Food Recipes for Everyone

Strawberry Tiramisu Cake

noreply@blogger.com (FabGirlThings) — Fri, 09 May 2014 13:11:00 +0000

Here's a pretty and summery tweak on the classic Italian dessert. It's a caffeine-free recipe but nonetheless yummy. Another option: Substitute ladyfingers for sponge cake.

Yield one 9-inch cake

Ingredients:

1 pack ladyfingers

1/2 kilo strawberries, sliced

(set aside some for decoration)

2 tablespoons sugar

2 tablespoons water

3 egg yolks

1/2 cup sugar

1 cup mascarpone cheese

2 cups heavy cream

2 tablespoons confectioners' sugar

3 egg whites

2 tablespoons sugar

Instructions:

1 Place a 9-inch cake ring on top of a baking sheet. Line the bottom of the cake ring with a round piece of foil. Arrange ladyfingers on the bottom. Set aside.

2 Over low heat, cook sliced strawberries with sugar and water until syrupy.

3 Pour the syrup on the ladyfingers. Purée the softened strawberries with a hand blender. Set aside.

4 Beat the egg yolks and sugar over simmering water until warm. Add the mascarpone cheese and continue mixing until smooth. Add the puréed strawberries.

5 In a metal bowl, whisk heavy cream and confectioners' sugar until soft peaks. Set aside.

6 In another bowl, beat egg whites with sugar until soft peaks form.

7 Fold whipped cream into the egg yolk mixture, then fold in the egg white mixture until smooth. Pour mixture over the ladyfingers; smoothen the top with a spatula. Refrigerate the cake for 4 hours or until set. Decorate with more strawberries.

Fish Congee

noreply@blogger.com (FabGirlThings) — Fri, 09 May 2014 07:58:00 +0000

Cooking congee in the rice cooker frees you up for other chores, making this the perfect breakfast option for those busy mornings.

Serves 2 to 3
Prep Time 10 minutes,
plus marinating time
Cooking Time 20 minutes

Ingredients:

For the marinade

1/2 tablespoon oyster sauce

1/2 tablespoon soy sauce

1/2 tablespoon sesame oil

1/2 tablespoon Chinese rice wine

white pepper, to taste

300 grams white fish fillet, sliced into 2-inch pieces
3/4 cup jasmine rice, washed
1/4 cup glutinous rice (malagkit), washed
4 cups water
(vegetable or chicken stock can also be used)
1 (1/2-cm) piece ginger, grated
salt, to taste

chopped green onions, fried wanton strips,

fried sliced shallots, and ginger strips, for topping

soy sauce, sesame oil, and white pepper, to taste

Instructions:

1 Make the marinade: mix together all ingredients in a medium-sized bowl.

2 Add fish and marinate for 10 minutes.

3 Place rice, water or stock, ginger, and salt in the rice cooker. Set to cook. Stir it once or twice.

4 After 10 minutes, add fish fillets. Let it cook until the rice cooker switches to the warm setting.

5 Divide congee among bowls. Sprinkle green onions, fried wonton strips, fried shallots, and ginger strips on top. Adjust seasoning by adding soy sauce, sesame oil, and white pepper.

Seafood Pizza

noreply@blogger.com (FabGirlThings) — Thu, 08 May 2014 02:46:00 +0000

For hearty slices, take your favorite seafood and place them right smack on top of the dough.

Ingredients:

100 grams clams,

in their shells

100 grams mussels,

in their shells

50 grams squid,

cut into thin strips

1 1/4 cups water, for cooking

1 pizza dough recipe

3/4 cup whole canned tomatoes,

crushed by hand and

drained thoroughly in a colander

1/2 teaspoon ground chili pepper

1 clove garlic, finely chopped

a handful of chopped fresh flat parsley

50 grams peeled and cooked prawns,

preferably with the shell left on the tails

if you wish to eat with your hands

6 to 7 pieces unpeeled cooked prawns

salt and freshly ground pepper

1 tablespoon extra virgin olive oil

Instructions:

1 Rinse the clams and mussels carefully under running water to remove any sand. Remove any clams or mussels with broken shells and check that they are all closed. Tap gently on the sink any clams or mussels that are not closed—if they close up, they can be used. Scrape the shells of the mussels clean with a small knife and remove any beards.

