Mago Shake Juice

15 min 15 min prep

Change to: servings US Metric
1 cup plain fat-free yogurt
1 cup ice cubes
1 large mango, peeled, pitted and chopped
1 tablespoon sugar
mint leaves
Steps:
1. Place all ingredients, except mint, in a blender; blend until smooth.
2. Pour into 2 tall glasses.
3. Garnish each with a mint leaf.

JAPANESE FRIED RICE

JAPANESE FRIED RICE

3 cups cooked brown rice (packed Cordillera rice available in groceries)
½ cup onion, chopped
½ cup garlic, chopped
½ cup green bell pepper, diced
½ cup red bell pepper, diced
ground bangus longganisa or ordinary pork longganisa
olive grove or canola butter
3 tbsp. Olive or canola oil
Kikkoman soy sauce
Oyster sauce

Steps:

Put wok or pan in high heat.
Heat olive oil or canola oil and sauté garlic and onions until translucent.
Add ground longganisa, sauté until crispy.
Add salt and pepper, sauté until a little crunchy.
Add rice and mix well.
Add Kikkoman soy sauce and oyster sauce just enough for rice to be sticky. Mix well.
Add a little Olive Grove or canola butter to taste. Sprinkle a little Splenda sweetener for a tinge of sweetness.

TUNA and WHITE BEAN SALAD

TUNA and WHITE BEAN SALAD

6-8 servings
Preparation time: 15 minutes
(Recipe of Sarah Timmins De Gregory)

THIS RECIPE breaks away from the traditional way of serving canned tuna, which is to mix with mayonnaise to make tuna spread. Beans, olives and capers add flavors to the tuna and make it a light and refreshing sandwich filling.
If the mixture is too salty for your taste, omit either olives or capers. This should be eaten within a few days; otherwise, the oil and vinegar become absorbed in the tuna and the salad becomes dry. It is great for lunch, as multi-grain bread, or on mixed salad.

2 184-gram cans albacore tuna in water, drained, OR solid or chunk-style tuna
1 16-oz can small white beans (drained and rinsed)
¼ cup chopped cilantro leaves
8-12 green olives with pimento, rinsed, chopped
1 tablespoon small capers, rinsed, chopped (optional)
2 tablespoons olive oil
3 tablespoons white balsamic vinegar OR white wine vinegar
Garlic powder to taste
Pepper to taste

Steps:
Ø Drain tuna and transfer to a bowl. With a fork, break apart the tuna until flaky. Fold white beans into tuna.
Ø Toss cilantro with the tuna, and then add olives and capers.
Ø In a separate bowl, combine olive oil balsamic vinegar. Season to taste with garlic powder and pepper.
Ø Toss with tuna mixture. Serve as sandwich filling or with salad vegetables.

SPINACH AND SHIITAKE SOUP

SPINACH AND SHIITAKE SOUP

4-5 Servings
Preparation time: 8 minutes Cooking time: 15 minutes

ALTHOUGH quick and easy to prepare, this soup is nonetheless made nutritious by the addition of spinach. The mushrooms give it a rather earthy flavor.

5 cups water
2 beef cubes
1 cup sliced fresh, shiitake mushrooms (stems removed)
1 cup trimmed spinach leaves
Salt and pepper

Steps:
Ø In a casserole, bring water to a boil. Add beef cubes and mushrooms. Simmer for about 10 minutes or until mushrooms are tender.
Ø Stir in spinach and cook until spinach leaves are slightly wilted.
Ø Season with salt and pepper.

KIWI FRUIT SALAD

KIWI FRUIT SALAD

6 servings
Preparation time: 25 minutes
§ Plan ahead. Needs to chill.

KIWI is a plan-shaped fruit with a taste that is somewhat between a strawberry and a melon. Although it is of Chinese origin, it is often associated with New Zealand where it grows abundantly. This recipe combines kiwi with other fruits to make a cool, refreshing salad.

2 cups sliced kiwi
1 cup strawberries, cut into halves OR cherries in syrup, drained
1 cup peaches, cut into cubes
¼ cup strawberry-flavored yogurt
½ cup all-purpose cream
½ condensed milk
¼ cup walnuts, coarsely chopped


Steps:
Ø In a bowl, combine kiwi, peaches, yogurt, all-purpose, condensed milk, and walnuts. Toss gently.
Ø Chill in the refrigerator about one hour before serving.

