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All posts for the month October, 2013

Crispy Potato Skins

Published October 30, 2013 by Hadufuns Bernardo

 

Crispy potato skins recipe is a nutritious snack that your kids will surely love. This recipe is a better alternative for unhealthy junk foods. At the same time, you can get to utilize the skins of the potato instead of just having them thrown away. In seasoning the crispy potato skin, you may choose various kinds of herbs and spices. Depending on your preference, you can use garlic, caraway seed, thyme or tarragon to season the skins. Chives, fresh basils, cayenne pepper and dill can likewise be used to enhance taste.

 Ingredients

  • 4 medium russet potatoes
  • 2 tablespoon minced fresh rosemary
  • Butter-flavored cooking spray
  • 1/4 teaspoon freshly ground black pepper

crispy potato skin

Procedure

  1. Preheat the oven up to 375 degrees F while preparing for the ingredients needed.
  2. Clean the potatoes thoroughly.
  3. Pierce the potatoes by using a fork.
  4. Place the potatoes inside the oven and let it stand until the skins are crunchy. This would normally take around 45 to 60 minutes.
  5. When desired crispiness is achieved, get the potatoes out of the oven.
  6. Slice the potatoes into two parts and then scoop out the pulp. Be sure to leave around 1/8 inch of the potato pulp still attached to the skin. Set aside the pulp you had pulled out for other use.
  7. Mist the inner part of the skin using the butter flavored cooking spray.
  8. Press in the fresh rosemary and the ground black pepper to the inside of each potato skin.
  9. Bake the potato skins again for 5 to 10 minutes.
  10. Serve immediately while crisp.

 

 

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Delicious Mango Salsa

Published October 25, 2013 by Hadufuns Bernardo

mango salsa

A delicious and healthy recipe for the whole family, Mango salsa can be served traditionally or as a topping for fried or grilled chicken or fish. If you prefer your salsa to be a bit spicy, you can add in a little fresno peppers. Fresno peppers are just like the jalapeno peppers but it adds more heat to the salsa than the jalapeno.

Ingredients

  • 4 ripe mangoes, diced
  • 6 red Fresno peppers, minced
  • 1 small sized red onion, minced
  • 2 tablespoons olive oil
  • 24 tablespoons cilantro, minced
  • Zest and juice of 2 limes

 Procedure

  1. Peel the ripe mangoes and slice them into cubes.
  2. Prepare the other ingredients and mince them.
  3. Combine the minced fresno peppers, red onion, cilantro and the cubed mangoes into a bowl. Mix them completely. Add in the lime juice and the olive oil.
  4. Serve the salsa according to your preference.

Crispy Apples with Dip

Published October 21, 2013 by Hadufuns Bernardo

A crispy apple with dip is a very simple recipe. The preparation is quite easy and it merely takes a bit of your time. This is perfect for a healthy fast snack for the whole family. In this recipe you will be using s fat free cream cheese. With this, you can be able to save as much as 70 calories and 10g saturated fats per serving.

crispy apple woth dip

Ingredients

  • 16 ounces fat-free cream cheese
  • 4 tablespoons brown sugar
  • 3 teaspoons vanilla
  • 4 tablespoons chopped peanuts
  • 8 medium or 8 small apples, cored and sliced
  • 1 cup orange juice

Procedure

  1. Prepare all the ingredients.
  2. Get the fat-free cream cheese from the refrigerator and let it stand for around 5 minutes or until it soften.
  3. While waiting for the cream cheese to soften, prepare the ingredients for the dip. Mix the vanilla extract, the brown sugar and the chopped peanuts.
  4. Add in the fat-free cream cheese.
  5. Slice the apples and then place the slices in a separate bowl.
  6. Sprinkle some orange juice over the sliced apples. This will avoid the apples from turning brown.
  7. Serve the apples fresh with the dip.

Simple Tips in Preparing Kefir Sour Cream

Published October 15, 2013 by Hadufuns Bernardo
kefir sour cream

Kefir Sour Cream

Kefir can be enjoyed in various ways. One among the best ways to make use of kefir is by making it as sour cream. Kefir that is left to sit out and strain closely bears a resemblance to the texture and taste of sour cream. What you just need to do is to take the cultured milk that you have already made and then let the whey drain out in order to achieve a thickened outcome which you may use in position of the sour cream.

Ingredients:

  • 2 tablespoon kefir grains
  • 2 cups whole or skim milk

Materials Needed:

  • Cheesecloth
  • Pot
  • 2 Glass jars
  • Strainer

Procedure:

  1. Place the kefir grains inside the jar.
  2. Add the milk and cover the jar loosely.
  3. Let it sit for around 12 to 24 hours until cultured.
  4. Strain the kefir into the second jar. Set aside the grains. You may have it stored in the refrigerator for future use.
  5. Use the milk for the next step.
  6. Place cheesecloth over the strainer and filter the milk again into the pot.
  7. Let the milk stay in the cheesecloth for not less than 10 hours to achieve the consistency and texture of the sour cream.
  8. Use the filtered kefir in place of the sour cream.
  9. Place the kefir sour cream in a clean jar and save it for future use.

The Process of Preparing Cultured Vegetables Added with Kefir Grains

Published October 8, 2013 by Hadufuns Bernardo
cultured vegetable

Cultured Vegetable

Vegetables cured with kefir are said to be an excellent food source that is abundant in vitamin C and probiotics but is low in carbohydrates. As opposed to sauerkraut, which usually takes a couple of weeks to be cured, using kefir grains helps encourage a faster fermentation process while minimizing the oxidation of nutrients. This in effect allows the vegetables to keep their original nutritional value. You may buy kefir grains at your local health food store or perhaps online.

What you will need:

  • 1 Whole Cabbage
  • Knife
  • Mortar and Pestle
  • Kefir Grains
  • Clean Glass jar
  • Large bowl
  • Wooden dowel (optional)

Instruction:

  1. Wash the cabbage thoroughly and then remove its outer leaves.
  2. Using your knife, cut the cabbage in to half and the remove the hard core of each of the halves.
  3. Cut the cabbage into strips that are around quarter of an inch thick.
  4. Place a small amount of cabbage into a mortar and pound it with a pestle. You may work a handful at a time to make it easier to pound.
  5. Continue grinding the cabbage strips until its juices are extracted.
  6. Place the ground cabbage into a large bowl.
  7. Meanwhile, put half the amount of kefir grains in the jar and then fill the jar with one half of the amount of ground vegetables. Press each layer using a wooden dowel. However, you may use your bare hands in pressing if in case wooden dowel is not available.
  8. Continue number 7 process until the jar is ¾ filled.
  1. Once the desired volume is achieved, seal the jar with 1 or 2 whole cabbage leaves. Tuck in the edges of the leaves down to the sides in order to secure the contents of the jar.
  2. Check whether the vegetables are entirely soaked to its juice. If not, you may add water enough to soak the ground vegetables.
  3. Cover the jar with a lid. You may also use a plastic bag to cover the jar and secure it with a rubber band and then top it with heavy plate to cover the jar.
  4. Store the jar at a room temperature for three days. Be sure to keep it away from direct sunlight or from high temperature.
  5. After 3 days, transfer the jar inside the refrigerator and let the vegetable ripen for the next two to three days.
  6. Serve the kefir-cured cabbage chilled.