Monday, April 18, 2011

Methods of Cooking Sugarless Cake

Sugarless Cake Ingredients

  • 1 c. dates, chopped
  • 1 c. prunes, chopped
  • 1 c. raisins
  • 1 c. cold water
  • 1 stick margarine, melted
  • 2 eggs
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. plain flour
  • 1 c. nuts, chopped
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla

Sugarless Cake Preparation

Boil dates and prunes in the one cup of water for 3 minutes; add
margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts,
spices and vanilla. Add to fruit mixture. Stir to blend. Pour into
baking dish. Bake at 350 degrees for 25 to 30 minutes.

Methods of Cooking Sugarless Cake

Sugarless Cake Ingredients

  • 1 c. dates, chopped
  • 1 c. prunes, chopped
  • 1 c. raisins
  • 1 c. cold water
  • 1 stick margarine, melted
  • 2 eggs
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. plain flour
  • 1 c. nuts, chopped
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla

Sugarless Cake Preparation

Boil dates and prunes in the one cup of water for 3 minutes; add
margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts,
spices and vanilla. Add to fruit mixture. Stir to blend. Pour into
baking dish. Bake at 350 degrees for 25 to 30 minutes.

AMSUL SAAR Recipe

INGREDIENTS
  • Amsul 10-12
  • Ginger, chopped 1 inch piece
  • Coconut milk 1 cup
  • Salt to taste
  • Sugar to taste
  • Ghee 2 tablespoons
  • Cumin seeds 1/4 teaspoon
  • Garlic, chopped 3 cloves
  • Green chillies, chopped 2



METHOD

Alliance amsul, water and ginger and simmer for twenty minutes to five cups. Remove from heat and strain it. Coconut milk, add salt and sugar. Stir lightly in a pan, heat ghee, add cumin seeds, cook until they change colors and add garlic. Cook until the garlic turns a light golden brown. Add green pepper, stir and cooked briefly in the early pour essence amsul. Mix well. Serve piping hot.

AMSUL SAAR Recipe

INGREDIENTS
  • Amsul 10-12
  • Ginger, chopped 1 inch piece
  • Coconut milk 1 cup
  • Salt to taste
  • Sugar to taste
  • Ghee 2 tablespoons
  • Cumin seeds 1/4 teaspoon
  • Garlic, chopped 3 cloves
  • Green chillies, chopped 2



METHOD

Alliance amsul, water and ginger and simmer for twenty minutes to five cups. Remove from heat and strain it. Coconut milk, add salt and sugar. Stir lightly in a pan, heat ghee, add cumin seeds, cook until they change colors and add garlic. Cook until the garlic turns a light golden brown. Add green pepper, stir and cooked briefly in the early pour essence amsul. Mix well. Serve piping hot.

Recipe of the Week - Almond Berry Banana Yogurt Smoothie

This week I am sharing a recipe that I found through Peak313 Try It Challenge. It it great for the spring season, lots of yummy fruit and delicious greek yogurt. I made it for breakfast two mornings in a row. It definitely filled me up till lunch time, the protein from the almonds and yogurt help!


Almond Berry Banana Yogurt Smoothie

Ingredients: 

6 large strawberries 
1 sliced banana
1 cup blueberries 
6 ounces of plain greek yogurt 
1 cup skim milk 
1/4 cup almonds 

Directions: 

Cut off the tops of the strawberries. Add all ingredients to the blender or food processor. Blend until smooth. Garnish with strawberries. 

Photo Credit: FitSugar

Link up your recipes below! The linky will be open until Friday night at 11:59pm. Be sure to grab the Recipe of the Week button below!




This post is linked to the following: Tuesday at the Table, Tempt My Tummy Tuesday, Tasty Tuesday @ Dr. Laura's, Made from Scratch Tuesday, Delectable Tuesday, Delicious Dishes, Hearth and Soul

Things That Make Me Smile

Our Maximum Leader lounging in catnip.

We Did So Have A Plan!

Dig this.
April 18 (Bloomberg) -- Standard & Poor’s put a “negative” outlook on the U.S. AAA credit rating, citing rising budget deficits and debt...

The U.S. is the only large AAA rated country that saw its debt rise during the crisis that until recently had no plan that would reverse the trend, Steven Hess, senior credit officer at Moody’s, said last week.
That's a scurrilous lie. We certainly did have a plan. It was this:

Snarf snarf grunt chomp snarf!

