Reading a magazine while having my toenails done in a salon a few years back, I came across a carbonara recipe. I had the impression that it’s gonna be a quick and easy but delicious treat that is worth trying out for my kids. Since I have no pen and paper with me that time, I just tried to remember the ingredients and the procedure hoping that I can store most of them in my head and retrieve from my memory bank when needed.

While procuring the ingredients I felt unsure if I’m getting the exact stuff mentioned in the magazine, but I went on with it anyway. Cooking was the next challenge for I can’t recall the ratios…hmmm how much should I put??? At that point of no return, it's was clear that I had to create my own version... LOL. Well, what's the worst thing that can happen? I might be wasting money, time and effort, but never a chance to learn.

How did it turn out? ...my carbonara was GREAT! My family loved it and had been requesting for it until now. My daughter even volunteered to her teacher that she’ll bring it for their school’s Christmas Party. It was also a hit to our relatives in one of those gatherings that quite a number had asked for the recipe.

So I am going to share my own version of carbonara in this blog for all of my readers to benefit. Below is the list of ingredients and the procedure in case you'll be inspired to give your kids a special treat at home. Indulge in its creamy goodness from time to time.

Ingredients:
500 g Pasta of your choice (Fettuccini, Bowtie, Elbow Macaroni, Spaghetti, Shells)
1 cup Butter (Salted)
3 cloves Garlic, minced
250 g Corned Beef
4 slices Cooked Ham, diced
1 can Mushroom Pieces and Stems
1 can Cream of Mushroom
2 packs Nestle All-Purpose Cream
1 cup Evaporated or Fresh Milk
1 cup Grated Cheese
200 g Fried Bacon Bits

Procedure:

Cook the pasta as per label instructions. Place in a large bowl or food tray and set aside. In a pan, melt butter and sauté the garlic. Stir in corned beef for 2 minutes then mix in cooked ham and mushroom. Pour in cream of mushroom, all-purpose cream, and milk. Let boil for 2 minutes with occasional stirring. Add half of the grated cheese and stir until it melts and becomes incorporated with the sauce. Pour sauce in the pasta bowl. For added flavor and garnishing, sprinkle with fried bacon bits and the remaining grated cheese.











Tsk, tsk, tsk, I was not able to take a picture of the finished product because my son was not able to resist and just excitedly dug into it upon seeing it on the table. Now, you can imagine how tempting this dish is.=D

My adrenaline level is high....as I am challenged by my husband to come up with a natural body cleansing detox diet plan so we can keep our pledge of health, which is vital in ensuring that both of us will be together longer for our children and for each other. For sure I am not choosing the flight response because I am 100% ready to fight preventable lifestyle diseases head on. You may say that this ultimate objective is quite corny, but this is unarguably true to us and to other parents who have come to realize that once we become parents, we do not live just for ourselves anymore. Utmost care of our own selves become more imperative so we can be there for our offspring for the duration that we're needed. We have no major health concerns at the moment, but both of us deemed it necessary to fight our genetic predispositions to hypertension, diabetes and cancer. Prevention is always better than cure.

As I enriched my knowledge on cleansing and detoxification and as the principles became clearer, I was pleasantly surprised with what I found out. I learned that detoxification is not all about deprivation and starvation; instead it involves total indulgence of the body’s needs for proper nourishment, cleansing, relaxation and regeneration.

Basically, when under a body cleansing detox diet plan, (i) the amount of chemicals ingested is minimized (use of organic products as much as possible, no preservatives), (ii) foods that provide nourishment, vitamins, minerals and antioxidants necessary for detoxification are emphasized (raw vegetables, fruits, herbs, nuts and seeds), and (iii) fiber and water intake are improved to increase the frequency of bowel movement and urination, which are the main passages of toxins away from the body.

Having all these in mind and looking at sample cleansing detox diet recipes, I am progressing on our own personalized diet plan. My research on detoxification, health and nutrition continues, but it is becoming clearer that our current diet doesn’t need a complete overhaul to qualify for a detoxification regimen. Though some favorite dishes will be missed, it looks like our upcoming detoxification journey is not to be dreaded; instead it is something to look forward to with all the health and wellness we expect to gain from it.

I intend to update you with the progress of this journey and provide more enlightenment on the subject. But for now let me share two of our favorite vegetable salads which are bound to be incorporated in our natural body cleansing detox diet plan.

Radish and Tomato Salad

4 pcs Radish

4 pcs Tomatoes

1 pc Green Bell Pepper

1 stalk Spring Onion

6 tbsp White Vinegar

½ tsp Salt

1 tsp Muscovado Sugar

¼ tsp Ground Black Pepper

Peel and slice the radish thinly crosswise. Slice tomatoes longitudinally. Mince green bell pepper and spring onion. Place vegetables in a large bowl. Combine the rest of the ingredients in a small glass or bowl and stir to dissolve salt and sugar. Put the mixture together with the vegetables in the large bowl. You can let the mixture cool for 30 minutes in the refrigerator or serve immediately. This is good for 4-5 people.

