-Foodaholic-

[carlo1225]

veggie naman... 


Pickled Carrots...



Ingredients + tools

ingredients:
6-12 carrots - it'll all depend on the size! Mine were teeny so I used 12.
1 1/4 cups water
1 1/4 cups vinegar (white and apple cider work well!)
1-2 tablespoons salt
1 teaspoons to 1 tablespoon of sugar
whatever spices and herbs you like! I used probably a teaspoon of extra herbs/spices all together.
additional veggies - you can sneak in some garlic, onion or peppers here, too.
The great part about this recipe is you can flavor the carrots however you like! Make sure to add a little more sugar for sweet combinations like cinnamon or fennel. Cumin is great with carrots, too or some peppercorns, a bayleaf and some oregano to keep them tasting like my pickled jalapeños.

tools:
32 oz/1 liter canning jar
glass measuring cup


Clean your canning jar

Wash the jar, lid and all extras in VERY hot water. You want this as clean as possible since you'll be storing food long term in it.
Once it's washed, set it aside on a clean towel or rack to dry.

Peel and slice the carrots + other veg


Peel and slice your carrots on the diagonal - 1/8 to 1/4 inch thick. Thinner is better if you want the carrots to be soft!
Slice up anything else you're putting in, too. Also adding four serrano peppers because Tyler kept saying "Make it spicy! Make it spicier!!"


Pack your carrots into the jar


Try to fill the jar to right below the bottom of the rim.


Heat up your pickling mix


Combine the vinegar, water, salt, sugar and herbs and spices (and garlic if you want it!) into a large microwave safe measuring cup.
Heat in the microwave for 3-4 minutes or until the mix is about 190-200 F.


Pickling + storage

Pour the hot pickling liquid over the carrots.
Let the jar sit open on the counter until it cools down enough to comfortably handle (or reaches room temp) and then close it and pop it in the fridge. The carrots will soften slightly during this time, so let it hang out for a while!
These pickles will stay good for around a month if stored in the fridge.

[lovemarie]

Kimchi Fried Rice

*Plating the fried rice in the pineapple is fun and kids love it!

*You can also you pineapple chunks in the fried rice

*The shrimp was simply pan seared for 4 minutes and then tossed in the fried rice at the end.

Ingredients:

2-3 Cups cooked rice

2 tbsps sesame oil

1 small white onion (diced)

2-3 tbsps soy sauce

2 eggs, lightly beaten

1 tbsp minced garlic

1/4 cup julienne cut carrots

1/4 cup diced scallions

1/4 cup kimchi, diced

OPTIONAL : 1/4 cup bokchoy
                  pineapple for plating or chunks thrown in for
                  eating


~Preheat a large skillet or wok to medium heat. Pour sesame oil, add onion and cook for 1 minute.

~Add kimchi and the rest of the veggies and garlic. Cook for 2-4 minutes. Then set aside in a bowl.

~Add beaten eggs into skillet. Using a spatula , scramble the eggs. Once eggs are cooked add the cooked veggies in the skillet season with salt and pepper.

~Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined(at this point you can add pineapple chunks if you like.

~Garnish with chopped green onions, shrimps and sinny side up egg.

[Heathcliff]

Uy...mukhang nde lang creative si Direk..palagay ko magaling din sya sa kusina...

