Red Velvet and Orange Jello Cream Mousse Cake

Ingredients:

1 box duncan hines red velvet cake mix

Mousse:

1 box orange jello

2 cups heavy whipping cream

1 cup sugar

1 packet unflavored gelatine

Garnish:

1 kiwi

1 cream cheese

1 cup powdered sugar

1 cup whipped cream

Procedure:

Fix cake according to instruction. Let it cool. Make mousse, warm up heavy cream, add sugar, orange jello, and unflavored gelatin until it dissolves. Use square mold to cut cake, it should be at least 2 inches high inside the molder, press down lightly and pour 3/4 cup mousse mixture and chill for at least an hour or until it sets. Mouse mixture can fill 4 mini square. 

Mix cream cheese, powdered sugar, and whipped cream until well mix, it should be icing consistency and goes to a piping bag, use flower tip. Arrange slices of kiwi and icing flower on top.

Multicolored Salad

Ingredients:

olives

yellow and orange pepper

garbanzo beans

kidney beans

blueberries

cherry tomatoes

Dressing:

olive oil

lemon juice

salt 

ground pepper

chopped cilantro

Procedure: cut all veggies into bite cubes and into a salad bowl.

Mix all dressing ingredients except cilantro. Pour over veggies and mix well. Sprinkle cilantro on top and enjoy.

Note:  Apple, pineapple, and mango can add sweetness to this salad. Good source of fiber and filled with vitamins.

Pancit Bihon

Ingredients:

1 pckg rice stick noodle 

1 lb medium shrimp

1 lb chicken or pork

1/2 head napa cabbage

2 stalk celery

1 red pepper

1 medium carrot

1/2 lb green beans

1 small onion - diagonally thin slices

5 cloves garlic - coarsely chopped

cooking oil

ground pepper

corn starch

salt

1 tbsp oyster sauce

1/4 cup soy sauce

1 can chicken broth

Procedure:

Peel off shrimp, clean, and in a pan with cup of water boil shell and set aside. Julienne cut carrot, diagonally thin cut cabbage, celery, and beans. Thinly cut meat, approximately 1/4 inch, and marinade with oil, pinch of salt, ground pepper, and pinch of corn starch. Shrimp needs to be marinated separately with the same marinade ingredients. Unpack noodle, in a big container with water, and wash. Drain water. In medium heat, 4 tbsp oil into a big wok/pan, caramalize garlic, and onion. In the same wok/pan, add meat and shrimp, and fry until it turns white in color not over cook. Scoop out in a bowl and set aside. All veggies in the same wok, stir fry until half done, and scoop out in a dish and set aside. Pour shrimp and chicken broth  in the wok and simmer. Season broth with soy sauce, oyster sauce, and ground pepper. Adjust taste according to what you prefer. Add noodle and continue to simmer until noodle is done. Add in all ingredients in to the wok and mix all ingredients well. Do not over cook veggies. 

Note: Squeeze wedge of lemon over your noodle. Substitute for kalamasi - local lime in Philippines. Can add any kind of meat and veggies. Ingredients are basic to this recipe.

Banana Peanutella French Toast

Ingedients:

6 slices of bread 

4 eggs

1 tsp cinnamon

peanut butter

nutella

2 ripe bananas

unsalted butter

Garnish: 

2 strawberries

1 kiwi

3 tbsp whipped cream

strawberry syrup - 2 strawberries, 5 tbsp water, and 1 tbsp sugar in the blender until smooth

Procedure: 

1. Beat eggs, add cinnamon, and beat well.
2. On a low heat, melt 1 tsp butter into the pan.
3. Slice bananas diagonally. Spread peanut butter on on slice of bread and nutella on the other one.
4. Arrange 8 slices of bananas on one slice of bread and cover securely with the other one.
5. Dip in the egg mixture and into the pan until golden brown.
6. Garnish with one scoop of whipped cream, slices of strawberries and kiwi, an drizzle strawberry syrup on top.

Note: Another way to serve different and substantial breakfast for the family. Serve with glass of soy milk or regular milk. Wheat bread is a good substitute.

Baked Teriyaki Chicken

Ingredients: 

5 boneless chicken thigh 

pinch of salt

pinch of pepper

1 tbsp oil

1 tsp corn starch

1 tsp teriyaki base and glaze

Glaze:

2 tbsp teriyaki base and glaze

Procedure: 

Clean chicken, cut excess fats, and dry. Combine all ingredients and mix well. Preheat oven to 375 degrees. Line chicken in a baking pan and bake for 10 minutes. Dip brush to chicken dripping and coat meat together with the teriyaki sauce. Bake for another 10 minutes until brown.

