As we setup the cupboard, it reminded me of Donita Rose and GMA 7's Basta Everyday Happy. No. My kitchen does not look as good, nor do I look as pretty and cook as well as Donita. I just noticed that we still have a couple of liters of Jolly Heart Mate Canola Oil which is what Donita used in cooking heart-healthy recipes they showcased on the the show last month. 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 her Beef Kaldereta version “Pinoy ang lasa pero 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 the Heart-Healthy Salmon recipe below.
Heart-Healthy Recipes in GMA’s Basta Everyday Happy and Sarap Diva
Donita Rose shares heart-healthy recipes in Basta Everyday Happy using Jolly Heart Mate Canola Oil.
Crispy Binagoongan
Since I attended the the National Pasta Month and found out that the chef's favorite oil is Canola Oil, we immediately made the switch. 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.
Jolly Heart Mate Canola Oil keeps your everyday meals healthy with low saturated fat (bad fat) and high monounsaturated fat (good fat) content. It’s Better for the Heart, Better for the Budget!
For more heart-healthy recipes using Jolly Heart Mate Canola Oil, Catch Sarap Divawith Regine Velasquez-Alcasid tomorrow, January 24 and on January 31 at 9:40 a.m. to 10:25 a.m. as she dishes out two, exciting dishes: Pamplina, a Spanish-influenced soup dish, and tasty Pork Steak with Mushroom Bits. See the recipe below so you can cook with Regine during the show.
Sarap Diva with Regine Velasquez-Alcasid
Pamplina
Now that everyone is trying to get back in shape after the holidays, the easiest way to start is to be mindful of how daily dishes are prepared. Start the year right by using Heart Mate Jolly Canola Oil that’s “Better for the Heart, and Better for the Budget!Heart-Healthy Salmon
Heart Healthy Salmon
Ingredients:
For the Salmon:2 center-cut salmon fillets (6 oz. each)1 1/2 Tbsp fresh lemon juice¼ cup finely chopped cilanto2 Tbsp Jolly Canola oilFreshly ground black pepper, to taste
For the Salsa:1 medium red onion3 garlic cloves2 tablespoons chopped fresh cilantro3 pcs medium tomatoes2 firm-ripe avocados1 pc rip mango1 tablespoon fresh lime juice, or to taste
Procedure:
1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, cilantro, Jolly Canola oil, and pepper. Let rest for 15 minutes.
2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.
4. To make the salsa: Finely chop onion and mince garlic. In a bowl toss onion and garlic with cilantro.
5. Chop tomatoes and mango, add to onion mixture, tossing to combine.
6. Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and pepper to taste. Spoon over cooked salmon.
Pork Steak with Mushroom Bits
Pork Steak with Mushroom Bits
Ingredients:
1 kg pork steak, cut into small cubes
1/2 cup soy sauce
salt and pepper to taste
1 tbsp ground paprika
2 tbsps Jolly Canola Oil
2-3 tbsps chopped garlic
2 cans Jolly Button Mushroom Whole, cut in half
1/2 cup red wine
2 tbsps butter
garnish with some toasted garlic and chopped parsley
Procedure:
1. Season pork steak in soy sauce, salt and pepper, set aside.
2. Preheat a pan with some Jolly Canola Oil and cook the pork cubes until slightly brown in color.
3. Remove from pan. Toss in the chopped garlic and Jolly Button Mushrooms. Saute then season with some salt, pepper and ground paprika.
4. Deglaze with the red wine then simmer until sauce is slightly thick.
5. Mix in the cooked pork and cold butter.
6. Transfer to a plate then garnish with some toasted garlic and chopped parsley.
