Soup For You

It is really good to have something to eat in the cold days. Soup is one good food to eat during this days. Hubby treat me for a lunch last week and the server brought us the soup above. It was yummy and delicious soup and I like it.  Hubby just eat very little since he wants the lunch foods. Anyway, I always like soups how about you?

How To Make A Bingka

Last New Year's eve we have so many foods that i miss when i was in the Philippines since we attended the Filipino party. I eat many foods mostly Filipino foods. There are also American foods but only a few ones. Today i would like to share a recipe for making a bingka one of the Filipino delicacy. I saw this recipe online but the way i make it is a little similar.

Bibingka

Ingredients:

1 Box (16oz) Mochiko Flour or any brand sweetened Rice Flour (sifted)

4 Eggs

¼ cup melted butter

2 cups Sugar

2 cups Evaporated Milk

50 g shredded sweetened coconut

20 g shaved or ground parmesan cheese ( substitute for keso de bola)

Salted Eggs: You can put them on top of the bibingka in the middle of baking timeor serve them on the side. (Some people doesn’t like the taste of salted egg)

Directions:

Preheat the oven to 350. Prepare a rectangular baking pan(13x9incbes).

1.) Beat the eggs and sugar together until creamy and fluffy.

2.) Add the milk and continue mixing until well combined.

3.) Fold in the Mochiko flour into the mixture.

4.) Add the shredded sweetened coconut and parmesan cheese.

5.) Pour the melted butter into the pan, and add the batter mixture. Pour some shredded sweetened coconut and parmesan on top. Place them in the oven and bake for 40-45 minutes.

BEEF CALDERETA

It has been awhile since i posted something in here. Oh boy i almost forgot this blog of mine. Anyway, i miss this beef caldereta because my mom cook this one and serve to the family. I know most of the Filipino love this so here is the recipe.

Ingredients:

1. 1/2 cup tomato paste

2. 1 cup bell pepper, cut into strips

3. 2 pounds beef, cubed

4. 1 medium onion, chopped

5. 2/3 cup liver, spread

6. 1 cup tomato sauce

7. 1 cup grated cheese

8. 1 tablespoon Tabasco sauce (optional)

9. 3-4 cups water

10. 1 cup unsweetened pineapple juice

11. 1 garlic clove, crushed

12. 3 large bay leaves

13. salt and pepper

14. 2 medium carrots, sliced

15. 3 medium potatoes, sliced

Cooking Directions:

1. Boil beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion.

2. In a separate pan saute garlic until almost brown. Add to beef and broth.

3. Add the tomato sauce and tomato paste and allow to simmer for ten minutes

4. Add bay leaves, bell pepper, carrots and potatoes

5. Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste

6. Add optional Tabasco sauce

7. Cook until cheese is melted, stir.

8. Remove bay leaves.

9. Add water if the mixture is too thick

10. Serve hot on individual servings of a bed of cooked rice

Lemon Pudding Cake with Cranberry Syrup

This is one of the recipe for the holiday that i like. Merry Christmas everyone and i hope you are enjoying your holidays. Thanks for coming and reading my post...


Ingredients:

For pudding cake

* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 3/4 cup sugar
* 3 large eggs, separated
* 1 cup 1% milk
* Finely grated zest of 1 large lemon
* 5 tablespoons fresh lemon juice


For syrup

* 1/3 cup sugar
* 3/4 cup fresh or thawed frozen cranberries, chopped
* 1/2 cup water

Procedures:

Make pudding cake:

1.Preheat oven to 350°F.

2. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.

3. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

4. Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.

Make syrup while cake is baking:

1. Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

Cooks' notes: · Syrup may be made 2 days ahead and chilled, covered.

Herb-Roasted Turkey

Makes 12 servings, 3 ounces each, plus plenty of leftovers

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours

EASE OF PREPARATION: Easy

Ingredients:
* 1 10- to 12-pound turkey
* 1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
* 2 tablespoons canola oil
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
* 3 cups water, plus more as needed

Procedures:
1. Position a rack in the lower third of the oven; preheat to 475 degrees.
2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
3. Roast the turkey until the skin is golden brown, 45 minutes.
Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 degrees.
4. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium. 0 Carbohydrate Servings

Pineapple Salad

Today you can try making a salad with this recipe pineapple salad. Thank you for coming...

