Liver And Rice

For the price of $1.30 and a cup of rice, my lunch is perfect!

I know some people are not fond of hearing the word "liver". People even say yuck as soon as the word jumps out of one's mouth, instantly visualizing it as a gross thing when in fact everyone on earth has it.  Well, I for sure is not one of them and love it! I grew up having Liver moment at home. Yesterday, I bought some from our local grocery and plan to make a lunch for me today. Just thinking about it brought memories from my childhood years and it was all good. So I got this little tab containing a few chicken livers for  the price of $1.30, enough for a meal or two, depending how much of the memories come back.

My saliva starts dribble inside my mouth and can't wait to have some although I don't really buy too often because of some concerns but whenever I miss home, it does help the homesickness feeling. My dad usually makes liver with onions but this time I decided to make it a little different. I use garlic instead of onions and it turned out good just like home.

Prepare rice - one cup of rice, 2 cup water and let it boil. As soon as it starts boiling, turn down the stove, letting it steamed until liquid disappears.  I am not an every rice eater so a rice cooker is out of my budget.

Next, wash the liver by running hot water through in a bowl and drain.

Ingredients:

3 Tbps vinegar

3 Tbps soy sauce

6 garlic cloves

3 Tbps olive oil for cooking

First, I heated the pan with the olive oil in it. I'm using a cast iron pan which I really enjoyed using. As soon as it starts heat up, grab the drained liver and transfer to the pan.  Stir them around, cooking each side at least 2 minutes, oil covering each of them. Then add the vinegar which will sizzle a bit, add the soy sauce and lastly the mince garlic. Garlic is a good antibiotic and the vinegar will cook the liver easier plus other benefits of vinegar. Mix them all up and cook a little bit more for 10-15 minutes, depending how you want it to be cook. The longer you let it cook, the liquid will turn stickier and liver drier.  And you're done.

Serve with rice. Yum!!!

Cinnamon Rolls

Ingredients:

Dough:

1/4 -ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional

In a small bowl, dissolve yeast in warm water and set aside.

Mix milk, sugar, melted butter, salt and egg in a large bowl.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle.

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.

Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Glazed? I do not like it so, no glaze for me.

Pumpkin Pie Recipe

pumpkin pie mode

Pumpkin Pie Recipe

INGREDIENTS

2 cups of pumpkin purée (can or Fresh)

1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk

1 cup packed dark brown sugar

1/2 teaspoon salt

2 eggs plus the yolk of a third egg

2 teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamon

1/2 teaspoon of lemon zest

1 good crust

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F and Bake for 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Mung Beans with Brussels Sprout

 

My wood stove is calling. The heat is going pretty strong and there was nothing on top to cook. It took a second to remember Mung Beans would be best in this kind of given situation and make the most of it. The fire is going, heating the house and maybe cooking for free too. I got some bones to boil for the meat stock. I do not need a lot of meat in this dish as the Mung bean itself is so filling. I washed the Mung beans and add some water to the pot. The bone with little meat around it would be perfect to make my recipe tastes so good!

When the Mung bean opens up from rigorous boiling, it is time to add everything in it. Some people like to sauté the onions for desired aroma but I am trying to avoid oil this time. The bone itself will produce a little bit oil from whatever is attached to it, I'm sure and the stock made from boiling the bone will enhance the flavor of this recipe plus extra soup. I add the salt last to taste. The onions, garlic and salt, is something I enjoy personalizing by how I want the outcome of this recipe. In my case, onions and garlic are two of the few spices I always add when cooking. And a lot is what I want.

Since I only have Brussels sprout on hand, a few were thinly cut for the greens and added just before serving the dish. I like the taste of Brussels sprout cook swiftly less than a minute, sweet and the right crunch!

Ingredients:

2 cups Mung Beans

4 Cups Water

1 Whole Onion

1 Whole Garlic Cloves

1 Coconut Milk in can

Salt

Pork Bones/ Beef Bones 

Raw Egg and Vegetable Smoothie

Going raw is my motto these days and I have no idea what benefit to get from this raw egg vegetable combination as it is just an experiment on my part. Normally, I blend whatever is in my fridge to enjoy the goodness of fresh food at least once a week, without the hassle of cooking. It is not a substitute of a meal but it does make me feel full when taking a glassful of blended fruits and vegetables. Therefore, a glass of blended vegetable and fruits would be helpful in eating less. 

