For All Foodies Alike:
Hey Foodies! Welcome to FoodieQT.
This is the place where food and flavors meet, then you EAT...
I'm Chio, I'm wife and mother to a family of 4. When I'm not busy making crafts, I'm cooking in the kitchen. These meals are designed for everything who wants to make a meal homemade quick. I'm not a trained chef, just a home cook who loves to cook and bake. I start my day with cooking for scratch for breakfast, lunch, and dinner.
This is the place where food and flavors meet, then you EAT...
Thursday, December 5, 2013
As I grow older, we can't just pick up and take a holiday, because our schedules are busy with school, work, and life in general. I miss those days of being a kid and not having a care in the world. Since, then whenever we go to Tijuana- it is a must we go eat there. Mind you, we're only 30 minutes away, but due to high traffic and long border crossings, it has become almost a 8-hour trip, just to come back to the states. I decided I wanted my kids to grow up with the same palette as I did as a kid. My first try on making birria myself was good, just adding seasonings here and there, beginner's luck, if you will. But I've made it more often and with different versions of meat and a variety of spices. I think I've gotten down the basic recipe to share with you.
Now, usually making birria requires a huge stock pot, which I didn't have, so I decided to use my slow cooker. I'm be using my recipe, with a few minor adjustments to best suit a slow cooker and deliver get flavor. So, what is birria? It's a soup/stew with meat has been seasoned and marinated for hours and slow cooked over a fire pit or heated stove for hours. Usually served with tortillas as dry shredded/chunk meat with au jus on side to bring out the spicy flavors. Or the meat and au jus served together in a soup. Topped with diced onions, cliantro, chile, and lime. For this recipe to share, I'll be doing the soup version and using goat (chivo surtido), but you can make it with meat for pot roast or shredding.
Chivo surtido (Mixed Goat) 5lbs for this was at my local Mexican supermaket (5lbs x $8.64)
1 can of tomato paste 6oz.
1/2 can of tomato sauce 6or8oz.
2 bay leaves
1 whole onion (peeled skin off)
1 whole head of garlic (do not peel)
salt to taste
1 tablespoon of pepper
2 tablespoons of garlic powder
2 tablespoons of Chile California
1 tablespoon of Chile Guajillo
1 teaspoon of Achiote (optional, for more spice)
2 teaspoons of Chile powder
1-2 Chile de arbol (whole, no stems, but optional, I like the spice, will dilute so it's not so spicy)
A 6qt slow cooker, mine is Hamilton Beach Stay or Go Slow Cooker
4 cups of water
It might seem like a lot of work, but you can mix all ingredients in the slow cooker dish, except the water. Marinate overnight or minimum of 2 hours. Then add dish to slow cooker, add water, and set on high for 4 hours. You will smell the delicious spices around 3 1/2hrs, but adding that 30 minutes, will ensure all the meat is cooked through. It will also be done on slow for 6 hours.
Friday, November 15, 2013
I've eaten many different kinds of Adobo, the Mexican food dish. But, I also enjoy the Filipino version as well. I decided to recreate a dish in the slow cooker. In fact, there are 3 things I love using to cook on a daily basis, the pressure cooker, my ninja blender, and the slow cooker. I replaced my Original Crock-pot model to a slow cooker from Hamilton Beach- Stay or Go Slow Cooker, I received as a house-warming present . The convenience of this slow cooker is you can travel without worrying about spilling on your way. I also love the sleek design, the grips on the sides are fold perfectly for easy storage, and reinforced lid lock all the heat trapped inside. It heats up so quickly, makes my meals I've prepared evenly cooked. The best part of having this slow cooker is that I can use the stoneware to serve at the dinner table.
I always thought the flavor of this were going to be so complicated, but they're even beginner friendly. Here it is:
Using Hamilton Beach Slow Cooker (6 QT) Silver
8 or 10 Chicken Drumsticks, skin off
4-5 potatoes, cleaned and peeled
4 garlic cloves, minced
3 bay leaves
1 tablespoon of black pepper
2-4 tablespoons of cornstarch ( I used 2 1/2 for my desired thickness)
2/3 cup of soy sauce
2/3 cup of vinegar or apple cider vinegar
1 tablespoon of sugar
Place chicken and potatoes in stoneware, mix all ingredients together in a small bowl and let marinate for 30 mins of the counter top. While the chicken marinates you can heat up your slow cooker to low. Cook for a 7-8. Serve over white rice. Enjoy!
