Sunday, February 27, 2011

Lemon Bulgur Salad

Lemon Bulgur Salad

1 cup bulgur
3/4 cup boiling water
3/4 cup boiling chicken  broth
1/4 cup chopped scallions
3 tbsp currants
1/4 cup chopped pistachios


3 tbsp fresh lemon juice
1 tbsp olive oil
1/8 tsp cinnamon
salt to taste (optional)
1/4 to 1/2 tsp freshly ground
black pepper, to taste


1. In a large bowl, combine the boiling water and broth with the bulgur.
    Let the bulgur stand for 40 minutes or until the liquid is absorbed
2. Combine the bulgur with the currants ans scallions
3. In a small bowl, whisk together the dressing ingredients,  and add them to
    the bulgur mixture. Chill the bulgur salad until 1 hr. before serving it.
4. Just before serving the salad, stir in the chopped pistachios.
   Serve the salad at room temperature

Friday, February 25, 2011

Chinese Chicken Cashew - Apple Salad

Chinese Chicken Cashew - Apple Salad

1 cup cooked chicken
3 tbsp soy sauce
1 tbsp sherry
1 red unpeeled apple(diced)
3 stalks celery(diagonally sliced)
2 tbsp dry-roasted(cashews, broken)
2 tbsp low-calorie mayonnaise
2 tbsp plain low-fat yogurt


1. Combine the cooked poultry with the soy sauce, sherry
    and mono sodium glutamate .
2. Set aside 15 minutes to marinate.
3. Combine with the remaining ingredients and serve immediately

Thursday, February 24, 2011

Tomato Rice Pork Chops

Tomato Rice Pork Chops

6 lean pork chops 1-inch thick (trimmed of flat)
1/2 tsp salt
1/8 tsp pepper
6 onion slices 1-inch thick
6 tbsp uncooked rice
16 - oz can tomatoes undrained


1. Season the chops with salt and pepper and place in a baking dish
2. Baked in a preheated 450 degree oven about 20 minutes just until brown
3. Drain off all the fat that has accumulated before going any further
4. Then place 1 slice of onion and 1 tbsp of uncooked rice on each chop
5. Pour tomatoes with the juice over all
6. Season with salt and pepper again. Cover and bake the chops at 350 degree
    for 1 hour.

Tuesday, February 22, 2011

Tender Blueberry Pancakes

Tender Blueberry Pancakes

1 1/3 cups unsifted flour
1/2 tsp. baking soda
1 tsp salt
1/4 tsp nutmeg
1 egg. beaten
8-0z. container plain
low fat yogurt
1 cup skim milk
1 cup blueberries, fresh or frozen unsweetened


1. Stir the dry ingredients together thoroughly beat the egg, yogurt & milk smooth.
2. Then add to the dry ingredients stir just enough to combine
3. Fold in the blueberries drop 1/4 cup for its pancake into non stick
    griddle that has been sprayed with vegetable coating.
4. Cook until the surface is covered with bubbles, turn & cook until
    the other side is well browned
5. Serves with Hot Blueberry Syrup

Country Biscuits

Country  Biscuits

2 cups flour
3 tsp baking powder
1 tsp salt
2 tbsp diet margarine
3/4 cup skim milk


1. Sift the flour and remeasure to 2 cups.
2. Sift again with the baking powder and salt
3. Cut in the margarine with a pastry blender. Add the milk
4. Stir the mixture quickly & lightly with a fork just until the
    dough clings together into a ball
5. Then turn the dough out onto a dough or pat it out to  1/2 inch
    biscuit cutter and place the dough circles on an ungreased cookie sheet.
6. Bake 12 to 15 minutes in a preheated 450 degree oven

Monday, February 21, 2011

Red Cabbage Salad

Red Cabbage Salad

1 3/4 pounds red cabbage(cored & shredded)
2  Red delicious apples(unpeeled)
1 medium onion, peeled, halved lenghtwise
  & thinly sliced crosswise


1 cup plain non-fat or low-fat yogurt
1/3 cup cider vinegar
1/4 cup vegetable oil (preferably canola)
2 tbsp sugar
1 1/2 tsp celery seeds, ground if possible , in a mortar with a pestle
1/2 tsp salt, or to taste (optional)
1/4 tsp freshly ground black pepper


1. In a bowl, combine the salad ingredients
2. In a small bowl, whisk together the dressing ingredients.
    Pour the dressing over the salad, & toss the ingredients to combine them well.
   Cover the bowl, and chill the salad until serving tie. Toss the salad again before
    serving it.

