Simple Food Ideas to Cook for the Children

1.Spaghe) Bolognese

INGREDIENTS

• 2 tablespoons olive oil

• 1 large onion finely chopped
• 1 pound ground beef
• 1 tablespoon dried oregano
• 28 ounces crushed tomatoes
• 3 cloves garlic chopped
• 2 tablespoons tomato paste
• 1 good sized handful fresh parsley chopped
• Salt and pepper to taste
• ½ pound spaghe>
• Grated Pecorino Romano or Parmesan cheese for serving

INSTRUCTIONS

1. Heat the olive oil in a large pan over medium heat. Add the onions and sauté unFl
lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
2. Add the ground beef; fry unFl fully cooked and no pink shows at all in the meat (about
8 minutes). Add the oregano and tomato paste and mix with the meat.
3. Add the tomatoes, parsley, and bring to a boil. Season with the salt and pepper.
Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a
deeper flavor).
4. In the meanFme, cook the spaghe> according to the package instrucFons. Drain and
serve topped with the sauce and cheese (if using).
2.Bu<ered Noodles

INGREDIENTS

• 1 (16 ounce) package feSuccine noodles

• 6 tablespoons buSer, cut into pieces
• ⅓ cup grated Parmesan cheese
• salt and ground black pepper to taste

INSTRUCTIONS

1. Gather all ingredients.

2. Fill a large pot with lightly salted water and bring to a rolling boil.
3. SFr in feSuccine, bring back to a boil, and cook pasta over medium heat unFl tender
yet firm to the bite, 8 to 10 minutes.
4. Drain and return pasta to pot. Mix buSer, Parmesan cheese, salt, and pepper into
pasta unFl evenly combined.
5. Serve hot and enjoy!

3.Pancakes
INGREDIENTS

• 2 cups all purpose | plain flour, (290 g | 10 oz)

• 1/4 cup granulated sugar or sweetener, (60g | 2 oz)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk, (440ml)
• 1/4 cup buSer, (60g | 2 oz)
• 2 teaspoons pure vanilla extract
• 1 large egg

INSTRUCTIONS

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt
in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled
melted buSer, vanilla and egg.
2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them
into the dry ingredients. Mix together unFl smooth (there may be a couple of lumps
but that's okay).
3. (The baSer will be thick and creamy in consistency. If you find the baSer too thick --
doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple
tablespoons of extra milk into the baSer at a Fme unFl reaching desired consistency).
4. Set the baSer aside and allow to rest while heaFng up your pan or griddle.
5. Heat a nonsFck pan or griddle over low-medium heat and wipe over with a liSle buSer
to lightly grease pan. Pour ¼ cup of baSer onto the pan and spread out gently into a
round shape with the back of your ladle or measuring cup.
6. When the underside is golden and bubbles begin to appear on the surface, flip with a
spatula and cook unFl golden. Repeat with remaining baSer.
7. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
 4.Chicken Schnitzel

INGREDIENTS

• 3 pounds chicken breasts (boneless and skinless)

• 4 teaspoons salt (or to taste, divided)
• 4 teaspoons black pepper (or to taste, divided)
• 1 cup all-purpose flour
• 2 cups breadcrumbs ((I used Panko))
• 4 large eggs
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley (for garnish)
• vegetable oil (for frying)

SERVE WITH

• lemon wedges
• dijon mustard

INSTRUCTIONS

Chicken – Cut and pound your chicken into cutlets as directed.

Breading StaFons – Set up three medium shallow bowls: In the first, combine the flour, salt,
paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko
breadcrumbs.
Dredge – Fully coat both sides of each cutlet in the flour, then the egg, le>ng any excess drip
back into the bowl, and finally, cover the chicken with bread crumbs. Repeat with the
remaining cutlets. If Fme permits, let the breaded cutlets rest for 10 minutes and the
breading will sFck beSer when frying.
Cook – Heat a large non-sFck or cast iron pan over medium heat and add enough oil to coat
the boSom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan with space
between each piece. Cook for 3 to 4 minutes per side or unFl crispy and golden. Reduce the
heat if they are browning too quickly. Use a splaSer screen to keep your stove clean.
Finish – Transfer the cutlets to a paper towel-lined wire rack or plate. Immediately sprinkle the
cutlets with salt. Repeat with the remaining cutlets, adding more oil as needed. To serve,
garnish with parsley if desired and squeeze the lemon wedges over the top.

5.Vegetable Soups
(Brocolli, Zuccini, Carrot)

INGREDIENTS

• 4 Tablespoons butter
• 1 small onion chopped
• 1 medium zucchini shredded (2 cups)
• 2 medium carrots shredded (1 cup)
• 4 cups broccoli chopped (about 1 pound)
• 1 teaspoon kosher salt
• 8 grinds fresh black pepper
• 2 cloves garlic minced
• ⅓ cup flour
• 4 cups vegetable or chicken stock
• 2 cups half & half
• 2 cups cheddar cheese shredded

INSTRUCTIONS
 1. In a large soup pot or Dutch oven over medium heat, melt butter and saute onion,
carrot, zucchini and broccoli, seasoned with salt and pepper. Stir occasionally,
about 10 minutes.
2. Add garlic and flour. Stir well, cooking another minute.
3. Add stock and simmer about 5 minutes while whisking to thicken the soup.
4. Whisk in half & half, lowering the heat to medium low to keep the soup from
boiling. Simmer another few minutes until thick. Whisk in cheese and taste,
season with more salt and pepper if needed. Once you have added the cheese,
keep over very low heat, do not boil. Serve and enjoy!

