Recipes

You’ll find here some of the recipes I’ve collected over the years and served so many times to my family and friends.

Since my family and I love pasta dishes, let me start with two of our favorite pasta recipes…

Pesto sauce

(This was shared with me by fellow mom, writer and editor Michelle Joaquin. I’m not sure where she got it, but to us, it’s perfect!)

2/3 cup olive oil

2 cloves garlic

1 cup fresh basil leaves

1/2 cup pine nuts

4 tbsp butter

4 tbsp parmesan cheese

salt and pepper, to taste

1. Put garlic and nuts in blender and grind. Add basil and olive oil. Blend.

2. Add butter, cheese, salt, and pepper. Mix well.

Note: Since I have never found pine nuts in the supermarkets I frequent, I use cashew nuts instead or greaseless peanuts, and add half the salt included in their package to the mixture. In place of parmesan cheese, I have also tried using the regular cheese (grated). Although it would not give a smooth finish to the mixture like parmesan does, there’s not much difference in taste.

Carbonara sauce

(This recipe is good for half kilo of pasta based on Del Monte’s Spaghetti Alfredo recipe and is good for very limited budget. The optional ingredients are taken from various carbonara recipes I’ve tried throughout the years.)

1/2 cup butter or margarine

2 pcs beef bouillon cubes

1/4 – 1/2 cup water (you may use much less or none at all for a creamier carbonara)

1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt)

1/4 tsp pepper

1/2 cup grated Parmesan cheese (I’ve tried using grated regular cheese, cheddar, or quick-melt cheese in place of Parmesan cheese)

1 cup evaporated milk

1 pack (200 mL) all-purpose cream

Optional:

3 cloves of garlic, minced

1 small onion, minced

3 slices of spiced ham, cut into small squares or 4-6 strips of bacon cut into squares, or about 3/4 cup of shredded chicken meat (you may also combine chicken and ham or chicken and bacon)

mushroom (stems and pieces)

dried basil leaves

ground white pepper, to taste

a dash of white wine–add this only when you find the sauce too creamy

1. Melt butter or margarine over low heat. Saute beef bouillon until crumbled. Add milk, water, cheese, salt, and pepper. Simmer for five minutes.

2. Stir in cream. Pour over or mix with cooked pasta.

If you’re adding the optional items, saute garlic and onion in melted butter or margarine before adding the beef bouillons. Add the ham, bacon, or chicken meat and mushroom before putting the rest of the ingredients in step 1. Continue with step 2, adding only dried basil leaves and ground white pepper before pouring over the mixture.

Let me know once you’ve tried them and how you liked them, too, okay?

More recipes to come, so please visit again. Thanks 🙂

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