2-4 Ripe Avacados
1 Roma tomato, diced and cleaned (no seeds)
1/4 cup sweet onion, diced
Juice of 1/2 a lime
Spices:
Salt and pepper
Garlic salt to taste
Diced fresh cilantro to taste
Italian seasoning to taste (optional)
Method
Place avocados in a medium size bowl along with the rest of the ingredients. Mash with a fork until desired consistency has been reached. Add more spices until in Julie's words "it just tastes good."
Tuesday, October 18, 2011
Sugar Subsitutions
I never let a little thing like not having the correct ingredients keep me from cooking the dishes I love. Here are some sugar substitutions I have learned over the years to cut cost or to cut calories. :)
1 cup of sugar equals:
1 and 1/3 cup real Molasses
3/4 cup Grade A Maple Syrup
3/4 cup plus 1 tablespoon Honey
3/4 cup fruit juice (reduce any other liquid in the recipe by 3 tablespoons)
When substituting you need to accept the fact that the dish will be different.
If you are having company over it might be worth a trip to the neighbors house to borrow that cup of sugar. It's not fair to your guests to use them as guinea pigs in your latest creation!
I have certainly had my fair share of "ewww that doesn't taste right. "
1 cup of sugar equals:
1 and 1/3 cup real Molasses
3/4 cup Grade A Maple Syrup
3/4 cup plus 1 tablespoon Honey
3/4 cup fruit juice (reduce any other liquid in the recipe by 3 tablespoons)
When substituting you need to accept the fact that the dish will be different.
If you are having company over it might be worth a trip to the neighbors house to borrow that cup of sugar. It's not fair to your guests to use them as guinea pigs in your latest creation!
I have certainly had my fair share of "ewww that doesn't taste right. "
Garlic Rice
This is the only Filipino recipe that I have gotten the "Wow, just like Moms!" This is a very simple and easy way to spice up your rice. You can substitute Garlic Rice for plain white rice in most Filipino recipes that call to be served with rice.
2 tablespoons vegetable oil
1 and 1/2 tablespoon chopped garlic
1 and 1/2 garlic salt
4 cups cooked white rice (not minute rice)
Ground pepper to taste
Method
Heat oil on medium high heat in a skillet. Add garlic and cook until golden brown. Do NOT allow garlic to burn.
Stir in cooked rice and sprinkle with garlic salt. Continue stirring and "frying" rice until it's nicely coated and starts to look glassy. Season with pepper and serve immediately.
2 tablespoons vegetable oil
1 and 1/2 tablespoon chopped garlic
1 and 1/2 garlic salt
4 cups cooked white rice (not minute rice)
Ground pepper to taste
Method
Heat oil on medium high heat in a skillet. Add garlic and cook until golden brown. Do NOT allow garlic to burn.
Stir in cooked rice and sprinkle with garlic salt. Continue stirring and "frying" rice until it's nicely coated and starts to look glassy. Season with pepper and serve immediately.
Monday, October 17, 2011
White Girl Chicken Adobo (crock pot)
My Filipino husband is not crazy about this recipe because it isn't like "what mom used to make" but it's good enough for me and will be good enough for you and your non native taste buds.
In authentic adobo the amount of vinegar involved would make your eyes water and your kitchen smell awful. The vinegar literally pickles the chicken, which would enable the food to be kept for days without refrigeration.
3lbs of chicken pieces
1/2 cup soy sauce (make sure it's GF if you need it to be!!)
3/4 cup Apple Cider Vinegar
1 entire bulb of garlic, crushed
2 tablespoons fresh ginger, grated (or 2 teaspoons powdered ginger)
1/2 teaspoon pepper
2 bay leaves
3 potatoes, quartered
2 cups cooked white rice, served hot
Preheat slow cooker to high heat.
Wash and dry chicken pieces and then place in the slow cooker.
In a small bowl, whisk together soy sauce, vinegar, ginger, pepper, and crushed garlic. Pour over the chicken pieces and place the bay leaves in the pot. Place the potatoes on top of the chicken. DO NOT STIR ingredients!
