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! :)

Beef with Kamote Leaves in Oyster Sauce

 My mom has this economical and convenient idea of cooking a large amount of beef cubes and/or beef ribs, then freezing them.  When the need for tender beef cubes is needed, she simple defrosts them (or not) and readily whips up a piping hot beef nilaga or beef sinigang.

But this time, we didn’t have vegetables for a nilaga or sinigang dish, not to mention that one can sometimes be bored with these if eaten often. So now enters the idea of using

what was available at that time. .. Kamote leaves! Yup, the idea of using what was abundantly growing in our garden seemed to be practical, not to mention highly nutritious. Kamote leaves or sweet potato leaves are rich in antioxidants, primarily polyphenolics which protect us from cancer and other diseases. These humble leaves which easily grow in many of our backyards require minimum attention  to grow abundantly.  Picking them straight from our very own backyards guarantees us fresh and 100% pesticide-free leaves.

Instead of  brocolli  with beef, dish, why not use our lowly but nutrient packed kamote leaves in this dish.   This slightly sweet dish (from the oyster sauce) and the mildly peppery taste from the ginger appeal to the young and old alike.  Give it a try, and you might be having this as a staple in your menu.  You could also use kangkong or alugbati leaves. Just a little imagination and creativity can create a dish that is highly palatable and nutritious.  Sprinkle with toasted sesame seeds and you are assured of a high calcium dish.  (Yes, these little seeds are calcium packed.)

Beef with Kamote Leaves in Oyster Sauce

Yield: 4-5 servings

Ingredients:

approximately 2 cups cooked beef cubes, sliced into 11/2 – 2 in cubes

1 bunch kamote leaves

2-3 Tablespoons cooking oil

4 Tablespoons oyster sauce

1-2 Tablespoons light soy sauce

1 Tablespoon sesame oil

¼  – ½ cup beef stock or water

1 Tablespoon or more of toasted sesame seeds

3 cloves garlic, minced

1 small onion sliced thinly

1 Tablespoon ginger, sliced thinly

Directions:

1. In a medium pan with medium heat, saute ginger, garlic and onion.

2. Add cooked beef.  Saute for a minute.

3. Add beef stock or water, oyster sauce, light soy sauce, sesame oil.

4. When mixture is simmering, add in kamote leaves. Gently mix for a few seconds.

5. Turn off heat.

6. Place in serving dish and sprinkle sesame seeds.

Red Velvet Cupcakes

 How can you resist a pretty ruby red cake?  You just can’t. Velvety smooth cake topped with a tangy sweet cream cheese frosting…heaven.  My niece, Natasha has a sweet tooth and a matching empty wallet because of  being a foodie. She keeps on buying any sweet treat that catches her eye but would often rant about how she just wasted her money on an  overpriced yet disappointing baked item. 

Now enters the auntie (yours truly) to appease her niece’s taste buds.…and wallet.  I wanted to surprise her with these cupcakes, yet wanted to avoid the sometimes “F” rating she would give me. Yes, I’ve had many failures in my baking journey..heehee. I wanted a winner this time—literally. I remember watching a Throwdown with Bobby Flay episode about red velvet cupcakes. Terri Wahl’s recipe beat Bobby Flay’s. Hmmmn…..definitely sounded like the recipe I was searching for.

Being  both a foodie and health nut , I was hesitant to use  big amounts of red food coloring which was almost equivalent to one  small bottle. What the heck—if  a pretty cake is what I want to achieve,  then  a bottle of red food color it shall be. Note to self: a little extra food coloring in my system (or my niece’s) won’t kill me.  the next  time I baked this, I made sure to cut the red coloring in half.  I probably made the second batch on a night with a  full moon because sometimes, the health nut in me wins ( hah!) :) With half the  amount of  red color, the cupcakes turned out to be  less vibrant  but equally delicious.  If you are making this for the first time, I suggest going all out with the red food color –just to see and experience the love color in all its glory. 

With all my fuss about the red food color, I really believe that the flavor of these red velvet cupcakes depends on the frosting. The cake itself is all about texture and color—the frosting, all about flavor.  You would notice that there is only a cup of powdered sugar on the frosting recipe.  This minimum amount of sugar together with the butter and cream cheese produces  the subtly tangy sweet flavor  that marries well with the velvety smoothness of the cake.  

