by Penny Angeles-Tan | May 11, 2022 | Bon Appetit
Here at home, mashed potatoes are probably among the dishes my family enjoys the most. Here at home Wednesday is my assigned day to cook dinner. I’ve been serving grilled steaks and mashed potatoes and waiting for my family to complain about the repetition but, it hasn’t happened. As a matter of fact, they keep asking for it. 😁
Thankfully, mashed potatoes are straightforward to make. I don’t understand why there is even such a thing as instant mashed potatoes because, honestly, preparing it is so simple, that it may as well be instant. But I guess instant mashed potatoes are really geared more toward people who do not want to have to deal with peeling potatoes.
Over the years I have developed my own technique for making this yummy side dish. It may not be original (I’m sure someone else is doing it this way) but through experimentation, I’ve found this to be the most efficient way to make it. Traditional recipes will tell you to wash the potatoes, boil them with the skin on, then when they are cooked, you peel the potatoes before mashing them.
That does not work for me.
- Hot potatoes are not easy to handle.
- If you wait until the potatoes are cool enough to handle and peel easily, it makes them more challenging to mash properly and infuse with flavor.
This is why I like to do things differently. I like to peel and slice the potatoes BEFORE cooking them.
Here is my version of mashed potatoes. Enjoy! 🙂
Mashed Potatoes
Mashed potatoes are a good side dish to anything fried or grilled.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Keyword: potatoes
Author: Penny Angeles-Tan
- 1 kilo potatoes I prefer using the big ones, as it means less potatoes to peel but, really, the size does not affect the taste so use whatever is available.
- 1 tsp. salt
- 1 cup milk If you want the mashed potatoes to be creamier, go ahead and add more!
- 2 tbsps. salted butter A lot of recipes you will find online will tell you to use unsalted butter. I say, bring on the salt! It just means I have to add less (or not at all) at the final tasting.
- salt, pepper, and other spices to taste
by Ginny Angeles | Nov 14, 2021 | Bon Appetit
I am not fond of salads because most of the time, they serve it with a dressing that uses mayonnaise (which I dislike) or something similar. That said, sometimes it is nice to try something different.
This recipe for a Vietnamese-Style Chicken Salad comes from Marions’ Kitchen. She has a video of how she made the salad, as well as the detailed recipe, which is very important for people like me who are more cookbook cooks than instinctive chefs.
This was easy to make and a hit with the family. I will definitely make this again. Thank you, Marion, for the recipe.
I did make a few changes to the recipe, mainly because I have family members who don’t like spicy food. I also prefer lettuce to cabbage in my salads so I switched that out.
Here’s the adjusted recipe, if you want to replicate what I did:
Vietnamese-Style Chicken Salad
Prep Time20 minutes mins
Cook Time5 minutes mins
Course: Salad
Cuisine: Vietnamese
Keyword: healthy, salad
- 2 cups shredded cooked chicken I used air-fried chicken thighs
- 1 small carrot
- 1/2 head finely shredded lettuce
- 1/2 small red onion about 1/4 if big onions are all you have
- 1/4 cup finely sliced spring onion scallions
- 1/2 cup mint leaves
- 1/4 cup roasted peanuts
Dressing
- 1/4 cup honey
- 2 tbsp white vinegar I used white rice wine vinegar
- 2 tbsp fish sauce
Crispy lumpia noodles
- 6 pcs lumpia wrapper cut into strips
For the dressing, mix all the ingredients together. Set aside until ready to serve.
To make the crispy wonton noodles, heat a small saucepan of oil over high heat. When the oil is hot, add the noodles and cook for a minute or until golden and crisp. Remove with a slotted spoon and drain on a paper towel. The noodles will crisp up even more as they cool.
Place the chicken, carrot, lettuce, onion, spring onion, and mint, in a large bowl.
Chop up the peanuts. I used a chopper but you can use a mortar and pestle too. Just make sure you don't chop too fine. Add these to the bowl with the chicken also.
