Spaghetti Italiano

Ingredients:
250 g spaghetti, cooked as per package directions
6 cloves garlic, crushed
1 medium onion, chopped
2 medium eggplants, diced
1 can (365 g) spaghetti meat sauce
1/2 cup grated cheese


Directions:
1. Saute garlic and onion. Add eggplants and 1/2 cup water. Simmer for 5 minutes. Add spaghetti meat sauce, 1 tsp iodized salt (or 1 tbsp rock salt), 1/4 tsp pepper and 1 tbsp sugar. Continue simmering for 5 minutes.
2. Pour over or mix with cooked spaghetti. Top with grated cheese just before serving.

Makes 7 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Minestrone Kitchenomica

Enjoy the day of hearts with this hearty, filling soup


Ingredients:
1 large onion, sliced
200 g ground beef
1/2 cup red monggo beans (dry)
1 can (368 g) tomato sauce
100 g salad macaroni
100 g cabbage, finely shredded


Directions:
1. Soak beans for at least 1 hour or preferably overnight. Drain and set aside. Saute onion and beef in 3 tbsp oil. Add beans, 4 cups water and tomato sauce. Cook for 45 minutes or until beans is almost tender.
2. Add salad macaroni, 1 1/4 tsp iodized salt (or 1 1/4 tbsp rock salt) and 1/4 tsp pepper. Cook for 10-15 minutes. Add cabbage. Simmer once.

Makes 6 servings.
Good source of fiber - helps lower blood cholesterol.


Source: Del Monte Kitchenomics

Beans Stroganoff

Ingredients:
4 cloves garlic, crushed
1 large onion, sliced
1 medium (150 g) carrot, cut into cubes
1/3 cup button mushrooms, sliced
1 can (390 g) beef and beans
1 tbsp vinegar
1/2 cup evaporated milk


Directions:
1. Saute garlic, onion, carrot and mushrooms. Season with 3/4 tsp iodized salt (or 3/4 tbsp rock salt). Cook covered for 5 minutes.
2. Add beef and beans, vinegar and evaporated milk. Simmer for 5 minutes. Serve with rice, bread or cooked spaghetti.

Makes 6 servings.
Excellent source of Vitamin A - for good eyesight


Source: Del Monte Kitchenomics

Pine-Banana Shake

Ingredients:
1 can (35 cl) pineapple juice
1 cup plain yoghurt or evaporated milk, chilled
5 tbsp white sugar
1 tsp vanilla
3 pcs lacatan banana, each cut into 3
12 ice cubes


Directions:
1. Combine all ingredients in a blender and osterize until smooth or crushed.


Source: Del Monte Kitchenomics

Fiesta Gulaman Crunch

Ingredients:
4 bars gulaman (green, red, yellow, orange), separately shredded
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
1 cup white sugar
1 1/2 cups fresh coconut milk mixed with
3 tbsp sugar
3/4 cup pinipig (crunchy pound rice)


Directions:
1. Stir fry pinipig in 1/4 cup oil until puffed. Set aside. Combine fiesta fruit cocktail syrup with 6 cups water and sugar. Divide into 4.
2. Cook each gulaman bar separately by boiling in this mixture. Stir until gulaman is dissolved. Strain and pour into 4 individual square pans (7" x 7"). Chill until set. Cut into squares.
3. Heat coconut milk while continuously stirring over low flame for 3 minutes. Cool, then chill.
4. Arrange alternate layers of gulaman, pinipig and fiesta fruit cocktail in individual serving cups. Add 2 tbsp coconut milk and crushed ice. Top with pinipig.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Shrimp Pasta Toss

Ingredients:
150 g elbow macaroni, cooked per package directions
1/4 kg medium shrimps
1 can (439 g) fresh cut pineapple tidbits, drained (reserve syrup)
1 stalk celery, sliced

Dressing:
1/4 cup corn oil
1 tbsp lemon or calamansi (philippine lemon) juice
1 1/2 tbsp pineapple tidbits syrup
1 1/2 tsp iodized salt
1/4 tsp fine pepper
1 tsp snipped parsley


Directions:
1. Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp rock salt for 5 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside.
2. Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Buko-Pina Popsies

Ingredients:
5 pandan leaves
1 pc coconut, water reserved and meat shredded
1/2 cup sugar
1 can (35 cl) pineapple juice


Directions:
1. Boil pandan leaves in coconut water and 3/4 cup water for 5 minutes. Remove leaves and add sugar.
2. Stir until dissolved. Cool. Combine with coconut meat and pineapple juice.
3. Pour in popsicle molds (1/3 cup each). Cover and partially freeze. Insert a popsicle stick in the middle. Freeze.

