If it's Noche Buena preparation time, try more hassle-free with GLAD

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When I think of Noche Buena, it’s always a feast, a buffet table filled with special food and super yummy treats that is shared with family and friends.

Noche Buena is a tradition that families all around the world enjoy and look forward to during the Yuletide season.

Preparing for Noche Buena and thinking of gifts for your loved ones this coming holiday season can be a very daunting task, indeed. But more than the stress of finding the best Christmas present, homemakers often become hard pressed to find the perfect recipes fit to be called “a meal-to-remember” during the Christmas Eve celebration. Noche Buena gatherings often stand out more than the others because the menu details have been well thought out.

For moms who don’t want to spend more than their budget would allow and also for those who don’t like eating out in crowded dining places during this busy season, now will be a good time to put their creativity to the test -- in the kitchen.

To help you accomplish this, GLAD, a trusted brand in food protection and kitchen management, has come up with the following hassle-free Noche Buena recipes developed by chef and food stylist Eugene Raymundo.

The first dish is a very easy and no-fail recipe for a meat loaf that doesn’t take long to prepare, while the second recipe is a fudge treat for dessert that uses walnuts and maraschino cherries. To prepare these meals, all you need are essential kitchen partners such as Glad Non-Stick Aluminum Foil, which has a special coating that ensures food does not stick to the foil and makes dishes look more presentable and enticing. Then there’s also GLAD Cook ‘n’ Bake paper whose special non-stick coating eliminates the need for fats and oil. It is also economical because you can use it up to 5 times for simple baking! 

Try these simple recipes and make this Christmas extra special for your loved ones with these holiday treats.

Madman Meatloaf

Madman Meatloaf


Ingredients:

500 gms ground pork

500 gms ground beef

½ cup chopped carrots

½ cup chopped green bell pepper

½ cup chopped red bell pepper

2/3 cup chopped mushrooms

1 tbsp minced garlic

2/3 cup minced onions

250 gms chopped ham

100 gms chopped pepperoni

100 gms chopped bacon

½ cup dried cranberries

100 gms diced cheese

½ tsp cumin

1 tsp paprika

½ tsp chili powder

½ tsp dried rosemary

½ tsp dried sage

1 tbsp salt

1 tbsp Worcestershire Sauce

1 tbsp Tabasco

1/8 tsp pepper

1 egg

2 egg yolks

2 tbsp flour

Procedure:

1. Pre-heat oven to 350oF.

2. Place all ingredients in a large GLAD FREEZER ZIPPER BAG.

3. Seal and massage ingredients to blend well.

4. Place mixture in a GLAD OVENWARE 9 x 12.

5. Cover with GLAD NON-STICK ALUMINUM FOIL.

6. Bake for 35 minutes.

7. Remove foil and bake for another 15 minutes.

8. Let cool before slicing.

Chunky Cherry-Walnut Fudge

Chunky Cherry-Walnut Fudge

Ingredients:

¾ cup butter

1 ½ cups sugar

¾ cup cocoa powder

4 eggs

½ tsp salt

1 cup all-purpose flour

½ cup chopped dark chocolate

1 cup maraschino cherries, quartered

½ cup chopped walnuts

Procedure:

1. Pre-heat oven to 325oF.

2. Line an 8”x 8” brownie pan with GLAD COOK ‘n’ BAKE.

3. Melt margarine over medium heat in a saucepan.

4. Add in cocoa powder and sugar and cook until cocoa powder is dissolved.

5. Remove from heat and whisk in eggs, salt, and flour until well blended.

6. Fold in half of cherries, chocolate and nuts.

7. Pour into prepared pan.

8. Top with remaining add-ons and bake for 45 minutes.

9. Let cool and chill before slicing.

Food for Thought: Fresh Meals Keep Mind and Body Healthy

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Chef Eugene Raymundo

“Let your food be your medicine and your medicine be your food.”

-- Hippocrates, philosopher

GLAD, the Filipino mom’s partner in food protection and kitchen management, reminds everyone that the healthy-living movement is here to stay. 

There’s nothing like a visit to The Farm of Galilee in Silang, Cavite and organic farming advocate Gejo Jimenez’ Malipayon Farm, to see firsthand how the earth brings nourishment to the food we eat. “Here in our farm, we do things in harmony with nature,” says Jimenez. 

Mr. Gejo Jimenez, owner of The Malipayon Farms together with top executives of GLAD (from left:) Renelle delos Santos, product manager; Tisha De Veyra, marketing director, and Marites Dagdag, president.

Guests experienced the joys of reconnecting with the wonders of vegetation while harvesting their own produce. The tour was made even more special with a feast prepared by chef and food stylist, Eugene Raymundo. 

Using the available produce in the farms, such as the red and green curly lettuce, arugula, wansuy, and edible flowers for the dishes, Chef Eugene stresses on the value of fresh ingredients in healthy cooking and the importance of proper food protection. 

The Best Ever GLAD ClingWrap can seal in the moisture of the produce by up to 99%, the freshness is kept longer, and the nutritional value of the food is preserved.

Chef Eugene proceeds with his preparations, using the new Glad Mini ClingWrap. “After slicing what you need, just wrap the vegetable or fruit to keep the freshness, and store in the refrigerator for the next use,” he says. 

“It’s just the right size, so it’s easy to manage,” he says, of his new favourite kitchen companion. This latest addition to the ClingWrap family is a smart way to wrap small portions.. 

The farm-to-table experience brought valuable insights on farming, freshness, and great food, and made guests savour the combination of Chef Eugene’s line-up of mouth-watering and refreshing recipes. 

Good food heals and nourishes the mind and body, and should be enjoyed in its fresh state as much as possible. Make it a habit to keep Glad Mini ClingWrap ready in the kitchen, and know that enjoying a happy healthy lifestyle extends to proper everyday kitchen management.

Here are some easy-to-prepare mouth-watering recipes from Glad and Chef Eugene :

Orzo & Tuyo Salad in Tuba Vinaigrette

Orzo & Tuyo Salad in Tuba Vinaigrette 

Ingredients: 

1 clove garlic, minced

3 tbsp capers, chopped

1 tbsp minced onions

3 pcs black olive, finely chopped

3 pcs green olive, finely chopped

3 tbsp Balsamic vinegar

3 cup Tuba or Coco vinegar

½ cup extra virgin olive oil

salt and pepper 

400 gms orzo, cooked according to package directions

1/2 cup tuyo flakes

1 pc kesong puti, diced

½ cup dried mangoes, cut into slivers

40 gms wild arugula

20 gms micro greens (red amaranth)

20 gms edible flowers 

Procedure: 

In a bowl, blend garlic, capers, olives, vinegars, oil and season with salt and pepper. Pour over cooked orzo and half of the tuyo flakes, kesong puti and dried mangoes, toss until well blended. Cover bowl with Glad ClingWrap and let it sit for at least 15 minutes before serving. Place in a serving dish and top with the remaining fresh ingredients. (Serves 6.)

Grilled Coco-Wansuy Prawns and Pineapple 

Grilled Coco-Wansuy Prawns and Pineapple 

Ingredients: 

1 ½ tbsp grated garlic

1 tsp grated ginger

3 tbsp finely chopped wansuy

1 pc chili, chopped (optional)

1 tbsp calamansi juice

2 tbsp bagoong

pinch cumin

½ tsp paprika

1/3 cup coconut milk

1 tbsp desiccated coconut

500 gms tiger prawns, shelled, deveined with tails intact

fresh pineapple, sliced 

Procedure: 

Place all ingredients except for the prawns and pineapple in a Glad Freezer Zipper Bag. Seal and mash all ingredients together until well blended. Mix in prawns and mix lightly to distribute marinade evenly. Lay pineapple on one side and seal. Chill for at least 30 minutes (pineapple-side down). Grill prawns and pineapple until done. (Serves 6.)

Croissant Pudding with Chocnut Cream with Tsokolate Caviar 

Croissant Pudding with Chocnut Cream with Tsokolate Caviar 

Ingredients: 

6 pcs croissant, cut into pieces

1 ½ cups Fresh milk

1 cup cream

10 eggyolks

1/2 cup coco sugar

1 cup heavy cream, chilled 

8 pcs chocnut, crumbled

2 pcs tablea chocolate 

¼ cup milk

1 ¾ cup water

1/3 cup raw tapioca

fresh fruits 

Procedure: 

Pre-heat oven to 325F. 

Line a loaf pan with Glad Cook ‘n’ Bake. 

In a bowl, blend milk, cream, yolks and sugar until sugar is dissolved. Dip pieces of croissant in the milk mixture and place in the loaf pan. Lightly pack and pour remaining milk mixture on top. Bake for 45 minutes. Let it cool before slicing. 

In another bowl, whip the cream until stiff and blend in crumbled chocnut. Chill until ready to serve. Bring water and tablea to a boil until totally dissolved, blend in milk and let it cool. Boil 4 cups of water and add in tapioca. Cook for 12 minutes. Drain and lightly wash with running water. Soak in Tsokolate and chill overnight. (Serves 10.) 

For more recipes and tips on food protection, visit Glad’s website, www.glad.com.ph and Facebook page, www.facebook.com/GladKitchen.