Cooked From the Heart » Archive
Cocoflan
I had just made a double batch of coconut cake with seven minute frosting for my sister-in-law’s birthday and had some egg yolks left over from making the frosting. I decided to make leche flan but when I checked the cupboard, I realized I didn’t have any condensed milk. I had coconut milk though, so I decided to experiment. It came out ok, I just ended up cooking it longer than usual as I had put it in a small soufle’ dish and it was deeper than usual; and I’m not sure if the proportions I used had too much liquids in it. Anyways, it took about two hours before it looked like it had set. Next time, I will probably use a shallower dish and reduce the cream to … Read entire article »
Filed under: desserts
Pan Fried Zucchini & Vidalia Onions
Here’s another simple but delicious side dish for when the imagination is sluggish like mine has been lately. Simply slice up zucchini (courgettes) and pan fry in olive oil until slightly browned on the edges. Then take some sweet vidalia onions, slice and saute in more olive oil until softened. Served with a sauce of lemon, low-sodium soy sauce, and red pepper flakes. … Read entire article »
Filed under: side dishes, vegetables
Basil Salmon & Pasta
I am still not up to cooking much. We have just been cooking old standbys like soups…lots of soups. It has been wickedly cold, but I am not going to complain because I know plenty others who are having a much harsher winter than we are. While going through my saved drafts, I realized that I haven’t posted this one yet. Perhaps it was because it was such a simple recipe that I decided to hold off on it. I don’t know. But when I saw the photos I just made me remember last summer when we had such an abundance of basil that I started putting it in everything until the kids had pesto coming out of their ears. Not really, that was just a figure of speech, but you … Read entire article »
Shrimp and Avocado Salad
This salad, I borrowed from Kalyns Kitchen. I also made this last Sunday for our appetizer/nosh day. I had a two pound bag of shrimps, from Costco of course, and decided to make half into shrimp cocktails and the other half into this salad. I modified it a bit to suit what I had on hand and to taste. INGREDIENTS:1 lb. cooked, frozen shrimps (thawed and drained)1 cup diced celery1 cup diced yellow bell pepper2 avocados, diced1 Tablespoon lemon juice, to toss with avocado1/2 tsp. salt, to toss with avocado1/2 cup sliced green onions1/2 cup chopped cilantro Dressing:1/4 cup Mayonnaise1/2 tsp. Ancho chili powder Whisk the mayonnaise and chili powder together, then fold in the thawed and drained shrimps. Set aside in the refrigerator while you chop the other ingredients. Dice the avocadoes toss … Read entire article »
Hot Spinach and Artichoke Dip
Everytime we go out to one of those chain restaurants, my girls always get either the chili con queso dip or this one, both usually served with tortilla chips. I looked at several recipes on the internet and came up with this one which is a combination of two or three recipes found. This time around, we served this with toasted baguettes for our Super Bowl Sunday party which the girls didn’t want to label as such since we only watch the commercials and half-time show anyway. INGREDIENTS:4 cloves of garlic (pre-baked for 20 mins at 20-30 minutes)1 package of frozen, chopped spinach, thawed and drained thoroughly1 package of frozen artichoke hearts, cooked according to package directions, drained and chopped1 jar of Alfredo sauce (store-bought)1 cup shredded mozzarella cheese1/2 cup … Read entire article »
Filed under: Appetizers, snacks, vegetables
Pinoy Cook Forum
To all Filipino bloggers and all bloggers interested in learning more about Filipino cuisine, the PinoyCook has revived the forum! Go register and join in the fun. Visit: http://www.pinoycook.org/index.php Filipino Cookbooks … Read entire article »
Filed under: announcements
Rice Cakes and Other Sweets
You can’t go to the Philippines and not eat rice cakes. We had our share of just about every way rice can be made into cakes. We were lucky to find the one in the center of the photo above, it is called “patupat”. It is glutinous sweet rice that is cooked in a vat of sugarcane while it is being boiled down to become raw sugar. I remember seeing the process of extracting sugarcane juice and collecting it in a huge vat with fire blazing under it where it boils until it is reduced and thickened. It is in this mixture that “patupat” is cooked. Rice is encased in these square packets woven from bamboo leaves, and dropped into the boiling sugar cane to cook and absorb the unique sweetness … Read entire article »
Filed under: desserts, Rice, rice cakes
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