DIY Cheezy Milky Delight Holiday Bento

A few more weeks to go and it's Christmas! Have you started planning for your holiday parties and gift list? Amidst all the shopping rush for gifts, food is always the center of every celebration and it's exciting to incorporate a theme, even for a bento! Let me present two cute and cheesy holiday-themed bento that you can prepare and serve during get-togethers or even packed lunch for school or parties. It's now beginning to look a lot like Christmas!

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Easy Cheezy Halloween Sandwich Bento

We are all cheese lovers here, and so I try to incorporate different types of cheese in our meals, from breakfast to snacks. The kids especially love cheesy sandwiches, so it's a no-brainer for me to send it as their baon to school or on road trips. That's why, I make sure we're well stocked with cheese slices, grated cheese, and spreadable Cheez Whiz all the time.

I grew up with Cheez Whiz so it's also a staple in our pantry. The versatility of this favorite cheese spread makes it very easy to use, especially for bento meals. Thanks to Cheez Whiz, I'll be sharing with you three bento creations, starting with this month's theme -- Halloween!

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How to Make Oreo Bento Meals

Making bento for the first time was tedious, but fun. I can't think of any other word to describe how our Better Me session went yesterday -- it's just pure fun! My girl would agree with me too. The bonding activity was something different, creative, exciting, and pretty edible! =)  I'm too eager to share with you how we crafted our first #OreoBento meals, so here's a simple tutorial with tips and tricks I picked up from the workshop.

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Ovomaltine Crunchy Cream Chocolate Spread

Yesterday, I had my first taste of Ovomaltine - the spreadable version of our favorite Ovaltine choco-malt drink.  It's sweet and thick, crunchy with the Ovaltine granules, and creamy with the chocolate spread.  A wonderful addition to our staple sandwich spreads.

I grew up drinking Ovaltine, so if you're like me, you'll love this crunchy-creamy spread too! Made in Belgium, Ovomaltine also contains vanilla and hazelnut flavors that enhance the rich, dark chocolate cream.

Sorry for all the food posts today, it comforts me esp. when I'm under the weather... 

this is my 3rd and 4th slices. #Ovomaltine #Biscoff #lemongingertea #snack #Mondayblues

That was my Instagram post yesterday with my winning power snack! =) I've been having runny nose and dry itchy throat, and now I think I got the flu.  The timing was perfect when my jar arrived since I was really craving for hot tea and toasted bread for my merienda.  I had my trusty Biscoff cookie butter ready, and now this new Ovomaltine to try on my toast.  I gobbled up 4 slices.  The Ovomaltine spread on toast was scrumptious and decadent!

I can't compare the cookie butter spread with Ovomaltine since they are totally different.  I'm now alternating the various spreads we have at home.  Ovomaltine tastes a bit like Nutella but with more chocolate-y goodness than hazelnut, and mixed with loads of Ovaltine granules for that nice crunch.  I can imagine it will be perfect with bread sticks, cupcakes, and bananas too!

Thanks to Fran of Just Craving for bringing in some Ovomaltine. I bought a jar for PhP490.
Order and inquire here: www.facebook.com/JustCraving

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Mom-Grocer: Cookie Butter on Rainbow Bread

This was my second breakfast this morning:  a spoonful of Biscoff Spread on a slice of soft rainbow bread.  It was past 9 a.m.  Second because I ate a banana much earlier when I prepared the kids' packed meals for school.  Obviously I was still hungry!

Before I took a bite, I found it really pretty with the swirl of colors... so I decided to take a picture and post it on my Instagram, shared on Twitter, and Facebook.  I ate another slice after this.

I never expected it will elicit interest and curious questions from readers and friends! Ahh...the magic of rainbow! =)  I guess there's not too many brands that make this - it's the only one I've seen so far. Not all groceries carry them.  

This is the girl's rainbow loaf made by Olsen's. We bought it last weekend from Cash & Carry, also available in Unimart for PhP 54.00.  It's very soft and chewy, my girl and I love it especially with a dollop of the addictive Biscoff cookie butter.

