Saturday, May 18, 2013

MARINATED OLIVES


Olive oils usually used in cooking food.  Considered to be sacred in anointing Kings in Ancient Greece.  

Mistaken to be called as vegetables but actually they are fruits.  Often to be served in a party as a starter or appetizers or sprinkled over food.

Olives are a party staple and guests will appreciate having to keep on hand for entertaining.

Today I will teach you on how to MARINATE OLIVES:

3 cups mixed olives, rinsed and drained well
1 cup extra-virgin olive oil
4 sprigs fresh thyme
3 sprigs fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice
Photo credit to FINECOOKING.COM
  1. Put the olives in a 1-quarter, in a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, red pepper flakes, bay leaf and garlic.  
  2. Heat on very low for 10 minutes.
  3. Pour the oil and seasonings over the olives.
  4. Add the lemon juice and close the jar.
  5. Turn a few times to distribute the seasonings;let cool to room temperature.
  6. Store in the refrigerator for no longer than 4 days.
  7. Before serving, bring the olives to room temperature and drain off most of the oil.
  8. Yield 3 cups.
photo credit: DesheBoard via photopin cc

Tuesday, May 14, 2013

PURPLE FRIED CHICKEN RECIPE

Do you like to eat a PURPLE CHICKEN?  I know it sound weird but it's true, there is a recipe that I've just encountered during ELECTION here in the Philippines.  

 One of my COMELEC-BEI colleagues bring here lunch to our polling precinct, as she opens her Tupperware I saw her chicken in a different color, a purple color chicken.

 It looks like this.
Photo credit to INSTRUCTABLES

 And because I am curious what happened to her FRIED CHICKEN I ask her.  And she told me she marinated the chicken with DRY RED WINE.  WHAT???  Hahahaha...it turns out purple because of the red wine?

 Okay, I am convinced.  How does it taste?  Hmmmm..it does taste weird too?  Have a try. Here are the recipes and procedures.  You will be to judge.

 INGREDIENTS for the PURPLE MARINADE:


1 1/2 cup dry red wine
1 1/2 cup balsamic vinegar
3-4 cloves garlic, minced and chopped
1/2 medium onion, small dice
1 tsp red chili powder or cayenne powder
1 tsp ground black pepper
2 tbsp oil

 FOR FRIED CHICKEN

 1 kilo breast or drumstick chicken
bread crumbs or flour
black pepper
cayenne
salt
paprika(optional)
oil for frying   

 PROCEDURE:

  1. Mix the purple marinade ingredients to a a mixing bowl.  Let them sit for a couple of minutes.
  2. Take three large boneless chicken breast or drums and chop them into a bite size.
  3. Put the chicken together with the marinated mixture into a bowl until the chicken is uniformly coated and has begun to turn into a purple color.
  4. Put into the fridge for half hour in order to soak up the purple marinaded goodness.
  5. Do not over marinated the chicken since you already chop into a bite size.
  6. After half hour, get your mix and marinated purple chicken and batter it with bread crumbs or flour.
  7. Heat up a large skillet, put oil and lightly dredge the pieces to the hot oil.
  8. Brown your purple chicken bits in all sides then turn the heat to medium to low.  Cook until done.
  9. Serve with salad tops with vinegar and oil.

Make your own PURPLE FRIED CHICKEN now and tell me how does it taste.
photo credit: su-lin via photopin cc

Tuesday, May 7, 2013

PANEER SANDWICH

Last week I had a great time talking with my friend from India who happened to be a FOOD BLOG ADDICT READER.  She sends me an email asking if I have an Indian Food Recipe on my blog.

 My blog, It's All About Food, tackled different kinds of recipes from all over the world.  She ask me if I can post PANEER Recipe on my blog.  I ask her, what's PANEER?

 And she replied: PANEER or a COTTAGE CHEESE is an integral part of South Asian cooking.  A versatile dairy products used in desserts, snacks or a main dish.
SOURCE
Sounds new recipe to me.  She emailed me again the PANEER RECIPE her family used to cook traditionally.

 Wow! what a great pleasure to know this recipe.  With this recipe I decided to make my own PANEER SANDWICH.

