Oatmeal Raisin Cookies

 

Sometimes you just have to go back to the classics. Like with this Oatmeal Raisin Cookie.  

Crunchy oats with chewy raisins will always be a timeless treat. If you can’t decide between a crunchy or chewy type of cookie, then this cookie is for you. At first bite, the crunch hits you, then a pleasant chewiness follows.  How’s that for a cookie?! :)

When I scour recipes on the internet, I’m always on the look out for  the not too sweet treats or I simply lessen the sugar content of what is originally posted in the recipe.  Sometimes, I fail in just hitting the spot for the desired sweetness. It would  either be still too sweet or  too bland. But not in this cookie.  The original recipe says firmly packed dark brown sugar, but I just lightly spooned some on the cup and simply leveled it off with a knife. Glad I did!

So this is a not too sweet cookie with just the right crunch and chewiness.  Could this still get any better? Yay!  This cookie is packed with the goodness of oats. Because oats are fiber packed, we simply feel full easily and stay full for a long time (If you are trying to lose weight,  then eating oats regularly is a must). Even our daily morning “ritual” goes on easily!  It has also been proven that oats lower blood pressure while lowering bad cholesterol.  

If you decide to make these cookies, I assure you that you won’t regret it.  These cookies freeze well  but you have to reheat it in the oven for several minutes or  in an oven toaster if you want them to still be crunchy on the outside. Enjoy with a tall glass of milk, coffee, or tea. If you have to or  just want to be gluten free,  try the gluten free Oatmeal CookieBites.  Either recipe is delicious and nutritious. Happy munching!

Oatmeal Raisin Cookies

(adapted from Sweet Savory Life)

Ingredients:

1  cup  butter, softened

1  cup dark brown sugar (lightly spooned)
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1/2 teaspoon baking powder
1  teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2  teaspoon salt
3  cups oats (I used 1 ½ c rolled oats plus 1 ½ c quick cooking oats)
¾ - 1  cup raisins ( I used just ¾ cup depending on your preference)

Directions:

1. Preheat oven at 350 F.

2. Combine  dry ingredients together- flour,baking soda, baking powder, cinnamon,

    nutmeg, and salt in a bowl. Mix very well.

3. In a separate bowl at medium speed, cream butter and sugars for 3 minutes.

2. Add eggs and vanilla. Beat until well combined.

3. At low speed, add flour mixture to butter/sugar/egg mixture. Mix well.

4. Stir in oats and raisins.

5. For uniform cookies, I suggest using a small ice cream scooper. Or drop by rounded

    tablespoonfuls on parchment paper lined sheets.

6. Bake 12 – 15 minutes or until sides of  cookies are golden brown.
7. Let cookies remain on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Goto

Goto is a popular Filipino rice porridge made of tripe. This, together with arroz caldo and lugaw  is a comfort food since it not only warms your belly, but also enlivens your spirit.  Often served  hot,  this  Filipino version of congee is such a delight to eat. It is very filling and can be eaten during breakfast, lunch, merienda, dinner, or as a  snack before going home after partying in the wee hours of the morning. :)

Although Filipinos are very familiar with goto’s taste, we don’t really give much attention to its health benefits, particularly tripe’s health benefits. Do you know that 3.5 oz serving of  beef tripe according to Livestrong.com  provides  11.7 g of protein, or 18 percent of the 65 g Food and Drug Administration daily value and 4 g of fat, or 6 percent of the 65 g daily value; and 1.4 g saturated fat, or 7 percent of the 20 g daily value. This same amount of serving provides 81 mg calcium (for healthy bones and teeth), or 8 percent of the 1,000 mg FDA daily value, 1.7 mg of zinc (for prostate health) or 11 percent of the 15 mg FDA daily value, 11.8 mcg of selenium (to neutralize toxins from the body) or 17 percent of the 70 mcg daily value. Not bad for a  simple, yet delicious and satisfying meal. 

Always make sure that the tripe is very tender when about to be served. A pressure cooker is a must when making this recipe, unless you opt for slow cooking which would take several hours of waiting yet produces the most tender tripe. If you are  like me  who wants to save time and electricity (plus the hungry tummies already at standby mode :) ), then the pressure cooker is definitely your bestfriend.  Don’t forget to save all the broth from the boiled tripe since most of the goto’s flavor will be from this flavorful liquid.

