Quick, Easy and Healthy Recipes: Special Occassions

Orange Beef Stew

Warm up in the cool holiday weather with this hearty stew.

Enjoy the tender meat and full-flavored sauce with a refreshing zing from the orange juice.

Serves 6

Prep Time 45 minutes

Cooking Time 3 hours

Ingredients:

1 1/2 kilos beef brisket or short ribs, cut into 3-inch pieces

1 tablespoon salt

1 teaspoon black pepper

1/4 cup olive oil

6 cloves garlic, chopped

2 large onions, diced

3 medium carrots, peeled and diced

1 cup chopped celery

1 cup red wine

1 cup fresh orange juice

1 (400-gram) can diced tomatoes

2 pieces cinnamon bark

4 bay leaves

2 cups beef stock or chicken stock

1 teaspoon salt

2 tablespoons sugar

2 sprigs rosemary

zest from 1 orange, chopped toasted almonds,

orange segments, and fresh rosemary for garnish

1 tablespoon olive oil

Procedures:

1 Season beef with salt and pepper. Heat oil in a frying pan. Sear meat on a very hot pan, browning all sides of the beef. Transfer to a heavy-bottomed pot or slow cooker.

2 In the same pan, sauté garlic, onions, carrots, and celery until tender then transfer to the pot. Deglaze pan with red wine and add to the pot.

3 Add orange juice, diced tomatoes, cinnamon, bay leaves, and stock. Season with salt and sugar. Cook over low heat until very tender, about 2 1/2 hours. Remove cinnamon bark and bay leaves. Add fresh rosemary.

4 To serve, arrange beef chunks on a platter. You may pour sauce over the beef as is or purée with a hand blender. Top with orange zest, almonds, orange segments, and a sprig of fresh rosemary. Drizzle with olive oil.

Make-ahead tip Cool immediately after cooking and refrigerate for up to three days or freeze for up to a month.

Intimidated by Italian-inspired osso buco?

Try it using your slow cooker and be amazed at how fuss-free preparing a gourmet dish can be.

Serves 4

Ingredients:

1/3 cup flour

1 teaspoon salt, plus extra to taste

1/2 teaspoon pepper, plus extra to taste

4 pieces bone-in beef shanks, sliced into 3-inch-thick pieces

2 1/2 tablespoons olive oil

3 tablespoons butter

1 medium white onion, chopped

1 tablespoon minced garlic, plus 1/2 tablespoon for garnish

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

2 bay leaves

1 cup red wine

2 cups beef stock

1 (400-gram) can crushed tomatoes

grated rind from 1 lemon

grated rind from 1 orange

1/4 cup chopped parsley

mashed potatoes and steamed broccoli, to serve (optional)

Procedures:

1 Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge beef shanks in season flour, tapping off any excess.

2 In a large stockpot, heat oil and butter. Sear the shanks on all sides until browned; set aside.

3 In the same pot, sauté onions until translucent. Add 1 tablespoon garlic and sauté until fragrant. Add carrots, celery, and bay leaves; cook until vegetables are tender, about 2 to 3 minutes. Increase heat to high and add red wine; let reduce to one-third. Return the beef shanks to the pot and add the stock and tomatoes. Season with salt and pepper. Bring to a boil then transfer mixture to a slow cooker.

4 Set the slow cooker to high and cook for 6 hours or until the beef is very tender.

5 In a small bowl, mix together lemon rind, orange rind, remaining garlic, and parsley; set aside.

6 When ready to serve, remoce the bay leaves. Transfer the osso buco to a serving platter and sprinkle with lemon rind mixture. Serve hot with mashed potatoes and steamed broccoli, if desired.

It is the season for fruitcake!

Here's a superb tweak on the traditional recipe:

Use dried local fruits and cut the cake into bite-sized bars.

Ingredients:

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 cup mixed dried fruits

1 cup unsalted butter, melted

1 cup brown sugar, packed

2 eggs

1/2 teaspoon vanilla extract

1 tablespoon honey

3/4 cup chopped nuts (we used walnuts and cashews)

Procedures:

1 Preheat oven to 350ºF. Grease and line a 9x13-inch pan with parchment paper. Set aside. 

2 Sift together flour, salt, ground cinnamon, and baking powder. Divide in half.

3 Dredge dried fruits in half of the flour mixture.

4 In a bowl, combine melted butter, brown sugar, eggs, and vanilla extract. Add honey, then stir in remaining flour mixture. Fold in dried fruits and nuts.

5 Transfer mixture to prepared pan. Bake for 35 to 40 minutes. Cool before slicing into bars.

Wrapping tip: We used dried mangoes, coconut, bananas, and pineapples in this recipe. To give as gifts, first wrap bars in aluminum foil then in colored cellophane.

*Good source of Iron- for healthy red blood cells
*Makes 4 servings

Ingredients:

175 g Spaghetti Pasta, cooked
1 tsp (5 g) olive oil
4 cloves (20 g) garlic, minced
1 pc (50 g) medium onion, sliced
1/4 c (51.5 g) canned button mushrooms, sliced
3 pc (9 g) black pitted olives, sliced
1 pouch (250 g) Italian Style Spaghetti Sauce
1 tbsp (2.9 g) chopped parsley
3 to 5 strips (12 g) anchovy fillets, flaked (reserve 1/2 tsp oil)
1 1/2 tbsp (12 g) grated Parmesan cheese

Procedure:

1. COMBINE oil of anchovy and olive oil. Sauté garlic and onion for 2 minutes. Add mushrooms, olives and Italian Style Spaghetti Sauce. Simmer over low heat for 5 minutes.