Makes 10 servings.
Rich in Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Pina Pork Estofado

Ingredients:
350 g pork pigue, cut into 12 chunks
2 tbsp flour
1 large (200 g) potato, cut into chunks
1 can (234 g) fresh cut pineapple chunks, drained (reserve syrup)
1 pouch (200 g) classic recipe sauce (menudo-estofado-afritada variant)
2 medium ripe saba bananas, sliced diagonally into 4 and fried
1 medium red bell pepper, cut into strips


Directions:
1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade. Sprinkle pork with flour. Brown in oil. Set aside.
2. Simmer pork in 1 cup water, marinade and 1/4 tsp iodized salt (or 1/4 tbsp rock salt) for 20 minutes. Add potatoes. Simmer for another 10 minutes. Add fresh cut pineapple chunks and classic recipe sauce. Simmer for 10 minutes. Add banana and bell peppers.

Makes 6 servings.
Rich in Niacin - promotes normal digestion and healthy skin


Source: Del Monte Kitchenomics

Fish Kilawin

Ingredients:
1 medium (200 g) radish, pared and sliced thinly
1 large (600 g) dalagang bukid (or any lean fish), filleted and cut into cubes
2/3 cup vinegar
1 large (100 g) red onion, chopped
2 siling haba (green chili pepper), seeded and sliced
1 tbsp minced ginger
2 stalks green onions, chopped
1 red bell pepper, chopped
1 siling labuyo (red chili), seeded and chopped


Directions:
1. Rinse and squeeze radish. Set aside. Soak fish in 1/3 cup vinegar for 30 minutes. Drain.
2. Add the remaining vinegar and the rest of the ingredients. Season with 2/3 tsp iodized salt (or 2 tsp rock salt) and 1 tsp sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Chicken Quail Eggs Adobo

Your favorite take-out lunch with an egg-citing twist


Ingredients:
1/2 kg chicken, cut into serving proportions
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, crushed
1/4 tsp peppercorn
1 bay leaf (laurel)
24 pcs quail eggs, hard boiled and shelled


Directions:
1. Combine all ingredients except quail eggs. Let stand for 30 minutes.
2. Add 1/2 cup water, then simmer for 35 minutes.
3. Add quail eggs. Simmer for another 5 minutes.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia


Source: Del Monte Kitchenomics

Tropical Potato Salad

Ingredients:
1/2 kg potatoes
1 can (850 g) Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup mayonnaise
2 tbsp sweetened condensed milk


Directions:
1. Boil potatoes in 2 cups water with 1 tsp iodized salt (or 1 tbsp rock salt) for 20 minutes or until just tender. Peel and cut into cubes. Soak in festa fruit cocktail syrup for 30 minutes. Drain.
2. Combine potatoes with fiesta fruit cocktail, mayonnaise and condensed milk. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Drumstick Ham Kitchenomica

Ingredients:
7 pcs (1 kg) chicken drumstick
1/2 cup pineapple juice

Curing:
1/4 cup iodized salt
1/2 cup sugar
1/2 cup gin (optional)
1/8 tsp salitre or curing salt (or 1/4 tsp praque powder)

Cooking:
1 can (35 cl) pineapple juice
1/2 cup beer (optional)
1/2 cup sugar
2 pcs cloves
1/2 tsp peppercorns
2 cloves garlic, crushed
1 bay leaf (laurel)

Basting:
1/4 cup pineapple juice
1/4 cup brown sugar


Directions:
1. Mix curing ingredients well, then inject some mixture into meat. Massage meat with the rest of the curing mixture and refrigerate in a covered plastic container for 1 week, turning meat over everyday.
2. After a week, wash meat once, then inject with pineapple juice. Cover chicken with cooking mixture in a pan. Simmer for 30 minutes.
3. Remove meat and arrange in a tray. Bake at 325F for 15 minutes, basting every 5 minutes until brown.

Makes 7 servings.
Rich in Vit B6- essential for red blood cell formation.


