Pahok Ktiss Recipe + Tutorial

Pahok Ktiss is a Cambodian fresh and cooked vegetable dip made with ground pork, coconut milk and enhance with pahok sauce. This is my first video with voice over. I hope that my instructions are clear. Just let me know if you have any questions. khatiya-korner.com



http://www.youtube.com/watch?v=zqz5H2DxbkQ&hl=en

Kid Healthy Dessert - Fruit Crisp

Fruit crisps are thought to be a dessert that originated in the Southern States. Whether old or new, the recipe is a favorite with children. The fresh fruit makes a healthy snack for kids as well as an elegant dessert.

The recipes taste best is made with fresh fruits but frozen fruits are convenient and taste fresh with modern day packaging. A fruit crisp is easy to make. There is no crust required. These desserts can be served warm right out of the oven and topped with ice cream or real whipped cream.

You can create some healthy fruit crisps desserts for kids' snacks. Fruit crisp recipes are simple and quick to prepare. You can use almost any kind of fruit to create these scrumptious but healthy desserts. This recipe is a simple and quick way to prepare dessert without using refined sugar or even honey.

You can substitute fruit concentrates, date sugar or brown-rice syrup for white refined sugar. These alternative ingredients are usually available at your health food store.

Cherry Fruit Crisps are a delicious and a healthy way to consume vitamin C. Cherries are abundant with naturally occurring chemicals are called anthocyanins. Cherries also have anti-inflammatory properties useful in treating arthritis and may help fight colon cancer. Cherries are good for the entire family.

Cherry Crisps

Ingredients:

*2 cups fresh or frozen, thawed, and drained dark sweet cherries

*2 tablespoons vegetable oil

*3 tablespoons plus 1-1/2 teaspoons tapioca

*½-1/2 cup of unsweetened pineapple juice concentrate (Minute Maid)

*2 tablespoons of water

*Double oat topping

Instructions:

1. Preheat oven to 350.

2. Spray a 9x9 by 2-inch glass or ceramic baking dish.

3. In large bowl mix together all the ingredients with the exception of the topping

4. Pour mixture into prepared baking dish.

5. Let sit for 10 minutes.

6. Add topping.

7. Bake 50 minutes or until topping is golden brown.

8. Remove from oven.

9. Place on a wire rack to cool

10. Serve warm or refrigerate

Yields: 9 servings

Meals in Minutes

No matter what your schedule, you're going to end up preparing a meal on the run every now and again. I try to keep the ingredients for several quick and easy meals on hand so I'm not in a bind when I'm rushed for time and have to throw a quick meal together. Here are some of my family's favorites:

TOMATO SOUP AND GRILLED CHEESE SANDWICHES

I always keep several cans of Campbell's condensed tomato soup and saltine crackers on hand. Just add a can of milk or water to one can of soup and you're in business. My husband prefers his grilled cheese sandwiches prepared with butter in the skillet, but I often leave out the butter completely by first toasting the bread in the toaster oven, adding the sliced cheese, and then microwaving until the cheese melts.

STIR FRY

There are a number of generic frozen stir fries on the market now that are very reasonably priced. I have to pick through them to find a vegetable combination my family likes, but there really are many to choose from. You just add your choice of beef, chicken, pork, or shrimp, and it only takes about 10 minutes to prepare in the skillet. I add a little soy sauce for extra flavor.

SPAGHETTI

I always stock up on jars of spaghetti sauce when they're on sale. I prefer to make my own, but when I'm pressed for time these jars of sauce come in really handy. My family of three only eats about half of the sauce at one time, so I freeze the leftover sauce (the cooked hamburger added), and the next time it just needs to be thawed out and added to the cooked spaghetti noodles. We used to throw away a lot of leftover garlic bread, but I found that especially when we're not planning on having spaghetti ahead of time, toast with butter and garlic powder is a very acceptable substitute. We actually decided we liked the garlic toast better so I don't even bother with the garlic bread anymore. Just add a salad and you have a complete meal.

