Cook and Brew. » Recipes

High Calorie Drink Recipes

admin — Wed, 13 Oct 2010 09:56:53 +0000

I’m currently watching the mine rescue in Chile on TV and I must say I’m really impressed how the Chilean and American rescuers have thoroughly organized all these. From drawing the plans and implementing the actual rescue, to contingency plans, to the necessary medical equipment they have on standby like temperature and blood pressure monitoring tools – they’re fully prepared. For sure, an audiometer is also just on standby to monitor their hearing because of the immense pressure change they have to go through while surfacing up.

One of the new learning I have from this rescue is about the high-calorie liquid diet that the miners were given 6 hours before their lifted to the surface. I learned that its purpose is to combat nausea or to prevent them from vomiting as the capsule rotates10 to 12 times through curves in the 28-inch diameter escape hole. Throughout the 69-day ordeal underneath, they were closely monitored and were given milkshakes as among their food which is also a high calorie liquid.

Here are some homemade High Calorie Drink Recipes that may be easily prepared by anyone with the use of a blender:

High-Protein Smoothie
1 cup pears or peaches
1/2 cup cottage cheese
1/2 cup fortified milk

Fruity Yogurt Sipper
1 ripe large banana or 2 medium peaches, peeled and pitted
1 1/2 cups fortified milk
8 oz carton vanilla yogurt
1-2 tbsp powdered sugar
1/2 cup ice cubes

Fruit and Cream
1 cup whole milk
1 cup vanilla ice cream
1 cup canned fruit in heavy syrup (peaches, apricots, pears)
Almond or vanilla extract to taste

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Soupy Chopseuy

admin — Sat, 11 Sep 2010 18:14:11 +0000

My boys prefer soupy dishes that’s why whenever I draft our weekly food menu, it’s a must that most of the dishes should be of that kind. I’ve included Chopseuy as one of our dishes next week and a variation just like this (from overseaspinoycooking.blogspot.com) will have to be my guide:

Ingredients:

Ingredients:
1 cup pork, boiled, sliced thinly
1 cup medium size shrimp, shelled
12 pcs. cooked quail egg
150 grams oyster mushroom, trimmed
2 medium size patula, peeled, cut crosswise
2 medium size sayote, peeled, sliced
1 small size carrot, sliced
1 small size cabbage, cut into wedges
1 small red bell pepper, cut into wedges
1 small green bell pepper, cut into wedges
1 small bundle kinchay, chopped
1/2 head garlic, chopped
1 medium size onion, chopped
1/4 cup cornstarch
1 tsp. sugar
salt and pepper
cooking oil

Cooking procedure:
In a wok sauté garlic and onion, add pork and shrimp, quickly stir cook for 2 to 3 minutes or until shrimps are cooked. Add in salt to taste, pepper, sugar and 3 cups of broth or water, bring to a boil and simmer for 2 to 3 minutes. Add sayote, patula and carrots stir cook for 2 to 3 minutes. Add in cabbage, bell pepper, kinchay, mushroom and quail eggs, stir cook for 2 to 3 minutes or until vegetables are cooked but firm. Add in sugar and season with salt and pepper, thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute or until sauce thickens. Serve immediately with steaming hot rice.

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Filipino Recipes iPhone App

admin — Thu, 29 Jul 2010 06:53:42 +0000

With the internet and iphone technologies nowadays, cookbooks and cooking reference materials can now be ditched. Here’s one iphone app that is especially made for those who wish to learn and cook basic Filipino foods: the Filipino Recipes.

If you don’t have an iPhone, iPad or iTouch, you can also access the recipes on the web through this link.

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Salisbury Steak For Monday

admin — Sun, 25 Jul 2010 05:55:56 +0000

My sister, who’s based in Qatar buzzed me over at YM yesterday and shared her recent web find. It’s a recipe of Salisbury Steak which she has tried just recently and got from a Pinoy Food Blog . She’s raving about it, of how easy it was to prepare and cook and of how it was so delectable. She said that I should try this one of these days. Well, actually, as I indeed found it easy to follow, this will be the dish I’ll cook for tomorrow. I have already saved the recipe in my laptop computer but I’m publishing this in here as well for backup purposes.

