beef stroganoff recipes: September 2013

Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Grapes and Wild Rice Stuffing

Recipe by Martin Bracker

Ingredients: Makes about 4 cups

2 cups vegetable broth

½ cup water

½ cup brown rice

½ cup wild rice

1 tablespoon butter

½ cup chopped onion

½ cup chopped celery

½ cup diced apple

1 teaspoon minced fresh sage

¼ teaspoon pepper

2 cups seedless red grapes salt, to taste

Procedures:

In a pot, bring broth and water to a boil. Add brown and wild rice. Bring to a boil again then reduce heat, cover and simmer for 45 to 55 minutes or until rice is tender and the liquid is absorbed.

Meanwhile, preheat oven to 350^oF

Meat butter in large skillet or wok. Sauté onion, celery and apple. And sage and pepper. Stir in prepared rice and grapes. Mix well. Adjust seasoning with salt if necessary.

Spoon rice mixture into a 1 ½ quart baking dish. Cover and bake in the preheated oven for 20 minutes or until thoroughly heated.

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Grilled Herbed Chicken and Zucchine Salad

Grilled Herbed Chicken and
Zucchine Salad

Why this recipe works: Ingredients that are commonly use in Greek cooking(dill, mint, lemon, feta, cheese, and kalamata olives) work in concert here to create a briny yet fresh flavor profile. Chicken cutlets are perfect for a quick weeknight dinner on the grill they take well to a quick marinade and cook in minutes. The oil in the marinade serves two purposes: It prevents the cutlets from sticking to the grill and ads richness to the lean meat. Uncooked Zucchini shaved into thin ribbons on a mandoline makes an attractive salad. The zucchini's mild sweetness in punctuated by the saltiness of olives and tanginess of feta cheese. For color contrast, substitute two yellow summer squash for two zucchini

Ingredient: 4 serve
1/2 cup extra virgin olive oil
2 tbs chopped fresh parsley
1 1/2 tbs chopped fresh dill
11/2 tbs grated zest plus 1 tbs juice from 1 lemon
3 garlic cloves, minced
1/4 tbs red pepper flakes salt and pepper
8 thin cut boneless, skinless chicken cutlets (about 1 1/2 pounds)
4 zucchini (about 1 1/2 pound), sliced lengthwise into very thin ribbons
1/2 cup shredded fresh mint
1/3 cup coarsely chopped kalamata olives
1/2 cup crumbled feta cheese

Instruction:
1. Combine 1/4 cup oil, parsley, dill, 2 garlic cloves, 1 tbs lemon zest, red pepper flakes, 3/4 tbs salt, and 1/4 tbs pepper in medium bowl. Add chicken and turn pieces to coat.

2. Whisk remaining 1/4 cup oil, remaining garlic cloves, remaining 1/2 tbs lemon zest, lemon juice, 1/2 tbs salt and 1/4 tbs pepper in small bowl.

3. Grill chicken over hot fire until lightly charred and chicken registers 160 degrees, 2 to 3 minutes per side.

4. combine zucchini, mint, and olives in large bowl, Pour dressing over and toss with tongs. Sprinkle salad with cheese. serve with cheese. serve with chicken.

Quick prep tip Making zucchini ribbons
To add visual appeal to the zucchini salad, use a mandoline to shave the zucchini into this ribbons. Adjust the mandoline to its thinnest setting, typically 1/16 inch, then run the zucchini lengthwise down the mandoline to create long, ever ribbons. Since the blade is very sharp, it's important to keep your fingers curled under and to work carefully to avoid cutting yourself

smart shopping zucchini
Zucchini is remarkable versatile: It can be cooked a variety of ways including steaming, baking grilling, and sauteing or just eaten raw. When purchasing this popular summer squash, select small zucchini, which are younger and have thinner skins. The skins should be free of blemishes and have a vibrant color. Fresh zucchini is available year round in most supermarkets.

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Saving and Investing

Money Smart concept #3

Saving and Investing

Kids get money from parents, grandparents and other relatives during special occasions. Some parents take the liberty of keeping the money for their children. Others allow their children to keep it in a safe place. Unfortunately, very few parents take the opportunity to teach children about saving investing and banking institutions.

