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Chicken soup with Oats & Vermicelli
Butter Cookies with Pistachio & Almond
Beef Vindaloo Indian Dish
Sinigang Philippines Sour Soup
Cynthia Mac Gregor The Firehouse Diet
YVONNE'S HERBED Meat Loaf
Decent Grilled Chicken
The misunderstood Coconut Oil
Sinigang Philippines Sour Soap 8
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Holiday season is coming soon and
here at MunatyCooking weâ€™ve decided to
share recipes that will reduce your time in the
kitchen yet result in great meals on the table.
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We are featuring two authors who brought along not only their interesting books but great recipes to try as well. The foodie in this issue is Elizabeth, and boy
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you should try her food! One look at her scrumptious food pictures and you will not be able to resist visiting her blogs over and over
Photos on pages 6-7-8-9 owned by Elizabeth Quirino. Photos on page 12-13 owned by Author Cynthia MacGregor. Photos on page 16-17 owned by Author Marilyn Meredith . Disclaimer: While every effort has been made to ensure that adverts, deta ils, and articles appear correctly, MunatyCooking Onlin e Magazine makes no state ments, representa tio ns, or warrantie s, expressed or implied, that the content and info rmation in MunatyCooking Online Magazine are accurate , comple te , reliable or free from errors or omissions. MunatyCooking Onlin e Magazin e cannot accept responsib ility fo r any loss or damage caused directly or in directly by th e contents of this publicatio n. The vie ws expressed in this magazin e are not necessarily those of its publisher or editors. The info rmation conta in ed in MunatyCookin g Online Magazine is provid ed for general info rmational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance befo re you use any of the in formatio n provided in the magazine. If you utilize any info rmation provid ed in this magazine, you do so at your own risk and you specifically waive any rig hts to make any claim again st MunatyCookin g Online Magazine, its officers, directo rs, emplo yees or representa tives as th e result of th e use of such info rmation.
again. And as always we kept things easy when it comes to cooking our recipes. Hope you enjoy this read!
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Chicken soup with oats and vermicelli 2 1/2 tablespoon uncooked vermic elli 3 cups chic ken stock
- In a pan, add the chicken stock and when it comes to a boil add the vermicelli. Let it boil for 2 minutes. - Add the oats and black pepper, stir for 5 minutes.
2 tablespoons quic k oats 3 tablespoons cream 1/4 teaspoon black pepper Salt to taste
- Add the cream and stir for a minute, then turn off the heat. - The soup will get thicker after it cools down. - Serve with toasted bread or croutons.
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Butter cookies with pistachio and almond - Preheat oven to 350F/180C. 1 1/4 cup cake flour 1/2 cup + 2 tablespoons butter (at room temperature) 1/2 cup â€“ 1 tablespoons sugar 1/4 cup crushed pis tachio 1/4 cup crushed alm onds mix edw ith 1/4 teaspoon cinnamon
- In a bowl, beat butter with sugar until creamy in texture. - Add the flour and mix well. You should be able to make 1 1/2 inch ball, with no cracks and without it sticking to your hands. - Roll half of the balls in the crushed pistachio and the other half in the crushed almonds. - Place the balls on the baking pan keeping 1/2 inch between each ball. - Bake for 10 â€“ 11 minutes or until the edges of the cookies turn light brown. - Leave the cookies in the pan to cool down.
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Elizabeth has also had an extensive teaching experience. She was a College Instructor for the Mass Communications Department of Assumption College, Makati, Philippines, where she taught Marketing, Advertising & Creative Writing subjects. She also taught SPANISH at the Berlitz Learning Center in the USA. On the side, Elizabeth likes to dabble in watercolor and Chinese painting, having learned the art from the esteemed artist and philosopher, the late Professor Chen Bing Sun. Elizabeth Quirino, has a BA in Communications
Ms. Besa Quirino hails from Manila & Tarlac,
degree, is a freelance writer, and is the Creative
Philippines. She has lived in the east coast
Director of 2 blogs:
part of the USA with her family for over 20
I have brought the SINIGANG with me in my
She is also a Contributing Writer for GOJEE, a
heart, all my life. I grew up eating it every
recipe site http://www.Gojee.com and Homemade
week. Nowadays, I make it for my family sev-
Quirk http://www.HomemadeQuirk.com, a blog
eral times a month, all year long. In the past, I
of Quirk Books.
