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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Vietnamese Shrimp Salad Rolls

Salad rolls look fancy, but they’re really not that complicated. They use simple and mostly inexpensive ingredients and are served cold, so you can take them with you to enjoy on the road. The trick is in the rolling of the rice papers, but with some practice, it gets a whole lot easier. We’re still working on our technique, but no matter how the folding goes, the results are always delicious.

Ingredients

•    8 oz package of rice vermicelli noodles
•    ½ pound of cooked shrimp
•    1 julienned carrot
•    Iceberg lettuce
•    8 rice papers

This recipe makes 8 salad rolls.

Preparation

Cook the vermicelli according to the package directions. Then rinse with cold water and strain.

Peel and remove the tails from the shrimp. Then cut them in half lengthwise, so you have a flat bottom to each piece.

Get your julienned carrots and lettuce pieces ready.

Now fill a large skillet or dish with a few inches of water. The skillet or dish needs to be large enough to put the rice paper in as the water will soften the paper, so you can make your roll. Dip the rice paper into the water for a few seconds to soften. Don’t wait too long or the paper will be too soft and will break. After a few tries, you’ll know exactly how long you should dip the papers.

Put the wet paper onto a rolling surface (a cutting board works well) and top with vermicelli, lettuce, shrimp and carrots.

Take the sides of each wrapper and fold them inward.

Then take the bottom and fold it upward.

Then roll the wrapper closed. Serve with peanut sauce and enjoy.

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Beef with Oyster Sauce

Ingredients

1 ½      cups     beef sirloin, pounded with the back of a knife and cut into strips
1  soy sauce
1          cup       chicharo (snow peas)
2          tbsp      cooking oil
1          tbsp      garlic, crushed
1 ½      tsp        ginger, minced
1          pc        onion, sliced thinly
2          tbsp      oyster sauce
1          tsp        gin
2          tbsp      water

Procedure

1.     Marinate beef in soy sauce for about 30 minutes.
2.     Stir-fry chicharo in 1 tbsp cooking oil until golden brown.
3.     In the same pan, sauté garlic in the remaining cooking oil until golden brown.
4.     Add the ginger. Stir-fry.
5.     Add the onion and cook until transparent.
6.     Add the beef and cook until slightly brown. Add oyster sauce and gin. If the mixture seems to be sticking to the bottom of the pan, add 2 tbsp water.
7.     Add the reserved chicharo. Stir and serve hot.

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Bamboo Shoots with Coconut Cream (Ginataang Labong)

Ingredients

2 cup strips pf bamboo shoots (labong)
1 big coconut, grated
100 grams small fresh shrimps, shelled
100 grams pork belly, cut into small cubes
 2 pcs long green peppers
1 large onion, chopped
3 cloves garlic, minced
1 tbsp minced ginger
1 tsp vetsin (monosodium glutamate)
salt to taste  

Procedure

1. Soak labong in water for 1 hour. Drain. Squeeze out water. Set aside.
2. Add 1 cup lukewarm water to grated coconut, extract thick cream. Set aside.
3. Add ½ more lukewarm water to coconut; squeeze again. Put this 2^nd extraction immediately in a pan.
4. Add ginger, garlic, onion, pork, shrimps, pepper, and seasoning. Bring to a boil while stirring gently. Cover and simmer for 10 minutes.
5. Add thick cream, simmer until labong is done and sauce thickens.
6. Mince the green pepper if you want a hot and spicy dish.

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Kangkong Balls

Here’s another inexpensive yet nutritious and delicious recipe. I’m sure your kids are going to love this.

Ingredients:
2 bundle kangkong stems, finely chopped
2 pcs tokwa (tofu), shredded
1 pc onion, finely chopped
1 pc carrot, finely chopped
7 pcs kinchay, finely chopped
2 pcs egg
1 cup flour
½ tsp iodized salt
1 cup cooking oil

Procedure
1. Wash kangkong and drain.
2. Mix all the ingredients except the oil.
3. Take 1 tsp of the mixture and roll into a ball.
4. Fry in oil.
5. Serve with sauce or catsup.

Don’t throw the leaves. Use it in other recipes like Crispy Kangkong or for your sinigang.

Kangkong is also known as river or water spinach, swamp cabbage and water glorybind in English. Filipinos used kangkong as an alternative to spinach.

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Sweet Potato Tempura

This recipe is demonstrated with sweet potato, but you can substitute other vegetables like onion, carrot, beans, mushrooms and more. You can even do seafood like shrimp, carb and fish. Try a variety batch to see what you like best.