Thanks for that pancake recipe...i will surely try that at home.


~~~


Salad naman tayo today para nde tumaba...

Southern Pecan And Apple Salad





Ingredients:


Serves 4


olive oil
25 g butter
50 g soft light brown sugar
100 g pecans
2 red or green apples
2 chicory, leaves removed, washed and spun dry
a couple of handfuls of mixed leaves, such as rocket and radicchio, washed and spun dry
For the dressing:
zest and juice of 1 orange
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper



Procedure:

Spend a bit of time washing and preparing your salad leaves and dry them either in a spinner or by swinging them around in a tea towel above your head like a lunatic. This will make a big difference to the way the dressing sticks to the salad leaves, so it's well worth doing.



Lightly rub a baking tray with some olive oil and put to one side. Put a large pan on a low heat and add your butter and sugar. Leave on a gentle simmer for a couple of minutes, stirring occasionally to stop it catching, until the sugar has completely dissolved and the mixture starts to darken. Gently stir in your pecans until they're well coated in the caramel syrup. Be careful not to splash yourself, and don't be tempted to have a taste because hot caramel can burn quite badly. Once coated, tip the nuts on to the oiled tray and use the back of a spoon to separate them out into one layer. Leave them to cool so the caramel can harden on the nuts.



Meanwhile, make your dressing. Put your orange zest and juice, Dijon mustard and white wine vinegar into a large salad bowl and add a good lug of extra virgin olive oil. Whisk them, then have a taste – you want to get a nice balance between the sharpness of the vinegar and the smoothness of the oil, so add a little more oil if needed, then season carefully with salt and pepper.



Core, quarter and finely slice your apples and add to the bowl with all your leaves. Break the cooled pecans apart, add half of them to the bowl, and use your hands to delicately toss and dress everything. Serve on one big platter, or divide up between plates, and finish by crumbling over the rest of your beautiful caramel pecans.


Best served with crispy fried salmon seasoned with balsamic vinegar a dash of rosemary and freshly picked cherry tomatoes and a few greens.


Note: ginger sauce is also okay on this plate...just mix a few drops of sesame oil and olive oil together..half tsp. Grated ginger a drop of tabasco and one tsp of tonkatsu sauce.. mix well and spread over the crispy salmon.





Salad recipe credits to J. Oliver...

[carlo1225]

iba ang kinakain ko sa kusina miss Schy...hehe! 


dahil makulay tayo lately...eto share ko ngaun Do Yourself Steps version pa din... 

Mini Yellow Cupcakes with Jam Frosting...


Ingredients

- 1-1/4 cups of all-purpose flour
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp of salt
- 3/4 cup of white, granulated sugar
- 2 eggs
- 1 tsp of vanilla extract
- 1/2 cup of canola or vegetable oil
- 1/2 cup of buttermilk (1/2 cup of milk with 1/2 tsp of lemon juice, and let sit for 5 minutes before using)
- 1/2 cup of shredded, sweetened coconut (optional)

For jam frosting:
- 2 cups of confectioner's sugar
- 2 tbsp of milk
- 2 tbsp of unsalted butter, softened to room temperature
- 1 tbsp of your favorite jam (I used blackberry pomegranate.)


Wet Ingredients

1. Fill a mini cupcake pan with mini cupcake liners. Preheat oven to 350˚F.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a standing, electric mixer, beat eggs. Once fully beaten, add sugar, and beat until well incorporated. Add canola and vanilla extract, and beat for 30 seconds.

Dry Ingredients & Milk

4. Alternate adding the flour mixture and buttermilk to egg mixture, and beat until well incorporated. Fold in the shredded coconut (optional).

Bake



5. Pour about a tablespoon of batter into each cupcake liner. Bake cupcakes for 10-12 minutes or until a toothpick inserted in center comes out clean.

Prepare Frosting

6. While the cupcakes are cooling, prepare frosting. To prepare frosting, beat butter in a medium-sized bowl. Beat in confectioner's sugar and milk, alternating each. Lastly, beat in your favorite jam to produce your desired color. No food coloring necessary!

Finishing Touches



7. Frost cupcakes once they are completely cool. Add finishing touches such as sprinkles or fresh fruit (sprinkle pomegranate seeds!), and enjoy!

[jamesbond]

~Garnish with chopped green onions, shrimps and sinny side up egg.

  ang daming sahog... di pa ako mahilig sa kimchi.. tsk... eh akin na lang yung shrimp diyan mam.... medyo malalaki ang hipon na ginamit eh hehehehe... ulam na yun.... thanks po dito...

[Cathrina]

Paorder ng mainit sis love nagugutom ako may mainit init ba hihi

[lovemarie]

eto sis @Cathrina baka matype-an mo lutuin hehehe. . . at yung mga guys dyan pwede din subukan ang mga sumusunod na recipes.

7 Great Egg Sandwich Recipes for Everyone