never paid attention to why a dish that was so
Elizabeth has worked as an advertising
sour could warm our bellies and our hearts so
copywriter and has written multimedia campaigns
for Nestle, Procter & Gamble, Johnson &
I have brought homemade Sinigang soup with
Johnson Inc., Wendyâ€™s, A & W, and Disney
me to work or when I travel. Packed well, its
sour flavors are even more fascinating the MunatyCooking | 6
day after. It ne ver fails to elicit questions from
colleagues were hosting some Japanese
those unfamiliar with it. And I gladly offer an
businessmen. We ordered Sinigang as the soup
explanation. What is Sinigang?
starter. Even if we ordered many other Filipino
Sinigang is a soup dish that is flavored to a tart
dishes, it was the Sinigang that caught the
sourness. It is a mélange of meats, seafood, and
Japanese's attention. They told us that they had
vegetables. Its combined
a similar sour soup, too. Interestingly, the
flavors make it an
Japanese as a culture
all-season versatile dish
show appreciation for
that can be eaten with rice,
good food by slurping
noodles, or other menu
aloud. When the sipping
items. The sour tastes
soup arrived, there was
come from backyard fruits
some good Sinigang
slurping that night!
tamarinds, the “kamias”,
Asian countries have their
green mangoes, green
own versions of the sour
tomatoes, “calamansi” or Philippine lime,
and Laos, Vietnam, Malaysia, Indonesia, Japan
and the Philippines. The sour flavors have made
Back in my kitchen here in America, I do not
their way from Asia to America, Europe and the
have the backyard fruits I grew up with in the
rest of the world through the food shared at
Philippines. But I deal and I make do. Just
today, I was on the phone with award-winning
I’d like to think that our lives are like the
cookbook author AMY BESA, owner of PURPLE
SINIGANG. Similarly in life, in this world, we
YAM Restaurant, New York. I told her of my
have our own differences, cultures, identities.
Sinigang dilemma; the difficulty of finding the
Daily, we go about our ways and blend our
souring agents. Here’s what Amy Besa said :
individualities with what life has to offer. There's
"Do not use instant Sinigang packets that con-
the bitter, the sweet, the sour, the salty,
tain chemicals. Go for the fresh, natural ingredi-
the light, the heavy, and we take it all in.
ents. Chef Romy (Dorotan) uses rhubarb , lime,
It is in these unique combinations,
lemon to sour our Sinigang."
contrasts, and complexities we are able to
Once, at a business dinner, my husband and his
understand how beautiful life is.
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soup as well: Burma, China, Thailand, Cambodia
guavas, green pineapples,
Sinigang Philippines Sour Soup By Elizabeth Quirino
1 bunch water spinach (called Kangkong in Asian groceries)
1 pound beef short ribs 1/2 pound shrimps, shells intact
1 bunch yard long green beans (called Sitaw in Asian groceries)
1 medium onion, chopped 2-3 cloves garlic, chopped
2 pieces Japanese eggplants, sliced
2 medium tomatoes, sliced
5 cups water
1 whole lemon, sliced with rind
2 Tablespoons fish sauce
1 whole lime, sliced with rind
1 teaspoon salt
1 whole green mango, pitted, sliced 1 giant white radish (daikon in Asian groceries)
1 teaspoon black pepper 1 Tablespoon canola oil
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In a large pot, over medium heat, sauté the garlic, onions and tomatoes in the canola oil. Let the onions and tomatoes soften.
Add the fish sauce. Then add the water and sour agents : green mango, lemon, lime.
While the broth is starting to simmer, add the beef ribs and cook till meat softens. This should take about 40 minutes.
When beef is tender, add the shrimps, radish, green beans, eggplant. Cook a few minutes more till vegetables are soft.
Add the water spinach in the last 5 minutes of cooking. Season with salt and pepper. Serve hot with jasmine white rice.
