Yummy Recipes Everyday

Kani Stick Salad

2012-02-01T12:37:00.001+08:00

Make this Jap-joint favorite right in your own kitchen. The secret? Don’t settle for regular mayo—make sure to use the Japanese kind.

Serves 2

Prep Time 10 minutes

Ingredients:

3 leaves iceberg or leaf lettuce

1/4 cup Japanese (or regular) cucumber

2 kani sticks

3 1/2 tablespoons Japanese mayonnaise

kani sticks and Japanese mayonnaise for topping

1 1/2 tablespoons tobiko (fish roe) for topping

Procedure:

1 Take the lettuce and cucumber and slice thinly to about matchstick-width strips.

2 Cut kani sticks in half lengthwise and break apart into very thin strips.

3 In a bowl, mix together lettuce, cucumber, and kani strips, and mayonnaise in equal parts.

4 Drizzle salad with mayonnaise, and top with kani sticks and tobiko.

Tuscan Fish Melt

2012-02-01T12:34:00.000+08:00

Paired with pasta cooked in a slightly tangy tomato-based sauce, this sophisticated dish will go well with a glass of your favorite white wine.

Serves 4

Ingredients:

For the tapenade

2 cloves garlic

4 tablespoons capers

1 cup pitted black olives

1 tablespoon lemon juice

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1 tablespoon anchovies

600 grams cream dory fillet

salt and pepper, to taste

1/2 cup all-purpose flour for dredging

1/4 cup oil

1 tablespoon of tapenade (see recipe above)

20-gram mozzarella cheese slices

1/4 cup garlic

1/2 cup olive oil

1 cup tomato sauce

600 grams spaghetti noodles, cooked according to package directions

1/4 cup grated Parmesan cheese

basil leaves

chopped parsley

Procedure:

1 Make the olive tapenade: Blend garlic, capers, black olives, lemon juice, black pepper, olive oil, and anchovies in a food processor until smooth.

2 Wash and cut dory fillet into 150-gram pieces and season with salt and pepper.

3 Lightly dredge fish in flour.

4 Heat oil in a nonstick pan and cook fish until golden brown. Put tapenade over each fish fillet.

5 Top each with a mozzarella cheese slices.

6 Broil in the oven or put in the oven toaster to melt the cheese.

7 Make the tomato pasta: In a pan, sauté garlic in olive oil. Add tomato sauce.

8 Add spaghetti noodles to sauce and toss with Parmesan cheese.

9 Season with salt and pepper.

10 To serve, plate the pasta and the cheese- and tapenade-topped fish fillet. Garnish with Parmesan cheese, basil leaves, and chopped parsley.

Cured Pork with Sweet Sauce

2012-02-01T12:27:00.000+08:00

Looking for something lean and healthy? Give pork a try. And don't skip the curing process—it's the secret to juicy, flavorful meal.

Serves 5

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients:

2 tablespoons rock salt

8 tablespoons honey, divided

1 cup cold water

4 to 6 (200-gram) pieces pork chop

1 tablespoon vegetable oil

1 tablespoon butter

1/2 cup chicken stock or water

2 (1/8-inch) slices ginger

salt and pepper to taste

pickled vegetables, to serve (optional)

Procedure:

1 To cure the pork chops, dissolve salt and 4 tablespoons honey in water. Soak pork chops in the solution and place in the refrigerator for at least 24 hours or up to 3 days.

2 Wipe chops dry. Heat oil and melt butter in a large, thick pan over high heat. Sear 1 to 2 pork chops at a time then set aside. Once all the pork chops have been seared, put them back in the pan.

3 Add chicken stock or water and ginger slices; simmer for 5 minutes turning the pork chops once. Add remaining honey and season lightly with salt and pepper. Continue cooking for 1 to 2 minutes until pork chops are coated with the glaze.

Spicy Beef with Chili-Ginger Sauce

2012-01-29T16:19:00.000+08:00

Cook a big batch of rice because you’ll surely take bite after bite of this robust dish! Tone down the heat by lessening the amount of chilies and by scraping off the seeds and membrane.

Serves 6 to 8

Prep Time 60 to 90 minutes

Cooking Time 45 minutes

Ingredients:

For the spicy beef

1 kilo beef ribs, cut into 1-inch cubes

water to cover beef ribs

1 medium onion, peeled and quartered

2 red Thai chili peppers

2 finger peppers

1 teaspoon black peppercorns

1 cup evaporated milk

salt, to taste

For the chili-ginger sauce

2 teaspoons minced garlic

2 teaspoons minced ginger

2 teaspoons minced onion

1 teaspoon minced bird’s eye chili

2 teaspoons minced red bell pepper

1 finger pepper

2 tablespoons cooking oil

salt to taste

Procedure:

1 Make the spicy beef: Boil beef in water until tender with onion, peppers, and black peppercorn. Occasionally remove impurities and make sure that there is still enough water to cover the beef.

