How To Make Cake Flour

Sorry it's been a long time since I last blogged but I do hope that it gave you time to go through all my previous recipes and tips.

I recently started researching the Swiss Roll cake after I saw a recipe that intrigued me.  Upon further research, I noticed that practically all of them called for "cake flour" which is a flour with lower gluten protein.

The ingredients to make your own cake flour in a pinch is everything you can find in your well stocked pantry, simply AP (All Purpose flour) and cornstarch!

For 1 cup of cake flour:

• 1 cup AP (All Purpose) flour minus 2 tablespoons
• 2 tablespoons cornstarch

Combine the two ingredients and sift together well.

Easy Pumpkin Soup

Halloween has come and gone and you may have extra cans of pumpkin left in your pantry for pumpkin pie (or stocked up on them when they went on sale).
Here's a great, tasty, and FAST recipe for pumpkin soup using that canned pumpkin. You can also substitute sweet potato puree or butternut squash puree for the pumpkin. Grating the onion will make the final soup smoother in texture and you won't have to use an immersion blender.
Many of the ingredients listed are traditional fall grocery sale items so you can make this on a budget.

 Serves 4

INGREDIENTS

• 1 medium onion, grated
• 2 tsp olive oil
• 1 29 oz. can pumpkin puree
• 4 cups chicken broth
• 1/2 cup cream
• 2 tsp pumpkin pie spice
• 3/4 tsp salt

DIRECTIONS

1. In a saucepan on medium heat, saute the grated onion in olive oil for 3 minutes or until soft.
2. Stir in the pumpkin puree, chicken broth, cream, pumpkin pie spice, and salt.
3. Bring to a simmer stirring for 3 minutes.
4. Remove from heat and divide into 4 soup bowls.
5. Serve.

Braised Fennel

This week in the Pathmark supermarket sales circular, I noticed that fennel is selling at 98¢ each. 98¢ EACH! That's right! E-A-C-H! You don't always see that vegetable going for that price at a large supermarket so that's a bargain!
 If you have never had fennel, it is a vegetable that has the texture and crunch of celery but the subtle sweetness and flavor of anise or licorice. In it's raw state, it's fabulous sliced and served with fresh orange slices in a salad but when cooked, the flavor is more delicate with a soft texture.  It is popular in Mediterranean cuisine.

Here is a braised fennel recipe that I like from the October/November 1992 issue of Martha Stewart Living. It's simple and easy to make.

Serves 4

Ingredients

• 4 medium bulbs fennel
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon sugar
• 1 or 2 cloves garlic, sliced thin
• 1/4 cup fresh orange juice
• 1 cup water
• Salt and freshly ground pepper
• Flat-leaf parsley leaves, as garnish

Directions

1. Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
2. Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
3. Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

CVS Pharmacy

Consumer Value Stores (known as CVS) which is the second largest pharmacy chain in the United States, has become my favorite place to stop by to see what's on sale whether it be food, snacks, beauty products, or prescription. I used to be a die hard Duane Reade shopper but when it was acquired by Walgreens, the prices sky rocketed and the prices not competitive.

First off, sign up for the CVS membership card which will offer more saving when you swipe it at the card reader near the entrance to the store. The kiosk will spit out coupons for you on certain products as well as a possible 20% off your total purchase or $4 off a $20 purchase. Occasionally you will also receive a printed coupon on your purchase receipt. If you don't mind promotional mail, CVS will periodically send you a 25% off your purchase coupon.

Of all the pharmacy chains in NYC, only CVS seems to provide the most savings.

Recipe: Filipino BBQ Marinade

The Memorial Day holiday weekend is coming up and Americans will be grilling and barbequing as part of the annual celebration.
Here is a nice change from the store bought BBQ sauces and marinades that you may be used to. I first tasted this at a friend's rooftop BBQ cook out and was intrigued watching her making the marinade especially with the use of 7 Up. She said that it helps tenderize the meat and adds sweetness and that lemon-lime flavor. Traditionally in the Philippines, the juice of calamansi is used but here in the United States, a lemon will have to suffice.

