STRAWBERRY AND BLUEBERRY MUFFINS

I made a promise to the Kitchen Notebook group on Facebook  that I will write the recipe for these particular muffins over the week-end. Unfortunately, the Sun came out in Vancouver which means I had to go and enjoy the rejuvenating rays of the Sun. Give my homage to the Sun God so to speak. Albeit delayed,  here is the recipe for Strawberry and blueberry muffins.

I baked the muffins  for a pregnant friend's birthday,  who I know has a sweet tooth, due to her being double (buntis) I wanted it to be low cal and healthy. I packed the muffins with lots of fresh strawberries and blueberries which are in season now.

This is a one bowl recipe, which means less time cleaning up later. The recipe is super easy to prepare, it is for 2 dozen muffins. You can halve the recipe if you wish or you can  freeze the rest and enjoy it on a later date. The muffins can be stored in the freezer for about a month.

2c whole wheat flour
2c oatmeal
1 1/2c brown sugar
1c milk ( you can substitute 1c brewed coffee)
2/3c canola oil
4tsp. baking powder
1/2tbsp. vanilla
5 eggs (don't separate)
1 1/2c blueberries
1 1/2c strawberries (chopped)

Line your muffin pans with paper cups.
Pre-heat your oven to 350degrees.
Cream your eggs with brown sugar.
Slowly stir in milk (or coffee), vanilla  and canola oil.
Alternate your fluids with the flour, oatmeal and baking powder.
Mix everything together (fluids and flour mixture)
Divide batter into  the lined pans.
Top each muffin  batter with  the strawberries and blueberries.
Bake for 30minutes  or it is done  when a toothpick inserted in the middle of the muffin comes out clean.

BLUEBERRY OATMEAL MUFFINS

Summer is here again. Which means lots of fresh local fruits from Okanagan, Langley  and other nearby farms here in BC. We do have imported fruits from around the World all year round, they are all healthy and so very good for you.

One of my favorite fruit is the blueberry. In season,  they are very sweet and can be use in all types of recipes. I like using them for making muffins, cup cakes, cakes, pies and jams. I usually buy in bulk, then I freeze them.  Blueberries are rich in antioxidants and phytochemicals that reduces inflammation, lowers cholesterol and inhibits the formation of cancer cells in the body.

One thing I noticed about blueberries when you put them on muffins, cupcakes and pies, they taste great, the day after (that is, if there are left overs, in my family that hardly happens). Serve with your favorite ice cream (love them with vanilla ice cream) and you are set to enjoy an awesome dessert on a warm summer day.

1 1/2 c whole wheat flour

1c rolled oats

1c brown sugar

1c milk

3/4c butter softened

3 whole eggs

1c blueberries

1tsp. baking powder

1/4tsp. salt 

Pre-heat oven to 350degrees. In a bowl whisk softened butter with eggs and brown sugar. Once mixed, add flour , rolled oats, salt with baking powder alternating with  milk. Add blueberries into batter.  Grease muffin pans with  butter and evenly distribute batter into the pan. Makes a dozen muffins.

SINIGANG NA BASA (BASA FILLET ON TAMARIND STEW)

One dish that my family loves to eat on a weekly basis is the Sinigang (Tamarind stew with either pork, beef, chicken or fish). The more sour the soup base the better. It's the pucker me  come hither look that you want to achieve when you serve this dish, it  says your stew is the genuine article. Maasim (very sour).

When I was in the Philippines, I always makes sure I buy the sampaloc (tamarind) fruit, the almost ripe variety, I then cook it on a separate pan, strain it till I get the juice. Then incorporate it in the soup.

That time consuming practice is of course now a thing of the past (thank heavens!),  one can just buy the Pang-asim mix (tamarind powder)  in any Asian store, then you can have your own filipino style Tamarind stew.

The fish I used in this recipe is the Basa. It's a type of catfish that is native to Vietnam. The taste is akin to bangus (milkfish) sans the tinik (bones). I added a dash of ginger powder so that it has a thai taste to it.

 

1 k Basa fillet  

1 large tomato quartered

1 medium size onion sliced thinly

1/2tsp. ginger powder or 1tbsp. sliced fresh ginger

1 bunch kangkong (Water Spinach) stems and leaves separated

1 large size labanos ( white radish) cut into bite size pieces

3pcs. Gabi (taro root) cut into bite size pieces

fish sauce to taste or salt

1 Knorr Sabaw ng sinigang ( Knorr Tamarind powder)

1 1/2 cup water

In a non-stick pan cook onions with a little vegetable oil till translucent. Add tomato,  taro and labanos. Add water ( you can add more water if you wish).  Simmer on medium heat till tomatoes are pulpy and the taro and labanos are slightly soft when prick with a fork. Add fish and stems of kangkong, ginger and the tamarind powder. Cover and simmer for ten minutes. Add kangkong leaves, cook for five more minutes. Season to taste with fish sauce. Serve with rice and bagoong (shrimp paste)

 

                                    (closer view of the Basa fillet)

Additional info: How to grow Kangkong in your home.

http://youtu.be/8bEoDIm8Nm8

BUTTER CHICKEN ala PINAY

My dearest friend Kulvinder brought me a dish of Butter chicken a few months ago. I swear it was the best Butter Chicken, I've ever tasted ( am writing this in the hopes she reads my blog and take a hint that I am due for more South East Asian cooking, kidding.)