Pair it with lumpia, siopao, puto, or  beef and vegetable samosa and you will definitely be pleased. I am content eating goto on its own but I always have a second serving.:)  Aside from the spring onion and garlic as topping, you can also add crumbled chicharon (pork cracklings) and hardboiled eggs. Yum!

Leftover goto freezes well. Just thaw, then reheat. Add water as needed. Another addition to your freezer meals. : )

Goto

Yield: 5-7 servings

Ingredients:

600 grams tripe, cooked in pressure cooker for 45 minutes or until tender, then cut into 2-3 inch long strips, inch wide)

stock/water from tenderized tripe

1 ½  cup uncooked glutinous rice

1 ½  cup uncooked white rice

2 inch ginger, cut into strips ( 2 Tablespoons)

1 onion, sliced thinly

3 cloves garlic, minced plus more for topping

1 cube chicken bouillon

3 Tablespoon patis (fishsauce)

1 teaspoon (or more) black pepper

1 bunch green onion for garnish

cooking oil

Directions:

1. Heat 2 Tablespoons oil. Saute ginger, garlic, and onion.

2. Add tripe, glutinous rice, and white rice.  Stir for a few minutes.

3. Add about 6 cups of stock/water.  Simmer while stirring occasionally.

    Add more water as needed.

4. When mixture is simmering, mix in bouillon cube, black pepper plus 3 Tablespoons patis.

5. Cook until rice is tender. Add in more water a cup at a time. Mix well.

   (I had to add 2 more cups.)

6. Top with green onion and fried garlic.

   

    

Split Pea Fritters with Easy Curry Coconut Cream Sauce

 

To those of us who associate legumes  with just  the old reliable  munggo  or mung beans, yellow split pea can be an interesting addition to our legume repertoire. They can be made into healthy soups, savory dishes and  snacks, as well as sweet treats.These little round yellow bits of protein source are native to Southwest Asia. Its is commonly used in Indian and Iranian cuisine.  Luckily fo r us in the Philippines, yellow split pea is available in supermarkets, especially in Metro Manila.

Whether you are gluten sensitive or not, this is another delicious gluten free snack that kids and adults will surely enjoy.  Its crunch is highly appealing.  This unusual treat is protein packed and is very high in fiber. These sunny colored legumes are also high in vitamins such as folate (a B vitamin),  important for production of red blood cells, choline for proper cell membrane functioning,  niacin for turning carbohydrates into energy, and pantothenic acid for the breakdown of protein, carbohydrates, and fats.

A variety of spices can be added such as turmeric, paprika, chili, cumin, etc. depending on  an individual’s preference.  Chopped basil leaves or coriander leaves go well with these crunchy munchies. I used a cup of  chopped  fresh coriander leaves  when I made this the second time and  noticed how fast it disappeared on the plate. ;)  Uncooked patties may be frozen for several months.  Store by stacking them up  (use wax paper between each patty) and   putting them a zip lock bag or freezer friendly food keeper.  No need to thaw before frying.

Split Pea Fritters with Easy Curry Coconut Cream Sauce

Yield: 25 (3 inch round) pieces

Ingredients:

2 cups Split pea (soaked in warm water overnight) (1 pack is equal to 2 cups)

2 Tablespoons cornstarch

½ teaspoon turmeric

½ - 1 teaspoon chili powder (optional)

2 ½ - 3 teaspoons salt

½ teaspoon black pepper

1 pack stevia or 2 teaspoons sugar

*1/2 – 1 cup chopped fresh cilantro leaves (but more is better!)

2 Tablespoons water

oil for frying

Directions:

1. Drain water from soaked split pea. Put into food processor.

    Process until smooth.

2. Mix in all ingredients except water.

3. Lastly add 2 Tablespoons water.

4. Form into   3 inch diameter patties, around 1/3 inch thick. Don’t make it too thick, or

    it won’t be too crunchy.

5. Pan fry till both sides are golden brown.

6. Dip in Easy Curry Coconut Cream Sauce

Easy Curry Coconut Cream Sauce

This sauce is a versatile cream sauce because it goes very well with roti or Indian flat bread , chicken fingers, or with  toasted pita chips.  If you find the recipe too thick, you can use coconut milk instead of cream.  I just love the richness of the cream.

Ingredients:

1 200 ml curry cream tetra pack ( I used Kara brand)

¼ cube chicken bouillon

½ teaspoon curry powder

Directions:

1. In a small pan, heat coconut cream.

2. When  cream it simmering, add chicken bouillon.

    Mix till chicken cube is melted.

