Saluyot Delightful Cooking

Four Ways to Add "Wow!" to Your Kitchen

2009-05-25T23:39:00.003+08:00

(ARA) – As you start to build your new home, or remodel an older house into the comfortable and elegant retreat you've been dreaming about, one of the main rooms to consider will be the look, feel and use of your kitchen.

Let's face it. No matter where you try to entertain in your home, guests always end up in the kitchen. The kitchen is the heart and soul of any home and the main congregating point for families and friends. Whether you are empty-nesters or parents with children running through the house, the kitchen is your home’s center for entertaining, gathering, communicating and cooking.

When designing your dream kitchen, here are some ideas you can work in to create the "wow" factor:

1. Plan around your cooking style. How you and other cooks in your household use the work triangle -- the area between the sink, the stove and your refrigerator -- will help you determine the ideal layout. If you entertain a lot, consider adding an extra sink for food preparation, on a side counter or a center island. This will allow you more flexibility as you whirl around concocting marvelous meals and snacks -- especially if you have more than one chef in the kitchen.

2. Design your cabinets with function and style and make a statement with your finishes.

Custom cabinetry is a perfect way to show off your style and implement a custom design while maximizing your kitchen’s space for socializing, cooking, and storage. Cabinets by Graber crafts and builds wood custom cabinets using only the finest hardwoods available, matching wood grains on all pieces for consistency and color. The company will personally measure your space to make sure the final product fits exactly the way you want it to -- customized to within 1/16 of an inch -- taking responsibility off you and your contractor.

Wood cabinets and countertops from Cabinets by Graber also can include architectural wood carvings for all styles, creating the details you need for the "wow" factor in your kitchen. Visit www.cabinetsbygraber.com for ideas on how to make your new or remodeled kitchen a beautiful room.

3. Include space for the luxury appliances. What would your dream kitchen be without that indoor grill, built-in espresso machine or wine cooler tucked into an alcove? As you plan your kitchen, remember that custom cabinet makers can design around your appliance needs. Keep in mind traffic patterns through the kitchen space and the frequency you will use such appliances.

4. Light it up If you have a gorgeous kitchen, you need to illuminate it so everyone can admire the work, style and craftsmanship. Consider installing recessed canned lights or a simple chandelier or pendent lamp over the island. Built-in cabinet lighting and under cabinet lighting adds drama to the space and highlights areas like your countertops or special dishes.

As you begin to design your dream custom kitchen, keep these simple ideas in mind to create the perfect space for you.

Courtesy of ARAcontent

New Style ‘Adobong Kangkong’

2009-03-21T07:51:00.003+08:00

New Style ‘Adobong Kangkong’

1 bunch (about 150g) Kangkong (swamp cabbage)
1 tsp cooking oil
½ small onion
½ small onion
1-2 cloves garlic
2 tbsp balsamic salad dressing
1 tbsp light soy sauce
¼-1/2 cup diced bottled tuyo, well-drained
Salt to taste
1-2 tbsp fried garlic bits

Wash the kangkong well and separate the leaves from the stalks. Heat oil in a skillet and sauté onion and garlic. Add the kangkong stalks and sauté for about 30 seconds. Stir in kangkong leaves and sauté for one minute.

Pour in balsamic dressing and soy sauce. Add tuyo and, if desired, season with salt. Transfer to a serving platter. Top garlic bits.

Tips

* The stalks of the kangkong take a little longer to cook. Hence the need to separate them from the leaves. For that reason, they’re also cooked 30 seconds longer than the leaves.

* If the tuyo is too salty, soak the whole tuyo for a new minutes in cold water. Drain well and pat with paper towels before dicing.

* Fried garlic bits are available in bottles and sold in the condiments section of supermarkets. They’re also available in specialty shops and delis.
* Do not overcook the kangkong to retain their nutrients.

Philippines Daily Inquirer www.inquirer.net/lifestyle Norma Chikiamco contributor

Absolut Mango and Apple

2008-07-12T12:11:00.002+08:00

Absolut Mango and Apple

Apple juice
Ice

Pour as much Absolut Mango as you like then fill it up with apple juice. Serve with ice.

Manila Bulletin, June 26, 2006

ANNALIZA’S MONGOLIAN MIX

2008-02-27T14:51:00.001+08:00

ANNALIZA’S MONGOLIAN MIX

Ingredients:

1 pack egg noodles
4 cups bean sprouts
4 tbsp. Cooking oil
4 cloves garlic, chopped finely
1 pc. Onion, chopped
½ kilo pork, cut into strips
2 tbsp. Teriyaki sauce
2 ½ tbsp. Oyster sauce
1 tsp. White wine vinegar
2 fried tofu, cut into strips
2 pcs. Bell peppers, sliced
1 tsp. Knorr original liquid seasoning
8 pcs. Boiled quail eggs

Procedure:

Boil egg noodles and bean sprouts in separate pans. Cook until noodles and beans are soft. Strain, wash and set aside.

In a sauce pan, sauté garlic and onions. Add pork and continue sautéing. After five minutes, add chicken and Knorr shrimp cubes and sauté pork and chicken until they are light brown in color.
Put in carrots and let it simmer for a few minutes then add squid balls, baguio beans, cabbage and sprouted beans.

Mix well and let it simmer before putting the egg noodles.

Add teriyaki sauce, oyster sauce and white wine vinegar. Mix well then add fried tofu strips and bell peppers.

Add Knorr original liquid seasoning and let it simmer for five minutes. Serve in a bowl and garnish with quail eggs.

October 14, 2005 Manila Buleltin

FATIMA’S KURMA ALA KARE-KARE

2008-02-25T12:45:00.002+08:00

Ingredients:

Knorr Cook-It-Easy Kare-Kare powder
1 whole chicken, chopped
4 tbsp. Cooking oil
6 cloves garlic
1 pc. Onion, sliced
2 pcs. Knorr chicken cubes
1 cup thick coconut milk (Knorr Coor-It-Easy Gata Mix)
1 tbsp. Peanut butter
3 cups thin coconut milk
3 potatoes cut into half
2 carrots, sliced into strips
1 bundle string beans, sliced
1 slice eggplant
225 g tomato sauce
¼ tbsp. Salt

Procedure:

Mix Knorr Cook-It-Easy Kare Kare Powder with the chopped chicken, then set aside. In a pan, sauté garlic and onion, Knorr Chicken Cubes.

Add chicken with curry powder and simmer until it becomes dry. Put thin coconut milk and let it boil for one minute.

Add peanut butter and the thick coconut milk. Let it simmer before adding potatoes, carrots, string beans and eggplant.

Keep cooking over low fire until the veggies are cooked and tender. Put tomato sauce then add salt, if needed.

October 14, 2005, Manila Bulletin

Drunken Fruit Bars

2007-02-19T11:00:00.000+08:00

Ingredients:

¼ cup packed dark brown sugar
½ cup white sugar
1 tbsp glucose
1 tbsp dark rum
2 whole eggs
1 cup butter, melted
1 ¼ cups sifted all-purpose flour
½ tbsp sifted baking powder
¼ tsp cinnamon powder
½ tsp fine salt
½ cup local glazed fruits
½ cup raisins
½ chopped dried apricot
½ cup shredded dried coconut

Procedure:

Preheat the over to 350°F. Line a 7 by 11 inches rectangular baking pan with a sheet of Glad Foil, dull side up. Set aside.

In a large mixing bowl combine the following ingredients using a wire whip – brown sugar, white sugar, glucose, rum and eggs. Beat until smooth.

Then pour in melted butter. Beat until incorporated. Then add the rest of ingredients. Beat until blended.

Transfer the batter to the prepared baking pan. Bake for 35 to 40 minutes or until a toothpick inserted in all four corners comes out clean.

Brush the top surface with 1 tbsp of dark rum. Allow to cool at room temperature and then chill overnight for best results.

Slice the cookies into 24 bars. Wrap individually in Glad Foil and then in colored cellophane for an attractive, metallic holiday look.

Wrapping in foil also preserves the flavor of this mini fruit cake bar.

