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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

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Saturday, September 10, 2016

Peach in Jelly Pudding

Peach Slices, drained
Jelly Powder pack
6 cups water and peach syrup

In a serving dish, arrange peach slices (Dole has these). Set aside.
In a deep pan, dissolve jelly powder in a tap water.
Bring to near boil while constantly stirring. Add sugar and stir. Remove from fire.
Pour in the setving dish where the peaches are arranged. Let cool and chill.
Serve as is or cubed and added in a cold iced tea.

Friday, September 9, 2016

Beef and Mushroom Biryani Rice

250gms ground beef
Greek yogurt
Canola oil
2 cups rice
2 cups water
2 packs Asian Gourmet  spice
Carrots, chopped
Chopped oregano
Toasted cashew nuts

Marinate beef in yogurt for 10 minutes
Saute beef in a little oil. Set aside.
In a wok, rinse rice. Add water, turmeric and prepared spice. Bring to boil covered.
Add mushroom and carrots. Cook in low heat. Add hot water to adjust rice absorption to allow it to cook.
Garnish with cashew nuts and chopped oregano. Serve hot.

Squash Ukoy with Tostitos Spinach Dip

Squash, grated (Use steel cheese grater)
2 heads Onion, chopped
6 cloves garlic, chopped
Toasted garlic (optional)
Salt and pepper
Dried Italian herbs and/or turmeric
Canola oil for frying

In a deep bowl, put first six ingredients.
Add oatmeal until manageable to form into patties. Just add flour a little at a time to adjust.
Fry each patty and drain excess oil in a paper towel.
Serve with tomato ketchup or Tostitos Spinach dip.

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