Red Velvet Cupcakes 

(adapted from Terri Wahl’s recipe) 

Yield: 14 cupcakes

Ingredients:

1 ¾ cup all purpose flour minus a teaspoon (217 grams)

(Weigh if you have a measuring scale)

½ teaspoon plus 1/8 teaspoon Salt

½ teaspoon plus 1/8 teaspoon Baking Soda

1 teaspoon unsweetened cocoa powder

¾ cup Palm or Vegetable Oil

1 cup minus 1 Tablespoon Granulated White Sugar (182 grams)

*1/2 cup plus 2 Tablespoons Buttermilk

1 large Egg plus 2 Tablespoons beaten Egg

1 Tablespoon plus 1 teaspoon Red Food Coloring

½ teaspoon plus 1/8 teaspoon Vinegar

½ teaspoon plus 1/8 teaspoon Vanilla

1 Tablespoon Water

*Make Buttermilk:

Mix ½ cup Fresh Milk plus 2 Tablespoons milk with 2 teaspoons of  White Vinegar.

Set aside for 5 minutes for the milk to curdle.

Directions:

1. Preheat oven at 350 F.

2. Sift together the flour, salt, baking soda, and cocoa powder in a bowl. Set aside.

3.  Beat oil, sugar, and buttermilk with an electric mixer until well combined.

    (If you don’t have a mixer, just beat vigorously using a wooden spoon.)

4.  Add in eggs, food color, vinegar, vanilla, and water. Mix well.

5. Remove bowl from mixer. Add dry ingredients a little at a time, and mix gently by

    hand. Use a wooden spoon or a large rubber spatula to mix ingredients. Do not

    over mix. Over mixing will produce a tough and rubbery cupcake.

6.  Using an ice cream scooper, pour the batter into 14 lined cupcake or muffin tins.

7.  Bake for 15-17 minutes or until toothpick inserted in the middle comes out clean.

8.  Remove from pan, and let cool on wire rack. 

     Cool completely before frosting.

Not So Sweet Cream Cheese Frosting

Ingredients:

170 grams Cream Cheese, room temperature

110 grams Butter, room temperature

100 grams Powdered Sugar, sifted

¾ teaspoon Vanilla

Directions:

1. Mix  butter and cream cheese together in a mixer fitted with a paddle attachment until

    smooth.  Again, they have to be at room temperature for easy mixing!

     (If you don’t have a mixer, use a wooden spoon and mix by hand.)

2. Gradually add powdered sugar to the mixture. Scrape down the bowl as needed.

3. Add in the vanilla.  Mix well.

Oatmeal Cookie Bites

 

Everyone loves homemade cookies, especially chewy bite sized nibbles. These are not just delicious but  are also gluten free for those who are gluten sensitive, or just for those who want to try eating gluten free sometimes for whatever health reason.  These cookies are made from  finely ground oats which makes them extra chewy.  If one is also on a casein free diet, just replace the milk chocolate with an equal amount of nuts or raisins.  What I like about this recipe is that you don’t have to go to a special health food store for the ingredients.  Non-dairy milk such as rice milk or almond milk is available at big supermarkets nowadays.   I suggest doubling the recipe because they disappear quickly on hungry little (or big ;) ) mouths.

If you have older children, you can make this uncomplicated  recipe with them.  It would be a great idea to let them know  at an early age what goes into a healthful cookie. Might be a bit  messier to bake with kids but  the priceless bonding will be worth it.

With all the  good nutrition in these cookies: soluble fiber from oats and B vitamins  and minerals such as potassium and zinc from coconut sugar and antioxidants from raisins, you won’t feel guilty serving these treats to your loved ones or to yourself : ).  These are also low in sugar.  Enjoy munching without the guilt!

Oatmeal Cookie Bites

Based on a recipe by Katie

Yield- 20 bite sized cookies (1 ½ in each)

Ingredients:

140 grams oat flour  (grind rolled oats in blender or food processor)

½ teaspoon salt

½ teaspoon baking soda

¼ cup chocolate chips or cubed milk chocolate bar

¼ cup raisins

2 Tablespoons Coconut sugar or brown sugar or muscovado sugar

2 Tablespoons melted butter

½ teaspoon vanilla

2 Tablespoons milk (I used coconut milk for drinking but you can use almond milk, rice milk, or cow’s milk)

Directions:

1. Preheat oven at 375 F

2. Mix  oat flour, salt, and baking soda in a bowl. Set aside.

3. In a separate bowl, mix melted butter, vanilla, milk, and sugar.

4. Stir in chocolate chips and raisins. Batter will be thick.

5. Form into 1 ½ inch balls  on an ungreased pan. (Doesn’t matter if you line them with

    parchment paper or not)

6. Bake for 6 minutes for a soft chewy  cookie or bake for 7-10 minutes for  a crispy cookie. 
    Cool before munching on them. 

