CUISINE: #HealthyFoodChoice: PASTA: red cane vinegar-based pasta with ground pork, tuna, cauliflower, mushroom and bell peppers (june 9, 2015)

CUISINE
#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