Friday, December 28, 2012

Jajik - Yogurt and Cucumber Soup

Treasured Heirloom Recipes         

         there are food creations all over the world, it is amazing when we can identify what we are tasting to where it originated. 
          jajik - yogurt and cucumber soup could come from many different places in the Mediterranean, Middle East, and some European State like Spain. the word jajik is Armenian and this particular recipe is an heirloom from an Armenian Grandmother who always have freshly made yogurt - the best madzoon (yogurt) so silky and smooth you could ever tasted.   

  Jajik - Yogurt and Cucumber Soup


Ingredients:
4 cups of yogurts 
1 cucumber - chop 1/4 to 1/2  inch cube
1 cup of crushed ice 
1/4 tsp garlic paste
1 tsp of finely chop fresh dill
salt and pepper 

Instructions:
mix cucumber, garlic paste, salt and pepper in a small bowl and set a side, in another bowl big enough for all the ingredients mix yogurt, ice, and dill then fold the cucumber mixture gently and ready to serve.

Note:
if you use salt to make the garlic paste then make sure to consider the amount of salt when adding for taste


Sunday, December 23, 2012

Flour-less Chocolate Cakes

from my peeps

Flour-less Chocolate Cakes


YIELD: 14 individual cakes
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes

INGREDIENTS:

Oil for greasing the jars
7 ounces bittersweet chocolate
4 tablespoons (½ stick)unsalted butter
1 cup granulated sugar
4 large eggs, separated
Confectioners’ sugar, for dusting
fresh raspberries for garnish

DIRECTIONS:

1. Preheat the oven to 350ºF. Grease fourteen 8-ounce jars. In a double boiler over simmering water, melt the chocolate andbutter until smooth. Remove from the heat and allow to cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix ¼ cup of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature. If desired, garnish with fresh raspberries.

Sunday, December 9, 2012

Chocolate Cheesecake Candy Cane Bars

from my peeps

Chocolate Cheesecake Candy Cane Bars

From Food Network Kitchens

Prep Time: 20 min
Inactive Prep Time: 12 hr 0 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: about sixteen 2-inch squares

Ingredients

Crust:

  • 20 chocolate wafer cookies
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon finely ground coffee beans
  • 1/4 teaspoon fine salt

Filling:

  • 8 ounces semisweet chocolate, finely chopped
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature

Glaze:

  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon light or dark corn syrup
  • 2 tablespoons sour cream, at room temperature
  • 1/2 cup crushed candy canes

Directions

For the crust: Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil.
Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.
For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75-percent power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
For the glaze: Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
Cut into small bars or squares. Serve chilled or at room temperature.
Store the bars covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove the wrappers and place in a resealable plastic bag. Use a rolling pin to roll over and break up the candy into small pieces, about 1/4 inch or so.

Notes

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

Tuesday, December 4, 2012

simplicity with natural healing

from my peeps

Ceylon Cinnamon and Raw Honey formula for weight loss:


going back in time when things are not that complicated, there are incredible remedies or medicinal  concoctions coming from natural resources, from herb plants, flowers, weeds like dandelions, bark of the trees like cinnamon to honey made by our bee friends... this concoction is for everyone who are thinking of the best and most popular new years resolution---weight loss
     
1. Use 1 part cinnamon to 2 parts raw honey. 1/2 tsp cinnamon to 1 tsp honey is recommended but can use more or less as long as in the ratio of 1 to 2. --- so 1 tsp cinnamon to 2 tsp raw honey is ok too as an example.

2. Boil 1 cup...that is 8 oz of water.

3. Pour water over cinnamon and cover and let it steep for 1/2 hour..(30 mins)

4. Add honey now that it has cooled. Never add honey when it is hot as the heat will destroy the enzymes and other nutrients in the raw honey.

5. Drink 1/2 of this directly before going to bed. The other 1/2 should be covered and refrigerated.

6. In the morning drink the other half that you refrigerated...but do not re-heat it...drink it cold or at room temp only.

Do not add anything else to this recipe. No lemon, no lime, no vinegar. It is not necessary to drink it more time in a day...it is only effective on an empty stomach and primarily at night.

