My Brother’s Music

I checked SoundClick today and, proud to say, my brother made it to top #5 in the Rock genre charts (filtered by country: Philippines only). In the sub-genre Instrumental Rock (filtered by country: Philippines only), he made it to top #1. I am hoping he’ll keep it up.
Play all of his music in hi-fi and keep on listening to my brother’s music. He posted improved versions recently and will continue to impove his (demo) recordings which he is posting online via his SoundClick music page. Hope you like them just like the many who like Spurting Burned Marshmallows. Refer his music page to your friends. It would also be great if you can help him find a label to commercially publish his songs.
Congratulations Edwin!

Chicken Pepper Pasta

I love pasta. So by some accident, I sort of invented this pasta recipe which I enjoy preparing once in a while.
I start by cutting (orange or yellow) bell peppers in lengthwise quarters and putting them skin down in the oven toaster for around 10 – 15 minutes. Afterwards, I place them in a plastic container and covered them while steaming hot to keep the steam in. This would help the skin of the bell peppers to soften. In 10 – 15 minutes or so, I can easily slide the skin off the bell peppers using my fingers. Then I would cut the bell peppers lengthwise at a little less then 1cm wide per slice.
For the thin spaghetti that I’ll be using, I boiled water flavored with olive oil and salt. The spaghetti usually took around 6 – 7 minutes to cook. But boiling the water gave me enough time to prepare the sauce.
I sauteed in olive oil some chopped garlic, onions and boneless chicken breast tenderloins which I’ve cut into strips of around 1/2" thick. I added some salt and Mrs. Dash salt-free seasoning. Then I added the bell peppers and covered the pan to let the chicken sweat without necessarily cooking them well — just enough for the outer meat to appear white. Finally, I added a can of Italian style stewed tomatoes and simmered the mixture. Once in a while, I stirred and crushed the stewed tomatoes to help thicken the chicken and pepper tomato sauce.
By the time I was done with the sauce, the spaghetti’s ready as well. I drained the spaghetti and added them to the sauce. I took this opportunity to adjust the taste with salt or Mrs. Dash. Of course, I didn’t forget the basil for that extra Italian inspiring flavor and aroma. It was terrific! I was able to cook enough for 5 persons!
Good thing there are 5 of us in the house today…
(Alternatively, I remember the first time I cooked this, I started by marinating the chicken strips in chopped garlic and freshly squeezed lemon juice for like 7 minutes. I used the chopped garlic to saute but discarded any excess lemon juice since it might make the pasta taste, too, sour to be true.)

Ground Beef Fiesta

I never thought it would taste good. But it did!
I sauted chopped garlic, onions and red bell peppers in a shallow pan. I stirred in the ground beef until lightly colored. I added some salt, some pepper and covered the pan to let the beef sweat. I added potatoes and carrots cut into small cubes. Then I poured in a little water to help cook the vegetables which took around 3 – 5 minutes. I chopped some celery hearts and added them to the mix as soon as the potatoes and carrots looked done. I covered the pan and cooked for a few more minutes stirring occassionally. When the water I added evaporated already and all that remained were the natural juices from the beef and the vegetables, I decided it was time to celebrate my dinner.
It looked awesome! Red, orange, yellow, green and beef just looked happy together — like fiesta with a naughty hint of spicyness! Since I cooked a lot for a meal, I used the leftover to create a Ground Beef Fiesta Omelette the next day. Yummyness!