Pinoy Food Blogger

Orange Bread Recipe

noreply@blogger.com (NewsZilla) — Fri, 28 Jan 2011 02:40:00 +0000

This is a bread recipe that I have made. Its like banana bread but is made with oranges. It is easy to make and takes only 40 minutes to cook.

Ingredients

Bread
1 1/2 cups All purpose flour
1 cup Sugar
1 tsp Baking soda
A dash of salt
1 egg
1/3 cup of melted butter (or margarine)
1 tsp Vanilla

Orange pulp
1 orange
1 tbsp Sugar
2 tsp water

Mixing
First preheat oven to 325 degrees. Mix the flour, sugar, baking powder, and salt together.

Orange Pulp
To make the orange pulp first peal the orange and take it apart. Then put them in the blender along with the water and sugar and blend until smooth.

Mixing again
Add the egg, vanilla, butter, and orange pulp. Then mix it all together.

Baking
Get a bread pan and and coat it with cooking spray then pour the batter in the pan. Then put it in the oven for 40 to 45 minutes.

Enjoy!
Congratulations!!! You have successfully made a loaf of orange bread! Please rate and enjoy!

Chicken Pot Pie Dumpling Soup Recipe

noreply@blogger.com (NewsZilla) — Wed, 26 Jan 2011 08:26:00 +0000

Chicken Pot Pie Dumpling Soup

The first time that I made this soup it was a creamy chicken vegetable. Each time I made it I kept making it thicker and thicker until it was like chicken pot pie. That's when I added a can of refrigerator biscuits to the top. The biscuits are golden brown on the top and soft and doughy on the bottom like a dumpling.

Ingredients
1 1/2 lb. Chicken (3 chicken breasts)
Carrots
Celery
Onion
Garlic
Everglade Seasoning
64 oz. Chicken Broth (homemade chicken stock if you have it, I ran out)
Salt
Butter
Flour
Milk
1 can of large flaky refrigerator biscuits

Most of the measurements are based on personal taste and what I happen to have available.

Preperation:
Get a large pot of water and start heating it up. I boil the chicken for about 6 minutes. Depending on the thickness that should be enough time to cook 3 chicken breasts. If you are unsure just cut some of the thicker pieces and check to see if all the pink is gone.

While the chicken and the water are boiling you can cut the vegetables. Make sure to keep you cutting boards separate to prevent cross-contamination. In the photo it looks like a lot of vegetables, but I am making another soup that I need them for. Many soups start with the same basic framework. Cooked onions, carrots, and celery create a nice base flavor to build upon.

Adding flavor to the stock
Once the chicken is done, set aside the chicken and let it cool.

Rinse out the pot and add some olive oil and some garlic. Use medium to high heat and add the onion, carrot, and celery and cook that down until the are soft and tender. Add some of Everglade Seasoning, if you are unfortunate enough not to have any; use salt, black pepper, celery salt, red pepper, and whatever else you think might work.

When the onion turns translucent add the chicken broth. Turn down the temperature to simmer and add a bay leaf and the diced up chicken.

The Roux!
After the broth has simmered awhile with the bay leaf in it., turn off the heat and let it cool down a bit. In a medium sauce pan melt some butter (4 to 8 tablespoons) and add to that an equal amount of flour. Keep stirring and it is going to turn into a paste. I let might get yellowish-brown I don't like mine too dark.

Then add some milk a little at a time. It will thicken up quickly, don't worry, just keep stirring and adding milk until you get the desired thickness. Use an stick blender or immersion blender to get it really smooth. Add a bit of salt or it will dilute the flavor of your soup.

Stir Thoroughly!
Add the roux to the soup mixture and stir until smooth and creamy, turn it up to a simmer and let it thicken.

Preheat the oven to 350 degrees

Once it get to the consistency that you want pour it into a baking dish and cover with a layer of biscuits. Bake in the oven until the tops are brown, about 12 to 15 minutes.

Take it out and serve
Take it out of the oven and serve it up, with one biscuit per bowl.
You can always go back for another bowl.

Black eyed pea soup and Spicy sweet potato Recipe

noreply@blogger.com (NewsZilla) — Wed, 26 Jan 2011 07:41:00 +0000

Black eyed pea soup and Spicy sweet potato!
This is an excellent soup for cold weather. It's filling, spicy, and colorful. It might sound weird, but once you try you'll realize sweet potatoes and black eyed peas were meant to be together! It takes about an hour to make and will serve several people.