 

Beef and Vegetable Samosas

 

 

I’m in love with Indian food.  I adore the use of spices in such quantity and with such vivid imagination.  Indian food with its variety of spices is not just a gustatory delight, but is also of great mystical interest.  Entering an Indian restaurant gives you a peek of India’s history and culture with its rich and exotic interiors.  Even streamlined Indian restaurants show subtle hints of  a  unique and exciting culture just by  simply using intricate wall paper.  Unfortunately, Indian cuisine unlike Thai, Japanese, and of course Chinese cuisine is not that popular yet in Metro Manila.  I live in the North, and chances of finding a good Indian restaurant is like finding a needle in the haystack. Luckily for me, my Indian food craving can easily be subsided by an easy to make yet richly spiced Beef and Vegetable Samosas.

Traditional Indian Samosas are crispy triangle parcels of spiced potatoes and peas, and or ground beef. They are made with pastry dough and formed into triangles.  I find it easier and more convenient to use lumpia wrappers and wrapping them into classic rectangular shapes. It doesn’t matter which way you shape them—what matters is the explosion of flavors in your mouth. Flavorful Indian  spices  such as coriander, cumin, turmeric, and chili  are absorbed by the soft and almost mushy potatoes.  Flavorful and crunchy, these treats are going to be a welcome addition to your daily eats or special occasions.   No need to go to an Indian specialty store because these spices are readily available at big supermarkets.  You can make it completely vegetarian by replacing the meat with a couple more of potatoes. Prefer a fiery version? Just add more chili powder.

Wrapped and uncooked samosas freeze well for several months.  No need to thaw before frying.   Serve with the familiar sweet chili sauce, tangy tamarind sauce (I found this at SM...just add a little sugar into it),  or plain creamy yoghurt.  You may even want to  serve these Indian goodies with  two or three  of these sauces for a variety of flavors. These samosas are ideal for appetizers, snacks, side dishes, and are a meal by itself.

Beef and Vegetable Samosas (Lumpia style)

Yield: 40 (3 inch) pieces

Ingredients:

1 ½ cups cubed potatoes (1/2 in cubes), boiled till tender

1 ½  teaspoons cumin

½ teaspoon turmeric

1 teaspoon ground coriander

1 inch grated ginger

1 medium onion, diced

2 cloves garlic, minced

¼ kilo ground beef

1 cup green peas

¼ cup (or more!) chopped coriander (cilantro) leaves

5 x 5 lumpia wrappers (about 40 pieces)

Directions:

1. Heat in a medium pan (big enough to fill all the ingredients), all the spices-cumin,

    turmeric, and coriander for a couple of minutes until fragrant.

2. Add 2 Tablespoons oil, then add the ginger. Saute for a few minutes.  Add garlic and

   onion. Mix well.

3. Mix in beef, and cook till beef is no longer pink.

4. Add in cubed cooked potatoes. Season with salt and pepper. Toss in  fresh  coriander

    leaves. Cool mixture before wrapping in lumpia wrappers.

5. Get a piece of lumpia wrapper and put 1 tablespoon of the filling. Wrap lumpia style.

6. Heat some oil, and fry until golden brown. Remember that the filling is already

    cooked. You just need to brown the wrappers.  Turn once to brown the other side.

7.  Serve with desired sauce.

   

Squash Soup with Crab Stick and Corn

Squash or Kalabasa as what we Filipinos call it is a highly nutritious plant which is readily available in local markets or supermarkets all year round. Although we think of it as a vegetable, squash is really a fruit because it came from the plant’s seed itself. With its affordability and availability in the Philippines, why not use it beyond our traditional pinakbet or ginataang kalabasa dishes? By using it more often in our everyday meals, we can be assured of meals with  high levels of vitamin A (better eyesight), folate (prevention of birth defects), vitamin C (stronger immune system), not to mention other valuable antioxidants  vital to our bodies.

If you are tired of  your everyday meals, try making squash into soup.  Just throw in whatever vegetable, meat, or seafood that you have.  You won’t be needing any fancy equipment here, not even your old trusty blender. …Yup, this means no gadget or appliance to clean. Even a blender sometimes can be tiresome to clean especially when added to your pile of “basic” pans and plates J. This recipe freezes well—just hold off the milk or cream until serving time.

