We wish you a Merry Christmas and a Happy New Year! The Mixed Stew will be back on January 2, 2012 with more yummy recipes and culinary ideas. : )
Monday, December 26, 2011
Happy Holidays!
We wish you a Merry Christmas and a Happy New Year! The Mixed Stew will be back on January 2, 2012 with more yummy recipes and culinary ideas. : )
Friday, December 23, 2011
Friday's Last Spoonful: Field Trip
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!
Post originally from April 1, 2011
Post originally from April 1, 2011
Mama Rosa Rotisserie & Grill: Middle River, Md.
We’ve been excited since discovering this Filipino Restaurant just north of Baltimore. Mama Rosa Rotisserie & Grill provides authentic Filipino fare. The array of ready-made entrees behind the glass-covered counter can be mouth-watering for those familiar with the cuisine. Patrons can order one to two dishes with two cups steamed rice or garlic-seasoned fried rice for $6.99. We especially recommend the Lechon Kawali (crispy pork belly), Crispy Pata, or Chicharon Bulaklak. Also, look for the daily special and roasted chicken. The stewed entrees, such as Dinuguan (Pork Blood Stew) and Kare Kare (tender beef oxtail in a peanut butter flavored broth) were also done well. Mama Rosa has some of the sweet treats, like Halo Halo to tempt your dessert taste buds.
836 Middle River RoadMiddle River, MD 21220
443-865-8677
Thursday, December 22, 2011
Thursday's Side Dish: Brazo de Mercedes
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!
Post originally from February 17, 2011
A luscious dessert roll
This luxurious Filipino dessert is not overrated. The Spanish name Brazo de Mercedes translates into arm of Mary. You will need 8 to 10 eggs to make this dish from scratch but we cheated by purchasing the mass produced version by Goldilocks. The dessert consists of a rolled meringue that’s filled with rich egg crème custard. The sponge-like shell of sweet meringue melts in your mouth and contrasts with the rich and dense yellow egg custard in the middle. Cream of tartar keeps the meringue from collapsing while condensed milk lends more richness and a lot of sugary sweetness to the golden custard. Look for yellow boxes of premade rolls in your local Filipino foods mart.
Post originally from February 17, 2011
A luscious dessert roll
This luxurious Filipino dessert is not overrated. The Spanish name Brazo de Mercedes translates into arm of Mary. You will need 8 to 10 eggs to make this dish from scratch but we cheated by purchasing the mass produced version by Goldilocks. The dessert consists of a rolled meringue that’s filled with rich egg crème custard. The sponge-like shell of sweet meringue melts in your mouth and contrasts with the rich and dense yellow egg custard in the middle. Cream of tartar keeps the meringue from collapsing while condensed milk lends more richness and a lot of sugary sweetness to the golden custard. Look for yellow boxes of premade rolls in your local Filipino foods mart.
Wednesday, December 21, 2011
Wednesday's Helping: Filipino Taho Drink
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!
Post originally from April 4, 2011
A tapioca spiked milk tea
Filipino taho combines the sweet caramel flavors of brown sugar with the gelatinous consistency of soft tofu, at least in this version. The addition of cooked tapioca pearls helps turn taho into a drink-custard or bubble tea.
What you will need:
1 wooden spoon
1 metal teaspoon
1 medium-sized sauce pan
2 cups water
Half- and-half
4 glasses, filled with ½ cup crushed ice
2 cups brown sugar
2 cups, cooked tapioca pearls
1 (20 oz) package silken tofu, diced into bite-sized pieces
Cooking and Directions:
Bring water to a full boil then gradually stir in brown sugar until a strong syrup forms. Set aside. Spoon three to four tablespoons of syrup into each wine glass. Add ½ cup of water and stir well. Next add 2-3 tablespoon tapioca pearls and 2 – 3 tablespoons soft tofu. Mix well. Finally, top each serving with ¼ cup half-and-half. Serve immediately.
Post originally from April 4, 2011
A tapioca spiked milk tea
Filipino taho combines the sweet caramel flavors of brown sugar with the gelatinous consistency of soft tofu, at least in this version. The addition of cooked tapioca pearls helps turn taho into a drink-custard or bubble tea.
