Recipes from Helle

This delicious dish is a little odd and may take some getting used to, but it happens to be a personal favorite of mine from childhood. Serve this scrumptiousness over rice and you’ve got a winning meal.

• 2 1/2 to 3 lbs chicken chopped into large pieces with bones in or out
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 tsp garlic
• 1 tsp sugar
• 1/8 tsp black pepper
• 1 bay leaf
• Water

Put chicken in large dutch oven. Mix all other ingredients except water. Pour over meat. Cover meat with water. Put lid on and bring to a boil. Simmer till meat is very tender and juices are sticky and thick. If liquid evaporates before meat is done, add more water. Serve over rice.

I also like to serve Kim Chee with this dish and altho the adobu is Philipino and the Kim Chee is Korean, the two go very well together. Yum yum! I would like to thank my mom for introducing this dish to me at a young age. It is her recipe and she learned it from a Philipino woman who she became friends with when my dad was in the army. Hows that for some history?

I also seem to recall promising to give you guys a recipe for my garlic mashed potatoes and I wouldn’t want to dissapoint you so here’s my approximate recipe.

• 10 or so new potatoes (red or yukon gold are the best) cooked and mashed
• 1/2 cup sour cream more or less (I use low fat to feel good about it but don’t tell my husband)
• 1/2 to 3/4 cups milk
• 1/4 cup smart balance (it only tastes like butter and its non hydrogenated too!)
• chopped green onions or chives to your taste
• 3 or 4 tbsp minced garlic.
• 1/8 to 1/4 cup shredded mozzarella cheese
• parmesan cheese to taste
• Salt and pepper to taste

Its really simple– just mix this stuff all together and dig in. Again- the amounts are not set in stone and if you want more or less feel free- it should still be absolutely heavenly. I have also been known to substitute some plain yoghurt for the sour cream because it still imparts a nice creamy texture but with less bad for you ness.