Tags: Pork / Recipe / Vegetable

Classic Omelette

- Saturday, October 3, 2015

Classic Omelette

INGREDIENTS:

½ cup of button mushroom, sliced

25 grms cheddar cheese

50 grms cooked ham, cut into cubes

15 grms cherry tomatoes, sliced

2 tbsp of milk

2 tsp of unsalted butter

3 large eggs

Salt and pepper to taste

INSTRUCTIONS:

1. In a mixing bowl, beat the eggs with a whisk or a fork.

2. Pour some milk and season to taste. Set mix aside.

3. In your fry pan, heat and melt the butter. Pour in the beaten eggs.

4. Add the mushroom, tomatoes, ham and cheese into the center of the egg. Cook until the cheese has melted.

5. Fold the omelette in half and serve! Serve with other breakfast staples like pan de sal, sinangag or even on its own.

Source: http://www.kusina101.com/

Tags: Recipe / Vegetable

Brandy-Glazed Carrots

- Tuesday, September 29, 2015

Brandy-Glazed Carrots

INGREDIENTS:

2 lbs baby carrots

½ cup butter

¼ cup honey

¼ cup brandy

salt and pepper to taste

fresh parsley, chopped for garnish

INSTRUCTIONS:

1. In a large skillet, bring ½ inch of water to a boil. Add carrots, cover and cook until carrots are crisp-tender. Drain and set aside.

2. In the same skillet, cook butter and honey over medium heat until butter is melted. Stir in the brandy and bring to a boil. Cook until the liquid is reduced to about ½ cup.

3. Add the carrots, parsley and season with salt and pepper. Heath through and serve.

Source: http://www.jocooks.com/

Tags: Recipe / Vegetable

Chinese Green Beans with Ground Turkey over Rice

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Chinese Green Beans with Ground Turkey over Rice

INGREDIENTS:

1 cup medium grain rice uncooked

1 tablespoon sesame oil

1 small bunch green onions sliced thin

2 cloves garlic minced or crushed

1 pound ground turkey

2 tablespoons chili garlic sauce

2 tablespoons hoisin sauce

1 teaspoon crushed ginger

1 pound washed and trimmed green beans or Chinese long beans if available

1 tablespoon soy sauce

1 tablespoon seasoned rice vinegar

INSTRUCTIONS:

1. Start rice cooking in lightly salted water.

2. When rice is about 15 minutes from done, heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

3. Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.

4. Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

Source: http://wearychef.com/

Tags: Recipe / Vegetable

Chinese Cabbage Stir-Fry

- Monday, September 28, 2015

Chinese Cabbage Stir-Fry

INGREDIENTS:

2 tablespoons oil

6 oz. pork belly, pork loin, or chicken, thinly sliced

5 cloves garlic, smashed and cut in half

5 dried red chilies, deseeded and roughly chopped

1 1/2 lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried

2 teaspoons Shaoxing wine

1 tablespoon soy sauce

1/2 teaspoon sugar

1 tablespoon water

1/2 teaspoon Chinese black vinegar

2 scallions, cut into 2-inch lengths

INSTRUCTIONS:

1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

Source: http://thewoksoflife.com/

Tags: Recipe / Vegetable

Blanched Broccoli in Garlic Oyster Sauce

- Friday, September 25, 2015

Blanched Broccoli in Garlic Oyster Sauce

INGREDIENTS:

1 medium broccoli stem separated, cleaned and sliced-flower head cut to bite sizes

5 cloves crushed-minced garlic        

20 ml. oyster sauce (any)

15 ml. sesame oil (any)

10 ml. water

INSTRUCTIONS:

1. Bring to boil water in casserole.

2. Place broccoli in strainer and very quickly blanch unto boiling water (5-8 seconds ONLY). Stop. Transfer strainer unto bowl with tap water and let cool for 10 seconds. Set aside.

