You Won't Be Able to Stop Eating Chorizo Pasta

"I don't know how I'm going to stop," is what Sweetie said when we started eating the chorizo pasta for lunch. My answer to him was, "Me too!" 

I've been making chorizo pasta using Dayrit's chorizo Macau for a few years now. I just randomly tried making it when we were still living in the condo. I bought some chorizo from Dayrit's and had no idea what to do with it. There were 3 huge sausages and you can only have so much if you fry it, haha. So I got curious and looked up pasta recipes. Randomly mixed up the ingredients and came up with my version of chorizo pasta. 

I originally used Molinera crushed tomatoes and that's what I've been using ever since. We recently discovered La Fiammante cherry tomatoes, so I thought maybe I would try using cherry tomatoes instead of the usual crushed tomatoes. Oh my, it turned out much, much better! 

And that's how Sweetie and I finished the whole batch of chorizo pasta in two meals. It usually stretches to three to four meals, but this time we finished it in two meals, haha. It's a very simple dish to make, here's how I made it:

Enjoy! And Kung Hei Fat Choi!

#BeKind #StaySafe

My Secret Spaghetti Sauce (Beef and Mushroom with Black Olives)

I was looking through "Recipes for My Son" and realized I never shared how I cook my beef and mushroom with black olives spaghetti recipe. I never had the chance to film it because I've been cooking more pink pasta. I also shifted to cooking tuna pasta (using the same recipe) than beef since it's just Sweetie and I who usually eats red pasta. 

Anyway, since it was Christmas I thought it would be nice to make my first spaghetti recipe. It was my seatmate, Maica, who taught me how to make it. I had to wing the measurements since she didn't give me any. I'm not ouido when it comes to cooking (that's Daddy), so it was hard at first. I eventually found the right mixture and don't really measure anymore when I cook this recipe. 

Well, those who have tried it said it's really good, so I thought it would be useful to share the recipe. It's not sweet pasta and I honestly don't know how to cook Filipino spaghetti (that's Kuya's expertise). Anyway, here's how I make my spaghetti -

For ingredients and more info, visit:  https://recipesformyson.blogspot.com/2023/12/recipes-for-my-son-moms-special-beef.html

I really like having more sauce than noodles whenever I make spaghetti :)

Finally Found the Secret to Resto Style Pasta

I cook a lot of pasta dishes. Most are far from what is served in restos. My boys and friends say they like my pasta dishes. What piqued my interest in learning a few more pasta dishes is Miggy. He doesn't like red pasta. He prefers white or pink pasta. So the past few months I've been experimenting on pink pasta recipes. 

When I found out pasta al telefono uses tomato and cream I've been trying to find the best way to prepare it like how restos do. I finally found the secret to resto-style pasta. We randomly bought some canned tomato  from a gourmet shop. Sweetie pointed out to me when I cooked pasta al telefono last week that I should use the cans we bought.

Next time I'll use penne pasta 

I honestly had no idea that it would turn out well. A friend pointed out to me that I could use another brand. The brand though was 10x more expensive than the canned tomatoes I used. Since my boys liked the one I used, I think I'm going to stick to it (will try the expensive one if I'm able to justify buying it hahaha). 

So, what's the secret? Well, it's in our latest video on the "Recipes for My Son" channel. You can watch it here:

I wrote down the recipe here: https://recipesformyson.blogspot.com/2023/11/the-secret-to-resto-style-pasta-al.html

I think I'm gonna buy more of those canned tomatoes, hahaha. 

#BeKind #StaySafe

Foodie Fridays: Made Pasta Al Telefono with Miggy

It's been my quest to learn how to cook more white pasta and tomato and cream pasta dishes. Miggy doesn't like red pasta, so I've been experimenting on making pink and white pasta the past few months. I've so far made pink pasta with scallops, tuna and mushroom alfredo pasta, cheese pimiento pasta and pasta pinangat.

Found out that pasta al telefono has a tomato and cream based sauce. I went through several recipes online to find something that was easy to make. The process was very similar to making pink pasta. It was even easier since I didn't need to add any meat. 

I've been cooking with Miggy a lot. I do that so he can learn the recipe and he does all the heavy stuff when needed. He always takes over when frying is required. I just normally prepare the ingredients and marinade. He enjoys cooking and I think he got that from his Papa Lolo. 

Here's our first attempt at pasta al telefono -

We learned a few things while making this recipe. One, don't let the pasta sit too long in the water after cooking. Two, make sure the pasta is fully drained before adding it to the sauce. It was a bit soggy, but it was tasty. We will probably reduce the pasta next time so we could finish the dish in two meals. And next time we'll try this with penne pasta (I forgot to buy, hehe). 

More about how to make this on Recipes for My Son, https://recipesformyson.blogspot.com/2023/06/recipes-for-my-son-pasta-al-telefono.html.

#BeKind #StaySafe

Foodie Friday: Tuna and Mushroom Alfredo

This recipe is one for the books! Miggy and I almost aborted our quest to try making tuna and mushroom alfredo. I put too much butter on the pan, so the sauce turned yellow even though we added cream and milk! We looked at each other and almost stopped taking a video. We thought our effort would go to waste. 

"Let's finish it and see," I told Miggy after adding the tuna and mushroom. The sauce was still very much yellow. Lo and behold something magical happened when we added the parmesan cheese. The sauce slowly turned white. We didn't question the wisdom anymore and breathed a sigh of relief that it would turn out okay (we were certainly very hungry already).

Finished cooking and nervously presented what we cooked to Sweetie to try. We all liked it and our litmus test for successful recipes is... no leftovers! It worked out! Whew! I was certainly relieved since cream and the other ingredients are quite expensive nowadays. I didn't want anything to go to waste. I think the huge chunk of butter I used was the secret to making it tasty. 

Really happy the boys loved it! Recipe is available here: https://recipesformyson.blogspot.com/2023/05/recipes-for-my-son-tuna-and-mushroom.html

Happy Friday everyone!

#BeKind #StaySafe