When I was a teen, I worked in an gourmet Chinese restaurant. I loved it there, I was a hostess and I love seeing the food creations the chefs would come up with. I got to taste a lot of dishes that were to be featured on their menus. But, my most favorite dish, was a mixed pan-fried noodles. It had a mixture of beef, chicken, shrimp, and the usual veggies in a stir- fry, peas, ribbon carrots, and water chestnuts. I absolutely loved the dish, while it was easy to buy when I was single, with a family now, I don't want to break the bank.
So, I went to the local grocery store and went through the pasta and "ethnic" food isles to see what I could find. I was disappointed, my "ethnic" food isle didn't have anything that I was interested in. I went through the isle and picked up Vermicelli and Thin Spaghetti.
Following the boiling instructions, make the pasta. Drain and rinse with cold water. Set aside for 5-10 minutes. Lightly oil a nonstick pan and set to med-high heat. When you place the noodles use circular motions. Cook for 5-8 minutes, dropping 1/2 a teaspoon of water to get them super crispy. Then in your skillet, place a plate on top and flip on the other side. Cook for another 3-4 minutes. I usually leave place them in the skillet and place in oven with a little sauce for flavor at 300 degrees for 5 minutes.
Now for the sauce.
2-3 garlic cloves, finely minced. or 1 1/2-2 tablespoons of garlic powder.
chives or scallions
2 tablespoons of sesame oil
1/2 teaspoon of salt (optional)
4 tablespoons of soy sauce
2 tablespoons of water
1 tablespoon of sugar
1 tablespoon of cornstarch (mix well, until no bumps)
for a little heat, add 1 tablespoon of Sriracha Hot Sauce or Chili Oil
Mix together, sautee veggies with some sauce, bring sauce to a slight shimmer to thicken. Serve on top of noodles. Enjoy
Friday, July 12, 2013
Supplies ( 1 box of spaghetti or Fettuccine pasta)
Pasta, cooked & drained
2TBs of Butter
1 TB of Flour
Grated Parmasean Cheese
Pepper & Salt to taste
Red Pepper Flakes ( optional)
1/2 can Evaporated Milk, 3/4 cup Heavy Whipping Cream or Philadelphia cheese
1. Use a sauce pan and melt butter in pan, add flour and whisk mixture is completely free of flour chunks.
2. Add salt and Pepper to taste, slowly add your milk (or philly cheese)
3. Add grated cheese and whisk in quick. Bring mixture to a boil.
4. Give another whisk, remove from burner and serve over pasta.
traditional alfredo sauce, uses heavy whipping cream. Evaporate milk (1/2can ) less rich and heavy. Olive Garden method uses philadelphia cheese.
Tuesday, July 9, 2013
Bahn Mi (fresh french rolls)
Pate, Mayo or Butter
juliene onion (white)
Pickled carrots ( vietnamese veggie section)
Fried Egg (optional)
Sliced thin cucumber
Pork Butt ( char xisu, recipe as follows)
1packet of mixture
1cup of water
Cook for 4-6 hrs in crock pot
Sliced Bahn, like a sandwich. Spread Pate/Mayo/Butter.
Add Meat (warm or hot) arrange cliantro, cucumbers, carrots, and Jalapeno.
Fried egg is optional. Enjoy ;
Saturday, July 14, 2012
2 cups of heavy whipping cream
1/2 cup of sugar
1/2 tsp of vanilla
bowl & mixer
1. I placed my heavy cream, vanilla, sugar ( slowly ) into the mixer, you probably don' t need that much vanilla because you don't want to tint frosting.
2. Mix well, until heavy cream has fluffed, roughly 6 mins. Make sure sugar has dissolved in frosting, so you won't taste granulated particles. Let set in fridge, covered, for 10-15mins. Frost on cooled cake.
2 pounds of strawberries, clean sliced, pureed thru blender but reserve a handful for finishing drink
1 can of evaporate milk
2 teaspoons of sweetened condensed milk ( 2 tsp for every 2 cups of your pitcher)
1. Pureed strawberries and run through mesh once is enough.
2. In a pitcher add strawberry mix add sugar and add evaporate milk in slowly while stirring. Then, add sweetened milk. Slowly add water while stirring.
3. Add sugar to taste. Add ice, chill for about 1 hr before serving so flavors can marry.