2 When beef is tender, let it simmer until the liquid is reduced to half then add evaporated milk. Simmer for 15 more minutes. Season with salt.

3 Make the chili-ginger sauce: Sauté garlic, ginger, onion, bird’s eye chili, red bell pepper, and finger pepper in oil on medium heat. Season with salt and set aside.

4 Serve beef with the chili-ginger sauce on the side.

To freeze: Let the spicy beef cool down and freeze in airtight containers. Store the chili-ginger sauce in a separate container.

To reheat: Pour the thawed spicy beef into a stockpot and simmer for 30 minutes. The chili-ginger sauce can be reheated in a pan or placed in a covered microwave safe container and zapped in the microwave for 1 minute.

Hot Prawn Salad with Mangoes and Pineapple

2012-01-29T16:17:00.000+08:00

Featuring crispy prawns and sweet chunks of fruit, this Asian favorite makes for a light yet satisfying lunch. To retain the crunch, fry the prawns just before serving.

Serves 4

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients:

1/4 cup mayonnaise

2 tablespoons condensed milk

1/2 cup mango, cut into 1/2-inch cubes

1/2 cup pineapple tidbits, drained

salt and white pepper to taste

1 egg

3/4 cup cornstarch

3/4 teaspoon salt

10 medium prawns, shelled, deveined with tails left on

oil for deep-frying

6 small romaine lettuce leaves (optional)

Procedure:

1 In a medium bowl, mix together mayonnaise and condensed milk. Toss in mango cubes and pineapple tidbits. Season to taste with salt and white pepper. Chill and set aside.

2 In a small bowl, combine egg, cornstarch, and salt. Whisk until batter becomes smooth. Dip prawns in the batter, one at a time, and deep-fry in preheated oil. Fry a few pieces at a time. Cook prawns just until they turn pink and batter is light golden brown. Drain on paper towels.

3 To serve, arrange lettuce on a platter. Add the fruit-mayonnaise mixture and top with the fried prawns. Alternatively, you may toss the prawns in the mayonnaise mixture then transfer to the platter. Serve immediately.

Homemade Glazed Doughnuts

2012-01-29T15:39:00.001+08:00

Make these sweet, pillowy circles—plus your pick of the glaze—in the comfort of your own kitchen.

Makes about 30 doughnuts

Ingredients:

For the doughnuts

2 tablespoons instant yeast

1/4 cup warm water

2 cups cake flour

3 1/3 cups all-purpose flour

1 teaspoon salt

1/2 cup plus 2 tablespoons sugar

4 egg yolks

1/3 cup butter

1 1/2 cups lukewarm milk

2 tablespoons flour for kneading

For the chocolate glaze

200 grams finely chopped bittersweet chocolate

1 tablespoon vegetable oil

For the caramel glaze

1 1/4 cups sugar

1/4 cup water

1 teaspoon lemon juice

3/4 cup plus 1 tablespoon heavy cream

1 tablespoon butter

1 teaspoon vanilla extract

Procedure:

1 Dissolve yeast in warm water.

2 In a bowl, combine both flours, salt, and sugar; mix well.

3 In a mixing bowl, put in egg yolks, butter, milk, and yeast mixture. Attach the dough hook in the electric mixer and mix ingredients at low speed, adding 2 cups of the flour mixture a little at a time. Stop machine every now and then to scrape the sides of the bowl.

4 Stir in remaining flour until smooth and increase speed to medium for about 2 minutes until dough begins to pull away from the bowl.

5 Sprinkle flour for kneading on a clean table; knead dough until all the flour is incorporated. Form into a ball and transfer the dough to an oiled bowl. Cover with plastic and let rise in a warm place until dough doubles in size, about 50 to 60 minutes. (Learn How to Knead by Hand)

6 Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin. (Learn How to Proof Dough)

7 Cut with floured doughnut cutter. Cover and let rise until they double in size, about 30 to 40 minutes.

8 Heat vegetable oil in a deep fryer at 350ºF. Fry doughnuts on both sides until golden.

9 Make the chocolate glaze: In a double boiler, place chocolate and oil and melt completely. Dip cooled doughnuts in the glaze and set on rack.

10 Make the caramel glaze: In a heavy saucepan over medium heat, combine sugar, water, and lemon juice. Bring to a boil and dissolve sugar completely. Cook syrup until golden caramel in color. Stir in heavy cream and butter, and mix until smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Dip cooled doughnuts in the glaze and set on rack.

