Test post after crazy splog scare. I think I accidentally flagged my own blog (doink!) when I tried to report abuse (spam in my comments section). And not the tasty kind of SPAM. Ugh. I'm hoping Blogger doesn't disable or lock or remove this blog, but I guess I'll have to wait.
Hope this post appears.
Wednesday, April 28, 2010
Monday, April 19, 2010
The Burning Question... Answered
I started this blog in August, 2006, almost four years ago, and in all that time, I've posted only around 5 pictures of the foods I cook, eat, and rave about. Well, maybe not 5; more like... 7 or 8. The point is, I seem to have posted too few food photos that I'm sure at least some of you may be wondering... What does she have against food photography?
Just to set the record straight--because there are days when I like to pretend that I'm a celebrity "setting the record straight", as it were, in an effort to contain the backlash of a controversy I am embroiled in. Today is one of those days...
Anyway, just to set the record straight, I don't have anything against food photography. (Twit your friends...)
I think it takes great skill to, for instance, take a cheesecake, set it against a magenta background, top it with real blueberries with a berry or two falling off the cake, drizzle it with viscous blueberry puree so that the creamy, white, cake looks like it's drooling blueberries... and not eat the cake. Instead, you get your trusty camera, fiddle with it while ignoring. Ignoring the cake. Then you take a photograph of your cake because, perhaps, you'd rather have the photograph than the real thing.
THAT takes skill... and a little bit of crazy.
One of the more well-known experiments in psychology was the Marshmallow Test where children were brought, one by one, into a room where a marshmallow sat on a plate on a table. A pretty, yummy, marshmallow. The children were told, "You may eat the marshmallow. However, you have a choice to not eat this marshmallow and wait a bit. If you can wait, oh say, 5 minutes, someone will come in and give you another one. So then, you can have two marshmallows. Two." Then they were left alone to make that all important decision: to eat (now) or not to eat.
Well, turns out, some kids gobbled up the marshmallow immediately. The promise of a second marshmallow was not enough to override the hunger to have the first marshmallow, NOW!
I'm convinced that food stylists and photographers would have passed the marshmallow test as children. I wouldn't have. I would have gobbled up that marshmallow even before the experimenter finished her spiel. I would have set a new record for failing the marshmallow test. It would have shamed my parents.
That's why I don't take too many pictures of the foods I cook. I don't have the patience for it. Usually, my plate's half empty by the time I remember to take a picture. And it seems vainglorious to insert a photo of me or my family AFTER having eaten, looking sated and almost Zen. (Seriously, have you ever encountered or yourself used the word "vainglorious" in a blog post? Uh-may-zing. Sometimes, I surprise myself).
You can't take a pic of your cake and eat it too. At least, not at the same time.
Just to set the record straight--because there are days when I like to pretend that I'm a celebrity "setting the record straight", as it were, in an effort to contain the backlash of a controversy I am embroiled in. Today is one of those days...
Anyway, just to set the record straight, I don't have anything against food photography. (Twit your friends...)
I think it takes great skill to, for instance, take a cheesecake, set it against a magenta background, top it with real blueberries with a berry or two falling off the cake, drizzle it with viscous blueberry puree so that the creamy, white, cake looks like it's drooling blueberries... and not eat the cake. Instead, you get your trusty camera, fiddle with it while ignoring. Ignoring the cake. Then you take a photograph of your cake because, perhaps, you'd rather have the photograph than the real thing.
THAT takes skill... and a little bit of crazy.
One of the more well-known experiments in psychology was the Marshmallow Test where children were brought, one by one, into a room where a marshmallow sat on a plate on a table. A pretty, yummy, marshmallow. The children were told, "You may eat the marshmallow. However, you have a choice to not eat this marshmallow and wait a bit. If you can wait, oh say, 5 minutes, someone will come in and give you another one. So then, you can have two marshmallows. Two." Then they were left alone to make that all important decision: to eat (now) or not to eat.
Well, turns out, some kids gobbled up the marshmallow immediately. The promise of a second marshmallow was not enough to override the hunger to have the first marshmallow, NOW!
I'm convinced that food stylists and photographers would have passed the marshmallow test as children. I wouldn't have. I would have gobbled up that marshmallow even before the experimenter finished her spiel. I would have set a new record for failing the marshmallow test. It would have shamed my parents.
That's why I don't take too many pictures of the foods I cook. I don't have the patience for it. Usually, my plate's half empty by the time I remember to take a picture. And it seems vainglorious to insert a photo of me or my family AFTER having eaten, looking sated and almost Zen. (Seriously, have you ever encountered or yourself used the word "vainglorious" in a blog post? Uh-may-zing. Sometimes, I surprise myself).
You can't take a pic of your cake and eat it too. At least, not at the same time.
Friday, January 01, 2010
BOCHOGNOMICS: Pasta, Pasta, y Quesadilla
To kick off the new year, and per Ate My’s suggestion, I am changing the way I present recipes to include pricing. I am calling my new recipe series Bochognomics. This, of course, is in tribute to Kitchenomics, Del Monte’s popular marketing campaign. It’s very 90s but I am, after all, a 90s kid.
For this first installment of Bochognomics, I present two pasta and a quesadilla recipes. Pricing, by the way, is based mostly on Unimart prices. (More on the glory of Unimart in a subsequent post).
Sardine Pasta
This is a recipe for the Linguine with Sardines that I cooked for the Faculty Christmas Party of UP Psych where I now teach. The professors and instructors loved it and polished off all 1.5 kilos of it. Ma’am Ly, a colleague, asked if I took orders. To which I replied, “If I took orders, I’d never finish my dissertation.” By the way, if the recipe seems familiar, that’s because it’s quite similar to past sardine pasta recipes I’ve created.
Ingredients: (Pricing)
1.5 kg linguine (Php 44.75 / 500g Balducci brand)
7 cans fried sardines (Php 15.95 / can)
6-7 native tomatoes, chopped (Php 47.00 approx.)
1 bottle capers, drained (Php 84.75 Doña Elena brand)
2 160g cans tomato paste (Php 16.50 / 160g Jolly brand)
2 tbsp minced garlic (from pantry)
1 tbsp minced onions (from pantry)
olive oil, for sautéing (from pantry, Capri and Doña Elena are cheap but good brands in the Php 100++ range / 500 ml for pure and extra virgin)
Italian seasoning, s&p (from pantry, Php 38.25 / 13g bottle McCormick brand)
Fresh basil, all torn up (from pantry, Php 37.75 / 100g approx)
Grated parmesan (optional) (Php 94.50 / 200g Kraft brand)
Procedure:
1 Saute onions and garlic.
2 Add tomatoes. Season with salt and pepper. Saute for a few minutes.
3 Add fried sardines. (Debone sardines and remove laurel leaves prior to adding them). Stir for a few minutes.
4 Add tomato paste. Add water to thin the sauce if it gets too thick.
5 Add fresh basil, Italian seasoning, and capers. Season with s&p, to taste.
6 Let simmer.
7 Add cooked linguine (or any other pasta). Toss.
8 Serve and enjoy.
Pasta with Meat Sauce
I cooked this last night for New Year’s Eve dinner. I used the same meat sauce for the quesadilla I also made, the recipe for which will be detailed after this one.
Ingredients: (Pricing)
1.5 kg pasta (Php 44.75 / 500g Balducci brand)
½ kg ground lean beef (Php 120 / 500g, Nepa Q-mart)
¼ kg ground lean pork (Php 40 / 250g, Nepa Q-mart)
1 kg spaghetti sauce (Php 64.75 Clara Ole brand)
4 native tomatoes, chopped (Php 47 / 6-7 pcs, approx)
3 peppers, chopped (Php 27, approx)
1 can mushrooms (Php 23.75 / 400g can Tai Hing brand)
grated cheese (Php 94.50 / 200g parmesan Kraft brand, or Php 130++ / 500g processed cheese Che Vital brand, approx)
4 tbsp minced garlic (from pantry)
2 tbsp minced onion (from pantry)
2 tbsp fresh basil, torn up (from pantry, Php 37.75 / 100g approx)
2 tbsp fresh parsley, chopped (from pantry (Php 23.75 / 100g, approx)
Italian seasoning, s&p (from pantry, Php 38.25 / 13g bottle McCormick brand)
Procedure:
1 Saute 2 tbsp garlic and onions. Add meats. Cook until juices from the meat have evaporated and the meat has turned brown. Set aside cooked meat.
2 Saute the rest of the garlic. Add the tomatoes. Season with salt and pepper.
3 Add the mushrooms and peppers. Saute for a few minutes.
4 Add the meat. Saute for a few minutes.
5 Add the spaghetti sauce, basil, parsley, and Italian seasoning. Stir and let simmer for a few minutes. Add s&p, to taste.
6 Add cooked pasta. Toss.
7 Top with grated cheese. Enjoy.
Quesadilla y Quesadilla
I made 2 kinds of quesadilla for last night’s dinner, a ham and cheese quesadilla and a meat quesadilla using the same meat sauce I used for the pasta.
Ingredients: (Pricing)
4 pcs large tortillas (Php 89.50 / 6 pcs Village Gourmet brand)
8-10 medium thick slices of ham (Php 564 / 700g Adelina brand, approx)
1 pack tomato cream sauce (Php 25 / 250g Del Monte brand)
4 tbsp meat sauce
grated cheese (from pantry, Php 130++ / 500g Che Vital brand, approx)
1 tbsp fresh basil, torn up (from pantry, Php 37.75 / 100g, approx)
Procedure:
To make the ham and cheese quesadilla:
1 Place one large tortilla on a big plate. Put 3 big dollops of tomato cream sauce and spread.
2 Arrange ham slices to cover the whole tortilla up to 1 inch from the edge.
3 Top with grated cheese.
4 Take another tortilla and smear with tomato cream sauce.
5 Cover the tortilla with toppings to make a tortilla sandwich.
6 Heat in turbo broiler for 10 minutes at 200 C.
7 Cut into 6-8 pieces.
8 Serve and enjoy.
To make the meat quesadilla:
1 Place one large tortilla on a big plate. Put 3 big dollops of meat sauce and spread all over the tortilla.
2 Top with basil and grated cheese.
3 Take another tortilla and smear with tomato cream sauce.
4 Cover the tortilla with toppings to make a tortilla sandwich.
5 Heat in turbo broiler for 10 minutes at 200 C.
6 Cut into 6-8 pieces.
7 Serve and enjoy.
Saturday, September 05, 2009
The Mission: Raise Your Blood Pressure...
The Means: My Aligue (Crab Fat) Pasta
The Materials:
1 huge crab, boiled, use both fat and meat
1/2 shrimp or any seafood boullion cube
1 cup hot water
250 ml all purpose cream
4-5 medium-sized tomatoes, diced
1-2 large red or green bell pepper/s, diced
2 tbsp chopped garlic
1 tbsp chopped onion
canola and/or sesame oil for sauteing
salt and pepper to taste
400 g spaghetti or any long pasta
grated parmesan cheese, optional
The Method:
1 Boil the crab. Harvest the fat and meat from the crab. Separate the meat from the fat.
2 In a separate bowl, dissolve the crab fat and boullion cube in hot water. Season with pepper (and salt, if necessary).
3 Saute garlic and onions. Add tomatoes. Season immediately with salt and pepper.
4 Add peppers, then crab meat. Stir for a few minutes.
5 Add crab fat mixture. Simmer.
6 Add cream. Simmer.
7 Taste. Season with salt and pepper, if necessary.
8 Add cooked spaghetti. Toss.
9 Serve as is or topped with grated parmesan cheese.
10 Enjoy.
Mission accomplished when...
11 Feel the back of your neck start to throb.
12a Take hypertension meds.
12b Or, go to nearest hospital.
12c Or, die smiling.
The Materials:
1 huge crab, boiled, use both fat and meat
1/2 shrimp or any seafood boullion cube
1 cup hot water
250 ml all purpose cream
4-5 medium-sized tomatoes, diced
1-2 large red or green bell pepper/s, diced
2 tbsp chopped garlic
1 tbsp chopped onion
canola and/or sesame oil for sauteing
salt and pepper to taste
400 g spaghetti or any long pasta
grated parmesan cheese, optional
The Method:
1 Boil the crab. Harvest the fat and meat from the crab. Separate the meat from the fat.
2 In a separate bowl, dissolve the crab fat and boullion cube in hot water. Season with pepper (and salt, if necessary).
3 Saute garlic and onions. Add tomatoes. Season immediately with salt and pepper.
4 Add peppers, then crab meat. Stir for a few minutes.
5 Add crab fat mixture. Simmer.
6 Add cream. Simmer.
7 Taste. Season with salt and pepper, if necessary.
8 Add cooked spaghetti. Toss.
9 Serve as is or topped with grated parmesan cheese.
10 Enjoy.
Mission accomplished when...
11 Feel the back of your neck start to throb.
12a Take hypertension meds.
12b Or, go to nearest hospital.
12c Or, die smiling.
Sunday, August 09, 2009
What really went on during that 1 million peso dinner...
Today's newspaper carried the headline "GMA Dined for P1M in NY". This news story, of course, shocked and angered so many people who perhaps still expect an iota of self restraint, respect for others' grief, and observance of propriety from a woman who has shown time and again that she is perhaps genetically incapable of any of these so-called "human" emotions. So what if President Aquino had just died and left not only her family but the whole nation saddened and grieving? So what if 40 percent of Filipinos have at one point in their lives experienced hunger? These are but trifling matters. Besides, it's not as if it was just a casual dinner where nothing of great import was discussed. No, I have it on good authority that GMA and cohorts were celebrating the inauguration of a new political party of which GMA is, naturally, the chimerical head. Below is a transcript of her inaugural address:
Good evening, men, women, harlots all.
Tonight, as I was being driven here in my sleek black stretch limousine, the sight of rows and rows of matchstick houses, squatter slums, assaulted my eyes. Dirty, hungry looking street urchins loitering, littering the street like trash, only aggravated the situation. For a while I thought I would be seized by a pure wave of pity and compassion for our kababayan and their karukhaan. For a while I was terrified that my conscience would rise up from the murky depths of my unconscious to bug the hell out of me... Then I remembered, I had it securely tethered to a 10-billion tonne weight which was sure to keep it down in the abyss of my mind, the black depths of which approximates that of the Mindanao Trench... Whew! That was close, I thought to myself. For a while there... I shuddered then heaved a huge sigh of relief as I settled back against my plush leather seat to contemplate the historic nature of this night.
Tonight is, indeed, a historic night. Tonight we celebrate the beginning of what I have no doubt will be the most profitable political party in Philippine political history. I welcome you, harlots, as members of KKK, which for our purposes, stands for Kakapalan ng mukha, Kawalan ng hiya, Katiwasayan ng bulsa. Specifically, ating bulsa.
Our mission is simple: to do whatever is necessary--without regard for honor, trust, integrity, respect, and all things valiant...and abstract--to remain in power and add to our, let's face it, already unimaginable wealth. Modesty is not a value. Moderation is taboo.
Ang ating misyon: ipakita sa taongbayan na wala silang maaasahan sa atin, kahit singkong duling, ika nga ng mga matatanda.
Wala nang pagpapanggap.
Wala nang magpapanggap na may batas na sinusunod. Pretty soon, we shall effect such a transformation as to render our old laws moot and create new ones that more accurately reflect the lawlessness of our actions. We shall render rules and regulations--even those that govern the conferring of honorific awards--optional. Sufficient but not necessary. So what if the likes of Lumbera, Bencab, Luz, and Almario raise a ruckus about it? Let those old fogeys have a coronary. Or three.
Wala nang pagpapanggap na may pagtingin tayo sa mahihirap. In this regard, this dinner should serve to put across this particular point. A necessary conclusion from two premises:
Premise 1: Forty percent of the Philippine population has suffered hunger at least once during the past year.
Premise 2: The current but pseudo Philippine president and her cohorts spent a million pesos on dinner in New York.
Conclusion: The pseudo president and her cohorts simply do not care. Are simply not bothered by the gaping incongruity that exists between the truth of Premise 1 and that of Premise 2.
Wala nang pagpapanggap na marunong tayong makiramay. Again, this dinner should serve to drive home this point. Another necessary conclusion from two premises:
Premise 3: The Philippines has just lost a much admired, even beloved, leader, one who lived and breathed simplicity, non-frivolity, and integrity.
Premise 4: The current but pseudo Philippine president and her cohorts spent a million pesos wining, dining, and generally making merry in New York while every Filipino (and even many non-Filipinos) elsewhere were grieving.
Conclusion: The pseudo president and her cohorts simply do not care. Are simply not bothered by the gaping incongruity that exists between the truth of Premise 3 and that of Premise 4.
(Thunderous applause almost shakes the foundations of Le Cirque)
(Chortles) I do try... (To waiter) I'll have that tenth bottle of Chardonnay, please...
I hope it is clear to everyone that I will not countenance any sort of good behavior, "good" defined as noble, heroic, selfless... I shudder to even say this word. I suggest you all exercise the same vigilance in staying away from all that is good and true and keeping close to our vision of an unjust, inhumane, society as a necessary consequence of the selfishness of our ambition.
I thank... no one... not even their God.
(Cheers and thunderous applause once more)
Good evening, men, women, harlots all.
Tonight, as I was being driven here in my sleek black stretch limousine, the sight of rows and rows of matchstick houses, squatter slums, assaulted my eyes. Dirty, hungry looking street urchins loitering, littering the street like trash, only aggravated the situation. For a while I thought I would be seized by a pure wave of pity and compassion for our kababayan and their karukhaan. For a while I was terrified that my conscience would rise up from the murky depths of my unconscious to bug the hell out of me... Then I remembered, I had it securely tethered to a 10-billion tonne weight which was sure to keep it down in the abyss of my mind, the black depths of which approximates that of the Mindanao Trench... Whew! That was close, I thought to myself. For a while there... I shuddered then heaved a huge sigh of relief as I settled back against my plush leather seat to contemplate the historic nature of this night.
Tonight is, indeed, a historic night. Tonight we celebrate the beginning of what I have no doubt will be the most profitable political party in Philippine political history. I welcome you, harlots, as members of KKK, which for our purposes, stands for Kakapalan ng mukha, Kawalan ng hiya, Katiwasayan ng bulsa. Specifically, ating bulsa.
Our mission is simple: to do whatever is necessary--without regard for honor, trust, integrity, respect, and all things valiant...and abstract--to remain in power and add to our, let's face it, already unimaginable wealth. Modesty is not a value. Moderation is taboo.
Ang ating misyon: ipakita sa taongbayan na wala silang maaasahan sa atin, kahit singkong duling, ika nga ng mga matatanda.
Wala nang pagpapanggap.
Wala nang magpapanggap na may batas na sinusunod. Pretty soon, we shall effect such a transformation as to render our old laws moot and create new ones that more accurately reflect the lawlessness of our actions. We shall render rules and regulations--even those that govern the conferring of honorific awards--optional. Sufficient but not necessary. So what if the likes of Lumbera, Bencab, Luz, and Almario raise a ruckus about it? Let those old fogeys have a coronary. Or three.
Wala nang pagpapanggap na may pagtingin tayo sa mahihirap. In this regard, this dinner should serve to put across this particular point. A necessary conclusion from two premises:
Premise 1: Forty percent of the Philippine population has suffered hunger at least once during the past year.
Premise 2: The current but pseudo Philippine president and her cohorts spent a million pesos on dinner in New York.
Conclusion: The pseudo president and her cohorts simply do not care. Are simply not bothered by the gaping incongruity that exists between the truth of Premise 1 and that of Premise 2.
Wala nang pagpapanggap na marunong tayong makiramay. Again, this dinner should serve to drive home this point. Another necessary conclusion from two premises:
Premise 3: The Philippines has just lost a much admired, even beloved, leader, one who lived and breathed simplicity, non-frivolity, and integrity.
Premise 4: The current but pseudo Philippine president and her cohorts spent a million pesos wining, dining, and generally making merry in New York while every Filipino (and even many non-Filipinos) elsewhere were grieving.
Conclusion: The pseudo president and her cohorts simply do not care. Are simply not bothered by the gaping incongruity that exists between the truth of Premise 3 and that of Premise 4.
(Thunderous applause almost shakes the foundations of Le Cirque)
(Chortles) I do try... (To waiter) I'll have that tenth bottle of Chardonnay, please...
I hope it is clear to everyone that I will not countenance any sort of good behavior, "good" defined as noble, heroic, selfless... I shudder to even say this word. I suggest you all exercise the same vigilance in staying away from all that is good and true and keeping close to our vision of an unjust, inhumane, society as a necessary consequence of the selfishness of our ambition.
I thank... no one... not even their God.
(Cheers and thunderous applause once more)
Friday, July 03, 2009
Finding the time for another pasta recipe
I'm finding myself overtaken by the new, and at times unsettling, experience of teaching. Yes, I have now joined the other side of the educational divide. I am now a guro, a titser (eep yu wil), at least for the year covering my appointment period. While I am enjoying certain aspects of it, as in the actual interaction with my students, I am still getting used to the administrative work that goes with it, the utter tediousness of preparation for classes, and the paradigm shift I have had to suffer through. I am, alas, not just a student anymore. Where before I used to sit in class, say something only when I wanted to and space out whenever I felt like it, I now have to stand in front of class, say the same things at least twice over, and try not to space out on my students. I am, too, not a freelancer anymore. I still have other projects but, for the better part of this year and next, I am fully employed by the university that made the sorry mistake of appointing me Assistant Professor 1, with 12 units teaching load, teaching 2 classes of General Psychology and 1 Experimental Psychology class. Did I say I have had to suffer through a paradigm shift? Make that still suffering.
It's not so bad, though. Frankly, half the time, I just like to create issues out of thin air. This, after all, is one of my favorite things to do. As irritating as being made to represent my department to college meetings can be, at least I have another new experience tucked under my belt and as busy and hectic as my schedule has gotten, at least I can still sneak in another pasta recipe, such as the one below. Suckiest segue, don't you think? Hopefully, the pasta is better than this post. Read--and cook--on...
Sausage-Shitake Pasta in Tomato Cream Sauce
Ingredients:
400 g cooked fusili (pasta twists)
1/2 to 1 large piece hungarian sausage, cut into not-too-thin but not thick slices
5-6 medium sized pieces shitake mushrooms
1 tbsp chopped garlic
2 medium tomatoes, chopped
1 small can (around 100 g) tomato paste
1 250 ml pack all purpose cream
2 tbsp oil, for frying
salt, pepper, italian seasoning, basil, and paprika to taste
optional: cheese to top
Procedure:
1 Fry hungarian sausage slices.
2 Slide sausage slices to one side of the pan. Add garlic. Saute.
3 Add tomatoes. Season immediately with salt.
4 Add mushrooms. Saute everything for a few minutes.
5 Season with italian seasoning and basil, to taste.
6 Add tomato paste. Thin with water if the mixture becomes too thick.
7 Add cream. Decrease fire. Season with salt, pepper, paprika, to taste. Simmer.
8 When the sauce starts to boil, add cooked pasta. Toss.
9 Optional, top with cheese.
10 Serve and enjoy.
It's not so bad, though. Frankly, half the time, I just like to create issues out of thin air. This, after all, is one of my favorite things to do. As irritating as being made to represent my department to college meetings can be, at least I have another new experience tucked under my belt and as busy and hectic as my schedule has gotten, at least I can still sneak in another pasta recipe, such as the one below. Suckiest segue, don't you think? Hopefully, the pasta is better than this post. Read--and cook--on...
Sausage-Shitake Pasta in Tomato Cream Sauce
Ingredients:
400 g cooked fusili (pasta twists)
1/2 to 1 large piece hungarian sausage, cut into not-too-thin but not thick slices
5-6 medium sized pieces shitake mushrooms
1 tbsp chopped garlic
2 medium tomatoes, chopped
1 small can (around 100 g) tomato paste
1 250 ml pack all purpose cream
2 tbsp oil, for frying
salt, pepper, italian seasoning, basil, and paprika to taste
optional: cheese to top
Procedure:
1 Fry hungarian sausage slices.
2 Slide sausage slices to one side of the pan. Add garlic. Saute.
3 Add tomatoes. Season immediately with salt.
4 Add mushrooms. Saute everything for a few minutes.
5 Season with italian seasoning and basil, to taste.
6 Add tomato paste. Thin with water if the mixture becomes too thick.
7 Add cream. Decrease fire. Season with salt, pepper, paprika, to taste. Simmer.
8 When the sauce starts to boil, add cooked pasta. Toss.
9 Optional, top with cheese.
10 Serve and enjoy.
Tuesday, May 12, 2009
Pasta Recipe for Dean
This recipe is dedicated (like a song!) to my friend, Dean, who now lives in the UK with her life partner and who is now starting a love thing with cooking... and eating what she cooks. It's a simple recipe that can be eaten as is or serve as a base for heartier pasta dishes.
ROASTED VEGGIE FUSILI
INGREDIENTS
500 grams fusili (pasta twists; can also use penne)
5-7 pcs medium-sized tomatoes, cut into med-sized chunks
3-4 pcs red and green bell peppers, cut into med-sized chunks
5-7 cloves of garlic, whole
fresh whole basil leaves
1 small can tomato paste
olive oil
salt and pepper, to taste
italian seasoning, to taste
PROCEDURE
1 Place tomatoes, peppers, and garlic cloves in a baking pan. Drizzle with olive oil until each piece is coated. Add salt and pepper. Toss. Roast in pre-heated oven, at 200 degrees C, for 30-40 minutes or until veggies are soft.
2 After roasting, mash the softened garlic and add tomato paste, italian seasoning, and fresh basil leaves to the vegetable mixture. Season again with salt and pepper, if necessary.
3 Add cooked pasta.
4 Can be enjoyed as is. Or, you can add fried meats such as bacon, ham, or hungarian sausage. You can also use canned tuna.
5 Top with parmesan or italian blend cheese.
6 Serve with garlic toast. Enjoy.
ROASTED VEGGIE FUSILI
INGREDIENTS
500 grams fusili (pasta twists; can also use penne)
5-7 pcs medium-sized tomatoes, cut into med-sized chunks
3-4 pcs red and green bell peppers, cut into med-sized chunks
5-7 cloves of garlic, whole
fresh whole basil leaves
1 small can tomato paste
olive oil
salt and pepper, to taste
italian seasoning, to taste
PROCEDURE
1 Place tomatoes, peppers, and garlic cloves in a baking pan. Drizzle with olive oil until each piece is coated. Add salt and pepper. Toss. Roast in pre-heated oven, at 200 degrees C, for 30-40 minutes or until veggies are soft.
2 After roasting, mash the softened garlic and add tomato paste, italian seasoning, and fresh basil leaves to the vegetable mixture. Season again with salt and pepper, if necessary.
3 Add cooked pasta.
4 Can be enjoyed as is. Or, you can add fried meats such as bacon, ham, or hungarian sausage. You can also use canned tuna.
5 Top with parmesan or italian blend cheese.
6 Serve with garlic toast. Enjoy.
Subscribe to:
Posts (Atom)