Green Beans with Bacon Recipe | Healthy Beans Bacon Recipe

Green Beans with Bacon Recipe

Ingredients
Serves: 6
6 slices smoked bacon, chopped
1/2 onion, finely chopped
1 clove garlic, crushed
625g fresh green beans, trimmed
250ml (1 cup) water
1/8 teaspoon salt
1 pinch freshly ground black pepper

Procedures:
1. Place bacon in a large skillet and fry. Fry over medium-high heat until almost crisp. Add onions and garlic, cook 1 minute more.
2. Add beans and add water.
3. Let the beans cook until water has evaporated and the beans are tender. If the grains are not of course once the water has evaporated, add a small amount of water ever further cook until tender. Season with salt and pepper to taste.

Buko Salad Recipe | Quick Healthy Buko Salad Ingredients

Buko Salad Recipe

Ingredients
4 cups young coconut (buko), shredded
6 ounces sugar palm fruit (kaong), drained
12 ounces coconut gel (nata de coco), drained
2 cans (15 ounces each) fruit cocktail, drained
8 ounces pineapple chunks, drained
1 (14 ounce) can sweetened condensed milk
7 ounces table cream


Procedures:

• In a bowl, combine young coconut kaong, coconut cream, pineapple chunks and fruit salad. Stir gently to distribute evenly.
• Add the condensed milk and cream. Mix until all ingredients are well distributed. Refrigerate at least 4 hours or place in the freezer for 1 hour.
• Transfer to a serving bowl.
• Serve as a dessert.

Pansit Malabon Recipe | Quick Healthy Pancit Palabok Recipe

Pansit Malabon

Ingredients (Palabok Noodles)
500g thick rice noodles
Water

Ingredients (Palabok Sauce)
150g crab meat
150g crab fat
1/2 cup Smoked fish, flaked
3 tbsp annatto powder
fish sauce
3 tbsp cornstarch
2-3 cups of water
4 cloves garlic, minced
1 red onion, minced
oil

Ingredients (Palabok Toppings)
adjust amount to your hears desire
Shrimps, with skin on
Squid, sliced into rings
Mussels, with shell on

Pork crackling (chicharon), crushed
Spring onions, chopped
Hard boiled eggs, sliced
Fried garlic
Lemon, sliced

Procedures:

• 1. In a pot, boil water and cook rice noodles and place according to package directions.
• 2. Once pasta is cooked, drain and then set aside.
• 3. Boil shrimp, mussels and calamari in 2 cups of water to the sauce. Once cooked keep fluid drainage, place the fish aside.
• 4. Shell the shrimp and reserve. Crush with a mortar shells to extract the juice, place beaten shells and their liquid in a muslin cloth or fine sieve over a bowl. Run water used to boil the crushed shells and empty it into a container. Set aside the liquid.
• 5. Shell the mussels and set aside.
• 6. In a blender mix crab meat, crab fat, used to boil water, annatto powder and fish sauce, mixing at low speed for one minute. Remove from blender and then put aside. 7. In a saucepan, add the oil and saute the garlic and onion.
• 8. Add the crab meat mixture and shredded mixed smoked fish.
• 9. In a separate bowl mix the cornstarch with a little water, dilute until free of lumps and then add to the pan.
• 10. Bring the sauce to a boil and simmer until sauce thickens, add water if the sauce becomes too thick. Turn off heat.
• 11. Place noodles in a large bowl pour sauce over and toss to evenly distribute the sauce to the noodles.
• 12. Put the noodles in a large bowl then top with cooked seafood, pork cracklings, spring onions, eggs and fried garlic.
• 13. Squeeze the lemon up.

Kikiam Recipe | Chinese Sausage Recipe

Kikiam Recipe

Ingredients

1 lb. ground pork
1/2 lb. shrimp, minced
1 medium carrot, minced
1 medium onion, minced
1 tablespoon five spice powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets (tawpe)
1 cup cooking oil

Procedures:

• In a large bowl, combine pork, shrimp, carrots, onion, five spice powder, salt and pepper. Mix well.
• Place a piece of tofu sheet flat on a table. Takes a good amount of pork mixture and arrange at one end of the sheet of bean curd.
• Fold the top and bottom of the bean curd sheets then pull the sides up to form a sausage shape. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd sheet. This will help ensure the kikiam.
• Prepare the steamer. Pour in 4 cups of water and boil. Organize kikiam in steam and then steam for 20-25 minutes.
• Remove from the steamer and set aside. Note: You can place some in the freezer for later use when the temperature drops or you can fry all at once.
• Heat oil in a pan. Kikiam Pan-fry until browned container. Remove from pan and cut into serving pieces

Green Unroasted Paupa New Guinea, Whole Bean Coffee, 5-Pound Bag

Features

• High-quality raw unroasted coffee beans
• Coffee beans are packaged to ensure optimal freshness
• Roast the coffee to fit your own unique tastes
• Perfect for at-home coffee roasters
• 100% unroasted Paupa New Guinea coffee beans

List Price: $40.79
Special Offer: check this out!

