Apple Bread

Active Time: 30 minutes Total Time: 1 ½ hours Makes: 1 loaf

• 1 stick plus 2 tablespoons unsalted butter, softened, plus more for pan
• 2 cups plus 2 tablespoons all-purpose flour, plus more for pan
• 1 cup plus 2 tablespoons sugar
• 2 large eggs, beaten
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons buttermilk or sour cream
• 1 teaspoon vanilla extract
• 2 cups peeled, diced apples
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped walnuts or pecans

1. Preheat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan.

2. Make batter: Use an electric mixer to cream 1 stick butter and 1 cup sugar until light and fluffy. Add eggs, blending well. Stir in 2 cups flour and salt.

3. Add baking soda to buttermilk and allow to dissolve. Add buttermilk to batter, mixing well. Stir vanilla and apples into batter.

4. Make topping: Use an electric mixer to cream remaining butter and sugar. Stir in cinnamon, nuts and remaining flour.

5. Spoon batter into loaf pan and sprinkle with topping. Bake until set, 55-60 minutes. Let cool slightly before removing from pan, then transfer to a wire rack and let cool completely.

—Adapted from “Applehood & Motherpie: Handpicked Recipes from Upstate New York” by the Junior League of Rochester, 1981

Which brings us to Apple Bread. “Good as a coffee cake for teas and brunches,” Rochester Junior Leaguer Patricia A. Hainen tells us. The recipe that follows is for a buttery loaf cake studded with apple chunks and sprinkled with streusel, containing nothing more exotic than walnuts. The apple variety is left unspecified, a reminder that sometimes the best recipe is the one made from what’s on hand, in the time it takes your friends to fire up their sous-vide machines. Bake it on a Sunday and you’ll have the pleasure of a thick, crumbly slab to go with your morning coffee all week.

Inspired by the Junior League’s no-nonsense style and faced with a crisper drawer overflowing after a recent apple-picking excursion, I tried my hand at working the fall fruit into a simple dish as well suited to weekend brunch as apple bread is to weekday mornings. The result, a savory, sliceable bread pudding, marries the sweetness of apple with salty bacon and Gruyère cheese. I used Challah, but it can be made with an equal volume of cubed bread from virtually any sort of loaf. For goodness' sake, use whatever you have in the cupboard.

The addition of bacon brings salty richness to this apple bread pudding

Active Time: 30 minutes Total Time: 1 ½ hours Makes: 1 loaf

• Butter for greasing pan
• 6 slices bacon, preferably applewood-smoked
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups peeled, diced apples
• 1 ½ cups whole milk
• ½ cup heavy cream
• 5 large eggs
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 cups cubed (about 1-inch pieces) Challah bread (from 1 loaf)
• ½ cup shredded Gruyère cheese

1. Preheat oven to 350 degrees and place rack in middle. Butter a 9-by-5-inch loaf pan.

2. In a large skillet over medium heat, cook bacon until crisp, 5-7 minutes. Transfer bacon to a paper-towel-lined plate to drain, then coarsely crumble.

3. Pour off most, but not all, of bacon fat from skillet. Increase heat to medium-high. Sauté shallots and garlic, stirring, until fragrant and softened, about 1 minute. Add apples and cook, stirring, until softened, 2 minutes.

4. In a large bowl, whisk together milk, cream, eggs, salt and pepper. Stir in bread, apple mixture and bacon. Transfer to loaf pan, then sprinkle top with Gruyère.

5. Cover pan with foil and bake 30 minutes. Remove foil and bake until golden, about 15 minutes more. Serve warm.

This will come out better and cheaper if you use 1 1/2 cans of evaporated milk instead of 1 1/2 cups of milk and a 1/2 cup of cream.

Fat Rice

Tweaked this recipe from Epicurious by making the sofritto and chicken portion only with the rice. I skipped the seafood as our family is not fond of it.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you'd have arroz gordo, the namesake dish at Chicago's Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it's almost always served at home. Chefs Conlon and Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls "the original fusion."

