Creamy Mango and Strawberry Popsicle

Ingredient:

10 strawberries

1 ripe mango

1 cup sweet milk

1 8 0z heavy cream

1 cup regular milk

Procedure:

1. Put all ingredients in the blender, fruit should be coarsely blended. Pour them in a popsicle molder or you can use a 1/2 size treat bags. Put them in the freezer overnight.

Bitter Gourd Stir Fry

http://www.juicing-for-health.com/bitter-gourd-benefits.html

Ingredients:

1 cup sliced bitter gourd

1 cup fresh okra

1 cup lima beans

1 cup almond

1 extra firm tofu

2 tbsp olive oil

1 tbsp oyster sauce

1 tsp turmeric

3 gloves garlic

pinch of ground pepper

Procedure: 

1. Cut tofu into 1x1 inch cubes, pat with kitchen towel, season with 1 tbsp olive oil, pinch of pepper and 1 tsp turmeric. Line tofu in foiled cookie sheet and broil low for 10 to 15 minutes or until lightly brown.

2. In a big skillet, pour olive oil, drop garlic, and almond. Stir and cook for a minute in low heat. 

3. Add in all ingredients including tofu, mix well, and season with oyster sauce. Mix it all well and let it cook for 5 minutes.

Note: Bitter gourd is bitter blanching can take out some of the bitterness. But if you want to get the whole benefit out of it, cook straight. This recipe is guaranteed light and healthy.

Pineapple Spritzer

 Ingredients:

3 cups dole pineapple juice

2 cups club soda/sprite

1 cup fresh orange juice

Mix ingredients in a big pitcher, add ice, and garnish with slices of pineapple and orange.

Orange Cup Cake

Ingredients:

1 duncan hines yellow cake mix

3 eggs

1 orange +/= (1 1/3 water/milk)

1/3 oil

Icing:

1 8oz light cream cheese

1 cup powdered sugar

1small heavy whipping cream

orange food color

Procedure: 

1. Follow cake instruction on the box, squeeze orange on glass measuring cup and add milk to come up to 1 1/3 cup fluid. Empty cake mix to the mixer, add all ingredients, and mix well at least 2 minutes. Bake according to the instruction. Let it cool completely before icing application.

2. Empty cream cheese and add sugar to the mixer. Mix well until well incorporated and silky moist. Add in heavy cream and whisk for at least 5 minutes. Mixture should stick together not runny when it's ready. Drop a little food color to the mixture and beat well. Into a piping bag with flower tip and form big flower starting from the edges to the middle.

Note: I use gel food color, best for pastel colors. 

Healthy Salad

1 apple

1 roma tomato

1 sm. carrot

1/2 pepper

3 tiny radish

few slices of fresh pineapple
kidney beans

cilantro

Dressing:

1 tbsp olive oil

juice of 1/4 fresh lemon

pinch of ground pepper

light salt

Wash, slice and cut veggies and in to a big salad bowl. Prepare dressing by incorporating all dressing ingredients and pour to vegetable slices. Mix well and garnish with cilantro.

Toasted Coconut Cream Tart

Ingredients:

3 cups  toasted desiccated coconut

2 cups sugar cookie

5 tbsp melted unsalted sweet butter

1 cream cheese

1 jello coconut cream pudding mix

2 cups heavy whipping cream 

1/2 cup powdered sugar

1 can coconut milk

1 egg

Blended some strawberries, water, and sugar for this simple syrup. 

Crust:

1. Set oven broiler to low and toast desiccated coconut for 5 minutes, watch closely to avoid burning. Let it cool, combine sugar cookie mix, and melted butter. Mix well.

2. Press mixture. It should stick together, if not add more melted butter. Pour mixture to a 10 inch tart pan and press crumbs smoothly to the edges and in the middle.

3. Preheat oven to 350 degrees and bake crust for 8 minutes and let it cool.

Coconut Cream Filling:

4. In a pan, combine coconut milk and cream cheese. Stirring continuously until well incorporated, whisk egg, and add slowly  in to the mixture. Turn heat to low, continue stirring mixture for 5 minutes. 

