Caesar Salad Recipe

I have been falling for HEALTHY eating these days, I tried eating fresh lumpia for lunch with a cup of rice in a place near office, I've chosen to eat greens through Caesar Salad, and because there are countless of recipes over the net, I've decided to repost here something I find easy to make:

Caesar Salad Ingredients:

• 1 head crisp romaine lettuce, washed, dried, torn
• 1 large clove garlic, crushed
• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar
• 1 tbsp (15 ml) anchovy essence
• 1 tbsp (15 ml) Worcestershire sauce
• 1 lemon, juice of
• 1 stalk celery, sliced (2 if small)

• 1/2 cup (125 ml) parmesan cheese, grated
• salt and pepper

Caesar Salad Cooking Instructions:

• Add garlic to a large salad bowl.
• Add olive oil and stir and let sit for a few minutes.
• Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
• You can let this sit while you prepare the rest of your meal.
• Just before serving, add lettuce, celery, and parmesan, and toss.
  Note: If you don’t care for anchovies leave them out and add a little salt to taste. If you can’t find anchovy essence, then use 1 t. anchovy paste or minced anchovies. If the lemon is very juicy you might want to only use 1/2. This recipe is great with cooked chicken or shrimp added.

Read more: http://www.pinoyrecipe.net/caesar-salad-recipe/#ixzz2CorxULVq

Read more: http://www.pinoyrecipe.net/caesar-salad-recipe/#ixzz2CorxUL

Ingredients

Dressing:

• 1 clove garlic, smashed with a pinch of salt and a little olive oil
• 4 anchovy fillets
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 2 lemons, juiced
• 2 tablespoons water
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Freshly ground black pepper
• 2 heads romaine lettuce

Directions

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately. 

This is a recipe of Tyler Florence from Food Network to which you can find here: http://www.foodnetwork.com/recipes/tyler-florence/caesar-salad-recipe/index.html

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Get FREE 2pcs Crispy Glazed Chicken with rice for a minimum bill of P600 at Greenwich using your Citibank Credit Card. Only valid at Greenwich branches that accept credit cards. For dine-in only. Promotion valid until February 28, 2013.

Read more: http://everythinginbudget.blogspot.com/2012/11/citibank-p2-treat-crispy-glazed-chicken.html#ixzz2Cor1U7G0

Here's the latest Treat for P2.00! Get one (1) 750ml bottle of imported wine for only P2.00 for every minimum single-receipt purchase worth P2,500 from November 20-26, 2012.

Redeem at the following locations

• Rustan's Ayala Center Cebu
• Rustan's Glorietta
• Rustan's Greenbelt 1
• Rustan's Powerplant Mall Rockwell
• Rustan's Shangri-La Plaza
• Shopwise Araneta Center
• Shopwise Bagumbayan
• Shopwise Commonwealth
• Shopwise Festival Mall
• Shopwise Sucat Road

Get FREE 2pcs Crispy Glazed Chicken with rice for a minimum bill of P600 at Greenwich using your Citibank Credit Card. Only valid at Greenwich branches that accept credit cards. For dine-in only. Promotion valid until February 28, 2013.

Read more: http://everythinginbudget.blogspot.com/2012/11/citibank-p2-treat-crispy-glazed-chicken.html#ixzz2Cor1U7G0

Read more: http://everythinginbudget.blogspot.com/2012/11/citibank-p2-treat-crispy-glazed-chicken.html#ixzz2Cor1U7G0

Hainanese Chicken Recipe

I'm no Jughead Jones (Archie Comics) but I know FOOD when I taste it. 

Yesterday was Sunday and it was pretty much automatic that we would eat outside. This time, we tried Toast Box's Hainanese Chicken. If you had followed me through my blog, you would know that I had tried their Nonya Laksa, this time, we tried their hainanese chicken, a quarter serving with rice (you can do so with noodles).

I've decided to repost a recipe of the Hainanese Chicken, if you would want to try it:

Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways — poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.

Ingredients

Chile Sauce:

• 2 to 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh red chiles
• 5 cloves garlic, chopped
• Salt
• 
  

Chicken and Rice:

• 1 (2-pound) chicken
• 1 scallion, cut into 1-inch pieces
• 4 slices fresh, peeled ginger
• 6 tablespoon vegetable oil or olive oil
• 6 to 8 cloves garlic, finely chopped
• 4 cups long-grain uncooked rice
• 1 teaspoon fine salt

Directions

Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
Whisk 1/4 cup of the hot chicken stock into the chile sauce.
Arrange the rice and poached chicken on a platter and drizzle with the chile sauce. 

Source: http://www.foodnetwork.com/recipes/saras-secrets/hainanese-chicken-rice-recipe/index.html

 

Recipe: Monggo Guisado from Filipino-Foods.com

I do not cook too often, the last time I cooked, it was a burnt breakfast (scrambled egg with onions), but I am a fan of delicious Pinoy food and one of my favorites is monggo guisado.

This is probably the best recipe of Monggo Guisado I saw over the net .

Ingredients:
1/2 pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
1/4 pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
1/2 pound fresh spinach leaves

Directions:
1. Bring the mung beans and the water to a boil in a pot. Cook at a boil until the beans are soft, about 40 minutes.
2. Mash the beans; set aside.
3. Heat the olive oil in a large pot. Cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes.
4. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes.
5. Gently stir the prawns into the mixture. Cook 2 minutes more.

SOURCE:http://www.filipino-foods.com/filipino-foods/mung-bean-soup-recipe