Pancit Malabon

Ingredients
½         kilo       miki (white, thick, and round noodles)
2/3       cup       coarsely founded sitsaron baboy
2/3       cup       flaked fish meat (tinapa)
½         kilo       pork fat (cubed)
¼         kilo       squid (adobo)
½         kilo       talaba (Filipino oyster) (adobo)
2                      eggs, hardboiled
5-6      cloves   garlic, minced
3         tbsp      atchuete seeds (anato seeds)
                         salt to taste
Procedure
1.    Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.
2.    Soak atchuete seeds in ½ cup hot water. Extract color.
3.    Add colored water to pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron. Set aside sitsaron.
4.    Sauté garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside.
5.    Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. Garnish with slices of boiled egg.
6.    Serve with puto.

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Spending Summer Cooking Quick and Easy Recipes

There’s just one universal thing that describes summer time. Hot! And you want to spend your summer days refreshed and cool at all times. This is why you don’t to add more heat to your kitchen than necessary when you cook your meals. Firing up your oven will only make your kitchen hotter. The key in spending summer is cooking quick meals that involve less heat, less hassle, but fulfilling on both your palettes and stomach.

The meals that you oftentimes find yourself preparing are salads and sandwiches. These are all good. The meals are quite healthy and can be refreshing. However, even if you have a lot of choices for sandwiches and a lot of choices for salads, there will come a time that you will crave for something bigger or fuller. What you can do is utilize the stove and grill more instead of using the oven. You can cook a lot of meals without adding heat to your already scorching apartment or house.

If you still want to feel fresh and light during summer, you would be better off without heavy starches in your meals. If you want to have pasta, you can add vegetables as side dishes or make a salad using pasta. You will still feel light after the meal because of the vegetables. The same goes with sandwiches. Adding some romaine lettuce, onions, and cucumber to your sandwich filling will keep the fresh feeling and will help balance the fat from the burger, ham or chicken part of the sandwich.

Also, during the summer don’t spend too much time preparing your meals. Keep things simple. The more you move the hotter you get. The hotter you get the more irritated you become. Soon enough you’ll explode and will let it out on the people in house. Summertime is supposed to be a time to relax so chill.

Go to your supermarket and buy those already pre-cut meat so don’t have to spend chopping and cutting. Look for prepared vegetables as well. Also, when using marinade make certain that you maximize its use. You can actually use the same marinade for other dishes so why experiment. There will be other, more appropriate time to that so for now, stick to the easy and simple.

Use your grill. Do you ever wonder why summer is always a good time for a barbecue? It is because you cook outside. It is cooler cooking in the shade and quite refreshing eating out in your backyard. You can use the pre-cut I mentioned earlier as well as ready made marinades available in the market. This way, you will spend less time preparing the meals and have more time actually enjoying them. Remember to add some vegetable side dishes or salad with your barbecue meals.

There are a lot of things you can grill. Chicken, burger, and franks and even some vegetables you can put over the griller. You can even invite friends over and have some pleasant dinner. That’s another beauty of cooking outdoors.

Summer time is actually the time of the year when you can be excused for feeling lazy. Well, that can be an exaggeration. But still the summer heat and the humidity, you can’t help but bum around and relax all day. This is the reason why preparing and spending summer cooking quick and easy meals would be the best way to go.

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Yuletide Breakfast In a Package

Ingredients:

1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper


Instructions:

Preheat oven to 350 degrees. Place cooked crumbled sausage in a large mixing bowl. Fold in both cheeses.  Place one pie shell in a pie plate.  Place half the sausage mixture in the pie shell. Place the other pie shell in a pie plate.  Pour rest of the sausage mixture in the shell.   Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well.  Pour half the egg mixture over the first pie shell and mixture.  Pour the rest of the egg mixture over the other pie shell.  Bake one hour or until knife inserted in the middle comes out clean.  Let stand 10 minutes before cutting and serving.

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Creamy Thanksgiving Mashed Potatoes

This mashed potato recipe certainly isn’t low fat, but definitely delicious. In our house it’s reserved for holidays only :)

Serves 6, double or triple quantities as necessary.
Ingredients:
6 medium potatoes, peeled and cut into chunks.
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
3 peeled cloves of garlic (optional)
Chopped fresh chives of parsley (optional)
Salt and pepper to taste

Place potatoes in large saucepan and cover with water, add a little salt and peeled whole garlic cloves if using.  Bring to a boil and cook over medium or high heat for approximately 15 to 20 minutes or until tender. Drain, discard garlic and return to pan.

