Recipe: Beef and Broccoli Linguine Alfredo

2 lb cubed boneless beef chunks
16 oz fettuccine or spaghetti
2 10 ¾ oz can cream of mushroom soup
1 cup freshly grated parmesan
2 cup fresh broccoli florets
1cup milk
1/2 teaspoon black pepper
2 tablespoons butter

Preparation:

Cook the pasta until it is al dente, adding the broccoli for the final 4 minutes of the cooking time.

Drain the water off.

Warm the butter in a skillet, then add the chicken breasts and cook them until they are golden brown and no longer pink in the middle.

Add the soup, cheese, milk, pasta, broccoli and black pepper and heat the mixture through, serving it hot and with extra parmesan on the side.

Recipe: Tortellini with Spinach and Tomatoes

This is an easy to make recipe since I used store-brought frozen tortellini and pasta sauce while still incorporating   tomatoes, garlic and onions I got from a farmers market.

Ingredients:
10 oz frozen tortellini
24 oz Pasta Sauce (I used Mushroom with this recipe but you can use plain if you prefer)
1 large Yellow Onion
1 dozen Grape Tomatoes
6 fresh basil leaves
1 large bunch Spinach leaves, cleaned and drained
2 tsp oil

Preparations:
1. Prepare tortellini as instructed in package.
2. Meanwhile, diced onions, slice the grape tomatoes in half and chopped the basil.
3. Drain tortellini when its cooked
4. Heat oil in a pan. Saute onions, basil and tomatoes for 5 minutes.
5. Add in spinach leaves and saute for a one minute. Cover and cooked for two minutes or until the spinach leaves are wilted.
6. Add in the cooked tortellini and saute for a minute
7. Pour in pasta sauce. Cover and simmer for 5 minutes.
8. Sprinkle with some basil flakes

Tortellini with Spinach and Tomatoes

Variation: if you want to add meat, you can diced bacon or ham and saute it with onions and tomatoes.

Enjoy!

Tofu and Corned Beef in Plum Sauce

Tofu and Corned Beef in Plum Sauce

So two weeks ago was St. Patrick's Day and I bought some Corned Beef, cooked the entire thing but only are half of. The other half I stuck in the freezer and forgot about it. Anyway, I finally had a chance to used it, infusing- Irish and Asian tradition together to come up with this dish.

Ingredients:
1 cup diced cooked corned beef
1 cup diced extra-firm tofu
1/2 cup shredded red onion
a bunch of spinach
1/4 cup 5 Chinese Style 5 Plum Sauce
Oil

Preparation:
1. Heat up oil in a large skillet. Add in onion and saute for 2 minutes.
2. Add in corned beef and tofu. Saute for 5 minutes or until tofu is browned
3. Add in the spinach. Saute till spinach is wilted.
4. Pour in the Plum Sauce. Lower heat and let it simmer for 3 minutes.
5. Serve while still warmed with white rice.

Recipe of the Day: Pancit Bihon

My first recipe post of the year. Its one of the best dish in Asia and its called 'Pancit Bihon.' Its usually make during special occasions. Chinese people make this when someone is celebrating their birthdays while Filipinos serve it during fiestas. I made the recipe as light as possible and here it is.
Preparation time is about an hour.

Pancit Bihon

Ingredients:
5 bundles of vermicilli noodles (1 package has 8 bundles)
half of savory cabbage, shredded
4 medium sized carrots, shredded
1 1/2 lb boneless skinless chicken breast, shred into small pieces.
3 cloves fresh garlic, minced
2 small red onion, thinly sliced
1/4 cup canola oil
3 tablespoons light soy sauce
1 cup light chicken broth

Preparation:
1. Soak vermicilli (rice) noodles in cold water for 7-8 minutes.
2. Heat oil in a large wok.
3. Saute garlic and onion for 3 minutes.
4. Add shredded chicken and soy sauce and stir fry for 5 minutes.
5. Add cabbage, carrot and 1 cup of chicken broth.
6. Stir fry for additional 2 minutes.
7. Reduce heat to low and add rice noodles, bundle after bundle, tossing gently until cooked through and well blended.
8. Serve while warm.

If the mixture is too dry, add some more broth. Serve with soy sauce or lime juice

Hope you can try this recipe eventhough it takes time to prepare everything. Of course, love to hear if you try the recipe.