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).
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.
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.
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®
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.
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.
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.