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Sunday, February 27, 2011

Salt: Good or Bad?

Crystals of the food additive monosodium gluta...Image via Wikipedia
By Juvy S. Iliwiliw


        Here is another very informative article that I am going to share with you. Some may find this an uninteresting topic because this talks only about the lowly salt.

        This article reminds me about a story told by a Sunday School teacher long ago about a King who had three beautiful daughters. The youngest being beautiful and intelligent is well-loved by the father. One day, the father held a feast and he would want his daughters to be present in the banquet. Then the King called for his eldest daughter and asked her how he loved his father. The daughter left and when she came back, she brought with her plenty of gold. His daughter told him that she priced her father so much as gold. The father was so delighted.
        Then it was the turn of the second daughter to be asked and she brought with her silver to represent her love to his father.
        Then came the youngest daughter bringing with her only salt. The father was so furious about his daughter and sent her away.
         An idea came to the youngest daughter. She requested the cooks to serve all the food on the table without salt in it. When the king tasted the food, he gravely complaint with its taste. Then he realized how much his daughter loved him.

         I was thinking that we may need this article because we have been using salt as seasoning to our recipes to be cooked. This may warn us to some of the dangers in taking and using too much salt in our meals.

Here's the article:
  
        Salt is either a colorless or white crystalline solid used as seasoning and preservative.
        Have you ever thought of cheese, cereals, bread, meat, pudding, pancakes, soups, tuna fish, sardines, corned beef, and tomato juice as salt foods? Probably not, yet they are heavily laced with salt and additives, such as a sodium nitrates, sodium phosphates, sodium ascorbate, monosodium glutamate, and even sodium sacharines as well as other sources of sodium including leavening agent, baking powder, and baking soda.
        Foods that don't taste salty can actually contain high amounts of sodium-milk, mayonnaise, and baby food preparation-to mention a few. Dr. Jean Meyer, Tuft University president, points out that infants on bottle milk formula are already consuming generous amount of salt.
        Mother's milk, by itself, contains about 7 mg. of salt per liter, while processed cow's milk contains more than 25 mg. of salt per liter.

         The amount of salt needed to sustain a life is 220 mg. a day, equivalent to one-tenth of a teaspoon. Without this small amount, experts claim one could feel weak and nauseous. An entirely saltless life will make you wither and finally die.
         Most people, however, take about 6-10 times more salt-more than the required amount. The result? Kidney disease, high blood pressure, and unexplained itches and allergies or body rashes.
         The kidneys maintain the normal level of sodium in the body. If there is too much sodium, the kidneys excrete it. Conversely, when the body needs sodium, the kidneys maintain it, then pump the substance back into the blood. But when the kidneys fail to excrete enough sodium, the retained sodium holds water, raising the volume of blood. When a lot of blood passes through the arteries and veins, it exerts pressure on their  walls. The blood pressure then increases, making the heart work harder to pump increased volume of blood. Subsequently, the heart rate rises.
          Sodium also increases the amount of water in and around body tissues, resulting in swelling or fluid overload which can cause congestive heart failure. Overindulging in salt can also worsen hemorrhoids and divulge the veins in the anus and elsewhere.

          Taking too much salt is not advisable for people suffering from headaches and those having premenstrual syndrome.
          Here are some ways to reduce salt intake in your diet.

1. Place salt shaker on table.

2. Use only half of what is called for.

3. Experiment with condiments, herbs, spices, and other seasonings but not bouillon cubes since they contain lots of sodium.

4. Reduce your dependence on processed food.

5. If you have high blood pressure, check with your doctor before taking antacids, cough preparations, laxatives, and vitamin C.

6. Drink plenty of water.

       Let us educate our taste buds by opting to eat fresh fruits and vegetables. When cooking vegetables, add less salt as possible for health reasons.






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Eat Nutrient-packed Foods for Added Brain Power

Indian curry is real good.Image via Wikipedia
By Juvy S. Iliwiliw


         The brain is the body's control system. It is our organ for thought, speech, emotion, and memory. It is jelly-like and weighs about three pounds.
         Our brain needs constant fuel like food, vitamins and minerals in order to stay strong and healthy. For this reason, it is important to eat nutrient-laden foods such as fresh fruits and vegetables, grains, beans, milk and cheese. It also needs water especially when the body is under pressure. So whenever you are tired, worried or stressed out drink plenty of water.
          For healthier and stronger body and brain, eat a variety of foods. Eat mostly from rice/bread group; eat generously from fruit and vegetable groups; eat moderately from meat and milk groups; and eat sparingly of fats, oils, sweets, salt and spices.
         And speaking of nutrient-laden and variety of foods, here is a recipe that offers just that!

HOT POT
(The Vegetarian Way)


You will need:


5-6       cups rice water
             salt as needed
1           piece onion, sliced
1           tablespoon vegetarian seasoning
1/2        cup tokwa, prefried
1/2        cup mushroom balls
1/2        cup gabi meat, cubed
1/2        cup mushroom meat
             corncobs (optional)
1/2        cups broccoli flowerets
1           cup carrots, diced
             chicharo (optional)
1/2        kilo spinach leaves

Here's how:


1. Boil the rice water, salt, onion, and vegetarian seasoning.

2. Add the tokwa, mushroom balls, mushroom meat, corncobs, and gabi meat.

3. Continue boiling until mixture becomes tender.

4. Add the broccoli flowerettes, carrots, chicharo, and spinach just before serving.



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Mais con Soya

By Juvy S. Iliwiliw



MAIS CON SOYA


You will need:


Soymilk
Cream style corn

Here's how:


1. Freeze soymilk.

2. Crush frozen soymilk in ice crusher.

3. Put crushed soymilk in a glass or cup.

4. Top with cream style corn.

5. Enjoy it like you are eating halo-halo or mais con hielo.

Variations:


You may replace cream style corn with:

     chocolate syrup
     crushed chocolate cookies (like Oreo)
     sweetened red mongo
     buko strips
     any flavor of your choice

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Oatmeal in the Diet

no: Havregryn med blåbær og mandelmjølkImage via Wikipedia
By Juvy S. Iliwiliw


I would like to share with you this article from the Food for the Family page of the 2003 issue of Health & Home. I find this very interesting because it talks about oatmeal diet and the oatmeal advantage in obtaining a healthier life.

