"FISH WITH SWEET AND SOUR SAUCE"

A couple of my friends are asking for variety of ways to prepare fish fillets, or fish in general, so I have another simple, yet delicious fish dish here for you!

The "SWEET AND SOUR SAUCE" recipe I have here is so simple and easy, that you can prepare it in less than ten (10) minutes.

This sauce is so versatile as well, that you can use it not just with fish, but also with pork, chicken, squid or shrimps!

I used tilapia fillets here, but it's up to you to choose which kind of fish to use...fillet or whole fish will be perfect !

[CHICHAY TIPS: Here I used red bell pepper, which was what I had in stock, but I suggest you mix red and green bell peppers to add more color to your sauce, making it look more appetizing.

Adjust the sweetness of the sauce depending on your preference. If you use sweetened pineapple chunks and juice, then you have to taste the sauce before adding more sugar.]

-CHICHAY

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"FISH with SWEET AND SOUR SAUCE"

Prep:
Cook the tilapia, either by coating it with flour and then frying in hot olive oil,
or by baking in the oven(grill/broil). Set aside.

What You Need:

4 pcs of cooked medium-sized fish (like tilapia, pompano...)

1/2 cup water

1/2 cup pinapple juice

3 tbsp sugar (or Splenda)

3 tbsp tomato ketchup

3 tbsp white vinegar

2 tbsp cornstarch dissolved in 1 tbsp water

1 bell pepper, chopped

2 tablespoons canned pineapple chunks

1/4 tsp of dried pepper flakes (optional)

How To:

-Combine ketchup, water, pineapple juice, sugar and vinegar in a bowl, mix well.

-Transfer to a saucepan and cook over medium-high heat, and bring to
a boil (do not stir until it boils).

-Lower the heat, and add in the cornstarch mix, and thicken the sauce.

-Stir constantly for about 2 minutes.

-Add bell pepper, dried pepper flakes(if using) and pineapple.

-Stir and cook for another 2-3 minutes.

-Pour sauce over cooked fish fillet, and serve with fried rice.

"BEEF STEW"

It was a challenge for me to make my very first "Beef Stew" for my husband, since he is already used to my mother-in-law's really 'mean' version of THE Beef Stew! Oh how we love it when "Mom" makes her Beef Stew for the family! I admit I can't duplicate it no matter what I do.

I came up with the recipe of my Beef Stew after trying several different recipes, and kept my stew as simple as possible, using basic ingredients and yet making it really tasty and hearty still.

When you make your very first beef stew, I suggest you remember or consider getting the finest of the ingredients that you can find (a really good meat cut, nice wine, potatoes, organic beef stock...).

Also, maybe the second time you make your beef stew, you can already adjust some of the ingredients that you think suites your taste, maybe even add some spices and flavors (say, paprika, cloves, more salt, pepper...) that you think will enhance your stew, based on your personal preference. I tried adding Worcestershire sauce. Try it and see if this works for you too.

-CHICHAY

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"BEEF STEW"

What You Need:

2 tbsp extra-virgin olive oil

2 tablespoons butter

1 cup all-purpose flour

2 lbs beef chuck shoulder roast, cut into 2-inch pieces

(the cut is also called chuck shoulder pot roast or chuck roast
boneless)

Salt and ground black pepper

2 tbsp Worcestershire Sauce

1/2 cup red wine (recommended: Burgundy or Shiraz)

6 garlic cloves, smashed and peeled

3 bay leaves

1 tsp dried thyme

3 cups beef stock

6 small new potatoes, scrubbed clean and quartered

2 pcs medium-sized carrots, peeled, cubed

2 medium-sized onions, quartered

3 celery stalks, chopped

1 tsp sugar

Prep:
-Preheat a large heavy-bottomed saucepan over medium-high heat
with the oil and butter.

-Have the flour on a large plate.

-Season the beef with salt and ground black pepper, toss in the flour to coat, then shake off the excess flour.

How To:

-Add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan. Work in batches if needed.

-Brown all of the beef cubes on all sides.

-Once all the meat has been browned, transfer it to a plate and set aside.
-Add the wine to the pan and bring up to a simmer.

-While simmering, carefully scrape the bottom of the pan with a wooden spoon to loosen up the meat-flavored bits

-Once the wine is heated, add the browned meat, garlic, ground black pepper and salt (to taste), bay leaves, thyme and beef stock.

-Bring this to a boil and then reduce the heat, simmer and cook
uncovered for about 10 to 15 minutes (until the liquids start to thicken).
-Then cover and cook on low heat for 1/2 to 2 hours, or until the beef is tender.
-Then add the Worcetershire sauce, potatoes, carrots, celery, onions, and sugar
(the sugar will balance out the acid from the red wine).

-Turn the heat up to medium, simmer this for about 30 minutes more, uncovered.
-Serve the stew while still hot, in a soup bowl, with a side of corn bread or toasted crusty bread

"OVEN-ROASTED CHICKEN WINGS"

This "OVEN-ROASTED CHICKEN WINGS" is a simple dish that you can serve with buffalo sauce on the side, or with just a simple dip like ranch or blue cheese.

I suggest you serve the wings as soon as they're cooked.

Otherwise, warm it up in the oven (not in the microwave) for a few minutes before serving it.

- CHICHAY

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"OVEN-ROASTED CHICKEN WINGS"

What You Need:

• 2 lbs chicken wings

marinade:

• 3 tbsp honey
• 1 tbsp olive oil
• 1/2 cup soy sauce
• 3 cloves garlic, chopped
• 3 tbsp ketchup
• 1 tbsp hot sauce (optional)
• 1 tsp ground pepper
• 1/2 tsp ground cumin
• 1/2 tsp chili powder

Prep:

-Combine all marinade ingredients and whisk them together well.

