Kitchen Deelite

Archive for the ‘Recipe’ Category

Cooked this last Friday as our dinner and my little boy loves it. To quote what he said, “Hmmm… another delicious food” (he’s indeed my big fan, hahaha).

Anyway, I got the recipe from one of my online friends and was timing since I don’t have any prepared meal on that day. Good thing also I have almost all the ingredients needed….

Base from this recipe- http://www.filipinofoodstore.com/recipes/chicken-in-pineapple-pininyahan-manok.html except that I use potatoes instead of carrots (my son like potatoes), here are the steps on how I cooked it:

Ingredients:
Chicken (you can use whole chicken cut into pieces or choice of your favorite parts)
1 tsp of grated ginger
3 cloves of crushed garlic
one onion sliced
half a cup of pineapple chunks
one red bell pepper cut in cubes
2 laurel leaves (bay leaf)
1 tsp fish sauce (patis)
pepper and salt to taste
potatoes cut into quarter
1 tsp of curry powder
1/4 cup of evaporated milk
2 to 3 tbsps of cooking oil
half cup water

Procedure:
Heat cooking oil in a casserole.
Sauté garlic until lightly browned or fragrant. Add onion and ginger, stir for a minute.
Add chicken pieces, red bell peppers and stir for about three minutes or until the chicken has changed color on all sides.
Add the potatoes and the pineapple. Mix well.
Add all the spices; pepper, patis, bay leaves, curry and little salt.
Add water, let boil then simmer covered over medium low heat for about 10 to 15 minutes or until the chicken and vegetables are done.
When the juice has reduced add the evaporated milk and lower the fire and continue simmering for five more minutes. Correct seasonings to taste.
Serve immediately.

This is an interesting recipe… The moment I saw the colorful picture, I knew I’m going to try it. So before checking on insurance marketing let me share to you this healthy and yummy recipe. I’m hoping I can find an avocado later on… the boys will surely like this. Try it too!

Ingredients:
1/4 cup(s) honey
2 tablespoon vinegar, sherry, or red-wine vinegar
2 tablespoon mint, fresh, finely chopped
1/4 teaspoon pepper, black ground, freshly ground
1 pinch salt
4 cup(s) spinach, baby
1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
1/2 small melon, cantaloupe, 16 thin slices, rind removed
1 1/2 cup(s) strawberries, hulled, sliced
2 teaspoon sesame seeds, toasted

Preparation:
1. Whisk honey, vinegar, mint, pepper and salt in a small bowl.

2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Blueberry is one of the fruits that my boys love to eat. So when I stumbled this recipe while looking for cheap auto insurance, I make sure I copied it first and stapled here. I will try to cook this in the weeks to come. If you love blueberries, then you will sure like this. I read the procedure and it’s just easy to make.

Ingredients:
1/2 cup(s) flour, whole-wheat pastry
1/4 cup(s) flour, all-purpose, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg, fresh, grated
3/4 cup(s) cheese, ricotta, part-skim
1 large egg(s)
1 large egg white(s)
1/2 cup(s) buttermilk, fat-free
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoon canola oil, divided
3/4 cup(s) blueberries, fresh or frozen (not thawed)

Preparation:
1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.

3. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Such an easy way to cook fried chicken… no need to watch over, no frying and best of all not dip in vegetable / cooking oil. Just so I considered it to be healthy…

So this is how I do it:
Place all the chicken pieces inside a Ziploc. Put salt, pepper and garlic powder then shake well.
Place inside the ref (coldest part) for like an hour.
Once ready, put flour inside the Ziploc then shake again.
Pre-heat oven.
Brush an olive oil around the chicken and place it on the oven pan.

Cook for 20 minutes. Then turn the chicken around and cook for another 20 minutes…

That’s it! The chicken is crunchy but not oily. We all love it! And yes that’s our dinner last night…

I’m supposed to check Ferrari parts but when I look on my email and found a new one with subject elegant fish dinner, I couldn’t resists but check on the recipe and see what kind of food it is. It says elegant, so I’m thinking there’s something unique on how it is being prepared.

