Chicken Sopas (My Inang Daling recipe)

My version of my Inang Daling Chicken soup.

Yummy sopas with cheese puto!

My Grand Ma Inang Daling always prepare this for Christmas or Easter celebration.This soup goes along with her home made puto(rice cake) topped with Magnolia processed cheddar cheese.This recipe is the healthy version of her sopas.

2-chicken breast with bones, remove all visible fat and skins.Simmer it with enough water and seasoned with salt and pepper and cook it for 45- 50 minutes.Simmer it gently so the broth is clear not cloudy.When the meat is no longer pink inside set aside and cool.De boned the cooked meat and cut into small bite size pieces.

2-carrots diced
4-stalks celery cut into bite size
2c. shredded cabbage or the bokchoy(Chinese cabbage)
2- cloves garlic minced
1- small onions  chopped
1-small red sweet pepper diced or green pepper will do too.
1c. fresh green beans cut into bite size
minced green onions(optional for garnish)
2T. oil
1/4c. evaporated milk ( I used the fresh milk 2% or 1%),
1 1/2 c. pasta uncooked (wholegrain is better or the high fiber pasta)macaroni,spaghetti or whatever you have in hand.

Saute garlic and onions with 2 T. oil until fragrant, add carrots and green beans.Add the rest of the veggies and cooked meat. Add about 8c. of chicken broth,season with salt /pepper cover.When the broth is boiling add the pasta cook until noodles are tender or al dente(a little bite to it)Add the milk ,put the lid and turn off the heat.

WinningTurkey Chili

Chili cheese dogs!

Chili with Fritos,sour cream,cheese,onions and cilantro

Lean cooked ground turkey breast with a bay leaf.

Adding spices and canned beans.

Diced  canned  tomatoes,beans,spices.

My son's school had a chili cook off festival and their recipe won according to the judges which includes the principal, assistant principal, and the head of the custodian. So we decided to give it a try at home using low fat turkey breast and a little more spices and it was  delicious!


8 oz ground turkey breast or chicken breast
2 -13 oz canned beans
-drained and rinsed(we liked black beans and navy beans)
2-  cans tomato sauce
1-canned chili or diced  tomatoes
1/4 c. tomato ketchup
2  cans full of water
1-bay leaf
3T-chili powder
1 t. cumin powder
1T. garlic powder
1- small diced onion
1T. olive oil
salt,sugar,pepper to taste
a small bunch of cilantro chopped(optional)
sriracha hot chili sauce(opt.)

1. Add oil and cook meat until no longer pink, drain fat.
2.Add onions to the cooked meat and cook until transparent.
3.Add rinsed beans, tomato sauce,tomatoes, and the rest of the spices,using the empty bean can as measuring cup- add 2 can full of water.Put  the lid on and simmer in medium low heat about 30 minutes stirring it frequently.
4. Adjust spices and serve with Frito's,onions,cheese,sour cream,diced avocados or  chili hot dogs or by itself.

Chicken Arroz Caldo With Puto



Yummy chicken arroz caldo with crispy tofu, crispy fried garlic and lemon wedges and green onions!!



Homemade white puto!!!



 


 






 This dish is soo homey, remind me of my Grandma Inang Daling, she prepare it with goto and steam her homemade puto and everything is made from scratch.She used saffron, crispy garlic and tofu for topping and some kalamansi slices. Saffron is so expensive so I just omit it.This is so good for cold winter/fall months!!!



2 skinless chicken breast
2 thumb size ginger minced
1 small onions chopped
5 cloves garlic minced
a bunch of green onions sliced thinly
1 1/2 c. rice
salt,pepper,fish sauce to taste
1T.olive oil/canola oil
kalamansi/lemon slices
fried crispy tofu(optional)

1.Boil chicken breast with enough water add salt and pepper or if you use patis add it too.Simmer in medium
 heat. Skim the scum on top and discard it. Boil chicken until tender about  an 1 hour or so.Cut chicken into chunks discarding bones.Save broth.

2. In a medium stockpot/ kaserola heat a tablespoon of oil and saute garlic until brown but not burnt, save some garlic for the toppings, add ginger, onions cook it until fragrant, add  cooked chickens. Add  chicken broth about 6-7 cups and rice. Cook for 30 minutes in medium heat, keep stirring and taste it and season with salt and pepper. Taste the rice make sure its done, add some more broth if needed.Serve with your favorite toppings- I liked fried tofu,crispy garlic,green onions and lemon wedge and patis of course. YUMMY!

Chicken breast Arroz Caldo leftover for my husband lunch!!

Ginger Mussels Soup

1-16 oz  frozen Mussels
a thumb size of ginger( minced)
2-cloves of garlic(chopped)
1/2  small onion minced
1- banana pepper or jalapeno -sili
a handful of spinach leaves/pechay/sili leaves (washed)
1t. oil
3c. chicken broth or plain water
salt/pepper/fish sauce to taste

- Add oil in the heated skillet or wok and saute garlic,onion,ginger until fragrant.
-Add the mussels and the veggies stir  for a minute then add broth or plain water, season with salt /pepper/fish sauce to taste. Let it boil for 15-20 minutes until all the mussels shells are opened.Serve with steamed rice.

Healthy Sinigang

This is my son's ultimate favorite Filipino dish. It is low fat because I used a boneless pork loin trimmed of any visible fat. I used the sinigang mix Knorr and added asparagus(super veggies),spinach,broccoli,okra,tomatoes,onions.


4boneless pork loin remove any visible fat
1 small onions chopped
2 small tomatoes chopped
2c.clean baby spinach
2c.asparagus clean cut into bite size
2c. cleaned broccoli florets
1c. sliced frozen okra
1 pepper(I used anaheim sili or banana pepper)
1-knorr sinigang seasoning mix



1.cover pork with enough water and add tomatoes and onions,simmer it until fork tender
2.when the meat is tender, add  sinigang mix and the rest of the veggies, put the lid back on and simmer for 20 minutes,serve with rice and patis.