Manila Bulletin, December 23, 2005

Proceed now to Chocolate Recipes

Global Filipinos to organize and harness economic, social, and political power of Filipinos through networking. Click to Pinoy

ituloy angsulong

Not So Cheesy Cheesecake

2007-02-13T12:42:00.000+08:00

Ingredients;
Crust:
6 tbsps butter
¼ cup sifted powdered sugar
1 cup sifted allpurpose flour

Cheesecake:

1 tbsp unflavored gelatin powder
¼ cup water
½ bar/cup cream cheese, at room temp.
½ cup white suger
1 ½ cup all purpose cream

Topping:

Canned blueberry or cherry pie filling or fresh fruits in season like strawberries chocolate shavings

Procedure;

Pre-heat oven to 350°F. Wrap the bottom of a 9-inch removable bottom round cake pan with a sheet of Glad Foil.

To prepare the crust, combine the ingredients in a mixing bowl. Transfer to the prepared pan and press with your fingers to completely cover the base with the mixture. Bake for 15 to 20 minutes or until light brown.

To prepare the filling, disperse the gelatin in water. Cook over low heat until clear. Set aside.

Using an electric mixer, beat the cream cheese until light. Pour in the sugar and cream. Continue to beat until creamy. Pour the mixture to the pan with the baked crust. Chill until firm.
Unmold the cheesecake and top with your favorite pie filling or fresh fruit and garnish with chocolate shavings.

Proceed to Chocolate Recipes

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ituloy ang sulong

Stir-Fried Rainbow Vegetables

2005-09-20T10:42:00.000+08:00

4 cloves garlic, minced
1 large onion, sliced
200 grams chorizo and ham, diced
120 grams squid balls, halved
1 can young corn, cut into pcs.
75 grams Shiitake mushrooms, cut into strips
1 large carrot, cut into strips
1 large red bell pepper, cut into strips
½ cup green peas

Sauce mix:
1 tsp. Lee Kum Chiu Chow Chili Oil
6 tbsps. Lee Kum Kee Panda Oyster Sauce
1 tsp. sugar
¼ tsp. black pepper

Thickener:
1 cup water
1 tbsp. cornstarch

* Sauce the garlic, onion, chorizo, ham and squid balls for 1 minute.
* Add in the vegetables and stir-fry for 1 minute.
* Pour in the sauce mix and cook until heated through.
* Stir in the thickener and let boil then simmer until the sauce coats the vegetables.

July 29, 2005, Manila Bulletin

Devil’s Brown Sugar Butter Cream Muffins

2005-09-16T10:37:00.000+08:00

1 500 grams package Maya Decadence
Devil’s Food Cake Mix
3 eggs
½ cup oil
2 tbsps. Water
Brown sugar buttercream:
1 cup butter, softened
½ cup brown sugar
½ evaporated milk
1 tsp. vanilla

*Preheat over to 375F. Prepare 2 12-hole muffin pan line with paper cups.
*In a bowl, combine all ingredients. Stir until smooth. Pour in prepared muffin pan and bake for 15-20 minutes. Cool completely.
*Meanwhile, in an electric mixer, beat softened butter until light and fluffy.
*Dissolve brown sugar in milk.
*Pour gradually to butter while continuously beating. Add vanilla.
*Frost on cooked baked muffins. Decorate as desired.

September 09, 2005 – Manila Bulletin

Seafood Feast on Crispy Noodle Nest

2005-09-14T09:03:00.000+08:00

1 tsp. grated ginger
1 pc. Medium onion, shredded
100 grams snow peas
1 cup sliced mushrooms
1 pc. Red bell pepper, diced

Sauce mix:

1 cup water
3 tbsps. Lemon
½ cup Lee Kum Kee Panda Oyster Sauce
1 tbsp. Lee Kum Kee Sesame Oil
2 tbsps. Soy sauce
2 tbsps. Cornstarch
2 tbsps. Heavy cream
200 grams prawns, shelled and deveined
150 grams squid, sliced into rings
250 grams crabsticks
250 grams canton noodles, deep-fried

* In a wok over medium-high heat, sir-fry all the vegetables until crisp.
* Stir in the prawns and the squid and cook for 1 minute.
* Pour in the sauce mix and add the crabstick. Cook and stir until sauce is slightly thickened.
* Serve over fried noodles.

July 29, 2005 Manila Bulletin

Mixed Chicken in Money Bags

2005-09-08T11:25:00.000+08:00

Batter:
¼ cup egg whites
1 tbsp. water
1 tbsp. cornstarch
2 tbsps.melted butter

Filling:
2 tbsps. Butter
250 grams chicken, minced or ground
1.3 cup chopped button mushrooms
2 tbsps. Chopped cilantro

Seasoning mix:
1 tsp. Lee Kum Kee Chiu Chow Chili Oil
3 tbsps. Lee Kum Kee Panda Oyster Sauce
¼ cup all purpose cream
8-10 stalks chives, blanched

Dipping sauce:
¼ cup Lee Kum Chili Garlic Sauce

* Prepare batter by combining all four ingredients. Heat an oiled nonstick pan and add 2 tbsps. Of the batter. Cook until set and lightly browned on the bottom, then turn to brown other side. Repeat with remaining batter.

* To make the filling, heat butter in pan. Stir I the chicken and cook until no longer pink. Add the mushrooms and seasoning mix. Remove from heat and stir in the cilantro.

* Spoon a tbsp. of the filling at the center of the pancake. Bring up the edges to form a pouch then tie with blanched chives.

* Deep fry pouches in hot oil until browned and crisp. Drain on paper towels and serve with dipping sauce.

July 29, 2005 – Manila Bulletin

Hearty Egg Drop Soup

2005-08-29T14:43:00.000+08:00

4 cups chicken or beef stock
¼ tsp. grated ginger
¼ tsp. salt
2 tbsps, chopped chives
250 grams ground pork
150 grams crabmeat
1 cup corn kernels
100 grams Shiitake mushrooms, sliced
75 grams snow peas
2 eggs + 1 egg yolk, beaten
Seasoning mix:
2 tbsps. Lee Kum Kee Panda Oyster Sauce
1 tbsp. soy sauce
1 tbsp. Lee Kum Kee Sesame Oil
Thickener:
1 ½ tbsp. cornstarch
2 tbsps. Stock

* Simmer the stock and stir in the ginger, salt and chives and bring to a rolling boil.
* Add in the ground pork and cook in boiling stock for 15 minutes.
* Stir in the crabmeat, corn, mushroom, and snow peas.
* Pour in the seasoning mix and stir until thoroughly mixed.

Bring soup to a boil. Stir in thickener and drizzle beaten egg mixture a little at a time. May be served with misua noodles.

July 29, 2005 – Manila Bulletin

Steak (4-6 servings)

2005-08-23T15:12:00.000+08:00

Ingredients:

1 cup red wine vinegar
1/3 cup cognac or other brandy
½ cup extra-virgin olive oil
1 small onion, diced
1 tbsp. Roughly chopped
fresh rosemary
4 cloves garlic, roughly chopped
2 tbsp. Sugar
Freshly ground black pepper
200 gm. (4 pcs.) Rib-eye Steak

Red Wine Sauce:

200 gm. Butter
80 gm. Shallot
250 ml. Red Wine
600 ml. Demi Glace
5 gm. Fresh Thyme Chopped
Freshly ground black pepper } as needed
Salt

Method:

1. For the steak: Mix the vinegar, cognac, olive oil, onion, rosemary, garlic, sugar, and black pepper to taste in a large non-reactive pan. Add the cubed steak and turn to coat. Cover and refrigerate for 4 hours or overnight.

2. For the sauce: Melt butter and Sweat Chopped Shallot in a sauté pan till transparent, deglaze with red wine and reduce till almost dry. Add in demi-glace and reduce. Lastly, add in seasoning.
Ready to serve.

July 27, 2005 - Manila Bulletin

Ilocano Dish: The Gov’s Pakbet and his secrets to success

2005-08-18T16:18:00.000+08:00

¼ c oil
1 c liemp, cut into ½-inch pieces
3 pcs each small ampalaya and eggplant (there are amplayas and eggplants specifically for pinakbet)
5 pcs okra
5 pcs oong beans, sitaw, cut into pieces
1 c squash, cubed
4 tomatoes, wedged
1 onion, wedged
3 tbsp bagoong alamang
4 cloves garlic, pounded
2 thin slices of ginger

(I cook pakbet like ratatouille; I cook each vegetable separately until it’s just right, finally combining everything with the onion, garlic, tomato, ginger and bagoong base.)

Saute string beans to desired doneness, Put aside. Do the same for ampalaya (previously sweated with salt to soften bitterness, then washed) and the rest of the vegetables except eggplants.

Boil liempo in a few tablespoons of water to render fat (I know, I know). When water is almost gone and pork is cooked, add oil, chopped tomatoes, garlic, ginger and bagoong.

