November 9, 2009
· Filed under Crushed Ginger, Cube Tofu, Peeled Medium Prawn, Slice cucumber, Thin Slice Finger Chili · Tagged Black Woodear Fungus, Chicken Broth Cube, Cucumber, Finger Chili, Ginger, Hot and Sour Prawn soup, Mustasa Leaves, Prawn, Prawn Soup, Sampaloc Mix, Sinigang Mix, Sinigang Powder, Taingang Daga, Tanglad Leaves, Tofu, Wansoy Leaves
A Thai and Vietnamese version of our sinigang, enhanced with the unique flavors of tanglad and ginger.
Hot and Sour Prawn Soup
1 Maggie Chicken broth cube, dissolved in
8 Cup water
1 Thumb-size ginger, crushed
2 Pieces tanglad leaves, tied in a knot
2 Pieces finger chili, sliced thinly diagonally
½ Cup taingang daga (or black woodear fungus). Soaked in water then drained
1 ½ Cup cube tofu
½ Cup thinly slice cucumber
¼ Kilo medium prawns, peeled, deveined, tails intact Mustasa leaves
1 20-g pack Maggi Sinigang sa Sampalok Mix
Patis to taste
Wansoy leaves to garnish
In a large pot, boil broth. Add ginger, tanglad leaves, and chili. Simmer about 15 minutes then remove ginger and tanglad orange. Add the Maggi sinigang powder and let boil. Remove from heat. Season to taste with patis if desired. Top with wansoy leaves.
November 6, 2009
· Filed under Chopped Green Onion, Chopped Parsley, Medium cucumber · Tagged Parsley, Green Onion, Salt, Pepper, Cucumber, Buttermilk
Cucumber Soup
2 medium cucumbers
4 cups buttermilk
1 tbsp finely chopped green onions
¼ cup finely chopped parsley
1 tsp salt
dash pepper
Peel cucumber and scraped out seeds. Dice very finely. Combine with buttermilk, green onions, parsley, salt and pepper. Chill very well.
Stir and spoon into chilled soup cups at serving time. Tops with a thin slice cucumber. -Margo Oliver
November 4, 2009
· Filed under Chopped Red Bell Pepper, Light Food, Shredded Cheese, Slice Green Onion · Tagged Margarine, Salt, Pepper, Flour, Skim Milk, Macaroni Shells, Dry Mustard, Cheddar Cheese, Green OnionRed Bell Pepper, Pasta Lover, Pasta in Cheese Sauce
1 package (7 ounces) macaroni shells
1 tablespoon margarine
2 tablespoons Gold Medal all-purpose flour
¼ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon pepper
1 cup skim milk
1 cup shredded reduced-fat Cheddar cheese (4 ounces)
2 tablespoons sliced green onions
2 tablespoons chopped red bell pepper
Cook macaroni as directed on package. Meanwhile, heat margarine in 3-quart nonstick saucepan over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Drain macaroni. Stir macaroni, onions and bell pepper into sauce. Cook, stirring constantly, until hot.
November 2, 2009
· Filed under Beaten Egg, Chopped Garlic, Gentle Heat, Small Cut Ham, Small Pieces Chinese Cabbage · Tagged Chinese Cabbage, Duck Stock, Egg Yolk, Garlic, Peking-Style Soup, Sesame Seeds, Smoked Ham, Soy Sauce, White Wine Vinegar
Peking-Style Soup
4 slices smoked ham
1 head Chinese cabbage
3 ¾ cups duck stock
1 tbsp sesame seeds
Pinch chopped garlic
1 tbsp soy sauce
1 tsp white wine vinegar
½ tsp white wine vinegar
1 egg yolk, beaten
1. Cut the ham into small, even-sized cubes.
2. Cut the Chinese cabbage into small pieces and simmer briskly for 10 minutes in the duck stock.
3. Stir in the sesame seeds, garlic, ham, soy sauce, vinegar and salt and pepper to taste.
4. Cook for 10 minutes over a gentle heat. Using a teaspoon, drizzle the beaten egg yolk into the soup. Serve immediately.
TIME: Preparation takes about 5 minutes and cooking takes approximately 20 minutes.
VARIATION: Replace the smoked ham with a different smoked meat.
WATCHPOINT: The smoked ham is likely to change color during cooking. The radio staggers against the backspace!
