Jamaican Oxtail with Chipotle

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I got this recipe from my former co-workers, Doret and Ruby who are now retired. They also taught me how to make the Jamaican Rum Cake which I previously featured on this food blog, so let’s gather up our ingredients to start cooking this famous Jamaican dish.

 

INGREDIENTS:

3 lbs. oxtail (fat trimmed)

1 Chipotle pepper in Adobo sauce (seeded and chopped)

2 Tbsp. Avocado oil

3 cloves garlic, minced

4 stalks scallions, chopped

1 large red onion, sliced and divided

1 14.5 oz Kirkland Organic Diced Tomatoes

2 carrots (sliced)

1 cup Fava beans

1 tsp. dried thyme herb

juice of 1 lime

1 tsp fresh ginger, grated

3 Tbsp. soy sauce

1/2 tsp. salt

1 tsp. ground black pepper

1 tsp. whole Jamaican Allspice berries

3 cups filtered water, divided

Grace Browning (product of Kingston, Jamaica, you can find it in any huge supermarkets in the baking section or http://www.gracefoods.com)

 

PROCEDURE:

1.Wash the oxtail with lime juice and drain in a colander, paper towel dry.

2. Toss the oxtail with half of sliced red onion, garlic, pepper, salt, soy sauce, fresh ginger, fish sauce and Chipotle pepper. Once fully rubbed  with the seasoning, drain in a colander until almost dry. Save the broth for simmering later.

3. Heat 2 tablespoons oil in a large skillet over medium heat and brown the oxtail.

4. Place the browned oxtail in a pressure cooker, add the saved broth and 2 cups of water, cook for 15-30 minutes. (I did mine for 15 minutes as I want some firmness to my meat, I don’t want soggy meat), turn off the stove and open the lid, and check if the tenderness is to your liking.

5. Add the carrots, remaining sliced red onions, whole allspice berries, half of 14.5 oz organic diced  tomatoes, chopped scallions and add 1 cup of water, reduce to a simmer for 30 minutes. In the last  15 minutes, add the fava beans and a few drops of Browning and stir very well.

6. Stir 1 tablespoon cornstarch with 2 tablespoon filtered water until they dissolve well and then add to the skillet. Turn off the stove. Sprinkle chopped scallions on top.

Serve while still piping hot.

As always, Masarap!

– Peaches.

 

Purple Yam (Ube) Ice Cream

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Ube jam, ube halaya, or halayang ube from the Spanish Jalea Jam is a Philippine dessert made from boiled and mashed purple yam. “Dioscorea alata is locally known as ube, used in pastries, halo-halo and ice cream.”

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INGREDIENTS:

2 cups heavy cream

1 cup Almond milk

2 tsp. lemon juice

pinch of salt

2 bottles of 12 oz. each Pinoy Fiesta Sweet Purple Yam

red and blue food colors

 

PROCEDURE:

1. Beat heavy cream with an electric mixer until soft peak forms. Set aside.

2. In another bowl, mix almond milk plus 2 teaspoons lemon juice and a pinch of salt and add the Sweet Purple Yam. When fully combined with an electric mixer, add the heavy cream and add drops of red and blue colors until you get the color you want.

3. Taste and pour in a freezer-safe plastic container and line the top with film of plastic wrap, snap back the cover and freeze overnight. Thaw out for a couple of minutes before scooping and serving.

Masarap! Not too sweet, and I omitted condensed sweetened milk as the purple yam is already quite sweet.

-Peaches

Simple Salmon En Croute

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I was dying to learn how to prepare Salmon en Croute, so I got this recipe by phone from our fashion designer turned physician assistant friend Julie Rybitskiy. I didn’t use spinach, so I just used 2 Phyllo sheets, folded the sides, glazed the top with beaten egg yolks, and moistened the folded sides with egg whites. It tastes great! Let’s first gather up the ingredients….

 

INGREDIENTS:

1 lb. boneless Salmon

2 sheets of Phyllo sheets

juice of half a lemon

1 egg, white and yolks separated and beaten

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. ground black pepper

few stalks of scallions (chopped)

 

PROCEDURE:

1. Wash, drain, and paper towel dry the salmon. Season with salt and pepper generously front and back with your bare hands.

