Wednesday, July 29, 2009
4-6 zucchini, sliced lengthwise into 3 pieces
5 cups of your favorite spaghetti sauce (I used my bolognese sauce)
1/4 cup bread crumbs
2 Tbsp. butter
1/4 cup flour
1 1/2 cup warm milk
1/4 tsp. nutmeg
salt & pepper to taste
1) Preheat oven to 375 degrees F. Grill zucchini slices until half-way done. Spread bread crumbs on the bottom of a casserole dish.
2) Place a layer of grilled zucchini slices on top of the bread crumbs. Pour 1/3 of spaghetti sauce on top of zucchini. Place another layer of grilled zucchini and then spaghetti sauce. Repeat procedure until you have used up your zucchini slices or until you have made 3 layers.
3) TOPPING: In a saucepan, melt butter on medium heat. When butter begins to bubble, add flour and whisk for about a minute to make a roux. Gently pour in milk while vigorously whisking, to avoid lumps. Cook mixture until it begins to boil, stirring occassionally to avoid burning. When mixture begins to boil, remove from heat. Add nutmeg, salt & pepper to taste.
4) Pour topping over prepared zucchini layers. Bake in oven for 35-40 minutes. Serve hot or cold.
Monday, July 27, 2009
I've come to learn that my daughter LOVES peaches. So we've been buying loads of different kinds - peaches, white peaches, nectarines, white nectarines. We also love peach ice cream, so I decided to look up a recipe. A lot of the peach ice cream recipes out there calls for eggs in the recipe to make it a custard. I've never had luck when making a custard ice cream. It never seems to come out smooth. But I found this recipe from www.fruitfromwashington.com that doesn't require eggs. I've cut the recipe in half because it wouldn't fit in my ice cream maker. Its real simple to make. One thing I have to say though, is, ice cream makers can be pretty tricky. If your ice isn't "cold" enough (if that's even possible), the mixture won't churn well. It happened to me with this recipe, but I simply ran the ice cream machine again with more ice than water that the manufacturer's instructions called for.
6 ripe medium peaches (or nectarines), peeled, pitted and pureed
1/2 Tbsp. fresh lemon juice
1 1/2 cup sugar
3 cups chilled heavy cream
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. almond extract (optional)
1) Chill freezer container. Combine pureed peaches, lemon juice and sugar. Let sit for 15-20 minutes.
2) Combine remaining ingredients and add to peach mixture and mix thoroughly. Pour mixture into chilled freezer container two-thirds full. Place in ice cream maker and run according to manufacturer's instructions for 40-50 minutes, or until mixture starts to firm up.
3) Pour mixture in a container with a tight fitting lid and freeze for at least 6 hours or overnight.
Wednesday, July 22, 2009
Tuesday, July 21, 2009
Monday, July 20, 2009
1 Tbsp. oil
3/4 lb. ground turkey
1 small onion, diced
2 cloves garlic, minced
1/2 cup onion, diced
1 small potato, diced
1 tomato, diced
1/2 cup frozen green peas
1/2 Tbsp. salt
1 tsp. pepper
1) Heat oil in a large sautee pan. Add garlic then onions. Sautee for about a minute. Add carrots and potatoes and continue sauteeing until the carrots begin to soften (about 3 minutes).
2) Add ground turkey and stir until meat is no longer pink. Add tomatoes, salt, pepper then the green peas. Continue cooking until the peas are no longer frozen. Serve over steamed white rice.
Our first stop was Granville Island to see the Public market. Here, we saw an array of fresh local produce, flowers, locally made artifacts and yummy foods. My mom's purpose for the trip was to buy some of these:
Lanzones and Rambutan, for my non-filipino friends. I haven't had these other than in the Philippines. Unfortunately, these fruits aren't locally grown in the U.S., other than in Hawaii. So whenever we get a chance to buy these, we buy them by the boat load. I, on the other hand, came for these as well:
Rugula. I know, I can find these here in the U.S. too. But these seem to taste differently from what I buy here from, say, Canter's, where I normally buy my rugulas. My mom first brought back some of these for me when she and my dad went to Canada a few years back. And since then, its one of the things I ask her to bring back for me. The filling and dough has a slight crunchy texture. My favorite filling is the chocolate/brown sugar walnut, which I haven't found here. So I bought 2 dozen to bring back with me.
After our stroll around the Granville marketplace, we went back on the bus and headed to Stanley park. We ended at our hotel at around 8 pm, hoping to be able to walk around the neighborhood of our hotel and try some of the local foods for dinner. We came to find out that almost everything closes at 5:00 pm. Needless to say, we ended up having McDonald's for dinner. It was one of the few places that was open. Oh well, maybe tomorrow!
The next day, we took a tour bus to Victoria on Vancouver Island. The drive out of Vancouver was a very scenic countryside. We reached the terminal for the ferry to Victoria at Tsawanssen. The Tsawanssen terminal had stalls of foods and different souveneirs that cater to the tourists that stop there. I decided to have some crepe with banana and nutella for a snack.
It wasn't too bad, but I've had better. The crepe wasn't freshly made. They make them in batches. What can you expect from the food court of a terminal?
Unfortunately, because our tour was timed, I wasn't able to venture out and try some of the local foods in Victoria. So we settled on hot dogs for lunch at Butchart gardens. Yeah, I know. What's a foodie like me doing eating hot dogs?!?! When you're hungry, you can practically eat anything.
It was our last day in Canada and I still hadn't really tasted anything native to Canada. But we had breakfast at our hotel and they had pancakes with warm, fresh maple syrup!
