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Sliced Beef with Leek

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This is an Asian inspired recipe for sliced beef with leek. It is very easy and simple and great when served with a bowl of rice.

This is a very simple recipe which involves just a handful of ingredients…it is delicious served over a steamy bowl of rice and guess what? Great for next day lunch or dinner, therefore it is perfect for weekday meal.

I hope you get to try this easy and tasty Asian inspired recipe.

Ingredients:

  • ½ lb finely sliced beef, I used shabu shabu boneless ribeye
  • 2 or 3 garlic cloves, finely chopped
  • 1 leek sliced diagonally
  • ½ tablespoon olive oil
  • 2 tablespoon oyster sauce
  • ½ tablespoon corn starch
  • Salt and pepper to taste

Method:

In a medium bowl place the beef, garlic, oyster sauce, salt and pepper, mix gently. Add corn starch and make sure that the beef is lightly coated with it.

In a fry pan or wok, add the olive oil and sauté the beef until all cooked and slightly brown. Remove from the pan and set aside.

On the same pan add the leek and sauté for a minute until slightly soft.

Add the beef back to the pan and mix together with the leek.

Serve hot with rice.

If you enjoy this simple beef recipe, you might want to check on these Asian inspired Sliced Beef with Black Bean Sauce or Beef, Carrot and Celery Stir Fry recipes.

 

Did you know that leek belong to the same family as garlic and onions? Therefore leek contain many of the same beneficial compounds present in garlic and onion such as flavonoids (known to protect blood vessels) and B vitamin (lower homocysteine supporting cardiovascular health).

Thank you for stopping by Color Your Recipes…have a colorful week!



Pavlova with Rose Cream

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This is a easy and simple recipe for a very elegant dessert made mainly with egg whites, whipped cream  and fresh fruit. What makes this pavlova especial is the hint of rose in the whipped cream.

For the longest time I wanted to make pavlova…and I was able to try it for the first time this last July 4th, for the celebration of our Independence day…but could not take many photos…that is okay because I got to bake again for my niece Erica’s 16th birthday. Instead of topping the pavlova with only strawberry and blueberry (blue, read and white) I got to try again with all kind of fruits, which turned out to be prettier.

This is such a simple and easy recipe, in a way refreshing due to all the fruits on it…the combination of the delicate meringue (crispy) with the creamy fresh whipped cream with a touch of rose and the fresh fruit is just indescribable enjoyment for the palate.

The great about this simple and elegant recipe is that you can make the meringue a day ahead, just keep it in an airtight container.

Ingredients:

  • 4 egg whites
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons rose water
  • All kind of fresh fruits that your eyes and palate desire…

Method:

Preheat oven to 250F degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper and flip the parchment paper, transfer the paper to a baking sheet.

In a large bowl, beat egg whites on low speed. Gradually add in the sugar, and increase the speed to medium high beating well until soft peaks form. Gently mix in rose water, vinegar, and cornstarch and continue beating until very stiff and glossy peaks.

Spoon the egg white mixture inside the circle drawn on the parchment paper. With a spoon gently work from the center to the side of the circle, building an edge.

Bake for 15 minutes at 250F and then 200F for another 1 ½ hour. The outside of the meringue should be crispy and lightly brown. The time to reach the crispy meringue is increased due to the less amount of sugar in the meringue.
Cool on a wire rack.
In a medium bowl, beat heavy cream with the sugar and rose water until stiff peaks.

Gently fill the center of the meringue with the whipped cream. Top it with the fresh fruit. Serve immediately.

I hope you enjoy this simple and elegant dessert using meringue…for more recipes using meringue you might want to check the recipe for Meringue Kisses Cookies.

Did you know that pavlova was named after the Russian ballerina Anna Pavlova? Two countries claim to be the creator of this dessert, Australia and New Zeland.

Thank you for stopping by Color Your Recipes…have a colorful week!



Banana Foster

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This is a traditional recipe for banana foster…the hint of bourbon in the warm banana together with vanilla ice cream is just heaven!

I know you might be asking…another recipe with banana? Now you really believe me when I say that we always have banana “floating” on my kitchen counter…thanks to the great price of banana at Costco that it is so hard to beat.

During this warm days…nothing like ice cream, either homemade or store bought…adding banana foster to a simple and plain vanilla ice cream takes the already delicious vanilla ice cream to another level of dessert. The combination of the hot, creamy, caramelized bourbon banana on top of the ice cold vanilla ice cream is just a dream come through for the taste buds. The signals from your taste buds and brains are just synchronized in unison…THIS IS GOOD! By the way, do not worry about the bourbon when serving to kids, when flambéing the bourbon all the alcohol will be gone in no time.

