Want a very healthy side dish in your table? Try this one!
Prepare:
1 can water packed tuna, drained, flaked
2 hard cooked egg whites, chopped
1/4 cup chopped green onions
2 tablespoons shredded carrots
3 tablespoons mayonnaise or salad dressing
2 tablespoons non eat plain yogurt
Salt and pepper
A member of the cabbage family, Rapini, or broccoli rabe, is a vegetable that is gaining broader popularity. Now widely cultivated in california, it's commonly available in supermarket year round. Locally grown varieties are available for most of the summer and fall. Rapini tastes slightly bitter, is very tender and cooks quickly. A familiar ingredient in Italian cooking, it's common in soups, pasta and tarts, and as a side dish served hot or cold.
A member of the beet family, Swiss chard has broad, green, somewhat glossy leaves. Its wide stems are usually white or red but are sometimes yellow, pink and multicolour. The leaves and stems are often prepared separated. The leaves can be cooked just like spinach and have a similar but somewhat more earthly flavour. Good in egg and cheese dishes, the stems have a slightly stronger flavour and must be cooked longer.
Prepare:
1 tbsp oil
1/2 cup sliced red onions
2 tbsp chopped garlic
1/2 cup button mushrooms
1/2 kg roasted pork
2 packs carbonara sauce
1/2 kg pasta, cooked
salt and pepper to taste
Having macaroni salad for dinner is one of the necessity in the tables of Filipinos for special occasions. So here's a very simple salad recipe I've learned recently.
Prepare:
1 cup mayonnaise
1/2 cup condensed milk
1/2 cup all purpose cream
1/2 kg deboned roasted chicken
1/2 kg cooked macaroni
salt and black pepper to taste.
Prepare:
4 ears fresh corn
1/2 cup water
2 tablespoons chopped green bell pepper
1 tablespoon finely chopped onion
1 jar diced pimientos, drained
1/2 cup sugar
1/2 cup cider or white vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce
Member of the cabbage family, collard and kale are virtually interchangeable in cooking. Kale books in about half the time, however, and consequently requires a little less water in the pot. Collard has and earthy flavour, while kale has a sharper, more pronounced cabbage taste. Collard is a wide, heavy, long stemmed, flat leafted brassica.
Image from: http://www.ahomesteader.com/
