As a trying hard cook (and I still consider my self a newbie in the kitchen world), I often get ideas in my cooking from recipe books or from food blogs. I really spend time online exploring different recipes posted by foodies. Also, I buy cook books or food magazines every now and then.
In my post today, I would like to share to you our dinner the other night which hubby loved. It’s chicken with sweet pineapple chunks. I got the idea from my online cooking idol, Pinoy Cook. Here’s how I did it:
Ingredients (good for 2 persons):
- 4 pieces medium-cut chicken meat (I used the drumstick and wing parts)
- pineapple chunks, drained (small can)
- pineapple syrup (from the syrup of the can of pineapple chunk)
- 2 teaspoons of cornstarch
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/2 tsp. of chili flakes
- about 1 tablespoon of Knorr seasoning (since I don’t have fish sauce or patis)
- 2 tbsps. of cooking oil
- salt to taste
- First, I boiled the chicken (until tender). Then, I prepared the rest of the ingredients.
2. Second, I heated the cooking oil on a pan (I used Canola oil) then put in the chicken (note: stir it). After few minutes, I put the garlic, onion and chili flakes.
3. Third, I mixed the cornstarch in the pineapple syrup then pour it on the chicken mixture. Then I added the pineapple chunks. (Note: Cook over high heat for about three minutes or until the sauce is thick and clear).
Here’s a portion of the cooked chicken with pineapple chunks. I’m happy that hubby find it delicious. The chicken was tender, the pineapples were yummy and it had a sweet and spicy taste…just perfect!
Red velvet cakes and cupcakes fascinate me because of its rich color, the very vibrant red. Last year, I made a dozen as a gift for a cousin-in-law who was celebrating her birthday. Then last new year’s celebration, I again made red velvet cupcakes with cream cheese frosting for the family.
I got the recipe here. So this is how I made the cupcakes:
- 1-1/4 c. of cake flour
- 1 tbsp. of cocoa powder
- 1/2 tsp. of salt
- 3/4 c. of sugar
- 3/4 c. of vegetable oil
- 1 large egg
- 1 tbsp. of food color (of course, RED…I used McCormick)
- 1/2 tsp. of vanilla extract
- 1/2 c. buttermilk (you can substitute with 1/2 cup whole milk mixed with 1/2 tablespoon lemon juice or vinegar)
- 3/4 tsp. of baking soda
- 1 tsp. of white vinegar
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper cups.
- Sift together the flour, cocoa powder and salt. Whisk the oil and sugar until smooth. Add the egg, whisk until incorporated.
3. Mix the food color then add a third of the flour and mix. Add half of the buttermilk and mix. Add alternately the flour and milk.
4. Mix the baking soda and the vinegar in a small bowl (the mixture will fizzle…it’s fun). Then pour the mixture into the cake batter and mix until incorporated.
5. Pour the batter into the lined muffin pan. Bake for 15 minutes.
6. When the cupcakes are done, transfer to a wire rock to cool and then frost with cream cheese.
For the cream cheese frosting:
1 250-g. block of cream cheese, softened (room temperature)
1/3 c. of butter, softened (room temperature)
2 to 3 c. of sifted confectioner’s sugar
Beat the cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth. You can now frost your cooled red velvet cupcakes. You can add sprinkles or a cherry to decorate it.
A couple of months ago, I purchased Sharon Cuneta’s Baking Favorites bake book. I’ve been collecting her magazines not because I’m a fan (though I like her) but because I enjoy reading her articles on cooking, arts and craft, family matters, household stuff and many others. So when I saw this bake book of her in National Bookstore, I immediately bought a copy. Here she shared her passion in baking and her favorite recipes.
One recipe that caught my attention was the lemon cake with yoghurt. It is called a good cake because it is butter-free and light because of the yoghurt. I decided to make one but instead of using lemon, I used orange. Here’s the recipe:
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup yoghurt
- 1 1/3 cups sugar, divided
- 3 eggs
- zest of 2 oranges
- 1/2 teaspoon vanilla
- 1/2 cup vegetable oil
- 1/3 freshly squeezed orange juice
- For the glaze (optional): 1 cup confectioner’s sugar and 2 tablespoons orange juice
- Preheat oven to 350 degrees F. Grease and line an 8 1/2 x 4/4 x 2 1/2 inch loaf pan.
- Mix together flour, baking powder and salt. Set aside. In another bowl, whisk together the yoghurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly combine the dry ingredients into the wet ingredients. Then, fold the vegetable oil into the batter. Make sure everything is mixed well. Pour the batter into the prepared pan and bake for about 50 minutes.
3. Meanwhile, cook the orange juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves and it is clear.
4. When the cake is done, allow it to cool a bit then carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture over the cake and allow it to soak.
5. To make the glaze: Combine the confectioner’s sugar and orange juice and pour over the cake.
Orange cake with yoghurt is indeed a good cake…try one today!