Thursday, March 26, 2020

Yogurt Pie

I'm sure you have heard of Yogurt Pie before. This is an easy dessert to make. No baking required, just buying the ingredients. You will need a ready-made Graham cracker pie crust. I usually use the chocolate crust, but it is currently unavailable.


You will need a tub of Cool Whip; I use extra creamy and 2 containers of your favorite yogurt flavor. I used  Noosas's Raspberry Rhubarb. You mix everything together and plop it on the pie crust and freeze. This time, I got some raspberries and mashed them with a fork and added some honey and mixed it in. Just freeze the pie. If you like an ice cream texture, serve it frozen. I personally thaw it a bit, so it is nice and creamy.


There might be a few calories in there, but don't feel guilty since yogurt and fruit are good for you.

Thursday, March 12, 2020

Bacalao ala Carrie

My mother made the best Bacalao (codfish) cooked the Spanish way. I remember her cooking it and serving it during Holy Week when we couldn't eat meat. It was quite salty, and it was best served on top of steamed white rice or on toasted pan de sal (Philippine rolls) for breakfast. The last time she was here from the Philippines, she had made it while a friend was here, and we both helped her shred the codfish, which was time-consuming. I have never attempted to make it because of the work involved.

Two weeks ago, I thought it was time to experiment. I called my sister-in-law Grace in Singapore to ask her for pointers since she has religiously made it for her family. I bought the salted premium codfish from La EspaƱola Meats in Harbor City, California. The fish has to be soaked in water overnight to get rid of some of the salt. It is cooked with lots of onions, olive oil, tomato paste, and tomato sauce. It is then left to simmer for 4 hours. A friend was here at the time and offered to help me shred the fish. She then asked why I couldn't put the fish in a food processor instead of tearing by hand. What a great question, and I couldn't think of an answer as to why not? And so I did, which made the preparation a lot quicker and efficient.


The end result was pure magic. It was delicious served on Japanese rice (a bit sticky). Everyone loved it and couldn't get enough of it. I had left-overs so a couple of days after, I served it on my favorite pasta, Barilla. The pasta was ready-made, so all I had to do was heat it in a bit of olive oil. It was another successful and enjoyable dinner. This is one time you really do not need to add any parmesan cheese since the bacalao is already salty.


Tiny Tacos from Jack in the Box

These tiny tacos from Jack in the Box are not bad. The tacos come 15 to a box with 2 flavors. Though tiny, they are filling enough for a nice lunch. The Regular Tiny Tacos are just like the ones you used to get for 99cents for two. It does come with a creamy avocado-lime dipping sauce. The Loaded Tiny Tacos are loaded with cheese sauce, shredded lettuce, and taco sauce.


The actual picture I took was not as enticing as the picture I got from my laptop (surprised)? They were delicious. I didn't know how many were in the box as I ate one after the other, and I even thought of taking a few home to eat later, but that never happened. I ended up eating all of them.