Yummy! It was a good way to end my trip. I bought a load of maple syrup with me to take back in my carry-on luggage. Unfortunately, I forgot the 100 ml rule of taking liquids on the plane. So airport security confiscated one of my 500 ml bottles of maple syrup. Lucky for me, there were still duty free shops to buy me another bottle. I don't know what I'd do if I wasn't able to bring back some maple syrup.
Thursday, July 16, 2009
Since we'll be leaving for Canada tomorrow, my day was hectic today, running errands and doing last minute things. Like get a pedicure. lol! But I did manage to buy myself this beautiful "cake" at a local bakery, Cafe Teramo. Its actually profiteroles covered in a white cream. Its made with a whole bunch of cream puffs, stuffed with chocolate cream, and topped with some kind of zabaglione. It looked so good at the bakery, I had to take it home with me.
Monday, July 13, 2009
3 cups half & half
3/4 cup sugar
1 tsp. vanilla extract
2/3 cup funfetti cake mix
1) In a medium bowl, whisk the half & half and sugar until sugar is dissolved.
2) Stir in vanilla. Add the cake mix, making sure there are no lumps. Run the mixture through a sieve to catch all the lumps. The sprinkles from the cake batter will also get caught, you can return that to the mixture.
3) Pour mixture into the freezer bowl of your ice cream maker and let mix for 25-30 minutes. Transfer in a container with a tight fitting lid. Freeze for 5 or more hours to let it firm up.
Wednesday, July 8, 2009
1/2 cup sugar
1 Tbsp. cornstarch
1/4 tsp. cinnamon
4 cups sliced fresh peaches (6 medium)
1 tsp. lemon juice
1 cup all purpose flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup milk
1 Tbsp. sugar for topping
1) Pre heat oven to 400 degrees F.
2) In a saucepan, mix together sugar, cornstarch and cinnamon. Stir in peaches and lemon juice. Cook over medium heat for 4-5 minutes until mixture thickens and boils. Stir constantly. Keep mixture in very low heat until dough is done.
3) In a medium bowl, mix flour, 1 Tbsp. sugar, baking powder and salt. Cut butter into mixture until it becomes crumbly. Stir in milk.
4) Pour peach mixture into a casserole. Drop dough by spoonfuls on top of hot peaches. Sprinkle 2 Tbsp. of sugar over dough. Bake for 25-30 minutes or until topping is golden brown. Serve with ice cream.
Tuesday, July 7, 2009
Monday, July 6, 2009
2 Tbsp. brown sugar
Saturday, July 4, 2009
2 Tbsp. ground black pepper
1 tsp. cayenne pepper
2 Tbsp. chili powder
2 Tbsp. ground cumin
2 Tbsp. brown sugar
1 Tbsp. dried oregano
4 Tbsp. paprika
2 Tbsp. salt
1 Tbsp. sugar
4 lb. pork butt
1/2 cup water
liquid smoke (optional)
2 cups BBQ sauce
1) Mix all the dry rub ingredients in a bowl.
2) Massage dry rub onto meat. Cover meat and refrigerate for 3 hours or overnight.
3) Place roast in slow cooker. Pour water and a splash of liquid smoke on the bottom of the slow cooker pot. Cook on low for 8-10 hours.
4) Remove roast from the pot and discard the liquid. Shred the meat with forks. Return the shredded meat into pot and toss in the bbq sauce. Heat on low for another hour. Serve on toasted buns with extra BBQ sauce.
1 (16 ounce) package shredded cabbage coleslaw blend
1 cup mayonnaise
1/2 cup milk
1/4 cup sugar
1/4 cup white vinegar
salt & pepper to taste
1) Place shredded cabbage in a bowl.
2) Combine mayonnaise, milk and sugar. Mix well. Stir in vinegar. Add salt and pepper to taste.
3) Mix dressing with the coleslaw. Refrigerate for at least an hour and serve.
(recipe adapted from recipezaar.com)
.....to wash it all down....
Something we always make time for, whenever we're in Hawaii, is to eat the Malasadas - Hawaii's version of donuts. Its origin is actually Portuguese, and brought to Hawaii. They're so awesome, especially when they're piping hot. We order malasadas at the local L & L here in the mainland, but it just doesn't quite taste the same. Someone told us that their recipe comes out of a Pillsbury box. Who knows if that's true, but this morning, the hubby decided to surprise me and my daughter by cooking Malasadas for breakfast. He made sure to keep it a surprise and kept me and my daughter locked up in the bedroom while he was preparing. This was his first time cooking something on his own, and from scratch! And I think he did an awesome job. I helped him sugar the malasadas, but he did all the work himself. He shared the recipe with me and I thought I should include it on here. I'll definitely make him cook these for us again.
1 Tbsp Rapid Rise yeast
1 tsp Sugar
¼ cup Warm water
3 cup Flour
¼ cup Sugar
¼ cup Melted butter
½ cup Evaporated milk
½ cup Water
Vegetable oil for frying
1) Mix yeast with melted butter, condensed milk, warm water, 3 beaten eggs at room temperature, half of the flour and sugar. Mix well. Let it sit for 10 minutes. Add the rest of the flour, mix well. Let dough rise until it doubles in size.
2) Heat vegetable oil to 375 degrees F. Using a small ice cream scoop, scoop 2 to 3 inch balls of Malasada dough. Cook in vegetable oil until golden brown and cooked through. Set on paper towel to drain oil. Toss malasadas in 1/2 cup sugar mixed with 1/4 cup cinnamon. Serve warm.
(recipe adapted from hawaiianfoodrecipe.wordpress.com)
Friday, July 3, 2009
3 tsp. white vinegar
6 tsp. vanilla extract
(This frosting recipe will leave you with more than you need. You can use the remaining frosting as you see fit. enjoy!)