Roasted Garlic Vegetables in a Jiffy

Spring has sprung.  I thought presenting a fresh plate  with vibrant color of vegetables reminds us what the season is all about.  This gorgeous dish is exactly that.

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This dish is super easy to make.  All you need to do is peel, slice, chopped, season, and roast.  Viola! You have a delicious side dish in 14-16 minutes.*

This recipe yields 2-3 servings

Ingredients:

  • 1 large bulb of golden beet, washed, peeled, and cubed in small bite pieces
  • 4 small purple potatoes, quartered
  • 1 small organic carrots, sliced
  • 4 large Brussels sprouts, quartered
  • 5 cloves of garlic, finely chopped
  • salt and ground black pepper to taste
  • shredded parmesan cheese
  • a handful of organic fresh Italian parsley, chopped
  • Extra Virgin Olive oil

Directions:

  1. Preheat oven to 450 degrees.
  2. In an inch deep baking tray, add the carrots, beets, purple potatoes, Brussels sprouts, and garlic.
  3. Season with salt and pepper then drizzle with olive oil.  Mix to combine all the flavors.
  4. Roast in the oven for 14-16 minutes* or until tender but not too soft.
  5. Remove from the oven and add the chopped Italian parsley and shredded parmesan cheese.

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Beautiful!  How is that for easy!  You can add herbs like rosemary and thyme if you prefer. I’m sure it would be delicious too.  Now, go and roast your vegetables. Your family will thank you for it.  😉  Until next time.  Have a colorful, beautiful spring. 🙂

*Note:  Due to variations on all ovens, cooking time may require adjustments.

Thank you for stopping by. If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you use or share any of my recipes.  Thank you and have a great week. 🙂

A.B.

Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

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Ingredients:

  • 3 egg whites, scrambled
  • 1 tablespoon olive oil
  • 1 tablespoonful prepared pesto sauce
  • 3 cherry tomatoes, sliced
  • 2 tablespoonful cooked turmeric quinoa
  • 1/8 cup cubed fresh mozzarella cheese
  • flesh of 1/4 ripe avocado, cubed
  • chopped fresh basil for garnish (a must)

Directions:

  1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
  2. Add the egg whites and stir then leave it alone; allowing it to cook.
  3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
  4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
  5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
  6. Serve warm.  Enjoy!

IMG_20140310_111249_792*Notes:

  • Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
  • For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
  • You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
  • The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
  • The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
  • A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂

A.B.

Turmeric Quinoa

A super easy, healthy, and elegant looking quinoa dish with fresh tricolor tomatoes and cilantro seasoned with citrus and turmeric spice; a spice that produces mood boosting properties.

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I’ve been using turmeric in  my cooking even before it became popular.  I didn’t think much of its benefits at that time.  I just love the spiciness and the intense color.  I have a recipe that I made a long time ago that my husband was crazy about.  A friend of mine mentioned turmeric and its benefits and suggested that I should add it in my tea.  I read in “First Magazine” that a teaspoon added to your daily diet will make you feel perkier.  According to Nancy Lonsdorf, M.D., author of The Ageless Woman, turmeric is rich in curcumin, an antioxidant that helps you produce more mood-boosting serotonin and dopamine.  So, I have been using it in my cooking more often now than before.

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Look at how gorgeous this dish is.  This would be a great accompaniment of Chicken Cutlets with Tahini sauce to serve at parties. Beautiful!

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Let’s make it.

Please note the chicken stock I used  only had 140 g of sodium per cup.  If you are using a chicken stock that is higher than 140 g, then adjust the seasoning.

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For the Quinoa

Ingredients:

  • 1 cup quinoa (red and white)
  • 2 cups Wegman’s organic chicken broth
  • 1 1/2 teaspoons chicken bouillon powder
  • 1 teaspoon ground turmeric spice
  • 2 tablespoons unsalted butter or olive oil (I used extra virgin olive oil)

Directions:

  1. Combine quinoa, chicken broth, chicken bouillon, turmeric  and butter or olive oil in a medium pan over medium heat.
  2. Cover and bring to a boil until almost all the liquid is absorbed about 15 minutes.
  3. Turn heat to very low setting and let it cook until the remaining liquid is absorbed about 11 minutes.
  4. Turn off the heat and let stand.  Meanwhile make the tomato mixture.