Salisbury Steak (Recipe from http://www.overseaspinoycooking.blogspot.com)

500g 100% beef burger, about 4-6 pieces
1 can, 420g Campbell’s Cream of Mushroom Condensed Soup
200g fresh button mushrooms, sliced
1 small size onion, chopped
2 gloves garlic, minced
2-3 tbsp. soy sauce
1/2 cup full cream milk
2 tbsp. butter
salt and pepper

For the side dish:
mashed potatoes
mixed vegetables

Cooking procedure:
In a deep frying pan heat butter until it start to melt, pan fry the beef burgers in batches 2-3 minutes on each side, remove from pan and keep aside. Using the same pan, suttee onion and garlic until fragrant. Add in the soy sauce and stir cook for a minute. Add in mushrooms and stir cook for another 2-3 minutes. Now add in the Campbell’s mushroom soup and milk, simmer for 3-5 minutes at low heat while constantly stirring. Season with salt and pepper to taste. Add in the fried beef burgers and simmer for another 2-3 minutes. Arrange beef burger with mashed potatoes and mixed vegetables in a plate and pour over the sauce on top, serve immediately.

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Sesame Fish in Pineapple Sauce

admin — Thu, 08 Jul 2010 07:46:07 +0000

This is what we had last Friday. Again, please bear with the crappy photo as I just used my camera phone (too lazy to bring out the DSLR). I got this recipe from Del Monte’s 2010 Celebrate Planner, which I already forgot how I obtained that. I think it was a freebie from a magazine I’m subscribed to. First, let me share the recipe then my personal notes to follow: basically on how easy it is too cook and how the fda approved diet pills might be a requisite after meal.

Ingredients:

1/2 kilo fresh whole labahita, filleted and cut into chunks
1 tbsp calamansi juice
1/4 tsp pepper
1/2 cup all purpose flour
4 cloves garlic, minced
2 tbsp sesame seesds
1 egg beaten
2 tbsp oil
150 g sayote, sliced
150 g carrot, sliced
1 (234 g) can pineapple chunks, drained (reserve syrup)
2 tbsp soy sauce
1 tbsp brown sugar
salt and pepper
1 tbsp cornstarch dissolved in pineapple syrup

Procedure:
1. Marinate fish in calamansi juice, salt, and pepper for 15 minutues.
2. Combine flour, garlic and sesame seeds. Dredge fish into the beaten egg then coat each piece of fish in flour mixture.
3. Fry until golden brown. Set aside.
4. Saute vegetables in oil.
5. Add 1/2 cup of water, toyo, brown sugar and salt. Simmer for 5 minutes.
6. Add pineapple and cornstarch. Simmer until thick. Pour over fish.

Personal notes: I used tilapia fillet because that was the only available in fillet cut at the grocery that time. I should not have used the whole 1/2 kilo because it was too much for the proportion of sauce indicated above. Nevertheless, I love the sweet and sour combination of the sauce plus the sesame and garlicky taste of the fillet. The cooking process was simple and quick. The preparation takes more time though because of the various veggies that have to be peeled and sliced separately.

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Del Monte’s Fish and Tokwa Pochero

admin — Fri, 04 Jun 2010 06:16:37 +0000

I forgot to take a picture of the dish I cooked last night but this is how it should look like:

100 g tofu, cut into 6 chunks and fried
1 pc beef bouillon cube
2 pc laurel leaves
200 g fish fillet (salmon or any lean fish), cut into 6 chunks
2 pc semi ripe saba bananas, each sliced into 3
100 g kamote, cut into 6 chunks
100 g Baguio beans, sliced
1 pouch 200 g DEL MONTE Original Style Tomato Sauce
100 g pechay, stalks separated from leaves

Procedure:
1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside.
2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.
3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

My personal note: Be sure to add a bit hefty amount of patis or better yet do not put all the contents of the 200g pouch of the Tomato Sauce because it tasted too sour when I tasted it. But other than that, this is one easy recipe to follow.

Picture and recipe lifted from here.

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Coleslaw.

admin — Wed, 31 Mar 2010 01:56:32 +0000

Easter Sunday’s near and so, have you planned yet what to serve on your Easter table? As for us, we don’t normally celebrate it with bountiful meals but instead we go out, let the little one enjoy Easter activities for kids then have a special lunch or dinner in our favorite resto. But I’m planning to make my special coleslaw which I haven’t prepared for quite some time now. The husband suddenly missed it and so with his help on Easter morning (by rinsing the cabbage and carrots with water from the faucets), we’ll come up with an Easter coleslaw.