Place lid on cooker and leave it alone. Every time you open the lid you ad an hour of cook time! After the first hour turn the heat down to low if you are home. Otherwise don't worry about it.
Cook for 6-7 hours and serve over hot rice.
In authentic adobo the amount of vinegar involved would make your eyes water and your kitchen smell awful. The vinegar literally pickles the chicken, which would enable the food to be kept for days without refrigeration.
3lbs of chicken pieces
1/2 cup soy sauce (make sure it's GF if you need it to be!!)
3/4 cup Apple Cider Vinegar
1 entire bulb of garlic, crushed
2 tablespoons fresh ginger, grated (or 2 teaspoons powdered ginger)
1/2 teaspoon pepper
2 bay leaves
3 potatoes, quartered
2 cups cooked white rice, served hot
Preheat slow cooker to high heat.
Wash and dry chicken pieces and then place in the slow cooker.
In a small bowl, whisk together soy sauce, vinegar, ginger, pepper, and crushed garlic. Pour over the chicken pieces and place the bay leaves in the pot. Place the potatoes on top of the chicken. DO NOT STIR ingredients!
Place lid on cooker and leave it alone. Every time you open the lid you ad an hour of cook time! After the first hour turn the heat down to low if you are home. Otherwise don't worry about it.
Cook for 6-7 hours and serve over hot rice.
Filipino Stew
I love this stew. It's cheap and ridiculously easy. It's a wonderful meal on a night when you don't have much time or feel like snuggling on the couch while watching a movie. I don't know the cultural name for this stew and my husband said he never had anything like this growing up, so I can't vouch for it's authenticity, only it's delish-enticity :)
5 minced cloves of Garlic
1/2 onion chopped
1 can of diced tomatoes
3 cups beef broth
3 potatoes, quartered
1lb lean ground beef or turkey
Seasoning Salt, salt and pepper to Taste
2 cups cooked rice, served hot
Method
Heat a large cast iron stew pot on high heat (or if using a regular pot on medium high heat)
Put the ground meat in the pot then place chopped onions and can of tomatoes on top of meat and stir. Sprinkled generously with seasoning salt and let cook for 2 minutes then add garlic.
Cover and simmer for 15 minutes.
Add the beef broth and potatoes. Simmer until meat is done and potatoes are tender. Season with salt, pepper and seasoning salt to taste.
Serve on top of hot rice.
5 minced cloves of Garlic
1/2 onion chopped
1 can of diced tomatoes
3 cups beef broth
3 potatoes, quartered
1lb lean ground beef or turkey
Seasoning Salt, salt and pepper to Taste
2 cups cooked rice, served hot
Method
Heat a large cast iron stew pot on high heat (or if using a regular pot on medium high heat)
Put the ground meat in the pot then place chopped onions and can of tomatoes on top of meat and stir. Sprinkled generously with seasoning salt and let cook for 2 minutes then add garlic.
Cover and simmer for 15 minutes.
Add the beef broth and potatoes. Simmer until meat is done and potatoes are tender. Season with salt, pepper and seasoning salt to taste.
Serve on top of hot rice.
Amazing on a budget
I have been getting a lot of requests for Filipino Recipes lately since it's good eating on a budget...so if you are looking to get debt free ala Dave Ramsey (and beans and rice makes you want to gag) or you just want to trying something new, stay tuned and be prepared to be amazed at what just $2.50 a meal can make you.
Lazy GF Chocolate Chip Cookies
Nothing cheers me up like cookies, and nothing makes me want to cry like the thought of never having them again. So today I decided to convert my old favorite cookie recipe to GF.
1 and 1/4 cup GF all purpose baking mix
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon Xanthan Gum
1/2 teaspoon sea salt
1/2 cup soften butter
1/2 cup packed brown sugar
1/4 cup regular organic sugar
1 large egg
1 teaspoon vanilla extract
1/2 package GF chocolate chips
Preheat oven to 375 F.