Tomato mixture:

Ingredients:

  • 10 cherry tomatoes (or more), halves
  • 1/4 cup chopped or chiffonade cilantro
  • 1 teaspoon fresh squeezed lemon juice
  • pinch of salt
  • dash of black pepper

Directions:

  1. Combine tomatoes, cilantro and 1 teaspoon of lemon juice in a small bowl.
  2. Season with a pinch of salt and a dash of black pepper.
  3. Toss to combine, set aside.

Scoop the quinoa from the pan and place in a medium serving bowl.  Drain the tomato mixture.  Add to the bowl with quinoa.  Mix and enjoy.

Below is a turmeric quinoa made on a different date.  I added different tomatoes and avocado.   It was tasty.  Squeeze lime over it.  Mix and enjoy.

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Just in case you are wondering, this photo was taken with a flash. Big difference compared to the photos above taken with natural light.

UPDATE:  MARCH 14, 2014

To show you just how elegant this dish is along with the Baked Chicken Cutlet with Tahini Sauce, here’s a picture taken with natural light just recently.  My guests loved them, especially the Spring Salad with chicken cutlet and Tahini sauce.  I agree.  They were very delicious!

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Turmeric Quinoa, Spring Salad with Baked Chicken Cutlet in Tahini Sauce, Dark Chocolate Truffles, and Fresh Organic Carrot Juice.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic weekend!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Meatless Pancit (Filipino Stir-fry Noodles with Vegetables)

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Hello!  I thought I tap into my roots and give one of my favorite comfort foods a change and go meatless.  This classic Filipino pancit vegetarian style is sure to please your palate and make you feel good about eating it.  It is popular among Filipinos and one of the many favorite comfort foods and party foods.  When you go to a party hosted by Filipinos, anticipate pancit being served.  It is believed that pancit is a symbol of long life since the strand is long.  The birthday celebrant has to serve and eat it.  Almost all Filipinos know how to cook this recipe.  However, this pancit noodle stir-fry has evolved and some people from all over the globe have adapted the recipe and cook it differently.  I am cooking this pancit the same way my mother taught my siblings and I.   The only changes I’ve made to my mother’s recipe were I substituted the meat with tofu.  Hence, meatless pancit.  I also used different vegetables instead of the typical green beans, carrots and cabbage my mother used in her recipe except the red bell peppers.  It’s my mother’s signature ingredient in making this pancit original and Ilocano style.  So, I must leave it alone.  Sometimes, she added tomatoes too, but the pancit spoiled easily, so she would only add tomatoes when we ate it right away.   I also added some  Flax seeds and Sesame seeds to give this dish more nutritional values besides protein and fiber.

IMG_20140206_150129_388 Pancit is very easy to make and it’s ready in 30-45 minutes (cooking time varies depending how much pancit you will be cooking ) including preparation. This recipe is good for only 1/2  lb. of rice noodles.

Ingredients:

  • 4 oz. tofu, cubed in small bite pieces
  • 1/2 lb. (1/2 of the bag) of rice noodles
  • 3 large cloves of garlic, finely chopped
  • 1/4 of small onions, chopped
  • 1/2 of red bell pepper, cut lengthwise
  • 1 cup Brussel sprouts, trimmed and cut in half
  • a handful of snow peas
  • 1 medium organic carrot, julienned
  • 2 heads baby bok choi, separated
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Flax seeds
  • 1/4 cup soy sauce
  • 1/2 cup water mixed with 1 teaspoon loose chicken bouillon
  • 2 1/2 tablespoons olive oil; divided
  • 1 stalk green onions, cut for garnish
  • lime wedges as garnish

Directions:

  1. Prepare all the ingredients.
  2. Immerse the rice noodles in a foil pan with cold water until soft about 10-15 minutes.  Make sure all noodles are immersed in water.  Do not leave the noodles for long or it will be too soggy to cook. Be mindful about the time.  Check the noodles in 10 minute mark.  If the noodles are soft and pliable, drain the water and place the noodles in a large bowl; set aside.
  3. Heat a skillet with a lid over medium heat and add 1 tablespoon olive oil when hot.  Add the Brussel sprouts leaving the cut side down and cook until lightly brown.  Turn over and cook the other side for about 30 seconds.  Remove from the pan and place on a plate; set aside.
  4. Add the remaining oil, garlic and onions.  Saute until translucent. Add the carrots and stir-fry until somewhat tender.
  5. Add the tofu and vegetables. Stir and cover.  Let cook for 30 seconds.
  6. Add the water mixture and soy sauce.  Bring to a boil then add the noodles.  Stir-fry until well incorporated.
  7. Turn heat to low at this point and keep stirring the pancit until the sauce is completely absorbed.
  8. Add the Flax and Sesame seeds.  Stir until well combined.
  9. Serve warm and garnish with lime wedges.

