RED QUINOA BARS

Got this recipe from my daughter. I must admit i was not really enthused when she told me that she's bringing home some quinoa bars. Now don't get me wrong, i love quinoa, i've always cooked them savory, soup or a side dish but never as a sweet treat!

Oh they are good not to mention healthy=;) For more quinoa "fyi" and nutritional value check it HERE .

I made some tweaking to the original recipe. My changes will be in bold letters.

Ingredients:

2 C water
1 C quinoa-well rinsed (I USED THE RED QUINOA)
1/2 - 3/4 C dark brown sugar
1 C rice flour
1 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/4 t fresh grated nutmeg
1 t anise seeds ground
1/2 C raisins (I ADDED 1/2 C OF GOLDEN RAISINS )
1/2 C chopped dried dates and apricots ( I USED 1 C DRIED MANGOES)
1/2 C walnuts- toasted and skinned (I USED MIXED NUTS-WALNUTS, HAZEL NUTS, ALMONDS)
3 1/2 oz. apple sauce
1/2 C fresh orange juice
2 t vanilla extract
3 3/4 t egg replacer mixed with 6 T water (I USED 1 EGG)

1. Bring the water to a boil and add the quinoa cover and cook over low heat till water is absorbed. About 15 minutes, remove, cool and fluff.

2. Mix the sugar, flour, powder, soda, spices, nuts and fruits.

3. Add the cooked quinoa. Mix the applsesauce, egg (beaten), orange juice and vanilla then add to the dry. Mix well.

4. Place mixture in a sprayed 2" deep 1/2 hotel pan or if you want them thinner you can bake them on a sheet pan.

5. Bake in a 350 degrees F oven till a toothpick comes out clean. Cool in the pan then cut into squares.

6. Serve with some homemade ice cream if you want.

7. You can increase some of the fruits and nuts if you want a denser bar, but be careful not to make it too sweet.

UNCOOKED RED QUINIOA

COOKED RED QUINOA

BARS FRESH OFF THE OVEN

I HONESTLY PREFER THE DRIED MANGOES AS OPPOSED TO THE DRIED DATES AND APRICOTS.

PLUM (PLUOTS) GALETTE

Since i have blackberries in the ref i decided to add them to my galettes. This recipe was adapted from Martha Stewart Baking Cookbook. The recipe calls for Plums but you can substitute any fruit you want. For the dough i did the shortcut, i used a store bought pie crust dough but i will give you the Pate Brisee recipe.

1 recipe Pate Brisee

1 T turbinado sugar, plus more for sprinkling

1 T all purpose flour, plus more for work surface

1 T granulated sugar

1/4 t ground cinnamon

1/4 t freshly grated nutmeg

5 C pitted plums (i used 5 medium pluots) sliced thin
1/2 t lemon zest

1 T unsalted butter, cut into small pieces

1 large egg

apricot glaze

Pluots (A plum and apricot hybrid)

Line a baking sheet w/ parchment paper or silpat

Preheat oven to 375 degrees.

Sprinkle a lightly floured work surface w/ 1 T turbinado sugar. Roll out dough into several 5 inch rounds, about 1/4 inch think.
In a small bowl, mix together 1 T flour, granulated sugar, cinnamon, and nutmeg.

In a large bowl gently toss together plums (fruits you're using), zest and flour mixture. Carefully place a few pieces of plum on top of dough, leaving a 1 inch border all the way around. Drizzle some apricot glaze .

Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.

Brush edges of dough w/ egg mixture and sprinkle w/ turbinado sugar.

Bake until crusts are golden brown and juices are bubbling.

I want mine served warm but you can also serve them at room temp.

PATE BRISEE

2 1/2 C AP Flour

1 t table salt

1 t sugar

1 C chilled unslated butter (2 sticks) cut into small pieces

1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor, pulse to combine, about 30 seconds.

Add butter; pulse until mixture resembles coarse meal. Slowly pour in 1/4 t 1/2 C ice water; process until dough begins to come together.

Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.

I SERVED MINE WITH PEACH ICE CREAM

BANANA TURON

One of my favorite snacks or dessert.


