Carrot Raisins Cookies

Why not let your Kids help you bake nutritious and delicious cookie. No doubt you kids will love to eat their very own homemade Cookie.

Ingredients:

1/2 C butter
1/2 C Sugar
1 c carrot shredded
3/4 C flour
pinch of salt
Some Raisins
1 egg beaten

Procedure:

1. Cream butter and sugar until well blended.
2. Add the remaining Ingredients and blend it well.
3. Sprinkle some flour in your cookie sheet
4. drop about spoonful of your Cookie mixture on the cookie sheet
5. Cook them in the oven in medium heat for about 5 minutes or until done.
6. Serve them while enjoying hot chocolate or a glass of milk.

--CookingSisters--

Cooking Term of the Week (G)

Garnish
A decorative piece of an edible ingredient such as parsley, lemon wedges, croutons, or chocolate curls placed as a finishing touch to dishes or drinks.

Glaze
A liquid that gives an item a shiny surface. Examples are fruit jams that have been heated or chocolate thinned with melted vegetable shortening. Also, to cover a food with such a liquid.

Grate
To shred or cut down a food into fine pieces by rubbing it against a rough surface.

Grease
To coat a pan or skillet with a thin layer of oil.

Grill
To cook over the heat source (traditionally over wood coals) in the open air.

Grind
To mechanically cut a food into small pieces.

--CookingSisters--

Ampalaya Con Carne

Many of us don't like eating AMPALAYA (Bitter Melon) because of its taste, but if you try this recipe you can enjoy eating it.

You'll Need:

4 cloves garlic, crushed
1 medium (50 g) onion, sliced
200 g pork, cut into strips or ground ( you can also use beef)
3/4 cup water
1-1/2 Tbsp tausi (salted black beans)
1 Tbsp oyster sauce
1/4 tsp pepper
1 large (300 g) ampalaya (bitter melon), seeded and thinly sliced

Procedures:
1. Saute garlic, onion and pork.
2. Add water and tausi.
3. Simmer for 20 minutes.
4. ADD oyster sauce and pepper.
5. Simmer for 7 minutes.
6. Add ampalaya.
7. Cook for another 3 minutes. Serve while hot.

--CookingSisters--

Cooking Terms of the Week (E-F)

Egg wash
A mixture of beaten eggs (yolks, whites, or whole eggs) with either milk or water. Used to coat cookies and other baked goods to give them a shine when baked.

Fillet
To remove the bones from meat or fish for cooking.

Filter
To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth.

Flan
An open pie filled with sweet or savory ingredients; also, a Spanish dessert of baked custard covered with caramel.

Fold
To cut and mix lightly with a spoon to keep as much air in the mixture as possible.

Fry
To cook food in hot cooking oil, usually until a crisp brown crust forms.

Honey And Herb Grilled Fish

I'm just curious of what the beer can do to my grilled fish. That's why I added beer to my marinade and it turned out good.

300 g Tanigue ( you can also use any meat that you want)
1/2 c. honey
1/4 c. vegetable oil
1 1/2 tsp. rosemary leaves, crushed
1/4 tsp. black pepper
1 c. beer or ginger ale
1/2 c. dijon mustard
2 tbsp. onion powder
1 tsp. salt
1 tsp. garlic powder

Procedure:

1. Combine all of the ingredients
2. Marinate in refrigerator 1 hour.
3. Remove fish from marinade.
4. Grill it until done.

--CookingSisters--

Cooking Terms of the Week (D)

Dash
A measure approximately equal to 1/16 teaspoon.

Deep-fry
To completely submerge the food in hot oil.

Dice
To cut into cubes.

Direct heat
A cooking method that allows heat to meet food directly, such as grilling, broiling, or toasting

Dredge
To sprinkle lightly and evenly with sugar or flour. A dredger has holes pierced on the lid to sprinkle evenly.

Drizzle
To pour a liquid such as a sweet glaze or melted butter in a slow, light trickle over food.

Drippings
Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.

Dust
To sprinkle food lightly with spices, sugar, or flour for a light coating.

Uses of Tarragon

Last week, my sister and I saw herbs on pots for sale at the grocery store. They have basil, rosemary and tarragon.

We already tried basil and rosemary in our dishes that's why we chose tarragon this time.