Sunday, February 20, 2011

Fran's Sweet Wheat Salad

Fran's Sweet Wheat Salad

1 cup Corse bulgur (preferably whole-grain)
1/2 cup Currants
1/4 cup minced Italian parsley
2 cups boiling water


2 tsp grated orange rind
1 1/2 tsp olive oil
1/2 tsp salt(optional)
1/4 tsp freshly ground black pepper


1. In a medium- sized bowl, combine the boiling water & bulgur,  and let the bulgur
    stand for 45 minutes or  until it is tender but crunchy  drain any remaining liquid
 2. Combine the bulgur with the currants and parsley
 3. In a small bowl, combine the dressing ingredients, & add them to the bulgur
     mixture. Chill the bulgur until 1 hour before serving it
 4. Before serving the salad, stir in the pecans

Thursday, February 17, 2011

Sweet Potato Special

Sweet Potato Special

5 pounds sweet potatoes
1 12-ounce package pitted prunes
1 cup water
2 cups fresh pineapple, slivered
1/4 cup dark brown sugar
1 tbsp butter or margarine


1. Cook the potatoes, whole & unpeeled, in water to cover until
    they are very soft. Drain the potatoes, pierce them one at a time with a fork,
    peel them place them in a large bowl,& mash them.
2. Preheat the oven to 350F.
3. In a small saucepan, cook the prunes in the 1 cup of water for 5 minutes
    Add the prunes, their cooking liquid, & the pineapple to the potatoes, mixing
    the ingredients to combine them well.
4. Place the potato mixture in a large oven proof casserole. Sprinkle the potatoes
    with brown sugar(if desired), and dot the top with butter or margarine
    (if you wish)
5. Place the uncovered casserole in the hot oven, and bake the potatoes for
    20 minutes or until the potatoes are heated through.

Wednesday, February 16, 2011

Hot Chili Pasta and Tuna Salad

Hot Chili Pasta and Tuna Salad

1/2 pound Hot chili bumbola
1 7-ounce can water packed tuna
1/3 cup diced red onion
1 cup sliced steamed carrots
1 sweet red pepper, cored, seeded & diced
1 cup cooked green peas
1/4 cup diced celery
1/3 cup minced fresh parsley
cherry tomatoes, halved, for garnish


2 tbsp balmasic vinegar
2 tbsp olive oil
1 large clove garlic, peeled & minced
1/4 tsp dillweed
2 tbsp grated Parmesan or Romano
Salt to taste
Freshly ground black pepper to taste


1. In a small bowl, combine the dressing ingredients. Set the dressing aside
2. Place the cooled pasta in a large bowl, and toss the pasta with the remaining
   salad ingredients except the cherry tomatoes. Add  the dressing to the salad
   & toss the ingredients again.
3. Serve the salad garnish with the tomato halves

Tuesday, February 15, 2011

Apple and Mustard Salad

Apple and Mustard Salad

2 pcs Apple
1 Celelery
2 tsp Lemon Juice
1 tbsp Fresh coriander(chopped)
3 tbsp Mayonnaise
some Salt
some Ground black pepper


1. Remove strings from celery cut into strips
2. Mix the clerey strips with lemon juice, set aside
3. Cut the apple into 4 even pieces
4. Remove the apple cores, and slice thinly
5. Mix the apple slice with celery slice
6. Mix mayonnaise with mustard
7. Mix well with fresh coriander
8. Seasoning with salt and ground black pepper
9. Mix apple and celery with mayonnaise thoroughly dish
10. Garnish with chopped corainder 

