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The last two weeks has been exhausting!! Ykaie had been having her Art classes at the Promil 4 iShine Talent Art Camp. It’s been exciting and she really had fun. After the camp, there was rehearsal and recital. We were never home and we were eating out all the time. It was a bit difficult for us since we were on a low carb diet. We were not on strict low carb but still, temptations everywhere! Nakailang cups ako ng frozen yogurt sa Pinkberry sa SM Aura while waiting for Ykaie during rehearsal.

READ: YKAIE’S PROMIL FOUR ISHINE CAMP 7 ART CAMP EXPERIENCE

After the rehearsal was the recital. We couldn’t be more proud of ate Ykaie and the rest of the iShiners. The recital ended at around 4-5pm. We were too exhausted to go home and we ended up staying the night at Red Doorz in BGC.

READ: PROMIL 4 ISHINE 7 RECITAL : #CELEBRATETHEGIFT

This week we are finally staying here at home and finally we are having some homecooked meals. First up on the menu is this Ginataang Hipon (Shrimp in Coconut Milk). It has minimal ingredients and so easy to cook. Perfect for exhausted human beings who wants to hibernate.. LELs.

Just sauté everything together and simmer the shrimp in the coconut milk. It’s best if you let the coocnut milk clot and produce some oil. It will give out a really nice flavor. Serve this with rice or with cauli rice f you’re on a low carb diet.

Ginataang Hipon
 
Author: Peachy Adarne
Ingredients
  • 500g shrimps, cleaned
  • If using fresh coconut milk, 1 cup coconut cream(first squeeze/kakang gata) + 1 cup coconut milk (2nd squeeze)
  • If using canned, 2 cups coconut milk
  • 3 cloves garlic, minced
  • 1 white onion, chopped
  • 2 pcs green chili, sliced
  • 1 tbsp fish sauce
  • 2 tbsp cooking oil.
Directions
  1. Heat oil in a pan and sauté the onion and garlic until it becomes fragrant and translucent.
  2. Pour in the coconut milk and fish sauce and let it simmer for 10-15 minutes until it evaporates and thickens.
  3. Add the shrimp and the coconut cream. Mix well and let it cook for about -10 minutes.
  4. Add the green chillies and simmer for 30 more seconds. You may add siling labuyo to make it more spicy.
  5. Turn off heat, transfer to your serving plate and enjoy.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Nutrition Facts

Serving size g

Servings per container 5

Amount per serving
Calories 356

Calories from Fat 225

% Daily Value*
Total Fat 25g 39%
Saturated Fat 20g 100%
Trans Fat g
Cholesterol 211mg 71%
Sodium 538mg 23%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 26g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Ginataang Hipon (Shrimp in Coconut Milk) appeared first on The Peach Kitchen.

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I love coffee as much as I love the oxygen that surrounds us. Ganern. So nung mauso ang Coffee Jelly, I started making them by the tub full and consuming them after every meal. Grabe! Sometimes, I use the heat as an excuse to eat this instead of just drinking my usual cup of joe. Good thing this is one of the easiest desserts to make a low carb sugar-free version of.

READ: COFFEE JELLY DESSERT

So I made Low Carb, Sugar Free Coffee Jelly the other day.  Actually, I’ve been making them since April, di ko lang nakukwento…LELs.

To make this low carb and sugar-free, I ommitted the evaporated milk and condensed milk and replaced it with almond milk and an alternative sweetener (Equal Gold). And instead of using gulaman or agar-agar, I used gelatine. If you’re on a strict low carb diet that aims to consume only 20g of carbs per day, Knox or Ferna Gelatine is a great low carb gelatin brand to use instead of the usual gulaman or agar-agar powder. If not, then any would do.

Just make the gelatin according to package direction, substituting brewed coffee for half of the water. If you are using instant coffee, you can add 1 teaspoon of instant coffee per cup of water required. When your coffee jelly is set, just cut them into cubes and combine it with the rest of the ingredients: all purpose cream, almond milk, and sweetener. Chill and it’s ready to serve.

