Lamb Chops with Artichoke Salsa
January 29, 2010
Servings: 4
Preparation: 15 minutes
Cook: 6 minutes
Ingredients:
12 lamb loin chops
1-1/2 tbsps olive oil
2 tbsps lemon pepper seasoning
Fresh parsley, to garnish
Artichoke Salsa (Ingredients):
170 grams jar marinated artichokes, drained, finely chopped
1/4 cup drained, finely chopped marinated capsicum strips
1/4 cup finely chopped pitted green olives
1 tsp finely grated lemon rind
2 tsps lemon juice
1/4 cup finely chopped fresh parsley
Procedure:
Place lamb loin chops, olive oil and lemon pepper seasoning in a large bowl. Toss to coat.
To make artichoke salsa, combine all the ingredients in a medium bowl.
Cook lamb loin chops on a heated, oiled grill pan, or barbecue grill plate, for about 2 to 3 minutes on each side or until cooked to your taste. Only turn lamb once. Remove lamb chops and cover to keep warm. Stand for 3 minutes.
Place lamb chops on a serving plate. Garnish with fresh parsley. Serve with artichoke salsa.
PROPER CHICKEN STORAGE
December 17, 2009
Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. However, freeze chicken immediately if you do not plant to use it within two days after purchasing. You can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double-wrapping with freezer paper, aluminum foil or plastic wrap. Air-tight packaging is the key to freezing chicken successfully.
When freezing whole chicken, remove and rinse giblets (if any) and pat dry with paper towels. Trim away any excess fat from chicken. Tightly wrap, label, date and freeze both chicken and giblets in separate strength-freezer plastic, or foil wraps.
Thaw frozen chicken, wrapped, in the refrigerator for best results. Thawing time for chicken varies depending on how thoroughly frozen the chicken is and whether the chicken is whole or cut up. A general guideline is to allow 24 hours thawing time for a 2.25 kilos whole chicken; allow about 5 hours per 450 grams for thawing chicken pieces. Never thaw chicken on the kitchen counter, this promotes bacterial growth.
INSPECTING CHICKEN
December 17, 2009
Physically inspect the chicken before purchasing. Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage. If you notice a strong, unpleasant odor after opening a package of chicken, leave it open on the counter for a few minutes. Sometimes oxidation takes place inside the package, resulting to a slight, but harmless odor. If the odor remains, return the chicken in its original package to the store for a refund.
HANDLING CHICKEN
December 17, 2009
When handling raw chicken, you must keep everything that comes in contact with it clean. Raw chicken must be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.
Why?
Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils or hands, they could contaminate other foods as well as the cooked chicken and cause food poisoning. With careful handling and proper cooking, this is easily prevented.
Chicken should always be cooked completely before eating. You should never cook chicken partially, and then store it to be finished later, since this promotes bacterial growth as well.
French Toast
December 13, 2009
Ingredients:
1 loaf of bread (sliced)
3/4 cup condensed filled milk
1 cup water
3 eggs
1/2 tsp mace or nutmeg
sliced cheese
butter
Procedure:
Beat eggs. Add condensed filled milk, water and mace or nutmeg. Sandwich cheese between 2 slices of bread. Dip the sandwich in the egg-milk mixture. Fry in butter in a skillet. Turn and brown both sides.
MEXICAN LASAGNA
December 11, 2009
Ingredients:
1 pack or 226 grams lasagna noodles, cooked
4 cloves garlic, crushed
1 pc onion, chopped
1/4 kg ground beef
2 pouches or 500 grams spaghetti sauce
1 cup cooked red kidney beans
1/2 cup canned corn kernels
1 tsp chili powder
100 grams coarsely grated quickmelt cheese
Procedure:
1. Saute garlic, onion and beef. Cook for 5 minutes.
2. Add spaghetti sauce, beans, corn, and chili powder. Simmer for 5 minutes. Set aside.
3. Arrange in a rectangular or round pan alternating layers of lasagna noodles, meat mixture and cheese.
4. Bake in pre-heated oven at 350 degrees Fahrenheit for 10 minutes
Makes 8 servings.
FIESTA FRUIT VEGETABLE SALAD
December 11, 2009
Servings: 8
Ingredients:
1 can or 439 grams fruit cocktail, drained (reserve syrup)
1 large or 300 grams sayote (chayote)
30 pcs or 200 grams baguio beans
1/2 or 150 grams chicken breast
Dressing:
1/3 cup mayonnaise
2 tbsp fruit cocktail syrup
1/4 cup all-purpose cream
1 tsp calamansi juice
1/4 tsp paprika (optional)
3/4 tsp iodized salt
Procedure:
1. Cook chicken, sayote and baguio beans in fruit cocktail syrup with 1 cup water. Remove vegetables when tender. Continue cooking until tender.
2. Pare and core sayote, then cut into tidbits. Cut baguio beans 1″ long, and flake chicken meat. Mix with fruit coctail.
3. Combine all ingredients for dressing. Mix well. Add to the fruit-vegetable mixture. Blend well.
4. Chill until ready to serve.
Note: Vegetables serve as extenders.
THICK TOMATO SOUP
December 11, 2009
Makes 6 servings.
Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 chicken bouillon cube
200 grams squash, pared
1 can or 227 grams tomato sauce
1/2 cup oatmeal, soaked in 1/2 cup water
1 green bell pepper, diced
1 stalk green onion, chopped
Procedure:
1. Saute garlic, onions, and chicken bouillon cube.
2. Add 6 cups water, tomato sauce and squash.
3. Season with 2 tbsp rock salt or 2 tsp iodized salt.
4. Simmer for 15 minutes or until squash is tender.
5. Remove squash and mash. Return to soup.
6. Add oatmeal and bell peppers. Simmer for another 4 minutes.
7. Top with green onions.
Note: Meat is omitted.
TORTANG MONGGO
December 11, 2009
Makes 7 servings
Ingredients:
1/3 cup dried green monggo (mung beans)
1 cup or 100 grams fresh tagunton (baby shrimps)
1 cup malunggay leaves (moringa leaves)
1/2 cup tomato sauce
1/2 cup flour
1 medium onion, chopped
3 eggs, beaten
Procedure:
1. Simmer monggo in 1 cup water for 30 minutes.
2. Combine monggo with remaining ingredients.
3. Season with 2-1/4 tsp rock salt or 2/3 tsp iodized salt and 1/2 tsp pepper. Mix thoroughly.
4. Fry every 2 tbsp of mixture in hot oil. Cook until golden brown.
5. Serve with chili or banana ketchup or vinegar.
Note: Monggo and malunggay serve as extenders.
CHICKEN-CARROT SPAGHETTI
December 11, 2009
Makes 5 servings
Ingredients:
175 grams spaghetti noodles, cooked as per package directions
2 cloves garlic, minced
1 pc small onion, chopped
100 grams ground chicken meat (or 1/2 small chicken breast, deboned and chopped)
1 small or 100 grams carrot, coarsely grated
1 can or 300 grams spaghetti sauce
Procedure:
1. Saute garlic, onions, chicken and carrots. Cook for 3 minutes.
2. Add spaghetti sauce, 1/3 cup water and 1/2 tsp rock salt. Simmer for 5 minutes.
3. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.
Note: Carrots serve as meat extender.
