Chicken Tomatoes

ingredients:
1 tbs olive oil

1 ounce chicken pieces

1 medium onion

1/2 cup chicken stock

1 tbs oregano

few shallots

few garlic

Heat oil in a heavy nonstick skillet over medium high heat. Add chicken and sauté until browned on all sides. Transfer chicken to a platter and keep warm.

Add onion, shallots, garlic to skillet and sauté three minutes. Stir in tomatoes and stock and simmer five minutes or until tomatoes are tender.

Return chicken to skillet. Add oregano, and salt and pepper to taste. Cover skillet. Reduce heat to low and simmer until chicken is tender.

Pan-Seared Salmon With Italian Salsa

2 salmon fillets

• 3/4 teaspoon salt
  1/2 teaspoon freshly ground pepper
  4 tablespoons olive

Sprinkle fillets with salt and pepper. Cook 2 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Top fish with salsa.

salsa ingredients:

1 can black beans, drained
1 can shoe peg corn, drained1 can black eyed peas, drained2 cans rotel tomatoes

3 green onions, diced
1 large bottle kraft Zesty Italian Dressing

Drain first 3 ingredients, mix all together and chill overnight.

Jive Potatoes

ingredients:
2 medium potatoes
1 small onion thinly sliced
1 small red or green bell pepper, thinly sliced
2 small cloves garlic, thinly sliced
2 teaspoon vegetable oil
1/4 teaspoon seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice

Cut 2 pieces of aluminum foil to about 12x15-in then set aside.

Cut potatoes into slices about 1/16-in. thick.
Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the 2 pieces of foil. Drizzle with lemon juice. Wrap each securely, but loosely to form a flat package. Place, seam side up, on baking sheets.

Bake in 450ºF. oven about 20 minutes until potatoes are tender.

Mozzarella Eggplant

1 eggplant
1 large mozzarella cheese
olive oil
tomato sauce
grated cheese

In a frying pan, fry sliced eggplant on both sides in olive oil. Then drain slices on paper towels.

Next, in a baking dish, put in some olive oil and some sauce, then the eggplant and the Mozzarella cheese which has been cut into squares.

Layer the cheese and eggplant. Use tomato sauce after each layer. On the top use grated cheese. Place in oven for 3/4 of an hour or until finished.

Terong Balado

ingredients:
200g aubergine sliced
2 tablespoon of vegetable oil
1 tomato finely ground into paste
1 cup water

paste:
3 garlic cloves
5 shallots
1 tsp sugar
4 red chilies
salt to taste

Steam aubergine cuts in a steamer until tender. Grind spice paste ingredients in a mortar or blender into coarse paste.

Saute spice paste in a wok until fragrant. Add tomato paste. Stir fry for 5 minutes. Add aubergine and water. Stir to combine. Cover with the lid. Let it simmer until the liquid almost fully evaporates. Serve Hot.

Bubur Ayam

ingredients:
1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
1 leg of chicken
3 cm ginger (slice as thin as you can)
4 shallots (slice thin)
1.5 litre chicken stock

seasoning:
salt to taste
white pepper powder to taste
2 teaspoon soya sauce
few drops of sesame oil in the serving bowl

Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat will become tough. Remove leg of chicken and set aside to cool. Shred the meat with finger tips.

Place rice in pot. Add chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes. Meanwhile, fry the shallots till golden brown and set aside the fried shallots.

Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.

Pour onto serving bowls, top up with white pepper powder, sesame oil, some shredded chicken, ginger, spring onions and fried shallots. Serve hot.

Spaghetti Bolognaise

500g beef
300g Prego Spaghetti Sauce
1 medium size tomato
1/2 medium capsicum (sliced)
1 large chopped onion
Half a bulb of chopped garlic
2-3 tablespoon of olive oil

Heat up the olive oil in a cooking pot. Add in the chopped garlic and onion. Stir and allow the aroma to float up. Then, add in beef. Stir and cook until three quarter cooked. Pour in the Prego spaghetti sauce. Simmer the sauce with beef for 15-20 minutes. Add in the sliced tomato and capsicum and continue simmering for 10 minutes.

Pasta Aglio Olio

1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
salt

Cook pasta.

Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt, stir well and remove from heat.

When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce.

Tagliatelle Ai Funghi

1 lb tagliatelle pasta
1/2 ounces porcini mushrooms
2 cloves of garlic
Parsley
Virgin olive oil
Salt and pepper

Clean the porcini mushrooms well, wash them and slice them.

Heat a bit of olive oil in a saucepan with 2 cloves of garlic, sliced or chopped fine, and add the mushrooms. Let them cook over a low fire, adding a bit of salt and pepper, and if necessary adding a spoonful or two of hot water.

Boil the pasta in plenty of boiling water, drain it when tender and mix it with the sauce. Add more olive oil if necessary, place on a platter and garnish with chopped parsley.