Ingredients

    Enough vegetable oil for deep frying
    2 sweet potatoes

Batter:

    1 egg
    1 cup flour
    ½ teaspoon baking soda
    ¾ cup ice water

This recipe makes about 6-8 servings.

Preparation

Fill your pan or deep fryer with vegetable oil. Heat the oil to 375 F.

In the meantime, peel and slice the sweet potato into ½ thick pieces.

Mix the batter ingredients in a large bowl, whisking until well combined. The batter should be fairly runny, but add more flour or water if you need to adjust the consistency.

Dip the potatoes into the batter and let the excess run off.

Carefully place the potatoes in the oil with a fork or tongs. Hold the potatoes above the bottom of the pan for a few seconds to prevent them from sticking. Fry until golden brown on all sides, about 2 to 3 minutes.

Remove the potatoes from the oil and allow them to drain on a paper towel. Serve with tempura dipping sauce and enjoy.

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Vegetable Chop Suey

Chop suey is another dish that you can make into just about whatever you want. You can add meat like pork, chicken or beef. You can also mix and  match vegetables to your own unique tastes. This is quite a simple recipe, so modify it to your heart’s content.
This recipe makes about 6 servings.
Ingredients:

• 3 tablespoons shortening
• 1 cup diced onion
• 4 chopped carrots
• 4 chopped stalks of celery
• 1 1/2 cups chopped cauliflower
• 1 ½ cups chopped broccoli
• 1 cup water
• 1 cup bean sprouts

Sauce:

• 2/3 cup water
• 1/3 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons sugar

Instructions:
Heat the shortening in a wok or frying pan over medium heat. Add the onion, carrots and celery.

Sauté until softened slightly. Add the cauliflower, broccoli and the 1 cup of water.

 

 Place a lid on your pan and bring to a boil. Then simmer for about 5 minutes. Remove the lid and add the bean sprouts, cooking for a few minutes more.

In a small bowl, whisk together the 2/3 cup water, soy sauce, cornstarch and sugar. Add it to the vegetable mix and stir until thickened. Allow to simmer for a few minutes more or until the vegetables are at your desired softness.

Serve with rice or alongside your favorite Chinese dish.

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Vegetable Chow Mein

While this recipe is a veggie-based, your favorite meats can certainly be added. Whether you want boneless chicken, strips of beef or shrimp, you can add them to this recipe quite simply. Chow mein is a very versatile recipe and you can even substitute or add veggies if you prefer.

This recipe makes about 8 side dish servings.

Ingredients

•    1 – 14 oz package of chow mein noodles
•    1 tablespoon soy sauce soy sauce
•    3 tablespoons fish sauce
•    1/2 tbsp sesame oil
•    2 tablespoons vegetable oil
•    1 julienned carrot
•    1 teaspoon crushed ginger
•    1 teaspoon crushed garlic
•    1 cup coarsely chopped bean sprouts

Preparation

Start by preparing the noodles, according to the package directions. Rinse and set aside.

While the noodles are cooking, you can prepare your sauce. Combine the soy sauce, fish sauce and sesame oil in a bowl and set aside.

In a wok or large skillet, heat the vegetable oil over medium heat. Add the julienned carrots, ginger and garlic and sauté until the carrots have softened.

Now add the cooked noodles, the sauce that you set aside. Stir until heated through. Add the bean sprouts and cook for a few minutes more.

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Sausage and Cabbage One Dish Dinner

Ingredients:

4 tablespoons butter
1 small onion, chopped
2 teaspoon fresh minced garlic
1 medium red bell pepper, seeded and chopped
1 teaspoon dried red chili pepper flakes
1 1/2 lb kielbasa, cut into about 1/2-inch slices
6 cups chopped green cabbage
3/4 cup canned chicken broth
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
Shredded parmesan cheese
Cooked egg noodles

Instructions:

Cook the sausage in a large skillet until browned on both sides.  In the same skillet melt the butter and sauté onion, garlic, bell pepper and chili flakes over medium-low heat.  Return sausage to the skillet and add in the chopped cabbage and broth.  Cook stirring for about 20-25 minutes or until cabbage is tender.  In a large pasta bowl, toss with parmesan cheese and hot cooked noodles.  Season to taste using salt and pepper.

