Trail Mix

There is no diet that will do what eating healthy does. Skip the diet. Just eat healthy! ~Anonymous

It's been ages since I made a post here, Oh I miss blogging. Well you know, it's been a very busy year for me.. both kids go to school so it means lots of homeworks to do, lots of teaching and playing and cleaning and cooking! Hurrah for all the moms like me! Yey!!! Since I needed enough energy to do all the momsie-tasks, I made healthy snacks to fuel my day. So I'm going to share a full-pack energy boosting treat, it is one of my favorite "pick me up" snack because it is so easy to prepare and you can bring it wherever you go! You only need nuts and dried fruits for this yummy treat. Hmmm, do you have a guess what it is? Yes, it's a trail mix! (clap clap clap)

Some trail mix contains high cholesterol and calorie ingredients, salt and loads of sugar. So for me to control these "not so good things", I make it a point to make my own trail mix. This has no salt or added sugar. You'll only get the natural subtle sweetness from the raisins. Nuts and raisins goes well together. Although raisins are dried, it has this moisture (odd but true) that makes the nuts easy to chew and swallow and its sweetness really complemented the smoky taste of nuts. To make the mix more flavorful, I "dry roast" the nuts. Dry roasting means roasting without adding oil or fat. It gives your trail mix a deeper, bolder, smoky flavor. This is really a perfect treat for you especially when you're busy. Just munch a handful and you'll get enough energy to do your work. 

So here it is, my homemade trail mix!

INGREDIENTS:
Almonds, whole (raw)
Cashew Nuts, halved (raw)
Peanuts (raw)
Raisins

PROCEDURE:
1. Dry roast the nuts (almonds, cashew, and peanuts). You can roast it in the oven at 175C/350F for about 10-15 mins or until it gets the brownish color. Stir or shake the tray so it will be evenly cooked. You can also pan-roast the nuts, just what I did! Just heat the pan or skillet and put all the nuts. Stir or shake the pan occasionally. 
2, Let it cool for a couple of minutes.
3. Add the raisins. Mix.
4. Put it in a sealed container.
5. Grab a handful and enjoy!!!

QUICK NOTES:
1. If you want the nuts to cook evenly, bake it in the oven. I used the skillet to cook it that's why some parts are browned, some are not.
2. You can add chocolate chips to make it more enticing to eat especially for the kids. Use the dark one for a healthier choice.
3. Don't limit yourself on the kinds of nuts and dried fruits. You can use pecans, macadamia, walnuts, dried prunes, peaches, mango, etc. Mix 'n match! You can also add seeds like pumpkin or sunflower seeds on your mix.
4. Just a reminder, dried fruits are higher in calories than the fresh fruits because they are more concentrated once the water has been removed. So if you're a diabetic or watching your blood sugar, please limit yourself in eating dried fruits.
5. Store it in a sealed canister or container. It will last for a few months if properly stored.

Happy day always,

Rhea

Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea

Homemade Vanilla Extract

My life is just great now. Normal. Vanilla. ~Jason Bateman

Vanilla is always associated with being ordinary and boring... Unfair, isn't it? For me, vanilla is playful, exciting, elegant, moody, exotic, sensual, classic! It's sweet yet spicy. Creamy and buttery. Floral and fruity. Hmm... woody? smoky? nutty? The taste and aroma just explodes inside your mouth whenever you taste anything with vanilla (real vanilla). And I'm thinking now, maybe if there's no vanilla in the world, our favorite desserts will be just plain, ordinary.... boring!

Vanilla extracts are very easy to make. You only need two ingredients. Yes! you read it right, only 2 ingredients. Vanilla beans and alcohol. For the alcohol, you can use rum, vodka, brandy, or bourbon. Make sure that it is 70-80 proof (35%-40% alcohol), check the label please.
 

INGREDIENTS:

5 vanilla beans (I used the Madagascar type)

1 cup alcohol (I used half vodka, half rum)

THING(S) YOU NEED:
bottle with cap/lid

PROCEDURE:
1. Wash thoroughly the bottle and the cap. Allow it to air dry.
2. Using a sharp paring knife, split the beans in half (lengthwise). 
3. Place the vanilla beans inside the bottle then fill it with your desired alcohol.
4. Put the cap/lid tightly and place the bottle in a cool, dry, and dark place. I just put mine inside the kitchen cabinet.
5. Give the bottle a good shake once in a while.
6. Wait (patiently) for 2 months or more before using it. The color will become darker and the flavor will become more intense as you wait longer. I allow it to age for 3 months before using it.