Ingredients!
one sweet potato
one stalk of celery
2-3 cloves of garlic
roasted red pepper (equivalent to about half of a bell pepper)
one heaping cup of dried black eye peas
one onion
1/2 tsp cinnamon
1 tsp cumin
1/2 tsp coriander
1/8 to 1/4 tsp cayenne pepper
generous pinch of dried red pepper
a tbsp or there-abouts of tomato paste
1 bay leaf
water to cover (normally about 4 cups)
salt and pepper to taste!
chopped cilantro or parsley, about 2 tbsp to stir in at end. (optional)

Prepare the veggies.
Cut the celery in half lengthwise and slice thinly.
Dice the onion.
Squeeze the excess water or oil out of the roasted red pepper and chop it up.
Mince the garlic.
Cube the sweet potato into 1/2 inch pieces.

Cooking, part 1.
Film the bottom of a pot with olive oil and set the heat to medium high. Let this heat until the oil shimmers.

Then, drop in your onion and celery and cook them, stirring frequently, until they become soft and slightly translucent.

Now drop in your spices and minced garlic and stir everything well until it becomes very fragrant - then you can add the tomato paste!

Finally, drop in your sweet potato, roasted red pepper and black eyed peas, stir, and then cover with water. (Just do it enough to cover. It usually takes about 4 cups for me!)

Cooking, part 2.
Bring this to a boil, and then cover and reduce to a simmer.

You'll let this simmer for 45 minutes, or until the black eyed peas get soft.

Make sure to stir it frequently - but not too rough - you don't want to smash the sweet potatoes to bits! And when you stir, make sure to check the water level. Add a little more if you needs to.

Once your black eyed peas have softened, turn off the heat and stir in some parsley or cilantro.

Serve!
Try to serve it with cornbread. Taste great :)

How to cook Menudo

noreply@blogger.com (NewsZilla) — Mon, 24 Jan 2011 06:12:00 +0000

From the flu to a hangover, this sometimes scary soup is what we would eat on New Year’s Day for as long as I can remember. The ingredients are not what you would call appetizing, but the end result is AMAZING! This is an all day process and it WILL stink up your house. Try it if you dare.

Ingredients
1 ½ lbs of pansa (cow stomach lining)
3 onions
6 cloves of garlic crushed
A ton of salt
2 16 oz cans of hominy (corn kernels soaked in lye, I said it was a scary soup!)
2 1/2 cups of homemade red chile sauce or Las Palmas Enchilada sauce (hot).

Garnish (optional)
oregano
lemon/lime
shredded cabbage
chopped onion

Clean, Cut, Boil, Wait

Take your pansa out of it’s packaging and inspect. Get your collander and turn on the cold water. You need to rinse and clean the “meat.” You are looking for stray hairs and other foreign items in the lining of the stomach. It will be easy to find against the white of the stomach. Rinse clean and drain. Again, the pansa I bought from Walmart was very clean, but I still gave it a little rinse.

Chop your onions into quarters and make sure your garlic is slightly crushed. Get a very sharp knife and cut your pansa into 1 inch cubes. Fill a large pot with water and add your onion and garlic. Add 2 palmfuls of salt, stir until dissolved. Add your pansa and let it cook for 2 1/2 hours on medium. Check periodically to skim the top of the soup. This frothy spuma needs no place in your soup, discard.

While You Wait.
At first I was going to just use canned enchilada sauce for this soup; which there is no shame in because that's how my Gramma would make her menudo - but I had plenty of time and all the ingredients to make the sauce so I did.

Almost Done!!
So after you have aired out your house and burned all of your incense...check the tenderness of the pansa. It should be chewy. Open the two cans of hominy and drain, add to your soup. Let the hominy simmer in the soup for half an hour. Add your enchilada sauce and stir until the soup is a beautiful deep orange. Let this simmer for another hour or so...the smell will improve. After an hour, taste.

Garnish with Love...

- oregano
- lemon/lime
- diced white onion
- shredded cabbage

Serve this cure all with hot corn tortillas and you’re ready to eat!! This is the soup I grew up with and sometimes there were yummy cow hooves in the soup but I figured one scary ingredient was enough. For leftovers, let the soup come to room temperature and put in an old tupperware (it will stain it orange) with a lid. It will congeal (kind of like an aspic) in the refrigerator. To reheat, add the soup to a pot and let it cook on medium low until it looks like a soup again...maybe 10 - 15 minutes or zap it in a microwave for 2 -5 minutes (depending on your microwave). Buen Provecho!

