What's Good at Trader Joe's? Sea Salt Caramel Brownies | Gluten Free Fix. I was always the kid eating a bag of popcorn with a handful of chocolate candies at the same time. There is just something so good about mixing salty and sweet. Your taste buds just don’t know what to do! These decadent brownies are a combination of two of my favorite recipes: my perfect brownies and easy caramel, then sprinkled with a little bit of sea salt.
I use himalayan sea salt, which has a lovely pink hue. But use whatever course sea salt you have on hand. The Perfect Brownie 1/2 cup butter4 oz unsweetened chocolate1/4 cup coconut oil3/4 cup honey2 eggs2 tablespoons cocoa powder2 tablespoons coconut flour, packed1/4 cup almond flour, packed1/2 teaspoon baking soda1/2 teaspoon saltPreheat oven to 325. Easy Caramel 1/2 cup of butter, room temperature1/2 cup of honey1/2 cup of cashew cream, coconut milk or heavy creamIn a heavy bottom saucepan, combine butter and honey. *Or try them warmed up for a gooey treat! Related posts: Fast as Lightning and Apple Butter That Isn’t. Are you ready? No, not for Thanksgiving dinner…I’m talking about the much-anticipated Black Friday sales that get those very determined people out of bed at three o’clock in the morning to stand in ridiculously long lines and wrestle over Elmo.
Me? No…I am decidedly not one of those people. I will however, spend oodles of money happily from the comfort of my couch, snuggled cozily under a blanket. No crowds, no lines, no waiting; just a hemorrhaging wallet. Last year we were both sick at Thanksgiving and had to forego our usual Black Friday tradition of wandering around our sleepy downtown, eating and drinking ourselves silly. Have you seen these lightning deals? So our previous tradition is now out the window. Here’s something that’s not anywhere near as fast as lightning: my apple butter recipe. Apple butter is new to me. Every hour I would peer into the pot and determine that I wanted it to go just one more hour.
Ancho Chili Spiced Apple Butter Makes approximately 2 cups. Cream of Fresh Tomato Soup Recipe : Ina Garten. Beef Stew with Beer and Paprika. (Updated notes/recipe below.) This is a scrumptious, simple beef stew recipe that’s perfect for warming your soul after a long week of feeding cattle and horses in the snow. Or, at least, watching your husband leave the house so he can feed cattle and horses in the snow. It’s cold out there! Plus, I’m more useful in the kitchen. At least that’s what I tell myself. Start with some stew meat, usually sold in the grocery store with the label of—are you ready?
Aren’t you glad to have me here to explain these things? Heat some olive oil and a little bit of butter (for color and flavor) in a large dutch oven or pot. Add the meat in two or three batches (to avoid overcrowding) and remove it to a separate plate. Chop up some onions… And some garlic… And add them to the pot. Then pour in some hot water. Unwrap a few cubes of beef bouillon… And drop them on in. Thank you for your cooperation. (Oh, and you can also just use regular beef stock if you have it handy.) Next, grab a can of beer. Next, add some salt. Home-Style Chicken Pot Pie. Alliance Bakery & Café » Order. Filipino Beef Empanadas. I had a leftover baked potato that was sitting in the fridge.
What to do? I'm sure others may have thought of home fries or potato skins, but I thought of Filipino beef empanadas. These turnovers are encased in a flaky pastry dough and filled with a simple filling of beef, potatoes, and raisins. They are normally deep-fried, but they can be baked as well. I didn't have time to make empanada dough, so I bought pre-made pie dough at the grocery store. I also decided to bake the empanadas, and I learned something. Considering that all the empanadas disappeared in a matter of minutes, I suppose I they were still tasty. I used a 3-inch round cutter, so they were appetizer size -- empanaditas. Heat a skillet over medium high heat. Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to medium.
Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes. Now taste. Preheat oven to 400 degrees. Filipino Pork BBQ (Barbikyu) Crunchy on the outside. Caramelized. Sweet, sour, and salty at the same time. That's Filipino Barbikyu. Heaven on a stick. So you say, "Where are the skewers? " Well, they're here. But they're not right. I was crushed. No matter how much you made, these skewers would fly off the table until there was just a bunch of sticks in the trashcan. Fellow Pinoys, you know what I mean, don't you? To get back to my Q predicament, it wasn't my husband's fault that he didn't grill them to crispy goodness. I also didn't have the pork as thin as it could be.
Thin means the pork cooks fast and you can cook it over a little higher heat without worrying about burning it to a cinder. After dinner, I unthreaded the leftover pork from the skewers and put them in the fridge, saying a silent apology for their unglamorous appearance on my dinner table and misrepresentation of Filipino food. The next night, I took the leftover pork,cut them into bite size pieces, and put them in a new small batch of marinade. Recipe: Pork Adobo. I became addicted to adobo while living in Brooklyn. Albert, my roommate from Guam, made chicken adobo one night and handed me a plate with some fat chicken thighs, a thick brown sauce with onions, and a clump of rice.
