Kesong Puti soft tacos

Kesong Puti soft tacos

Ingredient:
3 Spring onions, sliced thinly
3 ripe tomatoes, cut into 1/2 inch chunks
1 ripe avocado, peeled, seeded, and cut into 1/2 inch chunks
1/4 small head romaine lettuce, sliced thinly (2 cups)
1/4 cup loosely packed fresh cilantro leaves
1 cup mild or medium hot salsa
1 package kesong puti, cut into cubes
12 (6inch) corn tortillas, warmed
1 lime, cut into 4 wedges

Preparation:
1. On a platter, arrange green onions, tomatoes, avocado, lettuce, and cilantro. Pour salsa into serving bowl.
2. Heat nonstick 12 inch skillet over medium high heat until hot. add cheese and heat for 2 to 3 minutes or until dark brown in spots, turning over once.
3. place 1 slice cheese in each tortilla and fold in half. serve tortillas immediately, adding green onions, tomatoes, avocado, lettuce, cilantro salsa, and a squeeze of lime juice.

total time: 25minutes make 4 main dish serving. each serving about 545 calories, 26g protein 49g carbohydrate, 29g total fat( 13 saturated), 9g fiber, 60mg cholesterol, 1,300mg sodium.

tip for this recipe, we tried kesong puti from DVF dairy farm. The cheese is firm but turns chewy once fried. it's available at only ND Phils at shopwise in Libis Q.C. You can also use shredded Monterey jack make sure you put the cheese on warmed tortillas so it melts a little.

Healthy Vegetable Recipe List

* Overnight Slaw
* Ginger Asparagus
* Herbed Vinaigrette
* Grill Eggplant and Mozzarella Pizza
* Glazed Caribbean tofu with Rice and Peas
* Grilled Eggplant Salad with Chickpeas
* Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions
* Easy Broccoli Salad | Healthy Easy Broccoli Salad 

Beef Roast Braised Zinfadel Recipe | Healthy Beef Roast Braised Zinfadel Recipe Tips

Beef Roast Braised in Zinfandel Recipe

Prep time: 15 minutesCook time: 3 hours, 30 minutes

INGREDIENTS
1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes, drained
1 Tbsp chopped fresh oregano
1 teaspoon minced fresh rosemary

Procedures

• 1. If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed. Salt the roast well and set aside at room temperature while you prepare all the other vegetables
• If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. Salt the roast well and set aside at room temperature while you prepare all the other vegetables.
• Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta. When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.
• Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot. Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Shake salt over the vegetables while they cook. Increase the heat to medium-high and saute for 2-3 minutes.
• Add the tomato paste and stir well, saute for another 1-2 minutes. Add the garlic and cook a minute more. Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Put the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, turn the beef roast over.
• Remove the pot from oven and transfer beef to a large bowl; Cover with foil to keep warm. Let the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. Boil the sauce until it is reduced to about 3 1/2 cups.Strain the Liquid through a large fine mesh strainer . Add any juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.
• Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve 

Black Bean and Goat Cheese Quesadillas

Black Bean and Goat Cheese Quesadillas

Why this recipe works: our take on a savory, half moon quesadilla relies on canned black beans for substance and two kinds of cheese for texture and flavor. Canned black beans are known to vary widely in quality, so be careful when you go ingredients shopping. Tin the test kitchen, we use Bush’s Best Black Beans for their firm, almost all dente texture and clean, slightly earthy taste. Buying quality flour tortillas can be a crapshoot, too. Our advice: get the thinnest 12 inch flour tortillas you can find; thick ones tend to be doughy and taste stale. For the cheese, mild Monterey Jack provides the best melted texture while still allowing the tanginess of the goat cheese to shine through. Chopped cilantro gives the filling a distinct, lively flavor, and a little ground cumin adds peppery bite. To add some heat, we throw in a single jalapeño chile that’s been seeded and mince. If you are an adventurous eater and think you can handle more heat, add some of the seeds to the filling. Combining all the ingredients before assembling the quesadillas(rather than layering them all piecemeal) ensures that each bite contains a little bit of everythings.