What you will need:
1 wooden spoon
1 metal teaspoon
1 medium-sized sauce pan
2 cups water
Half- and-half
4 glasses, filled with ½ cup crushed ice
2 cups brown sugar
2 cups, cooked tapioca pearls
1 (20 oz) package silken tofu, diced into bite-sized pieces
Cooking and Directions:
Bring water to a full boil then gradually stir in brown sugar until a strong syrup forms. Set aside. Spoon three to four tablespoons of syrup into each wine glass. Add ½ cup of water and stir well. Next add 2-3 tablespoon tapioca pearls and 2 – 3 tablespoons soft tofu. Mix well. Finally, top each serving with ¼ cup half-and-half. Serve immediately.
Tuesday, December 20, 2011
Tuesday's Cupful: Filipino Bistek
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!
Post originally from February 14, 2011
Simple saute that satisfies
Simplicity is what makes this dish yummy and delicious. The tangy flavors of vinegar and sweet sautéed onion enhance the flavors of thinly sliced grilled beef. Not much goes into preparing this Filipino favorite but expect a lot of taste in every serving of Bistek. Here is our recipe:
What you will need:
1 wooden spoon
1 medium-sized bowl
1 fry pan or cast-iron skillet
3 tablespoons cooking oil
1 serving plate
1lb thinly cut beef steak
1 large onion, cut into rings
2 garlic cloves, minced
¼ cup coconut sap vinegar (Sukang Tuba Vinegar) or regular cider vinegar
¼ cup dark soy sauce
4 teaspoons kalamansi juice or lime juice
Pinch of black pepper
Cooking and Preparation:
Combine all ingredients in bowl. Mix well and let ingredients marinade for 30 minutes. Heat fry pan on medium-high heat. Pour in cooking oil. Sautee onion rings in hot oil until almost translucent. Remove cooked onion rings from heat and set aside. Next, add marinated steak to hot pan and grill for 8 to 10 minutes on both sides until nicely browned. Remove cooked steak and set on serving plate. Add marinade liquid to pan and reduce while deglazing the bottom of the pan. Pour reduced sauce on steak and arrange onion rings on top of the beef. Serve immediately with steamed rice.
Post originally from February 14, 2011
Simple saute that satisfies
Simplicity is what makes this dish yummy and delicious. The tangy flavors of vinegar and sweet sautéed onion enhance the flavors of thinly sliced grilled beef. Not much goes into preparing this Filipino favorite but expect a lot of taste in every serving of Bistek. Here is our recipe:
What you will need:
1 wooden spoon
1 medium-sized bowl
1 fry pan or cast-iron skillet
3 tablespoons cooking oil
1 serving plate
1lb thinly cut beef steak
1 large onion, cut into rings
2 garlic cloves, minced
¼ cup coconut sap vinegar (Sukang Tuba Vinegar) or regular cider vinegar
¼ cup dark soy sauce
4 teaspoons kalamansi juice or lime juice
Pinch of black pepper
Cooking and Preparation:
Combine all ingredients in bowl. Mix well and let ingredients marinade for 30 minutes. Heat fry pan on medium-high heat. Pour in cooking oil. Sautee onion rings in hot oil until almost translucent. Remove cooked onion rings from heat and set aside. Next, add marinated steak to hot pan and grill for 8 to 10 minutes on both sides until nicely browned. Remove cooked steak and set on serving plate. Add marinade liquid to pan and reduce while deglazing the bottom of the pan. Pour reduced sauce on steak and arrange onion rings on top of the beef. Serve immediately with steamed rice.
Monday, December 19, 2011
Monday's Bread Bowl: Menudo
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!
Post from November 1, 2010
A warm bowl of this will brighten any rainy day
There are different types of menudo, which we’ll discuss later in the week. The Mixed Stew likes this rustic version from the Philippines. Chopped pieces of pork belly are braised until tender in an onion, garlic, and tomato seasoned broth. The addition of carrots, chick peas, pimentos, and other ingredients makes for a hearty pork and veggie stew. Here is our recipe:
What you will need:
1 wooden spoon
1 large stock pot w/ lid
3lbs pork belly, diced small
1 yellow onion, diced
3 garlic cloves, chopped
3 tablespoons cooking oil
2 bay leaves
2 medium to large fresh tomatoes, diced
1 (19 oz) can chick peas
1 (16 oz) bag frozen peas and corn
2 (4 oz) jars pimentos, drained
1 cup sliced carrots
4 cups water
Salt or fish sauce to taste
Cooking and Directions:
Heat up stock pot on medium-high heat. Add cooking oil, garlic, bay leaves, and onion. Sautee ingredients until onions turn translucent. Next, add in pork belly and cover with lid for 10 minutes. Let the meat brown and stir occasionally. Add tomatoes and water to stock pot. Stir well and recover pot with lid. The ingredients should reach a boiling point. Reduce heat to medium-low. Let the ingredients slowly simmer or braise for one hour. Then throw in salt (or fish sauce), pimentos, carrots, chick peas, and bag of corn and peas. Raise heat to medium and let the pot simmer for another 20 minutes. Serve with steamed rice or mashed potatoes.
