Food is the Spice of Life!

GF Breadsticks

2020-03-15T11:55:00.000-04:00

Since the Novel Covid-19 Virus was announced as a pandemic couple weeks ago, people seem to have to limited social gatherings and eating out to prevent from getting and spreading the virus. We need to educate ourselves in precautionary measures. Let us pray for the Corona Virus to end worldwide and as well as pray for those affected to get well soon.

To keep me busy as I stay home a little more during the outbreak, I'll satisfy my craving for some homebaked gluten free breadsticks. This is a good experiment in the kitchen and will also occupy my mind from worrying. This homemade gluten free breadstick recipe is easy to make and it goes well with soup and salad.

Breadsticks are known for dipping and can also topped with butter, garlic and cheese as an appetizer or sprinkled with sugar and cinnamon as a dessert. I adapted this recipe from the cookbook, Gluten Free 3 Cookbooks in 1. The breadsticks turned out divine, especially, when spread with butter. Brushing with butter before baking the breadsticks in the oven, is the magic touch that gives a delightful crust on the bottom and a crackly texture.

Ingredient:

3 1/2 cups Gluten-Free flour
1 package active dry yeast
3 tsp salt, divided
1 1/4 xantham gum (omit if flour already has in it)
1 tsp unflavored gelatin
1 1/3 cups warm water, plus additional from brushing
2 tsp olive oil
1 tbsp honey
sesame seeds or poppy seeds

Garlic topping:

2 tbsp olive oil
2 to 4 garlic, minced

Place flour blend, yeast, 2 tsp salt, xantham gum and gelatin in food processor, process until mixed.
With food processor running, add 1 1/3 cups water, 2 tbs olive oil and honey. Process 30 seconds or until thoroughly combined: dough will be sticky. Transfer to large greased bowl. Shape into rough ball with damp hands. Cover; let rise in warm place 45 minutes. Punch down dough; let rest 15 minutes.

Preheat oven to 450℉. Line two large baking sheets with parchment paper. Place 1 1/2-inch balls of dough on clean surface; roll into 8-inch long breadsticks. Transfer to prepared baking sheet. Brush breadsticks lightly with additional water and sprinkle with the sesame or poppy seeds. For garlic topping, combine 2 tbsp olive oil and garlic in a small bowl. Brush on breadsticks after 20 minutes of baking.

Bake 20 minutes or until breadsticks are browned, rotating pans once during baking. Remove bread sticks while on the wire racks from the oven to cool slightly. Serve warm.

Gyoza

2020-03-08T11:37:00.005-04:00

I fix Asian food almost twice a week, either dumplings, sushi, sweet and sour chicken, eggrolls or Stir-Fry noodles. Dumplings are one of my favorite side dishes and every Asian culture has its own unique way of making dumplings. I normally fix gyoza as a side dish with Stir-Fry glass noodles; they pair well together, just like Filipino eggrolls or Lumpia and Pancit taste great together. The unique flavor of gyoza after they are pan fried, steamed and dipped in gyoza dipping sauce is so addictive. I also love to eat it with ramen soup.

Gyoza is traditionally stuffed with minced pork, vegetables and shitake mushrooms. The technique of cooking Gyoza, is to pan fry them in a hot frying pan until crispy brown on the bottom, then pour a small amount of water onto the pan and cover with a lid; to quickly steam the entire dumpling, which gives them a crispy bottom and tender soft top.

Ingredients:

1/2 cup napa cabbage kimchi or green cabbage, very finely chopped
1/2 tsp salt
1/2 lb ground chicken breast, or ground pork
1/4 cup spring onions
1/4 cup button mushrooms or shitake, finely chopped
2 garlic cloves or 1/2 cup chives, finely chopped
1/2 tsp grated ginger
1 tsp sesame oil
1 tsp cornstarch
1 tbsp soy sauce
1/2 tsp salt

Gyoza:

a small bowl of water
1/2 tsp cornstarch
wonton wrappers round
2 tbsp vegetable oil for frying

Gyoza dipping sauce bottle is available at the grocery store.
or

Gyoza dipping sauce:
Tamari soy sauce
rice vinegar
Japanese chili oil

Method:

Combine cabbage and salt in a small bowl and set aside for 20 minute to allow the cabbage to wilt slightly. Place remaining ingredients in a large bowl. Firmly press out excess water from the cabbage and add to the bowl. Use your hand to mix the filling. Sprinkle a baking tray with 1 tsp of cornstarch. Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half of the gyoza wrapper to seal.

Place a heaped tsp of filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.

To Cook:

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place about 12 gyoza in a rows, slightly over lapping each other. Cook until the underside is golden, then pour 1/3 cup of water around the gyoza and cover with the lid.

Cook until the water has completely evaporated and the wrapper is slightly
translucent on top; about 3 to 4 minutes.

Serve with gyoza dipping sauce.

Stir-Fry Vegetable Glass Noodles

2020-03-04T09:24:00.000-05:00

Glass noodles are chewier, more elastic, glass like translucent and are made from potato starch. It is used as a main ingredient for the Korean popular dish "Japchae," which means, mixed vegetables. They are many variations using different ingredients you can experiment with.

Add your favorite meats, seafood or vegetables to create an amazing stir-fried vegan meals. Serve it as a side dish or appetizer. This is great for a gluten free diet.

Ingredients:

150 grams (5.3 0z) glass noodles or dried Potato Starch Noodles
1/4 cup chopped mushrooms
1 tbsp sesame oil
1 tbsp vegetable oil
1 cloves garlic, finely chopped
1 tsp fresh minced ginger
1/4 cup chopped red onions or green onions
1/2 cup julienne cut orange or red bell pepper
200 g napa cabagge, spinach or bok choy roughly chopped
Salt and pepper to taste

Sauce:

2 tbsp tamari soy sauce
1 tbsp mirin
1 tbsp brown sugar
1 tsp minced garlic
1 tsp roasted sesame seeds to sprinkle (optional)
extra sesame oil for drizzling

Method:

Combine all the sauce ingredients in a bowl. Mix well until sugar dissolved. Set aside.

