Oatmeal Chocolate Chip Cookies

This delicious cookie recipe is from the side of gold medal flour.

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick cooking oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees. In a large bowl, beat brown sugar, butter, vanilla, and egg with electric mixer on medium speed until well blended, or mix with spoon. Add oats, flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts.

2. On ungreased cookie sheets, shape the cookies and place on cookie sheet.

3. Bake 10-15 minutes or until golden brown. Cool slightly; remove from cookie sheets to cooling racks.

Strawberry Jam

Its spring again and strawberry season. The family went to pick  strawberries  in  a nearby pick your own strawberry patch. The strawberries are small,red and mighty sweet. I made a small batch of strawberry jam .This jam is  full of flavor with the right sweetness,great with toast,biscuits or even a strawberry sauce on top of icecream or pancakes.

3 c. fresh strawberries(washed,cut into quarters)

1 c. white sugar

2T.lemon juice(freshly squeezed)

2small canning jars(cleaned)

1. Clean jars and boil it in a medium heat  in a small pot.

2.Clean the rings and lid too, soak the lids in very hot water in a small bowl.

3.In a skillet mix strawberries,sugar and lemon juice and let it boil until thickens about 15-20 minutes

4.Skim the foam on top, to test the jam,chill a small plate in the freezer and drop a spoonful of hot jam on a plate, if it thickens then its ready.

5. Get the hot glass jars and ladle the jam very carefully leaving an inch of headspace,wipe the rim and put the lid on and the band.Put the jars in a hot water and boil it for 10-15 minutes. Leave the jars on the kitchen countertop to cool.The jam is good for a year.

Strawberry Rhubarb Pie

3c. sliced rhubarb
2c. sliced strawberries
1c. sugar
3T. quick cooking tapioca
a pinch of salt
1/2t. of each cinnamon and nutmeg
 2- 9 inch pie crust(unbaked)

eggwash:1 egg mixed with 1/4 c. milk
cinnamon sugar : mix a T of cinnamon to 1/4c. sugar(for the topping)

1. Preheat oven to 350
2. In a bowl mix, strawberries and rhubarb and add the rest of the ingredients
3.Pour into prepared pie crust and flute or crimple the edges or make lattice  top.
4. Brush with an egg and milk egg wash and sprinkle  cinnamon sugar mixture on top and bake for 1 hour at 350.

Hershey Brownies

1/2c.butter(unsalted)
1c.sugar
1t.vanilla
2eggs
1/2c. All purpose flour
1/3c.cocoa
1/4t.baking powder
1/4t. salt

chopped kitkat candies(opt) or chopped nuts

1.Preheat oven  to 350

2.Grease or line with foil an 8x8 pan
3.Stir butter,vanilla,sugar in a small bowl
4.Add eggs and beat it well with a spoon
5.Stir flour,cocoa,b. powder and salt and gradually add to egg mixture, mix until blended
6. Add nuts or kitkat pieces and bake for 20-25minutes

Low Fat Chicken Fajita

3-skinless, boneless chicken breast cut into strip
1 small lemon juice
1t. soysauce
1/2t. ground cumin
1/2t.garlic powder
1/2t.chili powder
1/2t.oregano
2T.oil
1-red bell pepper
1-sliced onions
sliced tomatoes,leaf lettuce,tortilla,sourcream,salsa,guacamole

1.Cut chicken breast into long thin strip and marinate with soysauce,lemonjuice and all the spices,cover and refrigerate for 20 minutes.

2.Saute veggies about 5 minutes and set aside.using the same pan , fry chicken until  done about 8-10 minutes.cover ans set aside.

3.Serve with warm tortillas,shredded cheese,saute veggies,salsa,avocado and tortilla chips or guacamole.

Angel Food Cake

1c. +2T cake flour

1 1/2c. sifted powdered sugar

1 1/2c.eggwhites (room temperature)
1/4t.salt
1 1/2t. cream of tartar
1c.sugar

1t.vanilla

1.sift all the dry ingredients 3x

2. preheat oven to 375
3.beat eggwhites until frothy and add the cream of tartar
4.add regular sugar
5.add vanilla
6.fold in flour,powdered sugar
7.keep folding until all flour is incorporated
8.bake for 35 minutes
9. turn the pan upsidedown until it cool

10.serve with strawberry and whipped cream

Homemade Ravioli

Noodles:

2C.APF
2C. Semolina flour
1T. olive oil
4 egg yolks (extra large) or use egg beater or egg whites (if you are watching your cholesterol)
a pinch of salt
water

Meat Filling:

1lb. ground turkey (lowfat) or chicken or beef
1 1/2c. white mushrooms chopped
1/4c. fresh parmesan cheese grated
1- small onions minced
1- small clove garlic minced
1 egg  beaten or egg white
1t. Italian seasoning
a sprig of parsley and oregano chopped
1t. oil

Egg wash:

1 egg beaten and add 1/2c. water


For the meat filling:

1. brown the meat and add garlic and onions
2.drain the fat and add the mushrooms,add the seasoning
3.put in abowl and let it cool
4.add parmesan cheese and beaten egg, put in the refrigerator and cover with plastic.

