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Filipino Pork Belly

For those who want a different BBQ experience, here is juicy fat juxtaposed with the refreshing taste of vinegar.

Ingredients :

1. Marinade :

1/3 cup Sprite

1/4 cup rice vinegar (I used regular datu puti/ sukang maasim)

1 Tbsp garlic minced

1 Tbsp white sugar

1.5 tsp salt

1 tsp black pepper

2 lbs of pork belly, sliced 1/4 inch thick

2. Dipping sauce :

1/2 cup rice vinegar *

1 small Thai chili *

2 tsp garlic minced

*For those looking for premixed vinegar with small chilis. Datu Puti has a white vinegar “spiced” version.

Instructions :

Mix marinade ingredients together. Place in meat, washed and cleaned, and let marinate for at least 2 hours.

Slice grilled pork slabs, and serve with vinegar dipping sauce on the side.

Source : http://www.meatwave.com/blog/inihaw-na-liempo-grilled-filipino-pork-belly-recipe

“Jimmy Dean Sausage Stuffing”

Serving size : 10 - 12 portions

Ingredients :

2 pkgs (16 oz each) Jimmy dean Sage pork sausage

8oz fresh mushrooms sliced

1 - 1/2 cup diced onion

3/4 diced or coarsely grated carrots

1-1/2 diced celery

3 garlic cloves, minced

1 pkg (10 oz) frozen spinach, thawed and drained

2 tsp dried rosemary

2 tsp poultry seasoning

1 tsp black pepper

1pkg (15 oz) herbed dry bread cubes

2 cups chicken broth

1 egg, lightly beaten

Cooking:

1. Preheat oven at 325 degrees.

2. In large saucepan/ stockpot, cook sausage over medium-high heat. Stir frequently until thoroughly cooked and no longer pink.

3. Add mushrooms, onion, carrots, celery and garlic. Cook 10-12 minutes or until onion is translucent, stirring frequently.

4. Transfer mixture to large bowl and add remaining ingredients and stir wel.

5. Pour into a buttered 4 QUART casserole. Bake for 60 minutes.

#stuffing #sausage #jimmy dean #thanksgiving

Spinach gratin

Ingredients :

5 packs frozen spinach - thawed and drained

Saute garlic and onion - add spinach

add pinch of nutmeg

1 cup heavy cream

1/2 cup parmesean cheese

1/2 cup guyere cheese

salt and pepper

top with 1/2 cup guyere cheese

Cooking :

Bake at 350 degrees for 45 minutes or until top is brown.

#spinach gratin #spinach #baked #thanksgiving

Litson Manok

“Grilled chicken” Pilipino style!

Cooking time : 1 hour, 15 minutes

Materials :

Oven, baking pan

Ingredients :

1 whole young chicken

Stuffing 1 lemongrass stalk, chopped into four pieces 3-4 green onion/ scallion stalks, chopped into four pieces 1 onion, chopped 4-5 cloves of garlic, chopped

Lemon to wash chicken

Olive oil Rosemary Thyme Salt & Pepper

Cooking instructions :

1. Wash your chicken with cold water and lemon.

2. Pat chicken dry with paper towel.

3. Preheat oven to 450 F

4. Cover/ massage chicken with olive oil and seasoning.

5. Stuff chicken with the stuffing that will make it taste and smell good.

6. Cover chicken in baking pan with foil. Cook for 45 minutes to 1 hour.

7. Uncover chicken and cook for remaining 20 minutes.

#litson manok #chikcen #grilled

Butternut Squash Soup

Primarily based off the Whole Foods recipe. (Indicates additional ingredients from other websites)

Materials needed :

Blender Soup pot

Ingredients :

2 Tbsp extra virgin olive oil

1 carrot,diced 1 celery,diced 1 onion, diced

4 cups, cubed butternut squash, fresh or frozen 1/2 tsp chopped fresh thyme 4 cups low sodium chicken broth 1/2 tsp sea salt 1/2 tsp ground black pepper

(pinch of nutmeg, cayenne, and cinnamon)

Cooking instructions :

1. Heat oil in large soup pot. 2. Add carrot, celery and onion. Cook until soft, and onion is translucent. 3 to 4 minutes 3. Stir in butternut squash, thyme, broth, salt and pepper. 4. Bring to boil, reduce heat and simmer until squash is fork tender. 30 minutes. (add nutmeg, cayenne and cinnamon) 5. Blender soup til puree.

