Yogurt for the Holidays
October 29, 2009
Yogurt for the Holidays
Yogurt, also known as yoghurt or yoghourt, is a thick custard- or pudding-like food that is made by the natural bacterial fermentation of milk. Yogurt is good for people who are lactose-intolerant because live yoghurt cultures contain enzymes which help break down lactose inside the intestine. Yogurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. So what better time to indulge in this healthy food than Christmas! Here are the best ways to make that yogurt more nutritious and tasty!
YOGURT DESSERT SAUCE
1 cup plain yogurt
1 teaspoon vanilla
2 sachets artificial sweetener
Note: May be taken as is or mixed with fruit.
PEANUT BUTTER CINNAMON DIP
1/2 cup plain yogurt
2 tablespoons peanut butter
pinch of cinnamon
Note: Mix and serve as fruit dip.
STRAWBERRY YOGURT PARFAIT
1 recipe from dessert sauce
8-10 almonds, chopped/slivered
1/4 cup strawberry or mango
Parfait of ice cream glass
Note: Alternate placement of ingredients in the glass. Example yogurt, fruit, almonds, yogurt, fruit, and almonds. Number of servings so with the calories will depend on the size of the glass used.
TRIFFLE TREAT
3 recipes of Strawberry Yogurt Parfait
Lady fingers or broas
Note: Placement will follow above recipe. This is a treat usually used for parties. A triffle container is best used for this to show the ingredients used. Delicious and colorful!
AMBROSIA
1 cup plain yogurt
1/4 cup crushed pineapple, drained and chilled
1/4 cup mandarin orange, drained and chilled
2 tablespoons desiccated coconut, may be lightly toasted
Note: Mix altogether and chill before serving. To lessen the calories you may substitute the desiccated coconut with 2 tsp. coconut extract.
Vita-Omelette
October 25, 2009
Servings: 6
Ingredients:
2 tbsp margarine
1/4 cup onion, chopped
1/2 cup ground beef
1/4 cup water
1/2 cup ham, cubed
1/4 cup celery
1/2 cup potatoes, diced and fried
1/4 tsp salt
1/4 tsp pepper
3 tbsps banana ketchup
6 pcs eggs, beaten
6 tbsps milk, evaporated
1/3 bottle banana ketchup
Garnishing: tomato slices or cucumber slices
Procedure:
1. Saute onion.
2. Add ground beef and saute until brown.
3. Add water and simmer until dry.
4. Stir in ham, celery and potatoes.
5. Season with salt and pepper.
6. Stir in 3 tbsps banana ketchup. Set aside.
7. Divide this filling into 6 portions.
8. Beat one egg and one tablespoon milk.
9. Pour into lightly greased pan.
10. Cook over medium heat until egg begins to set.
11. Do the same with the rest of the eggs and milk.
12. Spread one portion of the filling over egg.
13. Cook one more minute.
14. Fold over sides of omelette and lift into a plate.
15. Do the same with the rest of the eggs.
16. Garnish with tomato and cucumber slices.
17. Serve with banana ketchup.
CRAB AND SCALLOP SOUP
October 25, 2009
Servings: 4
Ingredients:
1 tbsp oil
4 spring onions, trimmed and thinly sliced
2 cloves garlic, peeled and chopped
2.5cm/1in piece lemon grass, cut into thin strips
2 tsps finely chopped fresh root ginger
1-1/2 liters/2 pints fish stock
100 grams/4oz thin rice noodles
225 grams/8oz little queen scallops with corals, separated
100 grams/4oz fresh white crab meat
salt and freshly ground black pepper
1 tbsp Thai fish sauce
1 tbsp chopped fresh flat-leaf parsley
Procedure:
1. Heat oil and fry onion, garlic, lemon grass and ginger for one minute.
2. Add stock, bring to bubbling then simmer for five minutes.
3. Add noodles and cook for three minutes.
4. Add scallops and crab and simmer for 1 minute or until scallops are opaque.
5. Season, add fish sauce and sprinkle with parsley to serve.
PRAWN AND SPINACH NOODLES
October 25, 2009
Servings: 4
Ingredients:
2 tbsps oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1in/2.5cm root ginger, peeled and finely grated
1 red chili, deseeded and finely chopped
6oz/175 grams vermicelli
1/2 pint/300 mL fish stock
10oz/275 grams best peeled prawns
4oz/100 grams baby spinach leaves, trimmed and washed
grated zest of lime
juice of half a lime
good dash soy sauce
freshly ground black pepper
Procedure:
1. Heat oil in a pan and fry onion, garlic, ginger and chili until softened.
2. Add vermicelli.
3. Pour over fish stock.
4. Bring to bubbling for 2 minutes, adding a little extra stock if necessary.
5. Add prawns, spinach, lime zest and juice and cook for 2 minutes more.
6. Shake over soy sauce and season
SIOMAI
October 25, 2009
Ingredients:
1 cup diced shrimp
1-1/2 cups finely chopped turnips
3 tbsps chopped parsley
2 tbsps butter
1 tsp sugar
1/2 tsp white wine or chinese rice wine
1/2 tbsp sesame oil
1/2 tsp salt
1/4 tsp pepper
2 tsps cornstarch
1 small pack siomai wrappers (about 48 sheets)
24 pcs shelled medium-sized shrimps with tails intact
Procedure:
