Makes about 2 cups

Ingredients

1/2 cup mayonnaise
1/4 cup shredded quick-melt cheese (or mild cheddar)
1 cup crushed pineapple
1 tsp granulated sugar
dash or two of pepper, freshly-ground
bread of choice for sandwiches

Procedure

Drain juice of crushed pineapple well.

In a bowl, combine crushed pineapple, mayonnaise, shredded cheese, sugar and ground pepper. Spread on bread of choice.

Hungry for More?

Parmesan Tilapia

Pork Pozole

Ingredients

1 cup table cream
3/4 cup condensed milk
5 to 6 large ripe avocados
juice from one lemon (about 1 tbsp)

Procedure

Prepare avocados. Insert a knife into stem end of the fruit, slice lengthwise into halves to the pit and then twist to pull apart. Using a spoon, remove pit and scoop meat. Chop meat into small pieces, mashing some of the softer part into pulp.

In a bowl, sprinkle avocados with lemon juice. Pour table cream and condensed milk. Combine ingredients, transfer into a tight-lidded freezer-safe container and chill until very cold or freeze to ice cream-like texture. Spoon onto bowls to serve.

Sweets and Treats in The CookMobile Archive:

Candied Sweet Potatoes with Sherry Syrup (Minatamis na Kamote)

Mixed Berries with Mascarpone Cream

Makes 2 Servings

Ingredients

2 cups spaghetti, cooked
2 oz smoked salmon, sliced
1 cup creme fraiche
2 tbsps fresh dill, chopped
4 tbps dijon mustard
1/8 tsp kosher salt

Procedure

Prepare spaghetti according to direction on package. Drain well.

Combine creme fraiche, dijon mustard, kosher salt and fresh dill. Toss spaghetti in creme fraiche mixture. Top with smoked salmon slices and garnish with additional fresh dill.

More Pasta Recipes in The CookMobile Archive:

Tomato Mozzarella Pesto Pasta Salad

Tomatoes and Mascarpone over Angel Hair Pasta

Makes 4 Servings

Ingredients

2 cups mixed fresh berries (blueberries, red and golden raspberries, blackberries)
1 cup mascarpone cheese
1 cup heavy whipping cream
1 cup superfine sugar
1/4 tsp lemon or orange extract
juice from one orange
4 tbps honey

Procedure

Chill whipping cream and mascarpone for around 30 minutes. In chilled bowls and using chilled beaters, beat whipping cream, mascarpone, sugar and extract until soft peaks form.

Wash berries well. Squeeze juice of orange and drizzle honey over fruits. Toss lightly to coat. Arrange fruits in serving bowls and spoon mascarpone cream on top. Garnish with frosted berries. Note: Mascarpone cream can be prepared and kept covered in the refrigerator for up to 4 hours. However, assemble dessert minutes before serving.

Frosted Berries

assorted berries, washed and pat dry
1 egg white, lightly beaten
sugar

Brush berries lightly with egg white. Roll gently on sugar. Arrange in single layer on a parchment-lined sheet and allow to dry for around 30 minutes to 1 hour.

Sweets and Treats in The CookMobile Archive:

Leche Flan

Caribbean Bananas
]]> http://thecookmobile.com/mixed-berries-with-mascarpone-cream/feed/ 3 http://thecookmobile.com/cranberry-blue-cheese-salad-with-curried-pecans-and-raspberry-vinaigrette/ http://thecookmobile.com/cranberry-blue-cheese-salad-with-curried-pecans-and-raspberry-vinaigrette/#comments Mon, 10 May 2010 10:27:57 +0000 Lalaine http://thecookmobile.com/?p=5674 Southwestern salad with creamy cilantro dressing a mere 24-hours ago here at The CookMobile but yah know what? When a girl twirls infront of the man of her life, stating but really asking, “I need to lose weight”, while coyly batting her eyes and he answers matter-of-factly, “Start working on it”, without so much of a bat of an eye, she has no recourse but to let go of the greasy burger in hand and live on salads until the day she takes her last fat gulp of breath. That’s all I gotta say to you, you…you know who you are.

Makes 4 Servings

Ingredients

2 cups romaine hearts, torn
2 cups fresh baby spinach leaves
1/2 cup dried cranberries
1/2 cup blue cheese, crumbled
1/2 cup curried sugared pecans (recipe follows)
1/2 cup carrots, shredded
raspberry vinaigrette dressing (recipe follows)

Procedure

Gently combine torn romaine lettuce and baby spinach leaves. Arrange on individual plates, top with crumbled blue cheese, dried cranberries and curried pecans, then drizzle with raspberry vinaigrette dressing.

Sugared Curried Pecans
Makes 5 cups
(Will yield more than you need for this salad but keep these curried pecans handy as they make perfect snacking!)