Add eggplant. When almost done, and the rest of the vegetables and cook together. When thoroughly heated, serve.

“(Bagnet is an option except that I always use it.”) Bagnet chopped into ½ to 1-inch pieces is sprinkled on top of the finished dish. You can fry the chopped bagnet before sprinkling to make it very crunchy.

There’s no real trick to it but to use the freshest vegetables from the garden. If you have the luxury, try it with baby vegetables. Also, make sure that the bagoong alamang has been washed clean.

Finally, the worst thing you can do to good vegetables is to overcook them.

Philippine Daily Inquirer

Banana-choco Smoothie

2005-08-04T14:00:00.000+08:00

Ingredients:

1 pc. Ripe lakatan banana
1 tetrapack Chocolait drink
ice cubes

Procedure:

1. Combine all the ingredients in Tefal’s Magiclean Blender with Ice Crusher.
2. Mix at high speed.
3. Pour in a tall glass and serve.

Philippine Star

Buko Pandan Freeze

2005-07-07T10:19:00.000+08:00

2 scoops Magnolia vanilla ice cream
½ cup Magnolia fresh milk
1 Jelly Ace Snackers buko pandan flavor, cut into small cubes
whipped cream for topping
toasted pinipig
muscovado sugar

Procedure:

Combine ice cream and fresh milk in a blender. Pulse until well blended.
Transfer to a glass. Add cubed Jelly Ace, then top with whipped cream, pinipig, and muscovado sugar. Makes one serving.
Philippine Star

Grilled Pizzadilla

2005-07-05T11:32:00.000+08:00

Ingredients:

6 six-inch flour tortilla
¾ cup pizza sauce
6 slices Purefoods sweet ham, sliced into small squares
1-1/4 cups, grated Magnolia Quickmelt cheese
3 tomatoes, sliced
1/3 cup sliced black olives
1/3 cup fresh basil leaves, washed and dried
olive oil for drizzling

Procedure:

Pre-heat your electric or charcoal grill to medium heat.
Spread two tablespoons of pizza sauce onto flour tortilla. Sprinkle sweet ham and top with three tablespoons of grated cheese. Arrange tomato slices on top. Grill the flour tortilla pizza over coals for one, to two minutes or until your crust is golden and crispy and the cheese is melted.
To with black olives and fresh basil. Drizzle with olive oil before serving. Makes six six-inch pizzas.

Philippine Star

Grilled Pizzadilla

2005-06-29T10:29:00.000+08:00

Ingredients:

6 six-inch flour tortilla
¾ cup pizza sauce
6 slices Purefoods sweet ham, sliced into small squares
1-1/4 cups, grated Magnolia Quickmelt cheese
3 tomatoes, sliced
1/3 cup sliced black olives
1/3 cup fresh basil leaves, washed and dried
olive oil for drizzling

Procedure:

Pre-heat your electric or charcoal grill to medium heat.

Spread two tablespoons of pizza sauce onto flour tortilla. Sprinkle sweet ham and top with three tablespoons of grated cheese. Arrange tomato slices on top. Grill the flour tortilla pizza over coals for one, to two minutes or until your crust is golden and crispy and the cheese is melted.

To with black olives and fresh basil. Drizzle with olive oil before serving. Makes six six-inch pizzas.

Philippine Star

Grilled Chicken Rosemary Panini

2005-06-15T10:01:00.000+08:00

200 gms. Magnolia chicken breast fillet
1 Tbsp. minced garlic
1 Tbsp. rosemary
2 Tbsps. Lemon juice
1 tsp. salt
½ tsp. freshly ground black pepper
5 ciabatta, sliced
3 tbsps. Magnolia Quickmelt cheese
2 tomatoes, sliced

Procedure:

Place a sheet of cling wrap beneath and on top of chicken breast fillet and pound with a meat mallet to even out and flatten the chicken. In a bowl, marinate chicken with garlic, rosemary, lemon juice, salt, and pepper for 30 minutes. Grill chicken pieces until thoroughly cooked.

Spread Magnolia Dari Crème Lite on ciabatta slices. Arrange on the bottom half of the ciabatta a piece of lettuce leaf, grilled chicken and sprinkle with grated cheese. Top with two slices of tomato and cover with top half of the bread. Grill over coals or electric griller until the bread is crisp and golden. Makes five sandwiches.

Philippine Star

Barbecue Platter

2005-06-10T13:18:00.000+08:00

500 gms. Montery skewered pork barbecue
500 gms. Monterey barbecue pork chops
grilled corn
grilled white onion slices
grilled bell peppers

Grill Monterey pork barbecue and Monterey pork chops over hot coals until cooked through. Do the same with the vegetables. Makes 12 servings.

Philippine Star

Recreate leftovers into delicious dishes

2005-04-22T13:04:00.000+08:00

Birthdays, holidays fiestas, etc. are best celebrated with the whole family enjoying homemade cooking. However, almost every feast will have leftover dishes that soon become unappetizing and boring.

POTATO CROQUETTAS WITH WHITE PEPPERCORN SAUCE

2 cups leftover potato salad
4 eggs
1 cup flavor (seasoned with salt)
Maggi Savor Garlic or Chili Garlic
1 cup bread crumbs ground black pepper lettuce for garnish cooking oil
1 Tbsp. chopped parsley for garnish

Mash potato salad with all ingredients, Season with Maggi Savor and black pepper. Form into oval shapes (quenelle) using 2 Tbsps. Dredge quenelle in flour. Dip in egg. Roll in bread crumbs and chill for five minutes. Heat oil for deep-frying. Deep-fry potato croquettes until light golden brow. Drain in paper towels. Arrange on a bed of lettuce sprinkle with parsley.

White pepper sauce:
1 250 ml. Nestle all purpose cream
½ head garlic, roasted and crushed pinch of white wine
Combine all ingredients in a sauce pan. Heat the sauce in low fire while stirring constantly.
CHICKEN TOMATO BURRITO

3 cups cooked white rice
2 cups roasted chicken meat
1 cup tomato sauce
4 pieces tomatoes, chopped
1 head garlic, minced
½ head onion, minced
1 Tbsp. basil, chopped
1 Maggi Chicken Broth Cube, dissolved in
2 cups water
1 Tbsp, chopped parsley, optional
ground black pepper
2 Tbsps. Cheddar cheese
flour tortilla
1 Tbsp. butter

Heat oil in a pan and sweat onions until soft and translucent; then add the butter. Add in the garlic and soften in heat. Add in tomatoes and cook. Add in chicken and stir. Add in basil, ½ cup parsley, and rice. Pour in chicken stock and simmer until the stock has evaporated and rice is moist. Season with black pepper. Pour into a dish plate and sprinkle with cheddar cheese and chopped parsley. Layer flour tortilla in a plate. Put some amount of chicken rice and wrap the tortilla and dash of parsley.

PENNE DE QUEZO DE BOLA

250 g. penne pasta, cooked al dente
½ cup quezo de bola, grated
1/cup holiday ham, cut into strips
1 head garlic, minced
1 383 g. can Nestle cream olive oil
black pepper
1 Tbsp. butter parsley, chopped

Heat oil in pan. Heat holiday ham strips. Add in garlic and cook until soft. Add in Nestle Cream. Season with black pepper. Pour in half the parsley. Add in cooked penne pasta and lower the heat. Finish with butter. Sprinkle quezo de bola. Add seasoning. Transfer to a plate dish. Sprinkle with parsley.

April 5, 2005, Philippine Star

Buffet Offers Some Ilonggo Diversions

2004-12-08T14:25:00.000+08:00

The best of Ilonggo specialties such as Kalabasa with Saluyot, Rellenong Alimasag, Sinigang na Bulalo (Ilonggo style), Crispy Crablets and Halaan Kalabasa Soup.

Kalabasa with Saluyot

1 bunch sayote tops
1 pc red onion
2 pc tomato
1 bunch saluyot
½ kg kalabasa
200 g fresh alamang
2 tbsp salt
10 c water

Wash talbos ng sayote; drain and slice 2-inch long (get only the young stem and leaves). Set aside. Wash saluyot and drain; get the young leaves. Set aside Wash fresh alamang and drain.

Pell and slice onion. Wash and slice tomato. Set aside.
In casserole, bring to boil water, salt, tomatoes and onion for 3 minutes. Add sliced Kalabasa.

When half-cooked, add talbos ng sayote, saluyot leaves and fresh alamang. Stir and allow to simmer 5-10 mins. Or until cooked.
(Don’t overcook vegetables)

Sinigang na Bulalo
(Ilonggo style)

1 kg bulalo
½ kg camias
1 pc red onion
4 pc tanglad
1 tbsp whole black pepper
30 c tanglad
2 tbsp atsuete
1 ½ tbsp salt
½ pc small-size langka
6 pc sili, long

Wash bulalo, set aside, Pell and slice onion into quarters.
Wash and pell langka; slice ½ inch thick. Extract 2 tbsp atsuete in 6 tbsp water. Remove end of camias; slice ½- inch thick diagonally (slant). Wash tanglad. Set aside. Wash sili. Set aside.
In a casserole, bring to boil bulalo until tender. Add onion, black pepper whole, tanglade, camias and langka. Boil for 3 minutes. Add atsuete extract, stir.
Continue stimmering until langka is tender. Add salt and sili. Boil for 1 minute then taste. Remove from fire. Serve.

Rellenong Alimasag

1 kg crabmeat
1 clove garlic
4 pc potato
1 pc red onion
60 g raisins
½ tbsp whole black pepper, ground
60 g green peas
5 pc chicken egg
2 pc red bell pepper
4 c Minola oil
2 pc green bell pepper
2 pc tomato
40 pc crab shell
2 tbsp margarine

Peel and slice potato into medium cubes. Wash. Fry for 2 minutes. Drain oil and set aside. Wash, peel and slice onions. Peel and slice garlic, set aside. Wash and slice tomatoes, set aside. Slice and remove seeds of sili red and green. Slice into medium cubes. Set aside. Saute garlic to margarine until golden brown. Add onion and cook until wilted. Add tomatoes and cook until mushy. Add black pepper and salt. Stir. Add crabmeat, stir. Cover. Simmer for 5 minutes. Taste. Set aside and cool.

With a wire whisk, scramble 5 pc chicken egg until bubbles appear. Fill crab shell with 50 g cooked crabmeat. Cover stuffed crab shell. Deep-fry for 3 minutes or until light brown. Drain excess- oil. Serve.

Halaan- Kalabasa Soup

2 kg halaan (claims)
1 pc onion
1 ½ kg squash
½ kg pork ribs
3 tbsp black beans
1 tsp salt
1/8 c cooking oil
½ bunch maluggay leaves
1 clove garlic

Wash halaan thrice. Drain, set aside. Wash pork ribs, Drain, set aside. Peel and wash Kalabasa, discard seeds, slice, set aside. Wash and drain black beans. Wash lemon grass, pound root end, aside. Wash and drain malunggay, discard stem (get only the leaves), set aside.

In clean casserole, combine sliced kalabasa, pork ribs, lemon grass, water and salt. Bring to boil for 5 minutes. Reduce fire. Continue simmering until tender. Remove squash, mash until very smooth in consistency (use fine mesh stainer). Add mashed squash to the boiling meat. Continue boiling until meat is tender. While slimmering, in a clean work, sauce garlic until golden brown. Add onion and cook until waited. Add black beans, stir slimmer for 1 min. Add halaan and stir. Add sautéed halaan to the simmering meat. Add salt to taste. Add malunggay leaves. Ready to serve.

Crispy Crablets

1 kg crablets
1 tsp ground black pepper
½ c Tanduay ESQ
1 tbsp salt
4 c cooking oil

Wash Crablets; drain thoroughly. In clean mixing bowl, combine crablets, Tanduay ESQ, salt and ground black pepper. Mix and marinate for 15 minutes. Drain.

Sprinkle and mix Flour to marinated crablets. Heat oil in a work. Deep-fry crablets until a golden brown. Drain excess oil. Serve with vinegar sauce.

October 24, 2002 Philippine Daily Inquirer

Proceed to: Best of Pinoys

Local taste for South Beach Diet

2004-11-08T08:00:00.000+08:00

To every figure-conscious Filipino, the buzzword nowadays is South Beach Diet, a protein-rich diet based on lean meats and vegetables. San Miguel Pure f Foods Culinary Center brings good news to all you South Beach devotees as we lend a hand in your journey to a slim body with recipes that follow the principles of this diet.

Greek Chicken Pockets

1 cans Purefoods Chicken chunks in oil, drained
1 pc. Cucumber, peeled, seeded and finely chopped
4 pcs. Medium tomato, seeded and finely chopped
1 pc. Green bell pepper, thinly sliced
½ cup magnolia Cream Cheese, crumbled
4-6 pcs. 6 pita bread

Dressing:
½ cup sour cream
1 tbsp. garlic, finely chopped
1/8 tsp. cayenne powder
½ tsp. salt
¼ tsp. pepper

In a small bowl combine sour cream, garlic cayenne powder, salt and pepper.

Heat pita bread in a toaster oven or pan grill. Cut each pita in half. Gently open halves and fill equally with chicken chunks, cucumber, tomatoes, green bell pepper and crumbled cream cheese. Then spoon sour cream dressing on each sandwich.

Minced Pork in Lettuce Cups

3 tbsps. cooking oil
½ cup chopped carrots
¼ cup chopped shiitake mushrooms
¼ cup chopped (100 grams) Monterey ground pork
½ cup chopped singkamas
½ cup fried and chopped tofu
1/3 cup chicken broth
1-½ tsp. hoisin sauce
1 tbsp. soy sauce
½ tbsp. ground black pepper
1 tbsp. chopped spring onions
100 grams iceberg lettuce

Saute carrots, mushrooms, Monterey ground prok and singkamas. Add chicken broth, hoisin sauce, rice wine, soy sauce and black papper. Cook for 2 minutes. Lastly, stir in spring onions. Remove from heat and serve about a spoonful of the mixture on a piece of lettuce.

Grilled Chicken Salad

1-500 grams Magnolia breast fillet
½ cup olive oil
salt and pepper to season
200 grams mixed green vegetables

Herb dressing:

3 tbsps. garlic, minced
½ cup oilive oil
1/3 cup lemon juice
3 tbsps. French basil
½ cup parmesan cheese

Pound breast fillet and add olive oil, salt and pepper. Grill then set aside.

Clean fresh green vegetables well. Before serving place the vegetables in a bowl of iced water to make it crunchy.

For the dressing, puree garlic in the blender. Add olive oil then lemon juice in thin stream. Puree then add basil and parmesan cheese. Blend well.

October 22, 2004, Manila Bulletin

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Laing-all-time favorite

2004-10-22T17:40:00.000+08:00

Laing is humble, day-to-day food, which can flame with chili-hotness, or be enhanced into festive food. Its flexibility and down-to-reach origins make it downhome, comforting for Filipinos, yet with room for innovation and daring.

Laing

½ kilo gabi leaves and stalks
2 large coconuts
5 cups lukewarm water, divided
1 tbsp. corn oil
1 tbsp. crushed garlic
1 tbsp. minced ginger
½ cup chopped onions
1 cup diced pork, boiled till tender
1 cup shrimp, shelled and deveined
¼ cup bagoong alamang
3 siling labuyo, diced

Wilt gabi leaves by hanging upside down in a shaded area. This will take 2 to 3 days. Gabi leaves are ready to cook when they are dry and crisp.

Cut up the gabi leaves, including the stems, into 1-inch pieces. Wash and set aside.

Drain juice from the coconuts and grate the coconut meat.

Add 1 cup of the water t grated coconut and squeeze to extract gata. Strain liquid and set aside. This is the first extraction.

Pour another two cups of water to grated coconut and squeeze again for second extraction. Set aside.

In a large saucepan, heat oil and sauté garlic, ginger onions.

Add pork and shrimp. Stir-fry for 2 to 3 minutes. Add bagoong alamang and blend well.

Pour in the second and third extractions of coconut. Bring to a boil and lower heat.

Add gabi leaves and simmer for 30 minutes or until gabi leaves and stems are soft and tender. Add the first extraction of coconut and simmer again for 10 minutes or until oil comes out from the cream. Laing is cooked when coconut cream forms white lumps.

Manila Bulletin

Flavor of fresh herbs, olive oils

2004-10-13T08:33:00.000+08:00

Food writer, cookbook and children’s book writer, Vicky Veloso-Barrera’s newest cookbook and entertaining guide dubbed “A Worldwide Feast,” features almost a hundred recipes that were inspired by a very large collection of cookbooks, travels around country and abroad.

