Avocado & Spinach Salad with Warm Citrus Vinaigrette

Happy New Year, friends! And because like 80% of the country, our New Year's resolution is also to eat healthier, I want to start the year with a veggie post. 

Hubby and I both love this salad because of the avocado. Growing up, I always considered avocado as a fruit. Never in my wildest dreams would I think of putting it in savory dishes. Well, imagine my shock when I found out that here in the States, it is the other way around. People would give me strange looks when I suggest they dip their slice of avocado in sugar. Or the "she-eats-strange-things, she's-Asian" stare when I tell them to add milk to it. Funny how one thing can be seen so differently in another place.

I like to think that I have the best of both worlds. I enjoy avocado as a fruit and as a vegetable. Although in this case, I really didn't care. All I knew is that it went well with the salad and it was delicious.

I got the recipe from the Dec/January 2013 edition of Publix Family Style magazine. I tweaked it to use the ingredients we have on hand.

Taking the leaves for a wild ride! Thanks, MIL for my salad spinner!

What you need:

6 cups baby spinach leaves, rinsed and drained
2 medium ripe avocados, peeled, seeded and sliced in wedges
2 ounces crumbled feta cheese
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup pine nuts
several pieces of blackberries, sliced


What to do:

In a large bowl, combine the spinach, avocados, and feta cheese. Spoon onto plates.

In a small saucepan over medium-low heat, combine olive oil, orange juice, lemon juice, vinegar, sugar, salt and pepper. Heat for about 3 to 4 minutes, until the dressing is combined and warm but not hot. Drizzle the dressing over the salads. Top with pine nuts and blackberries. Serve immediately.


Tips, Tricks and Tweaks:

1. Use apple cider vinegar instead of white vinegar. It will give the dressing a deep, sweet taste.
2. You can also top it with finely shredded lemon peel.
3. Don't like avocado? Try it with hard boiled eggs.
4. We like feta, but you can also use gorgonzola cheese on this dish.

 

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Soul Sweet 'Taters

Happiness on a dish!

This was the dish I made for our Thanksgiving dinner a few days ago. I am thankful for family and friends that visited, which resulted for a merrier celebration and less dishes to cook (for me, at least!)

Fair warning - this dish is addictive! It is like a side dish and dessert rolled into one! The creaminess of the sweet potatoes combined with the crunch of pecans and brown sugar is sure to send you to tater heaven!  I am telling you - it was gone so fast, I didn't even get the chance to have seconds!

This recipe is from the November 2012 edition of Food Network magazine, from one of my favorite bloggers Ree Drummond. Tweaked, of course, for my family who has a horrible case of sweet tooth (or teeth, for that matter!)


What you need:

4 medium sweet potatoes (about 1 3/4 pounds)
1 cup white sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 1/4 cup packed dark brown sugar
1 1/4 cup pecans
1/2 cup all-purpose flour
6 tablespoons unsalted butter, at room temperature


What to do:

Preheat the oven to 375°F. Cover each potato with foil, then place them on the oven rack and bake for about 45 minutes.

When the potatoes are done cooking, let cool for about 5 to 10 minutes. Remove foil then slice them open lengthwise and scrape off the flesh with a spoon into a large bowl.  Increase the oven temperature to 400°F.

Time to cool off!

Add the white sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Using a potato masher, mash the mixture until combined and slightly lumpy.

Lumpy and bumpy? Yessiree!

In a separate bowl, mash the brown sugar, pecans, flour and butter with a fork until thoroughly combined. The mixture should resemble a crumble.

Yes, my dear friend. That is the pure deliciousness.

Spread the sweet potato mixture in 1 14-cup oval-shaped baking dish and sprinkle the crum mixture on top. Bake for about 30 minutes.

This was how it looked like before going into the oven

Tips, Tricks and Tweaks:

1. Pecans would be the best nut for this job, but I imagine walnuts would also do good. 
2. When sprinkling the top with the crumbles, make sure you cover it evenly - for even yuminess!
3. Instead of 1 cup of milk, try 1/2 cup milk and 1/2 cup heavy cream! 

