Ingredients:

3 cloves garlic, crushed
1 piece small onion, sliced
1/4 kg. pork pigue, cut into chunks
1 piece pork bouillon cube
1 pouch (250 grams) Del Monte Filipino Style Tomato Sauce
150 grams carrot, sliced
1/4 kg. cabbage, sliced

Procedure:

Saute garlic, onion, pork and bouillon cube. Add Del Monte Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes. Add carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes. Makes 6 servings.

Ingredients:

8 ounces boneless skinless chicken breasts
1/2 teaspoon fresh ground black pepper, divided
1/4 teaspoon salt
2 teaspoons olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1/3 cup dry quinoa, well rinsed and drained
3/4 cup chicken broth
2 tablespoons slivered dried apricots
1 tablespoon grainy mustard
2 teaspoons fresh grated lemon zest
1 1/2 cups chopped broccoli florets

Procedure:

Season chicken with 1/4 teaspoon of the pepper and the salt. In a medium saucepan, heat oil over medium-high. Add chicken and brown on each side. Transfer chicken to a plate and set aside. Reduce heat to medium - add onion and cook until softened and lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in quinoa and gently toast, stirring, for about 2 minutes. Add broth, apricots, mustard, zest and remaining pepper - bring to boil, nestle chicken into the quinoa, cover, reduce heat and simmer, turning chicken halfway through, until the quinoa is done, about 15 to 20 minutes. About 3 to 5 minutes before the quinoa is done, sprinkle the broccoli on top of the quinoa to steam it until crisp-tender. Makes 2 servings.

Ingredients:

8 ounces dry orzo
1 cup vegetable broth
1/2 cup chopped sun-dried tomatoes, divided
1 plum tomato, diced
1 garlic clove
2 teaspoon chopped fresh marjoram
1 tablespoon red-wine vinegar
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
9 ounce package frozen artichoke hearts, thawed
1/2 cup fresh grated Romano cheese, divided

Procedure:

In a large pot of boiling salted water, add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse with cool water. In a food processor, add broth, 1/4 cup sun-dried tomatoes, plum tomato, garlic, marjoram, vinegar and 2 teaspoons oil. Process until just a few chunks remain. In a large skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add chicken to the skillet and cook, until golden outside and no longer pink in the middle, about 3 to 5 minutes per side. Transfer to a plate and keep warm. Add the tomato mixture and bring to a boil - measure out 1/2 cup sauce and place in a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. Slice the chicken. Top each plate with the sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese. Makes 4 servings.

Ingredients:

8 ounces dry soba noodles
2 teaspoons toasted sesame oil, divided
1 tablespoon minced pickled ginger
1 1/4 pound trimmed pork tenderloin, cut into 1″ chunks
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 green onions, chopped
1 tablespoon sesame seeds, toasted
1 cup chicken broth
1/4 cup soy sauce
1/2 cup sliced water chestnuts, drained
1/4 cup chopped fresh cilantro leaves

Procedure:

In a large pot of boiling salted water, add soba noodles and cook according to the package directions. Drain well and set aside. Meanwhile, in a large skillet, heat oil over medium heat. Add ginger - cook until fragrant, about 1 minute. Raise heat to medium-high - add pork, and cook, stirring, until browned on all sides, about 5 to 6 minutes. Season with salt and pepper. Stir in the scallions and sesame seeds - cook, stirring, for 1 minute. Add the broth and soy sauce - reduce heat to medium and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts - toss mixture with the noodles and sprinkle with cilantro to serve. Makes 4 servings.

Ingredients:

16 ounces dry ziti or rigatoni pasta
16 ounces hot Italian turkey sausage, casings removed
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1/4 cup chopped fresh basil
4 ounces shredded mozzarella cheese
4 ounces fresh grated Parmesan cheese

Procedure:

Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook pasta according to package directions - drain and side aside. Meanwhile, cook sausage and onion, in a large skillet over medium heat until browned, stirring to crumble. Add garlic and cook until fragrant, about 1 minutes. Stir in tomato paste and let cook for 1 minute. Stir in salt, pepper, crushed red pepper and tomatoes - bring to a boil, cover, reduce heat and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture and basil. Scoop half of the pasta mixture into a 4-quart casserole coated with nonstick spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake until bubbly, about 25 minutes. Makes 6 to 8 servings.