2. ADD parsley, anchovies, half of cheese, salt and pepper to taste. Simmer for another 3 minutes. Pour over or mix with cooked Spaghetti Pasta. Top with cheese.

*Excellent source of Niacin- promotes normal digestion and healthy skin
*Makes 10 servings

Ingredients:

1 kg chicken breast and thigh, cut into serving portions
4 cloves (20 g) garlic, crushed
1 can (198 g) button mushrooms, sliced
1 pc each (150 g) large red and green bell pepper, cut into cubes
1/4 c (39 g) pitted green olives, sliced crosswise
1 pouch (250 g) Spaghetti Sauce
1/4 c (8 g) chopped fresh parsley, (optional)

White Sauce:
1/3 c (75 g) butter
2 tbsp (17 g) all-purpose flour
1 pc (30 g) small onion, chopped
1/2 c (138 g) all-purpose cream
1/3 c water

Procedures:

1. WHITE SAUCE: Heat half of butter. Add flour. Cook over low heat while stirring until light brown. Gradually add water, stirring until smooth. Stir in onion and all-purpose cream. Set aside.

2. SEASON chicken with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Sauté garlic and mushrooms in remaining butter. Add chicken. Cook until slightly browned.

3. ADD bell peppers, olives, Spaghetti Sauce and salt to taste. Simmer for 20 minutes. Add white sauce. Stir once. Top with parsley.

*Excellent source of Vitamin B1 - prevents beri-beri

*Makes 18 servings

Ingredients:

1 cup (115 g) grated cheese

1 pc (50g) egg

1 cup (130 g) all purpose flour

1 1/3 cups (339.15 g) evaporated milk

1/3 cup (42.9 g) all purpose flour

1/4 cup (56.25 g) margarine, softened

1 pouch (250 g) Tomato Sauce

1 cup (155.2 g) squash

1 cup (125 g) sayote

1 cup (185 g) Baguio beans, chopped

2 slices (280 g) sweet ham, chopped

1/4 kg (250 g) lean ground pork

2 pc (100 g) medium onion, chopped

6 cloves (30 g) garlic, chopped

Procedures:

1. FILLING: Sautè garlic, onion, pork and ham in oil. Add vegetables. Cook until half tender. Add Tomato Sauce, 1 tsp iodized fine salt ( or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Cook for 2 minutes then set aside.

2. WHITE Sauce: Melt margarine. Blend in flour. Gradually add milk and 1 1/3 cups water, stirring continously. Season with salt and pepper taste. Cook until slightly thick, or until sauce coats spoon.

3. PASTA: Beat egg, then add 1 tbsp water and 1/2 tbsp oil. Season with dash of salt and pepper. Blend well. Add 3/4 cup flour and mix well. Knead dough until smooth. Use remaining flour for dusting. Divide dough into 6 parts. Lightly flour board. Roll out each piece into a thin 11" long sheet. Boil with a little salt in 6 cups water for 10 minutes, or unitl a thin 11" long sheet. Boil with a little salt in 6 cups water for 10 minutes, or until tender. Drain, then rinse in cold water.

4. GREASE a 13" x 9" baking dish with margarine. Cover dish with 3 alternating layers of pasta, filling, sauce and grated cheese. Bake in pre-heated oven at 350°F for about 30 minutes.

*Excellent source of Vitamin B2 (Riboflavin) - essential for growth & production of red blood cells
*Makes 6 servings

Ingredients:

2 tbsp (28 g) minced garlic
1/2 cup (85 g) chopped onions
1 pc (0.2 g) laurel leaf
1/4 tsp (2 g) whole peppercorns
1 pc (2.10 g) star anise
1/8 tsp (.2375 g) 5-spice powder/ngohiyong
1 kg (1000 g) pork pata (front), cut into serving portions
3 tbsp (60 g) oyster sauce
1/4 cup (65.5 g) soy sauce
1/4 cup (58.4 g) rice wine or gin, (optional)
1/3 cup (60.06 g) brown sugar
2 pouches (115 g each) Pineapple Tidbits

Procedures:

1. SAUTè the first ingredients in 2 tbsp oil. Add pata and sautè until lightly browned.

2. ADD oyster sauce, soy sauce, rice wine, sugar and 3 cups water. Cover and simmer for 30 minutes or until pata is pork tender.

3. ADD Pineapple Tidbits with syrup. Simmer for 8 more minutes.

*Good source of Vitamin A – for good eyesight.

*Makes 9 servings

Ingredients:

2 tbsp chopped garlic

2 tbsp chopped ginger

1 pc medium onion, chopped

1-1/2 cups coconut milk

1 pouch (200 g) Original Style Tomato Sauce

2 tbsp soy sauce or oyster sauce

1/2 kg medium sugpo or large shrimps, cleaned and trimmed

2-3 pc siling labuyo, sliced

1 pc beaten egg

12 stalks (25 g) kinchay

Procedures:

1. SAUTè garlic, ginger and onion until tender. Add coconut milk and Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster sauce, salt and pepper to taste.

2. ADD shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.

3. STIR in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.

*Rich in Iodine – helps prevent goiter.

*Makes 6 servings

Ingredients:

350 g chicken breast, deboned and chopped

1 pc medium onion, chopped

2 stalks green onions, chopped

100 g singkamas, chopped

1 pc egg, beaten

1 tbsp all-purpose flour

1 stalk green onion, cut into strips

3/4 cup Sweet Chili Sauce

Procedures:

1. COMBINE chicken, onion, green onions, singkamas, egg, flour and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Mix well. Form into 1 tbsp balls. Deep-fry until golden brown.

2. SIMMER Sweet Chili Sauce for 1 minute. Add chicken balls and green onion strips. Mix well.