Simple Life Matters

Catch Dina Dela Paz-Stalder from DH to CEO Success story in My Puhunan. Dina Dela Paz-Stalder has come so far from being a domestic helper to being the CEO of a beauty and skin care business that rakes in about P20-30 million a month. How did she do it? Get inspired by her success story as told by broadcast journalist Karen Davila this Wednesday (October 16) on ABS-CBN’s “My Puhunan.” Don’t miss “My Puhunan” this Wednesday (October 16), and “Mutya ng Masa” tomorrow (Oct 15), 4:15PM on ABS-CBN. For updates, follow @mypuhunan and @MutyaNgMasa on Twitter or like www.facebook.com/MyPuhunan and www.facebook.com/MutyaNgMasa.

Unang Hirit Kitchen Hirit Recipe of the Day- October 15, 2013: Binukadkad na Pla-pla  with Chef Chelle Galang. Ingredients: pla-pla sibuyas bawang kamatis luya asin mantika dahon ng alagaw mantikilya Photo and recipe credit: Unang Hirit Procedure: 1. Timplahan ang hiniwang plapla ng asin. 2. Iprito ito nang nakalubog sa mantika. 3. Igisa ang sibuyas, kamatis, luya at mga dahon ng alagaw. 4. Gawing side dish ang ginisang sarsa.

Unang Hirit Kitchen Hirit Recipe of the Day- October 14, 2013: Sinampalukang Pusit  with Chef Mitch Sison. Ingredients: sampalok pusit dahon ng sili dahon ng sampalok kamatis luya sibuyas bawang mantika patis beans talong Procedure: 1. Ilagay ang pusit sa ginisang bawang, sibuyas, luya at kamatis. 2. Lutuin ito sa loob ng 2 minuto. 3. Idagdag ang patis at sampalok broth. 4. Dagdagan ng tubig. 5. Iluto ang talong at beans. Pakuluan. 6. Dagdagan ng dahon ng sampalok at dahon ng sili. 7. Lutuin sa loob ng 5-8 minuto.

Here's Idol sa Kusina Recipe for Episode 113/Oct. 13, 2013- FROZEN MANGO-BANANA SMOOTHIE. Ingredients: 2 pcs ripe lakatan, frozen 1 pc mango, frozen 1 cup plain yogurt 1/2 cup milk Photo and recipe credit: Idol sa Kusina Procedure: 1. In a blender, put all the ingredients and blend until smooth. 2. Serve.

Here's Idol sa Kusina Recipe for Episode 113/Oct. 13, 2013- SAVORY FRENCH TOAST CASSEROLE. Ingredients: 8 pcs loaf bread 1 cup milk 1/4 cup butter, melted 1/3 cup sugar 2 pcs egg, beaten dash of cinnamon 1/2 cup quick melting cheese, grated 1 cup bacon, cut into 1 inch cube 1/2 cup ham, cut into 1 inch cube 2 pcs tomatoes, sliced 1 pc white onion, diced 1 pc apple, diced fresh basil for garnish, chiffonade Photo and recipe credit: Idol sa Kusina Procedure: 1. In a pan, cook bacon until lightly brown, then add the ham, tomatoes, onion and apples. Season with pepper and set aside. 2. In a bowl, combine milk with cinnamon and sugar. Then dredge the bread in milk mixture, then beaten eggs and layer onto the baking dish. 3. For the middle layer, add the cooked bacon, ham and diced apples. 4. Then add another layer of dredged bread as the top layer. 5. Finally, sprinkle grated quick melting cheese and place in a preheated oven (375 degrees) until

Here's Idol sa Kusina Recipe- Episode 113/Oct. 13, 2013- CRUSTLESS QUICHE. Ingredients:  1 teaspoon olive oil, or as needed 1 tablespoon olive oil 1 white onion, minced 3 cloves garlic, minced  3 cups chopped spinach salt and pepper to taste 1 cup diced tomato 1/2 cup shredded carrots 5 eggs 3/4 cup milk 1 cup shredded cheddar cheese  1/4 cup chopped parsley Photo and recipe credit: idol sa Kusina Procedure: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish with 1 teaspoon olive oil. 2. Heat 1 tablespoon olive oil in a pan over medium heat; cook and stir onion and garlic in the oil. Add spinach, salt, and pepper; cook, stirring occasionally, until spinach is wilted. Stir tomato and carrots into spinach mixture; cook for 3 minutes.  3. Remove pan from heat. Whisk eggs and milk together in a bowl. Stir cheese, spinach mixture, and parsley into egg mixture; pour into the prepared pie dish. 4. Bake in the preheated ove

Here's Idol sa Kusina Recipe for Episode for 113/Oct. 13, 2013- POACHED SALMON SALAD WITH CREAMY VELOUTE SAUCE. Ingredients: 2 shallots, thinly sliced 1 pc lemon, sliced 400g skinless salmon fillet 1 cup dry white wine 2 cups water 1/4 cup mayonnaise 1 tbsp mustard 2 tablespoons olive oil Salt Freshly ground white pepper (1/4 cup poaching liquid) parsley for garnish 100g asparagus spears, trimmed and blanched  100g cherry tomatoes, halved 1/2 head romaine lettuce, torn into bite size pieces 2 pcs eggs, hard-boiled, quartered 1 pc cucumber, sliced thinly Photo and recipe credit: Idol sa Kusina on Facebook Procedure: 1. Put the shallots and lemon in a saucepan and top with the salmon.  2. Add the wine and 2 cups of water; bring to a boil. Simmer over very low heat until the salmon is nearly cooked through; transfer to a plate and break the salmon into large flakes and freeze for 5 minutes to cool. 3. Meanwhile, strain the poaching broth, reser