-Place chicken wings in a ziploc bag and add in the marinade mix, release the air from the bag, zip it up and massage the bag to coat the chicken with the marinade mix.

-Refrigerate for at least two hours.

How To:

-Lay the chicken wings on a baking sheet (sprayed with Pam)

-Pour over the wings the rest of the marinade that's left in the ziplock bag.
-Bake at 450 degrees for an hour (turning the chicken pieces once), or until chicken is cooked, and the sauce completely coats chicken well, leaving it nice and browned.

-Best served with a side of celery sticks, carrots and blue cheese or ranch dip

"TOGUE GUISADO (Sautéed Bean Sprouts)"

Bean sprouts are a good source of protein, carbohydrates and potassium. Simply sauté bean sprouts with some onions, garlic and peppers, and you already have one nutritious and complete meal!
In restaurants, we can usually find bean sprouts as a side dish. Recently I went to a Japanese restaurant and had about 2 tablespoons of the beansprouts as a side dish included in my bento plate - I wanted more! A cup of serving might have been nice. This made me go to the supermarket and get my ingredients for my full plate of Sautéed Bean Sprouts!

My recipe here of Sautéed Bean Sprouts is very simple. But you can always add in any ingredient that you like, say more veggies or meats. You can even add some vinegar, or lime juice for a zesty finish.

[CHICHAY TIP: when you sautee bean sprouts, remember to add it after you have cooked all the other ingredients, just so the bean sprouts don't get too soft. It is best to keep the texture of the bean sprouts.]

-CHICHAY

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"TOGUE GUISADO (Sautéed Bean Sprouts)"

What You Need :
· 1/2 to 1 lb. togue (bean sprouts)
· 1 tbsp. sesame oil· 3 cloves garlic, minced
· 1 onion, chopped· 1 carrot, cut as thin strips
· 1 red bell pepper, chopped 2 tbsp minced parsley
· 2 tbsp. soy sauce· salt and pepper, to taste
· 3 tbsp water

· 2 tbsp. Worcestershire sauce OR oyster sauce (optional)
· 1/2 lb. pork, thinly sliced (optional)
· chopped green onions, for garnishing(optional)

How To :
-In heated pan, cook pork (if using) in sesame oil until it turns slightly brown.
-Add garlic and onions; sauté for a few minutes until onions are soft and translucent.
-Add in carrot, bell peppers and season with soy sauce and Worcestershire sauce or oyster sauce (if using).
-Stir-fry until well blended for about a minute or two.
-Add water and togue (bean sprouts), stir, and cook for a few minutes.
- add in the parsley and season to taste.
-Be sure not to overcook the bean sprouts.
-Immediately remove from heat and transfer to a serving dish and serve.
-Garnish with chopped green onions (if using) and serve.

"TILAPIA ADOBO-STYLE"

Since I get a lot of requests for seafood/fish recipes, I have another suggestion here for 'tilapia', which is very much available in the market -anytime of the year.

Sometimes I crave for crispy- fried tilapia, with a side of salsa and maybe even just kalamansi and patis!

But, it can also get kinda boring having that same old fried fish with my rice.

So I thought of adding a new flavor to the plain tilapia - and this time, why not adobo-style? It goes really well with the left over papaya salad (which is now pickled-papaya) I made days ago!

If fillet is to be used for this dish, then make sure you handle it well after the fish has been marinated, because it becomes really tender, and has a tendency to break and lose its form while you cook it.

[CHICHAY TIP: If you do not want your fish to stick to the pan and break its form, then I suggest dip it in a little bit of seasoned (salt and pepper) flour before you cook it.

Or, just place the fish in a baking dish (sprayed with Pam oil) and stick it in the oven and either broil it or bake it.]

- CHICHAY

"TILAPIA FILLET: ADOBO-STYLE"

What You Need:

• 2 pcs tilapia fillets (or 1 whole medium tilapia, cleaned)
• 6 cloves of garlic, minced
• 1 small shallot, minced
• 2 tbsp white vinegar
• 3 tbsp low sodium soy sauce
• 1 tbsp water
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 pcs bayleaf
• 2 tbsp olive oil
• 1 tsp cornstarch (dissolved in 2 tbsp warm water)

Prep:

-In a baking dish, mix together vinegar, soy sauce, salt, pepper, half of the garlic and bayleaf.

-Add in the fish, and turn to coat the ther other side.

-Cover and refrigerate for at least half an hour.

How To:

-Strain the marinade from the fish, and set aside the marinade, and reserve for later.

-In a heated saute pan with oil, cook the fillets for about 1-2 minutes per side. If you are using whole fish, completely cook it, for about 3-5 minutes per side.

-Remove from heat and transfer to a dish, set aside.

-In the same pan, saute the garlic and shallots until soft (not burnt)

-Add in the reserved marinade plus 1 tbsp water (DO NOT STIR from this point until it simmers) and let simmer for 2-3 minutes.

-Stir in the cornstarch mix, let thicken, for about 2 more minutes.

-If you are using tilapia fillets, simply pour the cooked adobo sauce over the fillets and serve.

-If you are using whole fish, then keep the sauce in the pan, and add the fish to the sauce, and let simmer for another 2 minutes, turning once.

[CHICHAY TIP: make sure you take the bayleaf out from the sauce before you serve the dish. The bayleaf is used for flavoring the marinade/sauce.]

-This is best served with "achara"(Papaya Salad) and plain white rice.

"SIRLOIN STEAK"

Sometimes I crave for a real good steak, but, I often have second thoughts of going to a restaurant for a steak fix due to my previous experiences of either getting a really dry, too salty piece of steak, or not being served with how I requested my meat to be done. I don't mind tho enjoying the side dishes that go with the steak...especially the salads or the potatoes.

