#HealthyFoodChoice
(new series of balance meals centering on fruits and vegetables...)
NEW IN: chopping up some vegetables and stacking up some fruits and other preserves and condiments then combining and mixing different flavors and textures...
PASTA: red cane vinegar-based pasta with ground pork, tuna, cauliflower, mushroom and bell peppers...
(inspired by nurse lourene ylagan... but i pumped up the healthy factor...)
june 9, 2015
*first head of cauliflower...
*parboil the cauliflower whole in boiling salted water... then just separate the florets when cooked... its so much easier... i learned this from rachel ray...
*the floret separates easily...
*set aside...
*dice your red and green bellpeppers... i just used half of each...
*slice your red onions and garlic... set aside...
*boil your ground pork in salted water until brown... drain... set aside...
*lets start cooking... saute your onion and garlic...
*add in your bell peppers...
*add in canned mushrooms pieces and stems...
*add in your cauliflower florets...
*season with salt and pepper...
*add in your boiled ground pork...
*season again with salt and pepper... don't forget to taste in each step...
*add in tuna flakes in vegetable oil...
*add in red cane vinegar just enough to cover the mixture... BEWARE: this is a strong taste... so taste the sauce...
*add in sugar to mellow the vinegar in the sauce according to desire taste...
*top on a fiber enriched spaghetti... since this is a thin sauce... few amount is needed...
*to add in extra depth... you can sprinkle garlic powder, dried basil leaves and Parmesan cheese...
STYLE (eat healthy) AWAY!
...
chen
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