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!!!

STRAWBERRY STUFFED WITH NUTELLA WHIPPED CREAM

Yes, that's a wine glass, the strawberry is bigger than the glass. I call them strawberries on steroids.

Easy peasy dessert yet so yummy!

Gently cut the strawberries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut.

 Open/ or split the cuts carefully just so you can squeeze in the whipped cream.

I USED 1 PINT OF HEAVY WHIPPING CREAM..WHIPPED UNTIL THE RIGHT CONSISTENCY

YOU CAN USE CREAM CHEESE FOR THE STUFFINGS.

Use a piping bag to stuff the whipped cream.

Nutella whipped cream = whipped cream and nutella (start w/ one tablespoon of nutella, then add more depending on how much nutella you want.

Vanilla whipped cream- and vanilla extract to your whipped cream

NUTELLA, PEANUTBUTTER CREAM CHEESE FROSTED CUPCAKES

I got a hankering to make this monochromatic/combined frosting design i found HERE . I finally made them! Made these cupcakes for a co-worker who just graduated from high school.

I first thought of food coloring but then it'll make the cupcakes ordinary, so i decided on nutella and peanut butter. I love both plus i know it will be a perfect color combination  with out compromising the flavor. The end result? PERFECTION. Oh did i mention i used cake mix? Yes..i did!

Ingredients:

1 Yellow cake mix box
1 C water
1/3 C softened butter
3 eggs

Cupcake Ingredients:

Follow the cake mix box instructions

** 1 box will yield 24 cupcakes.


FROSTING:


2 C confectioners’ sugar

8 oz cream cheese, softened

5 T unsalted butter, softened

1 t vanilla extract

3-4 T smooth peanut butter

4-5 T nutella

Mix and beat the first 4 ingredients on medium speed for at least 5 minutes or until all are incorporated.

Divide the frostings into 2.
1st half-  mix in the peanut butter. Set aside

2nd half- mix in the nutella. Set aside

Put the peanut butter frosting on one side of a  piping bag. 

Then put in the nutella frost on the opposite side

PATES AND BREAD (DARING COOKS CHALLENGE FOR JUNE 2010)

Our hostesses this month, Evelyne of Cheap Ethnic Eatz and Valerie of The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.

This may sound cliche but really, i was hitting two birds w/ one stone for this challenge. The DC challenge and my own challenge which i started January of this year- challenge myself to bake a yeast based bread at least once a month until i will get comfortable or lets just say not intimidated w/ bread baking. So thank you Evelyne and Valerie, you saved me sometime and for this wonderful challenge.

Speaking of time, much as i wanted to make all the pate's, i just didn't have enough time to make all of them. I will definitely make them in the near future. I'm glad i made the Three Spice Liver Pâté first.

I made 2 sizes for this pate' i made little ones by using ramekins and a bigger pate' using an oval mold. This pate' was really good, perfect on bread w/ cheese and of course "heaven" on the banh mi, it was spot on, just like the authentic banh mi i had years ago.

Now for my bread, i used the Red Star French Bread recipe. I may not have the perfect shaped french bread but i'm proud to say, it came out pretty good. It was that good that i made the "happy dance" ha!ha!ha!.

THREE SPICE LIVER PATE;
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 lb / 454 grams pork liver (or beef or combination)

1/2 lb / 227 grams ground pork

1/2 lb / 227 grams pork fat (or pork belly)

2 cloves garlic

2 shallots

1 whole egg and 1 egg yolk

1/2 tsp / 2 ml cinnamon

1/2 tsp / 2 ml coriander (ground or crushed)

1/2 tsp / 2 ml cumin

3/4 tsp / 3 ml salt

1 tbps / 15 ml coarse freshly cracked peppercorns

2 tbps / 30 ml cognac

2 bay leaves

1 package of bacon

Preheat oven to to 350ºF (180ºC).

Cut liver and pork fat into small pieces and add to food processor. Add ground pork, garlic, shallots, cinnamon, cumin, coriander, salt and pepper. Grind until smooth.

In mixing bowl, incorporate the meat and liver mixture with the cognac and eggs.

Line bottom of baking or ceramic pan with overlapping pieces of bacon. Place a bay leaf on the bottom and then fill with meat/liver mixture. Cover top with another bay leaf and then overlapping pieces of bacon.

Place in oven in the larger baking pan and add enough water to cover 2/3rds of the pan containing the meat/liver mixture. Bake for about 1-1.5 hrs.

The pâté will contract and the juices will be on the bottom. Allow to cool and soak up the juices. Remove any excess bacon and discard the bay leaves.

French baguette (store bought), 3 spice pate and gorgonzola..delicious.

I paired the pate w/ another wonderful combination..french baguette, ham and fresh radish

These are my lame loaves=;)

See how beautiful the inside is!! You can get the recipe HERE

BANH MI (MY ALL TIME FAVORITE SAMMY)

You'll need the following:

FRENCH BREAD/VIETNAMESE BREAD
PATE' (3 SPICED PATE')
MAYO
CARROT AND DAIKON RELISH

CILANTRO

JALAPENO (OPTIONAL)

SLICEs OF HAM FOR THIS SPECIFIC BANH MI BUT YOU CAN PUT ANYTHING YOU LIKE, I'VE DONE FISH ,  GRILLED HONEY PORK THEY ARE ALL GOOD.

I TRIED TO RECREATE THE FIRST BANH MI I'VE EVER EATEN. THE FLAVOR IS SPOT ON, THE PRESENTATION ALMOST...WHAT I HAD BEFORE WAS WRAPPED W/ A PHONEBOOK PAGE. MY VERSION..I WRAPPED W/ A DELICATESSEN PAPER.=;)

FRENCH BREAD

My June bread challenge and half of my DC Challenge. I got the recipe from Red Star . This bread is so good, i called this my happy dance bread. Definitely worth making again and hopefully i will be able to make perfect shaped loaves.

This recipe makes 1 large loaf

INGREDIENTS

Bread Flour 3+1/2 to 4 cups

Active Dry Yeast 2+1/4 tsp

Salt 1+1/2 tsp

Sugar 1 tsp

Water 1+1/4 cups

Shortening 3 TBSP

EGG WASH

Egg white 1

Water 1 TBSP

DIRECTIONS

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. Add 1+1/4 cups warm water (120-130°F) and shortening to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. On lightly floured surface, roll or pat dough to a 5x12-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet. With a very sharp knife, make 2 or 3 diagonal slashes across top. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg white and 1 TBSP water; beat slightly. Brush on top of loaf. Bake at 400°F for 35 to 40 minutes until light golden brown. Cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

I attempted to make some batards, french baguette and sheaf loaves, okay..so i tried=;)

Ripe test (First Rise)

Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for your dough to rise. Yeast dough is considered "ripe" when it has risen enough - usually doubling in size. The ripe test determines if the dough is ready to be punched down and shaped.

Gently stick two fingers in the risen dough up to the second knuckle and then take them out.

If the indentations remain the dough is "ripe" and ready for punch down. If not, cover and let the dough rise longer. Repeat test.

BATARD?

BAGUETTE AND SHEAF LOAF?

I KNOW THE SHAPES AREN'T PERFECT BUT THE TASTE AND TEXTURE IS!!!

This was a perfect bread.

BANH MI