OTHER RECIPES YOU MIGHT LOVE…
5.0 from 1 reviews
Low Carb, Sugar Free Coffe Jelly
 
Author: Peachy Adarne
Ingredients
  • 2 10g sachet of gelatin, I used Ferna Gelatine
  • 1 cup hot water + 3 cups brewed coffee
  • OR 4 cups water + 4 tsp instant coffee
  • 1 tbsp vanilla extract
  • 2 cups all-purpose cream
  • 1 cup almond milk
  • 2 tbsp (or more) alternative sweetener, I used Equal Gold
Directions
  1. Make the Coffee Jelly: Dissolve gelatine into 1 cup of hot water. This may not get completely dissolved. Pour over 3 cups brewed coffee and continue stirring until all the gelatin is dissloved and no visible powder is left.
  2. Add the vanilla extract and stir well.
  3. Refrigerate to set. It's better to refrigerate it overnight.
  4. Cut the jelly into cubes and transfer to a large bowl. Add all purpose cream, almond milk, and sweetener.
  5. Mix well but be extra careful to avoid crushing the coffee jelly cubes.
  6. Transfer to a container and chill. This is best served super cold but not frozen.
  7. Enjoy after a meal.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Nutrition Facts

Serving size 1 cup

Servings per container 8

Amount per serving
Calories 228

Calories from Fat 198

% Daily Value*
Total Fat 22g 34%
Saturated Fat 16g 80%
Trans Fat g
Cholesterol 66mg 22%
Sodium 8mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb, Sugar Free Coffee Jelly appeared first on The Peach Kitchen.

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Satisfy your craving with this Vegetarian Kare-Kare! I promise you won’t be missing the meat…

You don’t need to be a vegetarian to eat vegetarian food. The primary reason you should is because vegetarian food is delicious! Second, it’s healthy. And third, you won’t be harming any animals and you’ll be helping the earth in the process. I am not a vegetarian but when I feel like I’m eating too much meat, I like to balance the scales and lay low in eating meat for a while. One of my favorite vegetarian dish is Vegetarian Kare-Kare. Well, you can also call it Vegetarian Crispy Kare-Kare because it has a “crispy lechon kawali” that goes along with it.

Traditionally, Kare-Kare is this rich, creamy peanut based Filipino dish that’s stewed using various meats like beef,  ox tail, and tripe. I’ve made my own version of it with Oxtail, Tripe, and tendons. I’ve also made Seafood Kare-Kare. This time, I’m sharing with you my vegetarian version both for the health conscious and those who cannot eat too much meat.

IT looks really good, doesn’t it?

To make the soup base, I used this Skinny Soup Base from 7 Grains. This is an all-purpose vegetable cubes made with malunggay, basil, thyme, and turmeric. You can use it to make soups or enhance dishes just as you would your chicken cubes or beef cubes. You might be wondering how it tastes like and you’re probably thinking it tastes like a bunch of grass that’s boiled to make soup. Oh my gosh, it doesn’t! You know how your soup tastes like when you cook nilaga and you’ve mixed up all your veggies with the meat and it has boiled into one flavorful dish? That’s how it tastes like minus the meat taste — a mixture of different kinds of vegetables plus that wonderful umami taste. Imagine this flavoring your Veggie kare-kare.. ang sarap no?

Syempre, we want our Vegetarian Kare-Kare to be a little sweet. That’s when you add the 7 Grains The Good Peanut Butter. (alam nyo naman how much I love peanut butter, diba?) What I love about this one is that it’s sweetened with coconut sugar which means it has low glycemic index. So pwede sya even if you’re diabetic.

The Vegchon or “Vegetarian Lechon” naman I ordered from The Vegan Grocer.

When I see the word Kare-Kare before, I used to get intimidated. Feeling ko ang hirap lutuin, but it’s really easy to make. Especially in this vegetarian version because there’s no simmering of beef or ox for long hours to soften them. All you need is to make the sauce, cook the vegetables, and fry the vegchon and you’re done.

To make the sauce, I sautéed the onion and garlic in annato oil. Then I just added everything in the pot: skinny soup base cubes, ground peanuts, the good peanut butter, and ground rice. I simmered it until the sauce thickens then I tasted it and adjusted the seasoning accordingly. If you want it saltier, just add more salt. If you want it sweeter (and thicker) add more peanut butter. As for the vegetables, you can steam or boil it and then top it over the sauce. Or you can also add it when you’re simmering the sauce so it gets cooked in it. Your call. But the Vegchon should always be added right before serving so it stays crispy.