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Sweet Cinnamon Pumpkin Seeds

Because I hate wasting anything (especially food), I made sure to make something out of the seeds from the pumpkin I used for this bread. 

Truth be told, I never paid much attention to pumpkin seeds because they are common "snacks" in the Philippines - cheap, salty, and readily available. But here, I only see them during the Fall season, and they come in a myriad of flavors and spices! 

I chose to make sweet instead of salty - I have had too many salty pumpkin seeds in my youth! :-) It was delicious - especially when they are still warm from the oven!

By the way, I never knew that the white hull of pumpkin seeds can be eaten. We usually just eat the green part (called pepitas). But yes, apparently they are edible. You might choke a bit when you eat it, but it'll grow on you.

I didn't put any measurements in this recipe - just use as much or as little as you prefer!


What you need:

pumpkin seeds
olive oil
sugar
cinnamon


What to do:

Preheat oven to 300°F.

Wash pumpkin seeds and remove any stringy pulps that are attached.

Drizzle a small amount of olive oil on a baking sheet. Spread the seeds in a single layer on the oiled baking sheet and roast for about 30 minutes to dry them out.

Remove from the oven, toss the seeds with a little bit of olive oil, cinnamon and sugar. Return to the oven and bake until crisp and golden, about 20 more minutes.


Tips, Tricks and Tweaks:

1. Pumpkin seeds are chock-full of minerals, protein and fiber! More reason to eat them!
2. Try Italian spices - instead of cinnamon and sugar, toss with grated parmesan and dried oregano.
3. Did you know that all pumpkin seeds are edible? Yes, including the ones from your jack-o-lanterns.

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Pumpkin Puree

Last week, we used several pumpkins in the classroom as teaching aids. We talked about them, measured them, weighed them, and did all the other fun things that Kindergarteners do. The "funnest" one was when the kids guessed how many seeds were in our big pumpkin. The answers ranged from 1 (no kidding!) to 2 million. 

So since we were so eager to know who won the guessing game, we decided to count the pumpkin seeds. We gave each kid several seeds on a plate to count. Then we added them all up. Needless to say, nobody won. And because the range was so wide, the closest  number was about 300 off. But hey,  they had so much fun and learned some big numbers. That's what counts (no pun intended).

I took one of the small pumpkins home to bake something for the kids. But first, I had to puree the pumpkin! I combined two of my favorite blogs' pumpkin pureeing methods - Peachy's and Ree's. :-)

What you need:

1 pie pumpkin
about a cup of water


What to do:

Preheat oven to 350°F. 

Wash the pumpkin and dry. Cut the top off, remove the seeds, then slice the pumpkin into smaller pieces. Don't throw the seeds away - we will turn them into a yummy snack later!

Place the sliced pumpkin pieces in an oven-safe pan. Pour water (at least enough to cover the bottom of the pan) and bake in the pre-heated oven for about 45 minutes, or until pumpkins are fork tender. 

Yes, the holes are where I poked them!

Remove the skins by gently peeling off with a knife. If you baked it correctly, the skin would easily peel off.

What a "peel"-ing!

Place peeled pieces in a blender or food processor. Pulse several times until pumpkin is smooth. Transfer to an air-tight container. Voila! Home-made pumpkin puree!

Tips, Tricks and Tweaks:

1. You can also bake it without water - just keep an eye on it as it might burn!
2. When pulsing in a food pro, add a teaspoon or two of water if it seems dry.
3. Pureed pumpkins would last for several months in the freezer!

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Tostones

We love it a bit burned!

This is one side dish that has become a staple in my house. Tostones is traditionally unripe plantains that are sliced thin and fried. I have seen so many ways to prepare this - the most popular is frying it twice and using a tostonera, but being the weird unique family that we are, we enjoy it a different way - instead of unripe, we actually enjoy it VERY ripe. Sort of like "black plantain" ripe.

So yes, I buy the blackest plantains I can find, and actually let them sit on the counter for a few more days before I use them. The reason is that ripe plantains (or bananas, for that matter) have more sugar content, making for a yummier treat. 