The article was written by Aida Cerdenola-Alarcon who works as dietitian at Manila Adventist Medical Center.

         Eating oatmeal is good news for everyone who wishes to pursue a healthier life. It contains soluble fiber that has been demonstrated to be effective in lowering bad cholesterol.

         Oatmeal, aside from being widely available, is also easy to prepare, tasty, and relatively inexpensive.

The Oatmeal Advantage


          1.It lowers bad cholesterol. The most well-documented benefit of oatmeal on heart health is its effectiveness in lowering low density lipoprotein (LDL or bad cholesterol). Soluble fiber, which can be found in oats, barley, fruits high in pectin like guavas and strawberry, legumes, and psyllium, has been found to be effective in lowering cholesterol.
            In two studies published in the Journal of American Medical Association, it was determined that 1/2 servings or 1/2 cups of cooked oatmeal is an appropriate daily target to reduce cholesterol. Real life situations have also proven oatmeal's cholesterol-lowering benefit. One hundred people from Colorado, USA, did just this by taking the oatmeal challenge. During the 30-day program, the participants volunteered to eat a bowl of oatmeal daily. After 30 days 98 percent of the participants had lowered their cholesterol level, with an average of 25 mg/dl. Those who stayed with the challenge had at least five to six percent reduction in cholesterol levels. By doing so, they have reduced their risk of heart attack by 10-12 percent.

           2. Oats lower blood pressure. Since the late 1970s, more than 20 studies have been done to examine the relationship between dietary fiber and blood pressure. Overall blood pressure was significantly reduced regardless of age, weight, or other factors. The reduction was the response to the increase of soluble fiber intake.
              Study made among hypertensive patients who ate oatmeal daily demonstrated a significant decrease in systolic pressure (8 mg/hg) and a close to significant decrease in diastolic pressure (3 mg/hg).

          3. Oats may improve insulin sensitivity. Recent research suggests that soluble fiber may improve insulin sensitivity.

          4. Oats may help control appetite. The soluble fiber in oats and oat bran absorbs a considerable amount of water significantly slowing the digestive process resulting to feeling full longer. Clinical studies evaluating this dietary fiber since the 60s support the soluble fiber sources and effective aids in enhancing satiety.

HOW TO COOK AN OATMEAL


You will need:


4      cups water
1       teaspoon salt
1       cup oatmeal
         sugar (optional)
         nonfat milk (optional)

Here's how:


1. Add salt and oatmeal to boiling water, stirring constantly.

2. Boil for 5-10 minutes. Set aside. The mixture may look watery at first, but will soon get to its right consistency.

3. Add sugar and/or milk as desired.
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Sweetened Guavas and Mango Jam

Guava - USGS photo http://www.hear.org/starr/h...Image via Wikipedia
By Juvy S. Iliwiliw




SWEETENED GUAVAS


You will need:


1       kilo ripe guavas (preferable overripe and native)
1       cup washed sugar
1       medium-sized coconut
         dash of salt
         vanilla

Here's how:


1. Wash and peel guavas.

2. Slice into quarters and remove seeds.

3. Place in a regular sauce pan. Set aside.

4. Grate coconut.

5. Prepare coconut milk. For first milk extraction, add 1 cup water. Set aside.
    Use 7 cups water for second extraction.

6. Add second extracted coconut milk to the prepared guava in the sauce pan and boil for 7 minutes,
    stirring once in a while.

7. Add sugar and continue boiling for 5 more minutes.

8. Add vanilla, salt, and first extracted coconut milk.

9. Remove from fire after it boils.

10. Place in sterilized jars.


MANGO JAM


You will need:


Ripe mangoes
White sugar

Here's how:


1. Scrape mango pulp and mash. Use stainless steel knife and utensils to avoid discoloration.

2. To every cup of mango pulp, add 1/2 cup sugar. In case of sour mangoes, increase sugar to 2/3 cup.

3. Cook to thicken, stirring constantly.

4. Pour while hot in sterilized jars.




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Squash Flan

Flan (firm egg custard) with dulce de lecheImage via Wikipedia
By Juvy S. Iliwiliw


A usual scene at the dinner table portrays a child refusing to eat his vegetables. His parents try all sorts of strategies-bribing, sermonizing, forcing, and scolding so that the lowly vegetables will get the kid's attention.

This is just but a normal behavior manifested by children who doesn't like to eat vegetables. But take heart, moms. You do not need to have a tearful battle or negative encounters with your kids every mealtime. You can still do something to outsmart them.

Here are some tips.

1. "Hide" vegetables in food. Make the few foods that your children eat more nutritious by adding certain ingredients that may go unnoticed.

2. Serve in an appealing manner. Remember, we do not only eat with our mouth, we also eat with our eyes.

3. Associate food with love and understanding. A child will likely form good eating habits and attitudes if he enjoys eating.

Start your "hiding" technique with the cheap but popular squash. However, squash is better said than eaten. To children, squash is yucky, mushy and messy. They only know squash as a vegetable dish but not as a dessert.

Let your children develop a taste and passion for squash by preparing the old favorite leche flan, but this time add unnoticeable flavor, vitamins, minerals, proteins and calories.

SQUASH FLAN


You will need:
  
             Brown sugar
1           cup squash, peeled, boiled and mashed
1/4        cup cornstarch
1           cup evaporated milk
1/2        cup sugar
 2          pieces eggs, beaten
1           tablespoon vanilla

Here's how:


1. Caramelize brown sugar in llanera. Make sure there is equal distribution of sugar. Set aside.

2. Blend squash, cornstarch, evaporated milk, and sugar.

3. Mix in eggs and vanilla.

4. Pour in llanera and steam for 15-20 minutes or until fork inserted comes out clean.

5. Refrigerate.





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A Vegetarian Dish from the Ocean

Mandalay, Myanmar htamanè glutinous riceImage via Wikipedia
By Juvy S. Iliwiliw


Sea vegetables, a large form of marine algae that grow in the sea, have been around for thousand of years.

The word "seafood" conjures up bounty from the deep like  fish and other ocean-based delicacies. But there are also tiny plants called seaweeds that constitute sea vegetation. These tiny plants grow on shores lined with boulders and may be colored green, brown, or red.