Marinated chicken:

• 2 garlic cloves, finely chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon smoked paprika
• 2 teaspoons curry powder
• 2 teaspoons ground turmeric
• 6 skin-on, bone-in chicken thighs (about 3 pounds)

1. Soffritto:
   • 2 tablespoons olive oil
   • 2 red bell peppers, thinly sliced
   • 1 large onion, thinly sliced
   • Kosher salt
   • 4 garlic cloves, finely chopped
   • 1 tablespoon tomato paste
   • 1 teaspoon (or more) Sherry vinegar or red wine vinegar
   • 1/2 teaspoon smoked paprika
   • Freshly ground black pepper
2. Rice:
• Kosher salt, freshly ground pepper
• 4 tablespoons olive oil, divided
• 2 ounces cured Spanish chorizo, thinly sliced
• 3 1/2 cups low-sodium chicken broth
• 2 cups jasmine rice, rinsed
• 4 ounces Chinese sausage or andouille sausage, thinly sliced
3. For marinated chicken:
   1. Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
   2. DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
   For soffritto:

   1. Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
   2. Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
   3. DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.

   For rice:

   1. Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
   2. Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
   3. Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.

   A Doable Feast

   Pulling off this centerpiece-worthy dish is a matter of knowing when to get serious (hint: prep!) and when to chill. Here's our approach. 
4. Strategize
   Most of this dish can be made in advance: Caramelize the soffritto up to three days ahead. Marinate the chicken thighs the day before. After that, everything comes together in a single pot. 
5. Improvise
   There's no one way to make arroz gordo. Fat Rice's recipe uses chef Abraham Conlon's favorite ingredients, but if they're not yours, change them up.  It's more important to use the best ingredients. 
6. Attack
   Set the pot of Fat Rice on the table and let guests dig in: This is not a dish for shy eaters.The best part—scraping away the dark, crisped patches of rice from the bottom of the pot—is saved for last.

Pork Adobo with Evaporated Milk

From Inquirer

(Rudy Milay) - Milay, a foodie and  baking hobbyist since the ’80s, enhanced his adobo sauce with evaporated milk, which made the dish more creamy and tasty. There was also a hint of sweetness, courtesy of the soda added to the mixture.

1 kg pork liempo, adobo cut

1 head garlic, chopped

½ c soy sauce

1 c vinegar

Calamansi juice (or 6 pcs of calamansi)

2 pcs bay leaves

Small bottle of Sprite

One can Carnation evaporated milk

1 tsp freshly ground pepper

In a heavy saucepan, marinate pork in soy sauce, vinegar, garlic, pepper, calamansi juice and laurel leaves for two hours. Cook the mixture in medium heat. When almost dry, add Sprite. Simmer for a few minutes When almost dry again, add evaporated milk. Continue to simmer under low heat until milk is almost dry. Serve warm.

Slow-Cooker Chicken Burrito Bowls

From Kitchn.

Serves 6 to 8

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 14.5-ounce can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Recipe Notes

• Cooking the rice separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stovetop just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you're cooking the rice (omit the remaining chicken stock).
• Vegetarian burrito bowls: Combine the diced tomatoes, 1 cup of vegetable stock, spices, rice, black beans, and corn in a slow cooker. Cook on low for 3 to 4 hours, until the rice is tender and has absorbed all the liquid. Stir once or twice toward the end of cooking to make sure the rice is cooking evenly.
• Beyond burrito bowls: Besides burrito bowls, you can use this filling to make regular tortilla-wrapped burritos or freezer burritos.

Cinnamon Swirl Bread

Filling for Cinnamon Bread

• 4 tablespoons/57 grams butter, melted
• ½ cup/100 grams dark brown sugar
• 1 tablespoon/8 grams cinnamon
•  Cinnamon sugar, for dusting (optional)

• Other options
• Lemon ginger filling: Combine 11/2 cups candied ginger, finely chopped, with 3 tablespoons lemon zest (from about 4 lemons).
• Orange marmalade filling: Use 11/2 cups thick orange marmalade (do not use anything runny, like a jelly).
• Coconut dulce de leche filling: Combine 1 cup coconut flakes, 1 teaspoon cardamom and 3/4 cup dulce de leche or cajeta.