This dish was an "accidental" one, as it was originally a failed attempt to make plantain chips, the salty ones that you eat with pico de gallo. After realizing that we like ripe ones better, we switched and never looked back. ;-)

What you need:

very ripe plantains
Canola oil for frying


What to do:

Slice plantains into coins, about a quarter of an inch thick. Place on top of parchment or wax paper, then cover with another piece of parchment/wax. Gently pound with a flat item (in my case, the sides of my meat tenderizer!) until slightly flat. Continue doing so until you have used up all your plantains.

Meanwhile, heat a pan with canola oil over medium heat. Fry flattened plantains for about a minute, then turn over to fry the other side. Drain on a rack and enjoy!


Tips, Tricks and Tweaks:

1. Do not pound too hard - or else you're gonna have mush! Just enough for the plantain to be flattened a bit.
2. You can also place the sliced plantains inside a resealable bag when pounding. Easier cleanup!
3. Oil must be enough to cover at least half the surface of the plantains. If you have a deep fryer, that is better!
4. Let fried plantains sit for about 2 minutes to cool and harden a bit.

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Tortang Talong (Eggplant Omelette)

I had to drive a long way just to get these Japanese eggplants. See, I have been craving for tortang talong (eggplant omelette), but it doesn't seem right to make it with the eggplants aubergines that are available in the local markets here. They are either humongous and fat, or pudgy and fat. They probably taste the same, but I didn't think I would have the right meat-to-eggplant ratio if I use them. 

So when I saw these Japanese eggplants in the Oriental store, I grabbed a pack of 3. I figured I could finally have my omelette, and possibly an extra piece to grill (another one of my favorites!).  

This recipe of eggplant omelette is easy to make and delicious. Dipped in (banana) catsup, it "hits the spot!"


What you need:

2 eggplants
1 pound ground pork
2 eggs
1/2 green bell pepper
1/4 of a large Vidalia onion
5 cloves of garlic, minced
1 tablespoon soy sauce
salt and pepper, to taste
olive oil (for frying)


What to do:

Grill eggplants until skin is almost burnt and peeling off. Let cool on a rack. When it is cool enough to touch, remove skin. Flatten the grilled eggplant with a fork.

In a flat container, beat the eggs. Season with a bit of salt and pepper. Lay the flattened eggplant on top of the beaten eggs.

Meanwhile, heat about a teaspoon of olive oil in a wok. Saute garlic, onion and bell pepper. Add ground pork and cook till brown. Season with soy sauce. Set aside.

Heat a large flat pan over medium-high. Add about a tablespoon of olive oil. Remove eggplant from beaten eggs and place into hot oil. Put some of the ground pork mixture on top of the eggplant. Cook for about a minute or two, then turn over so the other side would be cooked. Remove from heat. Enjoy with hot rice and your favorite condiment.

Yes, this is how your pan would look like too! ;-)

Tips, Tricks and Tweaks:

1. Do not cut off the top of the eggplant. It is actually very useful in handling and transferring the eggplant!
2. Use a wide spatula to put the flattened eggplant into the pan. 
3. Don't flatten the eggplant too much. You're making omelette - not baba ghanoush!
4. Eggplants tend to soak up a lot of oil so don't use a lot!

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Bacon-Wrapped Jalapeno

This is my take on 4Rivers' delicious appetizer that hubby loves (and craves EVERYDAY!). It was so easy to make - only took me a few minutes to make them. And even a shorter time to eat them all up.

Since there were just 3 of us, I just used about 6 pieces of jalapenos. I should have known better and bought a lot. We will definitely make more of these in the future!

 
What you need:

6 pieces Jalapeno peppers
1/2 block (4 oz) of cream cheese, softened
1/4 cup shredded cheddar cheese
6 pieces of bacon

 
What to do:

Preheat oven to 375°F. 

Wash the jalapenos and cut them in half lengthwise. Using a paring knife, remove the seeds from the jalapenos carefully. Set aside.

Combine the softened cream cheese and the cheddar cheese. Make sure the cheddar is distributed evenly.