Curried Vegetables and Sweet Potato Pot Pie

2012-01-26T14:44:00.000+08:00

On your next grill night, serve this baked dish as a delicious accompaniment to ribs or steaks. For a heartier take, try tossing in some boneless chicken chunks into the vegetable mix.

Serves 6 to 8

Prep Time 20 minutes

Cooking Time 60 minutes

Ingredients:

3 medium sweet potatoes

2 tablespoons vegetable oil

2 cloves garlic, minced

1 medium onion, chopped

2 medium carrots, peeled and cubed

1 jicama (singkamas), peeled and cubed

1 cup frozen peas

1/3 cup all-purpose flour

2 teaspoons curry powder

1 cup vegetable broth

salt and pepper

1 cup milk, warmed

2 tablespoons butter

Procedure:

1 Place sweet potatoes with skin on in a stockpot. Add water to the pot up to an inch above the largest sweet potato. Boil until fork tender and set aside.

2 In preheated pan, heat oil and saute garlic. Add onions, carrots, and jicama; cook until tender, about 8 minutes. Stir in frozen peas. Add flour and curry powder and cook for 2 minutes. Pour in broth and simmer until mixture thickens slightly. Season with salt and pepper.

3 Place the vegetable mixture in a 9x9-inch baking dish and spread evenly.

4 When cool enough to handle, slice the sweet potatoes in half and scoop out the flesh from the skins and into a large bowl. Stir in milk and butter and season with salt. Mash sweet potatoes until well-blended. Spread potatoes over vegetables.

5 If you plan to serve the dish right away, bake the pie, uncovered, in an oven preheated to 375ºF for 35 to 40 minutes or until top is browned.

To freeze: Skip the baking part and cover the dish tightly with aluminum foil and store in the freezer.

To reheat: Thaw in the refrigerator then bake, loosely covered, in an oven preheated 350ºF for 1 hour. Uncover and bake again until the top is browned.

Crispy Apple Turnovers

2012-01-26T14:28:00.000+08:00

Take this dessert to gourmet heights by scooping french vanilla ice cream into a martini glass and topping it with a piece or two of these spice-scented apple turnovers.

Serves 8 to 10

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients:

For the filling

1 3/4 cups chopped (into 1/2-inch cubes) Fuji or red apples

(from about 2 medium apples)

1/2 cup water

1/3 cup firmly packed brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 tablespoon all-purpose flour

1 teaspoon sugar

1/4 cup butter

pinch of salt

square spring roll wrappers (lumpia wrappers)

cooking oil for frying

Procedure:

1 Combine apples and water in a small saucepan. Cook on high heat until mixture comes to a boil. Stir frequently. Reduce heat to low. Simmer for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg; simmer for another 5 minutes while stirring frequently. Mix together flour and sugar. Stir into apple mixture. Let boil for 1 minute. Stir in 1/4 cup butter. Season with salt. Set aside to cool.

2 Once apple mixture has cooled down, put 1 tablespoon of the mixture into each lumpia wrapper and fold to form triangles.

3 Chill turnovers for 10 minutes before frying.

4 In a preheated pan with oil, deep-fry the turnovers on medium heat until golden brown. Drain and let cool before serving.

To freeze: Stop after Step 2. Store the apple turnovers in an airtight container and freeze. Before cooking, transfer the turnovers to the chiller of the refrigerator to thaw while still maintaining a cool temperature. This makes the lumpia wrapper crispier once fried.

Chocolate Bread Pudding

2012-01-26T13:34:00.001+08:00

Here's an easy way to turn ordinary leftover bread into something quite wonderful.

Ingredients:

melted butter for brushing

8 pieces day-old Monroe bread, croissant, or sweet bread

2 cups all-purpose cream

1 1/2 cups milk

3/4 cup sugar

2 tablespoons cocoa powder

8 egg yolks

(Learn How to Separate an Egg here)

3/4 cups chopped semisweet chocolate

1/2 cup coarsely chopped walnuts, pecans, or hazelnuts

chocolate chips for garnish

confectioners' sugar for dusting

Procedure:

1 Lightly brush an oval baking dish with melted butter.

2 Slice bread into cubes and layer in the baking dish. Set aside.

3 In a large saucepan, combine cream, milk, sugar, and cocoa powder. Heat until scalding; turn off the stove.

4 Place egg yolks in a bowl. Pour in half of the cream mixture; whisk. Pour yolk-cream mixture back into the cream mixture in the saucepan.

5 Add chopped chocolate to the hot cream mixture and whisk until completely melted.

6 Pour mixture over the bread and let soak for 40 minutes to 1 hour.

7 Bake at 325ºF for 45 minutes or until set. Cool for 30 minutes before serving.

8 Sprinkle with nuts, chocolate chips, and confectioners' sugar.

Red Rice with Sausage and Peppers

2012-01-19T11:22:00.000+08:00

When you need something hearty and fast, try this medley of rice, sausages, and vegetables—it’s so ready in minutes!