QUICK NOTES:
1. Once you use the vanilla extract, simply re-fill it with alcohol to replace what you have consumed. Give it a good shake occasionally.
2. If you want a unique gift for the coming holidays, you may consider this. Just put it in small bottles and print a cute label for your homemade extract. 
3. Do not refrigerate either the vanilla extract or beans as this can damage the extract and cause the beans to crystallize or dry.

DID YOU KNOW?
(adapted from vanilla.com & joyofbaking)
1. Vanilla is the second most expensive spice next to saffron. Why? Because vanilla is the most labor intensive agricultural product in the world. 
2. Vanilla is the fruit of a thick green orchid vine that grows wild on the edge of the Mexican tropical forest.
3. Studies have shown that the fragrance of vanilla helps to lower cravings for high-fat foods.
4. Vanilla was once so rare and expensive that only royalty had access to it
5. The Aztecs developed the fermentation process of sweating and drying the beans to develop the vanillin.  They used vanilla to flavor their cocoa drinks "xocolatl".  Vanilla is still used today to flavor chocolate. 
6. Up until the early years of the 20th century vanilla was used in the pharmacy to calm upset stomachs. In fact, Coca Cola syrup was often used as a stomach sedative, and later, Coke was substituted for calming the effects of nausea. The reason? Coca Cola contains a large percentage of vanilla!


Happy homemaking,

Rhea

Homemade Pancake and Pancake Syrup

"He who goes to bed  hungry dreams of pancakes" ~Proverb

Ta~da!!! This is our breakfast today - Pancake made from scratch and homemade pancake syrup. Try it and you'll be delighted. Cheers! Happy Morning!

INGREDIENTS:

Pancake:

2 cups all purpose flour

2 cups buttermilk or 2 cups fresh milk with 2 Tbsp vinegar

2 tsp baking powder

2 eggs, beaten

2 Tbsp sugar

1 tsp salt

1/4 cup canola oil or any vegetable oil or melted butter

butter

PROCEDURE:

1. In a large bowl, sift or mix together the all purpose flour, baking powder and salt (dry ingredients).

2. In another bowl, combine eggs, sugar, oil, and buttermilk (wet ingredients). Whisk it until well blended.

3. Put the dry ingredients to wet ingredients. Stir or whisk until combined. Do not over beat (over beating will make your pancake tough).

4. Let the mixture rest undisturbed for a couple of minutes, about 5-10 minutes. You'll see tiny bubbles forming into the batter.

5. Brush your skillet or pan with a little oil and heat it over medium-high. Drop 1/3 cup of batter on hot pan. Turn when bubbles form in the surface of the pancake and the sides are little dry. Cook the other side. Serve warm. Put butter and drizzle some syrup.

Homemade Syrup:

(adapted from Delish Megish)

INGREDIENTS:

1 cup water

3/4 cup white sugar
1/3 heaping cup light brown sugar
2 tsp pure vanilla extract

PROCEDURE:

Heat the water and sugar in a small, uncovered saucepan at medium-high heat, until it boils, about 4-5 minutes. Make sure to stir occasionally. Once the mixture is smooth and the sugar is melted, turn off the heat. When the mixture starts to cool, stir in either the vanilla.

QUICK NOTES:

1. Top your pancakes with fresh fruits like banana or berries.

2. You may also put some chocolate chips or morsels in your pancake batter.

3. Spice up your pancake. Put a dash of cinnamon or nutmeg in the batter.

4. Serve warm. If you don't have syrup or no time to make some, you may put sugar on top of your pancake. This is what Filipino do to their pancakes or hotcakes!

