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Sunday, February 19, 2012

Slow Cooker Sunday: Chicken Potato Soup

We did our grocery shopping yesterday and managed to pick up the usual staples we needed. Still undecided what to make for today’s Slow Cooker Sunday, we found ourselves having a light-bulb moment while picking up a bunch of potatoes at the veggie stall. This versatile fruit of innumerable culinary uses got us thinking about making a divine soup out of it!

I love making soup, not only during the cold, rainy months but also anytime of the year. By simply combining a few healthy ingredients together, you can create a delicious and filling meal that you and your family will enjoy.

When I was in grade school, the canteen would always prepare soup every Friday. As far as what my taste buds can recall, they made great-tasting soups back then. It was my earliest memory of eating soup since my mother hardly makes some for us back in the day.

I decided to make a trip down memory lane by cooking this chicken potato soup. The sentimental appeal of this recipe never fails to warm our stomachs and our hearts for cold days like today when you just want to get cozy and get comfortable.




Chicken Potato Soup

  • 1 pound chicken, cut into strips
  • 4 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 onion, finely chopped
  • ½ cup evaporated milk
  • ½ cup grated cheddar cheese
  • 4 cups of water
  • 1 chicken bouillon cube
  • Ground black pepper, to taste
  • Salt, to taste
  • Cayenne pepper (optional)

1. Place chicken strips in a medium saucepan and add 2 cups of water. Bring to a boil over high heat for 5 minutes. Set aside.

2. Put the rest of the ingredients and the cooked chicken strips in the slow cooker stoneware pot except for the evaporated milk and grated cheese. Cover and cook on high for four hours.

3. Half an hour before serving, stir in the evaporated milk and grated cheddar cheese into the soup. Serves 3-4.





Thursday, February 16, 2012

PURR Day Thursday: Loving the Countryside

One of the best things we love about having moved to a new house a few minutes outside of the city is the big open space. Of course the grass needing to be trimmed every few weeks is a little exasperating, but it’s all worth it. And our cats appear to agree! Here’s a picture of Laguum when we took her outside for a little stroll.


Laguum enjoying her first outdoor adventure


It took a few days for her to get accustomed to her collar, but she just needed several minutes to ignore her leash and started sniffing the grass and enjoy the outdoors in all its glory. This includes taking a chunk out of a leaf of one of our porch plants and trying to lie down on the carabao grass! LOL


On the Left: Zavi sniffing plants | On the Right: Laguum testing her climbing skills while Skorpi watches


Now, every time we hang out on the porch, they mewl to be let out and explore outside. Their pitiful cries and “puss-in-boots” eyes are enough to melt your heart and you wouldn’t be able to deny them anything! Crafty little mites! LOL


Gazing through the screendoor


The change of scenery was certainly refreshing. They absolutely love the view and the assortment of trees, plants, chickens, geese and turkeys makes it more interesting than the bustle of cars and motorcycles. Next up is the beach. Wonder how they’ll react to that! :)



Sunday, February 12, 2012

Slow Cooker Sunday: Pork and Vegetables in Tamarind Soup

The world almost came to an end. Or at least that was what was going through our minds following the nearly earth-shattering quake of 6.8Mw that said “howdy” to Dumaguete City and its neighboring municipalities and islands last Monday... What a way to greet the week, eh?

But despite the incessant aftershock tremors and the tsunami rumors that nearly sparked a panic-driven population to mass relocate to the nearest mountains, almost everything is back to normal. Mother Nature has unusual ways to make us value our lives, and every little thing that’s in it, better. Of course, we commiserate with all the afflicted people that have suffered any losses and our thoughts go to the families that have lost loved ones in this dire time. We also take this moment to show our utmost appreciation and gratitude for all the blessings and the wonderful supportive people that we have in our lives. Thank You…




In the aftermath of that earthquake, we turn to one of the most-trusted comfort foods in our arsenal, Sinigang na Baboy. This is a common staple in the northern part of the Philippines but is not that popular in the Visayan region.

I was introduced to this delightful and hearty sour soup when Van cooked it last year in one of her culinary endeavors. She is a little self-conscious when it comes to her cooking but this was one of the rare times when she was completely confident. My first taste of the dish completely blew me away. I am not really a fan of anything sour tasting but this one was definitely a keeper.

Well, the fact that I tried to recreate her masterpiece of a recipe on the slow cooker says it all, ain’t it? *wink*

Here’s the recipe for those needing some extra comfort, especially for the chilly days or a laidback Sunday like today.


Pork and Vegetables in Tamarind Soup

  • 1 pound pork cubes
  • 1 large-sized onion, chopped
  • 8-10 stalks of yard-long beans, cut into 2 inches in length
  • 2 medium-sized ripe tomatoes, chopped
  • 1 pork bouillon dissolved in 800ml or 4 cups of water
  • 1/8 teaspoon whole peppercorns
  • 2-5 whole jalapenos
  • 2 pcs radish, thinly sliced
  • 1 medium-sized taro
  • 1 pack tamarind soup mix (44g)
  • Ground black pepper, to taste
  • Salt, to taste






1. Place pork cubes in a large deep pot. Pour in water at the same level as the pork and bring to a boil. Take the pot off the heat and throw away the water after it boils for 5 minutes. Remove any scum from the pork meat.

2. Place the pork with the rest of the ingredients inside the slow cooker stoneware pot except the tamarind mix. Cook in high for 8 hours. You may opt to exclude the vegetables during the first five hours of cooking if you want them to be overcooked or too tender for your taste.

3. After 7 hours, add in the tamarind soup mix and stir together with all the ingredients. Cook for another hour. Season with salt and pepper to taste.

4. Best eaten with white steamed rice. Serve while still hot!






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