The Salad Caper

Lakwatsera is a friend who is forever telling me to cook, Im swiping these off her blog.

PANCAKES RECIPE
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
2 eggs
1 teaspoon vanilla (or more if you like alot of vanilla)
1 3/4 cups milk (more or less to make smooth consistency)
1/2 cup blueberries (blueberry pie filling with do the trick as well)

Mix all dry ingredients in a med. size bowl.
Then add enough milk and stir until smooth.
Add eggs. Add vanilla.
Stir again.
If needed, add more milk. The batter should be a bit on the thin consistency side.
Let these set for about 5 min, and they will thicken a little.
Combine berries or pie filling and lightly stir.
Drop batter on either a ungreased griddle, or a non stick fry pan on low-medium heat. The first pancake is always the test to see if your pan is on the right heat.

Serve with butter and your choice of syrup. I like mine with just butter.

STEAK WITH MUSHROOM SAUCE
TENDERLOIN
1 clove garlic, finely chopped
Kosher salt, to taste
1 tenderloin of beef (3 pounds), sliced to 3/4-1 inch thickness across the grain
1 tablespoon flour
2 teaspoons Dijon mustard
Black pepper, to taste
1 1/2 tablespoons oil
1 stick of butter

1. In a small bowl, mix together the flour, mustard, garlic, salt, and plenty of pepper. Stir in the oil. Rub the mixture all over the beef. Set aside in the refrigerator for 1/2 hour.
2. In a pan heat butter and cook steaks 3-4 minutes on each side (for medium) or longer if preferred. Keep warm in a very low oven or a plate over boiling water.

SAUCE
1/2 pound crimini or baby bella mushrooms
1/2 pound oyster mushrooms
1/2 pound white mushrooms
1/4 pound shiitake mushrooms, stems removed
1 tablespoon butter
Salt and pepper, to taste
1 1/2 cups port
1 cup chicken stock
1 cup dry red wine
2 tablespoons butter, cut into small pieces

1. Wipe the mushrooms with paper towels. Chop them coarsely.
2. In a heavy-based skillet, melt the butter. When it is foaming, add the mushrooms, salt, and pepper. Cook over medium heat, stirring occasionally, for 5 minutes or until the mushrooms release their liquid. Turn up the heat and continue cooking for 5 minutes more. Remove the mushrooms from the pan.
3. Add the port and bring to a boil. Let the mixture bubble steadily until it reduces to 1 cup. Add the stock and bring to a boil. Let the mixture bubble steadily until it reduces to 1 1/2 cups.
4. Return the mushrooms and any juices to the pan. Warm them in the sauce. Taste for seasoning and add more salt and pepper, if you like.
5. When the meat is cooked, transfer it to a cutting board and set it in a warm place for 10 minutes.
6. Add the wine to the roasting pan and set it over a burner. Bring to a boil, stirring to release any sediment in the pan. Let the mixture bubble steadily until it reduces to 1/2 cup.
7. Tip the red wine mixture into the mushroom sauce and reheat slowly. Add the butter and stir over low heat until the butter melts. Taste for seasoning and add more salt and pepper, if you like. Serve over steak.

GUINATAANG MAIS (Rice Porridge with Corn)
Ingredients
1 can cream of sweet corn
1 can whole kernel sweet corn
1/2 cup sticky rice
2 cans light coconut milk
1 1/2 can water (used the coconut milk can to measure)
1/3 cup sugar
pinch of salt

1/2 can coconut cream (optional)

1. In a pot, bring to boil the coconut milk, liquid from the whole kernel corn, sugar and salt. Taste the soup to see if it is sweet enough for you. If not, add more sugar.
2. Add the glutinous rice, bring back to boil then lower down the heat and simmer until the rice is almost cooked.
3. Stir in the corn and simmer again until rice is cooked.
4. Serve hot or cold with some coconut cream on top.