Life
C2
monday, march 12, 2018 manilastandardlife@gmail.com
Bacon Rashers in Potato and Vegetable Hash
Crepe Cheesy Jalapeño Ala Quesadilla
Easy and delicious meals for one
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HEN cooking your meal seems more challenging— with all the preparation, actual cooking, and possible wastage—than ideal, frozen food and takeout often end up looking like better options. But living off microwaved meals, pre-packed food, and instant noodles for extended periods of time will inevitably take a toll on your wallet and health. The Maya Kitchen has put together a list of recipes that you can easily make for yourself. With these handy recipes, you can avoid wasting leftovers, watch your health by knowing what ingredients go in what you eat, and save money. Start your day right with a quick and delicious breakfast you can make yourself, like the Breakfast Bacon Rashers in Potato and Vegetable Hash. To cook this dish, simply sauté onions and garlic in a skillet, then add in regular potatoes, sweet potatoes, and carrots. When the vegetables are cooked, top them with fried egg and crispy bacon. Something you can make beforehand and pack for lunch at work is
the Crepe Cheesy Jalapeño Ala Quesadilla. Make your own crepe using Maya Original ‘Fluffy n’ Tasty’ Hotcake Mix and Maya Cornstarch. For the filling, get some mild cheddar, mozzarella, and quick melting cheese. Add in taco seasoning powder, jalapeños, red and green bell peppers, and onions. Put all the ingredients in a bowl and keep it in the refrigerator until you’re ready to assemble your cheesy quesadilla. Another dish you can prepare the night before is the Chicken Gyro Brown Rice Bowl. Marinade chicken breast fillets in a bowl with salt and pepper, minced garlic, and a couple of herbs
such as basil, thyme, oregano, and rosemary. Keep the marinated chicken breasts in the fridge until you’re ready to grill them the next day. When you get home from work, just grill the chicken in a griddle pan with some olive oil. Grab a single serving bowl, scoop in hot cooked brown rice, and place your grilled chicken slices on top with a drizzling of Greek yogurt sauce. These are just some ideas you can make when cooking for yourself. Get more recipes from www.themayakitchen.com or practice your cooking skills by joining the Maya Kitchen’s different baking and cooking classes. For more information, log on to www.themayakitchen.com, e-mail contactus@themayakitchen.com, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. You may also call (02) 892-1185 or 892-5011 local 108 or 0929-6796102.
Food for summer getaways Clockwise: Hawaiian Ham Sliced, Piña Ham Sliced and Old English Pork Sausage
Bon appétit:... From C1
Rockwell Club, Katrina Kuhn-Alcantara of CDP Global Table, David Olyver Virrey of Eiffel Kubo, Victor Magasaysay of Elbert’s Steak Room, Martin Kaspar of L’Entrecôte, Joshua Mara of Gourmet Bar-Novotel Manila Araneta Center, Kevin Endaya of Lemuria, Robert Lilja of Maria Luisa’s Garden Room, Clément Damotte of La Mère Poulard Manila, Dino Ferrari of Paris Délice, Michael Aspiras of Le Petit Soufflé, Justin Baradas of Restaurant 101, Marc Aubry of Sagana Epicerie and Bistro, Jonathan Bouthiaux of Samira, Julien Cossé of Spiral ManilaSofitel Philippine Plaza Manila, Pierre
MAKE you summer outings enjoyable by packing meals that are delicious and fun to eat. Beach-camping with your friends? What’s an overnight camping without a bonfire? Bring out your pre-marinated pork and chicken, wrapped in King Sue Bacon, then get the grill going. Don’t forget the sausages—Hungarian Sausage and Old English Pork Sausage— which, when skewered with onions, bell peppers, and tomatoes, will be a sure hit. Going on a road trip with the kids? Make sure you have water and juice and, of course, packed food. Dig into your snack box for some crackers, ham and cheese sandwich, or offer them their favorite homemade salad, made of potatoes and greens and diced King Sue Hawaiian or sliced Piña ham, topped with King Sue Bacon Bits and Bacon cubes If you›re going on a day hike, bring energy food, lots of liquids, and packed meals. Wrap some sandwiches made with King Sue Deli Burger Beef or sliced sweet ham with loads of cheese for that extra protein kick. If the hotel you›re staying in with the family has a fridge, teapot, or microwave, and a mini-kitchen, you›re in luck, as you can pack some of King Sue Filipino favorites: Chicken and Pork Tocino, Sisig, Chicken Relleno, Garlic Longaniza, and Beef teriyaki and make meals right in the comfort of your room.