Pour the dressing and mix until well combined. Pile onto a serving plate. Use your fingers to crush the crispy wonton noodles over the top. Serve immediately.
Changes from the original recipe:
The original recipe used cabbage. The lettuce worked better for me because I like my cabbage cooked.
She also included some chilies and shallots. These felt more optional to me but do try it the way she recommended.
by Penny Angeles-Tan | Mar 30, 2021 | Bon Appetit
For the 4th part of the Tuna Recipes for Lent series, we are revisiting the U.S. and Italy once again. Sandwich and soup go well together and you can certainly enjoy these for one meal.
Tuna Bruschetta
Bruschetta is an open sandwich and the bread used is usually a crusty type of bread such as a baguette. Technically you could use any bread but it wouldn’t be the same. 🙂
Tuna Bruschetta
Course: Main Course
Cuisine: Italian
Keyword: bread, fish, sandwich, tuna
Servings: 8
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Oil
- 1 pc. (30 g) onion, chopped
- 3 pc. (100 g) tomatoes, chopped
- 6 pcs. basil leaves, chopped
- 1/4 cup capers
- 1/2 cup sliced black olives
- 1 tsp balsamic vinegar
- 2 tbsp olive oil
- 1 pc. baguette, sliced 1/4 inch thick and lightly toasted
Mix together tuna, onion, tomatoes, basil, capers, olives, vinegar, and olive oil.
Top each piece of bread with a scoop of the tuna mixture.
Tuna and Corn Chowder
I love chowders. A chowder is a very heavy, filling soup. Tuna and corn chowder is a healthy alternative and is not difficult to make. I am certainly making this over the holy week.
Tuna and Corn Chowder
A chowder is a heavy, cream-based soup! On its own, it is quite filling.
Course: Soup
Cuisine: American
Keyword: chowder, corn, fish, soup, tuna
Servings: 5
- 1/4 cup Dari Creme Classic
- 1 pc. (50 g) onion, chopped
- 1/4 cup celery
- 1/4 kg potatoes, cubed
- 1/2 cup corn kernels
- 2 cups chicken broth*
- 1 pack (250 ml.) Magnolia All-Purpose Cream
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water
- 1/4 tsp iodized fine salt
- 1/8 tsp pepper
In a saucepot, melt margarine and sauté onion and celery
Add potatoes and cook for about 5 minutes.
Add corn and cook for another 5 minutes or until the potato is tender.
Pour in broth and cream. Stir and let simmer.
Mix in tuna and cook until soup thickens. Season with salt and pepper.
- For a thicker consistency add roux to the chowder. Roux is combined with equal parts of butter and flour.
- To make roux: Melt butter over low heat and mix in flour until blond in color. Cool down. Add a few tablespoons to the soup and cook until desired consistency is achieved.
These tuna recipes go well together as well. Let me know if you tried to make them and how well the dishes turned out. 🙂
by Penny Angeles-Tan | Mar 29, 2021 | Bon Appetit
The third part of this series brings us to the United States and Italy. You could have these two dishes together. 🙂 I have been to restaurants like Almon Marina, for example, that serve half a sandwich with half a pasta order for a meal.
Tuna, Lettuce, and Tomato Sandwich
Think of the BLT – bacon, lettuce, and tomato – sandwich. Now substitute the delicious bacon with the yummy tuna and you have a TLT sandwich.
Tuna, Lettuce & Tomato (TLT) Sandwiches
Course: Snack
Cuisine: American
Keyword: sandwich, tuna
- 3 pc ciabatta or focaccia bread
- 3 tbsp Magnolia Real Mayonnaise
- 3 pc lettuce leaves
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water, drained
- 1 pc (60 g) salad tomato, sliced
- 1 pack (165 g) Magnolia Quickmelt Cheese, grated
- 2 tbsp Magnolia Gold Butter Unsalted melted
Slice bread horizontally in the center. Spread mayonnaise on the inner side of the bread. On each bread, place a piece of lettuce, a third portion of the tuna, tomato slices, and cheese.