This works for most people. Inches are lost before any measurement on the scales. This program will cause significant inches lost...but you will reach a plateau and may not lose anymore. This is because the cinnamon and honey cause a cleansing effect in the digestive tract and cleans out parasites and other fungus and bacteria that slow down the digestion...causing a toxic build up. (Lowers pH) Once this is all cleaned out then you will most likely have the weight loss slow down.

Other side effects from a cleansing can occur because of toxins being released...if this occurs, cut back on how much you use or take a break.

Additionally people report increased energy, more sex drive, and feeling happier/mood enhancer.

Friday, November 30, 2012

Creme Caramel ~ Flan

Treasured Heirloom Recipes
holiday sweets
Creme Caramel ~ Flan

Creme de la creme of holiday dessert for me specially for Noche Buena - a tradition to my native land Philippines we inherited from the Spaniards.
Remembering watching the women prepare the food for the family and all the guest coming for noche buena--- the streets is fully decorated with paról[1] an ornamental, star-shaped Christmas lantern from the Philippines, Christmas color lights and everyone is busy cooking. Sitting straight with good posture, listening to the women tell stories and happily cooking literary I think for the whole town there are so much dishes and my favorite time is when they start making the flan ~ creme caramel. This recipe is from memory, step by step I watch them---making the caramel, separating the egg yolks---with the technique I still use today, to stacking them in a huge pot with water in the bottom. 

Ingredients: 
for the caramel
1 cup of sugar
1/2 cup of water
zest of one lemon
1 tsp of vanilla extract 
a pinch of salt
dash of lemon juice 

for the custard
1 dozen egg (yolk separated) using only the egg yolks
1 can of condense milk
1 can of evaporated milk
1/2 cup of milk, for a richer flavor 1/2 cup yogurt or cream
1 tsp vanilla extract

Preparation:
Pre-heat the oven to 350ºF, place the oven rack in lower middle postion and place a pan with water about an inch and a half high. 
Heat the sauce pan over medium high, pour all the ingredients for the caramel except the lemon juice. bring to boil and watch it carefully not to burn, when the mixture get thicker to a sauce like consistency and the color is almost amber turn the heat off and whisk in the lemon juice, with a fine strainer pour the caramel in the cake pan spreading it evenly at the bottom to the side of the pan---set aside to cool.

in a large bowl whisk together all the ingredients for the custard with an electric hand mixer then pour it---straining with a very fine strainer in the with caramel prepared pan, put the pan in the oven in the pan with water bath for about 1 hour--- check with a stick for doneness.

Wednesday, November 28, 2012

ONIONS

from my peeps
ONIONS! I had never heard this!!!
PLEASE READ TO THE END: IMPORTANT

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu...
Many of the farmers and their families had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don't know about the farmer's story...but, I do know that I contacted pneumonia, and, needless to say, I was very ill... I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs...sure enough it happened just like that...the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note. Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially-made mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade mayo) that spoils in the outdoors. It's probably the ONIONS, and if not the onions, it's the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning. 

Friday, November 23, 2012

All Time Comfort Food ~ Chili

Treasured Heirloom Recipes

All Time Comfort Food ~ Chili

I cooked for the church Wednesday dinner, roughly 50 people. In preparation for this dinner, my husband suggested a dish that I haven't made for probably 10 years, why? I have no clue because it is one of my favorite dish.

Chili no matter what recipe you have is always comforting to anyone who's going to be serve with it, if your lucky it will come with corn bread and hopefully a nice glass of Merlot...

