Recipe Files: Quick, healthy food with Glad Cook ‘n’ Bake

MANILA, Philippines - In today’s fast-paced environment, more and more individuals are choosing the path to a healthy lifestyle. Aside from getting physically active, being smart in food choices is a growing trend, particularly regarding the way food is cooked.  Oil frying — deemed an unhealthy practice that is high in harmful fats and calories — can be avoided and replaced with healthier alternatives like boiling, steaming and baking. These cooking methods are simple and easy to do, and can be done for different kinds of food — from grains and vegetables to meat and seafood.

Whether one chooses to steam, boil, bake or grill, Glad Cook ’n’ Bake is an essential kitchen companion. Nowadays when convenience and simplicity matters, Glad Cook ‘n’ Bake makes preparing healthy meals easy and uncomplicated. It is safe to use in high-temperature cooking appliances, such as microwave and convection ovens. Its non-stick coating eliminates the need to add oil, allowing food to be cooked in its own juices, flavors and aroma. This also means less time to clean messy pots and pans and more time for family bonding over meals.

Chef Eugene Raymundo who does food styling for commercials and print ads for major restaurant and food companies shares this tasty dish. No wonder his Chicken Vegetable Roulades with Fruit Tomato Salsa looks as good as it tastes. 

Chicken vegetable roulades with fruit tomato salsa

Ingredients:

600g ground chicken meat

1/3 cup minced onions

2 tbsps. minced garlic

1/4 cup chopped parsley

1/2 cup chopped oyster mushrooms

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. dried basil

1 pc. egg

3 tbsps. flour

2 tbsps. parmesan cheese

12 pcs. asparagus

1 pc. carrot, julienned

1/3 cup shredded red cabbage

1/4 cup strawberry jam

2 tbsps. extra virgin olive oil

1 tbsp. fresh lemon juice

1 cup diced tomatoes

1/3 cup red chopped onions

1/3 cup canned mandarine

1/4 cup chopped green apples              

salt and pepper

Procedure:

1. In a bowl, blend first 11 ingredients and divide into three portions.

2. Lay a sheet of Glad Cook ‘n’ Bake approximately 14 inches long and flatten a portion of chicken mixture trying to make it to a 6”x5” rectangle. Arrange 1/3 of the vegetables on the middle of the mixture and roll away from you, lifting the paper as the ends of the mixture meet. Press lightly to form a log. Secure ends with a string and set aside. Do the same on the remaining mixtures.

3. Boil water in a pot and put in chicken rolls and cook for 25 minutes. Let cool for a few minutes. Slice and serve with fruit salsa.

4. To make the salsa, blend jam, oil and juice. Toss in fruits and season with salt and pepper. 

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Lagostina teams up with chef Stephanie Zubiri for a European-inspired food fest

In celebration of the European Union Festival in Rustan’s Department Stores, Lagostina, a premium cookware brand that represents the philosophy of Italian culture and fine cuisine, recently teamed up with executive chef Stephanie Zubiri for a European-inspired food fest at Benny’s Café.

For a starter, chef Stephanie made asparagus, peach and  jamon salad — a fresh and healthy twist to your typical appetizer. She also cooked lamb bolognese — a hearty and versatile dish that can be paired with pasta, rice or even beans. The lamb bolognese was cooked using Lagostina’s La Collezione Rossa — the first-ever stainless steel cookware injected with color pigments. This collection allows caramelization and deglazing cooking process that intensifies the flavors and aroma of every dish. Lastly, chef Stephanie proved that cooking roast pork is an easy and hassle-free undertaking as she whipped up roast pork tenderloin with dijon herb sauce in no time using Lagostina’s Melodia Collection.  

ROAST PORK TENDERLOIN IN DIJON HERB SAUCE 

 Ingredients:

Serves 2 

300g or 1 pc. pork tenderloin

2 cloves garlic

1 whole red onion, quartered

1 apple diced (1 inch cubes)

100g pre-boiled potatoes, diced 1 inch cubes or marble potatoes halved

2 sprigs of fresh rosemary

1 tbsp. chopped bacon

1/2 cup white wine

butter

olive oil 

(Sauce)

1 tbsp. minced garlic

1 tbsp. minced onion

1 tbsp. dijon mustard

1/2 cup white wine

1/2 tbsp. rosemary spigs

1/4 cup cream (to finish)

Procedure: 

In a Dutch oven (Lagostina Melodia), heat the pan very hot with olive oil and butter, sear the porkloin on all sides. Add garlic, onion quarters, apples, potatoes, rosemary and bacon. After two minutes deglaze with white wine and turn down heat. Close the south oven. Leave on very low heat for about 15 to 20 minutes or till pork is just cooked. Remove porkloin and trimmings. Add onions, garlic, dijon and rosemary. Deglaze with white wine and let thicken. Finish with cream and season with salt and pepper. Serve pork sliced with sauce. 

Lagostina is exclusively distributed by Rustan Marketing Corporation and available in Rustan’s Makati and Shangri-La.