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.
Wednesday, November 30, 2011
Wednesday’s Helping: Bihon Noodles
Another Asian staple
We recommend adding or using these noodles to stretch many traditional stir-fry recipes. Bihon noodles or rice noodles can also come in handy as a serving foundation for spicy or saucy dishes. Basically, spoon a portion of seasoned ingredients on top of quickly* cooked or softened rice noodles for a delicate substitute to steamed rice. Again, this food item absorbs any flavors, seasonings, or sauces. These noodles are also known as rice vermicelli or rice sticks. Remember not to confuse rice noodles with cellophane noodles or mung bean noodles.
We recommend adding or using these noodles to stretch many traditional stir-fry recipes. Bihon noodles or rice noodles can also come in handy as a serving foundation for spicy or saucy dishes. Basically, spoon a portion of seasoned ingredients on top of quickly* cooked or softened rice noodles for a delicate substitute to steamed rice. Again, this food item absorbs any flavors, seasonings, or sauces. These noodles are also known as rice vermicelli or rice sticks. Remember not to confuse rice noodles with cellophane noodles or mung bean noodles.
*Follow cooking instructions on the package carefully so as not to overcook the noodles.
Tuesday, November 29, 2011
Tuesday’s Cupful: Bean Thread Noodles
A gluten-free alternative 
This food item is a staple in Asian Cuisines. They’re also known as mung bean noodles, cellophane noodles or glass noodles. Expect an appearance and consistency that’s very similar to rice vermicelli. The best cellophane noodles are tasteless and come made from green mung bean, but also be aware of cheaper varieties made from wheat. Cooks must soak the dried and packaged noodles in steaming hot water for several minutes to make them soft, pliable, and more apt to soak up flavors in stir-frys, soups, or salads. These bland noodles are popular for their ability to absorb spices, sauces, and added seasonings in different dishes.
This food item is a staple in Asian Cuisines. They’re also known as mung bean noodles, cellophane noodles or glass noodles. Expect an appearance and consistency that’s very similar to rice vermicelli. The best cellophane noodles are tasteless and come made from green mung bean, but also be aware of cheaper varieties made from wheat. Cooks must soak the dried and packaged noodles in steaming hot water for several minutes to make them soft, pliable, and more apt to soak up flavors in stir-frys, soups, or salads. These bland noodles are popular for their ability to absorb spices, sauces, and added seasonings in different dishes.
Monday, November 28, 2011
Monday’s Bread Bowl: Cold Kimchi Noodles
A sweet and tangy kimchi dish
This is a hot and spicy noodle salad that The Mixed Stew crew has enjoyed at a Guam restaurant for many years. The combination of chilled noodles and hot kimchi spices provides a contradiction of taste sensations that means having more than one serving at a time for the Mixed Stew crew. Here’s the recipe:
What you will need:
1 spatula
1 large bowl
6 cups water
1 medium bowl
1 colander
1 stock pot
1 package bean thread noodles
At least 1/3 cup sugar or more to taste
8 oz kimchi base
1/3 cup sesame oil
½ cup green onion, chopped small
¼ cup palm white vinegar
Optional:
Sliced daikon radish
Cooking and Directions:
Heat water in stock pot until boiling point. Place dried bean thread noodles in large bowl. Next, pour hot water into bowl with noodles until submerged. Let bean thread noodles soak and soften for 2 to 3 minutes then drain in colander. Return cooked noodles to large bowl. Combine kimchi base, sugar, vinegar, and sesame oil in medium bowl. Add kimchi dressing to noodles and toss well. Finally, add green onion, cucumber, and sesame seeds then chill in fridge for at least 3 hours before serving.