And yes there is! it uses a marinated artichokes that provides concentrated flavor and a delicious liquid that can be used to flavor a dish. Well, I haven’t cook a food with this kind of product yet so it must be really tasty and great.

Here’s how it is being done…

Prep time: 5 minutes
Cook time: 15 minutes
Serves 4

Ingredients:
1 1/2 pounds cod fillet
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
1 tablespoon dried basil
Salt and freshly ground black pepper
10 ounces marinated artichoke hearts (about 12 pieces), plus 1 tablespoon liquid from jar

Instructions:
Heat oven to 450°F.

Place cod in an ovenproof baking dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.

Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes. Remove from oven and serve hot.

By the way, for those on south beach diet this is good for Phase 1. Here’s the nutrional information about this:
Per serving:
250 calories
10 g fat (1 g sat)
8 g carbohydrate
33 g protein
3 g dietary fiber
430 mg sodium

I’m glad that my son now slowly eating vegetables. But of course I’m cooking it with a little trick so he won’t notice the taste and that he can eat a lot. Let’s take for instance his bread filling. The past couple of weeks since the husband and I were eating mostly Pita bread with vegetable fillings, I prepared my son’s Pita stuffing much tastier. My trick was to put a big slice of cheddar cheese on top of spinach or any garden salad vegetable and once heated in the oven, the cheese melts on the veggies, which tasted really yummy. And yes he likes it. Take note that aside from the cheddar cheese, a feta cheese was also part of the stuff. So just imagine how cheesy his food was and he could finish it all. LOL!

Now I wanted him to try other vegetables. I found one recipe that looks perfect and I know he will like it… it’s Chicken-herb Meatballs with Zucchini Raita. I got it while browsing various Dinner Recipes and I came across their kids section. And as I said it’s perfect! Just perfect because my son loves eating meatballs, and another perfect score because it’s a chicken. My son doesn’t like much of pork meat…
Ok, so the vegetable included is zucchini. Hmmm….this is indeed new for him but since the recipe calls for a coarsely grated zucchini plus it includes a yogurt (that he really loves), so I think he wouldn’t recognize it at all.

Ok, if you wanted to give it a try I will staple the recipe here as I’m going to cook it as well hopefully this week.

Serves: 4
Prep: 15 mins
Total: 1 hr 15 mins
Ingredients:
1/2 cup coarsely grated zucchini
Coarse kosher salt
1/3 cup panko (Japanese-style coarse, dry breadcrumbs)
2 tablespoons milk
1 pound boneless, skinless chicken thighs, quartered
1 tablespoon minced chives
1 tablespoon minced parsley
1 1/4 teaspoons minced mint leaves, divided
1/8 teaspoon pepper
1 cup plain whole-milk yogurt
2 teaspoons fresh lemon juice
Pinch of sugar
2 tablespoons olive oil

Procedure.
(1) Put zucchini in a small mixing bowl and sprinkle with 1/4 teaspoon salt. Mix well and set aside for 15 minutes. Put panko in a large mixing bowl. Drizzle milk over the breadcrumbs; set aside.
(2) Put chicken in the bowl of a food processor and pulse until it is coarsely chopped (do not overprocess—mixture will not be uniform). Transfer chicken to bowl containing panko. Add chives, parsley, 1 teaspoon mint, 1 teaspoon salt, and pepper; mix well. Roll mixture into 1-inch balls.
(3) Drain zucchini and squeeze out as much liquid as possible. In a small bowl, combine zucchini, yogurt, lemon juice, sugar, and remaining 1/4 teaspoon mint. Season with salt, mix well, and refrigerate.
(4) Heat oil in a 12-inch heavy cast-iron or nonstick skillet over medium. Add meatballs and cook, turning to brown all sides, for about 10 minutes or until meatballs are no longer pink in the center. Serve meatballs with zucchini raita.

Looks yummy huh! Now I’m thrilled to cook this, LOL!
Not only this food is good for dinner but for snack as well. I can feel my little boy will like this. Let’s see….