Kids will love this sunny colored creamy soup while the adults and the elderly will love its nutritional benefits. Try this recipe and watch it be immediately gobbled up.

Squash Soup with Crab stick and Corn

Yield: 4 cups

Ingredients:

• 500 grams squash (cut into cubes and boiled in 1 ½  to 2 cups water, mashed with a fork  together with boiling liquid)
• 100 grams crabstick (about 7 pieces)
• half a can of corn kernels
• 2 garlic cloves, minced
• 1 medium onion diced
• 1 chicken cube or  (½ chicken cube plus 1 Tablespoon fish sauce)
• 2 tablespoons butter
• ¼ cup evaporated milk or cream (optional)
• salt and pepper to taste

• 1 Tablespoon cornstarch dissolved in ¼ cup water (tap water)(optional)

Directions:

1. Over low heat, melt butter in a medium pan.

2. Saute garlic and onions until onion are transparent.

3. Pour in mashed squash together with the water boiled in it.  

    Increase heat and allow to simmer.

4. Add in chicken cube and or fish sauce. Mix well. Add salt and pepper to

    taste.

5. Throw in some crab sticks and corn kernels. Simmer a few minutes until

    crab sticks are thoroughly heated. (You can also opt to just top the soup

    with crab sticks and corn kernels.

6. If mixture is not thick enough, add cornstarch dissolved in water and

    simmer again for 5 minutes.

7. If using milk or cream, add now and simmer for a few seconds.

Fudgy Chocolate Crinkles

Chocolate crinkles are fudgy chocolate cookies coated in confectioner’s sugar. These crackled-looking cookies are a favorite during Christmas because of their snowy appearance.  The melt in your mouth chocolatey goodness also makes them popular all year round.

This recipe uses vegetable oil or palm oil which makes the cookies fudgier than making them with butter. Also, when eaten cold straight from the refrigerator, these  cookies  transform into  such comforting delights.  They don’t harden but just firm up into the right soft, chewy, and fudgy texture that make them so addicting.

The secret here is not to over mix the cookie dough.  You also have to refrigerate the dough, or better yet freeze the dough overnight so the dough is thoroughly chilled.  By doing so, the center of the cookie would remain fudgy.  You might find this recipe a bit messy to make, but I assure you that it is worth ever hassle. Use plastic gloves when forming the dough into balls.

I sold a lot  of chocolate crinkles using the exact recipe many years ago. I have scaled down the ingredients --I’m pretty sure you won’t be interested in making  hundreds of cookies from a single recipe no matter how yummy they are.  Since this was once a commercial recipe producing hundreds of cookies, most of the ingredients were weighed.  You will be needing a weighing scale for this. 

Chocolate Crinkles

Ingredients:

250 grams all purpose flour

250 grams light brown sugar

125 ml vegetable or palm oil

¼ teaspoon salt

4 large eggs

70 grams dutch processed (alkalized) cocoa powder

 (I used Bensdorp. Dutche brand is also fine)

20 grams regular cocoa powder ( I used  Peotraco)

30 grams baking powder

¼ teaspoon baking soda

*confectioner’s sugar or powdered sugar for rolling

Directions:

1. Sift together all purpose flour, baking soda, baking powder, and salt in a bowl.

    Mix well. Set aside.

2. In a heavy duty mixer with paddle attachment and in medium speed, combine sugar  

    and oil. Mix well.