Bring a pot of water to boil, and cook the noodles according to the package directions for about 6- 5 minutes, until cooked and translucent. Drain and rinse in cold water. Set aside.

Heat sesame oil with the vegetable oil in a preheated wok or pan. Fry the garlic, onions, ginger and spring onion in the heated oil for 3 minutes over medium heat, stirring regularly. Add the mushrooms and bell pepper and stir-fry for 1 minute. Remove from the pan. Set aside. In the same pan, stir fry the napa cabbage or bok choy for a minute as well. Set aside.

Add the noodles in the same wok or pan, stir-fry over medium heat for 2 minutes until translucent and a bit sticky. Add the vegetables and sauce mixture, stir-fry for 6-8 minutes until well coat and combined. Drizzle with sesame oil and stirring regularly for 1 minute. Season with salt and pepper. Cook on low heat for 2 minutes. Sprinkle with sesame seeds. Serve hot.

Rice Muffins Gluten Free

2020-02-27T19:38:00.001-05:00

I was experimenting with spices in my kitchen and decided to make Filipino rice muffins or Puto. The recipe is only requires a few ingredients; white rice flour, coconut milk, and sugar. Puto is a fermented steamed rice cake produced in the Philippines, and can be eaten daily for breakfast, dessert or an afternoon snack.

*Puto is made from rice that is soaked overnight, ground and mixed with sugar and coconut milk. The recipe uses anise seed as a spice, but I didn't have any anise seeds, so I used ground allspice instead. Although, the ground allspice lacks the licorice flavor of anise, it has the flavors of cloves, nutmeg and cinnamon. The other alternative is caraway seeds, which has a sufficient licorice flavor for this recipe, but it is a bit strong and bitter for my liking.

This recipe turned out delish.

Ingredients:

2 cups Bob's Red Mill white rice flour
3 tsp baking powder
1 cup white sugar
1/2 tsp salt
2 cup coconut milk or 1 can 13.5 Fl oz coconut milk
1 tsp anise seeds or 1 tsp ground allspice
1 cup freshly grated coconut

Wilson Gel Food color (Pink, Purple or color of your choice)
Cheese (optional)

You can bake or steam:
Steamer: steam for 30 minutes
Oven: Bake for 15 min preheated the oven for 350 degrees F.

Method:

Sift the first four ingredients in a fine mesh sieve into a glass bowl, pressing down any lumps until they go through. Add the coconut milk to the sifted mixture and blend well to make a smooth batter. Add anise seeds or ground allspice. Mix and blend thoroughly.

Divide the batter into 3 bowls about 1 cup each. Place 1 drop for each food color of your choice and mix until combined. You can adjust the amount of food coloring until you get your desired colors.

Fill greased cupcakes liners, Puto molds or greased ramikens about 2/3 full. Add the cheese slices in the middle (optional).

Cook in a steamer for 30 minutes or bake to preheated oven to 350° F for 15 minutes, until the toothpick or cake tester inserted in center comes out clean.

Serve and topped with grated coconut.

*What does Puto mean?

The Puto came from the Malay word " Puttu," which means, portioned. The article below explains the origins of Puto...
https://www.pepper.ph/the-history-behind-7-of-our-favorite-kakanin/

Chocolate French Macarons

2020-02-24T05:00:00.000-05:00

I aged the egg whites overnight to make Macarons the next day. I've been making Macarons for a while now, and it is nothing new anymore. I still have some Macarons leftover in the fridge. My husband is going to bring them to work so that everyone can enjoy them.

I have tried so many ingredients and searched a variety of recipes in cookbooks and ended up liking this one. This is so basic and easy to make, and it only has 6 ingredients. 🍪

Ingredients:

3 room temperature large egg whites
1 1/2 cup almond flour
1 cup powdered sugar
2 1/2 tbsp cocoa powder
1/2 cup sugar
1/4 tsp cream of tartar

Dark Chocolate Ganache Filling:

4 1/2 oz dark chocolate
1/2 cup heavy cream
pinch of sea salt

Method:

In a food processor, combine the almond, powdered sugar, and cocoa powder pulse for about 2 minutes until combined. Put the mixture through a fine-mesh sieve, pressing down on the clumps so they go through as well. Set aside.

In a mixing bow with an electric hand mixer or stand-mixer on medium speed; beat the egg whites and cream of tartar for 2 minutes until soft peaks form, gradually adding the sugar, beat on high for 2 more minutes, until stiff, glossy soft peaks form.

Take the bowl out of the stand mixer, gently fold half of the dry mixture until smooth and shiny, then add the rest of the dry mixture and fold again until the mixture begins to run like a lava consistency. Do not overfold.

Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe the batter into 1 3/4 inch round circles, 1 inch apart. After baking sheet is full of shells, bang it down firmly against the counter to release any air bubbles. Spin the pan around, and bang it down 2-3 more times. If there are still air bubbles you can pop them down with a toothpick.

Preheat the oven to 325° Fahrenheit.

Let the Macarons stand at room temperature for 30 minutes or until the shell doesn't stick to your finger when lightly touched. Macarons are ready to bake. Bake for a total of 10-12 minutes.

Rotate the baking tray halfway after baking for the first 5-6 minutes and then continue baking for the remaining 5-6 minutes, until the Macarons have risen to form bubbly feet at the bottom. Slide the parchment paper with the Macarons still on top onto the cool kitchen counter and let them sit for 5 minutes. After they are completely cool, they should easily come of from the parchment paper.

Once completely cool, match the Macaron shells by size and fill them with chocolate ganache (make the ganache filling ahead of time).

Refrigerate in an tight container for 24 hours to allow the flavors to fully develop.

Chocolate ganache Filling:💚

Place the cream in a small saucepan and bring to boil over medium heat. Remove from the heat and add the dark chocolate. Leave to sit for a minute. Add the sea salt and mix to combine. Leave to cool until the ganache is a spreadable consistency and not too runny.

