Posted in Cook's Nook

Cook’s Nook: Ginataang Alimasag with veggies

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If you love seafoods and coconut milk, this is the perfect combination! You can also substitute crabs with either shrimps or mussels. With this recipe I added sitaw (long beans) and kalabasa (squash) and I personally like my kalabasa kind of soft and mushy.

Veggies are always at the bottom of the list of my favorite foods.However, there are dishes that are exempted to the rule (talagang me rule..lol!)

So here’s the recipe of my two favorite vegetables in one dish.  It is a nutritious, creamy and delicious dish that is best served during lunch or dinner with hot steamed rice.

Ingredients

3 medium cooked alimasag
a pinch of salt
2 tbsp. cooking oil
2 big cloves garlic, crushed
1 thumb size peeled ginger, minced
1 medium onion, sliced
1/2 squash or kalabasa (deseeded/peeled/cubed)
1 large can (about 400ml.) coconut milk ( i used fresh coconut kaso matrabaho at masakit sa kamay)
1 1/2 tbsp. fish sauce (patis) or you may substitute shrimp paste
2 pcs. green chili finger, chopped
pinch of pepper

Cooking Procedure:

Wash and steam the crabs with a pinch salt in a casserole for 5 minutes.
Let cool and cut into halves. Set aside.
Heat oil, sauté garlic, ginger, onion and cook till onion slices are translucent.
Add the squash and coconut milk. Bring to a boil. Season with fish sauce.
Mix in the cooked crabs and chopped green chili finger.
Simmer until squash are softened and cooked , about 5-8 minutes.
Season with pepper and serve hot with rice.

Have a blessed Sunday everyone!

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Posted in Cook's Nook

Cook’s Nook – Baked Zucchini Fries

This dish is very impressive yet is very easy to do. It is perfect side dish or appetizer for dinner every night.

Baked Zucchini Fries

  • a little olive oil, for preparing the sheet pan
  • 2 eggs
  • 2 tablespoons nonfat milk
  • 2 large zucchinis, cut into 4-inch sticks
  • 1 ½ cups bread crumbs
  • ½ cups Parmesan cheese, shredded
  • salt and pepper, to taste

To bake the zucchini fries:

Preheat the oven to 425 degrees. Prepare a large sheet pan with olive oil.

Lightly beat the eggs and milk together in a medium bowl.

In a separate medium bowl, stir the breadcrumbs and cheese together.

Dip zucchini sticks in the egg mixture, making sure to coat them well. Dip the egg coated zucchini into the breadcrumbs mixture.

Spread out the coated zucchini pieces onto the prepared sheet pan. Season generously with salt and pepper and bake for about 15 minutes. Flip the zucchini sticks over with a spatula and bake for another 15 minutes, or until they are golden brown.

Posted in Cook's Nook, Family matters, Married Life

Cook’s nook: Zucchini Fritters

I have to say, I have a love/hate relationship with vegetables. I know how healthy and they’re good for me and I should learn to love them, but often times I just can’t eat them.

Okay let me put it this way. I can eat eggplant, in fact I like eggplant omelette but putting eggplant in Sinigang is a big NO for me. Oh yeah I am also eating squash but only if I will mashed it in my rice.Same with potatoes while I love nibbling french fries still I can’t eat them on Nilaga,Mechado or Menudo. Weird noh?

But thanks to hubby who always initiates of serving vegetable dish on our table.While I can’t justify to hubby that it’s not my fault why the little boy is a bit picky eater at least I am now trying my best to serve a healthy dishes for them.

Lately instead of frying the dishes I’d rather baked them for a healthier version. This healthy meal of zucchini,onion, and parsley will surely be enjoyed by the entire family as it is made more savory with Sour Cream and Garlic Mayo dip.

This recipe is very easy to follow but make sure after you grate the zucchini and onion, to squeeze out the excess liquid. It will help keep the fritters nice and crisp.