How To Make Bread Pizza Recipe

INGREDIENTS

  • Bread slices 8
  • Butter 1 tablespoon
  • Onions, sliced 2
  • Green capsicums, sliced 2
  • Tomatoes, sliced 2
  • Mushrooms, sliced 8
  • Salt to taste
  • Sugar a pinch
  • Pizza sauce 1/2 cup
  • Cheese, grated 1/2 cup



METHOD

Heat butter in a pan, add onions and sauté till translucent. Add capsicums, tomatoes, mushrooms, salt and sugar and sauté for three to four minutes.Spread the pizza sauce on each bread slice and place the vegetable mixture over it. Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts. Cut into diagonals and serve hot with tomato ketchup.

How To Make Bread Pizza Recipe

INGREDIENTS

  • Bread slices 8
  • Butter 1 tablespoon
  • Onions, sliced 2
  • Green capsicums, sliced 2
  • Tomatoes, sliced 2
  • Mushrooms, sliced 8
  • Salt to taste
  • Sugar a pinch
  • Pizza sauce 1/2 cup
  • Cheese, grated 1/2 cup



METHOD

Heat butter in a pan, add onions and sauté till translucent. Add capsicums, tomatoes, mushrooms, salt and sugar and sauté for three to four minutes.Spread the pizza sauce on each bread slice and place the vegetable mixture over it. Top up with grated cheese and place the slices on a hot tawa and cook till the cheese melts. Cut into diagonals and serve hot with tomato ketchup.

Dilli Style Aloo Chaat Recipe

INGREDIENTS

  • Potatoes, cubed 1/2 inch3 large
  • Lemon juice 3 teaspoons
  • Salt to taste
  • Ginger, cut into thin strips 1 inch piece
  • Oil to deep fry
  • Onion , chopped 1 large
  • Chaat masala 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Cumin powder 1/4 teaspoon
  • Green chillies, chopped 2
  • Fresh coriander leaves, chopped 3 tablespoons



METHOD

Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

Dilli Style Aloo Chaat Recipe

INGREDIENTS

  • Potatoes, cubed 1/2 inch3 large
  • Lemon juice 3 teaspoons
  • Salt to taste
  • Ginger, cut into thin strips 1 inch piece
  • Oil to deep fry
  • Onion , chopped 1 large
  • Chaat masala 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Cumin powder 1/4 teaspoon
  • Green chillies, chopped 2
  • Fresh coriander leaves, chopped 3 tablespoons



METHOD

Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

Fresh Fruit Yogurt Recipe

INGREDIENTS
  • Yogurt 2 cups
  • Sugar 2 tablespoons
  • Saffron (kesar) 4 - 5 strands
  • Mango 1
  • Apple 1
  • Cherries 8 - 10
  • Raisins 1 teaspoon
  • Cashewnuts 3 - 4



METHOD :

Wash, peel and cut into cubes ½ inch size common and remove seeds. Wash, peel and cut into cubes ½ inch size core. Wash cherries and keep aside. All fruit mixture and refrigerate for up to the time of service. Destalk and wash the raisins, cashews chopped finely. In a bowl dissolve the sugar completely, as long as yogurt, sugar, saffron, and gently combine. Just before serving time mix of fruits and serve chilled garnished with raisins and cashews.

Fresh Fruit Yogurt Recipe

INGREDIENTS
  • Yogurt 2 cups
  • Sugar 2 tablespoons
  • Saffron (kesar) 4 - 5 strands
  • Mango 1
  • Apple 1
  • Cherries 8 - 10
  • Raisins 1 teaspoon
  • Cashewnuts 3 - 4



METHOD :

Wash, peel and cut into cubes ½ inch size common and remove seeds. Wash, peel and cut into cubes ½ inch size core. Wash cherries and keep aside. All fruit mixture and refrigerate for up to the time of service. Destalk and wash the raisins, cashews chopped finely. In a bowl dissolve the sugar completely, as long as yogurt, sugar, saffron, and gently combine. Just before serving time mix of fruits and serve chilled garnished with raisins and cashews.