NOTE

If you aren't serving right away, keep the soup on a very low burner, or even cover it and
just turn it off. You don't want to let it boil or overcook. This soup should NOT simmer on
the stovetop all day!

6.Cream of Broccoli Soup

INGREDIENTS

• 5 tablespoons buSer, divided

• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
INSTRUCTIONS

1. Gather all ingredients.

2. Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and
celery until tender.
3. Add broccoli and broth, cover, and simmer for 10 minutes.
4. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down
the lid of the blender with a folded kitchen towel, and carefully start the blender,
using a few quick pulses to get the soup moving before leaving it on to puree. Puree in
batches until smooth and pour into a clean pot. Alternately, you can use an immersion
blender and puree the soup right in the cooking pot.
5. Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir
in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper
and serve.
6. Serve hot and enjoy!

7.Fried Vegetable Chicken

INGREDIENTS

*for 6 servings
• 1 lb chicken breast(455 g), cubed
• salt to taste
• pepper, to taste
• 1 lb broccoli florets(455 g)
• 8 oz mushroom(225 g), sliced
• 3 tablespoons oil, for frying
 • SAUCE
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sesame oil
• ⅓ cup reduced sodium soy sauce(80 mL)
• 1 tablespoon brown sugar
• 1 cup chicken broth(240 mL)
• ¼ cup flour(30 g)

INSTRUCTIONS

1. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add
chicken, season with salt and pepper, and sauté unFl cooked through and browned.
Remove cooked chicken from pan and set aside.
2. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms
start to soqen, add broccoli florets and sFr-fry unFl the broccoli is tender. Remove
cooked mushrooms and broccoli from the pan and set aside.
3. Add 1 tablespoon of oil to the pan and sauté garlic and ginger unFl fragrant. Add the
remaining sauce ingredients and sFr unFl smooth.
4. Return the chicken and vegetables to the saucy pan, sFr unFl heated through.
5. Serve with hot rice or noodles.
6. Enjoy!

8.Chicken Nuggets
INGREDIENTS

• 1/2 cup all-purpose flour

• 1 teaspoon granulated garlic
• Kosher salt and ground black pepper
• 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 cup prepared breadcrumbs
• 1 large egg
• 1 cup vegetable oil

INSTRUCTIONS

1. Place the flour in a resealable plasFc bag and season with the garlic, 1 teaspoon salt
and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss
to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with
salt and pepper and set aside.
2. Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken
from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the
crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of
chicken.
3. Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken
pieces to the pan (work in batches if needed) and brown on each side, about 8
minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined
plate. Salt while hot and serve.

9.Cheesy Brocolli Omellete

INGREDIENTS

• 2 teaspoons extra-virgin olive oil

• ¼ cup finely chopped broccoli
• ¼ cup finely chopped spinach
• 1 large egg
• 1 tablespoon reduced-fat milk
• 2 tablespoons shredded Monterey Jack cheese
• ⅛ teaspoon salt
• 1 tablespoon reduced-fat sour cream
• 1 tablespoon finely chopped chives

INSTRUCTIONS

1. Heat oil in a small nonstick skillet over medium heat. Add broccoli and spinach and
cook, stirring occasionally, until bright green and tender, 2 to 4 minutes.
2. Meanwhile, whisk egg and milk in a small bowl. Add the mixture to the pan and stir
briefly to combine with the vegetables. Cook, tilting the pan and letting egg run under
the edges, until the egg forms a thin, even layer. Continue to cook, reducing the heat
if starting to brown, until just slightly wet, 1 to 2 minutes. Sprinkle with cheese and
salt. Use a spatula to roll into an omelet. Serve topped with sour cream and chives.

10.Pasta and Meatballs

INGREDIENTS

• 1 lb. spaghe>
• 1 lb. ground beef
• 1/3 c. bread crumbs
• 1/4 c. finely chopped parsley
• 1/4 c. freshly grated Parmesan, plus more for serving
• 1 large egg
• 2 garlic cloves, minced
• Kosher salt
• 1/2 tsp. red pepper flakes
• 2 tbsp. extra-virgin olive oil
• 1/2 c. onion, finely chopped
• 1 (28-oz.) can crushed tomatoes
• 1 bay leaf
• Freshly ground black pepper

INSTRUCTIONS

1. In a large pot of salted boiling water, cook pasta until al dente. Drain.
2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1
teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning
occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a
plate.
4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf.
Season with salt and pepper and bring to a simmer. Return meatballs to pot and
cover. Simmer until sauce has thickened, 8 to 10 minutes.
5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before
serving.
11.Salmon in a Vegetable Cream
Sauce with Mashed Potato

INGREDIENTS

FOR THE SALMON AND VEGETABLE CREAM SAUCE:

*for 2 servings:
• 1 tbsp olive oil
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 1 large leek, trimmed, washed and thinly sliced
• 1 vegetable stock cube
• 50ml milk
• 100g reduced-fat soq cheese (or crème fraiche)
• 70g frozen peas
• 70g frozen edamame beans
• Small bunch of fresh parsley, roughly chopped (opFonal)
• 2 salmon breast fillets (skinless, if possible)