Notes: 💛

For best results it is important to accurately weigh or measure the ingredients. Because small differences or slight differences can affect the taste and consistency of the Macarons.

Filipino Brioche

2020-02-22T22:53:00.000-05:00

I had some egg yolks that were sitting in the fridge left over from making Chocoloate Macarons and I decided to use them to make Ensaimadas. This is a yeast bread enriched with milk, sugar, butter and eggs that gives almost pastry like texture similar to brioche. This bread is typically served for breakfast and or an afternoon snack.

*The Ensaimada was originated on the Balearic Island of Mallorca in Spain where bakers made a bread named Ensaimada de Mallorca during the 17th century. It was a special pastry made only for festivals or gift-giving during the Spanish era. The coiled bread takes its name from (saiim) which is spread as a fat on the surface of the flattened dough, giving the visible flaky layers when baked. You can learn more about the Ensaimada's interesting history from wikipedia, just click the link below.

The Filipino Ensaimada is made with butter instead of pork lard and topped with grated cheese; usually an aged cheese known as queso de bola, and sprinkled with sugar on top. It is much richer than the Mallorcan original.

I cut this recipe in half because I did not want to make that many. The last time I made *Ensaimada was 9 years ago and I used a different cheese. The cooking instructions are basically the same, but I tweaked a bit and I added cream cheese to the topping for a creamier flavor.

Ingredients:

4 cups all purpose flour, sifted
1 packet yeast
1/2 cup sugar
1 tsp salt
3 egg yolks
3/4 cup evaporated milk, lukewarm
1/2 cup warm water
1/2 cup butter, softened
extra flour for kneading

Toppings:
1/4 cup melted butter
1/3 cup soft cream cheese
1/2 cup sugar
1 cup grated cheese

Step 1:

In a mixing bowl with the dough paddle attachment and in low setting; add the flour, sugar, salt and yeast, mix well. Add the eggs, butter, milk and water, mix until combined. Scrape the side and mix for another 10 minute. Dough should be sticky. Scrape the side again, cover the dough with wet cloth or saran wrap and let it sit for an hour.

Step 2:

Remove the cover, punch the dough to release the air, dust the counter with flour and knead the dough for about 10 minutes. Divide the dough into 4 equal parts with a dough slicer; Roll each part until it forms into a log. Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. Roll up starting from the side way to the other side until it forms like a rope. Hold both ends and swing gently to elongate. Form into Ensaimada knots, tucked underneath to seal. Repeat the process to the remaining dough.

Place the twisted roll into a baking pan with parchment paper. Let it sit for an hour until doubled in volume. While you wait for an hour preheat the oven to 350° degrees F.

Step 3:

After an hour the dough should doubled in volume. Bake in the preheated oven for 10-15 minutes. Keep an eye not too over baked the pastry. They should be soft and doubled in volume again when cooked.

Brush the baked Ensaimada with the soft butter and let it saturate, then spread the soft cream cheese, and sprinkle with sugar and cheese.

*More interesting history of the Ensaimada...

https://en.wikipedia.org/wiki/Ensa%C3%AFmada

*Other Ensaimada recipe on this blog:
https://www.foodisthespiceoflife.com/2011/09/ensaymada-with-havarti-cheese.html

Sweet Treats on Valentine's Day

2020-02-15T20:32:00.005-05:00

We don't celebrate Valentines Day as much as we used to do, because our every day life is always a Valentine's Day. My husband got me a bunch of flowers and of course, I made a special dinner for us; steak and lobster, with steamed potato, and salad.💕

It was just a quiet, simple and no reservation required dinner for the two of us in the comfort of our home. After our dinner, we indulged in my homemade Macarons with hot tea, relaxed on our couch and watched movies on Netflix.

Making macarons on a rainy day was a gamble, because the humidity can cause them to crack and prevents them to rising properly.

After piping the macarons onto the cookie sheet, I let them sit inside the cool oven for an hour and transfered them to the counter for another hour until they were dry and ready to bake.

After baking the Macarons, they turned out light, slightly crisp on the outer shell and without any hollow spaces. I made different flavors, dark chocolate and white chocolate ganache with a tiny drop of rose extract in the filling. 🍭

Filipino Bread Rolls

2020-02-10T07:30:00.000-05:00

I started baking Pandesal early this morning and the aroma of the bread baking in the oven

reminds me of the bakery back in the Philippines. I can remember when my brother would walk down the street to pick up some freshly baked Pandesal in our neighborhood bakery shop, just a short walking distance from our house. My mom would sell them in her mini grocery store that morning.

*Pan de sal or Pandesal is the most popular yeast-raised bread in the Philippines. The dough is rolled into long logs that are rolled in fine bread crumbs before being cut into individual portions with a dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble to bread bolillos in Mexico. These breads has similar technique we learned from the Spanish trained bakers in the 16th century.

Taste better when dipped in hot coffee 🥖

The Pandesal turned out slightly sweet, fluffy and soft, and would pair nicely with your choice of cheese or nutella.

Ingredients:

5 cups All Purpore Flour
1/3 cup flour for dusting
1/2 cup sugar
1/2 cup warm water
3/4 cup evaporated milk
1 egg at room temperature
1 packet yeast
1 tsp sugar
6 tbsp soft butter or at room temperature
1 tsp salt
1 cup Breadcrumbs

Method:

Combine warm water, yeast and 1 tsp sugar in a bowl; stir to dissolve. Let it sit for 10 min until froth or foam starts to build up.

In a mixing bowl with a dough mixer attachment, combine the egg, sugar, and soft butter and mix on low speed until the sugar dissolves.

Gradually add the yeast mixture, salt and half a cup of flour, at low speed. Then add the rest of the flour; half a cup at a time, in medium speed until the dough pulls away from the side of the mixer.

Put the dough on a lightly floured surface and start kneading the dough for about 10 minutes until it is smooth, supple and elastic.

Lightly oil a large mixing bowl, place the dough in the bowl, cover with plastic saran wrap. Let sit in a warm place until the dough has doubled in volume; about an hour or 2.