As parents and teachers, we need to teach children the concept of saving. Money management includes knowing where to put savings. We should open the eyes of our children to how to grow money. Explain to children that the longer money is left in the bank, the more interest it will earn.

Also tell them that there are ways to grow money other than putting it in a savings account. This will introduce older children to the world of investments.

There are three ideas you can try as a parent to explore the concept of saving and investing:

4 jar method Piggy Bank

Introduce the 4 jar method by setting up 4 jar/clear containers. Label the containers SPEND, SAVE, SHARE, INVEST. Ask your child to put part of her allowance into the jars every week to practice proper money management. Discuss the importance of each jar and encourage your child to have specific targets for each jar( e.g. share P50 with church every Sunday, save for a bicycle, etc.) or discuss the proper percentage to put in each jar (e.g. save 10%)

For younger kids, you can simplify by just giving them one piggy bank. Your child may choose to have a goal for saving (e.g. a toy). Encourage her to put in money gifts or loose change until she meets her goal.

My Bank Search

Help your child open his own bank account. Take your child to visit banks that have special accounts for kids. Ask about the details of opening an account. Make your child compare rates of different banks and mutually come up with a decision on where to open the account. Show your child a sample of a deposit and withdrawal form and practice filling it up at home.

Stockbroker watch

(For older children and young adults)

Introduce your child to the world of investments and stocks. Explain how you can partly own a company by buying its stock. Point out listed companies in the newspapers whose service or product your child may be familiar with or interested in. make your child pick out a stock and pretend to be a stockbroker by monitoring it for a week.

Company	Value / price per share							Appreciation or depreciation
	Day1	Day2	Day3	Day4	Day5	Day6	Day7

Madeleines: A Recipe that Works

Madeleines: A Recipe that Works

Madeleines: A Recipe that Works

Ah, the madeleine, the illusive shell shaped petit cake from the French Loire region. Several recipes were made and resulted in a rather dry and dull confection. Nothing to shout about and not what Proust could have meant when he wrote those famous words:

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin…. And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.

Madeleines: A Recipe that Works

Madeleines: A Recipe that Works

Madeleines: A Recipe that Works

Madeleines: A Recipe that Works

Madeleines: A Recipe that Works

The joy of creating the camel hump or ‘bosse de chameau’ as the French would say

Cakes, breads or cookies, the most important thing is finding that firm base of a good recipe. And we think we found it when we tried the one Mr Suas provides in his excellent book ‘Advanced Bread and Pastry’. Like with all these recipes aimed at professional bakers and pastry chefs you have to do some recalculation and tweaking with ingredients, methods and oven settings to make it work for the home baker.

We think our recalculated recipe and adjusted method is ready and worthy of sharing with you. It took us some bakes to hit that sweet spot where color and crumb are just right. We give you our exact times and temperatures, but remember that with these short baking times, a minute can make a lot of difference. So you might need a few turns too to get it right with your oven.Let us know what you think!

Madeleines: A Recipe that Works

Ingredients for the Madeleines:

makes about 30 madeleines, depending on size of shells in tin

175 g pastry flour / French type 45 flour

5 g baking powder

175 g butter, melted

140 g sugar

20 g soft brown sugar

30 g runny honey (flower /acacia)

4 small eggs with total weight of 190 g

0.7 g / 1/8 teaspoon salt

flavoring of choice: lemon, almond, vanilla…

Making the Madeleines:

Start by sifting the flour with the baking powder. Set aside. Melt the butter over low heat and leave to cool slightly.

Combine sugar, soft brown sugar, honey, eggs, salt and optional flavoring. Just make sure you get a homogeneous batter, you do not need to mix. We use a Danish dough whisk for this.

Add the sifted flour to this mixture and make sure all the flour is incorporated by gentle stirring. The flour does not have to be 100% percent incorporated at this point as you will stir some more while adding the melted butter. Now slowly add the melted butter and fold it in until everything is combined again until all butter has been ‘absorbed’.