This is a hot and spicy noodle salad that The Mixed Stew crew has enjoyed at a Guam restaurant for many years. The combination of chilled noodles and hot kimchi spices provides a contradiction of taste sensations that means having more than one serving at a time for the Mixed Stew crew. Here’s the recipe:
What you will need:
1 spatula
1 large bowl
6 cups water
1 medium bowl
1 colander
1 stock pot
1 package bean thread noodles
At least 1/3 cup sugar or more to taste
8 oz kimchi base
1/3 cup sesame oil
½ cup green onion, chopped small
¼ cup palm white vinegar
Optional:
Sliced daikon radish
Cooking and Directions:
Heat water in stock pot until boiling point. Place dried bean thread noodles in large bowl. Next, pour hot water into bowl with noodles until submerged. Let bean thread noodles soak and soften for 2 to 3 minutes then drain in colander. Return cooked noodles to large bowl. Combine kimchi base, sugar, vinegar, and sesame oil in medium bowl. Add kimchi dressing to noodles and toss well. Finally, add green onion, cucumber, and sesame seeds then chill in fridge for at least 3 hours before serving.
Thursday, November 24, 2011
Thursday's Side Dish: Tasty Tomato Sandwich
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!
Post from June 21, 2010
A cool and refreshing healthy bite
The Mixed Stew thinks this yummy sandwich is just right for the hot summer months with tomatoes in season. We’ve selected the freshest ripe and red ones for this sandwich. There’s a hearty spread that is a blend of mayo, sliced chives, and Dijon mustard to enhance the tangy tomato flavors in every bite of this refreshing sandwich.
What you will need:
1 butter knife
1 small cutting board
1-2 tablespoons Dijon mayo w/ chives
2 multi-grain bread slices (hearty bread recommended because of moisture from tomatoes)
4-5 ( ¼ inch wide) slices, ripened tomato
Salt and pepper to taste
Preparation and Directions:
Lay out both bread slices for building a sandwich. Spread Dijon mayo (w/ chives) on both slices. Next, pile tomato slices on top of spread mayo, so that the mayo is completely covered with tomato. This guarantees that there’s a slice tomato in every bite. Sprinkle with salt and pepper. Finally, close sandwich.
Post from June 21, 2010
A cool and refreshing healthy bite
The Mixed Stew thinks this yummy sandwich is just right for the hot summer months with tomatoes in season. We’ve selected the freshest ripe and red ones for this sandwich. There’s a hearty spread that is a blend of mayo, sliced chives, and Dijon mustard to enhance the tangy tomato flavors in every bite of this refreshing sandwich.
What you will need:
1 butter knife
1 small cutting board
1-2 tablespoons Dijon mayo w/ chives
2 multi-grain bread slices (hearty bread recommended because of moisture from tomatoes)
4-5 ( ¼ inch wide) slices, ripened tomato
Salt and pepper to taste
Preparation and Directions:Lay out both bread slices for building a sandwich. Spread Dijon mayo (w/ chives) on both slices. Next, pile tomato slices on top of spread mayo, so that the mayo is completely covered with tomato. This guarantees that there’s a slice tomato in every bite. Sprinkle with salt and pepper. Finally, close sandwich.
Wednesday, November 23, 2011
Wednesday's Helping: Raisin Swirl Grilled Cheese
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!
Post from November 8, 2010
Sweet and salty sandwich delight
Here’s another souped up sandwich that’s tasty. Switch out the American cheese and replace the whole wheat or bland white bread with two sweet slices of the Pepperidge Farm raisin cinnamon swirl loaf that’s available at most major supermarkets. This bread is well worth the extra dimes at $3.49 for a 16 oz loaf. The added raisins and cinnamon make for a tangy and sweet combo in every bite. The toasted bread’s sweetness really enhances the usually mild sharpness of the melted Swiss cheese. Here’s our recipe:
What you will need:
1 cutting board
2 slices of Pepperidge Farm Raisin Cinnamon Loaf
1 spatula
1 cast iron skillet or non-stick frying pan
1 tablespoon melted butter
2 slices Swiss cheese
Cooking and Preparation:
Heat pan on medium-high setting. Place slices of Swiss cheese between two bread slices and set aside. Take butter and throw in pan. Spread melted butter with spatula to evenly coat pan’s surface. Carefully position the built sandwich in frying pan. Let the sandwich brown for 2-3 minutes on both sides. Serve immediately. Wanna make it extra hearty? Try adding a slice of ham between the pieces of bread before heating.