If you’d like to try this Skinny Soup Base and The Good Peanut Butter, you may order at 7 Grains Pantry Facebook Pagee. Just send the a message and they will reply immediately. You’ll also find many healthy and delicious products if you browse through their page.

OTHER RECIPES YOU MIGHT LOVE…
Vegetarian Kare-Kare
 
Author: Peachy Adarne
Ingredients
  • 1 white onion chopped
  • 4 cloves garlic minced
  • 1 tbsp annato oil (or cooking oil with annato powder)
  • 4 cups water
  • 2 cubes 7 Grains Skinny Soup Base
  • ½ cups ground peanuts
  • ½ cup The Good Peanutbutter
  • 3 tbsp ground rice
  • salt and pepper to taste
  • 4 cups string beans or sitaw, steamed until cooked
  • 2 bunches pechay, washed, steamed until cooked
  • 3 eggplants, sliced and fried
  • 4 blocks Vegchon
  • Oil for frying
  • vegetarian bagoong or bagoong alamang for serving
Directions
  1. Sauté onion in annato oil until translucent, then add garlic. Continue cooking until fragrant.
  2. Pour in water. Add skinny soup base cubes, ground peanuts, the good peanutbutter, and ground rice.
  3. Bring to a boil and simmer for 10-15 minutes until the sauce thickens.
  4. Meanwhile, fry the vegchon until golden brown and crispy.
  5. Taste the sauce and adjust the seasonings. Season with salt and pepper. If you want it sweeter, add more the good peanutbutter.
  6. You can choose to turn off heat at this time and top the sauce with the different vegetables and the vegchon. OR, you can also mix the vegetables with the sauce and top with the vegchon before serving.
  7. Serve with vegetarian bagoong or bagoong alamang on the side.
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Vegetarian Kare-Kare appeared first on The Peach Kitchen.

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These Chocolate Walnut Brownies are so fudgy, dense, and chocolatey that you won’t believe they are sugar free, low carb and keto-friendly!

My husband, dubbed peanutbutter in this blog, loves donuts. Whenever he sees these round sweet delicious things, he couldn’t resist buying and having it with his coffee. Actually, he loves anything sweet with his coffee, he just loves donuts a little bit more. .. And I, well, I have a sweet tooth. Since we decided to go on a low carb, sugar free, way of eating from now on, I thought I should make more sugar-free dessert to satisfy our cravings.

Hence this Low Carb Sugar Free Chocolate Walnut Brownies.

It’s my first time to try this and all I can say is that even though it’s not yet perfect, I kind of liked how rich and fudgy it turned out. You may want it a bit sweeter though, and for that, you can just add a little bit more sweetener (around ¼ cup) or if you may want it more chocolatey, just add a bit more dark chocolate chips.

I used almond flour to make this brownies in order for it to be low carb and replaced sugar with Equal Gold. It’s granular and it’s okay to use in baking.  Plus it doesn’t have a bitter aftertaste. I couldn’t find any sugar-free chocolate chips but since I like the taste of dark chocolate, I just used Guittard extra dark chocolate chips. It worked for me because I like anything bittersweet.

Anyway, I have a new feature on the blog. I added a nutrition label on each recipe which can serve as a guide when we’re trying to track down what we’re eating.

OTHER RECIPES YOU MIGHT LOVE…
Low Carb Sugar Free Chocolate Walnut Brownies
 
Author: Peachy Adarne
Ingredients
  • 1⅓ cup almond flour
  • ½ tsp baking soda
  • ¾ cup unsweetened cocoa powder
  • ⅔ cup butter
  • ¾ cup sugar alternative
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup warm water
  • ½ cup extra dark chocolate chips
  • ½ cup chopped walnuts
Directions
  1. Preheat your oven to 350ºF and prepare a square non-stick baking pan.
  2. In a medium bowl, combine almond flour, baking soda, and unsweetened cocoa powder. Mix well and set aside.
  3. Using a paddle attachment, cream the butter and sugar alternative. When this has been well-combined, slowly add the almond flour mixture.
  4. Then add the eggs on a time. When it's mixed well, add the vanilla extract.
  5. The mixture will be a bit dry at this time, so add your warm water ¼ cup at a time on low speed.
  6. Turn off the mixer and fold the chocolate chips and chopped walnuts by hand. Transfer to your baking pan and bake for 25-30 minutes. Do the toothpick test and if it isn't done yet, bake for 5 more minutes. Let this cool before slicing.
  7. In my opinion, these brownies are best served when chilled. It's more fudgy.
Notes
**Please use a granular sugar alternative for best results.I used Equal Gold
** More chocolate chips used means more melted chocolate texture

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. Nutrition Facts

Serving size g

Servings per container 20

Amount per serving
Calories 132

Calories from Fat 99

% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat g
Cholesterol 35mg 12%
Sodium 85mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb Sugar Free Chocolate Walnut Brownies appeared first on The Peach Kitchen.

