RiteBite Nutrition Bar

Ritebite Nutrition Bar is somewhat an energizer to people who are always on the go. It is a healthy snack which you can always carry along with you. I personally like to give this to hubby before he goes to work since it wasn't their style here to pack lunch and eat it. He prefers to eat hot steaming rice so I don't have anything to worry on preparing him food before going to work.

But instead, I usually gave him some snack items just like this handy chocolate bar. It comes with other flavors too if you buy it in a box which will have you a discount. I consider it healthy loaded with vitamins and minerals. But of course, there is no substitute with regards to fresh fruits. I don't mind to give him such but it was just his choice not to since he can easily pocket a bar of Rite bite rather than a banana or apple or any fruits that I can think of.



It was not a slimming bar, but mostly an energy bar which will perk you up on your busy day. Just perfect for a very busy person who has no time for going to the cafeteria to buy some snack. Ritebite has at least offered a discount when you purchase it in box.
Goody goodness from Ritebite, A Healthy Snack

Beef Meat Balls

Beef Meat Balls -Today is another exciting recipe which is just so easy to prepare. Sorry for those vegetarian friends of mine since they won't be interested to try this one, but for those who aren't vegetarians at all, then this recipe is pretty simple to do. Here is the recipe I wanted to share with you.

Ingredients for Beef Meat Balls

1-medium onion (chopped into small bits)
soy sauce (knorr or maggi liquid seasoning)
1/4 kilo ground beef
salt
ground black pepper
1-egg
less than 1/4 cup of flour
vegetable oil


Preparations / Methods for Cooking Beef Meat Balls:

In a bowl, put all the ingredients except oil. Mix it all and make small balls out of the meat. You can make the balls round and defined by placing flour on your hands so that it won't get so sticky. You can actually make more than 10 meat balls out of that 1/4 kilo of minced beef.

Cooking the Meat Balls:
Heat the pan and put a lot of oil. It is important that your meat balls should swim on this one so that it can get cook faster. Remember that only put the meat balls if the oil is really hot. Just make sure that once your frying the meatballs, your flame should not be so high. I still suggest to put it on slow flame to cook the beef well. But I don't have any issues if it was on a medium flame as long as you can manage to check your meat balls if its tender enough.
Make sure to turn the sides of the meatball to cook it evenly


See how the meatballs swim in oil to cook them well


At that moment, I don't have any flour to use so I used my wheat flour. But the disadvantage of using a wheat flour on cooking meatballs was that it was so crunchy and my meatballs ended up so rough and hard. Well, I don't know if you may call it an advantage. Maybe you can throw it against your enemy, haha! Just kidding. Don't play with your food.

I used wheat flour for this one

Have fun cooking. You can add more on your meatballs if you wanted some spice. You can chili powder into it. But if you are not into spicy foods, then you can try putting some herbs like cilantro or oregano bits. You can experiment and you won't get it wrong as long as you like what your tongue is telling you.

Chicken Mushroom with Sooji Rawa

Chicken-Mushroom with Sooji Rawa - This recipe is just my own concoction as I combine chicken, mushroom and Sooji Rawa or Semolina. I was thinking about creamy mushroom delight with Chicken but since I don't have an all-purpose cream at that time, I decided to use Semolina to make something like a gravy type of sauce. It looks light and not a heavy type of creamy mushroom sauce. The trick was because I put only one cube of easy quick melt cheese to do the creamy stuff and sooji rawa to do some wonderful magic on the recipe. If you don't know anything about Sooji Rawa or where to get them, I suggest you visit a local organic store or store that sells organic foods and spices. Here is the recipe that I wanted to share with you:

Ingredients for Chicken-Mushroom with Sooji Rawa:

1/2 kilo of chicken
1- medium size onion
2-3 cloves of garlic
1 tsp. of Sooji rawa or semolina
1 pack of button mushroom
1 chicken bouillon cube (knorr or maggi)
knorr liquid seasoning (for seasoning the chicken)
salt to taste
ground blk. pepper for taste
2-3 tbsp. vegetable oil
1 cube quick melt cheese

Methods / Preparations for Chicken-Mushroom with Sooji Rawa:

Clean the chicken first and make sure you have scrub it with salt to remove the poignant smell. After this you need to put it in a pan with a small amount of water to make it tender before putting some oil to slightly fry it. Once your chicken is golden brown and ready, you can now saute garlic and then onion. Put some salt to your onion to cook it well. After this you need to put the button mushrooms and saute it together with the chicken as you sprinkle some liquid seasoning from knorr. I like this way so that it won't be so dark in color and that is why I don't use soy sauce for this recipe.

After this you can now put your chicken bouillon cube and put some ample amount of water for your chicken and mushroom to get tender. Simmer for around 3-5 minutes and check the taste. If it needs salt, just put some salt and then sprinkle some ground black pepper. Once the water is less you need to put the sooji rawa and stir it a bit so that it will spread together with the chicken and mushroom. To make the sauce a bit gravy, put the cube of quick melt cheese. Simmer for some more time and presto, your Chicken-mushroom with sooji rawa is now ready.