3. Add curry powder and mix well.

4. Turn off heat, and pour on serving bowl.

Banana and Egg Pancakes

 Delicious. Healthful—high in protein and fiber. Easy to make. Pantry staple ingredients. Inexpensive.  Kid and elderly friendly food. Gluten and dairy free (for those with allergies). I could go on and on to describe this breakfast (or snack) idea.

When I first saw this recipe on the internet, I was hesitant to try it. I thought it would taste like plain baby food. Well I was not totally wrong—yes it tasted like a kid friendly meal but in a good way.  It is soft and tasty.  Since this is completely flourless, folks on a gluten-free diet will be very happy with this recipe.  For a smooth batter, you can use a blender to liquefy the bananas—that is if you don’t mind washing an extra appliance J.  For a hassle free but a slightly bit more elbow grease style, just mash the bananas with a fork and mix in the beaten egg.  If you want variations to this recipe, you can add a sprinkling of cinnamon or a teaspoon of cocoa powder. Ground flax seeds go unnoticed in this recipe adding more nutrition to the already healthful formula.  There is no exact measurement here because sizes of eggs and bananas vary.  I used one large egg and one medium banana, but you can use 2 eggs plus a medium banana for a high  protein and low carb ratio. Just be patient before flipping these griddle cakes—you have to wait until bubbles sta rt forming on top. You can also make mini versions of this pancake, and make them a grab and go snack.  Such a delicious and healthful snack for those on a diet and even for those who aren’t .  I am happy to share this pancake recipe with you and hope you like it as much as I do. :)

I didn’t put any pancake syrup on top since they are sweet enough to be eaten on their own.  Delicious!

Banana and Egg Pancakes

Yield: Makes 4 (3 inch) pancakes

Ingredients:

1 large egg or 2 small eggs, beaten

1 very ripe banana, mashed

 melted butter or cooking oil

Directions:

1. Mix together the beaten egg and mashed banana. Mix well.

2. Melt some butter or cooking oil in a griddle or non-stick pan over low to medium heat.

3. Pour about  ¼ cup of the mixture.

4. When bubbles form on top, flip over and cook for less than a minute more.

5. Serve with  butter and pancake syrup on top; bacon or sausages on the side if desired.

Garlic Sotanghon

Cooking pancit intimidates me. Yes I could whip up a pasta dish be it cream,  tomato or oil based in a jiffy and produce an instant crowd pleaser. But pancit ? Yikes.  It is the ratio of the noodles, broth or water, and oil that makes me chicken out whenever I think of cooking it.  I’ve had a lot of failed attempts. Too dry? Yes, I’ve ”successfully” done that.  Too watery? Yes, of course! How about being bland and boring? Sure.  Because of my numerous unsuccessful attempts in cooking pancit, I really have developed a certain respect for cafeteria  or carinderia cooks.  Sometimes it is what one assumes to be an easy dish to make  is the one that requires a lot of skill and experience.

Among the various noodles in the market- bihon, canton, and sotangon, it is the latter that is closest to my heart.  My mom used to bring us pancit as pasalubong from an authentic Chinese restaurant somewhere in Blumentritt, Manila. It tasted heavily of the wok taste  common among Chinese dishes, and yes, it was oily.  In rare times, oily can be equal to delicious. Sad but true.  Are you familiar with the type of pancit that some people eat with rice because it was very tasty? Yes, this was what she brought us.  Although I would have loved to experiment with  this  Chinese style pancit , I did not bother to do so because  it involves the use of a  thin aluminum wok plus very high heat to achieve the pleasantly familiar “burnt” wok taste.  I don’t use aluminum pans in my home cooking due to potential health hazards (alzheimers and skin problems anyone?).  I would rather go to an authentic Chinese restaurant and have some of my aluminum wok dishes served to me without my seeing how they were cooked. Maybe what I don’t “see” won’t hurt me. Hehe.

Back to this recipe. This noodle dish does not taste like any of its Chinese counterparts, but it has a well defined garlicky taste that makes you eat almost non-stop.  It goes well with fried chicken, inihaw na liempo, or lumpiang shanghai. It took me several attempts to create a pancit dish with the right amount of liquid and oil, and of course flavor that would be requested again and again.  Even if pancit dishes are notoriously known to spoil easily, this particular pancit dish can be cooked a day ahead. Just cool down to room temperature, then transfer to a sealed container (so that your whole refrigerator won’t smell of garlic).  I bring this to potlucks provided that it travels cold or straight from the refrigerator. Just mix first (some of the oil might settle at the bottom of the container) then reheat a few minutes.  I assure you it won’t turn soggy.

