Rainbow Black Bean Salad

Ingredients:
1 1/2 cups cooked black beans
1 red onion, finely minced

1 mango, diced

4 tomatoes, diced

1 bell pepper, seeded and diced

1/2 large cucumber, seeded and diced

1 small carrot, peeled, chopped into matchsticks

1 singkamas, peeled, chopped into matchsticks

1 sili labuyo, finely minced (optional)

1 avocado, diced (optional)

1/4 to 1/3 cup calamansi juice

Large handful of cilantro, minced

Salt to taste

1 red cabbage, thinly sliced

Julienned carrots, singkamas, and chopped cilantro for garnish

Directions:

1. Toss everything except the cabbage in a large bowl.

2. Adjust seasonings - add more mango, cilantro, calamansi, cilantro, and / or salt to your liking.

3. Arrange the cabbage in a serving dish and top with the salad. Garnish with carrots, singkamas, and cilantro, and serve.

Source: breakfastmag.com

Salisbury Steak: 30-Minute Meal

When is a hamburger not a hamburger? When it’s a Salisbury steak, a 19th-century invention named for the doc, J.H. Salisbury, who was big on high-protein diets. Classic Salisbury steak combines ground beef with onions, bread crumbs, eggs, and various spices and herbs. It’s formed into a steak shape (not a patty), is traditionally broiled, not fried, as a burger is, and it can be served with a brown gravy or other meaty sauce.

Salisbury steak is distinctly old-school, but it remains a delicious alternative to plain old burgers. Especially when you give that old-school recipe a distinctly new-school twist. And these “superburgers” take just about a half-hour to make.

In this Asian Salisbury Steak recipe, all the basics are there, but when hoisin sauce and sherry are added, along with chopped red peppers and scallions, it becomes an irresistible nod to the East. These steaks are served on a bed of sautéd watercress, which makes them ultrahealthy.

Pasta with Baby Salisbury Steaks takes the classic broiled beef, makes each one a mini version, and combines it with pasta, tomatoes, and zucchini for a wonderfully complete one-dish dinner.

Ingredients:

•  12   ounces 90%-lean ground beef
•  3/4  cup finely diced red bell pepper
• 3/4  cup chopped scallions
• 1/4  cup plain dry breadcrumbs
• 4   tablespoons hoisin sauce, divided
• 2   tablespoons minced fresh ginger
• 3   teaspoons canola oil, divided
• 4  2 - 4  ounce bunch watercress, trimmed (16 cups)
• 1/2  cup Shao Hsing rice wine, (see Ingredient note) or dry sherry

   

  Directions: 

   

  1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

  2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

  3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

   

  Tip:

   

  Ingredient Note: 

   

  Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

   

  Nutrition information

   

  Per Serving: cal. (kcal) 303, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 4, carb. (g) 18, Monosaturated fat (g) 6, fiber (g) 2, pro. (g) 21, vit. A (IU) 3401, vit. C (mg) 83, sodium (mg) 392, Potassium (mg) 623, iron (mg) 3, Vegetables () 1, Other Carb () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

   

  Source: recipe.com

  
  

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg

Tomato Jam

This bright red jam is kind of like a homemade ketchup, but so much better. Use it as you would ketchup or any condiment. Its fresh tomato flavor works wonders on burgers or hot dogs, scrambled eggs and all kinds of sandwiches.

Ingredients:

• 12   pounds ripe tomatoes, blanched, peeled and quartered
• 1   pound onions, quartered
• 1/2  pound red bell peppers, cut into strips
• 1/2  pound green bell peppers, cut into strips
• 4 1/2  cups cider vinegar
• 4 1/2  cups sugar
• 1/8  cup canning or pickling salt
• 1 1/2  tablespoons dry mustard
• 2   teaspoons sweet or hot paprika
• 2   teaspoons whole allspice
• 2   teaspoons whole cloves
• 1  3  inch cinnamon stick

   

  Directions:

   

  1. To blanch - wash tomatoes. Tomatoes are easily peeled by dipping in boiling water for 1 minute, then in cold water. To prepare pulp, remove pits from peeled tomatoes, then chop. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through a sieve, food mill, blender or food processor.

  2. In manageable batches, process the tomatoes, onions, red and green bell peppers in a blender until pureed, about 5 seconds each batch.

  3. Place the mixture into a large non-reactive saucepan. Stir together well and bring to a boil, stirring often, over medium heat. Boil gently, stirring often and thoroughly, for 1 hour.

  4. Stir in cider vinegar, sugar and canning or pickling salt.

  5. In a moist square cheese cloth tie in dry mustard, paprika, allspice, cloves and cinnamon sticks and add to the tomato mixture.

  6. Continue boiling gently and stirring until the mixture is reduced by half and mounds up on a spoon with no separation of liquid and solids. It will continue to thicken as it cools. Remove and discard the spice bag. Place in a sterilized container while hot; let cool, then cover and refrigerate for up to 1 month.

   

  Source: Recipe.com

 

Nutty Kids Lunch: Squirrel Sandwich (in 3D!)

Ingredients:
 
What You’ll Need:

1 peanut butter sandwich
baby carrots
purple grapes
sprinkle or mini chocolate chip

Directions:

To Make Squirrel Sandwich:

Make a peanut butter sandwich. Cut the top section (rounded crust) of the sandwich off for the tail. Cut one corner off of the bottom section and shape it for the head, using the corner crust for the ear. Shape the remaining portion into the squirrel’s body. “Glue” each piece together using peanut butter. (You may need to use a toothpick for reinforcements when standing the squirrel up on a plate, but it’s just as cute lying down on a plate, too!) Put the sprinkle or mini chocolate chip in place for the eye. Make the acorns: cut the ends off of the baby carrots and the grapes, and again, “glue” them together using peanut butter.

Purr-fect Kids Lunch: Green-Eyed Kitty

Ingredients:

What You’ll Need:

1 sandwich (your choice)
2 kiwi slices
banana

Directions:

To Make Green-Eyed Kitty:

Using a cup or round cookie-cutter, cut a circle out of the center of the sandwich. Use crust corners for the ears. Put kiwi slices in place for the eyes. Cut a banana slice in half and use the halves for the inner ears. Shape another slice of banana into a nose. Thinly slice crust and put in place for the whiskers.

So simple. So cute.