A quick beef stew exists. Discover the secret …

If you have trouble reading this message, view it in a browser. Hi everyone! Happy December! We've got 5 suuuper cozy recipes for the upcoming week. On Monday, we're using up our leftover turkey to make this killer Turkey Noodle Soup—if you're a fan of spice it's great with a big pinch of red pepper flakes. Tuesday it's all about Baked Mostaccioli, AKA cheesy baked pasta with sweet sausage. It's not to be missed. On Wednesday we're making this super comforting Instant Pot Beef Stew. It tastes like it's been stewing all day, but it only takes an hour! Thursday we're keeping it light with this Slow Cooker Sausage & White Bean Soup. It's got kale so it totally cancels out all the heavy holiday eating. 😉 Friday we're treating ourselves to Chili Mac & Cheese, a Delish classic worth making more than once this winter. Happy cooking! Check out this week's recipes. READ MORE Eggnog Spice Cake >>> Every Christmas Cookie Ever Read More Insanely Easy Ways to Use Rice, From Paella to Risotto Read More Garlicky Creamed Corn Chicken Has A Sauce Worth Dying For Read More Instant Pot Butter Chicken Never Lacks In Flavor Read More Cheesy Taco Squares Might Be Better Than Tacos Read More Churro Cookies Have A Surprise Caramel Filling Read More   Follow Us     Unsubscribe  Privacy Notice   delish.com ©2019 Hearst Communications Inc. All Rights Reserved. Hearst Email Privacy, 300 W 57th St., Fl. 19 (sta 1-1), New York, NY 10019

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NEW RECIPES! Crab Cakes, Best Mulled Wine, Creamy Chicken Soup and MORE!

Latest recipes from Simply Recipes.   Hello, friends! I hope you all had a fantastic Thanksgiving and are currently enjoying a turkey sandwich with cranberry sauce while reading this. (Because, really, aren't turkey sandwiches just the best?) I'm guessing many of you have some holiday parties coming up, so I thought I'd share some of my best hosting tips, hard-earned from years frazzled, stressed-out hosting: 1. Have an easy appetizer ready for when hungry guests arrive. I love picking up a few cheeses, dried fruit, some cured meats, and spiced nuts, and setting them out on a few trays throughout the room. So easy. 2. Put someone else in charge greeting guests and pouring drinks. It can be your bff who shows up 5 minutes early, your partner, or even an older (responsible) child. Don't try to divide your time between finishing in the kitchen and saying hi to people as they arrive. 3. If people wind up in the kitchen (as they always do), put them to work. People who ask to help generally actually WANT to help, so let them! I used to feel like a bad hostess if I didn't do it all myself, but now I actually set aside a few tasks like chopping herbs or filling stuffed mushrooms just for guests to do. Plus it's fun to cook together! 4. Set the mood. It's relaxing for you and relaxing for guests. Pick a holiday playlist or put on some jazz (always a good choice) to set the mood as the room fills up. Cheap supermarket flower bouquets can be split up between vases and spaced around the room. I also like to light a few unscented votive candles and dim the lights to create some atmosphere.  5. Last but not least, if things go awry, c'est la vie. Your guests are there to hang out and enjoy each others company. If a dish gets burnt or you run out of dip, it's ok. Your friends will remember the delightful evening more than blips in your menu plan. Cheers to the season! Happy holidays! XO Emma   Crab Cakes by Sally Vargas You don't need to travel to Maryland for delicious, easy-to-make crab cakes. Make them in the comfort of your own home in about 30 minutes. Serve them on a bed of lettuce or a bun, just don't forget the lemon wedges! Continue reading "Crab Cakes" » Read more → Spiced Mulled Wine by Nancy Mitchell Mulled wine is a must-have drink for the holidays – spicy, warm, perfect for parties, and super easy to make, especially if you use a slow cooker! This one is simmered with ginger and brandy for a little extra oomph. Continue reading "Spiced Mulled Wine" » Read more →   Creamy Chicken Soup by Summer Miller This easy Creamy Chicken Noodle Soup skips the roux, cuts the cream, and gets a healthy protein and vitamin boost with the help of puréed cannellini beans. All of the flavor and creaminess, with none of the guilt! Continue reading "Creamy Chicken Soup" » Read more →   Leftover Turkey Pot Pies by Nick Evans Leftover Turkey Pot Pies are a great way to use Thanksgiving leftovers like turkey, carrots, onions, celery, even pie crust. Make them whatever size you want; we like small ramekins for mini-size portions for the kids! Continue reading "Leftover Turkey Pot Pies" » Read more →                 Copyright © 2019 Simply Recipes, Inc. Do you want to change how you're receiving these emails? You can Update your Preferences Or Unsubscribe Fexy Media, 7525 S24th St SE #650, Mercer Island, WA 98040

Lechon Kawali

There are many ways of cooking this favorite Pinoy pork belly dish and just like it's namesake (well, almost) lechon, this crunchy pork belly dish needs no introduction.

