INGREDIENTS

    1 T             Doña Elena Pure Olive Oil

    30 gms    Onion, sliced

    50 gms    Red Pepper, sliced

    50 gms    Zucchini, julienned

    2 pcs        Eggs

    1/4 C        Non-fat milk

    1 t             Fresh basil, chopped

                     Salt and Pepper to taste

PROEDURE

1. Heat olive oil in a non-stick pan, add onion and cook until soft.
2. Add the red pepper and zucchini and fry until soft.
3. Lightly beat the eggs, add milk, basil, salt and pepper to taste.
4. Mix vegetables with egg mixture, pour into a non-stick frying pan and cook over low heat until edges starts to loosen, turn the frittata upside down of the pan to cook, slide it on a big plate and slice the frittata to your desired propotions. Enjoy it with green leafy vegetables salad. You can have it for breakfast or lunch. TIP: YOU CAN USE ANY VEGGIES YOU PREFFER TO PUT ON YOUR FRITTATA...

INGREDIENTS

    75 gms         Carrot

    150 gms       Celery Stalks

    100 gms       Onion, chopped

    3 cloves        Garlic, chopped

    1/4 T              Doña Elena Pure Olive Oil

    3 to 4 C         Vegetable stock

    400 gms       Tomatoes

    1/4 C             Basil leaves, fresh, snipped

    1/4 C             Parsley (flat), fresh, snipped

    1 T               Tarragon, fresh

                         Salt, Pepper and Paprika, to taste

    1/2 T            Balsamic vinegar

PROCEDURE

1. In a saucepan heat oil, add onion & garlic, sauté until translucent, add carrots, celery, and half of tomatoes, add 3 cups vegetable stock, cook for 10 minutes.
2. Remove from heat, puree in blender.
3. Retutn to pan, stir in other half of tomatoes, half of the herbs(parsley, basil & tarragon), simmer for another 10 minutes.
4. Add the remaining herbs & balsamic vinegar, salt, pepper and paprika to taste.

VEGETABLE STOCK RECIPE:

INGREDIENTS

    1 pc             Onion

    250 gms    Onion Leeks

    250 gms    Carrots

    250 gms    Celery

    1 to 2 pcs   Laurel leaf

    1 to 2 pcs   Clove

                         Salt and Peppercorn to taste

PROCEDURE

1. Carefully clean all the vegetables. Stud the onion with cloves, slice the other vegetables finely. Put them all to a large pot filled with cold water (1 1/2 liters).
2. Bring to a boil, reduce heat, season with salt and pepper and allow to simmer for 45 minutes, strain and cool.

NOTE: Vegetable stock can be kept in refrigerator for 2 to 3 days, or in freezer for up to 2 months. For easy use, prepare in big volume & freeze in portions suitable to your needs.

            It falls under the category of special diets because I personally cook this soup for my husband (southbeach diet). ENJOY!

INGREDIENTS

    400 gms      Eggplant, peeled & cut in 4mm slices, lengthwise

    200 gms      Chicken breast, skinless, chopped

    300 gms      Tomatoes, peeled & sliced

    3 T                 Doña Elena Olive Oil

    30 gms         Onion, chopped

    2 cloves        Garlic, chopped

    1 piece         Green bell pepper, diced

    1/2 t               Italian Herbs, dried

                           Salt, Pepper and Paprika to taste

    60 gms         Mozarella cheese, low fat cut in small cubes or shredded (Kesong Puti can be a substitute)

PROCEDURE

1. Brush eggplant with little olive oil in which little salt has been dissolved. Grill on hot griddle or grill on charcoal grill. Set aside.
2. Heat a non-stick frying pan, put olive oil, add the chicken and cook, stirring constantly for 5 minutes, or until no longer pink in color.
3. Add the tomatoes, onion, bell pepper, italian herbs, salt, pepper and paprika to taste, bring to a boil, reduce heat and simmer for 5 minutes.
4. Brush cooking pan with oil, add 1/2 of eggplant slices, top with chicken tomato mixture, arrange the remaining eggplant slices, sprinkle with the mozarella cheese (or kesong puti). Bake covered for 20 minutes or until heated through. You can use toaster oven if convectional oven is not available.

INGREDIENTS

    50 ml      Vinegar(any coconut vinegar)

    150 ml   Doña Elena Extra Virgin Olive Oil

                   Salt & Pepper to taste

    1 t          Dijon mustard (optional)

VARIATIONS:

1. Add finely chopped onion and paprika
2. Add finely chopped garlic and italian herbs
3. Replace vinegar with lemon or calamansi juice

PROCEDURE

    Mix all ingredients well and put in a squeeze bottle for easier use on your salads

INGREDIENTS:

    50 gms      Organic greens

    20 gms      Arugula (spinach can be an alternate)

    100 gms   Tuna, sashimi grade

    1 T               Doña Elena Pure Olive Oil

                         Vinaigrette

    4 T               Swiss Quark

    1 t                Horseradish

                        Salt & Pepper to taste

    1 t               Fresh basil, chopped

PROCEDURE

1. Wash greens, drain and arrange on plate.
   
2. Slice Tuna fillet in logs and rub with coarsely ground pepper and little salt.
   
3. Heat olive oil in skillet, add tuna fillet, sear for 1 minute on each side so that tuna is still pink in color inside.
   
4. Mix swiss quark with horseradish, little salt & pepper.
   
5. Add vinaigrette to salad greens.
   
6. Top the greens with the seared tuna, and lace the tuna with the swiss quark mixture.
   
7. Put basil on top and serve immediately.
   

INGREDIENTS

1 whole           firm Tofu or 4 pieces local Tokwa, cubed

2 T                    Light soy sauce or Braggs Aminos Liquid

pinch               all spice, oregano leaves dry, thyme leaves dry (or any available herbs & spices)

3 T                    Doña Elena Olive Oil - (2T for sauteing & 1T for egg omelet)

2 large             Eggs

1 T                    Non-fat milk (or fresh millk)

                         salt & pepper to taste

PROCEDURE

1. In a bowl combine the tofu, light soy sauce, herbs & spices and let it stand for at least 2 to 3 minutes to incorporate the marinate in the tofu.
2. Drain the tofu. Heat olive oil in a pan and saute the tofu 2 to 3 minutes (you may add leeks, bell pepper, or chives for added flavor).
3. In a clean bowl beat the eggs, milk, salt and pepper.
4. In a non-stick pan heat the remaining olive oil, pour in the eggs mixture and shake pan back & forth and at the same time stir eggs to coagulate evenly (if eggs are already set, stop stirring).
5. Put the tofu in the middle of the eggs and carefully turn half of the eggs covering the tofu and slide slightly on the other end of the pan and turn over in a plate(it would then look like a wrap)

            Serve with green veggie salad and vinaigraitte.