Breakfast Platter to Share

A hearty home-made breakfast! Sliced cucumbers, semi-ripe Hawaiian mangoes, and stir-fried pork loin, with scrambled eggs. Can be served as is or with a dip of your choice and fried rice or fresh bread or toast.

I had caesar dressing for the cucumbers, garlic fried rice, and brewed coffee.

Bon apetit!


My Vegan Spaghetti alla Puttanesca

Vegan Spaghetti alla Puttanesca
Vegan Spaghetti alla Puttanesca

Spaghetti alla Puttanesca, ricetta napoletana (sans anchovies), with fresh oregano from my garden.

I used the basic recipe, but omitted the anchovies, and replaced the tomatoes with Del Monte Italian Style Spaghetti Sauce and the chili peppers with McCormick Cayenne Pepper (ground).


Le Plat du Jour: Stir Fried Chilli Garlic Squid

2 tbsp sesame oil

1 tbsp minced garlic

1 cup squid rings (fresh squid, cleaned and cut into rings)

Cayenne pepper to taste (pepper flakes or powder)

Salt to taste

Worcestershire sauce to taste (optional)

Put wok on high heat, add sesame oil and when it’s hot, add the minced garlic. Stir garlic in the hot oil until it becomes fragrant and slightly brown.  Add squid, cayenne pepper, salt, worcestershire sauce. Keep stirring until the edges of the squid start to curl. Take off heat.


Le Soupe du Jour: Corn and Moringa Soup

1 420-gram (about 14-15 ounces) can whole kernel corn

1 1/2 cups water

1 cup moringa leaves

Salt to taste

Put the corn (along with its packing juices) and water into a pot and bring to a boil. Add the moringa leaves and boil some more until the leaves’ color look like they do in the picture above. Take off heat and add salt to taste.

Variation: You can substitute 1/2 cup of the water with half and half (equal parts cream and milk). Add the half and half after taking soup off the heat.


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