Source: Del Monte Kitchenomics

Spaghetti with Mushroom and Cheese

Ingredients:
225 g spaghetti, cooked per package directions
1 large onion, chopped
1 cup button mushrooms, drained and quartered
1/4 cup margarine
1 can (385 g) Italian Style spaghetti sauce
1 cup coarsely grated cheese (quickmelt) or parmesan cheese


Directions:
1. Saute onion and mushrooms in margarine. Add spaghetti sauce, 1/2 tsp rock salt and 2 tbsp sugar. Simmer for 10 minutes.
2. Pour over cooked spaghetti. Sprinkle cheese on top while sauce is hot. Put in baking pan and bake for 20 minutes, if desired.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Meatballs Pasta Soup

Warm up with a pasta soup so filling.


Ingredients:
Meatballs:
1/4 kg ground pork
1 medium (200 g) potato, coarsely grated
1 small onion, chopped
1 egg

Soup:
4 cloves garlic, crushed
150 g spaghetti, cut into 2" pieces
1 medium (200 g) sayote, diced
1 pouch (250 g) Italian style spaghetti sauce
3 stalks green onions, chopped


Directions:
1. Combine ingredients for meatballs. Season with 1 tsp iodized salt (or 1 tbsp rock salt) and 1/8 tsp pepper. Mix well. Shape into 1 tbsp balls. Set aside.
2. Saute garlic. Add 6-7 cups water, 2 tsp iodized salt (or 2 tbsp rock salt) and 1/8 tsp pepper. Allow to simmer. Add spaghetti. Cook for 5 minutes. Add sayote and spaghetti sauce. Cook for 5 minutes. Add meatballs. Simmer for another 5-10 minutes.
3. Top with green onions. Sprinkle with grated cheese, if desired.

Makes 8 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Lite Fruit Salad

Ingredients:
1 pc green apple
1 pc red apple
1 can (439 g) Fiesta Fruit Cocktail, drained (reserve syrup)
2 tbsp calamansi (philippine lemon) juice
2 tbsp honey


Directions:
1. Slice and core apples. Cut into tidbits and soak in fiesta fruit cocktail syrup wons.ith calamansi juice. Add fiesta fruit cocktail and honey.
2. Chill until ready to serve.

Makes 6 servings.
Excellent source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Molo Soup

Ingredients:
1 pack (100 pcs) 3" x 3" wanton wrapper

Filling:
1/4 kg ground pork
3/4 cup singkamas (turnips), chopped
1 egg
3 stalks kinchai, chopped

Soup:
8 cloves garlic, crushed
1 medium onion, sliced
1 pc chicken bouillon cube
6 cups water
1 can (368 g) tomato sauce
100 g medium shrimps, chopped
3 stalks green onions, chopped


Directions:
1. Combine ingredients for filling with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1 tsp pepper. Mix well. Wrap 1 teaspoon of mixture in wanton wrapper. Seal edges with water. Do the same for the rest of the filling. Tear remaining wrappers, if any, into strips. Set aside.
2. Saute garlic and onion. Add bouillon cube, water, salt, pepper and sugar to taste. Bring a boil. Add stuffed wanton. Simmer for 10 minutes.
3. Add tomato sauce, shrimps and wanton wrapper strips. Simmer for 5-10 minutes. Top with green onions just before serving.

Good source of Niacin - promotes normal digestion and healthy skin.
Makes 10 servings.
Turnips serve as extenders.


Source: Del Monte Kitchenomics

Fiesta Paksiw

Ingredients:
800 g pork pata (knuckles), cut into serving portions
2 cups water
1 tbsp red cane vinegar
6 cloves garlic, crushed
1 bay leaf (laurel)
1 can (234 g) fresh cut pineapple chunks
4 pcs saba bananas, sliced and fried
1/4 cup bulaklak ng saging (banana blossoms)
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp peppercorns


Directions:
1. Clean pata. Add water, vinegar, garlic and bay leaf. Boil until tender. Add more water if needed.
2. Add remaining ingredients. Season with 2/3 tsp iodized salt (or 2/3 tbsp rock salt). Simmer for 5 minutes, or until cooked.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri
Make it more festive by adding hard boiled quail eggs.