Some healthy benefits from sea vegetables are as follows:

1. They contain high concentration of minerals, like iodine, calcium, iron, phosphorus, manganese, fluoride, and zinc.

2. Minerals from sea vegetables are assimilated easier than minerals in supplements. They enhance calcium absorption.

3. They contain appreciable amounts of vitamins A, B, C, D, E, riboflavin, niacin, and folic acids.

4. They are high in protein.

5. Red algae possess antiviral activity both in herpes and HIV.

6. They have a diuretic action in our body.

7. They can be used to treat swellings, nodules, lumps, goiter, cancer, chronic cough and edema.

In the market, sea vegetables can be found in the fish section; the dried from in grocery stores.
Keep dried seaweeds in glass jars protected from light. Tasty seaweeds can be used in soups and salads, and in wrapping rice dishes.

KIM POP


You will need:


5         cups sticky rice, cooked
1         cup carrots, minced
1/2      cup tapa, minced
2         pieces eggs, fried, minced
1         tablespoon garlic, minced
2         tablespoons onion, minced
4         tablespoons corn oil
10       sheets nori

Here's how:


1. Saute garlic and onions in oil.

2. Add tapa and carrots, and season with salt and other seasonings.

3. Combine with cooked rice and eggs and mix well.

4. Spread 1/2 cup rice-egg mixture on one end of a nori sheet and roll gently.

5. Cut according to desired sizes.


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A Few of My Fav Fat-Blasting Foods From the Huntington Beach Personal Trainer

Illustration of obesity and waist circumferenc...Image via Wikipedia
By Jess Minnema


Many people want to lose weight, and the hardest place to lose the weight is most often the belly. Some people work out as much as they can to try and get a flatter stomach but sometimes that just isn't enough. Start incorporating some of the following foods below that target the belly are and burn away fat.

Roses Reinvented: Rose Petals In Mouth-watering Food Concoctions

My daughter and I found this while shopping ye...Image via Wikipedia
By Neela Vazzana


The day of hearts is fast approaching. Do you have any plans on how you would celebrate this considerably special day for couples? Definitely, it doesn't matter of you would go out of town or just a simple celebration at home. What is critical is that Valentine's Day will never be complete with food and beverages. Indeed, just customized food and beverage alone are ample to keep lovers surviving in this very special day.

Friday, February 25, 2011

The Required Supplies For Cake Decors

PACIFIC OCEAN (March 17, 2009) Culinary Specia...Image via Wikipedia
By Isabella Brown


Whether it's for some special celebration or simply for dessert with your family dinner, cake decorating is a great thing these days. Whatever the occasion, though, thecrucial thing is to have the right cake decorating supplies at hand for when you need them. You don't want to drop everything and suddenly run to the store just because you have failed to prepare for what you are doing.

At first you should list the items that you are going to need for general cake decorating. This way you should have what you need at hand and not wait to be in the midst of a cake decorating session to realize that you don't have some essential tool at your disposal. There are specialty shops that have the cake decorating supplies you want to have at hand, or you can find them on the Internet as well. Online sources may have more items obtainable than specialty shops. And the more items you have to work with, the better your cake decorating ideas will be.

Some of the supplies you will need apply to the basics. One of these is simple the good old cake stand. The beauty of using a cake stand is that you can turn it around as you are applying the various decorative items to the cake. So a cake stand is definitely a must item to start with.

Another thing right off the bat is just how to apply the frosting to a cake you are working on. It's not just a case of a knife or a spatula. The fact is that a frosting tip is truly the best and most important tool for this purpose. There are different tips for making different designs. Mastering the use of different tips will allow you to make lots of cakes with interesting designs.

The cake decorating supplies that you are to get depend to a large extent on the kind of decorating that you are interested in doing. Having an adequate list is quite crucial if you are going to have all the tools that will make it possible for you to decorate a great cake without having to go out and trying to find the correct tool on the spur of the moment.




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Thursday, February 24, 2011

Benefits of A Gluten Free Diet

A choice of savoury and sweet gluten free crepesImage via Wikipedia
By Paul King


People are typically quick to assume that only vegans or vegetarians will choose to follow a gluten free diet as part of a lifestyle choice. However, they may not realize that by following a gluten free diet you can help improve your health tremendously.

Often doctors will require that their patients who suffer from digestive disorders follow this type of diet. This diet can also help with loss of balance, brain fog, and other disorders that are neurological.

Tips About Food Processors

Avocado, milk, condensed milk and ice smoothie...Image via Wikipedia
By Jenna Thompson


Cooking from scratch can be fun, but it may take some time. Often, as many hours are spent preparing the goods which are bound to cook. This can cook very exhausted even before the meal arrives at the table. A robot can reduce the preparation and frees the cook to focus on other tasks. Cooking food processing is an important part of homemade food. They are one of the best kitchen appliances to distribute a wide range of new and exciting dishes. They are not only treat recipes that require delicate handling, such as pastry, but also facing heavy tasks like cutting carrots and radishes.

Wednesday, February 23, 2011

Beverages

Ice cubes in a glass of iced tea. Lighting con...Image via Wikipedia
By Juvy S. Iliwiliw




BANANA SOY


You will need:
5      cups soymilk, chilled or slightly icy
2      ripe lakatan bananas, sliced

Here's how:
Mix soymilk and bananas.
Blend or osterize until smooth consistency is reached.
Serve cold.


BANANA-STRAWBERRY JUICEE


You will need:
1     big lakatan banana, cubed
5     tablespoons powdered strawberry juice
4     tablespoons honey
5     cups icy water
4     ice cubes

Here's how:
Mix all ingredients and blend for 30 seconds. Serve cold.


BUKO SHAKE


You will need:
3     pieces young, fresh coconut
1/2  cup evaporated milk
2     tablespoons honey

Here's how:
Scoop coconut meat and save the water.
Mix meat with rest of ingredients and blend for 30 seconds.
Chill for an hour before serving.


CHOCO SOY


You will need:
5     cups soymilk, chilled or slightly icy
1/2  cup chocolate liquid

Here's how:
Mix soymilk and chocolate liquid.
Blend or osterize until well mixed.
Serve cold.


