We weren't able to go out shopping for groceries prior to establishment closure for yesterday and today. So it was quite a challenge to come up with something to eat for today.
After checking out the fridge and the pantry, I decided to go around experimenting on what is available and ended up with the following ingredients:
250g elbow macaroni
sliced button mushrooms
1/4 bar of grated Magnolia Quickmelt
Clara Ole chunky tomato sauce with basil
Mother's Best pickle relish
Laughing Cow milky cheese dip
sliced pickled jalapeno peppers
Filippo Berio sun-dried tomato pesto
extra virgin olive oil
finely minced garlic
freshly ground pepper
While cooking the macaroni al dente, I fired up the stove to begin making the sauce. Saute the minced garlic in olive oil. Add in the mushrooms. Pour in the tomato sauce and the rest of the ingredients until sauce becomes creamy (addition of the pickle relish, pickle juice and jalapeno peppers would be according to taste). I just added the cheese dip because I wanted to have a creamier texture. If you don't have cheese dip, you can add in some Kraft Miracle Whip or Real Mayo (be careful not to add too much as it would give the sauce more of a mayo taste). If you want to add a little sweetness to the sauce (more of for the Filipino taste), add a little strawberry jam.
I guess A had a gut feeling that I'm currently making a mess in the kitchen again, he just sent me an SMS asking me what I'm cooking =)
Now to wait for A to give it a try...