Squash Pastillas

Squash is loaded with vitamins, minerals and nutrients. It contains protein, carbohydrates, potassium, sodium, calcium, phosphorus, and vitamins A, B, and C. Squash contains high potassium, which reduces urinary calcium excretion; people who eat high amounts of dietary potassium appear to be at low risk of forming kidney stones.


The nutrients found in squash are useful for the prevention of other conditions as well. High intakes of fiber-rich foods help to keep cancer-causing toxins away from cells in the colon, while the folate, vitamin C, and beta-carotene help to protect these cells from the chemicals that can lead to colon cancer.

The squash’s antioxidants vitamin C and beta-carotene also have anti-inflammatory properties that make them helpful for conditions like asthma, osteoarthritis, and rheumatoid arthritis, where inflammation plays a big role.

In addition to the fruit, other parts of the plant are edible. Squash seeds can be eaten directly, ground into paste, meal, “nut” butter, or even a fine flour. The flowers, leaves, and tendrils can be eaten as vegetables. Unknown to many Filipinos, squash flowers are found to contain lutein, a plant phytochemical that prevents cataracts.

SQUASH PASTILLAS

1 kilo squash
3 cups sugar
2 tbsp butter
1 tsp lemon rind

Procedure:
Cut squash into cubes and cook in boiling water until tender enough to mash into puree. Drain off water and cool. Scrape pulp from peel and press through sieve. Measure the squash pulp and add 1/2 cup sugar per cup of puree. Mix thoroughly. Cook over medium heat. Add butter. Stir constantly until thickened. Add lemon rind and continue stirring. Cooking is done if it forms a firm ball in cold water. Turn into a smooth board greased with butter. Level to 1/2 cm. thick. Allow to cool and into desired size. Roll in sugar and wrap with cellophane paper.

Meat loaf

Meat loaf is synonymous to embutido and hardinera in terms of ingredients and process. But there's a twist in this recipe. Try it and find out.

Ingredients:
1/2 kilo ground pork
1 can sliced pineapple
1 onion, chopped
1 small carrot, chopped
1 small singkamas (sweet yam), chopped
1 green bell pepper, chopped
2 Tbsp powdered milk
4 slices loaf bread
1 egg, slightly beaten
4 cloves garlic, minced
3 Tbsp soy sauce
1 tsp salt
1/4 tsp. pepper

Combine all ingredients except sliced pineapple. At the bottom of a 9"x5" pan, arrange pineapple slices. Pour meat mixture. Cover with wax paper or aluminum foil. Steam for 1 hour, then cool before serving with your favorite ketchup.

Mango jam

Wash ripe mangoes. Cut and scoop out pulp. To every cup of the pulp, add 1/4 cup sugar. Cook until thick enough to spread. Pack in dry sterile glass jar. Remove air bubbles and half seal container.

Sterilize for 25 minutes in boiling water. Seal completely.

Recipes that heal

Healing wonders at the kitchen: "Nature's way of taking care of people: remedies for the most common aches, pains, and health problems. Our kitchen and vegetable garden are ..."

Corn Fritters

Naku, season na naman ng mga mais.  Sugba and tinanok nga mais is found almost everywhere. Why not try this recipe for a change.

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup milk (evaporated)
2 cups fresh corn, cooked and scraped off from the cob
Vegetable oil for frying

Sift flour, measure and re-sift with baking powder and salt. Combine beaten eggs and milk. Mix well until smooth. Fold in corm. Drop from a teaspoon into heated oil. Fry until golden brown.

(photo from photo8.com)

Pancake or hotcake

Another recipe from my dear mother's notebook. She used this recipe during those year when ready-to-mix hotcake mix was not available yet in the market. But if you want to try your hand in making real home-made hotcake, here's the recipe for you. It is a lot cheaper if you do this instead of buying the ready-to-mix hotcake.

Ingredients:
1 1/4 cup sifted all purpose flour
3 tsp baking powder
1 tbsp sugar
1 egg
1 cup milk
1/2 tsp salt
2 tbsp cooking oil
1/2 cup mince meat (optional)

Sift together flour, baking powder and salt. combine eggs, milk, oil, sugar. mix well. add to dry ingredients with mince meat. stir just until flour is moistened. bake on hot griddle pan.

If you use a frying pan, allow the pan to heat up over low to medium heat. Then brush some melted butter or cooking oil. Pour in about 1/2 cup of dough. Cover and allow to cook. If the sides are dry, turn the pancake for the other side to cook.

Instead of meat, you may use mashed banana (green variety), or grated carrot, or chopped malonggay leaves for vitamin-rich pancakes. Happy eating!

Oops! The syrup? Wait lang...

Ah. tantsahan lang sa proportion. Just mix some water (about 1/4 cup), add some white and brown sugar, add butter or oil, heat over low heat until thick. Or you may use condensed milk as topping and sprinkle some chocolate milk drink in granualted form (Milo).

Siomai sa Tisa, Cebu (my version)

I have tried the recipe for siomai sa Tisa as provided by Lina V., a friend from Cebu. Those who wish to try her recipe, click here. Taste good and mouth-watering. I have tried several siomai recipes, but here's the best so far that I want you to try too:

1/2 kilos ground pork with 1/3 fat (fat will make the siomai soft and juicy)
1/2 cup grated carrot-Chinese turnips mix (singkamas in Filipino. In English it's yam bean or jicama. Or you may use sayote - a perennial vegetable)
1 tbsp chopped spring onions (sibuyas dahon)
1/2 tsp salt
2 tbsp soy sauce
1 egg, slightly beaten
2 tbsp cornstarch
pepper
sesami oil

prepare and cook as directed here......

For Dodoy who wish to learn how to wrap siomai, here's a video-demo: