Coconut Carrot Muffins

Takes 30 minutes Makes 16 small muffins

1 cup brown sugar
1/2 cup vegetable oil
2 eggs
1 cup carrot, peeled, grated
1 cup fresh coconut, grated
1 teaspoon almond extract
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
      Pinch of salt
1/2 cup cashews, chopped (optional)

The Day Before

1. Preheat oven 350°F. Line muffin pans with paper liners. Set aside.
2. In a large, mixing bowl, mix sugar, oil, and eggs. Blend in carrots, coconut, and almond extract. Sift in remaining ingredients, and mix only until incorporated and still. Don't over mix! Spoon into prepared muffin pans.
3. Bake for 15 minutes or until toothpick inserted into the center of each muffin comes out clean. Remove from heat and cool completely on wire rack. Freeze muffins.

In the Morning

     4.  Pack straight from the freezer to thaw in time for lunch. Alternatively,
          frost with your child's favorite frosting.

 

 

  Source  

Tuna Bake

Takes 25 minutes Makes 6 servings

1 condensed mushroom soup

2 cans tuna (184grams each), drained

1 cup frozen vegetables, thawed

12 herb flavored crackers, crushed salt and ground white pepper, to taste

1. Preheat over to 350°F. In a large saucepan, gently heat condensed mushroom soup,undiluted, until it resembles a thick sauce. Add tuna and vegetables and cook until heated through. Season to taste. Transfer to a small baking dish. Top with crushed crackers.
2. Bake 10-15 minutes or until the crust has browned. Serve immediately with white rice or spread on crackers for a quick snack.

Source

 

Winning Vegetable Recipes from the different Public High Schools in the Philippines

Vegetable Jardinera (Recipe developed by: Joanne Camille De Luna, Ma. Vanilyn Bilbao Pasay South High School, Pasay City)

Ingredients:

• 2 tsp cooking oil
• 1 sliced onion
• 4 cloves garlic, chopped
• 1/2 tsp ground pepper
• 1/4 kl hotdog/sausage, cubes
• 1 can (100ml) tomato sauce
• 1 cup grated cheese
• 1/2 cup raisins
• 2 cups pineapple tidbits, drained
• 1 cup pickle, sliced
• 1 cup chicken stock
• 2 hard boiled eggs, sliced
• 1 piece red/green bell pepper
• 1 cup singkamas, cubes
• 1 cup potatoes, cubes
• 1 cup carrots, cubes
• 1 tsp salt, iodized
• 1 tbsp sugar
• 1 cup Baguio beans
• 1 cup sayote, cubes   

Procedure:

1. Saute garlic and onion in hot oil. Add sayote, potatoes, carrots and singkamas, tomato sauce and pineapple juice. Let it simmer until the vegetable becomes tender.
2. Arrange sliced hard boiled egg, bell pepper, sliced hot dogs decoratively in 2 loaf pans.
3. Whip eggs and devide in 2 parts. Top both pans with the cooked vegetables.
4. Pour beaten eggs.
5. Cover with aluminum foil, and bake in 375°F oven or steam for 30-40 minutes.
6. Let it cool, invert or plate.
7. Slice and serve.

Tips:

Don't forget to add the pickles and raisins; they will add a very pleasant sweet flavor to the dish. Also, you can add some pickle slices to the bottom of the pan as well for added decoration. The eggs will serve as a binder for the various vegetables, so make sure that they coat the vegetable before steaming , as this ensures that the dish will be less prone to breaking once removed from the pan.Make sure the cubes are not too large, so that the mixture will be easier to spread on the pan.

When Removing the dish from the pan, run a knife along the edges, just to loosen it enough so that it pops out easily. The potatoes must be at least half cooked before placing the vegetable mixture in the pans, so check their doneness with a fork. They should not have a crunchy texture anymore, though they need not be completely tender.

Source: Oh! My Gulay

5 Ideas for...CREAM CHEESE

It's usually found spread on hot crusty bread or on top of a cracker. Whip up something different the next time friends are dropping by with these easy- to - make recipes:

1.  Quick White Cheese Sauce in a saucepan, melt 1 cup softened cream cheese in 1 cup milk over low heat, whisking to prevent scorching. Stir in 1/4 cup grated parmesan cheese and a pinch of nutmeg. Season wiht salt and ground white pepper to taste. Serve tossed with cooked pasta and steamed vegetables. Makes about 2 cups.
2. Three-Cheese Pesto Dip in large mixing bowl, combine 1/2 cup bar of softened cream cheese, 1/4 cup cream, 1 tablespoon of prepared pesto, 2 tablespoon parmesan cheese, and 1/4 cup grated cheese. Season with salt, and ground white pepper to taste. Chill. Serve with vegetable sticks and potato chips. Makes about 1 cup of dip
3. Tuna Cheese Balls in a large mixing bowl, cream 1 cup softened cream cheese, 1 can drained tuna chunks, 2 teaspoons finely minced onion, 1 teaspoon chopped parsely, 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon ground white pepper. Chill until hardened. Form into balls then roll in 1 cup crushed herb-flavored crackers. Chill until needed. Makes 24 balls.
4. Cream Cheese Frosting in a mixing bowl, cream 1 cup softened cream cheese and 1/2 cup softened butter. Blend in 1 teaspoon vanilla and 2 cups sifted powdered sugar, and whisk until fluffy. Blend in food coloring, if desired. Use to frost your favorite cupcakes. Makes about 2 cups frosting.
5. Marbled Brownies in a large bowl, microwave 1/2 cup butter, 1/2 cup brown sugar, and 1/2 cup dark chocolate until melted. Stir in 12 large Choc Nut bars, crumbled. Beat in 2 eggs. Blend in 1 teaspoon vanilla and 1/2 cup flour. In another bowl, cream 1 cup softened cream cheese and 1/4 cup white sugar. Beat in 1 teaspoon almond extract and 1 egg. Add 1 tablespoon flour. Reserve 1/2 cup of each batter. In a foil-lined 9x9 inch baking pan, spread the chocolate batter, then cream cheese batter. Drop reserved batters alternately by the tablespoon on top. Swirl together. Bake at 325°F for about 20 minutes or until layers are set. Cool completely. Cut into squares. Makes 16 bars.