If you’re into south beach diet, this can be prepared during Phase 2 stage.
Sweet potatoes make these golden oven fries much healthier than the fried white potatoes we all grew up eating. If you want to add a spicy touch, use Hungarian hot paprika.

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 4

Ingredients:
2 medium sweet potatoes, scrubbed and dried
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/2 teaspoon paprika

Directions:
Heat oven to 425° F. Slice each sweet potato lengthwise into 8 pieces. Toss with oil, salt, and paprika. Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes.
Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.

Enjoy your fries.

Another cold weather warning today (we have 9C degrees) and it’s best to stay home only. And because it’s cold, I wanted to prepare a soup for us. I browsed the internet to look for different recipe and found this Mexican corn soup recipe… (Side story: this should have been our snack but because I stayed longer net surfing checking on this exposed acne treatment system, the cooking hasn’t done yet until after this post, hahaha!) … Ok, yes a little late but still good for dinner as the temperature is getting lower… soup is still best!

Ok here’s the recipe which is good for 6 servings:

Prep Time: 20 mins

Ingredients:
* 16 ounce(s) corn, whole kernel frozen, thawed
* 1 cup(s) broth, reduced-sodium chicken
* 4 ounce(s) pepper(s), green chile
* 1 clove(s) garlic, minced
* 1 tablespoon oregano, fresh, or 1 teaspoon dried oregano, crushed
* 1/2 teaspoon salt
* 1/4 teaspoon pepper, black ground
* 2 cup(s) milk, fat-free
* 1 cup(s) chicken, breast (cooked), chopped
* 1 cup(s) tomato(es), chopped
* 1 cup(s) cheese, shredded Monterey Jack
* parsley
* oregano, fresh

Preparation:
1. In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

2. In a large saucepan, combine corn puree, remaining corn, chile peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat until just boiling. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs.

Enjoy your soup!

… or Fish in Sweet & Sour sauce.
This is my version of Fish Escabeche. A red snapper fish is a good choice for this but usually if we’re going to cook fried fish, I also make the sauce so our food not really dry. Hence, I have different type of fish here, which name I forgot, LOL!

Below is the recipe on how I do it.

Ingredients:
1 whole 2-3 lbs. Red snapper, cleaned
flour for dredging
vegetable oil for frying
1 tsp ginger slicked thinly
1 medium sized onion, slicked into rings, separated
1 smal carrot, sliced thinly into 2-inch strips
¾ cup water
1 tbsp light soy sauce
2 tbsp vinegar
2 tbsp sugar
3 tbsp ketchup
2 tsp tapioca starch mixed with 1 tbsp water
½ cup sweet red pepper, sliced thinly diagonally
salt and pepper to taste

Procedure:
Sprinkle salt lightly on fish. Dredge fish in flour. In a non-stick skillet over medium heat, fry fish in enough oil until golden brown and thoroughly cooked. Set aside in a serving platter.

Prepare the sweet and sour sauce.
Stir together water, soy sauce, vinegar, sugar, ketchup in a bowl.
In a non-stick pan over medium heat, sauté ginger in 1 tbsp oil for 20 seconds. Add onion rings and carrot slices. Stir for 1 minute.

Add the sauce mixture and salt and pepper to taste. Let boil for 2-3 minutes. Add the tapioca/water mixture, stirring constantly until sauce has thickened.
Turn heat off and add the sweet red pepper slices.
Pour sauce on top of the fish.
Serve immediately.

The recipe I saw on my email today. What surprises me it can be prepared for 5 minutes only, … That quick!
I was thinking this could be a nice breakfast and looks like good to eat while doing your rounds on the computer like window shopping online or browsing different beauty stuff (reminds me to read about this acne lotion…)

Anyway, here’s the recipe… an easy to do meal.

Ingredients:
* 2 tablespoon nuts, pine nuts
* 2 tablespoon raisins, golden
* 1 teaspoon lemon zest, freshly grated
* 2 cup(s) pudding, rice, low-fat, prepared

Preparation:
Stir pine nuts, raisins and lemon zest into rice pudding.

I told you it’s quick! Try it!