COLD STRAW-CALAMANSI JUICE


You will need:
6     pieces calamansi, cut crosswise
2     tablespoons powdered strawberry juice
6     tablespoons honey
6     cups water

Here's how:
Squeeze the calamansi (strain the seeds while squeezing) in water.
Add strawberry powder and mix well.
Sweeten with honey.
Serve cold.


CORNFLAKES SOY


You will need:
1/2   cup soymilk, chilled or slightly icy
1      cup cornflakes

Here's how:
Put cornflakes into a bowl.
Add soymilk right before eating.


CORN SOY


You will need:
5     cups soymilk, chilled or slightly icy
1     cup corn, canned or boiled

Here's how:
Mix soymilk and corn.
Puree in blender.
Serve cold.


HOT CALAMANSI JUICE


You will need:
6      pieces calamansi, cut crosswise
6      tablespoons honey
6      cups hot water

Here's how:
Squeeze the calamansi in hot water. (Strain the seeds while squeezing)
Sweeten with honey.
Serve hot.


HOT SOY COFFEE


You will need:
4      tablespoons powdered soy coffee
1      cup evaporated milk
3      tablespoons brown sugar
6      cups water

Here's how:
Add soy coffee to boiling water. Boil for another minute.
Add milk and sugar.
Serve hot.


LYCHEE-BUKO JUICE


You will need:
6      cups pineapple-lychee juice, canned
1      cup buko meat, shredded

Here's how:
Mix ingredients together.
Serve cold.


MANGO SHAKE WITH JELLY


You will need:
2      mangoes, diced
3      tablespoons brown sugar
6      cups water
1/2   cup gelatin or gulaman, almond-flavor, diced

Here's how:
Blend mangoes, sugar and water except gelatin or gulaman.
Add gelatin or gulaman.
Serve cold.


PARTY PINEAPPLE JUICE


You will need:
6      cups canned pineapple juice, unsweetened
1      tablespoon pomelo-or strawberry-flavored powdered juice.
1      tablespoon grape-flavored powdered juice
1      tablespoon orange-flavored powdered juice

Here's how:
Dilute pomelo-, strawberry-, grape-, and orange-flavored powdered juice separately.
Proportion: 1/2 cup of water to 1 tablespoon.)
Freeze in ice cube containers.
Just before serving, add the colorful ice cubes to the pineapple juice.


PEANUT SOY


You will need:
4      cups soymilk, chilled or slightly icy
1/2   cup peanut butter
2      cups ice cubes

Here's how:
Combine soymilk and peanut butter. Mix well.
Puree in a blender.
Serve cold.


SALABAT with SABA


You will need:
2     saba bananas, diced
1     small ginger, sliced
3     tablespoons brown sugar or molasses
6     cups water

Here's how:
Boil ginger in water for 5 minutes.
Add saba and sugar or molasses.
Serve hot.


SEASON ORANGE JUICE


You will need: 
18     oranges (any variety in season)
         Honey to taste
         Ice cubes

Here's how:
Cut oranges crosswise and squeeze.
Add honey to desired taste.
Add ice cubes just before serving.


SOY SAMALAMIG


You will need:
5      cups soymilk, chilled or slightly icy
6      tablespoons gelatin, cooked, molded, cubed
6      tablespoons small sago, cooked

Here's how:
Mix all ingredients and chill.
Serve cold.


SOYMILK


You will need:
2      cups fresh soybeans
        Water
        Salt to taste
        Sugar to taste

Here's how:
Soak soybeans in warm water for at least 6 hours.
Remove soybean skin and rinse thoroughly.
Grind soybeans or blend at high speed.
Extract soybean milk by squeezing through a cheese cloth.
Add water to soybean milk to make 8 cups.
Cook soymilk  in a kettle over medium flame.
     Bring to a boil, stirring occasionally.
Lower fire and keep kettle uncovered.
Simmer for at least an hour.
Add sugar and salt. Let cool.
Serve hot or cold.










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Soup Recipes

corn soup with purple potatoesImage by mikehipp via Flickr
By Juvy S. Iliwiliw




CREAMY CORN SOUP


You will need:
3      cups whole kernel corn, canned or boiled
2      eggs, beaten
3      tablespoons cream of corn powder
1/2   tablespoon cornstarch
1      tablespoon vegetable oil
1/2   cup evaporated milk
4      cups water
        Salt to taste

Here's how:
Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
Boil 3-1/2 cups water.
Add all ingredients.
Stir in diluted cream of corn powder-cornstarch mixture.
Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water maybe added if a thinner soup is desired.


GARLIC-FLAVORED SOUP


You will need:
1      clove garlic, minced
3      eggs, beaten
1      teaspoon kasubha
1/2   cup atsuwete water
6      cups water
2      cups croutons
        Salt to taste
        Vegetable oil

Here's how:
Saute garlic in a little oil until golden brown. Set aside.
Bring to a boil 6 cups of water.
Stir in gradually beaten eggs, atsuwete water, and kasubha then stir.
Season with salt
Boil for 1 minute then add sauteed garlic.
Top with croutons before serving.

To make croutons:
3      slices day-old white bread
2      tablespoons butter

Cuts crusts of breads slices and discard. Cut bread into 1/4-inch cubes.
Heat butter in heavy skillet.
Add bread cubes and heat until golden and crisp.


GREENY SOUP


You will need:
2        cups green peas, boiled or frozen
1        potato, boiled, peeled, thinly sliced
1        onion, sliced
1        tablespoon butter
1        egg, beaten
4        cups water
          Salt to taste

Here's how:
Blend green peas, potato, egg, and water.
Saute onion in butter then add blended ingredients.
Bring to a boil and cook until mixture thickens.
Season with salt.


MACARONI SOUP


You will need:
2       cups shell macaroni, boiled
1       cup vegemeat, cut into thin strips
1/2    cup spring onions, cut into 2"
1/2    cup evaporated milk
1       egg, beaten
2       tablespoons vegetable oil
1/2    clove garlic, minced
3-4    cups water
          Salt to taste

Here's how:
Saute garlic until golden brown. Set aside.
Boil water then add vegemeat and egg. Boil for 3 minutes.
Add the macaroni, spring onions, and evaporated milk.
Season with salt.
Remove from fire then add the sauteed garlic and its oil.


