Feel Good Soup

Ingredients:

• 2 tbsps olive oil
• 1 medium white onion, chopped
• 1/2 kilo chicken breast, boiled & flaked
• 2 chicken broth cubes
• 1/2 cup potatoes, diced
• 1/2 cup garbanzos
• 4 cups water
• salt and pepper to taste
• 1 medium roasted red bell pepper, peeled, seeded & diced
• 1/2 cup all purpose cream
• 2 cups fresh spinach, chopped

Procedure:

1. Heat olive oil in a pan. Saute onion and chicken for 2 minutes. Add chicken cubes and stir until completely dissolved. Stir in potatoes and garbanzos. Cook for 2 minutes.
2. Pour in water and bring to a boil. Season with salt and pepper.
3. Add bell pepper and simmer for another 2 minutes. Remove from heat. Pour in all purpose cream. Add spinach.
4. Serve immediately while still hot.

Baked Chicken and Mushroom Curry Rice

Ingredients:

• 1 can condensed cream of mushroom soup
• 1/4 cup coconut milk
• 1/3 cup water
• 3 tbsps butter
• 2 tbsps oil
• 3 cloves garlic, chopped
• 1/2 an onion, chopped
• 1 boneless chicken breast, cubed
• 6 pcs fresh buton mushrooms, sliced
• 2 tsps curry powder
• 1 large tomato, chunks
• 3 cups day-old rice
• salt and pepper to taste
• mozzarella cheese, grated

Procedure:

1. In a bowl, mix condensed soup, coconut milk and water. Use a whisk to make the mixture smooth. Set aside.
2. Saute garlic and onion in butter and oil. When onion is translucent and garlic is aromatic. Add the cubed chicken. Cook thoroughly. Put in the mushrooms, curry powder and tomato. Mix well.
3. Add rice, making sure each grain is coated with curry. Pour in the liquid mixture. Mix.
4. Heat through. Thew rice should have a creamy consistency like risotto. Season with salt and pepper to taste.
5. Preheat oven at 350 degrees Fahrenheit.
6. Transfer rice mixture into an oven proof dish. Top with cheese.
7. Bake for 10 minutes or until cheese melts.
8. Serve immediately.

Whole Wheat Vegetable Lasagna

Ingredients:

• 10-12 sheets of whole wheat lasagna, boiled, cooked and drained
• a pound of each carrot and zucchini, sliced into rounds
• a pound each of broccoli and cauliflower florettes
• 4 tbsps olive oil
• a tablespoon minced garlic
• 1/2 tsp of fine salt
• 1/2 tsp pepper powder
• Parmesan cheese
• Bechamel sauce

Procedure:

1. Boil carros in water until tender but firm. Drain, then saute in some olive oil and garlic. Season with salt and pepper, then transfer to a bowl. Do the same to the florettes and zucchini.
2. Preheat oven at 350 degrees Fahrenheit.
3. Spread some bechamel sauce on the bottom of a buttered glass baking dish and set a layer of lasagna. Then, alternately layer with the three sauteed veggies. Top it off again with bechamel sauce, parmesan cheese and some more olive oil.
4. Bake in oven for 20-30 minutes. Allow to settle for 10 minutes before serving.

Pancit Bihon Guisado

Ingredients:

• 1/4 cup cooking oil
• 2 cloves garlic, crushed
• 1 onion, minced
• 1 cup boiled pork belly, diced
• 1 small cabbage, shredded
• 1 carrot, julienne
• 2 tbsps soy sauce
• 1.5 cup broth
• 1 bunch of Chinese celery(kinchay)
• a bundle of rice sticks (bihon)
• 1 tsp salt
• 1 tsp msg
• 2 pcs Chinese chorizo, sliced and fried
• spring onion for garnishing
• calamansi

Procedure:

1. Saute garlic in oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes.
2. Add broth and simmer. Add kinchay.
3. When veggies are cooked, mix and soaked in the bihon. Season with salt and msg. Put the Chinese chorizo. Mix well until thoroughly cooked.
4. Serve hot. Garnish with minced spring onion and calamansi.

Milky Macaroni Soup with Quail Eggs

Ingredients:

• ¼ cup cooking oil
• ½ head of garlic, finely crushed
• 2 large native or red onion, minced
• 100 grams lean ground pork
• ¼ cup fish sauce
• Chicken stock
  
• 6 cups water
• 1 small can (158 ml) evaporated milk
• ½ tsp of ground black pepper
• 400 grams macaroni
• 1 small (100 g) carrot, coarsely chopped
• 1 stalk of minced celery (no leaves & can be optional)
• 24 pcs hard-boiled quail eggs, shelled

Procedure:

1. In a large casserole, sauté garlic in oil until golden brown in medium-high heat. Add onion. Cook ‘til soft. Place ground pork and fish sauce. Sauté ‘til all liquid evaporates. Add chicken stock and water. Cover. Bring to boil.
2. Add carrot and celery. Cover. Cook for 3 minutes. Put quail eggs. Cook for another minute.
3. Serve immediately.