Thai Green Chicken Curry

Filipino food is not generally spicy. There's only a certain region in the Philippines which feature a spicy cuisine. So while we do have our own version of chicken curry (at least my family does!), it was never really spicy but relied more on either turmeric or ginger for flavor rather than curry powder or paste.

Baked Pumpkin Pancakes

As I have noted in previous posts, my hubby is trying a grain-free diet. Because of this, I am always on the look-out for new recipes that  are gluten-free, preferably, grain-free that I can try and, hopefully, something he would enjoy too. Sometime, last week I was browsing my Manila Spoon news feed when lo, and behold, this yummy recipe for Baked Pumpkin Pancake caught my eye! I was not about to forget this link so I made sure I pinned it to my Favorite's Bar so I can go back to it when I am ready to make it.

So I finally tried the recipe and what a rave review it received from my honey and, needless to say, from me! I made very minor modifications - only because I did not have the exact ingredients as stated in the original recipe. Regardless, it is such an awesome dish that whatever nutty butter or sweetener you use, it's sure to come out good. Also, just to experiment I added some choco chips and raisins on top of the pumpkin batter just before I baked them. They came out great. Mark especially loved the ones with choco chips, who wouldn't? At any rate, with or without toppings these pumpkin pancakes are great for my tummy!

I am so indebted to Ann of "The Fountain Avenue Kitchen" for this amazing recipe. Click on this link for the original recipe and while you're there do check out her blog. She is one amazing cook and has loads of recipes which are definite gustatory delights.

Also, please pardon if the pictures don't do justice to these lovely pancakes. Don't let the not-so-perfect-shots turn you off.  My usual camera is having some issues so I had to rely on the IPhone for these shots. If you ask me though, the phone has done a decent job! Don't you think?

So, what are you waiting for? Try this great pancake recipe which is truly perfect for Fall. Enjoy!

Ingredients

2 eggs

1/2 cup 100% pumpkin puree (not pumpkin pie filling)

1/2 cup crunchy Peanut Butter (or Almond Butter)

1 Tablespoon  Agave Nectar (or Honey / Maple Syrup)

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon Gluten-free baking powder

A few pieces of Gluten-free Chocolate chips or Raisins for topping (optional)

Maple syrup or preferred sweetener for serving, if desired

Procedure

Preheat oven to 350F and line a baking sheet with parchment paper. I used my silpat so the parchment was unnecessary.

In a medium-size bowl, lightly beat the eggs. A Pyrex measuring cup, as suggested in the original recipe, makes it easy to pour the batter. Quite handy, indeed.  Stir in the pumpkin and the remaining ingredients and mix well.

Pour by 1/4 cupfuls onto the prepared baking sheet and bake for 10-12 minutes or until the pancakes are just cooked through and fluffy. I placed some choco chips and raisins on some pancakes before I baked them.

Serve with maple syrup or sweetener of your choice, if desired. Yummylicious!

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This recipe is featured at Wednesday Extravaganza. 

Moroccan Chicken Tagine

My husband and I have done some travelling both before and after we got married. We love to experience different cultures, get to know different folks and of course, try new cuisines. Once in awhile I try new recipes from other countries, especially the ones which we have had the chance to visit. It makes us feel like we are back in that country whenever we eat their food.

One of our favorite places to shop is the World Market because it gives us the chance to sample certain products from around the world. One time I saw this Tagine from one of their stores. A Tagine is an earthenware pot that is used in traditional Moroccan cooking. It is a circular cooking pot with cone-shaped cover that sits on the base during cooking. The dish cooked in it is also called "Tagine." Since Mark has been to Morocco, I thought I'd cook him some Moroccan style dish.

I love this dish because of the flavor imparted by a lovely mix of spices commonly used in Moroccan cooking. It gives the chicken stew a nice robust and complex flavor. The addition of dried fruits give the dish some texture and added sweetness. Since we like to use fruits (esp. raisins) in Filipino dishes, I thought this dish is perfect for me.     

I didn't actually use the Tagine in cooking the stew but used my regular pan instead. However, a Tagine is always used as a serving dish. At least, the dish looks more authentic this way! :-)

So, if you want to try a different kind of dish, I would highly recommend this. Enjoy!