Whether you are eating them alone or mixing them in with other ingredients, when you think about it eggs are a pretty incredible food. You can fry, scramble, poach, or boil them, and then turn these into wonderful egg sandwich recipes that you can dine on in several different ways. Turn your eggs into a meal with these 7 great egg sandwich recipes to enjoy for breakfast, lunch, and dinner...

 
1. EGG AND PEPPER BREAKFAST BURRITO...



Are you looking for a breakfast that will jump start your early morning run? Eggs are a wonderful source of protein, which is helpful for your exercise recovery #time as well as building your muscle strength. With this egg sandwich recipe you can feel confident that you are eating a healthy meal that will benefit your exercise routine and #weight loss goal.

Recipe Ingredients:

1 tablespoon margarine or butter
1/4 cup sliced green onions
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
 1/2 medium yellow bell pepper, chopped
 6 eggs
 2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 (7 or 8-inch) flour tortillas, heated
2 oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
Directions:

~Melt margarine in medium nonstick skillet over medium-high heat.

~Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.

~Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.

~Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.

~To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up."


Source: Betty Crocker

[Cathrina]

eto sis @Cathrina baka matype-an mo lutuin hehehe. . . at yung mga guys dyan pwede din subukan ang mga sumusunod na recipes.

7 Great Egg Sandwich Recipes for Everyone

Whether you are eating them alone or mixing them in with other ingredients, when you think about it eggs are a pretty incredible food. You can fry, scramble, poach, or boil them, and then turn these into wonderful egg sandwich recipes that you can dine on in several different ways. Turn your eggs into a meal with these 7 great egg sandwich recipes to enjoy for breakfast, lunch, and dinner...

 
1. EGG AND PEPPER BREAKFAST BURRITO...



Are you looking for a breakfast that will jump start your early morning run? Eggs are a wonderful source of protein, which is helpful for your exercise recovery #time as well as building your muscle strength. With this egg sandwich recipe you can feel confident that you are eating a healthy meal that will benefit your exercise routine and #weight loss goal.

Recipe Ingredients:

1 tablespoon margarine or butter
1/4 cup sliced green onions
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
 1/2 medium yellow bell pepper, chopped
 6 eggs
 2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 (7 or 8-inch) flour tortillas, heated
2 oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
Directions:

~Melt margarine in medium nonstick skillet over medium-high heat.

~Add onions and bell peppers; cook 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally.

~Meanwhile, in medium bowl, combine eggs, milk, salt and pepper; beat well.

~Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently.

~To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up."


Source: Betty Crocker

Ang likes ko oh burrito parang madali lang gawin ah..yong burrito kong kinakain kasi ay ready made na imicrowave nalang lol..

[jamesbond]

Baked Scallops with Cheese

Ingredients :
8 half-shelled scallops if using frozen, thaw before use
30 grams unsalted butter cubed
2 tbsp mayonnaise
a small pinch of salt to taste; omit if using salted butter
freshly cracked black pepper to taste
60 grams shredded mozerella cheese
dried parsley flakes garnishing

Directions :

1. Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in hot water for a few minutes to disinfect, discard hot water and rinse the shells. Return scallop meat to the shell.

2. Place cubed butter in a small bowl and microwave for 40 seconds. Use a spoon to stir the butter vigorously to form a smooth paste. Add mayonnaise, salt and pepper; stir to combine well.

3. Place scallops on foil or parchment-lined oven tray. Bake scallops in pre-heated oven of 200°C (392°F) for 5 minutes.

4. Using kitchen tongs, carefully drain the scallop broth collected in the shells in a small bowl. You can use the broth for flavouring other dishes.

5. Divide and spoon the mayonnaise mixture evenly among the scallops. Top with shredded      cheese.

6. Return scallops to the oven and bake for another 8 minutes, or until the cheese is melted and slightly browned at the edges. Top with dried parsley flakes before serving.

[Heathcliff]

FOOD DESIGN AND AESTHETICS muna tayo...





 Raw shrimps & dill, Ylajaly Restaurant - Oslo





Chantarell, seaweed and mussels, Ylajaly Restaurant – Oslo




Kikkoman soy, sake and beetroot marinated monkfish with pickled carrot and radish salad The Elephant Restaurant, Torquay - England





shrimp, beetroot , gorgozola cheese and a splash of vermouth




penne pasa alla putanesca





red salmon, caprino cheese in caramelized red onion sauce