2 Quickly boil the clams, mussels, and squid in water, with a pinch of salt, about 1 to 2 minutes. Throw away any clams, mussels, and squid that do not open. Drain.

3 Roll out the pizza dough into a large rectangle or any desired shape. Spread the tomatoes evenly over the dough, leaving the edge (about 3/4-inch) free of toppings. Sprinkle the chili pepper, chopped garlic, and half the parsley over the tomatoes. Then spread the clams, mussels, squid, and both the peeled and unpeeled prawns. Sprinkle over the rest of the parsley. Season with salt and pepper. Drizzle with olive oil.

4 Bake in the center of the oven (preheated at 5ooºF for 30 minutes before baking) for 10 to 15 minutes, or just until crispy.

Chicken and Seafood Paella

noreply@blogger.com (FabGirlThings) — Sat, 19 Apr 2014 03:31:00 +0000

Cooking paella may seem intimidating, but with our simplified version, it's as easy as turning on your rice cooker!

Serves 4

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients:

4 to 6 tablespoons extra virgin olive oil

1 piece Spanish chorizo, sliced

1/2 cup sliced chicken fillets,

seasoned with salt and smoked paprika

6 pieces mussels, cleaned and beards removed

1 1/2 cups water

salt, to season

pinch of saffron

1/4 teaspoon smoked sweet paprika (pimenton dulce)

2 cups uncooked Japanese rice

1/2 cup canned diced tomatoes, drained

1/4 cup green peas

1/2 cup diced green bell pepper

5 pieces large shrimp, peeled

1 lemon, sliced into wedges

Instructions:

1 Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside. In the same pan, fry chicken until golden brown; set aside.

2 In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.

3 Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.

4 In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.

5 After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it's done. Top with cooked mussels and serve with lemon wedges.

Baked Chicken and Mushroom Rice

noreply@blogger.com (FabGirlThings) — Sat, 19 Apr 2014 03:23:00 +0000

Perfect to prepare on busy—or lazy—days. With this, you have a delectable and sophisticated dinner in mere minutes. No one will guess how simple it is to make!

Serves 4

Prep Time 3 minutes

Cooking Time 20 minute

Ingredients:

1/4 cup sliced red onions

2 tablespoons extra virgin olive oil

1 1/4 cups uncooked rice

1/8 cup white wine (optional)

2 chicken breasts,

cut into long strips,

about 1-inch thick

1 can mushroom soup,

plus an equal amount of water

1/4 cup Mozzarella cheese for topping

Instructions:

1 In a deep pan, sauté onions in olive oil until tender but not brown.

2 Add the rice and make sure all the grains are completely coated in oil. Let them "toast" for 1 minute.

3 Stir in the wine and let the grains absorb the liquid before adding the chicken and soup-water mixture. Simmer gently until rice is cooked through, around 10 minutes.

4 Place in small, individual containers and top with cheese. Bake in a preheated 350ºF oven for 10 minutes. Serve immediately.

Bacon and Cheese Strata

noreply@blogger.com (FabGirlThings) — Tue, 15 Apr 2014 15:18:00 +0000

Thinking of something to prepare for baon (something to bring at work or in school)? Try this recipe!

Ingredients:

12 to 16 bread slices

1/2 cup shredded Cheddar cheese

1/2 cup shredded mozzarella or

Quickmelt cheese

1/4 cup minced onions

200 grams cooked and diced bacon

6 eggs

3 cups milk

salt and pepper

Instructions:

1 Place 6 to 8 bread slices in a well-greased 9x13-inch baking pan or individual ramekins.

2 Sprinkle cheeses, onions, and bacon over bread.

3 Place 6 to 8 more slices of bread on top.

4 Mix eggs and milk together, and season with salt and pepper. Pour the egg mixture over bread.

5 Bake for 45 minutes or until golden brown at 375ºF.

Carrot Cake Pancakes with Maple Cream Cheese Glaze

noreply@blogger.com (FabGirlThings) — Tue, 15 Apr 2014 14:23:00 +0000

We took everyone's favorite pancakes and made them even better. This will definitely get your weekend off to a great start!

