BEEF NILAGA SOUP

Beef-Lauya-Recipe

 

Slow Cooked Beef Nilaga Soup is the tastiest and the most tender beef nilaga that I ever had. It is quite obvious that 8 to 10 hours of slow cooking would extract the flavors from the beef and make it very tender to the point that it literally melts in your mouth. Although I know that slow cooking beef can make it tender, I did not expect that it could be perfectly tender and flavorful. As a result, I try to make my beef nilaga this way, if possible.

“Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?”
Lewis Carroll, ‘Alice in Wonderland’

Ingredients
  • 3 lbs. beef chuck, cubed
  • 6 cups water
  • 4 pieces saba bananas, sliced
  • 2 medium potatoes, cubed
  • 1½ teaspoons whole peppercorn
  • 1 medium yellow onion, minced
  • 2 tablespoons fish sauce
  • 2 cups Napa cabbage, chopped
  • 1 bunch baby bok choy
  • 1 cup sliced long green beans
Instructions
  1. Combine water, beef, bananas, potato, fish sauce, and whole peppercorn in a slow cooker. Set the slow cooker or crock pot to high and slow cook for 8 to 10 hours.
  2. Gently stir the mixture. Add cabbage, green beans, and bok choy. Continue to cook for 12 to 15 minutes. Add more fish sauce if necessary.
  3. Transfer to a serving bowl. Serve hot.
  4. Share and enjoy!

DIETARY SOUP

DIET

 

Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up. RIGHT??  Only the pure in heart can make a good soup…  that recipes is very important especially for those people who dieting …

 

Ingredients Nutrition

Servings 10-12 Units US

Check Out Our Top Vegetable Recipe

Check Out Our Top Vegetable Recipe

Directions

  1. In a very large stock pot, combine tomatoes, pasta sauce, tomato paste and beef broth.
  2. Over med/high heat, bring mixture to a boil.
  3. Reduce heat and simmer covered for 15 minutes.
  4. Wash and rough chop carrots, celery (including tops), and green peppers into 1 inch cubes.
  5. Wash, trim and cut green beans into 1 inch lengths.
  6. Chop green onion into 1/4 inch lengths.
  7. Add all vegetables to simmering pot.
  8. Stir to combine.
  9. Add chili powder, cayenne, mustard, salt, black pepper and paprika to soup mixture.
  10. Stir and simmer on low for 60 – 90 minutes.
  11. ——————————————-.
  12. Soup Diet – Day #1.
  13. Eat as much of any fruit you want EXCEPT BANANAS.
  14. Eat only soup and fruit today but eat all you want.
  15. ——————————————.
  16. Day #2.
  17. All Veggies.
  18. Fill up on fresh vegetables (salads etc).
  19. Eat all the soup you want and have a large baked potato with butter at dinner time.
  20. But NO FRUIT TODAY.
  21. ——————————————-.
  22. Day #3.
  23. Eat all the soup, fruit and veggies you want, but NO POTATOES.
  24. If you haven’t cheated you will have lost.
  25. 5-7 lbs by tomorrow morning.
  26. ——————————————-.
  27. Day #4.
  28. Bananas and skim milk.
  29. Eat at least 3 bananas and all the milk you want today.
  30. Remember, you can have soup anytime you want.
  31. ——————————————–.
  32. Day #5.
  33. Beef and Tomatoes.
  34. You can have up to 20 ounces of beef and 6 tomatoes in any style you like.
  35. Remember to eat soup too.
  36. ——————————————-.
  37. Day #6.
  38. Beef and Vegetables.
  39. Eat all the beef and veggies you want today.
  40. You can have 2-3 steaks if you want, with green leafy vegetables.
  41. But NO POTATOES.
  42. Don’t forget to have soup.
  43. ——————————————–.
  44. Day #7.
  45. Brown rice, unsweetened fruit juice, and veggies today.
  46. Eat all you want whenever you want and have soup as often as you can.
  47. The soup is the key —
  48. ——————————————–.
  49. If you haven’t cheated, you should have lost 10 – 17 lbs.
  50. Prescription medications will not be affected by this diet, but check with you doctor before you begin the diet just to be sure.
  51. Remember; The more soup you eat, the more weight you will lose.

 

Foods to avoid on a date

The main thing to do is avoid experimenting with a new dish on your first date. It could end up being something you don’t like and ruin the overall feeling of the evening. Try to avoid eating something just to impress your partner or showing off in anyway. Sea food and hot spicy food are foods to avoid. The sea food could be not be cooked quite right and therefore lead you to feeling unwell, which wouldn’t be very nice for your partner. Hot foods can sometimes be too hot and spicy and therefore result in you needing to drink lots and feeling uncomfortable.