Ingredients

• 3 tablespoons sugar
• 1 cup soy sauce
• 2 cloves garlic, peeled and minced
• 1 small onion, finely chopped
• 3 tablespoons lemon juice
• 1/2 cup 7 Up or Sprite
• 1 teaspoon ground black pepper

Directions

1. Mix all the ingredients together in a large bowl and taste for flavor balance, you may need to add a pinch of salt or more lemon juice depending on the soy sauce you use and sourness of the lemon.
2. Pour the marinade over the meat of your choice and marinate (chicken: about an hour, pork or beef: over night or longer).
3. Grill and enjoy!  

Recipe: Japanese Carrot Ginger Dressing (Revisited)

I had another carrot ginger dressing recipe posted that was very simple to make if you didn't have Japanese ingredients.
This one is another version that has more ingredients and a more complex flavor.
This recipe makes 2 cups.

Ingredients

• 3 medium-size carrots, peeled and cut into chunks
• 1 thumb sized piece of fresh ginger, peeled and thinly sliced across the grain
• 1 shallot, minced
• 3 tablespoons unseasoned rice vinegar
• ¼ cup neutral flavored oil like canola or vegetable oil
• 1 tablespoon dark sesame oil (I like Kadoya brand)
• 1 teaspoon sugar
• 4 teaspoons white miso paste
• 2 teaspoons mirin

Directions

Place all ingredients into a blender or food processor and blend/process until a creamy puree. You may add a bit of water and mix until it is to your preferred consistency.
Keeps in the refrigerator for about a week.

Dark sesame oil is made with toasted sesame seeds and has great depth of flavor.
The miso you find at Asian markets is often sold red or white with white being the one commonly used in miso soup.
Miring is a sweet cooking wine that gives teriyaki dishes it's shiny luster.

Video: How To Make Sushi Rolls

    Making your own sushi at home can be fun and cheaper than going to a Japanese sushi bar.
You'll need to buy sushi rice which is a small grain rice that is sticky when cooked. Other ingredients needed are dried nori sheets and seasoned rice vinegar. You can find these in the Asian Foods section of a large supermarket chain or in Chinatown. Pick up an inexpensive sushi mat too.
Fillings can be endless!

Video courtesy of AllRecipes.com

Recipe: Microwaved Sweet Potato Chips

If you have ever perused the Snack & Chip aisle in your supermarket, you might have seen sweet potato chips in those fancy black bags. Most often times they are pretty pricey, more so than regular potato chips but I had a craving for them and had mentioned how pricey they were at work. Luckily, a co-worker who happens to be a vegetarian cook suggested I try making sweet potato chips at home using a microwave. She offered some of her own samples and I was impressed!

"Use the thinnest setting on your mandoline slicer", she said "and microwave them for 7 minutes on parchment paper circle or use spray oil on a plate. They have a tendency to stick."

I learned that ONE large sweet potato yields about 4 dinner plates of chips and that everyone's microwave is a different power so 7 minutes for one person might burn the chips for someone else. After trial and error, I figured that my microwave did the job in about 5 minutes. Large sized chips took a bit longer. If they weren't crispy enough for my liking after that, I continued to cook them at 30 second intervals, watching them so that they don't burn. They are best served fresh (they're so tasty that you'll probably eat them faster than you can make them!) and have lower fat than if you fried them in oil.
Note: Smaller end slices cook in less time than large center slices.

Ingredients

• 1 large sweet potato
• fine sea salt (optional)
• spray cooking oil

Directions

1. Using a peeler, remove then skin of the sweet potato and cut off the pointy ends.
2. Using your mandoline slicer set on the thinnest setting, slice the sweet potato.
3. Arrange the sweet potato slices in a single layer on a microwave safe plate lined with parchment paper or coated with a bit of spray oil. You can sprinkle some salt on the chips now before cooking them as the moisture that escapes during cooking will help the salt adhere.
4. Microwave at high power for 5 to 7 minutes depending on the strength of your microwave. You may have to experiment with the time to find the correct time for your microwave oven. 
5. As you are cooking one plate, slice and prepare another.
6. When sweet potatoes are cooked to your liking, remove and allow to cool on a paper towel. This will remove additional moisture and keep the chips crisp. Continue with the rest of the batch.
7. Serve.

