Soup and Products Convenient Food

Salmon in foil platter. | | | | |Meat/seafood |Vegetable/Fruits |Dairy products |Convenient food | |(fresh) |(fresh) | | | |2 salmon fillet | 1 celery | |4 tbs of soy source | | |1 carrot | |2 tbs of Sesame oil | | | | | | | |1 red bell pepper | |2 tbs of sugar | | | | | | | |2 sprig Chinese parsley | |2gof salt | | | | | | | |? ig chili | | | | | | | | | | | | | | | | | | | | | | | | | | | | Salmon in foil platter | | | |Original recipe |Modified recipe | | | |Ingredients: |Ingredients: | | | | |-2 salmon fillets |-2 salmon fillets | | | | |-1 celery |-1 celery | | | | |-1 carrot |-1 carrot | | | | |-1 red bell pepper |-1 red bell pepper | | | | |-4 table spoon of light source |-3? able spoon of light source | | | | |-3 table spoon of sesame oil |-2 table spoon of sesame oil | | | | |-2 table spoon of sugar |-1? table spoon of sugar | | | | |-2 sprig of Chinese parsley |-2 sprig of Chinese parsley | | | |-1/2 red chili |-1/2 red chili | | | | |-pinch of pepper |-pinch of pepper | | | | |-pinch of salt |-pinch of salt | | | | | | | |Instructions: |Instructions: | | | | |1. slice salmon into two pieces |1. slice salmon into two pieces | |2. chop the celery into about a cm thick |2. chop the celery into about a cm thick | |3. cut carrots into strips |3. cut carrots into strips | |4. Remove core and seeds from the bell pepper and dice into cubes. |4.

Remove core and seeds from the bell pepper and dice into cubes. | |5. Add light source, sesame oil and sugar into a small dish and mix |5. Add light source, sesame oil and sugar into a small dish and mix | |until even. |until even. | |6. cut two square shaped foil 20 by 20cm |6. cut two square shaped foil 20 by 20cm | |7. place salmon on the middle of the foil with the chopped up |7. place salmon on the middle of the foil with the chopped up | |vegetables. |vegetables. | |8. dribble the source previously made and sprinkle a dash of pepper |8. dribble the source previously made and prinkle a dash of pepper | |on the salmon and ingredients |on the salmon and ingredients | |9. Place foil on the top of ingredients. and secure the two foils |9. Place foil on the top of ingredients. and secure the two foils | |together using a wooden spoon to flatten the edges tightly to |together using a wooden spoon to flatten the edges tightly to | |prevent air from escaping |prevent air from escaping | |10. place it on a baking tray and placed into the oven for 180 |10. lace it on a baking tray and placed into the oven for 180 | |degrees Celsius for about 20-30mins and remove baking tray |degrees Celsius for about 20-30mins and remove baking tray | |12. Cut an opening in the middle and cut chili into small slice and |12. Cut an opening in the middle and cut chili into small slice and | |place the Chinese parsley and chili on top for garnish. |place the Chinese parsley and chili on top for garnish. | |13. place on a serving dish and dribble some of the remaining |

13. place on a square-sized platter and dribble some of the remaining| |source(optional) |source. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Spaghetti agilo olio | | | | | |Meat/seafood |Vegetable/Fruits |Dairy products |Convenient food |(fresh) |(fresh) | | | |1 slice of chicken ham | 4 garlic cloves | |400g of dried spaghetti | | |1-2 large red chilies | |1/2 cup of olive oil | | | | | | | |2 tbs fresh parsley | |2g of salt | | | | | | | |2 shallots | |2g of pepper | | | | | | | |4 bay leafs | |50g of mixed vegetable | | | | | | | | | | | | | | | | | | | | | | | | | | Spaghetti agilio olio | | | |Original recipe |Modified recipe | | | | | | | |Ingredients: Ingredients : | |13 oz of dried spaghetti |100g of dried spaghetti | |1/2 cup of olive oil |110g cup of olive oil | |4 garlic cloves, finely chopped |4 garlic cloves, finely chopped | |1-2 large red chilies, seeded and finely chopped |Pinch chili flakes | |2 tablespoons of fresh parsley, finely chopped |2 tablespoons of fresh parsley, finely chopped | |salt and freshly ground black pepper to taste |salt and freshly ground black pepper to taste | |2 sliced shallots |sliced shallots | |1 chicken ham |4 bay leaf | |Cooking Instructions |1 slice ham | |Bring a large saucepan of salted water to a boil and add the |50g mixed vegetable | |spaghetti. Stir well and boil rapidly for 8 minutes, or until the |Cooking Instructions | |pasta is al dente. Bring a large saucepan of salted water to a boil and add the | |Meanwhile, combine the oil, garlic, and chili in a small saucepan. |spaghetti. Stir well and boil rapidly for 8 minutes, or until the | |Cook over a low heat for 7-8 minutes to allow the oil to absorb all |pasta is al dente. | |the flavors. The garlic should become golden brown but don’t allow |Meanwhile, combine the oil, garlic, and chili flakes in a small | |it to burn. |saucepan. Cook over a low heat for 7-8 minutes to allow the oil to | |Drain the cooked pasta and return it to the large saucepan over a |absorb all the flavors. The garlic should become golden brown but | |very low heat. Make sure it’s not a high heat.

