Katrina's gourmet creation Videos
Videos by Katrina's gourmet creation. I created this page to express myself through my art, and to share it with others. I enjoy making gi
Fall 🍁 Season is my favorite of all the seasons
When you’re in love with with different colors of the trees 🍃
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Fall 🍁 Season is my favorite of all the seasons
When you’re in love with with different colors of the trees 🍃
Delicious Infused Patriotic Blue Tea for 4th of July Katrina's gourmet creation #katrinasgourmetcreation #infusedPatrioticBlueTea 
My Neptune Tea #katrinasgourmetcreation #myneptunetea #healthytea #blueternatetea #bluetea #butterflypeaflowers
Our simple dinner Quiche, sauteed veggies with sausage, and gala apple #katrinasgourmetcreation #quiche #sauteedveggieswithsausage
Vegetable Lo Mein #katrinasgourmetcreation #lomeinnoodles #vegetablelomeinnoodles Ingredients 1–2 tbsp vegetable oil 3 green onions, chopped 3 garlic cloves, chopped 1 large carrot, julienned 1 red pepper, julienned 1 cup snow peas 1 cup broccoli 5–6 ounces chinese egg noodles, or gluten-free spaghetti if needed 1 tbsp vegetarian oyster sauce 1 tbsp dark soy sauce 1 tsp sesame oil 1 tsp coconut sugar (or you may use regular sugar) 1 tsp sriracha 1–2 tbsp water or vegeteable stock as needed Instructions Cook the noodles according to the package instructions Heat the vegetable oil in a large pan, then add the green onions and garlic and let cook on medium-high heat for 2 minutes. Next add the carrot, broccoli, pepper and snow peas and mix everything together, letting cook for another 5 minutes until the veggies are tender. Add in the noodles and sauces and stir until everything is mixed together. If the noodles stick to the pan a bit, add 1-2 tbsp of water or vegtable stock to help deglaze. Remove from heat and serve immediately. Notes Preheat the pan before adding the oil and vegetables. This will help prevent the veggies from sticking to the pan, and also ensure that the pan is super hot, giving it a nice sizzle similar to a wok. Slightly undercook the noodles before adding them to the pan. The noodles will continue to cook as they stir-fry, so if you cook them completely before adding them to the pan, you’ll end up with slightly overcooked noodles. Always taste and adjust accordingly. Depending on exactly how many veggies and noodles you use, you may end up needing slightly more sauce. Taste and adjust seasoning if needed before serving. (You may just need a tiny extra splash of soy sauce!)
Pink Lemonade #katrinasgourmetcreation #katrinaspinklemonade #pinklemonde Ingredients 1 cup sugar 2 1/2 cups freshly squeezed lemon juice, (about 14 lemons), plus 1 lemon, cut into thin rounds, for garnish 2 cups freshly squeezed pink-grapefruit juice, (3 large grapefruit) Directions Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes. Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups. When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes
YUMMY BEEF KARE- KARE
Kare Kare Recipe #katrinasgourmetcreation #karekare
Ingredients
1/4 cup peanut oil
3 pounds oxtails (cleaned and patted dry)
2 pounds blanched beef tripe (rinsed)
1 yellow onion (peeled and sliced)
3 cloves garlic (peeled and crushed)
1 tomato (chopped)
1 1/4 cups beef stock (homemade or use canned)
1 1/4 cups water
Salt (to taste)
2 tablespoons annatto oil
3 tablespoons peanut butter
1/2 cup water (hot)
Several shots of Tabasco (optional)
1 c long string beans
1 c sliced eggplant
Bochoy or petsay
Banana heart (optional)
Shrimp paste on the side
Gather the ingredients.
Heat a large skillet and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches.
Place them in a 6-quart heavy-bottomed stovetop covered casserole or Dutch oven.
While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe. Start by boiling it for a few minutes.
Drain and cool.
Cut the tripe into strips 1/2-inch wide and 3 inches long. Add these to the oxtail pot.
Add the remaining peanut oil to the skillet the oxtails were browned in and sauté the onion and garlic.
Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil.
Bring to a boil, reduce the heat, cover and simmer slowly for 1 1/2 hours.
Simmer partially covered for another 1 1/2 hours, stirring now and then.
While this is simmering, mix together the peanut butter and hot water in a small bowl.
At the beginning of the last hour of cooking, add the peanut butter-water mixture and Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer.
When the meat is ready add the vegetables 3- 5 mins interval start with the string beans, banana heart, eggplant, and bochoy.
Serve with rice and enjoy!
Cheesy Macaroni and Cheese
My cheesy Mac n’ Cheese #katrinasgourmetcreation #cheesymacandcheese #macaroniandcheese
Beef Afritada #katrinasgourmetcreation Ingredients 1/4 cup canola oil 2 piece potatoes peeled and quartered 1 piece carrot peeled and cut into cubes ½ piece green bell pepper seeded and cut into 1-inch cubes ½ piece red bell pepper seeded and cut into 1-inch cubes 2 pounds beef chuck cut into 2- inch cubes 1 piece onion peeled and chopped 4 cloves garlic peeled and minced 1 tablespoon fish sauce 2 cups crushed tomatoes 2 cups water 1 pinch salt and pepper to taste 1/2 sliced olives Instructions In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels. Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels. Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do not overcrowd the pan, cook in batches as needed. Add onions and garlic and cook, stirring regularly until softened. Add beef. Add fish sauce and cook for about 2 to 3 minutes. Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. Then add your veggies cook for 15- 20 minutes. Enjoy!