5. Pour mixture to a blender and blend in coconut cream pudding mix for 2 minutes. Scrape sides and continue blending for another minute. Pour blended mixture in to the crust.

6. In to the fridge for an hour.

Topping:

7. Heavy whipping cream and powdered sugar to the mixer in high speed for 10 minutes. 

8. Spread topping to tart, sprinkle toasted coconut on top and garnish with berries.

Note: Blender is optional. Filling can be fix straight to the pan. I like to blend my filling for silky and smooth consistency of the mixture. Strawberry slices can go with this good. Enjoy!

Mini Stuffed Tomato

 Ingredients:

1 package Betty Crocker Stuffing Mix

1 package sapori tomato

2 tbsp olive oil

pinch of salt

pinch of pepper

1/2 tsp paprika

Procedure:

1. Fix stuffing according to instruction. I used 3 leaves of dice napa cabbage and 1/4 onion.

2. Wash tomatoes cut thin off top and save tops. Use melon baller, scoop out inside core and seed of tomato.

3. In a bowl and season with pepper, salt, paprika, and olive oil.

3. Brush olive oil to baking dish and  fill piping bag for the stuffing to stuff tomato, can use spoon. Drizzle remaining olive oil mixture from pan.

4. On the same pan, put tomato tops in and arrange them on top of the stuffing.

Note: This finger food recipe is good for parties and can be serve bake or fresh. If prefer bake, preheat oven 350 and bake for  8 to 10 minutes.

Coconut Candy (Bukayo)

Ingredients:

1 whole fresh grated coconut

1 1/2 brown sugar

3/4 water or milk

1 tsp cinnamon

1 tsp vanilla

Procedure:

1. Cut fresh coconut into half and take out from shell. Use cheese grater or food processor to grate coconut meat.

2. In a pan, combine water, sugar, cinnamon, and vanilla. Bring to a boil and silky smooth consistency. Add in coconut stirring continuously. Watch for big slow bubbles, then it's ready.

3. Line a cookie pan with wax paper and scoop the mixture as quickly as you can to avoid dryness. Let it set in room temperature for at least 30 minutes to harden.

Kare Kare (Beef in Peanut sauce)

Ingredients:

1 lb beans

1/2 napa cabbage

1 eggplant

3 lb beef

1 packet peanut sauce mix

1 tbsp chunky peanut butter

2 tbsp paprika

1/2 cup olive oil

1/2 tbsp soy sauce

4 cups water

salt 

ground pepper

1. Wash and cut veggies and set aside.

2. Season beef with salt, pepper, and oil. Brown in a pan and simmer for an hour until soft. Empty peanut sauce mix in a bowl with paprika, add 1 cup water, stir in soy, peanut butter, and  in to the pot. Adjust seasoning and let it simmer in a low heat until it thickens.

3. Saute veggies until half done, and set aside.

4. Add in half done veggies to the pot and mix well to coat veggies with sauce.

5. Stir gently, cover, and simmer in a low heat for 20 minutes.

Note: Cook veggies separately to avoid over cooking. Paprika will add color to the sauce. It's good with rice and shrimp paste as condiment.

Homemade Energy Bar

Ingredients:

2 cups old fashion oats

1 cup brown sugar

1 cup dried apricots

1 cup dried cranberries

1 cup almonds

1 cup honey

1 cup chunky peanut butter

olive oil 

Procedure:

     

 1. Combine oats, apricots, and cranberries in a big bowl and set aside.

 2. In a pan, combine honey, sugar, and peanut butter. Bring to bubble point and stir until well incorporated.

3. Pour mixture to dry ingredients and mix well.

4. Brush olive oil to baking pan and evenly spread mixture.

5. Cut wax paper, set it on top of the mixture, and press until dense. Chill in the fridge for 30 minutes and cut into rectangles or squares

Keep in air tight jar and enjoy.