Filipino Chicken Adobo December 20, 2007

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 with less sodium. Add salt and pepper to adjust to your taste. Serve with steamed rice. enJOY!

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Couscous Salad December 3, 2007

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. enJOY!