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One of the dishes that I prepared for Twinkle’s 4th Birthday Pineapple Party is this Hawaiian Barbecue Meatballs. You might be wondering why. Well, aside from loving meatballs, it’s because one, it’s easy to prepare. Two, it fits our pineapple theme. Three,  it’s a make ahead meal which means I cooked it at home prior to leaving for Pangasinan and then we just reheated it the next day for the party. And four, it’s tasty and delicious!

Let’s talk about this being easy to prepare. You can use prepared or ready-to-cook meatballs from the supermarket but I’m thinking it wouldn’t taste the same. Syempre, homemade is still the best, right? These ones are made with a combination of ground pork with breadcrumbs (or flour) and egg as a binder, plus onion, salt and pepper to flavor. Then fried to golden to make sure they do not crumble in the sauce. You can also bake them for a healthier take but frying makes them juicier because it sears in those meat juices we love.

While frying the meatballs, I quickly make the sauce by combining the pineapple chunks (+ the syrup), barbecue sauce, and a little bit of water. When the meatballs are done, in they go with the sauce and then it’s simmered to until all those hawaiian barbecue flavor seeps inside the meatballs. Then it’s ready to serve.

These meatballs are great alone, on top of rice, or as a sandwich!

OTHER RECIPES YOU MIGHT LOVE…
5.0 from 1 reviews
Hawaiian Barbecue Meatballs
 
Author: Peachy Adarne
Ingredients
for the meatballs
  • 500g ground pork
  • 1 egg
  • 2 tbsp bread crumbs or flour
  • 1 small onion, finely chopped
  • ½ tsp salt
  • ½ tsp pepper
  • canola oil for frying
the sauce
  • 1 227g can of pineapple chunks, including light syrup
  • Or 1 cup fresh pineapple chunks
  • 1½ cup barbecue sauce, (I used Sweet Baby Ray's)
  • ½ - 1 cup of water
  • 1 large green bell pepper, diced
Directions
  1. Make the meatballs: In a large bowl, combine all the ingredients except for the canola oil and mix well. Form into 1½ inch balls and set them on a plate.
  2. Heat a large non-stick frying pan with about 2 tbsp of canola oil and fry the meatballs in two batches until golden on all sides. Set the meatballs aside.
  3. In a small pot, combine the pineapple chunks, including the syrup, the barbecue sauce, and ½ cup of water. Mix well and add all the meatballs in the pot.
  4. Bring to a boil and simmer for 10-15 minutes until the sauce thickens into your desired consistency. Add the bell pepper and simmer for 30 more seconds
  5. Turn off heat and transfer to your serving plate or bowl. Garnish with more pineapple on top.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Hawaiian Barbecue Meatballs appeared first on The Peach Kitchen.

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This Tinapa and Truffle Yellow Soybean pasta is a gourmet pasta dish that tastes absolutely amazing while secretly being healthy!

Hi guys! Hope you had a great Easter and is ready for the rest of the year with new hope, love, and happiness. Forgive me from my mini vacation from the blog because I was quite busy getting ready with our family getaway and Twinkle’s Pineapple Party (which I have yet to share with you, btw). After that came the Holy Week…and everything was put on pause — even the Low Carb Intermittent Fasting Diet I was planning on.

Anyway, even before Twinkle’s Pineapple Party, I started preparing low carb and healthier meals for the family again. It stopped during the holidays and continued until the first quarter of the year because, well, we love to eat. But clothes started getting tighter and sugars are becoming high…it’s about time we go back to healthier eating and this time I promise not to go back to super unhealthy eating and indulging every day.

I wanted to do the Low-Carb diet but not the hardcore one wherein you can only eat eggs, meat, and seafood all of the time. Although I’ve heard a lot about it, I also want to somehow be balanced and have the liberty to eat a little bit of everything — especially pasta… because we love pasta.

