Tags: Recipe / Rice / Seafood

Citrus Shrimp with Jasmine Rice

- Sunday, October 4, 2015

Citrus Shrimp with Jasmine Rice

INGREDIENTS:

1 lb shrimp, shells removed

1 cup jasmine rice, cooked according to package directions

½ cup fresh squeezed lemon juice

¾ cup fresh squeezed orange juice

¼ cup fresh squeezed lime juice

1 tablespoon lemon zest

1 jalapeño, chopped

1 cup frozen peas

½ cup cilantro, chopped

INSTRUCTIONS:

1. Cook rice according to package directions.

2. Zest one of your lemons until you have one tablespoon of zest.

3. Squeeze lemons, oranges, and limes. You can use two of each. Combine juice.

4. Chop jalapeño.

5. Add chopped jalapeño and zest to juice.

6. Add shrimp and let marinate while rice is cooking.

7. When rice is a few minutes away from being done, add the shrimp and marinade to a saucepan and bring to a boil. Cook shrimp for 2-3 minutes.

8. With one minute left on shrimp, add cup of frozen peas.

9. Remove from heat.

10. Add chopped cilantro.

11. Spoon over jasmine rice.

Source: http://www.adishofdailylife.com/

Tags: Bread / Recipe

Buñuelos

- Saturday, October 3, 2015

Buñuelos

INGREDIENTS:

1 cup water

3 tbsps. butter

1 c. plain flour, sifted

5 medium eggs

oil for deep frying

caster sugar

INSTRUCTIONS:

1. Place the water and butter in a saucepan and bring to a boil. When the butter is melted, add the flour all at once and stir until the mixture forms ball and leaves the side of the pan.

2. Remove from heat, transfer to a mixing bowl and leave to cool for 5 minutes.

3. Using an electric mixer, beat for 10 seconds before adding the eggs, one at a time, beating well after each addition. The mixture will seem curdly at the start but will be smooth after all the eggs are added in.

4. Heat the oil in a pan. When hot, add spoonfuls of the mixture (use a small ice cream scoop) and fry until well puffed and golden. The balls will turn by itself and split as it fries but you can nudge it with a slotted spoon to fry it evenly.

5. It is done when it is light (in weight) and golden in colour and have stopped expanding. Remove from the oil and transfer to a kitchen paper lined tray.

6. Toss in caster sugar. Needless to say, best eaten warm.

Source: http://www.adorasbox.com/

Tags: Pork / Recipe / Vegetable

Classic Omelette

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: Dessert / Recipe

Buchi (Sesame Balls)

- Friday, October 2, 2015

Buchi (Sesame Balls)

INGREDIENTS:

3 cups glutinous rice flour

85 grams caster sugar

250ml water

1 cup purple yam jam (or any preferred filling)

1 cup sesame seeds

250ml vegetable oil or more for frying

INSTRUCTIONS:

1. Using a large bowl, combine the flour, sugar and water and mix with your hands thoroughly to make a dough.

2. Place the sesame seeds in a separate small bowl. Set aside.

3. Divide the dough into 20 round balls or more if you intend to make smaller treats.

4. Using a rolling pin, flatten one ball then scoop a teaspoon of your filling into the disc.

5. Put the edges together and shape it back into round balls with your hands.

6. Roll the stuffed balls into the sesame seeds.

7. Repeat for all the dough.

8. Prepare a deep skillet and heat with about a cup of vegetable oil.

9. Once the oil is hot, slowly drop the buchi balls into the hot oil and cook until golden.

10. Scoop out with a spider (in picture) or a slotted spoon.

11. Drain on paper towels.

Source: http://adobodownunder.blogspot.com/

Tags: Pork / Recipe

Chorizo Chili

Chorizo Chili

INGREDIENTS:

6 pork chorizo links

1 white onion

1 tsp coconut oil

2 cups of water

half a head of cauliflower

(optional) chives to garnish

INSTRUCTIONS:

1. Remove skin from chorizo links and saute meat until cooked through. Transfer to a bowl and set aside.

2. Chop and saute onions in same pan as chorizo, so they can soak up flavor. When softened and browned, transfer to bowl with cooked chorizo.

3. Add two cups of water to a pot with half a chopped cauliflower, and steam for 15 minutes or until cauliflower is soft.

4. Puree cauliflower and water in a blender until smooth.

5. Then mix all ingredients - cooked chorizo, onions, and pureed cauliflower in a pot on stove and heat. Then serve.

Source: http://www.healingandeating.com/

Tags: Dessert / Recipe

Brown Rice Crispy Treat Easter Eggs

- Thursday, October 1, 2015

Brown Rice Crispy Treat Easter Eggs

INGREDIENTS:

1 cup brown rice syrup

¼ cup all-natural creamy peanut butter

1 tablespoon coconut oil

½ teaspoon vanilla extract

4 cups crispy brown rice cereal

all-natural cooking spray

½ cup enjoy life dark chocolate chips

naturally dyed sprinkles

INSTRUCTIONS:

1. Line a baking sheet with parchment paper and set aside.

2. In a medium sauce pan over very low heat, melt together brown rice syrup, peanut butter, coconut oil and vanilla extract until creamy and pourable.

3. In a large bowl add brown rice cereal and pour in brown rice and peanut butter mixture. Stir until well combined.

4. Spray a small plastic easter egg with all-natural cooking spray. Scoop mixture into easter egg and close firmly, molding rice crispy treats into an egg shape. Place on parchment paper and store in a cool area to harden. Let set for at least an hour.

5. Once eggs are hardened, melt chocolate in a double boiler. Dip rice crispy eggs into chocolate and return to parchment paper. Add sprinkles and let chocolate set.

6. Enjoy!

Source: http://www.beginwithinnutrition.com/

Tags: Dessert / Recipe

Chocolate Mousse Recipe without Eggs

Chocolate Mousse Recipe without Eggs

INGREDIENTS:

Dark Chocolate Chips - 1.5 cup

Sugar - 2 tblspn

Water - 4 tblspn

Instant Coffee Powder - 1/2 tsp

Whipping Cream - 1 cup

INSTRUCTIONS:

1. Take water, sugar and coffee powder in a sauce pan, heat till the sugar is melted and the water comes to a boil.

2. Add in chocolate chips and heat it on a very low flame till the chocolate is completely melted.

3. Now pour this mix into a bowl and cool it completely.

4. Take cream in a bowl and use a electric beater to whip this till it gets thick and forms soft peaks.

5. Now fold this cream into the chocolate very gently.

6. Once everything is mixed up well.

7. Spoon this into serving glasses and chill in the fridge for 2 hours.

8. Serve cold.

Source: http://www.yummytummyaarthi.com/