Energizing Avocado Pasta Recipe

Ingredients:

6 oz pasta of your choice
1 medium ripe avocado
1 tbsp lemon juice (or half a lemon squeezed)
2 cloves of garlic (I used minced, but whole cloves would be fine too)
1/2 tsp salt
2 tbsp olive oil
1/4 cup of grated parmesan cheese (optional)

Directions:

1) Cook your pasta according to directions.

2) Add olive oil, lemon juice and garlic to a food processor and blend until smooth.

3) Add the avocado (pitted) and salt to the processor and blend until smooth. This took me a few blends.

4) When pasta is cooked, drain it and add the sauce to the pasta.  Mix until well coated.

5) Top with grated parmesan cheese and enjoy!

Source: After Dinner Dance

Lemon Yogurt Pasta With Zucchini And Summer Squash Recipe

Ingredients:

• 2 small zucchini
• 1 summer squash
• 2 cups uncooked whole wheat penne pasta, cooked
• 1 tbsp pasta water
• 1 tbsp butter
• 2 cloves of garlic, minced
• 1/2 cup plain greek yogurt
• juice of 1 lemon
• 1/4 cup parmesan cheese, grated
• salt and pepper to taste
• 2 links of chicken sausage (I used apple flavored), optional – can omit for a vegetarian meal

Directions:

1. Preheat oven to 425. slice your zucchini and summer squash into approx. 1/4 inch thick slices.
2. Transfer the zucchini and summer squash to an oiled baking pan and roast for about 15 minutes, flipping halfway through.
3. In the meantime, cook your pasta according to pasta directions and grate your parmesan. When the pasta is done, reserve a tablespoon or two of pasta water for the sauce.
4. Also slice up your chicken sausage and cook on an oiled pan over medium high heat for about 5 minutes, stirring occasionally.
5. When the vegetables are almost done roasting, you can begin making your sauce. In a deep sautee pan, heat 1 tbsp of butter over medium low heat.  Once melted, add the minced garlic and stir with a wooden spoon for about a minute. Reduce the heat to low and add the lemon juice, yogurt, and parmesan cheese. Stir for a minute or two until the sauce is smooth, then add salt and pepper to taste.
6. When the pasta is done, add one tablespoon of pasta water to the sauce (if needed) in order to thin it out a bit.
7. Add the cooked pasta to the sauce, followed by the sausage and veggies. Stir to combine.
8. Enjoy!

Source: After Dinner Dance

Easy Grilled Marinated Swordfish Recipe

Ingredients:

• 1 lb swordfish
• 1/3 cup white wine
• 1/4 cup lemon juice
• 2 tbsp reduced sodium soy sauce
• 2 tbsp olive oil
• 1 tbsp chicken seasoning/rub (whatever you have on hand)
• 1/4 tsp salt
• a few dashes of pepper
• a sprinkle of parsley (for garnish)

Directions:

1. Mix wine, lemon juice, soy sauce, olive oil, chicken seasoning, salt and pepper in a large tupperware (or some other container that will fit in your fridge to marinate the fish in).
2. Put the fish in the container. Make sure it is well coated and place it in the fridge.
3. Marinate for a few hours, flipping a couple times if you can. I suggest putting it together in the morning and marinating it throughout the day.
4. When ready, heat up an oiled grill pan (or grill) to medium high heat and cook for about 5 minutes on each side.
5. Garnish with parsley (optional) and enjoy!