Ingredients:

1/2 large pineapple
1 can (220ml) sauerkraut, drained
1 red apple, cored and diced
1 1/2 cups bacon, cut into 1-inch strips

Dressing:

3 tablespoon mayonnaise
2 tablespoon sour cream or whipping cream
2 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary
green leaf or butter
lettuce leave

Method:

* Remove pineapple from shell. Core and cut fruit into chunks.
* In a large bowl, combine pineapple, sauerkraut, apple and bacon, toss to mix. Cover and chill 30 minutes or longer.
* Meanwhile, in separate bowl stir together all the dressing ingredients.
* Cover and chill.
* When ready to serve, line serving bowl or individual serving plates with lettuce leaves. Spoon chilled salad over the lettuce, and pour dressing on top.

Chocolate Chip Ice cream

Enjoy this dessert with your friends and family....

Ingredients:

3 eggs
2 tbsp caster sugar
200g milk chocolate melted
1 1/3 c cream
90g dark chocolate, finely chopped

Method:

1. Place eggs and sugar in bowl, stand over pan of simmering water. Beat or whisk till it is fluffy, pale and increased in volume.
2. Add milk chocolate and mix well. Remove from heat and let cool.
3. Beat cream till soft and peaks form. Fold in eggs mixture.
4. Add dark chocolate and mix well.
5. Pour into metal tray and freeze for about 4-5 hours or till firm.

Avocado & Corn Salsa

With only 50 calories and 3 grams of fat per serving

Serves: 8 (about 1/4 cup each)
Preparation time: 10 minutes

Ingredients
3/4 cup frozen corn, thawed
1/2 cup quartered grape tomatoes
1 medium avocado, diced
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon kosher salt

Preparation
1. Toss corn, tomatoes, avocados, cilantro, lime juice and salt in a medium bowl.

Enjoy!

Nutrition Facts
Per serving:
50 calories
3 g fat (0 g sat, 2 g mono)
0 mg cholesterol
5 g carbohydrates
1 g protein
2 g fiber
37 mg sodium
169 mg potassium

Nut Crisp Cookies

Another recipe that I know you would like to try...

Ingredients:

1/2 cup castor sugar
1 tablespoon melted butter
1 egg
1 teaspoon baking powder
1 1/2 cup rolled oats
1 teaspoon vanilla essence

Method:

1. Mix all the ingredients together well.
2. Drop teaspoonsful on a greased baking sheet 2 inches apart.
3. Bake to a nice golden brown and until crisp in a 175 °C oven.
4. Allow to cool.
5. Store in an air tight container.

Thai Chicken Pizza

You can serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side. Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

Ingredients
20 ounces prepared whole-wheat pizza dough
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast, trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese

Preparation
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Nutrition Facts
Per serving:
355 calories
9 g fat (2 g sat, 1 g mono)
29 mg cholesterol
42 g carbohydrates
20 g protein
3 g fiber
447 mg sodium
151 mg potassium

Oven-Fried Zucchini Sticks

Serves: 4
Preparation time: 30 minutes

Ingredients
Canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten

Preparation
1. Preheat oven to 475°F.

2. Coat a large baking sheet with cooking spray.

3. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.

4. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet.

5. Coat all exposed sides with cooking spray.

6. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray.

7. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.


Nutrition Facts
Per serving:
108 calories
1 g fat (0 g sat, 0 g mono)
0 mg cholesterol
22 g carbohydrates
6 g protein
4 g fiber
427 mg sodium
512 mg potassium

Blue Cheese Dip

Ingredients
4 ounces reduced-fat cream cheese (Neufchâtel)
1/2 cup fresh flat-leaf parsley leaves
2 scallions, trimmed and coarsely chopped
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon tarragon vinegar or white-wine vinegar
3/4 cup crumbled blue cheese (4 1/4 ounces)
2 tablespoons reduced-fat mayonnaise
Freshly ground pepper to taste

Preparation
1. Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice.

2. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water.

Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.

Slow-Cooker Black Bean-Mushroom Chili

Earthy mushrooms, tomatillos and a subtle layering of spices combine to give this full-bodied vegetarian chili a complex flavor. Note that dried beans need to be soaked before going into the slow cooker. Once that's done, the chili can gently bubble for hours, adding flexibility to your schedule.