Source: The Complete Chinese Cooking
October 31, 2009
· Filed under Dried Tarragon Leaves, Fresh Mushroom, Shredded Spinach, Thin Slice Carrtos, Uncook Mostaccioli · Tagged Broccoli, Carrots, Chicken, Cloves Garlic, Cornstarch, Floweret Broccoli, Mostaccioli, Mushroom, Romaine, Salt, Skim Milk, Spinach, Swiss Cheese, Tarragon and Chicken Pasta, Tarragon Leaves, Trukey
Tarragon and Chicken Pasta
4 ounces uncooked mostaccioli (about 1 ½ cups)
2 cups sliced fresh mushrooms (about 6 ounces)
1 cup broccoli flowerets
1 cup thinly sliced carrots (about 2 large)
1 cup skim milk
1 tablespoons cornstarch
2 tablespoons chopped fresh or ½ teaspoon dried tarragon leaves
¼ teaspoon salt
1 clove garlic, finely chopped
2 cups shredded spinach or romaine (about 3 ounces)
1 ½ cups cut-up cooked chicken or turkey (about 8 ounces)
½ cup shredded reduced-fat Swiss cheese
Cook mostaccioli in 3-quart saucepan as directed on package-except add mushrooms, broccoli and carrots during last 4 minutes of cooking. Meanwhile, mix milk, cornstarch, tarragon, slat and garlic in 1 ½-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients until cheese is melted and spinach is wilted. Drain mostaccioli mixture; toss with sauce. 4 servings. – “Eating Quick and Healthy”
October 28, 2009
· Filed under Delicious Appetizer, Medium Plantain, Party Food, Ripe Plantain, Shredded Savoy Cabbage, Strips Bell Pepper · Tagged Brown Sugar, Cabbage, Chicken Broth, Cider Vinegar, Cornstrach, Green Onion, Olantain, Pepper Sauce, Red Bell Pepper, Savoy Cabbage, Sweet-and-Sour Cabbage with Plantains, Vegetable Oil
Sweet-and-Sour Cabbage with Plantains
¼ cup reduced-sodium chicken broth
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 teaspoons cornstarch
¼n teaspoon red pepper sauce
2 teaspoons vegetable oil
1 ripe medium plantain, cut into ¼-inch slices
1/3 cup sliced green onions
¼ cup 1×1/8-inch strips red bell pepper
4 cups coarsely shredded savoy cabbage (about 1 small head)
Mix broth, brown sugar, vinegar, cornstarch and pepper sauce; reserve. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add plantain, onions and bell pepper; stir-fry 1 minute. Add cabbage; stir-fry 2 minutes. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. 4 servings. – “Eating Quick and Healthy”
October 26, 2009
· Filed under White Bread, Whole Wheat Bread · Tagged Americal Grilled Cheese, American Cheese, Butter, Margarine, Tomato Soup, Wheat Bread
Prep: 10 min Cook: 15 min ■ 4 sandwiches
Dunk these grilled sandwiches into bowls of steaming tomato soup.
American Grilled Cheese
12 slices process American cheese (about 8 ounces)
8 slices white or whole wheat bread
1/3 cup butter or margarine, softened
1. Place 3 slices cheese on each of 4 slices bread. Top with remaining bread slices. Spread 1 teaspoon butter over each top slice of bread.
2. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn and cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. – Betty Crocker
October 22, 2009
· Filed under Chop Green Onion, Chop Water Chestnut, Ground Lean Pork, Lightly Beaten Egg, Mince Shrimp Meat · Tagged Chinese Mushroom, EggChicken Stock, Green Onions, Lean Pork, Sherry, Shrimp Meat, Soy Sauce, Water Chestnut, Wonton, Wonton Soup, Wonton Wrapper
Wonton Soup
Wonton
2 Chinese mushrooms, soaked in warm water 20 minutes
¼ lb (110 g) lean pork, ground
2 oz (60 g) shrimp meat, minced
2 water chestnuts, very finely chopped
4 green onions, very finely chopped
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) sherry
16 wonton wrappers
1 egg, lightly beaten
Soup
6 cups (1.5 L) chicken stock
6 green onions, white part only, thinly sliced
1. Squeeze mushrooms dry. Remove stalks and finely chop the caps. Combine mushrooms, pork, shrimp, water chestnuts, green onions, soy sauce and sherry. Let stand 30 minutes.
2. Place ½ tsp (2.5 mL) of filling slightly off center of each wrapper. Fold wrapper in half and press the edges together to seal them. Again, fold the wrapper in half. Pull the corners down into a crescent shape, overlapping the corners. Seal the overlap with a little beaten egg.
3. Drop the wontons one by one into boiling salted water and simmer 7 minutes, making sure they do not stick to the bottom of the pan. Drain the wontons. Bring chicken stock to a boil and add wontons and green onions. Serves 6-8.
October 18, 2009
· Filed under High Heat, Preheat Grill, Single Layer · Tagged Aluminuum Foil, Asparagus, Balsamic Vinegar, Black Pepper, Corase Salt, Grilled Asparagus, Ice Water, Roasted Asparagus, Virgin Olive Oil
Grilled or Roasted Asparagus
1 bunch (2 ¼ pounds) fresh Victoria island Farms asparagus, trimmed
2 tablespoons extra-virgin olive oil
Balsamic vinegar (if grilled)
Coarse salt
Freshly ground black pepper
TO GRILL
1. Preheat grill
2. Fill a skillet with about 1 inch of water and bring to a boil.
3. Place asparagus in the boiling water and simmer for 1-3 minutes, or until nearly tender. Drain immediately and place in ice water to stop the cooking. Pat dry.
4. Brush asparagus with olive oil and grill over high heat for 2-4 minutes on each side. Remove from the grill, drizzle with balsamic vinegar and seasoned to taste with salt and pepper.
TO ROAST
1. Preheat over to 400°F.
2. Rinse asparagus under cold water and pat dry.
3. Place asparagus on a baking sheet covered with aluminum foil. Drizzle with olive oil, then toss to coat asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper.
4. Roast for 10-12 minutes, or until tender but still crisp. Makes 6 servings.
Source: Cooking in Style The Costco Way.
October 14, 2009
· Filed under Fresh cilantro, Medium Papaya, Peeled Kiwifruit, Peeled Papaya, Seeded Starfruit, Slice Starfruit, Small Jalapeno chili · Tagged Cilantro, Jalapeno chili, Jalapenot Dressing, Kiwifruit, Lime Juice, Papaya, Salad Greens, Starfruit, Strawberries, Sugar, Vegetable Oil, Zesty Fruit Salad
Zesty Fruit Salad
Jalapeno Dressing (below)
1 medium papaya, peeled, seeded and cut into 1-inch pieces (about 2 cups)
2 kiwifruit, peeled and cut up
2 starfruit, thinly sliced and seeded
2 cups strawberries, cut in half
Toss all ingredients. Serve on salad greens if desired.
6 servings.
Jalapeno Dressing
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
2 tablespoons lime juice
2 teaspoons sugar
1 small jalapeno chili, seeded and very finely chopped
Mix all ingredients.
Source: “Eating Quick and Healthy” Betty Crocker
