Spanish Rice

I was first introduced to Spanish Rice when Carl and I lived with Joyce McNary in Lakewood, California. Joyce is an awesome lady in our ward in Lakewood and we lived with her for about 5 months. She lives by herself as all her children have their own families already, but every once in a while, she has some of them over for either spaghetti night or taco night. She'd always invite us, but I usually miss it because I used to babysit until midnight. When my schedule changed, both Carl and I were able to join one of their taco nights... and I immediately fell in love with her Spanish Rice, and with her daughter Mandy's chicken enchiladas! 

So anyway, one Sunday I really missed Joyce... and I made this Spanish Rice recipe and tried my best to make it taste like Joyce's.

SPANISH RICE

Ingredients:
3 cups cooked rice
1 cup chicken stock
1 453 g (1 lb) jar mild salsa
1 small onion, chopped
2 tbsp butter
1/4 tbsp chili powder
1/4 tbsp garlic powder
salt and pepper

In a hot skillet, saute onions in butter until tender. Add chicken stock and let simmer. Add rice and stir until almost fluffy. Add the salsa and blend well with the rice. Season with chili powder, garlic powder, salt and pepper. Reduce heat and continue stirring until flavors are well incorporated into the rice.


I learned that in Mexico, they don't call it Spanish or Mexican Rice. They just call it "rice" or "arroz," pretty much like how we just call steamed rice as rice in the Philippines. And traditionally, you brown the uncooked rice before adding the broth. This is just my easy way of making do. Also, using salsa makes it more easier to prepare because it substitutes all the tomatoes and chiles that needs chopping and saves you me buying extra tomato sauce!

I usually prepare this to satisfy our occasional cravings for tacos or burritos, but I would definitely serve this with cornbread as well. Actually, I am looking forward to summer because I've been thinking of serving this instead of plain white rice to go with BBQ pork chops and some drizzling of lime!!!

Lumpiang Shanghai (Beef Spring Rolls)

This recipe of Lumpiang Shanghai is very special to me and Carl. For everyone who knew us while we were living in Hawaii, you would probably remember that I used to head the mass production of Lumpia for quite some time as the food chairman for BYU-Hawaii's Filipino Club. (And who wouldn't forget that semester when we weren't able to sell any because we were supposedly not following safety guidelines in our preparations!). But more than that, Carl and I will always remember the time when we made batches of Lumpia and sold them frozen for $6.00 per dozen. It did help us get by while I was in between contracts...and I was able to improve my recipe!

Last night, we had Lumpiang Shanghai for dinner. My sister-in-law Jasmine and I pre-made these and were stored in the freezer since Wednesday. Here's my recipe for Lumpiang Shanghai.

LUMPIANG SHANGHAI
Ingredients:
1 lb fresh ground beef
1 medium onion, minced
4 cloves garlic, minced
1 medium carrot, shredded
3 sprigs fresh curly parsley, chopped (1 1/2 tbsp. dried)
1/3 cup ketchup
2 tbsp. salt
1 tbsp. black pepper
1/3 tbsp. garlic powder
2 tbsp. flour
2 eggs
Spring Roll Wrappers (Rice Paper), approximately 25 pieces

In a bowl, mix all ingredients and 1 beaten egg until flavors are well blended and mixture feels lumpy. Cover with plastic wrap, set aside or keep refrigerated until ready to wrap. Meanwhile, separate each spring roll wrapper carefully to avoid tearing. When ready to wrap, keep a small saucer of beaten egg accessible as this will be used to seal the spring rolls,
To wrap a spring roll, lay a piece of wrapper on a flat surface with one of its corners facing you (like a diamond shape). Scoop a tablespoonful of the mixture and spread horizontally on the wrapper, about two inches above the corner facing you about an inch or inch and a half on both sides. Keep the thickness of the mixtures to about the size of your forefinger. Pick up the bottom corner of the wrapper and fold over. Press the mixture snug, being careful not to tear the wrapper, and roll until half-way up. Fold the two sides over and continue rolling up, making sure the rolls are wrapped snug. When about two inches to top, brush the unfolded part of the wrapper with the beaten egg then roll all the way to the top to seal the spring roll.
Deep fry until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Serve with sweet and sour or sweet chili sauce.


Lumpiang Shanghai can be pre-made and stored in the freezer, like what my sister-in-law and I did. The longest I've stored them is about a week, and the quality is still as if I mixed the meat and wrapped them the same day. Any busy mom can do this on a weekend and just thaw a couple "sticks" when everyone is in for a Lumpia Night! Just let it thaw on your kitchen counter or microwave 20 seconds at a time, until the spring rolls come off from the frozen bundle easily and pat them dry with a paper towel before dropping into the deep fryer.

This can be served as a main dish with rice or stir-fry noodles, or as an appetizer. For a more petite lumpia cut the spring roll wrappers in half, creating two triangles. When wrapping lumpia using these triangles, lay each triangle on a flat surface, with the longest side closest to you. Scoop about 1 - 2 teaspoons of the mixture and spread about an inch above the side closest to you. Wrap and roll as if you would a regular size lumpia.

BEEF BROCCOLI

On a day when we're stuck on the road and we're too hungry to wait for a home-cooked meal, Carl and I could never be grateful enough to Chinese take-out - and Panda Express has become one of our favorite to-go places. Carl always tells me that Chinese restaurants/diners doesn't invest much on how their place looks like - but they almost always make sure the food is good, the servings are huge, and the prices are awesome. For me, Panda Express is all about those three things plus, the nice place thats makes you want to eat inside their store. Whenever we resort to Panda, Carl always orders Orange Chicken and I always order Beef Broccoli, because I always try to have some vegetables on my meals.

I have this habit of eating something I really like from a restaurant over and over again, until I think I can make it at home myself and I wouldn't know the difference - and Beef Broccoli is my latest victim. Here's my MYOTO*  version of Beef Broccoli.

BEEF BROCCOLI

Ingredients:
1 lb beef, thinly sliced
1 crown broccoli, cut into spears
1 small onion, cut into rings
3 cloves garlic, chopped
1/2 cup soy sauce
1 cup lemon/lime soda
1 cup beef broth (or 1/2 tbsp beef bouillon powder dissolved in 1 cup water)
1 tbsp garlic powder
salt
pepper
2 tbsp butter
3 tbsp cornstarch.

In a bowl, marinate beef in 1/4 cup soy sauce, garlic powder, and salt, and pepper. Marinate for 1 to 2 hours.

In the mean time, blanch broccoli spears in boiling water for at least 3 minutes. Remove from hot water then shock in cold water, then set aside.
 ___

In a hot skillet, saute garlic in butter, Rub marinated beef with cornstarch, then stri-fry it until browned. Add remaining 1/4 cup of soy sauce and beef broth. Stir together and let simmer for about 5 to 7 minutes. Add lemon/lime soda and simmer again for another 5 to 7 minutes. Add onion rings and broccoli spears, stir together and season with salt and pepper. Simmer until done, about another 5 minutes.

Serves 4-6.

In this recipe, I used lemon/lime soda to tenderize the beef faster and enhances the flavor of the meat. Also, because the broccoli is cooked separately and only added when the beef is almost done, it doesn't get overcooked and its vitamins are not lost with too much boiling. Broccoli is known to be rich is Vitamins A, C, and K, dietery fiber and nutrients with anti-cancer properties. If you are not a broccoli fan, you can substitute it with potato, zucchini, or green beans.

By the way, MYOTO is a term I learned from Racheal Ray's cookbooks, meaning Make Your Own Take Out.

Chicken Tortilla Casserole

For some reason, there is always too much tortilla for Carl and I to consume. Once in a while, I used them for my chicken wraps, and for occasional burritos and taco nights. As a couple, we are just beginning to try, at least attempt, Mexican food. (Actually, we've been liking food from Bajio!)

So last night's was an attempt to have Mexican dinner without having to eat the usual soft tacos.

Chicken Tortilla Casserole

Ingredients:
1/2 lb chicken breast, cut into cubes
1/2 cup cream of chicken soup
1 cup water
5 tbsp sour cream
2 small tomatoes, diced
1 medium onion, chopped
1/2 cup mild salsa
flour tortillas
1/2 cup cheddar cheese, shredded
1/2 cup chives
garlic salt
butter

In a hot skillet, brown chicken in butter. Add onions, tomatoes, cream of chicken soup, water, and sour cream. Mix together and let simmer. Remove from fire and set aside.

Grease an 8"x8" pan with  butter. Layer tortilla and chicken mixture until filled, chicken mixture on top layer. Spread with salsa on top layer, sprinkle with chives and shredded cheese. Bake at 350 degrees for 30 - 40 minutes.

Carl and I enjoyed it very much. Though he needed some tapatillo on the side, to add a little bit more spice...and of course he ate with rice. I would have eaten it with Spanish rice - maybe we'll do that next time.

Butter Cake in Vanilla Marshmallow Fondant - Celebrating 608 days of Love

My husband and I have been married for 608 days now and I wanted to do something special for him. I have been learning how to make fondant covered cakes lately, and I thought I'd make my first one for him. He did love it, almost didn't want to eat it... and I was more than glad!


I won't say this is an easy one, but its not that hard either. You just have to follow the recipe and use wise judgement! :)


BUTTER CAKE
Ingredients:
1 1/2 cups butter
3 cups granulated sugar
5 eggs
2 tsp vanilla extract
3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup whole milk

Preheat oven to 350 degrees. Grease baking pan ready for cake batter.

Cream butter and sugar. Add eggs one at a time, mixing well after each addition. In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients alternately with milk. Add vanilla extract and blend well.

Bake for 60 - 65 minutes. Cool well before covering in plastic wrap and store in the fridge until ready to frost.

BUTTERCREAM ICING
This recipe is used to stack cake layers, crumbcoat the cake, and for piping decorations.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter
1 1/2 tsp vanilla extract
4 cups sifted confectioners sugar
3 tbsp whole milk

Cream butter and shortening with electric mixer. Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk and beat at medium speed until light and fluffy.

Store in an air tight container and keep in the fridge until ready to use. Tint as desired.


ROLLED MARSHMALLOW FONDANT
Ingredients:
16 oz white mini marshmallows
2 - 5 tbsp water
1 1/2 - 2 lb sifted confectioners sugar

Keep accessible: solid vegetable shortening

Place marshmallows and 2 tbsp water in a microwave safe bowl and microwave on high for 30 seconds. Stir until mixed well. Microwave 30 seconds at a time, until melted and looks like sticky goo, about 2 1/2 minutes.

Generously grease countertop with shortening. Pour confectioners sugar on your counter. Pour melted marshmallows on top of sugar, and start kneading like you would dough. Remember to remove all jewelry and grease hands with shortening. Add more sugar, and regreasing hands and counter. Add 1/2 tbsp of water at a time if fondant is tearing easily. Knead until it is a firm elastic ball that will stretch without tearing.

Assembling the cake:
Thaw cake thoroughly before trimming and stacking. Use icing to stack them. If using a filling, pipe icing around top of 1st layer, then put the filling inside the "borders." Crumbcoat the cake, then set aside until buttercream crusts. The iced cake is ready for frosting when it is dry to the touch.

Using a rolling pin, roll fondant to approximately 1/4 inch. Make sure to grease countertop and dust with confectioners sugar. If tinting fondant, tint one small portion first then continue until you achieve the desired color. (Assemble any decorations made from fondant and set aside.)
Brush the iced cake with a little bit of water so the fondant will stick. Lift rolled fondant from countertop with the aid of rolling pin and layer it on top of the cake. Smooth the fondant over cake, carefully tucking it in and around the cake until the whole cake is covered. Work your way around the cake making sure the fondant nice and smooth. Decorate your cake as desired.