Post from November 8, 2010
Sweet and salty sandwich delight
Here’s another souped up sandwich that’s tasty. Switch out the American cheese and replace the whole wheat or bland white bread with two sweet slices of the Pepperidge Farm raisin cinnamon swirl loaf that’s available at most major supermarkets. This bread is well worth the extra dimes at $3.49 for a 16 oz loaf. The added raisins and cinnamon make for a tangy and sweet combo in every bite. The toasted bread’s sweetness really enhances the usually mild sharpness of the melted Swiss cheese. Here’s our recipe:
What you will need:
1 cutting board
2 slices of Pepperidge Farm Raisin Cinnamon Loaf
1 spatula
1 cast iron skillet or non-stick frying pan
1 tablespoon melted butter
2 slices Swiss cheese
Cooking and Preparation:
Heat pan on medium-high setting. Place slices of Swiss cheese between two bread slices and set aside. Take butter and throw in pan. Spread melted butter with spatula to evenly coat pan’s surface. Carefully position the built sandwich in frying pan. Let the sandwich brown for 2-3 minutes on both sides. Serve immediately. Wanna make it extra hearty? Try adding a slice of ham between the pieces of bread before heating.
Tuesday, November 22, 2011
Tuesday's Cupful: Bacon Marmalade
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!
Post from September 9, 2009
An extra-fancy toasted sandwich
Post from September 9, 2009
An extra-fancy toasted sandwich
The Mixed Stew highlighted a kids' favorite yesterday and now would like to talk about a more grownup treat. Bacon and marmalade on toast raises the bar in sandwich enjoyment. The combination of sweet and tangy marmalade with crispy smoked bacon makes for a tasty experience. This is a sandwich that’s way beyond elementary school recess. Do you happen to be in the Big Apple? Adults may pamper themselves by eating this sandwich (on pumpernickel) at Prune in NYC’s East Village. Otherwise, buy all the ingredients and make a late-night snack. Just don’t forget to toast the bread. We suggest a firm variety of bread as opposed to regular soft white or wheat. Oh, and if marmalade just isn't your thing, Nelly suggests substituting apricot preserves.
Monday, November 21, 2011
Monday's Bread Bowl: Chipotle and Avocado
The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!
Post from September 24, 2009
Post from September 24, 2009
Get a grip of this sandwich
Friday, November 18, 2011
Friday's Last Spoonful: Food Surf
Three more good reads
Food Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better. The Mixed Stew crew likes hunting through cookbooks for a good recipe or three.
We recommend America’s Most Wanted Recipes by Ron Douglas for food lovers looking for recipes of their favorite dishes from popular restaurants.
Aaron Sanchez’s Simple Food, Big Flavor has yummy Mexican fusion recipes and food ideas to fill your weekly menus with spicy meals. Look out for hot recipes, such as mini chorizo and potato tortas or roasted lamb with pomegranate-tamarind sauce.
Lastly, we like everyday FOOD, which is a Martha Stewart food magazine, since it provides simple “dressed down” dishes and recipes
Note: If you order via the links above, The Mixed Stew creators will get a tiny referral fee.
Food Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better. The Mixed Stew crew likes hunting through cookbooks for a good recipe or three.
We recommend America’s Most Wanted Recipes by Ron Douglas for food lovers looking for recipes of their favorite dishes from popular restaurants.
Aaron Sanchez’s Simple Food, Big Flavor has yummy Mexican fusion recipes and food ideas to fill your weekly menus with spicy meals. Look out for hot recipes, such as mini chorizo and potato tortas or roasted lamb with pomegranate-tamarind sauce.
Lastly, we like everyday FOOD, which is a Martha Stewart food magazine, since it provides simple “dressed down” dishes and recipes
Note: If you order via the links above, The Mixed Stew creators will get a tiny referral fee.
Thursday, November 17, 2011
Thursday’s Side Dish: Campbell’s Chunky Chicken Corn Chowder
Chicken, potatoes, and corn in a pinch 
The Mixed Stew crew added this ready-made chunky chicken chowder to our latest Monday’s Bread Bowl to add a flavor kick to our homemade and hearty soup. Campbell’s Chicken Corn Chowder also makes for a filling lunch at work and at the office. We suggest that you keep a can or two on hand for those cold days or for when you need a warm and filling bowl of soup to chase the sniffles away.
