Tuna Pasta with Garlic and Tomatoes Serves 6 400 grams spaghetti noodles 1/4 cup olive oil 4 to 6 garlic heads, chopped 3 to 4 big tomatoes, seeded cut into strips 2 cans tuna salt and pepper to taste

1 Cook spaghetti noodles. Set aside. Heat olive oil in a pan.

2 Saut chopped garlic until fragrant. Add more if a stronger flavor is desired. Add sliced tomatoes. Cook until a bit wilted.

3 Add a can of tuna in water, drained. Heat through. Toss in the pasta. Add salt and pepper.

Aglio E Olio (Garlic and Olive Oil) Serves 5 Prep Time 5 minutes Cooking Time 10 to 15 minutes Yield 1 1/4 cups 1 cup olive oil 1/4 cup garlic, finely diced In a heavy skillet, heat the olive oil and slightly cook the garlic.

Spicy Tuna Marinara Serves 2 to 3 Prep Time 5 minutes Cooking Time 20 minutes 400 grams spaghetti noodles 4 tablespoons olive oil 5 cloves garlic, crushed 2 400-gram cans stewed tomatoes 1 (150-gram) can spicy tuna flakes, drained 1/4 cup bottled capers (optional) salt to taste 1/8 cup chopped fresh basil grated Parmesan cheese

1 Cook spaghetti noodles according to package directions.

2 Heat the olive oil in a saucepan, add the garlic and brown over medium heat. Add the stewed tomatoes and simmer uncovered for 5 minutes.

3 Add the tuna flakes to the stewed tomatoes and stir in. Simmer on low heat for another 10 minutes, or until the tomato sauce has thickened. Mash any chunky tomatoes against the side of the pan to even out the consistency of the sauce.

4 Add the capers and season the sauce with salt. Turn off the heat then stir in the chopped basil. Serve over spaghetti noodles with generous sprinkling of grated parmesan cheese.

Fettuccine with Spicy Tuna and Mushroom Sauce Serves 4 Prep Time 5 minutes Cooking Time 15 minutes 300 grams fettuccine 1 tablespoon tomato paste 1 (180-gram) can spicy tuna in oil, drained and some oil reserved 1 (305-gram) can cream of mushroom soup (Campbell's) 1/2 to 1 cup milk grated Parmesan cheese baby arugula leaves for garnish (optional)

1 Cook fettuccine according to package instructions. Set aside.

2 Saut tomato paste in a little tuna oil. Add cream of mushroom soup and milk; whisk together until smooth.

3 Add drained tuna and mix well. Toss in pasta. Top with cheese and arugula before serving.

Tuna Sisig 1 tablespoon oil 2 teaspoons minced garlic 1 small onion, minced 1/2 red bell pepper, minced 2 cans tuna in oil 1/2 tablespoon liquid seasoning 1/4 teaspoon black pepper 1/2 teaspoon brown sugar 1 to 2 chili peppers, minced

1 In a saute pan, heat oil and saute garlic, onion, bell pepper, and tuna. Season liquid seasoning, black pepper, and brown sugar.

2 Add chili peppers. Serve hot. Spicy Tuna and Egg Sandwich 1 (180-gram) can spicy tuna flakes in oil, drained, liquid reserved 3 hardboiled eggs, chopped coarsely 2 tablespoons reserved tuna oil 1/2 cup mayonnaise salt and pepper to taste whole-wheat bread slices cubed Cheddar cheese (optional)

1 In a bowl, mix together tuna, hardboiled eggs, reserved tuna oil, and mayonnaise until just combined. Season with salt and pepper.

2 Spread in between whole-wheat bread slices. Make it extra rich by adding in some cubed Cheddar cheese, if desired.

Spicy Shrimp with Feta Sauce Serves 4 Prep Time 15 minutes Cooking Time 20 to 30 minutes noodles to match: penne, rigatoni, spiral, tagliatelle 3 tablespoons olive oil 300 grams shrimps, shelled, deveined 1/2 cup chopped onions 2 tablespoons minced garlic 3/4 cup tomato sauce 1/2 cup chicken stock or vegetable stock 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon chili flakes (add more for extra heat) sugar, salt, and pepper to taste 1/3 cup cubed feta cheese, to serve 1 tablespoon chopped parsley for garnish

1 In a medium saucepan, heat oil and fry the shrimps just until they turn pink. Remove from pan and set aside.

2 Using the same pan, saut onions until translucent. Add garlic and cook for 30 seconds. Add tomatoes and cook until soft, about 5 minutes.

3 Add tomato sauce and stock. Bring to a boil then simmer for 15 to 20 minutes.

4 Add shrimps and mix well. Add thyme, oregano, and chili flakes. Season to taste with sugar, salt, and pepper. Mix well and cook for 1 more minute.