Serving: 10 pancakes

Happy day always,

Rhea

Pandan Water

“The investigation of nature is an infinite pasture-ground where all may graze, and where the more bite, the longer the grass grows, the sweeter is its flavor, and the more it nourishes.” ~Aldous Huxle

If ever you wanted to make buko pandan, pandan cake or pichi-pichi, I'm sure there's a pandan extract or pandan water in the recipe. But what if you don't have pandan extract in your home. Don't worry, you can make your own. It takes a little time and effort to make it but it's really worth trying. You'll see the difference between commercial pandan extract and homemade one - from it's flavor, fragrance, and color. This is better, I guarantee you!

INGREDIENTS:

8-10 pandan leaves, cut into small pieces

2 cups water

Things you need:

pot

strainer

blender

PROCEDURE:

1. Put the water in a pot. Add the pandan leaves. Let it boil. Lower the heat once boiling. Simmer for about 10 minutes until the water becomes greenish in color. 

2. Turn off the heat. Remove the pandan leaves in the pot and transfer it in a blender or food processor. Add the water (let the water cool slightly for a couple of minutes). Whiz for a few minutes then squeeze and strain it through a fine sieve. Put the juice in a small bowl or container.

~ You may keep this in the fridge for up to 2 weeks. 

Happy day always,

Rhea

Homemade Thin Crust Pizza Dough

Pizza is like the entire food pyramid! ~Madeline Oles

Have I told you that my hubby loves Italian food. Not just "love-love" but rather "head over heels" in love with Italian food! He requested to have pizza day last week (Saturday and Sunday). And because he likes thin crust, I googled the best thin crust pizza dough. I have to say that this pizza crust is by far the best.  It is so easy to make, crispy, and taste wonderful. Try it and you'll be amazed!

INGREDIENTS:
Makes two 10-inch pizzas, adapted from The Kitchn 
(I just tweaked the recipe a bit)

  3/4 cup (6oz) luke warm water
1 tsp active-dry or instant yeast
2 cups (10 oz) unbleached all-purpose flour
1 1/2 tsp salt
1 1/2 T white sugar (optional)
*favorite sauce and toppings 

*Toppings and sauce for my pizza:
anchovies, mashed toasted garlic, baby arugula, alfalfa sprouts, salsa, tomato, mushroom, white onion, parsley, homemade ricotta cheese, blue cheese, quick melt cheese, olive oil

bacon, luncheon meat, pineapple, basil, tomato, white onion, parsley, homemade tomato sauce, quick melt cheese

PROCEDURE:
1. Set the oven to 500°F or 260°C or as hot as it will go and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.
2. Combine the water, sugar, and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough. 
3. Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.
4. If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.
5. Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.
6. When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.
7. Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.
8. The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.
9. Thoroughly prick the middle part of the dough using a fork. This is to help control blistering and bubble formation during baking.
10. Pre-cook the pizza dough for approximately 5 minutes before adding the toppings and sauce. If you see any large pockets, pop it with a fork. Let the crust cool before adding the toppings.
10. Spoon a few tablespoon of your favorite sauce and add toppings in your pizza dough. Bake for 8-13 minutes or until the crust is golden brown and the cheese looks toasty. 

QUICK NOTE:
1. If you do not have parchment paper, just grease generously the baking pan before putting the pizza dough.
2. If you prepare the dough in advance and plan to store it in the refrigerator, you have to punch down the dough (do this after step#4) to release some air and then form it into ball. Note that the dough will still rise during refrigeration, this is what you call cold rise. Don't worry, they say that cold fermentation can make your dough more flavorful.
3. You may also use whole wheat flour instead of all-purpose flour.
4. Put some fresh herbs like parsley in your dough for added flavor.
5. If you're using fresh herbs like basil or veggies like alfalfa and arugula, I suggest to put it after baking or before serving.

Happy day always,

Rhea

Buko Pandan (Young coconut with Pandan Jelly)

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Buko Pandan is a Filipino classic. This contains buko (young coconut) shreds and pandan gulaman and mixed with sweetened cream. Some used bottled pandan extract or pandan flavored jelly but for me, nothing beats homemade fresh pandan extract. Yes, it's time consuming, but I'll guarantee you, it's really... really... worth it! So fresh, fragrant, and green!