Makes 6 to 8 medium pancakes

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients:

For the pancakes

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt, to taste

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup grated carrots,

plus extra for garnish

1/4 cup chopped walnuts,

plus extra for garnish

1/4 cup chopped raisins

1/4 cup melted butter

1 large egg

1 teaspoon vanilla extract

1/4 cup brown sugar

1 cup buttermilk

(No buttermilk? Use plain yogurt or sour cream instead)

For the glaze

1 cup cream cheese,

softened to room temperature

1/2 cup maple syrup

Instructions:

1 In a large bowl, combine flour, baking powder, baking soda, salt, and spices. mix until combined.

2 Add carrots, nuts, and raisins, making sure each one is coated with the dry ingredients. Set aside.

3 In another bowl, combine butter, egg, vanilla extract, sugar, and buttermilk. Combine with dry ingredients and mix with a spatula until no lumps remain.

4 Make the glaze: In a bowl, mix together cream cheese and maple syrup until smooth. Set aside.

5 Place a non-stick pan over medium heat. To test if the pan is ready, sprinkle water over the surface. If the droplets sizzle, proceed with cooking the pancakes.

6 Ladle 1/2 cup batter into the hot pan. Wait until bubbles form. Once most of the bubbles have dissipated, use a spatula to gently flip the pancake. Cook for about 2 to 3 minutes more until pancake is golden brown.

7 Place pancake on a plate and spread glaze on top. Add more pancakes and glaze until you make a stack.

8 Top with more glaze. Garnish with carrots and chopped walnuts.

Time-saving tip: If pressed for time, use your favorite pancake mix, then add carrots, spices, nuts, and raisins! If you can't find buttermilk, simply combine 1 tablespoon vinegar or lemon juice and enough milk to make 1 cup.

How To Make A Pie Crust

noreply@blogger.com (FabGirlThings) — Sat, 12 Apr 2014 15:49:00 +0000

Knowing this basic pie crust recipe will make way for tart and pie weekends with the family. Fill as you wish.

Basic Steps:

1 Make the crust: Combine 1/2 cup butter (semi-soft, cut in cubes) with 1 cup all-purpose flour well until small nuggets have formed.

2 Dissolve 4 teaspoons granulated sugar and a dash of salt in 1/2 cup cold water, then add to the flour-butter mixture and work rapidly into a smooth dough. Knead gently until well combined, then let the dough rest covered in the refrigerator for at least 1 hour. Roll the dough to approximately 1 to 1 1/2-cm thickness.

3 Grease a pie mold, dust with flour, and gently lay in the pie dough, pressing the dough gently into the corner at the bottom of the pie mold.

4 With a fork, punch holes into the bottom of the dough.

Dark Chocolate Truffle Tart

noreply@blogger.com (FabGirlThings) — Sat, 12 Apr 2014 15:43:00 +0000

A yummy dessert that all chocolate addicts will love.

Serves 10

Makes 1 (9-inch) tart

Prep Time 50 minutes,

plus one hour or overnight resting time)

Baking Time 35 minutes

Ingredients:

For the crust

1 1/4 cups all-purpose flour

1/4 cup sugar

4 tablespoons cocoa powder

1/2 teaspoon salt

1/3 cup unsalted butter,

chilled and cubed

1/4 cup shortening

1 egg yolk

2 tablespoons ice water

For the truffle filling

8 ounces bittersweet chocolate, chopped

1 1/4 cups heavy cream

Instructions:

(For a step-by-step guide on making a pic crust, learn here: Basic Pie Starter)

1 Make the crust: Combine the first 4 ingredients in a food processor and pulse until well combined.

2 Add the butter and the shortening. Process until mixture resembles a coarse meal.

3 Combine the egg yolk with water and mix well before adding to the flour mixture. Process until mixture forms into a ball.

4 Remove from the processor and flatten the dough into a disk. Wrap with a plastic film and refrigerate for at least 1 hour or overnight.

5 Preheat oven to 400˚F.

6 Make the truffle filling: On a lightly floured surface, roll out chilled dough into a 10 1/2-inch round pie or desired size. Add flour as needed to prevent dough from sticking to the surface.