Brush the outer side of the sandwich with melted butter. Toast bread in a preheated Panini machine for 1 to 2 minutes or until the pressed sandwich is golden brown. Serve hot.
If Panini press is unavailable, toast bread on a preheated pan and press with a lid.
Tuna Aglio Olio
Aglio Olio is a dieter’s go-to pasta dish but, I will be honest with you, it isn’t the most exciting dish. Adding tuna and some spices elevates the flavor of this dish.
Tuna Aglio Olio Pasta
Course: Main Course
Cuisine: Italian
Keyword: pasta dish, tuna
Servings: 5
- 1/2 cup olive oil
- 1/2 cup chopped garlic
- 200 g cherry tomatoes
- 2 cans (185 g each) San Miguel Del Mar Tuna Chunks in Oil
- 200 g squid ink spaghetti noodles pre-cooked according to package directions
- 200 g spaghetti noodles cooked according to package directions
- 2 tbsp chili flakes
- 1/4 cup Parmesan cheese
Heat oil in a hot pan, then sauté garlic, tomatoes, and tuna over medium heat.
Toss in both kinds of pasta. Add chili flakes and Parmesan cheese. Mix well.
by Penny Angeles-Tan | Mar 28, 2021 | Bon Appetit
For the second part of the series, we will visit Vietnam and Thailand and try making some finger food starting with Vietnamese spring rolls.
Vietnamese spring rolls are super easy and require no cooking at all. Of all the ingredients the most difficult one to find is possibly the rice paper wrapper but most groceries carry it.
Fresh Vietnamese Spring Rolls with Tuna
Every time I eat at Pho Hoa, I always make sure to order fresh spring rolls for starters. They are light and tasty and crunchy! I rarely, if at all eat this as a viand, but it could be.
Fresh Spring Rolls with Tuna
Course: Side Dish
Cuisine: Vietnamese
Keyword: spring rolls, tuna
Servings: 5
- 1 can (185 g) San Miguel Del Mar Tuna in Water, drained
- 3 tbsp Hoisin sauce
- 5 pieces rice paper wrappers
- 1 piece (100 g) cucumber, sliced into thin strips
- 1 piece (80 g) carrot, sliced into thin strips
- 5 sprigs cilantro or basil
- 1 cup shredded lettuce leaves
- 2 tbsp Magnolia Real Mayonnaise
Mix tuna and 2 tablespoons of hoisin sauce together. Set aside.
Fill a shallow bowl with warm water. Dip rice paper carefully until it softens.
Lay rice paper on a flat surface and while soft, quickly place 1 to 2 tablespoons of tuna in the center, then add several pieces of cucumber strips, carrot strips, cilantro, and shredded lettuce.
Fold the sides of the wrapper inwards, then tightly roll. Repeat with the remaining ingredients.
To make hoisin sauce, mix together the remaining hoisin and mayonnaise. Serve with the spring rolls.
Use a combination of fresh vegetables and herbs in making the rolls such as cucumber, red radish, bean sprouts, bell peppers, zucchini, shredded cabbage, leeks, and mint leaves.
Do not oversoak rice papers in water as it will become soggy and sticky.
Space assembled spring rolls apart to prevent them from sticking to each other.
Hoisin from scratch (about 1/2 cup): 1/4 cup soy sauce, 2 tbsp peanut butter or black bean paste, 1 tbsp brown sugar, honey or molasses, 2 tsp rice wine or white wine vinegar, 2 tsp sesame oil, 1 clove garlic minced or 1/8 tsp garlic powder, 1/8 tsp ground black pepper, 1 tsp hot sauce
Thai Fish Cakes
Thai fish cakes are like seafood burgers. This is a good recipe for lent. You could use any fish but canned tuna is an easy solution.
