Healthy Recipes

Steamed Vegetable Buns

noreply@blogger.com (Aispinay) — Sun, 13 Dec 2009 08:00:00 +0000

Ingredients:

4 cups flour
1 tbsp sugar
3 tbsp yeast
1/2 cup hot milk
3/4 cup hot water
4 cloves garlic (minced)
2 tbsp ginger (minced)
1 cup onions (finely chopped)
1 carrot (minced)
3 cups cabbage (finely chopped)
1 zucchini (finely chopped)
2 cups mushrooms (finely chopped)
1 1/2 cups bean sprouts(chopped)
3 tbsp oil
3 tbsp dry wine
2 tbsp soy sauce
1 tbsp hoisin sauce
1 1/2 tablespoons chili paste
1 tbsp cornstarch
2 tbsp water
24 pieces wax paper or aluminum foil (3"x3")

Procedure:

Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes.

FILLING:

Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool.

BUNS:

When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes.

Fettuccine with Tomato Avocado Sauce

noreply@blogger.com (Aispinay) — Thu, 19 Nov 2009 12:27:00 +0000

Ingredients:

1 tbsp Olive oil
1 med Onion; finely chopped
2 Garlic cloves; minced
1 Fresh hot chili pepper seeded and minced
4 med tomatoes cut into 1/2-inch cubes
3/4 tsp salt
1/8 ts Freshly ground black pepper
1/2 c Chopped fresh cilantro (optional)
12 oz Fettuccine made without eggs
2 med Ripe avocados peeled, stone removed, and cut into 3/4" cubes
3 tbsp Extra virgin olive oil
2 tbsp Freshly squeezed lime juice

Procedure:

    1.     Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.

    2.     Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.

    3.     Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.

Squash in Coconut Milk

noreply@blogger.com (Aispinay) — Tue, 17 Nov 2009 12:17:00 +0000

Ingredients:

1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
2 pieces long chili peppers
2 tablespoons of shrimp paste
2 cups coconut milk
3 pieces tomatoes, diced
1/4 kilo shrimp, shelled and deveined
2 cups chicken stock
4 tablespoons of cooking or olive oil
1 kilo squash, cut into cubes (1"x1")
1 cups coconut cream 2 tablespoons of fish sauce

Procedure:

On a big pan, heat oil. Stir fry garlic, onions until light brown then add ginger, cook until onions become translucent.
Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice.

Gourmet Spinach Soup

noreply@blogger.com (Aispinay) — Sun, 15 Nov 2009 12:22:00 +0000

Ingredients

5 T Butter, sweet
1/4 lb Mushrooms, fresh; washed, dried, trimmed & diced
1 Scallion; chopped
5 T Flour, all-purpose
2 c Chicken broth
2 c Milk
1/2 ts Salt; (opt)
Pepper, black
Nutmeg, ground; (opt)
1/4 lb Cream cheese; softened & cut into cubes
1 c Swiss cheese; grated
3/4 lb Spinach, fresh

Procedure:

Wash spinach; trim, cook, and chop.
Melt the butter in a large saucepan. In it slowly saute the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg if desired, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently.
Season to taste. Serve hot.

Crispy Kangkong (Crispy Swamp Cabbage)

noreply@blogger.com (Aispinay) — Wed, 11 Nov 2009 12:16:00 +0000

Ingredients

4 bunches kangkong leaves, cleaned
3 cups corn starch
5 cups cooking oil
salt to taste
1-1/2 cup water
1 cup flour
1 pc boiled egg, grated medium

Procedure:

Clean kangkong and draw off leaves thoroughly.
Remove leaves from stem. Set aside.
Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium. Dip leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Prawn in Curry

noreply@blogger.com (Aispinay) — Sun, 18 Oct 2009 03:21:00 +0000

Ingredients:

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger.

2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.

3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.

4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.