In a small bowl mix together with a wire whisk the Xanthan Gum, flour, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugars together until fluffy. Mix in egg and vanilla and beat until well combined.
Pour flour into large bowl and stir a few times with a wooden spoon (so you don't get a giant dust cloud happening when you turn on the mixer) then turn the mixer back on and beat at low speed until just blended.
Stir in chocolate pieces.
(here comes the "lazy" part in my lazy cookies, since I don't have the time/will power to roll the dough into tiny balls- when I want cookies, I want them now!)
Liberally grease a STONE baking sheet and then pour the cookie dough on the sheet. Smooth out the dough until it looks like it's all even with no spot thicker than the other. Don't worry if the dough is not touching all sides of the pan.
Now place in the preheated oven (MUST be preheated to correct temp!) and bake exactly 10 minutes for gooey cookies or 12 for crisp cookies. Remove immediately from the oven and let cookies cool ON the stone ware. The heat in the pan continues to cook the cookies underneath for about 5 minutes giving them an amazing crust.
Once cooled, use a pizza cutter to cut into cute little bars and ENJOY!! :)
1 and 1/4 cup GF all purpose baking mix
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon Xanthan Gum
1/2 teaspoon sea salt
1/2 cup soften butter
1/2 cup packed brown sugar
1/4 cup regular organic sugar
1 large egg
1 teaspoon vanilla extract
1/2 package GF chocolate chips
Preheat oven to 375 F.
In a small bowl mix together with a wire whisk the Xanthan Gum, flour, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugars together until fluffy. Mix in egg and vanilla and beat until well combined.
Pour flour into large bowl and stir a few times with a wooden spoon (so you don't get a giant dust cloud happening when you turn on the mixer) then turn the mixer back on and beat at low speed until just blended.
Stir in chocolate pieces.
(here comes the "lazy" part in my lazy cookies, since I don't have the time/will power to roll the dough into tiny balls- when I want cookies, I want them now!)
Liberally grease a STONE baking sheet and then pour the cookie dough on the sheet. Smooth out the dough until it looks like it's all even with no spot thicker than the other. Don't worry if the dough is not touching all sides of the pan.
Now place in the preheated oven (MUST be preheated to correct temp!) and bake exactly 10 minutes for gooey cookies or 12 for crisp cookies. Remove immediately from the oven and let cookies cool ON the stone ware. The heat in the pan continues to cook the cookies underneath for about 5 minutes giving them an amazing crust.
Once cooled, use a pizza cutter to cut into cute little bars and ENJOY!! :)
Friday, October 7, 2011
Coconut Crepes [[take two]] SUCCESS!!
I finally found a new coconut crepe recipes that was absolutely delish- here you go!!
Ingredients
2 tablespoons sifted Organic Coconut Flour
2 tablespoons Organic Virgin Coconut Oil or butter, melted
2 eggs
1 teaspoon sugar
⅛ teaspoon salt
1/3 cup whole milk
Method
Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour or use a blender to get it extra smooth. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Flip crepe with a greased spatula and cook other side. Cover one side of crepes with your choice of chopped fruits, nuts or jelly.(I used blueberries) Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes. (just double the recipe to make more)
Ingredients
2 tablespoons sifted Organic Coconut Flour
2 tablespoons Organic Virgin Coconut Oil or butter, melted
2 eggs
1 teaspoon sugar
⅛ teaspoon salt
1/3 cup whole milk
Method
Blend together eggs, oil, sugar and salt. Thoroughly mix in coconut flour or use a blender to get it extra smooth. Stir in coconut milk. Heat 1 tablespoon of coconut oil in a small skillet. Pour a quarter of the batter into the skillet; immediately rotate skillet until a thin even layer of batter covers the bottom of the skillet. Crepe should be about 5 to 6 inches in diameter. Cook until batter is bubbly and cooked around the edges. Flip crepe with a greased spatula and cook other side. Cover one side of crepes with your choice of chopped fruits, nuts or jelly.(I used blueberries) Roll up and sprinkle with powdered sugar or top with whipped cream. Makes 4 crepes. (just double the recipe to make more)
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