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