With the holiday around the corner and a feast just waiting to be consumed, our team at HDR Remodeling are sharing a few of their favorite recipes with you. If you make any of these recipes, share with us and let us know what you think!
Appetizers
LUMPIANG GULAY (VEGETABLE LUMPIA)
INGREDIENTS
1 cup Julienne carrot
1 cup Julienne green beans
1 cup Julienne potatoes
2 tablespoon Soy Sauce
2 tablespoon Oyster Sauce
1 pack Lumpia Wrapper
1 tablespoon grated onion
3 cloves grated garlic
1 1/2 cup Vegetable Cooking oil
DIRECTIONS
Add 1 tablespoon of vegetable oil in the pan. Once it is hot, add grated onion and garlic. Stir it for less than a minute.
Add the Julienne vegetables in the pan. Stir for a few minutes or until the vegetable is almost cooked. Add soy sauce and oyster sauce and give it a quick stir.
Once the vegetable is fully cooked, turn off the heat and let it cool down for 5 minutes.
After it is cool down, prepare a lumpia wrapper for filling the vegetable.
Position first the wrapper on a diamond shape, and then add 1 to 1.5 tablespoon of vegetable fillings. Fold the opposite edges of the wrapper and roll them until you get a log shape. Brush the edge of the wrapper with egg white to help seal them together.
In a separate pan, prepare adding vegetable oil and wait until it becomes hot.
Add the lumpia and let it deep fry for 2 minutes or until it becomes golden brown. Turn to the opposite side, and continue deep-frying until it turns golden brown.
Transfer it to the plate with paper towel to help drain the excess oil
Serve with white rice and vinegar sauce.
Recipe from the Odehlicious blog.
Note: Our family recipe that we make every year for the holidays is very similar to this, though we usually use carrots, green beans, peas, and mung beans for the filling. We also use round wrappers, which can be found at Filipino or Asian grocery stores.
MAIN DISHES
GREEN CHILE AND CHICKEN BAKE
INGREDIENTS
Salted butter, for preparing the baking dish
1 (8-ounce) package cream cheese, at room temperature
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground cumin
1 (4-ounce) can diced green chiles
6 (3 ½-ounce) skin-on, boneless chicken breasts
1 cup shredded Cheddar or Colby-Jack cheese
DIRECTIONS
Preheat the oven to 375 degree F. Grease a 9-by-13-inch baking dish with butter.
In a medium bowl, mix the softened cream cheese, garlic powder, salt, and cumin until combined. Add the green chiles, and stir to incorporate.
Lay the chicken breasts in the prepared baking dish, and cover each one with the cream cheese mixture. Top each chicken breast with shredded cheese.
Bake for 30 to 35 minutes, or until the chicken is cooked through and the cheese is browned.
Serve hot.
Recipe from The One Pot Ketogenic Diet cookbook by Liz Williams
CHICKEN ADOBO
INGREDIENTS
5 pounds chicken thighs
2 teaspoon black pepper
4 cloves garlic minced
1/4 cup vinegar (white wine or apple cider vinegar)
Salt to taste
2 bay leaves
1/2 cup soy sauce (alternatives: shoyu or tamari)
DIRECTIONS
Combine all ingredients and simmer in a pot on medium heat until chicken is tender and some of the liquid has evaporated. Remove cover and stir until browned.
DESSERTS
BUTTERNUT SQUASH AND PECAN PIE
INGREDIENTS
Yield: 8 servings
1 cup 7 teaspoon all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
¼ cup (1/2 stick) chilled unsalted butter, cut into pieces
1 1/4 pound butternut squash
3 extra-large eggs
1/2 cup whipping cream
3/4 cup packed golden brown sugar
2 tablespoons light corn syrup
1 tablespoon light unsulfured molasses
1 teaspoon vanilla extract
1/4 cup chilled vegetable shortening, cut into pieces
2 1/2 tablespoon ice water
1 teaspoon cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/3 cup coarsely chopped pecans (about 3 oz), toasted
Whipped cream (optional)
DIRECTIONS
FOR CRUST:
Combine flour, sugar and salt in large bowl. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal.