Recipe: Pasta e Fagioli (Pasta and Beans)

After a few years of being spoiled by mild Winters here (felt more like Spring), Old Man Winter has come back with a vengeance and it is bitterly cold with temperatures below freezing.  Nothing like a bowl of hearty hot soup to warm you up but what to make? If you have been keeping your pantry stocked up with basic items bought on sale such as dried pasta, tomato sauce, canned beans, and chicken broth, you can make this hearty Italian soup called "Pasta e Fagioli". Pronounced "pastah eh fahzeeohl", it has been also popularly called "pasta fazool" by American-Italians.
It started off as a peasant dish in Italy using inexpensive ingredients and what better recipe to make on a shoestring budget?
You can make this strictly vegetarian by substituting vegetable broth.

Ingredients

• 2 tablespoons vegetable oil
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 2 dried bay leaves
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 4 large cloves garlic, chopped
• salt and pepper
• 2 (15 ounce) cans cannelini or kidney beans (undrained)
• 1 cup tomato sauce
• 4 cups chicken broth
• 2 cups water
• 1 1/2 cups dried pasta (traditionally ditalini is used but you can use elbow shape) 

Directions

1. Heat a large pot over medium heat and add the oil.  Saute the herbs and chopped vegetables until soft. Season with salt and pepper.
2. Add the cans of beans with their liquid (it will help thicken the soup), tomato sauce, broth and water. Bring to a boil over high heat and then stir in the pasta. Lower heat and allow the pasta to cook for about 8 minutes.
3. Turn off heat and remove the herbs before serving.
4. Serve with grated Parmesan cheese on top (optional).

Recipe: Squid Adobo (Adobong Pusit)

It's the new year and I'm sure we all made the resolution to lose weight by eating less fat and more vegetables (and perhaps seafood!)
Here is a Filipino seafood dish that has very little fat in it and is quick and simple to make.
I first tasted this dish years back when a dear friend made it for me to try in her tiny kitchen in Queens.

I was lucky to receive a pound of fresh squid this year as a Christmas present!

Ingredients

• 1 lb fresh squid (cartilage quill and beak removed)
• 1/2 cup water
• 1/4 cup white vinegar
•  6 whole peppercorns
• 2 tbsp cooking oil
• 1 plum tomato sliced thinly
• 1 small onion sliced thinly
• 2 cloves garlic crushed
• 2 tsp soy sauce
• 1 tsp sugar

 Directions

1. Rinse and clean the squid making sure that the hard quill is removed and the hard beak.
2. Put the squid, water, vinegar, and peppercorns into a large saute pan and bring to a boil over high heat. Reduce to low and simmer for about a minute.
3. Remove squid and cooking liquid to a medium bowl. Set aside.
4. Rinse out saute pan and put back on the heat. Allow pan to get hot (you'll notice the pan start to get dry)
5. Add the oil and saute the onion, tomato, and garlic until it is all soft.
6. Add the squid back to the pan and saute together with the vegetables for a minute then add the reserved cooking liquid, soy sauce, and sugar.
7. Stir until everything is all combined.
8. Remove from heat and serve with white rice.

Extra 15% Off Coupon for Payless Shoes

The Holidays are upon us and there will be parties and celebrations where you want to show up in new shoes (or an accessory).

Here is an extra 15% off coupon for Payless Shoes which will come in handy. You can either print is out to take to store or use the code online.

Payless 15% Off Printable Coupon

Expires December 31st, 2012.

Video: How To Carve A Turkey

Stocking up for the Holidays

Right now you'll notice the traditional Thanksgiving fare going on sale in the supermarkets. This is a great time to stock up on these sale items for December's holidays too!
I've seen boxed stuffing mixes going for as little as 88¢ and canned cranberry sauce, gravy, and dried pasta on sale for $1 or less! Canned sweet potatoes and pumpkin are always handy for when fresh is not available and you can also puree them for use in soups or breads.
Most of these items are all shelf stable and you can always stock up on them and keep them in your pantry even for next year!

