Braised Beef Shanks Recipe

INGREDIENTS

2 tablespoons vegetable oil

1 kilo beef shanks

2 tablespoons garlic, minced

1/2 cup white onions, chopped

4 pieces star anise

2 sticks cinnamon

2 bay leaves

2 teaspoons black peppercorns

1/4 cup dark soy sauce

2 tablespoons vinegar

2 tablespoons sugar

6 fresh or rehydrated dried shiitake mushrooms, sliced in hald

salt, to taste

1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 bundle bok choy, leaves separted and blanched until tender

COOKING PROCEDURE

Heat oil in a large frying pan until almost smoking. Sear beef pieces in batches until surface is brown. Set aside.

Place seared beef and remaining ingredients except for mushrooms, cornstarch, and bok choy in a large, heavy-bottomed pot. Add enough water to cover meat. Bring to a boil then reduce heat to simmer. Cover partially and simmer for 2 to 3 hours or until meat is fork-tender. Add mushrooms 30 minutes before stew is done.

Taste and adjust seasoning. Discard star anise, cinnamon, and bay leaves. Add dissolved cornstarch and mix to thicken sauce. Add bok choy. Serve hot.

Avocado Chocolate Pudding

Pudding is a popular grab-and-go item if you want a snack or a dessert. However, if you frequently buy pudding at a supermarket or grocery store, what you will see in the ingredients list will shock you: vegetable oils, chemical compounds and artificial flavoring are just some of the harmful and unhealthy ingredients in store-bought pudding.

The good news is you can still enjoy pudding without exposing yourself to various health risks. Check out this Chocolate Avocado Pudding Recipe from Healthy Holistic Living. Not only does this recipe call for wholesome, all-natural ingredients, but every spoonful also provides you with a vital health boost.

Ingredients

• 3 large avocados, soft and ripe
• ¼ cup organic, high-qualitycacao powder
• 3 to 6 Tbsp. coconut milk
• 1 tsp. vanilla extract
• 2 tsp. coconut oil
• 2 Tbsp. raw honey

Procedure:

1. Combine avocado, cacao powder, coconut milk, vanilla, coconut oil and honey in blender. Blend on high for 1 minute or until smooth.
2. Refrigerate for 30 minutes.

Godhumai Idli Recipe (Instant Whole Wheat Flour Idli)

Ingredients

• 1 cup Chakki Atta (Whole Wheat Flour)
• 1 cup  yogurt
• 1/2 teaspoon enos fruit salt
• 1 teaspoon sesame oil to grease the Idli Plates
• salt to taste
For seasoning
• 2 teaspoons ghee
• 1/2 teaspoon split bengal gram
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon coarsely crushed peppercorns
• 5-6 cashew nuts (broken roughly)
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 green chilli, finely chopped
  
  

  Directions for Godhumai Idli Recipe (Instant Whole Wheat Flour Idli)

• To begin making the Godhumai Idli Recipe (Instant Whole Wheat Flour Idli), first get all the ingredients ready and keep aside.
• Heat a pan over low heat and dry roast the wheat flour till they turn fragrant.
• Keep stirring continuously to roast the flour uniformly and avoid burning. Transfer the flour to a another vessel and allow it to cool.
• Heat the pan again with ghee and add the ingredients given under ' seasoning' in the order given. Allow them to roast and crackle and set it aside.
• Whisk together yogurt and 1 cup of water to make a buttermilk.
• Add buttermilk to the flour and using a hand whisk, stir to form a batter adding more water if required to make a thick batter. Once you have a thick batter, add the tempering to the batter and mix well.
• Add salt ( just a little) and allow the batter to rest for 20-30 minutes. In the meantime, grease the Idli plates and preheat the steamer.
• Once you are ready to steam the idlis, add 1/2 teaspoon of enos fruit salt and stir the batter. The batter will become light and fluffy.
• Spoon the batter into the greased plate and steam the Idlis for 15 -20 minutes until done.
• Once done, turn off the heat and allow it to rest for 5 minutes. Remove Godhumai Idli from the plates and serve.
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Bicol Express Pinoy Recipe

