Tomato

• dapat mengurangkan risiko kanser terhadap organ-organ terutama pundi prostat
• sistem pertahanan badan dpt berfungsi dengan baik
• bersifat alkali, perlu dalam imbangan badan akibat kerap mengambil makanan bersifat berasid
• mengurangkan gejala sakit kepala, keletihan, susah tidur, sakit sendi, susah hadam, sakit-sakit otot dan pelbagai lagi

Baked Barbecue Sauce Chicken

Ingredients:

• 1 tablespoon margarine
• 1 chopped onion
• 2 1/2 pounds skinless chicken pieces
• 1/4 cup brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon vinegar
• 1/2 cup tomato sauce or ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon prepared mustard
• 1 cup water

Directions:

• Preheat the oven to 350 degrees F.
• In a skillet over medium heat, melt the margarine. Add the onion to the skillet.
• Put the chicken in a casserole dish.
• Add the remaining ingredients to the onion and boil for 3 minutes. Pour over the chicken. Bake, uncovered, for 1 hour.

Moroccan Chicken Soup

Ingredients:

• 2 tablespoons olive oil
• 3 (6-ounce) boneless, skinless chicken breast halves, or 18 ounces chicken tenders
• 1 medium onion, about 8 ounces
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon hot paprika or 3/4 teaspoon sweet paprika and 1/4 teaspoon cayenne pepper
• 5 cups chicken stock
• 2 medium zucchini, about 12 ounces
• 1/2 cup instant couscous
• 1 (16-ounce) can chickpeas
• Salt and freshly ground black pepper
• 8 sprigs cilantro

Directions:

• Put the oil in a deep heavy skillet over medium-high heat.
  
• Cut the chicken into 1/2- to 3/4-inch cubes.
• Add to the skillet, raise the heat to high and stir once or twice.
• While the chicken browns, peel and quarter the onion and put in a food processor.
  
• Pulse until just chopped. Or chop by hand.
  
• Add the onion, cumin, ginger and paprika to the skillet.
  
• Stir and cook for 1 minute.
  
• Add the stock to the skillet, scraping any bits from the bottom with a wide wooden spoon.
• Cover and bring to a boil, about 2 minutes.
• Meanwhile, trim the zucchini and slice in half lengthwise.
  
• Then cut crosswise into 1/4-inch-wide half moons.
• When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir and cover.
• Open the can of chickpeas into a small colander, rinse and drain briefly.
• Add to the skillet.
  
• Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
  
• Season with salt and pepper to taste.
  
• Chop the leaves from the cilantro sprigs. Stir into the soup, cook for 1 minute and serve.

Grilled Ginger Teriyaki Tuna

Ingredients:

• 2 pounds sushi-quality tuna
• 1 1/2 tablespoons cornstarch
• 1/3 cup water
• 1/3 cup soy sauce
• 1/3 cup sake
• 4 1/2 tablespoons sugar
• 1 1/2 tablespoons fresh ginger, peeled and minced
• 1/2 dried chili pepper (optional)
• Chopped scallions, greens only

Directions:

• Rinse the tuna under cold water and drain in a colander.
  
• Cut the steaks into 6 pieces and place in a bowl.
• Mix the remaining ingredients except the scallions in a medium saucepan over medium heat and heat until thickened, stirring constantly with a wooden spoon to prevent lumps. Let cool.
• Pour the marinade over the tuna and rub the mixture all over the fish. Cover with plastic wrap and let marinate for 1 hour if possible.
• Prepare a medium-high fire for grilling and brush the grill with oil.
  
• Place the grill about 4 inches above the coals.
  
• Grill the tuna for about 3 to 4 minutes on each side for rare, 5 to 6 minutes for medium rare. (You may also sear the fish in a heavy frying pan brushed with vegetable oil, heating the pan until it is very hot and searing the tuna on both sides, covered, over very high heat.)
• Distribute onto plates, cover with scallion greens and serve immediately.

Apricot Chicken Divine

Ingredients:

• 2 tablespoons margarine
• 2 tablespoons olive oil
• 8 skinned chicken breast halves
• 1/2 cup white flour
• 1 teaspoon salt
• 1/2 cup apricot preserves
• 1 tablespoon Dijon mustard
• 1/2 cup nonfat yogurt
• 2 tablespoons slivered almonds

Directions:

• Preheat the oven to 375 degrees F.
  
• Melt the margarine with the oil in a shallow baking pan.
  
• Meanwhile, shake the chicken in a plastic bag filled with the flour and salt until the chicken is coated.
  
• Place the chicken in a single layer in the baking pan and bake for 25 minutes.
• Combine the apricot preserves, mustard and yogurt.
• Spread the apricot mixture on the chicken and bake for 30 minutes more, or until done.
  
• Just before serving, brown the almonds lightly in a toaster oven.
  
• Sprinkle over the chicken and serve over rice.