newbie gardener OOTD

I remember the first time I had field work. It was a 2-ha field of corn. I was there almost the whole day for harvesting and data gathering. It was a very hot day!!! And do you know what I wore? – yep – a cotton green T-shirt, pants and a pair of purple New Balance shoes! I didn’t even wear a cap! Hooray! I ended having sunburns and exhausted body. I realised that it was not just the heat of the sun and the whole day field work, me not wearing the proper attire was a big factor.

So here’s an OOTD I would recommend if you are going to the field:

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Wear cap, it will protect your head from heat. You can also wrap your head with white cloth or shirt before putting your cap. White cotton shirt provides additional sun protection.

Wear long sleeve shirt, it will protect your arms and upper body against the sun and dirt.

Wear pants, it will protect you from the sun, insect bites and sharp/thorny weeds.

Wear boots, also wear thick socks. This will protect you from snake bite if you accidentally stepped on them. It makes walking on uneven surface easier.

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Make sure to protect yourself while enjoying farming/gardening!

 

1 week ulam/viand challenge: DAY 7 -mixed veggies you can easily make or even modify

We are now on our 7th last day of the 1 week ulam/viand challenge…yey for me! LOL.

DAY 7 of 7: Mixed veggies

Ingredients (P 92 if you are gonna buy them but all the ingredients are from our garden except sayote, ginger, onion, garlic, salt and pepper):

7 pcs okra, sliced (P 10)

1 cup himbabao (P 30)

1/2 cup malunggay leaves (P 10)

3 pcs medium size tomato (P 15)

1 pc medium size sayote (P 10)

1 pc thumb size ginger, pounded (P 5)

1 pc red onion, chopped (P 5)

3 cloves garlic, chopped (P 5)

1 tsp salt (P 1)

1/4 tsp black pepper (P 1)

2 cups chicken or pork broth (if you don’t want to buy pork or chicken to make the broth you can just use plain water)

Preparation (5 minutes):

Allow sayote and tomato to get cooked first in the broth then add all the other ingredients and boil for 1 minute.

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Note: we already know the benefits of okra, malunggay, tomato, ginger, onion, and garlic – you can check out previous posts. for the himbabao, it is rich in vitamin A, thiamin, phosphorus and iron.

Did I just say you can modify them? Yes you can! Whatever veggies available in your garden or the nearest market will do. What I love about this dish is that you are making a healthy meal the easiest way.

I usually use low to no salt and oil as much as I can because we are surrounded by unhealthy food already. Your body will thank you for making your own healthy dish.

**good for 4-5 people

***in my dishes, I do not always measure my ingredient, I usually estimate them. If you are new in cooking, do not worry, the measurements I made in my previous posts won’t make your dish too salty but it can be bland (which I prefer) to some. Make sure to taste your dish before serving them. *wink*

1 week ulam/viand challenge: DAY 6

Day 6 is a little bit challenging but I did it so surely you can do it too!

DAY 6 of 7: Ginataang kalabasa and home-made burger patty

For the ginataang kalabasa:

Ingredients (P 72):

2 cups kalabasa, sliced (P 20)

1 cup sitao, cut (P 10)

1 cup malunggay leaves (P 5)

1/2 cup sili leaves (P 5)

1 cup pure gata (P 25)

1 cup 50:50 gata:water (free)

1 pc onion (P 5)

3 cloves galic (P 5)

1/2 tsp salt (P 1)

1/4 tsp pepper (P 1)

Preparation (9 minutes):

In a pot, boil kalabasa, sitao, onion, garlic, salt and pepper in the gata-water mix until the veggies get half-cooked. Add the malunggay, sili leaves and pure gata, then simmer for 1 minute.

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Note: kalabasa as we all know is rich in vitamin A. sitao is an excellent source of vitamin C and K, good source of folic acid and protein. malunggay leaves are rich in minerals, vitamins and other essential phytochemical. coco milk is rich in vitamin C and E.

Fot the home-made burger patty:

Ingredients (P 156):

1/2 kg ground pork (P 90)

1 medium size carrot, chopped into tidbits (P 15)

2 eggs (P 14)

3 tbsp flour (P 10)

1 pc red onion (P 5)

3 cloves garlic (P 5)

1 tsp salt (P 1)

1 tsp pepper (P 1)

1/2 cup cooking oil (P 15)

Preparation (15-20 minutes):

In a bowl, combine ground pork, carrot, eggs, flour, salt and pepper. Mix everything until you get that burger consistency. Heat the pan and add oil. Fry your burger patty until it turns golden brown.

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Note: ground pork is high in protein. carrot is good source of vitamin A.

 

**good for 6-7 people

 

 

 

 

 

 

 

1 week ulam/viand challenge: DAY 5 – the easiest to prepare chicken sotanghon

Day 5 is soup day! This can serve as viand and snack. Still a no brainer, healthy and won’t break the bank ulam/merienda you can make.

Day 5 of 7: Chicken sotanghon

Ingredients (P 159):

3 packs of sotanghon (1.04oz/pack) (P 36)

1 carrot, chopped (P 15)

1/2 head of cabbage (P 20)

1/4 kgs chicken liver (P 40)

1 pc leg-thigh chicken, boiled then shredded (P 35)

1 pc onion, chopped (P 5)

3 cloves garlic, chopped (P 5)

1 tsp salt (P 1)

1/2 tsp ground black pepper (P 1)

1 tsp oil (P 1)

10 cups of water

Preparation (15 minutes):

Sauté garlic and onion in olive oil. Add the liver and chicken. Season with salt and pepper. Add water followed by the sotanghon. Wait until the noodles become half cooked before adding the carrots and cabbage. Boil for a minute. Serve hot.

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Note: carrot is rich in vitamin A. cabbage is packed with vitamin C and K. garlic has antibacterial properties while red onion contains antioxidants. chicken and liver are rich in protein

**serving is good for 7-8 people

 

***sorry forgot to click the publish button yesterday