3. Saute garlic in sesame oil. Turning light brown, add oyster sauce and water. Toss and stir for sauce consistency.

4. Arrange broccoli in serving plate and pour in your cooked sauce.

5. Enjoy.

Source: http://www.jdantemorados.com/

Tags: Chicken / Recipe / Vegetable

Chicken Vegetable Stir Fry

- Friday, September 18, 2015

Chicken Vegetable Stir Fry

INGREDIENTS:

1 tablespoon canola oil
1 tablespoon sesame oil
1 pound chicken tenders, cut into 1 inch pieces
1 teaspoon garlic, crushed
1 pound asparagus, trimmed and cut into 2 inch pieces
1 large red pepper, cored and cut into 2 inch pieces
2 cups mushrooms
2 tablespoons seasoned rice vinegar
1/4 cup ponzu sauce, plus extra to serve
2 tablespoons sweet chili sauce
dash salt, to taste
teaspoon crushed red pepper, to taste
3 cup cookeds white rice

INSTRUCTIONS:

1. Heat both oils on medium heat in a wok pan or large nonstick skillet.

2. Add chicken and garlic and cook for 5 minutes or until chicken starts to brown.

3. Add the asparagus, red pepper and mushrooms.

4. Stir-fry for about 6 to 7 minutes or until veggies start to soften.

5. Add vinegar, Ponzu sauce and chili sauce. Cook for another 7 minutes making sure chicken is cooked through. 

6. Add salt and pepper to taste. Serve in bowls with rice.

Source: http://www.foodfanatic.com/

Tags: Recipe / Seafood / Vegetable

Baked Potato with Lemon Shrimp

- Sunday, September 6, 2015

Baked Potato with Lemon Shrimp

INGREDIENTS:

1½ pounds shrimp, peeled and deveined
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp lemon zest
2 tbsp lemon juice
Salt and pepper
3 medium (about 1 & ½ lbs) potatoes, diced
½ jalapeno, sliced
Feta and green onions for garnish

INSTRUCTIONS:

1. Preheat the oven to 450 degrees.

2. In a medium bowl, combine clean and dry shrimp, 1 tbsp olive oil, garlic, lemon zest, lemon juice, salt and pepper. Toss everything together.

3. Grease a 9-inch baking dish.

4. Add potato and drizzle with remaining oil, sprinkle salt, pepper and jalapeño.

5. Roast potatoes in the oven for about 15 minutes, until tender.

6. Remove potatoes from over and top with shrimp and place back in the oven.

7. Roast and additional 10 minutes, until the shrimp is pink and roasted.

8. Remove from the oven and garnish with feta and green onions.

Source: http://www.primaverakitchen.com/

Tags: Recipe / Vegetable

Baked Eggs with Sauteed Onions, Tomatoes, and Spinach

- Friday, September 4, 2015

Baked Eggs with Sauteed Onions, Tomatoes, and Spinach 

INGREDIENTS:

1 tsp olive oil

2 tbsp sweet yellow onion, diced finely

Pinch of crushed red pepper flakes

4-5 grape tomatoes, sliced

1/4 cup baby spinach leaves

Sea salt and freshly cracked pepper, to taste

1 tsp water

2 eggs

Parmesan cheese, shredded, to taste

INSTRUCTIONS:

1. Preheat the oven to 400 degrees.

2. Heat the olive oil in a small oven proof skillet over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.

3. Add the sliced grape tomatoes and spinach then season with sea salt and freshly cracked pepper, to taste, toss to coat evenly. Take the skillet off of the heat and spread the veggies towards the sides of the skillet. Add a teaspoon of water (this will help the veggies not burn & the eggs to not get browned on the bottom of the skillet). Carefully crack the eggs into the center of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper, to taste then sprinkle the top with parmesan cheese, to taste.

4. Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still soft and runny. Remove from the oven and sprinkle with additional parmesan if desired. Serve plain or with toast. Enjoy!

Source: http://www.fortheloveofcooking.net/

Tags: Recipe / Vegetable

Cheesy Chile Leftover Mashed Potato Patties

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Cheesy Chile Leftover Mashed Potato Patties

INGREDIENTS:

3 cups chilled leftover low-fat mashed potatoes

2 large egg whites

1 can (3 oz.) diced green chiles

¼ cup grated Parmesan cheese

3 tbsp minced cilantro, plus more for garnish

½ cup panko breadcrumbs

½ tsp ground pepper

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

2. In a large bowl, mix together the mashed potatoes, 1 egg white, green chiles, Parmesan cheese and cilantro.

3. In a small bowl, whisk the remaining egg white. In a separate bowl, mix the breadcrumbs and pepper.

4. Using rounded ? cup portions, form the mashed potato mixture into patties. Place the patties on a cutting board.

5. Dip each patty into the whisked eggs white, then the seasoned breadcrumbs and place on a flat surface, such as a cutting board.

