Cooking Pinoy atbp.

Preheat oven 375 deg. F Thaw 15 min, Mrs. Smith or Pilsbury homestyle frozen Pie crust (choose one that has no hydrogenated oils or transfat) this one I chose because it has vegetable oil and has flaky crust . Prick holes on bottom with fork. Bake for 11 min or according to directions. On a saucepan, low heat...combine 1/4 c unbleached Flour 3/4c sweetener: use either brown rice syrup or organic cane sugar 1 Can of evaporated milk (about 2 c) you can choose low fat or regular Add 4 oz (about 1 bar) of Dark Organic Chocolate or semisweet Godiva chocolate, grated 1 tsp organic vanilla and a dash of cinnamon Mix until mixture becomes thickened and chocolate has melted. In a small bowl beat 1 egg, Add chocolate sauce from pan (about 1/4 c) mix well Add egg mixture back to saucepan. Remove from heat as long as mixture is thick. Add 1/4 c butter, mix until melted and add to baked pie crust.

This yummy torta is native of Cebu. This yellow cake with anise seeds is full of egg yolks, to which original recipes can be as many as 20! It is then topped with melted butter and white sugar, and is oh so good. In this recipe, I've reduced the number of eggs as for health reasons... Ingredients: 2 1/2 c Unbleached Flour 3 t baking powder 1/2 t sea salt 2 eggs (or 4 egg yolks) 1 1/4 c organic cane sugar 3/4 c Milk or buttermilk 1/2 c softended butter 1/4 c olive oil (use only if adding only 2 eggs) 1/2 t anise seeds Directions: Mix flour, baking powder and salt. Sift. Beat eggs with sugar until sugar is melted. Put bowl on top of double boiler for 8 minutes and beat until mixture is light and fluffy. COOL. Blend 2/3 of the flour mix with milk and then the rest of the flour. Fold in softened butter, eggs and oil. Add the anise. If mixture is a bit thick, add 1 /8 c hot water. Bake in muffin cups at 35oF for 30 minutes until light brown. Let cool. When done, brush tops with melted b

I got this recipe 15 years ago from my dear sister. This is a great recipe that has rice, meat and vegetable all in one dish. You can probably substitute or add mixed vegetables instead of just corn, provided you add some liquid or broth , otherwise the rice will not be cooked. Of course, what makes this dish tasty in my opinion is the bacon! In this blog, you will find I substituted the regular bacon with organic Turkey bacon form Applegate Farms. Who says you have to sacrifice eating healthy? Ingredients: 1 c uncooked white Jasmin rice 1 regular Can 15 oz Del Monte Sweet Corn (with juice) smallest can Tomato sauce (8 oz) 1/4 c sliced red peppers 1/4 c sliced Vidalia onions 1 lb Ground organic beef or turkey 5 slices of organic turkey bacon salt and pepper to taste 1/4 t cumin 1/4 t turmeric 1/8 t chili powder Using a square 9x9 inch Pyrex dish, layer the following: Spread the bottom with uncooked white rice just enough to cover. Top with 1 can of whole kernel corns with juice, spread

I promised my friend I would post her recipe in my blog. She will go by the name Mrs. G. Bam-i is a mixed noodle recipe of egg and rice noodles that is uniquely prepared in Cebu but not in other provinces of the Philippines. In fact some may have not heard of the name, just probably eaten it. Here is her recipe, that my sister and I tested out yesterday.. In a big Wok, heat up 1-2T of olive oil. Fry 1T minced garlic, 1 chopped medium shallot or onion. Add 1-2c of shredded uncooked chicken, and sliced Chinese sausage (optional). Season with 1T soy sauce, 1T fish sauce, 1T oyster sauce. Cook until chicken is done but not brown. You may add some jullienned (cut thinly accross)carrots (1/4 c), tenga ng daga presoaked in water (sliced Asian mushrooms)and greens (1/2 c snow peas or shredded cabbage or bokchoy). You may add 1/4 c chicken broth and simmer until vegetables are tender. Disperse 1T cornstarch in 1T cold water and add to the pan. Let it thicken. Add the drained noodles (below) and

I'm the type of person that likes to read manuals or directions for any type of situation, most of the time. So wouldn't it be great if there was a HOW-To whenever you get sick with a cold or sore throat? I do. My son who is in preschool, probably gets sick with the cold 40% of the school year. So I thought I would post some useful links and products I thought useful information for the cold. Some useful products and tips to prevent colds: 1. Clenzology : product by Garden of Life. 2. Anti-bacterial gels like Purell. It's great to carry these around in your purse for times when you can't wash your hands with soap and water. 3. Exercise: believe it or not, those that exercise regularly are less likely to get sick vs those that are sedentary. Too much exercsie though will strain your immune system, so don't overdo it. 4. Washing your hands regularly. The best way is get yourself from being infected and most importantly don't touch your face! 5. Don't be aroun