INGREDIENTS:

• 1/4 kilo pork, thinly sliced
• 1 cup Baguio beans
• 3 cups long chili or jalapeno peppers
• 1 onion, minced
• 1 head of garlic, minced
• 1 cup coconut milk
• 1 cup coconut cream
• 2 tablespoons of cooking oil

INSTRUCTIONS:

1. In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
2. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
3. In another pan, sauté minced garlic and onion.
4. Add to the sauté the browned pork.
5. Then add the coconut milk, bring to a boil and simmer for 10 minutes.
6. Add the chili peppers, Baguio beans and cook until dish gets a little dry.
7. Add the coconut cream and simmer until the sauce thickens.
8. Enjoy your hot and sizzling Bicol express with rice and a lots of cooling water

Filipino Chicken Macaroni Soup Recipe

INGREDIENTS:

• 500g Chicken Breast (cut into small pieces)
• 1 large Carrot (Diced)
• 2 cups Macaroni Pasta
• 1l Chicken Broth
• 1 tablespoon Butter
• 3 cloves Garlic (Minced)
• 1 cup Evaporated Milk
• 1 medium Red Onion (Finely chopped)
• 2 stalks Celery (Sliced)
• 1/2 medium Cabbage (Chopped)
• 1 cup Water

INSTRUCTIONS:

1. In a deep pan melt the butter and saute the garlic and onion
2. Add the chicken and cook for approximately 5 minutes
3. Add the chicken broth and bring to a boil
4. Add one cup of water and evaporated milk and wait until it re-boils. Let the mixture simmer for 20 minutes.
5. Add the macaroni and cook for 10 minutes and stir occasionally.
6. add carrots and selery and simmer for 3 minutes
7. Add the cabage and let it simmer for another 3 minutes.
8. Finally you can add salt and pepper to taste.

Lemon Cookies

A light, fluffy, low calorie lemon flavored cookie made with cream cheese.

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• ½ tsp. salt
• ½ tsp. baking soda
• ½ tsp. baking powder
• 6 tbsp. butter unsalted (room temperature)
• 4 oz cream cheese, reduced fat
• 1 cup sugar
• 1 egg
• ½ tsp. vanilla extract
• ¼ cup lemon juice, freshly squeezed
• 1 tsp. lemon zest

Instructions

1. Preheat oven to 350 degrees
2. Line two baking sheets with parchment paper or Silpat; set a side.
3. In a medium bowl add flour, whole wheat pastry flour, salt, baking soda and baking powder, mix until combined; set aside.
4. In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Add egg and vanilla extract and beat until combined. Add lemon juice and lemon zest until combined. Add flour mixture just until incorporated. Note: The dough will be sticky.
5. Drop about a teaspoon size of batter on to prepared cookie sheets, abut 2" apart.
6. Bake in oven for 8 - 10 minutes until bottom of cookie lightly brown. Let the cookies rest on baking sheet for two minutes, then let them cool completely on a cooling rack.

Notes

Calories per cookie: 54, Fat: 2, Cholesterol: 9, Sodium: 51, Potassium: 6, Carbs: 8, Fiber: .04, Sugar: 4.4, Protein: 1

CHICKEN KOFTA CURRY (SPICY CHICKEN MEATBALL CURRY)

Chicken kofta curry combines soft and delicious chicken meatballs with a rich onion and tomato curry. Serve hot with roti or rice.