We've been buying this loaf on occasion just to break the monotony of our usual white bread.  It makes for a more appealing sandwich, don't you think? =)  I also made rainbow pinwheel sandwiches before, and sometimes cut in different shapes and sizes for the girl's snack.

Make your mornings and snacks brighter, have a rainbow sandwich!

When was the last time you had some rainbow? =)

Here's my feature on Biscoff Spread.

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
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Biscoff Spread = Cookie Butter Love

For the love of cookie butter, today's quickie post is brought to you by our (that means the girl and I) addiction to Biscoff spread.

This post has been in drafts for several months now, and the cookie butter craze has been written about many times over, so I thought I won't publish this anymore.

I know I'm late with the post and had to edit this... so, what changed my mind?

Last month, this arrived:
A 3.5-pound jar of Biscoff Spread that my friend bought for me from the US last summer.  I was just expecting the usual 14-oz jar but luckily, she found this value pack at a coffee shop and got this for me.  I was ecstatic!

I first tried Biscoff spread just after New Year's day when my first order arrived from Lorena and Loreta. Around that time, Trader Joe's Speculoos Cookie Butter was all the rage and it went out of stock since the holiday season last year, so I got Biscoff instead.  We finished a jar in less than a month.  I even included it here in My 3 Things.

Don't get me wrong, I really like both brands.  If you give me a jar of TJ's, I'll still take it! =)  But Biscoff is my top pick.

I prefer Biscoff Spread over TJ's Cookie Butter simply because:

• Biscoff has more depth in flavor - you can really taste the scrumptious spice cookie-caramel flavor in the spread
• Very subtle hint of cinnamon
• Slightly sweeter than TJ's, which I like
• More spreadable (but a bit more oily)

See ingredients on the label:

I've been posting photos on Instagram since January and here are just a few that shows how we enjoy our cookie butter - both Biscoff and TJ's.

Spread on toast or pancakes and we're in cookie butter heaven!

Biscuit + Coffee = Biscoff, manufactured by Lotus from Belgium.  You have to read this link with FAQs to learn more about Biscoff.

Can you guess how fast / how long we can finish that 3.5-pound Biscoff jar?

Note:  I bought/paid for all my Biscoff cookies and cookie butter spreads. =)

You can buy yours online via Amazon.com or Biscoff.com

Locally, though stocks are always limited, you can buy from:

Healthy Options

Lorena and Loreta on Facebook

TasteCentral.com

I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
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Foodie Friday: Bacon Zucchini Panini

First Friday of the month:  Food / Recipe

Here’s a sandwich that is simple, healthy, filling, and delicious.

Between bringing and fetching the kids to and from school, running errands, house chores, tutoring, and grocery shopping, I have to do daily/weekly menu planning for the family, which includes snacks and packed lunch. You wouldn’t believe how happy I was to find this recipe (thanks Kris, for tweeting the link) that's a complete and simple meal on its own. A savory sandwich that even my boy enjoyed, and requested as his baon (packed lunch/snack) for three consecutive days last school year.  This will surely make multiple appearances in his lunchbox this year.





This panini recipe was inspired by this meatless sandwich melt, prepared by TV show host Paolo Abrera featured here on Green Living. His was made with shredded zucchini, three kinds of cheeses, spread on focaccia bread.

For a more filling lunch, I decided to add bits of leftover roast chicken meat to the veggie mix. The boy loves chicken. Another alternative I chose was to make this with bacon -- yes, bacon!

Okay, before the veggie lovers attack me on this one, I know it veered away from the original intention of making this a healthy no-meat meal. Bad mommy, baaaad! :p  But wouldn’t you agree that anything with bacon in it just tastes so damn good?! We don’t eat this everyday so I think we’ll be just fine. Unapologetically, I made this a few more times in a span of 2 weeks after my first attempt, thus, this version came to be. And look, the name rhymes too!

BACON ZUCCHINI PANINI

1 small zucchini (around 6 inches long), peeled and grated
2 cloves garlic, minced
3-4 strips of bacon, chopped
2 heads of fresh shiitake mushrooms, sliced thinly
4-6 fresh basil leaves, chopped or chiffonade
1 sandwich-sized cut of focaccia (or any bread of your choice)
2 kinds of cheeses (I used cheddar cheese and mozzarella slices/squares)
pepper
olive oil
panini press/grill

To prepare:
Squeeze out liquid from grated zucchini. Set aside.
Heat pan.
Slice focaccia and lay the 2 cheese slices separately on each side of the sandwich. Stand-by on plate.

To cook:
In the pan, pour about half a tablespoon of olive oil.
Lightly brown garlic in oil. Add bacon, mushrooms and zucchini.
Saute a few minutes until veggies are done and bacon is slightly toasted.
Toss in basil and cook for another minute. Add ground pepper if desired.

Turn off heat. Scoop sandwich filling and spread a good amount on top of cheese-lined bread slice.
Cover and flatten the sandwich.
Place, press and toast in panini sandwich maker.

If you don’t have a panini press like me, simply toast sandwich on a separate non-stick pan or griddle:  Flip and press on each side under low to medium heat until nicely toasted and cheese has slightly melted.
Cut on the diagonal. Serve immediately, or wrap in foil for a delicious packed lunch.
Good for 1 or shared.

This is a very versatile sandwich that you can have any time of the day. Adding lean white meat or cooked ham, instead of bacon, would also work well for this sandwich. Omit the meat altogether for a light vegetarian panini. Sliced eggplant can substitute for zucchini. You may also use a different combination of cheeses, like gruyere, feta, or kesong puti as used in the original recipe.

Buon appetito!

Try another family favorite sandwich: Peanut Butter & Banana French Toast



I'd love to know your thoughts on this post.  If you enjoyed this, feel free to share it!
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Breakfast of Caviar and Cream Cheese on Toast

Good morning!

Wake up to some warm toasted baguette slices, slathered with cream cheese and delicate caviar...

Mini baguette from French Baker + Magnolia Cream Cheese spread + Emborg Lumpfish Caviar = Unique, indulgent, scrumptious meal to start your day!

This is just an appetizer to my Foodie Friday entry (also with caviar!) tomorrow.

Plus, the winners of the Fro-Yo Treat from Tutti Frutti Centris Walk will also be revealed.


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Mom-Friday's Peanut Butter & Banana French Toast

First Friday of the month:  Food, Mom-Cook

I am counting the days 'til school opens and just planning what food to pack for the kids, among other things, is raising my stress levels lately.

Honestly, I only have a few (count five fingers!) old-reliables that passed the test from my picky eaters. Now, with a first-grader and a pre-schooler to think about, I would really like to put more effort into the preparation of their food from scratch.

We all know homemade is always better than commercially manufactured foods. Of course, it would also entail a greater amount of time and effort to prepare, but you are assured of the quality of its contents which would benefit your child.

One of the most requested snack is this Peanut Butter and Banana French Toast.  They instantly loved it the first time I made one for them so they can expect this yummy healthy treat in their lunch boxes when they're back to school.

I made a simple Raisin Bread French Toast in the past but this version packs a meaner punch with the creamy, protein-enriched goodness of peanut butter and nutritious bananas.

Eagerly helping out with prep work with their own mini wire whisk

PEANUT BUTTER & BANANA FRENCH TOAST

What you need:

2 slices of bread, any soft bread you prefer (ideally a few days old)
Half a banana, sliced
Peanut butter
1 egg
Milk
butter
vanilla extract and/or cinnamon (optional)

Spread your favorite peanut butter on the 2 slices of bread.
Arrange sliced bananas on your sandwich.
In a wide bowl, whisk together 1 egg and around 2 tablespoons of liquid milk.
Add a few drops of vanilla and dash of cinnamon if you wish.
Soak the sandwich, both sides, in the wet mixture.

Heat a tablespoon of butter in a non-stick pan then toast sandwich on both sides until golden brown.

Serve with a drizzle of honey or maple syrup. Sprinkle with ground cinnamon if desired.
Makes 1 delicious fully-loaded french toast sandwich.

An ideal breakfast and snack, this is one of the best french toast I've made! You have to try it yourself.

