Fettucine with Seared Beef and Sour Cream

Let’s face it, our Christmas spread is mostly made up of rich, decadent, and calorie-laden stuff. Lechon, hamon, leche flan, and morcon are just some of our comfort food during Noche Buena. But there are some of us who also want to try something new for this year, perhaps something lighter and healthier.

Here are some locally crafted recipes using ingredients that are nutrient-rich to ensure that you have a healthy and delicious holiday spread on Christmas Eve.

Begin by having something oh so familiar with a twist. For your appetizer, try topping thinly sliced cucumbers or salad tomatoes with Nanay Luisa’s Queso de Bola Spread. It is loaded with calcium-rich pure edam cheese and seasoned with a wellbalanced mix of pickle relish, pimiento, and mayo. The creamy texture brings the sensory taste of sweet and savory chasing each other. This is also best paired with crackers, toasts, or crostinis or used as a dip for carrot and celery sticks. Next, have a main course that contains healthy fats from olive oil to help prevent your blood cholesterol from shooting up while enjoying slices of protein. Here’s an easy-peasy recipe from Doña Elena brand ambassador chef

Kalel Chan. Procedure:

1. Sear beef tenderloin with Dona Elena Pomace Olive Oil until desired doneness is achieved and let the meat rest.

2. In a pot, boil 2L of water and add salt. Cook fettucine for 7-8 minutes and set aside.

3. Using the oil from the seared meat, saute the onion and garlic briefly.

4. Add the capers and deglaze with red wine.

5. Add the cooked pasta and season with worcestershire.

6. Slice the beef tenderloin.

7. Plate the pasta and add the slices of beef tenderloin

8. Add the sour cream and serve.

Of course, a meal is never complete without something sweet to end it. Dried fruits are high in potassium which prevents high blood pressure and has natural sugars for added sweetness that you are craving for. Here’s another recipe by Locavore’s chef

Mikel Zaguirre. Yield:

Time it takes to prepare: Ingredients:

3-4 persons

Beef Dry Rub

30 minutes 200g Marinated Beef Tenderloin, Cleaned

2 Tbsp White Onion, Finely Chopped

1 Tbsp Garlic, Peeled and Finely Chopped

1 Tbsp Capers

2 Tbsp Worcestershire

150 g Fettucine

2 Tbsp Red Wine

3 Tbsp Dona Elena Pomace Olive Oil (Chef’s Choice) 3 Tbsp Sour Cream 1 tsp Pimenton, Sweet

1 tsp Cocoa Powder, Unsweetened

1/2 tsp Cumin Powder

1/4 tsp All Spice Powder

1/8 tsp Cinnamon Powder

1/8 Cayenne Pepper Powder

Combine all ingredients together and set aside to use for marinating beef tenderloin.