"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, June 25, 2012

THD Journey: Zucchini Spaghetti

Manang's Zucchini Spaghetti
Zucchini Spaghetti
There is this diet that was ever the first specific diet that I ever considered trying. I used to say "I'm on a diet," where basically I meant I limited my food intake to create a negative balance of energy, so that my body would use the fat reserves for energy. The disadvantage of that dieting mode was I would often end up with vitamin/mineral deficiencies, that I would actually manifest symptoms (like weakened gums).

The Harcombe diet is the first diet I tried because most of the author's convictions were in congruence with mine: we both do not see saturated fats as bad for health (I blogged before defending the coconut from attacks by others, saying it is saturated fat and is therefore bad); we like combination of fat and meat; we like cooking from scratch and serving real foods; we don't like counting calories; we would like to be able to consume meat as much as we can (more so than sugar).

The author is from UK, and the only thing I did not really like in the diet plan was, her carb allowance for phase 1, which was a measly 50 g of BROWN rice, which was a major change for one like me who grew up eating rice almost every meal.  But I gave it a try as her rationale was sound. I began my journey last Friday. I actually posted in a note on fb how I ate and how I felt per day. On phase 1 (which lasts 5 days), combi of fat with carb (protein is automatically considered to be with fat) is allowed, but with limited carb. On phase 2, there should be NO mixing. A meal will either be fat(+protein) OR carb(+protein).

I will continue to share my progress on my fb note, but this blog will be the repository of recipes I come up with in this journey.

Ingredients: 


Zucchini Spaghetti: 


The spaghetti sauce is totally homemade:
1 pint of homecanned tomato sauce (no additives; plain tomatoes reduced by simmering; processed by boiling water bath per USDA guidelines)
3 tbsp chicken oil (home-rendered from chicken skins of homeraised chickens)
3 cloves garlic, minced
half yellow onion, minced
dash of each of ground basil, parsley, savory, and oregano
kosher salt and pepper to taste



Instructions:


Sautee garlic in oil for about 2 minutes, add the onions and sautee an additional 3-5 minutes or until transparent. Add tomato sauce. Season with herbs, S&P.

I cut the above in two. I used half of it (1 cup) to mix in about 1 cup of roughly chopped chicken meat (leftover from rotisserie that I cooked last Friday). (The other half of spaghetti sauce I will use for something else at a later time.).

Serve the spaghetti sauce with chicken over a bed of zucchini spaghetti.

Note: I used a special gadget, the plastic spiral vegetable slicer, to make the zucchini spaghetti.

7 comments:

  1. If there's one good foodblog I've wouldn't dare missed reading, it be yours Manang!
    You are awesone in the kitchen!
    Always loved your recipes.
    So your also included for my nomination of "The Versatile blogger" badge/award.
    http://pinoykitchenette.blogspot.com/2012/06/versatile-blogger.html

    More power!

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