The only place where I get more options/choices is when we go to my favorite "churrascaria" (Brazilian "house of barbecue"), the Green Field Restaurant in Long Beach. Whoa! They haven't disappointed me yet... especially those plain salted sirloin grilled cuts they have there.

Oh well. I know it's too much for a weekend craving.

I just make sure I marinate a lean cut of beef once a in a while, so I can just grill it at home whenever I want to have a quick lunch of steak and rice during the weekend (when my husband and I take a break from seafood and greens).

I posted a grilled steak marinade recipe last week, but that was a spicy Thai version. Here is the simpler one I usually make for a quick steak fix.

[CHICHAY TIP: Always remember to "tent" your steak with foil after cooking - only just for a few minutes, just to give time for the meat to reabsorb the juices. This keeps it tender upon serving or slicing.]

- CHICHAY

What You Need:

• 4 cloves garlic, chopped


• 3 tablespoons soy sauce


• 2 tablespoon fresh lime juice


• 1 tbsp Worcestershire sauce


• 2 to 3 tablespoons honey


• 3 tbsp olive oil


• 1 1/2 pounds beef sirloin (or any tender cut steak)


• Salt and black ground pepper

How To:

-Whisk together the garlic, soy sauce, lime juice, honey, Worcestershire sauce, and oil.

-Place beef in a small baking dish, pour the marinade over, and turn to coat.

-Cover and marinate in the refrigerator for a minimum of one hour.

-Preheat the grill to medium-high.

-Remove the beef from the marinade and season it with salt and pepper.

-Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes, or however you want your steak done.

-Remove from grill, tent with foil for about 5 minutes before serving.

-Serve with any salad and white rice. Goes well with a simple "salsa" (tomatoes, onions, cilantro and lime or balsamic vinegar) or cucumber salad.

[CHICHAY TIP: You can always cook this in a regular pan (like frying) over low-medium heat. I suggest you add some unsalted butter to a heated olive oil that you will use for cooking the steak. Transfer the steak to a plate as soon as done and "tent" it with foil for a few minutes before serving it.]

"TILAPIA FILLET STEAK"

Tilapia steak. I used to go to Denny's once in awhile just to order their Tilapia Steak served with rice and buttered green beans and carrots on the side! But I always thought the serving size of the fish wasn't enough for me. Haha!

So now whenever I want to have tilapia steaks, I just make my own (so I can have more than 2 fillets per serving! Yehey!).

The recipe I have here is a quick and simple one with garlic and wine dressing.

I find tilapia very versatile, as the meat absorbs whatever flavor you add to it. But since it is a fish with a light flavor and texture, then I suggest use lighter sauces or dressings with it too- both to keep the form of the fillet, and not to completely cover the subtle flavor of the fish as well.

-CHICHAY

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"TILAPIA FILLET STEAK"

What You Need:

• 2 pcs tilapia fillets
• 3 tbsp flour
• 1 tbsp water
• 1 tbsp lime juice
• 1 tbsp Worcetershire sauce
• 2 tbsp wine
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 tbsp olive oil
• salt
• ground black pepper
• 1 tsp hot sauce (optional)

PREP:

-Place the flour on a plate and season with salt and pepper

-In a small bowl, mix the garlic, lime juice, Worcestershire sauce, water and wine, 1/2 tsp salt. Set aside.

-Wash the fish fillets with cold water and pat dry.

-Season the fish with salt and pepper.

HOW TO :

-Dip the fillets in the flour, coating both sides, and shaking off the excess flour.

-In a heated pan with olive oil, cook the fish until slightly brown on both sides.

-When cooked, transfer to a dish and tent with a foil, set aside.

-In the same pan, simmer in low heat the liquid mixture you prepared earlier, and stir in with the oil and whatever fish coating that is left on the pan. Let simmer for 2 minutes.

-Add in the onions, hot sauce, and let simmer for another 2 minutes.

-Pour this sauce on top of the cooked fish and serve with rice, and/or sauteed tomatoes and beans.

"SALMON IN A SICILIAN SAUCE (Ella Stemperata)"

When I cooked this dish the first time, I was so excited because this dish has some of my favorite ingredients (in terms of flavor) namely onions, olives, tomatoes, and capers! I even enjoy having these in my pizza and pasta!

This sauce that I made for the salmon here is what they call Ella Stemperata in restaurants. This Ella Stemperata is a Sicilian-style sauce, a combination of garlic, olives, capers and raisins that is sometimes used with tuna, swordfish, halibut, chicken, and even rabbit meat! The other day I saw a TV show featuring halibut with this Sicilian sauce, and that's what inspired me to make this for my salmon fillets today. I am telling you this dish is so tasty...I suggest you double the portions of your ingredients if you want to have left overs for the next meal!

[CHICHAY TIP: The way you cook your salmon when baking this depends on your preference. I like my salmon a bit rare in the center, so I cook it in the oven for less than 10 minutes. If you like your salmon well done, then you have to make sure it is baked for 10 minutes or more, depending on the thickness of your fillet.]

- CHICHAY

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"SALMON IN A SICILIAN SAUCE"

What You Need:

• 1/2 cup all-purpose flour Salt and ground black pepper
• 2 (1/2-inch to 1-inch thick) Salmon fillet (about 8 ounces each)
• extra-virgin olive oil
• 1 medium-size onion, chopped
• 2 celery stalks, chopped
• 1 cup canned diced tomatoes, drained)
• 3 tablespoons green olives,chopped
• 3 tablespoons pine nuts, toasted (almonds will do as well)
• 3 tablespoons raisins (plumped in hot water)
• 2 tablespoons capers, rinsed 3 cloves garlic, finely minced
• 1/2 cup Shiraz (or any wine that you have)

Prep:

-Preheat the oven to 400 degrees F.
-Lightly oil (with Pam olive oil spray) a baking dish that will accommodate the fish fillet.
-On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.