FOR THE MASHED POTATO:

• 1 large white potato (or two smaller ones)

• 2-3 tbsp milk
• Pinch of nutmeg (opFonal)
• Salt and pepper
• Fresh chives (opFonal), finely chopped

INSTRUCTIONS

1. Start by preparing the mashed potato. Peel the potato and cut it into small chunks
(roughly 2x2cm) and place into a pot of cold water (you can prepare this in advance
and just leave the potatoes in the cold water unFl you are ready to cook).
 2. Set the pot over a high heat and bring the water to the boil. Once boiling, cook the
potatoes for about 15 minutes unFl soq (check this by piercing them with a knife or
fork).
3. In the meanFme, heat the olive oil over a medium heat in a large frying pan for which
you have a lid. Gently fry the onion for a few minutes unFl soq and translucent. Then
add in the minced garlic and leek and fry for 2-3 minutes.
4. Dissolve the vegetable stock cube in about 150ml of boiling water, then pour the
vegetable stock and milk into the frying pan and bring to the boil. ConFnue boiling for
a minute or two unFl slightly reduced, then sFr in the soq cheese, frozen peas,
edamame beans and chopped parsley. Make a liSle well in the middle of the pan and
place the salmon fillets in the frying pan. Turn the heat down to low, cover with a lid
and leave to cook for about 5-10 minutes unFl the fish is a light pink colour and cooked
through.
5. At this stage, the potatoes should be ready. Pour the contents of the pot into a
colander to drain the potatoes and leave to steam dry for a minute before returning to
the pot. Use a potato masher to mash, adding a liSle milk at a Fme unFl smooth. Then
generously season the mashed potato with salt and pepper, a liSle nutmeg (opFonal)
and some finely chopped fresh chives if you like.
6. Serve the mashed potato alongside the cooked salmon and spoon over some of the
creamy vegetable sauce. Enjoy!

12.Noodle Soup

INGREDIENTS

• 1 serving of noodles
 • 2 tablespoons green onion, chopped
• 2 tablespoons cilantro, chopped
• 1/2 tsp of white pepper,
• 1 tsp of dashi powder
• 1.5 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 cups of noodle water

INSTRUCTIONS

1. Prepare noodles based on instrucFons, and save 2-3 cups of noodle water
2. Add green onion, cilantro, white pepper, dashi powder, soy sauce, and sesame oil in a
bowl.
3. Pour hot noodle water into the bowl, and add in the noodles.
4. OpFonal, finish off with a drizzle of chili oil.

NOTE

There are many ways to customize noodle soup recipe. You may add pan-fried spam and
eggs. Pan-fry spam with soy sauce for 2-3 minutes on each side, and using the fat, pan-fry
eggs. You can also add fish balls, pan-fried tofu, or sausages.

13.Creamy Corn, Peas and Pasta

INGREDIENTS

• 8 ounces 1/2 box pasta (works great with roFni or shell pasta)
• 15 ounces corn, drained
 • 12 ounces frozen peas and mushrooms
• 2 tablespoons buSer
• 2 tablespoons flour
• 2 cups half and half
• 2 teaspoons minced garlic
• 1/2 teaspoon crushed red pepper
• 1 cup shredded Italian style cheese
• salt and freshly cracked black pepper to taste

INSTRUCTIONS

1. Prepare the pasta according to the package direcFons and drain.

2. Microwave the frozen peas and carrots according to package direcFons.
3. In a large saucepan, melt 2 tablespoons of buSer. SFr in garlic and crushed red pepper
and cook for about 1 minutes. Add 2 tablespoons of flour. SFr for a couple of minutes
unFl it makes a paste. Pour in the half and half and sFr conFnuously for about 7
minutes unFl thickened.
4. Add in the drained pasta, corn, and drained peas and mushrooms. SFr in the shredded
cheese. Add salt and pepper to taste.

14.Creamy Sausage Pasta

INGREDIENTS

• 1 lb. Italian sausage, hot or sweet

• ½ cup dry white wine
• 1 Tablespoon tomato paste
• 3 cloves garlic, minced
• 1 cup chicken broth
 • ½ teaspoon mustard powder
• ½ teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 7 oz. jar roasted red peppers, drained, Equal to about 1 cup.
• 1 ½ cups spinach
• 4 oz. cream cheese, soqened
• 3/4 cup Parmesan cheese
• ½ lb. rigatoni
• Fresh parsley, to garnish
• Red pepper flakes, to garnish

INSTRUCTIONS

Prep Work:
Combine the chicken broth, mustard powder, onion powder, and Italian seasoning and set
aside.
Measure out addiFonal ingredients before beginning.

INSTRUCTIONS

1. Cut the sausage into 1/2-inch thick slices. Heat 6 tablespoons water over medium heat
in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, sFrring
halfway through. Remove lid and increase heat slightly, cook unFl browned, 5-7
minutes. Remove and set aside.
2. Carefully drain excess grease from pan but leave brown remnants. Add the white wine,
tomato paste, and garlic to the pan and set to medium heat. Use a silicone spatula to
“clean” the boSom of the pot. Let it bubble gently unFl reduced by half, about 4
minutes.
3. Add the chicken broth and seasonings. SFr in the heavy cream. Bring to a boil, then
reduce to a simmer. Add the roasted red peppers and sFr in the soqened cream
cheese.
4. Let the sauce bubble gently while you boil the pasta to al dente. Don’t overcook. Drain
once cooked.
 5. Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, sFrring
conFnuously to incorporate. Add the spinach and the sausage along with any juices
from the plate. Add the cooked pasta and sFr to combine.
6. Garnish with fresh parsley and red pepper flakes and serve.