Store in the fridge for one to two hours. Suas pipes the batter into the molds and puts the filled molds in the fridge, but we do it our way out of practicality. We do not have enough molds to fill and chill in one go, so we chill the batter, fill the molds and place the remaining batter back in the fridge for the second round of baking.

Preheat your oven at 235ºC / 455ºF conventional setting.

Brush the molds (we use a non-stick version) with butter and lightly and evenly dust with flour. After chilling scoop your madeleine batter in a piping bag. Fill the molds with the piping bag about 3/4 with batter.

We use a disposable piping bag and snip off the end, creating the right opening for the job, just before filling the molds

Take the filled madeleine mold and place it in the oven on a baking rack, above the center. Bake the madeleines at 235ºC / 455ºF for 2.5 minutes. Now turn your oven back to 180ºC / 355ºF and bake for a further 7 minutes. Please note that this method produced the best madeleines for our oven. Like us, you probably have to bake a few batches to get the optimum result with your own oven.

We place a Teflon baking sheet under the madeleine mold to temper / deflect the heat from the bottom to prevent the bottoms of the madeleines from browning too quickly.

Take the tin out of the oven, and release the madeleines and place on flat surface for a few minutes. After a few minutes, when they have firmed up, you can place them on a cooling rack. Please note that if you place them on a cooling rack too quickly the rack will leave prints on the cakes. We use the flat back of a bamboo chop stick to nudge them out of the mold.

You can give the cakes a lemon or orange glaze as an optional extra, but they do not really need anything extra. Eat them as fresh as possible. Any leftovers can be stored in the freezer for a maximum of 3 to 4 weeks.

article source: weekendbakery

Making a difference

Making a difference

“Business is not about making money, it is about helping people”

-Enzo-

“I want to sell our products so I can make a difference”

-Jana-

These candid quotes from children remind me what entrepreneurship should be about – a means to improve other people’s lives. I have always believed that more than acquiring knowledge and developing one’s intelligence, the true goal of education should be to use one’s intelligences to make a difference.

In the same light, as an advocate of youth entrepreneurship, I believe that the goal of entrepreneurship should not be about accumulating wealth. It should be about using the business enterprise to make difference in the lives of others.

Raising entrepreneurs who make a difference

My passion for raising entrepreneurs is fuelled by my hope that one day our country will be great because we have raised children who will use their entrepreneurial mind to impact the lives of others. this will only happen if we encourage our youth entrepreneurs to do “good work”. Dr. Howard Gardner defines “good work” as excellent, engaging and ethical. It should be excellent in quality, socially responsible and meaningful to its practitioners(Gardner, Csikszentmihalyi and Damon, 2001)

We should aim to raise our children as entrepreneurs who matter. It is normal for young entrepreneurs to choose to enter into business with the hope of making it big. In this materialistic world. The acquisition of wealth has become the end-goal of most people. Many parents push their children into business early in life as a way to get them out of poverty, or to help them pay for their education. There is nothing wrong with making money, but let us guide our young entrepreneurs so that their entrepreneurial journey will be meaningful, rather than just an empty pursuit of wealth.

A new breed of entrepreneurs has entered the playing field – the “social entrepreneurs”. These are individuals with “innovative solutions to society’s most pressing problems” (Schwab Foundation). Social entrepreneurs use their enterprises to improve systems, invent new approaches and create solution to change society for the better. Anita Roddick, founder of the Body Shop, say that: “Success to me is not about the money or the status of the fame, it’s about finding a livelihood that brings me joy, self-sufficiency and a sense of contributing to the world.”

“Making a Difference” should be the “for what?” of business. How do we raise entrepreneurs who will choose to make a difference?

Lamb shank curry Recipe | Healthy Curry Recipe

Lamb shank curry

Ingredients:
1 tbs peanut oil
4 large (about 2kg) lamb shanks, French trimmed
2 brown onions, halved, thickly sliced
125ml (1/2 cup) curry paste, thawed
2 x 400g cans diced tomatoes
750ml (3 cups) beef stock
1/4 cup fresh curry leaves
1 x 200g ctn natural yoghurt
1 cup coarsely chopped fresh coriander
Naan bread, to serve

Procedures:

1. Preheat oven to 160 ° C. Heat half the oil in a flameproof dish the large pan over high heat. Add 2 lamb shanks and cook, turning, for 5 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining stems.