Shredded Chicken with Mung Bean Noodle

Shredded Chicken with Mung Bean Noodle

250g Chicken meat
1/2 Cucumber
200g Mung bean noodle
1 tbsp Toasted sesame
2 sprigs Cilantro
some Salt, Oil & Pepper

Sesame Paste Dressing:

3 tbsp Sesame paste
3 tbsp Zhenjiang vinegar
2 tbsp Dringking water
2 tbsp Light soy sauce
1 tbsp Sugar
1 tsp Mustard
1 tsp Chilli oil
1/2 tsp Sesame oil
1/2 tsp Salt
a dash Pepper


1. Season the chicken meat with salt & pepper
2. Steam it on a greased plate for 15 to 20 minutes until cooked
3. Shred the chicken meat into 2 inches long by hands
4. Hollow the cucumber and cut into inches strips
5. Cut the mung bean noodle into 1/2 inch wide
6. Rinse the mung bean noodle with cold water and drain
7. Place the mung noodle on a plate, then top with the cucumber
8. Put the chicken meat on top and chill
9. Mix the sesame paste dressing
10. Pour the dressing over the chicken meat, sprinkle with toasted sesame
     and garnish with cilantro

Monday, February 14, 2011

Seafood and Spinach Noodles


12 ounces Spinach noodles
2 tsp Salt (optional)
1 tbsp Oil
Large pot boiling water


1 tbsp butter or margarine
2 tbsp All-purpose flour
1/4 tsp or more grated lemon rind, to taste
1/8 tsp or more pepper(preferably white) to taste
1 10- ounce can baby clams, drained with 1 1/2 cup liquid reserved
1 cup Skim or Low-fat milk
1/3 cup dry white wine
1/2 pound cooked small shrimp
1 14-ounce can artichoke hearts (not marinated),drained & quartered


1. To make the noodles, place them in the boiling water with the salt
    (if desired) and oil. Return the water quickly to a boil, & cook the noodles,
     stirring them once or twice, for 8 minutes or until they al  dente. Drain the
     noodles , & transfer then to a heated serving bowl.

2. While the noodles cook, prepare the sauce .In a medium-sized saucepan,
     per until the ingredients form a smooth paste. Gradually whisk in the served
     clam liquid, milk, & wine, & cook the mixture, stirring it,  over medium
     heat until it comes to boil and starts to thicken.

3.  Add the clams, shrimp, & artichoke hearts & stir the sauce over low heat
     until it is heated through. Pour the sauce over the noodles, & serve

Sunday, February 13, 2011

Grilled Tuna

Grilled Tuna

4 small Tuna steaks, about  1 inch thick(about 1 1/2 pounds total)
2 tbsp White wine
2 tbsp Terriyake sauce
2 tsp  Grated garlic
2 tsp Grated gingerroot


1. Place the tuna steaks in a single  layer in a shallow pan, preferably glass
2. Combine the wine , teriyaki sauce, garlic , & gingerroot in a small bowl,
    & pour it over the tuna. Lift the steaks to be sure the marinade runs under
    them. Cover the tuna with plastic wrap, and chill the fish for about 1 hour,
    turning the steaks over after 30 minutes
3. For rare tuna, start with chilled steaks. Otherwise, remove the fish from the
    refregerator  about 20 minutes before you grill the steaks. Place the steaks
    on an oiled rack over very hot coals, & grill the tuna for 2 to 3 minutes on
    each side for rare, 5 minutes on   each side for well done

Wednesday, February 9, 2011

Sago Cream with Coconut Milk and Taro

Sago Cream with Coconut Milk and Taro

900g Taro
225g Sago
270g Rock sugar
1 1/2 cup Coconut milk
1/2 Milk
4 cups Water


1. Clean and peel the taro
2. Cut the taro in cubes
3. Soak the sago for 30 minutes
4. Cook the sago in boiling water for 2 minutes until semi transparent
5. Turn off the heat and rest for 5 minutes
6. Rinse the sago under tap water
7. Bring the water to boil
8. Add the taro and cook until tender
9. Add sago and rock sugar and cook until rock sugar dissolve
10. Add the coconut milk and milk

