Sprouting - Sprouted Mung Beans and Lentils Springrolls

Robert enjoys learning new things.  This past year, he tried his hand at sprouting.  He sprouted lima and mung beans and lentils and made delicious salads with them.  Now, my mom makes a springroll with bean sprouts that I LOVE SO MUCH! So, we sprouted our own and I made some for dinner one night.

We used mung beans and lentils.  They need to soak in a bowl of water overnight, and then rinsed, drained and kept covered for next couple of days.  It takes about 3 days, or longer, for them to reach a good size.  You have to keep them covered and kept in a dark or dim place so they don't start tuning green and growing leaves.

SPROUTED MUNG BEANS AND LENTILS SPRINGROLLS

Sprout 3 or more days in advance:

1/2 cup of mung beans

1/2 cup of lentils

(You can choose to clean off all the skin from the beans, if you have the patience.  If not, my husband says it won't hurt to just leave it on.  I am way too obsessed with "the look" of things so I spend HOURS cleaning it all out.  I admit, the thought of stopping run through my mind several times but I am too stubborn to listen to myself.)

Ingredients:

(Filling)

2-3 T olive oil

1 onion, diced

4 garlic cloves, minced

2-3 carrots, shredded

2-3 celery, diced

Sprouts

Salt and pepper to taste

Menlo Wrappers

Frying oil

(Sauce)

Vinegar

Soy sauce (just to change the color)

1 t Sugar (optional)

1-2 smashed garlic cloves 

Salt and pepper to taste

OR 

Sweet Chile Sauce or La Choy Sweet and Sour Sauce

Mix ingredients in a small bowl.  I like a pungent sauce, so just adjust the amount according to what your taste buds like.  

Directions:

Heat oil and sautee filling ingredients.  Season with salt and pepper.  

I wait until the carrots are more tender.  Then drain and let cool.

Separate Menlo wrappers.  Spoon filling unto wrapper.  Bring the two side corners to the center, fold up the bottom and tightly roll wrapper up and seal.

Heat oil and fry until golden brown.  You can also deep fry for a speedier process.

LAMB PITAS

My sister-in-law is in love with this recipe.  It came about during a conversation she and my husband had during Christmas Eve dinner, which happened to be our Mediterranean feast.  We were talking about coming up with a simpler and faster way to prepare ground lamb, similar to making meatballs.  This is what we came up with.  

Now, I can't remember exactly what I did the first time I made it this way.  This version will probably taste even better since it's an updated one!

LAMB PITAS

with

CUCUMBER TOMATO SALAD 

and Tzatziki

INGREDIENTS

3 lbs ground lamb

3 T olive oil

1 onion, chopped

4-5 cloves garlic, minced

1/2 a bunch of parsley, minced

2 T oregano, minced

Salt and Pepper to taste

Saute onion and garlic in oil.  Add ground lamb.  Add herbs and spices at the end when lamb is cooked through.

EASY!

For the salad

Chop up 2 tomatoes and 2 cucumbers (take the seeds out).  Mix it in with your favorite salad or slice up some romaine lettuce.

Open up a pita bread and stuff it with the salad.  Drizzle the tzatziki on top and add the lamb.  

SESAME CHICKEN WINGS

     My mom came across this recipe when I was still in High School.  It became a fast favorite in our home, and also to those who have had dinners at our house.

I had some leftover chicken breast last night and decided to be a SUPERMOM and cook some up for the girls for lunch.  I was on a roll.  Dinner was put away and the table was cleared.  I already had my hubby's lunch ready and coffee and tea mugs prepped for the next day.  Marinading the chicken would only take a few minutes.  

INGREDIENTS:

3 - 3 1/2 lbs. chicken wings or drumettes

4 tablespoons flour

8 tablespoons cornstarch

4 tablespoons sugar

2 teaspoons salt

5 tablespoons soy sauce

2 large eggs

3 stalks chopped, green onion

3 cloves garlic, smashed

3 tablespoons sesame seeds

DIRECTIONS:

1.  Mix all ingredients together.

2.  Add chicken.  

3.  Marinade for 2 hours.

4.  Fry.

SERVE WITH RICE.

It's that easy! Sometimes I use chicken tenderloins and cut it into small strips.  I also like to mince the garlic.  You know, I have to spread the love!

ENJOY!

Dinner for 12

Yes, there are 12 people living in our house! 

My parents moved into a 5 bedroom house in August of 2004.  Here they were, with their nest almost empty.  Robert and I moved with them, with the intention of using that opportunity to save money, have company,  and get some homecooked meals in the midst of our busy schedules.

