Fresh Tuna Curry

Photo taken by me using my phone

1 cup diced fresh tuna
3 small carrots
3 small potatoes
1 medium red bell pepper
1 pack curry mix
1 cup coconut milk
1 medium onion
4 cloves garlic
1 cup water

1. Coat the diced tuna with flour, salt, and pepper before deep frying until golden brown.
2. Fry carrots and potatoes after all the fish were fried.
3. In another pan saute garlic and onion then add the fish, coconut milk and the curry mix.
4. Let boil and add the water and add the fried potatoes and carrots, continue simmering for 5 minutes or until the sauce thickens add the bell peppers...
5. Cook for another minute. Serve.

Makes 6 servings

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Banana, Strawberry And Honey Smoothie

An amazing smoothie packed full of goodness.

Ingredients

1 cup strawberries
1 tbsp honey
1 banana
1 tsp vanilla
1 cup fat free milk

Directions

Blend all of the ingredients together in a blender until smooth.
Add 7 large ice cubes if using fresh rather than frozen fruit.


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Chops and Gravy

4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms
1/2 tsp pepper
2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced
1 tsp garlic salt
1 tsp parsley

Place pork chops in a pot or casserole. Lay onion slices (chopped but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low for 1. Note: After cooking remove the chops and strain the gravy. This way you have a smooth gravy and reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.


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Macaroni with Beef and Mushroom

This is a yummy grownup version of the baked macaroni you've known since you were a kid. Basil adds just a little more sophistication to this favorite dish.

Serves 8 to 10
Prep Time 10 minutes
Cooking Time 25 minutes

1/2 kilo elbow macaroni, cooked
130 grams bacon, chopped
1 large white onion, chopped
4 cloves garlic, chopped
1 small carrot, chopped
2 tablespoons chopped parsley
2 tablespoons chopped fresh basil
      (or 2 teaspoons dried basil)
1/2 cup canned button mushrooms, chopped
1/2 kilo lean ground beef
1 (560-gram) pouch Italian-style spaghetti sauce
1 1/2 cups grated quickmelt cheese
1 teaspoon iodized fine salt
      (or 1 tablespoon iodized rock salt)
1/4 teaspoon pepper

1  Sauté bacon for 2 minutes. Add onion, garlic, carrot, parsley, basil, and mushrooms. Cook for 5 minutes.

2  Add beef and sauté for 1 minute. Add spaghetti sauce, then season with salt and pepper. Simmer for 5 minutes.

3  Mix or pour over cooked elbow macaroni. Top with cheese.


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Arroz con Pollo (Rice with Chicken)

Ingredients:

1 tablespoon olive or vegetable oil
8 chicken drumsticks
2cups brown rice
3 cups chicken broth
12oz.  frozen mixed vegetables

Instructions:

• In 12-inch nonstick skillet, heat oil over medium heat. Cook drumsticks in oil 10 to 15 minutes, turning occasionally, until chicken is well browned on all sides.
• Stir in rice, broth and frozen vegetables. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

Preparation Time: 45 Min

Cooking Time: 45 Min

Yield: 4 servings

Fresh Spring Rolls (Lumpiang Ubod)

Ingredients:

Wrappers
3 eggs, beaten
2 tablespoons oil
1 cup (125 g) cornstarch
1/2 teaspoon salt
11/2 cups (375 ml) water

Filling:
3 tablespoons oil
2 cloves garlic, minced
1/2 medium onion, diced
2 cups heart of palm (about 300 g), cut into thin slices,
250 g fresh shrimp, shelled, deveined and minced
250 g boiled pork, cut into thin slices
1 cup (125 g) very thinly sliced green beans
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
15 lettuce leaves, washed

Simple Potato Pancake

Easy to do and easy on the budget too.
An easy way to create something from leftover mashed potato...

Here's How


2 cups leftover mashed potatoes
2 Tbsp. flour
1 egg
margarine

Mix first 3 ingredients. Make into patties and fry in margarine until golden brown on each side. Serve warm with butter or margarine. Delicious served with applesauce.

I also rarely use the egg and just add flour to the mashed potatoes.

Avocado and Zucchini Soup with Cucumber Salsa

Ingredients

3 cups chopped zucchini (about 2 medium)
1/2 cup thinly sliced green onions, divided
 vegetable broth
1 1/4 cups diced seeded peeled cucumber (about 1 large)
1 tablespoon chopped fresh cilantro
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
3/4 cup diced peeled avocado (1 medium)
3/4 cup low-fat buttermilk
1/4 teaspoon ground cumin

Preparation

Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.

Cream of Celery Soup

Ingredients:
5 – 7 stalks of celery (using a potato peeler peel rind if tough and stringy)
1 medium potato
1 medium sized onion
2 tbs butter
2 – cups vegetable or chicken broth
1 cup milk
salt and pepper to taste
garnish:  1/4 cup cream
chopped fresh chives

Directions:

• Dice onion and add to melted butter in a medium sized saucepan – cook until translucent. Chop up celery into 2″ pieces and add to onion and butter – saute for a couple of minutes. Add stock bring to boil. Peel and dice potato and add to stock simmer for 15 minutes or until potato and celery is tender
• Add milk and warm soup up but don’t boil. Add soup to blender in batches. Once everything is blended and ready to serve add to bowls. Add a swirl of cream and chives for garnish.

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Carrot Soup

Makes: 8 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 50 minutes


INGREDIENTS

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh parsley
5 cups chopped carrots
2 cups water
4 cups chicken or vegetable broth
1/2 teaspoon salt
Freshly ground pepper to taste

Cheesy Adobo

Ingredients:

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
1/4 cup grated cheese

Directions:

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes add
cheese. Serve with steamed rice.

Variation: add yogurt, or pineapple tidbits


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