Ever since I got married, I have learned to cook. I didn't know that I had it in me, until now. My husband says I can wing it and can generally go without tasting what I am cooking.
Honestly, I cannot bear to eat what I cook until some 30 minutes later. I feel overwhelmed with the smell that I become desensitized. This is why my husband is my taste tester.
After that time, I am OK to eat and I have to say I eat a lot!
I am attaching here my favorite pasta, as well as hubby's favorite pasta. These are easy to cook and takes about 30 minutes of your time. Of course, when I was starting, it took me about 1 hour and 15 minutes to prepare. I wasn't so used to chopping, cutting, and even boiling pasta then.
My fave: Bacon in White Sauce a.k.a. Carbonara
500mg pasta ( I like elbow macaroni or shells for this.)
1 clove of garlic - pressed
1 white onion (red onion's too strong a flavor)
1 can of cream of mushroom
1 can of jolly sliced mushrooms
1 cup of milk
1 small red pepper
1 small green pepper
250 mg of bacon
salt and pepper to taste
Boil pasta. Drain water.
Cut bacon into small pieces. Fry them but not over cook them. Drain.
Saute garlic, onions, then bell pepper. Add the bacon and let it cook some more. Add the cream of mushroom and champignons. Add the milk and stir. (I use the can of the cream of mushroom to measure milk.)
Salt and pepper to taste
Mix sauce with noodles. Cook over low heat.
Hubby's Fave: Tuna in Basil and Olive Oil
400g spaghettini noodles
2 chopped onions
1 clove chopped garlic
5 chopped tomatoes
250 ml olive oil
2 cans hot & spicy tuna
2 cans tuna in brine
fresh basil
salt and pepper
1/2 small block cheddar cheese, grated
Cook spaghetti noodles until al dente. Drain the water.
Drain the tuna.
Saute garlic, onions, and tomatoes in olive oil. Make sure not to burn the garlic. Add the tuna.
Sprinkle rock salt, basil and black pepper. Simmer.
If mixture dries up, add more olive oil.
Mix tuna mixture with noodles. Cook over low heat.
Serve with grated cheese on top.
It really can't get any simpler than that.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday, September 9, 2008
Wednesday, September 3, 2008
Experimental Chopsuey
Sarita helped inspire to re-create this recipe.
You see, my college friends and I have been emailing recently. Trying to catch up on who's pregnant and who's not, who's working and who's not, who's here and who's abroad. For the longest time, we have been amiss in emailing each other. Now, all of a sudden, everyone's back from dead. This includes those who rarely reply. (I admit I am one of them.)
One of the topics brought up was eating healthy. Sarah was asking for simple vegetable recipes and so I tried to recreate the one I cooked in Germany (some months back.) All I can say is this, it's sooooo much easier to get ingredients when they are written in English (or Filipino).
Without further ado, my simple experimental vegetable stir fry.
What do you need:
a little oil
1 clove of garlic (chopped)
1 piece of onion (sliced)
2 tablespoons of cornstarch (mixed in a 1/4 cup water)
3 tablespoons oyster sauce (approximately)
1 cup of water
salt and pepper to taste
and of course, vegetables you like... (Lucky me, the supermarket has mixed vegetables, peeled and cut, so it takes less time to prepare this.)
For this one, I used the veggies that I love:
1 small cabbage
1 medium red bell pepper
1 small carrot
1 small cauliflower
1 small broccoli
What you do:
Heat the oil in a wok (preferably non-stick skillet). Saute the garlic (make sure you don't burn it.) and add the onions. Stir-fry the vegetables harder to cook (like carrots, cauliflower, broccoli, etc) and put the easier ones to cook last. Add the mixed cornstarch in water, oyster sauce, and water. You may put more oyster sauce and water as you like. Add salt and pepper to taste.
Let it simmer in very low heat for about 10-15 minutes (depends on the vegetables you use.)
The sauce (cornstarch in water + oyster sauce + water) will have to be proportional to the amount of vegetables you cook. It will be thick and may take quiet awhile for the sauce to appear.
Disclaimer: This is a non-professional recipe. I learned this when I first started cooking, without a cookbook and using ingredients named in German.
You see, my college friends and I have been emailing recently. Trying to catch up on who's pregnant and who's not, who's working and who's not, who's here and who's abroad. For the longest time, we have been amiss in emailing each other. Now, all of a sudden, everyone's back from dead. This includes those who rarely reply. (I admit I am one of them.)
One of the topics brought up was eating healthy. Sarah was asking for simple vegetable recipes and so I tried to recreate the one I cooked in Germany (some months back.) All I can say is this, it's sooooo much easier to get ingredients when they are written in English (or Filipino).
Without further ado, my simple experimental vegetable stir fry.
What do you need:
a little oil
1 clove of garlic (chopped)
1 piece of onion (sliced)
2 tablespoons of cornstarch (mixed in a 1/4 cup water)
3 tablespoons oyster sauce (approximately)
1 cup of water
salt and pepper to taste
and of course, vegetables you like... (Lucky me, the supermarket has mixed vegetables, peeled and cut, so it takes less time to prepare this.)
For this one, I used the veggies that I love:
1 small cabbage
1 medium red bell pepper
1 small carrot
1 small cauliflower
1 small broccoli
What you do:
Heat the oil in a wok (preferably non-stick skillet). Saute the garlic (make sure you don't burn it.) and add the onions. Stir-fry the vegetables harder to cook (like carrots, cauliflower, broccoli, etc) and put the easier ones to cook last. Add the mixed cornstarch in water, oyster sauce, and water. You may put more oyster sauce and water as you like. Add salt and pepper to taste.
Let it simmer in very low heat for about 10-15 minutes (depends on the vegetables you use.)
The sauce (cornstarch in water + oyster sauce + water) will have to be proportional to the amount of vegetables you cook. It will be thick and may take quiet awhile for the sauce to appear.
Disclaimer: This is a non-professional recipe. I learned this when I first started cooking, without a cookbook and using ingredients named in German.
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