I hope you try making this dish—you won’t regret it.

Garlic Sotanghon

Yield: 4 or 5 servings

Ingredients:

225 grams  (1/2 lb) uncooked sotanghon noodles  (soaked in tap water for 10 minutes,  drained then cut into desired length)

400-500 grams chicken breast (boiled and shredded)

-Save stock to measure 1 1/3 cups ( add water if stock is less than 1 1/3 cups)

½ cup oil (vegetable or palm oil or any regular cooking oil)

2 heads garlic, minced

1 medium onion, chopped

2 tablespoons atsuete powder

½ - ¾  cup carrots, cut into short strips

1 chicken bouillon cube

1 – 2  tablespoon Patis or Fish Sauce

1 teaspoon ground black pepper

green onions/chicharon/extra garlic bits  for garnish  (optional)

Directions:

1. In a large pan, heat oil on low to medium heat.

2. Fry garlic until very light brown.

3. Add onions and sauté until transparent. Lower heat so garlic won’t burn.

4. Add atsuete powder in pan and dissolve well.

5. Add chicken strips, carrots, chicken bouillon, fish sauce, black pepper, 1 1/3 cups

    stock or water.

    Boil mixture on medium to high heat for a minute or until carrots are tender.

6. Add drained sotanghon noodles. Lower heat. Mix gently while simmering,

    approximately 3 – 5 minutes or until almost dry.

7. Garnish with green  onions/crumbled chicharon (pork cracklings)/ more fried garlic

    bits. Enjoy!

Gluten Free Pancakes

 What do Miley Cyrus, Mariel Hemingway and  Spice girl Geri Haliwell have in common? No, its not their million dollar paychecks nor their colorful fashion wardrobe but a gluten intolerance or wheat allergy.  We have all been reading (or hearing) terms such as gluten-free or wheat-free…but let us first understand what it is and all the fuss surrounding it. 

According to Wikipedia, gluten is a protein composite found in foods processed from wheat…..Gluten produces that elastic texture in dough that makes them rise and hold its shape when baking.  It is that chewy texture in bread, pizza, and pastas  that makes them so appealing to eat. Unfortunately for some, gluten produces food sensivity or intolerance. Its symptoms range from frequent head aches,  skin rashes, digestive problems (bloating or excessive gas, diarrhea, and constipation) among others.  Another more serious condition caused by consumption of gluten is Celiac disease. People with Celiac Disease, according to the Mayo Clinic experience an immune reaction in their small intestines causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients. Its symptoms  like diarrhea, abdominal pain, and bloating are very much similar to food intolerance symptoms.  Unfortunately in the Philippines, we  don’t  have a gluten testing facility yet. We can just rely on a trial and error method by avoiding a certain food for a particular time and observe our bodies’ condition.  I am not telling you to be paranoid or what….but if you have an undiagnosed health concern, then you might try giving your diet a change.  Those who have benefited from switching to a gluten free diet are children who have autism.  Jenny McCarthy strongly insists on a gluten free diet for autism. She says  that her son was cured of the disorder. Even Karen Davila swears by a gluten free diet for her son, David, diagnosed with the same condition. Aside from being gluten free, Karen Davila’s son is also under a casein (milk) free diet.

It is believed that going on a gluten free diet whether you have food sensitivities or just want to give your digestive system a break is quite pricey and leaves you with very limited food choices. I think otherwise. One can have fruits and vegetables, legumes, eggs, meat, and rice. With enough planning and preparation, you can serve your family with healthy meals that won’t break your bank account.  As for me, I don’t follow a gluten free diet but I sometimes enjoy giving myself and my family a break from digesting all those protein starches from time to time (thus the presence of other gluten free posts ) …Try this gluten free pancakes made from legume starches or you can opt to have the much easier banana and egg pancakes. You won’t regret it either way. :) 

Gluten Free Pancakes

Yield: 7 or 8 pancakes (5 inch rounds)

Ingredients:

1 cup gluten free flour (I used   Bob’s Red Mill Gluten Free All Purpose Baking Mix 

 available at Healthy Options)

1 small packet stevia (I used Sweet Leaf also available at Healthy Options) or 2 teaspoons sugar) –optional

2 teaspoons baking powder  (I used Bob’s Aluminum free baking powder)