Author: And Cakes Too

Recipe type: Main

Cuisine: Indian

Serves: 4

INGREDIENTS

Kofta:

• 400gm Chicken, mince
• 50gm Onion, grated
• 35gm Ginger-garlic paste
• 1tsp Cumin Powder
• 1tsp Coriander Powder
• ½tsp Turmeric Powder
• 1tsp Red Chillie Powder
• ½tsp Garam Masala Powder
• Salt, to taste
• Pepper, to taste
• A pinch of grated Nutmeg
• 10gm Olive Oil

Curry:

• 5gm Olive Oil
• 2 sticks Cinnamon
• 3 green Cardamoms pods
• 4 Cloves
• ½tsp Caraway Seeds
• 100gm Onion paste
• 150gm Cherry Tomatoes
• A pinch of grated Nutmeg
• ½tsp Turmeric Powder
• 1tsp Red Chillie Powder
• 1tsp Coriander Powder
• ½tsp Garam Masala Powder
• Salt, to taste
• 350ml Water
• ½tsp Kasuri Methi

METHOD

Kofta:

1. Combine all the ingredients for the kofta. Gently mix in and with the slightest pressure of your palms form the meatballs.
2. Heat oil in a heavy bottomed pan, fry the kofta in the oil, till they are golden. Set them aside.

Curry:

1. In the same pan, heat some more oil, add the whole spices and allow to sputter. Add the onions, fry till golden. Follow with the tomatoes. Add the nutmeg. Cook the tomatoes till the tomatoes release water from them and it evaporates.
2. Add in all the powdered masalas. Adjust the seasoning. Add the water. Bring the mixture to a boil and then allow to simmer for about 10 minutes. Add the kasuri methi. Cook for 5 minutes and then add the koftas and simmer for about 10 minutes more.
3. Once the koftas are cooked, serve it hot with rice or roti.

NOTES

Nutritional information is a rough estimate of 1 part (of 4) of the dish.

To freeze: keep the uncooked meatballs in a freezer safe box for up to 2 months. If required store in portioned packages to allow easy cooking.

Adjust the level of spiciness to taste by substituting the chillie powder with a smoked paprika or even a sweet paprika instead.

NUTRITION INFORMATION

Serving size: 1 (of 4) Calories: 257 Fat: 9 Saturated fat: 1 Unsaturated fat: 2Carbohydrates: 12 Sugar: 4 Fiber: 3 Protein: 33 Cholesterol: 85

Bacon-Orange Breakfast Sandwiches

The seductive flavor of sweet orange permeates these breakfast sandwiches. Bacon and egg stuffs the middle.

Ingredients

• 1 (13.9-ounce) tube Pillsbury™ Orange Rolls with Orange Icing
• 8 slices bacon, cooked
• 4 eggs
• 2 teaspoons water
• 2 teaspoons finely minced fresh chives, plus more for garnish
• Salt and pepper
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Directions

1. Heat oven to 400F degrees. Unwrap package and place rolls on a baking sheet (not in a round cake pan as package directs). Bake rolls 15 minutes, then remove from oven to a rack.
2. While rolls are baking, cook bacon in a skillet, to your liking. Remove bacon from skillet onto paper towels to drain, and discard nearly all the bacon fat, leaving just a bit in the pan for the eggs.
3. Crack eggs in a bowl and add water; whip using a fork, and then add eggs to hot bacon-fatty skillet. Turn heat down to medium-low. Sprinkle with a pinch of salt and a few grinds of pepper, and sprinkle with 2 teaspoons snipped chives. Allow eggs to cook, undisturbed, until they are no longer runny. You may put a lid on the skillet to speed the cooking process if you like.
4. When rolls are out of the oven, have cooled for a couple of minutes so you can handle them, and eggs are done, you are ready to assemble sandwiches. For each sandwich, split a roll in half, add a strip of bacon (cut it in half horizontally so it fits better), 1/8 of the eggs (cut in squares or slices so it fits well, and put the top roll lid on.
5. Open the icing tub and spread 1/8 of the icing atop each stuffed sandwich. An offset spatula or icing spatula works well for this. Sprinkle each roll top with a few snipped chives, for pretty.
6. Makes 8 sandwiches.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious