Summer comes the Lenten Season. In the observance of the Holy week, traditionally, Catholics prepare themselves through prayer, penitence, almsgiving and self-denial (Asceticism) in commemorating the sacrifice, death and Resurrection of Jesus Christ, the Easter Sunday, to save the World. It is a catholic tradition not to eat meat during Holy week and so I think it would be great to share with you this simple pasta recipe.
1lb macaroni pasta
2 medium tomatoes
3 tbsp extra virgin olive oil
garlic minced
onion minced
basil
grated cheese
salt and pepper to taste
preferred veggies like broccoli, eggplant or zucchini
1. Cook pasta until al dente. Drain and set aside.
2. Heat olive oil in a pan and cook the sliced eggplant/zucchini (crosswise). Sprinkling with a bit of salt and pepper. If you are using broccoli you can steam it. Then, set them aside.
3. In the same pan with added oil, toss the garlic, onion and tomatoes.
4. Mix the pasta and bits of fresh basil.
5. Top with veggies and cheese.
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
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Today was a great day having my favorite food on the table. Watching my diet and cholesterol intake, I just tell myself "bukas na talaga start" (tomorrow, I will really start), referring to my plan of watching my calorie intake, and yeah, the bad cholesterol. Who can resist such sumptuous meal? The "Bulalo" (Beef Marrow Soup) is one of Pinoy favorites. Here, I am going to share the recipe, my sister's version. I hope you'll love it too!
BULALO (Beef Marrow Soup)
INGREDIENTS
3 pcs. bulalo (beef marrow shank or knee cap)
salt to taste or fish sauce depends on your taste
2 tbsp. whole peppercorn
3 potatoes, quartered
3 onions, quartered
1 kilo Baguio beans
3 pcs. sweetcorn on the cob, cut each into 4
1 bundle of pechay
1 head cabbage or baguio petchay
4 pcs. banana (optional)
1 beef bouillon cubes (0ptional, if you want it more beefy taste)
DIRECTIONS
1. Boil the beef marrow shank, onion, salt, pepper and beef cubes in water for several hours, average heat, enough to keep the water boiling, until the meat is tender and the broth fragrant.You can also use a pressure cooker to reduce cooking time.
2. After an hour or so, add more water to replace the lost liquid due to steam. Then, add the corn cobs and let it cook for another 10 to 15 minutes.
3. Add the potatoes and the bananas
4. When the vegetables are crisp tender, add the cabbage/pechay and baguio beens.
5. Serve with fish sauce squeezed with lemon juice or calamansi.
Enjoy!
BULALO (Beef Marrow Soup)
INGREDIENTS
3 pcs. bulalo (beef marrow shank or knee cap)
salt to taste or fish sauce depends on your taste
2 tbsp. whole peppercorn
3 potatoes, quartered
3 onions, quartered
1 kilo Baguio beans
3 pcs. sweetcorn on the cob, cut each into 4
1 bundle of pechay
1 head cabbage or baguio petchay
4 pcs. banana (optional)
1 beef bouillon cubes (0ptional, if you want it more beefy taste)
DIRECTIONS
1. Boil the beef marrow shank, onion, salt, pepper and beef cubes in water for several hours, average heat, enough to keep the water boiling, until the meat is tender and the broth fragrant.You can also use a pressure cooker to reduce cooking time.
2. After an hour or so, add more water to replace the lost liquid due to steam. Then, add the corn cobs and let it cook for another 10 to 15 minutes.
3. Add the potatoes and the bananas
4. When the vegetables are crisp tender, add the cabbage/pechay and baguio beens.
5. Serve with fish sauce squeezed with lemon juice or calamansi.
Enjoy!
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