348. Sun Dried Tomato Pesto Pasta

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Putting to use the (sun) dried tomato pesto in a pasta dish, first we must cook our pasta close to an al dente stage. In a pan, over medium-high heat, add a little oil and a few tablespoons of the tomato pesto, followed by the drained cooked pasta. Stir and mix over heat until the pesto has mixed in well with the pasta. The ratio of pesto to pasta is entirely up to you, depending on how potent of mild you would like it. Garnish with parmesan and some fresh basil and serve hot.

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338. Baked Macaroni and Cheese

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Macaroni is too often dismissed as kiddies’ food and for unrefined palates.
Not true.
As adults, we find ourselves re-discovering so-called kiddie foods, and adapting them to suit our (so-called) adult tastes. In this case, the aged cheddar cheese (not pre-shredded) and sauteed mushroom made this cosy family favorite all the better.
The cubed toast (or “croutons” for poshy adults) made a wonderful contribution in the texture department: both crunchy and chewy at the same time; almost like popcorn. Continue reading “338. Baked Macaroni and Cheese”

301. Noodle Broccoli Stir-Fry

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Noodle stir-fry is my go-to dish in case of intense hunger that needs to be satisfied within the span of 10 minutes. You can really adapt the recipe to whatever you have on hand, not unsimilar to broccoli stir-fry. The type of noodles is the Chinese or far East Asian type, known generally as chow mein. The ones I had on hand have seasoning pouches in them, but they are by no means essential to the recipe: soy sauce and oyster sauce will suffice. Vegetables of choice are flash-sauteed so as to not lose their crunch, then the boiled and drained noodles are stirred into it.

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