Treasure Jar

The weather is getting cooler which means we are nearing the Christmas season and which also means we are craving for a warm bowl of soup to drive away the chill. But before we celebrate Christmas however, we (sort of) celebrate Halloween first.

Instead of the usual orange colored food served during parties, what about serving this nutritious squash, tomato and basil soup prepared by Chef Golda Liamzon for Dona Elena Cuisinera Club September cooking demo.

This can be prepared with the Squash and Sausage Pasta since squash comes in big sizes, so why wait for another opportunity to use the other half when you can prepare both at the same time?

I already did this soup a few days after the cooking demo. And ack! I forgot to take photos.

The kids loved it and even had second servings. They used it as “sabaw” for their rice. I used a glass of “thick” full cream milk instead of the all-purpose cream because I was saving the APC for another dish.

Ingredients: Continue Reading »

Tags: Dona Elena cooking demo\, Dona Elena Cuisinera Club, Dona Elena Pure Olive Oil, Dona Elena whole peeled tomatoes quartered, Halloween, Jolly pieces and stem mushrooms, soup, squash, squash soup, squash tomato and basil soup

Chef Golda Liamzon of the Dona Elena Cuisinera Club whipped up another yummy and nutritious food just perfect to serve for Halloween parties because the end result has yellow-y sauce: Squash Pumpkin and Sausage Pasta. FYI, Squash was used instead of pumpkin.

Squash is rich in carotene and the richer the color, the more concentration there is in the nutrients. Squash is also a good source of folic acid, fiber, vitamins B1 and C.

Ingredients: Continue Reading »

Tags: Chef Golda Liamzon, Dona Elena cooking demo\, Dona Elena Cuisinera Club, Dona Elena Pure Olive Oil, pumpkin and sausage pasta, squash and sausage pasta

Shrimp and Citrus Salad with Sesame Dressing prepared during February’s Dona Elena Cuisinera Club monthly cooking classes.

Ingredients:

• 500 g shrimps
• pinch of salt
• 2 T Dona Elena pure olive oil
• 1pc pomelo, peeled and sectioned
• 1pc Sunkist orange, peeled and sectioned
• 1 cup jicama (turnips), sliced thinly
• 1 cup carrots, sliced thinly
• 1 head, lettuce or assorted greens, chopped

For the sesame dressing:

• 50 grams, white sesame seeds, toasted
• 1/2 cup vinegar
• 25 grams onions, chopped
• 3/4 cup honey
• 1/4 cup sesame oil
• 1 1/4 cup Dona Elena Extra Virgin Olive Oil
• to taste, salt and pepper

Procedure:

1. Continue Reading »

Tags: citrus slices, crrots, Dona Elena Cuisinera Club, Dona Elena Extra Virgin Olive Oil, Dona Elena Olive Oil, honey, jicama, lettuce, pomelo, salt and pepper, shrimps, turnips, white sesame seeds

Here is another dish from the Dona Elena Cuisinera Club prepared last month: Vegetarian Crepe with Tomato-Basil Sauce

Ingredients for Crepe:

• 3 pcs eggs (or1 whole egg and 3 egg whites)
• 1 cup flour
• 1 1/4 cup fresh milk (or low fat milk)
• 1/4 cup butter (or reduce to 3 tbsp)
• a pinch of salt

Procedure:

1. Beat the eggs.
2. Add milk and butter
3. Sift flour and salt then gradually add to the egg mixture
4. Mix until batter is smooth. Batter should be thin (like heavy cream)
5. let the batter rest at least two hours before using

Continue Reading »

Tags: basil, cooking class, crepe, Dona Elena Cuisinera Club, Dona Elena Pure Olive Oil, fresh tomatoes, Pure Olive Oil, tomato, vegetables

When I attended the Dona Elena Cuisinera Club’s Summer Recipes (low-cal and low-carb)  Cooking Demo on the last Saturday of February, I was tempted to look around the mall where it was held because there was a sale going on. But of course I did not, even after the cooking demo was done. *heaves a sigh of relief*

Anyway, I will be featuring the three recipes done later today when I have the time. I just need to get my bag I left in my MIL’s home for a copy of the recipes.

Here are three photos for each of the recipes prepared:

I will be back later ASAP 😉

Tags: cooking, cooking demo, Dona Elena Cuisinera Club, fish, food, fruits, recipes, vegetables

Hearty Meal Recipes from Dona Elena Cuisinera Club presented last January 30, 2010. Click here for more recipes.

Tilapia Fillets

For Tilapia Fillets:

• 150 – 200 g tilapia fillets (2 pieces)
• pinch of salt
• pinch of pepper
• pinch of paprika
• 1/4 c almonds, salted, crushed finely

Season tilapia fillet with salt, pepper and paprika. Coat with almonds and bake at 180C for 4 minutes.

Pasta

For pasta:

• 10 g butter
• 15ml Dona Elena Pure Olive Oil
• 30 g diced white onions
• 3 g minced garlic
• 50 g diced tomatoes
• 50 g (Dona Elena) capers
• 30 ml (Dona Elena) white wine
• 250 g spaghetti noodles

In a sauce pan, heat the olive oil and melt the butter. Saute the onions and garlic then add tomatoes and capers. Add the white wine and simmer. Season with salt and pepper to taste. Toss the spaghetti in the sauce.

Sauce:

• 30 ml garlic sauce, reduced until thick
• 15 ml balsamic vinegar, reduced to a syrup

Serve using medium pan. Place pasta on one side and the fillets on the other side. Drizzle the fillets with garlic sauce and balsamic sauce.

Enjoy.

UPDATE: I made this last night (Feb3, 2010) though I still have to write a post.

UPDATE 2: here is the post as promised 🙂

Tags: almonds, baking, cooking, Dona Elena Cuisinera Club, Dona Elena Pure Olive Oil, fish, food, food and dining, food photos, fresh tomatoes, olive oil, pasta, Philippines, spaghetti, tilapia fillets