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LECHE FLAN

Makes 3 medium size leche flan

Ingredients:

1 cup sugar (for the caramel)
3 cans or 370 mL evaporated milk
3/4 cup sugar
6 eggyolks
1 pc egg
1/2 tsp vanilla extract (optional)

Procedure:

1. To make the caramel, cook sugar in a pan over low heat. Melt sugar without stirring, until golden in color. Pour into 3 leche flan pans or desired mold and let it cool until completely set.
2. Simmer water in a steamer until ready to use.
3. To make the custard, stir all remaining ingredients lightly in a bowl until well blended. Using a cheesecloth or fine sieve, strain custard mixture and fill 3/4 of the prepared pan. Cover with foil and steam in barely simmering water for 30 minutes or until top is firm to the touch. Make sure the water doesn’t boil to achieve a very smooth custard. Let cool and chill before serving.

PASTA JAMBALAYA

Servings: 15

Ingredients:

600 grams elbow macaroni, cooked per package directions
1 head garlic, crushed
3 pcs large onions, sliced
5 stalks celery, diced
1/2 kilo chicken breast, deboned and diced
1/3 cup margarine
3 pcs chicken bouillon cubes
3 pcs chorizo de bilbao, sliced diagonally
1 pouch or 750 grams spaghetti sauce
9 stalks green onions, chopped

Procedure:

1. Saute garlic, onion, celery, and chicken in margarine.
2. Add bouillon cubes, chorizo de bilbao and spaghetti sauce.
3. Season with salt and pepper to taste. Simmer for 5 minutes.
4. Pour over cooked elbow macaroni.
5. Top with green onions and grated cheese, if desired.

SHRIMP - MELON SALAD

Ingredients:

150 grams medium shrimps
1 can or 439 grams fruit cocktail, drained (reserve syrup)
1 medium or 1/2 kilo melon (cantaloupe), cut into tidbits
1/2 cup mayonnaise
1/4 cup tomato ketchup

Procedure:

1. Cook shrimps in fruit cocktail syrup for 10 minutes.
2. Peel and slice crosswise into tidbits.
3. Combine with fruit cocktail and melon.
4. Mix mayonnaise and tomato ketchup.
5. Season with 1/4 tsp iodized salt and 1/8 tsp pepper.
6. Add to the fruit mixture. Blend well.
7. Chill until ready to serve.

SWEET POTATO SALAD

Ingredients:

850 grams fruit cocktail, drained (reserve syrup)
1/3 kilo or 350 grams sweet potatoes, cooked, peeled and cut into cubes
1/2 cup mayonnaise
2 tbsp condensed milk

Procedure:

1. Soak sweet potatoes in fruit cocktail syrup for 15 minutes. Drain.
2. Combine with fruit cocktail. Set aside.
3. Combine with mayonnaise and condensed milk. Mix thoroughly.
4. Add to the fruit-sweet potatoes mixture and blend well.
5. Chill until ready to serve.

FISH CALDERETA

Servings: 18

Ingredients:

2 kilos labahita (Tagalog for surgeonfish), filleted and cut into chunks
3/4 cup cornstarch
1 head garlic, crushed
3 pcs medium onions, sliced
600 grams potatoes, cut into chunks
1/2 kilo carrots, cut into chunks
750 grams spaghetti sauce
6 tbsp ketchup
3 pcs medium red bell peppers, cut into strips
3 pcs medium green bell peppers, cut into strips

Procedure:

1. Sprinkle fish with 2 tbsp calamansi juice and 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt).
2. Coat with cornstarch.
3. Fry until golden brown. Set aside.
4. Saute garlic, onion, potatoes and carrots in oil.
5. Add spaghetti sauce, ketchup, 2 cups water, soy sauce, salt and pepper to taste.
6. Simmer for fifteen minutes or until vegetables are cooked.
7. Add bell peppers and fish.

Rosemary Roasted Chicken with Basil Salsa Verde

In this recipe, the ordinary chicken is given a flavor additive by a lemon herb marinade, and ends up with a piquant basil salsa to seal in all the delicious flavors.

Servings: 6

Ingredients:

For the Lemon Herb Marinade:
1 tbsp olive oil
2 tbsps rosemary, fresh or dried
1 tsp sage, fresh or dried, chopped
1 tsp fennel seeds, crushed
2 pcs garlic clove, minced
juice from 1 lemon
peel from 1 lemon

1 kilo whole chicken, cut in half, neck and giblets removed
freshly ground black pepper
assorted vegetables such as bell peppers, onions, carrots
1 tbsp kosher salt, sea salt or soy sauce (low sodium)

Procedure:

1. Combine ingredients for the lemon herb marinade and coat chicken with it. Be sure to insert herbs in between skin and chicken meat.
2. Set aside chicken for thirty minutes.
3. Preheat oven to 400 degrees Fahrenheit.
4. Put chicken in roasting pan, skin side down.
5. Turn chicken after 15 minutes of roasting to expose skin side.
6. Add vegetables and potatoes (see Basil Salsa Verde recipe). Roast chicken for another 30-45 minutes until chicken is done.
7. Serve with Basil Salsa Verde.

