Miso Glazed Salmon

Ingredients:

• 2 t red miso paste
• 4 t brown sugar
• 2 T soy sauce
• 2 6-oz salmon filets
• chives, chopped (optional)

Directions:

1. Heat broiler on high & set rack about 6 inches from the flame.
2. Mix the miso, brown sugar & soy sauce together until well blended.
3. Spray a little cooking spray on a baking sheet. Place the salmon on skin side down. Coat the top with some of the miso glaze.
4. Place under the broiler & cook for about 10 minutes until flaky & tender, re-coating with glaze 2 or 3 more times during cooking.
5. Place on plates & sprinkle with chopped chives (optional).

Source: http://agoodappetite.blogspot.ca/2010/01/miso-glazed-salmon.html

Beef Empanada

Ingredients:

• 1/2 lb. ground beef
• 1 medium potato, diced (I had a cooked potato, but you can use a raw one too.)
• 2 scallions, minced
• 2 garlic cloves, minced
• Oil
• Butter
• Cumin
• Paprika
• Tomato paste or sauce (optional)
• Soy sauce
• Raisins
• Salt & pepper
• 2 boxes Pillsbury pie dough
• 3-4 inch round cutters
• 1 egg, beaten (this is your egg wash)

Directions:

1. Heat a skillet over medium high heat. Add a little oil (about 1 tbs. or more) when hot. Add potato and season with paprika, cumin (just a little cumin as this is not a typical Filipino seasoning), kosher salt and pepper. When lightly browned, set aside. (If your potato is uncooked, add to the skillet and add a little beef broth or water and cook until tender.)
2. Add a little more oil and a little butter (1 tsp. each) to the skillet and turn heat down to medium. Add garlic and scallion and saute for a few turns of your spoon. Add ground beef and saute until browned. Sprinkle beef with paprika, soy sauce, salt, and pepper to taste. If you have some tomato sauce or tomato paste, add a spoonful to taste.
3. Add raisins to your liking and potatoes, and let cook with beef mixture for a couple minutes.
4. Preheat oven to 400 degrees.
5. Unroll the pie pastry and roll a little thinner with a rolling pin to your liking. Cut out rounds (I got 12 rounds out of one pie crust). Fill each empanada with a teaspoon of filling, making sure you have some beef, potatoes, and raisins in the empanada. Encase filling with dough by folding over the dough over the filling and pressing the dough closed at the edges. Take a fork tine and press down along to the edges to seal. Place on a cookie sheet. Repeat with 2nd pie dough sheet.
6. Brush empanada tops with egg wash. Take a wooden skewer and poke a couple air holes in the tops of the empanadas.
7. Bake in the oven for 20 minutes or until golden brown. Remove from oven and let cool for a few minutes. Serve warm or at room temperature. Enjoy.

Source: http://bigboldbeautifulfood.blogspot.ca/2010/03/kulinarya-cooking-club-filipino-beef.html

Ginger Beef, Mushroom and Kale Stir Fry

Ingredients:

MARINADE
1/3 cup soy sauce
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper

STIR-FRY
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced

DIRECTIONS:

1. Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
2. Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
3. Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
4. Serve immediately over rice or quinoa, garnished with chopped green onions.

Source: http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/#_a5y_p=1556868

Granola Bar

Ingredients

makes 8-10 bars

• 2 ripe bananas
• ½ cup nut butter (peanut, almond, cashew), preferably all natural
• ½ cup roughly chopped nuts (almonds, walnuts, pistachio, cashew, pecan, macadamia)
• ¼ cup seeds (sunflower, sesame, poppy, chia)
• 1 cup rolled oats
• ¼ cup dried, unsweetened fruit (cranberry, cherry, apricots, papaya, mango, raisin, strawberry, blueberry)
• ¼ cup chocolate chips or cacao nibs (optional)
• ½ teaspoon cinnamon, optional
• ¼ cup unsweetened shredded coconut (optional)

Directions

1. Preheat oven to 350˚F. Line an 8×8 in. baking pan with parchment.
2. In a large bowl, mash the bananas with the back of a fork. Stir in the nut butter until well combined.
3. Add the oats, chopped nuts, seeds, dried fruit, chocolate, cinnamon, and coconut.
4. Stir until everything is well combined. The batter will be very, very wet, but it will still bake
5. Spread the batter evenly into your prepared baking pan. Bake for 20-25 minutes. The top should be slightly browned and give a little when pressed.
6. Allow to cool completely before cutting into bars; this is important. Store wrapped tightly in a container or in the refrigerator.

Source: http://www.leanonlife.com/the-greates-granola-bar-recipe/

Split Pea Soup

Ingredients:

• 1 pound dried split peas, rinsed
• 8 cups water
• 1 large onion, chopped
• 2 medium celery stalks, finely chopped
• ¼ teaspoon pepper
• 1 ham bone or 2 pounds shanks
• 3 medium carrots, large diced

Direction:

1. Heat peas and water to boiling in a large stock pot. Boil uncovered 2 minutes; remove from heat and cover.
2. Meanwhile chop the onion and celery.
3. After the peas have been soaking for an hour, add the onion, celery, pepper and ham bone.
4. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
5. Remove the ham bone from the pot and take the meat off the bone; cut into bit sized pieces.
6. Stir the ham and carrots into the soup. Heat to boiling; reduce heat.
7. Cover and simmer about 30 minutes or until the carrots are tender and the soup is nice and thick.
8. Serve with crusty bread and butter!