Tuesday, February 8, 2011

Heartwarming Preserve Meat Vegetable Pilaf

Heartwarming Preserve Meat Vegetable Pilaf

6 taels Shanghai cabbage
1 tbsp Dried shrimps
1 Preserve sauge
6 taels Jasmine rice
1/2 slice Preserved pork belly
1 1/2 cup Water
3 tbsp Oil


1. Rinse and dice the Shanghai cabbage
2. Soak the dried shrimp
3. Dice the preserved sausage and pork belly
4. Heat 3 tbsp oil, saute cabbage, dried shrimp, preserved
    sausage and pork belly
5. Stir in the rice, add water and simmer for 15-20 minutes until cooked


Steam the preserved sausage and pork belly until tender for easy cutting.

Monday, February 7, 2011

Drunken Chicken Casserole with Shanyao and Wolfberry

Drunken Chicken Casserole with Shanyao and Wolfberry

1 Dressed Chicken
1 tael Wolfberries
1 tael Shanyao
3 slices Ginger
1/2 Huadiao wine
2 cups Chicken broth
1 tbsp Light soy sauce
1 tbsp Cornflour
21/2 Salt
1 tsp Sugar
2 tbsp Water
1/2 tsp Sesame oil
3 tbsp Oil


1. Chop the chicken in pieces and marinate for 30 minutes
2. Soak the wolf berries and shanyao
3. heat 3 tbsp oil and saute the ginger and chicken
4. Pour in the Huadiao wine and bring to boil
5. Add the chicken broth, wolfberries and shanyao, then  simmer
  for 20 minutes. Add light soy sauce , thicken with cornflour solution

Use chicken that weights between 2 1/2 catty as the meat is more tender with less fat

Sunday, February 6, 2011

Lemon Chicken Turmeric Rice

Lemon Chicken Turmeric  Rice

2 pcs Chicken lega(boneless)
2 tbsp Oyster sauce
1/4 piece Lemon juice
1 piece Lemon zest
1/2 Red onion
some Ground black pepper
half Red bell pepper
1 piece Tomato
some Salt
some Sugar
some Cornstarch water
1 1/2 Rice
1 1/2 Water
2 tsp Tumeric powder
some Oil


1. Rinse and cook the rice with water and turmeric powder in a rice cooker.
   Season the cooked rice with lemon zest, salt and sugar as turmeric rice.
    set aside                     

2. Dice the red onion, red bell pepper and yellow bell pepper

3. Dice the tomato

4. Remove the skin of the boneless chicken leg. thinly slice then set aside

5. Mix the lemon juice and lemon zest together
6. Heat oil in a pan, saute the onion until fragrant, then fry the chicken leg
    until done
7. Toss in the chopped red bell pepper and yellow bell pepper
8. Add in oyster sauce
9. Toss well with the lemon juice, lemon zest and ground black pepper
10. Thicken with cornstarch water, add in the diced tomato, season with
      salt and sugar serve with turmeric rice

Saturday, February 5, 2011

Spicy Carrot Soup

Spicy Carrot Soup

1 pound carrots, peeled cut into 1/4 inches
1 cup Large Onion (finely chop)
2 tbsp Unsalted butter or margarine
1 1/4 cups boiling water
1 tsp Olive oil
3 cloves Garlic (minced)
3 cups Chicken Cubes
1 tsp Curry Powder
1/2 tsp Freshly grated nutmeg
1/4 tsp Aniseed
1/8 -1/4 tsp Cayenne to taste


1.In a medium sized sauce pan, steam the carrots over the boiling water for
   10 minutes or until the carrots are tender. Reserve the cooking liquid

2. In a small skillet, saute the onion in the butter or margarine and the olive
    oil until the vegetable is softened. Add the garlic, and cook the vegetables
     stirring them 2 minutes longer

3. In a blender in batches, puree the carrots, their reserved cooking liquid, the
      onion mixture, and the broth

4. Transfer the puree to a saucepan, and add the curry powder, nutmeg,
     aniseed, & cayenne.  Place the saucepan over , medium heat, and warm the
     soup thoroughly stirring it open.

