BEANS IDEAS

CHICKEN MONGO


Ingredients:

• 1/2  kg Chicken (bony parts; legs and wings)
• 1 cup mongo beans ( soak in water a day before cooking this recipe)
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1/2 thumb size ginger, minced
• 2 tbsp Bertolli Classic Olive Oil
• 1 tbsp fish sauce
• Salt and pepper

Preparation:

1. Clean the mongo beans, take out the skin or peel of the beans by rinsing in running water. Then boil in 2 cups of water for 5 minutes or until tender soft.
2. Stir fry onion, garlic and ginger in Bertolli Classic Olive oil until slightly golden brown, add  fish sauce, stir in a few seconds then add the Chicken. Stir in for a minute or two, then add the boiled mongo beans. Simmer until the chicken is cooked. Sprinkle salt and pepper to taste.
3. Serve with white rice and some finger pepper pickles.

MONGO BEANS SOUP

Ingredients:

• 2 cups mongo beans
• 1/4 kg chicken fillet, cut into small pieces or pork fillet is good too
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 thumb size ginger, minced
• 3 tbsp  fish sauce
• black pepper
• 1 bunch of green pechay
• A sprinkle of Mc Cormick dry oregano

Preparation:

1. Rinse the mongo beans well, then boil with 5 cups of water. When the skin or peel of the beans starts to float, take them out slowly, do it until most of the peel are gone. 
2. Mean while, stir fry the onion, garlic and ginger in olive oil until slightly golden brown. Stir in the chicken or pork fillet until meat becomes slightlyy golden brown. Add  fish sauce.
3. Stir in boiled mongo beans. Simmer for 15 minutes then add green pechay. Spinkle some oregano.
4. Serves 6-8 cups.

RED BEANS VERMICELLI

Ingredients:

• 1 cup dry red beans ( for quick cooking, use canned red beans)
• 1/2 kg pork fillet, cut into small pieces
• 2 tsp Bertolli Classic olive oil
• 1 medium onion
• 3 cloves garlic
• 200 grams vermicelli
• salt and pepper
• dry oregano

Preparation:

1. Boil the red beans until soft.
2. Soak the Vermicelli in tap water.
3. Simmer the pork fillet in a 1/4 cup of water. When the water is completely gone, add  olive oil. Stir-in the onion and  garlic, until slightly golden brown.
4. Stir in the boiled red beans, add 2 cups of water then simmer for 15 minutes.
5. Stir in the  vermicelli, simmer for 3 minutes, add salt and pepper to taste and a sprinkle dry oregano.

SUPER EASY LIGHT DINNER RECIPES

 PPT with CARNE NORTE TOPPINGS
(pepper, potato, tomato)

Ingredients/Preparation:
Rinse potatoes well and boil with the peel until tender soft, and cut in halves. Cut 4 Tomatoes in halves, spoon out the seeds. Cut 2 finger pepper on one side of its length and take out the seeds. Preparation of the toppings: Stir fry 1 can (175g) of  555 Hot and Spicy Carne Norte in 1 tsp Bertolli Classic Olive oil, some chopped onions and 2 cloves of garlic, minced, cooked over medium heat for 3 minutes, stirring constantly. Use a teaspoon to put the toppings of the pepper, potatoes and tomatoes. Sprinkle some pepper...dinner is served!

CTC (Crackers, Tomatoes and Cheese)

Ingredients/Preparation:
1 pack of Sky Flakes Garlic flavor crackers, cracked into 9 pieces. Thin slices of tomatoes. 9 thin slices of Eden Kraft cheese. A sprinkle of pepper.
Add 1 soft boiled egg for a more filling dinner.

PAN TOASTED TOMATO n CHEESE SANDWICH

Preparation of toast bread; dip a paper towel in Carapelli Extra Virgin Olive oil and spread evenly in a non stick pan. Using a baking brush, spread a bit of Carapelli Extra Virgin Olive oil on each side of the bread. Put the pan on medium heat, when the pan is hot put 2 slices of Gardenia whole wheat bread toast it until golden brown on both sides. Then cut some tomatoes and Eden Kraft cheese to make your sandwich....You can also sprinkle some pepper for a bit savory taste!