How To:
-In a saute pan, heat about 2 tablespoons olive oil over medium-high heat.

-Cook the fish on both sides until lightly browned - maybe for about 1-2 minutes on each side.

-Carefully remove the fish from the pan and transfer to the prepared baking dish.
-In the same saute pan, heat 2 tablespoons olive oil over medium heat.

-Add the onion and celery and saute until soft, maybe for about 7-10 minutes.

-Add the tomatoes, and simmer for 3 minutes to thicken slightly.

-Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors.

-Taste and adjust the seasoning by adding salt and pepper.
-Pour the sauce over the fish and bake this for about about 10 minutes.

-Serve on a bed of sauteed shaved zuccini or spinach, and/or a side of brown rice.

[CHICHAY TIP: Instead of baking, you can also make this dish in a saute pan: Just place the cooked fish in the sauce in the pan, cover, and simmer gently over low heat for about 10 minutes.]

"BALSAMIC-GLAZED FISH STEAK" (salmon version)

This Balsamic-Glazed Fish Steak recipe may be used for other kinds of fish fillets, such as halibut and tuna. The balsamic glaze works well for people who are kind of picky about their fish, in terms of fish flavor. The tangy sweet glaze locks in the flavors of the fish, and every bite of the fish just melts in your mouth!

[CHICHAY TIP: adjust the sweetness or the tangy taste depending on your preference. For more intense sweetness, add sugar or splenda aside from the honey.]

-CHICHAY

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WHAT YOU NEED:

• 2 pcs. 1-inch thick salmon fillets


• 4 cloves garlic, minced


• 1 tablespoon white wine


• 2 tablespoons honey


• 1/3 cup balsamic vinegar


• 4 teaspoons Dijon mustard


• salt and ground black pepper to taste


• 1 tablespoon chopped fresh oregano (optional)

PREP:

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

HOW TO:

Coat a small saucepan with non-stick cooking spray.

Over medium heat, cook and stir garlic until soft, about 3 minutes.

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.

Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Make sure the fillets are skinless. If not, then carefully peel the skin with a paring knife.

Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Once cooked, brush fillets with remaining glaze, and season with salt and pepper.

Use a spatula to transfer fillets to serving platter.

Serve over buttered veggies or steamed white rice and salad on the side.

"GRILLED STEAK AND GREEN PAPAYA SALAD"

Craving for Thai food? The Papaya Salad recipe here is an authentic version that I usually see as a standard side used with Thai dishes, especially with meat dishes. There are modified recipes of this Papaya Salad that sometimes require rice vinegar instead of lime juice. I suggest you try alternating lime with vinegar, just so you know which you prefer better. I prefer using the lime because of the subtle sour taste and blends well with the honey.

Grilling the meat to medium rare will keep it really tender, but if you want your meat well-done, just cook it longer than 10 minutes.

But be sure to tent it with foil after grilling/before slicing it. This keeps the meat juicy and really tender.

- CHICHAY

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"GRILLED STEAK AND GREEN PAPAYA SALAD"

Grilled Steak

What You Need:

• 4 cloves garlic, chopped


• 1 Thai bird chile, chopped


• 2 tablespoons soy sauce


• 1 tablespoon fresh lime juice


• 2 to 3 tablespoons honey


• 1/4 cup peanut oil (or olive oil)


• 1 1/2 pounds beef tenderloin or sirloin


• Salt and freshly ground pepper

How To:

-Whisk together the garlic, chile, soy sauce, lime juice, honey, and oil.
-Place beef in a small baking dish, pour the marinade over, and turn to coat.
-Cover and marinate in the refrigerator for a minimum of one hour.
-Preheat the grill to medium-high.
-Remove the beef from the marinade and season it with salt and pepper.
-Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes.
-Remove from grill, tent with foil, and let rest 10 minutes before slicing into 1/4-inch thick slices.

Green Papaya Salad (Som Dum)

What You Need:

1 large Green Papaya (yield is 2-3 cups)
2 big cloves garlic peeled (crushed lightly)
4 Thai red and green chili peppers or 1 Serrano peppers (crushed lightly)
1/2 cup of sliced tomatoes
1 tbs Coconut Palm Sugar (or regular sugar/splenda)
2-3 tbs. fish sauce (patis)
2 tbsp lime juice
1/4 cup roasted peanuts(optional)
3-4 green beans (optional)
1 cup of shredded iceberg lettuce

How To:

-Peel the skin from the green papaya
-Use a shredder and shred the papaya
[CHICHAY TIP: if you do not have time to do your own shredding, you can buy from the local Asian Market freshly-shredded papaya and carrots. They are available at the 99 Ranch Market.)
-Mix together and gently smash together the garlic and chili peppers.
-Add shredded papaya and mix well.
-Add in sliced tomatoes, sugar, fish sauce lime juice, and mix well together, mashing lightly.
-Serve the papaya salad on a bed of the shredded lettuce, and top with the sliced grilled beef.
-Top with roasted peanuts and green beans (optional).

"TURKEY AND SWEET POTATO SHEPHERD'S PIE"

"TURKEY AND SWEET POTATO SHEPHERD'S PIE"

Want a twist to your "Turkey Meat and Peas" dish from yesterday? It's an excellent filling for Shepherd's Pie!