5 Just before serving, add feta cheese and parsley.

Baked Chicken in Creamy Mushroom Sauce Serves 2 to 3 For the cream sauce 1 pack Knorr Cream of Mushroom Soup 2 cups water 1/4 cup Alaska Evaporada Creamer 1 whole head of chopped garlic a pinch of dried rosemary 1 teaspoon soy sauce 500 grams chicken thighs dried rosemary for sprinkling linguine noodles, cooked according to package directions

1 Preheat oven at 350F. 2 Make the cream sauce: In a pan over medium heat,

mix soup with water. Pour creamer. Stir until thick. Add garlic, rosemary, and soy sauce.

3 Place chicken thighs in a shallow baking dish. Pour cream sauce over, and sprinkle with more rosemary. oven for 45 minutes or until cooked. Bake for 45 minutes or until cooked. Serve on top of cooked pasta.

Seafood Pasta Serves 4 Prep Time 20 minutes Cooking Time 40 minutes olive oil 6 cloves garlic, chopped finely 1 white onion, chopped 1 teaspoon Italian seasoning 1/2 teaspoon paprika 300 grams shrimp or medium prawns, peeled sea salt and freshly ground black pepper 1/4 kilo squid, cleaned thoroughly, cut into rings 300 grams fish fillet, cut into bite-size pieces 1 (800-gram) can chopped tomatoes 300 to 400 grams linguine 1/2 kilo clams, soaked in a bowl of salt 1 bunch basil, leaves picked, plus more for garnish

1 Heat a few generous glugs of olive oil in a skillet or pot that can hold all your ingredients. When oil is hot, add garlic and onion, and saut until the onion is soft and translucent. Add Italian seasoning and paprika; stir. Cook until fragrant.

2 Remove onions and garlic from the pan; set aside. Add a little more oil if the pan looks dry. Season shrimp with salt and pepper. When oil is hot, add shrimp to the pan, along with the heads. Cook for a couple of minutes, turning once, and remove from the pan once shrimp turns orange. Discard heads or freeze them for making stock.

3 Season squid with salt and pepper. Add to the pan and cook until the pieces turn opaque and their

ends curl, about a minute or less. Remove from the pan and set aside.

4 Season fish with salt and pepper. Add a little more oil to the pan if needed so fish does not stick. Fry fish until golden on both sides. Remove from the pan and set aside.

5 Return the onion-garlic mixture to the pan and let this sizzle again. Add tomatoes, black pepper, and a swirl of olive oil and stir, making sure to scrape up all the seafood bits left in the pan. Simmer, stirring occasionally, until some of the liquid has evaporated and the sauce is thick and pulpy, around 15 to 20 minutes.

6 While the tomato sauce is simmering, cook linguine according to package instructions. Reserve some pasta water before draining and setting aside.

7 Place the clams in the tomato sauce and cover with a tight fitting lid. Let this cook for about 5 minutes, shaking the pan once or twice. Uncover and check if clams have opened. Discard any clams that havent.

8 Taste tomato sauce and adjust seasoning, adding salt and pepper to taste. Add the rest of the seafood and toss gently, coating the seafood in the sauce and warming them up. If the sauce looks too dry, add some of the pasta water and swirl the pan to incorporate. Add basil, setting aside some for garnish. Toss again and take the pan off the heat.

9 You can mix your pasta noodles with the sauce in the pan or choose to serve it separately. Garnish with extra basil leaves.

Buffalo Chicken Nuggets with Blue Cheese Dressing Makes 15 to 20 nuggets 400 grams chicken fillet (around 3 to 4 pieces) salt and pepper, to season For The buffalo sauce 1/2 cup hot sauce 1/2 cup melted butter For blue cheese dressing 1/3 cup mayonnaise 1/3 cup sour cream 1/3 cup blue cheese, crumbled and divided salt, pepper, and lemon juice, to taste For the breading 3/4 cup flour 1 egg plus 3 tablespoons water 3/4 cup breadcrumbs oil for deep-frying

1 Cut chicken into 1-inch cubes. Season with salt and pepper. Set aside.

2 Make the buffalo sauce: In a bowl, mix together hot sauce and melted butter. Set aside.

3 Make the blue cheese dressing: In a food processor, combine mayonnaise, sour cream, and half the blue cheese; pure until smooth. Season with salt and pepper. Crumble remaining blue cheese and mix into the dressing. Season with salt, pepper, and lemon juice to taste. Set aside.

4 Place breading components on 3 separate plates. Dredge chicken in flour. Shake off excess, then dip into egg wash and coat with breadcrumbs.

5 Deep-fry chicken until golden brown. Drain on paper towels and insert a bamboo skewer into each piece. Serve with buffalo sauce and blue cheese dressing.