Nutrition Facts:
Calories 166, Total Carbohydrate <1g, Protein 27g, Total fat 6g, Saturated Fat 1g, Monounsaturated Fat 3g, Cholesterol 73mg, Sodium 396 mg, Dietary Fiber <1g, Carbohydrate Exchanges 0

BASIL SALSA VERDE

Servings: 8

Fresh herbs give this salsa a unique twist. It is delicious with the chicken but also an ideal accompaniment for baked potatoes.

Ingredients:

1/3 cup flat leaf parsley and cilantro (wansuy)
2/3 cup basil leaves
2 pcs garlic cloves
1 tbsp mustard
30 pcs pitted green olives
1/3 cup olive oil
2 tbsps lemon juice
8 pcs medium sized jacket potatoes, washed and baked

Procedure:

1. Combine parsley, cilantro, basil, garlic, mustard and olives in food processor. Blend until ingredients are chopped.
2. Add olive oil and lemon juice until a thick paste forms.
3. Serve with baked jacket potatoes.

Nutrition Facts:
Amount per serving (includes the potatoes): Calories 423, Total Carbohydrate 63g, Protein 8g, Total Fat 24g, Saturated Fat 3g, Monounsaturated Fat 17g, Cholesterol 0mg, Sodium 188mg, Dietary Fiber 6g, Carbohydrate Exchanges 4

Sugar Free Chocolate Fondue

Finish off your meal with this sinfully sugar-free chocolate fondue.

Servings: 4

Ingredients:

2/3 cup unsweetened cocoa
1/4 tsp Cinnamon
1 cup skim milk
1/2 tsp vanilla extract
1/2 cup Splenda (start with 12 packets; increase to taste)
3 pcs bananas, sliced
2 pcs mangoes, balled
10 pcs grapes

Procedure:
1. Combine cocoa, cinnamon and skim milk over low heat.
2. Whisk until free of lumps.
3. Increase to medium heat and continue stirring until mixture comes to a boil.
4. Reduce heat, boiling mixture gently.
5. Continue stirring mixture and cook for about five minutes until chocolate mixture has a thick and smooth consistency.
6. Remove from heat and cool slightly.
7. Transfer chocolate mixture to a fondue pot.
8. Add vanilla extract and Splenda. Stir to incorporate flavors and until free of lumps.
9. Serve with fresh fruits.

Nutrition Facts:

Calories 171, Total Carbohydrate 41g, Protein 3g, Total Fat 1g, Saturated Fat <1g, Monounsaturated Fat <1g, Cholesterol 1mg, Sodium 34mg, Dietary Fiber 5g, Carbohydrate Exchanges 2 3/4

Yogurt for the Holidays

Yogurt for the Holidays

Yogurt, also known as yoghurt or yoghourt, is a thick custard- or pudding-like food that is made by the natural bacterial fermentation of milk. Yogurt is good for people who are lactose-intolerant because live yoghurt cultures contain enzymes which help break down lactose inside the intestine. Yogurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. So what better time to indulge in this healthy food than Christmas! Here are the best ways to make that yogurt more nutritious and tasty!

YOGURT DESSERT SAUCE

1 cup plain yogurt
1 teaspoon vanilla
2 sachets artificial sweetener

Note: May be taken as is or mixed with fruit.

PEANUT BUTTER CINNAMON DIP

1/2 cup plain yogurt
2 tablespoons peanut butter
pinch of cinnamon

Note: Mix and serve as fruit dip.

STRAWBERRY YOGURT PARFAIT

1 recipe from dessert sauce
8-10 almonds, chopped/slivered
1/4 cup strawberry or mango
Parfait of ice cream glass

Note: Alternate placement of ingredients in the glass. Example yogurt, fruit, almonds, yogurt, fruit, and almonds. Number of servings so with the calories will depend on the size of the glass used.

TRIFFLE TREAT

3 recipes of Strawberry Yogurt Parfait
Lady fingers or broas

Note: Placement will follow above recipe. This is a treat usually used for parties. A triffle container is best used for this to show the ingredients used. Delicious and colorful!

AMBROSIA

1 cup plain yogurt
1/4 cup crushed pineapple, drained and chilled
1/4 cup mandarin orange, drained and chilled
2 tablespoons desiccated coconut, may be lightly toasted

Note: Mix altogether and chill before serving. To lessen the calories you may substitute the desiccated coconut with 2 tsp. coconut extract.

CRAB AND SCALLOP SOUP

Servings: 4

Ingredients:

1 tbsp oil
4 spring onions, trimmed and thinly sliced
2 cloves garlic, peeled and chopped
2.5cm/1in piece lemon grass, cut into thin strips
2 tsps finely chopped fresh root ginger
1-1/2 liters/2 pints fish stock
100 grams/4oz thin rice noodles
225 grams/8oz little queen scallops with corals, separated
100 grams/4oz fresh white crab meat
salt and freshly ground black pepper
1 tbsp Thai fish sauce
1 tbsp chopped fresh flat-leaf parsley

Procedure:

1. Heat oil and fry onion, garlic, lemon grass and ginger for one minute.
2. Add stock, bring to bubbling then simmer for five minutes.
3. Add noodles and cook for three minutes.
4. Add scallops and crab and simmer for 1 minute or until scallops are opaque.
5. Season, add fish sauce and sprinkle with parsley to serve.

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