Food on a date

Going out for a meal on a first date can be a very awkward moment in life. For a start you are eating for the first time in front of someone you are attracted to and at the same time, you are still getting to know that person. The worst thing to do is be even more uncomfortable by going out for a meal to somewhere you may not even like the food. This is one thing that needs to be sorted out when planning the date. You must both establish and place that you both enjoy the food, rather than go somewhere just to impress your date. At the end of the day, food that you both like is a necessity if you want to have something in common.

Porkolt (Hungarian Stew) Made With Pork


“A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too.”
2

Ingredients

2 h 15 m 14 servings 323 cals

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Directions

  • Prep

    20 m

  • Cook

    1 h 55 m

  • Ready In

    2 h 15 m

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
  2. Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
  3. Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
  4. Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
  5. Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

http://allrecipes.com/recipe/190100/porkolt-hungarian-stew-made-with-pork/

Honey Glazed Ham

 

“This ham tastes very much like the famous honey baked ham but costs much less, and there’s no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don’t forget to baste!)”

1

Ingredients

1 h 35 m 15 servings 521 cals

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Directions

  • Prep

    20 m

  • Cook

    1 h 15 m

  • Ready In

    1 h 35 m

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Footnotes

It’s not Babe nor Honeypie but itss ‘Cupcake’

We are done with cakes and ice cream, right ?? Answer me! Answer Me! Hahaha , kidding. Well, maybe this  will be my last post about this topic but hopefully not because I still have lots of things to share to you guys. Anyway, my last recipe is about a dessert(obviously) that is very close to my heart because my mother used to buy me this when she was still in working in the mall. It’s cupcake.

Let me share this recipe of somebody, not mine originally that will boost your sweetness as a couple and bond you together. Many couple love this too. So, here it is.. Breath in … Breath out.. Enjoy and keep updated to my posts 🙂

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Allergy-Friendly Strawberry Cupcakes

Free From gluten and all top 8 allergens

With strawberry season in full swing, local farmer’s markets are overflowing with these sweet little beauties. Take advantage of their cheaper price tag, and bake strawberries into all your favorite treats. Brimming with vitamin C and fiber, strawberries make these lovely cupcakes almost a health food! So pretty in pink, these gems are great for birthdays, class parties, or an afternoon tea. And don’t forget your summer barbecues, they are perfect for those too. Don’t they look like they must be bad for you? Nope, 100% natural, gluten-free, vegan, and free of all top food allergens.  Now, that’s a berry special treat.

 

1 cup fresh strawberries, sliced

1/4 cup rice milk

1 teaspoon lemon juice

1 1/2 teaspoons pure vanilla extract

1 1/2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

3/4 teaspoon double-acting baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup + 2 Tablespoons dairy-free soy-free vegetable shortening

1 cup granulated sugar

2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk

1 recipe Allergy-Friendly Strawberry Frosting (recipe follows)

12 small strawberries

 

1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.

2. Puree strawberries in blender, until reduced to 1/2 cup liquid. Add a few more strawberries if necessary.

3. Combine 1/2 cup strawberry puree with 1/4 cup rice milk, lemon juice, and vanilla extract. Set aside.

4. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.

6 Add egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.

 

7. Using a sifter, sift in the flour mixture in three batches, alternating with strawberry mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about 1/4 cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.

8. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely berry color. The cupcakes won’t be pink, they bake up more berry blue. (The frosting is pink!)

9. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting. Either pipe frosting or use a frosting spatula to spread it. Top each cupcake with a strawberry.

Allergy-Friendly Strawberry Frosting

Makes enough for 12 Cupcakes

 

1/2 cup fresh strawberries, sliced

1 cup dairy-free soy-free vegetable shortening

pinch of salt

3 1/2 cups confectioners sugar, sifted

1/2 teaspoon pure vanilla extract

 

1. Puree strawberries in blender. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2  minutes.

 

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3. Add confectioners sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.

Allergy Friendly Strawberry Cupcakes with Strawberry Frosting

Romantic Ice Cream

Okay! Okay! Who would have thought that the word “romantic” and “ice cream” could go to the same sentence? Well…well..well.. in this point they do, together with the words ‘sweetly’ ‘delicious’. YUM!