6. Place the prepared baking sheet in the oven and heat for 5 minutes.

7. Carefully remove the baking sheet from the oven and quickly place the patties on the sheet.

8. Return to the oven and cook until the patties are golden brown, about 15 minutes per side.

9. Garnish with cilantro (if desired) and serve.

Source: http://www.cookincanuck.com/

Tags: Recipe / Vegetable

Baked Blooming Onion

- Tuesday, September 1, 2015

Baked Blooming Onion

INGREDIENTS:

1 large onion

1 cup panko breadcrumbs

1 cup flour (whole wheat preferred)

1 egg

¼ cup milk

½ teaspoon garlic powder

½ teaspoon paprika or chili powder

½ teaspoon teaspoon black pepper

½ teaspoon salt

INSTRUCTIONS:

1. Preheat oven to 450 degrees.

2. Whisk egg with ¼ cup milk in a medium bowl and set aside. Place breadcrumb mixture in a medium size bowl, add the spices and salt, set aside. Place flour mixture in a medium bowl and set aside. 

3. Slice an ½ inch off top of onion and peel off the outside layer. Discard the peels. Cut the onion into 16ths, stopping half an inch from root end.Once all of the cuts have been completed, you can use your fingers to spread apart the petals and open up the onion. If any of the cuts didn't go completely through, simply push down gently and they should separate.

4. Carefully dip the onion into the flour mixture then into the egg mixture then into the bread crumb mixture. If the onion does not seem well coated enough, carefully dip it back into the gg mixture then sprinkle more planko breadcrumbs on it until it is well coated. 

5. Place the onion onto a baking sheet. Lightly spray the entire onion with nonstick spray and cover with foil, bake for 10 minutes covered with the aluminum foil then remove the foil and continue baking another 15-20 minutes without the foil, or until golden brown.

6. Serve with ketchup, hot sauce, yogurt, or your favorite dipping sauce.

Source: http://brunchtimebaker.com/

Tags: Recipe / Vegetable

Aussie Cheese Fries

- Saturday, August 29, 2015

Aussie Cheese Fries

INGREDIENTS:

4 medium russet potatoes

oil for (deep frying)

Seasoning:

1 teaspoon salt

3/4 teaspoon ground black pepper

1 teaspoon garlic powder

½ teaspoon onion powder

1/8 teaspoon ground thyme

1 cup shredded cheddar cheese

1 cup shredded Monterey jack cheese

2 slices bacon (cooked until crispy and crumbled)

INSTRUCTIONS:

1. In a small bowl combine salt, pepper, garlic powder, onion powder, and thyme. Mix well and set aside.

2. Heat oil in a deep-fryer to 375 degrees F. Cut the potatoes into lengths of about ¼” x ¼” x 4” (you can peel the potatoes if you would prefer). Submerge the potatoes in cold water for 30 minutes. Remove the potatoes from the water and pat dry them with paper towels.

3. Add potatoes into the hot oil in batches and deep-fry for 8-12 minutes until light brown. Drain on a plate lined with paper towels. Repeat until all of the fries are cooked. Sprinkle the fries with some of the seasoning.

4. Preheat the oven to 400 degrees F. Lay the fries out onto baking sheet. Mix the cheddar and Monterey jack cheese together and sprinkle the cheese over the fries. Sprinkle the crumbled bacon over the cheese. Bake for 4-5 minutes in the oven until the cheese has melted. Serve with ranch dressing.

Source: http://blogchef.net/

Tags: Recipe / Salad / Vegetable

Cucumber With Red Onion Salad

- Monday, August 24, 2015

Cucumber With Red Onion Salad

INGREDIENTS:

1 big cucumber, thinly sliced
2 Red onions, thinly sliced in half rounds
1 cup plain yogurt
1/2 cup chives, finely chopped
Salt and Pepper

INSTRUCTIONS:

1. Mix cucumber and Red onions in a bowl.
2. Add fresh chives.
3. Pour the yogurt into the bowl.
4. Mix everything together and refrigerate for an hour.
5. Add salt and pepper to taste.
6. Serve chilled.


