INGREDIENTS

    4 pcs        Chicken thighs
    2 pcs        Chicken breasts with skin and backbone, halved crosswise
    2 t             Salt (add according to your taste)
    1 t             Freshly ground black pepper (add according to your taste)
    1/2 C        All purpose flour, for dredging
    3 T            Doña Elena Pure Olive Oil
    1 large     Red bell pepper, chopped
    1 pc          Onion, chopped
    3 cloves   Garlic, finely chopped
    3/4 C        dry white wine
    1 Can       Diced tomatoes with juice (28 ounce)
    3/4 C        Chicken broth
    3 T            Capers, drained
    1 1/2 t       Dried oregano leaves
    1/4 C        Fresh basil leaves, coarsely chopped

PROCEDURE

    Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

    In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

      Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
 

INGREDIENTS

    4 C         Tomatoes, peeled and diced

    2 C         Cucumber, peeled abd diced

    1 C         Bell Pepper, diced

    3             Cloves Garlic, crushed

    2 T         Doña Elena Pure Olive Oil

    1 T         Red or White WIne VInegar or Coconut Vinegar

    2 T         Parsley (flat), chopped

                   Salt, Pepper and Paprika to taste

PROCEDURE

1. Combine all ingrredients in a blender, puree until smooth, adjust consistency by adding a little water if necessary.
2. Serve chilled. Can be kept in refrigerator for 2 days.

NOTE: Good for snacks too.

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

250 g         Baguio beans, both ends cut and cleaned

250 g         Broccolli florets, cut into bite size

4 C             Water (for boiling)

4 C            Water (put ice)

                   Salt & pepper

                   Chili flakes (pinch)

1 clove      Garlic, pounded

2 T             Doña Elena Extra Virgin Olive Oil

PROCEDURE

                   Put water in a medium pot, let it boil and add 1t (teaspoon) salt and put in baguio beans and let it cook for 1 minute and then drain and transfer in the iced water for another 1 minute, do the same procedure with the broccolli florets, drain and pat dry. Heat EVOO in a pan and infuse the pounded garlic (once the aroma of the garlic comes out put out the garlic and discard), add the boiled baguio beans and broccolli florets and saute for a minute or two and sprinkle salt, pepper and chili flakes. Prepare in a platter or plate with your favorite dish.

INGREDIENTS

2 pcs         Fish fillet (any white fish)

                  salt and pepper

1 pcs         lemon (yellow)

1/2 C         flour

2 T             Doña Elena Pure Olive Oil

PROCEDURE

1. Wash the fillets and pat dry with paper towel.
2. Season fillet(both sides) with salt, pepper and lemon juice(half)
3. Drench fillet in flour(both sides, just enough to cover)
4. Heat olive oil in a pan.
5. Pan fry fish fillet until brown on both sides and put in a platter or plate.
6. On the same pan, squeeze the remaing half of the lemon and de-glaze the pan until the sauce thickens and pour on the fish fillet.

NOTE: Best served with Baguio beans & Brocolli side dish (see recipe)

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.

INGREDIENTS

250 g       Penne Pasta, cooked al dente

2 T            Doña Elena Pure Olive Oil

1 clove     garlic, minced

1                small onion, chopped

1 can        Century Tuna, chunks in water(drained)... you can use any fish or seafoods too (fresh or canned)

bunch       Green veggies (your choice, green leafy is best...spinach,  pechay, bok choi, pechay baguio , etc), chopped

                  Fresh Basil (optional)

                  Salt & Pepped to taste

PROCEDURE

                 Heat a skillet or pan with olive oil, saute the onion first until translucent in color then add the garlic(do not brown), add the tuna & green veggies(when almost soft) add in the cooked penne, season with salt & pepper, cook for another 2 minutes in low fire before turning off the fire. You can add 2 T(tabloespoon) of olive oil if it looks dry (drizzle), top with fresh basil for added flavor and aroma. Serve hot. Enjoy! (You may also sprinkle a little chili powder or flakes)