Egg Drop Soup :-)

hi guys ! how are ya? I'll  like to share with this fordable soup made in Philippines (talagang lasang pinoy to )introducing  the egg drop soup.  This Egg Drop Soup Recipe can be made within 18 minutes (10 to 12 minutes if you really are in a hurry). I think that this is one of the best soups to prepare if you are busy and don’t have enough time to prepare your meal. Another good thing about egg drop soup is the fact that it does not cost much – yes, it is cheap – but delicious

here how to cook :

Ingredients

3 cups chicken broth

1 cup water

2 eggs, beaten

1 teaspoon grated ginger

1½ tablespoon cornstarch

2 tablespoons chopped green onion (optional)

Salt to taste

Instructions

Dilute the cornstarch in ¼ cup water. Stir and mix well. Set aside.

Combine chicken broth and water in a cooking pot, Bring to a boil.

Add the grated ginger. Cook for 2 minutes.

Pour-in the beaten egg. Stir.

Add-in the cornstarch diluted in water. Continue to stir until the texture of the soup reaches your desired texture.

Add salt to taste.

Transfer to a serving bowl. Sprinkle green onions on top.

Serve. Share and enjoy!

You can start to make your own egg drop soup quickly by following this recipe. If you have more time, you can also try doing egg rolls and fried rice to go with it.(this is also one of the favorite of leader of F4 emam abrogar ) so guys i hope you'll try this any where and anytime come on.. try it so yummy ;-)

Tinolang manok :-)

wazzup guys .! i know all you  familiar with this dishes this is originally from philippines .and i love to eat this delicacies with hot rice nam nam nam sooo yummy aside from that it will help your body to fulfill your nutrients because it has a healthy ingredients that surely your body system will perfect .. another thing did you know that Tinolang manok is one of the most popular Filipino chicken dish. Not only it is delicious, it is also simple to cook.

i try this to cook for my self and then i love it :-)

   chick this out!     

INGREDIENTS:

• 2 lbs chicken (cut into serving pieces)
• 1 thumb size ginger root cut into strips
• 3 cloves garlic (minced)
• 1 onion (sliced)
• 2 small to medium sayote/chayote or green papaya (cut into wedges)
• 1/2 cup pepper leaves
• 1 Tbsp Fish Sauce (Patis)
• 3 cups of water
• 1 chicken cube
• 2 tbsp coking oil                        another thing did you know that Tinolang manok is one of the most popular Filipino chicken dish. Not only it is delicious, it is also simple to cook.so tara mangaon nata :-)

---

Ginataang Hipon, Sitaw, at Kalabasa :-)

what' up guys! we all know that Everyone has a favorite comfort food but one thing for sure you probably try this a filipino and our very own ginataang hipon.sitaw and kalabasa (lami siya in fairness hehe) this delicious dish makes you remedy for your problem and also for the healthy life style :-) i was grade school since i was taste this food and after all i realize thi is gonna be so fantastic pinoy dish i ever had ;-)

 :

Ingredients:

 

• 1 lb shrimp, cleaned
• 10 strings beans (sitaw), cut into 2 1/2 inch length
• 2 cups kalabasa (squash), cubed
• 2 cups coconut milk
• 1 medium yellow onion, sliced
• 2 tablespoons bagoong alamang (shrimp paste)
• 1 cup malunggay leaves
• 3 cloves garlic, crushed
• Salt and pepper to taste
• 3 tablespoons cooking oil
• Salt and pepper to taste

this for good for you'll family .. it so yummy because this is one of the best enjoyed with staple food of the philippines (lagyan mo lang ng hot rice) so perfectly combination hehe

Broccolini pad Thai :-)

well well well...Weekly posts, hooray. Have you ever enjoyed having all your dinners planned for the past 3 weeks?hmmm or Have you cooked anything you wouldn’t usually have made?read this and this could be one of the easy way to prepare your food anytime  ,because i know  by the  next few weeks are going to be absolutely hectic with assignments and all that stuff .so come on..read and  try this delicious healthy food :-)

step: 1

Ingredients:

• 440g packet shelf-fresh Thai flat rice noodles
• 2 tablespoons peanut oil
• 1 brown onion, finely chopped
• 2 bunches broccolini, trimmed, cut into 3cm lengths
• 1 carrot, halved, thinly sliced diagonally
• 240g jar Valcom pad Thai paste
• 2 eggs, lightly beaten
   
   
  step: 2

  Method

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for two minutes. Gently separate noodles. Drain.
  2. Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 1 minute or until tender. Add broccolini and carrot. Stir-fry for 4 minutes or until almost tender. Add paste. Stir-fry for 2 minutes or until fragrant.
  3. Make a well in the centre of vegetables. Add egg. Cook for 1 minute or until set. Add noodles to wok. Stir-fry mixture for 1 to 2 minutes or until heated through, breaking up egg. Serve.
  