INGREDIENTS:
One loaf bread
1/2 cup grated PANEER(cottage cheese)
1 tomatoes
1 onions
2 Green Chilies
1/4 tsp red chili powder
salt to taste
butter(optional)

 PROCEDURE:

  1. Chop onion, chilies and tomatoes
  2. Mix the grated paneer with chop vegetables, salt,red chili powder, and keep aside.
  3. Take two slices (and butter them), put some paneer mixture on one slice and cover it with other bread slice.
  4. Put this on a sandwich toaster and wait to turn into crispy brown.
  5. Serve with ketchup.  You can add more vege like carrots and cucumber.

Photo credit to Photopin 

Monday, April 29, 2013

HOMEMADE PEANUT BUTTER RECIPE

Who doesn't love to eat PEANUT BUTTER?  It really tastes great and I love to eat this together with the rice.  

My mother is the best one to make peanut butter, and I have her copy of the recipe and procedure on how to make SPECIAL PEANUT BUTTER.  This will help you if you want to do business with this recipe. Truly inexpensive and very easy to prepare, you can do this right in your kitchen in just 10 minutes.

You need:

2 cups of roasted peanut


225g DariCreme Unsalted Butter

1 tsp salt
1 1/2 cup of Brown Sugar or Honey

PROCEDURE

If you already have a roasted peanut you only have to pre-heat again by putting it in a pan and for 2-3 minutes just shake/stir them constantly to ensure that they don't burn.  Then remove the peanuts and allow them to cool.

Pour the 2 cups of roasted peanuts into a food processor or a blender, allow it to grind the peanuts for 2-3 minutes until the peanut are totally fined crushed.  But in our case we don't have a blender, we pay PHp25 just to grind our peanuts in the market.

We put the grind peanuts on a mixing bowl.  Melt the 225g butter and add it on the crushed peanuts and continuously mixed them together.

For a taste, add the brown sugar or you can add honey(optional).  And add a dash of salt to taste, but if you used salted butter, there's no need for you to add salt.
     
Put peanut butter into an airtight container.  Store in a refrigerator for a day so it can set in to a lovely peanut butter paste.

 Then after that you can put the peanut butter to a container for packaging, ready for retailing.

Make your relatives or friends be your first prospect as buyers.


HAPPY BUSINESS!!
  
  
     

Saturday, April 27, 2013

GREEN TOMATO SALSA

What is the difference between SALSA and a SALAD? Salsa is a condiment, a  mixture of tomatoes, peppers, onions, etc... While Salad is a side dish or can be an entire meal.  More on leafy greens and sometimes toppings.

 Here is my simple recipe I've learn from FINE COOKING, what my family adore while watching movie with corn chips.
via FINE COOKING

 GREEN TOMATO SALSA
  • 2 Green tomatoes (about 1/2 lb. each), sliced 1/2 inch thick
  • 1 medium jalapeño
  • 2 ripe red tomatoes (about 6 oz. each)
  • 1/2 small onion, chopped
  • 1 Tbs. olive oil
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. minced fresh oregano or mint leaves
  • Pinch of granulated sugar
  • Salt and freshly ground black pepper.

PROCEDURE:

Heat a broiler to high or prepare a hot charcoal fire.  
Broil or grill the green tomatoes (about 4 mins per side)until seared but not soft; chop them coarsely.






Broil or grill the jalapeño until blackened, seal it in a paper bag for 5 mins. and let steam. 

Peel and seed it; mince the flesh.
Halve the red tomatoes, squeeze out the juice, and coarsely chop the flesh.

In a medium bowl, combine the green and red tomatoes, the jalapeño, onion, olive oil, lemon juice, oregano or mint, and sugar; add salt and pepper to taste.

Mix well, taste, and adjust the seasonings.
Yields 2 cups.



why green tomatoes?

Green tomatoes, with their light flavor and juicy but firm texture, are incredibly versatile vegetables that respond well to any number of cooking techniques.~ FINE COOKING

Photo credit to Photopin 

Wednesday, April 17, 2013

CHEESY PIMIENTO BAKED BANGUS

Heard so much about baked bangus or milkfish.  I even watch Kusina Master lately and Chef Boy Logro teach us how to baked bangus in an easy way.


