Anko (Red Bean Paste)
These are made with adzuki beans that have been pureed, sweetened and thickened by cooking the mixture over low heat. I’m still modifying the recipe as I find the paste a bit too dry. When I made this before, it was too wet.
I love this stuff. I love eating this pillow-like glutinous rice balls. They area usually filled with anko or strawberries or both. I made these last Friday along withe the anko. My brother and sister liked it very much but I’m not satisfied with the outcome. So, until I’m satisfied I’m not posting it on my blog yet. I also want to fill this daifuku with chocolate truffles. Penny, are you doing it yet?
This was one of Friday's dinner. I have some leftover quinoa in the fridge where I use a quarter of it for my Quinoa-Stuffed Mushrooms which I will post in the coming week. Don’t you just love quinoa? I really love the texture and the consistency but they’re five times more expensive than rice. This pilaf, which is almost like a quinoa paella is cooked with some bell peppers, zucchini, some left over tyrolian bacon, chorizo and fragrant smoked paprika. This reminds me of Joe Girard’s Chicken and Chorizo Rice at Rouxbe Online Cooking School which is really good.
Bananas are indeed the ultimate fast food
A thirty-minute drive home from the supermarket turned into a 16-hour drive around flooded Metro Manila because of the typhoon yesterday (Saturday). I do have a lot of things to say but I decided to maintain the integrity of the post. I think I ate 4-5 bananas that day but there are 6 of us in the car. My 5-½ year old nephew Joshua just kept asking “are we there yet?” and “aren’t we going to pass through the flood?” No child should ever go through that but he was well-behaved.
All of us survived with 3 half bundles of Cavendish bananas and my sister’s whole grain bread. We do have some apples, pears, dragonfruit, plum, pineapple, papaya, pomelos and grapes. We also have some vegetables. But bananas are the easiest ones to eat. Even if you can eat the grapes, the apples and pears, they’re not yet washed. Apples and pears are quite messy to eat. But the bananas, they’re just perfect. We also have limited amount of water. If you haven’t read my post of Bananas: The Ultimate Fast Food on Rouxbe Online Cooking School Blog (with the help of Dawn Thomas), please do so.
Healthy Salmon Salad
It’s Sunday and we’re still cleaning the rooms downstairs. So I need an easy recipe with an impromptu photo. This Healthy Salmon Salad is from Mary. I have almost all the ingredients except the parsley so I added some sautéed oyster mushroom. For the dressing, I added some Dijon mustard and replaced the olive oil with a combination of rice bran and sesame oil. But it’s just my personal taste. As I was reading through the recipe a few minutes ago, I realized that the fish is supposed to be poached but I seared my salmon with some spices. Now, you have two cooking methods to choose from. You can either choose to cook a Poached Salmon with Herb Vinaigrette or a Warm Salmon Salad Nicoise both found at Rouxbe Online Cooking School. And Mary, thanks for the recipe.
Here’s to a more productive and serendipitous week. Lorraine (@NotQuiteNigella), thank you for letting me use this word more often. How come I never thought of using that considering it's the one of the titles of my blog?
Let me know what you think. Your comments and suggestions are always welcome.