residence on March 21. Chef Camille Calo, who trained under acclaimed French chef Joël Robuchon, has been invited to serve a special menu prepared with native Filipino ingredients. Guests will also be serenaded by Kate Torralba with a repertoire of French and Cebuano standards. “French cuisine is more than just wine and cheese. It is about the precision of techniques, the freshness of ingredients, and the value of sharing a meal. There Scallop, green asparagus, beetroot, Brittany is so much that Filipinos can discover sauce and black caviar by Anya Resort & Residence Tagaytay’s Chef Jonathan Bouthiaux about French culinary traditions, and this is what Goût de France aims to offer. Cornelis of Vatel Restaurant Manila, and We want to make French food more accessible to Filipinos,” said Galey. Richard Amado of La Vie Parisienne. A special private dinner will also I’m at joycepanares@gmail.com. be hosted by Ambassador Galey at his
Chicken Gyro Brown Rice Bowl
Snickers Oats: When you are ‘hangry’ and you know it By Joyce Babe pañares HAngRY—a portmanteau of hungry and angry—is a concise way to describe a universal feeling of being irritable due to hunger. Stuck in Edsa traffic? Navigating that long queue at the MRT-3? Waiting for that elusive forever? Survive the long wait, with the exception perhaps of that tiresome search for your one true love, with Snickers Oats, a more filling version of the Snickers we all loved in our childhood, made with chocolate, peanuts, chewy caramel and oats, and a slab of nougat. “Snickers Oats is part of our global strategy that you are not you when you are hungry. It is really perfect for us to launch Snickers Oats here because in the Philippines, [as] we all have stories of hungry long waits,” said Joey Dominguez, country director for Mars. “Now, anyone can survive long waits,” added Dominguez. For vlogger Wil Dasovich, Snickers Oats is the perfect snack to keep in handy. “As a vlogger, I have to wait several hours for my videos to render, but because I have to keep up with my uploading schedule, I don’t always have the time to leave my place (to buy food),” shared Dasovich. Radio DJ and host Aaron Atayde, for his part, said the chocolate bar is his favorite pick-me-up during hosting gigs. “I sometimes have very long on-set hours, but I have to keep my energy up throughout the shoot. Grabbing a bar of
Snickers Oats is a more filling version of the chocolate we all loved in our childhood.
Snickers Oats, instantly puts me in the right mood and mindset,” said Atayde. Jeff Ortega, an entrepreneur based in La Union, said the new Snickers variety helps him survive his regular trek to and from Manila. “During these long drives, I don’t often stop over because I need to save time. Having Snickers Oats with me on these trips helps make them more bearable,” said Ortega.
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Discovery supports sustainable food sourcing THE Discovery Leisure Company, Inc., represented by (second from left) corporate associate director of Food & Beverage Ross McGregor and corporate director of Food & Beverage Anthony Raymond, joined the recent Sustainable Seafood Week held at the Marriot Manila Grand Ballroom. With the theme “Inspiring Solutions for Change,” the Sustainable Seafood Week aims to serve as an open and dynamic platform for discussing the challenges that the local seafood industry is facing to ensure a sustainable future. Meliomar, Inc. chief executive officer Christian Schmidradner joined the TDLCI officials in photo.