Published by Anvil, Vicky Veloso-Berrera’s book is supported by Fly Ace Corporation and Mediterranean Gateway Dining Club. Fly Ace Mediterranean food line features best selling brands like Pietro Coricelli extra virgin olive oils and Federicipasta, exclusively imported from Italy.

“Worldwide Feast” is now available at National bookstore, Powerbooks and other leading bookstore.

CHICKEN WITH MUSTARD AND HERBS

8 pcs. chicken thighs
¼ cup butter, softened
2 tbsps. Pietro Coricelli organic Extra Virgin olive oil
1 tbsp. Mustard (preferably Dijon)
1 tbsp. Chopped fresh herbs (thyme, tarragon, oregano or marjoram)
salt and pepper to taste
Place the chicken pieces in a single layer in a baking dish. In a small bowl, combine the butter, Pietro Coricelli Organic Extra Virgin olive oil, mustard and herbs. Add salt and pepper to taste. Brush the mustard and herb mixture evenly over the chicken thighs. Bake in a 350° oven for 45 minutes or until golden brown and tender

GNOCCHI WITH SMOKED TANGUINGUE AND DILL

500 grams dried gnocchi or other Federici Pasta shape
2/3 cup smoked tanguingue (or substitute another smoked dish, such as salmon)
2 tbsps. Dona Maria capers, drained
2 tbsps. Fresh dill, snipped into smaller pieces, plus additional for garnish
½ cup butter, softened
1 ¼ cup whipping cream
1 cup grated parmesan cheese
pepper to taste

Cook the gnocchi in boiling water until just tender. In the meantime, cut the smoked tanguingue into small strips and combine in a bowl with Dona Maria capers and fresh dill. Stir together the butter, whipping cream and parmesan cheese; toss gently with the smoked tanguingue mixture and season to taste with black pepper. When pasta is done, add the tanguingue mixture and toss gently together. Serve garnish with additional dill.

ROAST LED OF LAMB WITH ROSEMARY

1 small leg of lamb (about 2 kilos)
1 or 2 whole heads garlic, peeled
¼ cup Pietro Coricelli Extra Virgin olive oil
¼ cup Franzia California White Wine
1 tbsp. Rosemary
ground pepper

Gravy:

2 tbsps. Butter
1 tbsps. Flour
1 cup beef flour
salt and pepper to taste

Pierce the leg of lamb all over with the tip of a small sharp knife and insert a clove of garlic into each slit. Drizzle the lamb with Pietro Coricelli Extra Virgin olive oil and Franzia California White wine, sprinkle all over with the rosemary and pepper. Cover and marinate in the refrigerator several hours. Roast in a 400° over for 1 ½ to 2½ hours, depending on the size of the lamb. Meanwhile, prepare the base for the gravy: melt the butter in a saucepan and add the flour. Cook until the flour is bubbly. Add the beef broth and cook until thickened. When the lamb is done, transfer the lamb to a serving dish. Scrape all the browned bits in the baking pan and pour everything, bits and juices, into the gravy base. (You may want to skim off some of the melted fat first). Stir well together over medium heat and season with salt and pepper.

Manila Bulletin

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Cook and live healthy

2004-10-09T09:35:00.000+08:00

Who says health conscious can’t have the most appetizing and sumptuous meals? Why limit yourselves and settle for bland or the not-so-tasty foods when you can always cook-up the most tempting treats without forgetting the nutritional needs of your bodies.

San Miguel Pure Foods Culinary Center shares with you the recipes to satisfy your palates and provides nutrients we need.

STEAMED CHICKEN WITH ASPARAGUS

500 grams Magnolia chicken breast fillet
½ cup light soy sauce
1/3 cup sherry
3 tbsps. sugar
2 tbsps. ginger
200 grams asparagus
½ cup cornstarch

Slice chicken breast fillet butterfly style.

Combine soy sauce, sherry, sugar and ginger in a bowl. Marinate chicken for at least 30 minutes.

To prepare asparagus: Use a vegetable peeler to strip the outer skin from the lower portions of the asparagus. Cut into two.

To assemble: Put asparagus in the middle of the chicken fillet and roll. Dredge in cornstarch and place in a heat proof serving dish. Spoon some marinate mixture on the chicken and steam for 10-12 minutes until chicken is cooked.

FRAGRANT NOODLE SOUP

½ kg. Monterey beef sirloin, sliced thinly

Marinade:

3 tbsps. fish (patis)
3 tbsps. fresh lemon or lime juice
1/1/2 tbsp. minced ginger
1 tbsp. Sugar
1 large garlic clove, minced
½ kilo Monterey Beef Sirloin, sliced thinly
t tbsp. Corn oil

Soup:

200 grams flat rice noodles
6 cups beef stock
3-5 tbsps. fish sauce (patis)
1 tbsp. garlic clove, crushed
6 pcs. spring onions, cut into 1/1/2 inch lengths
3 cups fresh beans sprouts, rinsed and drained
1 cup fresh Chinese cabbage (white pechay) fnely shredded
¼ cup fresh mint, coarsely chopped
¼ cup fresh cilantro, coarsely chopped
¼ cup roasted unsalted peanuts, chopped lemon or lime, cut into 6 wedges mint and cilantro for garnish

Chili sauce:
1/3 cup fish sauce
¼ cup rice vinegar
1 large Taiwan garlic clove, crushed
1 tsp. Red pepper flakes
1 tbsp. Sugar
1 tbsp. Fresh lime or lemon juice
1 pc. Small carrot, thinly sliced

In a glass or stainless steel bowl, marinate the beef for 1-2 hours inside the refrigerator.

Take the beef from the marinade and pat dry with paper towels.

Discard the marinade. To prepare the soup, drop the rice noodles into a large pot boiling water over high heat. Cook for 1 minute in boiling water. Drain in a colander and rinse under cold water. In a saucepot, combine the chicken stock, ½ cup of fish sauce, ginger and garlic. Bring to a boil over moderate heat. Reduce heat to low and simmer for 5 minutes. Cover and keep warm.

To prepare chili sauce, combine all ingredients together. Mix well.

Upon serving, bring the soup to a boil. Remove ginger slices and add the spring onions. Season with fish sauce if desired. Arrange the cooked rice noodles, top with some beef, bean sprouts, and Chinese cabbage. Pour in boiling broth, putting some of the spring onions in each. Serve hot, garnished with mint, cilantro, peanuts and lemon wedges. Spoon a little of the chili sauce to taste.

Manila Bulletin

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Chilly Outside? Warm Up with Some Comfort Food!

2004-10-07T11:02:00.001+08:00

(ARA) - When it gets chilly outside, my wife Jools goes mad for this stew and the kids love it, too. A side of braised spinach with chocolate clafoutis with caramelized oranges for dessert are the perfect comfort food companions for this delicious meal.

The beef stew is pretty straightforward, but I've added squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavor. Don't worry if you can't get hold of either of these ingredients. You can add various root vegetables and swap the potatoes for pearl barley or butter beans. And if wine doesn't happen to be that close to home then a little stock, water or even a mild beer or Guinness can be really good substitutes.

The other great thing about this stew is that it gets put together very quickly. This is partly to do with the fact that I don't spend any time browning off the meat. Even though this goes against all of my training, I experimented with two batches of meat and I browned one first before putting it in the stew and just used the other batch straight in the pot. The latter turned out to be the better stew, so I've stopped browning off the meat for all my stews these days.

A lovely thing to add when serving the stew up is a sprinkling of gremolata. This is a mixture of lemon zest, garlic and rosemary, and as soon as it hits the warm stew it really brings the flavors to life, so do try it.

Beef Stew
Serves 4

Olive oil

Knob of butter

1 onion, peeled and finely chopped

1 handful of fresh sage leaves

1.75 pounds stewing steak or beef skirt

Sea salt and freshly ground black pepper

Flour

2 parsnips, peeled and quartered

4 carrots, peeled and halved

Optional: 1/2 butternut squash, halved, deseeded and diced into 2-inch chunks

Optional: 1 handful of Jerusalem artichokes, peeled and halved

1 pound new potatoes

Optional: 2 to 3 artichokes, peeled and quartered

2 tablespoons tomato puree

1/2 bottle red wine

1 cup beef or vegetable stock

For the Gremolata

Zest of 1 lemon, finely grated

Small handful of rosemary, leaves picked and finely chopped

1 garlic clove, peeled and finely chopped

To an appropriately sized pot or casserole pan, add a little oil and your knob of butter and slowly fry off your onion and all of the sage leaves for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato puree, wine and stock and gently stir together. Season generously with black pepper and just a little salt. Bring to a boil, place a lid on top, then put into the oven at 320 degrees until the meat is tender. Sometimes this takes 3 hours, sometimes 4. This can depend on what cut of meat you're using and how fresh it is. The only way to test it is to mash up the meat, and if it falls apart easily then it's ready.