In this recipe I used the 8 inch iron skillet to cook the bananas, which keep the heat pretty high and really gave me a nice caramelized bananas.

After all this talk I better get to this simple and easy recipe that will make you want more and more.

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 to 1 ½ tablespoon brown sugar
  • 2 large banana cut in half and then length wise
  • 1 to 2 tablespoon bourbon
  • Vanilla ice cream of your choice

Method:

Melt the butter in an 8 in iron skillet in a low heat. Add the brown sugar until dissolved. Add the banana and let them caramelized both side, flip carefully as they can bread easily.

Once both side ad golden brown, add the bourbon and carefully use a stick flame to flambé. Cook for another minute until all the flame dies out.

Serve with vanilla ice cream or wherever your imagination takes you…crepes, waffles, cake…

If you do not have bourbon, you can replace with dark rum, and add a pinch of cinnamon, nutmeg and all spice. I did not add any of the spices because I did not want to cover the flavor and aroma of bourbon.

If you enjoy this recipe, you might want to check on these homemade frozen dessert…Cherry Ice Cream or Berry Frozen Yogurt.

Did you know that the banana foster was originated in New Orleans? Because New Orleans was a major port of entry for bananas shipped from South America, Brennan’s Restaurant owner challenged his chef to use banana in his dessert. This is how banana foster was born!

Thank you for stopping by Color Your Recipes…have a colorful week!



Miso Glazed Fish

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If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon.

I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future.

This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish.

Ingredients:

  • 1 ½ tablespoon miso (red)
  • 1 tablespoon cooking wine
  • 1 ½ tablespoons sugar
  • 2 tablespoon water
  • 1 pinch red chili pepper
  • ½ teaspoon grated ginger
  • 2 pieces of fish (salmon and tilapia)
  • 1 teaspoon white sesame
  • Cilantro, chopped for garnish

Method:

Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight.

Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed.

In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown.

Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro.

Serve hot with veggies and rice.

If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

Thank you for stopping by Color Your Recipes…have a colorful week!



Easter Rice Krispies

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This is such a fun and cute recipe for the traditional sweet treat. The different colors of rice crispies are layered and then cut into small squares…very easy and simple.

I am sure that everyone had tried rice krispies treat at least once…if not…it is time to give this simple treat a try.

This is a very simple recipe that will please everyone in your family, not matter their age…it is simple and yummy. I simply added food coloring to give an Easter look, but feel free to make your own color/design.

This can be made ahead and store in an airtight container.

Ingredients:

  • 12 cups rice cereal
  • 9 tablespoons butter
  • 12 cups mini marshmallow
  • Green, red and yellow food coloring

Method:

Cover a 13 x 9 x 2 inch pan or pyrex with aluminum foil and butter it or with parchment paper. Set aside.

In a large sauce pan, melt 3 tablespoons of butter over low heat. Add 4 cups of marshmallows, continue stirring until the marshmallow are all melted and add a few drops of the green food coloring.

Stir in 4 cups of rice cereal, making sure that the cereal is coated with the marshmallow mixture.

Pour the marshmallow/rice cereal in the prepared pan and press evenly throughout the pan.

Repeat the procedure by adding to the melted marshmallow red food coloring and then the yellow food coloring. Layer each colored marshmallow/rice cereal.

Once the marshmallow/rice cereal cools, remove carefully by lifting the aluminum foil or parchment paper from the pan, place in a flat surface and cut into squares.

I hope you enjoy this simple treat!

Thank you for stopping by Color Your Recipes…have a colorful week!



Bacon Chive Cheese Balls

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This is another version of the Brazilian cheese balls or “pão de queijo”, and of course has an Asian twist since glutinous flour is added to the tapioca flour in order to give a softer and slightly chewy texture.

Since the combination of green onion or chives and bacon is so good in biscuits, I thought why not adding these into the original cheese balls…so this new version of pão de queijo was born.

These little treats are great because they can be made in advance and kept frozen until you are ready to serve. Just pop these at a preheated oven and they are ready in no time.

I have these (all kind of versions) in my freezer year around and some of our friends always request when they come to see us…and sometimes I have the feeling that they are visiting us so they can have some of these cheese balls.

I made 3 kinds, plain, bacon and chive with bacon…so it is up to you…but I must admit that after tasting the chives with bacon, the plain ones tasted pretty plain.

Ingredients:

  • 4 cups tapioca flour
  • 1 cup glutinous flour
  • 6 eggs
  • 2/3 cup vegetable oil (sunflower, canola or corn)
  • 1 ½ cups water
  • 1 ½ teaspoons salt
  • 1 cup parmesan cheese
  • 12 oz munster cheese (can be substituted by parmesan cheese)

 

  • 1 small bunch chive chopped finely and sauté in ½ tablespoon oil until golden and fragrant. I used the ones that I have grown in pots, you can do that too, please check Growing Green Onions.
  • 1/3 cup of bacon, finely chopped and fried until crispy. Drain the fat and patch the bacon bits in paper towel to remove the excess of fat. I used the homemade Bacon Bits.

