Tuesday, December 30, 2008

This Chicken and Sweet Potato Salad recipe is good for those who are in a diet because they are high in protein and low in fat. And it combines chicken and salad to produce a very tasty dish.

  • 100 g mixed lettuce leaves
  • 2 medium skinless chicken breasts
  • ½ cucumber sliced thinly
  • ½ cup halved cherry tomatoes
  • ½ sweet potato cut into circles
for dressing
  • 2 tbsp sweet chili sauce
  • 2 tbsp orange juice
  • Preheat grill or sandwich press on high.
  • Cook chicken on grill until cooked well through (4 minutes each side). Set aside.
  • Place sweet potatoes on grill / sand which press and cook until well browned, cut into cubes.
  • Cut chicken into bite size pieces and place on top of lettuce, top with cucumber, cherry tomatoes and sweet potato.
  • Mix together the sweet chili sauce and orange juice and drizzle over the top of salad.
  • Serve immediately.

Friday, December 26, 2008

A low-fat, and a delicious recipe that has less than 30% calories from fat and this recipe can make 4 servings.

  • 4 lean, center-cut, 4-ounce pork chop (trimmed)
  • 1 medium onion (chopped)
  • Nonstick cooking spray
  • 1-1/4 c water
  • 1/4 tsp pepper
  • 1 tsp chicken-flavored bouillon granules
  • 3 medium cooking apples (peeled and sliced)
  • 1/2 tsp ground cinnamon
  • Brown pork chops and onion in a large skillet coated with cooking spray
  • Combine water, bouillon granules, and pepper, stirring to dissolve
  • Add to skillet. Cover and bring to boil. Reduce heat and simmer 20 minutes. Skim off fat
  • Add apple slices and cinnamon to mixture in skillet. Cover and simmer an additional 15 minutes
  • Transfer to a serving platter and serve hot

Thursday, December 25, 2008

I borrowed a recipe book from my friend, and while I'm looking for a recipe I saw this tips and decided to share this to everyone. So here it goes...

Boiling: Cook the meat in water or liquid and let boil until the meat is tender. Better yet, lower the heat after boiling and cook the meat for a few more minutes.

Braising: As opposed to boiling, this requires very little water so that the meat is cooked more in steam. Put the meat in a heavy pan, browning all portions of fat in it. Add salt, pepper and spices. Cover pan and adjust the heat. Continue cooking until meat is done.

Broiling: Preheat oven (There's a wide range of ovens at KaTom.com, an online supplier of restaurant equipments). Put meat on a rack about 2-3 inches away from the fire. When the top of the meat turns brown, sprinkle salt, pepper and spices on it. Turn the meat and broil as preferred. Be sure to gather meat dripping in the pan because it can be served as a tasty sauce.

Pan broiling: Using a heavy skillet, cook meat slowly (over medium heat) without oil or water. When one side is slightly brown, turn the meat over. Continue doing this until the meat is evenly cooked. Throw away excess fat. If desired, broil in oven.

Pan frying: Fry the meat in oil until done. Add salt, pepper and spices. Cook over medium heat turning the heat lower whet the meat is almost cooked.

Roasting: When you roast meat, you cook it in dry heat (oven temperature at 325oF-350 oF). Add salt, pepper and spices according to taste. Place on a rack or roasting pan, making sure that the fat side is up. Cook until done.

Stewing: Brown the meat first, and then add flour with hot stock. Another way of stewing is to blanch the meat and thicken the liquid when cooking is about to end.

Remember that if you cook meat quickly, the taste and texture will be bad. Long, slow cooking is the best way to bring out the natural flavor of meat.

Wednesday, December 24, 2008

Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste.

  • 1 small tofu, cut into pieces
  • 5 golden needle mushrooms, rinsed well
  • 1/4 kilo seaweed
  • Bonito flakes
  • 1 tbsp miso
  • 1 bowl Japanese soup broth
  • 1 tbsp Wei Lin (Japanese seasoning)
  • To make Japanese soup broth: Chop seaweed in half. Wipe with cloth, place in water, and cook for 1 hour. Add bonito flakes, cook for 2 minutes. Remove from fire and throw away bonito flakes
  • Put soup broth in a pot
  • Add mushrooms, then cook
  • Add miso and sprinkle Wei Lin. Stir and serve
Image courtesy of rakratchada torsap / FreeDigitalPhotos.net

Tuesday, December 23, 2008

This recipe is a clear soup which usually served as appetizer. Clear soups are often made from the broth of garlic, beef, chicken or fish. As the first course of a meal, these soups are not filling; they simply whet your appetite in preparation for a heavy dish.

  • 6 c beef stock
  • 4 cloves garlic, minced
  • 2 tbsp chopped onion
  • 6 slices day-old bread
  • 2 tbsp melted butter
  • oil for frying
  • salt and pepper to taste
  • Fry garlic and onions in oil until slightly brown
  • Pour in beef stock. Season with salt and pepper
  • To make croutons: cut bread into cubes. Melt butter in a skillet. Put bread cubes in butter, and brown until crisp
  • Put few hot croutons on top of the soup before serving.
  • When making soup with homemade stock, chill the stock before making the soup so fat can be easily removed.
  • Peeling Garlic: if the skin won't come off easily, just pour hot water over the garlic bud

Friday, December 19, 2008

I found out that when you use a garlic press or crush the garlic cloves, you get a stronger flavor than when you mince it fine with a knife. This is only noticeable when using the garlic raw. It can be used as a pest repellent to repel aphids. And the small bulbs of garlic can be as much as 20 times as strong as larger bulbs.