Modifications made from the original recipes to suit a body cleansing detox program are the following (i) reduction in salt, (ii) use of Muscovado instead of brown sugar, and (iii) inclusion of more greens: green bell pepper and spring onion.

Ampalaya (Bitter gourd/Bitter melon) and Tomato Salad

2 pcs Ampalaya

4 pcs Tomatoes

1 pcs White Onion

6 tbsp White Vinegar

1 tbsp Fish Sauce

1 tsp Salt

¼ tsp Ground Black Pepper

2 tbsp Olive Oil

Cut ampalaya into half longitudinally. Remove the white pith and seeds in the middle using a spoon. Cut thinly crosswise. Put in a bowl, add the salt and squeeze the bitter juice out. Slice tomatoes and onion longitudinally and mix with the squeezed ampalaya. Add vinegar, fish sauce, olive oil and black pepper, then mix. Makes 4-5 hefty servings.

Modifications made from the original recipes to suit a body cleansing detox program are the following (i) reduction in salt, and (ii) addition of olive oil as source of monounsaturated fatty acid.

Ingredients:

• 1 whole Tilapia, about 1 kilo (scaled and cleaned but fins are intact)
• Salt, Pepper and Aji Ginisa Mix
• Cooking Oil

For the sauce:

• 1 cup Vinegar
• 3 tbsp Tomato Catsup
• 2 tbsp Brown Sugar
• 1 tbsp Strips of Ginger
  
• 1 pc Onion, small, cut into rings
• 1 tsp Salt
• 1 tbsp Cornstarch dissolved in ½ cup water

For the Garnish:

• 1 pc Carrot, julienned
• 1 pc Red Bell Pepper, julienned
• 1 pc Green Bell Pepper, julienned

Procedure:

Make 3 to 4 diagonal incisions about half an inch deep on both sides of the fish. Season the fish by rubbing with salt, pepper and Ginisa mix, paying close attention to the gut area and the incisions. Heat the oil and deep fry the fish to golden brown. Make sure to put the fish in the pan only when the oil is hot enough or when it starts to emit smoke. For even cooking and texture, flip the fish when the underside is done then fry the other side. Drain fried fish on paper towel and transfer to a serving platter. Garnish with sliced vegetables on top.

For the sauce, place the vinegar, tomato catsup, sugar, salt, onion and ginger in a pan and let boil without stirring. Then add cornstarch dissolved in water with continuous stirring for a minute. You can add more sugar to suit your preference. Pour hot sweet and sour sauce over fish and vegetables. Serve immediately.

Back to Our Christmas Dinner 2009.

Ingredients:

• 1 kg Ground Pork (with a little fat)
• 1 pc Carrot, medium-sized, finely chopped
• 1 pc Onion, small, finely chopped
• 1 pc Red Bell Pepper, finely chopped
• 60 g Pickle Relish
• 50 g Raisins
• 4 pcs Chorizo de Bilbao, finely chopped
• 1 cup Sweet Ham, finely chopped
  
• 100 g Skim Milk
• 20 g Iodized Salt
• 50 g Brown Sugar
• 100 g Bread Crumbs
• 2 pcs Eggs, Large
• Aluminum Foil to wrap
  

Procedure:

In a bowl, combine all ingredients and mix until well blended. Place about 100 g of mixture on a piece of foil and roll into a loaf, making sure the mixture is tightly packed and wrapped securely by the piece of foil. Close by twisting both ends of the foil. You can modify the amount depending on how big and how many you want to make per preparation. Put the embotido packs in a steamer and steam for 45 minutes. Embotido is served sliced into rings.

Freeze remaining embotido packs for longer shelf life. Now you have an easy-to-serve dish to be reheated in a few minutes before serving. To heat, steam (with foil) or microwave (without foil). Serve immediately.


Back to Our Christmas Dinner 2009.

This year, there will be ten of us together for the Christmas Eve Dinner and celebration. Considerations made to come up with the menu are the following: (1) Budget- the ingredients should not be too expensive. (2) Preparation requirements- some procedures can be done ahead of time to avoid cramming in the kitchen. (3) Health and variety- meat-based dishes should be balanced by vegetables and fruits. There will be pork, fish, chicken, beef, vegetables and fruits. Much as I want to have prawns or crabs in the menu, the artificially high cost of these commodities during Christmas season make me shy away from them.