In this recipe here, I used mashed sweet potatoes, but you can use the regular mashed potatoes intead, if you prefer that. Just omit the banana from the ingredients. I just enjoy the taste of the mashed sweet potatoes... I can eat it as a dessert by itself - just top it with honey or powdered sugar...love it!. Haha!

If you will use the sweet potatoes, I suggest you add something salty and crunchy on top to finish your Shepherd's Pie...like bacon bits, and maybe some parmesan cheese too! The Parmesan cheese and/or the bacon bits will neutralize the sweetness of the sweet potato and banana combination, and at the same time will add texture to the dish. Just remember, use these additional toppings AFTER the dish has been heated in the oven, only upon serving it.

- CHICHAY

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"TURKEY AND SWEET POTATO SHEPHERD'S PIE"

What You Need:

• Prepared "Turkey Meat and Peas" (see previously posted recipe)
• Salt and freshly ground black pepper
• 2 1/2 pounds sweet potatoes, boiled, peeled and cubed
• 4 tablespoons butter, divided
• 1 very ripe banana
• 1 tsp hot sauce
• 2 cups shredded sharp yellow Cheddar
• bacon bits(optional)
• grated parmesan cheese (optional)

Prep:

Ready the "Turkey Meat and Peas" in a baking dish.

Preheat oven to 425 degrees F.

How To:

In a heated pot, add the butter and melt over medium heat.

Peel and slice banana and add this and the potatoes to the pot.

Season with salt and pepper and hot sauce.

Mash the potatoes and banana to combine, add seasoning.

Top the "Turkey (or Chicken) and Peas" with the potatoes and banana
mix.

Cover the potatoes with the sharp cheese.Bake in the oven to melt cheese, for about 3- minutes.

Optional: Before serving, top the dish with bacon bits and grated
parmesan cheese.

"TURKEY MEAT AND PEAS"

This dish is great as topping for rice, or as a filling for Shepherd's Pie. It is very simple, you can prepare it in less than 10 minutes!

I like the simplicity of the combo of turkey meat and peas slightly thickened by the roux (mixture of butter anf flour), and with the flavor of the stock and other veggies, it truly tastes good.

-CHICHAY

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"TURKEY MEAT AND PEAS"

What You Need:

• 2 tablespoons extra-virgin olive oil
  
• 1 pound ground extra-lean turkey (or ground chicken breast)
  
• Salt and ground black pepper
  
• 1 teaspoons poultry seasoning (chicken bouillon will do)
  
• 1 onion, cut into 1-inch dice
  
• 1 carrot, peeled and grated
  
• 2 ribs celery, chopped
  
• 2 tablespoons butter\
  
• 1 tablespoons flour
  
• 1 cups turkey or chicken stock (or mix 1 cup of water with 1 tbsp chicken bouillon))
  
• 2 tbsp. Worcestershire sauce
  
• 1 cup frozen peas
  
• 1 teaspoon hot sauce

How To:
In a deep skillet, heat 2 tablespoons oil over high heat.

Add meat and break up with a wooden spoon, season with salt and
pepper and poultry seasoning.

Stir in celery, onions and carrots into the turkey and stir. Cook for 5 minutes.

Meanwhile, heat 2 tablespoons butter in small pot over medium heat.
Add flour to melted butter and whisk for 1 minute.

Then whisk in chicken stock and season with salt, pepper, hot sauce and Worcestershire sauce.

Add this sauce to the meat and vegetable pot, and cook to thicken for about 2-3 minutes.

Stir in the peas and turn heat off.

'BISTEK TAGALOG" ("Beef Steak")

It's been a busy weekend! We had fun at the Queen Mary for the Star Trek Tour! I had my fix of steak, hotdog, cookies, and yes...fried food!

Well, coming back home, I definitely missed Filipino food. BUT, I still wanted some steak! And so, I decided to make "BISTEK TAGALOG". Fair enough ha.

I really like my Bistek Tagalog sour - with lots and lots of "kalamansi" and brown "sabaw"!

Well, my husband doesn't like his bistek too sour and requested that I make the sauce thicker.

So, I had to modify the recipe by using constarch to thicken the sauce, used less kalamansi and added just a little sugar (or Splenda) to lessen the sour taste. It turned out well, and it was delicious!

[CHICHAY TIP: The recipe here included the option of adding the sugar and cornstarch, but if you really want to have the traditional "Bistek Tagalog", then I suggest that you ignore these additional ingredients. Feel free to use more/less kalamansi - based on your sour taste preference as well.]

- CHICHAY

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"BISTEK TAGALOG"

What You Need:

1 lb beef sirloin, thinly sliced

3 tbsp juice of calamansi

2 tbsp olive oil

1 tbsp unsalted butter

1 medium onion, sliced crosswise (into ring)

1/2 tsp ground black pepper

1/2 tsp sugar or a pinch of Splenda (optional)

2 tbsp soy sauce

1/2 cup hot water (optional: add 1 tsp cornstarch to thicken the sauce)

marinade

3 tbsp juice of kalamansi

2 tbsp soysauce

Prep:

Marinate beef for about 30 minutes.

How To:

-Heat oil and butter in a frying pan

-Fry the onion rings in 1 tbsp olive oil, until lightly brown.

-Remove onions from frying pan and set aside.

-Drain beef slices from marinade (and reserve marinade).

-Sautè beef in the same frying pan (use the rest of the olive oil and butter) for 1 to 2 minutes, then turn to cook other side for 1 to 2 minutes.

-Transfer the meat to a dish and set aside.

-Combine sugar, calamansi juice, soy sauce and water (with 1 tsp cornstarch - optional).

-Stir this into frying-pan together with reserved marinade let simmer over low heat for about 2 minutes stirring constantly.