Serves 4

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients:

1 tablespoon olive oil

1 1/2 cups Hungarian sausage, cut into small pieces

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 stalk celery, diced

coarse salt and ground pepper to taste

1 3/4 cups diced tomatoes

2 cups cooked red rice

Procedure:

1 Heat oil in a large skillet. Add sausages; cook, stirring occasionally, until crisp.

2 Add onion, garlic, bell pepper, and celery. Season with salt and pepper. Cook until celery is tender.

3 Add tomatoes and cook until mixture is slightly thick. Add red rice; toss. Cook until well blended and warmed through.

Seafood in Green Curry with Brown Rice

2012-01-19T11:17:00.000+08:00

Easy, healthy, and flavorful—just how your rice bowl should be! Combine the lightly seasoned, Thai-inspired topping with nutritious brown rice for a filling and delicious meal.

Serves 4

Prep Time 10 minutes

Cooking Time 20 to 25 minutes

Ingredients:

1 1/2 cups brown rice

2 1/2 cups water

1 cup coconut milk

1/2 cup chicken broth or water

1 tablespoon Thai green curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1/2 cup sliced asparagus

10 to 12 pieces mussels

10 to 12 pieces shrimp, peeled and deveined, with tails left on

1 tablespoon lime juice

Procedure:

1 In a pot over high heat, bring brown rice and water to a boil; cover. Reduce heat to low and simmer until the liquid is absorbed and the rice is tender to the bite, about 20 to 25 minutes.

2 In a frying pan over high heat, stir in coconut milk, chicken broth, curry paste, fish sauce, and brown sugar until sugar and paste are dissolved and mixture is simmering.

3 Stir in asparagus and mussels; cover and cook for 3 minutes. Add shrimps; cover and cook for another 3 minutes. Stir in lime juice.

4 Divide rice equally into four bowls. Top with the seafood curry mixture.

Grilled Chicken Salad with Garlic Vinaigrette

2012-01-19T11:12:00.001+08:00

Spinach really ups the iron in this salad. Serve with warm, crusty bread on the side to make it a complete meal.

Serves 2 to 3

Ingredients:

For the roasted garlic vinaigrette

2 heads roasted garlic

juice of 2 lemons

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar

3 tablespoons white wine vinegar

2 teaspoons sugar

1/2 cup olive oil

salt and pepper to taste

For the salad

2 chicken breasts, patted dry

1 romaine heart, chopped

1 cup chopped spinach leaves

3 tomatoes, seeded and diced

6 sun-dried tomatoes in olive oil, julienned

1/4 cup black olives, sliced into thin rounds

1/2 cup macaroni, cooked according to package directions, drained, tossed in 1 tablespoon olive oil

Parmesan shavings

Procedure:

1 Make the vinaigrette: Squeeze garlic into a large bowl. Whisk lemon juice, mustard, balsamic vinegar, white wine vinegar, and sugar into the garlic purée. Drizzle olive oil slowly into the bowl, whisking continuously. Season with salt and pepper. Set aside.

2 Make the salad: Season chicken breasts with salt and pepper, then grill on a nonstick pan over medium heat until juices run clear. Set aside to cool, then cut into cubes. Combine lettuce, spinach, tomatoes, sun-dried tomatoes, black olives, macaroni, and chicken in a large serving bowl. Toss with 1/4 cup dressing, adding more if you prefer. Shave some fresh Parmesan over the salad. Serve immediately, with more dressing on the side.

Chicken Tikka Masala (Indian Buttered Chicken)

2012-01-19T11:02:00.000+08:00

The word "tikka" refers to chunks or cutlets. In this recipe, chicken fillets are marinated in a spicy yogurt mixture, then grilled and simmered in a flavorful sauce. Serve with flatbread for mopping up the sauce and wiping the plate clean!

Serves 4 to 6

Prep Time 30 minutes, plus marinating time

Cooking Time 35 minutes

Ingredients:

1 kilo chicken thigh fillet

1 tablespoon salt

1 teaspoon pepper

For the marinade

4 cloves garlic, minced

1 (2- to 3-inch) piece ginger, grated

1 tablespoon paprika

1 teaspoon red chili powder

1/2 teaspoon ground cardamom

1 teaspoon turmeric powder

1 teaspoon garam masala

1/4 teaspoon ground cloves

1/2 teaspoon ground coriander seeds

1 cup yogurt

1 pinch red-orange powder (optional)

1 tablespoon tahini (optional)

For the sauce

2 tablespoons oil

2 to 3 onions, diced

2 tablespoons grated ginger

2 cloves garlic, crushed

2 finger chilies, sliced thinly on the diagonal

1 1/2 teaspoons turmeric powder

1/4 cup cilantro roots and stalks, chopped

2 cups tomato sauce or 1 (450-gram) can stewed tomatoes

1 tablespoon fenugreek leaves

2 tablespoons sugar or honey

1 cup yogurt

1/2 stick unsalted butter

salt and pepper

lemon wedges and cilantro leaves for garnish

Procedure:

1 Rinse chicken fillets, drain and pat dry. Season with salt and pepper; set aside.

2 Prepare the marinade by mixing the ingredients together into a paste.

3 Pour marinade over the chicken fillets and mix well. Chill and let sit for at least 30 minutes or, for best results, overnight.