2. Spray Pam on the baking tray, lay the Phyllo sheets and put the seasoned fish on top of the sheets, squeeze lemon juice on top of the fish, and sprinkle chopped scallions and dill weed.

3. Gently fold the sheets enclosing the salmon inside, moisten the remaining 3 sides with egg whites then fold twice. Brush the top with the beaten egg yolks.

4. Bake in a pre-heated 425ºF oven for 20-25 minutes until it turns golden brown. Then, turn off the oven and let the package stay inside the oven for 10 more minutes then put on top of the dining table to cool down.

As usual, Masarap! Peaches.

Home-made Strawberry Ice Cream

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Home-made ice cream made in a hurry. You can say goodbye to too sweet ice creams with lots of GMO’s (Genetically Modified Organisms). No need for ice cream maker also!

Let’s gather our ingredients and taste this awesome ice cream….

INGREDIENTS:

3 baskets of strawberries ( washed, drained, hulled and sliced ) leave some for garnish

1 cup whole milk

2 cups heavy cream

3/4 cup white granulated sugar

pinch of salt

1-2 tsp.vanilla extract

1/4 tsp. Organic raw honey

PROCEDURE:

1. Pulse the strawberries in a food processor until it resembles an apple sauce, add sugar and honey and pinch of salt. Set aside.

2. Beat 2 cups heavy cream in a huge bowl until soft peaks form, add whole milk and puréed strawberries, add vanilla extract and drops of red food color. Beat again with an electric mixer to combine well.

3. Scoop in a freezer proof container, flatten the top with a thin film of Saran Wrap, snap back the cover and freeze overnight

Masarap! Peaches.

 

 

Bacon Topped Home-made Italian Beef Patties

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I just got some Organic ground beef, so I decided to make Italian Beef Patties as appetizers and for a pizza .This recipe is so simple to make.

 

INGREDIENTS:

1 and 1/2 pound Organic ground beef

1 tsp. pepper

1/2 Tbsp.whole fennel

1/4 tsp. ground fennel

1 tsp. ground red  pepper flakes

1/4 tsp. garlic powder

1 and 1/4 tsp. Himalayan Pink salt

1/2 tsp. fine  brown sugar cane sugar

1 tsp. hot paprika

1/4 cup iced water

 

PROCEDURE:

1. Mix all the dry ingredients like this while frying the bacon pieces.

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2. Add in the beef and mix well with your hands, then roll into small balls with the palm of your hands, flatten into thin round discs, fry on oil, turning on both sides and top with piece of bacon and broil on high in a convection oven. Skewer them on some environmentally friendly bamboo sticks. Serve as an appetizer or add on top of your pizza without the skewers.

Enjoy, Peaches, Masarap!

 

Baked Salmon Steak with Portabello Mushrooms, Capers, and Lime

 

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I originally planned to make Salmon En Croute, a recipe my friend Julie Ribystkiy taught me by phone, but I bought a 2 pound salmon steak with bones so that idea was scrapped. Anyway, I had to bake this using a procedure that could make use of the ingredients I had on hand.

 

INGREDIENTS:

2 lbs Salmon Steak

12 pieces Portabello mushrooms (brushed, washed, and drained)

1 tsp. each of Italian seasoning, dried rosemary and dill weed

2 Tbsp. olive oil

half red onion rings

juice of 1/2 lime

1/4 cup white wine

1/2 Tbsp. undrained capers

 

PROCEDURE:

1. Wash, dry on a colander, and paper towel dry the salmon steak.

2. Season the steak generously with salt and pepper, filling in each nook and cranny.

3. Have the baking tray lined with aluminium foil, large enough that you can cover the top later. Spray some Pam and place the seasoned steak in the middle.

4. Pre-heat the oven at 300 ºF for 20 minutes and place the tray with the steak, uncovered.

5. In the meantime, sauté 4 garlic cloves, pressed by the garlic crusher with its peels on moderate heat with 2 tablespoons olive oil. Add the mushrooms and sauté until it sweats its juice, add the red onion rings plus the 3 kinds of herbs, stirring well to combine. Add the white wine and lime juice, stirring well to combine then add 1/2 tablespoon capers, 1/2 tsp ground black pepper. Stir then taste.

