Archive for April 5th, 2014


better for you mac n’ cheese

Mac N’ Cheese is one of those recipes that can be changed to include additions like vegetables mixed in with the macaroni and baked.






IMG_4515other post like this:

Mac and Cheese Blahblahblah

and Garden Mac N’ Cheese


chicken and black rice

Tired of plain ol’ white rice?
Actually a very dark purple rice named “Forbidden Rice ” sourced from Dragon River Region of northeast provinces of China, so says the label. Lotus foods.
Served with chicken and broccoli. One of Diane’s dishes.

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spaghetti carbonara

the basic technique of this recipe can be modified at about any stage by different ingredients.
No pictures of assembly or prep, basically bacon and eggs spaghetti, add other ingredients broccoli, greens etc.
Boil enough water for your pasta, traditionally spaghetti or other type of pasta, this recipe can go in different directions.

Start by frying bacon at least a 1/2 per 1 lb of spaghetti, more or less to taste, mine is semi crispy, again here is room for substitution, pancetta, fat back, sausage, or other source of meat with a high fat content for rendering is good. Reserve all the drippings.

Eggs at least 4, beaten, with a bit of salt and pepper.

A large pan preferable, heavy and large enough for the chosen amount of pasta to be tossed.

Ready ? not so fast , put the pasta in the boiling water, have all other ingredients and additives ready, like grated cheese, most likely a hard cheese of Parmesan or Romano or a combo, 1/2 cup or more.

The bacon, crumbled, the bacon fat reserved.

Cook the pasta al-dente.

Heat the skillet and add the bacon fat , drain the pasta and add to the pan and with high heat toss the pasta so it is well coated with the bacon fat, add butter and /or olive oil for extra points.

Again while tossing, add the beaten eggs and toss thoroughly to avoid big clumps of eggs to form. While this is going on add the grated cheese and toss, toss,toss, adjust heat as necessary.
The crunchyness of the spaghetti is to your liking. You could augment the dish with some, cream, heavy, sour, or what not also.

Remove the pasta from the skillet to a serving plate or usually just leave on the stove, off heat, covered for others.

Modification at this point can be in the form of garnishes, white onion diced, green onion, shallots, dried red pepper flakes, more cheese, etc.

An easy alternative to pasta and sauce, utilize what you have in the fridge for ingredients.

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April 2014
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