Persimmon Cookies

Since we have a lot of Persimmons still in our refrigerator, I tried to create my own recipe based on the on at least 3 recipes that I got from the web. Hubby knows me so well that I just don't copy the recipe that I found in any source. I have to read it and imagine what the output will be. If I don't like the ingredient, I will certainly change it with something I like. That's what happen to this recipe. My cookies really come out good. It's not very sweet at all as I used splenda instead of regular sugar.

Here is the list of things that you will need:
* 2 ripe persimmons, pureed
* 2 cups all-purpose flour
* 1 tsp baking soda
* 1/2 tsp ground cinnamon
* 1/2 tsp ground cloves
* 1/2 tsp ground nutmeg
* 1/2 tsp no salt (salt substitute)
* 1 whole egg
* 1 cup sugar blend (splenda)
* 1/2 unsalted butter
* 1 cup craisins
* 1/2 cup choco chips

Here is how to do it:
* Preheat oven to 350º F
* Dissolve baking soda in persimmon pulp and set aside.
* Sift flour and spices and salt then set aside.
* Cream together butter and sugar until fluffy.
* Beat in egg and persimmon.
* Stir in dry ingredients and mix.
* Add craisins and chips.
* Drop a teaspoonful into grease cookie sheet.
* Bake for 15 minutes.

I love these cookies.... It makes me forget my chocolate cup cakes!

Turkey Meatloaf Picture

I finally was able to take a picture of the turkey meatloaf that I made last week. I posted the recipe last month but I did not get the chance of taking a picture of it as the camera at that time was not working. This is the one that hubby always have as a snack or as filler for whatever meal he has on his kit. Click here for the recipe, however I changed instant oats with white potatoes, just for a little variation.

How to Preserve Berries

Since hubby loves fruits very much, we often wonder how we could keep strawberries and other berries that we usually buy from the farmer's market fresh throughout the week. When we go to the market, we tend to buy more because it is cheaper to buy in bulk. Besides, our eyes are much much bigger than our tummies. The result, a lot of these fruits ended on the garbage. Not anymore after we learned how to preserve them.

These are the strawberries which have been in our refrigerator for two weeks. They still look very fresh and firm, not mushy. There are two ways in which we do avoid wastage on our fruit. One is either freeze them for future use or keep fresh just enough for a week or two, depending on the kind of berries you buy.

At this time time of the year when some of the locally grown berries are slowly going out of season, we need to do something to let us not run out of fruit for winter time. Right now, we do have enough in our freezer but still planning to add more.

Here is how to keep them fresh for a week or two in the refrigerator:

1. When buying, select fruits with less bruise and are firm and nice.
2. Do not wash them. Just wash as you eat them.
3. Prepare a container big enough for the fruits. Put a moist paper towel in the bottom.
4. Select the berries that are firmer and put them at the bottom layer.
5. Put another moist paper towel on top of the first layer before adding the next layer.
6. Do the same thing in the next succeeding layer.
7. Cover the topmost layer with another moist paper towel before putting the lid of the container.
8. Then you are set for the week.

Here is how to freeze them:

1. Prepare a container and put wax paper at the bottom.
2. Select from the fruits the ones that are a little bit soft and sure not to last long anymore, especially those with bruise.
3. Wash them thoroughly and dry them with paper towel.
4. If you want to preserve the whole strawberry size, just go ahead and put them on the paper. I usually cut mine in half to make it easy to process in the blender.
5. Add another wax paper on top before adding the next layer and so on.
6. Put in the freezer over night or until fruits are solid.
7. Transfer them to a Ziploc to keep them longer in the freezer.
8. Then you are set for the season.

Fruit Smoothies

This was the fruit smoothies that I made the other day. This is one option to get to eat the fruits that we need for the day. Sometimes it is easier putting them all in a glass than having to eat each of them. This gives a break for that tradition. I guess this is also good for kids who find it hard to swallow healthy food.

Here is what you need:

2 cups of orange juice
1 cup of your favorite yogurt
1 banana
1/2 cup blueberry (fresh or frozen)
1/2 cup strawberry (fresh or frozen)
1 tbsp flaxseed

Here's what to do:

Put everything in a blender and process them until smooth. This yields two glasses. If you want more then just increase the amount of the ingredients.

Hubby and I love this with our breakfast.

Sweet Yams

This is the picture of the side dish I made for Thanksgiving. I got this recipe from the internet and I made it with few modifications on the amount of ingredients that the original recipe calls for.

In this dish, I opted to use butter instead of olive oil because I like buttery flavor in my food. And it really was good with green beans casserole and the stuffing that Elsie made.

Here are the ingredients:
3 pounds yams (orange-flesh)
1/3 cup coconut milk
1 tbsp freshly grated ginger
1 tbsp maple syrup
1 tsp iodized salt
1/4 cup unsweetened coconut flakes
3 tbsp unsalted butter
1/4 cup toasted macadamia nuts, chopped

Procedure:

Preheat oven to 350º. Use a rack in the upper third.

Wash the yams and dry them. Pierce numerous times using fork and wrap each with a foil. Bake for 45 minutes to an hour depending on the sizes of the yams. (I put mine to an hour but it did not take me that long to bake them. I took them off the oven after smelling cooked aroma from the yams.) Let them cool a little bit and remove the skin. Mash them in a medium mixing bowl. Melt the butter and pour it in. Mix and let it settle for few minutes. Stir in ginger, maple syrup and salt. Leave it for few minutes then do the final tasting. Put more seasoning to obtain the desired taste.

Spoon the mixture to a baking dish, sprinkle with coconut and bake for 30 minute or until coconut flakes turns light brown. Remove and sprinkle with macadamia nuts.