Also, I always opt for natural sugars found in each fruit and never add any sugar on any blends I made as sugar is no longer a regular item in my house. Honey would be a good substitute or maple syrup to sweeten up any beverages.  I blend at my own risks aiming for natural food and have no regrets. There are some changes in my body, in my skin and in my thoughts, good changes I mean. No regrets so far, only happiness to learn more about the goodness of fresh food.

Raw Egg and Vegetable Smoothie

1 carrot

1 stalk celery

1 banana

1 egg ( organic, free range)

1 tablespoon yogurt

1/2 lemon juice ( fresh squeezed)

1/2 cup pomegranate juice ( fresh squeezed)

Wash all ingredients needed except for banana and cut in little pieces, cube, round oval, however you want it.  Cut it thin so it will be easy for the blender. I have used my very old blender and it works fine.

Makes 1 serving 12 oz

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Easy Dinner Rolls

1 cup warm water 

2 packages yeast  or 3 tsp yeast      

1/2 cup butter, melted

1/2 cup sugar

3 eggs

1 teaspoon salt

4 cups flour

add some ground almond nuts, flax seed and wheat germ for fiber. 1/8 cup each 

Directions:

Combine water and yeast in lg bowl; let stand for 5 minutes.  

Stir in butter, sugar, eggs and salt.

Add flour, 1 cup at a time and beat in as much as you can.

Let it rise for an hour or two depending on the temperature

Cover andrefrigerate for at least 2 hours, or up to 3 days.

Grease a 13x9 baking pan for rolls ( add butter, cinnamon and sugar on the bottom for cinnamon melt).

Turn dough out onto floured surface.

Divide into 24 equal pieces.

Roll each piece into a smooth round ball.

Place in rows in prepared pan.

Cover and let rise for 1 hour; until doubled.

Heat oven to 375*.

Bake until golden brown, about 17 minutes.

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Health Benefits Of Okra

A rich source of dietary fiber, minerals, vitamins; recommended in cholesterol controlling and weight reduction programs.

The rich fiber and mucilaginous content in Okra pods helps smooth peristalsis of digested food particles and relieve constipation condition.

The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein.

It is one of the green vegetable with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

Raw Okra w/ avocado Recipe

1 pound okra

1 jalapeño pepper, minced

1 Hass avocado, cut in small dice

1 pound tomatoes, cut in small dice

1 small white or red onion, chopped

1/2 cup chopped cilantro

2 fresh  squeezed lemon juice

1 to 2 ounces crumbled queso fresco or feta for serving (optional)

1-2 T Olive Oil

Salt to taste

 Trim the stems and tips from the okra, and cut in half inch bits.

Add the jalapeño, avocado, tomatoes and onion. Season generously with salt, and toss together. Add the cilantro and lemon juice, and toss well.

Put in the fridge for an hour or more.

Add olive oil just before serving or garnished with crumbled queso fresco, if desired.

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Articles are from different sources and may not be accurate. I do not own all of the blogs.

The information given are not intended to be a substitute for professional advice any kind.  This blog assumes no responsibility for the use or misuse of this material. Your use of this site indicates your agreement to these terms and to always use with caution.

Read at your own risk. Do more research when you are in doubt. I enjoyed this article and hope you will, too. Thank you.

Oatmeal with Honey and Cinnamon

Just like buying a box but probably better than that. It actually depends on you. Would you like a lazy day or a day you are in control? The good thing of buying a box of cereal is that you can just open the box and it’s ready to serve. But, at what cost is that? You pay for the box, the marketing, and your health. Have you ever look at the ingredients when you pick a box on the grocery aisle? Some of you may and some may not even bother to read what is inside the box. I chose to be in control of my health and I love it! I am just loving it but not the McDonald way.

What you need for this easy recipe:

Oatmeal w/ Honey and Cinnamon

1 cup Steel cut oats

1 tsp cinnamon

1 tsp honey

Dried fruit

Milk (optional)

Water

I usually soaked the oats overnight to cook it quicker. This not only cooks faster but also gets rid of phytic acid that blocks absorption.

In the morning, it will be ready for my stove. Turn the stove on low medium and let it boil. As soon the boiling starts turn it off. This let the cooking continue but in a light way because steel cut oats cooks longer than rolled oats. Then after 10-15 minutes, you can turn on the stove again in low heat for a minute or two while preparing the table, to keep it warm and fully cooked.

Add the cinnamon, honey and dried fruit on your bowl of oat meal. Adding milk is an optional for me because I like it with or without milk as I like to be in control of what goes in my body.