Source: Del Monte Kitchenomics

Super Mami

Ingredients:
1 medium (150 g) carrot, cut into cubes
3 cups water
1 can (140 g) tomato sauce
2 packs (57 g) instant mami noodles (beef or chicken flavor)
7 leaves (200 g) Baguio pechai


Directions:
1. Combine water, carrot, tomato sauce and seasonings from instant noodle packs. Simmer for 10 minutes. Add mami noodles and cook for 3 minutes. Add pechai. Allow to simmer.

Makes 6 servings.
Has more lycopene than ordinary mami.


Source: Del Monte Kitchenomics

Pinoy Pizza

Ingredients:
2 pcs 9" pizza crusts or
8 pcs pan de sal or 8 pcs loaf bread slices
1 pouch (115 g) sweet style pizza sauce
150 g longganisa, casing removed
10 cloves garlic, crushed and fried until brown
2 pcs salted eggs, sliced into wedges
200 g quickmelt cheese, coarsely grated


Directions:
1. Pre-heat oven to 350F.
2. Saute longganisa until cooked. Drain excess oil.
3. Spread pizza sauce on crusts. Top with remaining ingredients. Bake until cheese melts (about 5 minutes).

Makes 16 slices.
Good source of Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Pasta Triangles

Ingredients:
200 g elbow macaroni
4 cloves garlic, crushed
1/3 cup corned beef
1 pouch (250 g) sweet-style spaghetti sauce
4 eggs, lightly beaten
3/4 cup quickmelt cheese, coarsely grated


Directions:
1. Cook macaroni for 7 minutes. Drain. Set aside.
2. Using a non-stick pan, saute garlic and corned beef. Set aside.
3. Combine cooked macaroni, spaghetti sauce, eggs, half of cheese, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/8 tsp pepper. Mix well. Add to the corned beef mixture. Stir. Sprinkle with cheese on top. Cover and simmer over low heat for 15 minutes or until set. Cut into wedges.

Makes 8 servings.
Rich in Vitamin B12 - prevents anemia


Source: Del Monte Kitchenomics

Bangus en Tocho

Ingredients:
1 medium bangus (milkfish), approximately 1/2 kg, cleaned and sliced into 6 pieces
3 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 can (140 g) tomato sauce
1 cup water
1 cube (65 g) tahure, liquid removed
1 square (70 g) tofu
2 stalks kinchai, cut into 1" long pieces


Directions:
1. Sprinkle bangus slices with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, onion and ginger. Add tomato sauce and water. Stir.
3. Mash tahure and tofu into smaller pieces. Add to the sauce. Simmer for 10 minutes. Add fried bangus. Simmer for another 5 minutes. Add kinchai.

Makes 6 servings.
Excellent source of Lysine - promotes growth in the young.


Source: Del Monte Kitchenomics

Longganisa Kitchenomica

Ingredients:
1 kg lean ground pork
1 can (140 g) tomato sauce
3 tbsp red cane vinegar
1 head garlic, crushed
1/2 cup white sugar
2 1/2 tsp pepper
2/3 tsp iodized salt (or 2/3 tbsp rock salt)
2 tbsp soy sauce


Directions:
1. Mix all ingredients well. Refrigerate for at least 2 hours.
2. Place 2 tbsp of mixture on wax paper or clean plastic. Roll to form longganisa shape.
3. Remove paper or plastic and fry desired number of longganisa pieces until brown. Store the rest in freezer.

Makes 36 pieces.
Rich in Niacin - promotes normal digestion and healthy skin.
Longganisa will last for about one month when stored in the freezer.


Source: Del Monte Kitchenomics

Beans con Carne

Ingredients:
3 bunches (350 g) sitaw (long beans), cut into 2" long peaces
4 cloves garlic, crushed
1 medium onion, sliced
200 g ground pork
1/2 to 1 cup water
1 pouch (200 g) tomato sauce


Directions:
1. Saute garlic, onion and pork. Add water, tomato sauce, 1/2 tsp iodized salt (or 1/2 tbsp rock salt) and 1/8 tsp pepper. Simmer for 15 minutes.
2. Add beans and simmer for another 5-10 minutes. Serve hot.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri


Source: Del Monte Kitchenomics

Country Ham and Mushroom

Ingredients:
1/4 kg spaghetti, cooked per package directions
2 tbsp margarine
3/4 cup canned button mushrooms, drained and sliced
200 g cooked sweet ham, cut into strips
1 can (385 g) Italian Style spaghetti sauce
1/2 cup all-purpose cream
2 tbsp parsley, chopped


Directions:
1. Melt margarine in pan. Saute mushrooms and ham. Add spaghetti sauce and 1/3 tsp iodized salt (or 1/3 tbsp rock salt). Simmer for 10 minutes.
2. Add all-purpose cream and parsley and stir continuously for 3 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Vitamin B1- prevents beri-beri.


