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Crock Pot Asian Beef Stew

Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2-

 

Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2Ingredients:

1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon (10 g) ginger, peeled and sliced
1 cup (150 g) mini carrots
1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL)oyster sauce
1 teaspoon (5 mL) sesame seed oil
1 tablespoon (15 mL) Chinese rice wine
1 cup (240 mL) water
black pepper, to taste
green onions, chopped for garnish (optional)

Carmencitta Magazine - Crock Pot Asian Beef Stew1Method:

In a crock pot, add all the ingredients in the listed order for the exception of the green onions.

Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.

Serve over white rice and top with green onions, if using.

HEALTHY VEGGIE KIMCHI RICE WITH HAPPY EGGS

Carmencitta Magazine HEALTHY VEGGIE KIMCHI RICE WITH HAPPY EGGS 1

INGREDIENTS

  • 1-2 Tablespoon oil (peanut oil gives this great flavor!)
  • ½ cup onion- diced
  • 2 teaspoons finely chopped ginger
  • 1 cup chopped veggies (optional) of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
  • ½ cup kimchi- chopped
  • 2 cups day-old cooked rice
  • salt to taste
  • ½ teaspoon soy sauce (optional, only if necessary)
  • pepper to taste
  • ¼ cup chopped scallions
  • ⅛ cup cilantro
  • 2 large eggs
  • 1-2 Tablespoons oil for frying eggs (or poach)
  • Garnish – Sriracha Sauce and fresh cilantro

INSTRUCTIONS

  1. In a large skillet, heat the oil over medium-high heat.
  2. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium.
  3. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
  4. Add chopped kimchi, and cook until heated through, about 1-2 minutes.
  5. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.)
  6. Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.
  7. Stir in the scallions.
  8. You could also stir in a handful of greens at this point, like baby spinach or arugula.
  9. Divide among two large bowls.
  10. Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium-high heat.
  11. Crack the eggs into the skillet, sprinkle with a pinch of salt and cover with a lid.
  12. Cook until the egg white is cooked through and the yolk is just set. (or flip to cook over easy).
  13. Place each egg on top of the Kimchi rice.
  14. Sprinkle with cilantro and a generous squirt of Sriracha sauce.
  15. Serve immediately, breaking the yolk and letting act as a sauce over the rice.

Baked Parmesan Garlic Chicken Wings

Carmencitta Magazine - Garlic Parmesan Chicken wings3
Carmencitta-Magazine-Garlic-Parmesan-Chicken-wings-1Ingredients:

2 lbs frozen party chicken wings
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
6 fresh sweet basil leaves, chopped
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/2 teaspoon Lawry’s Seasoned Salt
1 cup bottled blue cheese dressing
2 teaspoons Dijon mustard

Method:

Rinse and clean the chicken wings. Pat dry with paper towels. Set aside in a big bowl.

Preheat oven to 425 F. Add the oregano, rosemary, cumin and salt to the chicken wings. Toss to combine well so each chicken wing is nicely coated with the spices.

Transfer the chicken wings on a baking sheet and bake for about 25 to 30 minutes, or until the chicken wings turn to a nice brown color.

In the meantime, mix the olive oil, basil, garlic, parmesan cheese and seasoning salt together in a small bowl.

TURMERIC BROTH DETOX SOUP

Carmencitta magazine - Tumeric broth detox soup 1

INGREDIENTS

Carmencitta-magazine-Tumeric-broth-detox-soup-3

  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups vegetable or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
INSTRUCTIONS
  1. In a large heCarmencitta-magazine-Tumeric-broth-detox-soup-2avy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

STUFFED POBLANO PEPPERS WITH AVOCADO-CILANTRO SAUCE

Carmencitta Magazine - STUFFED POBLANO PEPPERS WITH AVOCADO-CILANTRO SAUCE
Ingredients
6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1 sweet potato- 2 Cups, small dice
1 corn on the cob, shucked, kernels cut
1 C finely diced onion
4 garlic cloves- rough chopped
1 C cooked black beans
¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 T Cumin
2 tsp coriander
½ tsp chile powder
½ tsp kosher salt
⅓ C chopped cilantro

Carmencitta-Magazine-STUFFED-POBLANO-PEPPERS-WITH-AVOCADO-CILANTRO-SAUCE-2

Avocado cilantro sauce
⅔ C Avocado
⅓ C cilantro
2/3 C water- plus more as needed
½ teaspoon kosher salt
1 tsp coriander
⅛ C lime juice
2 garlic cloves
cracked pepper

Carmencitta-Magazine-STUFFED-POBLANO-PEPPERS-WITH-AVOCADO-CILANTRO-SAUCE-1-

Instructions
Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob.

Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.der and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

Details

Prep time: Cook time: Total time: Yield:4-6

Seri Muka

Carmencitta-Magazine-Seri-Muka-1
Ingredients:

Carmencitta-Magazine-Seri-Muka-4

For Bottom Layer:

Carmencitta Magazine - Seri Muka 3

300 g glutinuos rice (soak for 30 minutes in water)
200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
2 screwpine (pandan) leaves (optional)
1 teaspoon salt

 

For Top Layer:

Carmencitta-Magazine-Seri-Muka-2

200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml pandan/screwpine juice (from 8-10 pandan leaves)
5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

A LONG WINTER’S NAP

Carmencitta Magazine - A-long-winters-Nap

INGREDIENTS

  • 2 ounces Bourbon, Whiskey or Rye
  • 2 Tablespoons Infused maple (or plain maple syrup)
  • 1 ½ Tablespoons fresh lemon juice
  • garnish with star anise and lemon slice
  • ——
  • Infused Maple Syrup or simple syrup
  • ½ cup real maple syrup (or make simple syrup- ½ cup sugar +½ cup water)
  • ½ cup water
  • ¼ cup sliced ginger
  • 3 star anise pods
  • Optional additions – Douglas Fir, crushed cardamon pods, cinnamon, whole clove, peppercorns

Carmencitta Magazine - A-long-winters-Nap 2

INSTRUCTIONS

Carmencitta Magazine - A-long-winters-Nap 1

  1. Place maple syrup and water in a small pot. Add ginger and whole spices. Heat over medium heat and simmer for 5-10 minutes on low heat. Let stand 10 minutes. The longer you infuse, the more intense the flavor. You could let this sit overnight, or strain it right away.
  2. In a cocktial shaker, pour the bourbon, infused maple and lemon juice over ice. Shake and strain into a small glass or martini glass. Garnish with a star anise pod and lemon slice (or zest)

BLACKENED CAJUN TOFU CAESAR SALAD (VEGAN)

Carmencitta-Magazine-Blackened-Cajun-Tofu-Salad-1
INGREDIENTS
  • 8 ounces extra firm tofu
  • 1-2 tablespoons Cajun Spice ( I like this one)
  • salt
  • oil for searing
  • Crisp Lettuce- romaine, butter, green leaf, little gems – enough for two, about 8 ounces.
  • 1 cup tomatoes
  • 1 avocado
  • fresh parsley, or nasturtiums
  • Vegan Caesar Dressing – Makes 1 cup, 4 servings ( Or use your favorite brand or recipe)
  • ½ package firm silken tofu ( 6 ounces) Like Mori- Nu Blue ( firm)
  • 3 cloves garlic- rough chopped
  • ¼ cup lemon juice ( fresh)
  • ⅓ cup olive oil
  • 1 tablespoon capers
  • 1 tablespoon caper brine ( liquid form the jar)
  • 1 teaspoon soy sauce ( or for even better taste, use fish sauce)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ half sheet of nori seaweed, broken up ( the kind you use for sushi)- optional
  • ½ teaspoon nutritional yeast- optional
Carmencitta-Magazine-Blackened-Cajun-Tofu-Salad-1.j
INSTRUCTIONS
  1. Cut tofu into 1inch thick pieces. Place on paper towels, lightly pressing down while blotting dry and then air dry for a few minutes.
  2. Make dressing by placing all ingredients into a blender and blend until very smooth and creamy. Taste. Adjust salt, garlic and lemon, making sure you can taste all three, adding more if necessary. It may taste strong but it will mellow out when tossed with the greens. You want it to have a “bite”.
  3. Continue with tofu:
  4. Lightly sprinkle with salt, then generously dust with Cajun Seasoning.
  5. Heat a generous amount of oil in a skillet over medium high heat. Once hot, sear the tofu, letting it almost blacken, turning heat down to med. You want a nice dark crispy crust, so be patient and cook for a few minutes each side, adding more cajun spice if necessary.
  6. In a large bowl, toss greens and a little Italian parsley ( optional) with about ½ the dressing or just enough to coat the lettuce. Divide among two bowls. Divide tomatoes, avocado and seared Cajun tofu between the two bowls. Sprinkle with the rest of the fresh parsley. Enjoy immediately.

Honey BBQ Chicken Wings

Carmencitta Magazine - Honey Barbecue Chicken wings - 2
Ingredients:

2 lbs frozen party wings, thawed
Salt
Ground black pepper

Honey BBQ Sauce:

4 tablespoons bottled Barbeque sauce
1 tablespoon honey
1/2 – 1 teaspoon Sriracha Sauce

Method:

Carmencitta-Magazine-Honey-Barbecue-Chicken-wings-1

 

Preheat oven to 400ºF.

Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.

Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.

Mix all the ingredients for the Honey BBQ Sauce in big bowl.

When the chicken are done, transfer them out of the oven and add to the Honey BBQ Sauce. Toss a few times to coat well. Serve immediately.

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