The Misty Mom Tries to Cook!

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A Confession

I have a confession: cooking is one of my weaknesses. I will cook because I have to but honestly, I would rather do laundry or wash dishes than cook. It’s just not something I’m good at nor am passionate about. Because of this, there are times I would feel like less of a mom because I don’t whip up dishes or prepare organic, Pinterest-worthy meals for my kids. There are even people around me who would reinforce the idea by telling me that I should learn how to cook especially since I’m a mom and it’s just necessary or else I’m not mom enough.
But mommas, let me tell you – that is not true. Your cooking skills (or lack thereof, like me) do not define who you are and how you are as a mom. It doesn’t mean you’re a lesser mother than others if you can’t whip up dishes a la Rachael Ray. What’s important is we take good care of our children whether it’s us or someone else who cooks the food on the table. If there were days your child subsisted on cereal for two meals straight because you’ve been busy working on other things, it’s called normal. Let’s not be moms who judge other moms based on cooking skills (and frankly, a lot of other external, shallow criteria but that’s for another entry).
Anyhow, because I want to learn to love cooking and learn quick and easy recipes I can make for Selene (and maybe even make with her), I was up for a lesson with Chef Rosebud Benitez at The Cookery in BGC. I’m usually rattled with cooking lessons – I feel like I won’t be able to keep up, for one – but the class was relaxed and fun. It definitely helped that Chef Rosebud was far from Gordon Ramsay in Hell’s Kitchen.


My cooking seatmate, Ginger Arboleda of Mommy Ginger.
We’ll be whipping up tuna dishes and Gold Seas Tuna is our canned tuna of choice. Know why below.
First dish: Tuna Shepherd’s Pie. Intimidating much!?
I love the Shepherd’s Pie from Mom & Tina’s so I initially felt this was too expert-level for me. No naman pala!
like using chunks over flakes because sometimes the flakes are too pudpud na when you open.
These will all be hidden under mashed potato so it’s perfect for kids who don’t like veggies kasi tago! #MomHack

Tuna Shepherd Pie

1. Put mashed potato in a bowl. Add butter, milk and two-thirds of the cheese. Season with salt and pepper. Stir with a wooden spoon until smooth. Cover to keep warm.
2. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 mins or until onion has softened. Add pasta sauce, celery, broccoli and corn. Stir and combine. Cook for 6 to 8 minutes or until vegetables are tender. Add basil and tuna. Season with salt and pepper. Stir to combine.
This is just spaghetti sauce. If you have no time to prepare from scratch, it will do!
3. Preheat grill on medium. Divide tuna mixture between four 1 1/2 cup-capacity ramekins. Top with mashed potato. Sprinkle with remaining cheese. Grill for 4 to 5 minutes or until potato is golden and cheese has melted.
This is the pre-baked shepherd’s pie. We scooped the filling on the pan and placed mashed potato on top of it.
Ready for baking!
Ta-da! AFter 5 minutes, it’s ready! Look at that tostado cheese. My favorite!
Me trying to be all ‘top chef’ (BIG LOL) and adding a basil leaf on top for ‘plating’.
“Rustic” plating as per Chef Rosebud – kalat and all. Hahaha!
Frances of Topaz Horizon super focused in her station. Go momma!

Second Dish: Tuna Quesadilla

SO EXCITED FOR THIS. I luffff quesadilla.
Two cans of Chunks in Springwater for this dish. GUYS, SUPER DALI NITO GAWIN. I love it even more.
What I love about Gold Seas Tuna is the fact that they contain premium tuna that are pure, healthy and chunky. Pure because they contain absolutely no fillers. Some brands contain fillers that you think look like tuna but are not. We’ve actually stoppped eating canned tuna since I learned about that. Now, we have it back in our grocery list because of Gold Seas. I love the ready-made flavors as well – just top it in rice and you’re good to go. Selene is a fan na rin – to think she’s not really a fan of fish. WOOT!
Saute tuna and button mushrooms first.
Spread spaghetti sauce on tortilla.
Then top with grated mozzarella cheese and your sauteed tuna/mushroom. Fold in half, pan-fry and voila!
My two finished products! MASARAP SIYA GUYS!!! I’ll even be recreating it at home today so Selene can try.
Super simple, guys. Can’t wait to learn more quick and easy recipes soon. Share if you have!
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  1. October 18, 2017 / 5:45 am

    I love Gold Seas Tuna! Especially the garlic and herbs variation. These recipes seem so easy but are instagram worthy. Can’t wait to try them out.

    • November 7, 2017 / 10:06 am

      Yessss – the Garlic& Herbs are one of my faves too! Grabe now I’m craving for tuna bigla. 🙂 Thanks for sharing your thoughts Veronica!

  2. November 12, 2017 / 12:42 am

    I love to cook! I took HRM because there’s less Math and I love to eat haha! Your photos talaga ang gaganda!

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