Menudo is traditionally served in a large bowl and may be topped with the following:

Easy Homemade Oreo Cookie Recipe

noreply@blogger.com (NewsZilla) — Mon, 24 Jan 2011 05:59:00 +0000

Oreo cookies, the favorite little cream-filled cookie. Delicious and wonderful with milk.

For years to actually taste these morsels you would have to find them at your local supermarket.

And you were limited by only 2 sizes, medium and small.

Below is an easy and quick recipe for making your own oreo cookies, and as a plus they are vegan!

Ingredients:

The ingredients are pretty simple for this:

The cookies consist of
1 box of duncan hines dark chocolate fudge cake mix
1/2 c. water
2 tbsp Shortening (Try to find something better than Crisco)

The cream filling consisted of:
3 3/4 c. powered sugar
1/2 tsp vanilla
1/2 c. shortening
3 tbsp hot water

Mix the cookie batter
First preheat your oven to 325 degrees

The mix your shortening, cake mix and water in a bowl. Use a power mixer if you have one or just your hands.

The dough should be nice and firm when done with minimal lumps.

Put Cookies onto Cookie Sheet
Get out your cookies sheet and laydown a piece of wax paper.

Then make small 1/2" balls and press them out onto the cookie sheet

when done, bake for about 10-15 minutes or until cookies are getting crisp,

lastly take out of the oven and let cool, the cookies should get crisp pretty quickly, if they are more gooey, put them back in for another 4 minutes.

Mix Filling
To mix the filling just combine powdered sugar, shortening, hot water and vanilla.

I left mine on the stove a bit while the cookies were baking to soften up the shortening even more and get out some lumps

Make Oreos!

Once you have crisp cookies and gooey filling, its time to combine

Just put a bit of filling between two similarly sized cookies and presto! you have mouth magic!

These cookies turned out to be equivalent to 3 regular sized oreos, so beware.

They were also throughly approved by everyone in the office, especially Rachel.

Some easy improvements to this recipe would be different flavored fillings like mint, or vanilla cookies instead of chocolate

Hope you enjoy!

How to cook Black Bean Soup + Cilantro-Lime Yogurt Crema

noreply@blogger.com (NewsZilla) — Mon, 24 Jan 2011 05:40:00 +0000

This healthy and hearty Black Bean Soup is perfect for wintry days. Garnish with Cilantro-Lime Yogurt, and perhaps some avocado slices and sprigs of cilantro for a bright finish. This soup is even better the next day, and freezes well.

Serves: 6

Ingredients:

1 pound dried black beans (approximately 2 cups)
6 cups water
2 bay leaves
1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1/2 teaspoon chili powder (add more if you want it spicy)
Juice of 1 lime (reserve 1 tablespoon for yogurt topping)
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

Preparation:

1.Soak beans in water overnight. Drain and set aside.

2.Heat olive oil in a large, thick-bottomed pot over medium-high heat until the oil is hot, but not smoking. Add onions and both bell peppers and sauté until beginning to brown, about 15-20 minutes. Add garlic, cumin, chili powder, and salt; stir a few more minutes.

3.Add 6 cups water, beans, and bay leaves. Bring to a boil, reduce heat to a low simmer. Cover and let cook for about 1 hour 30 minutes, until beans are tender.

4.Transfer 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller batches — don’t fill the blender more than half way at a time and hold the lid while blending so that it doesn’t splatter up and burn you.) Stir in lime juice, and salt & pepper to taste.

5.Ladle soup into bowls and top with a dollop of Cilantro-Lime Yogurt (see recipe below).

Cilantro-Lime Yogurt:
1/2 cup plain yogurt
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
Zest of 1 lime
½ teaspoon cumin
Dash of salt and pepper

Mix together all the ingredients and let chill until soup is ready to serve.