Source: After Dinner Dance

Tropical Fish Tacos Recipe

Ingredients:

• 2 tilapia fillets (about 16 oz)
• zest and juice of 2 limes
• 1 tbsp olive oil
• 3 tbsp honey
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp garlic powder
• 1/3 cup whole wheat flour and a little salt and pepper
• 4 whole wheat tortillas
• Pineapple salsa to taste (recipe below)
• lime yogurt sauce to taste (recipe below)

Directions:

1. Mix together lime zest, lime juice, olive oil, honey, salt, pepper and garlic powder in a small bowl or tupper ware container. Transfer the marinade to plastic bag (or leave in tupper ware) and add the fish fillets. Marinade in the refrigerator for at least one hour (and up to 24).
2. When ready to cook, heat 1 tbsp olive oil over medium high heat. Mix together the flour with a little salt and pepper in a bowl and coat the fish with the flour. Transfer the fish to the heated pan and cook for about 3 minutes per side until the fish is browned and cooked through.
3. While the fish is cooking, pour the leftover marinade in a small saucepan and bring it to a boil over medium heat. Boil for about 5 minutes, until reduced.
4. When the fish is done, flake it with a fork into smaller pieces and you are ready to assemble the tacos.
5. Take a tortilla and top it with a good portion of fish, a tablespoon or so of the reduced marinade, a few tablespoons of the pineapple salsa, and a few teaspoons of the yogurt sauce.
6. Roll it up and enjoy!

Pineapple Salsa

Ingredients:

• 2 tomatoes, diced
• 1 jalapeno, minced
• 1 cup of pineapple, finely chopped
• 1/2 onion, diced
• 1 clove of garlic, minced
• Juice of 1.5 limes
• 1/4 tsp cayenne
• salt to taste

Directions:

1. Dice your tomatoes and onion. Mince your jalapeno and garlic. Finely chop your pineapple.
2. Combine the tomatoes, onion, jalapeno, garlic, pineapple, lime juice, cayenne and salt in a large bowl and stir to combine.
3. Enjoy!

Lime Yogurt Sauce

Ingredients:

• 1 6 oz Chobani 0% plain greek yogurt
• 1 tbsp lime juice
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chile powder
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• salt to taste

Directions:

1. Combine all ingredients and stir together.
2. Enjoy!

Source: After Dinner Dance

Parmesan Yogurt Tilapia Recipe

Ingredients:

3/4 lb tilapia (2 filets)
salt and pepper to taste
1/3 cup shredded parmesan
1 heaping tbsp nonfat plain greek yogurt
1 tbsp lemon juice*
1 clove of garlic, minced
1/2 tsp of italian seasoning (or a few dashes of oregano, thyme and basil)

Directions:

1. Preheat your oven to broil.
2. In a small bowl, mix together the parmesan, yogurt, lemon juice, garlic and italian seasoning.
3. Season your tilapia filets with salt and pepper to taste.
4. Place the tilapia filets on a baking pan. Broil for 2-3 minutes on each side.
5. Remove from oven and spoon an equal amount of sauce mixture over each piece of fish.
6. Broil for another 1-2 minutes, until the tops of the fish are lightly browned.
7. Enjoy!

*If you don’t have lemon juice, white wine works too! I made it with sauvignon blanc once and it was wonderful!

Source: After Dinner Dance

Sweet And Spicy Chili Lime Salmon Recipe

Ingredients:

• 3/4 lb salmon
• salt and pepper to taste
• 2 tbsp gochujang sauce (I used Annie Chun’s)
• 1 tbsp lime juice
• 1/2 tbsp honey
• 1/2 tbsp olive oil
• 1/4 tsp basil

Directions:

1. Preheat oven to broiling.
2. Place your salmon in a greased baking pan and season with salt and pepper to taste.
3. In a small bowl, mix together the gochujang sauce, lime juice, honey, olive oil and basil.
4. Pour the sauce evenly over the salmon.
5. Broil for about 5 minutes, until cooked through.
6. Enjoy!

Source: After Dinner Dance

Pumpkin Butter Salmon Recipe

Ingredients:

• 3-4 tbsp. of pumpkin butter (adapt to your taste!)
• ¾ lb salmon
• salt to taste

Directions:

1. Spread the pumpkin butter evenly over the salmon.
2. Broil the salmon for about 5 minutes, or until cooked through (you can also bake it).
3. Enjoy!