Pour the oil mixture |don’t allow it to burn. | |over the pasta and add the parsley. Mix thoroughly so all the pasta |Drain the cooked pasta and return it to the large saucepan over a | |is well coated with the oil. Season with salt and pepper to taste |very low heat. Make sure it’s not a high heat because. Pour the oil | |and serve immediately. |mixture over the pasta and add the parsley. Mix thoroughly so all | | |the pasta is well coated with the oil. Season with salt and pepper | | |to taste and serve immediately. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Minestrone soup | | | | | |Meat/seafood |Vegetable/Fruits |Dairy products |Convenient food | |(fresh) |(fresh) | | | |80g of chicken fillet | ? carrot |25g low fat parmesan cheese|1tbsp of olive oil | | |100g cauliflower | |? anned red kidney beans | | | | | | | |3 large tomatoes | |Pinch of pepper | | | | | | | |? tablespoon chopped parsley | |220g chicken stock | | | | | | | |? nion | |Pinch of salt | | | | | | | |? stalk celery | |55g of shell macaroni | | | | | | | |? zucchini, | | | | | | | | Minestrone soup | | |Original recipe |Modified recipe | | | | |Ingredients: |Ingredients: | | | | |1tablespoon olive oil |1tablespoon olive oil | | | | |80g chicken fillet |80g chicken fillet | | | | |? cup canned red kidney beans |? cup canned red kidney beans | | | | |? carrot diced |? arrot diced | | | | |100g cauliflower- cut into small florets |100g cauliflower- cut into small florets | | | | |? canned chopped tomatoes |3 fresh large tomatoes | | | | |Pepper powder to taste |Pepper powder to taste | | | | |? tablespoon chopped parsley |? ablespoon chopped parsley | | | | |2 cups chicken stock |2 cups chicken stock | |? onion chopped |? onion chopped | | | | |? stalk celery, sliced |? talk celery, sliced | | | | |? zucchini, diced |? zucchini, diced | | | | |Salt to taste |Salt to taste | | | | |? cup shell macaroni |? up shell macaroni | | | | |25g parmesan cheese |25g low fat parmesan cheese | | | | |Method |Method | |1) Peel, wash and cut all vegetables accordingly. |1) Peel, wash and cut all vegetables accordingly. | |2) cut chicken fillet into small pieces |

2) cut chicken fillet into small pieces | |In a large saucepan, heat olive oil. |In a large saucepan, heat olive oil. |3)Add chicken onion, carrots and celery |3)Add chicken onion, carrots and celery | |4)cook gently until beginning to soften |4)cook gently until beginning to soften | |5) Add cauliflower, zucchini, and chicken stock, tomatoes with |5) Add cauliflower, zucchini, and chicken stock, tomatoes with | |juice, shell macaroni, salt and pepper. |juice, shell macaroni, salt and pepper. | |6)Bring to boil, reduce heat |6)Bring to boil, reduce heat | |7) Cover; simmer for about 15 minutes until macaroni is tender. |7) Cover; simmer for about 15 minutes until macaroni is tender. | |8) Add parsley |8) Add parsley | |9) Serve minestrone soup in a serving bowl. Garnish with grated |9) Serve minestrone soup in a serving bowl. Garnish with grated | |parmesan cheese. |parmesan cheese. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |Meat/seafood |Vegetables/fruits |Dairy roducts |Convenient food | |(fresh) |(fresh) | | | | | |25g low fat parmesan cheese |4 tbsp of soy source | |2 salmon fillet |1 celery | | | |1 slice of chicken ham |1 carrot | |2 tbsp of Sesame oil | |80g of chicken fillet |1 red bell pepper | |2 tbsp of sugar | | |2 sprig Chinese parsley | |6g of salt | | |? ig chili | |100g of dried spaghetti | | |4 garlic cloves | |110g of olive oil | | |1-2 large red chilies | |2gof salt | | |2 tbs fresh parsley | |2g of pepper | | |2 shallots | |50g of mixed vegetable | | |4 bay leafs | |5g Italian herbs | | |? arrot | |1tbs of olive oil | | |100g cauliflower | |? canned red kidney beans | | |3 large tomatoes | |2gof pepper | | |? tablespoon chopped parsley | |55g of chicken stock | | |? onion | |2gof salt | | |? stalk celery | |? up shell macaroni | | |? zucchini | | | | | | | | | | | | | | | | | | | | | | |