Monday, April 18, 2016

Kale chips, sweet potato chips, etc

Throw in some beans and cilantro in the mix or Italian parsley. Of course I texted my go-to in baking friend about temperature and time  and it is 350 degrees 8-10 minutes exactly. I did not hurry and by 11'th minute some tasted a bit burnt. Nonetheless, so tasty. 
Add a bit of olive oil, salt and pepper on the organic kale in a pan. I lined it with parchment paper for easy clean and wash.  I experimented and put parmesian cheese and spicy sesame oil. Mix well with hands. Making sure leaves are oiled. 
I threw some beans also and raw organic walnut. 
Bake in 350 degrees for no longer than 8-10 minutes. 
Crunch in. So good. Even the walnuts. The beans are done not chips like but crunchy and tasty nontheless. 

I had my brother taste it and liked it. I had an idea to do sweet potato chips. Maybe bake everything I see in the refrigerator, haha. 
Slice thinly with a mandolin or sharp knife if you can thin and even. I did mine with sharp knife, hard to have even size. Drizzle little olive oil. Season with salt and/or pepper. You can use curry powder or paprika if you want more flavor. I did half just salt and half with spicy sesame oil. 
Bake in 350 for 10 mins. 
Flip and bring it back to oven for another 10-12 minutes.
The thick ones are chewy in the center and crunchy outside and I love that. Otherwise put it back for 5 more minutes removing the thin sliced sweet potato chips because they are crunchy and done already. 
I have not gotten chips from store in 2 weeks and I guess I shall just continue not buying them. 
Have fun always.

Sunday, April 10, 2016

Custard cake

Perfect for a relaxing Sunday teatime. 
My niece had the whole family taste custard cake back home last year and it was a hit. She even sells them during holidays around her circles. I thought I would try making it. 
Heat granulted sugar and butter in stove top until melted. 
Set aside.
Separate egg yolk and egg white. I used 5, you can use more if you desire.

Using an electric mixer,  from medium to high, beat until it is frothy to create a meringue. We are supposed to add cream of tartar and lemon zest and granulted sugar. I prefer without the lemon taste and not no sugar. 
Set aside. Set the oven for 350 degreesFI used simple Jiffy cake mix. Following the instruction adding an egg and my friend advice me to always use milk instead of water. I used cashew milk to reduce my lactate intake. Mix well to make the cake batter. Add greek yogurt or pudding mix if you wish a creamier, densed and softer moist cake unless your prefer light and  fluffy otherwise. 
Fold the frothy egg white we made earlier into the batter gently. 

I left lumps so I could have that soft and airy, fluffy, texture of my cake when it's baked. 
In another bowl combine egg yolks (I used 5, you can use more if you'd like), condensed milk and vanilla extract. In the  Filipino way, they add granulated sugar. The condensed milk is sweet enough, so I did not add sugar anymore. I added a cup of regular milk or skim milk or cashew milk.  
Mix gently. Sift if you want a very smooth flan/custard. I left it as it is. 
Pour the egg yolk mixture to the sugared pan earlier. 
Then pour in the egg white meringue and cake batter mixture.
In a bigger pan add water, then put the mixture on top. Some use a baking rack. 
Bake for 50-60 minutes at 350 degrees F 
My timer went off at 50 minute mark and my friend always tell me to poke the cake to see if it is ready.  I use a chopstick. 
I see it still wet so it is not done yet. I leave it for 5-10 more minutes. I poke again in the middle and the chopstick is dry so the cake is done.

Let it cool for an hour. You can even place it in the refrigerator if you prefer it cold. I left it in room temperature. I love warm cakes.
I use this cheese knife for it is wood so I don't scratch the pan to line around the edges of the pan so to make it easy to free the cake. 
Place the container on top...
Voila! Bon appètit.
I love that cake and flan(custard) layers. Enjoy. 
P.s. Thank you for my man friend who teaches me these useful little tricks in cooking and baking... It makes everything easy. :)

Monday, March 28, 2016

Gluten free pasta with ground turkey

In a pan, place the fresh or defrosted ground turkey first, cover at all times. When you see the juice coming out of the turkey and turning white not bloody, then add minced garlic, onion, roma tomato. Add extra virgin oil. Add salt, pepper. Stir, make sure separate the meat so all of it is not bloody at all. Wash or get another utensil to use for cooking since the fresh meat may make you sick. Add in gluten free pasta. Cover and let the turkey juice simmer for about 10 minutes. If you see it drying add half to a cup of water. Add the mushroom. Let is simmer a bit more until the pasta gets aldente. Add a small can of Hunts  tomato sauce if you wish.  Add organic Italian parsely and fresh basil. I didn't get the plant this time so I used freshly dried basil. Slice generous amount of mozzarella. I could not help not addingbroccoli  and it turned out delish. Cover. Serve while it is hot. 
When you use good ingredients you feel less guilty eating and savor the taste. 

Friday, March 25, 2016

Easy ground beef omelette

This egg has 2 yolks, I hope it is not GMO eggs from Costco.
Sautè ground beef, garlic, tomato, fresh organic italian parsely, salt, fresh ground pepper. Remove from pan. In the same pan, pour a little portugese extra virgin oil, then pour 3 beaten eggs, then pour the sautèd meat. 
Slice fresh mozzarella on top. I use this kind, made from Italy I think. You can use brei cheese too. Get them from Trader Joes and choose the made in europe kind like Italy or France...
Turn the heat low and cover pan for slow perfect cook on top. I tilted the pan to the sides to let the extra juice get cooked in the edge and poked the middle so the extra juice get dried and cooked also if you don't want it super juicy. Cover until you see brown/yellow on the edge. 
The bottom is almost brown and the top is juicy and cheesy... 
#havefunalways , luxuriate and enjoy your self