White Bread

I've made loaf bread off and on the last few years and was mildly disappointed at most of my end products that I stopped making bread for a while. I recently discovered this recipe which made me want to try bread making again and I'm happy to say that I was happy with how the bread turned out the two time that I tried it. I think I've finally found the recipe that's a keeper. This recipe makes two loaves so I make one plain and the other as cinnamon-and-walnut loaf.

From NYT - Melissa Clark.

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

• 2 ¼ teaspoons/7 grams active dry yeast(1 package)
• 1 ½ cups/355 milliliters lukewarm milk
• ⅓ cup/67 grams granulated sugar
• 1 tablespoon/15 grams kosher salt
• 3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
• 2 eggs
• 5 to 6 cups/625 grams to 750 grams all-purpose flour

In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.

1. 
   
2. Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
3. When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
4. Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
5. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
6. Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Tembleque

I had leftover coconut milk after making Braised Coconut Spinach so I searched for recipes that I can use it with and discovered this dessert. I like this recipe from All-Recipes as it's not too sweet. Instead of white sugar, I used coconut sugar.

Makes 3 servings.

1 14-oz can coconut milk
1/4 cup + 2 tablespoons sugar
1/8 tsp kosher salt
1/4 cup cornstarch
1/2 pinch ground cinnamon

1. Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
2. Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
3. Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

One-Pot Pasta Bolognese

Another recipe from Betty Crocker's.

I like that I can cook the pasta with the other ingredients.

This flavorful one-pot pasta is rich, meaty and filling--perfect for a fast weeknight dinner the whole family will enjoy.

Ingredients

2

tablespoons olive oil

2

onions, diced (about 3 cups)

2

carrots, diced (about 1 cup)

1

teaspoon salt

1

lb lean (at least 80%) ground beef

1/4

cup canned Muir Glen™ organic tomato paste

1

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1

carton (32 oz) Progresso™ beef broth

1/2

teaspoon crushed red pepper flakes

2

teaspoons Italian seasoning

1

lb uncooked spaghetti

1/2

cup shredded Parmesan cheese

1/4

cup thinly sliced fresh basil leaves

Directions

• 1 In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
• 2 Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
• 3 Top with Parmesan cheese and basil.

Old-Fashioned Bread Pudding

From Betty Crocker's.

I am not a big fan of bread pudding, but when I had some leftover frozen bread that I was saving to make into bread crumbs (never happened), I decided to turn them into bread pudding instead. This was the recipe I tried and it was quite good.

Looking for a classic baked dessert? Then check out this delicious bread pudding that is ready in an hour.

Ingredients

2

cups milk

1/4

cup butter or margarine

2

eggs, slightly beaten

1/2

cup sugar

1

teaspoon ground cinnamon or nutmeg

1/4

teaspoon salt

6

cups soft bread cubes (about 6 slices bread)

1/2

cup raisins, if desired (or chocolate chips)

Whipping (heavy) cream, if desired

Directions

• 1 Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.2 In a large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• 3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Perfect Pilaf

From Toledo Blade.

How to make a perfect pilaf

Here are the basic steps to making a perfect pilaf:

• Rinse the rice well under running water to remove excess starch.

• Soak the rice in salted water for at least 1 hour to shorten the cooking time.

• Cook the rice like pasta, in plenty of boiling salted water, until it is almost done.

• Spoon the rice into a pan with whatever flavorings you want, mounding it slightly. This gives the grains room to expand.

Sprinkle over more water, and fat if you wish, cover tightly and cook over the lowest possible heat for at least 35 minutes.

Remove from heat, take off the lid, cover pan with a tea towel, put lid back on tightly and let stand for 10 minutes before serving to let the rice firm and reduce moisture.

