You are currently browsing the category archive for the 'Cooking' category.
I know. I know extremely corny pun for the title of this post.
Just wanted to let people know that our first batch of salsa is done. We roughly used the salsa recipe from www. Here is a photo with the salsa that Cory made.
The jar was just out of the water bath and extremey hot.
Cory brought home 15 pounds of tomatoes from Yakima on Sunday. We have been talking about making our own salsa and canning it. (Lisa is the one who started us on this adventure. She gave us a jar of her salsa, which was yummy.)
Cory peeled all of the tomatoes last night and chopped up all the ingredients. He also had time to play two games of soccer. Tonight, he will make the salsa and can it. My contribution is cleanning our small kitchen and doing prep work for the canning to commence.
Coming back from Portland, Mom and I stopped at New Seasons for dinner. I ate the quinoa salad for lunch today. It was so yummy! I took the photo before I ate the last bite. I need to learn how to make this salad!
Adobong baboy (Pork Adobo)
Yield: 3 Servings
Ingredients:
1 lb Pork Loin – cut into chunks
1 Head Garlic
1/4 c Soy Sauce1 ts Black Pepper(freshly ground)
1/2 c White Vinegar
1 tbl Vegetable Oil
Instructions:
Place the pork in a medium-size pot together with the garlic soy sauce pepper and vinegar and let stand for 2 hours. *(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a separate pan and fry in hot oil until brown. Add the pork pieces to the garlic and the fry until brown. Drain. Add the broth to the fried pork and garlic and simmer for 10 minutes. * Note (I usually brown the pork BEFORE I add it to the soy sauce mixture in order to render more of the fat out.
PHILIPPINE PORK ADOBO
1¼ lb Boneless pork shoulder, 2-inch cubes
1c Water
½ c White vinegar
2 tbl Soy sauce
6 Garlic cloves, minced
¼ tsp Pepper
4 tsp Vegetable oil
On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.
Today, my mom’s friend Maggie showed me how to make adobo. She is this tiny Filipino woman who is very vivacious and loves to talk.
Below is Maggie’s recipe for Pork Adobo.
• Garlic
• Black whole peppercorn
• Onion, ½ chopped
• 4-6 Bay leaves
• Pork (we used pork ribs – cut in half)
• Soy Sauce
Peel and smash the garlic. Place the pepper corns, garlic, chopped onion, and bay leaves at the bottom of the pan you are using to cook the adobo in. Soak/Rinse the pork in warm water for several minutes. Rinse each piece as you place it in the cooking pan. Mix the water and soy sauce to your personal flavor letter. Pour over the contents of the pan. Cover pan and bring to a boil. Reduce heat, so contents is simmering. Cook until meat is very tender and liquid is reduced.
Maggie said that it can be served with rice, baked or mashed potatoes.
Enjoy. ☺
Cory was looking through our cupboard for fixings for dinner. Tuna Casserole some how came up in the search. Here’s a really quick recipe for Tuna Casserole that I found online. I think that it may make a good base recipe. Well, I’ll find out in about 10 minutes.
Boil water and cook macaroni for 2 1/2 minutes (al-dente). Add frozen peas to pasta and water and cook for another 2 1/2 more minutes. Mix the powder cheese, milk, and cream of mushroom soup. Add mixture and drained tuna to the peas. Transfer to baking dish and sprinkle bread crumbs on top. Broil for several minutes until topping is golden brown.
Serve.
After the tasting…
It’s bland! I made it without any salt or pepper. It really needs some pepper to add more to it. Cory says he’ll pass on this tuna casserole and go for this one from Simply Recipes, which is a wonderful collection of recipes.
* I first forgot to turn the burner on for the water to boil. About 5 minutes later, I realized that it wasn’t on. There was a burner in use (on simmer) that I put the pot on. About 30 minutes later realized that it was on simmer, when the water was barely bubbling. Finally, the water (heat was turned on high) started to boil. The recipe came together extremely quickly after that. *grin*
Million Dollar Salad
Ingredients
- 1 1/2 c Mini Marshmallows
- 8 oz Cool Whip
- 14 oz can of pineapple chunks
- 14 oz can of sweetened condensed milk
- 20oz Cherry Pie Filling
-
1/2 cup of chopped pecans
Mix together pie filling & condensed milk. Add the pecans, marshmallow, and well drained pineapple. Fold in cool whip. Refrigerate overnight until salad is set-up.