4 Grill chicken until done.

5 Heat oil in a medium wok over medium heat. Sauté onions until translucent. Add ginger and garlic until fragrant and golden brown.

6 Add chilies, turmeric, and cilantro roots and stalks. Stir-fry for a minute. Add tomato sauce and simmer for 5 to 10 minutes.

7 Add fenugreek and sugar; mix well. Stir in grilled chicken and simmer for a few minutes. Add yogurt and butter. Season with salt and pepper to taste. Remove from heat and transfer to serving dish. Garnish with lemon and cilantro. Serve immediately with flatbread or rice.

Egg, Turkey, and Asparagus Sandwich Stacks

2012-01-11T13:44:00.000+08:00

These double deckers are perfect for a laid-back brunch on a lazy weekend morning.

Makes 1

Ingredients:

1 small bunch asparagus stalks, trimmed and cleaned

olive oil

salt and pepper

juice from half a lemon

2 slices whole-wheat or multigrain bread

2 slices smoked turkey breast or turkey ham

1 egg

Procedure:

1 Place asparagus stalks in an even layer on a toaster oven tray. Drizzle with olive oil, season with salt and pepper, add lemon juice; toss well. Broil for 3 to 5 minutes; set aside.

2 In the same tray, toast bread until crisp; set aside. Place 1 slice of bread on a plate, cover with a slice of turkey breast, and top with asparagus. Repeat procedure to make a double stack.

3 In a nonstick frying pan over medium heat, fry an egg until the whites are set but the yolk is still runny. With a spatula, carefully lift the fried egg from the pan and set it on top of the sandwich stack. Top with remaining slice of bread.

Chicken Alfalfa Wraps

2012-01-11T13:33:00.000+08:00

Cooking can be a chore with the summer heat. Keep your cool with this no-cook, deliciously healthy wrap. For variety, change the chicken to ham, turkey, or any cold cut of choice.

Serves 3 to 4

Prep Time 10 to 15 minutes

Ingredients:

For the honey-mustard dressing

2 tablespoons Dijon mustard

2 tablespoons honey

1 (8-ounce) package cream cheese, softened

3 large whole-wheat tortillas

6 slices smoked chicken

1 pack alfalfa sprouts

Procedure:

1 Make the honey-mustard dressing: Combine mustard and honey; mix well and set aside.

2 Make the wrap: Spread 3 to 4 tablespoons cream cheese on one side of the tortilla. Lay 2 slices of meat on top of the cheese. Spread a thin layer of the honey-mustard mixture on the meat. Arrange the sprouts on top of the meat. Roll up the tortilla and secure tightly with a toothpick or wrap in wax paper. Repeat with the remaining ingredients to make 3 large wraps.

Mushroom-Mozza Triangles

2012-01-11T13:22:00.000+08:00

Looking for an elegant, make-ahead appetizer for your next gathering? These crisp savory bundles will surely tickle your guests’ appetite.

Serves 4

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients:

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 teaspoons minced garlic

1/3 cup chopped Parma ham or jamon Serrano

2 cups shiitake mushrooms or fresh button mushrooms

1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme

salt and pepper to taste

3/4 cup grated mozzarella cheese

4 sheets filo pastry

2 tablespoons melted butter

Procedure:

1 Preheat oven to 350ºF.

2 Heat oil in a medium frying pan. Sauté shallots until translucent. Add garlic and sauté until fragrant.

3 Add chopped ham and fry for 30 seconds. Add mushrooms and cook over high heat for 1 minute. Add thyme, then season with salt and pepper. Mix well. Transfer mixture to a bowl and let cool. Once cooled, add mozzarella cheese and mix well.

4 Place 1 sheet filo pastry on a chopping board. Cover the rest of the filo sheets with wax paper then place a damp towel over them. Cut the sheet into 3 (3x16-inch) strips. Repeat with the remaining sheets, making a total of 12 strips.

5 Brush one strip of filo pastry with melted butter. Put a heaping tablespoon of mushroom filling on the edge. Fold the end over the filling to form a triangle. Continue to fold the strips in triangles, like folding a flag.