Source: After Dinner Dance

Almond Encrusted Tilapia With Honey Lime Sauce Recipe

Ingredients:

• 2 tilapia fillets, about 3/4 lb
• salt and pepper to taste
• 1/2 cup whole wheat flour
• 2 egg whites
• 1 cup chopped almonds
• 1 tbsp butter
• 4 tbsp lime juice
• 3 tbsp honey
• 1 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp ginger (powder)

Directions:

1. In a small bowl, mix together the lime juice, honey, olive oil, salt, pepper, garlic powder and ginger. Set aside.
2. Season each tilapia fillet with salt and pepper.
3. Chop the almonds if you need to. You can also do this in a food processor.
4. Put the flour in a shallow bowl, egg whites in another, and chopped almonds in another. Dip each tilapia fillet in the flour bowl, followed by the egg white bowl and the almond bowl last.
5. When you are ready to cook, heat the butter in a skillet over medium heat. Add the tilapia fillets and cook for about 3-4 minutes on each side, until cooked through.
6. While the tilapia is cooking, place the honey lime sauce in a small saucepan and bring it to a boil over medium heat. Boil for about 5 minutes, until it’s slightly reduced.
7. When the fish and sauce are done cooking, drizzle the sauce over the fish and enjoy!

Source: After Dinner Dance

Asian Miso Marinated Fish Recipe

Ingredients:

• 4 tbsp red miso paste
• 4 tbsp white wine (I used sauvignon blanc)
• 2 tbsp white wine vinegar
• 2 tbsp rice cooking wine
• 3 tbsp sugar
• 2 fillets of white fish (I used Hake)
• sesame seeds for garnish (optional)

Directions:

1. Mix all of the ingredients (except fish!) in a tupperware container until well combined. Place the fish inside the container, cover, and marinade in the refrigerator for a few hours (I marinated them for 4 hours).
2. When ready to cook, heat an oiled pan to medium high and cook the fish for about 4 minutes per side, until cooked through (you may need to adjust the time depending on the thickness and type of fish you use).
3. While the fish is cooking, pour the leftover marinade in a sauce pan and reduce for a few minutes. This creates a delicious sauce for the fish.
4. Garnish with sesame seeds (optional) and enjoy!

Source: After Dinner Dance

Spicy Asian Asparagus Recipe

Ingredients:

• 1 lb asparagus, ends removed and chopped into 1 inch pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chili paste
• 1 tsp sesame oil
• 1 tbsp teriyaki marinade *

*I noticed our teriyaki contains high fructose corn syrup, so I will be looking for a new brand!

Directions:

1. Snap the ends off of your asparagus and discard them. Chop the asparagus into 1 inch pieces.
2. Heat the olive oil in a skillet over medium high heat and add the asparagus.
3. Cook the asparagus for about 4 minutes, until slightly tender and bright green.
4. Add the garlic, chile paste, sesame oil and teriyaki marinade and cook for another 3-4 minutes, until asparagus is tender.
5. Serve and enjoy!

Source: After Dinner Dance

Summer Ground Beef Stir Fry (paleo, scd)

I've really been into one-dish meals lately, I truly hate kitchen clean-up. This dish smells so good while it's cooking, it will have everyone in your house asking what's for dinner. (The taste stands up to the smell, too.) A stir-fry is a great way to use up that produce you have from your garden or farmer's market. Lots of color and flavor and super easy to make in a hurry.

Ingredients:

1.5 lbs lean ground beef (93/7)
4 large peppers (I used New Mexico Big Jim Chili Peppers)
2 small summer squashes (I used a local variety)
1/2 jar sliced kalamata olives (3 oz)
1 Tbsp onion powder
2 Tbsp garlic powder
1 Tbsp Spanish paparika
1/2 Tbsp chili powder
1/2 Tbsp ground cumin
salt, to taste

Directions:

Chop squash into one inch cubes. Slice peppers into half inch strips.
Throw all of the above ingredients into a large frying pan over medium high heat and use spatula to mix around.
Keep over heat until ground beef cooked through, about 12 minutes, then reduce heat to simmer for another three minutes.
Serve hot.