My family loves pancit served with their favorite lumpia  (crispy egg roll)   How about you?

If you like this post or enjoy my blog, don’t forget to Subscribe to get the latest recipes.  Thank you for stopping by.   Have a great day!

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Here’s a lighter version of the comfort food, breakfast casserole you can feel good about serving your family. It’s made with quinoa, tofu and mostly egg whites and organic vegetables.   A great brunch party food.  A MUST try.

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My husband doesn’t like tofu, but he loves to eat eggs in the morning.  So, I created this “lightened-up” casserole for breakfast one day.  I gave him a slice without telling him what the ingredients were.  He loved it.  He said it wasn’t very filling and that it was tasty.  I had a slice and I loved it! I absolutely prefer this than the meat casserole.

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CSC_0140I had some leftover broccoli and half of a small zucchini from making the Quinoa and Vegetables Stir-fry.   I didn’t want to waste anything, so I used them for this casserole while they were fresh.  I also used the leftover tofu from making  the Spiced Tofu Scramble.

Ingredients:

  • 7 oz. organic tofu (1/2 of the package), crumbled (see instructions here on how to remove excess liquid from tofu)
  • 1 cup cooked red and white quinoa
  • 8 organic egg whites
  • 5 organic egg yolks
  • a handful of small, bite size organic broccoli florets
  • 1/2 cup zucchini, thinly slice in small bite pieces
  • 2 cups (8oz.) low-fat shredded cheddar cheese
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon chicken bouillon
  • 1 stalk of organic green onions, thinly sliced
  • 1/4 of small onions, chopped
  • 1/2 of red bell peppers, cubed in small pieces
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons extra virgin olive oil or vegetable oil
  • ground black pepper

Preparation Methods:

Preheat oven to 350 degrees.  Heat a skillet over medium heat and coat with oil when hot.  Add the garlic and all the onions. Saute until garlic turns brown and onions are translucent.  Add the bell peppers and vegetables and saute stirring occasionally.  Season with chicken bouillon.  Stir.  Cover and cook until broccoli is half cooked.  Turn off heat.  Add the crumbled tofu and quinoa and mix thoroughly.  Transfer half of the stir-fried vegetables at the bottom of an 8 x 8 square glass baking dish.  Sprinkle with the salt and pepper.   Set aside.  In a medium bowl, combine egg white and egg yolks.  Scramble until frothy.  Add the cheese and the remaining vegetables.  Mix to combine.  Pour in the baking dish with the stir-fried vegetables.  Bake for 30-35 minutes  depending on your oven.  Serve warm.  Cover any leftover with Saran wrap to keep it moist.  Refrigerate to avoid spoilage.

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BEAUTY TIP:

For the unused egg yolks, add 1 teaspoon olive oil and mix until well combined.  Soak nails for 5 to 10 minutes twice a week.  The biotin in egg yolk and the triglycerides in olive oil penetrate the nail bed and work to nourish and strengthens nails according to First Magazine.

FOOD FOR THOUGHT:

Did you know Quinoa is not only high in protein, but the protein it supplies is complete protein?   Meaning that it includes all nine essential amino acids.  Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.  Thanks for following Anna’s Cuisine.  Have a great day!

 

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Cassava Cake with Coconut and White Chocolate Sauce

You are going to love this cassava cake!   It’s another childhood favorite snack that was made with yucca root (root crop) modernized by adding white chocolate then drizzled with coconut and white chocolate sauce.  Mm…

This is my original recipe that I created a long time ago, but I decided to give it a new flavor without sacrificing it’s originality.  Unlike the Pandesal recipe, this one remains its original flavor.  Since quinoa has a pungent flavor and smell, it took away the Pandesal’s authenticity.   The great thing about this Cassava cake recipe is you will never know that it’s made with white chocolate.   The white chocolate made this classic recipe even more flavorful and addicting.  A friend of mine and my children said so and I agree with them.  My youngest son, Andrew requested it for his dessert for lunch today.  He was so worried that it would be eaten before he could get another slice that he immediately gave me a container.  It made me laugh and I had to convince him that he would definitely get another piece.  🙂

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Meatless Bibimbap Rolls

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂

Ingredients:

  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂

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Pesto Tomato and Quinoa Salad

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

These tomatoes are so brilliantly red, sweet, and delicious and were handpicked right from the vine.   They looked very ripe, but still have the crunch when you take a bite which is really refreshing.  You can also use this salad as stuffing for grilled cheese sandwich, which by the way, the best stuffed grilled cheese sandwich I’ve ever had.  See recipe below.

