For the kids’ lunch today, I was undecided whether to cook green tea noodles with the new sauce that I had bought from Isetan or mushroom pasta. Since the punnet of button mushrooms had been sitting in the fridge for over 1 week already, I thought I should just use it before they turn black. Fresh button mushrooms are darn costly, so I ain’t going to waste them. So I cooked fresh mushroom pasta with roast chicken today. This time, I substituted whipping cream with evaporated milk. One of my regular readers from Canada gave me the great tip of using evaporated milk to replace whipping cream. And the pasta today tastes just as delish as whipping cream cooked pastas! And the price of evaporated milk is almost 3 times cheaper than that of whipping cream! Thanks heaps for this tip Chris!
Fresh button mushroom linguine with shredded roast chicken meat (I bought an extra piece of roast Terriyaki chicken whole leg from AEON yesterday).
Tonight, I am going to roast chicken for the girls and I know my girls will be very pleased to know that when they come home from school la later ♥
What’s in your menu for lunch and dinner today?
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