7 Carefully lift the dough onto a 9-inch tart pan with a removable bottom, and fit into the pan. Trim off any excess dough, then prick the dough all over with a fork. Place in the freezer for 20 minutes before baking.

8 After 20 minutes, place wax paper over the dough and fill it with dried beans to hold it down. Set the tart pan on a wax paper-lined baking tray and bake for 20 minutes. Then remove the beans and wax paper and bake for another 12 to 15 minutes. Transfer to a cooling rack to cool completely.

9 Make the filling: Place the chopped chocolate in a heatproof bowl. Heat the cream in a medium saucepan and bring to a boil.

10 Pour the cream over the chocolate and let sit for 10 minutes. Then stir until smooth and well combined. Let cool for 30 minutes.

11 When the chocolate mixture has cooled, pour it over the tart pan. Shake the pan slightly to make sure there are no bubbles and the chocolate sits well.

How To Make Beef Stock

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 16:54:00 +0000

Buying store-bought may be easier but nothing quite does it like homemade.

Soup stock is not only a base for soups. Any dish that calls for cooking liquid—such as beef casserole, stir-fried vegetables, steamed fish, etc—will be tastier with stock rather than just plain water. Even your everyday rice will be more flavorful if you substitute water with stock. And if you don’t have any drippings for the meat or poultry dish you cooked, just add a few tablespoons of flour to a cup of stock for easy gravy!

1 Wash the meat bones, then place in a roasting pan and brown in the oven for 1 hour at 400 degrees F.

2 In a stockpot, combine the bones and drippings, and pour in 10 to 12 liters cold water. Crank up the fire and let it boil for 15 minutes. Scoop out any scum.

3 In a saute pan, saute 5 large carrots (diced) in about 3 tablespoons cooking oil for 5 minutes. Add 5 celery stalks (diced) and 2 large onions (diced); saute until the vegetables turn brown, 10 to 12 minutes. Add 1 cup tomato paste. Stir.

4 Add 1 cup red wine. (Move the pan away from the stove when pouring alcohol so it won't flame up.) Cook for 3 minutes or until alcohol has been cooked off.

5 Add the sauteed vegetables to the stock; let it continue to simmer for 3 to 4 hours.

6 Tie up one cheesecloth sachet containing 1 piece bay leaf, 1/4 teaspoon thyme, 1/4 teaspoon peppercorns, 6 to 8 parsley stems, 3 whole cloves, then dunk in the stockpot. Reduce heat and let it simmer. Let stock cool down and scoop the meat bones out of the stock. Take out the sachet. Using a couple of layers of cheesecloth, strain the stock. Gently squeeze the vegetables and other ingredients caught in the cheesecloth and extract the juices.

Beef with Red Rice Soup

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 16:40:00 +0000

Soup in rice? Yes! This one-dish meal is extra comforting. Make this in large batches and freeze the rest so you can just defrost and reheat anytime.

Serves 4 to 6

Prep Time 15 minutes

Cooking Time 2 hours

(45 minutes if using a pressure cooker)

Ingredients:

1 tablespoon canola oil

1 kilo short ribs

1 large white onion, chopped

6 cloves garlic, chopped

1/2 cup chopped carrots

1/2 cup chopped celery

12 cups water

salt and freshly ground black pepper

1 cup uncooked red rice

Instructions:

1 In a large heavy-bottomed braising pan or Dutch oven, heat oil until very hot. In batches, brown the short ribs. Transfer them to a plate.

2 Add onions to the pan and cook until lightly colored. Add the garlic, carrots, and celery, and cook for 1 more minute. Return the short ribs to the pan, pour in water, and simmer until tender. (At this point, you can transfer the mixture into a pressure cooker).

3 Make the beef stock: Remove the ribs and strain the stock. Skim off most of the fat (to do this, let the ribs cool then set it in the refrigerator). Bring stock to a slow boil in the pan. Add all the red rice and meat. Simmer for another 30 minutes and heat through. Season with salt and pepper.

How to Stir-Fry

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 16:33:00 +0000

It's all about high temperature, technique, and speed. Here's how to work the wok in 4 steps.

1 Heat oil to almost smoking point. Use oil that heats up fast, like peanut oil or sesame oil. When hot, stir-fry aromatics like garlic, onion and ginger until fragrant.