I have been circling around the kitchen trying to look for something to eat for breakfast.  I see oatmeal, pancakes, cereal, just the typical food everyone normally consumes everyday.  But, I wanted something refreshing without leaving me that feeling of “I want something else”.  Then I saw these brilliantly red tomatoes screaming to be eaten.  However, they looked too beautiful to eat.  :D

I normally use tomatoes when I make salsa or sandwiches for my family, but that’s going to be a lot of sandwiches if I have to use all these tomatoes.  I don’t have that many people to feed.  I don’t feel like making salsa today either.

While I was cooking an egg for breakfast,   I remember my mother would always make tomato salad to complement eggs and seafood anytime of the day.  It was so refreshing and I thought it would go very well with the boiled egg.  Then the quinoa and pesto came to mind.  When I’m a bit downcast, I cook and eat rice with anything.  It’s my “go to” comfort food in time like today.  To substitute rice, quinoa would be it.  I bought some “ready-to-eat” quinoa the other day and it would be a perfect addition to the tomato salad and the basil pesto as the perfect seasoning.  A superb outcome.  This would be a great side dish to seafood and chicken or better yet, stuffing in between grilled cheese sandwich.  🙂

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Ingredients for the salad:

  • 1 serving of cooked quinoa
  • 1/2 cup basil pesto
  • 3 large vine ripe tomatoes
  • 1 boiled egg
  • salt and pepper to taste

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Preparation Methods:

Cut the tomatoes in bite pieces.  Place in a bowl.  Add the basil pesto.

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Mix until well incorporated.

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Add the quinoa.

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Mix well to combine.

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Serve with boiled eggs.   Smile it’s good for you :)

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Stuffed Grilled Cheese Sandwich

Ingredients:  2 slices multigrain bread, 2 tablespoons pesto basil, 1 slice cheddar cheese, 1 creamy white cheese, pesto tomato and quinoa salad, butter.

Preparation Methods:

  • Butter one side of bread.  Add and layer pesto sauce, white cheese, cheddar cheese, tomato and quinoa salad and another  creamy white cheese.
  • Place the bread with the butter side down on the skillet and cook over very low heat.
  • Put the other bread on top of the cheese.  Press down the bread to flattened (Panini style) while cooking.   When the bread at the bottom turned brown, butter the top side of the bread. Flip over to the other side.
  • Cover the skillet with a lid.  (This will melt the cheese faster)
  • Brown until the cheese is all melted.

I was supposed to give my husband the other half of the sandwich, but it was so good I ended up eating the entire sandwich. 😀

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As I was editing/proofreading my post, my husband saw the pictured above. He asked why I didn’t make one for him.  I scrolled back up and had him read my comment (above the picture).  He said he really wanted one because it looks so good.  To compensate, I went down to the kitchen and made one.  Fortunately, I had one scoop of the tomato and quinoa salad left. I used a slice of white bread and a slice of multigrain bread.  He’s eating it as I try to finish this post. 🙂  Here’s the other half of what I’ve made for him.   This gives me an idea about breakfast tomorrow.  Mmm…I’m definitely making it!  🙂

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Shrimp Spring Rolls

Easy to make refreshing Spring rolls with romaine lettuce, bean sprouts, carrots, shrimp, cilantro, and Thai basil leaves with Peanut dipping sauce.

I planned on making sandwiches for dinner, but I didn’t have any hoagie rolls.  So, I went to the Asian store. They were selling Vietnamese Spring rolls and they looked quite refreshing and they were calling my name. 😀  I wanted to buy some, but they were quite expensive.  I had Thai basil, cilantro, Hoisin sauce, peanut butter, and rice paper wrapper and frozen shrimp at home.  It would be a good excuse to use the herbs while they’re fresh.  The only thing missing was beans sprouts.  I bought a bag for only $0.69.  What a bargain!  I made my own as soon as I arrived home and had them for dinner instead of a sandwich.  🙂

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Prepare the ingredients.