Antipasto Salad Recipe

Ingredeints

  • 16 oz. pkg fresh/frozen cheese tortellini
  • 4 ounces chopped salami
  • 4 ounces provolone cheese, cut into — 2 x 1/4″ strips
  • 11 oz. can corn — drained
  • 9 oz. package frozen spinach, thawed — squeezed to drain
  • 6 oz. jar marinated artichoke hearts — drained/chopped
  • 6 ounce can pitted ripe olives — drained/sliced
  • 1 1/2 cups prepared creamy Italian salad dressing
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 2 ounce jar diced pimiento, drained — if desired



Antipasto Salad Preparation

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 – 2 hours to blend flavors. Just before serving, garnish with pimiento

Antipasto Salad Recipe

Ingredeints

  • 16 oz. pkg fresh/frozen cheese tortellini
  • 4 ounces chopped salami
  • 4 ounces provolone cheese, cut into — 2 x 1/4″ strips
  • 11 oz. can corn — drained
  • 9 oz. package frozen spinach, thawed — squeezed to drain
  • 6 oz. jar marinated artichoke hearts — drained/chopped
  • 6 ounce can pitted ripe olives — drained/sliced
  • 1 1/2 cups prepared creamy Italian salad dressing
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 2 ounce jar diced pimiento, drained — if desired



Antipasto Salad Preparation

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 – 2 hours to blend flavors. Just before serving, garnish with pimiento

Menu Plan Monday 4/17

I am back on the Menu Planning band wagon this week. Last week was so busy, I was barely home to even come up with a menu. I actually somehow managed pretty well with food we had in the house.

Monday
- Chili and cornbread

Tuesday
- Fish sandwiches

Wednesday
- Risotto with tomato and basil

Thursday
- Cheese Ravioli and Salad

Friday
- Grilled vegetables and fried rice

Sabbath
L -  Hot dogs and BBeans
S - Agape Feast at church

Sunday
- Easter Dinner






Broccoli coated with Cream & Cheese


Hello April :-) You are my favorite month of the year. I wanted to say Hi to you on your first day in 2011 but I realized the month is past half already. I was tremendously exhausted and busy with work the past weeks. Flying back and forth to Bangkok and Ho Chi Minh then to Manila for a TV Commercial and a print shoot is such a tiring thing to do when you only have limited time. Despite that I still managed to steal a few moments of free time to do a little shopping, site seeing and eating of course! But aside from that, the fun part about my job is meeting new talents (model) it's been a while since I had my way of doing photoshoot Manila style. Finally I had it again. The prize... I was able to mingle and have photos with my talents. One is an Italian model and the other is a Filipino born in LA. It was nice knowing Gio Salvador and Paolo Valera.

For the other story of my Bangkok trip, I was able to do a short trip to the old city of Thailand which is Ayuttaya, a two hour ride by bus and maybe less than an hour by taxi or van. I took the bus and it's such a waste of time. But riding taxi was never my option because it quite expensive. I didn't appreciate the place that much because I have already seen Angkor Wat which really amazed me when I saw it last year. Anyway, it's a good thing that I was able to see the place and will never return again. On the other hand, I also have a little free time in my country to show my colleague a little portion of the city where I grew up--Manila!

Being in Manila as a tour guide and a tourist as well is quite a nice feeling actually. I get to appreciate my country and I was able to share some of our cultures and heritage. I brought my colleague to the university where I graduated Fine Arts. It has the feel of Europe and it's the oldest and the only royal and pontifical university in Asia. I'm not sure about the world. Then we had a quick tour at the wall city which is Intramuros and Fort Santiago. Then finally we headed at Barbaras in Casa Manila for lunch.My colleague was serenade by Filipino guitarists and singers!

My conclusion, I had too much food from Bangkok and Manila trip which really made me gain a few pounds. So I'm back to my regular phasing in Ho Chi Minh and currently doing some diet. So my post here says it all. My favorite Broccoli with cream & cheese!


BROCCOLI COATED WITH CREAM & CHEESE


Ingredients:

• Broccoli
• Grated Mozzarella Cheese
• Heavy Cream
• Vinegar
• Garlic
• Salt and Pepper
• Butter

Procedure:

One of the simplest comfort food I had these days. To begin, just boil water with vinegar and salt then add broccoli. Let it boil from 2-3 minutes. Be careful losing the brilliant color green broccoli has. Drain when ready and put it on a plate. Ready a small pan then put in medium heat. Add butter and finely chopped garlic. Add cream then followed by cheese. Let the cheese melts and season it with pepper. Put salt if necessary. Serve and eat!

Happy mid-week mates! :D

big hug,
joanie xxx