Pork Ribs Stew – Quick and Easy!

May 28, 2017

Dear Readers,

A friend once told me that I need to post more dinner recipes on this blog!!! Due to her advice, here’s another quick and easy dinner recipe for all the pork lovers to enjoy!!!

INGREDIENTS:

– 2 lb or a full rack of pork ribs

– 4 large potatoes

– 3 carrots

– 1 medium onions

– 1 garlic bulb

– 4 bay leaves

– 1 teaspoon black pepper

– 1 tablespoon salt (add more according to your taste)

– 1 tablespoon of cayenne pepper (add more according to your taste)

– 2 1/2 cups chicken broth

– olive oil for sautéing onion and garlic

– parsley (for garnish)

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BEGIN: 

1.) Preheat oven 375 degrees Celsius

2.) Gather ingredients. Cut potatoes into smaller chunks (around 4 to 6 pieces each). Peel carrots and slice diagonally. Mince garlic and cut onions as well. Then, cut rack of ribs into individual ribs.

3.) In medium heat, sauté onions and garlic with olive oil until onions turn light brown. Then add ribs and cook for 6-8 minutes until the pork turns light brown.

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4.) Add carrots, potatoes, bay leaves, salt, pepper, cayenne pepper, and chicken broth into the pot. Stir thoroughly and place the pot inside the oven.

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5.) Let it cook inside the oven for 40-45 minutes, stirring occasionally.

6.) Once cooked, garnish with parsley before serving.

7.) Enjoy! 🙂

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With love,

Mary Dezleigh Teodosio.

Green Tea Cheesecake – NO BAKE!!!

May 23, 2017

Dear Readers,

There are 2 things in life I can’t live a month without: cheesecake and green tea!!!! So, how can one make a girl like me happy? By combining my two favourites into one delicious dessert!!! I give you all, the NO BAKE – Green Tea Cheesecake!!!

INGREDIENTS: 

– 400 grams HoneyMaid Crumbs (we only need 1 1/4 cups)

– 4 tablespoons melted unsalted butter

– 3 boxes (250 grams) cream cheese (Philadelphia preferably)

– 6 tablespoons white sugar OR 2 tablespoons white sugar, 2 tablespoons brown sugar and 2 tablespoon maple syrup (the second version will result a bit sweeter as well as make a creamier consistency)

– 475 grams mascarpone cheese (we’re only using about half of it)

– 3 tablespoons matcha green tea powder

– 1 cup whipping cream

– 1 tablespoon unflavoured gelatin

– 3 tablespoons warm water

– icing sugar and strawberries (optional for toppings)

BEGIN: 

1.) Combine 1 1/4 cups of Honey Maid crumbs with 4 tablespoons melted unsalted butter. Press firmly 7 or 9 inch cake pan. Place the pan in refrigerator for 20-3o minutes to harden and cold.

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2.) Beat cream cheese, 6 tablespoons sugar OR 2 tablespoons white sugar, 2 tablespoons brown sugar and 2 tablespoons maple syrup in a large bowl with a mixer until smooth. Add 3 tablespoons of matcha green tea powder. Then, grab the 475 grams mascarpone cheese, cut it into half and place the half into the mixture. Keep the remaining mascarpone cheese for future use!

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3.) Beat whipping cream until a foamy texture is created. Then start folding the whipping cream into the cream cheese mixture.

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4.) Grab about 3 tablespoons of water, microwave it for 1 minute until it is warm enough to dissolve 1 tablespoon of unflavoured gelatin. After the gelatin has completely dissolved in the warm water, add it to the cheesecake mixture. Give everything a nice and even stir.

5.) Pour the cheesecake mixture on top of the chilled Honey Maid crumbs. Spread everything evenly like so:

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6.) Place the cake in the fridge to cool and solidify for 4 hours.

7.) Once it has firmly cooled add your strawberries and icing sugar as toppings!

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8.) Enjoy! 🙂

Without a doubt, this delicious NO-BAKE Green Tea Cheesecake will satisfy all your sweet cravings!!! Give it a try and I truly hope you enjoy it.

With love,

Mary Dezleigh Teodosio.

Chicken Curry with Tomato Sauce and Cranberries – GLUTEN-FREE!

May 19, 2017

Dear Readers,

Here’s a quick and easy dinner recipe!!! This chicken curry recipe is gluten-free and nutritious. My family follows a gluten-free diet because my step-dad is a diagnosed celiac. Due to this diagnosis, my step-dad is entailed to follow a strict gluten-free diet.

What is gluten?

“Gluten is a protein found in wheat, barley, rye, and other grains” (WebMD, 2017, source). Learn more at: WebMD

Since my dad is a celiac, our pantry had been gluten-free for the most part and my family also eats gluten-free food. This recipe is inspired by him because this curry recipe is gluten-free, which is also incredibly healthy for the heart and low on calories!

INGREDIENTS:

-3 teaspoons canola oil

-2 kg (net weight) skinless chicken breasts

-3 tablespoons curry powder

-2 teaspoons butter

-1 small onion

-1 tablespoon yellow mustard seeds

-1/4 cardamon seeds

-1 15 ounce can tomato sauce

-1 1/2 cups reduced sodium chicken broth

-1 1/3 cups sweetened dried cranberries

-1 cup frozen cranberries

-1 tablespoon minced ginger

-salt

-cilantro (for garnish)

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BEGIN:

1.) Heat oil, then cook chicken in medium heat for 8 minutes until it begins to brown. Add 1 teaspoon of curry as well, and mix the spice thoroughly.

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2.) After 8 minutes, transfer chicken into a bowl for the meantime.

3.) In the same pot that the chicken was quickly cooked in, add butter, onion and mustard seeds. Cook until onions turn brown and the seeds begin to pop. Should take roughly around 4-5 minutes of cooking in medium heat.

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4.) Return the chicken and all the juices accumulated into the same pot. Stir all the onions, mustard seeds, and chicken together. Then add the remaining curry powder. Cook together for 5 minutes or so.

5.) Add cardamon seeds. Let it cook for another 5 minutes.

6.) While waiting, thaw the frozen cranberries in the microwave for a minute or so.

7.) Stir in the tomatoes, broth, dried cranberries and thawed cranberries, ginger, and salt. Bring everything to a boil, then reduce heat to a simmer and let it cook for 15-20 minutes. Remember to stir occasionally.

8.) Serve garnished with cilantro.

9.) ENJOY 🙂

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Truthfully, this recipe is incredibly delicious and super easy!!! This recipe can also feed 5 to 6 people in one sitting OR it can be stored in the fridge for 2-3 days after cooking.

With love,

Mary Dezleigh Teodosio.