Thai Fish Cakes
Course: Side Dish
Cuisine: Thai
Keyword: patty, tuna
Servings: 6
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water, drained
- 1 tbsp Sriracha or preferred chili sauce
- 2 tbsp chopped green onions
- 2 tbsp chopped Thai basil leaves or coriander leaves
- 1 piece Magnolia Brown Egg
- 1/4 cup breadcrumbs
- 1 cup Golden Fry Palm Oil
Combine tuna, Sriracha, green onions, basil, egg, and breadcrumbs in a bowl. Break tuna apart with a fork to mix well. Form mixture into 2 tablespoon patties. If the mixture is runny, add more breadcrumbs.
Heat oil in a frying pan, fry fish cakes until golden brown. Serve with extra Sriracha sauce.
Tips:
- Substitute breadcrumbs with mashed potatoes for a different texture.
- Chill patties to set before frying.
by Penny Angeles-Tan | Mar 27, 2021 | Bon Appetit
Lent is upon us and for most Christians, this is a time when we abstain from red meat. Instead of preparing the same dish over and over again here are some tuna recipes that can put variety and excitement to our dining table. For part 1 of this series, we will “visit” Italy and Mexico.
Creamy Tuna and Mushroom Pasta
In our household, creamy tuna pasta is a regular weekend dish prepared by my sister. It is easy to prepare and is quite filling! In addition, one can of tuna feeds so many people. Try it yourself.
Creamy Tuna and Mushroom Pasta
Course: Main Course
Keyword: cream-based, pasta dish, tuna
Servings: 6
- 1/4 cup Magnolia Gold Butter Unsalted
- 2 tbsp minced onion
- 1/2 cup sliced button mushrooms
- 1 can (298 g) cream of mushroom soup
- 2 cups Magnolia Fresh Milk
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Oil
- 1 tbsp chopped dill leaves optional
- 1/4 kg spaghetti noodles cooked according to package directions
In a saucepan over medium heat, melt butter and sauté onion and mushrooms.
Add cream of mushroom and milk. Mix until lump-free and cook for 5 minutes.
Stir in tuna and dill, and simmer until sauce thickens, stirring occasionally.
Toss the pasta into the sauce.
Tips:
- Substitute dill leaves with chopped parsley or basil leaves.
- Add sliced black olives for a flavor boost.
Tuna Tacos
This recipe is for soft tacos but you can easily change it up into the regular tacos by buying hard shells instead. I would make this for a quick meal. If you have a busy day ahead, this is one of those you could eat on the run as it is essentially a folded sandwich.
Easy Tuna Tacos
Course: Main Course
Cuisine: Mexican
Keyword: tacos, tuna
Servings: 6
- 1/3 cup Magnolia Real Mayonnaise
- 2 tsp chopped garlic
- 6 pieces small flour tortillas or pita bread lightly warmed or toasted
- 1/2 cup shredded lettuce leaves
- 1/2 cup sliced cucumber
- 1 piece tomato, sliced 100 grams
- 1 can (185 g)San Miguel Del Mar Tuna Chunks in Oil drained
To make garlic sauce, mix mayonnaise and garlic then set aside.
In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.
Fold tortilla to secure filling.
- Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
- To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in a paper towel, then wrap in aluminum foil and bake at 300°F for about 10 minutes and (3) cover tortillas with a damp paper towel and microwave for 1 minute.
- Buy salad greens that are bright in color, leaves crisp, free of blemishes, and smell fresh.
The hard taco shell can also be replaced with nacho chips and this tuna taco can be transformed into a tuna taco salad, yum!
Most people don’t have tortilla wraps available in the fridge but most homes have the ingredients to make one. Click HERE for my paratha/roti recipe. FYI, there is very little difference between a paratha and a tortilla wrap so if you can make one, you can easily make the other. 😀
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