CHICKEN BURGERS

I often run across frozen breaded chicken patties on sale. These make a great quick meal, any time of the day. They can be eaten alone or on a hamburger bun. Just add mayonnaise, lettuce, and maybe a slice of tomato. We like to eat these with frozen french fries and maybe a jello salad.

Whiskey Glazed Smoked Ham Recipe by the BBQ Pit Boys

This whole ham done on the grill is as good as it gets. Learn how easy it is to make a tender and moist "all holiday" Whiskey Glazed Smoked Ham for your next special occasion barbeque.



http://www.youtube.com/watch?v=9zmeQ6Wgh_o&hl=en

Cuban Pork Chop Recipe

Cuban cuisine is characterized by the taste of tropical juices, but
often it is less spicy than the food of its neighbors in the
Caribbean. The spices in my Cuban pork chops give this dish a
little extra kick, but are not overpowering.

Ingredients:

4 boneless pork loin chops (about 2 lbs. of meat)

3 tbsp. canola oil

2 cups orange juice (fresh squeezed if possible)

1/2 cup lime juice (fresh squeezed if possible)

1 cup fresh, diced tomato

3/4 cup white wine

1/2 cup chopped red onion

2 cloves minced garlic

4 tsp. fresh, chopped parsley

2 tbsp. brown sugar

1 tbsp. Lawry's® seasoned pepper (or ground black pepper)

1 tbsp. garlic powder

1 tbsp. onion powder

1.5 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. kosher salt

Instructions:

Set aside 1/2 cup orange juice, 1/4 cup white wine and two tbsp.
lime juice for later use. Take the orange juice, the lime juice and
the wine that you did NOT set aside, and mix in a bowl along with
the brown sugar. This is your marinade. Put the meat in a baking
dish. Pour in the marinade and cover, and allow the meat to
marinate in the refrigerator for about an hour, turning the meat
over once after the first 30 minutes. In a small bowl, thoroughly
mix the seasoned pepper, the garlic powder, the onion powder, the
ground cumin, the dried oregano and the kosher salt. This is your
spice rub. Take the meat out of the refrigerator, pat dry, lay on
some aluminum foil, and rub thoroughly on both sides using the
entire spice rub that you've mixed. In a large skillet, heat the
oil over high heat. Place the chops in the skillet and seer on one
side until brown. Flip the meat over and turn down the heat to
about medium or a little lower. Add the chopped onion and minced
garlic around the meat and sauté for several minutes. Add the 1/4
cup of orange juice, the 1/4 cup wine and the 2 tbsp. lime juice
that you set aside, and simmer until the meat is thoroughly cooked
and the liquid has begun to thicken and is somewhat reduced. Remove
chops and let stand on a platter covered with aluminum foil.
Continue to heat the liquid left in the skillet until it reduces a
bit more, then spoon on top of each chop. Place the diced tomato
evenly on top of the chops for garnish, and sprinkle with the
chopped parsley.

Copyright © 2007 Lee Griffith. All rights reserved.

Food Handling Safety For Home Cooks

For the home cook, food handling safety can be a huge issue. Lack of proper care can lead to a variety of food-borne illnesses, even death. Nationwide, thousands of people end up in emergency rooms every year suffering from illnesses that could have been avoided had basic food safety rules been followed.

The biggest culprit in the kitchen is cross-contamination. Basically, that boils down to keeping raw and cooked foods separate. That sounds simple enough, but it's something that trips up even the most experienced home cook from time to time.

Take for example your Saturday night dinner. You want to grill some steaks, so you lay them on your cutting board to trim off fat and season them. Later, you decide to make a salad to go with the steaks. You rinsed off the cutting board after trimming the steaks, but didn't properly clean it with soap and hot water. Bacteria left on the board, which are killed by the heat of grilling, are transferred to the raw greens for your salad.

You set the salad on the table at room temperature, and with the moisture in the greens and the abundant organic matter, you've created a bacterial buffet that will have you and your guests spending a large portion of your time in the bathroom for the next few days.

Cross-contamination also comes into play on the stovetop. Say you've got three pots going. In one, there's raw pork simmering. In another, there's a mess of turnip greens cooking. In the third, there's a sauce for the pork cooling. In your rush, you use the spoon with which you'd stirred the raw pork to stir the sauce. The bacteria from the raw pork transfers to the sauce, which is no longer, hot enough to kill it.

