Sunday, March 29, 2015

Mango Sago Dessert Recipe #Dessert #MangoSago

I had a great time celebrating a graduation party of my niece, led by people who really love her---her parents and relatives - and most importantly me, who entirely believe when I said she can do it all the way in college.

Usually, her parents love to make a party for every achievements she received in school. And most of their food was presented with some seafoods, pork lechon, pansit, rice, gruel's, caldereta, etc..food that makes a Filipino party tons of gustatory or the unmatchable thrill of food tasting.

In my sense, it's gets a little harder all the time to see this usual recipes in the table, but I was stop to see a bowl of mango custard full of chewy sago pearls.




Most of the time, I saw mango float, maja blanca or buko salad as a dessert serve in every party I attended.

And this is very easy to do recipe, and this is perfect for warm weather here in the Philippines.


MANGO SAGO RECIPE

Ingredients:
  • 1/4 cup small sago pearls
  • 3 to 4 tbsps sugar(brown sugar)
  • 2 cups water
  • 2/3 cups evaporated milk
  • 6 tbsps coconut cream/milk(optional)
  • 1 cup of mango puree or juice
  • 2 mangoes, sliced in cube

PROCEDURE in cooking the sago pearls:
  1. Soak the pearls in a bowl of water for 30 minutes.
  2. Boil water in a saucepan in add the sago(medium heat), boil for 3-5 minutes, stirring consistently. Then open the lid and let it stand for 30 minutes(turn low heat) until sago is transparent.
  3. Run cold running water on the sago to keep it cool and not to overcooked.
  4. Drain the sago in a colander.
Making the Mango Sago
  1. Dissolve the sugar with water in a saucepan.
  2. Cool the sugar-water mixture before adding the evaporated milk and mango puree. Stir well.
  3. For base consistency, just add water or milk, depending your taste.
  4. Add the mango cubes.
  5. Chill in the refrigerator and serve.
  6. If you want, you can add ice cubes to make a cool and refreshing dessert.


In my cousins case, she did not use coconut cream/milk. For too much of coconut milk or a cream isn't healthy. Here's the sample of her recipe taken from MANGO SAGO DESSERT, where she copied the recipe.

(C) Mango Sago Dessert

  

Friday, March 13, 2015

Boneless Bangus Tocino Recipe

Fish Tocino is a healthy alternative way to provide for our kids instead of pork tocino.

Tocino dish is a popular meal for kids for their baon and love by most of the mother's because it is easy to prepare and cook.

Got so excited when I saw the Boneless Bangus Tocino recipe at Business Diary.








Ingredients:
  • 2 pieces boneless bangus
  • 2 tbsp. calamansi or lemon juice
  • 1 tsp. garlic powder
  • 1 tsp. iodized salt(sea salt)(to taste)
  • 2 tbsp. sugar
  • 2 tbsp. anisado wine(or you can use pernod)
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. prague powder(pink salt) OPTIONAL

Procedure:

  • Just combine all the ingredients, marinate fish in the mixture for 24hrs or for at least one day.
  • Fry and served with salted egg and steamed rice, dip in vinegar.


I went to the market and buy boneless bangus(slice thinly). I hurried home and follow the procedures in marinating the Boneless Bangus Tocino, left it for a day. 

The next day, I cook the marinated fish tocino and my kids love the taste so much.




You can do business with this recipe too!

Healthy way to eat tocino.





Wednesday, March 4, 2015

Friendly Rice Recipe For Diabetic

It doesn't mean that you are diabetic person you no longer allowed to eat rice or cut out rice to your diet. You can eat rice, but not the starchy one. 

Most preferably, a diabetic person is advisable to eat whole grain rice such as BROWN RICE.

Brown rice is rich in Vitamin B and antioxidants. This Friendly Rice Recipe can help you maintain proper diet without altering the taste of the food.



SPANISH STYLE RICE



VIEW RECIPE

So healthy to eat, and very quick to cook just add some chicken to make a low-calorie and low-fat recipe into a FULL MEAL.


SPICY VEGETABLE FRIED RICE



VIEW RECIPE

Want to have a spicy hot meal? Try this spicy recipe, added with a little Sriracha sauce that gives a punch of peppery taste to your rice and vegetable meal.


ASIAN TURKEY RICE SOUP


VIEW RECIPE

It is also called the easy and slow cook recipe. All you need is to: chop, stir, set, stir again and viola you will have a low-calorie rice soup.