For the spinach filling:
1 cup ricotta cheese
2 cups chopped frozen thawed spinach (drained and pressed all water out)
salt and pepper
parmesan cheese
1 egg
Chopped garlic and onions
oil
1. In a frying pan, add oil and sautee onions and garlic
2. Add the spinach and stir until dry
3. let cool and add the ricotta cheese
4. Put in fridge to cool

For the pasta dough:

1. in the food processor, add all the dry ingredients and give it a pulse just to mix all the dry ingredients
2.add oil,yolks and mix it, add water little at a time until it forms into a soft dough
3.flour the countertop and knead the dough a little.
4. Form a dough and wrap in plastic. Rest for 30 min on the countertops. This is to rest the gluten.
5. Divide the dough into 4 parts in a rectangular shape. On each part, roll with a rolling pin until thin. Cover with a damp cloth and brush the dough with the egg wash and put a tablespoon of filling, making sure to space it evenly. Get another rectangular piece of dough and brush with egg wash. Put on top of the dough with the filling.Make sure it is sealed with no air bubbles.
6. Cut it into ravoli pieces and place on a floured baking sheet at room temp.

To cook:
1. Boil water.
2. once it is boiling, place ravioli in and wait for about 4-5 minutes or until all of the ravioli are floating and drain.
3. Once cooked, serve with tomato sauce and parmesan cheese.

Minced Garlic in a Jar

I used fresh minced garlic almost everyday so,  to save time I peel 2-3 heads  of garlic and  chopped them in the food processor or blender. Store the fresh garlic in a jar and add a little oil and store them in the fridge. It

will keep for months and save you some time. Very handy for garlic bread or any dishes that  you might need.Save you time and money di ba ??Try it!

Stir fry beef and mushrooms

We went to Asian store and found the cute tiny mushrooms that is so good and bought the thinly sliced ribeye steaks that is used for the Mongolian hot pot dish. Paper thin sliced ribeye is very good for philly cheese steak sandwiches too.yumm!!I'll post that later. I marinated the beef with soysauce and lemon juice,saute it with mushrooms,sweet peppers and onions and serve on a bed of egg (no yolks) noodles ay naku sarap naman. Very quick, easy and simple but lots of flavor.


1-package no yolks noodles or any pasta of your choice or cooked rice
1lb. ribeye steaks paper thin
2T. soysauce
1/2 of a small lemon juice
fresh cracked black pepper
veggies of your choice( I used mushrooms,red bell peppers and onions)cut up broccoli or asparagus will be good too.
1t. oil

1.marinate the beef with soysauce,lemon juice and black peppers about 5 minutes.
2.prepare all veggies cut into bite size pieces
3.boil water and cook pasta according to  the package direction, drain and set aside
4.In a frying pan, add a teaspoon of oil and saute all the veggies for 4 minutes or until done and set aside, in the same frying pan cook the marinated beef (drain some of the juice if you are watching your salt intake) the beef will cook very fast because it is paper thin. Add all the veggies and its done !Serve with noodles or cooked rice.

FERMENTED RICE WITH SHRIMP

Ingredients:

1/2 kilo fresh 2 inch long shrimp, alive if possible
1 cup sea salt
5 cups rice, boiled with 10 cups water until cooked, cool after cooking
1/4 kilo young bamboo shoots, sliced thinly
1/2 cup cooking oil
2 tablespoon minced garlic
2 cups chopped onions
1/4 kilo fresh tomatoes, coasely chopped



How to make Balao-Balao or Burong Hipon:

*

Wash shrimp in running water, then drain well. In a large bowl, mix shrimp with salt. With gloved hands, add rice and bamboo shoots. Mix with shrimp.
* Pack mixture in layers into a clean, dry 1 - 2 gallon jar. Cover mouth of jar with a clean plastic sheet, then cover lid. Set aside in a cool place to ferment for 3 days. After 3 days, keep it in the refrigerator so it does not ferment too much.



How to cook Balao-Balao or Burong Hipon:

*

Cook the mixture in batches, not all st the same time. For this recipe use 1/4 of the mixture. In a heavy, medium-sized saucepan over low fire, heat oil and saute garlic and onions until garlic is light brown and onions are wilted. Add tomatoes and simmer until tomatoes are cooked, stirring to prevent sticking to bottom of pan.
* Add 1/4 of th fermented rice mixture and cook for about 10 minutes, stirring continously. Adjust seasoing, it must noit be too salty. Let sool until the smell is not too strong. Serve with fried, charbroiled or grilled fish, steamed vegetables and hot rice.