6 Repeat with remaining strips of dough, placing filled triangles on a parchment paper-lined baking sheet and keeping them covered until ready to bake.

7 Brush the triangles lightly with butter. Bake for 20 to 25 minutes or until golden and crisp. Serve hot.

Barbecued Baby Back Ribs with Espresso Barbecue Sauce

2012-01-10T14:32:00.001+08:00

The secret's in the sauce! Baste the usual ribs with this coffee spiked barbecue sauce for a lip smackin' good meal.

Serves 4
Prep Time 15 minutes
Cooking Time 2 to 2 1/2 hours

Ingredients:

For the barbecue sauce

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons vinegar

1 cup ketchup

1/2 cup brown sugar

1/4 cup honey

1/4 cup strong coffee

salt and pepper, to taste

2 (500- to 700-gram) slabs baby back ribs

2 teaspoons salt, divided

1/2 teaspoon pepper, divided

2 tablespoons ground espresso, divided

Procedure:

1 Make the barbecue sauce: Place ingredients in a saucepan. Bring to a gentle simmer for 10 minutes. Season with salt and pepper.

2 Lay 1 slab on a sheet of foil. Season with 1 teaspoon salt and ¼ teaspoon pepper. Dust with 1 tablespoon ground espresso. Repeat with remaining slab.

3 Brush front and back of each slab with the barbecue sauce. Add about 1/4 to 1/2 cup to make the ribs "swim" a little in the sauce. Enclose slab by twisting both ends of the foil. Repeat with the other slab. Allow to marinate for at least 1 hour or overnight.

4 Preheat oven to 325ºF. Place slabs on a baking sheet and bake for 2 to 2 1/2 hours or until fork tender.

5 Remove from oven and allow to cool for about 15 minutes.

6 Preheat the griller. Place slabs on the grill, basting occasionally with the barbecue sauce. Grill for about 5 to 7 minutes per side.

7 Serve with the remaining barbecue sauce on the side.

Chinese-style Hunan Beef with Spicy Sauce

2012-01-10T14:16:00.001+08:00

Add a fiery flavor boost to egg noodles with this delectable, chili-infused sauce. Dress it up even more with marinated beef slices and mixed vegetables for a lip-smacking treat.

Serves 3

Prep Time 40 minutes

Cooking Time 40 minutes

Ingredients:

For the marinated beef

250 grams top round beef, sliced into 1 1/2x1-inch strips

pinch of baking soda

1 teaspoon liquid seasoning

2 teaspoons oyster sauce

2 teaspoons ginger juice

1 teaspoon salt

1/2 teaspoon each pepper and sugar

1 tablespoon egg white

1 tablespoon cornstarch

2 cups cooking oil for frying

For the sauce

2 tablespoons corn oil

2 tablespoons chopped onions

2 tablespoons chopped garlic

5 pieces Thai or Taiwanese red chili, chopped

1 stalk leek, sliced into 1 1/2-inch lengths

1/3 cup sliced carrots

1/3 cup sliced red bell pepper

1/3 cup sliced lotus root (optional)

1 tablespoon chili garlic sauce

2 tablespoons oyster sauce

3 tablespoons Chinese wine

1 teaspoon soy sauce

1 cup chicken stock

200 grams egg noodles, blanched in boiling water

until al dente, drained, and tossed with 1 tablespoon sesame oil

Procedure:

1 Make the marinated beef: Mix beef with baking soda and let it rest for 10 minutes. Add the rest of the ingredients except for the cooking oil. Heat oil in a wok, pour in the beef mixture, and fry until half-cooked. Drain and set aside.

2 Make the sauce: Heat oil and sauté onions, garlic, and red chilies until fragrant. Add leeks, carrots, bell pepper, lotus root, and chili garlic sauce. Season with oyster sauce, Chinese wine, soy sauce, and add chicken stock.

3 Allow the sauce to boil then add beef. Lastly, stir in noodles and toss until well combined. Serve immediately.

Mushroom Herb Ragout Lasagna

2012-01-06T12:56:00.002+08:00

A medley of five different herbs takes this savory vegetarian dish up several notches. It's packed with so much flavor, we promise you won’t miss the beef.

