BEEF NILAGA (BOILED BEEF)

Beef Nilaga or is literally translated as “Boiled Beef” is a simple dish best served during rainy and cold weather.

INGREDIENTS:

  • 2 lbs beef, cube or stripped
  • 1 big potato, cubed
  • 1 cabbage slice into wedge leaving the core in so the cabbage holds together  or you can use bok choy or pechay
  • 1 large onion, chopped
  • 2 medium-sized carrots, cubed
  • 1 teaspoon freshly ground black pepper powder
  • beef cubes
  • green beans – 2 cups sliced, ends trimmed

COOKING PROCEDURES:

  • In a large stockpot, put together the beef, onions and beef broth. Over medium high heat, bring to boil. Then cover and continue cooking over a low simmer. Cook beef for 2-3 hours over low heat till is soft and tender.
  • How to cook in different methods: To cook in Pressure Cooker ( Instant Pot) – cover and cook beef with broth and ingredients for 35 minutes. To cook in Crock Pot or Slow Cooker – cover and cook beef with broth, onions for about 6 hours till meat is soft. For cooking in the Slow Cooker and stove top, do not add vegetables till the end, at about the last 25 to 30 minutes. If cooking in the Pressure Cooker, boil the vegetables separately and add to the dish before serving.
  • If cooking on stove top, after 3 hours and the meat is soft, add potatoes and carrots and cook for another 25 minutes more. Lastly, add the cabbage and green beans. Cook for 5 to 6 minutes more till green are soft and cooked.
  • Season with salt and black pepper powder.

Serve hot.

img_0961

img_0962

img_0960

GINATAANG KALABASA AT SITAW (SQUASH AND YARD LONG BEANS IN COCONUT MILK)

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 1 small onion, chopped finely
  • 1/4 pound shrimp, shelled and deveined
  • 1 pound squash, peeled and cut into 1-inch cubes, about 2-3 cups
  • 1 13.5 can coconut milk
  • sea salt and freshly ground pepper to taste
  • 1 bunch yard long beans, cut into 1 to 2-inch lengths

img_0943

PROCEDURES:

Heat vegetable oil in a pan over medium to high heat. Add garlic and stir fry until lightly browned. Add onions and stir fry until fragrant and soft. Add shrimp and stir fry until just cooked.

Add squash and coconut milk. Add sea salt and freshly ground black pepper to taste. Bring to a boil, then simmer with the lid on, over low to medium heat, until squash is tender, about 10 minutes. Adjust taste with sea salt and black pepper.

Note: I add chopped green pepper for added zing to the taste.  I love spicy food; this is optional.

CHICKEN VEGETABLE SOUP

INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • 1 cup each diced carrots, celery and brown onion
  • 8 cups ( 64 ounces) low sodium chicken stock
  • 1-15 ounce can diced tomatoes, with the juice
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 1 bay leaf (optional)
  • 2 cups diced, cooked chicken
  • 2 tablespoon chopped fresh parsley
  • 1 cup each diced potatoes
  • Salt and pepper to taste

img_0942

INSTRUCTIONS:

  • In a 5 quart heavy bottomed pot, heart the olive oil for 1 minute-high heat. Add onions, carrots, potatoes and celery. Add a pinch of salt to the vegetables and cook until begin to soften; about 5 minutes.
  • Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute
  • Stir in remaining ingredients. Bring soup to a boil, then reduce heat to low. Cover and simmer for at least 20 minutes, or up to an hour. Stir in freshly chopped parsley before just serving.

 

This soup is perfect on a cold rainy day.

STEAK SALAD WITH CREAMY GARLIC PEPPER DRESSING

Ingredients:

Dressing:

  • 3/4 olive oil
  • 1/2 cup Greek yogurt ( or sour cream)
  • 3 tablespoon lemon juice
  • 1 tablespoon white wine, white balsamic, or rice vinegar ( basically a mild vinegar)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp salt ( or to taste)

SALAD:

  • 1 head Romaine lettuce, chopped
  • 1/2 large sweet onion, sliced and slices cut in half
  • 1 1/2 lb. cooked steak, cut into thin strips ( can be warm or cold)
  • 2 small tomatoes, cut into wedges
  • 4 oz. feta cheese, crumbled

img_0922

DIRECTIONS:

Make Dressing:

Add all the ingredients to the jar of a blender and whirl until blended. Thin with 1-2 tablespoon of water for pouring. (Makes 11/4 cup).

Make Salad:

Layer the ingredients in the order listed on a large platter, ending with the feta cheese. Drizzle with some of the dressing.

 

NO BAKE CHEESE CAKE IN A JAR

(Makes six 250 ml (1 cup) jars or a dozens 125 ml ( 1/2 cup) jars.)

img_0919

Ingredients:

  1. 1 1/4 cups (300 ml) graham crumbs
  2. 2 tbsp (30 ml) brown sugar
  3. 1/2 tsp (2 ml) ground cinnamon
  4. 1/4 cup ( 60 ml) butter, melted
  5. 1 1/2 cups (375 ml) plain Greek yogurt
  6. 1/2 cup (125 ml) cream cheese
  7. 1/4 cup (60 ml) liquid honey
  8. 1 tsp (5 ml) vanilla extract
  9. Zest of half lemon
  10. 1 1/4 cups ( 300 ml) jam ( any flavor)

In a medium mixing bowl, stir together the graham crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir again.  Spoon the crumbs evenly into the jars. To make the filling, beat the yogurt, cream cheese, honey, vanilla and lemon zest at full speed for 2 minutes until smooth. Spoon the filling evenly into the jars on top of the crumbs. For topping, spoon the jam evenly on top of the filling in each jar. Chill in the fridge for at least 1 hour before serving.