POTATO CREAMY SOUP


You will need:
1       big potato, peeled, finely diced
1       cup evaporated milk
3       tablespoons cream of mushroom powder
2       tablespoons butter
1       onion, finely chopped
1/2    tablespoon cornstarch
3       spring onions, cut into 1-1/2"
         Salt to taste
         Water

Here's how:
Boil potato and onions in a saucepan with enough water to cover them until tender.
Mash potato in saucepan.
Dilute cream of mushroom and cornstarch in 1/2 cup water and add the mashed potato.
Add milk and butter. Add enough water to desired thinness.
Season with salt. Boil for 2 minutes.
Add spring onions. Remove immediately from fire.


SOTANGHON SOUP


You will need:
1/8     kilo sotanghon, cut into 4"
1/2     kilo choplets, cut into half
1        cup spring onions, cut into 2"
1/2     cup atsuwete water
4        cups water
          Salt to taste

Here's how:
Boil water then add choplets, sotanghon, and atsuwete.
Boil for 3 minutes or until sotanghon becomes tender. Add more water as desired.
Season with salt.
Add spring onions. Remove immediately from fire.











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Tuesday, February 22, 2011

Salad Recipes

Colourful bean salad.Image via Wikipedia
By Juvy S. Iliwiliw




APPLE SALAD


You will need:
2      cups apples, unpared, cubed
2      cups celery, sliced thinly
1      cup raisins
1/4   cup walnuts, diced
1/4   cup pineapple juice
1/3   canola oil
        Dillweed to taste
        Dash of iodized salt
        Dash of sugar

Here's how:
Mix apples, celery, raisins and walnuts.
Blend pineapple juice and oil. Pour over mixture and toss well.
Sprinkle dillweed, salt and sugar. Mix well.
Chill before serving.
Serve on a bed of lettuce or garnish with parsley.


BEAN-BEAN SALAD


You will need:
1/2    kilo abitsuelas, cut into 1-1/2", blanched
1       cup white beans, boiled, rinsed, drained
1/2    cup lite mayonnaise or 1 cup soyannaise
         Dash of iodized salt
         Dash of sugar

Here's how:
Mix all ingredients.
Chill for 30 minutes before serving.
Serve on a bed of lettuce


BLACK BEAN-PINEAPPLE SALAD


You will need:
2      cups black beans, boiled, rinsed, drained
1      cup canned pineapple tidbits, drained
1/2   cup lite mayonnaise
        or 1 cup soyannaise
12    small seedless prunes
1/2   cup celery, sliced
        Dash of iodized salt
        Dash of sugar

Here's how:
Toss all ingredients.
Chill for an hour before serving.


BUKO CHEESY


You will need:
3      cups buko meat, shredded
1/2   cup cheese, shredded
1      cup Nestle cream or soyacream
        Sugar to taste

Here's how:
Mix all ingredients.
Chill for an hour before serving.


BUKO-KAONG SALAD


You will need:
2        cups buko meat, shredded
1        cup kaong, sweetened, drained
3/4     cup Nestle cream or soyacream
          Sugar to taste

Here's how:
Mix all ingredients.
Chill for an hour before serving.


CARROT-PINE-RAISIN SALAD


You will need:
1        carrot, peeled, shredded
1        cup pineapple tidbits
1        cup raisins
1/2     cup mayonnaise or 1 cup soyannaise
          Dash of salt
          Dash of sugar

Here's how:
Mix all ingredients.
Chill before serving.


COLESLAW


You will need:
1        large cabbage head, shredded
1        onion, sliced or ringed
3/4     cup calamansi extract
3/4     cup salad oil
1        tablespoon mustard
          Dash of salt
          Dash of sugar


Here's how:
Arrange cabbage and onion in a serving bowl. Set aside.
On a cooking pan combine sugar, calamansi extract, oil, mustard, and salt.
Cook over medium heat for 2 minutes. Let it cool.
Pour cooked mixture over cabbage and onion.
Toss.
Chill before serving.


CUCUMBER SALAD


You will need:
6       cups cucumbers, sliced thinly
1       tablespoon salt
1       tablespoon sugar
3       tablespoons calamansi extract
         Lettuce leaves (optional)
         Tomatoes (optional)

Here's how:
Mix all ingredients, except lettuce and tomatoes.
Serve on lettuce leaves bed and garnish with tomatoes, if desired.
Chill before serving.


FERN SALAD


You will need:
3/4    cup coconut, grated
3       cups fern leaves, blanched, drained
2       tomatoes, sliced
         Salt to taste
         Dash of sugar

Here's how:
Arrange fern leaves on a platter.
Roast grated coconut seasoned with salt and a dash of sugar.
Sprinkle on fern leaves.
Garnish with tomatoes.


GARDEN TOSSED


You will need:
1/2       cup calamansi extract
1/4       teaspoon sugar
1          teaspoon salt
2          heads lettuce, sliced
3          tomatoes, sliced
1/4       kilo grapes, whole

Here's how:
Mix calamansi extract, sugar and salt.
Arrange lettuce and tomatoes in salad bowl.
Top with grapes.
Pour calamansi extract mixture and toss.
Chill before serving.


JELLY-CORN SALAD


You will need:
2      cups canned whole kernel corn, drained
1/2   cup all-purpose cream or 1 cup soyacream
1/2   cup evaporated milk
2      tablespoons sugar
2      cups almond-flavored gelatin or gulaman, cubed

Here's how:
Mix thoroughly all ingredients except gelatin.
When sugar has melted, add gelatin or gulaman and mix gently.
Chill before serving.


MACARONI-FRUIT SALAD


You will need:
1      cup macaroni, cooked, drained
1/2   cup buko meat, shredded
1/2   cup ripe jackfruit meat, flaked
1/2   cup ripe saba bananas, boiled, cubed
1/2   cup red gelatin or gulaman, cubed
1/2   cup green gelatin or gulaman, cubed
1/2   cup lite cream or 1 cup soyannaise
        Sugar to taste

Here's how:
Toss all ingredients gently.
Chill before serving.