Serves 4

Prep Time 20 minutes

Cooking Time 1 hour 10 minutes

Ingredients:

4 tablespoons olive oil, divided

1 cup white button mushrooms, quartered

1 cup brown mushrooms, quartered

1 cup oyster mushrooms, quartered

2 stalks leek, minced

2 white onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1/2 cup white wine

4 cups (about 1 kilo) canned whole tomatoes

2 tablespoons chopped Italian parsley, plus more for garnish

2 tablespoons chopped basil

2 tablespoons chopped oregano

2 tablespoons chopped thyme

1 1/2 tablespoons chopped rosemary

salt and pepper to taste

1 1/2 cups all-purpose cream

6 lasagna sheets, cooked until al dente (no more than 8 minutes)

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Procedure:

1 Preheat oven to 430ºF. In a sauté pan, add 2 tablespoons oil and brown mushrooms for about 3 minutes. Remove mushrooms, add remaining oil, and sauté leeks, onions, celery, and garlic for 2 minutes. Add mushrooms back in. Cook for 1 minute, stirring to mix, then pour in wine.

2 Add tomatoes and herbs. Season with salt and pepper. Lower heat and simmer for 10 minutes. Add cream and continue to cook for another 5 minutes, seasoning as needed.

3 In a 15x8-inch ovenproof dish, lay 3 lasagna sheets. Pour half the mushroom ragout to cover the pasta sheets. Lay 3 more sheets on top and pour the remaining ragout over them.

4 Top with the cheeses and bake, covered, for about 30 minutes. Uncover and bake for another 15 minutes or until brown. Garnish with chopped parsley.

Post-baking tip: Let the lasagna rest for 10 to 20 minutes before serving to allow it to properly set.

Seafood Pasta

2012-01-06T12:48:00.002+08:00

The flavor from the seafood is what gives this sauce its personality, so make sure to get the best and freshest you can.

Serves 4

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients:

olive oil

6 cloves garlic, chopped finely

1 white onion, chopped

1 teaspoon Italian seasoning

1/2 teaspoon paprika

300 grams shrimp or medium prawns, peeled with tails left on, heads removed and set aside

sea salt and freshly ground black pepper

1/4 kilo squid, cleaned thoroughly, ink sacs removed, and cut into rings

300 grams fish fillet, cut into bite-size pieces

1 (800-gram) can chopped tomatoes

300 to 400 grams linguine

1/2 kilo clams, soaked in a bowl of salt water to get rid of sand, shells scrubbed

1 bunch basil, leaves picked, plus more for garnish

Procedure:

1 Heat a few generous glugs of olive oil in a skillet or pot that can hold all your ingredients. When oil is hot, add garlic and onion, and sauté until the onion is soft and translucent. Add Italian seasoning and paprika; stir. Cook until fragrant.

2 Remove onions and garlic from the pan; set aside. Add a little more oil if the pan looks dry. Season shrimp with salt and pepper. When oil is hot, add shrimp to the pan, along with the heads. Cook for a couple of minutes, turning once, and remove from the pan once shrimp turns orange. Discard heads or freeze them for making stock.

3 Season squid with salt and pepper. Add to the pan and cook until the pieces turn opaque and their ends curl, about a minute or less. Remove from the pan and set aside.

4 Season fish with salt and pepper. Add a little more oil to the pan if needed so fish does not stick. Fry fish until golden on both sides. Remove from the pan and set aside.

5 Return the onion-garlic mixture to the pan and let this sizzle again. Add tomatoes, black pepper, and a swirl of olive oil and stir, making sure to scrape up all the seafood bits left in the pan. Simmer, stirring occasionally, until some of the liquid has evaporated and the sauce is thick and pulpy, around 15 to 20 minutes.

6 While the tomato sauce is simmering, cook linguine according to package instructions. Reserve some pasta water before draining and setting aside.

7 Place the clams in the tomato sauce and cover with a tight fitting lid. Let this cook for about 5 minutes, shaking the pan once or twice. Uncover and check if clams have opened. Discard any clams that haven’t.

8 Taste tomato sauce and adjust seasoning, adding salt and pepper to taste. Add the rest of the seafood and toss gently, coating the seafood in the sauce and warming them up. If the sauce looks too dry, add some of the pasta water and swirl the pan to incorporate. Add basil, setting aside some for garnish. Toss again and take the pan off the heat.

9 You can mix your pasta noodles with the sauce in the pan or choose to serve it separately. Garnish with extra basil leaves.

Cooking tip: Saute all the seafood first in a paellera (paella pan)—an intense seafood flavor base develops in the pan, which then infuses the rice. Do the same for this pasta sauce. Aside from fantastic flavor, this also ensures that each component is cooked perfectly.

Chicken and Soda Casserole

2012-01-06T12:43:00.002+08:00

To make it successfully, you must slowly render fat from the chicken. It's best to simmer slowly over very low heat on the smallest burner on your range. When all the flavors are released, they combine with the Worcestershire sauce, soda, and tomato sauce to create a depth of taste you won’t be able to describe. The dried marjoram even takes it up a notch! What you get is a sweet, sour, savory flavor. Yum! The bonus? It's even better the day after! Just let it rest in the refrigerator.