Christmas Embotido

I have been making embotido for its taste and convenience. My children love them for breakfast and packed lunch. This is very convenient because one preparation can last for weeks in the freezer. Adding a few ingredients will make it a little more special for the holidays. I will make this a week in advance of the Christmas Dinner and a few loaves will be saved for the New Year’s Eve. One kilo of ground pork would be enough for the two occasions. Click here for the recipe.

Sweet and Sour Fish

Sweet and sour sauce will be prepared a day before and will only be reheated before pouring over the fried fish before dinner is served. There are many kinds of fishes suited for this dish. They are the white flesh type and usually the more expensive ones. Tilapia is a more affordable option. One medium-sized Tilapia weighing about 1 kilo will be bought for this dish. You can find the recipe here.

Roasted Chicken
Pollo Iberico or Roast Spanish Chicken appealed to me but I was not able to complete the herb ingredients listed when I tried it 3 months ago. The recipe was further modified when I got tempted to incorporate other ingredients I normally use to marinate the local ‘Lechon Manok’ or Pinoy Roasted Chicken. It turned out great and everybody who tasted appreciated its unique pleasant flavor. One whole chicken will be marinated a day before so what’s left to do on the 24^th of December is to put it a broiler. I’m sharing the recipe with you through this link.

Cheesy Beef Caldereta

This is another family favorite. Kids love this dish because it catered to their preference for cheesy, sweet and not too spicy sauce. Half a kilo of beef strips will be marinated and tenderized a day before. The rest of the procedure to be done on Christmas Eve is simple. For the recipe, click here.

Buttered Vegetable

Broccoli, being a very expensive vegetable in this part of the country, is not always served in regular meals. For the Christmas Dinner, the inclusion of broccoli will make this dish so special. Other ingredients are carrot, green beans and corn kernels. My sons will surely dig in to this dish first before anything else.

Sliced and Chilled Fruits

Rather than making fruit salads or floats that would require the use of creams and sweetened condensed milk (my favorite), we will savor a variety of colorful and freshly sliced fruits. This is a healthier and cheaper option I would think…less sweet, less fat and less cost. Fruits more likely to be included are pineapple, watermelon, mango, banana and pomelo. This will be chilled in the afternoon (around 2 pm) of the 24^th.
Sliced Fruits photo: http://www.flickr.com/photos/miheco/ / CCBY-SA2.0
Roasted Chicken photo: http://www.flickr.com/photos/anniemole/ / CC BY 2.0

Kids always look forward to refreshing treats especially during hot days. We know that nothing beats water in quenching thirst. But adding natural flavors to it make it healthier and more fun to drink, and might even encourage intake of more fluids. I will be sharing one natural and healthy refreshment I learned from a friend.

One afternoon, upon getting home from a sleepover in a friend’s house, my daughter excitedly told me about a new drink that her friend’s mom prepared for them. She said that it's called Pink Iced Tea and it was made from Sweet Potato or Camote tops and Calamansi, a kind of citrus fruit. My Fish Sinigang that is colored pink whenever I add Camote tops instead of Kangkong leaves came to mind. Sinigang is an Asian sour soup. The sourness of the soup reacts with the extracts from the Camote tops, thus turning the soup pink.

Pink Iced Tea (makes 4 glasses)

Ingredients:

12-16 shoots Camote tops (preferably with 3-4 purple young leaves with stems)
4 glasses Water
4 tbsp Pure honey
4 tbsp Calamansi extract (from about 10 regular-sized Calamansi fruit)
Crushed ice or ice cubes


How to prepare:

Boil water in a pot, then put the Camote tops and boil for another minute (Do not overcook the leaves). The water becomes deep green to bluish green in color. Remove the leaves and set aside in a platter. Let the stock cool. Pour in a clear pitcher, then add honey and calamansi extract. Stir then add ice cubes. Voila!.. the green stock becomes your pink iced tea!

If you don’t have a clear pitcher, pour the green stock in individual clear glasses, only ¾ full, then add 1 tbsp of honey and 1 tbsp of Calamansi in each. Stir then add ice. The idea is for your children to observe the change in color like magic, so the preparation can be a fun family activity, too. You can adjust the honey and calamansi to suit your child’s taste.


Serve the boiled leaves as Sweet Potato salad with sliced tomatoes, soy sauce and Calamansi. Sweet Potato shoots (leaves and stem) are a good source of vitamins A, B, C, iron, calcium, zinc, and an excellent source of lutein. It is as nutritious as spinach. It can regulate blood sugar making it a healthy treat for diabetics. To know more about health benefits including anti-cancer and anti-hypertension properties, read this publication.

The use of honey instead of sugar is also good for diabetics. Honey, having a low glycemic index than table sugar, is a healthier alternative. The following link thoroughly discusses the benefits of honey over sugar.

Hope your kids will also be fond of this treat and enjoy its health benefits as well.