Sunday best, when your son visited and you know you have to cook 👩🍳 for him. Just another cooking 🥘 experimental for me. I bought this Pesto Rosso for about three weeks now and today I tried to use it not for pasta 🍝 as many of you knows but with chicken 🐔 breast fillet. I also added an organic mustard which turned out good and perfect 👌🏻 taste combination.✅👍😇
Yields three Persons
* 400 g Chicken breast fillet
* 3 pcs. Red Peppers 🌶 of medium sized
* 1pc. Zucchini or Courgette of small sized
* 3 tbsp. Pesto Rosso
* 1 and 1/2 tbsp. Organic Mustard
* some Olive Oil
* some Salt to adjust the taste
* Heat a pan, then add olive oil to sauté zucchini, peppers 🌶 and chicken breast fillet. Stir until meat is half way done. Then stir in Pesto Rosso and organic Mustard. To adjust the taste I used salt. Happy 😌 Cooking 🥘 Guten Appetit! 😇
The psychology of menus. Trying different Restaurants in Vienna as frequent as I can with my bff, daughter and hubby. Vienna has something for every taste when it comes to what’s “In” from coffee hauses 🏘 Bars, Tavern, and Restaurants. Like from a modern European eatery, neighbourhood cafe’ or even a popular seafood restaurant which I love most. The start of my dining journey right this year.
Above here with my bff Dana, having our linner at Okiru Running Sushi 🍣 with tippanyaki buffet. Was great 👍 delicious delight and we had fun, fasting before visiting the place is highly recommend 🤣 because of “cook and eat all you can”!🍽😋✅
It is a bit expensive but it has a huge variation of food 🥘 and where the running Sushi 🍣 everything are fresh and you can also see how they prepared in the middle of the trendmill. Clean and treandy too. Most of all the staff are very accommodating and friendly.
#friendshipgoals Saturday good vibes😊 catching up with my bff Dana again as frequent as we can, at Fischviertel Restaurant in Naschmarkt. Who knows how life is in the future.
According to the owner, trust is extremely important to them – to maintain a personal relationship with their dealers and check the quality of their fishing 🎣 methods, breeding criteria and hygiene conditions on site. I mean about the seafoods they serve in the restaurant. The Crostian🇭🇷 Chef 👨🍳 of the restaurant will spoil you with the excellent dishes. It is freshly cooked from the kitchen, served by a friendly waiter, a good glass of wine 🍷 and you are happy. 😌 What I Love ❤️ most is a pot of mix mussels in white wine. Take it away from me Folks! 😊
We hardly find time to spend together.😒 But finally a mother – daughter afternoon at Crazy Lobster. Enjoyed our food 🥘 and drinks.🍹🍸🍷 Definitely we are coming back again.
Crazy Lobster is a steak 🥩 and lobster restaurant in the heart ♥️ of Vienna. It offers whole fresh Lobster, snow crab 🦀 steak 🥩 burger 🍔 soup 🥣 pasta 🍝 shrimp 🦐 🍤 salad 🥗 and cheesecake 🧀 for dessert 🍨 and many more. Ambient is great 👍 too.
Here finally! #brunching with my two kids at the Brickmakers Pub & Kitchen in seventh district of Vienna. The home of craft beer 🍻 and authentic American BBQ 🍗 🍖 near us. Brunch is usually served on weekends and holidays. They also have live band and DJ. Every Monday they have its famous Brisket serving with a side dish of your preference like potatoes 🥔 salad 🥗 red slaw, baked beans, corn 🌽 cobs, romaine lettuce, creamy Savoy cabbage with cardamom and croutons, Pilsner Urquell or Gold Fassl beer 🍻 fresh as you can get from their tanks. Go and visit them try their menus as well!😊
These are for a moment ☝️ will keep you updates on my next journey. Guten Appetit!
Here I go again sharing to you my diabetic meals, hoping that it will help you to give some ideas specially for those who are fighting for diabetes type2. It is about more than five years now since I was diagnosed with diabetes and it is also more than five years now that I don’t eat white-rice. For all we know that we, Filipinos are used to it as a rabid white-rice eater. But there are so many alternatives such as, low-carb vegetables, low-carb rice like the brown one, or avoiding it, fruits like boiled saba banana, whole-grain bread, or just plain vegetables like what I have here.
I sauteed Chayote and Pechay with red onion in a little amount of sesame seed oil seasoned with just salt. Today’s veggies bowl for my lunch. Pure vegetables, fresh and crunchy.
What’s on the table today?
“Portobello” Mushrooms with 50% mushroom or champignons, 20% yellow bell pepper, 10% red bell pepper, 10% zucchini, 10% onion, 9%green bell pepper, 1% herbs-butter with 6% garlic, onion and 3% salt to taste.
Sauteed water spinach or kangkong cooked in five minutes, a good source of vitamin, iron and calcium with lots ogf garlic.
Wholegrain biscuits for in between, not sweet but crunchy good for diabetic. I found it in Merkur Supermarket near us for a reasonable price, it was a try.
What is on my plate?
This was diabetic dinner, Fall-vegetables mix with 30% pumpkin cubes, 25% green bell pepper, 25% zucchini, 8% red onion, 10% fennel, and 2% dill, just cooked in a pan with a little bit of sesame oil and salt to taste.
