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“I am Berry Delicious. Eat me.” This was the tag posted alongside the first berry tart that I helped my mother make. It was for a school event; a school fair. The students in our grade level were asked to bring a dessert that we helped made and sell it to parents and visitors. This was the only dessert that wouldn’t have ended up in a kitchen disaster with me helping so this is what I had brought to school that day. It was a hit. They all said that it was because the fruits’ tastes were complemented by the sweet tart filling. I didn’t even have to worry about it tasting bad after it’s not as cold because it was sold out in the first few minutes. Ever since I had to bring it to every class event because even our teacher had loved it.

It was made of the simplest ingredients and it was no bake, something that a child can help make without a parent worrying over burns and knife injuries. My mom had already cut the fruits. All I had to do was help make the filling and it was an easy task. I found this recipe online that reminded me of that day. There were a few differences, yes, but the taste was similar. You need to try this berry delicious recipe. You have to berry-ve me. Okay, that was a bad pun, but you get my drift.

Photo courtesy of Honesty Flambé. Recipe courtesy of the Food.com.

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Quick Tip: You can try other berries or fruits for this recipe.

Oh, Will Smith. Your song keeps floating in my mind as I read this recipe. Who loves wild rice? Or should I say… wild grass? Wild rice is not really a rice like Asian rice. Wild rice is actually a type of grass. I must admit that I am not that fond of it. Its texture is a bit rough for me, and it’s also a litte harder to chew. When you eat, always want to enjoy the food. And if the food is not enjoyable to eat, then how can you enjoy your meal? But my friends were able to convince me into trying it simply because of its health benefits.

Some of my friends eat wild rice for health reasons. And since I have a few minor health concerns myself (I always have indigestion because of lack of sleep and stress), I tried it. It doesn’t have claims about curing sickness, but eating it did help with my digestion problems. To make it more tolerable for me, I searched ways on how to prepare it without me concentrating on its texture in my mouth. And I am glad that I encountered this recipe that allows me to enjoy eating wild rice with gusto.

Photo courtesy Isabelle At Home. Recipe courtesy of Pinch Of Yum.

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Quick Tip:  You can cut the chicken into small pieces or leave it whole, then just shred it when it’s done.

I am a huge fan of Japanese food. It was my first time to go to Japan a couple of years ago, and I was able to eat authentic sushi and ramen. There was this small shop at Shibuya, near Shibuya Crossing, that served the most delicious sushi and sashimi. I must have eaten a whole order! But the most memorable food that I have ever eaten was ramen. It really tasted different when you eat ramen in Japan. The noodles were so pliable and the soup was so perfectly seasoned that you would still love it even without the noodles. The best ramen I have tasted was at a shop called Ichiran Ramen. Its serving was huge, but you will eat everything because it’s that good.

And then there’s this recipe that gives ramen a western twist, combining it with my favorite American food of all time—the cheeseburger! What’s a girl to do? Ignore this one-of-a-kind combination of Western and Asian? Definitely not. It’s calling for my soul!

Photo courtesy of Food.com. Recipe courtesy of Mr.Food.

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Quick Tip: Serve with your favorite cold beer.

I am a Coffeeholic. I started drinking coffee when I was seven, something which isnt ideal but I can’t do anything about anymore. I have always preffered more than hot chocolate because it’s not as sweet and not as thick. In addition, it makes me perky and active and alert; something that I need to be when I am working. That extra kick whenever you have a dose of caffeine is a feeling that you can’t really get over with so easily.

It’s because of my love for coffee that I always try making desserts that involve it. I make no-bake coffee cream cake. I make coffee frosting, which I love pouring on top of any cake I make. I love making coffee pancakes too—they’re the best. While I was searching for another recipe I could experiment on, I came upon this one. It caught my eye because it’s combining three of my favorite dessert ingredients—coffee, cream cheese, and chocolates.  And just who am I to resist?

Photo courtesy of Recipes Hubs. Recipe courtesy of Cigdem Buke Ugur via All Recipes.

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Quick Tip: It tastes best if it’s made a day before serving.

I don’t understand why some people don’t like the taste of Broccoli. My brother never touches them. One of my cousins only eat the stem, saying eating leaves are “yucky”—God, what are you, 8-years-old? One of my nephews cannot even take the sight of it. He will whine and pout and cause a scene if he sees a broccoli dish on the table—at least this one is an 8-year-old boy.  I love it steamed. Steamed broccoli ate with Chinese rice tastes really good. I also love it with beef. Beef stir fry is always a temptation.

This broccoli casserole was suggested by a colleague who has health problems. She hates broccoli, but it’s strictly recommended in her diet so she has to eat it for a number of times per week. She told me that the only way she could tolerate its taste is by adding it to the food she loves or mixing it with the ingredients she preferred. She found this gem when she was scouting for such a recipe. And she says it’s been her favorite ever since. Surprisingly, it tasted really good and she could even barely taste the broccoli!    

Photo and recipe courtesy of Food.com.

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Quick Tip: It tastes best if it’s made a day before serving.

My favorite soup when I was a kid was a simple macaroni soup. It’s macaroni cooked in chicken broth along with shredded chicken, carrots, baby corns, sliced sausages or hotdogs, a little cabbage, and cheese. Milk was also added to make it creamier. It’s perfect with bread and a small plate of salad. I usually requested it whenever it’s cold and whenever I was sick. The hotness of the soup always soothed my aching throat; and the richness of the soup always added that extra warmth that comforted my icy cold body temperature.

I modified the recipe when I was old enough to cook it on my own. I saute the shredded chicken, carrots, sausages, and mushrooms in butter, before I add the broth. The butter and the mushroom give it a more distinct taste. And then I add more milk but go easy with the cheese. How about you? How do you love your soup?

Photo and recipe courtesy of Food.com.

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Quick Tip: Serve with your favorite wine or beer.

There’s this restaurant at the mall near our village that serves the best gumbo, but I have never considered eating at it. I love stew, but I have always thought that Gumbo is a type of really hot dish that has super strong flavors. I am not a fan of strong flavored dishes—they give me a headache. And I have very low spice tolerance. The spiciest thing you can have me eat is the hot and spicy chicken from a fast food restaurant.

Until my best friend experimented with a gumbo dish at my kitchen. She just invaded my kitchen one day, brought out her tablet and opened it to a webpage, and started using my ingredients. She even had the audacity to reprimand me for not having sausage during that time. Who told her to cook in my kitchen anyway? Ugh. Best friend privileges. But I have to confess that I’m glad that she did because I wouldn’t have realized that I was missing a really good culinary experience by not trying gumbo.

Photo courtesy of Erika Marks. Recipe courtesy Reynolds Kitchen via All Recipes.

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Quick Tip: You can serve it with potato salad as your side dish.