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...

By GERLIE M. UY My First serving of Pho Ga... The coriander leaves should have been left in the stock while it boils and should not be served.... *Stock 1 native dressed chicken 4 liters water 3 cinnamon sticks 1 stalk Coriander with roots 1 thumb-sized ginger,crushed 3 cube Pho Ga stock (use 1-2 chicken stock) fish sauce 2 liters hot water *Noodles Rice noodles Hot water *Garnish: Chopped spring onions mongo sprouts celery leaves coriander leaves quail eggs calamansi or any citrus (I used dalandan) chili sauce fish sauce How To: Clean whole or sliced chicken and add in 4 liters water in a pot. Add cinnamon sticks, coriander roots and stem with some leaves, and crushed ginger. Let boil until chicken is tender and water is reduced to about half. Remove the chicken and set aside in a bowl. Separate the flesh from bones and sliced into strips, if preferred. Chicken may be served as is. Remove other solids (or leave it with the stock). In a large bowl, place the dried rice noodles. Put ho...