HomeY Treats

Many species of squid are popular as food in cuisines as diverse as Japanese and Italian. In English-speaking countries, squid as food is often known by the Italian word Calamari. I can say that one of the greatest foods that one can eat in his plate is seafood. Besides of the taste it has, it is very healthy to eat. Here's a recipe of Calamares I got from Mama Sita's Website.



CALAMARES
(Squid Rings)

Makes 4 servings
INGREDIENTS
6 cups
squid, medium to large-sized
2 pcs
calamansi or half slice of lemon
1 pouch
Shrimp Gravy Mix
½ cup
cornstarch
1 cup
cooking oil

Dipping Sauce:
1 pouch
Sweet and Sour Sauce Mix
¾ cup
water

COOKING INSTRUCTIONS

Clean the squid, remove the head and cut into rings about 1/8 inch thick.

Squeeze calamansi or lemon over the squid, then wash thoroughly. Drain.

Combine Mama Sita’s Palabok (Shrimp Gravy) Mix and cornstarch.

Roll squid rings lightly in the palabok-cornstarch mixture.

Deep fry until golden brown.

Dissolve Mama Sita’s Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for two minutes.

Serve squid rings with Mama Sita’s Sweet and Sour Sauce or Mama Sita’s Premium or Young Vinegar with crushed garlic, salt and pepper.

A healthy breakfast makes a good start for the day. I would like to share to you a simple recipe for breakfast that you could do at home. The ingredients are very simple and variable so don’t hesitate to make some substitutions. Feel free to do some magic on your foods. I hope you’ll enjoy this one. I got this from RecipeZaar. This recipe makes 6 to 8 servings.

Ingredients

12 eggs
1/4 cup milk (optional)
1-2 teaspoon butter
1 medium sweet onion
1/4-1/2 lb bacon or sausage or ham, cooked and crumbled
1/2 lb cooked chopped broccoli or spinach
4-8 ounces shredded mozzarella cheese or sharp cheddar cheese or monterey jack cheese (whatever cheese you like)

Directions

1.Break eggs into a bowl. Add milk and beat well with a fork.
2.Melt butter in large skillet (I prefer a cast iron chicken fryer).
3.Cut onion in half lengthwise then slice the halves lengthwise into slivers. The slices hold their shape and texture better this way than when sliced crosswise. Saute in melted butter until nearly cooked and slightly browned.
4.Add the meat and vegetables to the pan and saute briefly with the onions until thoroughly hot.
5.Pour the eggs over the meat and vegetable mix. Cook on low-medium heat until about half done.
6.Spread half the cheese over the eggs them scramble them around.
7.Cook until nearly done. Add the rest of the cheese and scramble around again.
8.Complete the cooking, scrambling again if necessary.
9.Serve with your favorite bread, with homemade biscuits, with hash browns, or load into rolls or wraps.

There's this cooking show in our country that features food recipes that you could cook less than 10 or 10 minutes. Quickfire is a 10 minute kitchen wonder hosted by Chef-Mom Rosebud Benitez. Light Switch Chicken and Peach Sandwich is one of my favorite recipe that they had featured. I want to share this with you so here's the Recipe:

INGREDIENTS

1/2 cup diced chicken breast (bought in cans)
1 stalk celery, diced
1 small onion, diced
1/4 cup canned peach slices, drained
1 tbsp. sliced almonds
1 tbsp. mayonnaise
1 tbsp All purpose Cream
4 slices whole wheat bread


PROCEDURE

Mix the chicken, celery, onion, peaches, almonds and all the ingredients into the bowl. Put Ajinomoto umami super seasoning and mayonnaise in a bowl and spoon onto the bread.

Tofu-rific dishes is my term for terrific tofu dishes. My family even my boyfriend loves tofu. Tofu is made by coagulating soy milk, and then pressing the resulting curds into blocks. It is low in calories, contains beneficial amounts of iron and has no saturated fat or cholesterol. It may also high in calcium and magnesium depending on the coagulant used in manufacturing. Below are two recipes of tofu that you could try at home.

TIP: Try to use tofu as soon as possible or if you need to store it, make sure it is put in a covered container with water to keep it moist.

Tofu and Shiitake Mushrooms in Oyster Sauce

Ingredients:

1 tbsp cooking oil
1 tbsp minced garlic
1 tbsp minced ginger
2 stalks leeks, cut into 1-inch slices
10 pcs fresh shiitake mushrooms, sliced (you can use dried shiitake but
soak them first in water until soft. You can also use canned shiitake if you wish)
1/4 cup thinly sliced carrots
1 pack Japanese tofu, drained and cubed
1 tbsp oyster sauce
1 tbsp cornstarch
1 cup water
salt and pepper to taste

Directions:

1. In a pan, heat oil and saute garlic and ginger.
2. Add the leeks, shiitake mushrooms and carrots.
3. Carefully add in the cubed tofu and oyster sauce. Simmer for a few minutes.
4. Dissolve the cornstarch in the water then add to the pan. Cook until sauce thickens slightly.
5. Season with salt and pepper to taste.

Japanese Tofu Steak


Ingredients:

8 pcs. Japanese tofu cubes
cornstarch for dredging
oil for deep-frying
20 grams shiitake mushrooms
10 grams button mushrooms
2 tbsp. butter
1/8 cup yakinuki sauce

For the yakinuki sauce:
2 tbsp. sesame seed
2 pcs. bell peppers, quartered
1 tsp. minced garlic
1/2 cup soy sauce
1/4 cup sugar
1 tsp. rice vinegar

Direction:

1. Coat tofu with cornstarch. Deep-fry in hot oil until light golden, and set aside.
2. Saute tofu with the mushrooms in butter. Transfer to serving platter. Pour yakinuki sauce over the mixture.
3. To make the yakinuki sauce, combine all ingredients in a saucepan. Lat boil, then lower heat and simmer for a few minutes.

I love desserts with fruits and Blueberry Cheesecake is one of those delicious desserts. But it would be a problem if you want to make one but don't have an oven to bake on. Since I have this same problem, I searched for a recipe that will solve my problem and craving. I found one and tried doing the recipe and it's really good. Actually, not just good, it's the best. I want to share this recipe with you...maybe you'll like it too.Enjoy!



Crust:

-1 cup crushed graham cracker crumbs
-2 tbsp unsalted butter
-1/2 cup brown sugar

Filling:

-2 (8 oz) pack cream cheese, softened
-1/3 cup sugar
-1 tsp vanilla extract
-2 cups cool whip topping, thawed (whipped cream will also do)
-1 jar of blueberry preserves (use as much as u prefer as topping)
-1 tsp unflavored colorless gelatin
-3 tbsp water

How to make No Bake Blueberry Cheesecake

1.Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.

2.Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.

3.Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.

4.Add in the cool whip and fold gently.

5.Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.