I went foraging in my freezer the other day in an effort to do the responsible thing and cook what I had on hand.
What did I have on hand, you ask? Three kinds of frozen Greek yogurt, approximately 57 bags of frozen vegetables, and some lean ground beef (purchased on sale, naturally).
I took it as a sign: it was giniling time.
Giniling definitely qualifies as comfort food for me. Growing up, my mom often made it to accompany chicken adobo. I have to give my mom props — that pairing is a solid culinary choice. The flavors of the two dishes are quite similar, and the two different textures are definitely complementary.
To make giniling, ground beef is cooked with onions, garlic, peas, carrots, and then combined with soy sauce and some kind of acid. I used white vinegar here, but my mom always uses fresh lemon juice. Keep life simple and use whatever you have at home.
I love giniling served over warm rice with a boiled egg. It’s always a satisfying combination. And it’s healthy too! Giniling is a pretty low-cal dish on its own, and it’s loaded with iron, vitamin B6, and protein. Give it a try! Read more… →