Garlic-in-oil should be made fresh and stored in the refrigerator at 40°F or lower for no more than 7 days. It may be frozen for long term storage for up to several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch head space. Label, date and freeze.


Cooking garlic decreases the strength of its flavor making it much milder. The longer it is cooked, the more mild it tastes. But be careful not to sauté garlic too long at a high temperature, it will brown very quickly and can become bitter.

To bake garlic, place whole, unpeeled bulbs rounded side down in a shallow baking dish, drizzle with oil, cover with foil and bake for 1 1/2 hours at 325ºF


Garlic can be used to flavor soups and stews, roast with meats or poultry, chop finely for salad dressings, bake whole heads until softened; pop out the soft flesh from cloves and spread on bread., and to put minced garlic on a loaf of bread to make an authentic tasting garlic bread!

Availability, Selection, and Storage:

Garlic is available year-round frozen or fresh. When buying fresh garlic, choose from plump, dry heads that feel firm. Avoid soft, mushy or shriveled cloves. American garlic should be white to off-white.

Garlic should be stored in an open container, away from other foods and in a cool, dark place for up to two months. Once broken from the bulb, individual cloves will stay fresh for three to 10 days before drying out.


To remove individual garlic cloves, peel outer layers from the bulb and snap out each clove from the base. Cloves can than be peeled very easily. For a more mild flavor, whole cloves can be added to food while it cooks or marinates and than discarded before serving the meal. Another trick for imparting a mild garlic flavor in your dish is to spear a garlic clove with a fork and stir your dish with it — discarding the garlic when stirring is complete.

For a stronger flavor, used chopped, crushed, pressed or pureed garlic in dishes. The more finely garlic is chopped, the stronger its flavor will be. To chop garlic, cut in half lengthwise. Make several lengthwise cuts and than cut crosswise. A garlic press can be used also though these can be a bit tricky to clean.
To remove garlic odor from hands, use salt or lemon juice and then wash your hands with soap

Image courtesy of Piyachok Thawornmat / FreeDigitalPhotos.net

Wednesday, December 17, 2008

Muddy Buddies is the official “Chex” term, but they are also known as Puppy Chow or White Trash. It is a cereal, covered in a peanut butter/chocolate mixture coated in powdered sugar. They are fairly easy to make, and delicious.


  • 9 c Chex or Crispix cereal
  • 1 c semi-sweet chocolate chips
  • 1/2 c peanut butter
  • 1/4 c butter
  • 1/4 tsp vanilla extract
  • 1-1/2 c powdered sugar
  • Pour cereal into large bowl, set aside.
  • Combine chocolate chips, peanut butter and butter in microwaveable bowl.
  • Microwave on HIGH 1 to 1-1/2 minutes. Stir in vanilla.
  • Pour chocolate mixture over cereal, mix well.
  • Put powdered sugar in a large paper grocery sack and add chocolate coated mix, shake until coated with powdered sugar.
  • Spread covered cereal out on a wax paper and allow to cool.

Tuesday, December 16, 2008

"My mom found this recipe in the newspaper, and asked me to try it. In my first attempt, everyone loved it."

  • For the Apples:
    • 3 small or 2 large apples
    • 2 tbsp sugar
    • 1 tsp cinnamon
  • For the batter:
    • 1 1/2 c all-purpose flour
    • 1/4 c + 2 tbsp sugar
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • 1 tsp salt
    • 2 eggs
    • 3/4 c fresh milk
    • 1 tsp vegetable oil
    • 1 c cooking oil
    • Pancake syrup (optional)
    • Powdered sugar (optional)
  • Peel apples and slice thinly into slightly larger than bite size pieces
  • Combine sugar and cinnamon and toss with the apples
  • Set aside
  • Sift together flour, sugar, cinnamon, baking powder and salt
  • In a separate bowl, whisk eggs until fluffy. Blend in milk and vegetable oil
  • Combine flour mixture with egg mixture, stirring gently until well blended. Fold in prepared apples
  • Heat cooking oil in a deep fryer or heavy bottomed deep pot or skillet. until it begins to sizzle
  • Scoop about 1/4 cup of the batter into the hot oil and fry until bottom is golden-brown. (For smaller fritters, use 2 tbsp per scoop)
  • Turn fritter over and fry other side until edges look crisp. Repeat with remaining batter. Drain fritters on paper towels
  • If desired, serve with pancake syrup or dust with powdered sugar before serving. This is best eaten when newly cooked
  • Servings: 15 medium-size or 22 small fritters
  • Make sure cooking oil is very hot before using. To test, drop a peace of bread cube into the oil. If sizzles, the oil is hot enough to use
  • Remove bits of browned batter from the oil, using slotted spoon, before putting in another batch of fritters.
  • You can also use sliced ripe bananas instead of apples.
Inside the Kitchen © 2013 | Powered by Blogger | Blogger Template by DesignCart.org