STIR-FRIED TOFU

STIR-FRIED TOFU

4 servings
Preparation time: 8 minutes Cooking time: 6 minutes

2 tablespoons sesame oil
1 cup broccoli florets
½ cup sliced red bell pepper
2 cups spinach, trimmed
1 tablespoon light soy sauce
1 cup cubed tofu


Steps:
Ø In a skillet, heat oil and stir-fry broccoli and bell pepper about 3 minutes.
Ø Add spinach and cook until spinach is wilted. Stir in soy sauce and tofu. Toss gently and heat. Serve warm.

ITALIAN STUFFED TOMATOES recipe

ITALIAN STUFFED TOMATOES
4 Servings
Preparation time: 10 minutes Cooking time: 15-20 minutes
§ Plan ahead. Needs pre-cooked rice.
(Recipe of Chef Maurizio Gibillini)

MAURIZIO GABILLINI, chef and owner of Pagliacci (The Podium, ADB Avenue, Ortigas Center, Pasig City), still craves his mother’s cooking in faraway Italy. This is one of the dishes they often prepared in Italy and now he cooks it for his own family in the Philippines.

8 medium, very red tomato
4 cups cooked long grain rice
8 cloves garlic, chopped
½ cup chopped fresh basil leaves
1 cup Mozarelle cheese OR Parmesan cheese, shredded or grated
4 tablespoon olive oil

Steps:
Ø Preheat oven to 350°F (180°-200°C).
Ø Cut off top part of tomatoes. Carve out some of the pulp and seeds. Discard the seeds and reserve the pulp. Set aside tomatoes and pulp.
Ø In a bowl, mix together rice, garlic, tomato pulp, and fresh basil. Stuff mixture inside the carve tomatoes.
Ø Top tomatoes with cheese. Drizzle olive oil on top. Bake in oven for 15-20 minutes.

CREAMY MARSHMALLOW SALAD recipe

CREAMY MARSHMALLOW SALAD

10-12 servings
Preparation time: 8 minutes Assembly time: 3 minutes
§Plan ahead. Needs to chill.

1 567 gram can pineapple tidbits, drained
1 825 gram can fruit cocktail, drained
1 cup coarsely chopped toasted cashew nuts
1 ½ cups all-purpose cream OR whipped cream
1 cup condensed milk
1 cups miniature marshmallow

Steps:
Ø In a large bowl, combine all the ingredients except for the marshmallows. Fold in marshmallows.
Ø Cover with plastic wrap and chill until serving time.

CHICKEN TINOLA BROTH recipe

CHICKEN TINOLA BROTH

6 servings
Preparation time: 5 minutes/8 minutes if using papaya
Cooking time: 11 minutes/15 minutes if cooking with papaya

AS SIMPLE as it looks, this soup still evokes the taste of old-fashioned tinola because of the flavor of ginger in the soup. The sili leaves and papaya cubes both add authenticity and pleasure to the enjoyment of the soup. Serve this as a first course and when you want to serve a heavier dish with whole meat.

6 cups water
3 chicken broth cubes
3 cloves garlic, thinly sliced
2 tablespoon sliced ginger
2 cups green papaya
2 cups sili leaves

Steps:
Ø In a medium stockpot, bring first four ingredients to a boil. Lowe heat then allow simmering for about 3 minutes.
Ø Add papaya cubes. Heat for about 7 minutes or until papaya cubes are tender. Add sili leaves. Heat through for one minute.

ASPARAGUS WITH LEMON recipe

ASPARAGUS WITH LEMON
2-3 servings
Preparation time: 5 minutes Cooking time: 10-12 minutes

In Spain, this dish is served with various roasts and fried dishes. Simple and easy to prepare, it not only balances the taste of heavier foods but it also great as a first course or appetizer.

Ingredients:

250 grams fresh asparagus spears
¼ cup extra virgin olive oil
lemon juice
coarse salt (optional)

Steps:
Ø Trim asparagus, cutting off the hard ends. Rinse well then pat dry with paper towel.
Ø Heat olive oil in a skillet and fry the asparagus over medium heat until tender, about 10-12 minutes, depending on the thickness of the spears and heat of the flame.
Ø Arrange asparagus on a serving dish and drizzle with lemon juice. If desired, sprinkle with salt before serving.

SAUTéED CHICKEN STUFFED WITH PEPPER AND PESTO recipe

SAUTéED CHICKEN STUFFED WITH PEPPER AND PESTO

6-8 Servings
Preparation time: 10 minutes
Cooking time: 20 minutes

8 chicken breast fillets
Salt and pepper to taste
1 red bell pepper, julienned
1 green bell pepper, julienned
2 tomatoes, peeled, seeded and julienned
1/3 cup shallots
6 tablespoon pesto
6 tablespoon oil
Fresh basil leaves for garnish


Steps:
Ø Preheat oven to 350°F. Slice each chicken breast fillet on its thickest part to make a pocket. Season inside and out with salt and pepper.
Ø Stuff chicken with peppers, tomatoes, shallots and pesto. Set aside.
Ø In a skillet, heat oil. Sauté chicken in oil just until brown. Remove chicken from the skillet and arrange in baking dish.
Ø Bake chicken in preheated oven for 10 minutes or until fully cooked. Garnish with fresh basil leaves. Serve hot.

SALISBUSRY STEAK

SALISBURY STEAK

Makes about 8 patties
Preparation time: 8-10 minutes
Cooking time: 20 minutes

Nineteenth-century dietician, Dr. James H. Salisbury, devised THIS DISH as a way of preventing what was supposed to be unhealthy fermentation in the digestive tract. Originally consisting only of seasoned lean broiled beef, Salisbury steak has since been cooked in other ways, including this version, which has a mushroom sauce and topping.

½ cup breadcrumbs
1 kilo ground pork
1 onion, finely chopped
2 eggs, lightly beaten
1 305-gram can cream of mushroom soup
¼ teaspoon liquid seasoning
1 cup sliced button mushroom or two 198-gram cans
mushrooms pieces and stems, drained (reserve the
liquid)
2-4 tablespoon butter

Steps:
Ø In a mixing bowl, combine breadcrumbs, sirloin, onions, and eggs. Mix all.
Ø Shape the beef mixture into 8 patties. Let stand shile making the mushroom sauce.
Ø In a saucepan, combine soup, liquid seasoning, mushrooms, and ¼ cup reserved mushroom liquid. Heat and simmer until mixture is smooth, stirring occasionally, about 3 minutes.
Ø In a large skillet, melt butter and brown the patties 2 or 3 at a time, 2-3 minutes on each side or until cooked to desired doneness. Do not overcrowd patties. Patties will shrink as they cook.
Ø Transfer cooked patties to individual plates and pour mushroom mixture over patties.

GROUND PORK ADOBO

GROUND BEEF ADOBO

4-6 Servings
Preparation time: 8 minutes
Cooking time: 20 minutes

THIS IS as whole new way to cook adobo. Instead of the usual pork or chicken, this recipe uses ground sirloin. However, the mouth-puckering flavor of the adobo is very much present in the dish, and the annatto powder gives it a bright, appetizing color.

½ kilo ground beef sirloin
¼ cup chopped onion, divided
1 ½ tablespoon chopped garlic, divided
½ teaspoon ground black pepper
½ tablespoon salt
2 tablespoon calamnsi juice
½ cup vinegar
1 teaspoon annatto powder
2 tablespoon cooking oil

Steps:
Ø In a casserole, combine ground sirloin, half of the onions, one tablespoon of garlic and the pepper, salt, calamansi juice, and vinegar.
Ø Simmer for about 15-20 minutes or until ground sirloin is tender. Drain ground sirloin from the sauce. Set aside and reserve sauce.
Ø In a separate pan, heat oil and sauté remaining onions and garlic. Dissolve annatto powder in the reserve sauce. Pour into pan.
Ø Add ground sirloin, and simmer until beef is light golden in color, about 5 minutes. Serve warm with steamed rice.

MAIN COURSES RECIPES - beef recipes, chicken recipes

CHICKEN-BEEF ARROZ A LA CUBANA

6 servings
Preparation time: 15 minutes
Cooking time: 15 minutes
♣ Plan ahead. Needs cooked rice.

2 tablespoons cooking oil
1 tablespoons minced garlic
½ cup chopped onion
½ cup sliced tomatoes
½ kilo ground chicken
½ kilo ground beef
½ cup raisins
¼ cup green peas
Salt and pepper
6 cups cooked rice
6 eggs, fried sunny side-up
7 saba banana, sliced lengthwise and fried


Steps:
Ø In a pan, heat cooking oil and sauté garlic until a light golden. Add onions and cook until transparent. Stir in tomatoes and ground meats. Cooke, covered, about 10 minutes or until chicken or beef are fully cooked.
Ø Stir in raisins and green peas and cook for another 5 minutes, stirring constantly. Season with salt and pepper.
Ø Arrange cooked fried rice on a platter and top with meat mixture. Assemble fried bananas around rice and serve with eggs on top.