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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Sunday, December 6, 2015

Carrot Oatmeal Cookies (No egg, No butter, No milk Recipe)

2 cups sifted flour
2 cups oatmeal
2 cups grated carrots
4 tsp baking powder
2 tsp cinnamon powder
1 1/2 to 2 cups sugar
1 cup olive oil (or use canola oil)
1/2 cup water

In a bowl, put the first five ingredients in a bowl. Add olive oil and mix well. Then add water and mix well. If needs more water to wet all ingredients, add a small amount at a time.

Shape into ball and press flat between palms. Arrange in a flat baking tin and bake at 350F for 30 minutes. Makes 24-30 medium-sized cookies.

Carrot Cookies (No egg, No butter, No milk Recipe)


4 cups sifted flour
4 tsp baking powder
2 tsp cinnamon powder
1 1/2 to 2 cups sugar
2 cups grated carrots
1 cup olive oil (or use canola oil)
1/2 cup water

In a bowl, put the first four ingredients in a bowl. Add olive oil and mix well. Then add water and mix well. If needs more water to wet all ingredients, add a small amount at a time.

Shape into ball and press flat between palms. Arrange in a flat baking tin and bake at 350F for 30 minutes. Makes 24-30 medium-sized cookies.

Banana Oatmeal Cupcake (No egg, No butter, No milk Recipe)


Wet ingredients
About 8 overripe bananas (500 grams), mashed
1 cup brown sugar
1 1/3 cup olive oil (or canola oil)
2 tsp cinnamon powder (or vanilla extract)

Dry Ingredients
2 cups sifted all-purpose flour
1 cup oatmeal
2 tsp baking powder

Chopped macadamia nuts (any nuts or raisins will do)

Combine all wet ingredients in a deep bowl
Combine all dry ingredients in another bowl
Add small amount at a time the dry mixture to the wet mixture. Mix well.
Add the chopped nuts.

Bake at 350F for 20-25 minutes.
Makes 16 medium-sized cupcakes


Friday, July 10, 2015

6-step Whole Chili Achara



200 pcs Deseeded Whole Chilis
Carrots, cut into strips
1.5 liters vinegar (coconut)
500ml pineapple juice
salt and cracked peppercorns
garlic, chopped
onion, chopped
ginger, chopped
500 gms sugar
Turmeric powder (optional)

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Arrange chilis and carrots in sterilized jars.
In a wok, put vinegar, pineapple juice, sugar and the spices.
Bring to boil for about 15-20 minutes.
Pour boiling vinegar in each jar. Seal.
Refrigerate when cooled down.
Serve as appetizer.

(If you have no jar, put all chilis and carrots in the vinegar and cover with lid.
Let cool and transfer to plastic container. Refrigerate to prolong shelf life)




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Wednesday, July 8, 2015

4-Step Fried Lumpiang Tofu


Step 1. Slice hard tofu 
Step 2. sprinkle with salt and cracked peppercorns and dried herbs (or pesto). 
Step 3. Wrap individually in the lumpia wrapper. 
Step 4. Deep fry in oil and serve crisp and hot!


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Friday, July 3, 2015

Ways to enjoy your prepared Pesto: From Pasta to Bread Pesto


There are many ways to enjoy your prepared pesto. One can put it in a cooked pasta together with cheese or Alfredo cream and spread it on a soda crackers. I topped a tablespoon of pesto on my scrambled eggs. I also put a tablespoon of it in my noodle soup.

Please check my No-Frill Pesto in a previous post.


Tell me more, how I can enjoy a pesto!!! Just drop a note in the comment box.

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Wednesday, July 1, 2015

No-Frill Pesto (Basil and Almonds)


100g basil 
1/2cup almonds 
3 cloves garlic 
1/2 cup olive oil 
salt and pepper... 

Put all ingredients a small portion at a time in a blender.
And blend.



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Don't forget to patronize Fresh Start Organic Culinary Herbs...

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Monday, June 29, 2015

Easy Duck with Pesto Basting


Dress the Duck, rub with salt and generous cracked peppercorn and rub tablespoons of pesto. In a pan, put enough canola oil just to fry to crispiness the skin of the duck. Remove from pan and transfer to baking tin, add more pesto and bake 350F for 30 minutes or meat is until tender


Friday, June 26, 2015

Tuna and Cheese Dynamite


50 pcs. chili peppers
50 pcs. lumpia wrappers
1 canned tuna (in oil, flakes or chunks)
200g bread crumbs
230g grated cheese
salt and pepper (optional)
oil for frying

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STEP 1; Deseed the chili peppers one by one. Don't forget to wear gloves...