5. Serve with hot rice sprinkled with green onions as garnish.

6. Enjoy

Vegetables in Sour Soup

noreply@blogger.com (Aispinay) — Fri, 19 Jun 2009 16:38:00 +0000

Ingredients:

* 1 can (14 oz) diced tomatoes
* 1 large potato, diced
* 1 large bok choy or other greens
* 1 cup fresh green beans, cut into 1 inch
* 1 lb tofu, diced
* 1 chayote (Mexican Pear), diced
* 1 medium onion, diced small
* 4 garlic cloves
* 1/2 package tamarind soup mix or 5 g tamarind broth cubes
* salt and pepper to taste
* 6 cups water

Procedure:

Chop all vegetables
If you're using tamarind remove the hard outer shell.
Soak the tamarind pulp, seeds and all, in 1 cup of warm water, fish out the seeds and the membranes and reserve the liquid to add after.
Cook potatoes in water for 10 minutes
Add salt to taste
Add remaining vegetables, tofu and seasoning
Cook 10-15 minutes more
Add the tamarind soup
Simmer
Serve

Fish Adobo (Spanish Style)

noreply@blogger.com (Aispinay) — Fri, 29 May 2009 14:12:00 +0000

Ingredients:

1/2 cup water
3 Tbsp cane vinegar
1/4 cup soy sauce
½ cup olive oil
½ cup sliced sour pickles
½ cup Sliced carrots
2 pcs Chili
3 cloves garlic, crushed
5 pcs whole cloves
1/4tsp peppercorn
1 bay leaf
1 tbsp Spanish paprika
1/2 kilo fish fillet, (cubed)

Procedure:

Sauté all the vegetables in olive oil then add in all the spices.
Add the water, vinegar and soy sauce to the pot and simmer.
Add the fish and simmer until the fish cooks.

Tostada and Grilled Veggies

noreply@blogger.com (Aispinay) — Tue, 19 May 2009 14:09:00 +0000

Ingredients:

3Tbsp olive oil
3 medium zucchinis, cut diagonally into 1/2 inch wide
4 portabello mushrooms, stemmed
1 1/2 bunches scallions, root ends trimmed
4 flour tortillas
3 cups tomato salsa, store bought
120 grams of feta cheese, crumbled
1 lime cut into 4 wedges

Procedure:

Heat grill and lightly oil.
In separate piles, arrange zucchini, mushrooms and scallions on baking sheet.
Drizzle with olive oil.
Add some salt and pepper.
Brush tortillas with oil.
Grill till brown and crispy.
Place 1 tortilla on serving plate.
Cover with zuchinni and mushrooms.
With kitchen shears, snip the scallions over the vegetables.
Top with salsa and feta cheese. Serve with lime wedeges.

Fish Tacos

noreply@blogger.com (Aispinay) — Sat, 09 May 2009 14:04:00 +0000

Ingredients:

4 fish fillets (preferably Salmon)
2 teaspoons chili powder
1 T olive oil
1 can corn kernels
1 garlic clove, minced
1/2c scallions
1 cup prepared salsa
lime wedges for garnish

Procedure:

Heat the griddle with a little of olive oil.
Rub the fillet with salt and pepper.
Sprinkle top of fillets with chili powder.
Grill till fish is opaque and coked through and through.
In another pan, add corn and garlic.
Remove from pan.
Stir in the salsa and scallions.
Season with salt and pepper.
Serve in plate with corn and garnish with a wedge of lime.

Shrimp Tempura

noreply@blogger.com (Aispinay) — Thu, 23 Apr 2009 08:23:00 +0000

Ingredients:

1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder

Procedure:

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate.
Heat oil in deep-fryer.
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels.
Serve

Chicken Spinach Lasagna

noreply@blogger.com (Aispinay) — Sat, 11 Apr 2009 15:16:00 +0000

Ingredients:

1 pack frozen chopped spinach

(Cook in 1/2 c. boiling water & 1/4 tsp. salt):

3/4 tsp. salt
6 lasagna noodles
1/4 c. cornstarch
2 c. milk
1/2 c. chicken broth
1/8 tsp. pepper
Pinch nutmeg
6 tbsp. butter
2 tbsp. grated Parmesan cheese
1 egg, beaten
2 c. cooked chicken