Carlo lived here too until he got married in 2006.  Then in 2012, he and Kelly joined our full house.

At the same time, my Uncle Eddie, Auntie Nerissa, and cousin, Charmaine came to the US June of 2012 and our full house got fuller.

Last, on August 9, 2012, Penelope was born into our family.  You can say our house is busting at the seams! 

As crowded as our house is, having all our family living here has made it a HOME.  There's been a lot of adjustments as we all continue to learn how to live with each other.  I'm sure we have all thought how nice it would be to have more of our "own" space.  Maybe yearn for more peace and quiet, which is very rare with 4 little girls running around.  

I often say that the ones who benefit this living situation are our girls.  They are growing up with their Lolo and Lola, and have a sweet closeness that comes with being with each other each and every day.  They also love having their Aunt and Uncle, and extended family to share their every moment with.  This crowded home is normal to them, and they wouldn't have it any other way.  Neither would I!

So, with the number of people here, making dinner with 4 separate families working around each other's cooking time in the kitchen is quite a challenge.  When my Uncle, Aunt, and cousin came to live  with us last summer, we tried a new idea in regards to how we were all going to get fed.  It made more sense to have the 3 families take turns providing meals throughout the week.  That way, we can all sit down together and share at least one meal a day.

Tonight was my turn.  I found this recipe on Pinterest close to fall, and it's become a favorite.  

Butternut Squash and Penne Pasta

Recipe

The cheese complements the sweet roasted squash.

Yield : 6 servings

Prep Time : 15 mins

Cooking Time : 40 mins

Ingredients

• 1 butternut squash, about 2lb (900g), peeled and seeded
• 1 red onion, cut into eighths
• 3 tbsp olive oil, plus more for serving
• 2 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1 lb (450g) dried penne
• 1 cup shredded Gruyere
• 1/3 cup creme fraiche
• 1 tbsp chopped sage
• Freshly grated Parmesan, to serve

Directions

1. Preheat the oven to 375°F (190°C). Peel the squash. Cut the squash into 1in (2.5cm) cubes.

2. Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.

3. Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyere, creme fraiche, and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.

Victoria Blashford-Snell 
Brigitte Hafner 
© 2008 Dorling Kindersley** I did make some changes to cut down costs.  Trader Joe's has a bag of shredded Swiss and Gruyere cheese.  I think it was $4.99.  I used the whole bag because we LOVE cheese.I used 1/2 cup of sour cream instead of the creme fraiche, and oregano instead of sage.I also added cooked chicken breast to toss in with the pasta, and a side of salad with balsamic vinaigrette.**

YOU MUST COOK A LOT OF FILIPINO DISHES

We live at my parents' house, so many people assume that I must never have to set foot in the kitchen because my parents are probably cooking and feeding us all the time, or I must know how to cook a lot of Filipino food.  

It's funny to say that neither of those assumptions are true.  I actually spend a good portion of my day in the kitchen.  Most of it towards dinner time.  We have our favorite dishes, and several easy quick dinners in our repertoire.  It makes the menu easy to plan, but I'm the type who loves variety.  Since I am no longer allowed to buy recipe books until I can honestly say I've made most of the food in the ones I already have, I am on Pinterest daily, checking out new recipes.  Sometimes I search the Internet for recipes to use up certain ingredients I have sitting in the refrigerator.  

I cook mostly American and Mexican dishes.  We have also cooked Mediterranean and Persian cuisine.    I do know a few Filipino dishes, but have never made any of them all on my own until Savannah's Family Holiday Traditions presentation.  She was only supposed to bring one prop to school and she had her heart set on making a parol (star lantern).  I blame the Filipino side of me for insisting that she should also bring something to feed her teacher and classmates.  After all, what's Pasko without a feast?

I wanted to make lumpia.  It's fairly easy and not messy, which is perfect for a quick bite.

This recipe was passed on from my Auntie Zenya:

LUMPIA

I don't have exact measurements.  So, just eyeball it to see if it's all evenly mixed.

1 lb. ground chicken

garlic cloves, minced

green onion, sliced thinly

carrots, diced

celery, diced

salt and pepper to taste

ALL PURPOSE MENLO wrappers

Mix all the ingredients together in a medium sized bowl.  

Then it's time to wrap.

You can cut the Menlo in half, diagonally, to make bite-size lumpia.

With the peak of the triangle at the top, make a thin line of filling 1/3 of the way up from the bottom.  

Fold the bottom over the filling and tighten wrapper around filling.  

