32 No-Cook Recipes to Beat the Heat

August 17, 2013 at 9:06 AM | Posted in cooking, Eating Well | Leave a comment
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As August heats up beat the heat with these 32 No-Cook Recipes from the Eating Well web site. The link is at the end of the post, Enjoy!

 

Eating Well

 

32 No-Cook Recipes to Beat the Heat
When the temperature is hot and the humidity is high, the last thing you want to do is heat up your kitchen. Using handy pre-cooked convenience foods and relying heavily on fresh produce, these easy no-cook recipes for healthy breakfasts, lunches, dinners, appetizers will keep your house cool and satisfy your need for healthy, delicious. and quick with these appetite for the taste of summer.

 

Italian Vegetable Hoagies
This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you’re packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad….

 
Creamy Avocado & White Bean Wrap
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer….

 
Get these and 30 other No-Cook Recipes to Beat the Heat by clicking the link below.

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/no_cook_recipes?sssdmh=dm17.683883&utm_source=EWTWNL&esrc=nwewtw080613

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Adobo – Filipino Cuisine

August 12, 2011 at 12:37 PM | Posted in chicken, Food | 2 Comments
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Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.

Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spa

Chicken Adobo

nish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoningor marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

While the adobo dish and cooking process in Filipino cuisine and the general description adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then often browned in the oven or pan-fried afterward to get the desirable crisped edges.

Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

Outside of the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items “adobo flavored.” This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.

Filipino Chicken Adobo

Ingredients

o 1 (3 1/2 lb) whole chickens ( one whole chicken, with all the parts is my favorite, but legs and thighs also are really great)
o 1 -2 cinnamon sticks
o 3 tablespoons peppercorns ( can adjust if desired)
o 6 garlic cloves, crushed ( adjust to taste, but sometimes  go extra and use an entire bulb)
o 3 bay leaves
o 1 cup soy sauce
o 1 cup distilled white vinegar or 1 cup rice vinegar or 1 cup coconut vinegar
o 3/4 cup white sugar
o 2 cups water ( adjust up or down as mentioned)

Directions

1. Place the liquid ingredients in a pot, starting with about half the amount of sugar. Taste and adjust the seasonings, the vinegar flavor will lessen during cooking, but if it is too sweet or too tart it’s easier to adjust the sugar now than trying to adjust the other flavors at the end of the cooking to your preference.
2. Add the cinnamon stick, peppercorns, garlic, bay leaves and chicken. If you don’t want the seasonings in the final dish you can wrap them up in cheesecloth, but usually they’re all left loose. Pack the chicken fairly tightly in the pot and if the chicken is not covered in liquid add water, often I add about 2 cups of water. The water can also help make the flavor less intense if the vinegar is too strong.
3. Simmer on medium low for about 1 hour, or until the chicken is cooked through. I often leave it until the chicken is pretty much falling off the bones. Add water if you would like to thin out the sauce during cooking. This can also be done in a slow cooker that you start in the morning and leave on low for 6 hours. The meat will fall off the bone, but that just makes it easier to get at it all!
4. Serve over rice with the sauce. One other addition I have made, though not traditional I believe is red pepper flakes (about 1 tsp) to the seasonings.

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