Source: http://www.crispyoven.com/

Tags: Recipe / Vegetable

Crispy Smashed Parmesan Potatoes

- Wednesday, August 19, 2015

Crispy Smashed Parmesan Potatoes

INGREDIENTS:

2 pounds baby Yukon Gold or Red Potatoes

3 tablespoons olive oil

1 clove garlic, pressed through garlic press

1 tablespoon chopped fresh rosemary leaves, plus ½ teaspoon, divided use

Sea salt

Cracked black pepper

¼ – ½ cup grated parmesan cheese

1 tablespoon chopped flat-leaf parsley

1 lemon

INSTRUCTIONS:

1. Preheat your oven to 400°, and line a baking sheet with foil or parchment paper.

2. Add the baby potatoes to a large bowl, and drizzle over them the olive oil; add in the garlic, the tablespoon of chopped rosemary, a couple of good pinches of sea salt and cracked black pepper, and then toss to coat well.

3. Turn the potatoes out onto your prepared baking sheet, and roast the potatoes for about 40 minutes, shaking the pan a couple of times during the roasting to roll the potatoes around for even crisping; once you can easily pierce a potato with a paring knife, they are done.

4. Take the potatoes out of the oven, and turn your oven to the “broil” setting.

Using a “1 cup” measuring cup, gently press each potato to smash it, taking care not to completely flatten it—you just want to cause it to smash and crack.

5. Sprinkle over each smashed potato about 1 heaping teaspoon of the grated parmesan cheese, and place the potatoes under the broiler; broil for about 1-2 minutes, or just until the cheese melts and becomes a nice golden-brown (don’t walk away from your broiler).

6. Finish the potatoes by sprinkling over top the remaining ½ teaspoon of chopped rosemary, plus the chopped parsley, and grate just a very small amount (just a little pinch) of lemon zest over the potatoes using a microplane or fine zester, for a little extra aroma; enjoy hot.

Source: http://thecozyapron.com/

Tags: Recipe / Vegetable

Crispy Peanut Tofu & Cauliflower Rice Stir Fry

- Monday, August 17, 2015

Crispy Peanut Tofu & Cauliflower Rice Stir Fry

INGREDIENTS:

STIRFRY:

12 ounces extra firm tofu, organic & non-GMO if possible*

1 Tbsp Toasted sesame oil

1 small head cauliflower

2 cloves garlic, minced

SAUCE:

1.5 Tbsp Toasted sesame oil

1/4 cup low sodium soy sauce (gluten free for GF eaters)

3.5 - 4 Tbsp light brown sugar (or honey if not vegan)

1/2 tsp chili garlic sauce

2.5 Tbsp peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS:

Veggies (baby bok choy, green onion, red pepper, broccoli)

Toppings: Fresh lime juice, cilantro, sriracha

INSTRUCTIONS:

1. Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).

2. Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.

3. Near the end of draining, preheat oven to 400 degrees F and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

4. Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.

5. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

6. In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).

7. Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.

8. Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

9. Rinse your pan under very hot water water and scrape away any residue. Place back on oven.

10. Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

11. Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.

Source: http://minimalistbaker.com/

Tags: Recipe / Vegetable

All-Protein Lettuce Wrap

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All-Protein Lettuce Wrap

INGREDIENTS:

1 ½ lb lean ground beef

3 cloves garlic, minced

1 large onion, finely chopped

2 ½ teaspoons ginger, minced

1 tablespoon rice wine vinegar

2 tablespoons hoisin sauce

1 tablespoon oyster sauce

Marinade Sauce:

3 tablespoons lite kikkoman soy sauce

1 teaspoon sesame oil

1 tablespoon hoisin sauce

2 teaspoons of Sriracha hot sauce

1 teaspoon sesame oil

pinch of chili pepper flakes

1 tablespoon cooking oil

1 teaspoon fish sauce

pinch of pepper

2 stalk of green onions, chopped (for garnish)

1 whole bibb lettuce

INSTRUCTIONS:

1. Rinse lettuce leaves. Pat dry making sure not to tear them. Set aside.

2. Prepare special sauce by mixing all ingredients, stirring until fully dissolved and smooth consistency is achieved. Set aside.

