Thursday, August 29, 2013

Thursday’s Side Dish: Spicy Tuna Musubi

Taking out the spam for ourselves

The Mixed Stew crew took out the fatty but tasty luncheon meat and switched it with a variation of our Spicy Tuna salad.  Musubi is so versatile in composition.  We added very little mayo but you can choose to leave out the mayonnaise for a healthier snack.  What did we change?  The Mixed Stew crew added some minced Jalapeno pepper, which gives an extra kick of heat – in every bite --to the end result.  Again, we used multigrain rice instead of regular to lighten up the calorie intake

Wednesday, August 28, 2013

Wednesday’s Helping: Alternative Ingredients for Thai Peanut Coleslaw

Another coleslaw with zing

The Mixed Stew crew suggests substituting the cabbage in this recipe for purple cabbage for a neat change in color that catches many party or dinner guests by surprise.  Better yet, mix the two main cabbage types for a two-tone serving of veggies.   Remember that adding julienned bell peppers, thin carrot slices, or chopped broccoli pieces make for more of a bite.  If you wanna really experiment, we suggest adding baby corn, sliced apple, and even cilantro.  

Tuesday, August 27, 2013

Tuesday’s Cupful: Background on Thai Peanut Coleslaw

Hold the mayo, yet again

We recommend making this coleslaw instead of making a fat-laden slaw that’s dressed with mayonnaise.  Meanwhile, this dish amounts to a vinegar-based coleslaw that’s seasoned with an Asian twist.   The Mixed Stew crew likes the unusual spicy kick in every bite.  We were inspired by the Spicy Thai-Peanut sauce that’s usually served with Satay at most Thai restaurants.   Remember that peanut butter contains monounsaturated fat, which is healthier than the animal fat found in mayonnaise.      

Monday, August 26, 2013

Monday’s Bread Bowl: Tangy Thai Peanut Slaw

We thought of this coleslaw as a nice alternative to the usual mayonnaise-based slaws.  Here’s the recipe:

What you will need:

1 large mixing bowl
1 small bowl
1 metal fork
1 wooden spoon
½ large cabbage head, thinly julienned
2 jalapenos, diced small
2/3 cup white vinegar
1 tablespoon creamy peanut butter
2 teaspoons sugar
¼ cup soy sauce

Preparation and Directions:

Combine soy sauce, vinegar, sugar, and peanut butter in small bowl.  Whisk well until peanut butter dilutes in wet ingredients.  Toss cabbage and jalapenos together until mixed well.  Add peanut butter dressing.  Let coleslaw chill for at least 3 hours in fridge before serving.  

Friday, August 23, 2013

Friday's Last Spoonful: Food Surf

Puto to the max

Food Surfing will feature fun food links from around the Blogosphere, including leads to other interesting sites. These recommended links may give you other interesting ideas for making your life taste better.

Check out by amber's hands unique recipe for puto that makes us green with envy.  

Filipina Soul also features a number of recipes using puto.  The Pilipino Puto Mamon and Puto Pao look promising.

Finally, Busog! Sarap! has a special recipe for Puto Espesyal that should be at the top of anyone's list of party menu items.

Thursday, August 22, 2013

Thursday’s Side Dish: Potu Pops

Marshmallow like treats

The small size of these puto treats makes them delicate morsels.  We suggest biting into these instead of oily potato chips, salty pretzels, or super sweet candy.  The texture and ingredients translate into eating a confection with taste and texture akin to a semisweet marshmallow.  Try serving these pops with chocolate fondue for dipping at the next small gathering at the office.  The baby cake pop iron guarantees uniformly shaped puto pops every time.      

Wednesday, August 21, 2013

Wednesday’s Helping: Optional ingredients for shrimp pop

Necessary substitutions

How else can we tweak our shrimp pops recipe?  We suggest substituting the shrimp for imitation crab meat, canned crab, or canned shrimp in a pinch.  Meanwhile, try changing things up with different mixed vegetable combinations.  Okra, zucchini, and mushrooms may provide more unique and flavorful textures in the finished product.  If you really wanna spice things up, add sliced jalapeno peppers.  Otherwise, try adding Old Bay seasoning, paprika, or a touch of cumin to add a spicy kick. 

Tuesday, August 20, 2013

Tuesday’s Cupful: Background on shrimp pops

Smaller shrimp bites will do

The Mixed Stew crew likes our shrimp pops since each one is packed with tasty seafood flavor.  The many ingredients, such as bell pepper, shrimp, and onion, ensure a hit for anyone’s tastebuds.  We based this recipe on our previous recipe for shrimp patties.  The advantage here is that our shrimp pops are not deep fried in any fat-laden cooking oil.  The very hot baby cake pop griddle combined with non-stick cooking spray browns and seals in flavors.  Meanwhile, the bite-sized shape is just right for little eaters aka the kids. 

Monday, August 19, 2013

Monday’s Bread Bowl: Shrimp Pops

Small and yummy shrimp croquettes

We like this recipe since the cooking method doesn’t call for deep frying.  Here’s the recipe:

What you will need:

1 baby pops cake maker
1 metal spoon
1 pair chopsticks
1 large mixing bowl
Non-stick cooking spray
1lb shrimp, deveined, and mashed
1 and ½ cups all-purpose flour
1 (12 oz.) package mixed vegetables, thawed and drained
1 (12 oz.) can evaporated milk
2 garlic cloves, minced
1 whole egg, beaten
1 red bell pepper, chopped small
1 yellow onion, chopped small
1 teaspoon baking soda
Pinch of salt and pepper

Cooking and Directions:

Combine shrimp, mixed vegetables, pepper, onion and garlic in large mixing bowl.  Toss well.  Next, gradually add flour and milk until a wet batter forms to hold loose ingredients.   Add egg, pepper, salt, and baking powder.  Mix again.  Preheat baby cake pop maker.  Coat griddle section with cooking spray.  Now, spoon in enough batter into each mold then close down lid.  Let each batch cook for 10 minutes on each side.  Be careful to flip each piece with chopsticks at the half-way point of total cooking time of 20 minutes.  Place cooked shrimp poppers on paper towel on a serving dish.  

Friday, August 16, 2013

Friday’s Last Spoonful: Food Surf

Sushi Accoutrement 

Food Surfing will feature fun food links from around the Blogosphere, including leads to other interesting sites. These recommended links may give you other interesting ideas for making your life taste better.

Zagat recently identified their picks for best sushi restaurants round the country in USA Today.

Meanwhile, Travel and Leisure featured their picks just last December.  See if your favorite sushi joint gets its due.

PETA also gets in on it with a list of Vegan sushi restaurants.  So roll up your sleeves and dig into vegan sushi fare.