Post from November 1, 2010
A warm bowl of this will brighten any rainy day
There are different types of menudo, which we’ll discuss later in the week. The Mixed Stew likes this rustic version from the Philippines. Chopped pieces of pork belly are braised until tender in an onion, garlic, and tomato seasoned broth. The addition of carrots, chick peas, pimentos, and other ingredients makes for a hearty pork and veggie stew. Here is our recipe:
What you will need:
1 wooden spoon
1 large stock pot w/ lid
3lbs pork belly, diced small
1 yellow onion, diced
3 garlic cloves, chopped
3 tablespoons cooking oil
2 bay leaves
2 medium to large fresh tomatoes, diced
1 (19 oz) can chick peas
1 (16 oz) bag frozen peas and corn
2 (4 oz) jars pimentos, drained
1 cup sliced carrots
4 cups water
Salt or fish sauce to taste
Cooking and Directions:
Heat up stock pot on medium-high heat. Add cooking oil, garlic, bay leaves, and onion. Sautee ingredients until onions turn translucent. Next, add in pork belly and cover with lid for 10 minutes. Let the meat brown and stir occasionally. Add tomatoes and water to stock pot. Stir well and recover pot with lid. The ingredients should reach a boiling point. Reduce heat to medium-low. Let the ingredients slowly simmer or braise for one hour. Then throw in salt (or fish sauce), pimentos, carrots, chick peas, and bag of corn and peas. Raise heat to medium and let the pot simmer for another 20 minutes. Serve with steamed rice or mashed potatoes.
Friday, December 16, 2011
Friday's Last Spoonful: Food Surf
Gifts for the season
Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.
Wondering what to get someone special this Christmas? We suggest ordering a box of fine chocolates or even bacon-spiked chocolate from Vosges.
Meanwhile, peruse Amazon.com for brand new or gently used cookbooks to create a yummy culinary feast in the coming year.
What about some holiday cake and goodies? Crumbs Bake Shop offers holiday themed cupcakes and specialty gifts.
Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.
Wondering what to get someone special this Christmas? We suggest ordering a box of fine chocolates or even bacon-spiked chocolate from Vosges.
Meanwhile, peruse Amazon.com for brand new or gently used cookbooks to create a yummy culinary feast in the coming year.
What about some holiday cake and goodies? Crumbs Bake Shop offers holiday themed cupcakes and specialty gifts.
Thursday, December 15, 2011
Thursday’s Side Dish: Bun Rieu Cua
A spicy crab paste from Vietnam
We recommend this spicy jar of sauce to flavor any Asian inspired soup or stir-fry recipe. This Por Kwan brand Bun Rieu Cua is available in the spicy sauces aisle at Hmart or many other Asian foods grocery store. This Vietnamese food item also adds a strong seafood taste to any meal. Por Kwan is a consumer foods subsidiary of BKK Australia that also exports to the United States. Expect to pay between $2.50 and $4.99 for a 7 oz. jar. A little goes a long way towards flavoring any savory dish. This spicy paste contains real crabmeat, soybean oil, and garlic.
We recommend this spicy jar of sauce to flavor any Asian inspired soup or stir-fry recipe. This Por Kwan brand Bun Rieu Cua is available in the spicy sauces aisle at Hmart or many other Asian foods grocery store. This Vietnamese food item also adds a strong seafood taste to any meal. Por Kwan is a consumer foods subsidiary of BKK Australia that also exports to the United States. Expect to pay between $2.50 and $4.99 for a 7 oz. jar. A little goes a long way towards flavoring any savory dish. This spicy paste contains real crabmeat, soybean oil, and garlic.
Wednesday, December 14, 2011
Wednesday’s Helping: Frying Outdoors
Keep the odor and mishaps away
The Mixed Stew crew like to keep a portable burner on-hand for deep frying outdoors whenever possible. Why do we do this? Well, we like to keep the annoying deep-fry scent from overwhelming the kitchen and rest of the house. Also, remember that there’s always a fire hazard when dealing with hot or heated cooking oils. Accidental kitchen fires, no matter how small, can do major damage. Never leave freshly heated cooking oil, or cooking oil that you’ve heated to smoking point, unattended since accidents may occur. Plus, if you fry outdoors or are lucky enough to have an "outside kitchen" you may avoid that layer of oil that seems to rest in the kitchen after a frying session.