More of Elizabeth’s recipes can be found on her blogs
Chocolate Flourless Cake
Cold Sesame Noodles Salad COOK’S COMMENTS :Back in the Philippines, the original Sinigang has tamarinds as souring agents. You take 5 green tamarinds, boil them in a little water to soften. Mash the tamarind and get the pulp, then add this to the broth. Some Sinigangs also contain chiles. It is a personal preference. When I put chiles, I make sure to remove it the day after so that the spiciness does not overpower the sour flavors. Serve Sinigang with “patis” or fish sauce on the side for dipping.
Filipino Tapsilog MunatyCooking | 9
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Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.
Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.
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Readers and bloggers If you are part of the foodies world, you’ll love it
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Cynthia MacGregor In later years--as an adult--I had tried to make Yvonne’s meatloaf myself. Carefully copying her recipe, I took it home and tried to duplicate the results. I failed miserably. And again. And again. My meatloaf wasn’t even a pale shadow of hers. It bore no resemblance whatsoever. Yvonne had the magic touch. Or something. Her meatloaf? Magnificent! Mine? Certainly edible but totally pedestrian andM worst sin of allMno kin to hers, no matter that I’d used the same recipe.
My mother’s meatloaf was something else. Truly, it was in a class by itself. I don’t know where she got the recipe, though I’m sure she didn’t develop it herself. It was more her style to improve on other people’s recipes than to create them from scratch. As a child, I used to ask her to cook her meatloaf for guests. She would demur, averring that meatloaf was not a company dish. But hers was. And when my childhood best friend (a boy, b y the way, though that fact is irrelevant to this story) would come over for dinner, he would beg for her meatloaf. An yone with half a brainMor half a tastebudM would.
Giving up after several tries, I threw the recipe out. I could still eat good meatloaf when I went to my mom’s place. It would be a treat. And my mom seemed content to view it that wa y. She could invite me over for meatloaf or bring a cooked-and-frozen homemade meatloaf over to me. And either way she knew she was giving me a treat, something I truly appreciated. I’m hard to buy gifts for. There are so few tangible things I want. (My wishes run more to getting my books published and other such intangible desires than to things you can hold and admire. I’m not an acquisitive person.) But my mother’s meatloaf? Ahhhhh! That was a treat she knew she could please me with every time! And then my mother died. As it happened, right around that time, I had sent an editor a piece about my mother’s meatloaf. She wrote back. She would buy the piece. But she needed the recipe to accompany it.
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The Firehouse Diet Panic time at the OK Corral. I had thrown out the recipe years ago, discouraged by my plural failures. I messaged the editor and told her I didn’t have the recipe, but she said she had to have it to go with the story. I called my stepdad and asked if he still had my mom's recipes. I thought it was a rhetorical question and was more than dismayed to hear him say he'd thrown the whole collection out! (My daughter and I both wanted it—not just the meatloaf recipe, though that in particular, but actually the whole collection.)
The editor and I exchanged several more emails meanwhile, and I told her The Great Meatloaf Experiment was about to take place in my kitchen. I bought what I thought were the needed ingredients, assembled them, had a pen and paper at my elbow for jotting down amounts of ingredients, and began.
For each ingredient, I took what felt like the right amount, then measured it to see what I had, and wrote it down. In this manner, I prepared the meatloaf, put it in the oven at what I hoped was the right temperature...and waited with bated breath. An hour later, I took it out.
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NEXT YVONNE'S HERBED MEAT LOAF
Well...I thought I remembered the ingredients in the meatloaf, and the basic method of preparation, but I had no idea what the quantities were. Nor was I truly secure that I remembered everything that went in it. And, don’t forget, my previous tries, albeit they were years ago, working from the recipe, had been failures. Still, I'm accomplished in the kitchen--and more so than I was when I had last tried to prepare the meatloaf.
It was a dead-on knockoff of my mother's meatloaf at its finest. If it had been handed to me in a blind taste test, and my mother were still alive, I wouldn't have known that she didn't make it herself. When I messaged the editor and told her that the experiment had been a great success, she wrote back saying she was sure my mother's spirit had been there with me in the kitchen, guiding me as I made the meatloaf. I don’t know if it’s true, but it’s an awfully nice thought. I called my daughter and told her, “I have Grandma’s meatloaf recipe. I’ve recreated it. It’s right! I’ll send it to you.” Needless to say, she was overjoyed.