Need to experiment something.  Let's add cheese, pimiento and pickles to our BAKED BANGUS.  Why not?



The more ingredients, the merrier the taste!  Isn't it great and super yumminies!

 Just combine all the ingredients here.

 INGREDIENTS:

  • 2 pcs. boneless bangus(milkfish)split
  • salt and pepper to taste
  • 2-3 tbsp lemon juice
  • butter
  • 1/4 cup mayonnaise(optional)
  • 3-4 cloves garlic
  • chopped pickles
  • grated cheese and pimiento

 INSTRUCTIONS:

  1. Preheat oven 300°F
  2. Lay bangus(milkfish)on a glass or metal plate
  3. Season with salt,pepper and lemon juice
  4. Dub with butter
  5. In  bowl mix chopped garlic, mayonnaise(optional) and pickles on top of bangus.
  6. Sprinkle with grated cheese and pimiento
  7. Baked for 5 minutes.  Do not over cook it will make the bangus sourly taste.

Just add whatever suits your taste bud.  Experimenting recipe is a fun way of expressing you're a great food lover.

Photo source: PHOTOPIN

Friday, April 12, 2013

SAUTEED SHRIMPS WITH GREEN PEAS

Seafood is turning up everywhere I go, may it be at a restaurant or in a food chain.  I know this kind of food heat us up for more as healthy and delicious to meat (pork, beef or chicken).

These recipe make a sumptuous fare for lunch or dinner.  An easy to prepare and quick to cook.

SAUTEED SHRIMPS with GREEN PEAS 




INGREDIENTS:

 1 tsp. crushed garlic
1 medium onion cut into strips
1/2 c diced carrots (size of peas)
1/2 c green peas
1/2 c young corn cut crosswire
10 pcs. cooked, peeled quail eggs
1/4 c cashew nuts

 SEASONING:
1 tbsp. oyster sauce
sesame oil - few drops
dash of salt msg

 PROCEDURE:

  1. Saute garlic, onions, and shrimps.
  2. Set aside.  Toss carrot and corn in a wok for about two minutes, then add the rest of the ingredients.
  3. Season to taste.
  4. Thicken with 1 tsp. cornstarch dissolved in 1 tbsp. water.
  5. Served hot.

Saturday, April 6, 2013

CHILI GARLIC PRAWNS

Spice up your palate!  Try this tasty and chili shrimp dish and turn your day into an exotic adventure.

CHILI GARLIC PRAWNS 

Image from my INSTAGRAM

INGREDIENTS:

 1 tbsp. crushed garlic - sauteed and set aside
5 pcs chili(labuyo) chopped
2 tbsps. chopped onion leeks
250 g. praawns - marinted in salt, MSG, white pepper (you can omit msg here)

 PROCEDURE:

  1. Deep fry prawns to a crisp.
  2. Remove from oil and cook again for about 30 seconds.  This time by dding golden brown garlic, chili and leeks.
  3. Arrange on a platter.
  4. Garnish with vegetables as you like.

Tuesday, March 26, 2013

SAVOR FOODS OF HOLY WEEK IN PHILIPPINES

We are now in a WEEK OF ABSTINENCE. The practice that's been observe yearly by the Catholics here in the Philippines.

 Now we are more focus in our spiritual aspects of life, the attention is being grasped by the adults to pay respect for what is being followed traditionally.  

 In these process you are also preparing for what kind of meal suited for this week for your family.  Abstain from eating meat like pork, beef, goat, and chicken.  This is the time Filipino go to the market to buy vegetables and seafood.  However, even the meatless dishes will make you mouth water.