The Mixed Stew crew like to keep a portable burner on-hand for deep frying outdoors whenever possible. Why do we do this? Well, we like to keep the annoying deep-fry scent from overwhelming the kitchen and rest of the house. Also, remember that there’s always a fire hazard when dealing with hot or heated cooking oils. Accidental kitchen fires, no matter how small, can do major damage. Never leave freshly heated cooking oil, or cooking oil that you’ve heated to smoking point, unattended since accidents may occur. Plus, if you fry outdoors or are lucky enough to have an "outside kitchen" you may avoid that layer of oil that seems to rest in the kitchen after a frying session.
Tuesday, December 13, 2011
Tuesday’s Cupful: Background on Shrimp Patties
Possibly a shrimp doughnut
Yes, Guampedia lists these as bunelos uhang, which literally translates into “shrimp fritters” or “shrimp doughnuts.” We call them “Chamorro shrimp patties.” Food historians believe that a basic and simple recipe for American-style fritters was introduced by military personnel in Guam during the early 20th Century. In fact, the Guam Recorder published household recipes during the 1920s. Chamorro fritters can be sweet or savory. This particular batter technique has also become popular for making bunelos aga(or banana doughnuts) and bunelos daugu (or Chamorro yam doughnuts. Recipes may vary, but the most recipes call for a combination of flour, eggs, and milk. Chamorros and Guamanians often find shrimp patties on all fiesta tables or fandangos in Guam. Meanwhile, some recipes call for pieces of fish instead of shrimp.
Yes, Guampedia lists these as bunelos uhang, which literally translates into “shrimp fritters” or “shrimp doughnuts.” We call them “Chamorro shrimp patties.” Food historians believe that a basic and simple recipe for American-style fritters was introduced by military personnel in Guam during the early 20th Century. In fact, the Guam Recorder published household recipes during the 1920s. Chamorro fritters can be sweet or savory. This particular batter technique has also become popular for making bunelos aga(or banana doughnuts) and bunelos daugu (or Chamorro yam doughnuts. Recipes may vary, but the most recipes call for a combination of flour, eggs, and milk. Chamorros and Guamanians often find shrimp patties on all fiesta tables or fandangos in Guam. Meanwhile, some recipes call for pieces of fish instead of shrimp.
Monday, December 12, 2011
Monday’s Bread Bowl: Shrimp Patties
A fritter to delight 
These are a Guam favorite. They’re a seafood counterpoint to the traditional BBQ ribs or chicken at most island parties. The addition of baking powder ensures a soft and light consistency. Here’s the recipe:
What you will need:
1 baker’s spatula
1 metal tablespoon
1 large bowl
2 ½ cups canola oil
1 fry-pan
1 baking pan with wire rack
1 lb raw shrimp, deveined, sliced small, and mashed
1 (12 oz) package mixed vegetables, thawed and drained
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 (12 oz) can evaporated milk
1 beaten egg
2 garlic cloves, minced
½ large yellow onion, chopped small
Pinch of salt and pepper
Cooking and Directions:
Combine mixed veggies, shrimp, salt, pepper, onion, garlic, milk, beaten egg, and baking powder in large bowl. Mix well. Gradually pour in flour while stirring constantly with spatula. Look for and expect a wet batter consistency. Heat canola oil in fry pan on medium-high heat for 3 to 5 minutes or until a small amount of batter begins to fry or float in heated oil. Scoop tablespoon portions of prepared batter into fry-pan while being careful to space them out. Let patties brown and fry on each side for 8 minutes. Patties will eventually float while frying in hot oil. Remove fried patties once they reach an even golden brown color on all sides. Place patties on wire rack to drain and cool.
These are a Guam favorite. They’re a seafood counterpoint to the traditional BBQ ribs or chicken at most island parties. The addition of baking powder ensures a soft and light consistency. Here’s the recipe:
What you will need:
1 baker’s spatula
1 metal tablespoon
1 large bowl
2 ½ cups canola oil
1 fry-pan
1 baking pan with wire rack
1 lb raw shrimp, deveined, sliced small, and mashed
1 (12 oz) package mixed vegetables, thawed and drained
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 (12 oz) can evaporated milk
1 beaten egg
2 garlic cloves, minced
½ large yellow onion, chopped small
Pinch of salt and pepper
Cooking and Directions:
Combine mixed veggies, shrimp, salt, pepper, onion, garlic, milk, beaten egg, and baking powder in large bowl. Mix well. Gradually pour in flour while stirring constantly with spatula. Look for and expect a wet batter consistency. Heat canola oil in fry pan on medium-high heat for 3 to 5 minutes or until a small amount of batter begins to fry or float in heated oil. Scoop tablespoon portions of prepared batter into fry-pan while being careful to space them out. Let patties brown and fry on each side for 8 minutes. Patties will eventually float while frying in hot oil. Remove fried patties once they reach an even golden brown color on all sides. Place patties on wire rack to drain and cool.