Black bean and goat cheese quesadillas

Ingredients: serve 4

1 (16 ounce) can black beans, drained and rinsed

1 (4 ounce) log goat cheese, crumbled

1 ½ cusp shredded Monterey jack cheese

1 jalapeño chile, seeded and minced

¼ chopped fresh cilantro

¼ teaspoon ground cumin

½ teaspoon salt

1 teaspoon pepper

4 (12 inch) flour tortillas

Procedures:

1. combine beans, goat cheese, Monterey jack, jalapeño, cilantro, cumin, salt, and pepper in large bowl. Divide cheese mixture evenly over one half of each tortilla, leaving ½ inch border around edge. Fold tortillas over filling and press down firmly.
2. add 2 quesadillas to large nonstick skillet and cook over medium high heat until golden and crisp, about 2 minutes. Using spatula, flip quesadillas and cook until golden brown and cheese is melted, 1 to 2 minutes. Transfer to cutting board and repeat with remaining quesadillas. Cut into wedge. Serve

Easy quesadillas

To start, divide the cheese mixture evenly over one half of each tortilla, making sure to leave a ½ inch border around the edged. Fold each tortilla over its filling and press down firmly. To cook, add 2 quesadillas to large nonstick skillet and cook over medium high heat until golden and crisp, about 2 minutes. 

Peanut Butter Cheese Ball Quick Recipe | Healthy Peanut Butter Recipe

Peanut Butter Cheese Ball Quick Recipe

Ingredients: 

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

• Instruction:
• Beat cream cheese, powdered sugar, peanut butter and brown sugar in large bowl until blended. Pour the mixture onto a large sheet of plastic wrap, take up the four corners and twist tightly forming into a ball.
• Freeze for 1 hour and 30 minutes or until firm enough to hold its shape. Place the peanut butter and chocolate in a shallow dish. Remove the plastic wrap from ball and roll the ball into pieces to completely cover, pressing morsels into the ball if necessary.
• Place the ball on a serving dish, cover and freeze for 2 hours or until almost set. (Can be prepared in advance. If frozen thaw overnight at room temperature for 20-30 minutes before serving.) Serve with graham cracker sticks, teddy Graham, or apple slices for dipping or spreading.

Salmon Teriyaki Recipe | Healthy Sea Foods Salmon Recipe

Teriyaki Salmon Recipe

Ingredients
2 (5 oz.) salmon fillet
1 1/4 cup Teriyaki sauce
Salt and pepper to taste
1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water

Procedures:

• Place the salmon fillet in a freezer bag and then pour in 3/4 cup teriyaki sauce. Seal the freezer bag and marinate the salmon for 3 hours.
• Meanwhile, prepare the teriyaki glaze by heating the remaining teriyaki sauce into a sauce pan and adding-in the cornstarch diluted in water. Stir and cook until the texture becomes thick. Turn off heat and let cool. Set aside.
• Preheat oven to 360 degrees Fahrenheit. Arrange the marinated salmon on a greased baking sheet. Brush the top with teriyaki glaze.
• Bake the salmon for 15-17 minutes. Brush the remaining glaze on top. Arrange each salmon fillet with brown rice.

Swimming - Freelance Illustrator

33. Swimming Instructor
What will i be doing?
        Teaching student how to swim

What will i need to start?
        Proper training on swimming techniques and access to a pool

Who will my customer be?
       People of all ages, but particularly kids who want to learn how to swim. Swimming lesson are in particular demand in summer

How much should i charge
       P1,800 per person for two hours a day for eight straight weekends. Group rates are lower than personalized, a PE instructor.

How much will i make?
      Eighty percent of your fee is your to keep if you have a pool at home; the rest goes to pool maintenance. Otherwise 20 to 40 percent of your free will go to pool rental, say Marcelo.


34. Freelance Illustrator
What will i be doing?
        Providing artwork and creative illustrations for marketing and promotional collateral and even websites. You may also do comics, animation, and commercials.

What will i need to start?
        A computer with an image editing program(such as Adobe Photoshop) and scanner. You'll also need pencils, paper, paint and water colors. If you don't know how, you may study drawing by attending art workshops or attending art schools

Who will my customer be?
        Editors and art directors publications, design studios, and ad agencies. You may also do artwork for other people needing your services for their personal or their company's web pages

How much should i charge?
        about P1,000 per illustration in magazine, say Sonny Ramirez, a freelance illustrator for the pas six years. But you may charge as little as P100 for a small black and white artwork to P20,000 fro a whose set of painted pieces for a book

How much will i make?
       P4,000 to P6,000 a month if you get five commissions. Computer generated work will jack up your power bill, while handrendered illustrations will cost your paper and colors. Ideally, one project should pay for your expense for the month, but he warned that you'll get paid only after two or three months for your work.