3.  At low speed, Add in cocoa powder. Blend thoroughly.

4.  Increase speed, and beat in eggs one at a time.

5.  Mix in flour mixture in 3 to 4 batches at low speed. Don’t over mix.

6.  Cover with plastic wrap.  Freeze overnight.

7.  Preheat oven to 350 F.

8.  Form dough into 1 inch balls, and roll in powdered sugar.

9.  Put on parchment lined baking sheets, 2 inches part.

10. Bake for 8-10 minutes. Don’t over bake.

11. Immediately transfer to wire racks to cool. Enjoy!

Simple Laing

Laing is a Bicolano dish made up of dried taro leaves, coconut milk, gabi ( taro) with either pork, shrimps , or dried fish.  Bicolanos take pride in this dish together with the other famous and ever so spicy Bicol Express. Taro leaves together with the nutritious coconut milk is such a winning combination. Taro leaves are rich in fiber—for good  digestion, potassium—for maintenance of good blood pressure, vitamin E—for  supple skin, and magnesium—for fighting fatigue. Coconut milk  as we all know now is very healthful because it is rich in lauric acid which is proven to be antibacterial, antifungal, antiviral….Now going back to the laing …  I don’t care much for the addition of dried fish even though  the authentic dish uses dried fish as the major source of flavor. For some reason, I get squeamish with the addition of dried fish in laing. Cooking laing with bottled  bagoong (from the supermarket) as its source of seafood flavor definitely agrees with me.  Bagoong or fish paste when sautéed releases a mild nutty flavor similar to  sautéed canned anchovies. Although I enjoy this  creamy dish very much, it is a relatively  new addition to our family’s meals. I  just started cooking it at home for the past 3 years.  I did not grow up  eating  laing as compared to sinigang or nilaga.  My mother was not  comfortable preparing this dish because of what has been said about the leaves , which when not dried properly, would cause itchiness and allergies. Many years ago, I would just be content eating laing either in Goldilocks or in any Filipino restaurant.

It was not until I became old enough (or just old )  when I realized that laing was such a breeze to make.  The “dreaded” proper drying of leaves was not a problem anymore because dried taro leaves are readily available in most supermarkets nowadays.  A bag of already dried taro leaves is relatively inexpensive, plus you just need a palmful or two    to feed a family of five.  The remaining leaves keep well in the refrigerator, or even at room temperature.

This laing recipe does not contain any meatand or dried fish. I always pair this with fried or grilled tilapia, or with inihaw na liempo or fried chicken.  Since this dish is so tasty yet simple to make, it happens to find itself regularly on our daily meals.

Simple Laing

Yield: 5 servings

Ingredients:

3 cloves garlic, minced

1 small onion, sliced

2 Tablespoons ginger, cut into thin strips

1 or two sili pansigang or finger chili

2 – 2 1/4 cups coconut milk

½  chicken bouillon cube

1 Tablespoon bagoong  or fish paste

2 cups dried gabi leaves (loosely packed), rinsed

1 cup gabi, chopped into 1 ½ inch cubes then boiled until tender

cooking oil

Procedure:

1. In a medium pan over medium heat, heat about 2 tablespoons oil. Saute ginger, onion,  

    then garlic.

2. Add in  bagoong and sauté for a few seconds.  Add in coconut milk, sili pansigang, and  

    ½ chicken cube.

4. When mixture is simmering, add in taro leaves and cooked gabi.. Mix well. Simmer for

    5 minutes or until leaves are tender.

5. Adjust seasonings. You may add fish sauce or more bagoong if you like.

Adobong Pusit

This recipe is my mom’s version of Adobong Pusit.  My mom does not cook that much, but when she does, it definitely turns out to be a winner.

We Filipinos love making adobo dishes. Aside from chicken pork adobo, we love cooking  adobong pusit not just for its taste but also for the availability of its ingredients.  Squid is always available in the market and supermarkets (red tide of course as an exception :( )  Adobo usually  only  requires pantry staples such as soy sauce, vinegar, and garlic. This is a classic Filipino dish and is very easy to make…well okay, except for the cleaning part and going full battle with the removal of  the  squids’ eyes :). But after that, everything is easy peasy.

My mom’s version does not have water in it. The liquid   from this dish is basically simmered down squid ink which means concentrated flavor.  You can choose the cooking time according to your sauce thickness preference. You may want to cook it a bit longer than the 10 minutes cited in the directions for an almost dry adobong  pusit, or you may even want to cook it a little bit shorter than 10 minutes if you want a slightly saucier dish. Either way, this dish is absolutely delicious.  Partnered with hot steaming brown or red rice  (more healthful than white rice of course!), I can assure you of a very happy tummy. 

 

Ingredients:

750 grams small or medium sized squid

 (eyes, membrane or skin, rib part removed but save the ink! )

2 Tablespoons ginger, sliced into strips

1 head garlic, chopped

1 medium onion, chopped

3 Tablespoons Soy Sauce

½ teaspoon ground black pepper

2 finger chili (or sili pansigang)

2 Bay leaves (laurel leaves)

3 Tablespoons Vinegar

cooking oil

Directions:

1. In a pan, heat about 2 tablespoons oil.

    Brown the ginger, then garlic and onions.

2. Add squid with ink, soy sauce, black pepper, finger chili, and bay leaves.

    Mix and simmer for a couple of   minutes.