Video: How To Zest

Feel free to skip the ads to view the instructional video.
Remember to rinse and dry the fruit before zesting to remove wax, dirt, and/or pesticides.

Recipe: Spaghetti Al Limone

Sorry it's been a while since I last blogged but hopefully it gave you a chance to look over my older postings for Summer recipes for August. ;)
It's been mainly salads and the basic Summer BBQ fare on my end but as Summer ends and the cool Fall weather approaches, here's a last taste of Summer for you.

While perusing the online sales circular for Pathmark, I noticed that San Giorgio Pasta is on sale this week for 88¢ a box and a 2 pound bag of lemons is $2.99 perfect for making this classic simple and quick Italian dish of spaghetti in lemon sauce. There are many recipes on the internet for Spaghetti al Limone ranging from the use of heavy cream and white wine to the additions of garlic and shallots but in it's simplest form, it is just a sauce made with lemon juice, extra virgin olive oil, Parmesan cheese, salt and pepper. A Microplane rasp or the fine side of a box grater is needed to get the lemon zest off the lemon before you juice it. Depending on the size of the lemons you buy, you may need 2-3 lemons for this dish.
This will serve 4 people and pairs well with my Lemon Roast Chicken with Parsley.


Ingredients 

• 1 pound spaghetti 
• 1/2 cup extra virgin olive oil
• 2 teaspoons finely grated lemon zest 
• 1/4 cup lemon juice
• 1/2 cup grated Parmesan cheese 
• Salt
• Ground black pepper 
• 2 tablespoons fresh chopped parsley or basil leaves (whichever is on sale, in your garden, or your taste preference)

Directions

1. Bring a large pot of salted water to the boil and cook spaghetti according to manufacturer's directions.
2. While the pasta is cooking we make the sauce. In a large serving bowl, add the lemon juice and zest. Slowly whisk in the extra virgin olive oil until it is emulsified and looks creamy. Then mix in the Parmesan cheese. Salt and pepper to taste.
3. When pasta is al dente, drain in a colander and add to the large bowl with the lemon sauce.
4. Toss well to coat pasta in the sauce and then sprinkle the chopped herb on top.
5. Serve. 

Note: It's best to allow the pasta to sit a bit in the sauce to absorb more of the flavors.

Video: How To Mince Garlic

Here is a Video How To that shows different ways to mince garlic. Basic knife skills are a must for being in the kitchen as you can injure yourself severely if you don't know what you are doing.
Invest in a good, sharp, Chef's knife.

Video: How To Debone Chicken Thighs

There are many useful how to videos out there on the internet.
Here's one courtesy of allrecipes.com to learn how to cut up chicken legs and debone the thighs.

Recipe: Chicken Teriyaki (revisited)

Chicken legs are on sale at my local supermarket for 99¢ a pound. I bought thighs and watched Youtube videos to learn how to debone them myself and save money. Boneless and skinless chicken costs more per pound because the butcher did it for you but if you learn the technique and do it yourself, you can save much more money.

I decided to make chicken teriyaki with the thighs as dark meat is more flavorful than white and traditionally, legs are used.

I have another recipe for chicken teriyaki posted earlier on this blog but this recipe requires the chicken marinate in a brine first so that the meat has more flavor and is tender. The teriyaki sauce is cooked separately and brushed on afterwards.