Serves 5 to 6

Prep Time 20 minutes

Cooking Time 40 to 50 minutes

Ingredients:

2 tablespoons minced garlic

1/3 cup sliced onions

1/4 cup corn or canola oil

1 whole chicken, cut into pieces (adobo style)

2 teaspoons Worcestershire sauce

3/4 cup 7Up or Sprite

1 cup tomato sauce

salt and ground pepper to taste

1 teaspoon dried marjoram

Procedure:

1 Sauté garlic and onions in oil and cook until onions are translucent. Add chicken and cook until it renders its fat, about 15 minutes.

2 Add Worcestershire sauce and soda. Bring to a boil, then add tomato sauce. Simmer for 20 minutes.

3 Season with salt, ground pepper, and dried marjoram. Taste and adjust seasoning.

Make-ahead tip: This casserole is a great go-to dish. It keeps well and can be frozen. Reheat the dish over low heat so that it doesn't burn. You can also add some water if the sauce becomes too chunky.

Turkey Ham in Whole Wheat Pita with Ricotta, Tomatoes, and Strawberry Dressing

2012-01-05T17:24:00.005+08:00

Deadlines looming? This high protein salad in pita, filled with the good carbs, will definitely keep your energy at a productive level.

Serves 1

Prep Time 8 minutes

Cooking Time 2 minutes

Ingredients:

1 whole wheat pita pocket

2 slices turkey ham, cut in half

4 slices tomatoes

3 pieces fresh strawberries, hulled and sliced

2 tablespoons fresh ricotta cheese, crumbled

1/4 cup tomyao sprouts

2 tablespoons strawberry dressing

For the dressing

1/4 cup fresh strawberries, hulled

1/4 cup strawberry jam

1/3 cup balsamic vinegar

3 tablespoons honey

1/4 cup orange juice

1 cup olive oil

Procedure:

1 Toast the pita to your liking. Slice in half and open the pockets. Fill each pocket with slices of turkey ham, tomatoes, and strawberries. Top with ricotta cheese and tomyao sprouts.

2 Make the dressing: Place all the ingredients in a blender and process until smooth.

3 Wrap pockets in plastic wrap or place in an airtight container. Put dressing in a separate container.

4 When ready to indulge, serve dressing on the side or just spoon over the pita pockets.

Substitution tip Tomyao sprouts are available at local supermarkets. Can' t find it? Use alfalfa sprouts instead.

Low-Fat, Sugar-Free Cookies & Cream Cheesecake

2012-01-05T17:21:00.005+08:00

For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup. Bake the cheesecakes using a water bath—place the pan with cheesecake mixture in a larger, shallow pan of boiling water.

Makes 5 pieces

Prep and Cooking Time 60 minutes

Ingredients:

For the crust

1 cup ground sugar-free cream-filled chocolate cookies

1/4 cup (1/2 stick) low-fat butter

For the cheesecake mixture

4 cups low-fat cream cheese

3 eggs, separated

4 tablespoons maltitol syrup

1 cup Splenda

3 tablespoons cornstarch

1 tablespoon vanilla extract

Procedure:

1 Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.

2 Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.

3 Preheat oven to 350°F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.

4 Add the rest of the ingredients and beat until well blended.

5 In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.

6 Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.

Triple Decker Grilled Vegetable Sandwich

2012-01-05T17:17:00.005+08:00

Prefer herbed foccacia or ciabatta? Go ahead and replace the whole-wheat. Great on the side no matter what kind of bread: potato chips or onion rings.

Serves 1

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients:

3 slices whole-wheat bread

1 tablespoon butter

1 cup extra virgin olive oil

half a zucchini, thinly sliced lengthwise

half an eggplant, thinly sliced lengthwise

half a red bell pepper, sliced

half a green bell pepper, sliced

2 red onions, sliced

1/4 teaspoon fresh thyme and rosemary, finely minced

salt and pepper to taste

2 tablespoons sundried tomatoes in oil

1/4 teaspoon lemon juice

2 tablespoons pesto

Procedure:

1 Spread butter on one side of each bread and toast.

2 Place all vegetables in a big mixing bowl. Pour in oil and minced herbs. Season to taste and toss well together using both hands.

3 Grill vegetables until done and grill marks form. Set aside.

4 In a blender, purée sun dried tomatoes and add lemon juice.

5 Arrange toasted and buttered bread slices in a row. Spread sun dried tomato on the unbuttered side of the first slice. Top with grilled vegetables. Spread pesto on the buttered side of the second slice, and cover the vegetables with this. On this slice, spread sun dried tomato pesto. Top with more grilled vegetables. Spread pesto on the unbuttered side of the third slice and cover the vegetables with this.

6 Place sandwich on a panini griller to warm, or use a toothpick to hold sandwich together.