2. Heat the remaining oil in the container medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Return leg of lamb in the dish with tomato leaves, curry broth and bring to boiling. Transfer to oven and cook, covered, stirring occasionally, for 2 hours or until lamb is tender. Set aside for 5 minutes to cool. Season with salt and pepper.

3. Place the yogurt in a bowl. Add 1 tablespoon of the lamb mixture and combine. Continue adding lamb mixture, 1 tablespoon at a time, stirring between additions, until the yogurt is hot. Add the yogurt mixture to the lamb mixture and combine. Add the cilantro.

4.Divide the lamb curry among serving bowls. Serve immediately with naan.

spanish rice recipe - Simple Spanish Rice Recipe

Spanish rice recipe

Simple Spanish Rice Recipe:

This rice is always delicious when it's lunchtime or dinnertime, and it works as a side dish or a complete meal. It goes great with everything from chicken to salmon; or maybe just alone. Read this recipe closely and take your creativity to add something more to the rice. Or follow these steps closely and enjoy from traditional rice that every time tastes good.

Spanish rice recipe You will need:

Chicken broth (1 cup)

Tomato sauce (1cup)

Bacon (6 slices)

Onions (2, diced)

White rice (1 cup)

Green bell pepper (2, diced)

Chili powder (1/2 teaspoon)

Salt and pepper (to taste)

Black olives (1 can or 10 ounce, drained if wanted)

Kernel Corn (1 can or 10 ounce, drained if wanted)

How to do it:

First take a small saucepan and have it over medium heat, in here you will combine the chicken broth and tomato sauce, this mix will have to come to a boiling point, however meanwhile this happens take another skillet and cook the bacon until it's evenly browned, now that you have the bacon set it aside and chopped in small pieces. Do not waste the fat that was left from the bacon, in here add the onion and sauté until it's tender. In here you will have to stir the rice and cook until it reaches a slightly brown color, this will be in a period of 3 to 5 minutes. By this point the chicken and tomato mix are boiling; add them while boiling and also add the diced tomatoes, green peppers and the chopped bacon, now to finish this preparations season everything with chili powder, salt and pepper, have it all cover and keep in the fire during 30 to 40 minutes, now you can finish by adding the black olives and corn.

Article Source: Byul_Im

cashew chicken recipe - Easy & Quick To Prepare!

Cashew chicken recipe

These cashew chicken recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some cashew chicken recipes:

>> Chicken And Cashews

1 6 oz. Package frozen peapods

1 jar sliced mushrooms

1 ts chicken bouillon granules

1 tb cornstarch

1 tb soy sauce

1/2 onion, cut into 1 inch pieces

1/3 c. Whole cashews

1/4 c cold water

2 tb oil

2 whole chicken breasts, boned and cubed hot cooked rice

3/4 c hot water

3/4 c. Carrots, cut diagonally

Dissolve granules in hot water. Stir cornstarch and soy sauce into cold water; set both mixtures aside. Stir fry chicken in oil till opaque. Add carrots and onion, stir fry 1 minute. Add bouillon, cover. Simmer over medium heat 3-4 minutes. Add pea pods, mushrooms and soy sauce mixture. Stir fry till it thickens. Stir in cashews. Serve over hot rice.

>> Chinese Cashew Chicken

1 c chicken broth, or bouillon cube dissolved in water

1 pk cashew nuts (about 4-oz)

1/2 ts salt

1/2 ts sugar

1/2 lb mushrooms

1/2 lb chinese pea pods

1/4 c soy sauce

2 c bamboo shoots, drained

2 tb corn starch

3 chicken breasts, boned and skinned

4 green onions

4 tb salad oil

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly.

Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Article Source: Betty_Jefferson

Minestrone Soup Recipe - How To Make The Perfect Minestrone Soup

Minestrone Soup Recipe

Minestrone Soup Recipe

How To Make The Perfect Minestrone Soup:

When you search the internet for a good minestrone soup recipe you will find that not one recipe will be the same. They differ simply because there are no fixed ingredients. You see, loosely translated the word minestrone means "big soup" and originally it was invented to use up any leftover vegetables that were in season at the time. On top of this, it was also a way of using up any leftover meat. Pasta was used to bulk the soup up or to make it more filling and it is widely believed that the Roman army marched on a diet of pasta and minestrone.. So with all this said, what makes the perfect bowl of minestrone soup?