Sources :

Whole Foods recipe : (http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup)

My Recipes : (http://www.myrecipes.com/recipe/butternut-squash-soup-5)

Simply Recipes : (http://www.simplyrecipes.com/recipes/butternut_squash_apple_soup/)

#soup #butternut #squash #fall

My husband is something of a guacamole connoisseur. When good avocados can be found in our decidedly non-tropical state, he scoops them up and works on perfecting his guacamole technique. So I've also spent some time trying to make his guacamole last. In the rare instances we don't polish off the bowl, it seems a terrible shame to waste an ounce of that good green stuff. But my efforts to keep guacamole green and fresh overnight have always failed — until now. I've discovered a simple, foolproof, and easy way to keep guacamole green and delicious — and no, it doesn't involve avocado pits or extra lime juice. Want to see how I do it?

Lukewarm water layer on top.

Drain it before you serve and stir in the extra moisture.

#guac storage

Where I live, far from avocado country, it’s not unusual for organic avocados to be $2.50 or $3 each. "Oh, waaah, you big crybaby," locavore purists might argue, "avocados are expensive because you...

TL;DR

You want it dark, heavy, and soft with no odd squishy or flat areas.

Flick off the stem. If you see brown, it's nasty. If it's yellow/green, it's good.

#guac #guacomole

Something for Summer

Quinoa Tabbouleh Makes about 7 cups, enough for 4-6 people

1 cup dry quinoa 1/2 red onion 2 medium tomatoes 2 cloves garlic 1 bunch parsley (about 2 cups) 1 bunch mint (about 1/2 cup) 8 ounces feta 1/4 cup good extra-virgin olive oil 2 Tablespoons lemon juice extra lemon juice to taste salt to taste

Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.

Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.

Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.

Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pour it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta over the top and gently stir it in as well. Taste the salad and add morelemon juice or salt as desired.

Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer.

Source : http://www.thekitchn.com/recipe-quinoa-tabbouleh-90136

The Secret for Crunchy Potatoes on the outside and soft on the inside is to saute!

What you'll need :

red potatoes

salt and pepper

olive oil

herbs and spices

What you do :

Heat up that skillet to low-medium heat.

Add 2 tsp (30 ml) of olive oil and let that get nice and warm.

Cut up your potatoes into cute little bite sized pieces. Along with whatever veggies you want. (You know it's gonna be onions and garlic for me!)

Toss that into the skillet.

And cook for 20-25 minutes, or until you get a nice color on each side.

If done right, you've got the perfect crispy potato bits that are soft on the inside.

#potatoes #SGtested #I know they are bad for your GI tract #but still

Puree with a blender

picture of completed project (it's actually more orange than the photo)

Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping Serves 4

1 tbsp ghee or coconut oil 1 large onion 2 sweet potatoes 4 carrots 4 sprigs fresh thyme or 1 tsp dried thyme 1 cup / 250 ml uncooked red lentils 4 cups / 1 liter water sea salt & freshly ground pepper, to taste

Aubergine & Kale Topping

1 tbsp ghee or coconut oil 1 aubergine/eggplant 4-5 stems fresh kale or thawed frozen 1/2 tsp ground turmeric 1/2 tsp ground cumin sea salt & fresh ground pepper, to taste

Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. I'm guessing that you had to chop up the vegetables into pieces that could easily be cooked. And I peeled my potatoes. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.

( Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft. ) Didn't make the topping.

Use an immersion (hand) blender to puree the soup. Meh, just borrow your roommate's blender. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.

Last Thoughts : It's basically pureed vegetable soup. Add some salt and chili pepper to make it taste as you wish. Great starchy meal for when you're on the go. Also, finding coconut oil is not as hard as you think! I was so surprised how I can taste it along with the sweet potatoes. Awesome flavor and texture.