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Stuffed Mini Pumpkins

Ingredients:

4 miniature pumpkins
1/4 cup raisins, plumped
1/4 cup butter
1/2 cup minced onion
1 cup cooked rice
1/2 cup slivered almonds or pine nuts
1/4 teaspoon cinnamon
1 slightly beaten egg

Instructions:

Place whole pumpkins in a baking pan; pour water to about 1 inch deep in the pan to surround the pumpkins for cooking.  Bake at 350 degrees F for 30 - 45 minutes until a knife slices into the pumpkin gently.  Allow pumpkins to cool.  Cut across the top to make a lid, just like it was a mini jack-o-lantern.  Scoop the seeds and stringy goop out and discard.  Scrape the fleshy part out and put on the cutting board.  Chop the flesh. Cover raisins with water and bring to boiling point, cover and let sit until ready to use.  Sauté the onions in butter.  Combine with pumpkin flesh, rice, almonds, raisins, cinnamon and sprinkle with salt and pepper to taste.  Add the beaten egg to hold it all together.  Now you're ready to fill up your pumpkin shells!  Fill so that the filling is sticking up out above the top of shells, big heaping spoonfuls.  Top each with it's lid and bake filled shells at 350 degrees F for 30 to 45 minutes.   On both baking occasions be mindful of the stems getting to close to the heat source.

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Put a Bow On It Corn Bake

Ingredients:

1 box corn muffin mix
3 eggs
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn

Instructions:

Preheat oven to 350 degrees.  Pour muffin mix into a large mixing bowl.  Add eggs and milk. Blend until muffin mix is just moistened.  Add butter, salt and pepper and mix well.  Fold in both cans of corn.  Grease a 2-quart casserole dish.  Pour corn mixture into casserole.  Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.

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Gyoza Dipping Sauce

Gyoza dipping sauce is easy to make and all it takes is two ingredients. Serve with homemade gyoza for a delicious appetizer that’s sure to please.
   
Ingredients

•    ½ cup soy sauce
•    ¼ cup rice vinegar

Preparation

Heat the sesame oil in a frying pan over medium heat. Add the onion, carrot and cabbage and sauté, stirring occasionally, for a few minutes. Serve with hot gyoza.

For recipe on how to make Homemade Vegetable Gyoza, click here!

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Indian Curry with Paneer and Peas

This is a very satisfying vegetarian Indian dish made with a tomato cream base and include paneer and peas. If you’re not familiar with paneer, it’s a rennet-free cheese product that is popular in South Asian cooking. While it is technically a cheese, it has the texture of tofu. It also absorbs the flavors of what it’s cooked in, much like tofu. This recipe is is quite easy to make and can be on your plate in about 30 minutes.

Ingredients

•    1 tablespoon vegetable oil
•    1 diced onion
•    1 clove crushed garlic
•    1 teaspoon crushed ginger
•    1 tsp chili powder
•    2 tsp curry powder
•    1/4 tsp cloves
•    1/4 tsp cinnamon
•    1 tsp crushed red peppers
•    1 – 14 oz can stewed tomatoes, blended into a puree
•    8 oz paneer diced into 1-inch cubes (half a package)
•    2 cups frozen peas
•    3 tablespoons sour cream

This recipe makes 4 servings.

Preparation

Gather up and prepare all your ingredients including dicing the onion, creating your tomato puree, dicing the paneer, etc. You can also put all your seasonings and spices into a small bowl and set them aside.

Heat the oil in a large frying pan and add the garlic and onion. Cook for a few minutes until tender. Add the seasoning and mix thoroughly. Now add the tomato puree and continue to stir until heated through.

Next add the peas and paneer, stirring occasionally. Cook for about 3 minutes to fully heat the paneer and cook the peas. Add the sour cream and mix thoroughly. Serve with basmati rice and naan bread.

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Homemade Vegetable Gyoza

Gyoza seems like a complicated appetizer, but with ready-made wonton wrappers, they’re easy to make. Plus, they’re very delicious. Following this recipe will make about 36 gyoza.

Ingredients

1 tablespoon sesame oil
½ cup chopped onion
½ cup shredded carrot
2 cups shredded cabbage
36 wonton wrappers
2 tablespoons vegetable oil
Water – you’ll need some on hand for sautéing the vegetables to moisten the wrappers and for cooking the wrappers

Preparation

Heat the sesame oil in a frying pan over medium heat. Add the onion, carrot and cabbage and sauté, stirring occasionally, for a few minutes.

If you want softer vegetables, add a ½ cup of water or so and put a lid on your pan, continuing to cook until desired tenderness.  Set the vegetable mixture aside and let it cool slightly.