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Ingredients:

  • 6 pieces poached jumbo shrimp, cut in half lengthwise
  • 4 Rice paper wrapper
  • 4 Romaine lettuce leaves
  • Thai basil leaves
  • Cilantro
  • Bean sprouts
  • 1 small carrots, julienne (cut into match like pieces)
  • 1/2 cup low-fat peanut butter
  • 1/2 cup coconut milk
  • 1/8 cup + 1 tablespoon Hoisin sauce
  • 3 1/2 tablespoons sweet chili sauce
  • 1 1/2 tablespoons Sesame oil
  • A bowl with water (large enough to fit a 22 cm  in diameter rice paper wrapper)

Here’s a close up photos of Thai basil, cilantro, and bean sprouts.

Preparation Methods:

Soften rice paper one at a time by dipping it in warm water.  Lay on clean working surface.  Quickly add (in layers) three halves of poached shrimp first then the cilantro, Thai basil, carrots, bean sprouts and…

DSC_0693top with one romaine lettuce leaf.  Fold one end of rice paper over the lettuce leaf.  Fold both sides of the rice paper wrapper and roll all the way. Lightly press down to seal the roll.

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It should look like this when it’s done.  Set aside.  Repeat with the remaining shrimp roll ingredients.

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Prepare the sauce:

Whisk peanut butter, coconut milk, and sweet chili sauce, Hoisin sauce, and  Sesame oil in a small bowl.   Transfer into a sauce bowl.  Set aside.  Arrange the shrimp spring roll in a platter.  You can either serve them whole or cut them slanted in half.  Serve with peanut sauce.

Until next time. Thank you for stopping by.

©annascuisine.wordpress.com (2013-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Baked Salmon Escabeche

In case you are wondering what the apples have to do with my post, my children and I went to pick apples at an orchard along with some friends.   We planned on having lunch, so I cooked chicken adobo, pansit and some Filipino desserts, which I will be posting soon.   We went straight to the apple orchard and waited for my friends to arrive from picking tomatoes in the farm.  By the time we got together, it was lunch time.  The tomatoes were given to me and  I was so eager to use them in this recipe because they were so fresh and tasted sweet.

This recipe is adapted from my mother’s very own Tilapia Escabeche.   In my mother’s recipe, the fish is whole and fried and she used cherry tomatoes and red onions but no ginger and simmered the fish in the sauce.  I made it in the past by using a whole red snapper fish (scroll all the way down to see photo).

My version is baked and very easy to make and it’s ready in  25 minutes.*   I had wild salmon in the refrigerator that I purchased  from Costco.  I didn’t really want to fry it, so I immediately thought of baking it and making the sauce separate and pour it over the salmon.  Brilliant!  This was our dinner last night.  The salmon was succulent and tender and the chilies and cilantro added character to the dish.  Delicious!

Prepare the ingredients.

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Preheat the oven to 350 degrees.

Ingredients:

  • 3-4 servings salmon fillets
  • 1 medium onion, cut crosswise
  • 2 sprigs  green onions, cut
  • 1 large tomato, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons sugar
  • 1/4  cup soy sauce
  • 3 fl. tablespoons water
  • thumb size ginger root, peeled and pounded with a meat mallet
  • 2 tablespoons olive oil
  • Green chili peppers
  • cilantro for garnish

Preparation Methods:

Lightly season salmon fillet with a pinch of salt and black pepper.  Bake salmon for 20-25 minutes* or until opaque.  Remove salmon from the oven and set aside or leave the salmon in the oven and open the oven door halfway to release the heat. This will prevent the salmon  from overcooking.  Make the sauce.

Heat skillet over medium heat and coat with oil when hot.  Add garlic and fresh ginger and saute for 1 minute.

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Add tomatoes, onions, and green onions. Stir-fry until onions and tomatoes are somewhat soft about 3 minutes.*

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Add the chillies.

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Then add soy sauce, sugar, and water.  Stir -fry  for 1 minute to incorporate.  Turn off heat.

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Arrange the salmon on a large plate.  Scoop the cooked onions, tomatoes, and chillies and put over salmon.  Pour the sauce on top and garnish with cilantro.  Serve immediately.  Bon Appetit! 🙂

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And here’s the snapper escabeche with salsa that I made in the past using my mother’s classic escabeche recipe.  🙂

Whole snapper Escabeche with salsa

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*Note:  Due to the variations on all ovens, cooking time may require adjustments.

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