Ingredients

 For the brine marinade:

•     1/2 cup water
•     2 tablespoons Japanese soy sauce
•     2 tablespoons sugar
•     2 tablespoons mirin (sweet sake cooking wine)

•   6 boneless chicken thighs with skin on

  For the teriyaki sauce:

•     2 tablespoons sugar (or honey)
•     2 tablespoons soy sauce
•     2 tablespoons mirin
•    1/2 tablespoon minced garlic
•    1/2 tablespoon minced ginger

Directions

1. Mix all the brine marinade ingredients together in a measuring cup.
2. Put the boneless chicken thighs into a zip lock bag and pour the marinade all over.
3. Squeeze out the air from the bag and zip close.
4. Allow chicken to marinate in refrigerator for at least an hour. (I marinated the chicken overnight and it was more tasty.)
5. Make the teriyaki sauce by heating the soy, mirin, and sugar (or honey) until the sugar dissolves.
6. Stir in the ginger and garlic. Set aside.
7. When you are ready to cook the chicken, heat your grill until hot and then grill the chicken skin side down for 10-12 minutes then flip over and cook until done (about another 10 minutes).
8. If you are pan frying, heat a few tablespoons oil in a large non-stick pan and lay the thighs skin side down. Cook as above.
9. Remove cooked thighs and allow to rest on a cutting board.
10. Brush on the teriyaki sauce, slice, and serve.

Recipe: Hummus

It's the first day of Summer and a scorcher here in the city. High 90°s with heat indexes of 100°+!
Luckily I bought pita chips on sale at Costco a few days before and always have cans of chickpeas, garlic, a bottle of extra virgin olive oil, and salt in the pantry. Tahini (sesame paste) and lemon juice in the refrigerator allows me to whip up some hummus for those days when it's just too hot to cook something and you feel like you are in the deserts of Egypt. I find it is cheaper to make this rather than buying it at the supermarket and it is REALLY easy to make. Plus, you don't have all those extra additives and preservatives in it.

Now what is hummus you may ask? It's a Middle Eastern appetizer dip made with said ingredients and according to Wikipedia:

Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.

Hummus with pita chip

Ingredients

• 1 16 oz can of chickpeas (also known as garbanzo beans)
• 1/4 cup of the liquid from the can of chickpeas
• 3 tablespoons lemon juice (I find bottled is fine here)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

  Directions

1. Drain the chickpeas and set aside 1/4 cup of the liquid.
2. Combine the chickpeas, lemon juice, tahini, crushed garlic, salt, and olive oil into a food processor and process until mixed and creamy. 
3. Add the chickpea liquid and blend for 3-5 minutes or until thoroughly mixed and smooth. 

You can serve this immediately at room temperature or chilled.

Note: When served chilled, the hummus will be a thicker consistency.

I make mine in a food processor but I suppose you can do it in a blender if you don't own one. You may have to stop occasionally and use a spoon to push the unblended ingredients down.

Recipe: Asparagus and Zucchini Salad

Asparagus is on sale at one of my local supermarkets (Pathmark) for $2.49 per pound as well as green and yellow squash at $1.49 per pound.

I once made this raw salad with these ingredients that Giada calls a "Crudi" and decided to buy these vegetables to make this again. Besides, vegetables are good for you and the crunchy, fresh flavors of this salad are perfect for a hot Summer's day (tomorrow the first day of Summer is coming in here with a blast of 97° heat!).
I look for slender pencil like spears of asparagus for this salad as they are more tender. You can also blanch and cool them before cutting if you are not fond of raw asparagus and if the asparagus you buy happen to be thicker. I cut the thin pencil asparagus into 1/2" pieces but if you use thicker asparagus, cut them 1/4" or thinner.
When you see the the term trimmed, it means that you trim off the hard woody bottom of the asparagus. When you bend the asparagus, it will snap at the point where the asparagus starts to get tough and woody. Trim off the bottom tough ends. With the zucchini, it's the end tips.

I used yellow squash for more color and omitted the cheese to reduce the fat in the dish.

Recipe courtesy of Giada De Laurentis



Ingredients

• 2 zucchini, trimmed
• 1 bunch asparagus, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 ounce shaved Pecorino Romano, for garnish

Directions

1. Using a vegetable peeler, shave the zucchini into long thin strips. 
2. Thinly slice the asparagus on a diagonal. 
3. Toss the slices together and place the salad in a serving bowl.
4. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. 
5. Garnish with the Pecorino shavings. 
6. Serve.