MACARONI-ABITSUELAS SALAD


You will need:
2      cups long abitsuelas, sliced finely, blanched
2      cups macaroni, cooked, drained
1/2   cup canned pineapple tidbits, drained
1/2   cup cheddar cheese, cubed
1/8   small onion, peeled, finely chopped
1/2   cup lite mayonnaise or  1 cup soyannaise
        Dash of sugar
        Dash of salt
        Lettuce

Here's how:
Mix all ingredients gently.
Serve on a bed of lettuce.
Chill before serving.


MACARONI ROYALE


You will need:
2       cups macaroni, cooked, drained
1/2    cup canned pineapple tidbits, drained
1/2    cup canned fruit cocktail, drained
1/2    cup red gelatin or gulaman, cubed
1/2    cup sweetened kaong, canned or cooked, drained
1/2    cup cheddar cheese, shredded
3/4    cup Nestle cream
         Sugar to taste
         Dash of salt
         Lettuce

Here's how:
Mix all ingredients gently.
Serve on a bed of lettuce.
Chill before serving.


MARBLES SALAD


You will need:
2       cups grapes, seedless, whole
2       cups red sago, cooked
1       cup orange sago, cooked
1       cup sweetened kaong, cooked or canned, drained
1       cup all-purpose cream
1/2    cup evaporated milk
2       tablespoons sugar
1       cup bite-sized multicolored marshmallows

Here's how:
Mix all ingredients except marshmallows.
Chill before serving.
Add marshmallows before serving.


MELCH SALAD


You will need:
1       Spanish melon, scooped into balls
1/2    kilo grapes, whole
1/2    cup cheddar cheese, shredded
3/4    cup lite mayonnaise
         Lettuce

Here's how:
Mix all ingredients well.
Serve on a bed of lettuce.
Chill before serving.


MOLDED STRAWBERRY-GRAPES


You will need:
1       box or sachet gelatin or gulaman, plain
1       cup grapes, whole
1       cup strawberries, whole
         Sugar to taste

Here's how:
Cook gelatin as per procedure in box or sachet. Add sugar.
Cool and pour onto a bowl of arranged grapes and strawberries.
Let it gel.


SINGKAMAS-CORN SALAD


You will need:
4        cups singkamas, stripped
2        cups pineapple, crushed
2        cups canned whole kernel corn, drained
1/2     cup mayonnaise
          Dash of salt
          Dash of sugar

Here's how:
Toss gently singkamas, crushed pineapple, and corn.
Add mayonnaise and a dash of salt and sugar.
Chill for 30 minutes before serving.


SOYBEANS BINATOG


You will need:
3      cups soybeans, boiled, rinsed, drained
3/4   cup coconut, grated
        Dash of iodized salt

Here's how:
Remove soybean skin and wash. Set aside.
Mix grated coconut and salt thoroughly.
Add soybeans and mix.
Serve hot or cold.


SOYBEANS DELIGHT


You will need:
3      cups soybeans, boiled, rinsed, drained
3/4   cup coconut, grated
2      tablespoons brown sugar
        Dash of iodized salt

Here's how:
Remove soybean skin and wash. Set aside.
Mix grated coconut and brown sugar.
Toss soybeans to coconut-sugar mixture.
Add a dash of salt.
Chill before serving.


SOYBEAN GARDEN SALAD


You will need:
2      cups soybeans, boiled, rinsed, drained
1      cup pineapple tidbits, drained
2      lettuce, cut into bite sizes
3/4   cup ranch dressing

Here's how:
Mix the first 3 ingredients.
On a separate container serve the ranch dressing.
Chill for an hour before serving.


UBOD SALAD


You will need:
2        cups banana or coconut ubod, sliced finely
1/4     kilo vegemeat, cut into strips
1/2     cup canned pineapple tidbits, drained
1/2     canned fruit cocktail, drained
1/2     cup all-purpose cream
1/4     cup mayonnaise
          Dash of iodized salt

Here's how:
Mix all ingredients.
Chill before serving.



SOYANNAISE


You will need:
1/2     kilo tofu mashed
1/2     cup corn oil
1/4     cup lemon or calamansi juice
1        cup soy milk'
1/2     clove garlic, chopped
2        tablespoons onion

Here's how:
Blend all ingredients together until smooth and creamy.
Add lemon juice.






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Fruit Recipes

Banana splitImage via Wikipedia
By Juvy S. Iliwiliw




BANANA en PEANUT CREAM


You will need:
6      ripe lakatan bananas, cut lengthwise
1      cup pineapple juice
1/2   cup peanut butter
1/2   cup all-purpose cream
6      cherry preserves, sliced

Here's how:
Soak banana in pineapple juice for 1 hour. Remove and set aside.
Beat peanut butter and all-purpose cream.
      Drain pineapple juice from banana.
      With icing decorator, decoratively squeeze the mixture on top of each banana split.
Garnish with cherry.
Chill before serving.


BANANA FOAM


You will need:
3        big lakatan bananas, sliced
3-3/4  cups nonfat milk, chilled
3         tablespoons honey
           Drops of lemon juice to taste

Here's how:
Blend bananas, milk, honey, and lemon juice in a blender for 1 minute or until smooth.
Serve immediately.


CREAMY SWEETY KAIMITO


You will need:
6      pieces kaimito
1      cup all-purpose cream
2      tablespoons honey

Here's how:
Slice kaimito and scoop meat.
Whip all-purpose cream and honey. With icing decorator,
        decoratively squeeze mixture on top of kaimito.
Chill for an hour before serving.


CUBED PINEAPPLE


You will need:
1      pineapple, peeled

Here's how:
Slice pineapple crosswise making round slices.
Cut into cubes.
Chill before serving.


DAPHENS DELIGHT


You will need:
1        bar gulaman, flaked
1        tetra pack all-purpose cream
1/2     small can condensed milk
1        pack Graham crackers
4        big ripe mangoes, sliced thickly
2-3/4  cups water


Here's how:
Cook gulaman in water until flakes are melted. Strain and set aside. Let cool (not gel).
Mix all-purpose cream, and condensed milk.
Arrange into layers in a rectangular container as follows:
      Graham crackers. Then pour 1/2 cup gulaman.
      Next layer is mango strips. Pour another 1/2 cup gulaman then the cream mixture.
      Repeat the procedure until all ingredients are used.
Chill before serving.