The past lent, I was able to cook two pasta dishes using 7 Grains Yellow Soybean Protein Pasta.

We’ve been loving this Yellow Soybean Protein Pasta from 7 Grains Pantry because it’s low calories, has lower carbs than traditional pasta, rich in fiber, and high in proteins. Also, it’s just made with organic yellow soybean and water. No preservatives and other chemicals plus it’s easy to cook pa because it’s cooked al dente in five minutes. What’s not to love, diba?

To make this Tinapa and Truffle Yellow Soybean Pasta is really simple. You just have to sauté the garlic in olive oil until fragrant. Add the tinapa and shiitake mushrooms and sauté  for another 30 seconds. Add the cooked Yellow Soybean Pasta  and season with salt and pepper to taste. Make sure to taste first because sometimes, the saltiness of the tinapa is enough and you don’t have to add salt anymore. Turn off heat and add the truffle oil. You can add as little or as much as you want depending on how much you love truffle. It may be just a few drops or a tablespoon. Give the pasta a little toss and it’s ready for serving! This is healthy and delicious at the same time. If you don’t have the truffle oil, you can leave it and add chili or pesto — it’ll taste absolutely amazing as well.

If you’d like to try this Yellow Soybean Pasta, you may order at 7 Grains Pantry Facebook Page. Just send the a message and they will reply immediately. You’ll also find many healthy and delicious products if you browse through their page.

For now, I’ll leave you with the recipe below. Stay tuned, I have one more recipe coming next.

OTHER RECIPES YOU MIGHT LOVE…
4.8 from 4 reviews
Tinapa and Truffle Yellow Soy Bean Pasta
 
Author: Peachy Adarne
Ingredients
  • ½ box (around 100g) 7 Grains Organic Yellow Soybean Protein Pasta, cooked according to package direction
  • 6 cloves garlic, minced
  • 3-4 tbsp olive oil
  • ½ cup flaked tinapa (I used ½ boneless tinapang bangus)
  • 100g kibbled shiitake mushroom, soaked in water until rehydrated and then sliced
  • salt and pepper to taste
  • ½-1 tbsp truffle oil, depending on how much you love truffle oil
  • grated parmesan cheese and chopped parsley for serving
Directions
  1. Heat olive oil in a skillet and sauté garlic until fragrant.
  2. Add the tinapa and the shiitake mushrooms and cook for 30-seconds
  3. Add the cooked Yellow Soybean Protein Pasta and mix well.
  4. Season with salt and pepper to taste.
  5. Turn off heat and drizzle with truffle oil and give it another toss.
  6. Transfer to your serving plate and sprinkle with parmesan cheese and chopped parsley before serving.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Tinapa and Truffle Yellow Soy Bean Pasta appeared first on The Peach Kitchen.

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These Pineapple Glazed Wings has all the tropical flavors of pineapple and spicy zing from the sriracha and pepper flakes… all the things you want in your Summer,Yes?.

And we are counting the days until our first Summer trip… Yes, malapit na! It’s gonna be on tuesday and the kids are all excited. They are shopping for baon for the trip and fitting swimsuits.

While I, well, I’m still not done ticking off my Pineapple-themed food for the trip. I’m trying to come up with a “hotwings” recipe that has pineapple and this is what I came up with — Pineapple Glazed Wings.

I combined pineapple juice, brown sugar, soy sauce, vinegar, sriracha, pepper flakes, ground ginger and minced garlic to make the sauce and then thicken it with cornstarch slurry. It tastes like pineapple and sriracha but the taste of ginger and garlic is also a little bit dominant. While the family is pleased with the result, I’m not. I’m not sure why but maybe because I want that pineapple taste to dominate this whole dish.

I’m gonna make another one and then see which one I like best.