Many times when I haven't got time to make dinner in the evening, I just put this in the oven after breakfast, then clean up and go out for the day knowing that I'll be coming home to a lovely dinner. Or, I just program the cook time and temperature for the beef stew on the "Favorites Cycle" on my Amana range. That way, Jools can get dinner started with the push of a button.

Once it's cooked, you can turn the oven down to about 200 degrees and just hold it there until you're ready to eat. With my Amana range, I just put the meat in the separate warming oven and it keeps it at just the right temperature while I prepare the rest of my meal.

The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. It's lovely when torn up and shared. Sprinkle some of the gremolata mix over the stew before eating. Just the smallest amount will make a world of difference -- and remember, you can always go back for more so don't go over the top.

Perfect Braised Spinach

The simplest way to cook spinach is in a pan with a little olive oil, butter, a grating of nutmeg and a tiny squeeze of lemon juice with a lid on to let it steam. This will taste great, and it goes with just about anything -- pasta, fish or meat. If there is any excess moisture when the spinach is cooked, just tilt the pan so it runs to the other side and pour it away. Let the spinach sit for a minute and then serve.

Chocolate Clafoutis with Caramelized Oranges
Serves 6 to 8

The nice thing about this recipe is that the fruit accompanying it can be varied -- certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.

5 oranges

7 1/2 tablespoons best-quality dark chocolate (70 percent cocoa solids)

5 1/2 tablespoons unsalted butter

1/2 cup self-raising flour

1/2 cup sugar

A pinch of salt

2 large eggs

3 egg yolks

3/4 cup full cream milk

1/2 cup best-quality white chocolate, broken up

2 cups of crème fraiche

Preheat your oven to 400 degrees. First zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1/2-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.

You will need a deep 8-inch metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl and add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and put into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn't mean it's undercooked . . . it means it's perfect! So be careful not to overcook it or it will just be like a boring sponge. It's so easy to check on this cake when it's baking in my Amana range -- the EasyRack oven rack is shaped like a "U," so I never have to worry about touching it.

While the cake is cooking, bring the other half of your sugar to a boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and a bowl of crème fraiche.

Courtesy of ARA Content, Jamie Oliver

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Coffee on Ice is Twice as Nice when Summer's Heat Starts to Brew

2004-09-17T11:28:00.000+08:00

(ARA) - It's official -- summer is here. With warmer weather comes a change in our dining habits as more Americans enjoy fresh fruits and vegetables, dine alfresco, and take pleasure in barbeques with friends and family. A similar change occurs with our daily coffee intake. While Americans still enjoy their morning coffee when the mercury rises, the tendency for many is to prefer it on the rocks.

When hazy, hot and humid days take over, more and more people chose a tall, cool glass of iced coffee. According to the National Coffee Association, more than 2 million people enjoy iced coffee daily, an additional 6 million drink it weekly, and forty-one million indulge in an iced coffee pick-me-up occasionally.

"The benefit of iced coffee is that it's easy to prepare and store at home," says Ellen Walker, Product Development Manager for Dunkin' Donuts. "While it's very similar to brewing hot coffee, there are some simple brewing and storage tips to keep in mind to ensure a perfect pot everyday, morning, noon or night."

* For a full-flavored pot of iced coffee, double the amount of ground coffee you would normally use to brew hot coffee. For an added flavor kick, use Dunkin' Donuts vanilla or hazelnut ground coffee.

* After brewing, add ice until the mixture doubles in volume, then add milk, cream or sugar to taste.

* Brew your coffee in the evening and store it in an airtight container in the refrigerator for quick and easy access in the morning.

* Like hot coffee, always start with the highest-quality fresh coffee beans. Look for a label that says "100 percent Arabica" beans.

* Keep coffee beans at room temperature. If coffee beans are stored in the refrigerator or freezer, they absorb food odors and condensation and the flavor of the coffee won't be up to par.

* Grind your coffee just before brewing; pre-grinding may cause your coffee to go stale. The grind level should match your coffee brewer or individual taste; finer ground coffee yields a stronger flavor, while course grind will yield a weaker flavor.

* Store unused ground coffee in an air-tight container that is not see-through, in a cool dry place, away from heat or sunlight, and not in the refrigerator or freezer.

* Clean your coffee brewer and carafe of any residue or oils from previous brewing.

* Always use fresh, cold water for brewing coffee.

When you're out of the house and craving a revitalizing drink, try one of Dunkin' Donuts new iced lattes in regular and decaf, hazelnut, French vanilla and cinnamon, as well as caramel or mocha swirl; or their delicious iced coffees, available in regular, decaf, vanilla, hazelnut and Kahlua. For more facts on iced coffee, visit dunkindonuts.com.

Courtesy of ARA Content

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Carb-Watchers Can Enjoy Fresh Summer Fruits

2004-09-14T10:32:00.000+08:00

(ARA) - Yes, even carb-watchers can enjoy their favorite summer fruits this season.

While some of the most popular new diet plans leave an impression that the produce department should be avoided, eating fresh fruits and vegetables every day is vital to healthy low-carb eating. The truth is, many "low carb" plans allow for the consumption of carbohydrates at some point. Diets such as, "The Carbohydrate Addicts Diet," "Sugar Busters!" and "The Zone" advocate a diet that balances carbohydrates, proteins and fats, rather than eliminating carbs from the diet completely. The "South Beach Diet" actually advocates the consumption of "good carbs" found in fruits and vegetables. And even the strict "Dr. Atkins New Diet Revolution" allows "nutrient rich" carbohydrates back into the diet following the initial two-week induction phase.

For those following any of these diets, fresh summer fruits are most certainly considered nutrient-rich foods. There are many things inside fresh fruits and vegetables that make them highly beneficial. They provide an array of vitamins, potassium and dietary fiber in addition to important phytonutrients that are thought to protect against cancer, heart disease and other diseases associated with aging.

Specifically, fresh peaches, plums and nectarines, found in abundant supply throughout the summer, contain the antioxidant, beta carotene, which may protect against cancer, heart disease and other diseases associated with aging. These fruits also have two carotenoids -- luitein and zeaxanthin -- which filter and shield the eye from sunlight, thereby protecting against age-related eye disorders such as macular generation and cataracts. Peaches and plums also contain flavonoids, including some of those found in green tea. Current research has shown that flavonoids may protect humans against cancer and heart disease.

You won't get all of this in a carb-free burger.

Another thing to consider when choosing carbohydrates is the Glycemic Index (GI) or Glycemic Load (GL). Low-carb diet proponents often focus heavily on the connection between insulin levels in the blood and how continuous high levels of insulin can contribute to obesity. Because of this theory, low-carb systems often rate foods according to their glycemic index value, which indicates how quickly the carbohydrates in a food affect blood sugar. Meanwhile, glycemic load takes into account a food's glycemic index along with its carbohydrate content in a given serving size, providing an estimate of the quality and quantity of carbohydrate eaten.

Either way you slice it, fruits like peaches, plums and nectarines all have low glycemic index and low glycemic load values. According to the "New Glucose Revolution Complete Guide to Glycemic Index Values," fresh peaches on average have a GI of 42, which is considered low, while plums have a GI of 39. They also have a Glycemic Load of about 7, which is also low. As for carbohydrate content, one medium peach or nectarine contains 16 grams of net carbohydrates and two plums contain 19 net carbs. Peaches, plums and nectarines are also low in calories -- 70 for a peach or nectarine and 80 for two plums.

For those who choose low-carb diets, fresh fruits and vegetables should not be eliminated from everyday life. Simply try to select fruits and vegetables that contain low to moderate amounts of carbohydrates, or are low on the GL and GI scales.

The carbohydrates found in fruit such as peaches, plums and nectarines are truly quality carbs. These fruits are plentiful during the summer and they are perfect eaten out-of-hand as a simple dessert or snack any time. They also lend themselves well to recipes that focus on fresh, healthy, low-calorie eating. For example, fresh peaches, plums or nectarines can be added to a green salad to add some zing. They can be blended with fat-free, or low-carb yogurt for a great smoothie. Or try them grilled on the barbeque as a side dish to meats or as a luscious and satisfying dessert.

