Zucchini with Artichoke Salad

Ingredients

• boneless chicken breast halves two skinless
• black pepper salted & ground
• olive oil 6 tbs
• 4 zucchini, cut cercles
• 1 can garbanzo beans, (drained & rinsed)
• 1 can black olives (drained & sliced)
• 1 can artichoke hearts (drained & chopped)
• Grated Parmesan cheese 1/2 cup

Directions

1. Season both sides of chicken breasts with salt & black pepper.
2. Heat 2 tbs olive oil in a skillet over medium heat
3. cook chicken breasts in the hot oil until they are no longer pink in the center & juices run clear, 5 to 10 min per side ( 165 °F) (74 °C)
4. Cut chicken into 1/2-inch cubes and put to a big bowl.
5. Heat remaining 4 tbs olive oil in the same skillet over medium heat.
6. cook and stir zucchini in the hot oil until slightly
7. tender about 5 min. Season with salt and black pepper.
8. Put zucchini to a paper plate to drain.
9. Mix zucchini with garbanzo beans and olives and artichoke hearts, and Parmesan cheese with chicken
10. before serving your dish, put it in the refrigerator about 1 hour

source: myfreerecipe.com

Chinese Style Sauteed Ampalaya

Ingredients:

1/2 kilo ampalaya or bitter melon
100 grams pork, cut into cubes
100 grams pork liver, cut into strips
3 Tbsp. tausi or salted blackbeans
1 large onion, sliced
3 cloves garlic, crushed
1 tsp. MSG or granulated seasonings
1 cup water
1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
2 Tbsp. cooking oil

How to cook Chinese Style Sauteed Ampalaya:

• Slice and halve the bitter melon and remove the seeds. Then slice into thick diagonal pieces.
• Soak in water with a little salt for 10 to 15 minutes. Wash 2 times and drain to lessen the bitter taste. Do not squeeze. Set aside.
• Heat oil in a pan and saute garlic until brown. Add onion and stir cook for 2 minutes. Then add pork and tausi.
• Saute for a while and add 1/2 cup water. Cover and let boil till pork is tender and water has almost evaporated. Then add liver strips.
• Stir cook for 2 minutes then add the ampalaya, pour in another 1/2 cup water. Cover and stir only once.
• When ampalaya is half done, add dissolved cornstarch. Stir gently until the sauce thickens. Be careful not to overcook the ampalaya. Serve hot.

source :  panlasangpinoymeatrecipes.com

Sinigang na Baboy

Ingredients

• 1 Kilo Pork (cut into chunk cubes)
• 12 pcs Tamarind (Sampaloc)
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle cut  String beans 
• 1 bundle cut Kangkong 
• Salt and Patis to taste
• 6 cups water or hugas bigas

Instructions

1. Boil Tamarind to soften  sampaloc. Pound and strain all juices and set aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add onions, tomatoes and Tamarind juice.
4. Add in all the vegetables.
5. Season with salt and Patis to taste.
6. Serve hot.

Tortang Talong with Giniling

Ingredients:

4 medium size eggplants
1 cup ground pork
1 small size onion
2-3 clove garlic
6 large size eggs, beaten
salt and pepper
cooking oil

Cooking procedure:

1. Sauté garlic and onion in a small frying pan until fragrant. Add in the ground pork and continue to stir fry for 2 to 3 minutes or until the pork are cooked. Season with salt and pepper to taste. Keep aside. In a medium size bowl beat 2 eggs then mix in the cooked ground pork keep aside.
   