FROZEN JACKFRUIT


You will need:
3       cups ripe jackfruit meat
4        tablespoons sugar
1/2     lowfat cream
6        cherries, bottled or sweetend

Here's how:
Combine jackfruit meat and sugar then cook. Cool in room temperature.
Add cream.
Freeze for 2-3 hours.
Top with cherries before serving.


FRUIT BOWL


You will need:
1/2    kilo whole grapes
1/2    kilo lychees, peeled
1/2    Spanish melon, cubed
1/2    pineapple, peeled, cubed

Here's how:
Arrange on bowl as desired.
Chill before serving.


ICEE FRESH JACKFRUIT


You will need:
3    cups ripe jackfruit meat, whole segment, seeds removed

Here's how:
Arrange jackfruit segments on desired container.
Freeze overnight.


MANGO ICE CREAM LIKE


You will need:
1       cup all-purpose cream
2       tablespoons brown sugar
1       cup mangoes, pureed or scraped
1       cup evaporated milk

Here's how:
Whip cream, mango and milk until soft peaks form.
Stir in sugar and mix until evenly blended.
Pour mixture in container and freeze for 2 hours.
Beat until smooth.
Freeze for another 2 hours, stirring mixture in the same manner.
Place mixture back again in freezer until firm.


MARKY'S FAVORITE SALAD


You will need:
1      apple, cubed
2      avocadoes, cubed
2      young coconut milk, cubed
1      cup lite cream
        Brown sugar or honey to taste

Here's how:
Mix all ingredients.
Chill before serving.


MELON-APPLE BOAT


You will need:
2      apples, cubed
2      Spanish melons, quartered
1/2   cup lite cream

Here's how:
Arrange apples on top of melon.
Top with cream.
Chill before serving.


MELON-BANANA BOAT


You will need:
4      ripe lakatan bananas, ringed
2      Spanish melons, quartered
1/2   cup lite-cream

Here's how:
Arrange bananas on top of melon.
Top with cream.
Chill before serving.


MELON-GRAPE BOAT


You will need:
1/2     kilo grapes, whole
2        Spanish melons, quartered

Here's how:
Arrange grapes (at least 4 pieces each) on top of melon.
Chill before serving.


MELON-PINEAPPLE BOAT


You will need:
1/4     pineapple, peeled, cubed or canned pineapple chunks
2        Spanish melons, quartered

Here's how:
Arrange pineapples on top of melon.
Chill before serving.


MELON-STRAWBERRY BOAT


You will need:
1/4      kilo strawberries, cut in half
2         Spanish melons, quartered
1/2      cup lite cream

Here's how:
Arrange strawberries on top of melon.
Top with cream.
Chill before serving.


MILKY FOAMY BANANA


You will need:
2         ripe lakatan bananas, sliced
1-1/2  cups milk, partially frozen
1-1/2  cups whipping cream
2         teaspoons honey
6         sweet strawberries, whole
           Vanilla

Here's how:
Puree bananas in blender.
Add remaining ingredients, except strawberries.
Blend for a minute or until smooth and foamy.
Put sweet strawberry on rim of each glass.
Serve immediately.


PARTY FRUITY FOSSIL-ICE


You will need:
1       strawberry, sliced thinly
1       grape, sliced thinly
1       teaspoon apple skin, cut into fine strips
1       tablespoon orange rind, cut into fine strips
1       tablespoon pineapple, finely crushed

Here's how:
Arrange the fruits in each ice cube compartment.
Pour water into each compartment and freeze.
Serve in plain pitcher of water or in any fruit juice.


SLICED MELONS


You will need:
2    Spanish melons

Here's how:
Slice Spanish melons as desired.
Remove skin and arrange on platter.
Chill before serving.


WATERMELON TRIANGLES


You will need:
1         watermelon

Here's how:
Slice watermelon into 4 parts.
Cut quartered slice into three parts.
Remove from hard skin and arrange on platter or on a watermelon basket.
Chill before serving.














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Bread and Rice Recipes

French bread sandwich with fries.Image via Wikipedia
By Juvy S. Iliwiliw


BETCHIE'S PAN DE PIZZA


You will need:
16      medium size, 3-day-old pan de sal, halved
1        cup spaghetti sauce Italian style
1        cup cheese spread, preferable Chiz Whiz
1        small can pineapple tidbits, drained

Here's how:
Spread spaghetti sauce on each bread then top with cheese spread.
Toast in oven until light brown.
Tip with pineapple. Serve hot.


COLD-CUT SANDWICH


You will need:
12     slices whole wheat bread
1/2    light mayonnaise
4       lettuce leaves
1/2    kilo vegemeat, frozen, sliced to desired thickness
2       medium-size tomatoes, thinly sliced
         Pickles (relish or sliced)

Here's how:
Spread mayonnaise on 6 slices of bread, then layer with lettuce leaves, vegemeat, tomatoes and pickles. Top with remaining slices of bread.



CORN BREAD MUFFINS


You will need:
1     cup yellow or white cornmeal
1     cup all-purpose flour
4     teaspoons baking powder
1     tablespoon sugar
1     teaspoon salt
1/3  cup vegetable oil
2     cups milk
2     eggs, beaten

Here's how:
Sift separately all dry ingredients.
Combine cornmeal, flour, baking powder, sugar and salt in mixing bowl and sift again.
Add the vegetable oil, milk and eggs. Mix thoroughly.
Put in well-greased muffin pans.
Bbake at 210C bottom heat and 190C top heat for 12 to 15 minutes.


FAVORITE TOASTED BREAD


You will need:
16    2-day-old bread slices
16    slices vegetarian meat loaf, sliced very thinly
1      cup butter
        Cucumber slices (optional)

Here's how:
Heat 1 tablespoon of butter in a preheated pan.
Put two slices of bread and toast for 1 minute under low fire.
Remove from fire and arrange vegetarian meat loaf on top.
    Repeat the procedure with the rest of the bread.
Top with cucumber slices.
Serve hot.


GARLIC RICE


You will need:
6      cups 1-day-old rice, loosened
1/2   clove garlic, finely chopped
3      tablespoons margarine

Here's how:
Fry garlic in margarine until golden brown.
Add rice and cook over low fire, stirring continuously for 10 minutes.
Serve hot.


