Recipes

Sautéed Broccoli and Mushrooms in Coconut Oil and Garlic

1. For best taste, heat a cast iron skillet, and when hot then add 1 heaping Tbsp of coconut oil
   
2. Start by sautéing garlic and black pepper in the oil
3. Add broccoli spears and whole mushrooms (without stems)
4. Drizzle some EVOO over the veg and allow them to slightly sear before stirring (about 2 to 4 minutes)
5. Do not over-cook these veggies. Brocolli and mushrooms work well together because they both cook quick. Once the broccoli turns bright green and feels slightly wilted it’s done. Mushrooms become glossy and golden when they are ready.

ᵗ When cleaning mushrooms, never use water. Mushrooms are like sponges, and water-logged shrooms have no taste whatsoever. It’s best to lightly wipe them with dry paper towel. 

Chicken Adobo (Filipino Stew)

A simple authentic dish packed with flavour and goodness.

• Use about 5 healthy sized chicken drums
• ¼ cup each: Soy Sauce and Rice Wine Vinegar
  
• 1 Tablespoon Sesame Oil
• 1 teaspoon dried rosemary
• Either 5 cloves fresh garlic or 3 tsp garlic powder
• Light vegetable oil for cooking
• 2 inches fresh ginger root, peeled and sliced paper thin
• 2 bay leaves
• 1 small bunch fresh cilantro, chopped
• 1/8 teaspoon ground cumin (or cumin seeds if available)
• ½ teaspoon white sugar
• Salt and black pepper to taste

Method

1. Start by washing and marinating your chicken with
   • A dash of soy sauce
   • Sesame Oil (listed above)
   • Dried rosemary (listed above)
   • 1 clove of garlic (crushed or minced), or substitute with 1 tsp garlic powder
2. Heat a sauce pot and drizzle vegetable oil to coat the bottom only when the pot is heated
3. Sauté the fresh ginger and garlic long enough to be aromatic but not burned
4. Add the marinated chicken drums and cover the pot with a lid
5. After 5 or 6 minutes, turn the chicken pieces over and place the lid back on the pot
6. After 5 more minutes add the rest of the ingredients
7. Cover the pot and leave the heat at medium. Usually, adobo cooks within half hour, however the best way to determine doneness is when the chicken comes away from the bone. The savoury aroma will be your indicator also!

Serve chicken adobo with jasmine steamed rice and a fresh cucumber and tomato salad. Add a simple extra virgin olive oil and vinegar dressing. Salt and black pepper to taste.

Salmon Cakes Dinner

Try this delicious version of fish cake using canned salmon. Many grocery stores carry boneless, skinless canned salmon which makes this recipe easier. The sides that accompany these salmon cakes will satisfy even the hungriest member of your household.

• 2 cans boneless salmon
• 1 egg, beaten slightly
  
• 1/2 cup either bread or cracker crumbs or fresh bread cubes
• 2 or 3 boiled and mashed potatoes
• 3/4 cup of finely chopped Cilantro, if none then 1 teaspoon of dried herb on hand
• 1 Tablespoon grated ginger
• 2 cloves Minced garlic
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon Worchestershire Sauce, if none then 1 teaspoon of prepared mustard
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• Salt

Serve with mayonnaise dip, roasted corn or steamed veggies, salad and fries (see below)

Mayonnaise Dip

• 2 Tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 garlic clove grated

Roasted Corn

2 cobs of corn cut in half, wrapped in foil with butter and salt

Fries

Toss potato wedges in 3 or 4 tablespoons of canola oil, ¾ teaspoon of chilli powder, 1 teaspoon salt, 2 teaspoons lemon juice.  Spread over a flat baking sheet and bake at 375 degrees for 45 or 50 minutes.

Salad

• Grated carrot
• Finely cut lettuce
• Cherry tomatoes
• 2 Tablespoons Seasoned Vinegar
• 1 Tablespoon Olive Oil
• Salt

Baked Fish a la Portuguese

This Mediterranean dish is delightfully light and tastes best with the freshest of ingredients. Savor the aromatic flavors as they mingle together in the oven.

Fish Portuguese with Cilantro Garnish

• Fish fillets (typically cod fish is the tradition for this dish, however basa or any meaty white fish fillet would work)
• 1/4 cup EVOO (ᵗ extra virgin olive oil)
• 4 cloves garlic (or substitute with 1 Tbsp garlic powder)
• 1/4 tsp cayenne pepper
• 1/2 tsp each: dried dill, dried rosemary and sea salt
• 1/2 cup strained tomato
• 2 medium sized potatoes, peeled, cut in big chunks and par-boiled for 10 minutes only
• 2 hard-boiled eggs, peeled and quartered
• Kalamata olives with pits (~ 2 Tbsp)
• 1/2 cup cilantro or flat leaf parsley, chopped fine (no stems)

1. Combine olive oil, garlic, cayenne, dried herbs, salt and strained tomato and stir well
2. Lay the fish fillets, potato chunks, eggs and olives in a greased baking dish and drizzle the marinara sauce all over
3. Garnish with chopped cilantro
4. Cover with foil, tightly.
5. Bake at 375° for around 45 minutes