For breakfast, try a fresh fruit frittata. With just 8 grams of carbohydrates, 9 grams of fat and 8 grams of protein, the tasty egg dish below will liven up your morning and fits just about any of the popular new low-carb diet plans.

Summer Fruit Frittata

In heavy, ovenproof 10-inch fry pan, sauté 1 clove minced garlic and 1 small onion, thinly sliced, in 1 tablespoon olive oil just until wilted. Add 6 ounces chopped fresh spinach and heat through, blending with the onion and garlic. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Remove from heat. Remove pits and slice 2 large fresh California peaches or nectarines, or 3 large California plums and arrange slices on top of spinach mixture. Beat 6 eggs with 2 tablespoons water and pour over all ingredients. Top with 1/4 cup shredded Muenster cheese. Sprinkle with 1 tablespoon minced fresh basil leaves, if desired. Bake at 325 F for 30 to 45 minutes or until set. Cut into wedges and serve. Makes 6 servings.

Nutrition information per serving -- protein: 8 grams; fat: 9 grams; carbohydrate: 8 grams; fiber: 2 grams; sodium: 320 milligrams; cholesterol: 150 milligrams; calories: 130 calories.

For more healthful and easy recipes, please visit www.eatcaliforniafruit.com.

Courtesy of ARA Content

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Healthy Eating: Cut Out the Fat with Outdoor Grilling

2004-09-14T10:11:00.000+08:00

Leaner meats, pork make grilling a healthy choice

(ARA) - There's good news for healthy eaters: Grilling lean cuts of meat and pork, veggies, fruit and even low-fat desserts has never been easier, tastier and healthier for you and your family.

Grilling is a great way to load up on flavor without the added calories: Natural fats and oils drip off meats cooked on the grill, which means barbecuing can be a much healthier alternative to fat-laden pan frying or even oven baking.

"It's easy to prepare all your meals on the grill," says Rob Schwing, of Char-Broil, a leading manufacturer of gas, charcoal and electric grills for every lifestyle. "We want to eat lighter and healthier when it's still warm outside -- and it helps us to stay cool when we avoid heating up the house by cooking on the range or in the oven."

Schwing points to a number of new Char-Broil grilling accessories that can also help keep meals healthy, including rotisseries, grill baskets and a new, five-pronged Multi-Skewer that grills several different types of meats and veggies at the same time.

But just because a meal is grilled doesn't automatically mean it's low in fat and calories. Consider the following tips when preparing a healthy meal on the grill:

* Choose lean cuts of meat, such as sirloin, filet or flank, or skinless chicken breasts. Today's pork is also much leaner, especially pork tenderloin and low-fat pork products such as Lean Generation by Smithfield, certified by the American Heart Association for low saturated fat and cholesterol;

* Cut all visible fat off meat and pork, and remove poultry skin before grilling. In addition, chose smaller portions of meat to control your fat and calorie intake;

* Get creative with healthy sauces and marinades such as fat-free salad dressing, lemon juice or low-sodium soy sauce to add flavor and keep meats tender and moist. Grilling rubs and spices also add loads of delicious flavor with no extra calories;

* Grill veggies or fruits! Bell peppers, sweet onions, small tomatoes, eggplant, corn, summer squash, mangoes, cantaloupes, pineapples and peaches are naturally low in fat and calories and taste great right off the grill. As a general rule, fruits and most veggies take about 3 to 5 minutes to cook on the grill;

* Use your grill's side-burners for low-fat sauces or the deep dish accessory for a low-calorie stir-fried side dish.

Try something new on the grill -- a healthy breakfast, lunch and dinner can each be prepared easily outdoors. Here's a healthy pork recipe from Smithfield:

Southwestern Grilled Pork Tenderloin

Servings: 6; preparation time: 10 minutes; cooking time: 20 minutes

Cumin is a popular spice in the southern part of India and here it's teamed with classic southwestern spices to create a full-bodied, aromatic rub for this tasty tenderloin. Kabob it for quick grilling with your favorite vegetables, or cook and serve it sliced.

Ingredients:

2 Smithfield Lean Generation whole pork tenderloins, about

1 1/2 pounds total5 teaspoon chili powder1 1/2 teaspoon oregano

3/4 teaspoon ground cumin

2 garlic cloves, crushed

1 tablespoon vegetable oil

In small bowl, mix well all seasonings and vegetable oil together. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes. Pork is done when there is still a hint of pink in the center. Slice to serve.

Serving Suggestions:

Serve with grilled vegetables and seasoned potato wedges.

Nutritional information per 3 ounce serving: calories: 154, sodium: 141 mg, protein: 26 g, cholesterol: 66 mg, fat: 6 g

Courtesy of ARA Content

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Throw a Dinner Party People Will Remember

2004-09-11T07:36:00.000+08:00

(ARA) – Summer will be here before you know it and a lot of people will be hosting dinner parties. Some will be forgotten the next day; others will make a lasting impression.

Anne Burd, 60, of Reading, Pa., says people are still talking about the party her daughter hosted shortly after she gave her an unusual gift -- a serving set handcrafted by artisans in a third world country. The matching serving platter, tea kettle, cups, creamer and salad plates feature a design with dragonflies and cherry blossoms. They were hand-painted by residents of Bat Trang, a small village in Vietnam. Burd found the set at the Lutheran World Relief Festival at her church -- Trinity Lutheran in Robesonia, Pa. "I bought the set not only because the pieces are beautiful, but because I wanted to help the artists," says Burd.

The artists Burd refers to are participants in the Lutheran World Relief Handcraft Project -- a program designed to make sure the artists get a fair price for their work, thanks to a way of doing business known as "fair trade." According to Jonathan Frerichs of LWR, artisans in third world countries who make things we buy "receive only a few pennies of each dollar we pay for their handcrafts. The profits go to the middlemen. That's not fair," he says, "but fair trade treats low-income producers as business partners and trades directly with them."

"After hearing about the abuses and effort to set things right, members of my congregation got fired up," says Burd's pastor, Rev. Michael Peters. "They wanted to do something to help." So the congregation organized a carnival that was not just about fun and games, but sent a message.

In addition to collecting donations at the game booths, they also raised money by selling Fair Trade Handcrafts, like the ones Burd bought, as well as Fair Trade coffee and chocolate. Altogether, Trinity Lutheran Church raised a little more than $10,000 for Lutheran World Relief at their carnival.

"Supporting small farmers and artisans through Fair Trade projects like these makes a big difference. Fair trade guarantees them a fair price for their products, offers credit they can afford and helps them improve their communities," says Frerichs. "By supporting fair trade, we make choices in line with our religious beliefs, use our consumer dollars wisely, and affirm the dignity of the people who make the things we buy."

Imagine that for a different dinner party.

"The crafts sold very well at our carnival, especially the items that can be used for entertaining," says Rev. Peters. "People bought a lot of baskets, table runners, placemats and coasters."

"Some people told me they are going to use the pieces they bought as hostess gifts the next time they host a party. Not only to say thanks for coming, but to send a message of support for the artists," says Burd. "Another lady told me she's going to put Fair Trade coasters on the tables as

favors at her daughter's wedding."

Their purchases will help people like Beatrice Nampinna, a basket weaver from Uganda, who says her life has improved significantly since she began participating in the project. "I earn enough for school fees for my children and other family needs," she says. "I no longer wrestle with finances as I know where to take my baskets to sell them."

"We open our homes to our guests. With thoughtful touches like these, we can also open their hearts to the world," says Frerichs. "Remembering others like this can make a dinner party hard to forget."

For more information about Lutheran World Relief's Fair Trade projects, or to find out how you can help the cause, log on to www.lwr.org and click on Fair Trade. Lutheran World Relief works with partners in 40 countries to help people build livelihoods, strengthen communities, grow food and recover from disasters.

Courtesy of ARA Content

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Eating Right -- It's All About Balance

2004-09-11T07:27:00.000+08:00

(ARA) - In recent years, a lot of people have jumped on the low-carb bandwagon, hoping to lose a lot of weight, fast. Some are succeeding, others are not. Why are so many people failing?

"Because it's not a long-term fix," says Lisa Katic, a registered dietician in private practice in Virginia. "People may lose weight initially because they are lowering their daily calorie intake, but by cutting back on carbs, they are starving their bodies of sufficient energy for daily function. Eventually, something has to give, and the end result is that most people will put the weight back on."