I just put a pinch of poppy seed here


If you don't have poppy seeds, its just fine. The recipe will still be as delicious as this. Although I really wanted the chicken to be fried so the color looks a bit more brown but yummy for me.
You would not be able to see the Sooji Rawa or Semolina here

Chicken Mechado Recipe

Chicken Mechado Recipe- I was happy to cook this food for hubby since this recipe is authentic Filipino dish. It is easy to cook as long as you have the right ingredients and know the proper way of cooking it. I have learned this dish by just watching my mom how she prepares it. it may not be the exact way she cook it, but at least somehow it resembles. Here is the following ingredients for Chicken Mechado recipe:

Ingredients:
1/2 kilo of chicken ( this is just good for 2-3 persons)
2 medium sized potato
1 big green capsicum
2-3 cloves of garlic
2 medium sized onion
1-chicken bouillon cube (knorr or maggi)
soy sauce -for taste
salt- for taste
5-6 tbsp. of tomato puree/sauce
ground black pepper- for taste
2-3 tbsp. of cooking oil

Methods/ Preparations to Cook Chicken Mechado:

Wash and clean the chicken as you scrub it with rock salt. Rinse it with tap water and cut it into small to medium pieces. I suggest that you put the chicken in the pan with a little amount of water and sprinkle some salt and set the stove into medium flame. In this you are tenderizing the chicken till it squeeze out its own oil for you to start frying it. But just don't over fry your chicken. Once you see that the chicken is light brown,set the stove off and put the chicken aside.

Sauteeing the Ingredients:

Preheat the pan and put the oil. Once your oil is hot you can now put your garlic and then your onion. Since I have mentioned you needed 2 medium onions, one onion you need to slice in thicker and bigger, and the other one is for sauteeing. Put the sliced onions first and then put some salt into your onion so that it can be cook easier. When your onion is already golden brown, you can now put the potato. Make sure that your potatoes are sliced into four (crossed cut) when its a medium sized potato). You don't need to cut slice it thinly since Mechado needs more simmering to get the flavor of chicken and potato well combined.

Delicious Chicken Mechado


Once your potato is ready, you can now put your chicken, some water and put your chicken bouillon cubes and sprinkle some soy sauce ( I prefer knorr liquid seasoning) for this one, or else you can choose the Chinese soy sauce as long as you don't use the dark soya sauce from India because it was totally tinted which can destroy your Mechado looking like a Dinuguan dish.

Simmer for 2 minutes and check your water if it was just enough (not too much). Once the savor of soya and chicken bouillon is there, you can now put the green capsicum and please do not over cook them. It is better to cook it a bit crunchy. After this you can now put your tomato puree or tomato sauce and sprinkly some more salt and pepper if you think the taste needs more.

Yummy Chicken Mechado Ready to be Serve

How to Cook Palak Paneer

Palak Paneer ( Spinach with Cottage Cheese or Tofu) is a recipe very well known and is a traditional food in India. It is a very delicious and healthy recipe good for vegetarians and health conscious people. I personally like how palak or spinach is so green before I put it in a blender and make a fine paste. Cottage cheese or tofu plays an important part to balance this recipe since palak itself is too fine and to chew something from this recipe, you need the softness of the paneer or tofu (tokwa in Tagalog). Below is the list of ingredients needed for this recipe.

Ingredients for Palak Paneer:

1 bunch of Spinach (Palak)
half tsp. of garam masala
half tsp. of cumin powder
half tsp. coriander powder
pinch of turmeric powder
half tsp. of chili powder ( if you want it more spicy, you can add more)
2-3 cloves of garlic
pinch of fenugreek leaves powder
1 tomato - chopped in small bits
one medium size onion
1 tbsp. ginger-garlic paste
2 green chillies (sliced into pieces)
salt to taste
2-3 tbsp. of oil
2 tbsp. whip cream or all purpose cream (optional)
paneer or cottage cheese(tofu)- 1 vacuum packed size

Methods/ Preparations for Cooking Palak Paneer:

Boil water and once it reaches the boiling point, put the spinach or palak in and don't cover your pot because this will get your palak darker in color and not green. Once your palak is done, set it aside or cool it down before you put it in a blender to make a fine paste. Just put ample amount of water for your own preference.


Sauteeing the ingredients:

You need to heat the oil and then put the garam masala first, then followed by cumin powder. After this you need to put the garlic cloves and then onions. Put a small amount of salt in your onion to cook it faster. After this you need to put a pinch of turmeric powder on your onion and stir it well so that it won't stick at the bottom of your pan. Put the ginger-garlic paste and next will be your tomatoes. Once your tomato is kinda mushy, put the coriander powder and then later put the chili powder and next will be the fenugreek leaves powder. After putting the fenugreek powder, add the chopped green chillies. Set this all aside and keep it cool for some time before you put it in a mixer to make a fine paste.

Cooking the Palak and the Paneer:

Once you have mixed into fine paste the sauteed ingredients, put some ample amount of water into it and make it boil, after this you can now add the palak paste that you set aside awhile ago and it will look like the picture below. See how the steaming goodness of palak is:

Notice How Green my Palak Is


Once you see some oil on the site of your pan or wok, then you can now put your paneer or cottage cheese (tofu). Simmer for a few more minutes till your cottage cheese or paneer is tender and ready and then the last is your whip cream.

Palak Paneer is now ready to eat


Just make sure you cut the cottage cheese or paneer a bit bigger. You don't want your paneer crushed so avoid stirring and stirring the pan. Just put some more salt if you feel like the taste still needs more.