Pasta Carbonara

Not in the mood to cook this week. Tired of checking the test papers and from our outing yesterday. What I did was to open the cupboard and look for something easy to make.

And this is what I found:

175g spaghetti, cooked (reserve 1/4 cup pasta broth)
1 pack ham, sliced
2 tbsp margarine
200g pouch carbonara pasta sause
3 tbsp grated cheese
1 egg yolk

1. Saute ham in margarine until brown.
2. Add reserve broth and carbonara sauce.Season with salt and pepper. Simmer over low heat for 8 minutes with continuous stirring.
3. Scoop a portion of the sauce into the egg yolk and mix. Return to sauce and turn off heat. Add cooked pasta, bacon, and cheese.

Enjoy!

Chunky Sausage Pomodoro

I want to cook something easy but unique this weekend. While browsing at some Yummy magazines I borrowed from a co-worker, I saw this recipe and fell in love with it. I decided to make this, to the puzzlement of my mother, and was excited to taste the outcome.

Here goes:

2 packs pancit canton, original flavor
1 big can of Vienna sausage, drained and cut into segments
1/4 cup minced onion
2 pcs large tomatoes, chopped
2 small packs of tomato sauce
1/4 cup water
2 tbsps brown sugar

1. Set aside canton seasoning, soy sauce and oil.
2. Boil noodles in water for 3 minutes. Drain.
3. In a small pan, heat the oil, brown Vienna sausage on all sides. Remove from pan and set aside. Saute the onions on the same pan until wilted. Add tomatoes and cook for 5 minutes more. Stir in tomato sauce, water, sugar, soy sauce and seasoning. Simmer for 2 minutes. Stir in browned Vienna sausage and noodles. Mix well.
4. Transfer onto serving plates. Serve.

After tasting this recipe, I found out that I love it! I think I'll be cooking this often. Maybe make a chili version of it! What do you think?

Try it!! :))

Vegetable Medley

I'm in the mood to go for vegetables this weekend so I decided to go for this recipe.

Here goes:

4 cloves garlic, crushed
1 medium onion, sliced
1/4 kilo pork, sliced into cubes
1 chicken broth cube
1 small carrot, cut julienne style
1 can sliced mushroom, drained
100g Baguio beans, sliced thinly
1 can sliced young corn, drained
227 g can pineapple tidbits, drained (reserve syrup)
1 tbsp cornstarch, dissolved in syrup

Saute garlic, onion and pork. Add chicken broth cube, carrot, mushrooms, 1/4 cup water, 1/4 tsp iodized salt, and 1/8 tsp pepper. Cook until carrot is almost tender. Add rest of ingredients and simmer for 3 minutes more until sauce thickens.

Makes 6 servings.

Enjoy!!