OTHER RECIPES YOU MIGHT LOVE…
Pineapple Glazed Wings
 
Author: Peachy Adarne
Ingredients
  • 12 pieces wings, rinsed and patted dry
  • 1 cup flour for dredging
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp paprika
  • canola oil for frying
  • lime wedges, pepper flakes, and chopped spring onion for garnish
for the sauce
  • 1 can pineapple juice
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1-2 tbsp sriracha
  • 1 tsp pepper flakes
  • ¼ tsp ground ginger
  • 2 cloves garlic, minced
  • Cornstarch Slurry: 1 tbsp cornstarch dissolved in 2 tbsp water
  • 1 clove garlic, crushed
Directions
  1. Make the sauce: Put everything in a saucepan and bring to a boil. Thicken with cornstarch slurry by whisking slurry into the sauce a little at a time until you get your desired thickness. Turn off heat and set aside.
  2. Combine flour, paprika, salt and pepper in a plate and mix well.
  3. Dredge the chicken wings with seasoned flour until coated.
  4. Heat oil in a wok/pan and fry chicken wings until golden brown.
  5. Coat each chicken wing with pineapple sauce mixture. You can brush it, put into a container and shake ---just make sure you coat each one.
  6. Garnish with pepper flakes and chopped spring onion plus a lime wedge on the side before serving.
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pineapple Glazed Wings appeared first on The Peach Kitchen.

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Ginisang Munggo is such a staple in our household because it’s just one of my favorite ulam EVER! Some sautés this with pork belly, some with dried micro shrimps (hibe), and some with shrimp. I prefer to flavor it with flaked smoked fish (tinapa) and nothing else. Then I add tons of Ampalaya leaves. There are times when I top it with chicharon or pork rinds and there are times when I top it with fried chinese sausage.

I love my Ginisang Monggo with a little bit more soup than usual because of the amount of Ampalaya leaves I put in it. And the way I eat it — usually soup style lang without any rice. We usually have it for lunch, then I also eat it for merienda… and dinner. Yes, Ginisang Monggo addict lang.

Anyway, after today, pahinga muna sa Ginisang Monggo ng mga three months because I am planning on going on an LCIF Diet or Low Carb with Intermittent Fasting Diet. Try lang, sana kayanin ko diba? LOL!  

Ginisang Monggo with Chicharon
 
Author: Peachy Adarne
Ingredients
  • 2 cups green mung beans (monggo);
  • boiled in 6 cups water
  • 1 cup flaked smoked fish (tinapa)
  • 1 pork cube ( I used Knorr pork cube)
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 tbsp canola oil
  • 2 cups bitter melon leaves (or more, if you're like me)
  • 1 tbsp fish sauce or
  • Salt to taste
  • pork chicharon for garnish
Directions
  1. In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
  2. Add tinapa flakes sauté for a minute.
  3. Pour in boiled monggo including soup. Add in pork cube.
  4. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  5. Add more water if it becomes too thick.
  6. Season with fish sauce or salt.
  7. Add bitter melon leaves and simmer for another 10 seconds more minutes.
  8. Serve hot topped with pork chicharon
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Ginisang Monggo with Chicharon appeared first on The Peach Kitchen.

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This Pineapple Cauliflower Fried Rice is a low carb, gluten free version of its Thai counterpart, replacing rice with cauliflower…

I’ve had my fair share of amazing Pineapple Fried Rice and this week I had a craving for it. Since we are trying to low carb it, I made Pineapple Cauliflower Fried Rice. I replaced rice with cauliflower thereby getting in more vegetables in our diet.

We are approaching the last week of March and taking in all the Summer heat we could take. We have three getaways with the family this season and I am excited because the first one is coming up on the second week of April. I am a bit disappointed though because it’s the end of the first quarter and I don’t think I’ve worked on my One Word for The Year  and my #TheBetterMeProject.

It’s become extremely difficult to go back to healthy eating for me since peanutbutter started working at home. I know I have to be firm and do that LCIF I was planning last January.

I’m taking baby steps and I’m starting to cook a few low carb dishes for the family.

This Pineapple Caulifower Fried Rice has all the flavors of the traditional Thai Pineapple Fried Rice except the rice. The riced cauliflower was sautéed in olive oil with onions, garlic, red bell pepper, shrimp, fresh pineapple, curry powder, and fish sauce.

The fresh pineapple used for the fried rice was carved from the peel and the peel was used as a bowl. It looks more appetizing, doesn’t it?

I’m sharing a little secret with you.. aside from craving Pineapple Fried Rice, another reason I’m making this is because we are gearing up for another Pineapple-themed party on our first Summer lakwatsa!

Read First Pineapple-Themed Party: YKAIE’S 4TH BIRTHDAY, A LUAU PARTY

Any suggestion for pineapple-themed dishes?