Keep in mind that at this time, I was making dainty hors d'oeuvres everyday in culinary school and hadn't eaten good home-cooked braised meat in months. One bite and I was in heaven. "What's in this? " I asked. "Soy sauce, vinegear, honey, pepper. " "No, there's something else," I insisted. He whipped out a small spice bottle. Now, I know Filipino and South Pacific families each have their own ways to cook adobo, a way of stewing meat in soy sauce, vinegar, bay leaf, and black pepper.
I made chicken adobo, in this exact manner, every week for the next year. Recently, I started making pork adobo instead of chicken, mostly for convenience. Filipino. My Version of Longanisa « Trissalicious. My Version of Longanisa October 13, 2010 by trissalicious Longanisa I was absolutely crazy to want a December wedding. I had this perception that it would be more romantic to get married during the Christmas holidays. Two months before my wedding I went to fit my wedding gown. “Tsk tsk.. Oh my… What I didn’t realize was how hard it was to juggle holiday dinners, engagement parties and bridal showers. So for the next two months, as part of my “weight maintenance”, I had oatmeal for breakfast. Sure enough, two months later we walked down that aisle and for the next few weeks I gorged on rice, fried eggs and longanisa sausages.
Sadly, I never had my longanisa once I moved to Australia. Then one day I realized that I didn’t need to have any of those. Don’t forget, there’s still time to join my contest for your chance to win a copy of either Donna Hay’s Seasons or Bourke Street Bakery Cookbook. Like this: Like Loading... A Cupcake or Two: Kulinarya - Filipino Barbeque. I'm finally back. I’ve been away from the blogging world for a few weeks. It’s been so busy and I actually got sick and lost my taste buds. It’s not a very good feeling, that’s for sure.
I thought I would kick of my first post for June with Kulinarya Cooking Club's June Theme which is Filipino Barbeque. Thanks to Peachy and Ninette for picking this exciting theme. The recipe below is just my own version of a quick and simple marinade. It’s sweet and delicious, especially when cooked the traditional Filipino way which is normally on top of coals. Filipino Chicken Skewers Ingredients 4 chicken thigh fillets (cut into small cubes) 1 teaspoons brown sugar ½ cup soy sauce ½ cup tomato sauce or banana ketchup 1 clove of garlic (crushed) juice from 2 calamansi (calamondin) a pinch of chilli flakes (optional) soaked bamboo sticks 1. 2. 3. 4. Serve with hot rice. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do. Tressa. Bistek in 10 minutes — Home cooking rocks!
Just like adobo, bistek, or Filipino beef steak, is one of my family’s comfort foods and favorites and no one complains if I cook it more than once a week. The best bistek is made with thin slices of prime cut of beef (tenderloin, sirloin, top round or bottom round), marinated in a mixture of kamalansi juice and soy sauce, pan fried and garnished with onion slices. Simple enough if you get good quality meat. And there’s the rub right there. It’s just so hard to get good quality meat these days what with market vendors often passing off carabao meat as beef.
Even if sliced paper thin (and market vendors often do a haphazard job of cutting meat thinly), carabao meat will still turn out tough as the sole of a leather boot unless cooked for hours and hours. Above, bistek cooked the traditional way. So what I do these days is to use supermarket-bought sukiyaki cut meat for my bistek. Yesterday morning, I cooked bistek in 10 minutes and that includes preparation time. Pasta alla Carbonara. This is not exactly a traditional version of the great pasta dish. It was inspired by Judy Rodgers and her memories of Rome. Ingredients 5 slice extra-thick bacon cut into ½ segments 4 tablespoon olive oil cracked black pepper 1 cup pecornio romano, grated 1 cup blanched fresh or frozen peas salt 1 pound linguine, spaghetti, bucatini or similar ½ cup ricotta cheese (at room temperature) 4 large egg yolks (at room temperature) 1 clove garlic, peeled and minced Directions Heat the bacon, olive oil and garlic in a large heavy bottomed skillet over medium-low heat, stirring occasionally, until it begins to render some fat.
About 6 minutes. In a medium-sized bowl lightly beat the eggs and ricotta together. Bring a large pot of water to a boil. Raise the heat under the bacon to medium-high, and cook the bacon until crispy on the edges, but still chewy in the center. Drain the pasta and transfer it to the skillet with the bacon. Like this: Like Loading... Notes serves 4. How to Make Lumpia (Filipino Eggrolls) On Sunday, I made cabbage soup. It wasn't very good. I didn't really know what to expect when I found the recipe -- it involved sour cream, which kind of weirded me out -- and when all was said and done, I realized I should've just trusted my gut instinct and made tortellini soup, instead. I even considered throwing it out, but then decided it was still edible, and packed it up for the week's lunch, anyway. It's going to be a long week.
