Dinengdeng Recipe

INGREDIENTS:

• 2-3 t`sp. bagoong na isda
• 1 small size cubed kamote
• grilled or fried fish, sliced crosswise
• salt

With combination but not limited of the following vegetables:

• kalabasa, cut into wedges
• okra, cut into wedges
• upo, cut into wedges
• ampalaya, cut into wedges
• eggplant,cut into wedges
• sigarillas,cut into wedges
• sitaw. cut into 2” lengths
• saluyot tops, leaves
• camote tops, leaves
• malunggay leaves
• squash tops, leaves, flowers
• bamboo shoots, sliced, boiled

INSTRUCTION:

1. Dilute bagoong na isda in 1-2 cups of water, strain in a sheave and pour solution in a casserole.
2. Bring to boil and simmer for 3-5 minutes, remove all scams that rises.
3. Add in kamote cubes and simmer for another 2-3 minutes. Add in all thevegetables, vegetables that will require longer time to cook at the bottom and leafy vegetables at the top.
4. Add more water if necessary. Season with salt if required.
5. Simmer until vegetables are cooked but firm.
6. Top with grilled or fried fish and keep covered for a minute.

Source: Filipino Foods And Recipes

Aaloo Bhajir logot Joha saulor Maar Bhat/Penpenia bhat

Aaloo Bhajir logot Joha saulor Maar Bhat/Penpenia bhat.Tar logot koni (boiled egg), Aamor Achar (Mango pickle), Mitha Tel aru ghee (Mustard oil and Ghee to choose as per your taste)

Black Bottom Cupcakes

I mean who could resist a super moist, intensely chocolate cupcake with a creamy cheesecake center and chocolate chips?   Black Bottoms are definitely one of my favorite desserts and it's hard to not visit the fridge often when I know they're in there calling my name!  It's the only cupcake I can think of that's just too good for frosting!  Star Fine Foods Butter Flavored Olive Oil is my secret to a extra moist cupcake with a few less calories! This is a keeper my friends! 

Black Bottom Cupcakes

Filling

1 (8 oz.)  package of cream cheese, softened 
1 large egg, room temperature
1/3 cup granulated sugar

1/8 teaspoon salt

6 oz. semi sweet chocolate chips

Cupcakes

1 1/2 cups all purpose flour

1 cup brown sugar, packed1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup water

1/3 cup Star Fine Foods Butter Flavored Olive Oil

1 tablespoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter a 12 cup cupcake pan or line with paper liners. I like to use clear or white liners so the colors show through.

In a medium mixing bowl, combine room temperature cream cheese, egg, sugar, and salt and beat until smooth and creamy. With spatula, fold in the chocolate chips and set aside.

In another large mixing bowl, mix the flour, brown sugar, baking soda, cocoa, and salt. Next, mix water, vanilla, butter flavored oil, and vinegar together.  Make a well in the center of the dry ingredients and stir in the wet ingredients just until smooth. Do not over mix your batter. 

Using a large scoop, fill each  cup with about 1/3 of the chocolate batter. Top with a small scoop of the filling in the center of each cup until they are about two thirds full.

Follow by topping each cup of chocolate batter with a dollop of the cream cheese mixture. Bake for 25 minutes until the batter is set and a toothpick inserted in the center comes out clean.

Photography is the property of and copyrighted to ©Welcome Home.

You can buy Star Fine Foods Butter Flavored Olive Oil at Raley’s, Walmart, Stater Bros., Food Maxx and online at:   http://bit.ly/ButterFlavoredOliveOil.





Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

1 (9 inch) pie crusts, baked 

1 2⁄3 cups water 
3 tablespoons cornstarch 
1 (14 ounce) can Eagle Brand Condensed Milk 
3 egg yolks, beaten 
2 tablespoons butter 
1 teaspoon vanilla 
3 medium bananas, sliced 

Preheat oven to 400 degrees.

In a saucepan, mix water and cornstarch until smooth.  Stir in sweetened Condensed Milk and egg yolks.  Cook until the custard in thick.  Add the 2 tablespoons of butter and the vanilla and stir.  Remove from heat and cool slightly, stirring occasionally.

 
Pour 1/2 of filling on pie crust. Place sliced bananas on top of filling. Pour remainder of filling over the sliced bananas.  Chill in refrigerator for at least an hour.

Top with piped whipped cream or Cool Whip and sprinkle with walnuts or slivered almonds.

Photography property of  Cocos Bakery at http://www.cocosbakery.com/

SCD/Primal Spicy Spinach and Artichoke Dip

Lately, the only thing that motivates me to get creative in the kitchen is a craving for certain foods that I can't seem to find elsewhere that are gluten-free or don't make me feel sick. Thus, this spinach and artichoke dip was invented. Enjoy.

Ingredients:

1 can artichoke hearts, drained
8oz frozen spinach, thawed and drained
1 cup Greek style yogurt
3/4 cup Parmesan or Parmesan Reggiano
1 1/2 cups other mixed hard white cheeses (your choice)
2 small jalapenos, finely diced (optional)
1 tsp garlic powder
1/2 tsp onion powder

Directions:

Break the artichoke hearts up by hand or chop with knife.
Mix with spinach, yogurt, cheese, optional peppers, and spices in a mixing bowl.
Lightly Grease a 2 quart baking dish.
Pour mixture into dish.
Bake at 375 for about 20 minutes or until cheese starts turning golden brown and bubbly.
Enjoy with vegetable sticks or plantain chips.

OIL FREE FRENCH FRIES

This is how french fries looks out of Air fryer, its completely oil free and taste exactly like oil fried french fries.

I have used ready made mc cains french fries and air fried it for 15 minutes at 200 degree Centigrades

VEG MANCHURIAN IN AIRFRYER

Ingredients and Instructions:

for veg balls: finely chop all vegetables (cabbage, carrot, capsicum, onions) , add two table spoon corn starch, two table spoon all purpose maida, half tsp black pepper, half tsp salt, and mix in a bowl. Make small balls using the palms of your hand. Airfry for 15 minutes @ 200 degree.

for Manchurian sauce: on a low flame stir and saute in sesame oil the finely chopped garlic, ginger, green chilies, onions, Add soy sauce, tomato sauce, red chili sauce, one forth tsp corn starch, black pepper, vinegar and salt as required. then add the airfried veg balls. stir so that the sauce coats the veg balls evenly. switch off the flame and add half tsp rice vinegar or regular white vinegar. serve hot after garnishing with spring onion greens.