Chinese cabbgae in a chicken soup stock with beaten egg and whole boiled egg topped with chopped parsley which warms my tummy for cold season. A very quick cooking way if you always have a noodles in your pantry.
Here above was my boiled vetables for my lunch pure vegan. I got told that by eating a healthy vegan diet low in cholesterol and saturated fat, but balanced enough to include fibre and protein, blood glucose levels can be made easier to control.
Fish soup a hearty soup added some dry white wine at the end for the extra flavor. You can add cubes from salmon, cod as well as tasty shrimps, and for side dish I love to have boiled vegetables such as cauliflower, carrots, and broccoli plus a bun or wholegrain bread. Yum! Guten Appetit!
Photo above, this was twenty one years ago or more! Christmas is about lauhgter, love, friends and family. Don’t get lost in the greed. Instead be thankful for all of the joy around you. Merry Christmas everyone! From our family to yours.
Sentimental… when they were young they were always with us during christmas and new year time. Remembereing those days……. Now, they ‘re both grown up (adult) actually 25 and 23 years of age not even a call doesn’t take place. But anyway it is good to know that they’re both OK! And can live the life they want.
It’s been a while, now I got time to update here again. “Masyadong naging busy sa trabaho ng mga nakaraang buwan na nagdulot ng bagong chapter sa buhay. Dala ang panalangin na sana ay gabayan ako ng puong may kapal upang aking magampanan nang maayos ang panibagong yugto na ito. Kung kailan nagkaedad saka naman nabiyayaan nang husto kahit na malaking hamon ang kapalit. Thank you so much Lord for all these blessings 2017.”
Another sauteed vegetables for family viand that goes with hubby’s pan fried chicken and pork belly. kids loves it coming home from a heavy day eating a heavy meal later of the day. They used to eat around 6 pm. it is linner for us.
Pickled cabbage sauteed with frankfurter, bell peppers, onion, chili paste, paprika powder, a little bit catchup and pepper. Red-hot and sharp! For those who eat it with rice needs a lot, just like my family. I used to eat it with my diabetic bread or bun.
I think I wrote the caption incorect! Pumpkin, Bok Choy or Pak Choi, and Egplant sauteed with garlic, red onion, tomatoe and a bit of pork belly for familie’s viand. A very brilliant way to get the kids eat some vegetables. Pumpkin is still cheaper in the month of November, while Pak choi we get it here in Vienna all year round from chinese and indian shop.
What are the best pasta sauce for you? With the huge selection of super delicious variants, the choice is too difficult but for sure everybody has its own favorite the way you like it or according to your preferences. Picture above, one of my fave sauce ever,for pasta zucchini with ground meat sauteed in olive oil with red onion. lots of garlic, oregano, chopped parsley, tomatoe paste and tomatoe sauce.
This is my version of fried stuffed squids. Succulent tender squid stuffed with mix ground meat (pork and beef), onion, fried garlic, chopped potatoes, carrots, cheese and fried to perfection. To make sure that the squid remains tender and juicy, do not overcook them.
* 4 pcs. big Squid, cleaned with head
* 1 Onion, chopped
* 2 pcs. medium sized Potatoes
* 1 big Carrot
* about 250 g Ground meat, (I used mix pork and beef)
* fried garlic
* some Vegetable oil for frying
* Salt and Pepper
„Beuschel“ ragout made with heart and lungs with bread 🥖 dumpling. Innards can be found very often in the Viennese cuisine and are highly estimated amongst gourmets. The Beuschel (veal lungs) supposedly is a Jewish dish and is that prominent in the Viennese cuisine. Enjoy!😋
* 500g Veal Lungs
* 1 pc. Veal Heart
* 1 pc. each Carrot, Celery and Yellow Turnip
* 1 pc. Bay leaf
*some Pepper Corns, Thyme and Onion
FOR THE SAUCE…….
*40g of Butter
*1 tbsp. Capers
*1 Onion (small)
*1 anchovy Fillet (in Oil)
*1 clove Garlic, chopped
*1 Lemon, peeled and untreated
*1 tbsp. Parsley
*some Vinegar, Sugar
*2 tbsp. Mustard
*2 tbsp. Sewwt Cream
*Salt and groundPepper4Tbsp. Goulash Sauce, optional
Wash and clean lungs and heart, cut into pieces. Then cook into 2 liters of water with salt, bay leaf, some pepper, thyme, peeled onion, and garlic. Then remove the meat and cool in cold water. Strain the soup, let it boil. Cut the meat into lenghtwise, just like fine noodles. Mix with salt, pepper, juice of a quarter lemon and set aside.
The onion, capers, anchovy fillets, parsley, peel a quarter of lemon and some marjoram very finely chopped. Then add the finely chopped ingredients and briefly roast. Stir with vinegar, pour in the soup, stir thoroughly with the snowbuck, simmer gently for about 20 minutes. Add the cut meat, season with mustard, sugar, add rose peppers and marjoram to taste, add sour cream and let it rest for a quarter hour. Serve with hot goulash sauce on top and bread dumplings. HAPPY COOKING and GUTEN APPETIT!