Foot and Fire

Steamed Vegetables with Thai-Inspired Dip Ingredients Vegetables: Broccoli Carrots Bell peppers Thai-Inspired Dip: 4 T peanut butter (1/4 cup) 1 T sesame oil 1 t freshly grated ginger 3 cloves garlic, minced 1 T soy sauce 1 T fish sauce Salt and pepper, to taste 1 long chili, finely chopped 2 T rice vinegar 1 T apple cider vinegar Juice of 3 calamansi (or lime) 1 T agave syrup 4 T hot water to adjust consistency Instructions Steam the Vegetables: Cut broccoli, carrots, and bell peppers into bite-sized pieces. Steam until tender yet crisp. Prepare the Dip: In a bowl, mix peanut butter, sesame oil, ginger, garlic, soy sauce, fish sauce, salt, and pepper. Add chili, rice vinegar, apple cider vinegar, calamansi juice, and agave. Stir in hot water until smooth. Serve: Arrange steamed vegetables on a platter. Serve with the dip on the side. Enjoy this nutritious and flavorful dish!

Penne in Tomato Cream with Broccoli Ingredients 500g penne pasta Olive oil 3 cloves Garlic, minced 1 medium onion, chopped 2 cups fresh tomatoes, chopped 1 cup tomato sauce 1 cup evaporated milk 1 can tuna, drained 1 tablespoon dried parsley 1 tablespoon dried basil 1t anchovy fillets, finely chopped 1/2 cup grated quezo de bola (or Parmesan cheese) 1 cup broccoli florets, steamed Salt and pepper to taste Instructions Cook the Penne : Add penne to a boiling salted water for 12 minute or until al dente. Drain and set aside. Prepare the Sauce : In a pan, sauté garlic and onions, and then anchovies until they dissolve. Add tomatoes and cook until soft. Stir in evaporated milk, cheese, parsley, and basil. Simmer gently. Combine Ingredients Mix in tuna and broccoli. Add the penne, stirring until well coated with the sauce. Finish and Serve  Season with salt and pepper, and serve hot. Enjoy your creamy, savory pasta dish!