   
2. Grill each eggplant until the skin is charred let cool. Remove skin of each eggplant. Using a knife slit open halfway along the body of eggplant and spread out and flatten its meat and set aside. In a small bowl, beat egg one at a time and season with salt and pepper. Soak eggplant one at a time in the beaten egg and let the eggplant absorbed the egg. In a small frying pan, heat oil over medium heat and pour the egg and eggplant in the heated oil. Then scoop up about 1/4 of the egg meat mixture and pour over the frying eggplant.
3. Fry about a minute on each side or until golden brown, then flip over the eggplant using a flat ladle holding on the eggplant stem to fry the other side. Drain on paper towels. Repeat procedure on the other eggplants. Serve with a dipping sauce of soy sauce with kalamansi or ketchup.

source: Overseas Pinoy Cooking

Tomato Egg and Tofu Stir Fry {Gluten-Free, Dairy-Free}

 

 

Ingredients

• 250 grams firm tofu
• 4 eggs
• 2 tomatoes, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon oyster sauce (make sure it's gluten-free)
• 1 tablespoon gluten-free tamari
• 1 tablespoon tomato paste
• salt, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 clove garlic, minced
• ¼ cup water
• handful scallions, chopped

Instructions

1. Beat the eggs in a bowl. Add salt, sesame oil, rice vinegar, and lightly beat to combine. Set aside.
2. Add 1 tablespoons oil to a wok and heat over medium-high heat. Add the thinly sliced tofu and cook on each side until lightly browned. Remove from wok and set aside.
3. Add 1 tablespoon oil to the wok and add the egg mixture to the wok, and use a spatula to spread the eggs over the surface of the wok. Keep stirring until the eggs turn lumpy. Break the eggs up into smaller pieces. As soon as the eggs are cooked though, remove them from the pan and and set aside.
4. Add 1 more tablespoon oil to the wok. Add the garlic and tomato wedges into the wok stir them up quickly. Add oyster sauce, tamari, tomato paste, sugar and water into the tomatoes. Cover it with the lid and let it cook for about 1-2 minutes.
5. Add the eggs and chopped scallions into the tomatoes, stir-fry for 1 minute and remove from heat. Add tofu, mix and serve everything over rice.

Notes

Recipe Adapted From Avocado Peso

Mango Smoothie

This smoothie is really easy to make, just cut the mango to pieces, freeze them . Put them directly into the mixer, you will not need to add ice.

ingredients:
1 cup (250 ml ) plain yogurt , low fat (standard or Greek )
1/2 cup ( 125 mL) sliced ​​mango
1 c . tsp ( 5 ml) of psyllium seed husk ground
1/2 cup (125 ml) ice

Preparation:
Use a blender yogurt, mango , psyllium. Mix at high speed 1 minute or until desired consistency. Serve cold.


source: iamthefit.blogspot.com

Pochero Recipe

 

 

Ingredients

• 1 lb pork belly, chopped
• 2 medium tomatoes, diced
• 1 medium onion, diced
• 1 teaspoon garlic, minced
• 2 to 2 1/2 tablespoons patis (fish-sauce)
• 1 tablespoon whole pepper corn
• 1 small can tomato sauce
• 1 cup chick peas (garbanzos)
• 1 large plaintain banana (ripe), chopped
• 1 medium sized potato, cubed
• 1 small cabbage, quartered
• 1/4 lb long green beans
• 1 bunch bok choy (pechay)
• 1 cup water
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes
3. Add pork and cook until the color turns light brown.
4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
6. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7. Add cabbage and long green beans. Cook for 5 minutes.
8. Stir-in the bok choy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bok choy (about 5 minutes).
10. Transfer to a serving plate and serve.
11. Share and enjoy!

source:  panlasangpinoy.com

Sticky Chicken Wings With Blue Cheese Dip

ingredients

• 12 chicken wingettes, separated at the joint and tips discarded

• 1 tablespoon vegetable oil

• Salt and pepper

• 1/4 cup sour cream

• 2 ounces (1/4 cup) cream cheese, at room temperature

• 1/4 cup crumbled blue cheese

• 1/4 cup store-bought tangy barbecue sauce

• 1/4 cup honey

• 1 clove garlic, finely chopped

• 1/4 cup sesame seeds, toasted

directions

1. Position an oven rack in the upper third of the oven and preheat to 450 degrees . Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
2. Meanwhile, in a small bowl, mash the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water. Refrigerate until ready to use.
3. In another large bowl, stir together the barbecue sauce, honey and garlic. Transfer the partially cookedchicken wings to the sauce with tongs and stir to coat. Discard the foil and line the same baking sheet with parchment paper. Return the wings to the baking sheet and roast in the oven for 8 minutes. Sprinkle with the sesame seeds and roast until the wings are nicely browned, about 5 minutes more. Serve with the blue cheese dipping sauce.