Now add about 1 tablespoon of the mixture to the middle of each wonton wrapper. Fold it over, moisten your fingers with water and seal it with your fingers.

Preheat the vegetable oil in a large non-stick frying pan at medium high heat. Add the gyoza and cook for approximately 1 minute on each side. Then add ¼ cup of water, place a lid on the pan and cook until the water evaporates.

Serve warm with gyoza dipping sauce.

For recipe on how to make Gyoza Dipping Sauce, click here!

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Cream Cheese & Herb Cucumber Bites

Ingredients:

1 carrot, shredded and divided
½ cup Chive & Onion Cream Cheese
2 cucumbers, cut lengthwise in half, seeded

Directions:

Set aside 2 Tbsp. carrots. Mix the rest of the carrots and cream cheese, sprinkle with set aside carrots

Slice each cucumber half into 5 pieces to serve.

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Fried Spring Roll Recipe

Who doesn’t love a little spring roll with plum sauce? You don’t need to order Chinese takeout to enjoy this crispy delight. Just follow this recipe and enjoy. This one uses very simple ingredients, but you can add meat or shrimp if you prefer.

Ingredients

1 tablespoon vegetable oil
2 shredded carrots
1 ½ cups finely diced onion
2 cups chopped bean sprouts
8 rice papers
1 egg
Vegetable oil for deep frying

This recipe makes 8 spring rolls.

Preparation

Heat the vegetable oil in a skillet over medium heat. Add the onions and carrots and sauté until tender. 

Add the chopped bean sprouts and keep cooking to desired tenderness. 

Once the mixture is cooked, remove it from heat and allow it cool slightly. 

Now, you need to get your rice papers ready by moistening them with water. Moisten, fill and fold each paper one by one or you’ll just have a soggy mess.   

Add about 3 tablespoons of mixture to middle of the paper.

Fold in the sides of the paper. 

Then fold the bottom up.

Finish by rolling the paper all the way.

Brush the paper with egg to seal the edges. 

Allow the egg to dry and in the meantime, heat the vegetable oil in a pan or deep fryer to 375 F. Carefully place the rolls in the oil and fry until they golden brown, about 5-6 minutes. 

Serve with plum sauce and enjoy.

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Carrot Soufflé

Ingredients
1 3/4 lbs. carrots, peeled and chopped
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. all-purpose flour
3 eggs, well-beaten
1 stick butter (room temperature)
powdered sugar (to sprinkle on top of baked soufflé)

Directions
Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth.

Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish.

Bake soufflé for 1 hour or until the top is golden brown. If desired, sprinkle with confectioners’ sugar and serve warm.

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Onions Fried in Deep Fat

6 medium onions -- (6 to 8)
1 cup flour
1 cup milk
1 egg
¼ teaspoon salt
        cooking fat

Skin the onions, slice very thin, separate into rings, dip into a  batter made from the flour, milk, egg, and salt, and drain well. Have ready a kettle of fat hot enough to brown a small piece of bread in 60 seconds. Put the onions in a wire basket, lower into the hot fat, fry until the onions are golden brown, remove, drain on absorbent paper, sprinkle with salt, and keep hot until served. Onions fried in this way will generally keep crisp for several days, or may be reheated in the same way as potato chips.


Along with the pendant is a glass and capiz teardrop beads.

Pendant: 1-1/4" diameter
Chain: 26" copper

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Carrot Soufflé

Ingredients 1 3/4 lbs. carrots, peeled and chopped 1 cup sugar 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla 2 Tbsp. all-purpose flour 3 eggs, well-beaten 1 stick butter (room temperature) powdered sugar (to sprinkle on top of baked soufflé) Directions Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth. Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish. Bake soufflé for 1 hour or until the top is golden brown. If desired, sprinkle with confectioners’ sugar and serve warm.

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PINAKBET

Ingredients:

1        tsp     cooking oil
2        tbsp   minced garlic
¼       cup    sliced/diced onions
2        tbsp    bagoong alamang
½       cup     pork liempo, sliced or cut into small pieces
1        cup    sliced ampalaya (bittergourd)
1        cup    sliced diagonally/diced squash
1        cup    sliced eggplant
1        cup    okra, sliced diagonally
1 ½    cup    water
¼       cup    crushed chicharon

Procedure:

In a pan, sauté garlic, onion, alamang, and liempo for 3-5 minutes.
Add ampalaya, squash, eggplant, okra and water. Cover and let it simmer in medium heat until cooked.
Sprinkle with crushed chicharon and serve while hot.

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