Source: Del Monte Kitchenomics

Granny's Fiesta Cake

Ingredients:
3 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp iodized salt
2 tsp ground cinnamon
1 cup corn oil
1/2 cup evaporated milk
4 eggs
1 tsp vanilla
1 can (850 g) Fiesta Fruit Cocktail, drained
1/2 cup cashew nuts, chopped
1/2 cup raisins
3/4 cup desiccated coconut


Directions:
1. Preheat oven to 350F.
2. With an electric mixer, blend flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla. Beat for 3 minutes.
3. Using a wooden spoon, fold in Fiesta Fruit Cocktail, nuts, raisins and desiccated coconut. Make sure they are evenly distributed. Pour batter onto a greased and floured 9" tube pan or in a muffin pan lined with paper.
4. Bake for 1 hour if you're using a tube pan, or 30 minutes if a muffin pan is used. Cool on wire rack.


Make a birthday cake look extra-special by adding sugar glaze on top. Mix 1/2 cup powdered sugar, 1-2 tbsp water and 1/2 tsp vanilla.
Has Iron - for healthy red blood cells.
Makes 24 slices.


Source: Del Monte Kitchenomics

Lumpia Italiana

Ingredients:
8 cloves garlic, crushed
1 large onion, chopped
350 g ground beef or pork
1 large (200 g) carrot, coarsely grated
1 pouch (200 g) Italian style spaghetti sauce
26 medium round lumpia wrappers
100 g cheese, cut into thin strips


Directions:
1. Saute garlic, onion, meat and carrot. Cook for 10 minutes. Add spaghetti sauce, salt and pepper to taste. Cook for 5 minutes.
2. Place 2-3 tbsp of this mixture in lumpia wrappers. Top with cheese strips. Roll and seal edges with water. Fry until golden brown. Cut into desired length. Serve with banana or chili ketchup.

Makes 26 rolls.
Carrot serves as an extender.
Excellent source of Vitamin A- for good eyesight.


Source: Del Monte Kitchenomics

All Canadian Burger

Ingredients:
1 lb medium ground beef
2 tbsp Worcestershire sauce
1 tbsp garlic poa large bowl, mix ground beefwder
1 tsp hot sauce
1 tsp salt
1/2 tsp freshly ground black pepper (or more, to taste)
2 tbsp maple syrup
1 tsp dijon mustard
8 thin slices peameal bacon
4 slices cheddar cheese (medium or old)
4 kaiser rolls, sliced in half
mayonnaise, lettuce and tomato slices (optional)


Directions:
1. In a large bowl, mix ground beef with worcestershire sauce, garlic powder, hot sauce, salt and pepper. Shape mixture into 4 patties. Set aside.
2. In small bowl, combine maple syrup and dijon mustard. Brush on both sides of peameal bacon.
3. Preheat grill to medium high and oil the grill rack. Grill peameal bacon until cooked through for about 2 minutes on each side. Set aside.
4. Grill patties until cooked through for about 5 minutes on each side. Place 2 slices of peameal bacon and 1 slice cheddar on each patty.
5. Toast buns on grill; top with patty, peameal bacon and cheddar. If desired, spread mayonnaise on buns and place lettuce and tomatoes on patty.

Preparation time: 20 minutes
Cooking time: 15 minutes

Source: Glad

Jerk Chicken Kabobs with Grilled Pineapple Salsa

Ingredients:
1 lb boneless skinless chicken thighs, cut into 2-inch pieces
1/4 cup Jerk Marinade
1 small pineapple, peeled and cut into 1/2-inch slices
3 tbsp lime juice
2 tbsp each olive oil, brown sugar, and minced cilantro
1 sweet red pepper, diced
1/4 cup green onions, thinly sliced
1 tsp seeded and minced fresh jalapeno pepper
3 cup hot cooked rice (optional)

Jerk Marinade:
6 green onions, chopped
1/4 cup white vinegar
1 Scotch bonnet pepper, cut in half
1 tbsp chopped fresh thyme
2 tsp cinnamon
1 tsp each ground allspice, nutmeg and brown sugar


Directions:
Jerk Marinade:
1. Combine all of the ingredients in blender and blend until a thick paset is formed. Transfer into a storage container and store in the refrigerator.

