Cafe Gratitude Magazine - Best Cooking Channel

Tostones with Chicken and Coriander Sauce

Bananas and chicken, an excellent combination. And with this simple recipe for tostones, you can definitely check it out! You will like much more when you try the rich sauce that accompanies them, so tasty that you will want to make a little extra, to taste it with the dishes that you will prepare later. Crumble a chicken breast, garnish with a tomato and garlic stew, serve over tostones and garnish with the coriander sauce. Do not you think the ideal recipe?


  • one chicken breast
  • 2 cups of water, approximately
  • Salt to taste
  • one teaspoon of butter
  • one Chopped tomato
  • one minced garlic clove
  • two male or green bananas
  • 1/2 oil Cup For the coriander sauce
  • one cup coriander
  • 1/2 avocado
  • one garlic clove
  • one tablespoon white vinegar
  • one tablespoon lemon juice



1. Cook the chicken breast in enough salted water. Remove from the heat when the chicken is fully cooked, let it cool slightly, and crumble.

2. Heat the butter in a frying pan and sauté the chopped tomato there. Add the garlic and sauté until the tomato softens. Keep aside.

3. Peel the bananas and cut them into thick slices.

4. Heat the oil and deposit the banana slices. Keep them on low heat for a few minutes until they soften. Remove the bananas from the pan.

5. Flatten the banana slices with a plate or a rolling pin and add them to the hot oil again.

6. Remove the tostones when they are browned on both sides and add salt immediately.

7. To prepare the coriander sauce, liquefy the rest of the ingredients and check the seasoning. Add more salt if you consider it necessary.

8. Cover the tostones with the minced chicken, the tomato stew, and finally the coriander sauce.

Simple way to cook Tilapia with Creamy Wine Sauce


  • two half-and-half cups
  • one Cup of water
  • 1/2 cup of dry white wine or water
  • two teaspoons grated lemon peel
  • one Tuna Helper® Creamy Broccoli Mix Box
  • one lb tilapia fillets or fillets from other fish with a mild flavor, about 3/4 of an inch thick
  • one egg
  • one tablespoon of water
  • 1/3 cup Progresso® Garlic & Herb Bread Crumbs Garlic & Herb Breadcrumbs
  • two tablespoons of olive oil or vegetable oil
  • one tablespoon fresh chopped Italian parsley (flat-leaf)


1. In a 2-quart saucepan, heat half-and-half, 1 cup water, wine, lemon peel, uncooked pasta, and Tuna Helper® sauce mixture until simmering. Lower the flame;
Uncover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender.

2. Meanwhile, cut the fish fillets into 4 pieces. In a shallow bowl, beat the egg and 1 tablespoon of water with a fork until mixed. In a shallow dish, place the
breadcrumbs. Dip each piece of fish in the egg mixture and then cover it completely with the breadcrumbs.

3. In 10-inch skillet, heat oil over medium-high heat. Add the fish; fry for 6 to 10 minutes, turning once, until fish flakes easily by inserting a fork and
browning on both sides. Transfer the pasta mixture to a platter; cover with fish. Garnish with parsley and lemon wedges.

How to prepare Pastina and Chicken Soup

Give your family a big surprise with a delicious dinner; This soup made with chicken, Progreso® chicken broth, pasta, and vegetables.


  • two lb boneless, skinless chicken breasts
  • two cartons (32 oz each) of Progresso® chicken broth (8 cups)
  • one tablespoon olive oil
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup diced carrot (1 medium)
  • 1/2 cup diced celery (1 medium stalk)
  • one cup 28-ounce can crushed tomatoes
  • 1/2 teaspoon sea salt or gray salt
  • 1/4 teaspoon freshly ground pepper
  • one dried bay leaf
  • one cup uncooked pasta or ammunition pasta or other small round pasta (8 oz)
  • two cups chopped spinach, chard, or other leafy green vegetables
  • 1/3 cup grated parmesan cheese


1. Place chicken in a 12-inch skillet. Add 1 carton of the broth. Heat until boiling. Lower the flame; Cover and simmer for 20 minutes or until chicken juice is clear when cut through the center of the thickest part (170 ° F).

2. Meanwhile, in a 5-quart saucepan, heat oil over medium heat. Add the onion, carrot, and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

3. Drain the chicken, reserving the broth; set the chicken aside. Strain the broth and add it to the vegetables, and also add the remaining carton of broth, the tomatoes (tomatoes), salt, pepper, and bay leaf. Heat everything until it boils. Add the pasta and stir. Lower the flame, cover, and let it simmer for 15 minutes.

4. Crumble the chicken or cut it into bite-size pieces; add it to the soup. Pour the green leaves until they are tender. Discard the bay leaf. Sprinkle with additional freshly ground pepper and cheese. Ready to serve!

Looking to taste a delicious Asian food ?


It is essential for every human being to lead a healthy life and it is quite evident that one can be healthy only if they have a sound mind and a healthy body. This is possible only if they cook and consume food which is rich in protein, vitamins, and minerals. We can have delicious food items at restaurants too but its hygiene is in question. Home-cooked items are hygienic and are tailor-made soothing our taste buds and are also economical comparatively. We can prepare a combination of food items that are good for health, tastes good, and delicious to eat.

Most of the Asian foods are easy to cook at home and also are very healthy and tasty too. They are very cheap and consist of low carbs and a high amount of nutrients. At the same time, some of the foods are soup varieties and this makes them easily digestible and containing the essence of the vegetables. Below is the recipe for delicious southeast Asian food Sup Sayur Asam. With sup sayur asam recipe you will be able to cook one of the delicious foods of Indonesia.

Almost all South East Asian countries have their own version of the tamarind-based soup, slightly spicy with loads of soft vegetables. This vegetable tamarind soup is the traditional and favorite receipe of Indonesia. This soup is made with lots of different vegetables like melinjo, chayote, long beans, corn, cabbage, tomatoes. Grind up some paste, boil the water, add the paste and cook the soup over simmering heat. Drop all the vegetables in the pot with a tamarind base. Serve this with steamed rice and sambal belacan.