Dig Down: Cassava

Scientific Name: Manihot esculenta

Cassava is actually a root and is a native to Philippines, Paraguay and Brazil. The Spanish sometimes call it as yuca but it's different from the real yucca. The rind is brown, rough and has a wood-like texture while its flesh is yellowish to chalk-white in color. The plant can grow up to 2 meters tall. Cassava existed during the Mayan period and it had been a staple for a very long time. Cassava can be either bitter or sweet depending on how it was raised and it also depends on the soil's cultivation. Chemicals such as fertilizers and pesticides are really not advisable to use on this plant because its roots get to absorb these chemicals and it can be very fatal to eat them. The flesh can be dried and be turned into powder called tapioca which can be used in dishes and desserts.

Cassava is starchy and like most root crops or tubers, they are gluten free. It has minerals such as zinc, copper, magnesium, manganese and has calories that is twice as of potatoes. Cassava also has potassium which helps prevent neuronal damage in the brain.

It can be made into Cassava cakes which is one of the popular snacks in Philippines. Cassava can also be made into chips too.

Say Cheese!: Cheddar Cheese

Italian Name: Cheddar

Cheddar is a town name in Somerset, England. The town have caves that contains the perfect humidity for the cheese to mature. It was produced as early as the 12th century and the father of Cheddar Cheese is Joseph Harding because he was the one who mastered Cheddar Cheese production. He had some techniques and as well as the proper ways to produce the cheese perfectly. Queen Elizabeth I even said that the best makers or cheese are located in the town named Cheddar. Milk is pasteurized to kill bacteria and rennet is added to help set the milk. Then the milk is treated to produce curds and whey is drained from it. These curds are further processed and formed into blocks, stacking them so that whey is further squeezed out - Cheddaring Process. It will pass through a mill where salt will be added to help preserve the cheese. They will be further formed into smooth blocks and stored for about 3 months until it gets ready. It's color will also change from white to dark yellow during the process.

Cheddar Cheese is rich in protein and can be very filling. It contains vitamins and minerals such as Vitamin A, B1, B6, B12, D and E. It also has potassium, riboflavin, zinc, magnesium and especially calcium. Cheedar Cheese is very good for vision, internal organs and bones.

Inside-out Ravioli, Chicken Lasaga, Baked Stuffed Peppers, Club House Sandwiches are only some of the many dishes or snacks that uses Cheddar Cheese. You can always experiment and see if it goes well.

Have you Bean There?: Broad Beans

Scientific Name: Vicia faba

Broad Beans or Faba beans originated in the valleys of Asia and in Mediterranean areas. They belong to the Fabaceae family and usually they are grown in gardens, This plant has whitish-pink with some dark purple hue flowers and they can grow up to more than 5 feet. The pods are about 10 cm long, green in color and turns darker when matured. Honeybees are attracted to its flowers because they smell sweet.

Broad Beans are very high in fiber and can prevent colon cancer. They are also rich in Vitamin B1, BC, riboflavin, niacin, protein, iron, copper, manganese, magnesium and calcium. Broad Beans are often used in European countries for dieting and can be a form of laxative because they contain about 65% dietary fiber. So if you are planning to reduce some weight, this beans are for you :)

Like any other beans, Broad beans can be cooked in many ways. You can add them in soups and in main course dishes. They can be combined with mashed potatoes; stuffed in pork rolls or chicken; or grilled. 

Green Minded: Chinese Cabbage

Scientific Name: Brassica rapa

Chinese Cabbage is an oriental vegetable existed during the Ming Dynasty and is very easy to grow. Pechay/Pe-tsai, as what we Asians call it, has many varieties and can be planted indoors or outdoors. Chinese Cabbages tend to grow better and produce bigger leaves and stalks in sunny but cool areas. They grow about a foot high and produce whitish-yellow flowers when matured. These are usually planted using its seed that can be bought in Asian gardening shops.

Chinese Cabbage is rich in Potassium, Calcium, Vitamin A, Iron, Zinc, Vitamin C and Thiamin. That's why this veggie is almost always present in every meal of some Asian countries.

You can mix Chinese Cabbage with noodles, sauté along with pork and oyster sauce, in soups and in salads. In Philippines the most common dish for Chinese Cabbage is the Ginisang Pechay.

Just at the Ripe Time: Watermelon

Scientific Name: Citrullus lanatus

Watermelons existed millions of years ago in Egypt then later on exported to China and India. It was said that this fruit was originated from Africa. Watermelon has 93% water, and that's where the name came from. It has a smooth but hard covering and usually the color ranges from light to dark green. In some species, they also come in stripes or spots. The inner part of the fruit is usually colored pink to red but there are yellow, orange and white. It is sweet and has many seeds. The stems are somewhat hairy. crawls and produce lobe-like leaves that are colored green. The flowers of Watermelon are yellow in color and this flowers are unisexual which means the plant produces male and female flowers.

Watermelon has lots of antioxidants because it is rich in Vitamin C, A and B6. It is said that eating Watermelon daily can help prevent asthma, reduce high blood pressure, indigestion and inflammation. Since it has lots of water in it, this helps hydrate the body during hot seasons.

It is often used as juice and shakes but it can also be added to salads, cakes and other pastries. Watermelon can also be grilled and served hot :) Try it! I know i will

Semolina: Tagliatelle

Tagliatelle is from the Italian word "tagliare" which means to cut. It was said that originally these pasta is cut about a half inch wide and was invented by Maestro Zafirano, a cook from a certain village in Italy during the 1400's. He invented this pasta in reference to the hairstyle of Lucrezia Borgia who was about to marry the Duke of Ferrara. Later on it was reduced to a size about a quarter of an inch, closely to the size of Fetuccine.

