Foot and Fire

  My cheesy and creamy rigatoni beef pasta    I love pasta and tomato-based sauces with lots of herbs. Lucky I am because I was able to harvest lots of parsley these days and for an extended period of time (they grow more new leaves). Weekends are usually reserved for no-rice menu so this is our staple. I don't heat oil anymore so I saute now using water     Ingredients: Rigatoni pasta, cooked as package direction Reserve pasta water Garlic Onions Tomatoes Chili pepper  Ground Beef Button Mushroom Chunky Tomato Sauce Red Cheese or Quickmelt cheese Parmesan Cheese Parsley Salt and pepper   How to:      In a casserole, add spoons of pasta water then add garlic and onions till brown.      Add tomatoes and chili pepper plus mushrooms and ground beef. Add more spoons of pasta water if needed. Let simmer again.      Add tomato sauce and red cheese as well as parmesan. Reserve Parmesan for garnish. Let boi...

Here is my first crunch of my first ever successful sprout. I had been trying to do sprouting of mongo but I just can't get it long enough to my liking. So when I successfully grew it into 2 inches long, I stir-fried it the next day.  Oil Garlic Onion Mungbean sprout Button mushroom in can, reserve water Mushroom broth granules Salt Spring onions Saute garlic and onions, add the mungbean sprout. Add reserved water and cover for 5 minutes. Add mushroom, broth granules and salt and stir for 2 minutes. Add spring onions.