6. When the fish is half done in 20 minutes, pour this sauce mixture on top of the fish and enclose on the aluminium foil and bake at 350ºF for 15 more minutes.

7. When done, turn off the oven and take out the fish and open the aluminium foil and decorate the mushrooms around the fish. Rest the fish for few minutes and serve while still warm.

As always, Masarap! Peaches.

Baked Curried Tilapia and Mussels

 

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I brought this to our 2000 Hail Mary’s 1st Saturday of April and Sisters Lilian and  Ate Lou also celebrated their birthdays together there. They are all fasting and not eating meat so I made this fish and seafood dish for all of us that day.

 

INGREDIENTS:

1/4 tsp. crushed red pepper

1 tsp. Avocado oil

4 garlic cloves, crushed/sliced

1/2 cup each of chopped red, green, and orange bell peppers

3 tsp.fresh ginger, chopped very finely

1 cup scallions, divided

2 tsp. curry powder

1 tsp. cumin powder

4 tsp.soy sauce

1 Tbsp. sugar cane sugar

1/2 of 13.5 fl oz Chaokoh coconut milk

6 of 4 oz each wild caught Tilapia

a tray of frozen/shacked mussels

Cilantro sprigs

 

PROCEDURE:

1. Wash and drain both the Tilapia and the mussels (after thawed out) in separate colanders.

2. Fry the ginger in a hot pot with avocado oil, add garlic until they sweat, then peppers and half cup of scallions, add curry powder and cumin until fragrant. Add the mussels and stir well.

3. Add crushed red pepper flakes, soy sauce, sugar and coconut milk, and bring to a very low simmer. Remove from heat. Taste and adjust seasonings to your preference.

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4. Season the filets with salt and pepper on both side then cut each fillet into thirds, and sprinkle finely chopped cilantro. Lay on a bakeware and pour out the mussels mixture.

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5. Bake at pre-heated oven at 375ºF for 8-10 minutes. Arrange the mussels around the Tilapia, pushing on all 4 corners, exposing the fish fillet in the middle. Ladle the sauce and pour on top of the mussels if getting dry after baking. Sprinkle chopped scallions.

My prayer group members like it very much, As always, Masarap! Peaches.

Home-made Ice Creams & Smoothies

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As you can feel it, Spring has sprung, it’s raining cats and dogs, our gardens will soon come alive, and the temperature is starting to fluctuate and it will soon climb high; I am already gearing up for cold treats. I’m not kidding you when I say there is no ice cream machine needed! Just some kind of blender or juicer. Not too salty nor too sweet and made with ingredients you can pronounce. Aren’t you fed up with very expensive ice creams with toxic ingredients? We have to make time to create and make our own foods and desserts free of GMO’s (Genetically Modified Organism) and toxic food additives! Taking one day at a time to make our favorite foods free of chemicals. So let’s get started by showing you all the ingredients that we are going to use.

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AVOCADO ICE CREAM

Blend 3 avocados + zest of 1 lime + juice of 2 limes + 1/2 cup Almond milk+ 3/4 cup condensed milk + 1 tablespoon organic honey, mix thoroughly then stir in coarsely ground pistachio nuts. Transfer to a plastic container and cover with plastic film or Saran wrap on top, put back the cover. Freeze overnight. Thaw out 10-20 minutes before serving.

VANILLA / BANANA ICE CREAM/ SMOOTHIES

Peel 4 bananas and cut into chunks and freeze. Blend these frozen bananas + 2 teaspoons vanilla extract + 1/2 tablespoon organic raw honey in a blender, mixer or Vitamix machine on low then high until smooth and creamy. Mix cacao nibs. Set up and freeze as above. Garnish with Goji berries when serving. When not frozen as above, can be used as a smoothie also.

 

CHEESE / MANGO ICE CREAM

Puree chunks of 2 large ripe yellow mangoes. Pour in a huge bowl and add 3/4 cup of condensed milk + 2 cups heavy cream + 1 tablespoon organic honey and mix on low speed hand-held mixer until thick and creamy. Increase speed up to high for 10 minutes. Add drops of yellow food coloring while beating until you get the color you want. Stir in 1/4 teaspoon of salt+1 cup shredded cheese. Check if the flavor is to your liking. I also added 1/4 – 12 cup of chopped sharp yellow cheese. Set up and freeze as above.

