SPICY CORNED BEEF RICE

The fusion of corned beef, rice, and corn plus the addition of fried eggs on top makes this an instant hit among adults and kids! But don’t forget to omit the chili peppers in the recipe if you’re serving it to the junior set.

Serves 4  Prep Time 6 minutes  Cooking Time 5 minutes


1 tablespoon oil
1/4 cup sliced onions
1 regular can corned beef
1 can corn kernels, drained
1 bird’s eye chili (siling labuyo), chopped
4 cups cooked white rice
4 fried eggs, cooked to your liking

1  In a hot wok, heat oil and sauté onions until tender.
2  Add the corned beef and corn kernels. Cook until most of the juices from the corned beef have evaporated.
3  Add the chili pepper and mix well.
4  Stir in the rice and mix until the corned beef mixture is well incorporated with the grains. Serve topped with fried eggs.

SPANISH TOMATOES

On a food trip in and around Mountain Province late last year, I came upon Spanish tomatoes hanging in front of a little roadside stall. The vendor informed me that these not your-typical-tomato tomatoes are referred to locally as dulsi, and are sometimes available in the Baguio City public market.

They certainly taste unlike any tomato I’ve ever eaten. Upon slicing one open, dark maroon juice oozed out. It tasted almost like the juice of pomegranate kernels—fruity with a tinge of tartness. Its black seeds had a gelatinous coating, somewhat similar to the seeds of passion fruit, and the meat had a slightly coarse mouth feel. I may not have used it for cooking, but a lot of it made it into my condiments—seasoned with just a dash of sea salt and paired with fried fish; mixed with some red onions, cilantro, and kalamansi juice for a great-tasting salsa; and even as a refreshing salad tossed with finely diced green mangoes and shrimp paste. Now rhubarb won’t be the only thing I’m going to be on the lookout for next time I head up North.—Divine Enya Mesina, Photography by Louie Aguinaldo, Styling by Angelo Comsti

BERRY SMOOTHIE

Monday is a very busy day. We mothers need to prepare a lot of things. Hubby's coffee, kids snacks in school, house chores, and a lot more! This one's delicious, nutritious, and figure- friendly Smoothie recipe to energize your busy happy monday Mommies!


In a blender, place 2/3 cup skim milk, 1/2 cup low- fat strawberry yogurt, 1/2 cup fresh strawberries  and 1 medium banana; blend until smooth. Add 1/2 cup low- fat multigrain cereal and blend for 5 seconds. add honey to sweeten, if desired. Jazz it up: Garnish your smoothie with cereal or fruit, or both! Makes 2 servings

HAVE A NICE DAY!

Breakfast is the most important meal of the day. We transformed the classic egg- and- bread breakfast treat into one delightful fiber-and protein- rich dish. Yum!


Preheat oven to 350F. prepare 4 Whole Wheat Bread slices. Cut a hole in the center of 2 bread slices using a cookie cutter or the rim of a glass. Lightly brush all sides of the 4 bread slices with softened butter. Place the uncut bread on a baking tray and top each with a cut bread slice. Sprinkle generously with grated cheddar cheese, diced red bell pepper, and chopped chives. Break 1 egg into each hole. Bake for 10 minutes or until cheese is melted and egg is set. Makes 2 servings.