Food Recipe Notebook

INGREDIENTS: 6 cups finely chopped romaine lettuce 2 cups finely chopped red cabbage 1 large red bell pepper, finely diced (1 cup chopped) 1 cup finely sliced green onions 1 cup (4 ounces) shredded white cheddar cheese 1 cup cooked and crumbled bacon Balsamic Dressing: ½ cup olive oil ½ cup balsamic vinegar 1 teaspoon dijon mustard 2 cloves garlic, peeled and minced ½ teaspoon Truvia or 1 teaspoon sugar 1 teaspoon Italian Seasoning ½ teaspoon salt ½ teaspoon freshly ground black pepper HOW TO COOK: Salad:  1. In a large bowl, add the lettuce. Then add the remaining salad ingredients and toss to mix well. 2. Dressing: In a blender, combine all the ingredients and process until mixed well. 3. When ready to serve, drizzle with salad dressing, toss to mix and serve immediately. Source: With Salt And Wit

INGREDIENTS: 100 grams talbos ng kamote (sweet potato leaves), leaves picked 1 piece kamatis (native tomato) sliced into thin wedges 3 shallots (young native onions/sibuyas), peeled and sliced thinly 1/2-inch piece ginger, sliced thinly 2-3 teaspoons bagoong alamang (shrimp paste), to taste, depends on how salty/strong your bagoong is 1-2 teaspoons vinegar, to taste Freshly cracked black pepper HOW TO MAKE: 1. Steam the talbos ng kamote (leaves and soft stems only) for 3 minutes. 2. Immediately plunge into a bowl of ice water then set aside to drain in a colander. 3. Top the drained leaves with the tomato, shallots, ginger, bagoong, vinegar, and pepper. Toss lightly to just combine. 4. Taste and adjust seasoning (you can add more bagoong or vinegar if you’d like it more salty or sour). 5. Serves 2 as a side dish. Source: 80breakfasts

INGREDIENTS: 250 grams lato (seaweed) 2 native tomatoes, seeds removed and sliced into thin wedges 5 small/young native onions (like shallots), peeled and sliced thinly HOW TO MAKE: 1. Clean your lato very gently so as not to pop the bulbs. 2. Arrange on a plate with tomatoes and onions. 3. Serve with dressing (see below) on the side. Source: 80Breakfasts

INGREDIENTS: 1 bunch of kale (Food Processed small, about 4-5 cups) 1 carrot (using grater on food processor is easiest) 1 zucchini (using grater on food processor is easiest) 3 tablespoons Olive Oil 1-1 ½ t. sea salt 1 teaspoon fresh grated ginger 1 avocado, pitted, peeled and chopped 3 T. finely chopped onion (red or yellow) 3 T. finely chopped red bell pepper 3 T. toasted sunflower seeds 1 T. fresh lemon juice 2 T. fresh lime juice HOW TO MAKE: 1. Remove stalks from kale and discard. Use disc tool of food processor to process the kale and transfer to a large bowl. 2. Use grater tool on food processor and grate the zucchini and carrots.  3. Mix the vegetables in a bowl and drizzle with olive oil and using your fingers, gently massage oil into vegetables.  4. Sprinkle with sea salt and Ginger, add avocado and continue massaging until evenly coated. 5. Add onion, red pepper, and sunflower seeds and toss.  6. Drizz...

INGREDIENTS: 6 large potatoes 1/2 cup mayonnaise 2 tbsp dijon mustard (or yellow mustard) 2 tbsp sweet pickle relish 2 raw eggs 1/2 cup celery chopped 1/2 cup green onions chopped salt and pepper to taste pinch paprika (optional) HOW TO MAKE: 1. Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in separate pot. 2. Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool them down faster. 3. When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled eggs. 4. In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix them until well combined. 5. Add in the potatoes, celery, and a pinch of paprika. Mix until well incorporated. Adjust...

INGREDIENTS: 1/2lb elbow macaroni 1/2 cup celery, finely diced 1/2 cup bell peppers, finely diced 1/2 cup carrots, finely diced 1/4-1/3 cup red onion, finely diced handful of chopped parsley 2 green onions, sliced For the dressing 3/4 cup mayonnaise 1/3 cup sweetened condesed milk 1/4 cup apple cider vinegar 1 tsp sweet paprika 1/2 coleman’s dry mustard powder 1/4 tsp cayenne powder HOW TO COOK: 1. Start by boiling the macaroni in a large pot of salted water, until it’s cooked through. I like cooking it a little bit softer than I would for a hot pasta dish, because it does toughen in the fridge when chilled. 2. While the pasta is cooking. Prep all your veggies and add it a bowl. Finely diced some celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion. 3. For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed milk, apple cider vinegar, paprika, mustard powder and cayenne pepp...