Saturday, September 25, 2010
i'm still on a hunt for a dairy-free and coconut-free whip cream. soyatoo has coconut, no good. and i'm not into any whip cream recipe that includes tofu, yuck.
• pre-made pie crust (maybe one day i'll try to make from scratch)
• 1/4 cornstarch
• 1/3 cup sugar
• 3 tbsp unsweetened cocoa powder
• 1/4 tspn salt
• 3 cups soy milk
• 1/2 cup ghirardelli semi-sweet chocolate chips
• 1 tspn vanilla extract
• 2 bananas
1. bake pie crust as directed on package.
2. in a pan, whisk together dry ingredients: cornstarch, sugar, cocoa powder and salt. gradually whisk in soy milk. bring to boil mixing constantly until mixture thickens. remove from heat and add vanilla extract and chocolate chips, mix until smooth.
3. pour a thin layer of the mixture into the pie crust just to coat the bottom, add slices of banana, coat with mixture, and repeat until all mixture is used.
4. refrigerate overnight.
Monday, September 20, 2010
on the chayote tip... when aya was smaller, to get her to eat the chayote in tinola i told her it was apples. so when she ate tinola she'd ask for "mo' apo (ah-po)" meaning chayote. hehe
• 6-8 chayote
• 4 slices pork chop (or ground pork)
• 1 head garlic
• 1/2 large onion
• 2 large tomatoes
• 1" chunk ginger
• salt & pepper
• mince garlic and onion
• cut tomatoes
• slice ginger large so kids don't accidentally eat
• peel and cut chayote into 1" slices
• cut pork into tiny pieces
1. in a large pot, saute pork until brown
2. add garlic and onion
3. add salt & pepper
4. continue to saute until mixture is dry and sizzling
3. add tomatoes, ginger and patis taste
4. add chayote and enough water to barely cover the chayote
5. bring to boil, cover and let simmer until chayote is cooked
6. season to taste.