MY TUNA RECIPES

CREAMY TUNA SPAGHETTI

Ingredients:

• 450 g Fiesta Spaghetti pasta
• 2 @ 180 g Hot and Spicy Century Tuna
• 1 pc 6 inches eggplant, cut approx. 1cm thick
• 2 cups diced fresh tomato
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 thumb size ginger, minced
• salt and pepper to taste
• 2 tbsp Bertolli Classico olive oil
• 1/4 cup full cream milk

Preparation

1. Boil the pasta according to label instruction.
2. Saute garlic, onion and ginger in olive oil until slightly golden brown.
3. Add Hot and Spicy Century Tuna.
4. Add diced tomatoes
5. Add 1/4 cup water and simmer until tomatoes are cooked.
6. Add milk then eggplant and cook for 3 mins.
7. Drain pasta, sprinkle with Bertolli Extra virgin olive oil, then add sauce. 
8. Serve hot. Makes 4-6 servings.

TUNA VERMICELLI

Ingredients:

• 1 can (180 g) Hot and Spicy Century Tuna
• 200 g Chinese cabbage
• 1 pack 3.2oz Good Life Vermicelli
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 thumb size ginger, minced
• 2 tbsp Bertolli Classico Olive oil
• Salt and pepper to taste

Preparation:

1. Soak Vermicelli in water for 2 minutes, drain and set aside.
2.  Sauté garlic, ginger and onion in olive oil until lightly golden brown.
3. Stir in canned tuna, then add 300ml water.
4. Add soaked Vermicelli, stir in chinese cabbage and simmer for 5 minutes.
5. Garnish with laurel leaves and cayenne pepper. Serves 3-4 person.

TROPICAL DELIGHTS

Tropical Greens

Ingredients

• 10 pcs. string beans
• 5 pcs. winged beans
• 1 medium size bitter gourd
• 2 finger pepper
• 2 small tomatoes
• 2 tbsp. homemade fish sauce

Boil 150ml water with homemade fish sauce. Then put in the cut tomatoes simmer for 1minute then put all the cut vegetables together and simmer for 4 minutes. serves 2 person

Pumpkin Delight

Ingredients

• 3 cups cubed pumpkin
• 2 tbsp. Bertolli Classico Olive Oil
• 1 small onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/4 thumb size ginger, minced
• Salt and pepper to taste

Sauté garlic, ginger and onion in olive oil until lightly golden brown. Stir in pumpkin cubes for 1 minute, sprinkle with salt and pepper. Add 100ml water and simmer until pumpkin is soft. Serves 3-4 person.

VEGGIE SALAD THE ILOCANO WAY

My local vegetable salad is simple and easy to prepare. But I usually prepare a unique salad dressing to make my salad taste better.

My homemade salad ingredients

FINGER PEPPER PICKLES

Ingredients:

• 1/2 kg finger pepper, cut aprox. 1/2 cm thick
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 thumb size ginger, minced
• salt and pepper
• Del Monter Vinegar

Put the cut chilies in a jar preferably with plastic lid, then add all the other ingredients with 2 tbsp salt. Add Vinegar up to the brim of the jar. Cover tightly and set aside. It can be ready after 24 hours.

STRING BEANS PICKLES:

Ingredients:

• 30pcs string beans, cut aprox. 2 cm long
• 1/2 onion, thinly sliced
• 4 cloves garlic, cut into quarters
• 1 thumb size ginger,thinly slice
• salt and pepper
• Del Monte Vinegar

Put the cut string beans in a jar, preferably with plastic lid, then add all the other ingredients with 1 tbsp salt in each jar. Add Vinegar up to the brim of the jar. Cover tightly and set aside. It can be ready after 24 hours.

FISH SAUCE:

Note: The fermented fish is usually prepared by my mother-in-law, something I haven't tried to make, but I probably will in the future because my husband likes the cooked fish sauce with his vegetable salad.

In every 1kg fermented fish,  you need the following to make the sauce:

• 1 medium onion, thinly slice
• 6 cloves garlic, minced
• 2 thumb size ginger, minced
• 1 tbsp whole pepper
• 2 tbsp Bertolli Classico olive oil
• 1 tbsp local vinegar, to preserve the sauce

Heat the oil in a pan, then stir fry the onion, garlic and ginger until slightly golden brown. Add the fermented fish(remove the bones by using a strainer) and let it simmer for 20 minutes, add pepper and vinegar. Wait for the mixture to cool down completely then put in a jar, preferably with plastic lid.

1. KAMOTE LEAVES SALAD

Ingredients:

Young sweet potato leaves, freshly picked from my backyard

• young leaves of sweet potato
• 2 medium tomatoes
• 1/4 onion, minced
• 2 tbsp. cooked fermented fish sauce
• pepper
• finger pepper pickles
• pickled string beans

Preparation:

1. Soak the sweet potato leaves in 1 liter water with 2tbsp salt for 15mins, rinsed well.
2. Prepare the salad dressing: diced tomatoes, 2-3 tbsp finger pepper pickles, minced onion and some pickled string beans, mix all the ingredients in 2 tbsp of fish sauce.
3. Boil 200ml water, then dip the  leaves in the boiling water, cover,  switch off stove and leave for aprox. 3 minutes.
4. Drain the leaves, put in a plate and mixed it with the sauce.