Here are some information about tarragon

Tarragon has an Anise-like flavor that is suited to vinegars and fish, but it also has many other uses in the kitchen. It has limited medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when the leaves are chewed. It is an aromatic perennial that is native to Siberia and the Caspian sea area. It enhances the flavors of many foods, but can become overpowering if excessively used. It enhances fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. It can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.

Tarragon is not a beautiful plant specimen, but it is still a viable herb to grow in the home garden. It has a rampant root system, and should be divided every 2-3 years to keep it flavorful and vigorous. It should be started as seedlings, cuttings, or divisions. The French Tarragon is much more flavorful for kitchen use than the Russian Tarragon, so be careful when buying seed. Sprigs can be used anytime, but the main cuttings should be at 6-8 weeks after setting out and before a killing frost. Tarragon should be mulched for the winter in the colder climates. It prefers sandy, well-drained loamy soil and will do well in full sun or partial shade. It can be divided and potted for the winter, but may resist transplanting. Be aware also that if you do get over this obstacle, as an indoor plant it does require a good bit of light.

Tarragon makes a good companion plant for other herbs and vegetables

Tarragon is also effective for eliminating intestinal worms in children. Follow the directions for herbal teas and give 2 cups per day. Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite. Alternatively, capsules can be made using dried, powdered leaves for situations where making teas is not convenient.

For toothaches, try chewing on a couple of Tarragon leaves for relief. Tarragon can also be used in place of salt for people on salt-restricted diets.

--CookingSisters--

Cooking Terms of the Week (C)

Caramelization

Browning sugar over a flame, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320º F to 360º F (160º C to 182º C).

Chop

To cut into irregular pieces.

Coat

To evenly cover food with flour, crumbs, or a batter.

Combine

To blend two or more ingredients into a single mixture.

Cream

To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy. This process traps in air bubbles, later used to create height in cookies and cakes.

Crisp

To restore the crunch to foods; vegetables such as celery and carrots can be crisped with an ice water bath, and foods such as stale crackers can be heated in a medium oven.

Crush

To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.

Crystallize

To form sugar- or honey-based syrups into crystals. The term also describes the coating.

--CookingSisters--

Pasta Chicken Perfect Combination

Pasta and chicken are always perfect combination. Try this easy to prepare chicken and pasta recipe

Ingredients:

For the Pasta:

1 can corn

1 small bellpepper(chopped)

Onion

Garlic

25 pcs. chicharo

1 cup Milk

pepper

Basil

salt

1/2 kl cooked pasta

grated cheese

1 cup water

For Chicken:

1/2 kl Chicken

garlic powder

1 tbsp. butter

basil

pepper

garlic

Procedure:

For pasta:

1. Saute the garlic and onion

2. Add bell pepper, chicharo, corn

3. Add water simmer for 2 minutes

4. Add milk and simmer until thick

5. seasoned it with pepper, basil and salt

6. Put it over cooked pasta and sprinkle grated cheese on top.

For chicken:

1. Seasoned Chicken with garlic powder, basil, salt and pepper

2. Fry them in butter until cooked.

Serve them together while hot.

--CookingSisters--

All About Herbs

Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant, typically using the leaves. Herbs can be purchased in dried or fresh forms. Just before using, wash the herbs and blot dry with a paper towel. Dried herbs are available year-round in metal or cardboard boxes, bottles, cellophane packages and unglazed ceramic pots. They have a stronger, more concentrated flavor than fresh herbs, but quickly lose their pungency. Crushed or ground herbs become lackluster more quickly than whole herbs. The more airtight the storage container, the longer the herbs will last. Each time you use the herb, make sure the lid is tightly resealed. Store dried herbs in a cool, dark place for a maximum of 6 months. Herbs are used to flavor all manner of food and drink. Most should be used judiciously because many of them can be quite pungent.

Sio Mai

One of my favorite food is Sio Mai, Here's how I cook my own sio mai.

Ingredients:

Sio Mai:
1/2 k ground pork
1/2 c flour
1 medium sized carrot (diced)
2 tbsp oil
1 egg
pinch of Salt and Pepper
1 buillon cubes crushed (shrimp or pork)
Sio mai wrapper

Chili Sauce:
10 pcs chili chopped ( siling labuyo)
3 tbsp oil
1 tbsp soy sauce
1/2 c garlic (chopped)


Procedure:

Sio Mai
1. Combine all the Ingredients, and mix them thoroughly.
2. wrap sio mai mixture in sio mai wrapper
3. Steam the siomai until done.

