Want to keep healthy this year? Start with your cooking oil!
Jolly Heart Mate Canola Oil, Better for the Heart, Better for the Budget, is the heart-healthy, versatile, and value for money cooking oil. Canola Oil is one of the healthiest cooking oils because of its LOW saturated fat (BAD FAT) and high monounsaturated fat (GOOD FAT) content. Jolly Canola Oil has omega 3 and 6 which are good for the heart. It has a pale golden color, light texture, and neutral taste so you can use it for any dish. Jolly Canola Oil also has a high smoking point which makes it ideal for frying.
Hosted by Donita Rose, GMA 7’s Basta Everyday Happy, recently showcased heart-healthy recipes using Jolly Heart Mate Canola Oil through the month of December. Eight episodes featured Filipino-favorites such as Beef Stew, Crispy Calamari, and one of Donita’s personal favorites “in the whole wide world” as she shares on Instagram, Crispy Binagoongan. She tells of herBeef Kaldereta version “Pinoyanglasapero mas bongga! This is my Better Beefier Caldereta made healthier with Jolly Heart Mate Canola Oil!” Other healthy everyday recipes included Wholesome Chicken, Paella, and this Heart-Healthy Salmon recipe.
Ingredients: Continue reading
I am a big fan of salads and pastas and my definition of a great, delicious feast include these 2 lovely dishes. Let me share these 2 new recipes from our friends from Dona Elena which you might find interesting to prepare for your family come Christmas. I have sampled them during the Dona Elena Cuisinera Club Holiday Special and I assure that they are simply scrumptious.
1. Salmon Caesar Salad
Here are the ingredients:
- 1 medium-sized lettuce, chopped
- 3 tablespoons lemon juice
- 2 pieces large egg yolks
- 6 pieces Dona Elena Flat Fillet Anchovies, mashed
- 3 pieces garlic cloves, minced
- 1/2 teaspoon Worcestershire sauce
- 10 tablespoons Dona Elena Pure Olive Oil
- 3/4 cups Parmesan cheese
- 1/4 kilogram salmon fillet
- 1 cup croutons
- salt and freshly-ground pepper to taste
Here is how to prepare this dish:
- Whisk lemon juice and garlic
- Whisk in egg yolks, anchovies, and Worcestershire sauce
- Drizzle in the olive oil in a slow and steady stream while whisking. Continue until dressing is thick.
- Mix in the Parmesan cheese. Season with salt and pepper to taste.
- For the salmon, heat some olive oil in a frying pan
- Saute the salmon fillet, breaking into flakes while cooking. Season with salt and pepper and cook until salmon flakes become a bit toasted but not burnt.
- Remove from heat
- Toss the chopped lettuce with the dressing. Top with toasted salmon, capers, and croutons.