-Return onion and meat to the pan, add in the ground pepper, and let simmer about 1-2 minutes.

-Turn off heat, cover the pan, and let rest on the pan for 2 minutes.

-Serve with steamed rice.

"ORANGE CHICKEN"

Some people (especially children!) like dishes with sweet sauces,, or meats coated with glaze. One dish that is well-enjoyed in Chinese restaurants' menu list is "Orange Chicken".

I made my "Orange Chicken" recipe a simple and easy one, but still enough to satisfy my craving for the sweet-tangy taste of the famous Chinese dish.

I thought of adding in sweet bell peppers for an extra "crunch" and color to my dish, AND for more Vit C as well! (Remember, the bell pepper is an excellent source of Vit C.)

But of course adding the peppers is optional, it's up to you if you want to add anything else to your "Orange Chicken". Some enjoy it simply with white rice...or even with fried rice! :-)

- CHICHAY

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"ORANGE CHICKEN"

• 1 lb boneless, skinless chicken breasts, trimmed of fat
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup unsweetened orange juice (freshly-squeezed or store-bought)
• 2 tablespoons honey
• 1 tsp sesame oil
• 1/2 tsp ground pepper
• 1 tsp cornstarch (mixed with 3 tbsp water)
• 1 tsp soy sauce
• 1/2 cup cubed yellow/green bell peppers (optional)

Prep:

-Cut chicken crosswise into 3/4-inch-wide strips.

-Whisk together mustard, orange juice, honey, sesame oil and pepper in a medium bowl until smooth.

-Add the chicken and toss to combine.

-Cover and marinate in the refrigerator for at least half an hour.

[CHICHAY TIP: This can be stored in the freezer as ready-to-cook meat.Just thaw before cooking]

-Meanwhile, prepare grill or preheat the broiler.
Lightly oil rack or coat with nonstick cooking spray.

How To:

-Drain the marinade from the chicken strips (and keep the marinade for the sauce to be cooked later). Season this with salt.

-Grill or broil for 2 to 3 minutes per side.

-Set aside.

-In a small saucepan, simmer the marinade (drained from the chicken earlier) for a minute stirring continuously.

-Then add the constarch mix and soy sauce, continue stirring for a few more minutes.

-Add in the bell peppers , cover and let cook for 2-3 minutes.

-Then mix in the chicken pieces, turn off heat.

-Make sure all the pieces of chicken are coated with the sauce, and transfer to a serving dish and serve immediately.

"CHICKEN WITH CREAMY MUSHROOM SAUCE"

Want something easy, quick, yet tasty?
Who wouldn't enjoy Chicken with Creamy Mushroom Sauce...plus rice on the side?
So delicious.
I like the fact that Campbell's® now has the "low fat" and " less sodium" variety. For this recipe, I used the less sodium Condensed Cream of Mushroom soup.
If you want a creamier version of the sauce, you may use milk instead of the water and cheese combination that I used in this recipe. I thought of using the cheese because I really like the rich taste of the sharp cheddar cheese on the sauce.

- CHICHAY

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Chicken With Creamy Mushroom sauce

What You Need:

• 1 tbsp. olive oil


• 4 skinless, boneless chicken breasts


• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
  (98% Fat Free or 25% Less Sodium)


• 1/2 cup water


• 2 slices of cheddar cheese, cut into smaller pieces (or 2 tbsp of shredded or grated cheese)


• 1/2 tsp. ground black pepper


• 1/2 tsp dried parsley

How To:
-HEAT oil in skillet over medium-high heat.
-Cook chicken 10 min. or until browned.
-Add soup, water, cheese, parsley and black pepper.
-Heat to a boil.
-and cook over low heat for 5 minutes.
-Turn the chicken once, and cover/cook for another 5 minutesor until chicken is done.
-Slice the chicken and topwith the sauce.
-Serve with rice.

"SWEET CHICKEN SKEWERS" for Valentine's Day

One fun way to prepare chicken is to make grilled chicken skewers! I can think of two simple ways to add some flavor to the sliced chicken before grilling: one is to just marinate it in Worcestershire Sauce, and the other is to marinate it in lemon juice, catsup, oil, garlic, soy sauce, and brown sugar (Pinoy-style).

But today, since it's Valentine's day, I thought of trying a different twist to my chicken skewers and prepare something special for my husband. The Thai dish "Chicken Sate" inspired me to make this dish. I used peanut butter, plus some other ingredients I had available, and it tasted really good! The usual recipe for Thai Chicken Sate and the Thai Peanut Dipping Sauce requires coconut milk...but since I cannot have coconut in my food, I tried to omit that...and like what I said earlier, it turned out well and my husband enjoyed his Valentine's Day lunch!:-)

[CHICHAY TIP: If you do not want the chicken to be too sweet, cut the peanut butter quantity in half, and add more lemon juice. ]

- CHICHAY

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"SWEET CHICKEN SKEWERS"

What You Need:

For the Chicken Skewers:

• 1/2 cup creamy peanut butter
• 1 tbsp chopped fresh cilantro (optional)
• 2 tbsp catsup
• 1 tsp olive oil
• 3 tbsp packed brown sugar (or 1 1/2 packs of splenda)
• 3 tbsp low sodium soy sauce
• 1/2 tbsp salt
• 2 tbsp lemon juice
• 1/2 tsp curry powder
• 1/4 tsp cayenne or red pepper
• 1/2 tsp ground black pepper
• 2 tbsp minced garlic
• 2 tbsp minced shallot
• 1 tsp minced cilantro (optional)
• 1 tsp minced fresh ginger
• 2 skinless, boneless chicken breast halves - cut into strips
• 1 green bell pepper, seeded and cubed
• 1 yellow bell pepper, seeded and cubed
• salt and pepper for the bell peppers

For the Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 1/4 cup water1 tsp chicken bouillon
• 1 tsp curry powder
• 3 tablespoons low-sodium soy sauce
• 2 tbsp brown sugar (or 1 packet of splenda)
• 1 tbsp minced fresh ginger
• 2 tbsp lemon juice
• 1 tsp minced garlic
• 1 tsp minced shallot
• 1/2 tsp chili flakes (optional)

Prep:

-In a large mixing bowl, combine peanut butter, cilantro, catsup, olive oil, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and shalots; mix well.