This type of pasta is made my combining one hundred grams of flour to one egg. Knead into a dough, flatten with a rolling pin until it's thin enough and then fold it before cutting into about 6-8 millimeters wide. The quality is at its best if you use organic eggs. You can also add herbs while kneading the dough to create vegetarian Tagliatelle pasta.

Like any other pasta, Tagliatelle can be combined with various types of sauces depending on your mood. You can make Tagliatelle Carbonara, Tagliatelle with Basil Sauce, Tomato Chicken Tagliatelle and other types of sauces. So start experimenting now!

Fresh or Dry: Thyme

Scientific Name: Thymus Vulgaris

It was believed that Thyme can sure sorrow and it can be an antidote for poison in ancient Rome,  It is also used as a symbol of bravery and courage in the Middle Ages. This was mixed in alcoholic drinks and as well as in food. Thyme is a member of the Mint family and there are about 100 species of it. It is native in Greece and in Mediterranean countries, growing wildly in the mountains and hills until they were discovered and exported all over the world. Thyme has round, small leaves that are colored light-green when young then turn grayish-green when the leaves become old. Is has thin but woody stems and can grow tall depending on the climate but they grow well in sunny or hot areas. When matured, they produce clusters of purple flowers.

Thyme is also used as an ingredient in medicines to cure bronchitis and cough. One of the famous mouthwashes, Listerine, contain Thymol, an antiseptic component found in Thyme leaves. Thymol is also used in hand sanitizers, fragrance oils and liniments.

Fresh and dry leaves are used in dishes for thousands of years. Dry Thyme though is stronger than the fresh one. So when do you use dry Thyme leaves and when do you use fresh Thyme leaves? Fresh Thyme should be use when you just want to add hints of Thyme flavor to your dish right before it is done cooking. Dry Thyme is best used for overnight marination if you want the flavor to be concentrated. This is best in salad dressings, barbeque and other meaty dishes.

Something Spicy: Ginger

Scientific Name: Zingiber officinale

The origin of the name "Ginger" came from the Old English word "gingifer" in the 14th century. Ginger is widely use as medicine and as a spice. This flowering plant grows annually and is in the family of Zingiberaceae. Ginger grows naturally in China and was spread widely all over Asia then later on exported in Europe. Today, the largest producer of Ginger is India.

Other types under the Ginger family are Turmeric, Galangal, and Cardamom.

Ginger can adapt well in tropical and warm climates. They produce pinkish buds that turn yellow as it blossoms. The leaves are elongated and the stems measure about one meter or more depending on the cultivation and fertility of the soil. The rhizomes (the middle part of the plant between the upper stem and roots) which grows under the soil is harvested when the stalks are dried.

Ginger is used as medicine for centuries and up to this day. They are good for inflammation, digestion problems, nausea, pain reduction and many more. It is also used as a breath freshener before and are pounded for producing soothing balms.

In the kitchen, Ginger is a spice for many dishes such as Sweet and Sour Pork, Carrot Ginger Soup, Ginger Pineapple Fried Rice and Ginger Snap Cookies. It can also be made into candies and beverages.

From the Cupboard: Measuring Cups

Inventor: Fannie Farmer, 1896

Measuring Cups are very useful kitchen tools that you use for baking and cooking. These cups are made to make cooking life easier because they measure the amount of some ingredients needed for a certain recipe. They usually measure liquid ingredients as well as ingredients that are powdered and in granules such as flour, sugar, and the like. Measuring cups come in different types such as glass, plastics or metal. You can find these in any grocery stores particularly in the baking section, of course. : ) But personally, I prefer the glass ones because plastics melt if you happen to measure hot items and as for some metals, they do get tarnished after a while even the stainless ones.

To correctly measure liquid ingredients, you must fill the cup to the brim while if you want to measure powdered or granulated ingredients, you should pour the ingredients to the cup until full then level it with a knife to remove the excess.

The cups have different sizes which correspond to the right measurement. The biggest cup is 1C (cup), followed by 3/4C then 1/2C, 1/4C and lastly 1/8C. Some Measuring Cups comes with the 2/3C depending on the brand. The standard equivalent for 1 cup is 250 grams/ml and still it depends what type of ingredient you are measuring because not all ingredients weigh the same. A cup of sugar is totally different from a cup of basil leaves if you weigh them separately on a weighing scale which i will explain it on a later topic.

I am definitely back! : )

     Hey guys! Miss me? (^_^) Now that's a looong vacation. I got so busy with lots of things that I have forgotten about my cooking life - and that's too awful just to think about it. Almost three years without posting here bothers me a lot because I know that you guys will be left hanging. I know that because there are some readers who commented that they visit my blog every now and then to check if there are new stuff to read and yet they found nothing for a long time. I'm really sorry for that (-_-'') I know it's really disappointing and I'm very disappointed with myself either.

     Just to give you a few details, yes, I got so busy with my previous job and my life that I had absolutely no time for posting here but aside from that, I had to deal with loads of stuff which are like a "matter-of-life-and-death" situations - really! BUT I'm glad that it's done and everything is great for me now. Not to mention a nice new job that doesn't consume too much of my time plus a very loving and caring (also CUTE) Panda who's there for me anytime in any situations or "weather". I know some of you would like to know who this "Panda" I'm talking about, well, who knows, I will be posting some pictures later on. hehehe Thanks to our Lord up in heaven! :D

     So now, I'm sure from this day forward, I will definitely posts more entries here and I will keep you updated! See you in the next post!

~Eat healthy. Live happy. Love unconditionally