For a year now, been avoiding pork products due to health reasons. One of my old favorite breakfast sausage was the longanisa (from its Spanish origin) due to it's sweet, salty and spicy nature compared to the regular sausage. The original longanisa is made with pork and its fat encased in skin (intestines). This recipe, you will find out is skinless and I've used ground turkey but feel free to use ground chicken is just as good. Mix in a large bow: 1lb Butterball fresh ground turkey 1/4 c Dark brown sugar 1T sea salt 1 1/2 T Worcestshire sauce (this one is a must) 1t smoke flavoring (optional) 3T low sodium soy sauce 1T minced garlic 1tsp garlic powder 1t black powder 1/8 t cayenne pepper for extra kick 1/2 t annato coloring to make it red (optional) 1 egg, mix with the rest of the ingredients as binder. Fry 1tsp of mixture in oil and taste. Adjust your seasoning (sugar if you want it sweeter , etc) I find that tasting the food in the process is the only way to make it taste g

Day 5 of testing out some new healthy recipes. Today I am making Orange Honey Chicken. In a big pot, Mix 1 regular can of tomato sauce 2/3 c honey 1/4 c soy sauce 1/4c red wine vinegar 1 c chopped onions 1tsp onion powder 1 tsp garlic powder 1tsp ginger powder 2 tsp grated orange peel 1tsp smoke flavor (optional) Add 1 lb of chicken thighs or breasts with or without skin Boil and simmer for 10 minutes in pot. Let cool. Store chicken in the refrigerator for 4-12 hours with 1/2 of the sauce in pot. Reserve the other half when chicken is cooked. Grill or bake chicken, basting with the sauce for about 30 minutes or until done. Heat up remaining 1/2 sauce that was left in the pot and dribble over cooked chicken. Review: this recipe tastes good if marinated for 12 hours or more.

Day 4 of testing out my new recipes from the cookbook Healthy Country cooking. I'm all for eating heart healthy foods. This week, has been pretty good adventerous tasting new recipes for my family for dinner. Yay! I was so excited in particular to cook salmon. This recipe, seems like a good recipe to make in the summertime because of the lime flavor. Marinate for 15 minutes in the refrigerator: 1 lb organic wild salmon 2T lime juice 1T minced garlic 1 tsp sea salt Fry Salmon in the skillet 4 min on each side or until well done. Drizzle sour cream mixture and top with chopped cilantro. sour cream mix: 1/2 c natural sour cream 1/4 tsp grated lime peel 1t chili powder 1/2 t lime juice Serve with salad or mexican rice.

It's Day3 of new recipe Day from the cookbook Healthy Country Cooking. Today, I chose the recipe for Surprise Oven chicken because of the pretzel coating and hot sauce marinade. The original recipe calls for regular salty pretzel, but the only pretzel I had in my pantry was the Gluten Free sesame pretzels (glutenfreemall.com) so that I decided to just make it all gluten free version anyway. If you have not problems with gluten, then by all means use regular pretzels and whole wheat flour. Marinate Overnight: (place in ziploc bag and refrigerate) 1lb chicken thighs 2c milk 1tsp hot sauce 2tsp lemon juice garlic, crushed To cook: Mix the coating 2c Crushed or finely processed gluten free (or regular salty) pretzels 1 tsp sea salt 1tsp garlic powder pinch of oregano Drain the marinade, and roll each chicken in the pretzel coating. Lay on wax paper for 15 minutes. Preheat oven to 400F. Pour 1/4 c olive oil in baking dish and place it in the oven for 15 minutes. Remove from oven, place

The first time I've ever tasted Shepherd's pie was during our Sunday School teacher's meetings. My friend Nichie who was studying Hotel & Restaurant Mgt would bring the dish, and all of us would scarf down the dish in one helping. It seemed a lot of work to make it from scratch, so for years I've never bothered making it. Although occasionally, I would buy a pre-made one at our McCaffrey's supermarket . This week, is all new recipe week for me so Day2 is trying out the low fat version of Shepherd's pie in my cookbook : Healthy Country cooking. In this post, I've added my own modifications and suggestions. Feel free to add your own spices and version as well. Ingredients: 1 1/4 lb peeled red potatoes, in chunks 3 cloves garlic peeled 1c low fat cottage cheese 1lb lean ground beef 2c mixed frozen vegetables (I like the soup mix version that has corn, carrots, beans in small pcs) 2T whole wheat flour (or use GF corn starch if you want gluten free) 1T ketsu

Today is new recipe day, which means I am bravely trying a recipe from my cookbooks at home. Today I thought I would improvise on the Oven Fried Chicken from the book: Healthy Country Cooking by Sharon Broer. Ingredients: 1lb boneless chicken thighs 2c corn flakes or bran flakes 1tsp sea salt 1/4 tsp ground pepper 1tsp garlic powder 1 egg beaten 1c unbleached flour olive oil for coating baking dish Rub chicken with salt, pepper and garlic powder. Dip chicken thighs in eggs, then flour. Roll in cereal flakes and fry in oil for 1 minute on each side. Place in a pyrex dish coated with olive oil. Bake in a preheated oven 350F for 30 minutes. Serve with organic mixed salad and ranch dressing.