Add the milk and beat potatoes with electric mixer until creamy.  Gradually add a little of each of the ingredients and keep mixing.  Depending on your preference you may want to add a little extra or less sour cream.  Season with salt and pepper to taste.  Finally add the chopped chives or parsley if using and stir well.  Serve immediately.

Note:  For roasted garlic potatoes use the same recipe as above but do not add garlic cloves to potatoes while boiling.  Instead crush the garlic cloves and sauté for about 1 minute over very low heat in a little olive oil.  Add mixture to potatoes once cooked and mix with all other ingredients.

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Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:
       
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
.5 teaspoon crushed red pepper flakes 
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoon black pepper

Combine all ingredients in an airtight container and shake well to combine. Use 2 - 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.

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The Four Natural Enemies of Olive Oil

A high-quality extra virgin olive oil is a must-have staple in many kitchens, partly because its delicious flavor and versatile nature allow it to be used in countless ways. For starters, extra virgin olive oil is perfect in homemade salad dressings, on roasted vegetables and as a key ingredient in a wide range of recipes.

In addition to tasting great, olive oil is also good for you. Naturally low in saturated fat, it is a healthy alternative to butter, margarine and many other oils. Versatility, great taste and a healthy profile make it easy to see why many cooks and chefs always have a bottle close at hand.

What many people do not realize about olive oil, however, is that it is actually a perishable fruit juice with some finicky preferences. This mean proper care and precautions must be taken in order to keep your olive tasting and smelling the way it should.

The Four Natural Enemies of Olive Oil

1. Time. Because it is a perishable fruit juice, olive does not have an unlimited shelf life. Try to choose bottles with a clearly marked “harvest date” and make sure that date occurred within the last 18 months to 2 years. It is also recommended that you only buy as much olive oil as you can use within 15 – 30 days of opening.

2. Temperature. Heat will cause olive oil to degrade quickly. Therefore, do not store your olive oil near your oven or cooktop because the higher ambient heat in those areas will cause it to break down faster.

3. Oxygen. Like a fine wine, exposure to oxygen for any length of time will cause your olive oil to turn rancid. To prevent this, store your olive oil in an airtight container with the lid securely fasten whenever it is not in use.

4. Light. Exposure to light will also cause olive oil to degrade more quickly. Avoid storing your olive in clear bottles or out on your counter tops. Dark green bottles are the best for blocking out sunlight, but other dark bottles will also work. Storing bottles inside a cabinet when not in use can also prolong the life of your olive oil. A cool, dark place is your best bet to prolong the life of your oil.

Avoiding the four natural enemies of olive oil will keep it fresh and full of flavor for a longer period of time. With a little bit of effort, you can preserve the delicious natural flavors of your quality olive oils.

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White Chicken Chili

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chills, drained and minced
4 cans white beans, undrained
4 cups chicken broth
2 cups rotisserie chicken meat, shredded
1 cup shredded monterey jack cheese

Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10 - 15 minutes).

Add cumin, cayenne, salt and pepper and stir well. Add green chills, chicken broth, shredded chicken, and 2.5 cans of beans. Simmer uncovered 15 minutes.

Meanwhile, puree remaining 1.5 cans of undrained beans in blender or food processor. Add to soup to thicken. Simmer 5 more minutes. Remove from heat and stir in cheese until melted. Serve warm with crusty french bread.

NOTE: If you are watching your sodium intake, drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.

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Kitchen Seasonings: A Quick World Tour

Herbs, spices and other seasonings are a natural and healthy way to add a lot of flavor to your recipes without adding a lot of extra calories. With a little practice, you can create an endless variety of delicious recipes, such as Mediterranean-inspired favorites bursting with the fresh flavors of lemon, garlic and rosemary and spicy Mexican dishes featuring cilantro, cumin and chili powder.

Of course, your options won’t end there. A wide range of herbs, spices and seasonings are used throughout the world to make food taste better, and in some cases, last longer. Over time, certain flavors have come to represent the culinary identity of the areas where they originated. In large part, the seasonings you choose will define the direction of your own culinary development, as well.

With a little creativity, you can put a fresh spin on some of your favorite tried-and-true recipes by simply swapping out the herbs, spices and seasonings you use. For example, if you add fresh or dried basil or oregano to diced tomatoes, chopped onion and finely minced garlic, you have the makings of a wonderful red Italian pasta sauce. On the other hand, if you replace the basil and oregano with cilantro and lime juice, those same ingredients become the foundation for a fabulous homemade salsa recipe.