Recipes that I like to eat during this season:

 FISH STEWS
            photo credit: jules:stonesoup via photopin cc

Preparation Time: 25 minutes

 INGREDIENTS:

  • Vegetable/Olive Oil
  • Chopped Onions
  • Chopped Garlic cloves
  • Chopped fresh parsley(optional)
  • Chopped Tomato
  • 2 tsp Tomato paste
  • 8 oz of clam juice or fish broth
  • 1 1/2 kilo Fish(Lapu-Lapu fish)
  • Oregano and Thyme(optional)
  • Pepper and Salt

 PROCEDURE:

  1. Heat oil in a pan(medium-high heat).
  2. Add chopped onion, garlic and suite for a second.
  3. Add parsley and stir two minutes.
  4. Then add chopped tomato and tomato paste.  Cooked for 10 minutes.
  5. Add the fish broth or clam juice and fish then simmer until fish is cooked for 10 mins. 
  6. Add seasoning.  Salt to taste.
  7. Serves 4  


ARROZ CON LECHE(Rice Pudding)
I love this recipe because it is easy to cook.  It is just like arroz caldo or lugaw but here in this recipe no chicken meat is added or our very own CHAMPORADO but with a different ingredients.
            photo credit: M. Martin Vicente via photopin cc   

 Here we only need the following:

  • 3 cups whole milk
  • 1 1/4 cup of water
  • 1 can of sweetened condensed milk
  • 1 cup of rice or more
  • 2 tsps of vanilla extract
  • 2 cinnamon sticks (optional)and cinnamon dust
  • Sugar to taste
PROCEDURES:

  1. Place the rice and the cinnamon in a pot with water and soak for one hour before cooking.
  2. Pour the milk in the pot with rice and bring it to boil.
  3. When milk is boiling, lower down the heat and wait for the rice to cook.
  4. When rice is well cooked put the vanilla extract, condensed milk or sugar to taste.
  5. Stir it occasionally until reach the desired mixture.
  6. Let it cool.
  7. Finally, dust it with the cinnamon for more flavor.     

Or you can follow this video:



video credit to cupcakecerry

Thursday, March 7, 2013

Corned Beef and Colcannon

We all know that kids loves corned beef. But how about corned beef mix with vegetables like an Irish dish famously known as COLCANNON. Let's give it a try to cook healthy food that will love by our kids.

 This is no ordinary corned beef and vegetable recipe but might be the best dish you'll ever eat!

 First we need CORNED BEEF:

Real Chunk of Corned beef which was thinly sliced like this...boiled for 3-4 hours until beef tendered and flavored.



Second, you need POTATOES and CABBAGE for COLCANNON RECIPE:

6 large potatoes peeled and boiled
6 spring onions, scallions or chives
.25 pint of milk or cream
salt and pepper to taste
8oz boiled cabbage
2oz butter
1 tbsp chopped parsley(optional)

PROCEDURE:


Mash the potatoes finely then chop the spring onions and add the milk or cream, sprinkle with salt and pepper to taste.


Bring to boil, then chop the cabbage mix together with the butter, potatoes and put boiling milk then beat well until light and fluffy.


Add the chop parsley or you can add here left over bacon, hot dogs or ham.

 Serve it with butter on top or mayonnaise or sweet honey mustard whatever you like.

 Enjoy! 



photo credit: I Believe I Can Fry via photopin cc

Sunday, February 24, 2013

GREEN PAPAYA STIR FRY NOODLES

Have you tried to eat PAPAYA NOODLES?  Well, I guess you have to try it.  A unique recipe from Matalom,Leyte, Philippines.

 My father was born here and I came to visit his place(story here) and I discover this recipe from them.

For a change, try using papaya as your ordinary noodles.  We all know that Papaya is rich in proteolytic enzyme that assists with the digestion of protein.

 Here is one of the recipe example on how to cook PAPAYA NOODLES RECIPE:

 GREEN PAPAYA STIR FRY NOODLES

 (1) Used 30g of dried green papaya, strip it using peeler or used coconut scraper, better known to us Filipinos as "PANGKAYOD".
(2) Add noodles to boiling(salt or add cooking stock if desired).  Cover it and let it boiled for 1 min.
(3) Remove from heat. Make it sure it looks like an ordinary noodles, al denta.
(4) Rinse with cold water and drain. Re-hydrate papaya very well. 
(5) Prepare pan over a high heat, add vegetable or olive oil.
(6) Add the meat(chicken/pork/beef or shrimp)fry for 2 mins.  
(7) Add half the curry powder, fry for 1 min. Then remove from heat.
(8) Reheat pan with oil.  Add onion, garlic and ginger. Stir fry for 2 mins.  Add carrots and celery. Stir fry for 3 mins.
(7) Put the chicken meat (you can used mince pork and beef or shrimp here)together with the green papaya noodles.  Stir-fry for 1 min.
(8) Add sauce: to make sauce, blend corn flour with water stir it occasionally for 2-3 minutes until sauce is boiling and thickened.
(9) You can top it with Pork chicharon,cashews, coriander or chili to add some kick to your dish.
(10) Serve hot.