INGREDIENTS:
2-3 pieces buko or young coconut, shredded
1 cup all purpose cream
1 small can condensed milk
pandan jelly/gulaman*, cubed


*Pandan Jelly/Gulaman:
2 cups pandan water (click this link for the step by step procedure of pandan water)
2 cups coconut water or plain water (or combination)
1/2 cup white sugar
1 sachet Mr. Gulaman, unflavored/white or green, dissolved in 1 cup water (gulaman-water mixture)

PROCEDURE:

Pandan Jelly/Gulaman:

1. Put the pandan water, coconut water and/or plain water in a pot. Add sugar. Let it boil. Add the "gulaman-water" mixture in the pot. Stir until the gulaman dissolved completely. Turn off the heat. Put in a container. Let it cool and cut into cubes.

Buko Pandan:
1. Mix together the shredded buko, pandan jelly/gulaman, cream, and condensed milk.
2. Chill for a couple of hours.
3. Serve. Share and enjoy!

QUICK NOTES:
1. If you're using other jelly brand, check the package instructions and adjust the amount of water/coconut water you'll be using for your jelly/gulaman.
2. If fresh pandan/screwpine is not available, just use bottled pandan flavoring/extract, about 5 drops.
2. You may add tapioca pearls or sago, nata de coco, and/or kaong to your salad.
3. If you want to make buko salad, just add fruit cocktail. Add more cream and condensed milk.
4. You may also freeze this but keep in mind that the jelly or gulaman may change its texture. Personally, I like it frozen. 


Serving: 4-5 person
 
Happy day always,

Rhea

Homemade Chicken Nuggets

" To keep the body in good health is a duty... otherwise we shall not be able to keep our mind strong and clear " ~Buddha

Whenever we go to the supermarket, we always buy chicken nuggets, this is one of my son's favorite. But now, I'm trying to avoid buying processed or instant foods. As much as possible, I want to make it homemade. Not only it is more affordable but also healthier. I know what goes into my food and I can also control the saltiness or sweetness of my creation. My son loved my chicken nuggets, it is crispy outside, soft and moist inside. It's flavorful and I can clearly taste the Worcestershire sauce. Next time I will use buttermilk and check the difference. They say that buttermilk can also make your nuggets soft and moist.

INGREDIENTS:

2 chicken breast fillets or 1 whole breast*

3 Tbsp Worcestershire sauce

3 cloves garlic, grated or 1/4 tsp garlic powder

pinch of salt

1/2 cup all purpose flour

1 cup Japanese bread crumbs, finely crushed using a blender or food processor

1 egg, whip until foamy

oil

* If you will be using whole breast, just remove the bone, skin and fats of the chicken.

PROCEDURE:

1. Wash the chicken breast and cut it into bite size. Put the chicken in a bowl or small container, add the Worcestershire, garlic, and salt. Stir. Marinate it for a couple of hours or for at least 1 hour. Cover and refrigerate. (I marinate my chicken overnight)

2. Remove chicken from the Worcestershire mixture. Pat chicken dry with paper towels. 

3. Prepare the coating. Finely crush the Japanese bread crumbs using blender or food processor. Put it in a bowl. Put also the flour and egg in separate bowls. Dip the chicken in flour, then in egg, lastly in bread crumbs.

4. Heat oil and fry the chicken until golden brown. Don't overcook the chicken nuggets. Drain to remove excess oil. Serve and enjoy.

QUICK NOTES:

1. Serve it with your favorite dipping sauce, like ketchup, sweet and sour, sweet chili sauce, mustard, mayonnaise, gravy, OR enjoy it even without sauce - it is good on it's own.

2. Leftovers can be tossed on your favorite green salads. You can also mix it on your pasta, or use it as a topping to your pizza, or a filling to your tortillas. 

Happy homemaking,

Rhea

How to peel and seed a tomato

"Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in fruit salad." ~unknown

It takes a little effort and time to do this, but it's fun and very easy. You can use this to your homemade tomato sauce, stews, pizza, salsa, or any dish that needs peeled or seeded tomatoes.

EQUIPMENT NEEDED:
Pot
Slotted spoon or tong

Homemade Chunky Tomato Sauce

"It's homemade, cheap and readily available" ~Karen Tandy 

Nothing can beat homemade food... It's inexpensive, delicious, fresh, and healthy. I'm really surprised how delicious it turned out. Try this and I bet you'll love it! You'll never buy canned tomato sauce again... unless you're busy? or lazy? to make this. :D