1 pound pecan halves
1 egg white
3/4 cup sugar
2 tbsps curry powder
1 tbsp salt
1 tsp water

Heat oven to 250 F. Lightly coat a cookie sheet with vegetable cooking spray. Arrange pecans on prepared cookie sheet and toast, stirring occasionally, until fragrant for about 10 minutes.

Meanwhile,in a large bowl, whisk egg white with water until frothy. Stir in toasted pecans and sprinkle with sugar, curry powder, and salt. Mix well. Spread the pecans in a single layer on the cookie sheet. Bake for one hour or until the pecans are dry, stirring once or twice.

Raspberry Vinaigrette Dressing (adapted from Food Plus Politics)

1/2 cup safflower, canola, grapeseed or vegetable oil
3 tbsps red wine or white balsamic vinegar
2 tbsps honey
1 tbsp Dijon mustard
1 tsp lime or lemon juice
salt to taste
freshly-ground pepper to taste

Combine oil, vinegar, honey, Dijon mustard and lemon juice process in a blender. Add the raspberries and blend until smooth. Pass raspberry mixture through a fine sieve strainer into a glass or stainless steel bowl to extract pulp. Whisk in salt and freshly-ground pepper to taste. Allow to sit for about 1 hour to allow flavors to meld. Whisk again to serve. Note: Remember to have all ingredients at room temperature for easier and faster emulsion. Do not use an aluminum material in preparing or storing this dressing as the acids in it will react with aluminum producing a metallic taste.

Refreshing Salad Finds

Thai Spicy Shrimp Salad
Yet Another Pear Salad Recipe
Wild Arugula and Blood Orange Salad with Prosciutto
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
Taco Salad

Vegetable Delights in The CookMobile Archive:

Huevos con Nopales (Eggs with Nopal Cactus)

Kalabasang Ukoy (Squash and Shrimp Fritter)

Makes 2 servings

Ingredients

1 pc of Nopal (about 1 lb)
1 large onion, peeled and chopped
3 to 4 cloves garlic
1 tsp of baking soda
4 eggs
1 tsp of oil
salt and pepper to taste
water

Procedure

Using a vegetable peeler or a small paring knife, scrape and remove the thorns or spines from both sides of the cactus paddle. Trim off the edges and any blemished or discolored areas. Wash well with cold water. Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.

Add nopales strips and 1 tsp of baking soda (to eliminate the “babas” or “slimy goo” that is natural of the cactus) into a pot of boiling water. Cook for 5 to 7 minutes then using a colander, drain, dispose of liquid, and rinse nopales with cold water. Bring another pot of water into a boil, add back in the nopales, garlic cloves, half of the chopped onions, and salt to taste. Continue to cook the cactus in the boiling water until tender yet crisp, about 15 minutes. Drain well, disposing of cooking liquid and the aromatics. This comes to about 2/3 to 1 cup of cooked nopales.

Heat a teaspoon or so of oil in a skillet over medium heat. Saute the remainder of the chopped onions until tender and translucent. Add nopales and stir until heated through. Meanwhile, in a large bowl, whisk eggs with about 2 teaspoons of water and salt to taste, and then beat vigorously for about 2 minutes. Pour the egg mixture into the pan of nopales. When the eggs start to set, stir. Use a spatula or a flat wooden spoon to push eggs toward center while tilting skillet to distribute the liquid part of the eggs in the pan. As the eggs form, break apart large pieces. Transfer eggs and nopales to plate and serve hot with salsa of choice. Note: You can add heat to this egg dish by adding and sauteeing sliced jalapeno peppers with the onions.

Other Mexican Breakfast Recipes in The CookMobile Archive:

Chilaquiles

Papas con Chorizo Omelet (Potatoes and Sausage Omelet)
]]> http://thecookmobile.com/huevos-con-nopales-eggs-with-nopal/feed/ 1 http://thecookmobile.com/cream-cheese-wontons/ http://thecookmobile.com/cream-cheese-wontons/#comments Thu, 31 Dec 2009 01:44:04 +0000 Lalaine http://thecookmobile.com/?p=4845 “People are so worried about what they eat between Christmas and the New Year, but they really should be worried about what they eat between the New Year and Christmas”.

So, hey yeah! let’s bring on the cocktails…hic…and the appetizers…burp! Happy New Year everyone! May the coming year be better than the others.

Ingredients

8 oz cream cheese, softened
1 pkg wonton wrappers
oil for deep-frying

Procedure

Separate wonton wrappers into individual sheets. In the center of each wrapper, drop a teaspoon of cream cheese.

Moisten edges with water. Raise all four points of the wonton square around cheese cheese, gather the two facing sides and pinch, then gather the other two facing sides and pinch to completely seal filling. Repeat procedure with the remaining wrappers.

In a large, heavy bottomed pan, heat oil sufficient to cover the wontons.