2 Put in other ingredients according to their approximate cooking times. Meat like sausages should come first before vegetables. For seafood, order should be mussels/clams, fish, shrimp, squid, then scallops.

3 Add your sauce when the vegetables are about two-thirds done. If the food will take longer to cook, cover and let it steam until done.

4 Add herbs last.

Making Homemade Chicken Stock

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 16:26:00 +0000

Love your chicken to the bones by turning leftovers into broth.

Chicken stock is made by boiling chicken or chicken bones in water. If stock is not available, you may substitute with bouillon cubes dissolved in water. Follow package instructions for recommended proportions.

Stock tip: Make a big batch and freeze it in 1-liter plastic containers. Just pull out as the need arises!

1 Wash chicken bones and put in a stockpot.

2 Pour enough water to cover the meat. Bring to a boil for 5 minutes and drain to remove blood and other impurities from the stock. Pour remaining water and simmer.

3 In a saute pan, put 2 tablespoons butter. Saute onion and celery, about 3 minutes. Add white wine and cook off alcohol on high temperature. dd the sauteed vegetables to the simmering chicken bones in the stockpot. Simmer for 2 hours.

4 In a cheesecloth sachet, gather together bay leaf, thyme, peppercorn, parsley stems, and cloves. Tie it up, and dunk sachet in the stockpot. Scoop out the chicken bones. Strain stock using a couple of layers of cheesecloth.

Thai Seafood Noodles with Basil

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 16:17:00 +0000

The wide, flat rice noodle is the perfect match for chunky shrimp, shellfish, and squid. Flavored with basil and chili, this Thai stir-fry is tasty with just the right amount of kick.

Serves 4

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients:

250 grams flat rice noodles

4 tablespoons corn oil, divided

2 pieces Thai or Taiwanese red chili, chopped

1 tablespoon chopped garlic

2 tablespoons chopped onions

12 pieces mussels,

blanched and upper

shells removed

8 pieces shrimp, shells left intact

with backs sliced open

2 pieces medium squid,

sliced into 1-inch pieces

1 tablespoon oyster sauce

1 to 2 tablespoons Thai fish sauce

salt, pepper, and sugar to taste

1/2 cup chicken stock

1 cup basil leaves

Instructions:

1 Soak noodles in cold water for 30 minutes then blanch in boiling water. Heat a pan, add 2 tablespoons oil and pan-fry noodles for a few seconds. Transfer to a serving plate.

2 Pound chilies and garlic together; set aside. Heat remaining oil and sauté onions until fragrant. Add garlic and chili. Stir until garlic is golden brown then add seafood.

3 Season with oyster sauce, fish sauce, salt, pepper, and sugar, then pour in chicken stock. Simmer until seafood is cooked. Add basil leaves and stir. Pour seafood mixture on top of the pan-fried noodles. Serve immediately.

(Click to see How to Stir-fry here)

How to Make Basic Macaron Shells

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 11:04:00 +0000

This step-by-step guide will give you the confidence to make these pretty and petite confections yourself.

For a visual step-by-step guide on how to make macarons, find gallery below. Bonne chance!

STEP 1 In a large mixing bowl, combine confectioner's sugar and ground almonds. Add egg whites and mix well; set aside.

STEP 2 Place egg whites in a mixing bowl and start whipping at high speed using a whisk attachment. Whip the egg whites to medium peaks.

STEP 3a While continuously whipping the whites on high speed, slowly and carefully add the syrup to the mixing bowl, pouring the mixture in a fine stream on the side of the bowl.

STEP 3b Add food coloring of choice and continue whipping until stiff peaks form and the temperature reaches 40 degrees Celsius to 45 degrees Celsius or 104 degrees Fahrenheit to 114 degrees Fahrenheit.

STEP 4 Using a large rubber scraper, gently fold the ground almond mixture into the beaten egg whites in three batches. This crucial step is called "macaronage".

STEP 5 Pipe 1 1/2-inch rounds on the mat, leaving a 1-inch space between each circle.

STEP 6 Leave the piped macarons to dry in an air-conditioned or draft-free room for a minimum of 3 hours.

STEP 7 After baking, place shells on a rack and let cool.

