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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