Foot and Fire

Two kilos beef, sliced as in tapa 2 pouches of Clara Ole's honey-mustard olive oil Garlic onion for saute onion for garnish Marinate the beef in the prepared honey-mustard marinade. Refrigerate overnight. Saute garlic and chopped onion in olive oil.  Quick-fry each piece of beef by batch and let the beef rest on the side of the pan while frying the next batch. Repeat until all beef slices are fried. Cover and let cook for 15 minutes.  Turn each piece of the beef and let cook covered for 15 minutes. Add the rest of the marinade and let cook for another 20 to 30 minutes. Adjust flavor with salt and pepper. Serve garnished with onions. *** Stirfry cubed singkamas, potatoes, sayote and carrots.  Season with salt and pepper.  Sprinkle with dry italian herbs. ***

 For this one, i used the store-bought spaghetti fortified with malunggay a.k.a moringa and carrots and made partly with durum semolina flour (El Real). I always use the other brand (ideal) which is made with durum wheat alone. I must say that the former has silky texture while the latter is al dente and rotund. I can choose both because they are not merely made with wheat flour, the ordinary flour used for our common white bread. This means, we can access now more nutritious and fiber rich pastas... i believe, this attempt from El Real is a success. I will patronize it from now on. This is what a grocery girl can do, compare products and eliminate the more evil in the basket. The chiliness of this pasta wards off the chilliness of the windy weekend. Here's how to: 500gms spaghetti pasta  Olive oil Garlic, minced Onion, chopped 4 pcs long chile, seeded and halved 500gms italian style tomato sauce  1 can meat and mushroom or 200gm ground beef Half cup evap milk Cheddar Che...