Delicious Garden Salad topped with Tuna Paste

This tasty, healthy and filling salad is good for breakfast, lunch, or dinner.

Serves 2

Ingredients

Salad

8 iceberg lettuce leaves (shredded)

1 carrot (peeled and grated)

½ apple (sliced)

1/4 cup of dried cranberries

½ cucumber (diced)

1 tomato (diced)

Ranch dressing (to taste)

Grated parmesan cheese (to taste)

Tuna Paste

1 can of tuna (chunks)

2 tablespoons of mayonnaise

2 tablespoons of honey mustard

½ of a small onion (minced)

½ teaspoon of lime juice

Directions

1. Either layer the salad ingredients on two plates or mix the ingredients together in a bowl and then separate the mixture onto two plates.
2. For the tuna paste, mix the tuna paste ingredients together in a bowl with a fork until you reach the desired consistency.
3. Split the tuna paste mixture in half and place each half on top of each salad.
4. Enjoy!

Tips:

• You could use romaine lettuce or gourmet salad mix as a substitute for the iceberg lettuce
• Dry your plates well before making your salad
• Dry your vegetables prior to making salad. This will prevent it from being mushy

Tasty Tuna Sauce Recipe

This delicious tuna sauce is made with canned tuna. Use it with pasta, vegetables or rice!

Serves 2

Ingredients

1 can of tuna chunks in oil (drained)

1 tomato (chopped)

½ of a medium onion (chopped)

1/3 of a medium sweet pepper (chopped)

2 cloves of garlic (crushed)

½ teaspoon of Italian seasoning

½ teaspoon of cayenne pepper

¼ cup of water

1 tablespoon of ketchup 

1 teaspoon of olive oil

Directions

1. In a sauté pan, heat the olive oil over low heat.
2. Add the tomato, onion, sweet pepper and garlic and sauté for a few minutes until the onions are tender.
3. Add the water, ketchup, Italian seasoning, and cayenne pepper. Stir everything together.
4. Fold in the tuna.
5. Simmer for a few minutes until the sauce thickens
6. Enjoy!

Tips

• If you use a canned tuna that has water (instead of oil), you may need to add a pinch of seasoned salt for added flavor.

Authentic General Tso Chicken Recipe

Serves 3 to 4

Ingredients

4 boneless skinless chicken thighs (cut into 1 inch cubes or strips)

6 cups of vegetable oil (for deep frying)

For Marinade

2 tbsp. of soy sauce

1 tbsp. of sugar

1 tbsp. of corn starch

1 tsp. of white pepper

2 drops of sesame oil

For Batter

1 egg

1 cup of corn starch

For Sauce

1/8 cup of spring onions (chopped)

1/8 cup of ginger (grated)

2 tbsp. of red pepper flakes

2 cloves of garlic (minced)

2 tbsp. of soy sauce

2 tbsp. of oyster sauce

3 tbsp. of sugar

1 tbsp. of rice wine

2 tbsp. of white vinegar

1 tbsp. of corn starch

¾ cup of chicken broth (or water)

Directions:

1. For the sauce, mix the soy sauce, oyster sauce, sugar, rice wine, white vinegar and the tablespoon of corn starch in a bowl and set aside.
2. For the marinade, combine the soy sauce, sugar, white pepper, sesame oil, and the tablespoon of corn starch and pour over the chicken in a bowl or zip lock bag. Make sure every piece of chicken is coated with the mixture, then allow the chicken to marinate for at least 30 minutes. Do NOT discard any excess marinade; leave it in the bowl/bag with the chicken.
3. Beat the egg and pour it into the bowl/bag with the marinated chicken.
4. Add the cup of corn starch to the bowl/bag of chicken and mix everything together using your hands or a spoon until no corn starch powder is visible. The chicken should look like it is coated with a light batter.
5. Heat the vegetable oil in a wok or frying pan
6. Deep fry the chicken for 4-6 minutes. Be sure to fry the chicken in about 2 to 3 batches so that you do not overcrowd the pan
7. Heat 1 teaspoon of oil in a separate wok/pan.
8. Saute the spring onions, ginger, garlic and red pepper flakes for about 30 seconds
9. Stir the sauce mixture and pour it into the wok/pan. Allow the sauce to heat up and thicken (about 3 – 5 minutes)
10. Add the chicken and toss to coat
11. Enjoy!

Tips:

• The chicken can be marinated for 30 minutes and up to 24 hours. The longer the chicken is marinated, the better it will taste
• If marinating for more than 2 hours, place the chicken in the refrigerator. Be sure to take it out of the refrigerator at least 20 minutes prior to cooking so that it can come down to room temperature.
• Place the sauce in the refrigerator if you intend to marinate the chicken for longer than 2 hours. Be sure to take it out at least 20 minutes prior to cooking so that it can come down to room temperature.
• If you like the General Tso sauce very sweet, add another tablespoon of sugar to the sauce mixture.

Perfect Scrambled Eggs Recipe

Serves 2

Ingredients

5 eggs

1/8 cup of milk

1/8 cup of cheddar cheese

1 tsp. of butter

Salt and pepper (to taste)

1 slice of ham (chopped) - optional

Directions

Beat eggs, milk, cheese, salt, pepper and ham in a bowl. Beat until the liquid changes to a uniform yellow color

Melt the butter in a non-stick skillet over low heat

Pour the egg mixture into the skillet and allow it to set slightly for about 30 seconds

Begin to stir the egg mixture slowly and frequently with a wooden spoon or spatula. Be sure to scrape the egg mixture from the edges of the skillet.

Continue to stir slowly until the eggs are at your desired level of doneness.

Serve immediately

Enjoy!

Tips:

• Remove the eggs from the pan immediately. If not, the residual heat in the pan will continue to cook the eggs.
• Try not to use a cast iron pan. This may cause the egg to turn to a green color. It may be harmless but is unattractive.
• The longer the eggs are beaten, the fluffier they will be.
• You could add chopped chives to this dish for added flavor.

Coconut Rice with Ginger Recipe

Serves 4

Ingredients

1 cup of rice

1 cup of coconut milk

1 cup of water

1 tablet of chicken stock (or two small cubes)

1 onion (chopped)

½ inch piece of ginger (peeled)

1 tsp of sugar

Directions

1. Crush the tablet of chicken stock in a pot. Add the onion, ginger, sugar, water and coconut milk to the pot. Stir the ingredients and bring to a boil.
2. Reduce the flame to low then add the rice to the pot.
3. Cover the pot and cook until all liquid has been absorbed.
4. Fluff the rice and let sit for a few minutes
5. Remove the piece of ginger before serving the rice.
6. Enjoy!

Tips:

• It is best to rinse the rice prior to cooking it. This will remove the starch that is coating the rice and will stop it from being clumpy and from sticking together.

Two simple ways to rinse rice:

·      Simply place the rice in a sieve and rinse under running water until the water runs clear. Be sure to shake the sieve while rinsing.

OR

·      Place the rice in a bowl. Fill bowl with water. Use hands to rub the grains together. The water will become cloudy. Drain the water. Repeat this process 2 to 3 times until the water remains clear.

• Liquid chicken stock can be used as a substitute for water. In that case, you would use ½ of the chicken stock cube.

•  To cook perfect rice every time, make sure the liquid it always exactly double the amount of rice (no more, no less). The rice will not be too hard or too soft.