“Oh Baby!” brings out All-Natural Baby Foods

noreply@blogger.com (NewsZilla) — Mon, 24 Jan 2011 05:25:00 +0000

When the Teen was born, Mrs. MM and I read every well regarded “how to raise a baby” book to prepare for our new role as parents. The Baby had no more living grandmothers, and only one living grandfather, who had no advice whatsoever regarding child rearing. So we had an opportunity to do it our way, without any help from ancestors. Once the Baby had moved on from milk to solid food, I decided that we would try to make as much of her “baby food” ourselves, from the best ingredients and without any additives or preservatives. I read somewhere that the brain’s development in the first couple of years of life is phenomenal, and not only sufficient nutrition in terms of caloric intake, but the quality of that nutrition is important as well. Ultimately, I figured the first year of life was probably the ONLY YEAR where we could completely control the quality of food intake, as later years would be influenced by peers, eating out, etc. So for several months we made mashed bananas, applesauce, mashed carrots, peas, etc. from the best produce I could find. For many months, NOTHING was added to the food, making it incredibly bland I am sure, but also as all natural as possible…

So I was thrilled to run across a couple of wonderful young entrepreneurs at a weekend market, offering a line of all-natural baby food. How I wish they were in business 15 years ago! Better yet, one of these ladies is a niece of ours by marriage! She explained that the food is made from the best produce they can source, in small batches, and well, its basically as good as doing it yourself, if not better and without the hassle. I tasted all of the flavors of baby food they had on offer and it was mostly bland, as no salt or sugar was added, but the essence of apple, or carrot or squash was clearly evident. Terrific stuff for busy parents who want to feed their kids well…

If you are interested in the “Oh Baby” line of products, visit their website at http://www.hbabyph.com/ for more information, or you can see what they have on offer at the Mercato Centrale at Fort Bonifacio on Saturdays and Sundays from 6am to 2pm.

Permalink: http://www.marketmanila.com/archives/all-natural-baby-food-snacks-from-oh-baby

Vegetable Adobo

noreply@blogger.com (NewsZilla) — Fri, 21 Jan 2011 09:14:00 +0000

Vegetable Adobo

Adding vegetables makes good ol' Adobo a lot healthier. Same fast cooking made healthier and affordable. Excellent source of Vitamin C- helps fight common infections.

Good for 6 servings

Ingredients:
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g pork pigue, cut into strips
1 pc pork bouillon cube
2-1/2 tbsp tausi
6 pc peppercorn, crushed
1 bunch (200 g) sitaw, cut 2" long
300 g eggplant, sliced diagonally
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
3 tbsp DEL MONTE Red Cane Vinegar
2 bunches (300 g) kangkong, cut 2" long

Procedures:

1. Fry briefly over high heat ( garlic, onion and pork ) until pork turns brown. Add bouillon, tausi, 1 tbsp soy sauce, peppercorn, 1 tsp sugar and 1/2 cup water. Cook for 5 minutes.

2. ADD sitaw, DEL MONTE Tomato Sauce, eggplant and DEL MONTE Vinegar. Cook over low heat for 15 minutes. Add kangkong, then simmer until cooked.

How to Cook Original Pinoy Pork Adobo

noreply@blogger.com (NewsZilla) — Fri, 21 Jan 2011 06:52:00 +0000

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. No doubt, if we have a National dish it would be for sure Adobo. It is a tasty dish that leaves everyone, Filipinos and even non-Filipinos, craving for more. Now there are a lot of ways to cook Adobo, but here's one true, tested and original pinoy pork Adobo recipe. Here's a way how to do it, guaranteed to have your family, friends and guests raving on their way out!

Ingredients:

1/2 kilo pork, cut in large cube
1/2 fresh pineapple, skin/shell on
1/4 cup vinegar
1/2 cup pineapple juice
1/4 cup soy sauce
1/2 head garlic, crushed, chopped
1 thumb size ginger, sliced
2 small size onion, quartered
1 medium size bell pepper, cut into large squares
1 tsp. sugar
1 tsp. peppercorns
2-3 pieces bay leaf

Cooking Procedure:

Using a small knife and a spoon curve and scoop out the meat from the pineapple, discard the core and cut meat into large cubes, keep aside. Cut/chop flat the bottom of the pineapple shell/bowl to keep it from rolling, keep aside. In a sauce pan place the pork, garlic, ginger, peppercorns, bay leaf, vinegar, soy sauce, pineapple juice and 1/2 cup of water bring to a boil and simmer for 15 to 20 minutes or until most of the liquid has evaporated. Now stir in the sugar, onions, pineapple and bell pepper, cook for another 5-10 minutes or until almost dry. Remove from pan and pour the adobo in the pineapple shell/bowl. Serve it with lots of rice and of course with love.