If you are tired of your vegetables losing color, texture, and flavor before you serve them, then blanching may be the solution. Prolonged exposure to heat deteriorates vegetables. Blanching lightly cooks only the outer layer of their flesh. To blanch vegetables plunge them into boiling salted water for a short period of time, and then immediately stop the cooking process by placing the vegetables into ice water until they cool. Green beans and other fibrous vegetables retain their crispiness and color. For other vegetables and fruits, such as tomatoes and peaches, a brief blanching loosens the skin while keeping the flesh firm, making them easier to peel. In all cases the color is set and the flavor is retained. You must remember not to overload the pot because this will increase the cooking time. Blanch in batches if necessary. The vegetables can be used immediately in salads and other cold dishes, or they can be stored or frozen for later use. A quick sauté or stir fry is all that is needed to finish cooking the vegetables, and if they are being added to a dish such as a soup or stew, adding them during the last few minutes of cooking will insure colorful results.

[Source]

Ingredients:

3-4 stems broccoli, sliced in half lengthwise, steamed and cooled
2 tablespoon olive oil
black pepper and some salt
2 eggs, hard cooked and peeled
3 tablespoon grated Locatelli or Parmesan cheese
3 tablespoon roasted garlic breadcrumbs

Procedure:

Heat the oil in a large sauté pan over a medium high burner. Using a long paring knife, literally whittle the cooked broccoli stems into the pan, getting the pieces fairly small. Season it with some salt and grated black pepper. Using an egg slicer, slice each egg in one direction, turn the egg around and slice again, making smaller pieces and drop into the pan with the broccoli. Stir it up, add the grated cheese and breadcrumbs, stir it again and heat it through. For a great presentation, select a cup that’s a sensible portion size. Use a tablespoon to fill the cup with the broccoli mix, tamping it down to compact it gently. Invert the cup onto your serving plate; remove the cup and boom, mounds of broccoli.

Ingredients:

2/3 cup panko breadcrumbs
1 large egg white, lightly beaten
4 - 4 ounce boneless center-cut loin pork chops
1 tablespoon peanut oil
1/8 teaspoon salt
1 tablespoon finely minced fresh ginger
1/3 cup chicken broth
2 tablespoons sake
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Procedure:

Take each pork chop and dip in the beaten egg white then dredge in the panko breadcrumbs.In a large nonstick skillet over medium-high heat, add oil and add pork. Cook for 4 minutes on each side or until done. Remove pork from pan and sprinkle with salt. Reduce heat to medium. Add ginger to pan and cook 30 seconds, stirring constantly. In a small bowl, whisk together broth, sake, soy sauce, sugar and wasabi paste. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Ingredients:

1 teaspoons olive oil
1/2 cup chopped onion
1/3 cup diced roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 garlic cloves, minced
1 tablespoon minced canned chipotle chile in adobo sauce
8 ounces ground turkey (7%)
16 ounces ground turkey breast
3/4 cup dry breadcrumbs
2/3 cup chunky salsa, divided
1 teaspoon dried oregano
6 slices center-cut bacon, cooked and crumbled
2 large egg whites
3 ounces shredded three-cheese blend

Procedure:

Preheat oven to 350 degrees F. Heat a large nonstick skillet over medium-high heat and add oil. Sauté onion, bell pepper, chili powder, cumin, and garlic for 1 1/2 minutes or until onion is tender. Stir in chipotle chile and cook 30 seconds. Remove from pan and cool. In a large bowl, combine onion mixture, turkey, turkey breast, breadcrumbs, 1/3 cup salsa, oregano, bacon, and egg whites. Place half of turkey mixture in an 8X4″ loaf pan lightly coated with cooking spray. Arrange cheese over top, leaving a 1/2″ border around outside edges. Place remaining turkey mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake for about 1 hour and 25 minutes. If you have an instant read thermometer, you are looking for about 165 degrees. Let stand 10 minutes before slicing.

This recipe is great for those who is on lent. It will brighten up your strict menu for sure.
Ingredients:

2 cup rice.
3-4 carrots.
3-4 onions.
400 grams mushrooms.
oil, salt, spices.

Procedure:

Fry fresh mushrooms in oil. In a separate pan, fry juilenned carrot and chopped onion. cook rice until crumbly in water. Then add rice and vegetable mixture to mushrooms and stir carefully. Sprinkle with greens before serving.