Zucchini medallions with mozzarella and chili


Ever since I made the meatballs a la parmigiana, I've been wondering how to transform it into a vegetarian dish. Eggplants would turn too soggy if baked or fried then baked again until the cheese topping melted. Other vegetables that could withstand multiple cooking, like cauliflower, are too irregularly shaped to hold the slices of cheese in place. And then I came across … [Read more...]

The meaty version of the bibimbap-style rice, vegetables and mushrooms dish


The easiest and fastest way to cook two versions -- vegetarian and meaty -- of the bibimbap-style rice, vegetables and mushrooms dish is to use two pans and two burners on the stove. You cook the vegetables in one pan, one after the other, and in the other pan, you cook the meat. Alternatively, you can grill the meat while stir frying the vegetables. It goes without saying … [Read more...]

Vegetarian stuffed zucchini


I wish that I could write some family anecdote to go with this dish but my head is somewhere else. I'm on a Game of Thrones marathon, I already stayed up all night to watch Season 1, I probably should get some sleep soon but, after posting this, I want to finish Season 2. And, when I'm done with Season 3, I'll probably be reading the books on which the series is based. I … [Read more...]

Squash and zucchini fritters


I debated for an hour on how I should post this recipe. Squash, in the Philippines, is kalabasa and there is only one kind -- squat and round. I'm not sure what the English name is for that variety but, having described it as squat and round, I think I have sufficiently identified the squash that I used for this recipe.This is a very simple dish to prepare. The only real … [Read more...]

Chili and garlic burgers with vegetables fried rice


In the white chocolate, lemon and poppy seed cake post, there was a question about whether poppy seeds were added to the cake for appearance or taste. I told her it's 90% flavor and 10% appearance. Come to think of it, the visual appeal of poppy seeds is just coincidental.It's a very Generation Y question, I suppose. In an age when everyone's scrambling to photograph … [Read more...]

How to make a very “meaty” pasta sauce with very little meat


When Sam announced a couple of weeks ago that she would be inviting some half a dozen friends to spend the weekend, the announcement came with a "preferred menu" -- sinigang na baboy, the immortal baked mac, and butterscotch and chocolate fudge combo brownies. Considering how hot summer has been so far this year and it looks like it's going to stay that way for the next … [Read more...]

Snow peas and zucchini stir fry


I was planning a very simple stir fry with bits and pieces of vegetables from the fridge so I thought I'd bump up the dish a bit by serving the stir fry with eggs. The idea was to boil the eggs just until the whites were firm but the yolks still runny. The stir fry would be on one side of the platter then the eggs, cut in half and the runny yolks oozing out, would be on … [Read more...]

How to cook: Vegan corn and zucchini cakes


When I cooked the eggplant casserole with Béchamel sauce and sharp cheddar for Sam, her comment was that there was only one texture -- the eggplants, Béchamel sauce and melted cheese were all soft. Ah, my merciless critic! But she's also very right. Vegetarian dishes would definitely benefit from more contrasting textures. So, the next time I cooked vegetarian, I made … [Read more...]

Spaghetti with salted pork, zucchini and carrot


Spaghetti aglia e olio is a great building block to create endless varieties of pasta recipes. It's very tasty and very fragrant, and quite neutral enough to go with a lot of other ingredients. So, you just start with the basic garlic-olive oil-parsley sauce then add anything you want -- meat, seafood and vegetables -- vary the additions and you have a new pasta aglia e … [Read more...]