Healthy treats for grads
MANILA, Philippines – One of the most memorable milestones in the lives of parents and students is graduation. Marking the end of school is usually celebrated with a party for family and friends.
Chef Eugene Raymundo of Five Cows Resto and Ice Cream Bar shares two healthy and easy-to-prepare recipes to make graduation parties more meaningful.
Fruit & Nut Cheese Logs
Ingredients:
One cup cottage cheese, drained
3/4 cup cream cheese, softened
1/4 cup butter, softened
1/4 cup grated quick-melting cheese
3 tbsp parmesan cheese
3 tbsp finely chopped dried fruit (raisins, cranberries or apricot)
1/4 cup chopped walnuts
2 tbsp chopped parsley
extra chopped parsley
extra parmesan cheese
Procedure:
1. Using a mixer, blend all cheeses and butter on low speed until smooth. Fold in chopped fruits, nuts, and parsley.
2. Using an 8” long sheet of Glad Cook ‘N’ Bake, place approximately 3/4 cup of cheese mixture in the middle of the sheet. Fold paper and using your palm, lightly press the mixture towards you to form a log. Roll the paper until desired thickness is achieved. Secure both ends by twisting simultaneously like wrapping a candy. Chill until firm.
3. Unwrap the logs, roll in chopped parsley or Parmesan cheese if desired. Serve with toasted bread or crackers as a spread or over a freshly grilled steak, chicken or pork. Makes three to four logs.
Lemon Pesto Chicken
Ingredients:
150 gms fresh basil leaves, washed
1/3 cup buts (pine nuts, walnuts or pecans)
3 tbsp Parmesan cheese
1 pc lemon, juice extracted
1/3 cup extra virgin olive oil
1 tbsp salt
inch pepper
500 gms chicken breast fillet
Procedure:
1. Place all ingredients except chicken fillet in a food processor or blender and process until a paste-like mixture is achieved. Place chicken fillet and prepared pesto in a Glad Zipper Bag and lightly toss around to distribute marinade. Chill for at least four hours.
2. Heat a pan and place a sheet of Glad Cook ‘N’ Bake top of the pan and pan-grill chicken pieces until lightly browned on both sides.
3. Serve with a wedge of lemon with a simple salad greens or pasta. Serves six.