The Mixed Stew crew added this ready-made chunky chicken chowder to our latest Monday’s Bread Bowl to add a flavor kick to our homemade and hearty soup. Campbell’s Chicken Corn Chowder also makes for a filling lunch at work and at the office. We suggest that you keep a can or two on hand for those cold days or for when you need a warm and filling bowl of soup to chase the sniffles away.
Wednesday, November 16, 2011
Wednesday’s Helping: Slimming Down Soup Recipes
Get the skimming done beforehand
Don’t think that all bowls of soup are healthy alternatives to full meals. Creamy soups, such as clam chowder or corn chowder may be loaded with calories from fat-laden dairy cream, half-n-half, or coconut milk. We suggest using skimmed milk to prepare or ensure healthier servings of creamy soups or chowders. If that’s not an option, try waiting for a batch of soup to cool to room temperature and then letting it chill in the refrigerator overnight. The chilling process will allow the fatty liquids and solids to separate or float to the top and surface of the batch of soup, so you can skim it with a metal spoon before serving.
Don’t think that all bowls of soup are healthy alternatives to full meals. Creamy soups, such as clam chowder or corn chowder may be loaded with calories from fat-laden dairy cream, half-n-half, or coconut milk. We suggest using skimmed milk to prepare or ensure healthier servings of creamy soups or chowders. If that’s not an option, try waiting for a batch of soup to cool to room temperature and then letting it chill in the refrigerator overnight. The chilling process will allow the fatty liquids and solids to separate or float to the top and surface of the batch of soup, so you can skim it with a metal spoon before serving.
Tuesday, November 15, 2011
Tuesday’s Cupful: What is Masa Harina?
Not just any ol’ corn flour
The Spanish literally translates into “dough flour.” This is a specially processed corn flour that’s used to make Mexican tortillas, tamales, and other Latin American food items. The preparation involves soaking dried corn in a mixture of water and lime, which makes the corn more palatable or easier to digest. The wet corn dough gets ground into a powder that’s sold as masa harina. Cooks cannot substitute regular corn flour for masa harina and vice versa. Adding water to masa harina creates the new dough necessary to make tortillas, enchiladas, etc. Have you ever tried to cook with masa harina?
The Spanish literally translates into “dough flour.” This is a specially processed corn flour that’s used to make Mexican tortillas, tamales, and other Latin American food items. The preparation involves soaking dried corn in a mixture of water and lime, which makes the corn more palatable or easier to digest. The wet corn dough gets ground into a powder that’s sold as masa harina. Cooks cannot substitute regular corn flour for masa harina and vice versa. Adding water to masa harina creates the new dough necessary to make tortillas, enchiladas, etc. Have you ever tried to cook with masa harina?
Monday, November 14, 2011
Monday's Bread Bowl: Chicken Corn Soup With Masa
Another yummy corn soup 
This corn soup calls for some corn flour and coconut milk to thicken the chicken stock. Consequently, expect a stronger corn taste in every spoonful. We also added some canned corn chowder to enhance the flavors. Here’s the recipe:
What you will need:
1 wooden spoon
1 large stock pot with lid
1 (18 oz.) can Campbell’s (chunky) corn chowder
2 tablespoons cooking oil
8 cups water
4 to 6 chicken leg quarters
1 yellow onion, chopped
2 garlic cloves, chopped
1 to 1 and ¼ cup Masa Harina or corn flour
2 (15 oz) canned corn, drained
1 (14 oz) bag frozen corn
1 can of coconut milk
Salt and pepper to taste
Cooking and Directions:
Place chicken legs in stock pot just enough water to cover pieces and bring to a boil over medium-high to high heat. Let chicken boil until thoroughly cooked -- 30 minutes or so. Allow ingredients to completely cool to room temperature. Debone the chicken and then shred and/or chop the meat into small pieces.
Return stock pot to stove and add oil, salt, pepper, garlic and onion. Stir well and let ingredients cook until onion turn translucent. Add in loose chicken meat and fry for 5 to 8 minutes. Add 6 cups of chicken broth along with canned corn chowder then bring covered pot to a boil. Next, lower the heat to keep ingredients at a slow simmer. Combine 2 cups remaining chicken broth with Masa harina. Gradually add mixture to the pot’s ingredients while stirring to prevent lumps. Add corn. Cover pot. Let ingredients heat up to a slow simmer and gradually stir in coconut milk. DO NOT allow coconut milk to boil. After 10-15 minutes, turn off heat. Let soup rest for another 15 to 20 minutes. Finally, add salt and pepper to taste.
