Entries from December 2009 ↓

Here’s how to make Milky Cucumber Shake

Ingredients:

1-½ pcs. fresh cucumber, peeled
½ cup Magnolia Fresh Milk
3/4 cup simple syrup

4 cups ice
For the simple syrup:

½ cup white sugar ½ cup water

Directions:

Remove seeds of the cucumber by scraping the flesh with a spoon.

Slice into big chunks then put in blender.

Add milk, simple syrup and ice.

Blend well.

To make simple syrup:
Combine water and sugar in a small saucepan.

Cook over low heat until sugar is completely dissolved.

Cool before using.

Makes 5 servings.

Here’s how to cook Spaghetti

Ingredients:

1 lb spagetti, uncooked, whole wheat
6 large or 10 medium tomatoes, diced
1 large or 2 medium onion(s), chopped
1 cup fresh parsley chopped (no stems)
1 pepper red hot (red jalapeno), chopped
3-4 cloves garlic
1/2 lb chopped mushrooms

1/2 – 1 Tbl black pepper (to taste)
1 tsp sage (or more to taste)
1 Tbl basil (or more to taste)
1 Tbl oregano (or more to taste)

Directions:

Using a large sauce pan, first crush and saute the garlic,in 1/2 cup of water. After the garlic starts to turn clear, add the chopped onion(s). Now add the remaining items, bringing to a medium heat and let cook. Stir frequently initially until it starts to cook down, then reduce heat to low. If the sauce is soupy, leave off the lid, if it’s too thick, add water (a little goes a long way). Let simmer for 45 minutes, longer if you need to thicken it up. The spagetti will cook in about 15 minutes once put in boiling water. Once the sauce is thick, start the spagetti noodles.