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