 

These are the Snapware, empty  Talenti Gelato and white plastic containers I used in freezing them.

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As always, you will love these naturally home-made ice creams and smoothies.

Masarap! Peaches.

 

Fanta Orange Shrimp

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“Halabos na Hipon” is a very popular and simple way of cooking shrimp in the Philippines with very little water with rock salt and peppercorns in a covered clay pot on a very low simmer until the shrimp change color into a reddish cooked state. Over the years, people have come up with various, sophiscated methods of cooking like the scampi and Cameron Rebosado, to name a few, and I am surprising you with my own, this time by using orange Fanta soda, white wine, garlic and capers.  Let us gather our ingredients and start this procedure…

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INGREDIENTS:

1 pound medium shrimp

a round slice each of an orange, lime and lemon

1 Tbsp. avocado oil

1 Tbsp. butter

1/2 head of garlic and the other half minced

1/4 tsp. crushed red pepper flakes

1 Tbsp. drained capers

1/4 cup white wine

1 bottle 12 fl oz Fanta orange soda

PROCEDURE:

1. Wash and trim the shrimp but keep the peels and heads on, soak them in cool water with salt for few minutes. Rinse and drain on a colander.

2. Heat the pan on low fire and pour a tablespoon of avocado oil and add a tablespoon of butter and when hot, sauté the minced garlic and add the half bulb of garlic until lightly browned, then add the crushed pepper.

3. When they are fragrant, add the shrimp, stir and turn all the shrimp until lightly reddish, pour the Fanta orange soda, cover, boil until it simmers, then turn the fire on low for 5 minutes.

4. Open the cover and add the wine and the capers, stir and continue simmering for 2 minutes and add the slices of orange, lemon, and lime on low simmer until the shrimp turn into an orange color. Remove the pan from the heat and gather the shrimps and the fruit slices in a serving bowl and pour the strong flavored broth. Garnish with fresh basil tops.

As always, Masarap! Peaches.

Stove-top Skinless Chicken Adobo with Fried Rice

 

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Chicken Adobo is the unofficial national dish of the Philippines.When the Spanish empire colonized the Philippines in the late 16th century, they encountered this dish and it was first recorded in the dictionary “Vocabulario de la Lengua Tagala” (1613) compiled by the Spanish Franciscan missionary, Pedro de San Buenaventura; he referred to it as “adobo de los naturales” (adobo of the native people). Many people have different styles of preparing it, you can also use pork or combination of both but this is my own style.

 

INGREDIENTS:

2 pounds cut Organic chicken (skin/fat off/washed/drained)

4 garlic cloves (crushed)

1/3 cup soy sauce

1/3 cup white vinegar

1/2 cup water

4 bay leaves

1/2 Tbsp.whole  peppercorn

1/4 tsp crushed red pepper flakes

1 Tbsp. cooking  oil

1/2 tsp. salt

1 tsp. sugar cane sugar

1/4 tsp. ground black pepper

1 star anise

refrigerated cooked rice

3-4 eggs

 

PROCEDURE:

1.Mix well all the ingredients in a deep pot except oil, prick the pieces with a huge fork and soak them for a while.

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2. Cover the pot, turn on the stove and boil them and  put on low simmer for 10 minutes. Drain everything in a colander and save the broth for later in a deep pot. Fish out the bay leaves, peppercorn, and star anise then discard.

3. Heat 1 tablespoon of oil in a non stick frying pan and fry all the garlic first, don’t burn them, gather the browned garlic on a bowl then fry the chicken pieces and turn them until all of the pieces get this nice, shiny brownish color. Gather the fried chicken pieces, add to the bowl with the fried garlic. You can fry your refrigerated rice in the same frying pan and add chopped scallions.

4. Wash the eggs before boiling them together with the broth, approximately for another 10 minutes. Once done, plunge the eggs in cold water and peel the shells off and add eggs to the serving bowl  with the chicken and garlic.

5. Pour the hot broth into the chicken bowl. Pour excessive broth in a separate serving bowl. Chicken Adobo is more flavorful the next day. It is usually eaten with fried rice or steamed jasmine or brown rice and banana is always the perfect accompaniment to it.

 

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