Kitchen Momma

I've finally had the chance to look for my baking toys last weekend. After a few months, I've put my good and ever reliable Babycakes cupcake maker into good use -- again. I have yet to try our kitchen oven coz I haven't had the time to scout for baking pans and dishes so I turned to my cupcake maker, which I bought from an online store, for stress-free baking :)

What I love about a cupcake maker is that it's really easy to use. Just pour the batter (with or without a cupcake liner), close the cover, wait for 6-8 minutes and voila, cupcakes are ready!!

I've been dreaming of cheese muffins/cupcakes lately and wanted to eat a lot of it so that's what I prepared. My baking "skills" must have been fired a too much so I made enough muffins for our whole household!!

Tanan!!

After unintentionally putting a hiatus in my baking, I found out that most of my ingredients in the kitchen are expiring soon including a small bottle of red food coloring. It hasn't even been opened yet so I decided to put it into good use before it's final journey to the trashcan. Hence, that explains the red colored muffins in the far left side of he photo above :)

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Lately, I've been watching The Asian Food Channel again so the inner cook wannabe in me is loaded with enthusiasm. I am no cooking goddess but when I'm bit by the "cooking" bug, I feel like I can prepare a five-course meal easily. Feel lang :)

So after baking, I decided to lock myself in the kitchen for the rest of the afternoon and find something to make myself proud of :) I found some items in our fridge that's about to get stale so I put them together to good use. 

The Nameless Pasta

I always feel like oil-based pasta is the easiest dish to prepare and I can do it with flying colors! Plus, it's my favorite too so I really take oil-based pasta seriously :) My only problem is that, I always make different version of it because I prepare based on my own liking. Last weekend's version was my best so far :)

Ingredients:

Any pasta of choice (I used spaghetti)

Olive oil

Chopped Garlic (lots of it)

Chopped Shallots

Sliced mushrooms

Capers in vinegar

Sliced black olives

Sliced green olives

A can of tuna in oil

Tuyo flakes

Salt & Pepper

Brocolli

How I did it:

Cooked pasta according to package direction.

In a skillet, I fried the broccoli bits, sprinkled it with salt and pepper than set them aside and dried them on a paper towel.

In the same skillet, I heated olive oil, added garlic, shallots, mushrooms, tuyo flakes, capers, green olives, black olives (I love having too much olives and capers in my pasta!), and tuna. Then I sprinkled on it some salt and ground pepper. In that order. Heheh :)

Last step was I added the cooked pasta in the same skillet. Tossed-tossed! Then mixed in the broccoli. I wished we had more of it though, I felt my pasta was a lotta healthy because of the greens :)

And that was it. I didn't follow any particular measurements either. Except for the 500g spaghetti pasta which was indicated in the packaging, I just used whatever was in our fridge and kitchen cabinet. 

Gaaah, I'm hungry now! And it didn't help that as I type this entry, I am reading about an easy peasy way to make homemade burger patties! Planning to make some tomorrow. Nom nom nom!

Come here weekend! I am so ready for you :)