Makes 2/3 cups.


1. Place chicken in large storage bag and toss with the Jerk Marinade. Seal and marinate in refrigerator for 1 hour. Divide chicken evenly on to 4 metal skewers.
2. Preheat grill to medium high and oil the grill rack. Grill pineapple slices for 2 minutes on each side.
3. Remove from grill and cool. Remove core and cut pineapple into 1/2-inch cubes. In medium mixing bowl, whisk together lime juice, olive oil, brown sugar and cilantro. Add pineapple, red pepper, green onion and jalapeno pepper. Toss to blend. Season with salt and pepper. Set aside.
4. Grill chicken skewers for 10-15 minutes until cooked through, turning often. Transfer to a serving plate and top with grilled pineapple salsa. If desired, serve over cooked rice.

Preparation time: 30 minutes, plus marinating time
Cooking time: 15-20 minutes
Makes 4 servings.


Source: Glad

Bowtie Pasta with Italian Sausage, Peppers, tomatoes and Pesto

Ingredients:
1/2 lb (225 g) bowtie pasta (farfalle)
2 tsp olive oil
1 lb sweet Italian sausage, removed from casings
1/2 medium red onion, chopped
2 cloves garlic, minced
1 each sweet red and yellow pepper, chopped
1/4 cup basil pesto (jarred pesto)
1 cup halved cherry tomatoes
1/2 cup grated Parmesan cheese


Directions:
1. In a large pot of boiling salted water, cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water. Set aside.
2. In a large skillet over medium high, heat oil. Add sausage, breaking it up with a wooden spoon; cook until browned, about 5 minutes. Add onions and garlic and cook until lightly browned for about 5 minutes. Add peppers then cook for additional 2 minutes.
3. Stir in pasta, reserved pasta water and basil pesto. Add tomatoes and Parmesan cheese, tossing gently.
4. Season with salt and pepper to taste.

Preparation time: 20 minutes
Cooking time: 22-25 minutes
Makes 4 servings.


Source: Glad

Turkey Chili

Ingredients:
2 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 tbsp chili powder
1 tsp each dried oregano and ground cumin
2 tbsp tomato paste
1 lb ground turkey
1 can (798 ml/ 28 fl oz) diced toamtoes
1 can (540 ml/ 19 fl oz) red kidney beans, drained and rinsed


Directions:
1. Heat olive oil in a large heavy pot over medium heat. Add onion; saute 5 minutes. Add garlic, chili powder, oregano and cumin; cook for 2 to 3 minutes, stirring constantly.
2. Stir in tomato paste and cook for 1 minute.
3. Add turkey; using wooden spoon, break up meat and cook for 5 minutes. Add tomatoes and beans.
4. Bring to a boil and cook, stirring frequently until thick, about 15 minutes. Reduce heat and simmer for 20 minutes.
5. Season with salt and pepper to taste.
6. Ladle chili into bowls and serve with your choice of trimmings such as sliced green onions, sour crea, tortilla chips, shredded Monterey Jack cheese, etc.

Preparation time: 10 minutes
Cooking time: 50-55 minutes
Makes 4 servings.


Source: Glad

Kitchen Notes #05 - The Perfect Picnic

Here are a few simple trick for a great and worry-free al fresco fun:

1. Pack your cooler carefully. Place the food you'll need last at the bottom and those you'll serve first at the top. That way you don't need to keep taking things in and out when it's time to eat.

2. Keep hot food in the cooler. Just line the cooler with a heavy kitchen towel and place well-wrapped food inside. Try to use a cooler that is just the right size so less heat escapes.

3. Bring just the right amount of food. That way you won't have to worry about what to do with leftovers. If you do have leftovers, make sure you can keep them chilled until you get home.