Directions:

Place in layers in pan and bake at 350 degrees for 30 minutes.
Serve and enjoy

Celery Root Salad

noreply@blogger.com (Aispinay) — Wed, 25 Mar 2009 15:11:00 +0000

Ingredients:

3/4 mayonnaise
celery root
1 tbsp. (15 ml) dried onion flakes
1 tbsp. (15 ml) lemon juice
1 tbsp. (15 ml) light cream
Lettuce leaves

Directions:

Assemble salad maker with shredder disc and large bowl.
Wash celery root, cut into 1 inch (2.5 cm) slices and pare slices.
Process celery root.
Prepare mayonnaise, then add remaining ingredients to blender container.
Cover and process at blend just until mixed.
Add to celery root and mix to coat.
Chill for several hours.
Arrange on lettuce in salad bowl.
Sprinkle with paprika, if desired.

Red Chili Dream

noreply@blogger.com (Aispinay) — Wed, 25 Mar 2009 06:41:00 +0000

Ingredients:

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried
4 T sesame seeds
1 c almonds,blanched
12 red chiles, whole dried or
1 1/2 c chile caribe
1 1/2 oz milk chocolate (small pieces)
1 can tomato paste(6 oz )
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
salt

Procedure:

Place the rinsed beans in a bowl
add 2 to 3 cups of water and soak overnight.
Check the beans occasionally and add water as necessary to keep them moist.
Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary.
Drain the beans, reserving the cooking liquid.
Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard.
Set aside.
Melt the drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.
Combine the sausage and the beef with all the spices up through the oregano.
Add the meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
Add the reserved bean-cooking liquid to the pot.
Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.

Spinach Lasagna

noreply@blogger.com (Aispinay) — Fri, 20 Mar 2009 15:06:00 +0000

Ingredients:

3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Directions:

Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.
In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.
Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.
Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.
Allow to sit 10 minutes before serving.

Brocolli Rabe

noreply@blogger.com (Aispinay) — Sun, 15 Mar 2009 15:02:00 +0000

Ingredients:

2 lbs. broccoli rabe
1/3 c. olive oil
2 cloves garlic, crushed
1 c. chicken broth
1 tsp. crushed red pepper
Salt to taste

Directions:

Wash broccoli rabe and remove stems.
Heat oil and saute garlic until lightly brown
Add broccoli rabe and saute until soft (10 to 15 minutes).
Add chicken broth and cook for 20 minutes longer or until tender.
Add crushed pepper and salt to taste.

Baked Fish Fillets

noreply@blogger.com (Aispinay) — Tue, 10 Mar 2009 14:59:00 +0000

Ingredients:

1 lb. fish fillets
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. celery salt
1/2 tbsp. finely cut parsley
1 c. milk
4 tbsp. melted butter
1 c. bread crumbs

Directions:

Preheat oven to 350 degrees.
Butter 1 1/2 quart shallow baking dish.
Place fish in dish.
Sprinkle with flour, seasonings and parsley.
Combine milk, butter, and crumbs.
Spread over fish.
Bake for 25 minutes or until top is browned.

Lettuce Wrapped Tuna Salad

noreply@blogger.com (Aispinay) — Mon, 02 Mar 2009 15:52:00 +0000

Ingredients:

1 1/2 tsp Ceasar Salad dressing
1/2 can of tuna
2 small carrots, chopped
2 lettuce leaves
3 olives
1/2 cup tomato chopped
1/2 tsp garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt

Direction:

In a small bowl, combine tuna, chopped carrot, olives, and tomato.
Chop one of the lettuce leaves and add.
Spinkle with remaining spices, salad dressing, then mix thoroughly.
Using the other lettuce leaf, place tuna salad in the center and fold

Tortillas with Grilled Vegetables

noreply@blogger.com (Aispinay) — Wed, 04 Feb 2009 02:47:00 +0000

Ingredients:

