Daydream Kitchen Using Annatto Seeds Pork with vegetables and atsuete oil. We got some atsuete or annatto seeds from the neighbours. There’s plenty of these for everyone. It’s great for colouring and flavouring food. Lunch today was pork with veggies cooked atsuete sauce. Sometimes, if I don’t want oil in cooking, I soak the seeds in a bit of hot water, wait a while, and then rub the seeds a bit in the water to get the colour and flavour. I got some onion and garlic and sauted these in the annatto oil. Salad with yogurt. For salad, I prepared lettuce with tomatoes and carrots. Spanish style sardines with chilli. A small side dish that I added is some Spanish-style saardines. These was lunch today – with rice and coconut juice!
Recipe Tipster Cooking with Leftovers – Rice and Chicken Chicken Rice Porridge for merdienda. With Calamansi and coconut juice. I’ve often had to cook leftovers. Today, there’s was quite a bit of rice and the chicken stew leftover. I just re-heated the chicken stew in a wok, added a bit more water and a bit of salt. Ginger is what gives rice porridge its beautiful taste and aroma. So when the chicken stew started boiling, I added in the leftover rice which I had earlier crumbled into small pieces, separating the grains of rice well. The rice and the chicken is left to cook for several minutes until the rice is very soft. Rice porridge or congee – would’ve been better with egg! And while the rice porridge was cooking, I also prepared another dish. The whole potato is first cooked well in boiling water with a pinch of salt. Potato with pork and beans. Now, Pork and Beans is a popular type of tinned beans here. I just heated up a tin of these bins and poured it over the hot potatoes.
Tablespoon How To Make Gluten-Free Cornmeal Pancakes And Corn Bread You need three utensils, a scoop/dipper, spatula and a cast iron skillet or frying pan. Why use a cast iron frying pan? Simple, it is traditional. For you liberals, 'it's traditional' doesn't quite cut it. You can easily spend ten times the price of a cast iron skillet, and get a teflon coated, stainless steel, copper layered frying pan that will cook up pancakes just fine, and it looks a lot better sitting on your granite counter-top too. Why use the traditional cast iron frying pan? It is, as the name implies, made from cast iron.
Recipes I Need White Chocolate Superberry Mousse : Guest Author Chaya-Ryvka Diehl “My White Chocolate Superberry Mousse has become my newest all time favorite raw dessert recipe, and there are so many reasons why!” First off, and on the most basic level, the flavor is sublime, like some sort of fantastic childhood dream come to life. Then there’s the light, creamy, melt-in-your mouth texture, and I can’t leave out the stunning violet color thanks to our superberry powders! With all of these elements tantalizing the senses there are some super added bonuses that need mentioning, and when I say “super,” I mean super berry. Oh yes, acai and maqui add a super punch of antioxidants, vitamins and minerals to your truly divine fairyland dessert. Once you have all of your ingredients, this is a pretty straightforward and easy-to-make recipe that is sure to thoroughly please any crowd. Prep Time: 15 minutes to make the mousse. Serves: 4-6 In your high speed blender place: Blend on high to incorporate all ingredients, and to create a completely smooth texture. Chaya-Ryvka Diehl
Pork Mung Bean Stew with Basil Mint Salad Pork Mung Bean Stew with Lettuce Basil and Mint Salad I used to hate mung beans but nowadays I love it. The trick is to to get a good fresh stock of mung beans and use the right ingredients that give the beans the flavour that you like. For me, that’s red bell peppers. I love those. I soak mung beans overnight to soften then boil them up into pork, onions, garlic that have been sautéed in coconut oil. For lunch, I cooked mung beans, red bell pepper, and some alugbati with pork. Other times, I like to use shrimp to flavour mung beans. Lettuce, Basil and Mint salad! I prepared salad with this meal. Spiced Strawberry Parfait : A Raw Food Recipe by Heather Pace This recipe was originally featured on Heather’s blog, “Sweetly Raw.” Here’s a simple yet elegant and delicious parfait that’s sure to be a hit with your dinner guests, friends, and family. The coconut cardamom cream is sooo yummy. Serves: 4-6 people Prep time: 30 minutes, plus chilling time. Coconut Cardamom Cream 2/3 cup coconut milk 1/3 cup water 0.5 oz soaked Irish moss (soak 6-8 hours) 2 tablespoons maple syrup 1/4 cup cashews 7 drops vanilla medicine flower essence (or pure vanilla extract, to taste) 6 drops vanilla stevia 3/4 teaspoon ground cardamom 1/4 cup + 3 tablespoons melted coconut oil Blend the coconut milk, water, and Irish moss until smooth. Strawberry Pudding 3 cups chopped strawberries 1 cup coconut milk 1 oz soaked Irish moss, chopped (soak 6-8 hours) 1/4 cup cashews 1/3 cup maple syrup Few drops stevia 1 tablespoon lemon juice 1 1/2 teaspoons vanilla 1/2 cup melted coconut oil Blend the coconut milk and Irish moss together until smooth. Heather Pace
What's for dinner? #3 Homemade Pesto Hey everyone! When I was studying in Leuven, my friend Sofie discovered a restaurant/take-a-away called "Pasta à Porter". Their pesto was heavenly! When I moved back home, I couldn't find one that tasted the same. Ingredients: Clean basil-leafs (from 2 pots of basil) A big clove of garlic A pinch of salt 2 tbsp of olive oil 2 handful of roasted peanuts (the ones that people eat as a snack, often salted) *I know people would normally use roasted pine nuts, but roasted peanuts is my secret ingredient here There are two ways to make pesto. The easy way: put everything in a blender, blend it for a couple of minutes and voilà! The traditional way: Start grinding the peanuts and garlic in a mortar until you have a fine paste. Which dish did you love to make when you were studying?
Open your mind to the raw possibilities with 'Eat Raw, Eat Well' Eating more raw food just makes sense. Raw foods contain more nutrients than cooked, and a raw food diet eliminates the artificial ingredients, dyes, and additives found in processed foods. Raw dishes tend to be lower in calories and higher in fiber than cooked or processed foods. As it turns out, quite a lot. I was also surprised at the number of ‘raw foods’ that I was already eating, without really thinking about it. Raw food ‘cooking’ does have a learning curve. I’m not sure whether I’ll eventually go all raw, all the time. For a little taste of what you'll see in Eat Raw, Eat Well, here is an excerpt from the book compliments of Robert Rose and Douglas McNish. Cashew Cheesecake (page 360) This rich cake is particularly delicious served with fresh berries and a sprinkle of cinnamon. 1. Tips To soak the cashews for this recipe, cover with 8 cups (2 L) water. Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission.