Food · Mrs. Monologues

Tomato Sauce from Scratch

Speaking of church, check out my latest finds from the fruit and veggie section of our parish Sunday market:

Malunggat Fruit, Sigarilyas and Olokon

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My favorite find though are these oh so cute native tomatoes. They only cost 40 pesos per kilo. Don’t they look like little pumpkins? They are tastier and juicier than the usual tomato.

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Using these babies, I made pasta sauce from scratch

It was so good that I only remembered to take a picture when there were only a few spoonfuls left.

It was so good that I only remembered to take a picture when there were only a few spoonfuls left.

Continue reading “Tomato Sauce from Scratch”

Food · Mrs. Monologues

Light and Creamy Carbonara

Here is one of the last things I cooked before deciding to ban red meat from my diet. Being a pesatarian was supposed to be a form of penance and thanksgiving. My original plan was to try it during the Christmas season. I thought it will take much will power to stop stuffing myself with the holiday ham. But no, the transition was easy. And Ate Rache, who introduced me to the idea, is right. I feel lighter and calmer. According to her, when pigs and cows are being killed or start sensing that they are next, they release stress toxins or something that are passed on to us when we eat their meat. Franco laughed at me when I shared this to him but I think there is some truth to it. It has been a month since I started this new diet and I have no plans of going back to my old meaty days for now.

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Anyhoot, here is a creamy but cream-less recipe of carbonara.

About 8 slices of chopped bacon (I asked Ate Doring to buy the smallest and cheapest pack. She got me one from Pampanga’s Best)

1/2 cup water

3 cloves garlic, minced

1 cup of cheddar cheese, grated

3 large eggs, plus 1 egg yolk

Salt and pepper to taste

Spaghetti (I used .40 kg pasta from Del Monte)

Continue reading “Light and Creamy Carbonara”

Food · Mrs. Monologues

Adobo Pasta, Two Ways

Adobo will remind me always of the best time of my young adult life, being a dormer. Every time I went home to Elbi, my mom would give me a big jar filled with adobo. I would keep this jar in the shared ref, hoping no one will steal my food. Whenever I am sick of eating instant noodles, my mom’s adobo was always a welcome change.

Here are my takes on adobo pasta. Both recipes were adapted from my Yummy cookbooks.

Shred the adobo meat and fry until crispy
Heat some oil. Add a syanse (ladle) full of all purpose cream and another syanse of adobo sauce.  Mix-y mix-y. Add more adobo sauce if you like.
Put the cooked noodles in the pan and mix until noodles are coated with the yummy creamy adobo sauce.
Transfer the pasta in a plate and top with the crispy adobo bits.
Continue reading “Adobo Pasta, Two Ways”

Mrs. Monologues

Pantry Pasta

Don’t you just hate it when you discover that there are expired items in your pantry? Recently,  I found out that an unopened bottle of  Caesars dressing expired last June. I also found a pack of condensed milk that expired last December. But what I really hate is seeing ants eat my food before I do. I discovered that I had  box of cheese that has already been attacked by those evil little creatures. The box was still intact but about 1/4 of the cheese has already been eaten.

Just to clean up my pantry, I came up with a pasta dish that was arguably somewhat delicious. I thought it was just ok. Franco said it was good. Hazel, our newest helper, did not like it.

For this dish, I used chopped sundried tomatoes that I bought from a trade fair last year, penne that is about to expire in a month or two, and olives from a bottle that Cheryl probably opened before she left last October.

Food · Memoirs of a Mummy

Meatballs and Marinara for the Carnivorous Husband

How can I forget to blog about the best dish that I made for my dear husband?

My husband is one hell of a meat lover. He is not into sweets nor does he love veggies. I have accepted the sad fact that even though I got raves for my lemon squares, apple crumble and malunggay pesto, the most that he will eat is half a teaspoon.  So, to show my appreciation for taking the leap of faith when he gave the go signal to buy a gas range, I gave him my cookbooks and food magazines and told him I will cook whatever recipe he wants to try. His request, as expected, was his favorite spaghetti meatballs.

This recipe was adapted from the Test Kitchen Best Ever Recipes Special Issue. For only 35 bucks, this magazine is my favorite among all the food magazines that I have.  Recipes are fail proof because they have been tried and perfected in the test kitchen. Some recipes even go thru as many as 40 revisions before the cooks gave the go signal for publishing.

Here is my take on the recipe. This is good for 10 people.

Onion Mixture

1/4 cup olive oil

3 onions, chopped finely

8 garlic cloves, pressed thru a garlic press

1 tablespoon dried oregano

3/4 teaspoon red pepper flakes –> I could not find my sachets of pepper flakes from Yellow Cab so I omitted this ingredient

– Heat the oil. Cook the onions until golden. Add  the other ingredients (yikes, I just realized that I have been using ingridients with an I in my last recipe posts! Teehee. ) until fragrant. Divide the mixture into two.

Sosy Marinara Sauce

1 can tomato paste

1 cup red wine

1 cup water

4 (28-ounce) cans of crushed tomatoes

1/2 cup Parmesan cheese

1/4 cup fresh basil leaves

sugar, salt and pepper to taste

– Add tomato paste to half of the onion mixture. Cook for a minute then add the wine. Cook for a minute or two  until slightly thickened. Add water and crushed tomatoes. Simmer over low heat until the sauce is no longer watery. The recipes states that simmering will take about 45 minutes to an hour. I initially thought that 45 minutes was too long. Interestingly, it did take about 45 minutes for the sauce to get really thick. Once the sauce is no longer watery, add cheese and chopped basil and sugar, salt and pepper to taste.

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