Ingredients:

1 pack lumpia wrapper (25 count)- TYJ Spring roll pastry

Ripe bananas – I prefer saba** but very ripe plantains will be a good substitute

Brown sugar

1 can Jackfruit - drained and julienned

***Ripe saba/cardaba banana are available fresh or frozen at any Asian stores.

*** Very ripe plantains can be used as substitute. I suggest the over ripe plantains because they are sweeter w/c is what you need for the turon.

1. Cut banana into 4 pieces lengthwise. So you will yield four thin slices per banana.

2. Drain and julienne jackfruits and set it aside.

3. Position a slice of the banana in the lower middle part of the wrapper.

4. Sprinkle brown sugar on top of the sliced banana then put some julienned jackfruit, cover with another slice of banana.

5. Roll and fold the sides inwards. (Check the package of the lumpia wrapper for wrapping illustration).

6. Seal the edges w/ the cornstarch paste.**

7. Deep fry in hot oil until golden brown, drizzle w/ caramelized brown sugar (optional).

**Cornstarch/water mixture to seal the rolls:

1 T cornstarch

½ c cold water

Dissolve cornstarch in water, then microwave for few seconds or until the mixture thickens into a paste consistency.

I like to drizzle some caramel syrup while it's still hot.

Serve the turon with vanilla ice cream and drizzle w/ caramel syrup the sprinkle some toasted sesame seeds if you want.

CHICKEN INASAL (KULINARYA COOKING CLUB FOR JUNE)

I've been craving for this type of inasal for the longest time, but for some reason i always end up making something different. It has been years and years since i last had the real Bacolod Inasal at Manokan Country.

Thanks to Ninette and Peachy (Kulinarya Cooking Club) for choosing Pinoy BBQ for this month's theme. I have posted a version of Pork-  Pinoy BBQ, pls. check them out  HERE .

So for this theme, Bacolod Chicken Inasal was my choice of bbq, no doubt about it!! I knew i won't be able to replicate the exact inasal but this is the closest flavor i could do to satisfy my craving.

I've surfed and surfed for a recipe but can't find exactly what i wanted or what i thought would fit the Bacolod Chicken Inasal "profile" ha!ha!ha! So here goes my version based on my memories of how it tasted. If ever you get the authentic Bacolod chicken inasal recipe pls..pls... share it w/ us=;)

I DON'T HAVE THE EXACT MEASUREMENTS FOR THE MARINADE.

2 CUPS (DATU PUTI) VINEGAR-  add more if needed (I BELIEVE THAT SUGAR CANE VINEGAR IS THE KEY TO A GOOD CHICKEN INASAL.

1 BULB OF GARLIC - minced ( DIVIDED INTO TWO BECAUSE YOU'LL NEED SOME FOR YOUR GARLIC RICE)

A STALK OF LEMON GRASS (SLICED THINLY)

1 MEDIUM SWEET ONIONS-GRATED.

SALT AND PEPPER.

(MIX THE ABOVE INGREDIENTS TO MAKE THE MARINADE)

A CUP OF ACHUETE*** OIL WHICH IS A CUP OF OIL AND HALF A PACKET OF ACHUETE POWDER STIR AND MIX. SAVE A HALF CUP OF THE ACHUETE OIL FOR YOUR GARLIC RICE.

**SOMEtIMES CALLED ANNATTO OR ACHIOTE

Marinate the chicken w/ the marinade for at least 6 hours or overnight. Baste the chicken w/ the achuete oil as you grill.

Brown the minced garlic using the achuete oil. Pour and garnish at least 1 tablespoon of the cooked garlic and oil on top of your steamed rice. Normally fried rice is served w/ the inasal but i wanted the steam rice.

Served w/ sinamak vinegar - Datu Puti, chopped garlic, ginger, onions, siling labuyo (Thai bird chili) and salt and pepper.

Served w/ slices of tomatoes or cucumber. I served this w/ radish and it was really good as well.

I originally wanted to use some skewers but the chicken are just big that there is no point of using them.

I LOVE THIS RECIPE. IF THERE IS ANYTHING I'D CHANGE TO THE RECIPE IS THE ACHUETE THAT I USED. I WILL USE THE WHOLE ACHUETE POWDER TO ACHIEVE THE ORANGE COLORED INASAL. THE SMELL WHILE GRILLING...MADE ME THINK OF MANOKAN COUNTRY=;) "KULANG NA LANG AY SAN MIGUEL BEER" LOL!!!