2. OKRA SALAD (LADIES FINGER SALAD)

Ingredients:

• 20 pcs okra
• 2 medium tomatoes
• 1/4 onion, minced
• 2 tbsp. cooked fermented fish sauce
• pepper
• finger pepper pickles

Preparation:

1. Make sure to rinse well the okra with running water.
2. Boil the okra in 200ml water for approximately 5minutes or until okra is tender soft, drain and arrange them in a bowl/plate the way you like it. 
3. Prepare the salad dressing: diced tomatoes, 2-3 tbsp finger pepper pickles, minced onion, mix all the ingredients in 2 tbsp of fish sauce.

SPICY MEATY 'n VEGGIE

Many people turn to vegetarian diets for reasons of health, only to switch back to meat diets for reason of taste or because of family members who does not want to eat without meat. I love to prepare vegetarian dishes but my son prefers to eat meat so I have to be creative in preparing recipes that has more vegetables than meat. This is a good way to gradually reduce the meat and other animal products in our diet, without giving them up altogether while at the same time making my son accustomed to the delicious taste and healthy benefits of vegetarian cuisine. Below recipes are some of my creation.


1. SPICY MEAT 'n PUMPKIN
Ingredients:

• 1/4 kg pork loin
• 4 cups of pumpkin cubes
• 1 onion, thinly slice
• 4 cloves garlic, minced
• 3 red fresh chilies, chopped
• 2 tbsp Bertolli Classico olive oil
• salt and pepper to taste
• a dash of mixed spice

Preparation:

1. Heat olive oil in a pan.
2. Sauté garlic and onion.
3. Add pork and cook until slightly golden brown.
4. Add pumpkin cubes, stir-fry 1-2 minutes, then stir in 100ml of water.
5. Stir in chopped chilies, cover, lower heat and simmer until pumpkin is soft.
6. Sprinkle salt and pepper to taste and a dash of mixed spice.
7. Serve hot with white rice and finger pepper pickles on the side

2. SPICY MEAT 'n STRING BEANS

Ingredients:

• 1/4 kg pork loin
• 5 cups of aprox. 1 inch cut string beans
• 1 onion, thinly slice
• 4 cloves garlic, minced
• 3 red fresh chilies, chopped
• 2 tbsp Bertolli Classico olive oil
• 3 tbsp fermented fish sauce
• 3 tbsp vinegar
• pepper

Preparation:

1. Mixed 50ml water with vinegar and fish sauce, set aside.
2. Heat olive oil in a pan.
3. Sauté garlic and onion.
4. Add pork and cook until slightly golden brown.
5. Add string beans, stir-fry 1-2 minutes.
6. Stir-in the mixture or water, vinegar and fish sauce.
7. Stir in chopped chilies, cover, lower heat and simmer until string beans is soft.
8. Sprinkle some pepper.
9. Serve hot with white rice.

SOME OF OUR FAVORITE DINNER RECIPES

PORK ADOBO

A traditional Filipino pork recipe, simple and easy to prepare. My son's favorite dinner. I usually serve it with white rice and fresh garden salad.

Ingredients:

• 1 kg pork loin, cut in cubes
• 1/4 kg string beans
• 1/4 cup thinly sliced white onion
• 4 cloves of garlic, minced
• 2 tbsp soy sauce
• 2 tbsp Bertolli Classico olive oil
• salt and pepper to taste

Preparation:

1.     Sauté garlic and onion in olive oil until lightly golden brown.

2.     Add pork loin, stirring slowly until slightly golden brown.

3.     Add 1/2 cup of water and simmer until the meat is soft.

4.     Add soy sauce and string beans, simmer until beans are cooked.

5.     Add salt and pepper to taste. Garnish with laurel leaves. Serve warm.

GARDEN SALAD

• Mixture of cut tomatoes, cucumber, lettuce, and onion.
• Dressing: 1 tbsp Del Monte Vinegar, 2 tbsp Bertolli Extra Virgin olive oil, salt and pepper to taste
• I usually add 3 tbsp of my home made finger pepper pickles.
• Sprinkle with McCormick mixed dried herbs.

CHILI CHICKEN WINGS

A Mexican treat for my family. Serve with white rice and chunky salad.