You may replace peanut butter with a favorite jam or chocolate spread like Nutella (hazelnut cocoa spread). Skip the peanut spread in case you or your kids have allergies or aversions to peanut butter/nuts.  I also use almond milk or rice milk for this, as an alternative to dairy milk.

Finally enjoying the fruits of their labor

If you have great food ideas for the kids' baon (packed lunch/snack), please share them here as most moms like me would need all the suggestions we could get!  :-)

P.S.

Alternative preparation tip:  

After assembling the sandwich, slice it in 6 or 9 squares before dipping pieces in the liquid mixture.  Then fry as instructed. This will allow you to serve it in bite-sized pieces :)  Enjoy!

As seen in

Mom-Friday's Peanut Butter & Banana French Toast

Learn more about nutrition and food tips from this series of posts:

Talks on Wellness and Nutrition, part 1

Talks on Wellness and Nutrition, part 2

Talks on Wellness and Nutrition, part 3

Talks on Wellness and Nutrition, part 4

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Roti Paratha, Yum!

This is a food find I've been holding off for months now.  I almost forgot about it until yesterday, while planning for our dinner.  I saw two packs sitting in the freezer (which I bought a few weeks ago) and got inspired so I thought I'd finally share this with you today.

Ever since I tried Spring Home's Roti Paratha late last year, purchased from Unimart (supermarket in Greenhills shopping center), I've been craving for it from time to time. Since it is not commonly served in our favorite Asian restos, I consider this a treat. And to my surprise, even my picky-eater of a son loved it too!

Among Asian breads, roti and naan breads are two I've tasted and really enjoyed eating.  Though I can't recall when and where I first had them, I've learned there are many variations to these Indian flatbreads, specifically roti, which is made from unleavened whole wheat.  It is usually cooked on a cast iron griddle and puffed up over a flame.  It is also popularly know as roti canai in Malaysia and Singapore. Paratha is a flaky version traditionally mixed with ghee (clarified butter), and is fried flat to a crisp.

Honestly, I became more confused with the names since this pack says ROTI PARATHA, and technically, these are two slightly different flatbreads. I'd be happy if anyone can enlighten me about these breads. For this post, let's just call it roti, plain and simple.

This frozen roti comes in Plain, Wholemeal, and Onion variants. I only had the chance to buy this Onion flavor and it's simply delicious!  I lost the receipt but as I recall, a pack costs a little below P100 (roughly $2), with 5 pancakes per pack that are ready to cook straight from the freezer, anytime of the day.

To cook:
Take out frozen roti disc (do not thaw), remove plastic sheets, and fry directly on a hot non-stick pan. No oil needed since the roti already contains vegetable margarine. The manufacturer replaced the ghee with margarine so it is cholesterol-free. Fry for a few minutes on each side until light brown. It may puff up while cooking, but will deflate once it's off the heat. Serve immediately.

Imagine a crunchy, flaky crust...soft and chewy inside, all the same time. And fragrant too! Munch, munch...yum-yum!

I'll get the the Plain or Wholemeal variants next time, and will add butter for more flavor and sprinkle with sugar before serving. Great for breakfast or snack. I once made chicken curry and it's a perfect match to our onion roti.

I have not seen any other brand, aside from Spring Home, that sells 'instant' roti, and I've only been able to buy this at Unimart, Savemore and SM supermarket. They are not always in stock.

If you love roti and similar flatbreads, you can now have this at home anytime, and I guarantee you will like this too!

Price update as of July 2011:
Unimart = P87.75 per pack

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Mom-Friday's Raisin Bread French Toast Breakfast for 1

As the saying goes, 'Eat breakfast like a king, lunch like a queen, and dinner like a pauper'.  I've mentioned this in my nutrition series some weeks back and I think I need to follow my own advice.  I am not a big breakfast eater and I usually find myself rushing through the morning with all sorts of mom-duties that I miss enjoying a good, hearty breakfast.  Well, I only have myself to blame since it's a challenge for me to wake up earlier than 8, hehehe!