*At one point, with a nod to cholesterol, my mother tried making the meatloaf with a leaner beef. It just wasn’t the same. She reluctantly went back to using chuck. •
Preheat oven to 350°. Place the fresh white bread crumbs in a bowl and add the 3/4 cup of tomato juice. Mix well.
Add the garlic, salt and pepper, and four herbs, and mix well again. Now, add the meat, and knead with your fingers till all is well blended.
Here is the recipe: •
YVONNE'S HERBED MEAT LOAF
1 slice white bread, crumbed 3/4 cup tomato juice + scant 1/2 cup tomato juice 2 large or 3 medium cloves garlic, pressed salt & fresh-ground black pepper to taste 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 lb ground chuck*
Shape into a loaf. Do not try to pack it together tightly. This is not supposed to be a dense meatloaf. Place in a loaf pan or any other suitable pan. Pour the scant 1/2 cup of tomato juice evenly o ver the top. (Some will collect around the meatloaf in the pan.) Place uncovered in the oven and bake for 1 hour. (Note: If doubling the recipe, form two loaves rather than one huge one.) Serves 3-4. If there are any leftovers (unlikely!), this is great cold the next day for lunch. ***
About Cynthia Mac Gregor Cynthia MacGregor is the author of over 50 conventionally published books and another over-50 e-books. These include The Firehouse Diet, which is filled with delicious recipes. You can order a copy or just read more about it at http:// tinyurl.com/6kwpx68. Cynthia’s website is http:// www.cynthiamacgregor.com. You can write to her at Cynthia@cynthiamacgregor.com.
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http://www.damnationbooks.com/book.php?isbn=9781615721290 Official website: http://www.su-halfwerk.com/Zuphreen.htm MunatyCooking | 15
Marilyn Meredith preacher husband, Hutch, is the cook, and he made it for her in one of my mysteries.)
Marilyn’s Beef Stroganoff I’m a pinch of this and a bit of that kind of cook, but I’ll try to do this as a recipe for four people—I usually make it for many more.
Ingredients: - 1 large round steak, cut into strips about 2 inches long and ½ inch wide. (Doesn’t have to be exact.) - 1 T. Worchestershire sauce - White or yellow onion, cut into pieces - Garlic or garlic powder Marilyn Meredith is a mystery author who
- 1 can tomato soup
writes the Deputy Tempe Crabtree mystery
- ½ can water
series under her own name and the Rocky
- Sliced fresh mushrooms - 1 pint Sour Cream
Bluff P.D. series as F. M. Meredith. She raised 5 kids, lived in and ran a home for 6 developmentally disabled women for 22 years
- Brown and cook the strips of round steak.
and has done a lot of cooking over the years,
- Add onion and garlic/garlic powder. Cook until onion is just tender.
and continues to do so. Beef Stroganoff is one of my fa vorite dishes to cook. The recipe is a bit different since I got it from a Russian who was in the U.S. Air Force. I loved his Stroganoff, made it many times, and it’s one of my family’s favorites. (In my Deputy Tempe Crabtree series, Tempe’s
- Add Worchestershire sauce, tomato soup, and water. Simmer long enough for steak to be tender. - Add mushrooms, stir until heated. Add the sour cream, mix well. - We like it best served over noodles, but rice works too.
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Bears With Us
The Rocky Bluff P.D. crime series:
The Deputy Tempe Crabtree series:
Angel Lost Blurb:
In Bears With Us Blurb:
As plans for her perfect wedding fill her mind, Officer Stacey Wilbur is sent out to trap a flasher, the new hire realizes Rocky Bluff P.D. is not the answer to his problems, Abel Navarro can’t concentrate on the job because of worry about his mother, Officer Gordon Butler has his usual upsets, the sudden appearance of an angel in the window of a furniture store captures everyone’s imagination and causes problems for RBPD, and then the worst possible happens—will Stacey and Doug’s wedding take place?
Native American Deputy Tempe Crabtree has her hands full when bears turn up in and around Bear Creek, a young teen commits suicide and his parents’ actions are suspicious, a prominent woman files a complaint against Tempe and her preacher husband Hutch, a love affair from long ago comes to light, and a woman suffering from dementia disappears.
