May your days be filled with hope and love.
Greek Bread Salad with Toasted Pita Chips ♥
5 years ago
Sunday, December 12, 2010
Habib's Gift: The Recipe Manager
My modified recipes - for two, on a slow cooker, using my own ingredients - have littered our network and my desk for a while now that habib decided to give me The Recipe Manager. Well, that was 2 months ago and I finally had the opportunity (more time, than opportunity) to play with The Recipe Manager on Ssam Finley, my Mac.
It's a little cumbersome and not as friendly as an Apple interface but I am willing to learn, in order to be organized. See my Homey Homeboy Mayo Recipe, the first attempt to use The Recipe Manager.
Thank you, Mark!
Deanna's Homey Homeboy Mayo
A rainy and lousy Sunday forced me to do housekeeping chores and of course opening the Kitchen Lab for some culinary experiements. Here is my recipe for home-made mayo which I plan to combine with tuna, onions, red peppers on toasted challah bread an chicken vegetable soup for a warm and easy to prepare lunch when my habib comes home.
Wednesday, November 24, 2010
Deanna's Fennel Soup
Ingredients
2 Zucchini, peeled and sliced
2 vegetable boullion cubes
4 cups water
1 medium Fennel, trimmed and sliced
1 Tomatoe, chopped
1 medium Onion, chopped
a pinch of garlic
Trim fennel before cooking
Fennel can seem unwieldy to work with at first, especially if you buy it with the stalks intact. Once you cut off the stalks (slice them close to the bulb), you'll find you have a more manageable vegetable.
Next, peel the stringy fibers off the outer layer of the bulb with a peeler or sharp paring knife. Now you can cut the bulb into wedges and braise or roast it, or cut it into slices for sautéing or tossing with pasta.
1. Peel the outer layer to remove any tough strings. If it's bruised or seems very tough, remove it altogether
2. Remove the core for slices but leave it in for wedges -- the core will keep the individual layers together.
Instructions:
1. Combine all ingredients.
2. Xlow cook for about 4 hours on high.
A very healthy and easy to prepare dish. I added toasted onions and parmesan cheese before serving. As a variation, you can add quinoa or brown rice for a full meal.
2 Zucchini, peeled and sliced
2 vegetable boullion cubes
4 cups water
1 medium Fennel, trimmed and sliced
1 Tomatoe, chopped
1 medium Onion, chopped
a pinch of garlic
Trim fennel before cooking
Fennel can seem unwieldy to work with at first, especially if you buy it with the stalks intact. Once you cut off the stalks (slice them close to the bulb), you'll find you have a more manageable vegetable.
Next, peel the stringy fibers off the outer layer of the bulb with a peeler or sharp paring knife. Now you can cut the bulb into wedges and braise or roast it, or cut it into slices for sautéing or tossing with pasta.
1. Peel the outer layer to remove any tough strings. If it's bruised or seems very tough, remove it altogether
2. Remove the core for slices but leave it in for wedges -- the core will keep the individual layers together.
Instructions:
1. Combine all ingredients.
2. Xlow cook for about 4 hours on high.
A very healthy and easy to prepare dish. I added toasted onions and parmesan cheese before serving. As a variation, you can add quinoa or brown rice for a full meal.
Monday, July 5, 2010
Shelf Life of Dehydrated Foods
8-10 years for Mung Beans. Well, that's comforting to know!
Read it HERE
Read it HERE
Test Lab: Ginisang Munggo on the Slow Cooker
Ingredients:
mung beans, 1 cup, washed and soaked in tepid water for 30 minutes prior to boiling
1 tbsp cooking oil
3 cloves garlic, crushed
1 small onion, sliced
1 cup pork (sliced thinly about 2 inches long by 1 inch wide)
2 tbsp patis (optional)
3 medium tomatoes, sliced
1 cup broth (or more; may use water; add acoording to the consistency you want)
salt and pepper to taste
dash of dried basil leaves
2 cups spinach leaves (or amount depends on how much you want)
Instructions:
Boil mung beans for 30 minutes on moderately-low heat. Check from time to time to ensure it does not get dry. Stir occasionally.
When almost ready, sautee the garlic, onion, then pork for about 2 minutes, then add tomatoes and sautee for about 1 minute. Add patis (and tinapa, if using) and let simmer for about 10 seconds.
Add mongo and broth. Cover and simmer (you may lower the heat some more) for about 5 minutes. If you are using shrimp, you may add at this point.
Add the basil, stir and adjust the taste with salt and pepper. Turn off the heat and add the spinach, stirring it in.
Place in bowl. Top with chicharon, if desired.
Serve with rice.
For the animal protein, you may substitute shrimps or combine pork with shrimps, or add shredded tinapa (smoked herring). I love adding roughly crumbled (if big) pieces of chicharon as topping for ginisang munggo. I got the idea from my medical school where I got free board and lodging and the kusinera was another Ilokana. If you know how to make good chicharon, they're better (I have not had any luck with my experimentations.)
http://manangkusinera.blogspot.com/2004/12/munggo-guisado.html
mung beans, 1 cup, washed and soaked in tepid water for 30 minutes prior to boiling
1 tbsp cooking oil
3 cloves garlic, crushed
1 small onion, sliced
1 cup pork (sliced thinly about 2 inches long by 1 inch wide)
2 tbsp patis (optional)
3 medium tomatoes, sliced
1 cup broth (or more; may use water; add acoording to the consistency you want)
salt and pepper to taste
dash of dried basil leaves
2 cups spinach leaves (or amount depends on how much you want)
Instructions:
Boil mung beans for 30 minutes on moderately-low heat. Check from time to time to ensure it does not get dry. Stir occasionally.
When almost ready, sautee the garlic, onion, then pork for about 2 minutes, then add tomatoes and sautee for about 1 minute. Add patis (and tinapa, if using) and let simmer for about 10 seconds.
Add mongo and broth. Cover and simmer (you may lower the heat some more) for about 5 minutes. If you are using shrimp, you may add at this point.
Add the basil, stir and adjust the taste with salt and pepper. Turn off the heat and add the spinach, stirring it in.
Place in bowl. Top with chicharon, if desired.
Serve with rice.
For the animal protein, you may substitute shrimps or combine pork with shrimps, or add shredded tinapa (smoked herring). I love adding roughly crumbled (if big) pieces of chicharon as topping for ginisang munggo. I got the idea from my medical school where I got free board and lodging and the kusinera was another Ilokana. If you know how to make good chicharon, they're better (I have not had any luck with my experimentations.)
http://manangkusinera.blogspot.com/2004/12/munggo-guisado.html
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