Foot and Fire

Brought home cheeses from my revent vacation as they really tempted me to do cheese pasta. I got the parmigiano reggiano, gouda, catamount hills cheese and I combine them with my pantry standby parmesan). Here, you can easily make yours. Slice all solid cheeses into bits Garlic Celery Olive oil Fresh milk Pasta water Salt and pepper 1. Cook pasta according to package direction. Reserve water before draining. 2. Saute garlic in olive oil until golden brown. Add cheeses and milk. Stir to melt the cheese and Adjust fire to low.  3. Add chopped celery and the pasta water. Add the cooked pasta. Stir.  4. Add dashes of salt and pepper. Remove from fire and serve hot while the cheese is still melty. 

Meatballs: Ground beef Garlic Salt and pepper Soysauce Oatmeal Combine in a bowl. Mix and form into balls. Deepfry, drain oil and set aside. Sauce: Olive oil Minced garlic Chopped onions Cubed tomatoes Cubed bellpeppers Ground beef Tomato sauce Cheese Water Saute first 5 ingredients in a wok. Form a ring and put the ground beef in the center and cover to cook. Add tomato sauce, cheese and water. Simmer. Add salt and pepper and dry herbs. Serve on top of spagghetti... Posted via Blogaway

My special day is always celebrated with spaghetti. I love vegetables and I love the meatball.  So here it is in easy steps. 1. Cook Pasta according to package direction. 2. In a wok, saute in olive oil, garlic and onions  the chopped carrots, asparagus, corn kernels, and mushroom.  Season with salt, pepper and dried herbs. Set aside. 3. In a wok, saute in olive oil, garlic and onions the tomato sauce with meatballs until boiling and simmer until a little thick for your liking.   4. Serve by placing the pasta first, then the sauce and last, the veges.  *** *** *** *** ***

No, not all saucy spaghettis are created equal. For this one I am having, I can fairly call it half-half. Half-italian for using fair amount of chopped white onions and garlic as well as olive oil and pre-prepared fresh tomato sauce, and half-FIlipino for my use of store-bought sweet blend Filipino style tomato sauce and a can of spaghetti sauce with meat and mushroom flavor. On top of this sauce, I used my favorite canned solid tuna in water, dried basil, a few grates of quickmelt cheese in lieu of salt and a lot of pepper. I am a follower of spaghetti. And you can find recipes here. Depending on what's in the fridge or in the pantry, not all of my spaghetti meals are created equal, indeed. Enjoy!

By GERLIE M. UY Here is another way of enjoying spaghetti when one ran out of tomato sauce... The simple garlic and oil sauce. Just added a local canned tuna called Century Tuna Inasal flavor on top so as to interest the palate of my conventional eating pack at home. A serving for Julie-Ann  Ingredients: 1/2 kl spaghetti 9 cloves of garlic, sliced thinly 1/2 cup olive oil salt and  ground pepper dry basil leaves (if fresh herbs such as parsley or oregano are available, use them) Century Tuna Inasal flavor (smoked) How to: Heat olive oil in pan.  Add garlic slices and spread on the pan. Adjust heat to low until garlic turns medium brown.  Add the spaghetti pasta and mix together. Put dashes of salt and ground pepper to taste.  Add ample amount of dried basil leaves and mix. Remove from fire. Place tuna on top and mix together just before serving. The sliced (not minced) garlic If you use the extra virgin olive oil, the better. Aglio et olio Century Tuna Inasal F...

By GERLIE M. UY For Fries: 2 sweet potatoes, peeled cut lengthwise 1/8 of a medium squash, peeled and cut lengthwise canola oil for deep fry iodized salt for seasoning Heat the oil. deep fry the sweet potatoes and the squash. Serve with tomato ketchup. ***** For Grilled Eggplant, Pasta and sauce 5 pcs long eggplants, cut into half vertically and horizontally. If too thick, slice vertically once more until desired thickness. Tip: Not too thin as it will shrink after grilling. Also, immerse in water to avoid discoloration. Just before grilling, sprinkle with rock salt and dry or fresh basil leaves. Pan grill but put a small amount of olive oil. 1kg spaghetti, cook as package direction 1T of olive oil 3 cloves garlic, chopped Drain a 200g canned green peas 1/2 cup of slice black olives Grilled eggplant 1kl Tomato Sauce (I used the sweet Filipino Style as my eaters are not accustomed to the three-cheeses and italian-style version and the advantage here is that I am no longer putting sugar...

By GERLIE M. UY