3 Tsp olive oil
3 medium zucchinis, cut diagonally into 1/2 inch wide
4 portabello mushrooms, stemmed
1 1/2 bunches scallions, root ends trimmed
4 flour tortillas
3 cups tomato salsa, store bought
120 grams of feta cheese, crumbled
1 lime cut into 4 wedges

Procedure:

Heat grill and lightly oil.
In separate piles, arrange zucchini, mushrooms and scallions on baking sheet.
Drizzle with olive oil.
Season with some salt and pepper.
Brush tortillas with oil.
Grill till brown and crispy.
Place 1 tortilla on serving plate.
Cover with zuchinni and mushrooms.
With kitchen shears, snip the scallions over the vegetables.
Top with salsa and feta cheese.
Serve with lime wedges.

Baked Oysters with Cheese

noreply@blogger.com (Aispinay) — Fri, 30 Jan 2009 17:26:00 +0000

Ingredients:

garlic, minced
onions minced
1 Cup Spinach
Worsertershire Sauce
6 pieces fresh oysters
1 Cup grated cheese
rock salt

Procedure:

Saute garlic, onions, bacon, spinach.
Add worcestershre sauce
Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Spanish Styled Fish Stew

noreply@blogger.com (Aispinay) — Wed, 21 Jan 2009 02:42:00 +0000

Ingredients:

1/2 cup water
3 Tsp cane vinegar
1/4 cup soy sauce
½ cup olive oil
½ cup sliced sour pickles
½ cup Sliced carrots
2 pcs Red Chili
3 cloves garlic, crushed
5 pcs whole cloves
1/4 tsp peppercorn
1 bay leaf
1 tbsp Spanish paprika
1/2 kilo fish fillet, cubed

Procedure:

Sauté all the vegetables in olive oil then add in all the spices.
Add the water, vinegar and soy sauce to the pot and simmer.
Add the fish and season with salt to taste. Simmer until the fish cooks.
Serve with bread.

Green Mango Salsa

noreply@blogger.com (Aispinay) — Mon, 19 Jan 2009 02:37:00 +0000

Ingredients:

1 pc Green mango, de-seeded and diced
1 pc ripe tomatoes, de-seeded and diced
1 pc red onion, diced
2 pcs salted egg, diced,
2 Tsp vinegar
1 Tsp cilantro, chopped

Procedure:

Mix all in gredients together in bowl and refrigerate before serving

Italian Style Stuffed Peppers

noreply@blogger.com (Aispinay) — Wed, 14 Jan 2009 02:28:00 +0000

Ingredients:

4 green bell peppers, halved and seeded
1 loaf stale focacia bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
Parmesan cheese grated

Procedure:

Preheat oven to 350 degrees F (175 degrees C).
Place peppers in a greased baking dish; Place in the oven.
Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
Heat oil in a large heavy skillet over low heat.
Saute onion until translucent, then stir in garlic.
Let garlic cook for 2 minutes, then stir into bread.
Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended.
Mound pepper halves with stuffing.
Surround peppers with tomato sauce and a small amount of water in baking pan.
Sprinkle w/ parmesan cheese.
Broil for 1 minute.

Baked Oyster

noreply@blogger.com (Aispinay) — Wed, 17 Dec 2008 02:54:00 +0000

Ingredients:

8 pieces bacon
1 garlic, minced
2 onions minced
Rock Salt
1 Cup Spinach
Worcestershire Sauce
6 pieces fresh oysters
1 Cup grated cheddar cheese

Procedure:

Fry bacon till crispy and slice to small pieces.
Saute garlic, onions, bacon, spinach.
Add Worcestershire sauce.
Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Pad Thai

noreply@blogger.com (Aispinay) — Mon, 17 Nov 2008 01:47:00 +0000

INGREDIENTS:

1 (8 ounce) package rice noodles
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup dry-roasted peanuts, chopped
1/4 pound bean sprouts
1 lemon, sliced
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro

Procedure:

In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.
Heat oil in a wok or large heavy skillet over medium heat.
Saute onion and garlic. Add shrimp, and cook. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar.
Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts.
Mix while cooking until noodles are tender.