Turn the dough on the floured surface. Cut the dough into 4 equal pieces. Form each piece into a cylinder and roll until the log is about 1 1/2 inch in diameter.

Using a sharp knife, cut each log into 1/2 inch pieces or weigh each at 50 grams. Shape each of the pieces into a ball and roll each piece into the breadcrumbs. Place the pieces in the baking sheet with parchment paper.

Preheat oven to 375° F.

Cover rolls with a damp towel and let rise until doubled in size; about 30 min. Bake in the pre-heated oven for 20 min or until golden brown.

Freshly baked Pandesal

And for Pandesal Bread Machine recipe, click the link... https://www.foodisthespiceoflife.com/2011/06/pandesal-bread-machine-recipe.html and to learn more an exciting history go to ...* https://en.wikipedia.org/wiki/Pandesal

Philippine Spring Rolls

2020-02-07T19:47:00.000-05:00

Every Filipino household knows how to make lumpia. We grew up eating lumpia for many different occasions from birthdays to fiestas. This crunchy thin, eggroll wrap filled with chicken, pork or shrimp and vegetables, is often served as an appetizer or snack. We adapted our lumpia recipe from Chinese cuisine during the 7th century. Since then, the basic recipe has become more advanced and tweaked here and there to go beyond the classic ground pork recipe. Being a little more creative like substituting the meat ingredients for super firm organic tofu, makes for a delicious vegan lumpia.

This delicious recipe is the easiest to make. The only time consuming step is chopping the veggies and rolling the filling in the wrapper. Using a food processor to chop the veggies can make it easier, but overly chopped veggies will give the lumpia a watery consistency. Chopping them finely without using the food processor will give more of the crunchiness in the lumpia. I like to add some minced shrimp to the ground chicken filling, it gives a more authentic flavor. It's so good; I can eat lumpia everyday.

Ingredients:

1 1/2 pound ground chicken
1 cup minced shrimp (shell removed)
1/2 cup finely chopped turnips or water chestnuts
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/3 cup finely chopped red onions
1/4 scallions chopped
2 gloves garlic, finely chopped

1 tbsp tamari soy sauce
1 tsp oyster sauce
1 large egg
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper

Eggroll wrappers
1/4 cup water (to seal the wrappers)
Vegetable or coconut oil for frying

Method:

Combine the first 8 ingredients in a bowl; chicken, shrimp, turnips, carrots, celery, onions, garlic and scallions. Add the soy sauce, oyster sauce, egg, cornstarch. Season with salt and pepper.

Lay out one eggroll wrapper on a flat surface. Spoon about 1 tbsp of the filling onto one side of the wrapper, roll tightly for about 2/3 of the wrapper.

Fold the 2 sides inward and continue rolling. Brush water along the outer edge of the wrapper and finish rolling to seal.

Fry each lumpia on low controlled heat until golden brown. Drain the cooked eggrolls on paper towels.

Wrap lumpia with lettuce and cilantro

Serve with a favorite dipping or sweet and sour sauce. 😋 This recipe makes about 20-25 Lumpia rolls. 😊

Painting Ballerinas

2020-02-06T07:25:00.001-05:00

The store where I buy all my watercolor painting supplies is closing for business nationwide. They are having a 40% - 60% sale, so I bought a few brushes and watercolor paints along with some frames to hang some of my paintings. I could use more watercolor paper, but they were all sold out.

Looking back when I was in elementary school I learned how to draw a sunflower and found I had a talent for artwork. I had so much fun sketching compared to the main subjects in the class. And instead of reading a book, I would draw during my free time from homework.

Some of my fondest memories are when I used to draw with my younger sister in our school notebooks. I don't know how much paper we wasted, but we were having a good time drawing flowers, people, trees and making paper dolls; especially, when there a storm or typhoon and we couldn't go outside to play. I remember every thing was quiet except for the strong winds and heavy rainfall. Kind of scary, but for us, it was a good time to draw.

I liked to watch my older brother draw comic superheroes with their muscular arms and legs fighting with the bad guys. His drawings looked exactly like the characters in the comic books. He was so talented. I feel sad that he was only 50 when he passed away, but knowing that he is no longer in pain and is in a much better place with my parents in heaven makes me feel better. I mentioned him because he who motivated me to keep on drawing; may he rest in peace.

Watercolor painting allows my mind to relax and let go of all things that stress me. It also stimulates my creative mind. I especially enjoy painting hummingbirds. During the summer, I have a great view of them through my kitchen window hoovering around the garden and taking a sip or two from our feeders.

Ballerinas are also a favorite subject of mine to draw and paint. The way they move gracefully and show emotion in their movements and poses is something I like to express in my paintings. I am a perfectionist in my artwork, and so it's sometimes hard for me be satisfied with my work even though people tell me it is very good. I think that is the way artists are; we are always trying to do better than our last work.

Gluten Free Chocolate Cupcakes

2020-02-03T08:36:00.001-05:00

I was craving for chocolate cupcakes the other day and so we stopped by a bakery close to home and found they were out of gluten free cupcakes. We had been to this bakery before and they were out of gluten free cupcakes last time as well.

Last night while everyone watches Super Ball Sunday, I was busy making chocolate cupcakes from the gluten free cookbook I bought last year.

A little bit of sweet is not going to hurt, but a whole lot can drown a diet. 🧁

My husband can eat both gluten free or food with gluten, it doesn't bother him at all. If I fix gluten free, he will eat what I fix. I baked gluten free chocolate cupcakes with cream cheese chocolate icing and they turned out yummy.

Ingredients:
2 1/2 cups Gluten Free All Purpose Flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
3/4 tsp xantham gum
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3 eggs
1/2 cup vegetable oil
1 tsp vanilla
1 1/4 cup plain soymilk or other milk

For frosting:
8 oz Philadelphia cream cheese
1 stick unsalted butter or 1/2 cup room temp
3 cups powdered sugar
1/2 cup unsweetended cocoa powder
1/4 tsp salt
1 tsp vanilla extract

For more details on how to make the frosting, go to... natashakitchen.com

Flour mixture and egg mixture

Preheat oven to 350° F. Line 18 standard (2 1/2 inch)muffin cups with paper baking cups. Mix flour blend, cocoa, baking soda, xantham gum, baking powder and salt in large bowl. Beat sugar, eggs, oil and vanilla in large bowl with electric mixer at medium speed 3 minutes or until thick and smooth.

