Food Recipe Notebook

INGREDIENTS: 2 small brown onions 1 small head/200 grams broccoli 1/2 cup jasmine rice, cooked and cooled 1/3 cup toasted cashews Sunflower oil, to cook Sauce: 2 tbsps tamari 1 tbsp water 1 tsp brown rice syrup 1 tsp sesame oil 1 tsp rice wine vinegar 1 tsp red miso paste 1/2 tsp red chilli flakes 1/2 tsp grated ginger HOW TO COOK: 1. Start off by preparing the sauce. In a jar or bowl whisk together all of the ingredients until fully combined. Set aside. 2. Peel and halve the onions, then thinly slice. Chop the broccoli into tall thin florets, cutting any remaining stem into thin strips. 3. Heat a generous splash of sunflower oil in a wok over a medium-high heat. When the oil is good and hot, throw the onion in. Cook the onion for some 6 – 8 minutes, or until they are softened (toss regularly or stir with a wooden spoon/spatula). 4. Add the broccoli and continue to cook, tossing regularly, for another 4 – 5 minutes. At this point throw in the cooled rice a...

INGREDIENTS: SALAD: 6 cups chopped romaine lettuce 1 cup chopped baby spinach 1 small cucumber, thinly sliced 2 medium tomatoes, halved and thinly sliced 1 large sweet pepper, thinly sliced 1 avocado, peeled, pitted and diced 1 medium carrot, julienned into thin strips 3 hard-boiled eggs, thinly sliced 1 cup 1-in cubed mozzarella cheese DRESSING: 1/2 cup plain greek yogurt 1/4 cup mayonnaise 1/4 cup prepared pesto 2 tablespoons buttermilk Salt and pepper to taste HOW TO COOK: 1. Make the salad: In a large bowl, toss all salad ingredients until evenly distributed and combined. Set aside for a moment while you prepare the dressing. 2. Make the dressing: Place all dressing ingredients in a food processor and pulse several times until dressing is creamy. Season with salt and pepper to taste. 3. Divide salad between serving plates and drizzle ranch dressing over top. Enjoy immediately! Source: Whole And Heavenly Oven

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: 1 piece Chinese cabbage ( Slice thinly) 2 tomatoes 1 can corn kernel 1 cup frozen green peas 1 medium size onion 1 lemon salt and pepper to taste HOW TO MAKE: 1. In a mixing bowl combine all the ingredients then mix well and serve. Source: Mely's Kitchen

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: 8 cups chopped Romaine lettuce 1 large avocado, peeled, pitted, and diced 2 cups cherry tomatoes, halved 12 slices lean center cut bacon 1 cucumber, diced 6 ounces feta, crumbled 3 tablespoons olive oil 1 lime, juiced ¼ teaspoon salt ¼ teaspoon pepper HOW TO MAKE: 1. Place the bacon in a large skillet and heat over medium heat. Cook the bacon until crisp, browned, and most of the fat has rendered, about 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. 2. Chop the bacon and set aside. 3. In a large bowl (or in 4 single bowls) combine lettuce, cherry tomatoes, cucumber, and avocado. Add in salt, pepper, olive oil, and lime juice then toss well to coat. 4. Fold in bacon and feta. 5. Serve! Source: The Iron You

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 pound rotini (or pasta of choice) 1 red bell pepper, finely chopped 3 ribs celery, finely chopped 8 ounces cheddar cheese, cut into small chunks 1/4 cup finely chopped onion 1 cup mayo 1/4 cup sugar 2 tablespoons apple cider vinegar 1/2 teaspoon black pepper 1/2 teaspoon dried parsley *Optional – add in chopped fresh broccoli HOW TO COOK: 1. Cook rotini according to package directions, then drain and rinse under cold water until the pasta has cooled. Drain well. 2. In a large bowl combine mayo, sugar, apple cider vinegar, black pepper and dried parsley. Combine the rotini with the dressing, then stir in chopped red bell pepper, celery, finely chopped onion, and chunks of cheese. 3. Chill for one hour before serving. Enjoy! Source: Center Cut Cook

SERVES 8 to 12 PREP TIME 30 minutes INGREDIENTS HONEY VINAIGRETTE 1/2 cup olive oil 1/2 cup canola or grapeseed oil 1/4 cup white sugar 1 tsp. Dijon mustard 1 tsp. table salt 2 1/2 tbsp. apple cider or white wine sugar 2 tbsp. finely grated red onion 1 head lettuce 1/2 cup walnuts 1/2 cup strawberries, sliced 1/2 mango, sliced 1 kiwi, sliced HOW TO MAKE 1. Make the honey vinaigrette. Combine olive and canola oils in a measuring glass. Add sugar, mustard, salt, and red onions to a blender. Pour in the vinegarand blend on high until sugar thoroughly dissolves. While the blender is still running, remove the lid and add the oils in a steady stream until emulsified. Transfer dressing to a bowl, and mix the dressing to combine. 2. Arrange lettuce, walnuts, straberries, kiwi, and mangoes in a salad bowl. Pour dressing over salad. Mix well combine.

SERVES 4 PREP TIME 20 minutes INGREDIENTS 1/2 cucumber matchstick 1/4 cup shredded radish 1 cup shredded kani (artificial crabmeat) 1/2 cup Japanese mayo, add more according to preference 1 tsp. Kikkoman soy sauce 2 cups lettuce, thinly sliced 2 ripe mangoes, thinly sliced ebiko for topping slice nori for topping HOW TO MAKE 1. Combine cucumber, radish, kani, Japanese, mayonnaise, and soy sauce in a bowl; mix well. Chill in the refrigerator. 2. Arrange lettuce in a salad bowl. Top with kani mixture, ebiko, and nori

SERVES 6 to 8 INGREDIENTS *250 g/9 oz. self-raising flour *3 tbsp. Thai red curry paste *2 tbsp. light soy sauce *2 tsp sugar *2 kaffir lime leaves, finely shredded *12 fine French beans, trimmed, finely chopped and blanched *340 g can sweetcorn, drained salt and freshly ground black pepper *2 medium eggs *50g/2 oz. fresh white breadcrumbs *vegetable oil for deep-frying FOR THE DIPPING SAUCE: *2 tbsp. hoisin sauce *1 tbsp. soft light brown sugar *1 tbsp. sesame oil TO SERVE : *halved cucumber slices *spring onions, sliced diagonally HOW TO COOK 1. Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, French beans and sweetcorn. Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture. Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough. Knead lightly on a floured surface and for...