This corn soup calls for some corn flour and coconut milk to thicken the chicken stock. Consequently, expect a stronger corn taste in every spoonful. We also added some canned corn chowder to enhance the flavors. Here’s the recipe:
What you will need:
1 wooden spoon
1 large stock pot with lid
1 (18 oz.) can Campbell’s (chunky) corn chowder
2 tablespoons cooking oil
8 cups water
4 to 6 chicken leg quarters
1 yellow onion, chopped
2 garlic cloves, chopped
1 to 1 and ¼ cup Masa Harina or corn flour
2 (15 oz) canned corn, drained
1 (14 oz) bag frozen corn
1 can of coconut milk
Salt and pepper to taste
Cooking and Directions:
Place chicken legs in stock pot just enough water to cover pieces and bring to a boil over medium-high to high heat. Let chicken boil until thoroughly cooked -- 30 minutes or so. Allow ingredients to completely cool to room temperature. Debone the chicken and then shred and/or chop the meat into small pieces.
Return stock pot to stove and add oil, salt, pepper, garlic and onion. Stir well and let ingredients cook until onion turn translucent. Add in loose chicken meat and fry for 5 to 8 minutes. Add 6 cups of chicken broth along with canned corn chowder then bring covered pot to a boil. Next, lower the heat to keep ingredients at a slow simmer. Combine 2 cups remaining chicken broth with Masa harina. Gradually add mixture to the pot’s ingredients while stirring to prevent lumps. Add corn. Cover pot. Let ingredients heat up to a slow simmer and gradually stir in coconut milk. DO NOT allow coconut milk to boil. After 10-15 minutes, turn off heat. Let soup rest for another 15 to 20 minutes. Finally, add salt and pepper to taste.
Friday, November 11, 2011
Happy Veterans' Day!
The Mixed Stew is on a break to celebrate Veterans' Day. We'll be back on November 14, 2011 with more yummy food ideas.
Thursday, November 10, 2011
Thursday’s Side Dish: Spicy Roasted Delicata Seeds
A nice alternative to unhealthy nibblers 
We made this light treat as a substitute for potato chips. Delicata seeds have a natural nutty crunch and flavor. A shake of paprika and salt provides the yummy tastes that snack lover will enjoy. Here’s the recipe:
What you will need:
1 large bowl
1 baking sheet
Non-stick cooking spray
Delicata seeds from 2 pieces of squash
2 teaspoons paprika
Sprinkle of salt
Aluminum foil
Cooking and Directions:
Preheat oven at 350 degrees. Season and toss Delicata seeds in large bowl with paprika and salt. Spray foil-lined baking sheet with non-stick cooking spray. Place baking sheet into oven and bake for 30 to 35 minutes. Cool and serve.
We made this light treat as a substitute for potato chips. Delicata seeds have a natural nutty crunch and flavor. A shake of paprika and salt provides the yummy tastes that snack lover will enjoy. Here’s the recipe:
What you will need:
1 large bowl
1 baking sheet
Non-stick cooking spray
Delicata seeds from 2 pieces of squash
2 teaspoons paprika
Sprinkle of salt
Aluminum foil
Cooking and Directions:
Preheat oven at 350 degrees. Season and toss Delicata seeds in large bowl with paprika and salt. Spray foil-lined baking sheet with non-stick cooking spray. Place baking sheet into oven and bake for 30 to 35 minutes. Cool and serve.
Wednesday, November 9, 2011
Wednesday’s Helping: Squash vs. Pumpkin
Carve one but not the other
What’s the difference between a squash and a pumpkin? Generally, a pumpkin can be carved while a squash usually is too small in size or cumbersome in shape to carve. Pumpkins can grow to large girths compared to squashes. Types of pumpkins can also acquire the typical orange color associated with Halloween. Both fruits grow on vines, but a wide majority of pumpkins tend to possess thick and woody stems while squashes tend to have softer stems. Remember that squashes and pumpkins belong to the biological family known as Cucurbita.