Chili Sauce:

Cook garlic in oil until golden brown then ad chili and cook for 1 minute
add soysauce

Serve sio mai with calamansi, soy sauce and chili sauce.

--CookingSisters--

Cooking Terms of the Week

Boil
To cook food in heated water or other liquid that is bubbling vigorously.

Braise
A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.

Bread
To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned.

Brine
A salt, water, and seasoning solution used to preserve foods.

Broil
To cook food directly under the heat source.

Broth or stock
A flavorful liquid made by gently cooking meat, seafood, or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid, usually water.

Brown
A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.

Brush
Using a pastry brush, to coat a food such as meat or bread with melted butter, glaze, or other liquids

Apple Pineapple Cinnamon Cake

You can never go wrong with the nutritious and easy to make cake like this.

Ingredients:

1 c diced apple
1 c diced pineapple
1 c sugar
1/4 c vegetable oil
1 c flour
1/4 tsp. salt
1 tsp. vanilla
1/2 c chopped nuts
1 egg (beaten)
1 tsp. baking soda
1 tsp. cinnamon

Procedure:

1. Place apples and pineapple in a mixing bowl
2. Add sugar and mix.
3. Let stand for 10 mins.
4. Add oil and egg and blend well.
5. Sift all dry Ingredients on apple mixture.
6. Add peanuts and mix well.
7. Add vanilla and stir well again.
8. Turn into well greased and floured 8X8 pan.
9. Bake 25 to 30 Minutes in 350 degrees oven.
10. Cool in pan for 10 minutes.
11. Serve warm.

--CookingSisters--

Honey Mustard Chicken

Yesterday, I surfed the internet for another tasty but easy to prepare recipe. We tried and it tastes really delicious. Here's how to do it.

Ingredients:

2 tbsp. prepared mustard
2 tbsp. honey
1 tbsp. butter
1 tbsp. calamansi juice
1 tsp. basil leaves
1/2 tsp. garlic powder
1/2 kilo breast chicken

Procedure:

1. Mix first 6 Ingredients in a bowl until well blended.
2. Marinate chicken into the mustard mixture for 30 mins.
3. Broil or grill the chicken turning frequently and cooked.

Serve it with hot rice.

--CookingSisters--

No bake Cream Pie

No oven, and you want to eat homemade cream pie??? Why not try this easy to prepare No Bake Cream Pie.

Ingredients:

1 C Graham Crackers (crushed)
1/4 C brown sugar
1/4 C butter / margarine
1/2 C White Sugar
5 Tablespoons all purpose flour
1 pinch of Salt,
1 C evaporated milk
1 C all purpose cream
2 egg yolk
1 tsp. Vanilla extract

Procedures:

For the Crust:

1. Combine crushed graham crackers and brown sugar.
2. Mix well, then stir in softened butter.
3. Mix until all Ingredients are thoroughly combined.
4. Grease an 8 inch pie pan
5. Press graham mixture evenly into pan .
6.Chill until ready to use.

For Filling:

1. Mix together sugar, flour, salt in a heavy sauce pan.
2. Gradually add milk, stirring well
3. Add All purpose cream and egg yolks and whisk until mixture is smooth.
4. Cook over medium heat, stirring constantly, until mixture become thick.
5. Add vanilla extract and allow mixture to cool
6. Pour cooled filling into crust.
7. Chill before serving.

--CookingSisters--

Cooking Terms of the Week

Bake
To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor.

Baste
To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.

Batter
A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape.

Beat
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.

Bind
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.

Blanch
To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.

Blend
To mix or fold two or more ingredients together to obtain equal distribution throughout the mixture.

No Meat Pasta Sauce

Chicken Breakfast Combo

This is a breakfast combo I cooked this morning. We had some left over rice so I decided to make this using whatever ingredients I found in the refrigerator.