Muceddere (Rice Pilaf with Chickpeas, Lentils, and Browned Onions)

1 cup basmati rice

4 tablespoons plus 1  1/4teaspoons salt, or to taste

1/4 cup lentils (preferably green)

1/4 cup orzo pasta

1/4 cup olive oil

1  1/2 cups sliced onion (about 1 medium onion)

2 teaspoons sugar

1/8 teaspoon freshly ground black pepper, or to taste

1 tablespoon lemon juice

2 cup canned chickpeas

1 cup peeled, seeded, chopped tomatoes (about 6 small)

1 tablespoon ground cumin

1 teaspoon Turkish red pepper or smoked paprika

1/4 cup coarsely chopped cilantro

Cook's note: This can be a side dish or, if served with yogurt, a vegetarian main dish.

Place the rice in a strainer and rinse under the faucet, shaking to stir frequently. Transfer to a bowl and add enough lukewarm water to cover. Stir in 2 tablespoons salt and set aside to soak for at least 1 hour, preferably 2 hours.

Add the lentils to 1 cup water in a small saucepan and bring to a simmer. Cook until they are almost tender, about 15 minutes. Drain and set aside.

Bring a medium pot of water to a boil, add 2 more tablespoons of salt, then add the rice and orzo and boil gently for 3-4 minutes, until almost cooked. Check by trying a grain: It should still have a bit of bite to it. Drain, rinse and set aside to drain.

In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onions and sugar, and season with ¼ teaspoon salt and 1/8 teaspoon pepper, or to taste. Cover the saucepan and cook gently until the onions are tender, about 5 minutes. Uncover the pan, increase the heat to high and stir in the lemon juice. Cook, stirring, until the onions are browned, 4-5 minutes. Do not let the onions scorch.

Add the rice, lentils, orzo, and chickpeas to the saucepan and cook, stirring for 1 minute. Add the tomatoes, lentils, cumin, red pepper, and 1 teaspoon salt. Sprinkle over 2 tablespoons of water. Cover the pan with a tight lid and cook on the lowest possible heat for 35 minutes (a heat diffuser helps).

Turn off the heat, wrap the lid in a tea towel, cover the pan and set aside for 10 minutes. Use a fork to stir in the cilantro and serve.

Yield: 4-6 servings

Source:  Adapted from Özcan Ozan’s The Sultan’s Kitchen.

Each of 6 servings: 308 calories; 7 grams protein; 47 grams carbohydrates; 4 grams fiber; 10 grams fat; 1 gram saturated fat; 0 mg cholesterol; 4 grams sugar; 1,128 mg sodium.

Read more at http://www.toledoblade.com/Food/2012/11/27/Back-to-the-basics-of-rice-Cookbook-writer-Yotam-Ottolenghi-points-the-way-to-perfect-pilaf.html#Ox0fQjA0CAsHsEI6.99

Cacio e Pepe (Salt and Pepper) Oatmeal

From Beverly Hills Farmgirl.

Makes 4 (1-cup) servings

4 cups water
Kosher salt
1 cup organic steelcut oats (here’s my favorite brand)
Freshly ground black pepper
Grated Manchego, Parmesan or your favorite cheese
Handful of walnut pieces, toasted
Optional: truffle oil, walnut oil, flaxseed oil

1. In a medium saucepan over medium heat, bring the water, a pinch of salt and oats to a simmer. Lower the heat and continue simmering, stirring occasionally, until the water is absorbed and the oats are soft and creamy, about 10-15 minutes.

2. Spoon the cooked oatmeal into serving bowls. Sprinkle with additional salt and pepper. Shave the cheese over the top and sprinkle with walnuts. Drizzle a little oil over the bowls if desired.

Persian Saffron Brown Rice

From Beverly Hills Farmgirl.

Serves 8 as a side dish

2 cups brown basmati rice
1 teaspoon Kosher salt
3 tablespoons olive oil, Earth Balance or unsalted butter
A large pinch (about 1 teaspoon) saffron threads, dissolved in 1/4 cup hot water

1. In a large bowl, cover the rice with plenty of lukewarm water and swish around with your hands. Allow to soak for 1 – 3 hours, the longer the better (this process removes residual grit and starch, allowing the rice to give off a delightful perfume that unwashed rice does not have).

