Cassava Cake

OK Mhai, here's the cassava cake recipe you wanted. Of course this is the Jinky version so it's simple and not as rich but you certainly will get the cassava fix!

This is my Mother's Day gift to you all. Enjoy! My Mom, sister, and I certainly did. :)


Ingredients:
*2 pkg of frozen grated cassava (defrost prior to baking)
*1 egg
*1C granulated sugar
*1 can of coconut milk
*1tsp vanilla extract
*1 can of condense milk

Directions:
1. Preheat oven to 350F and spray the bottom and sides of a 9x13 baking dish with Pam
2. In a large bowl, combine the first four ingredients and mix with a whisk until well blended
3. Add extract and continue to mix
4. Pour batter in the baking dish and bake in the oven for 45 min.
5. Take cake out of the oven and pour condense milk on top of the cake and smooth even for an even layer
6. Return to the oven and bake for another 15min.
7. Serve best warm

Easy Roast Beef

Here's an easy roast beef recipe that's delicious as well. Just 3 ingredients and you're set! No need to watch it so you can do your errands while it's cooking.

I actually used a small roast here (2.33lb) but you can certainly choose a size to fit your family. There's even room to play with the ingredients. Don't have cream of chicken, then use cream of mushroom. I've even used cream of celery, broccoli, ... whatever cream of -?- you've got. Didn't have onion mix once but had ranch mix ... it worked! This could be cooked in a crock pot as well. Anyway, this really tastes better than it looks in the pictures!

Ingredients:
*3 lb chuck beef pot roast
*1 10oz can of Campbell's cream of chicken condense soup
*1 packet of Lipton Onion recipe soup & dip mix

Directions:
*Put the ingredients in the above order in a baking dish, cover, bake in a preheated oven at 350F for 1.5 hrs., slice, and enjoy it in a bed of rice as I like it or whatever you like.

**Warning! This will make a lot of broth so don't use a shallow baking dish.

Before

After
Dave's dish

Cranberry Chicken Salad

I got this recipe from one of our Enrichment night activities a couple of years ago and totally loved it! My family loved it too and I thought I'd share it with you. It can be topping for crackers or tossed in green salad.

Cranberry Chicken Salad

4C cubed, cooked chicken meat
1C mayo
1tsp paprika
1 1/2 C dried cranberry
1C chopped celery
2 green onions, chopped
1/2C minced green bell pepper
1C chopped pecans
1tsp seasoning salt
ground black pepper to taste

Directions:
In a medium bowl, mix together mayo with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, & nuts. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1hr. Enjoy!!

Green Beans with Pork

Here's a quick and delicious main dish recipe I like with white rice. I suppose it could double for a savory side dish as well. Hope you like it.

Prep. time: 5-10min. Cooking time: 20-25min.

Ingredients:

*2-3 Tbs oil

*3-4 cloves of minced garlic

*1 slice of pork chop (with some fat preferred) cut into small bite size pieces

*1 lb of fresh green beans, cut slanted

*1/2 medium yellow onion

*2 medium tomatoes

*1/2 C of water

*3-4 Tbs fish sauce

*salt and pepper to taste

Directions:

In wok (or equivalent), saute and brown garlic in hot oil (move quickly or you'll burn it!). Add pork and saute until almost fully cooked, maybe 5-6 minutes. Then add the next 3 ingredients and continue to saute until the vegetables have carmelized. Stir in water and fish sauce (if not available, salt will do or maybe soy sauce) then cover and let simmer for a few minutes. Add salt and pepper to taste in between simmering and boom! you're done!! Enjoy with rice.

Pinakbet

I bought some long string beans at the Market Night last night so I thought I'd make pinakbet (filipino dish) out of it. I made it about a couple weeks ago for my Aunt and Uncle from Canada when they came over for dinner. It turned out yummy. Unfortunately, this batch didn't turn out as great ... used pork instead of shrimp, left out bitter melon 'cause I don't like the taste, and didn't put enough bagoong. Leaving out an ingredient or two sure makes a difference in the taste! Well, now I know! Part of cooking is experimenting. Anyway, the following recipe will be for the good batch I made so just imagine the picture with shrimp, bitter melon, and more bagoong.

Pinakbet

Ingredients: Prep time: 10mins Cooking time: 40mins
*3 Tbs of oil
*3-4 cloves of minced garlic
*1/2 diced onion
*2 thumb thick sliced ginger root
*1 chopped tomato
*water
*handful of fresh small shrimps peeled and deveined
*1-2 Tbs of bagoong alamang (salted shrimp fry)
*1 small calabasas (squash family; looks like a small dark green pumpkin)
*1-2 bitter melons (cut in half lengthwise, remove seeds then chop to about 1 1/2 in)
*1 rubberbanded long string beans
*2 medium sized japanese eggplants (same cut as bitter melons but no seeds to remove)

Directions:
In wok continuously saute-ing: heat oil and brown garlic. Add onion, ginger root, and tomato. Let them sweat a little then add water (start with 1/4C) and uncooked shrimps. When shrimps are nicely pink, stir in bagoong and calabasas and simmer until half cooked (maybe 10mins). Then stir in bitter melons and string beans and continue to simmer again until those are half done (add water if necessary to keep vegetables moist). Finally stir in the eggplants and simmer until soft --be careful, they will get awefully soggy if cooked too long (still edible but not very pleasing to the eye). Serve with rice and enjoy! Shown below in rice bowl style.

Tip: During cooking, taste and add more water if it's too salty or add more bagoong if it's bland.

Pancit

I had a last minute company coming over and so I was looking around for something to cook. I hadn't defrosted any meat today so I was getting desperate. Then I saw some pork in the fridge (extra that I didn't cook from the night before) and thought, hey how about pancit? Luckily I just had enough vegetables to pull it off. I worked fast and here's the result. I've had several requests for the recipe so here it is.

I didn't think ahead or I would have taken pictures of the process. This recipe would actually yield a couple of these 8X8 trays. This was just what was left over.

Oh, I cook without really measuring so the following recipe is not precise so play with it and good luck! PANCIT (Filipino chow-mein?)

Prep time: 20min Cooking time: 30min

Ingredients:

*3-4 Tbs of oil
*4 cloves of garlic, minced
*1 small onion, diced
*salt and pepper
*3/4 - 1 cup of chopped pork or whatever meat you like
*water
*soy sauce
*1 small pkg each of yellow canton noodle (leave dry) and white rice noodle (soak in water to soften--at least 20min., then cut to about 6in., and drain off water)
*3 carrots, julienne
*3 sticks of chopped celery
*1 cup of string beans sliced slanted or 1/2-1 small cabbage, chopped (basically any vegetables you would like in your noodles; think color!)
*Garnish: sliced boiled egg and celery flower

Stove top directions:
In wok, brown garlic in hot oil then add and saute meat of choice, onion, salt & pepper, and cook half done. Add soy sauce, maybe 1/3C to start and saute for a couple minutes. Then add about 2 cups of water and simmer for 4-5 minutes, then add canton and work it down by mixing/folding. Shortly thereafter the canton will soften but not fully cooked then add rice noodle. Continue to mix, adding water and soy sauce as necessary (always keeping noodles slightly moist). Add vegetables and continue to saute until vegetables are crisp, not soggy. Now plate and garnish then ENJOY!



Here's Sophia enoying her serving.