GARLIC WHOLE WHEAT BREAD


You will need:
12      slices whole wheat bread
1/2     cup butter
6        teaspoons garlic powder
          or 6 cloves garlic, crushed and minced

Here's how:
Spread butter on bread and sprinkle garlic powder or mix crushed garlic with butter
     and spread on bread.
Toast in over until light brown.


GOLDEN MUFFINS


You will need:
1        cup whole wheat flour, self-rising, sifted
1-1/2  cups all-purpose flour, sifted
1/3      cup orange juice
1/4      cup golden raisins
3         tablespoons sunflower oil
2/3      cup clear honey
1         egg

Here's how:
Arrange paper cases in muffin pan.
Mix orange juice and raisins in a small bowl and leave
      to soak for about 15 minutes.
Whisk together sunflower oil, honey, and egg in another
      container to make a smooth, thick mixture.
Stir in orange juice and raisins.
Stir in the two flours a little at a time.
      (It is better to leave the mixture a little bit lumpy
      than to stir it too hard)
Pour a spoonful of mixture into each paper case.
Bake at 200C bottom heat and 180C top heat
     for 12 to 15 minutes.


GRANOLA COOKIES


You will need:
1      cup whole wheat flour
3      cups dry oatmeal
1/4   cup margarine
1      egg (optional)
1      cup coconut, grated
1/2   cup peanuts, chopped
1/2   cup honey

Here's how:
Melt margarine.
Combine rest of ingredients well.
Drop by teaspoon onto greased cookie sheets.
    If no egg is used, press together before placing in cooking pan.
Bake at 200C for 15 to 20 minutes.


MAMC SUBWAY


You will need:
6      pieces whole wheat pan de sal, halved
1      small lettuce, cut into bite sizes
3      tomatoes, sliced
1      cup onions, ringed
1/4   cup olives, ringed
1      cup Mc Tuna filling

Mc Tuna Filling:
1      cup soyannaise
3      tablespoons catsup
3      eggs, beaten
1      onion, sliced

Here's how:
Arrange lettuce, tomatoes, onions, olives and Mc Tuna fillings inside pan de sal.


NUTTY NUTS IDEA


You will need:
6      slices whole wheat bread
6      tablespoons peanut-cashew butter (see recipe below)
6      tablespoons bottled strawberry jam

Here's how:
Spread peanut-cashew butter on bread.
Top with strawberry jam.


PEANUT-CASHEW BUTTER


You will need:
1      cup peanuts, roasted
1      cup cashew nuts, roasted
2      tablespoons corn or sesame oil

Here's how:
Place all ingredients in a blender and process at high speed
      until thick homogeneous consistency is reached. Let cool.
Keep refrigerated in bottle.


PINA TOAST


You will need:
6     slices 1-day-old whole wheat bread
2     tablespoons butter
6     canned pineapple rings, drained
6     teaspoons honey

Here's how:
Spread each slice of whole wheat bread with butter
     and place butter-side down on a cookie sheet.
Butter the top side.
Arrange one pineapple ring on each bread.
Top with 1 teaspoon of honey.
Place cookie sheet in oven and bake until light brown.
Serve hot.


POTATO CROQUETTES


You will need:
1/2       kilo potatoes
2          vegetarian sausages, cut into strips
2          egg yolks
1/2       cup butter
1/2       cup hot milk
2          teaspoons parsley, finely chopped
2          teaspoons salt
1/2       cup regular flour
2-1/2    cups bread crumbs
2           eggs
             vegetable oil

Here's how:
Mash cooked potatoes through a strainer into a mixing bowl. Set aside.
In a separate bowl, mix egg yolks, butter and hot milk and pour
       on mashed potatoes.
Add parsley and salt and mix until smooth and of firm consistency.
To make croquettes, form mixture into even-sized balls with floured hands.
Refrigerate the croquettes for at least 30 minutes or until cold and firm.
Flatten each ball into patties.
Place a strip of sausage in the middle and wrap by gathering the patties'
       sides or edges and fold to center forming a smooth ball.
Put bread crumbs on a plate.
Beat eggs lightly, and dip croquettes in beaten eggs then roll them in bread crumbs.
Deep-fry the croquettes until golden brown.


POTATOES with CHEESE


You will need:
1/2    kilo baby potatoes, unpeeled
1       cup cottage or cheddar cheese, shredded
1/2    cup butter
1/2    cup parsley, finely chopped
         Salt to taste

Here's how:
Boil potatoes until tender. Remove from fire, drain, and put on platter.
Heat skillet. Mix all ingredients gently until cheese melts.
    (Reserve some cheese for topping)
Pour mixture over boiled potatoes.
Top with cheese. Serve hot.


VEGETARIAN SPAGHETTI


You will need:
1/2     kilo spaghetti, cooked
2        tablespoons vegetable oil
1/2     clove garlic, minced
1        small onion, finely chopped
1/2     cup vegetarian meat, ground
1/2     cup water
1        pack Italian spaghetti sauce
3        sausages, cut crosswise
1        small green bell pepper, finely chopped
          Salt to taste
          Dash of brown sugar
          Cheese, grated

Here's how:
Saute garlic, onion, and bell pepper in oil.
Add vegemeat and stir occasionally until slightly brown.
Pour in water and tomato sauce.
Season with salt and a dash of sugar.
Simmer until sauce thickens.
Pour on top of cooked spaghetti.
Serve with cheese and sausage toppings.


VEGGIES FRIED RICE


You will need:
4       cups 1/2-day-old cooked rice
1/2    cup carrots, shredded
1       tablespoon vegetable oil
2       cup broccoli florets
1/4    cup red bell pepper, chopped
1       tablespoon soy sauce

Here's how:
Heat vegetable oil in a skillet.
Add broccoli and bell pepper and stir-fry for 1 minute or until crisp-tender.
Season with soy sauce.
Add rice and stir-fry for 2 minutes more.
Add carrots and stir until well mixed.
Serve hot.


YUMMY GOODY CRACKERS


You will need:
12       big marshmallows
12       squares crunchy Graham crackers
2         bars plain chocolate

Here's how:
Roast marshmallows.
Top 6 Graham crackers with chocolates and marshmallows.
    Cover with remaining crackers.
Arrange sandwich on tray.









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