Pasta a la Carmen

Ingredients (single serving):

• Penne Pasta (handful)
• Olive Oil (enough to saute the veggies and coat the pasta)
• Tomato (1, chopped)
• Garlic Clove (1, sliced)
• Onion (1/3, half rings)
• Herbes de Provence* (a couple of shakes)
• Red Pepper Flakes (a couple of shakes)
• Salt (a couple of shakes)
• Pepper (a couple of shakes)

I LOVE pasta! I enjoy trying different sauces, pastas, and recipes. This recipe is a basic "what do I have in my refrigerator" recipe; and can easibly be changed around depending on what veggies and spices you have at hand.

How to: 1st) Boil the pasta, then drain and set aside. 2nd) Saute the veggies with the spices. 3rd) Combine and let flavors come together. 4th) Bon Apetit!

A few other things that would taste great with this if you've got it: fresh parmeasan cheese, zucchini, mushroom, bell pepper, etc.

*Herbes de Provence: Winter Savory, Thyme, Rosemary, Basil, Tarragon, and Lavender Flowers. Side note: Normally I would have used Italian Seasoning but this is the closet spice I found in my brothers kitchen.

Enjoy!

Pulled Pork Rib Enchiladas, Ensalada de Nopal, & Orange Rice

Since it was Mother's Day in Mexico, I thought it would be nice to surprse my mom with a mexican dinner when she got home from work. Our neighbor had just given us fresh nopales, cactus, and we had left over rice from a party.Dad was thinking on making pork ribs.But after hearing my idea, a new idea formed: pull pork enchiladas (montadas optional). The pork was cooked slowly on the bbq, giving me just enough time to prepare the salad and chop the enchilada ingredients.


Ensalada de Nopal:

• Nopales, chopped and boiled
• Onion, chopped
• Tomato, chopped
• Cilantro
• Lime juice
• Jalapeno or Serano chile

Pulled Pork Enchilada:

• Tortillas
• Cheddar and Monterrey Jack Cheese, shredded
• Onion, diced
• Black Olives, sliced
• Pork
• Enchilada Sauce

First fry a tortilla, then dip it in the enchilada sauce. Top with cheese, onions, and pork. Fry and dip a second tortilla. Top with cheese and olives. For an enchilada montada, add a fried egg.

Eggplant Tofu

I've always liked Panda Express' Eggplant Tofu, except I didn't always have the $$$ or car to get some. So I found a recipe similar enough, that was definately just as tasty! To complete the asian-themed dinner I was able to recruit Anna and Monica to make the Trader Joe's Orange Chicken and white rice, respectively.
Monica made the white rice with garlic and ginger.


INGREDIENTS:

• 1 pound extra firm tofu
• 1 tbsp soy sauce
• 2 tbsp water
• 1/2 tsp sesame oil
• 4 small eggplants, diced
• 1/3 cup water
• 8 garlic cloves, minced
• 1-inch peeled fresh ginger, grated
• 3/4 cup vegetable broth or wwater
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 tbsp sugar
• 1 tsp hot chili sauce, i use sriracha
• 1 tbsp tomato paste
• 1 tomato, chopped
• sprinkling of sesame seeds for garnish

Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out. Combine the 3 tbsp soy sauce, 2 tbsp water, and 1/2 tsp sesame oil. Dip each slice of tofu into the mixture and set on a plate.

Heat an oiled, non-stick skillet until hot. Place the tofu slices in the skillet and cook until browned on both sides. Remove from skillet and cut into cubes. Set aside.

Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water. Cover and cook, stirring often, until eggplant begins to brown. Uncover and add the garlic and ginger and cook for 2 more minutes.

Add all remaining ingredients except the tomato, sesame seed, and tofu. Simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart. Add the tofu cubes and tomato and cook until heated through. Sprinkle with sesame seeds. Enjoy!