Even though recipes differ, there are some core ingredients that should make up the basis of every bowl of minestrone. These are as follows...bacon or pancetta, white beans, pasta, stock, tomatoes, leeks, carrots and fresh herbs. Once you have got these basic ingredients together, then you can start adding your own ingredients. If you are vegetarian, then leave out the bacon/pancetta

Minestrone Soup Recipe:

Here are some of the steps that you can take to recreating the best minestrone soup....

1. Use the best stock or broth - Like a lot of Italian food, it is very simple to make but you need to use the best ingredients. As stock is one of the main ingredients in the soup, try to go for a fresh stock rather than a packet one. A lot of recipes call for vegetable broth, which you can easily make yourself, or alternatively you can use a good quality chicken stock.

2.Try to get flavor into the vegetables - Vegetables are the base for the soup, so you need to get flavor into them. The best way to do this is to sweat your vegetables off in a pan with a little butter and olive oil. Add to this some rosemary or a bouquet garni. Do not brown, but gently cook without color until soft. Another way to add flavor into your veggies is to fry off some bacon or pancetta and then let the vegetables slowly cook in the bacon fat.

3.Which pasta should I use? - As a general rule of thumb any pasta will do the trick, and a lot of tinned soups and indeed some recipes will tell you to use cut up spaghetti. However if you want to recreate the Olive Garden recipe per say, then they use shell pasta. This works particularly well in this dish and is probably the best pasta to use as the large open surface of the pasta picks up all of the other flavors Whether you use fresh or dried is totally up to you but remember that fresh pasta takes minutes to cook whereas dried will take a little longer.

These are some basic steps that you can use to really put flavor into your dish. You can then adapt it to suit the season, for example if you are making a summer minestrone then a light vegetable stock and summer vegetables such as zucchini and peas are excellent. For that extra touch, try topping the soup with a summer basil pesto. If you are making it for the winter, try adding potato, savoy cabbage and some chunked ham off the bone. It makes a wonderful satisfying meal in a bowl.

So now you have a good idea of how to make the perfect minestrone soup recipe all you need is a little imagination in order to wow your friends and family.

Article Source: M_Edwards

Cheesecake Cappuccino Recipe | Healthy Cake Recipes

Cheesecake Cappuccino No Bake

For the crust

Cheesecake Cappuccino No Bake

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsweetened cocoa, sifted
1/2 cup butter, melted

For the filling
3 egg yolks
1/3 cup sugar
1 tall can evaporated milk
1 tablespoon instant coffee
pinch of cinnamon
1 tablespoon Kahlua
1 1/2 tablespoons unflavored gelatin
3 tablespoons cold water
1 cup heavy or whipping cream
225 grams cream cheese

Procedures:

Combine graham crumbs, sugar and cocoa in a bowl. Add butter and mix until evenly distributed.
Press on the sides and bottom of 9-inch pie plate or springform pan. Freeze for 30 minutes.
Prepare the filling: Beat the egg yolks in double boiler over hot water. Stir in sugar and slowly pour milk and coffee. Cook until thickened. Remove from heat and add the cinnamon and Kahlua.
Dissolve the gelatin in cold water to a simmer. When completely dissolved, is poured into the egg mixture. Set aside. Whip the cream until stiff. Fold egg mixture cold.
In a bowl, beat cream cheese until smooth and fluffy. Pour the egg mixture. Mix well. Pour into crust lined pan. Cheesecake Freeze for a few minutes and then keep refrigerated until set.

Cheesecake Cappuccino No Bake

Sinigang na Dulong sa Kamias

Sinigang na Dulong sa Kamias

Ingredients:
2 tbsp cooking oil
3 cloves Garlic, finely chopped
1 pc small onion, finely chopped
1 tsp ginger, peeled and sliced thinly
1 cup Dulong
4 pc small tomatoes, coarsely chopped
4 - 4 1/2 cups water
1 pack Knorr Sinigang sa Kamias Mix
1/2 cup Sili Leaves

Preparation:
1. in a saucepan, heat oil and saute garlic, onions and ginger. add the dulong and cook for about 2 minutes add the tomatoes and cook for 1 minute more.
2. add in the water knorr sinigang sa kamias mix and sili leaves. simmer until leaves are cooked

tip: cook with freshly purchased dulong from the market. A nice addition to the dish could be malungay leaves

Chicken – under a Brick with Green Olive Relish and Arugula salad all recipe

Chicken – under a Brick with Green Olive Relish all recipes

Why This Recipe works:

By starting the chicken on the stovetop, weighted down(you don’t really have to use a brick; a Dutch oven wrapped in foil works just as well), then moving it to the even heat of the oven, we ensure crisp, golden – brown skin and juicy, perfectly cooked meat. The relish for this roast chicken doubles as a vinaigrette for the green: we toss a portion of it with the salad just before serving. The bright flavors of the green olive relish provide an excellent counter point to the mind flavor of chicken. And the additional of peppery arugula makes this a complete meat.

Ingredients: serve 3 to 4

Chicken – under a Brick with Green Olive Relish and Arugula salad

1 (3 ½ - 4 pound) whole chicken, backbone removed salt and pepper

6 tablespoons olive oil

4 (3 – inch) strips lemon peel, ¼ cup juice, and ¼ cup chopped lemon pulp from 2 lemons

½ cup toasted blanched almonds, chopped

½ cup pitted green olives, chopped

1 garlic clove, minced

8 cups baby arugula

Procedure:

Adjust oven rack to middle position and heat oven to 500 degrees. Wrap brick in foil or wrap bottom of heavy Dutch oven with foil. Gently press center of chicken with heel of hand to flatten, then season with salt and pepper.
Heat 3 tablespoons oil in large skillet over medium high heat until just smoking. And chicken, skin side down, then place weight on top and allow chicken to brown, 3 to 5 minutes. Transfer skillet with weight to oven and roast for 12 minutes.
Meanwhile, combine lemon peel, lemon juice, lemon pulp, almonds olives, garlic, and remaining oil in medium bowl and stir. Season with salt and pepper.
Remove weight, turn chicken over and roast an additional 10 minutes until breast temperature reaches 160 degrees and thigh temperature reaches 170 degrees. Transfer to cutting board. Toss arugula with ¼ cup liquid from relish and season with salt and pepper. Serve with chicken and green olive relish.

Quick Prep Tip: Weighting the chicken

We love having a good roast chicken for dinner, but it’s practically impossible to get in on the table in 30 minutes. Or so we thought. By cutting out the backbone, opening up the chicken, and flattening it, we can roast a whole bird in less than 30 minutes. For a quicker cooking bird, weight the flattered chicken with a heavy Dutch oven or large brick wrapped in foil (for easy cleanup). The heated weight cooks the bird from top down, while the hot skillet cooks the bird from the bottom up. For this recipe, it helps to place the weight on top of the chicken as soon as the chicken is placed in the skillet.

Crispy Pork Belly Recipe | Healthy Pork Recipe

Crispy Pork Belly Recipe

Ingredients:

Crispy Pork Belly Recipe | Healthy Pork Recipe

1 kg (2 lbs.) skin on pork belly
30 ml (2 tbsp.) sea salt
5 ml (1 tsp.) whole black peppercorns
8 cloves unpeeled garlic crushed
1 bay leaf
2 ml (1/2 tsp.) sea salt
1 ml (1/4 tsp.) freshly ground black pepper

For Souce:
¼ cup soy sauce
2 tablespoons mirin
1-2 tablespoons honey
2 teaspoons sriracha
2 teaspoons sesame oil
sliced scallions (for garnish)

Procedures:

Place the skin side of the pork belly in a pot large enough to hold it flat without curl. Add enough water to cover by a few inches. Add first amount of salt, pepper, garlic and bay leaf.
Bring to a simmer and cook naked in 2-2/2 hours or so until tender. Meat should not resist when pierced with a fork. Turn off the heat and let the meat and liquid to cool completely. Carefully remove the pork belly and place in a large bowl. Discard the liquid. Refrigerate, covered, overnight.
Heat oven to 450 ° F. If you have a convection option, use it. Place the pork in a baking dish and season on both sides of pork with salt and pepper. With a sharp knife, score the skin in a continuous slitting. Bake for 30-45 minutes until the skin has cracked. Let stand for 10 minutes. Cut into strips along the marked lines, then cut each strip into 1-inch pieces.