Pineapple Cauliflower Fried Rice
 
Author: Peachy Adarne
Ingredients
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small white onion chopped
  • ½ cup shrimp, peeled and deveined
  • 3-4 cups cauliflower rice
  • ½ cup frozen peas and carrots
  • 1 large red bell pepper, diced
  • ½ cup diced fresh pineapple (from the pineapple I used as bowls)
  • 1 tsp curry powder (or more)
  • 1 tsp fish sauce (or more)
  • ½ cup chopped cilantro
  • ½ cup chopped spring onions
Directions
  1. Heat olive oil in a non-stick skillet and sauté onions and garlic until it becomes translucent.
  2. Add the shrimp and continue cooking until shrimp turns orange.
  3. Add the cauliflower rice, red bell pepper, and frozen peas and carrots.Mix well and cook until done.
  4. Add the pineapples and mix well.
  5. Season with fish sauce and curry powder. Stir and taste. Add more, if preferred.
  6. Scoop out in a plate or the hollowed out pineapple and garnish with chopped cilantro and spring onion before serving.
  7. Enjoy!
3.5.3251

 

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pineapple Cauliflower Fried Rice appeared first on The Peach Kitchen.

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This Vegetarian Laksa is creamy, spicy, and flavorful sans the meat. It’s low carb too because I used Shirataki noodles instead of the usual egg noodles…

I’ve always wanted to be a vegetarian. But my love for food has always gotten the best of me. Even if I’m trying to avoid meat, if there’s a meat dish on the table, I always have to have at least a bite just to have a taste. But I love vegetables too and I could go meatless as long as my food tastes delicious.

Say, for example, this Low Carb Vegetarian Laksa… It doesn’t have any meat at all but it packs a punch because it’s creamy and full of flavor. So even if we could already feel the summer heat, go lang ng go because it was so good!  Ykaie actually remarked na “ang init na nga ng panahon, Laksa pa ang lunch namin!” And take note, this was a bit spicy pa which made our foreheads sweat!

Low carb-ing it was possible by using shirataki noodles instead of the usual noodles. Eating a bowl (or even two) didn’t make me feel heavy even if I was already full.

I know you might be wondering what’s in this bowl? Well, the most delicious and creamy Laksa soup (EVER!) poured over shirataki noodles then topped with blanched mung beans sprouts and red bell peppers, fried tofu, chopped cilantro and spring onion. And garnished with a lime wedge for squeezing and pepper flakes for more heat. Woohoo!

Since it’s meatless, it’s totally healthy. And it can be eaten through out Lent.

What else can you ask for? Right? I hope this recipe makes it to your dinner table this week.

I bought the Laksa paste at Landmark Supermarket at ₱150/pack. You’re welcome.

OTHER RECIPES YOU MIGHT LOVE…
5.0 from 1 reviews
Low Carb Vegetarian Laksa
 
Author: Peachy Adarne
Ingredients
  • 2 packs of Shirataki Noodles, I used Skinny Carbs brand
  • 3 large eggs, hardboiled
  • 1 block tofu, cubed
  • 2 tbsp cooking oil for frying
  • 1 large red bell pepper, julienned and blanched
  • 2 cups mung beans sprouts, blanched
  • ⅓ cup Laksa Paste
  • 4 cups coconut milk
  • 2 cups water
  • 2 tbsp sambal chili
  • salt and pepper to tatse
  • ¼ cup chopped cilantro
  • ¼ cup chopped spring onion
  • lime wedges and chili flakes for garnish
Directions
  1. Cook shirataki noodles according to package direction. Boil the noodles for 1-2 minutes, drain it, then set it aside.
  2. Heat the cooking oil in a non-stick skillet and fry the tofu until golden brown. Set aside for later.
  3. To make the Laksa, Pour in coconut milk and water in a pot. Mix the Laksa paste and bring to a simmer.
  4. Add the sambal chili and mix well.
  5. Taste and season with salt and pepper as needed.
  6. To serve, assemble the ingredients per bowl. Put about half a cup (or more) shirataki noodles in bowls. Top with tofu, mung bean sprouts, red bell pepper, cilantro, spring oinions, and half an egg. Scoop out the Laksa soup and garnish with a lime wedge on the side and sprinkle with chili flakes.
  7. Serve piping hot!
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb Vegetarian Laksa appeared first on The Peach Kitchen.

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