Ingredients:

• 1 kg chicken wings
• 2 tbsp Bertolli Classico olive oil
• 4 cloves garlic, minced
• 1 tsp ground red chili
• 2 tbsp minced fresh ginger
• 1/4 cup thinly sliced onion
• 6 medium potatoes, peel and cut in quarters
• salt and pepper to taste

Preparation:

1. Heat olive oil in a pan
2. Sauté garlic, ginger and onion
3. Add chicken wings and cook on low heat for 2 minutes
4. Add cut potatoes and cook on low heat for 3 minutes
5. Sprinkle ground red chili, salt and pepper to taste.
6. Cook until potatoes are soft.
7. Serve hot with white rice.

CHUNKY SALAD

• Cut 2 cucumbers and 6 medium tomatoes in cubes.
• Add thinly slices of white onion.
• Add 3 tbsp of homemade finger pepper pickles.
• Dressing: In a glass, mix 1 tbsp Del Monte vinegar, 2 tbsp Bertolli extra virgin olive oil and 1tsp brown sugar(optional)
• Sprinkle with McCormick mix herbs, salt and pepper to taste

CHICKEN CURRY

Ingredients:

• 1 kg chicken thighs
• 2 tbsp curry paste
• 10 pcs string beans, cut aprox. 1.5 inch
• 1 pc 6inch eggplant, cut aprox. 1.5 inch
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1/4 cup thinly slice onions
• 1 cup coconut milk or for dieters, use 1 cup low fat fresh milk
• Salt pepper to taste
• 2 tbsp Bertolli Classico olive oil

Preparation:

1.     Sauté garlic, onion and ginger in olive oil until slightly golden brown.

2.     Add curry paste and fold in cut pieces of chicken thighs

3.     Simmer for 3 minutes.

4.     Add coconut milk and let it boil for 5 minutes stirring occasionally.

5.     Add string beans then eggplant after 2 minutes.

6.     Let it boil until eggplant is tender, stirring occasionally.

7.     Serve with white rice. Makes 4-6 servings.

A FEW OF OUR FAVORITE RECIPES

Floram's Pancit 

A traditional Filipino recipe that varies in preparation according to each village or family preferences. My husband usually prepares this recipe every time we crave for it and in every occasion in our family. Pancit is always a star in our home cooking because it is prepared in every occasion.

Ingredients:

• 500g rice vermicelli noodles
• 1/2kg chicken fillet
• 2 cups cabbage
• 1 cup green beans
• 1/2 cup carrots
• 1/4 cup red or green paprika
• 4 cloves garlic, minced
• 2tbsp minced ginger
• 1/2 cup thinly sliced onion
• Salt and pepper to taste.
• 3tbsp Bertolli Classico olive oil
• 2tbsp soy sauce

Preparation:

1.     Boil the chicken in 3 cups of water with 1tbsp of ginger, 1/4 cup onion, and 2 cloves of garlic, salt and pepper to taste. Set aside chicken broth and cut the chicken into small pieces.

2.     Using oil, stir fry the remaining garlic, onion and ginger until lightly brown then  add the beans, carrots, cabbage, paprika add chicken broth and let it simmer for 2minutes.

3.     Set aside vegetable mixture in a bowl.

4.     Wash the rice vermicelli noodles in cold water.

5.     Using the same pan in stir frying the vegetables, put the chicken broth in the pan then add the rice vermicelli noodles and simmer until tender, add soy sauce to turn the noodle into golden brown. Add salt and pepper to taste.

6.     Mixed the vegetables and the vermicelli noodles and serve with a squeeze of lemon or calamansi.

Pumpkin Pie (or pumpkin Halaya)

My mother has a vegetable garden in the province where I grew up; I went there last week to pick her up because I want her to be with me during the holidays. I picked a big pumpkin in her garden and made it into pumpkin pie.

Ingredients and preparation:

1.     Peel the pumpkin, cut in cubes and boil with just enough water to make it soft.

2.     Mash the pumpkin then add light butter.

3.     Cool the pumpkin with butter then add condensed milk.

4.     Blend the mixture using electric blender, until well blended.

5.     Spread in a plate and add grated cheese on top of it then chill.

6.     Serve it cold.

BUKO SALAD (Young Coconut salad)

My mom's favorite desert. It's a "must have" food in every occasion in our family.

Ingredients:

• 1 kg young coconut, grated
• 200g cheese, cut into cubes
• 432g Del Monte fruit cocktail
• 380g Condensed milk
• 340g Nata de Coco in green syrup
• 250ml Nestle all purpose cream

Preparation:

1.     Drain the Del Monte fruit cocktail and Nata de Coco, set aside.

2.     Put the grated coconut in a bowl and add all the ingredients.

3.     Mix all the ingredients then chill.

4.     Serve it cold.