One can have it "very deep fried" that each bite sized portion is crunchy or just fry a big portion then enjoy some juicy bites in between.



The mere mention of lechon kawali brings to the senses the crunch, the crispness, the aroma and the taste of this well-loved Pinoy favorite. Now, it's time to make one and enjoy all the goodness! 

Here's the basic recipe for Lechon Kawali

Ingredients

• 2 kilos Pork Belly
• 5 garlic cloves, crushed
• 2 medium-size onion
• 1 thumb-size ginger
• 3-4 pcs bay leaves (laurel) 
• 2 tablespoons salt 
• 2 tablespoons whole pepper corn
• Water, enough for boiling
• Oil for deep frying

How to cook Lechon Kawali

1. In a big pot, place pork belly  with garlic, onion, ginger, bay leaves, peppercorn and salt. Place enough water to cover everything.
2. Bring to a boil then continue to simmer for around an hour or until the skin/pork is tender. Remove impurities that may arise. Add more water if necessary.
3. Remove pork belly from the pot. Let it cool and/or refrigerate over night.
4. To make crunchy lechon kawali, deep fry pork belly until golden brown and to the crispness you want. 
5. When done, cut into serving size. and serve with your favorite dip.

Pinoys are fond of soy sauce and vinegar with onions and chilies as dip. Others just settle for ketchup and Mang Tomas sarsa. I usually make a banana ketchup, calamansi and chili dip and it always screams "Extra Rice, please" 

As always, this recipe is just a guide of cookign lechon kawali. You can always adjust the measurements as well as add or subtract a few ingredients according to your taste

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Kutchinta

The stickier the consistency the better. That's how I love my kutchinta. Among the most popular native delicacies or kakanin, the are so many variations to its recipe. Some are not as sticky as the others yet still having that signature taste.




Others also are visually different having colors like yellow or even green from the original dark orange-brown hue. But nonetheless, its still our own preference that would tell apart a delicious kutsinta. 

Here's a simple Kutsinta recipe

Ingredients

• 1 and 1/2 cup all purpose flour
• 1 tsp achuete (annatto) powder
• 1 cup  white sugar
• 1 teaspoon lye water 
• 2 and 1/2 cups water

How to make Kutsinta

1. Sift flour and sugar. Do it twice to be sure.
2. Mix the sifted dry ingredients with water.
3. Dissolve achuete poweder in 1 tablespoon hot water then mix with the flour and sugar mix. Adjust color tone to your liking, add more achuete powder if you want it darker.
4. Finally add 1 teaspoon to mixture.  Make sure there are no lumps in the final mixture. Use a strainer if needed.
5. Pour into a mold (little round molds or even small plastic cups can be used) and steamed for 20-30 minutes or so depending on the mold size. 
6. Insert a toothpick at the center, if it comes out clean, then it is cooked
7. Remove from steamer and allow it to cool.
8. Serve with grated mature coconut meat.

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Pinakbet

PINAKBET is a merry mix of vegetables with meat all embraced by the Pinoy favorite - bago-ong. And there are many ways of cooking pinakbet and its mainly on the meat component and the type of bago-ong used. But the vegetable component almost remain the same - kalabasa, ampalaya, sitaw, okra and talong.

Here's a simple recipe for Pinakbet using the Ilonggo bago-ong called Guinamos.

Ingredients

• 1/4 kilo Pork slices (You can also use tulapho)
• 1/1 cup Shrimps, deveined
• 1 Tbsp. guinamos (Ilonggo bago-ong)
• 1 bundle hantak (string beans/sitaw)
• 1 medium kalabasa (squash), cubed
• 2 pcs. amargoso (ampalaya/bittermelon), sliced, soaked in salt and water
• 10 pcs okra, halved
• 3 pcs  medium talong (eggplant), cut into bite sized pieces
• 4 cloves. garlic, crushed
• 1 onion, chopped
• 1 thumb-sized ginger, sliced
• Salt 
• Pepper
• Oil
• Water
• Kalkag (dried alamang), optional

How to Cook Pinakbet

1. In a wok set on medium heat, stir fry pork in its fat.
2. Saute-in ginger, garlic and onion until golden brown. Add oil if necessary
3. Add shrimps then bago-ong and continue to stir-fry.
4. Season with salt and pepper (or seasoning mix). 
5. Place vegetables on top of the pork and shrimps. 
6. Add a cup of water and cover. Do not mix. Just give the whole pan a sort of "shake".
   
   
   
   
7. Simmer until vegetables are cooked. Check if kalabasa is already soft.
8. Remove from heat and give it a toss to mix the meat and veggies.
9. Sprinkle with kalkag if desired. Serve with rice.

The measurements are just guides in this recipe as you can always make some taste adjustments along the way. Jus make sure you taste what you are cooking from time to time in order to make the best of this recipe. Enjoy

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