3. Add vinegar but do not mix right at once so that that the vinegar can cook properly for

    a few minutes. Simmer for 10 minutes on medium heat.

     (You may add 2 tablespoons more oil if you want a shinier looking dish). Yummy!

   

Vanilla Cupcakes with Perfect Cupcake Frosting

Chocolate  or Vanilla?  Although I absolutely adore  my moist chocolate cupcake, I am a vanilla girl. Vanilla ice cream, vanilla cheesecake, vanilla jelly beans, and of course vanilla cupcakes.  There is something special about these pretty and white confections that  lure me into them.  Perhaps it’s their simplicity.  Vanilla is subtle and elegant compared to chocolate’s strong and bold flavor.  I remember this time when we were at a Mcdonald’s drive-through.  My sister ordered a hot fudge sundae together with her chicken sandwich.  I looked at her and asked  “Seriously?”….She looked at me in a funny way and asked me what the big deal was.  “Nothing” I said.  I told her that I was surprised she ordered a chocolate sundae over the caramel or the plain variety.  Well, it turned out that she was by that time already influenced by her officemates on choosing chocolate flavors over vanilla flavors in sweet treats.  Growing up, we always opted for vanilla instead of chocolate probably because of my mother who associated chocolate or chocolate flavored treats as something unhealthful because they seemed to be loaded with sugar.  I know that the majority would always choose chocolate over vanilla hands down…but hey, to each his own J.

Before you totally label yourself as a chocoholic, just try this recipe—An easy to make batch of moist vanilla cupcakes complemented with an equally easy to make perfect cupcake frosting is a heavenly delight. Like the other baked goodies in this blog, these elegant little cakes are not too sweet, yet they hit the spot for a light sugar craving.  Beginners in baking would love this recipe—since this is not a chiffon cake, no need to separate the egg yolks from the egg whites, then beating the latter to soft or stiff peaks.  No mixing and creaming of butter and sugar until mixture is  light and fluffy. Yey!  In other words, this recipe is so easy to make.  Frost these baby cakes with the Perfect Cupcake Frosting  (recipe follows), and see your family and friends treat you like a queen or rockstar. Or both. 

Vanilla  Cupcakes

(Based on a recipe from Glorious Treats)

Makes 12 cupcakes

Ingredients:

1 ¼ cups cake flour ( 130 grams)

1 ¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs (room temperature)

¾ cup granulated white sugar

1 ½ teaspoons vanilla extract

½ cup oil (vegetable or palm oil)

½ cup fresh milk plus ½ teaspoon white vinegar or lemon juice (Set aside for 5 minutes to curdle)

Directions:

1. Preheat oven to 350 F

2. In a medium bowl, sift cake flour, baking powder, baking soda, and salt all together. 

    Mix well. Set aside.

3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and  

    continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat

4. Remove bowl from mixer.  Mix in gently half of the flour mixture using a big rubber 

    spatula or wire whisk. Add half of the milk, then the rest of the flour, and then the rest

    of the milk.  Remember to always beat everything gently until mixture is smooth.

5. Strain mixture into a large measuring cup (I used my 4 cup capacity measuring cup).

6. Pour batter into a muffin pan with paper liners. Fill about 2/3 full.

7. Bake for 12 – 15 minutes. Cool completely on wire racks before frosting)

This wonderful creamy vanilla icing is called by many names such as Flour Buttercream Frosting, Best Buttercream Frosting, Icing made with  Cooked Flour, and many others.

This is a scaled down version which lightly frosts 12 cupcakes.  You may want to double the recipe if you want piled high frosting.

Perfect Cupcake Frosting

Based on a recipe by Our Best Bites)

Yield: Frosts 12 cupcakes

Ingredients:

3 Tablespoons All Purpose Flour
1/2 C milk fresh milk
1/2 C salted butter
1/2 C granulated sugar
1 teaspoon vanilla extract (use the clear vanilla extract so that your frosting stays  white)


Directions:
 

1. Whisk flour and milk in saucepan. Over medium heat,  continue whisking until thick. 

2. Strain mixture. Cool in refrigerator until chilly.                                                             

3. Using a whisk attachment, beat butter and sugar in electric mixer 1-2 minutes until light and fluffy. 

    Use whisk attachment.                                                                                 

4. Add in the chilled milk mixture. Beat on medium to high speed for 7 – 8 minutes, stopping occasionally to  scrape in sides.