-Add chicken to the marinade, cover and refrigerate for at least 2 hours.

-While the chicken is marinating, soak bamboo skewers in water so they will not burn on the grill.

How To:

PEANUT DIPPING SAUCE

-Warm the water with the bouillon, curry powder and soy sauce in a
saucepan and keep warm on low heat...

-In a blender or food processor, process the peanut butter, garlic,
shallot, ginger, and sugar (you can also do the mixing manually if you
wish).

-Slowly add the warmed chicken broth to the peanut butter mix, and
process again.

-Remove from the blender (or mixing bowl), and transfer to a small bowl
for dipping.

SKEWERS

-Preheat the barbeque to a high heat, or preheat your oven to broil.

-Thread chicken strips and peppers onto separate skewers.

-Season pepper skewers with salt and pepper.

-Grill chicken skewers, turning once (over charcoal for 4 to 6 minutes; or broil,
until just browned and cooked through).

-Grill bell peppers one minute each side.

-Serve with the Peanut Dipping Sauce on the side, AND/OR cucumber salad (chopped cucumber with red onions, vinegar, black pepper and sugar).

"BROCCOLI AND MEAT"

Broccolli s a cool-weather vegetable that does poorly in hot summer weather, but aren't we lucky that here it is available all year round in supermarkets?

I enjoy eating broccoli florets than the stalks. The florets can be handled easily and it is prettier, so it is nice to serve it to kids and to people who do not really enjoy eating vegetables much.

Most of the time when I order broccoli in restaurants, they are already overcooked, or drenched in sauces! Aside from the fact that the florets look ugly when overcooked, it is said that the nutrients of the broccoli are reduced with this kind of handling.

The broccoli (which belongs in the "cabbage family") is high in vitamin C, soluble fiber and contains multiple nutrients with potent anti-oxidants! It also has potassium, Vit B+, Vit A, calcium, etc! Now...give it a try if you are still not liking it. A few pieces of the florets will be good enough...c'mon! :-)

My husband is one of those people who do not really like eating plain or unseasoned vegetables. So, I always have to prepare his broccoli with some meat dish. Sometimes I just add the broccoli to "sauteed beef with oyster sauce", "cheesy mushroom chicken" or "barbecued pork cutlets".

But since we consume more turkey meat than beef or pork, I want to share with you this standard ground Turkey meat recipe that I frequently mix with blanched broccoli. You will be surprised how simple the dish is, but it can make your broccoli enjoyable to eat.

Depending on your preference, you may substitute the ground turkey in this recipe with ground beef or pork or chicken. In the past, I used to make this with ground (85%) lean beef and it's tasted good!

- CHICHAY

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"BROCCOLI AND MEAT"

What You Need:

• 2 cups of broccoli florets


• 1/2 cup of water


• 1 pound ground lean turkey meat (or ground pork/chicken/beef)
• 1/2 tsp Tabasco hot sauce (optional)
  
• 2 tbsp tomato catsup mixed with 1 tbsp water

• 1 tbsp low sodium soy sauce
• 1 tbsp Worcestershire Sauce


• 1/4 tsp chili powder


• 1/4 tsp garlic powder


• 1/4 tsp ground black pepper


• 1/4 tsp paprika
• 1 tsp sugar (or 1/2 a packet of splenda)


• 1/2 medium onion, minced


• 3 garlic cloves, minced


• 1 tbsp juice of lemon


• 2 tsp olive oil

Prep:

Broccoli: Boil the water and add in the broccoli florets, cover and bring back to a boil.

Drain the water as soon as it boils, and transfer the broccoli to bowl with cold water and ice - just so it will stop cooking. This will keep its color and crisp. Leave it there for about 5 minutes and drain again.

[CHICHAY TIP: This blanched broccoli can be kept in the fridge/freezer in a ziploc bag or a sealed container, and may be reheated as a side dish by itself. Just add salt and pepper to taste. Also may be added to any other cooked meat as a garnish.]

Ground Meat: In a bowl, mix together the ground meat with all the dry ingredients plus 1 tsp olive oil, the lemon juice, soy sauce, W.Sauce, and hot sauce. Set aside.

[CHICHAY TIP:This meat mixture can be kept in a fridge as a "ready-to-cook" marinated meat, or can be cooked right after mixing.]

How To :

-On a heated pan, brown the meat in olive oil, stirring constantly for about 5-10 minutes

-add the catsup with water, onions, and garlic. Keep stirring for about 2 minutes.

-Cover the pan, and let simmer for about 3 minutes.

-Mix in the (blanched) broccoli florets to the meat, give it one stir, and then turn off the heat

-transfer on a dish and serve immediately.

"GRILLED CHICKEN WITH ITALIAN-STYLE RUB"

"GRILLED CHICKEN WITH ITALIAN-STYLE RUB"

This simple recipe can be an easy remedy if you have a busy schedule, and you want to have something in the freezer handy, that you can just stick in the oven if you do not have time to prepare something elaborate.

This Grilled Chicken with Italian Rub is a practical dish because prep can be done ahead of time.