French Toast is one of my favorite food for breakfast, and it's also a wonderful afternoon snack. Growing up, my mom often serves this simple pudding-like treat of stale bread soaked in a mixture of milk and egg, sugar optional, and fried in butter for breakfast.  I savored it each and every time. I've been making french toast in many different ways ever since I can cook them -- with sliced bread or pandesal halves, drizzled with maple syrup or sprinkled with white sugar, and sometimes with sliced bananas and a tad more butter! Yum!

But it's been quite a while since the last time I had some, and several mornings ago, there was a light-bulb moment when I glanced upon an opened pack of whole wheat raisin bread.  Within minutes, I found myself enjoying this energy-packed, nutritious and delicious breakfast for one. What a great way to start my day.

Mom-Friday's Whole Wheat Raisin Bread French Toast

2 slices, whole wheat raisin bread (a few days old)
1 egg, beaten
3 oz. filled milk (approximate), or use any milk you prefer
2 Tbs. butter
Honey
Cinnamon powder (optional)

In a shallow bowl, beat egg and milk together. Option to add sugar in the mix.  Heat butter in a non-stick pan.  Soak the bread slices in the milk and egg mixture.  Then fry bread on both sides until golden brown. Serve with a drizzle of honey and a dash of powdered cinnamon. Good for 1.

This is a healthy, and yummy, combination of carbohydrates, protein and fiber from the whole wheat bread, raisins, egg, milk, butter and honey.  You can't go wrong with this.  So I promised myself to make some for the whole family next time, and for sure, the kids will enjoy this as much as they enjoyed their pancakes the other day.

I have always used maple syrup or sugar since I don't buy honey before.  And a sprinkle of cinnamon always give it that extra kick of flavor.  Topping this with fruits like bananas will make this even more filling and nutritious.  Maybe next time, I'll try Rachel Ray's version with peanut butter and jelly! Mmm, I can almost taste it ...

What's your power breakfast made of?

Update:
Here's my version of Rachel Ray's PB&J french toast:
Peanut Butter-Banana French Toast

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Roasted Bone Marrow Snack Anyone?

Believe me, it tastes so much better than it sounds...and looks!  I am really a sucker for bulalo, literally! I guess it's an acquired taste. Whether it's beef bulalo (beef shank) soup or bulalo steak, I always get first dig on the marrow. Eaten with steamed rice, I savor it in all it's fatty glory, mwahaha...

I have been meaning to try this rich, delectable, artery-clogging spread of roasted beef bone marrow on toast bread ever since Market Manila featured it in his site.  This unique appetizer got my full attention when I first read about it. So at the grocery last weekend, I got me some really good cuts of beef shank and had the three bones in a separate pack.

1st step: 

I scraped off the extra meat and tendons from the bones and rinsed them.

2nd step:

As detailed in Marketman's blog, "one has to or should soak the cleaned bones/marrow in cold salted water in the fridge overnight or up to 24 hours, changing the brine solution 3-4 times over a 24-hour period. This step is to remove much of the blood and draw out other impurities..." 

Now "clean" after overnight in the brine

I soaked this batch overnight, but totally forgot to change the brine in the morning!  Oh well, at least the bones still look nice and the marrow firm to the touch, see the 'before and after' brining above.  

So, on with the "project".  I ended up making this my 'heart-stopping' afternoon snack for one!

Sizzling in its own fat, hot off the oven

3rd step:

Pre-heat the oven at 200'C (400-450'F). I placed the bones on a non-stick baking sheet and roast.

I roasted for 20 minutes BUT I should have timed it at 15 minutes instead based on the sizes of the marrow I had --  look, the two (darker ones below) shrunk to half its original size.

4th step:
Garlic-rubbed toast bread.
Didn't have baguette slices, nor fresh parsley to add flavor and garnish.  My version had toasted wheat bread, rubbed lightly with garlic, and pinch of sea salt to taste.

Scoop, spread, sprinkle with flakes of salt, savor!

Chowed it all down in 5 minutes, my cholesterol level is now off the charts for sure. Then I guzzled a glass of ice-cold rootbeer to cap this unique snacking experience. Ahh...burrpp...!  :-)

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