Clean Living Magazine

catjuanledesmaThank you, Clean Living for this fun little feature. In this article, you’ll learn:

  • What it was like growing up in a house with a fitness guru for a mom.
  • Why I don’t believe crash diets work.
  • How I got our son to love fruits and vegetables.
  • What I craved the most when I was pregnant.

You can learn about Clean Living via their: Facebook| Instagram| Twitter 

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Chesa’s Smoked Tinapa Pasta with Kangkong Leaves

Processed with VSCOcam with f2 presetI have to admit, I was a little shocked when this photo of my simple Sunday lunch got almost 150 likes on my Instagram feed.

Many of you asked for the recipe, so I asked my dear friend Chesa if I could share her delicious 30-minute dish. Aside from being an awesome cook, Chesa owns awesome co-working space, Co.Lab. Please feel free to check out their site to learn more about taking your business to the next level.

Smoked Tinapa Pasta with Kangkong Leaves (serves 2)

  • A handful of pasta noodles of your choice boiled al dente
  • a few glugs of olive oil
  • 1 large onion finely chopped
  • A splash of vinegar
  • 1 head of garlic finely chopped 
  • Half a jar of smoked tinapa in olive oil (I liked the sweet chilli smoked tinapa from Blue Kitchen. Chesa prefers to use garlic tuyo. Both work just fine)
  • A splash of vodka (optional) 
  • A tablespoon or two of sour cream
  • Two bunches of kangkong leaves (remove the large stems)
  • Salt and Pepper
  • Some grated parmesan cheese and chilli flakes

Procedure:

1. Bring a pot of salted water to a boil and cook noodles till al dente. 

2. In a medium sauce pan over medium heat, sauté chopped onions in olive oil.

3. When they’re halfway cooked, give them a little splash of vinegar to bring our their sweetness.

4. When onions are soft and translucent, throw in chopped garlic till soft but not brown.

5. Throw in half your jar of smoked tinapa with some of its oil (feel free to add as much as you see fit).

6. Stir everything till combined well. Pour a splash of vodka and let evaporate for a minute. 

7. Add salt and pepper to suit your taste. 

8. When everything is combined and tasting fabulous, lower heat and put a dollop or two of sour cream (not too much!)

9. Once stirred well throw in kangkong leaves bunch by bunch till softened with the sauce (I personally put as much as the sauce can take).

10. Pour your sauce on top of your noodles and stir well. 

11. Sprinkle with some grated parmesan and serve with chilli flakes on the side for your guests. 

* This pasta goes perfectly with a roasted tomato+garlic soup recipe I found here.

Please promise to let me know if you try this! Happy cooking!

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Happy Monday

Processed with VSCOcam with f2 presetHappy Monday, everyone. This snap was taken over the weekend by the husband. We spent the sunnier part of Saturday just enjoying the clean air of the south.

Hard to believe we’ve already hit the ‘Ber’ months of 2014. I wouldn’t be surprised if we start hearing Christmas carols blasting through the malls any moment now. If there’s one thing we Filipinos love to celebrate, it’s the birth of Christ.

In other news, on my cork board at home is a little yellow paper listing all the blog entries I’ve been meaning to write. I slowly tick away whenever a feature is published, but I have to admit that it has been taking me longer than I hoped to go through this list. I will say this from my first year of professionalizing my site, maintaining a quality blog isn’t easy and I have tons of respect for bloggers who can whip up detailed features from Monday to Friday. Daily posts is something my work and family life can’t sacrifice enough time for and I’m happy to accept my blogging for what it is right now: a passion project that opens my eyes to things happening in the country. I hope you stick around for the ride, despite posts sometimes being few and far between on occasion.

On that note, here are some awesome links I’ve discovered from around the web: 

What really happens to your face when you put sunscreen. I’ve been slathering this stuff daily since my teens. 

A minute of appreciation for the incredible, edible, egg

What French kids eat for lunch. 

Tips to take better photos with your smart phone. 

A baked brie recipe from one of my favorite restaurants. 

If Moleskine and iPad had a lovechild. I want it. 

21 actual analogies by HS students. 

 

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