Ingredients

2 Tbsp olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 tsp each ground ginger, cumin, turmeric
1/2 tsp ground cinnamon
2 Tbsp tomato paste
1 1/2 cups chicken stock
Freshly squeezed juice of one orange
7 oz package of mixed dried fruits, chopped
A few Tablespoons of raisins (optional)
Salt and pepper, to taste
1 1/2 lbs skinless boneless chicken thighs, cut up
1/3 cup sliced almonds
Chopped fresh Parsley (optional)

Procedure

Heat the oil to a medium in a large deep pan. Add the garlic and onion. Saute briefly until aromatic, about a minute or less. Do not let the garlic brown. lmmediately, adjust the heat to the lowest setting. Add all the spices and cook gently for about 4-5 mins or until the onion softens.

Pour the orange juice and the dried mixed fruits.  Stir. Season with salt and pepper.

Stir in the tomato paste and the chicken stock. Add the chicken and coat with the sauce. Bring to a boil. It may look quite thick at this point, but don't worry it will produce some more liquid as the chicken cooks. (I prefer the sauce to be thicker rather than runny).

Cover and simmer for about an hour or until the chicken is fully cooked and tender. You may add a little water as you cook it if you find that the sauce is too thick for your liking. Adjust seasoning if necessary.  Sprinkle the sliced almonds for garnish or you can also sprinkle it with some chopped fresh parsley instead. This stew is even better the next day!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy and convenient printing.

Serve hot with rice and plain yogurt on the side, if desired. Enjoy your Moroccan chicken stew.

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Pumpkin Praline Bread

This bread is moist, delicious and with a sweet, nutty praline topping is totally amazing! Fall-perfect - Pumpkin Praline Bread!

Inspired by my Apple Praline Bread, I thought I'd make a pumpkin version of it. After all it's Fall season which means Pumpkin time, too. I also wanted to try a new pumpkin bread recipe. I wasn't sure it was going to work out the first time  I made it but I was pleasantly surprised that it came out well. It was moist and delicious. It was so good that I probably ate half of the loaf (since my hubby is on a grain-free diet and cannot have it - which is not really good for my waist!) while the rest were eaten by the tots.

For this first attempt, I added the nuts only to the Praline topping but, next time, I think I'll add some to the batter as well for that extra crunch in every bite. If you fancy making some pumpkin bread, why not try this one for a change? Have a lovely Fall!

Ingredients

2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (room temp)
1/2 cup sour cream or plain yogurt (light or regular)
1/3 cup vegetable oil
1 cup firmly packed brown sugar
1/4 cup white sugar
1 teaspoon Vanilla extract
1 cup canned pumpkin puree (not pie filling)
1/3-1/2 cup chopped pecans or walnuts (optional)

For the Praline Topping

1/4 cup firmly packed brown sugar
3 Tablespoons butter, softened
1/2 cup chopped pecans or walnut

Procedure

Preheat the oven to 350F.

Lightly grease a large loaf pan. You can line it with parchment paper for easier removal. Mix all Praline Topping ingredients until crumbly. Set aside.

Combine all the dry ingredients in a bowl. Whisk together to mix. Set aside.

Place all the wet ingredients, including the brown and white sugar, in a mixing bowl. Mix together well. Usually, I lightly beat the eggs first and then add the rest.

Fold in the dry ingredients into the wet one. Make sure that everything is well-incorporated and no flour spots appear. Fold in the nuts (if using).

Pour the  batter into the prepared loaf pan. I suggest using a light colored loaf pan so the bread does not get too dark.

Sprinkle the praline topping onto the batter. Distribute the topping as evenly as you can.

Bake for 50 - 60 minutes or until a toothpick inserted into center of the loaf comes out with only a few crumbs clinging to it.

Cool in the pan for about 15 minutes then remove it by lifting the parchment paper. Transfer to a wire rack and cool completely before slicing. This will ensure the bread will not break apart.

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Papaya and Raspberry Smoothie

Here's another lovely smoothie that you can do when you find ripe papayas in the grocery. Try blending it with raspberries and you'll come up with not only a healthy beverage but something that your taste buds will love! Try it!

Ingredients

2 cups ripe papaya, chopped
1-2 cups raspberries
1 cup crushed ice
Sugar or honey, to taste

Procedure

Place all the ingredients in the blender, with the ice at the bottom.
Process till smooth. I use my shake/smoothie button for this.

Note: If you wish to have a creamier version, add some milk (1/4 cup or to taste). When I fancy a Papaya Shake instead of a smoothie then I definitely add milk. :-)

 

 Transfer to a glass and enjoy!