STEP 8 Place shells on a Basic Italian Buttercream. This buttercream serves as the base and blank canvas for the many flavors you can fill your macaron shells with. Click to find our site's macaron recipes

How to Prep Containers for Long-term Preserving

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 10:48:00 +0000

Basics on how to sterilize jars and cans.

If you plan to make large quantities of bottled recipes, you'll need to invest in proper canning equipment and tools such as a canner, a jar lifter, properly sized funnels and, of course, jars and their corresponding lids and seals.

If you're still trying to figure it out though, there are regular kitchen tools and equipment that you can use—guerilla-style, if you will. These will include a large, heavy-bottomed pot, a wide strainer that fits exactly in the pot (so that it will not jostle around), metal tongs, and silicone potholders for submerging into boiling water. You'll be handling very hot mixtures and containers, so exercise caution.

Once all of the jars and have been boiled and set aside to dry, portion the mixture accordingly, and then seal tight. Place the filled jars into boiling water immediately, making sure they are covered with water by at least 2 inches. Begin removing the jars after 5 minutes, though for some fruit jams it may take up to 10 minutes. The longer they are processed, the mushier the contents will be, whether fruit or vegetable.Lift them out of the pot and leave to cool in a draft-free area, placing jars at least 2 inches apart.

How to Make Bacon Jam

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 10:44:00 +0000

Use this to make a juicy burger even more awesome or spread it on top of pancakes and toast!

Indulge your bacon cravings with this sinfully delicious jam. Use this to make a juicy burger even more awesome or spread it on top of pancakes and toast!

To see full recipe, click BACON JAM RECIPE

STEP 1 Cut bacon slices into 1/4-inch-thin strips. Transfer bacon to a large pot.

STEP 4 Combine the remaining ingredients in a large bowl. Add to the pot, stir, then turn down heat to low. Let simmer, stirring frequently.

STEP 5 Add browned bacon and stir to make sure that it doesn't stick to the bottom. If the mixture is drying out too much, add cup water. when the onions are soft and the liquid is thick and syrupy, take the pot off the heat and let stand for 5 minutes.

STEP 6 Transfer the contents of the pot to a food processor fitted with a blade. Pulse several times until the jam reaches your preferred consistency.

Bacon Jam

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 10:43:00 +0000

Indulge your bacon cravings with this sinfully delicious jam. Use this to make a juicy burger even more awesome or spread it on top of pancakes and toast!

Makes 3 cups

Ingredients:

750 grams bacon slices

3 large white onions, sliced

6 cloves garlic, peeled

1/2 cup apple cider vinegar

3/4 cup light brown sugar

3/4 cup strong black coffee

1/2 cup maple syrup

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon cinnamon

1/4 cup water, if needed

Instructions:

(Click for a visual guide on How to Make Bacon Jam)

1  Cut bacon slices into 1/4-inch-thin strips. Transfer bacon to a large pot.

2  Cook bacon over medium-high heat, stirring frequently until browned. Transfer to a strainer or a plate lined with paper towels. Drain all but 2 tablespoons of the bacon drippings. Set cooked bacon aside.

3  Place pot back over medium-high heat. Add onions and garlic. Mix well and continue to cook for about 8 minutes or until onions are translucent.

4 Combine the remaining ingredients in a large bowl. Add to the pot, stir, then turn down heat to low. Let simmer, stirring frequently

5  Add browned bacon and stir to make sure that it doesn’t stick to the bottom. If the mixture is drying out too much, add cup water. when the onions are soft and the liquid is thick and syrupy, take the pot off the heat and let stand for 5 minutes.

6 Transfer the contents of the pot to a food processor fitted with a blade. Pulse several times until the jam reaches your preferred consistency.

7  Divide jam among sterilized containers. Serve warm with toast or store in the refrigerator for up to one month.

Using bottles to store? Make sure you know How to Prep Containers for Long-term Preserving

STEP-BY-STEP: How to Make Mochi Ice Cream

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 10:28:00 +0000

With this you can now make this frozen Japanese treat at home!

See step-by-step visual guide at the gallery below.

With this recipe, you can now make this frozen Japanese treat at home!

To see full recipe, click Mochi Ice Cream.

STEP 2: Place glutinous rice flour in a microwavable bowl. Add water a little at a time, mixing continuously with a wooden spoon to prevent lumps.