The meaty chicken leg quarters taste best if grilled over natural wood coals, but of course they can be done in the oven as well - even during winter or rainy season!

This Italian-style mix of basil, coriander, garlic, paprika, oregano, onion, sage, parsley, thyme and black pepper is a standard mix for my chicken rub and I sometimes use it for turkey as well.

If you do not have individual dry spices, then you can just use a pre-packed Organic Italian Seasoning (read the label, must not have salt/msg).

I said "organic" kind of Italian seasoning, because usually this does not have salt and msg, therefore you can control the sodium in your cooking.

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"Grilled Chicken with Italian-Style Rub"

What You Need:

• 6 whole chicken leg quarters
• 2 tbsp olive oil

Italian-style spice Mix:

• 1/4 tsp each of dried basil, coriander, garlic powder, paprika, dried oregano, onion powder, sage, dried parsley, thyme
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Prep:

Mix all of the ingredients for the rub in a bowl.

Add in the oilive oil, mix well..

Wash the chicken and dry completely.

Trim excess fat.

Rub each piece of chicken with the Italian-style spice mix and oil, place the chicken in a ziploc bag, and marinate for at least 2 hours (overnight is better).

Prepare the grill (or pre-heat the oven to 375 degrees if you are using this method).

Place the chicken on the hot grill, or on a baking pan in the pre-heated oven.

Turn the leg quarters a few times.

Cook about 45 minutes on a grill, or at least an hour in the oven, depending on size of the leg quarters.

[CHICHAY TIP: If you prefer to fry the chicken, do not mix the olive oil in the seasoning mix, but instead mix all the dry ingredients and rub it directly to the chicken and marinate overnight. Use the oil on the pan for frying.]

Best served with fried rice and/or tomatoes, onion and cilantro salsa on the side.

"CHICKEN AND SPINACH WRAP"

It's Monday, and this is a day for leftovers. We have some rotisserie chicken pieces here, so I thought of making a quick fix for lunch - what's easier than a chicken wrap!

I tried different kinds of chicken wraps in the past, the initial one of course was the Chicken Ceasar - just had to try making it, since I see that a lot in sandwhich places here... it's usually in the "healthier choices" menu.

Deceiving, because caesar dressing is loaded with calories - and some articles even consider it the worst choice of dressing on your salads. Huh!

Well, it's still my favorite. I just try to make my own caesar dressing whenever I want to have it.

Well, for this chicken wrap I made for lunch, I used Trader Joe's brand Raspberry Dressing - low-fat/low-sodium. It tastes so good, just enough sweetness and tangy flavor in it. You know we do not just use it for salads, but I likewise use it as a marinade mix of meat and salmon.

The cheese that I used for this wrap is grated parmesan...I try to buy by the block, and I grate it into smaller pieces, because it tastes better than the ones you buy in a container. I like parmesan because a small amount of this cheese goes a long way - really tasty!

By the way, this chicken wrap goes well with some crunchy chips on the side, but instead of regular potato chips, I serve it with some sesame crisps (again from Trader Joes).

Enjoy!

- Chichay

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Ingredients:

• shredded or grated cheese


• cooked, shredded rotisserie chicken


• spring onion (optional), thinly sliced


• (optional) celery, thinly sliced


• Trader Joe's brand (low-fat, low-sodium) Raspberry Dressing (or any kind of dressing you like)


• baby spinach leaves, washed and dried


• 10-inch tortillas

How To:

-Mix cheese. rotisserie chicken, celery and onion in a bowl and toss well with dressing; set aside.

-Arrange spinach leaves on one side of a tortilla.

-Spoon on chicken mixture.Roll up tightly, tucking in ends.

- Heat in microwave for 1 minute or until warm, slice in half and serve immediately.

(If you want to store this for later, wrap each in microwave-safe paper and refrigerate, and just heat in microwave before serving.)

"FRIED RICE"

There are three reasons why I would make fried rice : 1. we have leftover rice that's been in the fridge for days, 2.I have leftover meat or shrimp that my husband wouldn't want to eat again the day after, or 3. our ulam for the day is very plain (such as grilled fish, roasts, or something baked without sauce) and I do not have any available side dish.

Today, I baked salmon, and I only had cucumber salad as a side dish, plus, I have a lot of leftover shrimp with chilli-sauce from the other day - so it's a fried rice day!

Ok, I am posting my ingredients for this fried rice I made, only for the sake of those who haven't tried preparing it before.

Note that you can always add other dried ulam leftovers, such as meat, ham, bacon, vegetables, peas, chorizo/sausages/hotdogs...anything. I suggest you cut it into smaller pieces though, and sautee it first in garlic and onions before tossing on the rice. Yumm.

By the way, in this recipe of fried rice I made today, I added catsup - to make it sort of a Thai-style fried rice. I had a Thai friend in the past who taught me how to make real Thai rice. I don't have all the other ingredients for it so I just made a more plain kind of fried rice.

I will post the Thai Fried Rice recipe next time ok.

-Chichay

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FRIED RICE

What You Need:

• 1 tbsp olive oil


• leftover white rice, 2 cups


• pre-cooked shrimp, chopped (any leftovers)


• cooked scrambled eggs


• (optional)cilantro, chopped


• (optional)celery, chopped


• (optional) carrots, shredded


• (optional) bell pepper


• garlic, minced


• onions, chopped


• (optional) 2 tsp. catsup


• 1 tsp soy sauce


• ground black pepper

How To:

- Sautee the cooked shrimps, onions, garlic, celery and carrots in oil

- Add the rice, keep on mixing over high heat

- add the soy sauce and the catsup, mix well with the rice

- add ground pepper, turn off the heat

- toss in the cilantro and the cooked scrambled egg and serve immediately.