Take a picture of your cake and tell your friends how awesome it looks like :)

Here's my drawing - creativity working alright!

And here's what it looked like after everything was said and done :)

CELERY PILAF - A Left-over Make-over

You open your fridge and there's a bunch of stuff left-over from last night's? I totally know what it feels like... and especially now that money is gold, wasting food is a mortal sin. So...what are we going to do with those leftover chives for the baked potato or the few couple of celery sticks you never finished snacking on?

Well, if you like rice, here is a pilaf recipe that I tried last night. Its very easy and most ingredients are just hidden somewhere in your fridge!

CELERY PILAF

Ingredients:
2 cups cooked rice
1 tbsp butter
1 small onion, diced
1/2 cup chicken broth (or 1/2 tbsp chicken bouillon powder dissolved in 1/2 cup hot water)
1/2 cup celery, chopped
1/2 cup chives, chopped
small mound of browned meat (leftover sausage, meatballs, or chicken breast strips)
garlic powder and pepper to taste

In hot skillet, saute onions, meat, and celery in butter. When celery is tender, add chicken broth and simmer for about 2 minutes. Add rice, stir until rice absorbs the broth. Add chives when rice is almost fluffy, season with garlic powder and pepper. Serve warm and drizzle with lime if desired.

Makes 2 servings.

This recipe is a good alternative to the usual  fried rice and healthier than rice-a-roni.. Last night, Carl and I had this with turkey roast.Celery is a bulk source of good fiber, and is also a great source of calcium. Chives, on the other hand, are rich in vitamins A and C, calcium, and iron!

Bon Appetit!!!

I first saw the words BON APPETIT on our dinner table place mat when I was probably 8 or 9 years old. My mom said it was a French word that meant something like "have a good meal." I later learned that it was indeed French meaning "enjoy your meal." Indeed, most of the meals I've had in my life were enjoyable - FAMILY DINNERS around the table is the best time of the day...especially because both my mom and my dad made really good food.

The kitchen caught my attention when I was around pre-school age, when my two aunts, Auntie Annie and Auntie Jenny had a small baking business - from cookies, to brownies, to birthday and wedding cakes. I remember walking around the kitchen sneaking sugar flowers and eating cake crumbs under their working table. Aside from my parents, Auntie Jenny probably influenced me the most. In fact, she gave me my very first cookbook. After trying my first "recipe" when I was 10, I signed up to cooking for the rest of my life.

I've tried and failed and tried and succeeded in the kitchen. I bruised, and cut, and burned my skin by being clumsy around sharp knives and hot ovens. But I always feel fulfilled when my family and friends enjoy the meals I make.There is no better time of the day than when, after all my preparations in kitchen, my husband tells me "will it still mean a lot to you if I say this meal is amazing?"

The header I created for this blog are pictures of food I made since Carl and I have been married.

I made the Swiss and Bologna Roll-ups when I was home one day with a migraine and I got tired of lying on the bed. The Chunky Mashed Potato with Grilled Pork Chops and Buttered Vegetables was a meal I cooked to celebrate the first 150 days of our marriage. The Sweet n Sour Beef Balls was something I made when Carl thought it was cool to take a video of me working in the kitchen. I made the Herb Roasted Turkey for our very first Thanksgiving together as a married couple. I prepared the Garlic Shrimp when we visited my Auntie Jenny's family in Texas last Summer. The Mini Ham Kabobs with Tuna-Celery Salad, the Chicken BBQ with Sauteed Corn and Mushroms, Steamed Vegetables, and Garlic Mashed Potato, and the Fudge Brownie with Vanilla and Strawberry frosting was our menu for our 1st wedding anniversary. All of these were fruits of my kitchen labor - Labor of Love so they say...

So from here on... we'll say Bon Appetit to each meal of love - from my kitchen to yours!!!