If you ask me what my favorite salad green is, I’d tell you it’s arugula. If you ask me what my second favorite salad green is, I’d say lettuce. If you ask me what kind of lettuce, I’d tell you any kind except iceberg lettuce. If you ask me what other vegetables I want in [...]

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Home Cooking Rocks!

Home Cooking Rocks!

Family meals, cooking tips and food trips


Latest Food Blogs from Home Cooking Rocks!

Home Cooking Rocks!

Replacing the pressure cooker?s rubber sealing ring

With the never ending fuel price hikes and the concomitant rise in the price of liquefied petroleum gas (LPG), we’ve been trying to find ways to cut down on our consumption. While I still love to bake, when there’s just Speedy and myself at home and baking a whole bunch of cupcakes is simply too [...]

Posted on Home Cooking Rocks! on 2012-03-14 15:10:22
Home Cooking Rocks!

Cooking with bits and pieces

So, I mentioned the other day that I made a huge pot of broth by simmering scrap bones primarily to make my a la zuppa Toscana. I also mentioned that I poured the cooled broth into separate containers which went into the freezer. I will use the broth, one container at a time, when I [...]

Posted on Home Cooking Rocks! on 2012-03-14 06:00:25
Home Cooking Rocks!

Milkshake with dulce de leche mudslide

I’ve been dreaming of making this for weeks. But since we started making dulce de leche in a pressure cooker (yes, with nothing blowing up!), the caramel has come out firm and no longer pourable. If you’re familiar with mudslides, you’d know that the syrup used to create the mudslide effect should be pourable so [...]

Posted on Home Cooking Rocks! on 2012-03-13 06:50:24
Home Cooking Rocks!

Creamed sausage, potato and cabbage soup a la zuppa Toscana

If I had access to kale, I’d have used a bunch in lieu of white cabbage. If I had, this would be a real Zuppa Toscana, that famed Italian soup that chef Emeril Lagasse swears his mother cooks the best version of. But I don’t know where to buy kale — in my lonely corner [...]

Posted on Home Cooking Rocks! on 2012-03-12 10:10:16
Home Cooking Rocks!

Basil and garlic focaccia

In a post I published four and a half years ago, I mentioned that everyone in my family has a unique favorite bread. Alex’s favorite is focaccia. That hasn’t changed in four and a half years. What has changed is the price of focaccia. My goodness, you’d think special equipment are used for baking the [...]

Posted on Home Cooking Rocks! on 2012-03-11 00:40:28
Home Cooking Rocks!

Steamed bangus (milkfish) with black bean and garlic sauce

There are two earlier version of this recipe for steamed fish with tausi (salted black beans), one using fish head and another with a whole fish, but this is, by far, the easiest procedure and the one the cooks the fastest. Fifteen minutes of steaming plus five minutes of preparation. If you have the time, [...]

Posted on Home Cooking Rocks! on 2012-03-07 11:20:36
Home Cooking Rocks!

Microwave banana and nut cake with streusel topping

Overripe bananas are best for baking banana cake. In our house, however, where bananas often disappear before they become overripe, I had to ask people not to touch the last two bananas to allow them to become overripe because I so wanted to try and make a microwave version of banana cake. I did last [...]

Posted on Home Cooking Rocks! on 2012-03-07 02:00:22
Home Cooking Rocks!

Japanese-style spicy soba noodles with edamame

Got shelled edamame? Here’s a fast and easy noodle dish that you can use the beans with. No real cooking involved — just boiling soba. All the flavors come from a sauce made with grated ginger, grated garlic, light soy sauce, lemon juice and honey. There are several varieties of soba available in the market [...]

Posted on Home Cooking Rocks! on 2012-03-06 07:30:36
Home Cooking Rocks!

Edamame (fresh soy beans in pods)

What do soy sauce, soy milk and tofu have in common? They are all made from soy beans. Soy sauce is produced by fermenting soy beans with salt and water. Soy milk is the result of grinding dried soy beans that had been soaked in water. Tofu is coagulated soy milk. Edamame is the Japanese [...]

Posted on Home Cooking Rocks! on 2012-03-06 04:00:24
Home Cooking Rocks!

How to cut down on meat and fat without sacrificing flavor and texture

So, my mother has gone back to her house in the city. Meanwhile, I have a few more recipes and kitchen tips for the dishes that I cooked during the days that she stayed with us. Low-fat, low-sodium, easily digestible food for a 74-year-old. Let’s start with eggplant omelet, one of the easiest dishes to [...]

Posted on Home Cooking Rocks! on 2012-03-05 04:10:04

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