RICE PUDDING with APRICOTS 
and a CHERRY SWIRL


VIEW RECIPE

I love this kind of a pudding("lugaw" in our local dialect here in the Philippines), because this dish is a yummy mixed with sweets. A fruity pudding for snack or it can be a guilt-free dessert.


CAULIFLOWER RICE CAKES


VIEW RECIPE

Who loves munchies?! This is a crispy, low-calorie, low carb-snack dip in a creamy pesto sauce.

So healthy recipes, especially made for diabetic patient.

Make a healthy food choices that can help you prevent, control, and even reverse diabetes.


Source: DIABETIC LIVING ONLINE



    

Sunday, March 1, 2015

How To Make a Classic Healthy Lasagna

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What can be more satisfying feeling and affable than lasagna? You can eat it anytime and anywhere, because it's easy to make or even easier to buy because it is available in the market or in a fast food chain.

Lasagna is a wide, flat-shaped pasta and one of the oldest types of pasta. It is composed of a sausage, ground beef and three types of cheese cooked into perfection. For some, this kind of food is not healthy, because its full of fat and calories not good for the body.

Be healthy and wise, that's the point I get from Eating Well. You can still eat your favorite lasagna but need to cut some of the ingredients that have a lot of FAT and CALORIES and by adding FIBER from lasagna without sacrificing its flavor.

(C) Sausage, Mushroom and Spinach Lasagna


  • Light Lasagna Pasta  - use this to increase fiber
  • Italian full-flavored Sausage - instead of pork sausage to cut saturated fats.
  • Frozen spinach - to add more nutrients and add volume to a minimum amount of calories.
  • Add more Mushrooms - this is to replace meaty sausages, mushrooms have a "meaty" taste and flavor as satisfying, but have less calories and fat.
  • Shredded Part-skim cheese - instead of full fat cheese, this will reduce calories and saturated fat    

INGREDIENTS

Meat Sauce

1/2 tbsp extra virgin olive oil
4 ounces hot or sweet Italian turkey sausages, remove the casings
2 onions, finely chopped
1 carrot, finely chopped
12 ounces of mushrooms, clean and chopped
2 cloves minced garlic
1/8 tsp salt
Freshly ground pepper, to taste
1/4 cup dry red wine 
2 28-ounce cans drained and chopped plum tomatoes
1/2 cup sun-dried tomatoes(not packed in oil), silvered
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/4 tsp crushed red pepper, to taste

PASTA & CHEESE FILLING

8 Light Lasagna Pasta, 8 ounces
2 cups nonfat ricotta cheese
1/8 tsp salt
Freshly ground pepper, to taste
Ground nutmeg, to taste
1 cup shredded part-skim mozzarella
1/2 cup freshly grated Parmesan cheese
2 tbsps chopped fresh parsley


PREPARATION
  1. To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and let it cook for 3-5 minutes, wait until browned. Then reduce the heat to medium add onions and carrot, cook to 2-3 minutes, by stirring frequently until softened. Add the mushrooms and garlic, saute and season with salt and pepper. For 4-6 minutes cook and stir frequently, until mushrooms liquid evaporates.
  2. Stir in wine, plum tomatoes, sun-dried tomatoes, basil, thyme and crushed red pepper. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally for 45 minutes. Leave it uncovered and cook for 30-45 minutes, by stirring frequently, until sauce is very thick. Adjust seasoning with salt and pepper.
  3. To prepare for the filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350°F. Coat a 9 by 13 inch baking dish with cooking spray.
  4. Cook noodles for about 10 minutes until just tender or according to package directions. Drain, then let it cool down by plunging noodles into a large bowl of ice cold water. Lay the noodles out on a kitchen towels.
  5. Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. And about 2/3 cup ricotta over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tbsps Parmesan. Continue layering the noodles, sauce and cheese, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley, cover with foil.
  6. Bake the lasagna for about 35-45 minutes until the sauce is bubbling. Uncover the bake for 5-10 minutes, until golden. Let it cool down for another 10 minutes before cutting and serve.


TIPS & NOTES:

Prepare through STEP 5. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw before baking.

HEALTHY FACTS & NUTRITION

This lasagna recipe has lots of flavors but less fat and calories. As per serving: CALORIES: 357, FAT: 8 g or 3g sat, 2 g mono), CHOLESTEROL: 32 mg, CARBOHYDRATES: 46 g, PROTEIN: 22 g, FIBER: 9 g, SODIUM: 698 mg, POTASSIUM: 396 mg

It has a Nutritional Bonus of a FIBER(36% Daily Value), CALCIUM(30% dv)

CARBOHYDRATE SERVINGS: 2 1/2


source: EatingWell  

    


A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.