To help inspire you, the following chart shows some of the most popular culinary ingredients based on geographic region.

Most Popular Kitchen Seasonings From Around the World

Cuisine: Popular Herbs, Spices & Seasonings

Italian
basil, oregano, marjoram, rosemary, parsley

French
thyme, French tarragon, rosemary, basil, sage, mint, marjoram

Greek
dill, lemon, oregano, fennel

Spanish
saffron, smoked and regular paprika, rosemary, thyme

German
mustard, rye, caraway seeds, borage

Mexican
cilantro, chili powder, cumin, Mexican oregano

Indian
curry powder, coriander, cumin, turmeric

Chinese
five-spice powder, star anise, fennel seed, cloves, cinnamon, ginger

Thai
Thai basil, cumin, turmeric, lemon grass, cinnamon

Of course, this chart is far from comprehensive, but it can serve as a good reference point for assembling your own collection of must-have herbs, spices and seasonings.

Keep in mind, some herbs, spices and seasonings, such as salt, black pepper and garlic, have an almost universal appeal that isn't limited by geographic borders. Chances are you will notice those items popping up in recipes from all over the world. As a result, you may want to keep an adequate supply of these basic ingredients in your own pantry or spice rack.

You will also see a lot of crossover among dishes from countries that border one another. For example, French, Italian, Greek and Spanish dishes often feature many of the same herbs, such as basil, rosemary, oregano and thyme. Of course, this isn't surprising when you consider how these populations interacted with and melded together over the course of history. Depending on your personal tastes and cooking habits, these ingredients may be good to keep on hand, as well.

While assembling your own collection of herbs, spices and seasonings from around the world, remember you can save money by growing your own. Fresh herbs are super easy to grow from seed or from cuttings in your own garden and many can be brought indoors for year-round enjoyment. However, if growing fresh herbs isn’t your thing, many popular fresh and dried varieties are readily available. Dried herbs can be a great alternative to fresh, but take note of expiration dates and suggested storage methods. Dried herbs, spices and seasonings can be quite expensive, so buy smaller amounts at one time if you won’t be using them often.

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Easy Basic Pizza Dough

This versatile recipe is great for pizza, pepperoni rolls or breadsticks for dipping.

Ingredients:
2 1/4 teaspoons active dry yeast
3/4 teaspoons brown sugar
1 1/2 cups very warm water (110˚F)
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups all-purpose flour

Directions:
Add warm water, then yeast and brown sugar to large bowl. Let sit for 10 - 12 minutes.

Add salt and oil to the bowl, then slowly mix in 2 1/2 cups of flour while stirring constantly with a fork.

Empty dough onto a well-floured surface and knead in more flour until it no longer sticks to your hands.
Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover bowl with a towel and let sit for approximately one hour in a warm place.

While the dough is rising, preheat the oven to 425˚.

Once the dough has doubled in size, punch it down with your first and reshape into a ball.

After a couple minutes, roll the dough out on a clean, well-floured surface, Place rolled out dough on a pizza pan or stone and brush edges with olive oil.

Top dough with your favorite pizza toppings and bake for 15 to 20 minutes or until cheese and crust are a nice golden brown.

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Broiled Angel Food Cake with Fresh Whipped Cream and Berries

1 angel food cake, (store bought, from a mix or homemade)
4 tablespoons butter, melted

2 cups heavy cream
3 tablespoons white sugar
1 teaspoon real vanilla extract

1 pint strawberries, washed, hulled and sliced
1 container blueberries
1 high-quality dark chocolate bar (optional)
Fresh mint sprigs (option)

Cut angel food cake into evenly sized slices. Do not cut into wedges around the center of the cake as they will not brown evenly under the broiler.

Using a pastry brush, coat both sides of angel food cake slices with melted butter. Place on a metal baking sheet and place under broiler. Toast until golden brown. (Watch carefully because this will occur quickly). Remove from oven and turn slices to toast other side. Remove from oven.

In a glass mixing bowl, mix heavy cream, sugar and vanilla extract with electric mixer. Beat until soft peaks form.

To serve, top two slices of toasted angel food cake with homemade whipped cream and fresh berries. Top with shaved dark chocolate and/or sprigs of fresh mint, if desired.

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