Cupcakes batter

Add flour mixture and soy milk alternately to sugar mixture, beating at low speed and scraping side and bottom bowl occasionally. Beat at medium speed 2 minutes. Fill prepared muffin cups two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.

Enjoying a cupcake with hot chamomile tea 🍵

Cool completely and frost the cupcakes with your favorite gluten free frosting.
Cake recipe is from Favorite Brand Name Gluten-Free 3 Cookbooks in 1.

Last Summer's Garden

2020-01-30T19:59:00.001-05:00

It started 3 years ago when we planted rose bushes in our back yard. Some of them did not make it because disease or insect infestation. It was disheartening, but we decided not to quit and became self-educated gardeners, buying additional plants each year as our garden grew more healthy and colorful. One day my husband decided to build some vegetable garden boxes and birdhouses and of course he had to buy the tools to build his projects. Using 2 x 4's he built 3 garden boxes for the vegetables and 3 trellises for the flower garden and they turned out great!

We bought flowering vines and grape vines for the trellises from the State Farmer's Market. During the spring season after planting them, the flowering Clematis vines had tiny yellow blooms, that along with our butterfly bushes caught the attention of some hummingbirds who now bless us with their presence every year. Every winter they migrates down south and we look forward to their colorful return. They enjoy hanging out around the Clematis, Zinnias, butterfly bushes and hummingbird feeders. They are getting used to our presence and even allow us to get close enough for me to take some good snap shots. I really enjoy being around them; they are so tiny and fragile looking.

In my vegetable garden, I also experiment growing vegetables from seeds, which has been quite successful. I also have 2 lemon trees and some new apple seedlings that I grew from seeds. The lemon trees are now 4 ft tall and the apple seedlings are still in their pots until they get big enough to transplant. We also have larger apple tree in the back yard that is now starting to bear fruit.

Last year, I tried growing purple potatoes from some leftover cuttings. I stuck the potato in the soil; the vines and purple flowers quickly dominated the whole garden box and started to climb up the adjacent fence. I had to cut the vines back several times to keep them under control. We really didn't think we would have much success, but to our great surprise, in the fall, we pulled about 25-30 purple potatoes!

My hubby and I have found gardening to be an enjoyable hobby. Sometimes we drive to the State Farmer's Market and browse at what's available; new plants and ideas to add to our ever expanding gardener's landscape. We also discovered a large nursery with literally acres of different plants outside Angier, NC; and the prices are great. It's like browsing for sales at the shopping mall. I guess, when you are addicted to gardening, you consider such a large nursery as a mall for every plant lovers.

Planting is also therapeutic and is good for your health. It is a way for us to leave the cares of the world behind, if even for a short while. I don't know how many calories you can burn pulling weeds and mowing the grass, but my husband finds it enjoyable. He spends hours working in the yard. But the end results of his work is having a nice and luscious lawn and garden.

Ultimately, we see the fruits or should I say "vegetables" of our labor when we harvest our bell peppers, tomatoes, squash, cucumbers, potatoes, and zucchinis and add their fresh taste to our meals. It does give you great satisfaction to eat a home cooked meal made with your own home grown vegetables.

This year, if we can't eat all of the veggies we grow, I'll share them with my neighbors.😊

My First Attempt To Make Macarons

2020-01-29T21:35:00.000-05:00

It was the summer of last year when I made my first attempt at baking French Macarons. Since then, I've spent many days in the kitchen practicing various recipes and methods from cookbooks, websites and YouTube. Sometimes they turned out really good and other times not so good.

Baking these yummy treats is a challenge because getting these little guys right can be tricky. But, after lots of trials and error I finally got the technique right and they are delicious!

I made Swiss macarons the other day, and what a delight they were, but my favorites are the Italian macarons; absolutely fantastic! One of the main differences in the Italian method is making the meringue, it is prepared by heating the sugar in a saucepan to 230 Farenheit, which is 130 Celcius, on the stove and then gradually mixed with the white eggs while whipping. It is more worth the effort that results in a lighter, melt in your mouth cookie.

As far as the fillings goes, I don't like it too sweet. Making the fillings a little less sugar is what makes it so delicious.

I used this website's recipe to make my first attempt https://preppykitchen.com/french-macarons/ and they turned out perfect without any large hollow spaces. 😊🍪

Gluten Free Mini Apple Pie

2020-01-27T20:05:00.000-05:00

It was a busy day in our household yesterday. I did the laundry, baked mini apple pies and made fajitas for supper. Our plan for taking Angie for a walk at Raven Rock was cancelled, but I'm so glad that my hubby took her for a walk in our neighborhood, so I can finish baking.

I decided to make some sweet treats and completed my first attempt at making a gluten free mini apple pies and apple turnovers. They turned out delicious! Sweet and a little tart. I added some fresh squeezed lemon juice to the recipe and they were perfect with homemade whipped cream.

Preparing my ingredients

Ingredients for Fillings:

I used 4 organic Granny Apples, peeled and cut them into 1/4 inch slices.
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon ground cinnamon

Combine all the ingredients in a glass bowl and toss them, Cook the combine ingredients in a pot over medium heat until thicken and start to caramelize. Set aside.

Pie Crust:

1 1/2 cups gluten free flour
1 tablespoon sweet rice flour
1 teaspoon xantham gum
1 stick butter or 1/2 cup butter
1 egg
1 tablespoon cider vinegar or 1 tablespoon of fresh lemon juice

Method:

I used a food processor to mix all the pie crust ingredients until the dough formed and refrigerate until very cold; about 45 minutes.

Picture shows different shaped, turnovers and disc shape mini apple pies.

Set the temperature of the oven at 350° F. while making the turnover apple pies.