What’s the difference between a squash and a pumpkin? Generally, a pumpkin can be carved while a squash usually is too small in size or cumbersome in shape to carve. Pumpkins can grow to large girths compared to squashes. Types of pumpkins can also acquire the typical orange color associated with Halloween. Both fruits grow on vines, but a wide majority of pumpkins tend to possess thick and woody stems while squashes tend to have softer stems. Remember that squashes and pumpkins belong to the biological family known as Cucurbita.
Tuesday, November 8, 2011
Tuesday’s Cupful: Delicata Squash
An elegant lady 
We recently stumbled on to this lovely squash. Look for the striated green and yellow skin with and an oblong shape. The biological name for this squash is Cucurbita pepo. Cutting into a ripe specimen of this winter squash reveals deep yellow and orange flesh that’s firm yet buttery and smooth. Once cooked, it has a sweetness that isn't overbearing at all. Other names of for this squash are peanut squash, sweet potato squash, and Bohemian squash. Delicatas contain beta-carotene, manganese, and vitamin C.
We recently stumbled on to this lovely squash. Look for the striated green and yellow skin with and an oblong shape. The biological name for this squash is Cucurbita pepo. Cutting into a ripe specimen of this winter squash reveals deep yellow and orange flesh that’s firm yet buttery and smooth. Once cooked, it has a sweetness that isn't overbearing at all. Other names of for this squash are peanut squash, sweet potato squash, and Bohemian squash. Delicatas contain beta-carotene, manganese, and vitamin C.
Monday, November 7, 2011
Monday’s Bread Bowl: Spicy Sweet Roasted Squash
A homey sweet and salty combo
We’re thinking about serving this dish on Thanksgiving. We seasoned Delicata, aka sweet potato, squash with brown sugar and coarse sea salt. The result is a salty sweet taste that enhances the natural flavors and smooth texture of baked squash. Here’s the recipe.
What you will need:
1 baking sheet
Aluminum foil
Non-stick Cooking spray
3 to 4 Delicata squashes, *seeded and sliced into ¼ inch pieces or half-rings
1/3 cup brown sugar
2-3 tbsp of sea salt
2 teaspoons cinnamon
2 teaspoons paprika
Cooking and Directions:
Preheat oven at 350 degrees. Prepare baking sheet by lining with foil to cover bottom and secure at sides. Spray with cooking spray. Arrange squash pieces on greased foil. Sprinkle liberally with salt, paprika, cinnamon, and brown sugar. Place in oven and bake for 45-60 minutes. Remove baking sheet from oven and serve immediately or let cool and freeze for reheating and serving at a later date.
We’re thinking about serving this dish on Thanksgiving. We seasoned Delicata, aka sweet potato, squash with brown sugar and coarse sea salt. The result is a salty sweet taste that enhances the natural flavors and smooth texture of baked squash. Here’s the recipe.
What you will need:
1 baking sheet
Aluminum foil
Non-stick Cooking spray
3 to 4 Delicata squashes, *seeded and sliced into ¼ inch pieces or half-rings
1/3 cup brown sugar
2-3 tbsp of sea salt
2 teaspoons cinnamon
2 teaspoons paprika
Cooking and Directions:
Preheat oven at 350 degrees. Prepare baking sheet by lining with foil to cover bottom and secure at sides. Spray with cooking spray. Arrange squash pieces on greased foil. Sprinkle liberally with salt, paprika, cinnamon, and brown sugar. Place in oven and bake for 45-60 minutes. Remove baking sheet from oven and serve immediately or let cool and freeze for reheating and serving at a later date.
Friday, November 4, 2011
Friday's Last Spoonful: Beat the Chill
Craving hearty soups and stews
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.
Cold November days mean it’s time to warm things up. ifood.tv has soup recipes, ideas for soups, and nifty ways to salvage any soup recipe gone awry here.
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.
Cold November days mean it’s time to warm things up. ifood.tv has soup recipes, ideas for soups, and nifty ways to salvage any soup recipe gone awry here.
Simplysoups.com focuses on a whole variety of soups from the thin and runny to the thick and chunky.
This successful and prolific series of Soup for the Soul books can’t be beat for anyone into more literary soul searching.
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