Ingredients:

For the chicken :

1/3 kg. Chicken breasts
1 medium white onion, cut into strips
1 medium red bell pepper, cut into strips
1 teaspoon dried basil
1 teaspoon black pepper
1 teaspoon salt
canola oil


For the Garlic Fried Rice:
4 cups cooked rice
2 heads garlic, pounded
1/2 tablespoon salt
canola oil


Procedure:

For the chicken:
1. Stir fry onion and bell pepper.
2. Add chicken
3. Cook until chicken is fried


For the Garlic fried Rice
1. Fry garlic until golden brown
2. Add rice
3. Add salt
4. Mix thoroughly
5. Let cook for 5 minutes.

--CookingSisters--

Healthy Burger in Teriyaki Sauce

Add life to your ordinary burger recipe by making teriyaki sauce.

Ingredients:

For Burger:

1/3 k ground pork
1 egg
1 c flour
1 medium carrot(diced)
I medium bell pepper (diced)
pepper and salt to taste

For Teriyaki Sauce:
1/4 c soy sauce
1 c water
1/2 tsp. ground ginger
1/4 tsp. garlic powder
5 tbsp. packed brown sugar
1-2 tbsp. honey
2 tbsp cornstarch
1/4 cup cold water

For Burger Patties:

1. Combine all the Ingredients in a bowl
2. Mix thoroughly
3. Shape into burger patties
4. Fry them until golden brown


For Teriyaki Sauce:

1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness. Add water to thin if you over-thick it.

--CookingSisters--

The Wonders of Mangosteen

Yesterday our neighbor gave us a bunch of Mangosteen Fruit, Its a purple fruit that looks like guava outside (it has a crown like at the top of it) but looks like santol inside. It tastes better than guyabano.

I did some research about it.

Mangosteen is a tropical fruit found in southeast Asia. It has been included among an emerging category of novel functional foods called "Superfruits" presumed to have a combination of

1. Appealing subjective characteristics, such as taste, fragrance and visual qualities
2. Nutrient richness
3. Antioxidant strength
4. Potential impact for lowering risk against human diseases

It has Xanthones, an antioxidant to balance free radicals in our body. Free radicals are potentially harmful, yet oftentimes natural substances in your body that, when left free reign, build up and cause diseases like cancer, heart disease, and more.

The xanthones function to travel through your body, literally mopping up the free radicals on their way, leaving your body cleaner and healthier than before.

Some of the most important xanthones found in mangosteen include:

Alpha-mangostin
Beta-mangostin
Gamma-mangostin
Garcinone
Garcinone A
Garcinone C
Garcinone D
Mangostanol
Gartanin

These, among other xanthones, have been touted by independent researchers to have properties to include antiinflammatory, anticonvulsant, antiallergic, antitumor, and antiplatelet, to name just a few.

For more info about Mangosteen and xanthone visit http://ezinearticles.com/?A-Look-at-Xanthones-and-Mangosteen&id=100593

Pancit Bihon

Serve this easy dish any time of the day, for breakfast, lunch , snack or even dinner Everyone will love this.

Ingredients:

1 8 oz Pancit Bihon
1/4 k Chicken breast (boiled, deboned, Shredded)
1 medium Carrot (cut into strips)
1 C Shredded Cabbage/ Pechay
1 Small Onion (chopped)
1 C Chicken broth
1 tbsp Soy Sauce
Salt and Pepper to taste
Oil

Procedure:

1. Soak noodles in warm water until softened. Drain and set aside.
2. Saute garlic and onion until lightly brown (garlic) and translucent (onion).
3. Add Chicken. Stir fry for 2 minutes
4. Pour in chicken broth
5. Add the vegetables , bring to boil for 2 Minutes
6. Season soy sauce, salt , and black pepper
7. Add noodles , stir constantly until cooked.
8. Serve it hot with Calamansi.

Sinigang na Bangus sa Miso

Sinigang na Bangus sa Miso: a Healthy Soup

Miso soup is known to be a healthy soup due to its cleansing effect to the system. It takes away heavy metals accumulated in the body.

This popular Filipino recipe is really delectably healthy.