To make the turn overs, take the dough out and divide it into sections the right size for the rolled out pie crust you will use for your turnovers and mini pies. Roll each piece on floured surface to create the pie crust discs and spoon the apple mixture on one half of the crust discs. Fold the crust over the apple mixture and pinch the edges together with the ends of a fork.

To make the mini pies, spoon the apple mixture into the center of the crust disc and lift the edges up, pinching them together where the edges meet so the crust retains a bowl like shape.

Arrange each turnover and/or mini pie on a cookie pan with parchment paper.

Bake in a preheated 350° F oven for 30 minutes or until crust is light brown.

After baking for 30 minutes, let it cool.

This recipe is one of my experiments in the kitchen, and for a gluten free pie crust, it tasted great!

Afternoon treats with green tea.

I whipped 1 cup of heavy cream with a hand mixer and gradually add about one tablespoon of sugar while whipping, until it formed into a nice fluffy whipping cream. Add a dollop of homemade whipping cream to your apple treats and enjoy!

For other ideas, you can Google "gluten free apple pie." There are so many recipes available on line now, that will work for you. 😊

Trying Umami

2020-01-26T08:14:00.000-05:00

We decided to try a new sushi restaurant on Yadkin Road today. If you don't pay attention and follow your GPS, you will drive right by it; just look for the small sign for "Umami," and make a sharp right turn as you drive south on Yadkin Road about a mile from the FT Bragg Yadkin Gate. The restaurant has a small bistro-like atmosphere and sits about 20 costumers, including the seated counter space.

The inside is pretty cozy and while you wait you can smell the tasty aroma of the made to order food being prepared in the kitchen. Although, it is a tiny place as you sit close to the other customers, you can listen to what their conversation. You can discreetly talk about issues otherwise your next door will know it.

Tempura Udon

The tempura udon had mushrooms, green onions and, unlike other noodles, udon noodles tend to be thicker and chewier. The tempura shrimp were light and crispy and the soup base had a mild broth with a slight taste of soy sauce and mirin.

Honey Salmon Rolls

The honey salmon rolls were deep fried, wrapped in seaweed and topped with spicy mayo and eel sauce and the rolls had no rice, the crunchiness of the rolls melts in your mouth.

Half and Half with 2 rolls

I also enjoyed their half and half sushi rolls that were shaped like a cone, it had spicy tuna, shrimp tempura, crab meat, avocado wrapped in soy paper,

Hand Rolls Half &Half

The hand sushi rolls reminds me of a quick stop sushi place in Oahu, Hawaii where they make a cone shaped sushi while you wait.

The only thing that I didn't like was the sizes of the honey salmon roll pieces, which I thought were small. But other than that, I enjoyed it.

Goodbye 2019 and Welcome 2020!

2020-01-23T23:45:00.000-05:00

2019 has just went by so fast, lots of good, some sadness and many blessings happened. My mother has passed away in the late January 2019, and it was the saddest thing I've ever felt in my life. She is not only my mom but was a best friend that I could always lean on when I needed someone.

Every week we just talked non sense and funny things; we both laughed while reminiscing about the old but good times back home in the Philippines. My mom was a good cook and I still miss her cooking today. I remember she would make me eat all the good food she made and told me that I was too thin and I needed to eat more. I think it was her way for me to learn cooking.

Looking back, I can see that I have acquired her love for cooking. In the years since I left home to start my own life and have a family, I learned to cook by experimenting in the kitchen with variety of recipes from all over the world through the many cook books I've bought, which now stand well used in my kitchen with curled up page corners and a good number of food stains throughout each volume.

Today, I find myself cooking these recipes just like I used to see my Mom in her kitchen; I don't need to use measuring spoons or graduated cups, I instinctively know how much ingredients and spices to add for just the right flavor. The food tastes great and my husband loves it.

It took me a year to cope from her passing, but her memories will always live in my heart forever.

"My Mom once told me that when a butterfly lands on you, it might be their way of sending you a message from heaven."

Our greatest blessing was when I become a grandmother to a healthy baby boy in late August of 2018. My husband and I went to see him in New Mexico when he was 3 months old for Thanksgiving that year. The weather was windy and cold, but we really didn't care about the weather, we were just so excited to spent time with our daughter, son in law and the cutest grandson ever.

For Thanksgiving dinner, my daughter and I cooked a delicious Thanksgiving meal; it was a blessing to spend the holiday with my daughter's family. I went back to visit them again in 2019 before Thanksgiving and had an amazing time with my grandson. I definitely will make many more good memories together by visiting them more often.

"You have made our life full of fun, and our greatest blessing is to have you in our life."

My dog got ill while I was visiting my daughter and her family. My husband had to take her to the Vet ER. She was suffering from a collapsed trachea and developed liquid in her lungs. She was admitted overnight to the Vet ER until she recovered. I had to cancel my trip and flew back home to see my precious little one. I was grateful that she recovered fast.

My dog has always been an important part of my life; although, she has little feet but runs like a bulldog."

Sometimes good and bad things happen in life; I am so grateful everything has turned out good in the end, but sad times are unavoidable; it's those hard times that make us strong and have strengthened my husband and mine bonds.

""Thank you God for all the blessings in 2019, for all the strength you give me each day
and for all the people around me who make my life more meaningful."

"May our 2020 be full of blessings with love, happiness, good health and good luck."

Blackened Tilapia

2012-02-04T10:24:00.000-05:00

Recently, I found an Asian market that sells fresh seafood. I enjoy buying seafood at the Asian market, they will ask if you want to clean the fish yourself and they do it for you. I was craving for Tilapia and since my hubby is a little picky on eating fish, I thought if I can cook it with several spices and marinate it, then maybe he would enjoy it without the fishy taste. So I bought the Tilapia and had it filleted.

I found the recipe at food.com, The only ingredient I was missing is celery seed. So, I used coriander seed instead and ground it in my mortar and pestle.