See how easy it is? Fortunately, it's also easy to avoid. The easiest way to avoid the cutting board blues is to have two boards: one for meats and one for vegetables. You still need to clean them well, of course, but the risk of immediate illness will be lowered. On the stovetop, use two or even three different spoons rest to keep your tools separate.

A little care now can save a lot of suffering later!

10 Ideas For Grill'n Fruits and Veggies on the Weber Genesis E-320 Gas Grill

For many folks grilling is about meat, more like MEEEEAT, and the rest of the meal or menu is prepared in your indoor kitchen. The great thing about the Weber Genesis E-320 Propane Gas Grill is that the 12,000 BTU side burner opens up several more options for controlling your cooking and dining experience right on your patio. However, having made that observation, we are always surprised by how many "sides" and even "desserts" can be prepared right on the grilling grate of the E-320.

First things first, the grill grate needs to be thoroughly cleaned and the grate should be well oiled. On top of that, make sure that any vegetables or fruits have been bushed with olive oil, sprayed with cooking oil or hand rubbed with butter. Don't use your expensive EVOO for this but you can if you wish. Flavored olive oils infused with your favorite seasoning, herbs and spices are wonderful for grilling. Dropped on a medium to med-high temperature grate, several veggies and fruits get wonderful textures and flavors that are a delightful change from raw, steamed, griddled and pan-fried. If you enjoy the flavor of a slightly charred food item, grilling this way is a perfect way to capture that flavor on fruits and vegetables.

Keep in mind that this is not a "close the lid and check back later" cooking technique. When grilling fruits and vegetables it is best to keep a sharp eye on the cooking process. Both veggies and fruits will get soft and squishy or even burnt if left over the flame for too long. When the fruits grill the heat caramelizes the natural sugar and this along with the smokiness from the grill, provides that wonderfully unique grilled flavor.

Here's how a few vegetable and fruit favorites can be done on the Weber Genesis E-320 Gas Grill.

#1 Asparagus is perfect for this when tossed with some lime, garlic butter and spread out on the grate. Grilling gives it a really different flavor from streaming or even doing it on a George Forman. Great with flavored oils as well.

#2 Fried Green Tomatoes need to be put in a grilling basket or on foil with holes but they have a lot less fat than fried and the char flavor is great.

#3 Eggplant is a favorite whether sliced thin and crisped up or cut thick and done like a veggie steak. This is also true for a sweet onion like the Vidalia. Just brush with EVOO and then drizzle a little Balsamic vinegar on top before turning over.

#4 Leeks and baby bok choy are done the same way. Sliced length-wise and oiled with balsamic, Worcestershire, or soy sauce and placed sliced side down, these are flavor filled.

#5 Corn on the Cob off the grill is a totally different flavor. Pull back the husk to use like a handle, oil up the corn, and put on the grill rotating often.

#6 Grilled Romaine Lettuce or Endive is sliced lengthwise and sprayed with olive or canola oil and placed flat side down. For a Caesar salad with popping flavor, use the chopped grilled Romaine.

#7 Pineapples are a grill favorite. Use fresh cut rings spritzed with cooking oil and go for the grill marks!

#8 Pears and apples are super on the grill, especially when sprinkled with a spice like cinnamon. Brushing them with a little lime juice will keep them from getting brown before you are ready to put them on the grill.

#9 Apricots, peaches, and other soft tree fruits can also be grilled with an eagle eye on the process. Simply remove their pit and grill the halves. Just fantastic with pork.

#10 Bananas can even be grilled. Yes, that's a Banana on the grill. Use a firm not very ripe fruit that has been hand rubbed with butter. Lightly grill until golden with some grill marks and remove. Slice the banana lengthwise and place the halves flat side down on enough foil to make a packet. Then chop up your favorite dark chocolate candy bar (Snickers and Mounds, YUM) and sprinkle chunks over the banana. Then pull up the foil and seal the packet. Return to the grill two to three minutes until the chocolate is melty.