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• Green Unroasted Sumatra Mandheling, Whole Bean Coffee, 5-Pound Bag
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Product Description
A unique Indonesian, the trees are actually transplants from the Jamaican Blue Mountain growing regions. The combination of the JBM trees and the unique Indonesian soil creates a coffee that is somewhere in between. Not as earthy as a Sumatra, and with a lighter body then a Java, it is a clean cup with sweet acidity and a deep, complex flavor. We suggest a City to French roast for this bean, to enhance and maintain the excellent flavor qualities of this bean.

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Wasabi Crab Salad Rolls with ginger coleslaw

Wasabi Crab Salad Rolls with ginger coleslaw

Why this recipe works: these sandwiches are inspired by two rather different dishes: the classic New England lobster rolls and the crabmeat and avocado stuffed California sushi roll. The flavor of the slaw is inspired by the seasoned rice in sushi and the gari, or pickled ginger, that’s served in alongside it. We avoid using imitation crabmeat in these sandwiches since it lacks the delicate sweetness and texture of real crab. If there’s liquid in the crabmeat container, we pour it off to keep if from diluting the flavor of the filling and making it watery. It’s best to slice the avocado just before assembling the sandwiches so that the flesh won’t discolor, if it’s necessary to prep the avocado ahead of time, keep it from browning by sprinkling the slices with lemon juice and covering by sprinkling the slices with lemon juice and covering them with plastic wrap pressed directly against the surface. We prefer New England style hot dog buns the kind that are sliced across the top rather than the side here because they’re less bready and they let the filling take center stage.

Wasabi crab salad rolls with ginger coleslaw

Ingredients: serve 4

¹_/3 cup mayonnaise

1 tablespoon sriracha

1 ½ teaspoons lemon juice

4 scallions, sliced thin

12 ounces fresh lump crabmeat salt and pepper

12 ounces green cabbage, cored and shredded

1 small red bell pepper, seeded and julienned

3 tablespoon toasted sesame oil

1 ½ teaspoon grated ginger

1 avocado, halved, pitted, peeled, and sliced thin

4 hot dog buns

Procedures:

1. combine mayonnaise, sriracha, lemon juice, and 2 scallions in medium bowl. Add crabmeat and stir until thoroughly coated. Season with salt and pepper.
2. toss cabbage, bell pepper, and remaining 2 scallion in large bowl. Whisk vinegar, oil and ginger in small bowl. Pour dressing over cabbage and toss to coat. Season with salt and pepper.
3. divide avocado slices among hot dog buns. Fill each bun with portion of crabmeat. Serve with slaw.

Smart shopping crabmeat

Unless otherwise labeled, crabmeat starts with cooked Atlantic blue crabs. If money’s no object, try lump crabmeat. Usually packed in plastic containers available in the refrigerator near the fish counter, this product features big, tender chunks of crabmeat. It has the best texture and freshest flavor. Most lump crabmeat is pasteurized to extend its shelf life. If you find fresh crabmeat from just – cooked crabs(available locally when crabs are in season), it will taste even sweeter. Whether fresh or pasteurized, lump crabmeat is pricey, ranging from $19.99 to $23.99 per pound. Imitation crabmeat, made of Pollock that has been dyed orange, does not taste anything like crab. If fact, it doesn’t taste like anything, period, so don’t be tempted by the low price. 

Nutella Chocolate Hazelnut Spread Recipe | Healthy Spread Recipe

Nutella Chocolate Hazelnut Spread

Ingredients:
2 cups (8 ounces) hazelnuts
1 cup powdered sugar
⅓ cup Dutch-processed cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon salt

Procedures:

• Preheat oven to 375 degrees F. Spread hazelnuts in a single layer on a baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through cooking. Keep a close eye on them because they can go from perfect to burnt roast in a short period of time. Transfer the hazelnuts in a medium bowl.
• Once the nuts are cold enough, place a second plate upside down on top of the bowl with hazelnuts. Shake vigorously for 30 seconds to remove the skins from hazelnuts. It may take a few times to get all the skins, each time, remove the nuts that have lost their skin to the bowl of a food processor, then continue stirring.
• Process the hazelnuts in a food processor until the oil is released and forms a smooth paste, loose, for 2-5 minutes, scraping the bowl often.
• Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until completely incorporated, scraping bowl as required, about 2 minutes. The mixture will loosen and become brighter. Transfer the spread of a jar with a tight lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.