Cooked From the Heart » Archive
Bread Pudding Quest
When it comes to bread pudding, I always remember my mom’s. I think she makes one of the best bread puddings, but I have never been able to duplicate it. She doesn’t have a recipe, she says she just puts enough milk, eggs and sugar to moisten whatever leftover breads she has and pops it in the oven. Sounds simple enough, and I have tried playing with the ‘blind method’ and have gotten pretty good results, but still I come up short of mom’s bread pudding. Maybe it is just because it is Mom’s and it’s one of those things that you remember from childhood. So I decided, especially since I started this blog, to find the right bread pudding recipe for me and my girls. Well, mostly Asi. She … Read entire article »
Winter Chili con Carne
You can tell by the number of soup posts lately that the weather has gotten cold. This is a thick and hearty meal that also provides a lot of warmth within. We had this with corn casserole, and it was wonderful! As usual, I had to make two pots, one spicy and the other not spicy for the kids. Here is the spicy version. For the kid’s version I merely omitted the additional jalapeno peppers. 2 lbs. coarsely ground beef chuck1 head garlic, chopped2 large onions, chopped1 lb. mushrooms, sliced1 20 oz. can of diced tomatoes1 20 oz. can of tomato sauce1 8 oz. can of tomato paste1 15 oz. can of red kidney beans1 15 oz. can of pinto beans1 15 oz. can of black beans3-5 jalapeno pepper, seeded … Read entire article »
Chicken Wonton and Vegetable Soup
The second dish I made with the chicken dumplings is soup, with plenty of vegetables. The weather has gotten cold again, another reason why I didn’t feel like going anywhere today, and soup seemed just right for a light but warm supper. 8-10 cups chicken broth1 onion, sliced3 cloves garlic, minced5-6 round slices of fresh ginger root1/2 pound of green beans, stringed and cut in half1 pound of young spinach leaves15 chicken wonton dumplingsSalt & Pepper to taste1 tablespoon Oil Heat the oil in a large pot and sautee the garlic and ginger until fragrant. Add the onions and cook until translucent. Add the chicken broth and bring to a boil. Let it cook for 10 minutes, add the green beans and dumplings and cook until beans are tender, about 10 minutes. … Read entire article »
Filed under: chicken, Chinese, soup, vegetables
Chicken Potstickers
Today was a lazy day, we didn’t really do much but play on the computer and decorate our blogs. I didn’t even feel like cooking really, but girls do have to eat, so I decided to fix something light for dinner tonight. I decided to make chicken dumpling and make it two ways. The first is potstickers. The recipe is fairly simple, make your favorite dumpling or shumai filling or try the chicken filling below. I usually make pork shumai, but today I wanted to try chicken. It turned out pretty good, for a light, easy meal. 1 pound ground or minced chicken breast2 cloves garlic, minced2 teaspoons ginger, minced1/4 cup green onion, minced1 tablespoon rice vinegar1 tablespoon corn starchSalt & Pepper to tasteOilChicken Broth Mix all the ingredients together, and stuff a … Read entire article »
Carrot Cake
This was tonight’s dessert, which was a collaboration with The Clone. She was bored and feeling neglected this afternoon, so to cheer her up, we decided to make cake. 2 cups Light brown sugar, firmly packed1 teaspoon salt2 teaspoons Cinnamon1 1/2 cups Cooking Oil4 eggs3 cups grated carrots2 cups all-purpose flour2 teaspoons baking soda1/2 cup chopped nuts In a large mixing bowl, combine the sugar, salt, eggs, cinnamon, oil and carrots. Blend together with an electric mixer (blending by hand also works, I’ve done it when I don’t feel like taking the beater out). Gradually add the flour, baking soda, and nuts (the Clone decided she didn’t want nuts in the cake, but rather on top of the cake so we omitted this step this time). Mix well. Pour into greased and … Read entire article »
Chicken, Tomatoes, and Pineapple Stew ala Sassy
I saw this recipe on Sassy’s Blog and thought it may be a good thing to try. Cooking chicken as often as we do, the same recipes over and over again get tiresome, so it’s always great to discover a new way of treating the same meat. I had to make minor adjustments to the recipe though, since I didn’t have liquid seasoning and didn’t have time to go out to the grocery store. 1 whole chicken1/4 cup Worcestershire Sauce1/4 cup soy sauce1 head of garlic, chopped1 large onion, sliced3 cups tomatoes (I used frozen quartered tomatoes from my summer garden)1 20-oz can of pineapple chunks (a little more than what’s called for in Sassy’s recipe, but I didn’t want to bother about putting the other half of pineapples in the refrigerator. … Read entire article »
Pig’s Feet Paksiw
I have been tracking Manang’s posts on the unwanted parts of pork, and she got me hankering for something sinful, and I have been eyeing these pig’s feet at the grocery store for some time but I wasn’t sure how to cook them. So I too referred to Sassy’s recipe for paksiw na pata. I used dried lily buds like Manang since I don’t have bulaklak ng saging as Sassy’s recipe called for. As usual, I was the only one who ate this. Hubby tasted the sauce and liked it, but he said the rest of the stuff was too fatty. He put the sauce over his rice. Asi tasted it and liked it too. Jade and the Clone won’t even taste it. Oh well, more for me. I had to … Read entire article »
Filed under: Filipino, pork, secret pot, stews
Spinach Noodle Soup
Here is one more, and promised to be the last mention of turkey. For a while anyway. I had made turkey broth and froze a quart of it for future use. The opportunity to use it came up when The Clone asked for soup this weekend. She loves noodles, and soup, but rather than giving her her usual dose of Ramen noodles I decided to give her something a little healthier. Very simple to make, just add noodles to the boiling broth. The broth was so well flavored that I didn’t have to add any additional flavoring except for a spoonful of sinigang mix (tamarind flavor) to add a bit of sourness. When the noodles are tender, add a handful of spinach, and cook just until the leaves wilt and change … Read entire article »
Filed under: Noodles, soup, vegetables
Turkey Casserole
Here’s another recipe you may want to use for your leftover Turkey. Sorry it’s so late though. This is actually from my Auntie O. She made Chicken Casserole for me when I was at her house babysitting and stuff. So I got the recipe and decided to use turkey instead of chicken. It’s okay, but I think I still like hers better, the turkey made a much different taste, I didn’t think it would make such a difference, but here’s the recipe. 1lb. egg noodle1 can cream of mushroom (or celery)1 can cream of chicken soup1 cup milk1 12oz. can of white breast chicken undrained (or left over chicken w/ 1/3 cup chicken broth) or leftover chopped/torn chicken/or turkey1 1/2 cup frozen mixed vegetables1/2 cup mozarella cheese (optional) Prepare egg noodles as … Read entire article »
Filed under: casseroles, Jade, Turkey
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