Slice the bacon strips in half (you only need about half a strip for each jalapeno). Set aside. Scoop about half a tablespoon of the cheese mixture into the jalapeno. Gently press so you fill in the nooks and crannies! Wrap the jalapeno by rolling a bacon strip around it. Continue doing this process until you use up all your ingredients.

Place the wrapped jalapenos on a metal rack and bake for about 20 minutes. Enjoy!

 
Tips, Tricks and Tweaks:

1. Want more heat? Don't remove all the seeds of the jalapeno.
2. Be careful - those seeds are hot! Always wear protective covering (like gloves) and avoid touching your face after handling seeds!
3. If you want more bacon, use a single strip for each half of jalapeno. Just add a bit more cooking time so the bacon would cook through.
4. When buying fresh jalapenos for this recipe, choose the bigger ones so you get more of the filling! However, you can still get the small ones for those one-bite jalapenos! ;-) 

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Spring Salad

Consider this my "happy salad." I just love the different textures, shapes and colors of this dish. My mother-in-law always likes a variety of color in her meals, and I guess it kinda' rubbed off on me. But aside from the color, I absolutely love the taste of this salad. I used the dressing of my strawberry salad, but used Spring veggies. I also added mandarin oranges (from fruit cups!) to give it more tanginess.

As for the ham - it was leftover from the night before. I hate throwing food out (especially meat!) so I always try to create another dish out of leftovers.

The inspiration for this dish is Crispers' Signature Summer salad - which I absolutely love, mainly because of the candied pecans. I didn't have pecans in my pantry, but I used honey roasted almonds. Oh, and since I don't like Gorgonzola, I used feta instead.

This salad is so healthy and delicious. I don't think I'll ever get tired of it!

What you need:

For the Salad (as many or little as you like):
Spring veggie mix (includes baby lettuces, baby greens, endives, radicchio)
strawberries, hulled and quartered
slices of mandarin oranges
cooked ham, cubed
red onion
crumbled feta
honey roasted almonds

 For the dressing:
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1/3 cup sugar
1 tablespoon canola oil
1 teaspoon poppy seeds
2 teaspoons strawberry jelly


What to do: 

In a small bowl, combine all the ingredients for the dressing. Whisk well to distribute ingredients evenly. Set aside.

Place veggie mix in a large bowl. Add prepared dressing and toss well. Serve on plates. Top with the remaining ingredients.  


Tips, Tricks and Tweaks: 

1. Smoked turkey also works well with this salad.
2. Too sweet for you? Skip the strawberry jelly.
3. Use white wine vinegar instead of red.
4. Not a fan of feta? Use gorgonzola or bleu cheese.

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Sweet Potato Fries

These were actually the fries that I made along with the Buttermilk Fried Fish to complete the "Fish and Chips" combo. Not very traditional, but definitely healthier than just regular potatoes. Don't get me wrong - I love me some good ole' french fries, but sometimes I like to shake things up a bit.

I was pleased at how my sweet potato fries turned out. Despite the fact that it was baked (not fried), it tasted great and my family loved it. Preparation took longer than I cared for, but in the end, taste won over. I decided not to be lazy and it paid off.

Oddly enough, I never was a fan of camote que (fried sweet potatoes on a stick) as a kid. I would much rather munch on those delicious banana ques (fried plantains on a stick) and pick on the sugar pieces that hardened on the surface. Maybe because the sweet potatoes were a bit "tough" and chewy. Or not as sweet. I don't know. But I have since turned over a new leaf and am loving this tuber now.


What you need: 

1 large sweet potato, peeled
1/2 tablespoon packed brown sugar
dash of salt and pepper
olive oil


What to do: 

Cut sweet potatoes into spears. Put the cut pieces in cold water and let soak for about 30 minutes. Then drain and pat dry.

Taking a dip in the pool!

Place the dried potatoes in a pan lined with parchment paper. Drizzle olive oil on top of them. Then spread them in a single layer, being careful not to overcrowd them.

Sweet Potato: Ugh, some privacy please!

Preheat oven to 450°F.


Meanwhile, in a small bowl, combine brown sugar, salt and pepper. Sprinkle on top of sweet potatoes. Bake for 15 minutes, then turn over with a spatula or tong. Cook for another 10 minutes. Before serving, sprinkle with kosher salt. 


Tips, Tricks and Tweaks:


1. The soaking part is important - it takes away the starch from the potato.
2. Patting dry is a pain, but it would make for a crunchy (not soggy!) potato. 
3. Do not add a lot of sugar. Remember, it is called SWEET potato for a reason!
4. Keep an eye on your oven. If your potato pieces aren't cut uniformly, some of them may cook (or burn!) faster than the others.

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Warm Spinach-Artichoke Cups

I bought frozen spinach on impulse a few months ago (yes, months!) and it has been sitting in the freezer for quite some time now. I didn't even remember it until I saw it when I was trying to clear some space for ice cream in the freezer.

It just so happened that I have some wonton wrappers in my fridge. I was originally saving it because I wanted to make Peachy's Pizza Bites, but I ended up eating all the salami when I was hungry one afternoon. So I just dug up an old recipe from Kraft and tweaked it. 

The recipe was really good - even with frozen spinach. Perfect for pot lucks and parties. Just remember to serve them warm!


What you need:

24 - 30 pieces wonton wrappers
1 can (14 oz) artichoke hearts, drained and finely chopped
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup mayonnaise
1/3 cup grated parmesan cheese
1/4 cup finely chopped red peppers
3 cloves garlic, minced


What to do: 

Heat oven to 350°F.

Grease your muffin pan with cooking spray. Place 1 wonton wrapper in each of the 24 muffin cups, with edges of wrapper extending over top of cup. Bake the wrappers for 5 minutes.

Meanwhile, combine remaining ingredients. Then spoon artichoke mixture into wonton cups. Bake for 12 to 14 minutes, or until filling is heated through and edges of cups are golden brown. Serve hot!


Tips, Tricks and Tweaks: 

1. Not a fan of cheddar cheese? Omit and use a cup of shredded mozzarella.
2. Try serving it on flatbread or phyllo dough instead of wonton wrappers.
3. Add olives for a different dimension on the dish!

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Easy Garlic Green Beans

Yes, I am a garlic addict. Vampires beware. 

There's something about garlic that makes a dish so... appetizing. I can't eat certain noodles without toasted garlic. I would eat garlic bread 3x a day if I could. I would pop garlic chips in my mouth like they're candy. I guess it's not really a bad thing since this lowly bulb has a lot of medicinal benefits.

My mother-in-law cooked garlic green beans a few weeks ago and it was so good that I had to copy it. This is a great side dish - tasty and very healthy. 


What you need:

1/2 pound green beans
1 head of garlic, minced
1/2 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
salt and pepper, to taste
lemon (optional)


What to do:

Trim the ends of green beans and blanch it for about a minute and a half. Place immediately in a bowl of iced water to stop from cooking and retain color.

Meanwhile, melt the butter and add olive oil in a pan or wok over medium-low heat. Saute garlic until light brown, then add the drained green beans. Season with salt and pepper. Transfer to a serving plate and squeeze lemon juice just before serving.

Mmmm... garlicky goodness!

Tricks, Tweaks and Tricks: 

1. Don't forget to drain the green beans before adding it to the oil!
2. Try adding shallots - and let me know how it tastes!
3. To get more juice from the lemon, microwave it for about 10 to 15 seconds.

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Tofu with Mushroom Sauce

It was a Japanese night for us. Not intentionally, though. I didn't know what to cook and we definitely didn't want to have ham again for the nth time in a row (leftover from Christmas dinner, mind you!). So I looked in the fridge and saw a block of tofu and a few pieces of mushroom. Easy. Stir Fry. But I saw a great recipe online that would make use of other "stuff" I had in my pantry. And by "stuff" I mean ingredients we rarely use and I only remember when I clean out the pantry. So I decided to try it.

Of course, I had to tweak it and use whatever I had (I wasn't in the mood for a quick run to the grocery store). I am pleased to say that it turned out great. No - it was awesome! The combination of flavors went very well together. In fact, when we ran out of fried tofu, hubby got some rice and mixed the sauce with it.