Friday, December 9, 2011
Friday’s Last Spoonful: Food Surf
Peppermint Sensations
Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.
The holidays are also a time for peppermint flavored treats. The San Jose-Mercury News recently featured a story about these usually red and white sweets.
We recommend Simply Recipes' fun and simple Peppermint Bark recipe.
Lastly, serve a candy cane in a glass with this mature peppermint cocktail.
Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.
The holidays are also a time for peppermint flavored treats. The San Jose-Mercury News recently featured a story about these usually red and white sweets.
We recommend Simply Recipes' fun and simple Peppermint Bark recipe.
Lastly, serve a candy cane in a glass with this mature peppermint cocktail.
Thursday, December 8, 2011
Thursday’s Side Dish: Mezzetta Hot Chili Peppers
Unscrew a jarful of heat
We can’t get enough of these pickled yellow peppers. Mezzetta’s hot chili peppers are a hot substitute for those salty snacks, such as potato chips or cheese curls. Each jar retails for about $2.40. The Mixed Stew crew suggests adding these peppers to your favorite fresh salad recipes. Also, pile them on in your cold-cut sandwiches. Again, we like the combination of salty, hot, and tangy packed into each jar. Remember that research studies have shown that peppers promote a faster metabolism.
We can’t get enough of these pickled yellow peppers. Mezzetta’s hot chili peppers are a hot substitute for those salty snacks, such as potato chips or cheese curls. Each jar retails for about $2.40. The Mixed Stew crew suggests adding these peppers to your favorite fresh salad recipes. Also, pile them on in your cold-cut sandwiches. Again, we like the combination of salty, hot, and tangy packed into each jar. Remember that research studies have shown that peppers promote a faster metabolism.
Wednesday, December 7, 2011
Wednesday’s Helping: Japanese Spinach
Also known as Tatsoi
We recently stumbled across this green veggie and added it to our red mung bean soup. Consumers can find it at your favorite Asian foods supermarket. Tatsoi is native to China. Meanwhile, the Japanese people have prized it for several centuries. This plant’s biological family is known as Brassica rapa. Tatsoi has an appearance that’s akin to bok choy, but it’s an Asian relative to turnips and napa cabbage. Meanwhile, its flavors are very similar to spinach instead of cabbage. Look for off-white broad stems that have longer and thinner deep green leaves at the tips that also form a rosette head. Select specimens with firm and deep green leaves. Avoid tatsoi with yellow discoloration or watery rot. Tatsoi is a good source of fiber.
We recently stumbled across this green veggie and added it to our red mung bean soup. Consumers can find it at your favorite Asian foods supermarket. Tatsoi is native to China. Meanwhile, the Japanese people have prized it for several centuries. This plant’s biological family is known as Brassica rapa. Tatsoi has an appearance that’s akin to bok choy, but it’s an Asian relative to turnips and napa cabbage. Meanwhile, its flavors are very similar to spinach instead of cabbage. Look for off-white broad stems that have longer and thinner deep green leaves at the tips that also form a rosette head. Select specimens with firm and deep green leaves. Avoid tatsoi with yellow discoloration or watery rot. Tatsoi is a good source of fiber.
Tuesday, December 6, 2011
Tuesday’s Cupful: Soaking Smoked Pork
A tip from a Southern Belle
We love making stews using smoked pork hocks; however, we learned a useful tip from Paula Deen. She recommended soaking smoked hocks in water for at least two hours before cooking any soup calling for this rustic food ingredient. The soaking process helps to tenderize and allows the natural flavors and smoked-pork juices to flavor the water. This flavored water could then be utilized in making stews or soups. We also suggest implementing this method with country ham, ham bones, or salt pork.
We love making stews using smoked pork hocks; however, we learned a useful tip from Paula Deen. She recommended soaking smoked hocks in water for at least two hours before cooking any soup calling for this rustic food ingredient. The soaking process helps to tenderize and allows the natural flavors and smoked-pork juices to flavor the water. This flavored water could then be utilized in making stews or soups. We also suggest implementing this method with country ham, ham bones, or salt pork.