Maasor konir Tenga..........(Fish eggs cooked with Thekera Tenga/Garcinia)

মাছর কণীর টেঙ্গ 

Ingredients:

• 100 grm fish eggs/roe (Rohu or catla fish)
• 5-6 pieces of thekera( Mangosteen/ garcenia), soaked in water for an hour
• 2 pinches of turmeric powder
• salt to taste
• Mustard Oil 
• a pinch of sugar
• 1/2 tsp mustard seed
• 1 whole green chilly
• 1 tsp flour

Method:

• First clean the eggs properly
• Now boil the fish eggs for five minutes (Add a pinch of salt in the water at the time of boiling)
• (Instead of boiling you can fry the eggs too. But personally I love to boil the fish eggs. The boiling process increases the volume of the eggs)
• Strain the water and keep the eggs aside to cool. 
• Heat the mustard oil and add 1tbs mustard seeds, turmeric powder, chilly and salt according to your taste.
• add the thekera pieces (which were soaked in water)
• Add the water in which the thekera was soaked, along with another glass of water, and simmer for a minute.
• Mix the flour with a little water to make a light paste and add to the pan.
• Now add the boiled fish eggs to the pan and cook for 15 minutes .
• Finally, it is ready to serve with rice.

Xewali phulor Tita Bhaat....

শে ব়ালি  ফুলর  তিতা ভাত 

Ingredients:

• 1 cup cooked rice
• 1/4 cup dried xewali phul ( Coral jasmine flower-soaked in water for 10 minutes)
• 4-5 garlic cloves
• 1-2 green chillies
• 2-3 tsp mustard oil
• 1/2 tsp panch phoron
• Salt to taste

Method:

• Heat mustard oil in a kadai and temper it with garlic, panch phoron and chillies .
• Now add the xewali phul (strain from water before add) and stir it for about two minutes
• Now add cooked rice and salt. Mix it well and fry for 4-5 minutes.....your Tita Bhaat is ready to serve.

Asparagus Grilled Cheese Sandwich Recipe

Ingredients:

6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)

Directions:

1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Source: Closet Cooking

Grilled Jerk Shrimp And Pineapple Skewers Recipe

Ingredients

1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces

Directions

1. Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
2. Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27gNutrition by: Nutritional facts powered by Edamam

Jerk Marinade

Ingredients
1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest

Directions
Puree everything in a food processor.

Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Source: Closet Cooking

Pesto Grilled Shrimp Recipe

Ingredients

1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/4 lemon)
salt and pepper to taste
1 pound shrimp, peeled and deviened

Directions

1. Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
3. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Source: Closet Cooking

Greek Artichoke Salad (scd, primal, paleo)

A light dish perfect for the hot weather that corresponds with summertime. Would also make a great side to bring to a paleo potluck, if you are so lucky to be a part of one. You can always throw your own- make it a block party!

Ingredients:

1 large seedless English cucumber
1 cup fresh cherry tomatoes, quartered
2 cans artichoke hearts (14oz each)
1 jar roasted red peppers (8oz)
1 jar kalamata olives, sliced (6oz)
2 Tbsp apple cider vinegar
2 Tbsp high quality olive oil
salt, to taste
* 1/4 cup cheese optional: Feta for Primal, Parmesan for SCD, or omit for strict Paleo.

Directions:

Dice cucumber into bite size pieces and halve or quarter cherry tomatoes.
Drain the jars and/or cans of artichoke hearts, roasted red peppers, and olives.
Mix all ingredients together in a large bowl.
Eat right away or let marinade for at least 6 hours before serving for more intense flavors.

The Tao of Paleo Book Review

The Tao of Paleo
By Jason Goldberg and Joe Salama
Buy it here. 1/3 of profits to charity (The Farm to Consumer Legal Defense Fund)

Let me start off by stating that you have never read another book like this.