Note: Chicken thigh has more flavor than chicken breast with this recipe. This is good with almond rice. You can also use skewer for this for presentation.

Mango Mouse Cake

Yellow Cake:

Ingredients:

• 3 cups cake flour
• 1 tablebspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 5 large eggs
• 2 teaspoon vanilla extract
• 1 1/4 cups apple sauce

1.  Preheat oven to 350°F. Butter and line with parchment paper cookie pans. Set aside.
2.  In a medium bowl, sift together the flour, baking powder, and salt.
3.  Cut up the butter into 1-inch pieces and place them in the large bowl mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on medium speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5.  Reduce the mixer speed. Stir vanilla into the apple sauce. Add the dry ingredients alternately with the apple sauce. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6.  Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7. Center the pans onto the lower third of the oven and let bake 10-12 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Mango Mouse:

• 2 envelopes unflavored gelatin
• ½ cup water
• 4 -5 large ripe mangoes, peeled, deseeded, and cubed
• ¾ cup confectioners' sugar , divided
• 2 teaspoons vanilla extract
• 2 cups whipping cream

1 tbsp lemon juice

Procedure: 

8. Warm 1/2 c. water and dissolve unflavored gelatin. Set aside and let it cool. Mango, sugar, vanilla, whipped cream, and lemon juice in to the blender until smooth and pour gelatin mixture until well blended.

Assemble: 

9. Using a 3x8" springform pan, measure a round piece of the yellow cake for base. Press lightly to even surface of cake. Pour mango mouse mixture and refrigerate overnight.

Note: Garnish with slices of favorite colorful fruits. Brush slices of fruits with simple syrup to obtain glossy appearance of your garnish. 

Eggplant Torta

Ingredients:

1 big eggplant

2 eggs

1 tsp shrimp paste

1/3 c oil

1.  Broil/grill eggplant until soft.
2.  Let it cool and peel skin off.
3.  For big eggplant, (+) into four.
4. 1/4 of eggplant on a plate and press lightly to flatten.
5.  Beat eggs and shrimp paste in a big bowl and wash eggplant. (soak).
6. In a medium heat, warm up oil and slowly lineup flat washed eggplant in the pan. Scoop extra egg mixture and pour on top of the eggplant evenly. Turn eggplant when it's light brown.

This recipe can go with rice perfectly. Very good.

Healthy Salad.

Ingredients:

1/4 c. fresh frozen lima beans

1/4 c.garbanzo beans

1/4 c. dark kidney beans

1 sm apple

1/4 red pepper (color optional)

1/4 c. corn kernel

Dressing:

olive oil

lemon juice

pinch of salt

pinch of pepper

cilantro

Cut up apple and pepper into cubes. Drain and rinse beans and boil lima beans until tender. In a big bowl goes all ingredients. 2.In a separate bowl, prepare dressing and pour over ingredients. Mix it up lightly and enjoy.

Recipe is one serving.

Mix Veggie Salad

Ingredients:

1 small apple

1/4 c. lima beans

5 whole olives

1/4 c. shredded carrot

1/4 c. dark kidney beans

Dressing:

1/4 c. fresh lemon juice

1 tbsp olive oil

pinch of salt

pinch of pepper

Rinse all beans including olive and drained. Cut olive into half, and boil lima beans. Cut up apple into cubes without core. In a bowl, mix your lemon juice, olive oil, salt, and pepper.All in ingredients in a big salad bowl, pour dressing, and mix lightly until veggies coated with dressing.

Fresh Lumpia

Wrap Ingredients:

4 eggs

1 cup all purpose flour

1/2 cup milk

1/2 cup water

1/2 teaspoon salt

2 tablespoons melted butter

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.

Filling Ingredients:

1 med. carrot shredded

1/2 lb fresh green beans

1/2 lb napa cabbage

1/2 lb jicama/julienne cut (optional)

1 tbsp chicken soup base 

pinch of salt

pinch of ground pepper

5 cloves garlic (coarsely chopped)

5 tbsp olive oil

5 baby romaine lettuce leaves

Preparation:

Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

Sauce:

1 c. water

1/4 c. brown sugar

1 tbsp soy sauce

1 tbsp corn starch

2 tbsp olive oil/cooking oil

Preparation: 

Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 

Assemble:

Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.

Note: Fresh, light, and something different.