Señor Sardinas

This is the second of eight grilled cheese sandwiches I prepared for the party I hosted for Foodbuzz 24×24 this month. This sandwich is called Señor Sardinas. For this sandwich, I used Spanish sardines, the store-bought kind 🙂 Spanish sardines can actually be tomato-based but here in Manila, when we speak of Spanish sardines, we think of the kind that uses olive oil as a base.

Making this sandwich is as easy as 1-2-3. Seriously.

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Cohen Day 1 – 07.11.11

photo not mine

The race is on. Well, it’s technically not a race because I am only competing with myself. But I feel like I am racing against time towards reaching my target weight in less than 6 months. I want to reach it earlier so that I can move on to the “refeeding” stage of my diet plan 🙂

Today is my official start date for the Cohen diet and here’s what I had today:

  • 7AM Meal 1 – tuna with cabbage + 1 can Coke Light + 700ml water
  • 8AM Acupuncture herbal tea*
  • 930AM Snack 1 – Skyflakes fit (cracker allowance) + coffee allowance + 1/2 apple + 700ml water
  • 12NN Meal 2 – beef with cauliflower + 1 can Coke Light
  • 230PM Snack 2 – Skyflakes fit (cracker allowance) + coffee allowance + 700 ml water
  • 5PM Meal 3 – chicken with cucumbers + 1/2 apple + 700ml water
  • 6PM Acupuncture herbal tea*
  • 730PM Snack 3 – 1 medium orange + 250ml water

Some notes:

1) Got up at 5AM today and I’m feeling excited with the diet.

2) The herbal tea is prescribed by my acupuncturist and I have to take it 1 hour after breakfast and 1 hour after dinner. I’m allowed to drink non-flavored tea in the Cohen diet and this herbal tea fits that allowance.

3) A Skyflakes pack has three biscuits with three segments each. Two segments = 1 cracker serving. I’m allowed to have as much as 5 cracker servings or 10 segments per day.

4) In the first 10 days, I’m required to take 2 full servings of fruits per day. I had an apple and an orange today.

5) I can handle the diet pretty well until my afternoon snack at 2:30PM. After that, I feel “bothered.” I don’t know how to describe my mood or feelings but I just start to feel that there is something wrong. I can’t pinpoint exactly what it is but it’s like you’re looking for something that is not there and you don’t know how to fix it because you don’t exactly know what’s missing 😀 Weird huh. But I felt fine again after eating my third meal. My body must have been telling me that I’m really hungry but I chose not to listen to it 🙂

6) I was able to finish about 3L of water today. Hurray!

7) The list of meals and snacks above will most probably be the same for the next 9 days unless I get tired of the tuna or the beef or the chicken. In such a case, I’ll just post here which part of the meal I changed and what I changed it with 🙂

Til next post!

Steamed Cream Dory with Light Soy Sauce

I bet you figured that I bought quite a lot of frozen cream dory from the supermarket. Well yes, you’re absolutely right! March had been a month of parties (and meat-eating!) for us and it would be great to have fish at least for the first week of April. It’s also the Lenten season so now’s a great time to stock up on fish and seafood 🙂

So, we had baked Creamy Cream Dory the other night and last night, I made Chinese-style Steamed Cream Dory with Light Soy Sauce. Easy peasy!

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Creamy Cream Dory and Fabulous Awards! *flex*

I got a great surprise yesterday in the comments section of my post Vodka Raspberry and I’m really excited to tell you about it!

Tina, the owner of and blogger behind Pinay in Texas Cooking Corner, gave me not one but EIGHT (!!!) blog awards 😀 The very first award I got was the Versatile Blogger Award which was given to me by Simply Maren. That was a long time ago, about July of last year, and the new awards from Tina just came at the right time!

I’m humbled and flattered at the same time that Tina considers me as one of the bloggers worthy of these awards. Then again, I also look up to Tina and her blog and it’s really an honor to be receiving these awards from her 🙂 Tina is, like me, a Batangueña who loves to cook and blog about it. She’s very much in the zone to help propagate Filipino cuisine into the culinary mainstream and you will find that obvious all throughout her blog. So friends, please give her some love by dropping by her website, Pinay in Texas Cooking Corner. I assure you that you will enjoy every dish she creates 🙂

Here are the awards I got:

Now, it’s my turn to pass these awards to the bloggers that I look up to. These are my favorite bloggers because I don’t only love their creativity, the dishes they make, but also the stories they share and how they share them 🙂

Michelle ~ My Life on the B List

Malou ~ Skip to Malou

Liren ~ Kitchen Confidante

Joy ~ Joy’s Misadventures

Dana ~ Dana’s Food for Thought

Gina ~ SPCookieQueen

Magic of Spice ~ The Ardent Epicure

Adora ~ Adora’s Box

Jackie ~ I Am A Feeder

Cherrie Moore ~ Sweet Cherrie Pie

 

~o~

To celebrate these awards at home, I thought of doing a very simple dish for dinner. It’s called Creamy Cream Dory 🙂

Ingredients:

  • 500 grams cream dory fillets
  • 1/4 cup calamansi (or lemon) juice
  • salt and pepper to taste
  • 1 large egg, beaten
  • 1/3 cup bread crumbs
  • canola oil for frying
  • 1/2 cup light mayonnaise
  • 1/4 cup Thai chili sauce
  • 1 tablespoon ginger
  • 3 tablespoons evaporated milk
  • salt, pepper, and sugar to taste

First step I did was to get the juice out of the calamansi pieces I had and to strain the juice to take out the seeds. It’s easier to juice lemons because they’re bigger. Just to show you what a calamansi is, otherwise known as Philippine lemon, here ya go:

Next, pour the juice on to the fillets then add salt and pepper. Heat up the pan and put some canola oil for frying. Get the fillets one piece at a time, dip them in the beaten egg, then coat with the bread crumbs. Fry until golden brown on each side.

Place the fried cream dory fillets in a baking pan then set aside.

Preheat the oven to 350F.

Meanwhile, mix the mayonnaise, Thai chili sauce, evaporated milk and ginger in a bowl. Add salt, pepper and sugar to taste.

Put the mixture on the fillets then top with bread crumbs. Bake for 15-20minutes.

While baking, you may prepare the side dish you prefer to go along with the fish. As for me, I decided to make mashed potatoes. To add flavor to the potatoes, I used an organic no-salt seasoning.

Plate the cream dory with the side dish, squeeze some calamansi/lemon juice on top, and you’re ready to eat away 🙂

The fish is crispy and creamy at the same time. Plus, there’s a great blend of flavors: sweet, salty, tangy and spicy. This is an awesome dish that’s very easy to make!

And there you have it, my creamy cream dory recipe 😀 Enjoy!

Old Bay Shrimp Salad

This is the second of my two entries for Pinoy Foodista Cooking Challenge for January 2011. The first one is my Chicken Adobo Salad with Pineapple Vinaigrette.

I’ve always wanted to use the Old Bay Seasoning given by Mindy for my first Foodie Exchange. And there’s no better way to use it than with shrimps. Hence, my very simple version of the Old Bay Shrimp Salad.

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