15.Paprika, Rice and Beef

INGREDIENTS

• 150 g Beef
• 1/2 cup (100 g) Rice
• 1/4 count (38 g) Onion
• 1 clove (3 g) Garlic
• 1/2 medium (30 g) Carrot
• 1/2 tablespoon (5 g) Oil
• 1/2 teaspoon (2 g) Paprika
• 1 pinch (1 g) Cumin

INSTRUCTIONS

1. Heat a pot over medium-high heat. In the meantime, dice the beef and add salt and
pepper.
2. Once the pot is heated, pour the oil, spread and add the beef. Sear all the sides over
medium heat for about 5 minutes.
3. In the meantime, chop the onion and garlic. Then, peel and cut the carrot into small
pieces.
4. Add the onion to the beef, stir and let cook for 5 minutes.
 5. Then add the carrot, the garlic and stir again.
6. Season with paprika, cumin, salt and pepper. Add water until covering everything and
let boil. If you want, you can use your favorite spices.
7. Add the rice, cover and let cook for 15-17 minutes over low heat until well cooked.
Stir from time to time and, if necessary, add more water to prevent from sticking.
8. Once ready, turn off and let sit for 2-3 minutes. Season to taste and serve hot.

16.Beef Stew with Vegetables

INGREDIENTS

• 1 tablespoon vegetable oil

• 1 pound cubed beef stew meat, trimmed
• 1 onion, thinly sliced
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can low fat, low sodium beef broth
• 3 potatoes, cubed
• 1 cup chopped carrots
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• 1 sprig fresh rosemary
• 1 bay leaf
• 10 ounces button mushrooms, quartered
• 1 (10 ounce) package frozen green peas, thawed

INSTRUCTIONS

1. Gather all ingredients.

 2. Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all
sides, about 10 minutes; remove meat and set aside.
3. Add onion and tomato paste to the same pot; cook and stir until onion
4. Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until
meat is tender, about 1 to 1 1/2 hours.
5. Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf;
simmer, covered, for 45 minutes, adding some water if stew gets too thick.
6. Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.
7. Remove rosemary sprig and bay leaf before serving. Enjoy!

17.Bacon Sour Cream Potato Casserole

INGREDIENTS

• 6-8 whole red potatoes quartered (leave skin on)

• 3 Tbsp buSer
• 1 cup sour cream
• 1 1/2 cup shredded Cheddar Cheese
• dash salt
• dash pepper
• 3 Tbsp bacon bits

INSTRUCTIONS

1. Boil potatoes in large pot of water for 10 minutes.

2. Drain the potatoes into a strainer.
3. Preheat oven to 350.
 4. Spray an 8x8 baking dish.
5. Place potatoes in the dish.
6. Spoon sour cream over the potatoes.
7. Sprinkle with salt and pepper if desired.
8. Slice buSer and layer over mixture.
9. Sprinkle cheese on top of mixture.
10. Spinkle with bacon bits.
11. Place in oven and bake for 25-30 minutes or unFl potatoes are fork tender and cheese
is melted.

18.Stuffed Peppers (Meat and Cheese)

INGREDIENTS

• 1 pound 90% lean ground beef

• 1¼ teaspoons salt, divided
• Heaping ¼ teaspoon baking soda
• 3 large red, yellow, or orange bell peppers, cut in half from the stem to
the bottom and cored
• 3 tablespoons extra-virgin oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1½ teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 (8-oz) can tomato sauce
• 1 cup cooked rice, quinoa, or any grain
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese
INSTRUCTIONS

1. Preheat the oven to 425°F and set an oven rack in the middle position.

2. Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1
teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue
with the recipe.

3. Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the
peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and
sprinkle with the remaining ¼ teaspoon salt.

4. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit
of liquid will accumulate in the bottom of the peppers; that's okay.

5. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large
nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent,
3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground
beef mixture, chili powder, cumin, and oregano and increase the heat to medium
high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and
almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil;
reduce the heat to medium low and cook, uncovered, until the meat is cooked
through, 2 to 3 minutes. Add the rice and ¾ cup of the cheese, and stir until melted.
Remove the skillet from the heat.

6. Remove the peppers from the oven and spoon the meat filling evenly into the
peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast
for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and
serve.

7. Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef
mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container
for up to 3 months. When ready to serve, defrost overnight in the refrigerator if
frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes.
 Remove the dish from the oven and remove and discard the foil. Top the peppers with
the cheese and place back in the oven for about 5 minutes, or until the filling is heated
through and the cheese is melted.