(Source : http://www.greenkitchenstories.com/sweet-potato-red-lentil-soup/)

#vegetable soup #SGtested

Chipotle Guac (yes Chipotle)

Individual sized recipe: 2 Hass Avocados 1/2 of a Jalapeno pepper, seeded, and minced (Edit : Keep the ratio of 1 sm jalepenio pepper to 2 hass avocados) 1/4 of a red onion, finely chopped 2 heaping Tablespoons of Cilantro, finely chopped 1/4 of a lime, juiced 1/4 teaspoon salt (Note : I like to make mine with 3 roma tomatoes.)

Combine all of the ingredients into a bowl, and mash together until it is as chunky/smooth as you want. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!

Notes: This recipe is an approximation based on the original Chipotle recipe below. Please use it as a base for your guacamole creation, and feel free to make improvements based on your own personal preferences.

Chipotle's Batch Recipe: Remove stems and stickers from 48 avocados, wash for two minutes. Cut avocados in half, remove pit, scrape out the good stuff. Mash avocados in large mixing bowl. You don't have to get it to the final consistency yet, but it's easier if they're at least partially mashed at this point. Now for the other ingredients. Add 2-1/2 cups cilantro, 2-1/2 cups chopped red onions, 1/2 cup chopped jalapeno, 1/2 cup lemon-lime juice, and 3 tablespoons of salt. Continue mashing until smooth. When you go to store the guac, put a layer of plastic wrap directly on the guac and squeeze the air out, then put another layer of plastic over whatever container you're using. This keeps the guac from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway, so just skim off the top layer before serving.

Source : http://www.chipotlefan.com/index.php?id=guacamole_recipe

#chipotle guacamole

Spinach Quiche (finally)

Serving : 6 (1 quiche pie)

Time : 1 hour

Ingredients :

1/2 cup butter (Actually... use less, maybe like 2/3rds of that butter stick)

3 cloves garlic, chopped

1 small onion , chopped

1 (10 oz) package frozen chopped spinach, thawed & drained (I used fresh spinach leaves in mine from a Dole ready salad bag, steamed and drained of water. So it ended up being 6 oz.)

1 (4.5 oz) can mushrooms, drained (nope, none of that)

1 (6 oz) package herb & garlic feta, crumbled (used regular feta, and use less of this too, the feta was so strong in this quiche)

1 (8 oz) package shredded Cheddar cheese

salt & pepper to taste

1 (9 inch) unbaked deep dish pie crust (used some ready made pie crust in a box from shoprite)

4 eggs, beaten

1 cup milk

Procedure :

Preheat oven to 375 F (190 C)

Get the pie crust ready in the baking pan. And bake it for a little bit, so it's not so uncooked looking at the end.

In skillet : melt butter over medium heat. Saute garlic, onion until lightly brown (7 minutes?). Stir in spinach, mushrooms, feta and 1/2 cup of cheddar cheese. Season with salt & pepper.

Spoon mixture into the pie crust

In medium bowl : whisk together eggs & milk. Season with salt & pepper. Pour into the shell, allowing the egg mixture to thoroughly combine with the spinach mixture.

Bake for 15 minutes.

Sprinkle top with remaining cheddar cheese.

Bake for additional 35 - 40 minutes until set in the center.

Let stand for 10 minutes before serving.

Source : http://allrecipes.com/recipe/spinach-quiche/detail.aspx?scale=6&ismetric=0

Youtube : http://www.youtube.com/watch?v=107hocwj2zU

#spinach #quiche #spinach quiche #lunch #SGtested

Readers' suggestions

One of my readers brought up a pretty solid request - "put a tag on recipes I've tried (vs stuff I've reblogged to save or info or what ever)".

So, I will add a new hashtag #SGtested to my cooking posts to to differentiate the tried and true methods, and hopefully make this blog easier to navigate. Using the search bar on the top left of the site should also help.

And I suppose now is a good place for a disclaimer : My recipes are based off of stuff I've found on the internet, along with my own certain twist on things. Everything else are re-blogs, future project ideas, and references from which I think you can benefit.

So what are you waiting for, get cooking!

- SG out!

#suggestions

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