Fold the sides to the center, and roll up.  

Dampen the peak with water to seal.  

Fry lumpia in a deep fryer or in a shallow saucepan filled with vegetable oil.

I like to use Safflower Oil.

Enjoy with ketchup, sweet and sour sauce, or sweet chili sauce. 

TAMALES

FOOD&WINE

Tamale Dough (Masa)

Contributed by ANNA ZEPALTAS                               Published OCTOBER 2012

Active:  20 minutes
Total Time:  1 hour
Servings:  Makes 6 cups (30 tamales)

*MAKE AHEAD*                                                         OUR VERSION

3 1/2 cups masa harina for tamales (20 ounces)    
3 cups very hot water                                                     2 cups very hot water
1/2 pound lard                                                                1 cup olive oil
5 tablespoons unsalted butter, softened                          * If you use salted butter, just
2 teaspoons salt                                                              decrease the amount of salt
1 1/2 teaspoons baking powder                                         you put in
1 cup chicken stock                                                        2 cups chicken stock



1.  In a large bowl, stir the masa with the hot water until evenly moistened.  Knead several times to make a smooth dough.

2.  In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes.  Add the salt and baking powder and beat at medium-low speed until incorporated.  With the machine on, add the masa in 4 batches, beating until smooth and scraping down the bowl occasionally.  Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick corn bread batter.  Refrigerate the tamale dough in the bowl for 30 minutes.

WE DON'T HAVE A STANDING MIXER.  INSTEAD, I WAS VERY FORTUNATE TO HAVE A STANDING HUSBAND WHO MIXED AND KNEADED THE DOUGH BY HAND! HE WORKED THE SOFTENED BUTTER INTO THE MIX.  I POURED IN THE OLIVE OIL A QUARTER CUP AT A TIME.  WE ADDED THE DRY INGREDIENTS, THEN WORKED THE CHICKEN STOCK IN THE SAME WAY AS THE OLIVE OIL.  

3.  Return the bowl to the mixer and beat the dough at high speed for 1 minute before assembling the tamales.

WE SKIPPED THIS PART AND WENT STRAIGHT INTO ASSEMBLING THE TAMALES.


MAKE AHEAD - The tamale dough can be covered in plastic wrap and refrigerated for up to 3 days.

http://www.foodandwine.com/recipes/tamale-dough

FILLING

BEEF

* MAKES 6 DOZEN.  I CUT THE RECIPE IN HALF.

4 lbs. boneless chuck roast
4 cloves garlic
1 - 2 teaspoons paprika or chili powder (depends on how spicy you want it)
2 tablespoons olive oil
2 tablespoons flour
Reserved beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt

1.  Put beef and garlic in a large pot.  Cover with water and boil.  Then bring heat down and simmer for 3 1/2 hours.  Remove beef and shred.  Reserve broth.

2.  Heat oil in skillet.  Mix in flour and brown.  Pour in broth as needed, 1/4 cup at a time, and stir until smooth and covering the bottom of the skillet.  Mix in the rest of the ingredients, then stir in the shredded beef.  Add more broth if needed to keep the beef moist.  Cover and simmer for 45 minutes.

_________________________________________________________________________________


CHICKEN

Green Chile Chicken (from www.epicurious.com)
Bon Appetit | May 2003

1 pound tomatillos, husked, rinsed
4 3-inch-long serrano chiles, stemmed, chopped (Anaheim chiles or Poblano chiles are good ones too)
4 large garlic cloves, chopped
1 1/2 tablespoons olive oil
2 cups low-salted chicken broth
4 cups (packed) coarsely shredded chicken (about 1 pound; from purchased rotisserie chicken)
2/3 cup chopped fresh cilantro

* Preheat broiler.  Broil chiles and remove skin.  Chop and set aside.

Line heavy baking sheet with foil.  Arrange tomatillos on prepared sheet.  Broil until tomatillos blacken in spots, turning once, about 5 minutes per side.  Transfer tomatillos and any juices on sheet to processor and cool.  Add chiles and garlic to processor and blend until smooth puree forms.

I USED A BLENDER INSTEAD.

Heat oil in medium saucepan over medium-high heat.  Add tomatillo puree and boil 5 minutes, stirring often.  Add broth.  Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.  Season with salt.  Mix in chicken and cilantro.

(Can be made 1 day ahead.  Cover and chill.)

I DIVIDED THE RECIPE IN HALF SO I COULD MAKE ONE REGULAR AND ONE MILD.  

_________________________________________________________________________________

ANAHEIM CHILES WITH CORN

2 Anaheim chiles, stemmed, chopped
2 garlic cloves, minced
2 T olive oil
8 ounces frozen corn
sugar and salt to taste

Heat the broiler and place chiles on lined baking sheet.  Broil until skin starts to blacken, making it easier to remove.  Once chiles are ready, place in a plastic bag and seal, letting chiles steam for 10 minutes.  Remove chiles from bag and chop.  Set aside.

In skillet, heat oil.  Add chiles and garlic.  Stir.  Add corn and stir until heated through.  Season with salt and sugar.

Tamales and Happy New Year!

Every year, Robert loves to tell people that all he wants for Christmas are tamales.  They are the perfect gift to unwrap.  Every Christmas I am sure that he is hoping he will find tamales waiting for him under the tree, and saddened when that special day passes by without tamales.

We have talked about making them ourselves, but had not found a Masa recipe to follow.  Well, this year we finally did it! Santa was not involved in bringing these to our house.  Nor was a famous Mamasita from another town.  We did some searching on the Internet and found a recipe for the dough and chicken and beef fillings.  He was in charge of the dough, and I was in charge of the fillings.

Now the dough is usually made using lard, which is not something we are highly fond of.  Instead, Robert used olive oil and chicken broth.  I think these two ingredients are what made the tamales taste SO GOOD and kept them moist.

 I knew there was a lot of work that goes into making tamales.  I've been told you need to start a day ahead.  Let me tell you, if you are planning on making a variety of fillings, maybe you should set aside three days.  Here's a picture of Gaby helping me shred the rotisserie chicken for one of the fillings:

 The corn husks need to be soaked for a least 3 hours to a day, turning them occasionally.

For the filling, starting from the far left, spicy beef, chicken (regular, mild, and spicy), beef and cheese, and chile and corn.  My advice is that you cook the batches separately, unless you feel like going through them like a box of See's Candies..  We were all getting so hungry! Tamales can take 45 minutes or longer to steam, so we were making them as fast as we could and putting them in the steamer without much organization.  Fortunately, the level of spiciness isn't too bad.  The only problem is that the spicy chicken has the one chile I didn't cook with the other ingredients.  I just chopped it up and mixed it in with the mild batch.

 And get the family involved.  The more hands, the merrier! The girls wanted to join in--mamasitas in training.  We had to keep a close eye on the little one.  She's really good at sneaking food to her belly.

    

            

The next time we make tamales, we are hoping to have the right pots.  These did the job though.  

All in all, it was a good learning experience.  We made a total of 71 tamales, and have leftover fillings to make more.  Our ratings included the following:

"Robert, these are really good! The dough has a very good flavor!"

"Neng, give some of these to your Auntie.  She'll like them!"

"UMMMM....WOW! UMMM...."

That's how we started the new year.  We tried something new.  We worked hard, and we worked together, to make something for everyone to enjoy.  We know what adjustments to make to make "next time" even better.  Hopefully "next time" will be sooner than Cinco de Mayo!

Why EAT AT MOM'S?

We have a way of dancing around the kitchen.  We seem to weave around each other as we take charge of our areas and create tasty dishes.  We step up and back, turning, exchanging places, gliding from the refrigerator to the sink to the stove.  We take turns chopping, mixing, washing, grabbing ingredients, etc.  

This all started long before we got married.  He has always been more of the cook, while I was more of the baker.  He was great at making pasta dishes, and flavoring the food that made vegetables tasty enough for me to eat.  I excelled more in baking cookies and brownies, making cream puffs, and simple breakfast dishes. We would have so much fun working together, making dinner at my parents' house.  

One time, when Baskin Robins stopped making our favorite Strawberry Blast, we made it our mission to figure out how to make our own at home.  We were able to create a drink similar to theirs, if not even better! Some ice, strawberry or guava juice, and vanilla ice cream in a blender made that summer's heat bearable.

Over the years, our cooking skills have grown.  He has challenged me to becoming the main chef, and being more creative by stepping outside of following recipes.  He's gotten pretty good at baking breads and cookies, adding a little twist of his own while following recipes.  It is great to have a knowledge of what foods can create the flavors our taste buds are looking for.  It's satisfying being able to replicate dishes from our favorite restaurants by finding recipes and making them at home.  

We love food, and find so much joy in learning how to create our favorites at home.  Our family enjoys that particular part since they are usually the ones sitting around the table with us.  Maybe we should cater, buy our own food truck, or open a restaurant.  In the meantime, all we can offer is what comes out of our kitchen.  So, that leaves just this one option:  EAT AT MOM'S!