4. Here's a quick checklist of things to bring:

• Picnic blankets or mats
• Eating utensils and serving spoons
• A sharp knife
• Napkins, paper towels and moist towelettes
• Can and bottle opener
• A small chopping board
• Plastic bags for leftovers and garbage bags
• Matches or lighter
• Insect repellant
• Folding chairs and tables
• Deck of cards and other board games

Source: Del Monte Kitchenomics

Fruity Halo-Halo

Ingredients:
1 can (850 g) Fiesta Fruit Cocktail with Lychee syrup
2 pcs ribe saba banana, sliced
1/3 cup cooked red mongo beans
150 g melon (cantalouope), shredded
1/4 to 1/3 cup ube halaya, softened
1/2 cup cooked sago (tapioca or pearls), white or colored
1 pack (125 ml) Fruit Salad Cream
3 tbsp sweetened condensed milk
1/2 cup leche flan cubes (optional)


Directions:
1. Cook saba banana and mongo beans in 1/2 cup water, fruit cocktail syrup and 1/4 cup brown sugar for 7 minutes or until the banana is cooked. Add sago. Allow to simmer. Drain. Combine with Fiesta Fruit Cocktail and melon.
2. Mix well with Fruit Salad Cream, condensed milk and ube. Combine with fruit cocktail mixture. Chill until ready to serve. Top with leche flan.

Makes 12 servings.
Excellent source of Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Pine-Watermelon Shake

Ingredients:
350 g watermelon, flesh seeded, chunked and chilled
2 cans (24 cl each) Sweetened Pineapple Juice Drink
2 tbsp sugar
10 pc ice cubes


Directions:
1. Pour contents of Sweetened Pineapple Juice Drink on ice tray. Freeze overnight.
2. Combine all ingredients and osterize until smooth.

Makes 5 servings.
Excellent source of Vitamin C - helps fight common infections


Source: Del Monte Kitchenomics

Honey Grilled Spareribs

Ingredients:
1 kg pork leimpo, cut up

Marinade:
1 can (140 g) tomato sauce
1/4 cup honey
1/3 cup prepared mustard
1 tbsp (philippine lemon) calamansi juice
1/4 tsp ground cloves (optional)
1 pc medium onion, chopped


Directions:
1. Season pork with 1/2 tsp iodized fine salt and 1/4 tsp pepper. Mix well. Set aside. Combine ingredients for marinade then marinate pork for 1 hour.
2. Drain pork. Simmer marinade for 2 minutes. Set aside.
3. Arrange pork slices over live charcoal. Grill while brushing with marinade every 5 minutes until cooked.

Makes 8 servings.
Excellent source of Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Shrimp Spaghetti

Ingredients:
250 g spaghetti, cooked over package directions
3 cloves garlic, crushed
1 medium onion, chopped
1/4 kg medium shrimps, shelled
100 g canned button mushrooms, quartered
1 can (390 g) Sweet Style Spaghetti Sauce


Directions:
1. Saute garlic, onion, shrimps and mushrooms. Add spaghetti sauce and 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt).
2. Simmer for 5-8 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Iron - for healthy red blood cells.


Source: Del Monte Kitchenomics

Chicken Barbecue

Ingredients:
1 kg chicken thigh and legs, cut up
2/3 cup Instant Marinade Pinoy Barbecue
1/4 kg togue
100 g cabbage, sliced
1 pc medium red bell pepper, cut into strips


Directions:
1. Make a shallow cut on chicken pieces. Marinate in Instant Marinade Pinoy BBQ for at least 30 minutes. Drain and reserve 2 tbsp marinade. Grill in pan with 3 tbsp oil or over live charcoal until cooked. Set aside.
2. Simmer reserve marinade for 1 minute. Add vegetables and cook for 2 minutes with continuous stirring. Serve with chicken.

Makes 8 servings.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Sloppy Joe Sandwich

Ingredients:
6 pc hamburger buns, halved
4 cloves garlic, minced
1 pc large onion, sliced
1/4 kg ground beef
1 pc medium carrot, coarsely grated
1 pc medium red bell pepper, diced
2 pouches (115 g) Classic Italian Pizza Sauce


Directions:
1. Saute garlic, onion and ground beef. Cook for 5 minutes or until brown. Add carrot, bell pepper, pizza sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/8 tsp pepper. Cook for 10 minutes.

2. On bottom half of bread, pour 2 tbsp sauteed mixture. Cover with another half of bread.

Makes 6 servings.
Excellent source of Lysine - promotes growth in young.


Source: Del Monte Kitchenomics