On a humorous note, I used powdered dashi mix, and I had to guess the ratio of water to powder mix because the instructions were in Japanese! There was a note on the front of the box that said "directions on the back panel," but lo and behold - they were written in Japanese. Hahaha. It did say 2 teaspoons (or whatever) of powder mix, but how much water? I had to go by taste.

Click for larger image

Ummm...

As with the edamame, it was also by chance that I saw a bag of them in the freezer. Well, what could go well with a block of soy but... more soy! But seriously, if you haven't had edamame, you are missing out! They taste so good - like peanuts, only better. They are also chockful of nutrients. 

So there you go. Our Japanese dinner. And as Kevin Brauch would say, "Konbanwa!"


What you need: 

1 block of tofu
6 oz baby bella mushrooms, sliced
1 teaspoon dashi mix
3/4 cup water
1 1/2 tablespoon soy sauce
1 tablespoon mirin
1/8 cup of shaved carrots
2 tablespoons Vidalia onion, minced
1 tablespoon cornstarch dissolved in 1 tablespoon water
Canola oil for deep frying


What to do:


Drain tofu and wrap in several layers of paper towel to absorb extra water. Set aside.

In a small saucier over medium-high heat, combine water, dashi mix, mirin and soy sauce. Bring to a soft boil, then add carrots, onions and sliced mushrooms. When it starts boiling again, pour in the cornstarch-water mixture and stir. Lower heat to a simmer and continue cooking for about 2 minutes.

Meanwhile, slice the drained tofu into 1 inch cubes and deep fry in hot oil until lightly browned. Place fried tofu in a serving platter and generously drizzle with mushroom sauce.


Tips, Tricks and Tweaks: 

1. Firm tofu works best in this dish.
2. Original recipe called for katakuriko (potato starch). I used corn starch.
3. Hubby suggested adding more veggies like baby corn and water chestnuts for texture.
4. I used shaved carrots because I didn't feel like cutting it very thin with a knife.

Happy New Year!

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Chop Suey

Let me tell you beforehand that I kinda' "cheated" on this recipe - I used a pre-made mix for this. I just thought it would be quicker, and I have a penchant for semi-homemade. ;-)

The first time I made this dish, hubby almost had a heart attack because I bought everything fresh - including some quail eggs that we had to get from the Asian store. It cost a fortune, I tell you. As a new cook,  I was ingredient-happy. The result was Chop Suey that took us an eternity to finish. Imagine having a whole head of broccoli, cauliflower, pound of chicken, etc in a dish meant  just for two people! 

Now, after cooking it a bajillion times, I learned. Just a few of this and that would make a dish that would be enough for us, with a day's worth of leftovers. I also got smarter - using ingredients that we have on hand, instead of going to the store to buy everything. Oh, I have come a long way. :-) 


What you need: 

1 cup broccoli florets
1 cup cauliflower florets
1 can (14 oz) baby corn
8 oz portobello mushrooms
1 carrot, coined
1/2 pound chicken cutlets, cut into bite-size pieces
4 cloves garlic
1/4 Vidalia onion
1 cup water
2 tablespoons cooking oil
1 pack Mama Sita Chop Suey mix


What to do: 

Dissolve Mama Sita mix in water. Stir well and set aside. 

Wash your mushrooms by putting under gently running water for a few seconds, then wiping with a paper towel. Remove the stems and slice lengthwise.

Prepare the baby corn by draining the water from the can and cutting the corn in half diagonally.

Heat cooking oil in a wok over medium-high. Saute the garlic and onion for about a minute, then add chicken. Cook, stirring constantly until meat is browned. Add the vegetables and continue cooking for about 2 minutes.

Pour in the dissolved mix and bring to a boil. The lower the heat to medium and cook until vegetables are fork-tender.


Tips, Tricks and Tweaks: 

1. Try a variety of veggies - use green or red bell peppers, bean sprouts, asparagus, etc.
2. Instead of chicken, you can use pork, shrimp, or beef!
3. Add quail eggs or regular hard boiled eggs.
4. Of course, you can always cook it the traditional way. :-)

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