3. In a skillet with medium heat, saute garlic, onion and ginger. Once it’s slightly brown, add fish sauce and let it simmer for 1 minute.

4. Add the rice wine vinegar and let it simmer for 1 -2 minutes.

5. Add ground beef to the sauteed mixture and mix thoroughly. Stir often and breaking up clumps into smaller pieces until cooked and rendered out oil.

6. Strain the oil and discard.

7. Put back the beef mixture into the pan and in low heat, add the hoisin sauce and oyster sauce. Mix together until sauce is well distributed into the beef mixture.

8. Let it cook for 2 minutes, stirring continuously.

9. Add in sesame oil. Mix well then add pepper flakes.

10. Arrange lettuce leaves in a serving platter with ground beef.

11. To serve, spoon a portion of the meat into a lettuce leaf and garnish with green onions.

12. Add marinade sauce as desired.

Source: http://www.filipinorecipereviews.com/

Tags: Recipe / Vegetable

Crispy Fried Breaded Mushrooms

- Sunday, August 16, 2015

Crispy Fried Breaded Mushrooms

INGREDIENTS:

16 oz button mushrooms, stems removed

1 cup seasoned bread crumbs

½ cup flour

2 eggs

1 cup milk

½ tsp. dried oregano

½ tsp. garlic powder

¼ tsp. cayenne pepper

½ tsp. black pepper

Salt

¼ tsp. red chili flakes

¼ tsp. dried basil

¼ tsp. dried thyme

Vegetable oil for deep-frying

INSTRUCTIONS:

1. Clean mushrooms and sprinkle with some salt. Set aside while you prepare your breading station.

2. Bring out 3 descent-sized Tupperware containers with lids. These will be part of your breading station. Alternatively, you can use mixing bowls if you like.

3. In one container, place the flour. oregano, garlic powder, cayenne, black pepper, salt. red chili flakes, basil, and thyme. Mix to combine. 4. In another container, break in the eggs and beat together with 1 cup milk. In the final container, add the breadcrumbs. I usually add a touch of salt, pepper, and garlic powder here (and some more red chili flakes for the spice lovers!)

5. Working in batches, place mushrooms in flour mixture. Put on lid and shake until mushrooms are fully coated. Transfer those mushrooms to the egg mixture and shake until fully coated again. Finally, move the mushrooms to the breadcrumbs and shake until evenly coated. Place coated mushrooms on a separate, clean plate and repeat until all mushrooms are coated.

6. Pour enough oil into your pan that will allow you to deep-fry the mushrooms. Anywhere from 1-2 inches. Heat to 350F (a candy thermometer is best here.) When the oil is hot, add the mushrooms in small batches, about 6 mushrooms at a time. Deep-fry for 6-10 minutes, flipping them halfway through so you get a nice, golden brown colour on the mushrooms. Times will vary depending on your temperature. NOTE: Oil temperature will drop drastically when you add the mushrooms in, so before you move onto your next batch of mushrooms, make sure the oil reheats to 350F.

7. Remove from oil and place them in a bowl that is lined with paper towel to catch any oil drippings. Cook until all the mushrooms are completed.

8. Serve with ranch dressing or your favourite dipping sauce!

Source: http://thecookiewriter.com/

Tags: Recipe / Vegetable

Crispy Cheese and Bacon Potatoes

- Thursday, August 13, 2015

Crispy Cheese and Bacon Potatoes

INGREDIENTS:

1/2 pound bacon

3 extra large russet potatoes, peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 1/2 cups shredded cheddar or Mexican blend shredded cheeses

3 green onions, sliced thin

INSTRUCTIONS:

1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. 

2. Set the temperature to 400 degrees. 

3. Set a timer for 16 minutes and check the bacon. 

4. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. 

5. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.

6. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. 

7. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the tray. (If there is more than that, drain off a bit.) 

8. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. 

9. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. 

10. Bake another 15 minutes.Chop the bacon into small pieces. 

11. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. 

12. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. 

13. Top with sliced green onions just before serving. Enjoy!

Source: http://www.barefeetinthekitchen.com/

Tags: Recipe / Vegetable

Creamy Mushroom Scrambled Eggs

- Sunday, August 9, 2015

Creamy Mushroom Scrambled Eggs

INGREDIENTS:

2 eggs

2 tablespoons cream of mushroom soup

1 teaspoon butter

INSTRUCTIONS:

Add butter to a small frying pan and heat over medium.

Beat eggs in a bowl until frothy.

Once the pan is good and hot, add the eggs, stirring them frequently.

When the eggs are almost finished, add the mushroom soup.

Mix in as you continue stirring the eggs.

Serve immediately.

Source: http://www.realthekitchenandbeyond.com/

Tags: Recipe / Vegetable

Double Crunch Oven Baked Sweet Potato Fries

- Thursday, August 6, 2015

Double Crunch Oven Baked Sweet Potato Fries

INGREDIENTS:

1-2 large Sweet Potatoes - peeled and cut into french fries

2 eggs

*1 cup pre-browned Panko Crumbs

Salt and Pepper

INSTRUCTIONS:

1. *Pre-browed Panko crumbs - heat non stick skillet over medium high heat. Pour crumbs into dry skillet. Toast until light brown (careful not to over toast - they will brown up more in the oven). Cool for about 10 minutes before using - they get pretty hot.

2. Preheat oven to 400.

3. Coat a large baking sheet with non-stick spray - give it a good double spray. (you can use a couple tablespoons of vegetable oil if you prefer).

4. In a medium bowl, mix both eggs. Set aside.

5. Pour pre-browned Panko crumbs on a plate. Salt and pepper well. (you can add additional spices like paprika, garlic powder or cayenne at this point).

6. Dip the fries (2 or 3 at a time) into the egg and then into the Panko crumbs.

7. Place on prepared baking sheet.

8. Bake for 20-30 minutes or until a fork tender. Sprinkle with additional salt if required.

9. Serve with your favorite dipping sauce.

Source: http://laughingspatula.com/

Tags: Chef's Classics / Recipe / Vegetable

Lumpiang Ubod

- Wednesday, July 29, 2015 No Comments

Lumpiang Ubod

by Chef's Classics

INGREDIENTS:

1 kilo ubod, julienned
¼ kilo small size shrimps, peeled and deveined
1 cup chicken breast, cooked, shredded
3 tbsp of oil
4 cloves garlic, minced
1 pc onion, chopped
1 carrot, shredded
Salt and pepper to taste
Green ice lettuce

For the sauce:
¼ cup soy sauce
2¾ cups water
¼ cup water for the cornstarch
½ cup brown sugar
2 tbsp of cornstarch, diluted into ¼ cup water
2 tbsp of peanut butter
1 head of garlic, minced
1 cup peanuts, ground

For the wrapper:
2 eggs
1 cup water
½ cup flour
½ cornstarch
65 grams unsalted butter
Butter, for coating the pan

INSTRUCTIONS:

1. For the sauce, Combine soy sauce, water and sugar in a sauce pan. Bring the mix to a boil.

2. Whisk the mix vigorously and add diluted cornstarch. Cook until thickened.

3. Add peanut butter and stir until it dissolves and is well combined.

4. For the lumpia wrapper, Combine flour, cornstarch, water, egg and melted butter. Whisk together until well combined and smooth.

5. Heat a nonstick pan and grease the pan with butter.

6. Pour ¼ cup batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.

7. Remove lumpia wrapper from the pan by sliding onto plate. Repeat the process with remaining batter.

8. Saute garlic and onions in a Chef’s Classics Lavender Frypan.

9. Add shrimp, chicken, ubod and carrots. Cook until tender.

10. Season with salt and pepper. Then, transfer to a plate.

11. Lay a wrapper on a clean, flat surface and place lettuce on top. Add four tbsp of ubod and fold.

12. Pour sauce on top of the lumpia. Sprinkle fresh minced garlic and ground peanuts.