THE FWG Cook Book

[BluesDotEXE]

This is how my sauce turned out

now what could you do with this sauce??? pasta???? bread bowl????

Bolognese is a multi-purpose sauce that can either be used to sauce pastas or lasagnas, what you do with it is up to you. I personally loved to eat some of it over rice with a little bit of egg for some richness. You could use this for sloppy joes too, I tried that out and it worked out even better than any other regular sloppy joe I had.

I'm hungry for sloppy joes now. Great job...

[BIG EYES]

Another cold, rainy day here in San Jose, so here comes another recipe! Something different from the sauce, chili and curry, I have a recipe for delicious stir-fry beef and onions. This is a very simple dish that requires only 15 minutes to make and yet the flavors of it are phenomenal. Served on a bed of rice, it is perfect for a nice cold, rainy day.

Serves 4

1 lb flank steak or top sirloin steak
2 tbsp soy sauce
1 tbsp chinese rice wine
1 tbsp sesame oil
2 tsp cornstarch
black pepper
chili paste (optional)
1 large onion
1 bell pepper (optional)
oil for stir-frying


Begin slicing the steak against the grain, by doing this, you create slices of beef with short fibers, allowing for tender meat when cooked.
In a bowl, combine this beef with soy sauce, rice wine, sesame oil and cornstarch. You may add in chili paste and black pepper for a different taste to it, to mix it up. Allow the beef to marinade for about 2 hours.
Once the meat is done marinating, take it out. Heat up a pan with oil to medium high heat.
While heating the pan, slice the onions and peppers. Add the sliced onions into the pan, cooking until they become slightly softened, which should take about 5 minutes.
Increase the heat to high then add in the beef and stir-fry for about 8-10 minutes or until the beef is cooked thoroughly.
Serve the meat as soon as possible over a bed of rice.

A classic chinese stir-fry that anyone can do, this recipe was one of my mom’s and an absolute favorite for its creamy texture and aromatic punch. I hope you all enjoy this recipe and the other ones will be posted up. I'll have a crude photo of it posted up as soon as I get home from school.

[BIG EYES]

It has honestly been a LONG LONG time since I made another recipe, but now I have a new one to share with you all! This one is made for those who want a simple bowl of pasta that can be done without sitting at the stove and watching it. I hope you'll enjoy it!

Ingredients
1 lb spaghetti
1 dry pint cherry tomatoes
1 whole red onion
1 whole garlic bulb
Salt and Pepper
Olive Oil
Balsamic Vinegar (or any sweet vinegar)
Oregano
Basil
Parmesan cheese

1. Start by halving all the cherry tomatoes. When finished, place them in a baking dish or sheet that is big enough to accommodate all of them, facing upwards.
2. Slice the onion into 8 even chunks, placing them into the pan as well.
3. Slice a Garlic Bulb horizontally to Expose the Garlic inside, place both of them facing upwards.
4. Drizzle in Olive OIl, Balsamic Vinegar. Sprinkle in Salt and Sugar.
5. Bake this entire mixture for about 25-30 minutes at 350 degrees F or 176 degrees C, or until the garlic and onions have become brown or slightly blackened.
6. While that is baking, cook spaghetti to just about Al Dente. Remember to reserve about a cup and a half of the cooking water.
7. When the baking dish of vegetables is finished, scrape out the mixture into a food processor and pulse it until the desired consistency. If you like it chunky, you can take a fork and mash up the ingredients, in the pan.
8. Once the Spaghetti is drained, add it back into the pot it was used to boil, and add the sauce into the noodles.
9. Mix it around until fully coated, then add in parmesan cheese, basil and oregano. Add in additional liquid if it becomes too dry.

This may seem like a lot of directions, but this will be the fastest pasta you could ever make that isn't even remotely complicated. Thankfully this dish allows you to do other other things while the ingredients are roasting.