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From Your Kitchen: February 2013 Archives

From Your Kitchen - Three Day Soup

photo.JPGThree Day Soup from Dwight Forrest

5 slices meaty bacon, chopped into 1/4 inch pieces
1 1/2 medium onions, diced
8 - 10 green cabbage leaves
1 head garlic, diced (more if you like)
10 - 13 cups chicken stock
1/4 tsp black pepper
1/2 tsp thyme
1/2 tsp rosemary
2 - 3 Bay leaves
1/2 cup whole wheat pasta of your choice (I use penne)
Salt to taste,  season at end

In a large soup pot over medium heat, fry bacon until cooked,  do not burn.  Remove bacon,  reserve fat in pan.  Add oil if needed,  fry onions until almost translucent.  Stir often to deglaze pot. Add cabbage and garlic, cook until cabbage is bright green, about 3 to 4 minutes. Add bacon,  stock and seasoning to pot.  Bring to a simmer over medium heat.  Reduce to low/simmer and cook for 15 minutes. Add pasta and simmer until pasta is cooked - about 15 minutes - do not boil. Test for salt and seasoning, adjust and serve.

Prep time : 10 minutes
Cook time : 30 - 40 minutes

From Your Kitchen - Phillipines - Pork Adobo

pork adobo photo.JPGSimple Pork Adobo Recipe


  •  2 lbs pork, cubed
  •  2-3 cloves garlic, chopped
  •  1/2 medium onion, chopped
  •  3 - 4 dried bay leaves
  • 4 tbsp vinegar
  • 1/2 cup soy sauce (if using vinegar) or toyomansi
  • salt and black pepper to taste
Bring medium-sized pot of water to boil.  Add pork, simmer until white matter rises to the surface.  Drain pork.
Heat fry pan and 2 tbsp oil over medium heat.  Add onion and garlic, saute until golden brown.  Add pork, toyomansi (or vinegar and soy sauce) and bay leaves to onion and garlic in pan.  Saute together for at least 5 minutes, taste and add more toyomansi (or vinegar and soy sauce) if necessary.  Add salt and black pepper to taste.
Serve with steamed rice.