Serving for 4
1 lb Tilapia, fillet
3 tbsp paprika
1 tbs onion powder
1 pinch garlic powder
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground coriander
1 tsp kosher salt to taste
1 lemon, cut into wedges

Method:

Mix all the spices in a flat plate. Coat the Tilapia fillets with the spice mixture. Allow to sit at room temperature for no longer than 30 minutes. Heat the oil until hot. Cook fillets for about 3 minutes on each side or until fish is opaque and can be flaked with a fork. Remove from pan. Pour pan juices over the fillets and a squeeze of lemon. Serve with your favorite veggies or fried rice.

Mung Beans with Clams in Coconut Milk

2012-01-25T13:16:00.020-05:00

I was experimenting in my kitchen & had no idea how it was going to turn out but it turned out delicious.

1 cup cooked mung beans
1/2 cup onions finely chopped
1 clove garlic, minced
1 tbsp ginger root minced
1 tsp chili peppers
8 0z coconut milk
1/2 cup clam juice
1 tbsp soy sauce
1 cup of organic pea shoots
2 cups frozen clams
1 tbsp olive oil
1 tbsp fish sauce
Pinch of Kosher salt

Saute garlic, onions and ginger in olive oil. When translucent add cooked mung beans, chili peppers, clam juice and clams, season with a pinch of sea salt. Simmer on low heat for 10 minutes. Add the coconut milk, and soy sauce. Boil for 5 minutes. Add the organic pea shoot and fish sauce to taste. Remove from heat. Enjoy!

Filipino Chicken Chopsuey

2011-10-26T11:11:00.004-04:00

Chop suey is one of my childhood favorite dishes. It is a classic Chinese dish that has been adopted by Filipino cuisine for many years. All of the veggies in this recipe gives it lots of vitamins and fiber (very healthy). The method of cooking is easy & quick; sauté & mix all the ingredients in a wok, then voilà...it's time to eat already! You may add beef, chicken or shrimp whichever you prefer for the dish, or just plain veggies if you are vegetarian. Have a happy cooking.

1 1/2 lbs chicken, cut into thinly serving size
1/2 cup cauliflower, broken to bite size
1/2 cup snow peas
1/2 cup cabbage, cut into squares
2 stalks celery, cut into 2" long pieces
1/2 cup brocolli, broken to bite size
3 cloves garlic, crushed
1 medium onion, sliced
1/4 cup carrot, sliced thinly
1 small red bell pepper, cut in strips (optional)
1 small green bell pepper. cut in strips (optional)
2 tablespoons of cornstarch, in 1/4 cup of water
1 1/2 cups chicken stock (broth)
2 tablespoons of patis (fish sauce)
cornstarch
Salt to taste
cooking oil
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)

In a pan or wok, saute garlic and onion.

Add the chicken cuts. Cook for 5-8 minutes.

Add the fish sauce. Cook for few minutes. Add the chicken stock. Simmer until the chicken is cooked.

Add all the vegetables starting from cauliflower, brocolli, snow peas, cabbage, carrots, celery & last green/red pepper. Add the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done.

Add salt and pepper to taste. Serve with hot rice. Enjoy!

Recipe by Pinoy Cooking Recipes. =]

Sent from my iPad=

Trout with Mushrooms

2011-10-01T22:13:00.006-04:00

We have been eating poultry and beef for the past few days. So, I thought it would be nice to have fish today. I defrosted some sea trout that I bought fresh at the market and prepared it for dinner with the delicious recipe I wrote below. My hubby, who usually doesn't like fish, really enjoyed this trout recipe. The sauce added a yummy taste to the fish. I myself enjoyed the recipe as well. I definitely recommend trying it out.

1whole trout, filleted* to serve 2

1 fresh garlic, minced

1/4 cup finely chopped onions

2 tablespoons minced fresh parsley

1/2 pound fresh mushrooms, sliced

6 tablespoons butter or margarine, divided

1/3 cup all-purpose flour

1/4 teaspoon salt

1/3 cup heavy whipping cream

1/2 teaspoon lemon juice

In a large skillet, sauté the garlic, onions & mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms.

For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly.

Serve over trout and mushrooms.

Recipe by Allrecipe

*http://www.freshwater-fishing-canada.com/howtofillettrout.html

Filipino Sponge Cake

2011-09-20T11:15:00.002-04:00

I was recently in the mood to bake something and decided to bake some Mamon (Filipino Sponge Cake). The original recipe calls for a cheddar cheese topping, but I decided to use Smoked Gouda cheese instead. My husband liked the Gouda Cheese topping so much that I had to keep him from eating them all on the first day.

2 1/4 cups cake flour
1 1/4 cups sugar
1 1/2 tbsp baking powder
1/2 tsp salt
8 egg yolks
3/4 cup orange juice
1 1/2 tsp lemon extract
3/4 cup vegetable oil
8 egg whites,
1 tsp cream of tartar
Grated cheese for topping (optional)

Separate the egg yolks from the whites.

In a bowl, whisk egg whites until frothy. Add cream of tartar. Gradually add 1/4 cup of sugar while beating in high speed until still stiff. Set aside.

In another bowl, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil). Set aside.

Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt. Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.

Using a spatula, gently fold in the egg whites mixture into the batter mixture.

Preheat oven to 350 degrees F. Grease the sides & bottom of the molds. Pour the batter mixture into the molds about 1/3 full.

Bake for about 15 minutes. Mamon is ready if toothpick inserted comes out clean. Remove from oven. Brush the top with butter. Serve & Enjoy!

Note: You can put the grated cheese on top of the mamon in between baking about 10 minutes then put it back in the oven.

~Recipe by Pinoy Cooking Recipes.

Sent from my iPad=

Ensaymada with Havarti Cheese

2011-09-18T12:08:00.007-04:00

I promised myself I wouldn't bake anymore, but I broke my promise when I went to pick up a few items at the Asian market. I saw some baked goodies and asked myself how long they had been at the store sitting on the shelf. I thought I could bake and eat them fresh from the oven. My husband enjoyed the ensaymada and I have to stop him from eating them all in one day.