2. Drain the rice into a colander; bring a medium heavy pot (with a tight-fitting lid) of water and the salt to a boil (as if you were cooking pasta). Boil the rice uncovered for about 10 minutes, until the rice is al dente. Drain the rice once again into the colander. Pour the oil into the bottom of the pot, stir in about a cup of par-cooked rice, a tablespoon of the saffron water and 1/2 cup of water, and spread it out flat with the back of the spoon. Now pour back the rest of the rice into the pot without stirring. Place a kitchen towel on top and cover with the lid. Allow to steam over a very low flame until fluffy, 40-50 minutes (be very careful the bottom is not burning). Check the rice and add water if needed to continue cooking until fluffy and dry. Remove from the heat to a damp surface (this will help free the crust from the bottom of the pot). Sprinkle the remaining saffron water on top and cover again. Allow the pot to cool for 10 minutes.

Here are some ways to customize your Persian Saffron Brown Rice. Serve them on the side or mixed in:

— Sautéed onions, cooked lentils, currants, cinnamon and cumin, pine nuts
— Sautéed onions, dates, cardamom, pistachios
— Fresh mint, marinated artichokes hearts, cooked peas and lemon zest
— Chopped scallions and assorted fresh herbs
— Sautéed julienned carrots, dried apricot bits, dates, pistachios, orange zest, ginger, nutmeg and cinnamon (Jeweled Rice)
— Fresh fava or lima beans sautéed with scallions, fresh dill and garlic
— Moroccan Tofu Stew
— Tofu Tikka Masala
— Spinach Paneer
— Green beans sautéed with garlic, tomatoes and lime zest, topped with roasted cashews
— Fresh (or canned in water) pitted tart cherries with their juice (reduced to a syrup), slivered almonds, cinnamon
— Sautéed onions and zucchini, tofu, garlic, lemon zest
— Sautéed onions and spinach, chick peas, yellow raisins, turmeric, cumin, cinnamon, pine nuts
— Pomegranate seeds, toasted walnuts, roasted butternut squash, pomegranate molasses

Miso Tomato Sauce (Sarsang Miso)

Source: Authentic Recipes from the Philippines

1 teaspoon oil
1 clove garlic, minced
1 small onion, diced
2 small tomatoes, diced
1 tablespoon miso
1 teaspoon Filipino vinegar (suka) or apple cider vinegar
1/2 teaspoon ground black pepper

1. Heat the oil in a small skillet and stir-fry the garlic until golden brown. Add the onion and stir-fry until translucent. Add the tomatoes and cook until they soften.
2. Add the miso and mash the mixture with a fork until smooth. Add the vinegar and pepper, and bring to a boil. Remove from the heat and transfer to a sauce bowl. Serve with fried fish and stir-fried vegetables.

Keeps in the refrigerator for a week.

Makes 1 cup (250 ml)
Preparation time: 15 mins
Cooking time: 15 mins

Sweet and Sour Sauce (Agre Dulce)

Source: Authentic Recipes from the Philippines

1 cup (250 ml) water
3 tablespoons tomato ketchup
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon hot sauce (Tabasco)
(optional)
2 teaspoons cornstarch dissolved in
4 teaspoons water

Combine all the ingredients in a saucepan. Bring to a boil and simmer for 5 minutes or until the sauce
thickens. Serve in small bowls with snacks or appetizers like eggrolls. Keeps in the refrigerator for a week.

Makes 1 cup (250 ml)
Preparation time: 5 mins
Cooking time: 5 mins

Breakfast Vegetable-Miso Soup with Chickpeas

From Martha Stewart Living

Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup. It will help set a mindful tone for the day and also get your digestion moving. Miso contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.

• SERVINGS: 4
 
• YIELD: MAKES 4 1/2 CUPS

INGREDIENTS

• 2 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 cup chopped broccoli
• 1 cup cooked chickpeas
• 2 tablespoons white miso
• Coarse salt

DIRECTIONS

1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
2. Stir in broccoli and chickpeas; cook about 2 minutes.
3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.