So what are your alternatives? Katic says people should focus on balance. Not just in their diets, but with exercise as well. "The best way to achieve balance is by combining an active lifestyle with a diet that offers variety," she says.

Katic points out that exercise promotes bone density, boosts the immune system, lowers high blood pressure, and helps improve the body composition by burning fat. Meats are a good source of iron, vitamins and protein; dairy provides protein, calcium, vitamins and minerals; fruits and vegetables provide you with protein, minerals, vitamins and fiber; and carbohydrates provide energy.

Dr. Ara Yeramyan, the president of Crum Creek Mills, a Pennsylvania-based health food company, knows all about balance. For years, his kitchen looked more like a laboratory as he experimented with adding soy protein to foods his family loved to make them more nutritionally balanced.

"The issue with so many foods today is that they are very heavy on carbohydrates. And when you consume too many carbohydrates, the body will ultimately store the excess as fat," says Dr. Yeramyan. "The carbohydrate is one of the body's key sources of energy, so starving the body of carbs is not sound either. When you add protein to carb-heavy foods, they become more nutritionally balanced, slowing down the rate at which carbs get absorbed."

Because his family loved his kitchen creations, Yeramyan decided to share his passion with the rest of the world, and started the Crum Creek Mills food company in 1995. "The purpose in starting Crum Creek was multifaceted. For one, I wanted to make everyday foods healthier, such as pastas, snacks and muffins by making them more nutritionally balanced. Second, by adding soy protein, people would benefit from the many benefits of soy in foods they already love. And they would be getting a protein source similar to meat, eggs and dairy without the fat and cholesterol. And third, I have always been committed to making a difference in eradicating world hunger. The amount of people you can feed by growing an acre of soy versus raising cattle on that same acre is staggering. This business is a great way to express that commitment." In fact, a portion of the company's after-tax profits goes to charities working to end hunger.

Eight years later, Crum Creek is thriving. Hundreds of dietitians stand by the company's products -- 4 varieties of pasta, mac and cheese, pancake and muffin mix, breadsticks, soy nuts and soy bites -- as great alternatives. "They offer a way for people to obtain a balanced, healthy lifestyle while adding soy to their diet in a simple and economical way," says Dr. Yeramyan.

Crum Creek's products can be found in health food stores throughout the Northeast or ordered online at www.crumcreek.com.

Courtesy of ARA Content

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The Sweet Taste of Summer

2004-09-10T17:37:00.000+08:00

(ARA) - Summer. The beach, the mountains, summer camp, block parties -- it's the time of year when we relax, seek refuge from the stress of school and work, and indulge in our favorite pastimes.

Summer is also a time when some of our best memories and traditions are formed. Candy has always been a part of this -- from saltwater taffy at the boardwalk to s'mores at the campsite.

The National Confectioners Association (NCA) is encouraging Americans to think of new and exciting ways to include candy in their summer plans. "Candy adds an extra layer of fun to any occasion," says Larry Graham, president of the NCA. "Make the time you spend with friends and family sweeter by introducing candy into your summer activities."

So whether you'll be traveling, entertaining or simply relaxing in the backyard this summer, consider introducing the following candy concoctions and concepts -- and make new memories and traditions in the process.

Candy Cocktails

Gummy animals, like bears, worms and fish, make unique (and tasty) conversation pieces when placed on the rim of a cocktail glass. Or, throw a few colorful gummy bears on a toothpick and add them to a green apple martini or a margarita to brighten up a party.

Candy Flavored Ice Cream

Invite your friends and neighbors over for an ice cream party one hot afternoon. If you're making your own ice cream, why not create a bold new flavor by asking guests to mix in pieces of their favorite candies -- from chocolate to mints to marshmallows? If you're using store-bought ice cream, make sure to have all your guests' favorite candy toppings available.

Candy Couture

Looking for the perfect accessories to wear to the cocktail or ice cream parties? Adults and kids alike can enhance their looks with candy glasses, bracelets, rings and necklaces. Bring some to dress up your friends for twice the fun.

Candy Karma

"Candy Karma" is the concept that when you do something sweet for others, something sweet will come back to you in return. To ensure your "Candy Karma," bring your host or hostess the gift of a refreshing candy or chocolate that reflects the season -- mango, coconut or lemon. Or leave a bowl of confections by your front door for hungry visitors.

For more information about how candy can sweeten up your summer, visit www.candyusa.org.

Courtesy of ARA Content

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Easy Ways to Enjoy the Fall Harvest

2004-09-10T16:39:00.000+08:00

(ARA) - Crisp, juicy apples are one of fall's healthy treats, and caramel apples are a favorite way to enjoy them. But melting caramels, dipping apples and cleaning up afterwards can be time consuming.

Litehouse Caramel Apple Dip makes it simple to enjoy the taste of caramel apples any time. Simply slice an apple, open the dip and enjoy. And the company's low fat version means you can indulge with the guilt. Both the original and the low fat versions are available in convenient single serving containers as well, making them a great alternative for lunches, picnics and snacks.

For a delicious variation on the fruit dipping theme, the company offers Hershey's Chocolate Caramel dip and Heath Toffee Caramel dip. The dips are delicious right out of the container, but they can also be the base of some delicious recipes. For starters, how about caramel, chocolate caramel or toffee caramel fondue? Simply heat any of these delicious dips and serve them with a variety of fruit cut into bite-size pieces. Apples are a good start, but bananas, pineapple and strawberries all taste wonderful in these fondues. Pound cake or angel food cake are good additions as well.

The cooks at Litehouse Foods have many tasty recipes that use their fruit dips. This recipe, for Chocolate Caramel Bars will disappear quickly!

Chocolate Caramel Bars

Ingredients:

1 16-ounce tub Litehouse Original Caramel Apple Dip or Litehouse Low Fat Caramel Apple Dip
1 package white cake mix1 cup quick cooking oatmeal
1/2 cup peanut butter
1 egg
2 tablespoons milk
1 8-ounce package reduced-fat cream cheese
1 1/2-ounce package milk chocolate chips

Preheat oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick cooking spray. Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs. Beat egg with milk; add to crumb mixture, stirring until well mixed. Save 3/4 cup of mixture. Press remainder into the bottom of the pan. Beat cream cheese until smooth. Add caramel dip and beat until well mixed. Spread on top of crumb mixture. Sprinkle chocolate pieces on top with the remaining crumbs. Bake for 30 minutes. Let cool completely; cut into bars and serve.

For more easy and tasty ways to use Litehouse fruit dips, visit www.litehousefoods.com.

Courtesy of ARA Content

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America's Favorite Candy Becomes Ogre-Sized

2004-09-10T16:27:00.000+08:00

(ARA) - For the first time in their 63-year history, M&M's are changing shape. The classic candy took on a new form to promote the release this summer of the long anticipated sequel to DreamWorks' "Shrek."

"Shrek 2," released last summer, picks up where the first movie ended. Shrek and Princess Fiona return from their honeymoon to find an invitation to visit Fiona's parents, the King and Queen of the Kingdom of Far, Far Away. With Donkey along for the ride, the newlyweds set off.

All of the citizens of Far, Far Away turn out to greet their returning Princess, and her parents happily anticipate the homecoming of their daughter and her new Prince. But no one could have prepared them for the sight of their new son-in-law, not to mention how much their little girl had -- well -- changed.

Like the first time around, the release of this Shrek film is accompanied by the appearance of candy tins, plush toys, bobble-head characters and other candy dispensers in stores everywhere. You can also find Shrek themed party decorations and favors by Galerie, a company that specializes in gifting ideas for consumers; and there's a brand new phenomenon with direct links to the movie showing up.

In conjunction with the release of "Shrek 2," M&M'S have a new shape and size. "We wanted to create a chocolate taste fit for an ogre and his Princess," notes Janis Smith-Gomez, vice president of marketing for M&M'S. "Nothing says big chocolate taste like ogre sized M&M'S."

The specially packaged M&M'S are 50 percent bigger in size than regular M&M'S, and come in colors that belong in Shrek's favorite haunt, "Swampy." As you'd expect, the "Swampy" colors are brown, dark red, tan, beige and Shrek green. Both the Milk Chocolate and Peanut varieties are ogre-sized and in the swampy colors. The perfect combination for Halloween fun.

You can find them anywhere M&M's are sold, including theaters across the country.

Courtesy of ARA Content
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