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.