Serves: 10
Preparation time: 6 1/4 to 9 1/4 hours

Ingredients
1 pound dried black beans (2-1/2 cups), picked over and rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds or ground cumin
1/2 teaspoon cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced (4-1/2 cups)
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth or vegetable broth, homemade or canned
1 6-ounce can tomato paste
1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
1 1/4 cups grated Monterey Jack or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges

Preparation
1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid.

2. Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.

3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.

4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.

Stovetop method: Total: 4 1/2 hours In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.

Strawberry Cheesecake

Another great cake from a friend hope you will like the recipe.

Ingredients:

Base

110g butter, diced
200g digestive biscuits, finely crushed
2 tbsp brown sugar, firmly packed
50g cornflakes, crushed
60g dark chocolate, melted with 2 tbsp milk


Filling

500g cream cheese, diced
140g Castor sugar
2 tbsp lemon juice, strained
1 1/2 tbsp + 1 tsp powdered gelatine
100ml water
300g strawberry puree
400ml thickened cream,
8 strawberries, halved


Topping

whipped cream
6 strawberries, sliced

Method for the base:

1. Melt butter in pan over low heat. Stir in digestive biscuits, sugar, cornflakes and mix well. Fry till fragrant.
2. Press into a greased 23 cm false-bottomed cake pan with the back of a metal spoon or your hand.
3. Cover cake pan and refrigerate for at least 30 minutes.
4. Spread melted chocolate on biscuit base.

Method for the filling:

1. Dissolved powdered gelatin in 100ml water.
2. Beat cream cheese, sugar and lemon juice till smooth, pour in combined gelatine and strawberry puree and mix well.
3. Press strawberry halves around side of cake pan and spoon filling into the pan carefully.
4. Cover cake pan and refrigerate for at least 6 hours.

Method for the topping:

1. Top cake with a layer of whipped cream and transfer cake to a serving plate.
2. Arrange strawberry slices on cake and chill before serving.

Thanksgiving Recipe

Maple-Roasted Sweet Potatoes

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime. This dish can be made the day before; cover and refrigerate, and just before serving, reheat at 350°F until hot, about 15 minutes.

Serves: 12
Preparation time: 1 hour 10 minutes

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

Preparation
1. Preheat oven to 400°F.

2. Arrange sweet potatoes in an even layer in a 9” x 13” glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3. Cover and bake for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Enjoy!

Nutrition Facts
Per serving:
96 calories
2 g fat (1 g sat, 0 g mono)
5 g cholesterol
19 g carbohydrates
1 g protein
2 g fiber
118 g sodium
189 g potassium

Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie

Pumpkin pie is a Thanksgiving icon, but it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year – it just might become one of their holiday favorites. No need to let them know how easy it is!

Serves: 10
Preparation time: 2 hours 20 minutes (including freezing time)

Ingredients
For the crust:
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

For the filling:
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Preparation
To prepare crust:

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

2. Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

To prepare filling:
1. Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled piecrust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Enjoy!

Nutrition Facts
Per serving:
230 calories
5 g fat (1 g sat, 2 g mono)
4 g cholesterol
42 g carbohydrates
4 g protein
2 g fiber
179 g sodium
165 g potassium

Heart Breakfast - Why?

*Food is the best digested early in the day.
*Body needs energy for the entire day's work.
*Calories at breakfast are more apt to be "exercised off" during the day.
*Breakfast ideally should contain 1/3 to 1/2 of daily food requirement.
*Avoid constipation by eating whole grain cereal daily. Bran specially recommended.
*Try GRANOLA recipe:

Granola
1 large box quick oats (2 lbs. 10 oz.)
2 cups shredded coconut
2 cups wheat germ
1 cup whole wheat flour
1 tbsp. salt
1 cup cashews (raw) or almonds, chopped
Mix together this first six ingredients.

1/2 cup brown sugar
3/4 cup oil
1 cup honey
3/4 cup water
1 tbsp. vanilla
WHIZ together in blender this all ingredients. Add to dry mixture above, stirring thoroughly. Bake at 250 degrees, stirring every 20 minutes, for about 1 hour, or until brown.