19.Mac & Cheese

INGREDIENTS

• ½ pound (8 ounces) macaroni, cavatappi or penne pasta

• 4 tablespoons unsalted butter, divided, plus more for greasing the pan
• ¼ cup all purpose flour
• 2½ cups whole milk
• 6 ounces Gruyere, grated (about 2 cups)
• 4 ounces extra-sharp Cheddar, grated (about 1 cup)
• ¼ cup plus 1 tablespoon grated Parmigiano-Reggiano
• ½ teaspoon salt, plus more for the pasta water
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup panko bread crumbs
• ½ teaspoon herbes de Provence or dried thyme

INSTRUCTIONS

1. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-
qt baking dish with butter.

2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or
just slightly underdone. (It will continue to cook in the oven so you don't want it fully
cooked.) Drain the pasta and rinse it with cold water.
 3. Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat.
Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually
add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a
few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere,
Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the cheese doesn't
fully melt off the heat, it's okay to place the pan back over low heat, but do not let the
sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that's good. Pour
into the prepared baking dish and set aside.

4. In a small skillet over medium heat, melt the remaining tablespoon of butter. Add the
panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or
thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed
by the remaining tablespoon Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until
bubbly and golden brown.

Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not
microwave.

Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re
ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking
instructions in the recipe.

20.Tuna Noodles

INGREDIENTS

• 1(6 ounce) can tuna (Can be omiSed for vegan diets)

 • 1(15 ounce) can sweet peas
• 1(4 ounce) can mushrooms (opFonal)
• 1(10 ounce) can cream of mushroom soup
• 1(16 ounce) bag pasta, of your choice

INSTRUCTIONS

1. Heat water to it's boiling point.

2. Once boiling, place pasta or noodle in water and boil for 6 minutes.
3. Strain noodles and place back in original pot.
4. Place all canned ingredients into your noodles making sure to drain the liquids from
the peas, mushrooms and tuna and sFr. Then, enjoy!

21.Cheeseburgers

INGREDIENTS

• ½ cup mayonnaise
• ¼ cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 2 pounds ground beef, 80/20
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 6 slices American cheese

FOR SERVING

• Brioche hamburger buns, homemade or store-bought

 • Romaine or shredded leSuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

INSTRUCTIONS

1. BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish
and Dijon; set aside.
2. In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using
a wooden spoon or clean hands, sFr unFl well combined. Gently form into 6 1-inch-
thick pa>es, about the size of the hamburger buns.
3. Heat canola oil in a large cast iron skillet over medium high heat. Add pa>es and cook
unFl lightly charred or unFl desired doneness, about 3-5 minutes per side; top with
cheese.
4. Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

22.Lasagna

INGREDIENTS

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 pound ground beef*
• 1 onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon Italian seasoning
• 1 (15-ounce) package whole milk ricoSa
• 3 ½ cups shredded mozzarella, divided
 • 1 large egg, beaten
• ¼ cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonsFck
spray.
2. In a large pot of boiling salted water, cook lasagna noodles according to package
instrucFons.
3. Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and
onion and cook unFl beef has browned, about 3-5 minutes, making sure to crumble
the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. SFr in
tomatoes and Italian seasoning unFl well combined.
4. In a medium bowl, combine ricoSa, 1/2 cup mozzarella and egg; set aside.
5. Spread 1 cup tomato mixture onto the boSom of a 9×13 baking dish; top with 3
lasagna noodles, 1/2 of the ricoSa cheese mixture and 1 cup mozzarella cheese.
Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup
mozzarella cheese and Parmesan.*
6. Place into oven and bake for 35-45 minutes, or unFl bubbling. Then broil for 2-3
minutes, or unFl top is browned in spots. Let cool 15 minutes.
7. Serve, garnished with parsley, if desired.
23.Quesadillas

INGREDIENTS

QUESADILLAS:
• 6 – 8 flour torFllas (20cm/8ʺ)
• 2 cups (200g) shredded Monterey Jack cheese (or other of choice) (Note 1)
• 3/4 cup roughly chopped coriander/cilantro
• 1 cup corn kernels (frozen thawed or can drained)

QUESADILLA SPICE MIX:

• 1 tsp each onion powder, dried oregano, salt
• 2 tsp each cumin powder, paprika
• 1/4 tsp each black pepper, cayenne pepper (opFonal)

*CHOOSE ONE FILLING

BEEF FILLING:
• 1/2 tbsp olive oil
• 2 garlic cloves , minced
• 1/2 onion , finely chopped
• 500g / 1 lb ground beef / mince
• 1 small red capsicum/bell peppers , diced
• 2 tbsp tomato paste
• 1/4 cup (65 ml) water

CHICKEN FILLING:
• 2 1/2 tbsp olive oil
• 500 g/1 lb chicken thighs , skinless boneless
• 2 garlic cloves , minced
• 1 small onion , quartered and sliced
• 1 small red capsicum/bell pepper , diced

VEGETABLE FILLING:
 • 2 tbsp vegetable oil
• 1 onion , diced
• 2 cloves garlic , minced
• 1 can of black beans, drained (400g/14oz)
• 1 capsicum/bell pepper , diced (any colour)
• 1 cup corn (canned drained or frozen thawed)
• 1/4 cup tomato paste
• 1/4 cup (65 ml) water

INSTRUCTIONS

QUESADILLAS:
1. Place torFlla on work surface. Sprinkle one side with a bit of cheese, top with Filling of
Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
2. Preheat non sFck skillet over medium low heat (no oil, if pan is not non-sFck use 2 tsp
oil).
3. Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes unFl
underside is super golden brown and crispy.
4. Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes
unFl crispy (no lid).
5. Transfer to cu>ng board, cut in half. Serve immediately!

