My love for cooking started with my childhood experiences in my hometown of Kabankalan, Negros Occidental.
I nurtured my joy for culinary innovation through the examples of my lola and my mom, who loved to cook, bake and experiment with whatever ingredients were available.
Our whole clan loved to eat sumptuous meals, particularly on Sundays when the main event would be the special family lunch composed of our favorite fare. Our family gatherings began and ended with a well-conceived menu.
I chose to share this chicken dish because it is easy to make, and is definitely healthy, as well. The dish is complete and balanced, with protein (chicken meat), carbohydrates (rice) and fiber (vegetables).
I created this dish in my practical desire to put everything in the kitchen to good use.
On several occasions, I would have some leftover champagne or white wine in my wine ref. Once, I decided to use these alcoholic spirits to marinate my chicken, to give the meat an innovative kick. My kids found the chicken dish truly divine!During this pandemic, home cooks are always thinking of dishes for the family that are easy and healthy to prepare.
Try my Baked Chicken with No Name. You will enjoy preparing it and your children may just give you the thumbs up!
My spin on Italian classic
Many moons ago, my husband Rene and I had a dinner date in an authentic Italian restaurant here in Manila. He ordered osso bucco and he really loved this popular Italian dish. Seeing that he enjoyed the osso bucco so much, I started to research and attempted to prepare the dish at home. My efforts received the cheerful approval of Rene. He also complimented me for putting my own spin on the recipe by adding my choice of spices.
Later, on a holiday in Italy, we had osso bucco, the specialty of a popular restaurant. The memory of that meal gave me another chance to improve my own recipe.
Whenever Rene requests for osso bucco (which is often!), I happily oblige.
Baked Chicken with No Name
1 whole chicken (about 1.5 kg)Juice of 1 lemon
Salt and pepper
White wine or Champagne
Combine last three ingredients and marinate chicken in the mixture overnight.
Prepare the following:
Black or red rice, cooked
Sliced mushrooms, eggplants, beans, broccoli, and any other veggies you want to add
½ tsp paprika mixed with extra virgin olive oil (EVOO)
Mix the cooked rice and mushrooms, and stuff inside the chicken.
Mix all the other vegetables and season with salt, pepper and EVOO to taste.
Placed stuffed chicken on a Pyrex dish. Arrange vegetables around the chicken and pour remaining marinade over the chicken. Brush the chicken with the paprika mixture.
Bake for 1 ½ hours at 350°F. Enjoy!
1 big onion, chopped
1 big carrot, chopped
½ c chopped celery
2 tsp chopped garlic
¼ c olive oil
1 can stewed tomatoes
1 c or more beef broth
Sprig of rosemary
2 kg beef shank (bulalo cut, pressure-cooked to soften)
½ c flour mixed with the ff:
1 ½ tsp salt
1 tsp pepper
1 tsp sugar
½ tsp thyme
Drench pressure-cooked beef shank in flour mixture.
In a pan, add oil. When hot, pan-fry shank until golden brown. Set aside.
In the same pan, saute garlic, onion, carrots and celery. When soft, add stewed tomatoes and rosemary. Return shank to pan and simmer until everything is cooked. Serve warm. —CONTRIBUTED
Ann Puno is the baker and cook behind Ann Puno’s Kitchen.
Are you also a passionate home cook and want to be featured? Share with us your story and recipes, along with mouthwatering photos and, if you can hack it, even a cooking video. Send them to [email protected]