 Actually, I don't like the taste at first because I have not yet been adapted to this kind of dish. But I am pretty sure that this will be a sure HIT to all healthy food lovers out there.

     
     
   

Wednesday, February 13, 2013

COIN SHAPED ASPARAGUS SALAD RECIPE

Received an email from Heide Swanson for my everyday update subscription for here 101 COOK BOOKS Recipe. And I ask her to re-blog her ASPARAGUS SALAD RECIPE.
This recipe caught my attention,for this is new to me. Not the food but on how she presents her recipe; not in an ordinary way. 

 She cut the asparagus into a coin-shaped pieces so that they will matched with the radish slices.  And to all Vegans, you can make this by not putting PARMESAN into your salad.
Photo credit to 101 COOKBOOK

12 spears of thick asparagus,sliced into 1/4-inch thick coins

5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces
1 1/2 tablespoons fresh lemon juice 
big pinch of salt

1 small shallot, chopped

3 tablespoons extra virgin olive oil

1/4 cup pine nuts, toasted, and coarsely chopped
7 tiny radishes, washed trimmed and very thinly sliced

zest of one lemon 
a bit of shaved Parmesan(optional)

PROCEDURE:
Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed - as I mention up above, you might have a bit extra.
Turn everything out onto a platter and finish with some shaved Parmesan.
Serves 2 - 3.

A unique way to make a salad not in a complicated manner.

Thursday, February 7, 2013

BOMB ASPARAGUS

Bomb Asparagus

ASPARAGUS the fleshly green spears both has a succulent and tender taste not known to everybody.  The highly prized for its flavor  and versatility as a vegetable side dish.

The BOMB ASPARAGUS RECIPE as seen on ALL THE COOKS, the social cooking application in ANDROID.

Preparation Time: 15 minutes

INGREDIENTS:

1 Fresh Bundled Asparagus
1 Vegetable or Olive oil
1 Butter
1 salt and pepper
1 Parmesan or Mozzarella cheese 

DIRECTIONS:

  1. Cut the hard bottoms off the asparagus vegetable and spread them flat in the oven safe pan.
  2. Then drizzle with some vegetable oil, garlic powder, salt, pepper, and cheese.
  3. Put some butter on top, and put it in the oven on 350 degrees F.
  4. Then add some margarine or mayonnaise for more twist of taste.  

   



photo credit: Michelle Gow via photopin cc

Saturday, January 19, 2013

Drinks To Love this February

A nameless razor fusses.
SOUR MASH and LIME TEA

This is a delectable variation on a Southern Sour with a twist mix of taste.

INGREDIENTS:
  • 6 regular-size tea bags (about 1/2 oz. total)
  • 1 cup granulated sugar
  • 1 can(6oz) frozen limeade concentrate, thawed
  • 12 oz. sour-mash whisky(such as Jack Daniel's), or any good bourbon(about 1 1/2 cups)
  • Lime wedges for garnish(optional)
Easy to make:
  1. IN A MEDIUM SAUCEPAN:  Bring 4 cups water to boil.  Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
  2. MEANWHILE:  Put the sugar and limeade concentrate in a 2-quart heatproof container (like a large PYREX liquid measure).
  3. When the tea is ready, remove the tea bags(don't squeeze them) and add the tea to the limeade mixture, stirring to combine.
  4. Stir in 3 cups cold water, let cool to room temperature, and then refrigerate until ready to serve.
  5. TO SERVE:  Pour 1 1/2 oz of the whiskey into each 12-oz. glass.  Add 1 cup of the limeade-tea mixture to each glass.   Stir to combine.  Add the garnish with the lime wedges, if you like.

Source: APPETIZERS 2009:  SIPS & SWEETS

Pal Food Lane

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