Crispy Pork Belly Recipe | Healthy Pork Recipe

Crispy Pork Belly Recipe | Healthy Pork Recipe

Crispy Pork Belly Recipe | Healthy Pork Recipe

Grilled Ribs with Pico de Gallo Recipe | Healthy Pork Recipe

Grilled Ribs with Pico de Gallo

Grilled Ribs with Pico de Gallo Recipe | Healthy Pork Recipe

Ingredients
2 lbs. spare ribs
3/4 cups dark soy sauce
Juice of 2 lemons
1 teaspoon garlic powder
2 tablespoons tomato ketchup
½ teaspoon ground black pepper
½ teaspoon chili powder
2 tablespoons Worcestershire sauce
2 cups pico de gallo

Procedures:

Combine soy sauce, lemon juice, garlic powder, chili powder, black pepper, and Worcestershire sauce in a bowl. Mix well.
Place the ribs in a sealable bag. Pour in the mixture and then marinate for at least 6 hours.
Make basting sauce to pour the remaining marinade in a bowl. Add the tomato sauce. Stir.
Roast the ribs for about 8-10 minutes on each side. You can rotate the ribs to prevent dry or burnt. Be sure to baste when turning ribs. Transfer to a serving platter. Serve with pico de gallo.

Bialetti 6800 Moka Express 6-Cup Stovetop Espresso Maker

Features

Stovetop brewer makes 6 2-ounce cups of espresso in just 4 to 5 minutes
Made of durable polished aluminum in a unique octagon shape
Flip-up top and side-pour spout provide added convenience
Wash by hand with warm soapy water and rinse clean; made in Italy
Measures 4-1/4 by 8 inches

List Price: $29.99
Special Offer: check this out!

Related Products

Product Description
Aluminum, stovetop espresso maker produces 6 demitasse cups of rich, authentic Italian espresso in just 4-5 minutes.

Bialetti Aluminum Stovetop Espresso Makers Save 15% (open box item) Bialetti 6799 Moka Express 3-Cup Stovetop Espresso Maker Aluminum, stovetop espresso maker produces 3 demitasse cups of rich, authentic Italian espresso in just 4-5 minutes. Customers Who Viewed This Item Also Viewed Page ... Bialetti Moka Express Coffee Maker Consumer Reviews Epinions.com Simple Espresso Maker for the Frugal and Technically Challenged, review by girlsgotpipes. I work daily with a bunch of Espresso junkies...they all have complicated $ ... Moka Express - Bialetti, Bialetti Espresso Maker, Bialetti ... Moka Express is the worlds number one coffee-maker and has been manufactured in over 200 million units. Bialetti Moka Express 6-Cup Model 6800 Espresso Machine - Bed Bath ... Bialetti Moka Express 6-Cup Model 6800 Espresso Machine The Moka Express stovetop espresso is the world's most recognized and cherished coffee maker. Bialetti Moka Express Espresso Maker - Stovetop - 6 cup - Aluminum ... For an excellent cup of Italian coffee, this aluminum stove-top espresso maker is the classic household coffee-pot, combining design with practical reliability and ... Bialetti 6800 Moka Express 6-Cup Stovetop Espresso Maker Aluminum, stovetop espresso maker produces 6 demitasse cups of rich, authentic Italian espresso in just 4-5 minutes. Customers Who Viewed This Item Also Viewed Page ... bialetti moka express eBay - Electronics, Cars, Fashion ... Newly listed Bialetti 6 Cup Stovetop Espresso Maker Moka Express Coffee Latte Pot Italy Bialetti Moka Express Coffee Maker Consumer Reviews Epinions.com What, coffee for real men? Do real men drink espresso? Apparently, in Italy they do. However, the charming little Bialetti Moka Express is not going to make a "true ... Black Friday Bialetti 6800 Moka Express 6 Cup Stovetop Espresso Maker Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to add taweeporn korkaew 's video to your playlist.