Dipping Sauce opFons: Sour cream, salsa, Avocado Sauce

SPICE MIX:
Mix ingredients in a small bowl. Use for one of the Fillings OpFons below.

*FILLING OPTIONS
BEEF FILLING:
Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add
capsicum. Cook for 1 minute.
Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
CHICKEN FILLING:
Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add
capsicum and cook for 1 minute. Transfer to bowl, cool.
Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and
cook for 3 minutes unFl deep golden. Turn and cook for 3 minutes unFl cooked through.
Transfer chicken to cu>ng board, rest for 2 minutes then dice and cool. Combine with
capsicum mixture.

VEGETABLE FILLING:
Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum,
cook for 1 minute.
Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl,
cool.

Recipe Notes:
* Skip corn for vegetable quesadillas, it’s already in the filling.
1. Cheese opFons: Monterey Jack was my favourite because it has the melFng qualiFes of
mozzarella but has more flavour. It’s an American cheese, available at Costco in Australia (used
to be sold at Harris Farms too). Cheddar, Tasty or Colby are also great, but any melFng cheese
of choice is fine here.
2. Other Proteins: Use the Beef Filling recipe for ground/mince pork, turkey, veal or chicken.
Use the Chicken Filling recipe for thin steaks or pork, beef, turkey or veal. The juicier the cut,
the beSer.
3. General notes:
* Makes 6 generously stuffed or 8 normal quesadillas
* Cool Fillings before assembling torFllas = crispier
* Freezer opFon: Assemble quesadillas then freeze before cooking. Wrap in cling wrap then
place in ziplock bags or airFght containers. Thaw then cook per recipe. Can microwave 40
seconds or so to thaw.
* Bake opFon (can make loads in one go): Follow direcFons in this Chicken Baked
Quesadillas recipe.
* Can also make fla>sh burritos, wrap in foil then bake unFl crispy (about 30 minutes at
180C/350F). These can also be frozen, thaw before cooking.
4. NutriFon per chicken quesadilla, assuming 8 servings. Lean beef quesadillas are 469 calories
each, and vegetable is 357 calories.

24.Cheesy Broccoli Egg Bake

INGREDIENTS

• 1 teaspoon olive oil or avocado oil, plus extra for greasing

• 2 cups small broccoli florets
• Black pepper, to taste
• salt, to taste
• ¼ teaspoon garlic powder
• 10 large eggs
• ½ cup cottage cheese
• 1 cup grated cheddar, or whatever your favorite cheese is
• ¼ cup snipped chives or sliced green onions (optional)

INSTRUCTIONS

1. Preheat oven to 350℉. Grease a large baking dish (9-by-13 inch) with a teaspoon of oil
(or use oil spray if you prefer).
2. Toss the broccoli with the teaspoon of oil and season with salt and pepper. Spread the
broccoli in an even layer in the prepared baking dish and cook unFl the broccoli tops
begin to brown, about 10 minutes.
 3. Meanwhile, in a blender, blend together the eggs, coSage cheese, garlic powder, and
salt and pepper to taste.

4. Once broccoli is done, remove the baking dish from the oven.
5. SFr the cheese and chives/green onions into the egg mixture.Whisk the egg mixture
again to make sure everything is well combined then pour it over the broccoli. Sprinkle
extra cheese on top, if desired.

6. Bake unFl cooked through and the center of the casserole is firm, about 25-30
minutes.

7. Allow to cool for 5 to 10 minutes, sprinkle with remaining chives/green onions, then
slice into squares. Serve warm or at room temperature. Store leqovers in fridge for up
to 4 days.

25.Crispy Fish Sacks with Roasted Potatoes

INGREDIENTS

For the spicy tartar sauce:

• 1 cup mayonnaise low or reduced fat
• 1 jalapeño pepper seeded and minced*
• 1 tablespoon grated onion
• 1 garlic clove minced
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/4 teaspoon chili powder
 • 1/2 teaspoon salt
• 2 to 3 drops hot pepper sauce

For the roasted potatoes:

• 6 to 8 yukon gold or red potatoes

• 1 tablespoon olive oil
• Salt and pepper

For the crispy fish sFcks:

• 1 cup all-purpose flour

• 2 to 3 eggs beaten
• 1 cup panko bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cod fillets

INSTRUCTIONS

For the spicy tartar sauce:

SFr together all sauce ingredients in a small bowl. Cover and refrigerate unFl serving. Best
when made 1 or 2 days in advance.

For the roasted potatoes:

Preheat oven to 425 degrees F.
Scrub potatoes and cut into thin wedges. Place the wedges on a baking sheet.
Drizzle wedges with oil and sprinkle with salt and pepper. Toss to coat.
Spread the wedges out to a single layer. Roast unFl lightly browned, about 20 to 25 minutes.

For the crispy fish sFcks:

Place a wire rack on a baking sheet or line baking sheet with foil
Put flour in a shallow bowl.
Put eggs in a separate shallow bowl.
Combine bread crumbs, salt, and pepper in another shallow bowl.
Slice the cod fillets into strips, about 1/2-inch thick. Sprinkle the strips with salt and pepper.
Roll fish strips in flour to coat and shake off excess.
Dip floured strips in eggs and shake off excess.
Roll strips in bread crumbs, shake off excess, and place on the wire rack.
Cook unFl golden brown and opaque throughout, about 10 minutes.
Serve fish sFcks with roasted potatoes and tartar sauce.

