂

TIP for the DAY: If your local grocery store has salad bar, head on there to grab some of the greens. Today, I paid only 0.56 for about 4 cups of spinach. 😀

Recipes: Nobu’s Spicy Shrimp Tempura

I bought a pound of jumbo shrimp the other day and I already know in my heart that I want to make Shrimp Tempura. However, since I don’t want to deal with making tentsuyu sauce, I googled for variations that don’t require that said sauce—voila, I found this perfect recipe (Nobu’s Spicy Shrimp Tempura). I have been to Nobu in Miami just once and all I can recall is that the food is really good.

Again, I find myself saying to myself, you can never go wrong with a dish that has Nobu’s name attached to it. 😀

Adapted from: Nobu Matsuhisa’s Nobu Now

Serves 8-10 as an appetizer, 4-6 as a main course


Creamy Spicy Sauce: (enough to coat 1 1/2 lbs. of shrimp)

  • 1 egg yolk
  • 1/2 tsp sea salt and a couple grinds of fresh white pepper
  • 1 teaspoon rice vinegar
  • 100 ml grapeseed oil (JZ used sesame oil)
  • 2 teaspoons chili garlic sauce

Tempura Batter:

  • 1 egg yolk
  • 200 ml iced water
  • 100 gr all purpose flour (I used wheat flour)

Shrimp Tempura:

  • 1 1/2 pounds rock shrimp, or peeled and deveined “large” shrimp cut into thirds
  • tempura batter
  • Splash of Yuzu juice (or lemon juice)
  • Chives
  • Vegetable oil for deep frying (we use canola oil)


Creamy Spicy Sauce:

Make the mayonnaise (creamy spicy sauce) by whisking together the egg yolk, salt, pepper, and vinegar, and then VERY gradually whisk in the grapeseed oil.  Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while.  Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning.

Tempura Batter:

Lightly whisk together all ingredients to make the batter.

Shrimp Tempura:

Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces.

In a heavy deep pot (we use a le creuset dutch oven) place about 5” of oil, and with the aid of a thermometer, heat to 355℉ (180 C).  Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes.  Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked.

Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat.  Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.

Recipes: Pad Thai

I was supposed to blog about this after taking the photos and eating that sumptuous dinner but I think I passed out from food coma after that divine meal. Anyway, I first saw the “Beautiful Cookbook” series from JZ’s grandmother — almost undisturbed together with a bunch of books (however it stood out as the book is probably 13×20). She has the China one but I asked for the Thailand for Christmas instead since that beautiful country has most of the dishes I fancy to cook and definitely eat.

With that, I cooked the infamous Pad Thai from that cookbook thinking that it’s a safe choice. It turned out so wonderful so please go ahead and try it for yourself. 🙂


Information from: “Thailand the Beautiful Cookbook”

8 oz (250 g) rice noodles (sen lek)

3 tablespoons oil

3 garlic cloves (kratiem), minced

+ 1/4 cup dried shrimp/prawns — I substituted fresh

1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)

1/4 cup (2 oz/60 g) sugar

+ 2 tablespoons tamarind juice (ma-kaam piag) — I substituted Knorr Sinigang Mix

1 tablespoon paprika

– 1/2 cup fried tofu — I omitted this one

– 2 tablespoons dried unsalted turnip, cut into small pieces

1 egg, beaten

1/4 cup 1-in (2.5-cm) lengths chopped chives

1/4 cup (2 oz/60 g) ground roasted peanuts

1 cup bean sprouts


1/2 cup bean sprouts

+ 1/2 cup chopped chives — — I substituted Cilantro

– 1/4 small banana blossom, cut into strips — I omitted this one

1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.


+ (substituted or added)

– (omitted)

Other JZ Cooked, too: Risotto Chicken Alfredo

My husband, JZ, requested a Wolfgang Puck digital pressure cooker for Christmas and being the (food) loving wife that I am ;), I obliged and gave it to him as one of his gifts but with some skepticism that he will use it on his own.

Surprisingly, tonight, he volunteered to cook our dinner instead of going out. He told me that he’s making Risotto Chicken Alfredo using his new toy. I just gave him a big smile.  😀

As much as I want to share the recipe, I don’t think I will be able to. All I know is that there’s grain, alfredo sauce, chicken breast, peas, some parmesan cheese and yes, pink peppercorn! I ask him why the latter and he just said “most of the dishes on the food network seem to have it, might as well try it.” Hmmm, gutsy! I love that. (we are watching too much TV and food network)

The verdict — the dish was ready in 20 minutes (thanks to Wolfgang Puck), the texture is good though a bit thick for me, the smell is awesome and lastly, the taste is so rich, creamy and really delish! YUM YUM YUM!

I am looking forward to more of his cooking and maybe I can find out where he’s getting his recipes, too. 😀

Food Photography: Salmon-Venison Sausage Patty B’fast Sandwich

Our freezer was filled to the brim of venison — thanks to JZ’s great friends and their love of deer hunting (good thing my own husband doesn’t do that but that’s a totally different story).

Anyway, since I am not that familiar with this meat (as it isn’t commonly served in the Philippines), I decided to mix it with salmon, onions and fresh basil from our garden to make a salmon-venison sausage patty.

To serve, I used a toasted health-nut bread and then topped it with fresh greens and pepper jack cheese for a kick.

It tasted heavenly. 🙂

Happy Saturday!! 😀