Anyways, before I become too  enamoured with the thoughts of gastronomic delights, let me share with you all,  my version of this famous dish. I made some substitution instead of  heavy cream, I used ordinary milk and yogurt so there will be less fat. I also included vegetables. Being a harried housewife, I succumbed to the temptation of using store bought sauce ( I swear this brand is almost an exact imitation to the real  East Indian spices)

Filipinos always uses vegetables whenever they cook any kinds of  meals, that's just how we are, in fairness we do have lots of fresh of everything in my Country,  the Philippines.

I am no exception, I learned the importance of incorporating  extenders, a must for a large family. I am the sixth  out of  ten children.

Plus the fact  my Mother tends to question any dish if there are no veggies included. She is known to ask " what no gulay (vegetables) on this dish?" Even in big gatherings. Very annoying indeed. So to be on the good side of my Mom,  am a sipsip ( a suck up),  vegetables are included in  almost all my meals.

                                                     ( the ingredients)

1 1/2 kg or 3.5lbs. Chicken legs (can also use chicken breast)
1 bottle of Pataks butter chicken sauce  (or any other brand)
1c milk
100g (small container)  Yogurt
1 can green peas
2 medium size zucchini (cut into bite size pieces)
1 whole medium size onion (chopped)
1/2 bunch green onions (chopped)
2tbsp. olive oil for frying chicken
dash of salt
dash of sugar

Heat your non stick pan. Fry your chicken for four minutes on each side or till a little bit brown. Incorporate onions with the chicken, fry till translucent.  Pour butter chicken sauce, milk and yogurt. Cover and let simmer for ten minutes on medium heat. Put zucchini pieces and peas and let cook for three minutes. Put green onions, let simmer for five more minutes. Season to taste with a little bit of salt and sugar.

(frying the chicken legs)

HONEY YOGURT BUNDT CAKE with lemon milk icing

This cake has almost all of my favorite ingredients, honey, yogurt, milk and lemon. I was browsing around my kitchen the other day, looking for some ingredients for a particular cake I wanted to bake,  I didn't want to go to the store to buy some ingredients that were missing, I was feeling too lazy to do that. So necessity being the Mother of all inventions. I came up with a delicious and moist cake just by raiding my fridge and pantry. Bundt cakes are usually made with buttermilk but since I didn't have that, I substituted yogurt. Used honey instead of sugar in the recipe.

Now you might ask, what is a Bundt cake?  It's your usual coffee cake that is baked in a bundt container that looks like ridged ring. It was invented by the Germans, why I don't know, all I know is that whenever I make a cake from this pan it always comes out perfectly baked. I must be because of the hole in the center, where air can circulate all around the cake as it is baking.

Cake recipe 

2c Cake flour (shifted)
4 eggs ( egg whites and yolks separated)
3/4c honey
1/2c butter
3/4c milk (evap, 1% or 2%)
1 100g (small) container of yogurt ( greek or vanilla)
1tbsp. white sugar (for egg whites)
2tsp. baking powder
1/4tsp. salt

Preheat oven to 350degrees. Cream butter, when soft,  add egg yolks, honey, baking powder, salt, milk and yogurt. Mix all ingredients. In a mixer, beat egg whites till frothy white, add 1tbsp. sugar. Egg whites is done when soft peak are formed when you lift mixer handle up. Mix egg whites to batter ( egg yolks, etc.) mixture. Pour into bundt pan. Bake for 35-40minutes.


Icing
Juice of one lemon (strain out the pulps)
2c icing sugar
1/4c milk

Mix everything together, then pour over your cooled Cake.

Best enjoyed with coffee or tea. With good friends and lots of laughter.

MANGO AND SWEET BELL PEPPER SALAD

This recipe was given to me by a good friend, she brought it in our usual pot luck and I loved it  ever since. It has now been a staple in our family gatherings.  Of course along the way, I added my own variation to the original recipe.

The combination of ripe mangoes and sweet bell is very refreshing specially when served chilled on a hot Summer day.

I've  always had a love affair with mangoes. I can eat the unripe ones  with  spicy bagoong (shrimp paste) or even with just plain salt. As for the ripe ones, I have no limit. Only when my stomach has the attack of acidity will I stop eating them.

3 ripe mangoes (julienned)
3 red sweet bell pepper (julienned)
1/2c red onion or two small scallions (julienned)
1/2c dried cranberries
1/2c flake almonds
2 tbsp. parmesan cheese
1/3c italian dressing

In a bowl mix all ingredients. Set aside 1 tbsp. parmesan cheese for garnish. Chilled for at least two hours. Perfect accompaniment to grilled meat or fish.