Marilyn’s Website: http://fictionforyou.com Marilyn’s Blog: http://marilynmeredith.blogspot.com
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Decent Grilled Chicken 2 tablespoons oliv e oil
- Make a long cut at the back of the chicken.
1/4 teaspoon cinnamon pow der
- In a bowl, mix all the spices and oil well.
1/4 teaspoon black pepper powder
- Add the chicken and rub it well with the spices and oil.
1/4 teaspoon cardamom powder
- Cover the bowl and leave in the fridge for overnight marinade.
1/4 teaspoon garlic powder
- Preheat oven to 350F/180C.
1/2 teaspoon cumin pow der
- Give the chicken a shake to remove excess marinade.
1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1 chicken about 1000gm with skin
- Place the chicken on itâ€™s back in the baking pan. Bake for 1 hour. - Take out the chicken and cover immediately with foil to keep it moist and tender. - Serve with salad. MunatyCooking | 18
VAMPIRES ARE FOREVER
Vindaloo 1 kilo beef cut in cubes
1/2 teaspoon turmeric powder
- In a pan, add oil and sautĂŠ the onion until light
3 medium siz e onion finely chopped
1 teaspoon fenugreek seed powder
golden. Take it out and keep aside.
3 garlic clov es minced
1 teaspoon black pepper pow der
- Add beef to the same pan and brown. Take it out
1 teaspoon ginger paste
1/2 teaspoon sugar
1/4 teaspoon cinnamon pow der
4 tablespoon lemon juice
2 teaspoon coriander pow der
Salt to taste
1 teaspoon red chili powder
1 tablespoon cumin powder
7 cups boiling water
and keep aside. - In the same pan add oil, ginger and garlic stir for 20 seconds. Add the beef, onion, sugar, and all the spices. Stir for 5 minutes. - Add the boiling water and lemon. When it comes to a boil, cover and let it cook for an hour or until the
1/4 teaspoon cardamom powder
beef is tender. Serve with rice or bread. MunatyCooking | 19
The misunderstood Coconut Oil
A long time ago, we were told not to use
Coconut oil controls blood sugar, and improves
coconut oil, since it clogs arteries, makes us fat,
the secretion of insulin, hence is beneficial to
andMthe list goes on.
Recent studies, however, have shown that
In addition, you can boost your energy while
coconut oil is one of the best oils a person
working out as well as accelerate the fat
should consume on daily basis. It's a fat that
burning by consuming coconut water.
actually helps in slowing down the aging
Coconut oil doesn't stop here, it can work for
process, increases metabolism, and actually
you from the inside and outside.
helps us lose weight. Facial and body massage using coconut oil Coconut oil is a medium chain triglycerides, so
increases the elasticity of the skin, moisturizes
when we cook with coconut oil it will not turn
it, and reduces fine lines. Warming coconut oil
into trans fatty acids quickly. It also has Lauric
just close to body temperature will help in
acid, and when we consume the oil, it gets
opening skin pores, allowing the skin to absorb
transformed into monolaurin. Monolaurin is an
the oil's nutrients. Pimples and dark spots will
active component to fight against viruses. Not
gradually disappear since coconut oil has the
only that, coconut can rid our bodies from
ability to rid the skin from fungus and bacteria.
fungus and parasites as well. The same goes for hair. If you suffer from To enjoy its benefits, a teaspoon of coconut oil
dandruff or dry scalp, coconut oil is one of the
mixed with a glass of warm water will help the
best remedies. Warm the coconut oil and
stomach digest food in a better way. Cooking
massage the scalp with it gently, after 45
with coconut oil helps in reducing body weight
minutes to an hour wash the hair and condition
since the body absorbs it quickly and forces
it. You can also use it to minimize split ends.
body cells to immediately benefit from its
Just rub few drops between your hands and rub
vitamins and minerals. This will lead us to enjoy
the ends of your hair.
better energy level. MunatyCooking | 20
Many people avoid the use of coconut oil not only because the misconception about its benefits but also because it has a strong smell. Others are simply allergic to it. However, if you are not allergic, try coconut oil for general health improvement and you'll be amazed at the results. Make sure it's organic virgin coconut oil.
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