~~~

thanks Sir Carlo for all your food shares in this thread...i hope someday makatikim kami ng pancakes mo...

[carlo1225]

Talap talap naman ng mga yan miss Schy... 

 
Donut French Macarons...

[lovemarie]

HAM AND EGG SALAD SANDWICH...



I love egg salad sandwiches, but you can only eat so much egg salad. So when I found this recipe that mixed in cooked ham, broccoli, and chives among a few other ingredients, I knew it had to be included in today's post. I never would have thought to add cooked ham and broccoli into my egg salad to make it more interesting the second #time around. This egg sandwich #recipe looks like quite a meal!

Recipe Ingredients:

1/2 cup chopped fully cooked ham
1/2 cup chopped broccoli florets
1/2 cup chopped celery
1/2 cup mayonnaise or salad dressing
1 tablespoon chopped fresh chives
1/4 teaspoon onion salt
3 hard-cooked eggs, chopped
Lettuce leaves
8 slices herb or whole wheat bread
Directions:

"In medium bowl, mix all ingredients except lettuce and bread.
Place lettuce leaf on 4 of the bread slices. Spoon egg mixture onto lettuce. Top with remaining bread."

[jamesbond]

  it looks fantastic... so wicked.... kinda messy though but i think i can handle it... i love ham and eggs but the inclusion of the broccoli florets made me more interested... thanks loves for this wonderful piece.... +like po syo...

[lovemarie]

A LAZY FRIED EGG AND CHEESE SANDWICH...




Are you drooling on your keyboard yet?! Does this not #look like the most amazing fried egg sandwich ever; who wouldn't love a warm, gooey, cheesy lunch like this one! Well perhaps those who don't love cheese as much as I do...like my daughter, I still cannot believe it myself! This #recipe is called, "A Lazy Fried Egg and Cheese Sandwich" because it's so easy to make that even a lazy cook could make it!

Recipe Ingredients:

An English muffin or two slices bread of your choice
1 to 2 teaspoons butter or oil
1 egg
Salt and pepper
1 slice of cheese or a tiny pile of grated or crumbled cheese
Spoonful of sliced scallions, chives, crumbled bacon, or whatever else you want in your eggs
Directions:

"Put the bread in a toaster. Heat a 9-inch skillet, preferably nonstick, on medium.
Beat one egg with ½ teaspoon water (or two eggs, with 1 teaspoon water), a couple pinches of salt and a few grinds of black pepper until just blended. I always use a fork for this.
Melt butter in your pan or brush it with oil, to thinly coat it. Pour in the eggs and roll them around so they cover the pan, as a thin crepe would.
Immediately plop a square of cheese (for we #people with unfancy tastes in cheese) or a small pile of grated cheese (for everyone else) in the middle. Toss whatever fixings you wish on top of the cheese, though I never bother. This meal is all about immediacy for me.
A single egg will cook in 1 to 1½ minutes; two eggs in 2 minutes. You'll know its cooked when poking into it with a corner of your spatula won't cause any loose egg to slip through to the skillet.
Fold the part of the egg closest to you over the cheese, like the first part of a business letter fold. Repeat this on the three remaining "sides," forming a small square. You can also have fun (yes, I just said "fun") here and fold it into a shape that matches your bread, i.e. larger for sandwich bread, long-ish for rye. Leave the folded egg-and-cheese in the center of the skillet to cook for another 30 seconds, then slide onto you muffin or toast. Top the sandwich with the other half and eat it at once."

[jamesbond]

hmmm... bakit kaya 'lazy' ang tawag diyan? eh di ka tatamarin kainin yan... +like po dito mam. . . .