Microwave Mac amd Cheese

This quick and easy recipe is a sure hit for the busy moms who does't have that much time to cook.

All it takes is less than 10 minutes and you will have a delectable meal for the family

Ingredients:

1/2 lb pasta (cooked, we used small Macaroni)
1 cup whole Milk
2 cups shredded cheddar Cheese
3/4 tsp salt
1/2 tsp ground black pepper
Basil (Optional)

Preparation:
1. Place all ingredients in a microwave safe bowl. Stir.
2. Place in microwave for 5 minutes in Medium High setting.
3. Stir again.
4. Microwave for another 2 minutes.
5. Stir until smooth amd creamy.

Serves 4

Hot and Spicy Tuna Carbonara

One of the many things I love about my boyfie is his love for food and his love for cooking up good food. So for our 30th month, I requested that he cooks me his famous tuna carbona.

I was his assistant preparing ingredients and standing close by while he was cooking so somehow, I know his secret. I would like to share his big bite from his kitchen.



Ingredients
400 g pasta (fetuccini, linguine, etc)

500 ml all purpose cream
250 ml evaporated milk
2 cans of hot and spicy tuna flakes in oil
1 small can sliced bell button mushroom
1 stick butter
Salt to taste
1 big red onions, minced
6 cloves garlic, minced

Optional:
thyme
rosemary
pepper
Cheese

1. Cook pasta according to package instruction. Drain and set aside.

2. Suete onions and garlic in butter. Add mushrooms and saute for another 15-20 min or until mushroom is soft.

3. Add tuna, and cook until light brown. Add salt to add taste to the mixture.

4. Add cream and evaporated milk. Add salt, pepper, thyme and rosemary herbs to add in flavor and taste. And simmer for 5 minutes.  Remove mixture from fire.

5.  Fold in pasta into the carbona sauce and ensure pasta is well coated.

6. Sprinkle cheese before serving.

TST

Because most of the groceries in my cupboard are about to expire, I thought of cooking pasta. We used to do tuna spaghetti during Silab gatherings because one of the alumni, Tessa, is a vegetarian (but she eats fish). So I call this recipe TST or Tuna Spaghetti for Tessa. Although during college, it was just a simple recipe, I added some stuff I could find in the cabinet and gave it a good mix. :)


TST

Ingredients

1 can Century Tuna flakes in vegetable oil
8-12 button mushroom - sliced
4 pcs hotdog - sliced
1 500 g pack Spaghetti Sauce
tomato sauce
5-7 cloves garlic minced
quarter of a normal sized onion - minced
dried basil leaves
salt and pepper
water
Penne Rigate (depending on how much you will eat)
Grated Cheese

Cook pasta according to package instructions. Set Aside.
Boil hotdog in small amount of water until all the liquid has evaporated. Set aside.
Use vegetable oil from canned tuna to saute garlic. Add the onions and continue to saute. Add tuna, be sure it is in small bits already. Add hotdog and mushroom and continue to saute.
Add 1 pack Spaghetti Sauce and a little of tomato sauce. Ensure everything is well mixed. Add basil leaves and salt and pepper to taste.

Serve with grated cheese on top.

Pesto Zest-o!

Pesto sauce is I guess the easiest pasta sauce ever come up… Not to mention that most of its ingredients are affordable and nutritious.

Almost a decade ago, my friend Chloe had ordered Pesto for dinner which we thought of sharing because we have eaten dorm food before we met up with our highschool buddies from Ateneo in one resto in Katipunan. I think that was my first encounter with Pesto and I would never forget how much I disliked its taste… talk about buying something, have a taste, then another and then eventually quit on it. The only thing that kept you on to the second forkful of noodles was the thought that the money you will be paying the bill would be totally put to waste. Chloe and I ended up wasting on food that night.

I have avoided pesto for quite sometime. Not until I have tried living healthy with options of fruits and veggies for food. So when deciding on pasta, the popular choice for trying-to-live-on-veggie people like me would be pesto. I don’t know if taste buds mature but I clicked with pesto. Time and time again, when I feel like eating healthy, pesto was my reliable choice.

But the high and irrational price of pasta and pesto for that matter (and everything else) had me buy a blender. First was just for craving of fruit shakes. But 2 nights ago I thought of dropping by the supermarket and dropped in my basket were ingredients for a pesto sauce.

And today, I brought to work some cooking. I brought pesto pasta topped with extra parmesan cheese. I love the fact that finally, I have done something for craving’s worth. I have fulfilled my stomach as well and the did away with the notion that I don’t know how to cook. Best part of that is, I got to save on lunch. =)

For Pesto Sauce, here's how to make one:

Ingredients:
1 cup packed fresh basil leaves
2 tablespoons pine nuts or shelled pistachios
1 large clove garlic, mashed
2 tablespoons grated Parmesan cheese
3 to 4 tablespoons extra-virgin olive oil

Directions:
In a blender or food processor fitted with the metal blade, pulse until minced the basil, pine nuts, garlic, and Parmesan cheese. With the motor running, slowly pour the olive oil in a steady stream and process until emulsified. Transfer to a small bowl, cover, and refrigerate, until ready to serve, up to 5 days.

Have a zest with your pesto!