Friday, February 4, 2011

Mango and Tomato with Chicken Meat

Mango and Tomato with Chicken Meat

1 pc, Boneless Chicken leg
2 pcs. Ripe Mango
2 pcs. Tomato


1 tbsp Oil
1 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 1/2 tbsp sugar (or more according to taste)
1/2 tsp Salt
1/2 tbsp Corn flour
a dash of pepper


1. Wash and cut the chicken meat into finger sizes. Marinade with seasonings
2. Peel off mango's skin and cut into same size as the chicken meat
3. Slice tomatoes in the same size as the chicken & mangoes
4. Heat oil. Fry chicken meat until 80 % cooked. Mix tomato until cooked & the mangoes. Serve

Pork Belly with Mushroom and Carrots

Pork Belly with Mushroom and Carrots

300g Pork belly(cut into pieces)
50g Baby Onions
80g Carrots
2 garlic Cloves
3 pieces Dried Chinese mushrooms
some Salt & Pepper


1. Marinate pork belly for an hour
2. Heat oil. Add pork to pan fry both sides until golden brown. remove
3. Add some oil. Fry onion and garlic until fragrant
4. Add carrots and fry for a while. Season with a pinch
    of salt and pepper
5. Add the pork with 1 bowl of water. Cover and cook
    at medium low heat for 10-15 minutes
6. Add mushrooms and leave for about 5 minutes until the pork
    is tender . Serve hot

Thursday, February 3, 2011

Fish Stock

Fish Stock


2 pounds bones and trimmings(excluding gills)
   of any white fish
1 cup sliced Onion
1 cup sliced Celery
1 bay Leaf
6 sprigs Parsley
1/2 tsp Thyme
2 tbsp Lemon juice
3 whole Cloves
1/2 tsp Salt(optional)
 1/4 tsp freshly ground black pepper
6 cups Cold water
1 cup dry White wine


1. In a heavy saucepanm combine the bones and trimmings, onion, celery
    bay leaf, parsley, thyme, lemon juice, cloves salt (if desired), and pepper
    Cover the pan tightly, and let the ingredients steam in their own moisture over
     moderately low heat for 5 minutes
2. Add the water and wine. Bring the stock to boil, reduce the heat, skim off any
    froth, and simmer the stock for 20 minutes
3. Pour the stock through a fine strainer or sieve, pressing all the liquid from the solids

Wednesday, February 2, 2011

Tofu - Sesame Dip

Tofu - Sesame Dip

2 tbsp Cider vinegar
2 tbsp Water
1 tbsp Tamari or imported soy sauce
1 tbsp Chinese Sesame oil
1 small clove Garlic ( crushed)
1 tbsp Lemon juice
1 cake (1/4 pound)tofu bean curd
1/4 cup Tahini (sesame oil)
1 scallion (including the green top)(minced)
1/4 cup packed minced fresh parsley
Freshly ground black pepper to taste
Cayenne pepper to taste


1. In a blender or food processor, puree the vinegar, water
    tamari or soy sauce, sesame oil, garlic, lemon juice, & tofu
2. Whisk the tahini in a bowl for a few minutes, and beat it into  puree
3. Stir into the mixture the scallion, parsley, pepper, and cayenne. Cover the dip, and
    chill it thoroughly before serving it.

Tuesday, February 1, 2011

Grapefruit - Pineapple Slush

Grapefruit - Pineapple Slush

2 1/2 cups Pink grapefruit  juice
2 1/2 cups Unsweetened pineapple juice
1/2 cup Cranberry - juice cocktail
1/3 cup tequila (optional)


1. Combine the ingredients in pitcher or bowl. Pour all but 1 cup of the mixture into ice-cube trays (preferably
    metal) fitted with dividers, and freeze it for several hours or up to 2 days . Store the remaining juice mixture
    in the refrigerator.

2. At serving time, place the frozen juice cubes in a blender (in batches) or food processor.
    Add and appropriate amount of the reserved refrigerated juice to each batch, and blend the mixture until it
    is smooth but still frozen.