Baked mac and cheese
… there weren’t too many choices for dinner. It was either a no-meat, no-veggies tofu dish or pasta. Mac and cheese seemed to be the simplest.
If you search the web for “mac and cheese” you will find recipes for so many versions you’ll end up not knowing which one to make. There are versions with milk, cream, ham or bacon. There are versions with spinach and peas. The simplest was a mixture of butter, cooked pasta and shredded cheese. I’m throwing in my version with the rest.
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Pasta primavera… with fresh tuna!
There are no hard and fast rules as to what vegetables can be used for making pasta primavera. Personally, I prefer a combination of tomatoes, eggplants, bell peppers and carrots. I also like to add fresh basil because it goes so well with garlic and olive oil. In the past, I often added sardines in jars or canned tuna to what traditionally is a vegetable dish, but never fresh seafood. I never realized the difference it makes. The cubes of fresh tuna retained their shape, added flavor to the dish that did not have that overpowering fishy taste one gets from fish in cans and jars.
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Chicken and misua soup, version 2
It’s the same basic chicken and misua soup but without tomatoes. I have also added broccoli florets, the pared and sliced stem of the broccoli, and carrots. I used beef broth instead of chicken broth, having been simmering a pot of bones all afternoon.
What’s the idea? Nothing, really, except that I already had two cooked chicken breasts — I boiled the breasts that I cut off from the chickens that I grilled a few days ago — and there were a lot of vegetables in the fridge…
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Pancit canton (chow mein) in a flash
Wikipedia defines chow mein as “a generic Chinese term for a dish of stir-fried noodles, of which there are hundreds if not thousands of varieties.” It says further: “In Anglo-American Chinese cuisine, it is a stir-fried dish in consisting of noodles, meat, and cabbage and other vegetables. It is often served as a specific dish [...]
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Ernest’s pancit canton
If you’re wondering who “Ernest” is, he is a 17-year-old reader who posted the recipe for pancit canton in the comment thread of the beef laing entry. I’ve been using oyster sauce for cooking pancit canton for years — since I got the idea from a geeky cousin-in-law, Luigi — but combining oyster sauce with [...]
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