26.Chicken Caldereta

INGREDIENTS

• 2 lbs chicken cut into pieces

• 1 piece Knorr Chicken Cube
• 2 pieces carrots wedged
• 2 pieces potato cubed
• 8 ounces tomato sauce
• 2 pieces bell pepper sliced
• 4 tablespoons liver spread
• 1 piece tomato cubed
• 3 pieces chili pepper chopped
• 1 piece onion chopped
• 3 cloves garlic crushed
• 3 tablespoons cheddar cheese grated
• 1 ½ cups water
• 4 tablespoons cooking oil

INSTRUCTIONS
1. Start by pan-frying the potato and carrots. Heat oil in a pan. Add potato. Fry each side
for 1 minute. Remove from the pan and put in a bowl lined with paper towel. Set
aside. Do the same thing with the carrots.
2. Using the remaining oil, fry the chicken for 1 ½ minutes per side. Remove from the
pan. Set aside.
3. Saute onion and garlic. Add tomato. ConGnue to saute while sGrring unGl tomato and
onion soHens.
 4. Add chicken and pour-in tomato sauce and water. Let boil.
5. SGr and then add Knorr Chicken Cube and chili pepper. Cover the pan. Cook between
low to medium heat for 15 minutes.
6. Turn the chicken pieces over to equally cook the opposite side. Add liver spread. SGr.
Cover and cook for 20 minutes.
7. Add bell peppers and cheese. Cook for 3 minutes.
8. Put the carrots and potatoes into the pan. ConGnue to cook for 5 to 7 minutes.
9. Season with salt and ground black pepper. Serve. Share and enjoy.

27.Filipino Pork Menudo

INGREDIENTS

• 2 lbs. pork
• 1/4 lb. pig liver
• 1 cup potatoes diced
• 1 piece carrot cubed
• 1/2 cup soy sauce
• 1/2 piece lemon
• 1 piece onion chopped
• 3 cloves garlic minced
• 1 teaspoon sugar
• 3/4 cup tomato sauce
• 1 cup water
• 4 pieces hotdogs sliced diagonally
• 2 tablespoons cooking oil
• 2 to 3 pieces dried bay leaves
• Salt and pepper to taste
INSTRUCTIONS

1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.

2. Heat oil in a pan

3. Saute garlic and onion.

4. Add the marinated pork. Cook for 5 to 7 minutes.

5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for
30 minutes to an hour depending on the toughness of the pork. Note: Add water as
necessary.

6. Add-in the liver and hot dogs.Cook for 5 minutes.

7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.

8. Serve. Share and enjoy!

28.Giniling (Filipino Picadillo)

INGREDIENTS

• 1 ½ lbs. ground beef

• 1 yellow onion minced
• 4 cloves garlic minced
• 14 ounces diced tomato
• ½ cup raisins
• 1 cup beef broth
• ¾ cup manzanilla olives
• 1 potato cubed
• 2 carrots cubed
• ¾ cup frozen green peas
 • 3 tablespoons olive oil
• Salt and pepper to taste

INSTRUCTIONS

1. Heat oil in a cooking pot.

2. Saute onion and garlic unFl the onion becomes soq and translucent.
3. Slowly add the ground beef. Cook unFl it turns light brown.
4. Add diced tomato, beef broth, and raisins. SFr and let boil. Cover and cook for 15
minutes.
5. Add olives, carrots, potato, and green peas. SFr and cover. Cook for 10 to 12 minutes.
6. Season with crushed black pepper and salt. Cook for 3 minutes more.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

29.Pork Adobo

INGREDIENTS

• 2 lbs pork belly

• 2 tablespoons garlic
• 5 dried bay leaves
• 4 tablespoons vinegar
• 1/2 cup soy sauce
• 1 tablespoon peppercorn
• 2 cups water
• Salt to taste
INSTRUCTIONS

1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Pour remaining marinade including garlic.
4. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40
minutes to 1 hour
5. Put-in the vinegar and simmer for 12 to 15 minutes
6. Add salt to taste
7. Serve hot. Share and enjoy!

30.Beef Mechado

INGREDIENTS

• 3 cloves garlic crushed

• 1 piece large onion sliced
• 2 lbs beef chuck cubed
• 8 ounces tomato sauce
• 1 cup water
• 3 tbsp cooking oil
• 1 slice lemon with rind
• 1 piece large potato sliced
• 1/4 cup soy sauce
• 1/2 tsp. ground black pepper
• 2 pieces bay leaves laurel
• salt to taste

INSTRUCTIONS

1. Heat cooking oil in a pan then saute the garlic and onion.
 2. Put-in the beef and saute for about 3 minutes or unFl color turns light brown
3. Add the tomato sauce and water then simmer unFl the meat is tender. Add water as
needed. Note this can take 60 to 120 minutes depending on the quality of the beef.
4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then
simmer unFl excess liquid evaporates
5. Put-in the potatoes and cook unFl the potatoes are soq
6. Place in a serving plate then serve hot with rice. Share and Enjoy!

