i am a bumbling cook. i am by all means self-taught as i just follow the recipe even if i have cooked the dish before. usually it turns out so far from the truth... but edible still. evenso, the more i cook the dish the more i modify it to suit my taste. well, especially the mister's taste as he is fussy with his food. one of the dishes that i have recently tried is "bean bolognese", a saucy (but healthy) alternative to spaghetti bolognese
simply pound or crush or powerblend beans (i used chickpeas, but you can use others such as kidney beans, white beans, etc. as well) and cook as per normal when you're cooking spaghetti bolognese. the first time i cooked them they turned out dry so mental note next time to add more tomato juice.
to accompany the bean bolognese, i made some simple jacket potatoes with brocolli and cheese. i am not a fan of jacket potatoes but the mister is.
as homage to my beloved country, i recently made my own version of "tortang talong" or eggplant omelette. the mister liked it because it is a healthier version of his all-time favorite, the spanish "torta de patata".
my all-time favorite, however, is stir-fry. i made this with vegetarian cutlets and left-over everything (baby corn, lettuce, pepper, carrots, etc.) with Mama Sita's chop-suey mix that i picked up from the Asian Food Store. the mister started the trend of putting the whole wok in the table! (i shudder!)
simply pound or crush or powerblend beans (i used chickpeas, but you can use others such as kidney beans, white beans, etc. as well) and cook as per normal when you're cooking spaghetti bolognese. the first time i cooked them they turned out dry so mental note next time to add more tomato juice.
to accompany the bean bolognese, i made some simple jacket potatoes with brocolli and cheese. i am not a fan of jacket potatoes but the mister is.
as homage to my beloved country, i recently made my own version of "tortang talong" or eggplant omelette. the mister liked it because it is a healthier version of his all-time favorite, the spanish "torta de patata".
my all-time favorite, however, is stir-fry. i made this with vegetarian cutlets and left-over everything (baby corn, lettuce, pepper, carrots, etc.) with Mama Sita's chop-suey mix that i picked up from the Asian Food Store. the mister started the trend of putting the whole wok in the table! (i shudder!)
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