Source:

Tuna Burger

The classic tuna salad sandwich filling gets deconstructed for this burger recipe.

Takes 45 minutes    Makes 6 servings

• 370 grams (2 cans solid) tuna in oil, drained flaked
• 1/2 cup herb crackers, finely crushed
• 1 small onion, finely chopped
• 2 garlic, finely chopped
• 2 tablespoons pickle relish, drained
• 1 teaspoon Worcestershire sauce
• 2 eggs 
• Salt and Ground black pepper to taste
• 6 large pan de sal

1. Mix all ingredients except pan de sal together in a mixing bowl and blend well. Add more crushed crackers if the mixture is too wet. Form into six patties and chill for at least 15 minutes.
2. Meanwhile, line the grill with aluminum foil and preheat.
3. Grill patties until the center of each are firm to the touch. Remove from grill. Serve on toasted pan de sal, spread with mayo and mustard; add your favorite burger toppings.

Source

Tofu Burger

Plain tufo gets a boost in flavor from the bold taste of cumin as well as from the sunflower nuts and garbanzo beans.

Takes 35 minutes   Makes 6 servings

• 450 grams firm tofu, excess water squeezed out 
• 1/2 cup sunflower oil* (*Substitute with your favorite nuts and/or seeds)
• 1 cup canned garbanzo beans,rinsed
• 1/2 cup breadcrumbs, extra for breading
• 1 tablespoon mustard
• 1 tablespoon sou sauce
• 1/4 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 eggs
• 6 large pan de sal  

1. Place all ingredients except pan de sal into food processor. Pulse until mixed well, scraping down occasionally. Add additional breadcrumbs if mixture is  too wet. Mixture will be sticky.
2. Divide into 12 and form into thin patties, coating each with more breadcrumbs to prevent sticking. Chill for at least 15 minutes. Meanwhile, cover grill with aluminum foil and preheat.
3. Grill burgers until centers are firm to touch. remove from grill. Serve two tofu burgers in toasted large pan de sal with your favorite toppings.

Source

Spicy Beef Sliders

Ground black pepper, hot sauce , and cayenne gives these small beef burgers a spicy Kick.

Takes 40 minutes    Makes 10 sliders

• 1/2 kilo ground beef
• 4 garlic cloves, finely chopped
• 1 medium white onion, finely chopped
• 1/2 cup breadcrumbs
• 2 teaspoon mustard Salt and ground black pepper, to taste
• Oil for grilling
• 10 dinner rolls

1. Preheat grill
2. Make Black Pepper Sauce:

• Place 1 teaspoon ground black pepper, 
• 1 teaspoon ground paprika
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt,
• pinch of sugar
• and 1/3 cup ketchup into mixing bowl and blend together.
• set aside.

     3.  Make Burgers: Place all burger ingredients except burger buns in the bowl. 

          Add 2 tablespoons of black pepper sauce and blend well. Form the beef

          mixture into 10 golf-sized balls and flatten each each into a patty. Add more 

          breadcrumbs if too wet.

     4.  Oil preheated grill and cook burgers to your desired doneness.

          Remove from the heat. Place in dinner rolls and serve covered with more 

          sauce and your favorite burger toppings. 

Source

PESTO CHICKEN BURGER

The pesto not only keeps this burger juicy, it also complements the flavor of the chicken wonderfully.

Takes 30 minutes Makes 6 servings

4 Garlic cloves, finely chopped
1/2 kilo ground chicken
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup breadcrumbs
6 hamburger buns

1. Make Pesto: Pour 1/4 cup vegetable oil into blender with 1 cup basil leaves, 1/4 cup grated Parmesan Cheese, and 1 tablespoon cashew nuts. Pulse until chopped finely. Season with salt and ground black pepper. Place 3 tablespoons of pesto in a large mixing bowl.
2. Add the remaining ingredients in the mixing bowl except hamburger buns and blend well. Form into six large balls and flatten each into patties. Add more breadcrumbs if too wet.
3. Wet Preheat and oil grill. Cook chicken burgers until centers are firm when pressed and juices run clear. Serve in hamburger buns with your favorite burger toppings.

Rule of thumb:

Prevent burgers from swelling by making a depression

in the middle of each patty with your thumb. The dent

will even out as it cooks.

Pesto Chicken Burger = 29.82 per serving source

Good Food

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