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STEP TWO: Mix the tuna, bread crumbs and cheese  and season with salt and pepper and set aside in a bowl.

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STEP THREE: Stuff each chili pepper with the mixture.

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STEP FOUR: Wrap with the twig out or remove the twig for presentation 
or remove the twig and wrap the whole pepper.

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STEP FIVE: Deep fry in canola oil. Serve hot and crispy! 





Sunday, March 15, 2015

Chicken and Beef Macaroni Soup with Rainbow Veges


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200g Elbow Macaroni, boiled
olive oil
garlic, minced
onions, chopped
50g Beef, ground
50g Chicken, cubed 
2 pcs. Carrots, chopped
1 bunch of broccoli, chopped
25g Baguio beans, chopped
Fish sauce, Worcestershire Sauce and Soy sauce
Beef or chicken cube or powder 
salt and pepper
1/2 head of Cabbage, chopped

Do not drain the Macaroni in the pot. 
In a pan, saute garlic and onions in olive oil.
Add the beef and chicken pieces. Let cook.
Add the macaroni with the water.
Transfer in the pot and let boil.
Add the vegetables except cabbage.
Add flavorings as per personal taste: I added Fish sauce, 
Worcestershire Sauce and Soy sauce and chicken powder. 
Add salt, as needed and lots of ground pepper. Let boil.
Add the cabbage and cover with lid. 
Remove from fire and Serve Hot.




Thursday, March 12, 2015

Cassava Cake Pudding with sweet corn and olive oil


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2kg Cassava
4 tablespoon Olive Oil or butter
3 Eggs
1-2 cans condensed milk
1 can sweet corn (Canned Cream Corn or boiled then grated)
sugar (add, if desired)

Peel the cassava, remove the hard root
and ground in a blender/grinding machine for a pudding finish. 
If grated, the consistency is different as it will appear like a fudge finish.
In a deep bowl, put the ground cassava and the ground sweet corn.
Make a well, place the lightly beaten eggs, milk, and additional sugar. 
Mix well together until smooth.
In a pan, put the mixture and bake for 40 to 45 minutes at about 200F.
Make 3 1-inch 9X12 pan of Cassava Cake Pudding.
Serve hot or chilled.



Friday, February 13, 2015

Bam-i with cashew Nuts


Easy steps to follow for this one. 
Soak in warm water the dried pancit canton and the dried vermicelli.
In a wok, saute in olive oil the garlic and onion. 
Add a handful of cashew nuts and chicken or canned tuna.
When cooked, add vegetables and let cook for two minutes
before adding the drained noodles. 
Season with salt and pepper as well as soy sauce.
Let cook for 5 minutes. Serve hot!

Wednesday, February 11, 2015

Spaghetti in Stir-fried Asparagus, Corn, Mushroom and Carrots with Bolognese Meatball Sauce


My special day is always celebrated with spaghetti. I love vegetables and I love the meatball. 
So here it is in easy steps.


1. Cook Pasta according to package direction.

2. In a wok, saute in olive oil, garlic and onions 
the chopped carrots, asparagus, corn kernels, and mushroom. 
Season with salt, pepper and dried herbs. Set aside.

3. In a wok, saute in olive oil, garlic and onions the tomato sauce with meatballs
until boiling and simmer until a little thick for your liking.  

4. Serve by placing the pasta first, then the sauce and last, the veges. 




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Monday, February 9, 2015

Asparagus-Pinapple Juice


From the leftover we had of the pineapple slices and asparagus, I blended the two to make an awesome juice. I added a thumb of ginger to put a zing. Just add ice and serve!

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Saturday, February 7, 2015

Dalandan Juice Reload


Who can beat this treat? 
Squeeze dalandan and add water as well as brown sugar. 
Add ice and serve cold!

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Thursday, February 5, 2015

What we had at Kainan sa KCC, Koronadal City, South Cotabato


We feasted at the KCC mall with these array of dishes. They have this bowl of bulalo soup with the option of having the broth only. We had this sweet beef, sweet and sour Malasugue fish, Beef and Sweet corn, and halo-halo.

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Halo-halo, a treat to the weary travelers!

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