This is how I usually do it:

Coleslaw

Ingredients:
2 cups finely shredded cabbage
1 cup thinly sliced carrots
1/3 cup crushed pineapple, well drained
1/4 cup raisins
1/4 cup white sugar

For dressing:
3/4 cup mayonnaise
1/4 cup thick whipping cream

Procedure:
1. Put all ingredients in a bowl.
2. Mix well and chill before serving.

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Cheese Sticks

admin — Sun, 17 Jan 2010 03:26:07 +0000

If you want to save yourself from having wrinkles (and using the best eye cream for wrinkles) getting tired of thinking what snacks to prepare for your kids, check out this simple and easy to do recipe from yummy.ph. The choice is yours for the sauce/dips recipes given but having them both at the same time seems to be more enticing.

Fried Mozzarella
10 to 12 slices mozzarella cheese, cut into 1-inch thick and 4-inch-long strips
1 1/2 cups Japanese breadcrumbs
3 eggs, beaten
1 1/2 cup all-purpose flour

For Honey Mustard Sauce
6 tablespoons Japanese mayonnaise
1 tablespoon deli mustard
2 tablespoons honey
1 teaspoon hot sauce
1/2 teaspoon garlic paste
1 teaspoon fresh basil, chopped
salt and pepper to taste

For Cilantro Lemon Mayonnaise
6 tablespoons Japanese mayonnaise
1 tablespoon cilantro leaves and stems, chopped
1 1/2 teaspoon lemon juice
1 teaspoon lemon zest
salt and pepper to taste

1. Dredge the mozzarella cheese in flour one by one. Dip into the egg after. Do this twice. Double coating the cheese prevents it from oozing out of its breadcrumb casing.
2. Then roll in breadcrumbs.
3. Fry mozzarella cheese until golden.
4. For the sauces, just mix everything and set aside. Serve cheese sticks with the two sauces.

For a more detailed procedure complete with pictures, check out the recipe here.

I’ll share the picture once I get to cook this within the week.

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Carbonara

admin — Fri, 15 Jan 2010 03:40:44 +0000

On New Year’s eve, I was tasked to cook my own version of Carbonara. Actually, my sister shared this recipe but I slightly deviated from the original ingredients. My in laws and my dear son loved my cooking dearly that they’re asking me to cook it again this weekend. Save for the ingredients preparation, total cooking time is fairly fast. It’s just easy to do but be warned though that this isn’t absolutely one of those diets for quick weight loss.

Ingredients:
1 1/2 Onion – chopped
1 whole Garlic – chopped
Mushroom (1 can, sliced)
Beef cubes (1 box)
Nestle cream (1 can)
Cream of mushroom (1 can, campbell’s)
Evaporada Milk (1 can, alpine)
Cheese (1 box, grated)
Fetuccini/tricolor (spiral) pasta
Bacon or crispy fried Maling or luncheon meat
Butter

1. saute garlic and onion in butter
2. add on the mushroom
3. beef cubes
4. add on the cream of mushroom
5. stir constantly, under low fire
6. add: nestle cream and evap milk
7. add the grated cheese with continous mixing
8. boil the pasta (put butter to prevent pasta fromsticking)
9. fry bacon w/o oil (til crunchy)

serving: top on the bacon or you can mix it with the sauce

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Cool and Colorful Holiday Drinks

admin — Wed, 09 Dec 2009 10:59:36 +0000

While most of us are through setting up the Christmas tree and other holiday decorations in our homes some may still be in the midst of their preparations. So for those of you who are tired from scrubbing their kitchen floors, living room and garage flooring, quench your thirst with these cool and colorful holiday drink.

1 can pineapple chunks
2 medium bananas, sliced
1 cup mango cubes
1 cup strawberries
1 cup watermelon cubes
1 cup fresh dalandan juice
2 seedless oranges (peeled and cut into segments)
2 tablespoons honey
mint leaves (for garnishing)

Combine all ingredients in a bowl. Mix and toss lightly. Cool and serve.

Not only this is thirst-quenching but it also supplies the average daily requirement of fruit intake of our body.

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