31.Lumpia (Filipino Spring Rolls)

INGREDIENTS

• 50 pieces lumpia wrapper

• 3 cups cooking oil

Filling Ingredients:

• 1 1/2 lbs ground pork

• 2 pieces onion minced
• 2 pieces carrots minced
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 cup parsley chopped
• 1 1/2 teaspoons salt
• 1 tablespoon sesame oil
• 2 eggs
INSTRUCTIONS

1. Combine all filling ingredients in a bowl. Mix well.

2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia
wrapper. Spread the filling and then fold both sides of the wrapper. Fold the boSom.
Brush beaten egg mixture on the top end of the wrapper. Roll-up unFl completely
wrapped. Perform the same step unFl all mixture are consumed.
3. Heat oil in a cooking pot. Deep fry lumpia in medium heat unFl it floats.
4. Remove from the pot. Let excess oil drip. Serve. Share and enjoy!

32.Chicken Afritada

INGREDIENTS

• 1 ½ lbs. Chicken cut into serving pieces

• 2 piece potato cubed
• 1 piece carrot sliced
• 8 oz. tomato sauce
• 3 pieces hotdog sliced
• ½ cup green peas
• 3 pieces bay leaves
• 1 piece red onion chopped
• 2 teaspoons garlic minced
• 3 cups chicken broth
• ½ teaspoon sugar
• 3 tablespoons cooking oil
 • Salt and ground black pepper to taste

INSTRUCTIONS

1. Heat the oil in a cooking pot. Saute onion and garlic unFl the onion soqens.
2. Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30
seconds.
3. Pour tomato sauce and chicken broth. Cover. Let boil.
4. Add dried bay leaves. Cover the cooking pot. ConFnue to cook in medium heat for 30
minutes.
5. Add hotdogs and carrot. Cook for 3 minutes.
6. Add potato. Cover the pot and cook for 8 minutes.
7. Add green peas. Cook for 2 minutes.
8. Season with salt and ground black pepper
9. Serve!

33.Chopsuey

INGREDIENTS

• 7 pieces shrimp cleaned and deveined

• 3 ounces pork sliced
• 3 ounces boneless chicken breast sliced
• 1 ½ cup cauliflower florets
• 1 piece carrot sliced crosswise into thin pieces
• 15 pieces snow peas
• 8 pieces baby corn
• 1 piece red bell pepper sliced into squares
 • 1 piece green bell pepper sliced into squares
• 1 ½ cups cabbage chopped
• 12 pieces quail eggs boiled
• 1 piece yellow onion sliced
• 4 cloves garlic crushed
• ¼ cup soy sauce
• 1 ½ tablespoons oyster sauce
• ¾ cup water
• 1 tablespoon cornstarch diluted in ½ cup water
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

INSTRUCTIONS

1. Heat oil in a wok or pan.

2. Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.

3. Saute onion. Add garlic and continue to saute until the onion becomes soft.

4. Add pork and chicken. Stir fry until light brown.

5. Add soy sauce and oyster sauce. Stir.

6. Pour water. Let boil. Cover and cook in medium heat for 15 minutes.

7. Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.

8. Add cabbage. Toss. Cover and cook for 5 to 7 minutes.

9. Put the pan-fried shrimp into the pot and add ground black pepper.

10. Add the boiled quail eggs and cornstarch diluted in water. Toss.

11. Transfer to a serving plate. Serve.

12. Share and enjoy!

34.Beef Bulalo

INGREDIENTS

• 2 lbs beef shank

• ½ cabbage whole leaf individually detached
• 1 bundle bok choy
• 2 cobs corn each cut into 3 parts
• 2 Tablespoons whole peppercorn
• 1/2 cup green onions cut unto 1 1/2 inch pieces
• 1 onion
• 34 ounces water
• fish sauce to taste (opFonal)

INSTRUCTIONS

1. In a pressure cooker, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for
1.5 hours (30 mins if using a pressure cooker) or unFl meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!
35.Pancit Canton

INGREDIENTS

• 250 grams flour sFck noodles

• 4 ounces pork thinly sliced
• 1 piece Chinese sausage sliced
• 1 piece onion sliced
• 1 teaspoon garlic minced
• 8 to 10 pieces shrimp shell removed
• 0 to 12 pieces snap peas
• 3/4 cup carrot julienne
• 1 piece cabbage small, chopped
• 1 1/2 cups chicken broth
• 1 tablespoon oyster sauce opional
• 3 tablespoons soy sauce
• 3/4 cup water
• 1/2 cup flat leaf parsley chopped
• 3 tablespoons cooking oil
• Salt and pepper to taste

INSTRUCTIONS

1. Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
2. Boil 6 cups of water in a cooking pot.
3. Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50
seconds. Quickly remove the vegetables and immerse in bowl with ice cold water.
Drain the water aqer 2 minutes and set aside.
4. Heat a large wok or cooking pot and pour-in the cooking oil.
5. Saute the onion and garlic.
6. Add the pork and sausage slices and conFnue to cook for 2 minutes.
7. Add-in soy sauce and oyster sauce. SFr.
8. Pour-in chicken broth and water. Add salt and pepper. Let boil. conFnue to cook for 5
to 10 minutes.
9. Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
10. Put-in the flour noodles. Gently toss unFl the noodles absorb the liquid.
11. Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
12. Transfer to a serving plate. Serve. Share and enjoy!