Source: http://www.jolynneshane.com/homemade-split-pea-soup-recipe.html

Glazed Eggnog Bread

Ingredients:

LOAF:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 cup granulated white sugar
• 1 cup eggnog (low fat is fine)
• 1/2 cup salted butter, melted
• 1 teaspoon vanilla (or eggnog extract, if you have it)
• 1/2 teaspoon rum extract, optional

EGGNOG ICING

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• Dash freshly grated nutmeg
• 2 to 3 teaspoons eggnog

Directions:

1. Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.
3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).
4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.
5. Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

Source: http://www.recipegirl.com/2008/06/03/eggnog-bread/

Hong Kong Style Lemon Tea

Ingredients

• 1 lemon
• 1/2 cup of sugar
• 2 litres of water
• 2 or 3 teabags (black tea)

Directions:

To start, bring the water up to the boil and while simmering, drop in the teabags. Squeeze the lemon’s juice into the tea and then drop in the remaining lemon peal. The outer yellow part of the lemon peal contains oils that help flavour the drink. The white, pith, of the lemon peal is unwanted as it can give the drink a bitter taste. Let them stew for 3 minutes or so. Remove the tea bags and lemon skins and add the sugar, stir to ensure that it all dissolves. 

Source: http://iheartcooking.com/2010/10/hong-kong-style-lemon-tea-2/

Chinese Bakery Fruit Cake

Makes 1-6″ cake. You can easily make an 8″, 9″, or 10″ cake by doubling the ingredients and adding to the baking time.

Ingredients:

CAKE

• 1 cup sifted cake flour or 1 cup minus 2 tbsp all purpose flour + 2 tbsp cornstarch
• 1/2 cup + 2 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup canola or vegetable oil
• 4 eggs
• 1/4 cup + 2 Tbsp cold water
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar

WHIPPED CREAM FROSTING

• 300 ml heavy cream
• 3 Tbsp powdered sugar

fruits of your choice, sliced 1/4″ thick  strawberries, mango, canned pineapple slices-cut in half, and kiwi), blotted well with paper towels

Directions:

1. Make the Cake. Place egg whites in mixing bowl of the stand mixer. Set egg yolks aside in a medium bowl, then and add water, oil, and extracts. Place flour, sugar, baking powder, and salt into another medium mixing bowl. Mix the dry ingredients with a wire whisk until evenly incorporated.
2. Add the cream of tartar to the egg whites, then turn the stand mixer on to medium speed and whip the egg whites to stiff peaks. This will take about 5 minutes. Meanwhile, add the liquid ingredients into the dry ingredients and mix together thoroughly with the hand-held mixer (or large whisk) until the batter is completely homogenous, smooth, and light.
3. Add half of the batter mixture to the stiff egg whites, being careful not to deflate them. Use a large spatula to fold the batter in with the egg whites until the mixture is just homogenous. Again, be careful in trying not to deflate the egg whites.
4. Pour into an ungreased baking ban. Bake on 325 degrees F until a toothpick comes out clean, around 30 mins
5. Use a knife to loosen the edges of the cake from the pan, then use your hand to peel them out of the pan entirely. Place the cake on the cooling rack once again, until they completely cool.
6. Make the Frosting. Pour whipped cream into a large mixing bowl and powdered sugar then whip with hand-held mixer to stiff peaks.
7. Cut the cake in half and spread a thin layer of whipped cream frosting then place fruit. Add the other half of the cake and coat with frosting to cover all sides and top of the cake. Please in the fridge to chill. For best results, chill the cake for at least 2 hours before cutting and serving.

Adapted from http://thirstyfortea.com/2014/09/22/chinese-bakery-birthday-cake/

Pan de Sal

Ingredients:

• 2 cups warm water (110 degrees F)
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup sugar
• ⅓ cup vegetable oil
• 2 teaspoons salt
• 6 cups all-purpose flour

Directions:

1. Add the active dry yeast and the 1 teaspoon of sugar to the 2 cups of warm water mix and set aside till frothy (about 5 minutes)
2. In a separate bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mix.
3. Gradually add the flour ½ a cup at a time
4. Once all the flour is mixed in set aside in a oiled bowl in a warm place until dough is doubled (about 1 hour)
5. Shape dough to desired sizes and let it sit for 30 minutes
6. Place in oven at 375 degrees F for 20 minutes.

Notes
Importance of Kneading Bread:
One of the most important things when baking bread is the kneading process which develops the gluten. The flour that makes up the dough is stirred and moistened, the gluten begins to form. Gluten can be considered as the binding agent within the dough, allowing the loaf to take on a clingy texture that will allow the substance to not fall apart during baking.

Source: http://simplybakings.com/?p=355

Frozen Brazo de Mercedes

Ingredients:

Meringue

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• 2 tablespoons confectioner’s sugar

Crust

• 1 cup graham cracker crumbs
• 1/4 cup butter
• 1 tablespoon sugar

Custard Filling

• 4 large egg yolks
• 1/2 cup condensed milk
• 1/2 teaspoon lemon, rind
• 1/4 cup butter, cubed

1 pint vanilla ice cream

Directions:

MERINGUE

1. Preheat oven to 250 F. Grease and line the bottom of a 9- inch square pan. Grease and flour the paper again then spread the meringue on the pan.
2. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar. Whip to stiff peaks but not dry. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue.
3. Bake in the oven for about 30 minutes. Dust with confectioner’s sugar and allow to cool until ready to use.

CRUST

Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan.

CUSTARD FILLING

In a double broiler or heavy-bottomed saucepan, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until thick but still pour-able in consistency. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temp.

FROZEN LAYER

Leave ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve ice cream. Place over the custard layer.

Finish the layer by putting the meringue on top of the ice cream layer. My meringue shrunk a little after I took it out of the pan so it just fit right in the container. Place in the freezer for at least 4 hours before serving.

Source: http://www.foodista.com/recipe/FF828WTM/frozen-brazo-de-mercedes