Make breakfast, lunch, and dinner meals more exciting with a flavorful zucchini fritters that goes well with steaming rice.

Zucchini Fitters:

2 large zucchini, grated

1 small red onion, grated

1 teaspoon of fresh parsley

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon of milk

1 egg

Directions:

Heat oven to 425°F. With a grater, grate zucchini and onion. Place grated zucchini and onion in paper towel or kitchen towel and squeeze out liquid. Add to a bowl and combine fresh parsley,flour, salt, pepper, milk and egg, mix well.

Drop small to medium-sized rounds on a lightly greased baking sheet. Bake for 16-20 minutes, depending on the size of your fritters. Then flip and bake for another 10 minutes until golden brown on each side. Enjoy with sour cream and garlic mayonnaise or preferred sauce.

Posted in Cook's Nook

Garlic Herbs Flavored Butter

It is truly indeed that the deliciousness of the food comes from the fresh ingredients used. And to taste the real goodness of the dish – is the addition of fresh herbs.

Bread are one of the most beloved breakfast fares, and in this recipe you can do more to those fluffy delights by adding homemade butter.

Herb butter is easy to make and keeps well in your freezer.  It’s great to keep on hand for jazzing up those last minute meals.

Garlic Herbs Flavored Butter

Ingredients:1/2 cup (1 stick) unsalted butter, softened slightly (you can use salted butter, just leave the extra salt out), 1/2 to 3/4 teaspoon sea salt (depending on how salty you like things),1/2 teaspoon coarsely ground black pepper,2 teaspoons coarsely chopped fresh dill,2 teaspoons coarsely chopped fresh parsley,2 cloves of garlic (but better to use 1 1/2 – the avoid overpowering the herbs),1 teaspoon of olive oil
Chop the herbs as fine as possible..
Cream the butter and herbs together with a fork. Add the olive oil and salt to taste
On a piece of plastic wrap, shape the butter into a log about one inch in diameter. Wrap the log in plastic.
The butter will keep in the refrigerator for a week or a month in the freezer.
When you’re ready to use it, just slice off a piece and place directly on the hot food. If the butter is frozen, let it warm slightly before using. We tried it for breakfast – What a yummy bruschetta!!

Posted in Cook's Nook, For the love of baking, Our little man

Oven Baked Herbs Seasoned Fries

Have you ever experience that you want to nibble a food but you don’t know exactly what you really like to eat.

Well apparently for some reason I don’t want eat my usual dinner but I know I am craving for something. Then I opened the fridge those fries and chicken popcorn are begging to me. It is without the doubt that fries are considered the most comfort foods.But I’m tired of the usual plain fries that is more often unexciting.

Here’s another way to eat your plain,dull and boring fries.

Spice up them with special recipe made of olive oil,salt and herbs made more delectable with garlic powder.

This fries will simply ROCK your world. Funny how one would still call them “fries” when really they are not “fried” in anything. Can we just call them healthy french fries,shall we??

Oven Baked Herbs Seasoned Fries

Ingredients:

  • Store bought fries (you may 3 large potatoes)
  • 1 1/2 TBSP of Extra Virgin Olive Oil
  • 1/4 tsp Dried Basil
  • 1/4 tsp Dried Oregano
  • 1/4 tsp of Garlic Powder
  • 1/4 tsp of salt

Directions:

  1. Preheat oven to 425.
  2. Wash and cut potatoes into 1/8ths. (if you’re using fresh potatoes)
  3. Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
  4. Mix all of the spices in a small bowl.
  5. Place all of the potatoes into a large freezer bag, add olive oil and the spice mixture to the bag.
  6. Seal the bag and shake until the potatoes are evenly coated.
  7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
  8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Remember I also have chicken popcorn, I just drizzle them with olive oil and add dried oregano and bake them along with the fries.

Have I told you that even little A RAVED over them and I mean RAVED that he’s asking for more..

Happy eating!!