Monday, December 5, 2011
Monday’s Bread Bowl: Red Mung Bean Stew
Lessen a bitter bite with annatto 
The Mixed Stew crew prepared this mung bean stew in the chilly days leading toward Thanksgiving. Mung beans, ham hocks, and annatto make for a warm bowl of comfort. Serve this rich stew with steamed rice. Here’s the recipe:
What you will need:
1 large wooden spoon
1 large stock pot with lid
1 large bunch tatsoi, chopped small
1 yellow onion, chopped
4 garlic cloves, diced
5 cups water
3 to 4 ham hocks, soaked overnight in 3 cups water
1 tablespoon annatto powder diluted in ½ cup water
1 lb mung beans, soaked for about an hour
1 large bowl
2 tablespoons cooking oil
1 colander
Pinch of salt and pepper
Cooking and Preparation:
Remove ham hocks from soaking water and debone hock meat into bite-sized pieces. Set aside ham hock liquid. Heat stock pot on medium-high heat and toss in cooking oil, salt, pepper, onion, and garlic. Add ham hock meat and let ingredients sweat until onions turn translucent. Stir occasionally. Drain soaking mung beans into a colander. Into pot, pour in ham hock liquid and mungo beans. Let pot come to a boil and then reduce heat to medium-low. Cover pot and let ingredients slowly simmer for 30 minutes then add annatto liquid. Mix well, cover, and let stew simmer for another 45 minutes. Finally, stir in Japanese spinach. Mung beans and ham hocks should be cooked until tender -- at least another 30 minutes or so.
The Mixed Stew crew prepared this mung bean stew in the chilly days leading toward Thanksgiving. Mung beans, ham hocks, and annatto make for a warm bowl of comfort. Serve this rich stew with steamed rice. Here’s the recipe:
What you will need:
1 large wooden spoon
1 large stock pot with lid
1 large bunch tatsoi, chopped small
1 yellow onion, chopped
4 garlic cloves, diced
5 cups water
3 to 4 ham hocks, soaked overnight in 3 cups water
1 tablespoon annatto powder diluted in ½ cup water
1 lb mung beans, soaked for about an hour
1 large bowl
2 tablespoons cooking oil
1 colander
Pinch of salt and pepper
Cooking and Preparation:
Remove ham hocks from soaking water and debone hock meat into bite-sized pieces. Set aside ham hock liquid. Heat stock pot on medium-high heat and toss in cooking oil, salt, pepper, onion, and garlic. Add ham hock meat and let ingredients sweat until onions turn translucent. Stir occasionally. Drain soaking mung beans into a colander. Into pot, pour in ham hock liquid and mungo beans. Let pot come to a boil and then reduce heat to medium-low. Cover pot and let ingredients slowly simmer for 30 minutes then add annatto liquid. Mix well, cover, and let stew simmer for another 45 minutes. Finally, stir in Japanese spinach. Mung beans and ham hocks should be cooked until tender -- at least another 30 minutes or so.
Thursday, December 1, 2011
Thursday’s Side Dish: Blue Agave Natural Sweetener
An even healthier sugar substitute 
Tired of sugar, sucrose, and other artificial sweeteners? Blue agave has a lower glycemic indec per serving compared to sugar. This sweetener is produced from the Mexican agave plant. Agave syrup can be likened to honey based on its flavor, fluid consistency, and strength as a sweetener. Look for a light, dark, and golden varieties. The agave plant has to reach an age of six to seven years of age before farmers can harvest this plant’s leaves to retrieve and process agave syrup. Vegetarians prefer this sweetener as a vegan substitute for honey. Consumers can add portions to their favorite food recipes or mixed beverages. Agave syrup naturally contains magnesium and iron.
Tired of sugar, sucrose, and other artificial sweeteners? Blue agave has a lower glycemic indec per serving compared to sugar. This sweetener is produced from the Mexican agave plant. Agave syrup can be likened to honey based on its flavor, fluid consistency, and strength as a sweetener. Look for a light, dark, and golden varieties. The agave plant has to reach an age of six to seven years of age before farmers can harvest this plant’s leaves to retrieve and process agave syrup. Vegetarians prefer this sweetener as a vegan substitute for honey. Consumers can add portions to their favorite food recipes or mixed beverages. Agave syrup naturally contains magnesium and iron.
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