source:rachaelraymag.com

SALMON AND CHICKPEA SALAD

Ingredients

2 salmon fillets

salt & pepper

3 teaspoons dijon

2 cans garbanzo beans, drained and rinsed

1/2 medium red onion, finely diced

1 cup halved kalamata olives

1/4 cup capers

2 tablespoons lemon juice

1/4 cup olive oil

1 teaspoon coarse salt

1/2 teaspoon fresh cracked pepper

1 pint cherry tomatoes, halved

1/2 cup chopped dill

1/4 cup chopped basil

3 cups arugula

For the Salmon:

Preheat your oven to 350°F

Season the salmon fillets with salt and pepper then cover with the dijon. Roast on a parchment lined sheet tray for 20 minutes or until just cooked through.

Salad:

In a large bowl combine the garbanzo beans, red onion, olives, capers, lemon juice, salt, pepper, and cherry tomatoes. Toss well and taste. Adjust to your liking. This can sit for up to an hour if need be.

Just before serving add in the herbs and arugula. Add the salad to a platter and top with the room temperature or just warm salmon that has been broken into very free form pieces. Finish with a few more bits of herbs if you have them.

Serve right away.

Leftovers, however not as pretty, do keep for a couple days in the fridge. You can hide their tired look in between a couple pieces of butter toasted bread.

source:  notwithoutsalt.com

Grapefruit Margarita

Ingredients

1 part grapefruit juice

1 part tequila

1/2 part Cointreau

Procedure

Salt the rim of a margarita glass and add the ingredients. Stir and then add ice. Garnish with a thin slice of grapefruit.

source   notwithoutsalt.com

Banana-Berry Yogurt Pops

ingredients

1/4

cup  milk

3/4

cup  thawed COOL WHIP LITE Whipped Topping

1

container  (5.3 oz.) honey nonfat Greek-style yogurt

1/2

cup  fresh strawberry halves

1/2

small  banana, cut into chunks

1/4

cup  blueberries

steps

BLEND ingredients in blender on high speed until smooth.

POUR into 6 (3-oz.) paper cups; cover with foil. Insert wooden pop stick into center of each cup.

FREEZE several hours or until firm. Peel off paper cups just before serving.

source kraftrecipes.com

French Flan

Ingredients:
 - Ten eggs
 - Two cans of evaporated milk (12 oz each)
 - Two cans of sweetened condensed milk (14 oz each)
 - One tablespoon of lemon peel (for simplicity, I use orange marmalade, same same)
 - Four tablespoons of sugar
 - Four tablespoons of vanilla extract or rum essence
 - A pinch of salt
 - One pie crust

Preparation:
 - Break the eggs in a bowl, and add the sugar, the rum or vanilla, the lemon peel, and the pinch of salt. Mix everything until uniform. Add the condensed and the evaporated milk. Use a mixer to ensure the composition is homogeneous.
 - Note that the French flan needs to be between three and four fingers tall when cooked. Choose a baking pan where the composition would fill about that much space. Also, make sure that there is a bit of extra space on top - the flan tends to bloat while cooking, and then it reverts pretty much to its original volume.
 - Preheat the oven to 425F.
 - Carefully lay the pie crust such that it uniformly covers the baking pan (both bottom and sides). Add the flan batter. Leave about half an inch of crust above the batter level, and discard the rest.
 - Bake for 50 minutes. Remove from heat and allow to cool. Serve cold.

Presentation:
 - Carefully slice the flan, making sure you don't crumble the crust.
 - For presentation, I topped the flan with a few fresh berries. I also placed the dish on an orange plate - I believe this color nicely matches the colors of the flan.
 - It's a French recipe, so you might as well serve it alongside a glass of champagne.

source : artsybites.com