 

Method:

In a small pan add water, oil and salt, bring to boil. In the mixer bowl add all the flours and carefully add boiling water to the mixture. Mix gently until most of the liquid is absorbed by the flour mix.

Add one egg and some of the cheese, mix until the egg is incorporated to the dough, add another egg and more cheese. Repeat until all the egg and cheese are added to the dough.

At this point you can make the plain cheese balls by using two spoons, dip the spoons in the water before scooping the dough. Use one spoon to scoop and the other one to push the dough on cookie sheet with a silicone mat or parchment paper. To the 2/3 remaining dough add the bacon, mix well and scoop making into small balls. To the half remaining dough add the chives, mix and add scoop into small balls. Leave 1 ½ inch of space between the balls. When scooping the dough there is no need to make them a perfect, once in the oven the little balls will puff up and trust me they all will be rounded.

Bake the cheese balls in a preheated oven at 350F for 20 to 25 minutes.

To freeze the cheese balls…

Place the cheese balls in the freezer and let them freeze for approximately 3 hours or until totally frozen. Remove from the cookie sheet and store in an airtight container or freezer plastic bags.

When ready to bake, pop these cheese balls in a 350F preheated oven for approximately 30 to 35 minutes. For a crispy cheese balls, just increase the temperature to 400F for 5 more minutes. Serve hot or warm.

If you enjoy this recipe you might want to try the Brazilian version or the simple Asian version.

 

Did you know that pão de queijo in Brazil is a very popular for breakfast or as snack? As a matter of fact there is a very popular store called “Casa de Pão de Queijo” which translates into House of Cheese Bread, specializing with this cheese bread.

Thanks for visiting Color Your Recipes…have a colorful day!



Cherry Ice Cream

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The ice cream is rich, creamy and loaded with cherries. The recipe calls for cherry cooked in brandy sauce, very easy and delicious.

Can you believe that this is my first homemade ice cream? I have made a variety of frozen yogurt but this time I decided to go for the “real” ice cream, with heavy cream and all…for the Valentine’s Day.

When I saw cherries at the local grocery store, I just thought that cherry ice cream would be nice…especially with its intense and vivid red color accompanied with brandy flavor.

The most laborious part of this recipe is to remove the cherry pit…which with the help of a cherry pitter it was not that bad.

The texture of this ice cream without a doubt was creamier than the brandied cherry frozen yogurt which was made with fat free yogurt, after all the “fat” in heavy cream had to play a role…

Ingredients:

Brandied Cherry

  • 2 lbs of cherries (pit removed)
  • 2/3 cup sugar
  • 1 cup brandy

Ice Cream

  • 2 cups heavy cream
  • ½ cup whole milk
  • 1/3 cup sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon brandy (optional)
  • 2 cups of brandied cherry

Method:

Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Place in a medium pan the cherries, sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat, let it cool and place in the refrigerator for a few hours or overnight.

In a medium bowl, mix the heavy cream, milk, sugar, vanilla extract, brandied cherry and brandy (if you decide to use). Once the cherry and the heavy cream mixture are all well blended turn on the ice cream maker and pour the heavy cream mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately or place in the freezer in an airtight container.

If placed in the freezer, remove the ice cream 10 to 15 minutes before serving.

I hope you enjoy this simple ice cream recipe. If you care for healthy versions of frozen desserts, you might want to check on Avocado Ice Cream, Mango Frozen Yogurt or Rhubarb Frozen Yogurt recipes.

Have a wonderful week and thank you so much for visiting Color Your Recipes!



Chicken, Corn and Tofu Soup

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This is an Asian inspired chicken soup with corn and small chunks of tofu. The soup is hearty and sooth you during cold days. It sure makes a great meal.

I have been battling a very bad flu/cold for almost two weeks…after lots of soup and tea, I feel much better although still not totally recovered. So this week I am sharing a soup recipe.

This is a very simple and easy recipe…and it is great at anytime of the year, especially now that is cold, not that it is so cold here in California as compared to some places in US…

This soup is a meal by itself…each and every spoonful of this soup you will taste the soft tofu, tender chicken with the crunchy corn, all together in a flavorful chicken broth and a touch of the sesame oil…yum!

You can call this corn chowder with an Asian touch…

By the way, for all my friends out there celebrating the passage of the lunar year…HAPPY CHINESE NEW YEAR!