But, fortunately, that's all I have to say about cabbage soup, because I also made lumpia! For the first time! Lumpia (I believe the correct plural form is lumpiang, but we never call it that in my family, so please excuse the slew of incorrect Filipino grammar that follows) refers to Filipino eggrolls, and comes in several different forms, but there are two types with which most people are familiar and that my mom most often makes. You'll need lumpia wrappers. Carefully roll the lumpia, keeping the filling compact and making sure the wrapper is tight. Happy New Year! Hubs had seriously set his hopes on Kung Pao for New Year's Eve.
I had suggested keeping it low-key and inviting a few friends over to play board games (and sip a few cocktails) and to keep it super easy by picking up take-out. That was the plan, but someone...Mother Nature? Old Man Winter? The meteorologist at the local television station?... Had other plans. Snow blew and temperatures dropped.
The wind was icy with chills well below zero. At that point, I should have defrosted some shrimp and madeKung Pao Shrimp for our quiet night at home alone, but I didn't. I browned the cubes of lamb and sauteed the onion, celery, carrots, and turnips. So...tonight I made Steamed Dumplings...andEgg Rolls...and Crab Rangoon. 1/2 pound baby bok choy 1/2 pound ground pork (I used a pork sausage blend because that is what I had on hand.) 1/4 cup soy sauce 1 1/2 tablespoons oyster sauce 2 teaspoons honey 1 teaspoon sesame oil 40 wonton wrappers 4 cups chicken broth 1 cup water. Kimchi Fried Rice (Kimchi Bokkeumbap) - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes.
Welcome to Herbivoracious! If this is your first visit, please start here. Kimchi fried rice (Kimchi Bokkeumbap) I’ve gone completely mad for kimchi. I find the heat, crunch and pickled and slightly fermented flavor addictive. Kimchi fried rice is my latest obsession. Fried rice serves three beautiful purposes at once: it is a way to use up leftover rice and vegetables, it offers a change of pace from plain rice, and it is so quick to make that it is perfect for a late-night supper or dinner for one. A little patience is rewarded though: the longer you can let it cook, the more delicious crispy-crusted rice you’ll have. The classic Korean version of fried rice (Kimchi Bokkeumbap) is a bit different from Chinese fried rice that you may be familiar with.
Koreans will generally use up kimchi that is starting to be overripe to make kimchi fried rice, but if you don’t happen to have that on hand, normal jarred kimchi will be just fine. Lobster bisque « these days. A yummy lobster bisque. Lobster Bisque 2 lbs whole lobster 2 shallots, chopped 1 stalk celery, chopped 2 carrots, chopped 2 cloves garlic, minced 4 tbs unsalted butter 2 tbs tomato paste 2 cups water 2 bay leaves 5 sprigs thyme (one sprig de-stemmed, reserved for garnish) 5 peppercorns 1/2 tsp cayenne pepper 1/2 tsp paprika white wine (chardonnay) 1/2 cup cognac 1 cup heavy cream salt and pepper olive oil Steam the lobsters for about 15 minutes or until almost cooked.
Strain and reserve cooking liquid. Sauté shells in a large pot with a few tablespoons of olive oil. Place one lobster tail in each warmed bowl and ladle in soup. Foodgawker | feast your eyes. Crockpot Beef Stew Recipe. I married a meat and potatoes guy. Which is kind of crazy because when we met and were married he was a vegetarian, he had been for 5 years until on our honeymoon in Hawaii when he had a bite of fish. And even then he didn’t come home & dive into meat.
But deep down lurking beneath the surface was a meat eater. That doesn’t mean he still doesn’t enjoy a meat-less meal or that we don’t make meat-less meals as a regular part of our life, the deliciously simple dish of Mujadara or Spinach pie shows otherwise. However, he does like a hearty beef stew with all it’s fine fixins. What You Need: 1.5 lb Beef Stew Meat 1/4–1/2 Cup Flour 2 Cloves Garlic (minced) 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1 Teaspoon Paprika 2 Bay Leaves 2 Teaspoons Worcestershire Sauce 1/2 Cup Red Wine 2 Cups Beef Broth 2 Large Russet Potatoes (cubed) 1 yellow onion (finely diced) 5 Carrots (cubed) How to Put it Together: Place meat in a large plastic bag. Magazine/Cookbook Monday: Slow-Baked Mac and Cheese.
New England (is there really any other kind?) Clam Chowder « picky eatings. Mixed Mushroom Risotto « The Sweet Spot | Celebration Cakes & more.