Gently drop wontons into hot oil and fry until golden and crisp, turning once. Remove with a slotted spoon and drain on paper towels. Serve immediately with sweet and sour or plum sauce.

You can take these cream cheese wonton appetizers up a notch with these suggested variations below. Enjoy!

Recipes with Asian Flair

Chinese Pearl Balls

Nutella and Banana Wonton Packets
]]> http://thecookmobile.com/cream-cheese-wontons/feed/ 2 http://thecookmobile.com/parmesan-tilapia/ http://thecookmobile.com/parmesan-tilapia/#comments Sat, 27 Jun 2009 05:27:37 +0000 Lalaine http://thecookmobile.com/?p=4239 dinner. Duh! Homer, flip those pages.

Makes 2 Servings

Ingredients

2 tilapia fillets
1/2 cup Japanese panko bread crumbs
1/4 cup Parmesan cheese
1/8 tsp red pepper flakes
1/2 tsp flat-leaf parsley, finely chopped
1/8 tsp granulated garlic
1 egg, beaten
1/4 cup flour
salt and pepper
frying oil

Procedure

Wash tilapia fillets and pat dry. Season lightly with salt and pepper. Set aside.

In a bowl, combine panko bread crumbs, Parmesan cheese, granulated garlic, red pepper flakes and chopped parsley.

In another bowl, dredge fish in flour and then, in another bowl, dip in beaten egg. Finally, roll in bread crumbs to fully coat.

In a pan, heat enough oil for deep-frying, a round 1-inch high. Fry breaded fish tilapias until golden brown and flakes easily. Drain on paper towels and serve hot with dressing of choice.

P.S. As an alternative to deep-frying, lightly brush melted butter on a oven-proof dish, arrange fillets on a single layer, drizzle top with additional melted butter, and bake in a 400 F until golden brown and flakes easily. You can also pan-fry these tilapia fillets in 3 to 5 tbsps oil, around 3 to 4 minutes on each side.

P.S. Again: If you don’t hear a fresh recipe from me in two weeks, it is probable my bestfriend wrung my neck and stewed me for dinner for posting that photo of hers on www.

Fish and Seafood Recipes in The CookMobile Archive

Asparagus and Crab-Stuffed Dover Sole with Tarragon Cream

Citrus-Glazed Scallops

]]> http://thecookmobile.com/parmesan-tilapia/feed/ 3 http://thecookmobile.com/tomato-mozzarella-pesto-pasta-salad/ http://thecookmobile.com/tomato-mozzarella-pesto-pasta-salad/#comments Sat, 20 Jun 2009 02:18:58 +0000 Lalaine http://thecookmobile.com/?p=4046 Steamed chicken with basil pesto and pine nuts being the ultimate favorite for my brown bag lunches, I usually keep handy~sometimes storebought, mostly homemade~ a pint or so of pesto sauce in my refrigerator. I am simply in love with the heady, aromatic mingling of hard cheese, garlic, fresh herbs and nuts with olive oil on and over anything! So imagine my delight when I discovered this pesto pasta salad amongst fruit cups, sandwiches and sushi at our neighborhood Fresh and Easy market on my yesterday’s trip~another way to savor my pesto! I bought the other necessary ingredients, drove home, doved straight to the kitchen, tossed together this inspiration and had a sensational lunch in minutes. Easy and delicious!

Makes 4 Servings

Ingredients

16 oz uncooked penne pasta
1 cup pesto sauce (recipe follows)
1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
1 cup cherry tomatoes
1 cup fresh baby spinach

Procedure

Prepare pasta according to package directions until al dente. Rinse in cold water and drain.

Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.

Pesto Sauce

2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt

In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.

Pasta Recipes in The CookMobile Archive:

Spaghetti with Creme Fraiche and Smoked Salmon

Tomatoes and Mascarpone over Angel Hair Pasta

Makes 2 Servings

Ingredients

3 tbsps olive oil
2 portobello mushrooms, stems removed
4 cups spinach
1 red bell pepper
1 yellow pepper
2 herbed foccacia roll
6 oz goat cheese
1/4 tsp red pepper flakes

Procedure

In a skillet, heat 2 tbsps olive oil over medium heat. Add mushrooms and cook until tender. Remove from skillet.

Add 1 tbsp olive oil to the pan. Add spinach and red pepper flakes. Saute until wilted. Set aside.

Over open flame, roast peppers until charred. Peel charred skin. Remove stems and seeds. Cut in half.

Cut foccacia roll and toast in a skillet. Spread goat cheese on the bottom half of each foccacia.

Arrange cooked spinach on top of cheese, then the mushrooms and peppers. Add top half of foccacia roll.

Sandwich Recipes in The CooKMobile Archive

Grilled BabyBel and Spinach Sandwich

Smoked Ham and Brie Sandwich