Ingredients:

  • 1 chicken bread cut into small cubes
  • ½ tablespoon olive oil
  • 1 ½ tablespoon corn starch
  • 1 can of corn
  • 2 cans chicken broth of your choice
  • 1 small block of tofu, cut into small cubes
  • 1 carrot cut into small cubes
  • Salt and white pepper to taste
  • 1 egg slightly beaten
  • 1 tablespoon sesame oil
  • Cilantro to garnish

Method:

Is a small bowl, place the chicken in cube, salt, pepper, olive oil and half of the corn starch. Mix until all the chicken is coated with the corn starch. Set aside.

In a pan place the chicken broth and let it boil. Add the carrots, then the chicken. Cook for 3 to 4 minutes, add the corn (drained) and the tofu. Let it boil. In the meantime dissolve the remaining cornstarch in ¼ cup water.

Once the soup starts to boil, gently and with constant stirring add the cornstarch diluted in water. This with slightly thicken the soup. Let it boil.

Add the beaten egg and mix gently after 30 seconds.

Drizzle sesame oil, remove from the heat.

Garnish with fresh cilantro and white pepper.

Serve hot.

I hope you enjoy this simple recipe…in case you want a more hearty soup you might want to check on Black Eyed Pea Soup recipe.

 

Did you know that tofu was originated in China? Tofu has high content of protein and low calorie and fat, therefore considered as healthy food.

Have a wonderful week and thank you for visiting Color Your Recipes!



Coconut Panna Cotta with Mango Sphere

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This is a fun recipe using molecular gastronomy. The creamy coconut panna cotta is served with a mango sphere which will spill the mango nectar on the panna cotta when it breaks.

Happy New Year Everyone! I hope you all had a great Holiday and a wonderful time with your family and loved ones…we sure had a memorable time, and I am fortunate to say that my year started very good because my son is recovering very well after being in a snowboarding accident, sent to emergency and diagnosed with a bad concussion and a broken arm. After hours of agony and uncertainty I am so thankful that he is getting his senses back, and now is mainly dealing with the broken arm which it will mend by time. I have never felt that scared in my life…but this is all behind and I look forward to this new year.

To celebrate my joy I am sharing with you a fun dessert…which I made for our family Christmas party. I knew that I wanted to make something different for the taste bud and the eyes, and end up creating this recipe for the party, and it was so much fun from the time I envisioned to the time I served it.

This recipe consists in two parts: coconut panna cotta and mango sphere, which uses molecular gastronomy, specifically reverse spherification. If you are interested in the science behind you can read more at Molecular Recipes or at Molecule R.

I made these desserts into little disposable cups for the party and some into shot glasses. The coconut panna cotta was adapted from here and the mango spheres.

Ingredients:

Coconut Panna Cotta

  • 2 cups heavy cream
  • 2 cups coconut milk (not coconut water)
  • 2 packets powdered gelatin
  • 7 tablespoons water
  • 5 tablespoons sugar

Mango Sphere

  • 750 g mango nectar
  • 15 g calcium lactate
  • 1000 ml distilled or filtered water
  • 5 g sodium alginate
  • Fresh strawberries (or any other colorful berry) for garnish
  • Mint leaves for garnish

Method:

Coconut Panna Cotta

Mix the heavy cream, coconut and sugar together in a saucepan and place in a medium heat until begins to simmer, making sure that the sugar is dissolved. Remove from the heat. Do not boil.

Sprinkle the gelatin over the cold water and let stand for 5 to 10 minutes.

Add the gelatin to the coconut mixture and stir until the gelatin is completely dissolved, lift the spoon and make sure that there are no undissolved granules.

Let it cool and divide into cups, and chill until firm, for approximately 2 hours or overnight.

Mango Sphere

Combine the mango nectar with the calcium lactate. Mix well using a hand blender. Pour the mango nectar into hemispherical molds and freeze.

Combine the sodium alginate with water and blend until all the alginate is dissolved.

Fill one small bowl with water and another one with the alginate solution.

Take the frozen mango nectar spheres out of the ice tray and gently place into the alginate bath. For the small spheres leave them for about 2 ½ to 3 minutes. For the medium spheres leave them for about 5 minutes.

Remove the mango spheres from the alginate bath using a slotted spoon and place them in the clean water bath. Rinse them gently and place the mango sphere in a container with mango nectar. Store them in the refrigerator for up to 24 hours.

Assembly:

Gently remove the mango spheres from the mango nectar. And place on the firm coconut panna cotta. Garnish with strawberry and mint leaves. Serve cold.

If you enjoy Molecular Gastronomy recipes, you might want to check on this section of my Recipe Box.

Thank you so much for visiting Color Your Recipes and wish you all a happy 2014!