Chicken, Corn, and Broccoli Casserole Serves 4 Prep Time 10 minutes Cooking Time 20 minutes 3 pieces boneless chicken breast, cut into 1-inch cubes salt and pepper, to taste 1 1/2 tablespoons vegetable oil 1 medium head broccoli, cut into florets 1 cup corn kernels, drained 1 (284-ml) can condensed cream of mushroom soup 1/2 cup grated Cheddar cheese steamed rice, to serve

1 Preheat oven to 375F. 2 Season chicken with salt and pepper. Heat oil in a

skillet and pan-fry chicken until cooked, about 5 to 6 minutes. Set aside.

3 Steam broccoli florets until tender. Set aside. 4 Combine chicken, broccoli, corn, and mushroom

soup; place in a heatproof baking dish. Top with cheese.

5 Bake until cheese is melted and lightly browned, about 10 to 15 minutes. To serve, top chicken over steamed rice.

Chicken and Pork Gyoza Makes 3 dozen (36 dumplings) For the filling 1 cup ground pork 1 cup ground chicken 2 cups chopped cabbage 1/2 cup chopped carrots 1/2 cup chopped spring onions 1/4 cup soy sauce 2 tablespoons cornstarch 1 teaspoon salt 1/4 teaspoon black pepper 1 beaten egg For the honey-sesame dipping sauce 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 teaspoons sesame oil 1 teaspoon oil for pan-frying

1 Make the filling: Mix ground pork, ground chicken, cabbage, carrots, spring onions, soy sauce, cornstarch, salt, and black pepper in a large bowl until thoroughly mixed.

2 Fill a dumpling wrapper with 1 teaspoon meat mixture. Brush sides with beaten egg and seal. Repeat until done. Place in chiller until ready to cook.

3 Prepare honey-sesame dipping sauce: Whisk together honey, soy sauce, rice vinegar, and sesame oil.

4 To cook dumplings, place oil in a nonstick pan. Arrange gyoza neatly. Turn heat on and add 1/2 cup water or more if needed. Cover pan and cook for 5 to 7 minutes or until gyoza is cooked. Once water has evaporated, cook for another 3 minutes or until bottom of gyoza is browned. Serve with dipping sauce.

Chicken Mushroom Salpicao Serves 2 Prep Time 10 minutes Cooking Time 15 minutes 1 1/2 cups cubed chicken breast 1/4 teaspoon paprika salt and pepper, to season 2 tablespoons olive oil 2 tablespoons sliced garlic 1/2 cup sliced button mushrooms 1 tablespoon liquid seasoning

1 Marinate chicken in paprika, salt, and pepper. 2 Heat oil in a pan. Cook garlic until soft and light

brown in color. 3 Add chicken and cook for 2 to 3 minutes. Add

mushrooms and cook for 1 to 2 minutes. 4 Add liquid seasoning. Add more pepper to taste. 5 Cook until chicken is done.

Chili Chicken Salpicado Serves 2 to 3 Prep Time 20 minutes Cooking Time 15 minutes For the chicken salpicado 1/2 teaspoon garlic 1/2 tablespoon butter 1/2 tablespoon olive oil 3 whole fresh button mushrooms, quartered 1/2 tablespoons roasted red bell pepper 6 to 8 finger chilies, sliced 250 grams breast fillet, cut into cubes salt and pepper to taste pinch paprika 1/2 teaspoon liquid seasoning dash of white wine 1/2 teaspoon bird's eye chilies, chopped chopped parsley for garnish (optional)

1 Cook the chicken salpicado: Saute garlic in butter and olive oil. Add mushrooms, peppers, and chilies. Add chicken cubes. Season with salt pepper, paprika, liquid seasoning, and deglaze with wine. Add in chilies then turn of the heat; mix. Sprinkle with chopped parsley and chili oil, if desired.

Spicy Sausage Bun Makes 1 1 Hungarian sausage 1 or 2 smoked bacon strips For the no-bean chili 1/4 kilo ground beef 1/2 cup chili sauce 1/4 cup tomato paste 1/2 teaspoon cayenne pepper hot pepper sauce (optional) 1 mini baguette or hotdog bun, lightly toasted grated cheese for topping

1 Wrap Hungarian sausage with bacon strips. Cook in a nonstick pan over medium heat for 5 minutes on each side. Broil for another 10 minutes in the oven.

2 Make the no-bean chili: Brown ground beef in a skillet. Add chili sauce, tomato paste, and cayenne pepper. For a spicier mix, add hot pepper sauce to your liking. Simmer for 5 minutes.

3 To assemble: Place cooked Hungarian sausage in mini baguette, top with chili and grated cheese.