STEP 3: Mix in sugar and food coloring until well combined.

STEP 7a Dust rolling pin and hands with additional cornstarch then roll out dough until 1/4-inch-thick. Using a 3-inch round cookie cutter, cut the dough into circles. If the dough gets too dry while you are working with it, mix in a few teaspoons of water and place back in the microwave for a minute.

STEP 7b Using a 3-inch round cookie cutter, cut the dough into circles. If the dough gets too dry while you are working with it, mix in a few teaspoons of water and place back in the microwave for a minute.

STEP 9 Working quickly, wrap pre-scooped ice cream in chilled mochi rounds. Seal the bottom securely and dust with additional cornstarch. Freeze until ready to serve. This is best made a day before serving.

Mochi Ice Cream

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 10:26:00 +0000

Is there anything yummier than sweet ice cream wrapped in pillow-soft dough? With this recipe, you can now make this frozen Japanese treat at home!

Makes 10 mochi balls

Ingredients:

1 pint ice cream of choice

(we used green tea and strawberry)

1 cup glutinous rice flour1 cup water

1/4 cup sugar

4 drops food coloring to

match ice cream flavor

(we used green and red)

cornstarch, for dusting

Instructions:

1 Using a #40 ice cream scooper or a scooper with a diameter of 1 1/2 inches, pre-scoop ice cream onto a prepared tray or baking sheet. Place in the freezer for at least 6 hours or overnight until thoroughly frozen. You should have 10 scoops.

2 Place glutinous rice flour in a microwavable bowl. Add water a little at a time, mixing continuously with a wooden spoon to prevent lumps.

3 Mix in sugar and food coloring until well combined.

4 Cover bowl with plastic wrap and microwave on medium for 2 minutes.

5 Using a wooden spoon dipped in water, mix dough and place back in the microwave for another minute. The mixture is ready when it is smooth and shiny.

6 Dust work surface with cornstarch and place mochi dough on top. Work quickly with dough while it is still hot.

7 Dust rolling pin and hands with additional cornstarch then roll out dough until 1/4-inch-thick. Using a 3-inch round cookie cutter, cut the dough into circles. If the dough gets too dry while you are working with it, mix in a few teaspoons of water and place back in the microwave for a minute.

8 Place mochi rounds between two layers of plastic wrap. Chill in the refrigerator for 30 to 45 minutes or until cool to the touch.

9 Working quickly, wrap pre-scooped ice cream in chilled mochi rounds. Seal the bottom securely and dust with additional cornstarch. Freeze until ready to serve. This is best made a day before serving.

Substitution tip: Use different ice cream flavors and different hues of food coloring to make any flavor of mochi ice cream. The same dough recipe can be used to make any mochi treat.

Salmon and Tomato Baguette Sandwich

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 04:00:00 +0000

How to prep a fancy, deli-style sandwich in minutes? Easy! (And we promise you'll never have to leave home for it again!)

Serves 1

Prep Time 5 to 7 minutes

Ingredients:

2 baguette slices, lightly toasted

melted butter

cream cheese

garlic powder

3 to 5 smoked salmon slices

onion rings

tomato slices

arugula or basil leaves (optional)

Instructions:

1 Lightly brush baguette slices with melted butter; toast lightly.

2 Spread a baguette slice with cream cheese then sprinkle with garlic powder.

3 Top with smoked salmon slices, onion rings, and tomato slices, and fresh arugula or basil leaves, if desired. Top with the other baguette slice.

Chicken and Grapefruit Salad

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 03:53:00 +0000

Grapefruit is not just for breakfast, or for those dubious diets that promise to make you lose 10 pounds in three days. Although not quite as popular as the other citrus varieties, it lends itself to a particular bittersweet taste that makes any salad more exciting.

The creaminess of the dressing balances out perfectly with the grapefruit.