Ingredients:

1 medium size bangus (milkfish)
1 small bundle of mustard leaves
2 pieces tomatoes cut to l pieces
1 onion shredded
2 cloves of garlic minced
3 pieces okra
1/2 cup miso
1 tbsp oil
one tsp tamarind mix
4 cups of water
fish sauce to taste

Procedure:
Fry the bangus (milkfish) and set aside.
Saute garlic and onion
Add Tomatoes and miso
Add fried bangus & okra
Add one teaspoon tamarind mix
Add 4 cups of water and bring it to boil
When it boils, add the mustard leaves
Simmer for 5 minutes .

Serve hot with patis (fish sauce) & chili (siling labuyo ) on the side.

Creamy Adobo

No doubt Adobo is the no. 1 Pinoy dish. Why not try this adobo with a twist?

Ingredients:

1/2 Kilo Pork (adobo cut)
10 pcs Calamansi Juice
1/4 cup Soy Sauce
1/2 cup powdered milk diluted in 1/2 cup water
1/2 cup water
pepper to taste
2 pcs. Potatoes quartered
2 pcs. Chopped Onions
chopped garlic

Procedure:

1. fry the potatoes then set a side.
2. Saute onions and garlic, then add your pork
3. Add soy sauce, calamansi juice and water
4. Simmer for 15 mins. or until pork is tender
5. Add fried potatoes
6. Add milk and wait until sauce become thick
7. Add pepper to taste

Serve it with rice

--CookingSisters--

Crispy Kangkong and Fried Okra

This dish makes use of everyday vegetables as snacks or appetizer.

Ingredients :
1 bundle kangkong
4 pieces okra
1 egg
1 cup cornstarch
1 tsp salt
a pinch of pepper

Procedure:
1. Combine egg , cornstarch, salt and pepper. Mix thoroughly.
2. Separate kangkong leaves from stem.
3. Dip kangkong leaves and okra in the cornstarch mixture.
4. Deep fry kangkong and okra until crispy.
5. Place fried kangkong and okra in a plate lined with paper towel to remove excess oil.
6. Serve with sweet and sour sauce.


--CookingSisters--

Herb Chicken w/ Mixed Vegetable

Herbs really enhanced flavors, try this easy to prepare delicious and nutritious dish.

Ingredients:

For Chicken:
300 grams Chicken breast (cut into serving pieces)
1/2 Cup Calamansi juice
1 tsp. Salt
1 tbsp. Butter
1/2 Cup Toasted garlic
1 medium sized Ginger cut into strips
Salt to taste
Dried basil leaves
Dried rosemary
Ground Spanish Paprika
Ground pepper

For mixed vegetables:

1 Can Corn Kernel
1 pc. Carrot cut into cubes
1 tbsp. Butter
Dried basil leaves

Foil

Procedure:

For Chicken
1. Combine chicken, calamansi juice, Salt, butter, ginger, dash of rosemary, basil and paprika and pepper.
2. Seal it in Foil

For Mixed Vegetable
1. Combine carrot, corn, butter and dash of dried basil
2. Seal it in foil

Steam Chicken and Mixed vegetables for 15 minutes or until done.
Arrange chicken and mixed vegetables and top with some toasted garlic.
Serve it while hot



--CookingSisters--

Corny Pancake

Let us make pancake with a twist. Kids will definitely love this.

Ingredients:

1 (200g) pack Pancake Mix
1 Egg
2 tbsp. Cooking Oil
1 can Corn Kernel
1 Cup +1 tbsp Water

Procedure:

1. Combine one egg ( beaten) , Pancake Mix, 1/2 Cup water and 2 tbsp. Cooking Oil
Mix until fairly Smooth
2. Add Corn Kernel , mix it well.
3. Pour about 1/4 cup batter onto preheated pan.
4. Cook for about 1 minute, turn once when tops are bubbly.

* Serve hot with butter and honey

-CookingSisters-

All Veggie Mini Pizza

Today, we cooked easy but nutritious pizza, Kids will love it. Here's the recipe

Ingredients:

1 cup grated cheese
1 onion
2 tomatoes
1 medium sized red bell pepper
4 pita breads
1 cup tomato sauce
powdered pepper,oregano, basil

Procedure:

1. Spread the tomato sauce over your pita.
2. Sprinkle grated cheese
3. top with tomatoes, onions and bell pepper.
4. dash with oregano , basil and pepper.
5. Cook it in your oven toaster for ten minutes.

--TheCookingSisters--