Suman sa Ibos Recipe | Suman sa Lihiya Recipe

Suman sa Ibos Recipe

Ingredients

4 cups glutinous rice
1 1/4 tablespoons sea salt
2 1/4 cups coconut milk
1 cup water

Procedures:

Make the container Buri Buri rotating blades in a mold which is about 1 1/2 inches wide. Close container has cylindrical sheet to prevent leaf swirl again.
Wash the rice, then place in a large bowl. Pour into water. Allow the rice to absorb the water.
Pour in the coconut milk and then add the salt. Mix gently and let stand for 10 minutes.
Scoop the mixture into the container and then seal Buri. Set aside. Arrange in a large pot add. Pour in a liter of water. Bring to a boil.Turn the heat to medium-low and let cook add 60 to 90 minutes.
Remove from the pot. Allow the temperature to cool.

Suman sa Ibos Recipe | Suman sa Lihiya Recipe

Suman sa Ibos Recipe | Suman sa Lihiya Recipe

Korean – Style Lettuce Wraps all recipes

Korean – Style Lettuce Wraps

Why this recipe works: this recipe is inspired by kalbi, a Korean – style grilled short rib dish featuring an irresistible combination of meaty, salty, sweet, and garlicky flavor. The marinade does double duty in this recipe: Before the meat is added, a small portion of it is set aside for drizzling over the steak after it’s been cooked and sliced. This adds a punch of flavor that makes up for the abbreviated marinating time. Fresh pear that’s been grated on a microplane grater not only serves as a tenderizing agent but also adds a subtle fruitiness to the marinade. We toast the sesame seeds in a small skillet over medium heat until they’re golden and fragrant before adding them to the marinade. The thinness of skirt steak makes it a candidate for grilling over high heat, but there’s a fair amount of sugar in the marinade that will scorch, so medium – high heat is preferable. We cut the steaks into sections before grilling so we can remove the thinner end pieces ahead of the thicker sections to ensure even doneness. Flank steak, which has slightly less flavor, can be used in place of skirt steak if desired. Diners wrap the meat in lettuce leaves at the table, which makes for an interesting, interacting eating experience.

Ingredients: serve 4

½ cup soy sauce

1 ripe pear, peeled, cored, and grated

3 ½ tablespoon sugar

3 scallions, chopped fine

4 garlic cloves, minced

1 tablespoon toasted sesame oil

1 tablespoon tasted sesame seeds

½ teaspoon pepper

1 ½ pounds skirt steak, trimmed

1 head red leaf, green leaf, or Bibb lettuce, leaves separated

Procedures:

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds, and pepper in large bowl. Measure out and reserve ¼ cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.
Grill steaks over medium – hot fire until well browned and steaks register 125 degrees(medium – rare), 6 to 8 minutes per side. Transfer steaks to cutting board, tent with foil, and let rest 5 minutes. Slice steak thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaver for wrapping.

Easy Wrapping the Beef:

Start by slicing steak thin against the grain. Next, lay apportion of the steak strips on top of a lettuce leaf. Drizzle the steak strips with a little of the reserved marinade, then fold both the top and bottom of the lettuce leaf inward over the steak strips. To finish, beginning on either side, roll the lettuce around steak strips.

Eight O'Clock Coffee, 100% Colombian Whole Bean, 11-Ounce Bags (Pack of 4)

Features

The finest blend of award-winning 100% Colombian coffee beans. Medium roast with a lingering sweet
Smooth yet full bodied flavor, original, but not ordinary
Packed in sealed bags for freshness

List Price: $33.99
Special Offer: check this out!

Related Products

Product Description
Eight O'Clock Coffee: A century and a half of expertise in every bag. Every time you brew a pot of Eight O'Clock Coffee you expect it to be great. And you are not disappointed - because we put a century and a half of expertise into every bag.

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