Bread Ingredients:

3- 1/2 cups all purpose flour

1/2 cup sugar
1 tsp salt

1 pouch rapid rise yeast

3 egg yolks

3/4 cup warm milk
1/2 cup warm water
1/2 cup melted butter

extra flour for kneading

1 tsp sugar

Topping:

1/2 cup softened butter
1/2 powdered cup sugar
1 cup grated Havarti cheese

Dissolve the yeast, 1 tsp sugar in a warm water until yeast begins to foam about 5-10 minutes. Set aside.

In a large bowl, combine the milk, sugar, butter, egg yolks and salt. Blend well then add the yeast mixture. Add more flour to make a moderate stiff dough. Dough should be moderate to stiff and elastic.

Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth and elastic. Transfer the dough to a greased bowl, cover with a damp cloth or saran plastic wrap, and let it rise in a warm place for at least an hour or overnight in the refrigerator.

After rising, transfer the dough onto a lightly floured surface. Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces. Flatten the dough with a rolling pin until it stretches into a long cylindrical shape. Roll up starting from the side all the way to the other side until it forms a small rope. Hold both ends and swing gently to elongate.

Form into ensaymada knots. Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.

Cover the tray with a damp cloth and let it rise for 20-30 minutes. Preheat oven to 350 degrees F. Bake for 15 minutes. Remove from oven.

Combine melted butter and sugar. Brush all the Ensaymada with butter sugar mixture.

Top with your favorite grated cheese.

Recipe by Pinoy Cooking Recipes. 🙂

Pan De CoCo

2011-09-17T10:46:00.002-04:00

Craving for Pan de coco. This recipe came from the Pinoy Cooking Recipes website. They were so delicious!

1- 1/2 cups all purpose flour
1/4 cup sugar + 1 tbsp
1/2 tsp salt
1 pouch rapid rise yeast
3 egg yolks
1/4 cups milk
1/2 cup melted butter
1/2 cup water
extra flour for kneading
sugar for dredging

1 cup brown sugar
1 cup sweetened coconut flakes
1 1/2 tbsp softened butter
1 tsp vanilla

Dissolve yeast in warm water and 1 tbsp sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside. In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt. Blend well then add the yeast mixture. Add flour to make a moderate stiff dough. Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.

After rising, transfer the dough onto a lightly floured surface.Use a dough slicer to divide the dough into 4 equal parts. Roll each part until it forms into a log. Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a round shape.

Place about 1 tbsp of filling in the middle of the flattened dough.

Gather sides of round, pinch together and twist.

Place all the shaped dough (pinched side down) on a lightly greased baking sheet or tray lined with wax paper.Cover the tray with a damp cloth and let it rise for 20-30 minutes. Preheat oven to 325 degrees F.
Bake the shaped dough for 20-25 minutes.

Serve warm or freeze them for later snack. =]

Siopao Pork Asado

2011-08-15T01:41:00.008-04:00

I hadn't made siopao for so long, until a friend at work asked me if I knew how to make them. So, I decided to make them. The dough on this recipe turned out soft and delicious. Optional: 6 hard-boiled eggs, sliced. Added one sliced egg to the filling as seen in the below photograph.

Asado Filling:

2 lbs pork, chopped into small pieces.
3 tbsp lard or shortening.
2 tbsp garlic, minced.
1 large onion, minced.
2 tbsp cornstarch, diluted in 1/4 cup water.
4 tbsp soy sauce.
4 tbsp sugar.
3 tbsp oyster sauce.
1 tbsp hoisin sauce.

Heat the shortening in a pan.

Saute the garlic and onions. Put-in the pork and cook until the color of the outer part turns light brown.

Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 40 minutes. Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set aside.

For the dough:

2 cups warm water.
2 ½ tbsp sugar (added to yeast mixture).
½ cup sugar (added to the flour mixture).
1 pouch dry yeast.
5 cups all purpose flour.
1 ¼ tbsp baking powder.
6 tbsp shortening.

Place warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes. In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-sugar-water mixture then mix well (bubbles should have formed on top by then).

Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

Knead the dough again then cut into individual slices (this will be the dough per individual siopao).

Flatten the dough until a round shape is formed using a rolling pin.

Put the asado filling on the middle of the flattened dough and wrap.

Place the siopao in a steamer and steam for 15 minutes. Serve hot.

This recipe is courtesy by Panlasang Pinoy.

Sweet & Sour Shrimp

2011-07-28T13:01:00.005-04:00

After a long hike along the San Pedro trail, I was craving for a sweet and sour recipe. It took me few minutes to cook the meal and we both enjoyed the sweet & sour shrimp over cooked rice.

1 lb fresh peeled & deveined shrimp
1/2 cup bell pepper, cut lengthwise (yellow, green or red)
1/2 cup celery, cut lengthwise
1/2 cup carrot, cut lengthwise
1/3 cup red onion, finely chopped
1 cup fresh pineapple, chunk
2 garlic cloves, finely chopped
1 egg, whisk
Kosher salt

For dredging

1/2 cup flour
1/4 cup corn flour
salt & pepper
1/2 cup Panko, Japanese breadcrumbs

Canola oil for frying and a tbsp for sautéing

For the sauce

3/4 cup white sugar
1/3 cup white vinegar
1/4 cup soy sauce
1 tbsp ketchup
2 tbsp cornstarch

Mix flour, corn flour, salt & pepper in a bowl, set aside. Place the fresh shrimp on a plate and dash a pinch of kosher salt over the top; let sit for a minute. Place the shrimp in the whisked egg, take out one at a time and dredge in flour mixture, then dip in panko. Place the battered shrimp in a hot frying pan with oil for 2 min; cook until brown. When the shrimp are fried, lay them on paper towel and set aside.

In a frying pan, heat 1 tbsp oil, sauté the garlic, onion until translucent, add the celery, carrot, pineapple & a pinch of kosher salt, cook for 5 min. Simmer by setting stove to low settings.

Place the sugar, water, soy sauce, ketchup and cornstarch in a medium saucepan, & bring to a boil. Stir continuously until mixture has thickened. Pour the sauce over the cooked veggies, then add the cooked shrimp. Stir and serve hot.