¼ teaspoon salt

¾ cup milk (cow’s milk, almond, rice milk) (I used rice milk available at SM Supermarket)

1 large beaten egg

2 Tablespoons melted butter

extra butter or oil for greasing the pan

Directions:

1. In a large bowl, combine flour, stevia or sugar, baking powder, and salt. Set Aside.

2. In a separate bowl, mix liquid ingredients – the milk, beaten egg, and melted butter.

3. Pour liquid mixture in flour mixture.  Mix until almost no lumps are seen.

4. Heat a little oil or butter in pan (preferably non-stick).

5. Pour a around ¼ cup of the mixture.  I used and ice cream scooper.

5. Flip when bubbles start forming on the pancake.

6. Serve with butter and the classic maple syrup if desired. Top with bananas or other

    fruits for more nutrition.

Kare Kare with Bone Marrow

Kare kare is a traditional Filipino stew of a variety of vegetables, oxtail, tripe, and peanut sauce.  Bagoong or fish paste as a condiment  is a must in this fiesta staple food. My sister used to  cook a mean kare kare complete with pig’s intestines….yes, a real-to-die-for-dish…hehe.  Fatness heaven. (Oh,  I love pork intestines..fried  bituka ng  baboy…why so yummy?)  But as age and health concerns creep slowly (or fast), she omitted this artery clogging stuff. Her husband and kids initially complained  but once taught about its evils, they never requested for it again.

With all this talk about the removal of pig’s intestines as an artery clogger, you now wonder why in the world are those conspicuous pieces of marrow smiling at you?...well  according to Dr. Robin Navarro, a cellular and biochemical specialist, bone marrow contains many nutrients that are fabulously fantastic for our health …..It contains the essential fatty acids DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) which play big roles in the formation of brain and retinal tissue…Babies (those who are about to be born and need  fetal and neural development) and the elderly (those who need sustenance for cognitive and visual health to avoid the onset of Alzheimer’s disease, other dementia, and visual problems) benefit greatly from bone marrow’s health benefits.

I totally understand if you are hesitant to believe this because I was a skeptic too…I  did my research and begun enjoying it not only in this dish but in bulalo soup as well….I’m still alive and kicking (cholesterol level normal J) and  still (guiltlessly) savoring this fat. 

Of course you may opt to just use the other cuts of meat in this dish. I used  shank, beef cubes or beef ribs, Cook  beef and tripe together in a pressure cooker and you are assured of tender meat.  Don’t forget to use the water (now stock) from the pressure cooker as this is where you will get the most flavor for the dish.  No need to wait for special occasions to enjoy this dish. Easy to make and truly satisfying  whether you decide to include bone marrow or not . J

Kare Kare with Bone Marrow

Yield: 5-6 servings 

Ingredients:

¾  kilo beef shanks, cut into cubes while separating the  bone with marrow

½ kilo tripe

5 clovess garlic, minced

1 large onion, sliced

1 small bunch string beans, cut into 3 inch strips

1 small banana heart (puso ng saging), use inner white part only

2 medium eggplants, cut into 3-4 inch strips ***

1 small bunch pechay leaves

4 cups stock (from boiled beef and tripe)

1 cube beef bouillon

1 Tablespoon atsuete powder dissolved in 2 Tablespoons stock

½ cup creamy peanut butter

2-3 Tablespoons cooking oil for sauteing

bagoong or fish paste

1 Tablespoon cornstarch dissolved in 2 Tablespoons stock (optional)

Directions:

1. In  a pressure cooker, boil beef and tripe together until tender (30-45 minutes  

    depending on beef and tripe toughness).  DO NOT INCLUDE MARROW IN

    PRESSURE COOKER). (Marrow will be cooked later).  Remove from stock. This can

    be done a couple of days ahead or overnight. Just refrigerate or freeze cooked meat.

2. Cut the tripe into 2 - 3 inch squares. Set aside together with the beef cubes.

3. In  a large wok or pan,  heat  oil. Sauté garlic and onions till fragrant. Add beef and

    tripe. Saute for several seconds.

4. Add 4 cups, beef bouillon, atsuete mixture.   When mixture is simmering, add in

    peanut butter and mix well.

5. Increase heat and when mixture is boiling, put in marrow and all vegetables except  

    pechay. When vegetables are almost tender.  (At this point, you may check the marrow   

    if cooked. If cooked, remove from mixture). Add pechay leaves and simmer for 30 

    seconds. 

6. Serve and top with bone marrow. Don’t forget the bagoong! :)