Saturday, May 29, 2010

Crab Cakes

This is Bob's (Bob Kolwyck, Germantown, Tennessee) Crab Cakes recipe which I got from the Taste of Home Recipe Book. I just used bigger chunks of the crab meat (imitation) which was really hard to fry. The tendency is that the bigger flakes separate from the patty. So the next ime I cooked this was not called a crab cake anymore but crab flakes. I like Bob's recipe and I like using bigger flakes so I was frying crab flakes on olive oil with Bob's crab cakes recipe. It really tastes good!

2 slices day-old bread, cut into 1/4-inch cubes
1 egg, lightly beaten
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon pepper
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil

In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown. Yield: 8 crab cakes.

Nutritional Analysis: Two crab cakes (prepared with egg substitute and using nonstick cooking spray instead of oil) equals 213 calories, 6 g fat (1 g saturated fat), 115 mg cholesterol, 568 mg sodium, 8 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Saturday, May 22, 2010

Vegetable-Beef Stir-Fry

This Vegetable-Beef Stir-Fry from the Wok Cuisine recipe book is similar to our Filipino sotanghon. It only has vegetables and the meat is marinated with this recipe. Instead of a cabbage or spinach, I used a mix of green spring vegetables and added it when the fire was switched off. I can call it Bean Thread-Beef Stir-Fry since there's more noodle being cooked than the vegetables. If you like sotanghon or bihon, you should try this too. An oriental recipe from Better Homes and Gardens. Actually, it is a Korean specialty called "chap-chee" in Korean, which is a classic family dish. Most Korean cooks have their own version of the recipe, but they typically combine spicy marinated beef strips with a variety of thinly sliced fresh vegetables.

12 ounces boneless beef sirloin or top round steak
1/3 cup soy sauce
1/4 cup water
2 green onions, thinly sliced (1/4 cup)
2 cloves garlic, minced
1 tbsp sugar
2 tsp sesame oil
1 tsp sesame seed, crushed
1/4 tsp pepper
4 dried mushrooms
2 ounces bean threads
1 tbsp cooking oil
2 medium carrots, cut into julienne strips (1 cup)
1 medium onion, cut into thin wedges (3/4 cup)
1 8-ounce can bamboo shoots, drained
1 1/2 cups shredded Chinese cabbage or spinach

Trim fat from beef. Partially freeze beef. Thinly slice across the grain into matchstick-size shreds. For marinade, in a large mixing bowl stir together the soy sauce, water, green onions, garlic, sugar, sesame oil, sesame seed, and pepper. Stir in beef. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.

Meanwhile, in a small mixing bowl soak the dried mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding stems. In a medium mixing bowl soak the bean threads for 15 minutes in enough to warm water to cover. Drain well. Squeeze out excess moisture. Cut bean threads into 40inch lengths. Set aside. Drain the meat, reserving marinade.

Pour the cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the onion; stir-fry for 3 minutes. Add the bamboo shoots and mushrooms; stir-fry about 1 minute more or till vegetables are crisp-tender. Remove the vegetables from the wok.

Add beef to the hot wok. Stir-fry 2 to 3 minutes or to desired doneness. Stir the reserved marinade, bean threads, cooked vegetables, and Chinese cabbage or spinach into the wok. Cook and stir 1 minute more or till heated through and juices are absorbed. Serve immediately. Makes 4 servings.

Nutritional information per serving: 311 calories, 26 g protein, 26 g carbohydrate, 12 g fat (3 g saturated), 49 mg cholesterol, 1,423 mg sodium, 789 mg potassium.

Sunday, May 16, 2010

Inday's Fajitas

I had left-over ingredients when I made some steak and shrimp kabobs so I tried cooking it on a pan and ate it with tortillas. I realized that it was as good as Mexican Fajitas which I love. Since then, I am making fajitas with this recipe. This recipe's marinade is similar to steak and shrimp kabobs. I changed the amount of ingredients just enough for the beef and shrimp. You may add chicken meat with this recipe.

1/2 cup teriyaki sauce
3/4 cup (3 ounces) pineapple juice
1/4 cup packed brown sugar
3 garlic cloves, minced
1/8 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, sliced thinly (1-inch)
1 pound uncooked large shrimp, peeled and deveined
2 large green peppers, jullienne
2 medium onions

In a large bowl, combine the first six ingredients; mix well. Pour the marinade into a large resealable plastic bag or container; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Stir-fry marinated beef until no pink remains or cooked (You may discard the remaining marinade or add a bit of it for your sauce). Add vegetables; stir-fry till crisp-tender. Add shrimp and cook for a few minutes then serve with warmed tortillas and salsa.

Sunday, May 9, 2010

Steak and Shrimp Kabobs

These attractive steak and shrimp kabobs are perfect for picnics. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. You will love this so try to make and follow the recipe which I have found on one of my recipe books in my kitchen. I would recommend these kabobs as one of the food you'll prepare during picnics. Left-over ingredients can be sauteed and wrapped with tortilla when served. Add with your favorite salsa and you will love it!
1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch

In a large bowl, combine the first six ingredients; mix well. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.

Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.

Grill kabobs, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness. Yield: 6-8 servings.

Steak and Shrimp Kabobs published in Taste of Home June/July 2003, page 29

Sunday, May 2, 2010

Eggplant with Coconut Milk/Nilagang Talong

I always love the nilagang talong or Eggplant with coconut milk that Nanay (Olga's Mom) prepares. She cooks this dish sometimes when there is a gathering among Filipinas here in Bakersfield. My friends love it too and we eat it with rice, lots of rice. I like its sourness ( I like it with more vinegar than the mentioned amount of vinegar below). Also the creamy coconut milk is delicious and perfect with eggplants.

4 medium eggplants, peeled, chopped (may be pre-cooked unpeeled and unchopped but smashed it with a fork)
1 medium onion, chopped
120 ml coconut milk
1 tbsp vinegar
salt and pepper, to taste
vegetable oil

Combine eggplant and onion in a pan and stir-fry with a bit of oil until soft. Add coconut milk and vinegar. Season with salt and pepper. Thanks to
Alexia for the recipe and Nanay for the picture.