  
  - Make it sure that it is cooked well.. bess ha . and share it to others walang pa kimi kimi kainan nah :-)

Minestrone with Endive & Pepperoni :-)

Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn’t traditionally part of minestrone soup, you’ll find it’s a great shortcut to add spicy, complex flavor.

READER'S COMMENT:

"Healthy! I used fresh carrots, potatoes, celery and onion (not frozen). I also could not find lima bean in my grocery store and substituted frozen edamame. I used swiss chard too. I used low fat pepperoni. "

Makes: 6 servings, about 1 1/2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped fresh or frozen (thawed) bell peppers, any color
• 5 cups reduced-sodium beef broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 2/3 cup whole-wheat elbow noodles or other small pasta
• 1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped
• 1 cup frozen baby lima beans, thawed
• 1 15-ounce can diced tomatoes with garlic and onion
• 1/2 cup diced pepperoni
• 3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed
• Freshly ground pepper to taste
• Freshly grated Parmesan cheese for garnish

Preparation

1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers and cook, stirring, for 3 minutes. Add broth, oregano and thyme; bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions.
2. Add mixed soup (or stew) vegetables and lima beans. Bring to a boil over medium-high heat; boil until the vegetables are almost tender, about 3 minutes. Stir in tomatoes, pepperoni and endive (or chard); return to a boil. Adjust the heat and simmer until the endive (or chard) is just tender, about 5 minutes. Season with pepper and garnish with Parmesan, if desired.

Nutrition

Per serving: 213 calories; 7 g fat (2 g sat, 3 g mono); 14 mg cholesterol; 28 g carbohydrates; 9 g protein; 5 g fiber; 721 mg sodium; 352 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber |               

CORNMEAL-CRUSTED TURBOT WITH TOMATO AND CUCUMBER SALAD :-)

This baked fish is crunchy on the outside and tender on the inside, and perfect served alongside a Mediterranean-inspired tomato salad with fragrant mint and dill. When using raw onions in a salad, rinse them first in water to remove much of their sharp bite.

Ingredients: 

• Olive oil spray
• 3/4 pound boneless, skinless turbot fillets, cut in half lengthwise and patted dry
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon ground black pepper
• 2 egg whites
• 3/4 cup all-purpose flour
• 1 1/2 cup fine yellow cornmeal
• 3 medium tomatoes, cored and cut into thin wedges
• 1 English cucumber, halved lengthwise and thinly sliced
• 1/4 red onion, very thinly sliced, rinsed in cold water and drained
• 1/4 cup chopped fresh mint
• 1 tablespoon chopped fresh dill
• 3 tablespoons lemon juice
• 1 teaspoon ground sumac (optional)
•  
  Method: 
  Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly coat with spray oil.   
  
  Season fish all over with 1/2 teaspoon of the salt and pepper. In a medium bowl, whisk egg whites until very foamy and thick. Place flour and cornmeal in two separate wide, shallow dishes. Working with one fillet at a time, dredge fish in flour, then egg whites and then cornmeal, shaking off the excess each time. Arrange on the prepared baking sheet and coat generously with spray oil. Bake in the top third of the oven until crisp and just cooked through, about 15 minutes.   
  
  Meanwhile, in a medium bowl, toss together tomatoes, cucumber, onion, mint, dill, lemon juice, sumac (if using) and remaining 1/4 teaspoon salt. Serve salad alongside baked fish.

  
  

  Nutritional Info: 

  Per Serving:240 calories (35 from fat), 4g total fat, 0.5g saturated fat, 40mg cholesterol,600mg sodium, 33g carbohydrate (5g dietary fiber, 4g sugar), 19g protein

Paprika Shrimp & Green Bean Saute :-)

Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serv

e with quinoa or brown rice.

 

 

Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 4 cups green beans, trimmed (about 12 ounces)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup minced garlic
• 2 teaspoons paprika
• 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
• 2 16-ounce cans large butter beans, or cannellini beans, rinsed
• 1/4 cup sherry vinegar, or red-wine vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped fresh parsley, divided
• Freshly ground pepper, to taste

Preparation

1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.

Tips & Notes

• Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.
• To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
• To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Nutrition

Per serving: 245 calories; 8 g fat (1 g sat, 6 g mono); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium.
Nutrition Bonus: Selenium (43% daily value), Fiber (33% dv), Vitamin C (30% dv), Iron (25% dv), Potassium (24% dv), Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 vegetable, 3 very lean meat, 1 fat