What To Cook On New Year's Eve

Inspired by blogging friends and two readers (who emailed asking me for cooking suggestions this holiday season that won't ruin their blood sugar and cholesterol levels), I tried to come up with a healthy recipe of a modified version of spaghetti. The spaghetti is the only pasta I know that's almost always a guaranteed part of any menu in most Filipino festivities including Noche Buena and Media Noche.

But first, a disclaimer --- I am not a professional cook. This is also my first time to suggest a step-by-step way of cooking a food item. I learned cooking only by watching my Mom and Dad (who are excellent cooks, btw!) when I was young. My objective here is merely to suggest an alternative way of cooking, and lessening the usually 'sinful' parts of the normal spaghetto (singular form of spaghetti).

Without further ado, I present to you my modified spaghetti invention --- the Spaghetti de Blé Entiere con Frutti di Mare. In English, that simply means whole wheat spaghetti with seafood.



INGREDIENTS:

• 1 pack of whole wheat spaghetti (340g)


• 1 can of squid chunks


• 1 can of sliced mushrooms


• 1 can of premium pink salmon


• 5 cloves of garlic, sliced thinly


• 1 medium red onion, sliced thinly


• 1 250g pack of spaghetti sauce, any flavor style


• 1 small can (85g) of 100% grated Parmesan cheese


• 1 tablespoon of salt (for boiling the pasta)


• ½ teaspoon ground black pepper


• ½ teaspoon ginger powder


• 2-3 teaspoons of extra virgin olive oil

Preparation Time: 10 5 mins

Serves: 3-4 people

Cooking Time:

• Spaghetti - 7 minutes


• Spaghetti Seafood Sauce - 10 minutes

INSTRUCTIONS:

1. In a cooking pan, heat 2-3 teaspoons of extra virgin olive oil for 30 seconds. Add the sliced pieces of garlic and red onion and stir for another 20-30 seconds.




2. Add the chunks of squid and continue stirring.




3. Add the sliced pieces of mushrooms and continue stirring.




4. Drain the liquid from the can of the pink salmon, and place it in a small plate.




5. Add ½ teaspoon of ginger powder and ½ teaspoon of ground black pepper while stirring.




6. Add the pink salmon and mix it well with the garlic, onions, squid, and mushrooms. Try to break the pink salmon into smaller chunks while stirring.




7. On a separate burner, boil 3-4 liters of water in a large pot, and add 1 tablespoon of salt. Add the pasta when the water begins to boil and stir occasionally while cooking uncovered. Al Dente cooking time is strictly 7 minutes, but if you want your pasta to be softer, you can boil for 3 more minutes. Drain the water and place the whole wheat spaghetti in a serving plate.




8. Add all the contents of the spaghetti sauce pack to the other pan, and continue stirring. Cover, and cook for 3 minutes.




9. Turn off the heat, stir again, and cover the pan.




10. You are now ready to serve the finished product. Get your desired amount of whole wheat spaghetti and top it off with 3 tablespoons of the seafood spaghetti sauce. Sprinkle an ample amount of 100% grated Parmesan cheese on top of the sauce before mixing the spaghetti. Enjoy your healthy meal!

If your creative juices in cooking are still high, and you have time to spare, you can try adding or substituting other known seafood products like shrimps, crab meat, scallops, and oysters to this recipe.

This meal is a great source of omega-3 fish oil and dietary fiber. It is also an excellent meal (not only during holidays) if you plan to work-out in the gym or run the usual 5 miles in the park the following day.

HAPPY HOLIDAYS to everyone!