So husband gets his wish! I made chili with the toppings, cornbread, and salad no wine of course :)

This recipe yield: 8 servings

Ingredients:
6 ounces of hot Italian sausage
1 pound ground sirloin
1 pound sirloin tips cut 1/2 inch cube
1 sweet onion
8 garlic cloves, minced
3 carrots
1 red bell pepper
1 green bell pepper
2 stalks celery
1 jalapeno pepper
1 tbsp regular chili powder
1 tbsp med hot chili powder
2 tbsp brown sugar
1 tbsp ground cumin
1 tsp dried oregano
3 tbsp tomato paste
2 bay leaves
salt and pepper to taste
1 1/4 cups of Merlot
2 (28 oz) cans whole tomatoes, undrained coarsely chopped
2 (15 oz) cans kidney beans, rinsed
1/2 cup shredded cheddar cheese for topping

Instructions:
Heat a large Dutch oven over medium high heat. Add hot Italian sausage cook and set aside, cook the ground sirloin, set aside, cook cube sirloin tips, set aside. lower the heat to medium add garlic, onion cook for about a minute then add the next 4 ingredients (carrots to jalapeno pepper) cook 7-8 minutes stirring gently.

Add all the meats, the next 8 ingredients (chili powder to salt and pepper) cook for 1 minute, stir in wine, tomatoes, kidney beans bring to boil, cover, reduced the heat then simmer for 1 hour stirring occasionally. Cook for another 30 minutes uncovered.

Note: Discard the bay leaves before serving.

   


Buttermilk Pancakes

from my peeps

Buttermilk Pancakes
Published July 1, 2009.  From Cook's Illustrated.
Why this recipe works:
To create a buttermilk pancake recipe with a tangy flavor and fluffy texture, we added sour cream for flavor and cut back on leaveners to keep the pancakes from rising too high and then collapsing. The result was a pancake recipe for light, fluffy pancakes with the trademark buttermilk tang
Makes sixteen 4-inch pancakes; Serves 4 to 6
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
Ingredients
2 cups unbleached all-purpose four (10 ounces) 
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil
Instructions
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over mix. Allow batter to sit 10 minutes before cooking.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Thursday, November 22, 2012

Mini Garlic Monkey Bread


from my peeps
Mini Garlic Monkey Bread
by Becca {Crumbs and Chaos}

Ingredients (makes 12)
  • 2 (7.5 oz.) cans BUTTERMILK BISCUITS
  • 6 Tablespoons BUTTER, melted
  • 4 cloves GARLIC, minced
  • 2 Tablespoons DRIED PARSLEY
  • 1/4 cup GRATED PARMESAN CHEESE, plus more for sprinkling on top
Instructions
Preheat oven to 400°. Lightly grease a 12 cup muffin tin with cooking spray.
Cut each biscuit into quarters and place into a bowl.
Combine butter, garlic, parsley and 1/4 cup of parmesan cheese. Pour over biscuit pieces.
Gently toss together and make sure everything is evenly coated with the butter mixture.
Place 6-7 biscuit pieces in each muffin cup. Sprinkle with additional parmesan cheese.
Bake 12-14 minutes or until golden. Serve warm.

Recipe Source: Slightly adapted from Real Mom Kitchen

Tuesday, October 30, 2012

Banana Oatmeal Muffins

  Treasured Heirloom Recipes

Banana Oatmeal Muffins

Ingredients:
1/2 cup melted butter (cooled)
1/2 cup sugar or 1/4 cup splenda sugar blend 
2 eggs
1/4 cup yogurt
3 ripe bananas
1 tsp vanilla 
1 1/2 cups flour
1 cup oatmeal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Pre-heat the oven at 350ºF, and greased the muffin pan.
Combined all the dry ingredients in a bowl except sugar , set a side. in another bowl whisk sugar and eggs, add cooled melted butter a little bit at a time then add yogurt and vanilla, mashed in bananas then pour the wet ingredients into the dry ingredients bowl and mix just to combined, try not to over mix scoop the mixture into the muffin cups bake for 27 minutes -turning the pan halfway cooking. enjoy 





Tuesday, October 9, 2012

No Knead Sourdough

from my peeps
No Knead Sourdough
Recipe courtesy Alton Brown, 2008

Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal

Directions
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic
wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple
of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if
needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side
down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3
hours or until dough has doubled in size.
Oven baking:
While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while
it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove
the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the
bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals:
Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling
rack, or other wire rack, that is at least 2-inches high, directly over the coals. Set a 5-quart Dutch oven on top of this rack and
allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the
lid. Place 20 coals on top. Bake for 45 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F.
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving