Ingredients:
1 can Tuna in water, drained
3 cups elbow macaroni
2 cups Hellman’s Olive Oil Mayonnaise
1 cup carrots, minced
1 cup green pepper, minced
1 cup pineapple tidbits
1 cup Monterrey cheese, cubed
1/2 cup onion, minced
1/4 tsp. pepper
Cook the macaroni as directed in the package. Let it cool and set aside. Mix all ingredients then chill.
*You can add more mayonnaise if desired and add salt if you want it to be a little bit salty. You can also substitute tuna w/chicken.
Ingredients:
6 Ripe firm tomatoes
1 can Tuna
1/2 cup Peas
3 stalks Celery cleaned and chopped up
1/2 cup Mayonnaise
1 pinch Baking soda
Salt and pepper
Cook the peas in a little water with a pinch of baking soda. Submerge the tomatoes in boiling water a few seconds to peel them more easily. Cut off the very tops of the tomatoes; hollow out a space inside the tomatoes carefully so they don’t break. Mix together the tuna, peas, celery and mayonnaise. Fill the tomatoes with this mix. Serve on lettuce leaves and garnish with parsley.
*Tomatoes may also be filled with potato salad, sardines, vegetables and even rice. I got this recipe from [mexgrocer].
Ingredients:
1 500g Cottage Cheese 2%
4 tomatoes, cubed
1 English cucumber, cubed
2 steams of spring onion, chopped
salt and pepper
Drain the cottage cheese. Mix all ingredients and chill before serving.
*Cottage cheese is low in fat and carbohydrates while high in protein. It is quite beneficial for body builders as well as growing children. This salad is good to serve in summertime. You can also use 1% Cottage cheese or low-fat.
Ingredients:
3 to 4 lbs chicken thighs or wings
1/4 cup soy sauces
2 bay leaves (Laurel leaves)
1 tsp crushed peppercorns
1/2 cup apple cider vinegar or cane vinegar
8 cloves garlic, crushed
1/2 cup water or chicken stock
Cut chicken parts into 3- to 4-inch pieces. Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce and water in a pot. Heat until boiling and stir frequently.
Turn heat to medium and let simmer for about 30 minutes. Stir occasionally.
*You can use chicken breast if you don’t want with skin but to make an authentic Filipino Chicken Adobo it should be with skin. Usually in a Filipino kitchen you can only fine cane vinegar but I find it more tastier with the apple cider vinegar. You can use also lite soy sauce if you want less sodium. Add salt and pepper to adjust to your taste. Serve with steamed rice.
Ingredients:
1 box instant couscous
1 cup cherry tomatoes, halved
1/2 cup English cucumber, diced
1 cup frozen corn, thawed
1 cup canned green lentils, drained & rinsed
1/2 cup spring onions, finely chopped
2 tbsp parsley, chopped
1 cup extra virgin olive oil
1/4 cup lemon juice
1 tbsp garlic, minced
salt & pepper to taste
Prepare couscous according to package instructions. Let couscous cool completely.
Mix in the next 6 ingredients w/the couscous. Mix separately olive oil, lemon juice, garlic, pepper and salt.
Pour dressing over salad and mix thoroughly.
*Serve the salad at room temperature. You can use also Multigrain couscous.
Ingredients:
1 part Absolut Vodka
1 part Lemon juice
Ginger Beer
Mint leaf
Fill a highball glass to the rim with ice cubes. Pour Absolut vodka over the ice. Top up with ginger beer. Garnish with a mint leaf (leaf).
*Ginger beer is a type of carbonated alcoholic beverage or soft drink, flavored primarily with ginger, lemon and sugar. You can buy the ginger beer in Loblaws PC brand or Old Time in any grocery store.
1 part means any equal part
I got this cocktail recipe from www.absolutdrinks.com …check it out!
Ingredients:
1 bag frozen baby clams
4 strips bacon, chopped
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
3 small red-skinned potatoes, cubed (no peeling)
3 tbsp all-purpose flour
1/2 tsp each salt and pepper
1 cup low-sodium chicken or vegetable stock
1 cup cream
1 1/2 cup water
1 cup corn kernels
2 tbsp fresh parsley, chopped
Defrost the bag of clams and set aside. In a large saucepan, cook bacon over medium heat for 5 mins; drain off fat. Add onion, celery and garlic, stirring occasionally, until softened about 5 mins. Add potatoes, flour, salt and pepper; stir until vegetables are coated.
Stir in stock and water; bring to simmer. Cover and cook, stirring, until potatoes are tender for 15 mins.
Add cream, corn and clams; heat until bubbling and hot, 3 mins. Serve garnished with parsley.
* I got this recipe from my co-worker and she got it from Canadian Living magazine March 2004 issue.
I changed some of the ingredients the original recipe requires 2 cans of baby clams but when the first time I made it w/the canned clams it had a very strong fishy smell. So i substitute it w/a bag of frozen baby clams. You can buy thsese in your local Chinese store in the frozen aisle. Instead of 2 cups of milk I changed it to 1 cup cream and 1 1/2 cup water. You still have creamy taste and look but but it’s not too fattening…try it!
Ingredients:
1 1/2 lbs pork tenderloin
1/4 cup lemon juice
4 cloves garlic, crushed
1 tbsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 cup Tzatziki, store bought
6 Greek whole wheat pita pocket
1 onion, chopped
2 tomatoes, chopped
paprika to taste
chili flakes (optional)
Cut the pork into 1 inch cubes. Whisk lemon juice, olive oil, garlic, oregano, salt and pepper. Add the pork stir to coat. Marinate for 30 mins. Evenly thread the pork cubes into the skewers and cook it in the grill or place it on a foil lined baking sheet.
Brush with the marinade. When cooking in an oven broil for 15 mins. while flipping it once in awhile or in a grill until golden brown.
Saute onions and tomatoes. Sprinkle with chili flakes (optional). Grill pita for 2-3 mins. brush with olive oil.
Spread tzatziki over the pita pocket layer the pork, add sauteed onions and tomatoes and spread tzatziki on top then sprinkle paprika.
* I got this recipe from http://www.recipezaar.com/recipes/ but i added a few perks because i like spicy foods. Don’t be afraid to add chili flakes or chopped jalapeño peppers or any spice you like just to make it more tastier.
You can buy Tzatziki dip in you regular grocery store in the deli section or any European deli stores. This recipe is good with cold beer or chilled white wine.
Ingredients:
2 parts Bombay Sapphire
1 part freshly squeezed lemon juice
drizzle sugar syrup
chilled soda water
lemon slice
fresh mint sprig
Using a Collins/Highball glass build first three ingredients with ice filled to the top. Then top with chilled soda water, stir quickly. Using the palm of your hand slap the mint sprig just to bring out the smell and flavour. Garnish your drink with mint and lemon slice
*Simple syrup is just boiling water and sugar. Once the sugar is fully dissolved, you remove the pan from the heat and allow it to cool. The resultant liquid is easily stored in a plastic squeeze bottle to make it easy to add to cocktails as necessary. The ratio of sugar to water can be left to personal preference, traditionally it is one part water to two parts sugar.
I got this cocktail from http://www.bombaysapphire.com My husband is good in mixing cocktails. We both liked the cocktail, it’s cool and refreshing.
Ingredients
1 lb. mussels, half shell
1/2 lb. calamari rings (squid)
1/2 lb. shrimp
1/2 lb. scallops
3/4 lb. mix chicken legs and thigh
2 tbsp. Canola oil
1 onion, chopped
8 cloves garlic, minced
100 grams ham, cubed
2 pieces Spanish chorizo,
2 cups rice, washed
250 ml tomato sauce
1/2 cup green peas
1 tsp. saffron
1-2 Laurel leaf
1 green and red peppers, cubed
1 tsp. paprika
salt and pepper to taste
Simmer 5 mins. cleaned half shell mussels, calamari rings, shrimps and scallops with 3 cups water. Set aside and sieve the broth.
Fry the chicken until golden brown. Set aside. Use the same pan and saute the garlic, onions for 3 mins. then add ham and chorizo. Add rice try to coat with the rest of the ingredients. Cook for 5 mins. in medium heat. Then add tomato sauce, broth, saffron, laurel, paprika and salt and pepper to taste. Cover and let rice cooked for 15-20 mins. Make sure the rice does not stick to the pan. Half way of the cooking add the green peas, green and red peppers. Lastly add the seafood’s.
*You can omit the shrimps if you’re allergic. This dish is good with the Sangria.
