Category Archives: Recipes

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.

Hash Rice®

A new take on Fried Rice, Eggs, and Hash: put it all together in one easy-to-cook dish. I made this for breakfast today and dubbed it Hash Rice®

Hash Rice®
Hash Rice®

Friday Night Special

Melanzane, peperoni, pomodori, cipolle, saltati in olio d’oliva con aglio e pesto di basilico

That’s actually just my fancy, ambitious, pretentious way of saying the I cooked eggplants, peppers, tomatoes, onions, sauteed in olive oil with garlic and basil pesto, LOL.

Here is the same image, again (redundancies, redundancies!)

Melanzane, peperoni, pomodori, cipolle, saltati in olio d'oliva con aglio e pesto di basilico

Sunday Lunch: Steak and Hasselback Potatoes with Brown Gravy

For lunch today, I cooked steak and hasselback potatoes and served it with brown gravy.


These are 1-inch thick steaks. I seasoned them with salt and garlic powder, and let them stand for about 30 minutes, then cooked each side 5 minutes over medium-high heat in a lightly-oiled pan. They came out well-browned on the outside but juicy and tender inside.


Hasselback Potatoes
Hasselback Potatoes

I made 1/4-inch-wide cuts (I cannot make them any thinner, skill limitation) in these potatoes almost all the way through, drizzled them with a bit of vegetable oil (I avoid using butter whenever possible), sprinkled some salt and parsley flakes over them, and baked at 250°C for about 45 minutes.


Brown Gravy
Brown Gravy

I made this gravy in the pan where I cooked the steaks. I had to add some vegetable oil as there weren’t any drippings, only those brown bits (from the steaks) that stuck to the pan, which of course imparted a delicious beefy flavor, so I didn’t have to use bouillion, and also nicely browned the gravy.


Sunday Breakfast: Bacon Spam, Plain Rice, Fried Egg with Cayenne Pepper

Rice and spam cooked by John Patrick, egg by moi 🙂

Bacon Spam, Plain Rice, Fried Egg with Cayenne Pepper (SpamKaLog: Spam, Kanin, Itlog)
Bacon Spam, Plain Rice, Fried Egg with Cayenne Pepper (SpamKaLog: Spam, Kanin, Itlog)

Fetuccine in Cream with Tuna, Black Olives, and Garlic

Like I said on Facebook, an advantage in not having much money for good restaurants is that one learns to cook some of those fancy dishes they serve.  And because it’s the weekend and therefore family time, I whipped up one of ’em fancy pastas: Fetuccine in Cream with Tuna, Black Olives, and Garlic 🙂

In Italiano, fetuccine in crema con tonno, olive nere e aglio, LOL, I hope google translated it correctly.

Here’s how to make it:

Prepare the fetuccine in the usual way, i.e., boil in salted water until al dente, drain, set aside. I used 450 g dry weight.

In a large wok, sauté minced garlic in 2 tbsp butter or olive oil. I used 8 cloves, I like lots of garlic in my pasta.

Add tuna flakes. I used Century tuna flakes in oil, from the 420 gram can.

Add approximately 170 g sliced black olives. I had half of a 340 g bottle of it, Figaro brand, left over from previous cooking adventures, and I put it all in, including the liquid.

Allow to boil then add the pasta, stirring continually to prevent the pasta from sticking to the wok.

When most of the liquid has evaporated, turn off heat and 500 ml cream. I used two 250 ml tetra packs of Alaska cream. Mix well and serve hot.

I did not add salt as I am controlling my hypertension through a less-sodium diet. You can add salt to taste.

I served the pasta with grated cheese (edam cheese left from New Year’s) on the side. This is optional. You might prefer parmesan. Sadly, I cannot buy parmesan in this area; it’s simply not sold in the grocery stores.