Serves 4

Prep Time 10 minutes

Ingredients:

1 green onion, finely sliced

2 tablespoons white wine vinegar

4 tablespoons extra-virgin olive oil

4 tablespoons sour cream

1 cup roast chicken meat, shredded

salt and pepper to taste

2 grapefruits, supremed

(using a sharp knife, peel the

grapefruit and remove the segments

by slicing between each of the membranes)

1/4 kilo mixed baby greens

1/8 cup candied pili nuts, chopped

Instructions:

1 In a bowl, stir to combine green onion, vinegar, olive oil, and sour cream. If the mixture is too thick, add a dash of warm water. Coat the chicken meat well with this dressing. Season with salt and pepper.

2 Arrange the mixed greens on a serving plate and scatter the chicken on top.

3 Garnish with segments of grapefruit and chopped pili nuts before serving.

Fusilli with Watercress Pesto and Grilled Rosemary Prawns

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 03:29:00 +0000

Inspired by a trip to Baguio last year, this pasta dish is a good example of why Roddy likes experimenting with local ingredients—it always results in a why-didn't-I-think-of-that? recipe.

Serves 6

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients:

For the pasta

300 grams fusilli pasta, cooked

according to package directions

400 grams watercress leaves,

stripped from stems

1 3/4 cups olive oil

2/3 cup macadamia nuts

1 cup grated Parmesan cheese, grated

salt and pepper to taste

For the grilled prawns

1 kilo prawns,

deveined and shelled with tails left on

1/2 cup extra virgin olive oil

1/4 cup chopped fresh rosemary

salt and pepper for seasoning

Instructions:

1 Make the pesto: Put watercress leaves in a food processor. Pulse while simultaneously pouring in the olive oil in a thin stream. Open the lid and add macadamia nuts, cheese, and salt and pepper. Pulse again to crush the nuts to tiny, not pasty, bits.

2 Make the grilled rosemary prawns: Toss prawns gently in olive oil and rosemary leaves. Spread out prawns on a tray and season with salt and pepper. Grill each prawn on both sides, about 2 minutes per side, on a stovetop grill or barbecue grill.

3 Toss cooked pasta in pesto. Arrange prawns on top of pasta. Serve.

Broccoli and Parmesan Cheese Puree

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 03:17:00 +0000

Make feeding time yummy and healthy! Choose organic produce so your little one gets pure, wholesome goodness without unwanted chemicals.

Makes about 1 1/2 cups (4 to 5 servings)

Prep Time 10 minutes

Cooking Time 8 minutes

For babies 12 months or older10 minutes

Ingredients:

3 cups broccoli florets (about 430 grams)

1 tablespoon unsalted butter

1/2 teaspoon minced garlic

1/4 cup boiled water, breast milk, or formula

1/4 cup freshly grated Parmesan cheese,

plus extra for sprinkling

Instructions:

1 Blanch broccoli in boiling water for 30 seconds; drain.

2 In a medium frying pan, melt butter. Sauté garlic until fragrant. Add broccoli and mix well. Transfer to a bowl or the container of an immersion blender. Add water, milk, or formula and Parmesan cheese. Purée until smooth. Transfer to a serving bowl and top with finely grated Parmesan cheese.

Storing tip: Store homemade baby food in a clean, covered container in the refrigerator. Use cooked fruits and vegetables within 3 days.

Shrimp with Asparagus

noreply@blogger.com (FabGirlThings) — Wed, 09 Apr 2014 03:10:00 +0000

A homemaker is passionate about all things food. In fact, she even has a food-trip buddy—her four-year-old daughter! Her little girl's absolute faves? Shrimp and asparagus. So the devoted mom created this delicious and healthy dish for her junior foodie.

Serves 3 to 4

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients:

12 pieces medium to large shrimps

1 bundle fresh asparagus,

cut into 2-inch strips

1 tablespoon olive oil

1 tablespoon butter

1 clove garlic, crushed

2 tablespoons less sodium oyster sauce

2 tablespoons cream of asparagus soup mix,

dissolved in 3/4 cup water

pistachio nuts, shelled

Instructions:

1 Peel shrimps, leaving tail intact, and devein. Set aside.

2 In a hot pan or work, saute garlic in olive oil and butter.

3 Stir in shrimps. When they turn pink, add the asparagus and oyster sauce.

4 Pour in the soup mix and water mixture. Mix well.

5 Sprinkle with pistachio nuts before serving. Best served with steamed rice.

Substitution tip: Can’t find pistachio nuts? Use cashew nuts instead!