So what are we all waiting for? Get a piece of paper and add this oh-so-delicious recipe in your #relationshipgoals foodttrip list. Enjoy…

INGREDIENTS

Vanilla ‘ice cream’
  • bananas 5 large ripe, chopped, frozen
  • vanilla bean paste 2 teaspoons (or if you’re feeling more extravagant, seeds of 1 vanilla bean pod)
  • cream or coconut cream (DF) 1/3 cup
  • egg white 1
Date caramel sauce
  • dried baking dates 1/2 cup (or 1/3 cup Medjool dates)
  • water 1 cup
  • ground cinnamon 1/4 teaspoon
  • pure maple syrup 2 tablespoons (optional, if you want a sweeter caramel sauce)
  • milk (e.g. cow’s or almond) or coconut milk (DF) 1/4 – 1/2 cup
To garnish
  • toasted flaked almonds
  • toasted shredded coconut

METHOD

  1. Place frozen bananas, vanilla and cream/coconut cream in a food processor and blitz until thick, smooth and creamy, like ice-cream – this will probably take a couple of minutes. Scrape down the sides of the food processor as needed to make sure everything gets well blended.
  1. Add egg white and continue blitzing for another 30-60 seconds – the mixture will become even more light and fluffy. Scoop out into a container and freeze until ready to use (it is best to use it within 4-6 hours of being frozen).
  1. To make the date caramel sauce, place dates and water in a small pot and bring to the boil. Simmer for a few minutes until dates are soft. Use a stick blender to blend until smooth (alternatively place in a blender to blend). Add cinnamon, maple syrup (if using) and enough milk/coconut milk to blend until the consistency of caramel sauce. Leave in the fridge to cool completely before serving with ice cream.

 

To serve, scoop 2 scoops of ice cream into a bowl or cone and drizzle over date caramel sauce. Scatter with almonds and coconut. Dig in!

Champagne

 

Champagne-500x334

Ingredients:
2 ounces freshly pureed red grapes
4 ounces champagne

Directions:
Combine ingredients together in Champagne flute and serve.

(Recipe provided by Fabrizio Argiolas of Obica.)

It’s good for your heart 

A lot has been made of the red wine’s benefits for your heart, but champagne (which is predominantly made from red grapes, of course) is just as healthy. One study found that the sparkling wine contained high levels of polyphenols – antioxidants found in red grapes but less intensely in white – that can lower blood pressure and prevent heart problems.  In fact, Reading’s Dr Jeremy Spencer, a man who appears to have generously given his life over to finding reasons for us to drink more, suggested that two glasses a day will do the trick. “We have found that a couple of glasses a day has a beneficial effect on the walls of blood vessels – which suggests champagne has the potential to reduce strokes and heart disease,”

It’ll improve your skin   

Ever wondered why successful Formula One drivers have such supple skin? Probably not, but we’ll give you the definite, science-proven reason anyway: ‘champers.  Taking a hit of champagne to the face, as the top three drivers do on the podium after each race, might be an expensive detoxifier, but it’s also an effective one.  “Champagne detoxifies the skin with antioxidants and lightening tartaric acid helps even out the skin tone,” says dermatologist Marina Peredo. “For those with oily skin, its antibacterial properties aid in leaving last year’s breakouts behind.”

http://www.telegraph.co.uk/men/health/the-five-surprising-health-benefits-of-champagne/

Blue Crab Beignets

51161220_blue-crab-beignets_1x1

Here’s another Fancy Appetizer that is very perfect for a date or any occasions.

Ingredients

  1. Crab mixture:
    • 1/2 small shallot, finely chopped
    • 6 ounces fresh blue or other lump crab meat, picked over
    • 1/3 cup mascarpone
    • 1 tablespoon finely chopped fresh chives
    • Kosher salt
  2. Batter and frying:
    • Vegetable oil (for frying; about 4 cups)
    • 1 cup all-purpose flour
    • 1/3 cup cornstarch
    • 1 tablespoon baking powder
    • 1/2 teaspoons kosher salt plus more
    • 1 cup amber lager
    • Special equipment: A deep-fry thermometer

Preparation

  1. For crab mixture:
    1. Combine shallot, crab meat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.
  2. For batter and frying:
    1. Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6″. Heat oil over medium-high heat until thermometer registers 375°F.
    2. Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).
    3. Working in batches of about 4 and returning oil to 375°F between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.
    4. DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

http://www.epicurious.com/recipes/food/views/blue-crab-beignets-51161220