1. Combine all ingredients except siomai wrappers and whole shrimps in a bowl. Mix well.
2. Place about 1 teaspoon of filling on every siomai wrapper.
3. Form into bonnet-like shapes.
4. Garnish the top with a whole shrimp.
5. Do the same for all.
6. Arrange siomai in shallow microwaveable container.
7. Bigger sizes at the outer portion.
8. Microwave for 12 minutes on medium (50% power).
MARINATED SCALLOPS ON POTATO CAKES
October 25, 2009
Ingredients:
2 tbsps soy sauce
2 even-sized potatoes, peeled
4 tbsps oil
For the dressing:
4 tbsps sunflower oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
squeezed lime juice
dash of soy sauce
1 red chili, deseeded and finely chopped
1 spring onion, trimmed and finely sliced
zest of a lime, cut into thin strips
salt and freshly ground black pepper
Procedure:
1. Marinate scallops.
2. Remove corals and slice scallops thinly.
3. Place with corals in a shallow dish.
4. Mix lime juice and soy sauce, drizzle over scallops. Cover and put in fridge.
5. Make the potato cakes.
6. Cut potatoes into thin slices.
7. Using four round 3-inch/7.5cm pastry cutters, layer slices of potato inside ring of cutter, overlapping to a 1/2-inch/0.5cm thickness, seasoning as you go.
8. Heat 2 tbsps oil in a nonstick frying pan.
9. Lift cutters containing layered potatoes with a fish slcie and place in pan.
10. Cook until undersides are browned.
11. Lift off cutters then turn potato cakes over.
12. Continue cooking.
13. Drain on kitchen paper. Keep warm
14. Remove scallops and corals from marinade and drain.
15. Heat remaining oil in a separate pan and fry scallops and corals quickly to seal and brown lightly.
16. Place on potato cakes.
17. Mix dressing ingredients together and pour over just before serving.
CHOPSUEY
October 25, 2009
Ingredients:
2 tbsps butter
1 tsp minced garlic
2 tbsps sliced onions
1/2 cup shelled, deveined shrimps
1/4 cup diced chicken meat
1/4 cup diced pork
1 tbsp cornstarch dissolved in some water
1/2 tbsp salt
1/4 tsp pepper
2 tsps liquid seasoning
1/2 cup sliced carrots
1/2 cup cauliflower
1/2 cup sitsaro
few strips of red and green bell pepper
1/2 cup cubed cabbage
Procedure:
1. Place butter, garlic and onions in a 2-quart microwaveable container.
2. Microwave uncovered for 2 minutes on high (100% power).
3. Stir once.
4. Blend well.
5. Add shrimps, chicken and pork.
6. Microwave on high (100% power) for 3 minutes.
7. Add dissolved cornstarch.
8. Microwave uncovered for 3 minutes at medium (50% power).
9. Add salt, pepper, and liquid seasoning.
10. Mix well.
11. Add carrots, cauliflower, sitsaro, red and green bell pepper and cabbage.
12. Microwave covered on medium-high (70% power) for 5 minutes.
13. Let stand covered for 10 minutes.
Java The Hot
October 22, 2009
Servings: 5
Ingredients:
2 tbsp margarine
1 tsp garlic, minced
1/4 cup onion, chopped
1 cup ground beef
1/3 cup water
2 pcs hotdog, sliced
1/2 cup carrots, chopped
1/4 tsp salt
4 cups cooked rice
1/3 bottle banana ketchup
quail eggs cooked for garnishing
Procedure:
1. Saute garlic and onion in margarine.
2. Add ground beef and saute until brown.
3. Add water and bring to a boil.
4. Stir in hotdog and carrots and simmer until dry.
5. Season with salt.
6. Add rice and banana ketchup.
7. Blend well.
8. Garnish with quail eggs.
RAINBOW PASTA
October 22, 2009
Servings: 6
Ingredients:
1/4 kg pasta multi-colored
2 tbsp cooking oil
1 tbsp garlic, minced
1/4 cup onion, chopped
1/4 kg chicken breast, deboned, skinned and chopped
1/2 cup ground pork
1/4 cup water
1 bottle banana ketchup
1/2 brick tomato sauce
1/2 tsp oregano, dried
1/4 tsp pepper, ground
1/2 tsp basil, dried
1/2 tsp Italian seasoning
1/3 cup grated cheese
Procedure:
1. Boil pasta according to package direction.
2. Saute garlic and onion.
3. Add chicken breast and ground pork. Saute until brown.
4. Add water. Simmer for 10 minutes.
5. Stir in banana ketchup and tomato sauce.
6. Add seasonings. Simmer for 2 minutes.
7. Pour sauce over pasta.
8. Top with grated cheese.
MACARONI BEANS SOUP
October 22, 2009
Servings: 10
Ingredients:
200 grams of elbow macaroni
4 cloves of garlic, crushed
1 large onion, sliced
200 grams of ground beef
250 grams of tomato sauce
1-1/2 cups of cooked red kidney beans
1 medium red bell pepper, cut into cubes
1 tablespoon of chili powder
1 tablespoon of cornstarch, dissolved in 1 tablespoon of water
Procedure:
1. Saute garlic, onion and beef.
2. Add 6-7 cups water, tomato sauce, 1-1/2 teaspoon of iodized salt (or 1-1/2 tablespoon of rock salt), 1/4 teaspoon of pepper and chili powder. Allow to boil.
3. Add elbow macaroni and kidney beans. Simmer for 10 minutes.
4. Add bell peppers and cornstarch, then simmer once.