Mix ice water and cider vinegar; pour over flour mixture and toss until moist clumps form. Gather dough into ball; flatten into disk.
Wrap in plastic and refrigerate 45 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before rolling.)
FOR SQUASH FILLING:
Preheat oven to 350 F. Cut squash in half lengthwise. Scrape out seeds. Place cut side down in baking dish.
Bake until tender when pierced with knife, about 1 hour. Cool completely.
Scrape squash into processor, discarding peel. Puree squash until smooth. Measure 1 C squash puree into medium bowl. Add remaining ingredients; whisk until smooth.
Roll out dough on floured surface to ⅛-inch-thick round. Transfer to 9-inch diameter glass pie dish.
Press dough gently into dish. Trim dough, leaving ½-inch overhang. Fold edge under and crimp decoratively, forming high-standing rim. Freeze until firm, about 15 minutes.
FOR PECAN FILLING:
Whisk first 5 ingredients in small bowl until blended. Mix in ⅔ C chopped pecans.
Position rack in bottom third of oven and preheat to 400'F. Spread pecan filling in crust. Bake until filling is set and slightly puffed, about 20 minutes. Cool 10 minutes.
Pour squash filling over pecan layer and smooth top. Bake until squash is set in center, about 40 minutes. Cool completely on rack.
(Can be prepared 1 day ahead; cover and chill.) Garnish pie with pecan halves. Cut into wedges and serve with whipped cream, if desired.
From Bon Appetit, October 1994
30-MINUTE BROWN SUGAR BERRY CRUMBLE
INGREDIENTS
Yields 2 Servings
3 cups blackberries, blueberries, raspberries, or a combination Note: Avoid using strawberries because they can be runny.
3/4 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
1/4 cup quick cooking oats
1/4 cup coarsely chopped almonds
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
Pinch kosher salt
2 tablespoons chilled butter, cut into small cubes
DIRECTIONS
Preheat the oven to 375 degrees. Combine the berries, vanilla extract, lemon juice and granulated sugar in a bowl, and let stand about 10 minutes.
In another bowl, combine the flour, oats, almonds, brown sugar, cinnamon and salt. Cut in the butter with a fork or your hands until the mixture is uniform.
Fill the 2 ramekins (about 8 ounces each) or 1 baking dish with the berry mixture and sprinkle on the topping. Bake until the top is golden brown and berries are bubbling, about 30 minutes.
Originally published in the SF Chronicle, “When A Plan Comes Together” by Sophie Brickman, Aug. 22, 2010
PECAN PIE TRUFFLES
INGREDIENTS
1 cup (2 sticks) unsalted butter
1/4 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1/4 cup raw pecans, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Chocolate drizzle:
1/4 cup heavy cream
2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 ounce unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract
Crushed raw pecans, for garnish
DIRECTIONS
Melt the butter in a small saucepan over medium-high heat until it foams up and brown (but not black!) flecks appear. Remove from the heat and place in the refrigerator to cool for 10 minutes.
Add the sweetener, pecans, vanilla, and salt to the browned butter and stir well to combine.
When the mixture is at room temperature and has returned to a solid consistency, use a mini ice cream scooper or spoon to scoop out 1-inch balls of the mixture. Place the balls on a serving platter and set the platter in the refrigerator while you make the chocolate drizzle.
To make the drizzle, combine the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Rmove from the heat and stir in the vanilla. Allow to cool in the refrigerator for 8 minutes or until thickened, but still a bit warm; if it hardens too much, return the drizzle to the double boiler and reheat gently.
Remove the truffles from the fridge and use a spoon to drizzle the chocolate over each truffle. Garnish each truffle with crushed pecans. Serve at room temperature.
Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.