First of all, being a Paleo themed book makes it one of a select few and, in my opinion, inevitably astronomically better than other diet related books. With Paleo being the top Google searched diet of 2013, the Paleo-sphere of people is a growing number. There needs to be a go-to book to refer family and friends to, who show interest in the diet and lifestyle but who also need each aspect of Paleo broken down into Laymen's terms and presented in a non-imposing manner. This is that golden book. I have found myself personally referring to The Tao of Paleo when friends ask me about starting Paleo and will continue to do so. It’s like a start-up manual to improving life, beginning with diet and exercise. Seriously, The Tao of Paleo is a great resource to the Paleo community.

One differentiating dimension of The Tao of Paleo is that it's like reading a transcript of your favorite talk show hosts bantering back and forth, including guests appearances that address all of the aspects of what being a Paleo person is all about. I have never laughed out loud from reading a book so much before. Jason Goldberg and Joe Salama are two guys who you want to know better, trust me; reading Tao gives you a glimpse into their truly outstanding personalities that embody the Paleo movement and show what genuine people in the Paleo community are truly like.

All humor and consideration aside, The Tao of Paleo is undeniably informative. Each chapter breaks down the subjects that we all stumble across when starting a real food lifestyle and unveil what changes are necessary to be made and exactly why. After all, Paleo is not just about abstaining from grain and eating grass-fed meat. From foods to aviod, to sleep, to play, to exercise, to supplementation, and all of the in-between, the topics are covered in an easy to understand manner. The facts are not preachy and the wit is sharp. This book perfectly balances entertainment with being informational. Even for people who do not enjoy reading, The Tao of Paleo is an easy read.

Understanding is a big factor in motivation, so perhaps if you are having trouble to sticking with a Paleo outline, reading this book may help you to get your feet better grounded for the long haul. Both people who have been involved in this movement for years, like myself, and those who are just learning about what Paleo is can enjoy reading through The Tao of Paleo. I recommend it as a gift, a personal read, and a coffee table conversation piece.

Coconut Lime Marshmallow Cake

My sister and her kids are visiting from Alberta this month and were coming for dinner one night last week so once again, I was in the mood to create a special dessert cake to mark the occasion. The only inspiration I had was a bag of limes that Spouse had purchased earlier that week. I'd had the idea for a while to try a coconut lime cake but didn't want anything too, too heavy.

Kids always enjoy the marshmallow frosting I make for cakes and cupcakes so I decided to use that along with plain unsweetened toasted coconut to frost the cake. The marshmallow frosting is sweet enough on its own anyway and the unsweetened version has more of the true coconut flavor so that worked very well.

I love a good tart lime curd, so that was easy enough to decide on for the filling but I didn't want a heavy cake to support all those great flavors so I chose a simple sponge cake with a little lime zest added for extra flavor. The combination of flavors and textures turned out fantastically well and wasn't too heavy at all; in fact, I'd say it is one of my favorite new cakes I've created this year.

Lime Curd

• 6 large or extra large egg yolks
• Zest of 2 large limes
• ½ cup fresh lime juice
• ¾ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired but I don't bother.
Chill completely before using to fill the center of the two cake layers.

Lime Sponge Cake

Sift together and set aside:

• 1 cup flour
• 1 tsp baking powder

For the meringue base of the batter you will need:

• 6 eggs separated, room temperature
• 1/4 tsp cream of tarter
• 1 cup sugar, separated in 2 half cups
• 2 tsp vanilla extract
• 1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

During the final minute of folding the batter add

• zest of one lime, finely minced

Pour into ungreased and parchment paper lined 8 or 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

Marshmallow Frosting

• 4 egg whites
• ¼ tsp cream of tarter
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• ½ cup corn syrup
• 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.


Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.

I like to pipe a rim of frosting around the edge of the bottom layer of cake to form a sort of well for the lime curd before adding the top layer and frosting the entire outside of the cake. Reserve 1/4 cup of the lime curd to garnish the cake if desired.

When the cake is completely frosted cover the top and sides of the cake with

• 1 cup toasted unsweetened coconut

I toast coconut in the oven at 350 degrees F by placing it in a shallow layer on a baking sheet for 5 to 10 minutes, tossing it about 3 times during the baking time.

Kamote Fries Recipe

Ingredients:

• kamote (sweet potato)
• brown sugar
• cooking oil

Procedure:

1. Slice kamote into french fry-like strips.
2. You can opt to roll the kamote into the brown sugar before frying or fry the kamote first and then sprinkle the sugar while it is being fried, or sprinkle the sugar after the camote has been taken out of the heat.  
3. Here, the camote was rolled into brown sugar first before deep frying to caramelize the sugar which is for us the best way to enjoy camote fries. Best served hot.

Source: Kusina ni Mudrah

Steamed Blue Crabs Recipe

Ingredients

24 pcs. (150grms./each) blue crabs, cleaned
1 tbsp. sea salt
1/2 cup water

*For the Chilli Vinegar Dip:
2 cups white vinegar
1 med. (100grms.) dry onion, fine chop
8 cloves garlic, sliced
8 pcs. hot chilli, sliced
1 Tbsp. sea salt

Direction

On a large cooking pot, put half of the sea salt. Arrange the cleaned Blue Crabs. Add the remaining 1/2 tablespoon sea salt. Pour in the water. Place cooking pot on a very high heat, cover with lid. Crabs will be cooked on the steaming water and from it’s own juice for 8 minutes.

Prepare the Chilli Vinegar Dip while the Blue Crabs are steaming.

Serve with hot Steamed Rice

Source: iCookonboard

Tupig Recipe

Ingredients:

• 1 kilo glutinous rice (Thai glutinous rice is preferred)
• 250 grams margarine
• 2-1/2 cup sugar(brown and white mixed)
• 2 shredded young coconuts
• 4 cups coconut milk
• Banana leaves for wrapping the tupig

Procedure:

1. The fresh banana leaves have to be immersed in hot water to wilt or soften it so it would not break in the process of wrapping or rolling.
2. Cut the wilted banana leaves to the desired size approximately 4-1/2 x 8 inches and arrange them on a plate or tray.  The size of your banana leaves can vary depending on the size you want of course.
3. Mix the glutinous rice, shredded coconut, margarine, and sugar.
4. Slowly add in the coconut milk to avoid the mixture to from being runny making it difficult to wrap.  The mixture has to be mixed very well. 
5. As soon as the mixture is ready, you can start wrapping them in banana leaves.  An ample amount of the mixture depending on the size you want can be placed and start rolling the leaves.
6. Cook over coal on a grill covered with aluminum foil. Cooking takes about 15 to 20 minutes.  The tupig is cooked when it turns golden brown already.  Have extra banana leaves ready in cases when the  wrapping becomes burnt.

Source: Kusina ni Mudrah

Crab Crepes Recipe

Ingredients:
1/3 cup chopped green onions
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried thyme
1 tablespoon margarine, melted
1 1/2 teaspoon all-purpose flour
1/4 cup + 2 tablespoons skim milk
2 tablespoons dry white wine
1/2 pound fresh crabmeat, drained/flaked
1 tablespoon chopped fresh parsley
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper

Crepes
3/4 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1 cup skim milk
1 tablespoon margarine
Vegetable cooking spray

Directions:

1. Saute onions, mushrooms and thyme in margarine in skillet until tender. Reduce heat to low; add flour. Cook 1 minute, stirring constantly.
2. Gradually add milk and wine; cook over medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
3. Spoon 1 1/2 tablespoon crabmeat mixture down center of each crepe; roll up crepes; arrange in baking pan coated with cooking spray. Cover; bake at 350F for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden.

Crepes

1. Combine all-purpose flour and salt. Gradually add beaten eggs, milk and margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours.
2. Brush the bottom of 8 inch crepe pan with 1/8 tespoon oil; place pan over medium heat until oil is just hot.
3. Pour 3 tablespoons batter in pan; quickly tilt pan in all directions so batter covers pan in thin film. Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe; cook 30 seconds on other side. Cool on towel. Stack between layers of wax paper. Repeat procedure with remaining batter.

Source: We Love Seafood