Yes two different dinner last night! Meal planning is just not that easy, especially with my kiddos!
Pasta (spaghetti) for the kids and Sinigang na bangus with rice for us(hub and I). I am not a mighty meat fun when it comes to food, but my 2 kids ang hubby YES. We almost see to it that almost request from the 2 kids could be suffused in way that they will enjoy their food. There’s a variety and the most important thing is that we have all of the ingredients for all of them. This has worked really well for me. I don’t plan lunches or breakfasts. Most weekends I do something like baked, toast, or cereals with yoghurt or milk but during the week we eat simple things like fruit, a cup of tea with milk or coffee and brunch from leftover. If we don’t have leftovers then no brunch. Didi (my daughter) takes her lunch to school sometimes and I just keep a variety of easy lunch stuff to make hers. It’s usually simple stuff like fruits and veggies, cheese or yogurt, nuts or crackers, hummus and a sandwich or a wrap. A huge part of our grocery budget goes to veggies, pasta fish, meat and fruits.
So this was our dinner last night “Bangus Sinigang”. I love my sinigang with lots of viggies. Did you know that you can eat a lot and still lose weight? It sounds too good to be true, right? YES, and that’s veggies!
Adding a lot of vegetables and fruits to your diet will help you, they keep you feeling full for longer than processed food so you won’t even feel the need to eat loads.
WHY PASTA? It’s versatile: tomatoey or creamy sauces can create the base to all kinds of different dishes. Dried pasta has a long-shelf life and often makes the most of other storecupboard ingredients like tinned tomatoes, olives, anchovies, chorizo or frozen peas. Pasta’s cheap even with recent price rises, quick, easy to make in bulk and a crowd-pleaser that kids generally love, so perfect for time-pressed parents but not me. While pasta (spaghetti) with ground meat, onion, chopped garlic, sieved tomatoes, italian herbs, salt and pepper to taste was kids dinner last night.
Cook the spaghetti al dente in boiling water with a little salt and vegetable oil. Saute 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 250 grams minced beef and fry the minced beef brown and loose. Stir a few minutes. Add 500 ml sieved tomatoes. Let it simmer for 5 minutes. Season with salt and pepper. Serve with spaghetti and if you like add grated cheese on top. Enjoy!
VAPIANO is a new franchise chain restaurant so far has three outlets in Vienna!
This was the first time I visited this restaurant with Father Melanio and my daughter.
Food is ordered directly from the cooks at the individual stations. They prepare all dishes fresh in front of the guests. During the preparation, it allows every particular guests for each personal preferences. Like what pasta you prefer, pesto, side dish, salads, dressings, dessert, drinks, etc., etc., etc… Guests can also see or watch live how pasta and dolci are prepared fresh every day. Their pizza dough, sauces and dressings or pesto are also home-made!
The integral part of the restaurant are the herb garden and fresh herbs on the table not only serve as decoration – they refine each dish individually. The genuine olive tree that is at least a hundred years old and has a place of honour in each Vapiano restaurant.
We ate linguine bolognese, linguine pomodore e spinaci and mix salad with balsamic dressing!
If you wish to enjoy a cup of coffee or a glass of wine after your meal you may leave the tables for the bar or the comfortable lounge. This is made easy thanks to the innovative chip card systems – you pay at the exit upon leaving the restaurant. Vapiano is not only perfect for a Mediterranean lunch break, you may also enjoy evenings in comfortable company with family and friends.
An Italian proverb says; “ONE WHO TAKES LIFE EASY AND RELAXED, LIVES HEALTHIER AND LONGER”
Vapianisti believes this attitude towards life lived in this restaurant everyday by their guests and their employees!
If you have 15 minutes to make dinner but you don’t want to short change your family by opening a can, here’s a pasta recipe where the only cooking involved is boiling. You’ll have to adjust the amount of ingredients depending on how many persons you intend to feed. I only cooked a small batch tonight.
I made the pesto from scratch in less than 10 minutes while boiling the pasta. Preparation was fast and easy. I’ve made pesto and pasta. Plain pesto and pasta with no meat nor fish. I’ve been trying another no-meat-nor-fish version by throwing in some barely cooked asparagus but that’s something for another day.
YOU NEED…….
Makes 4 Servings
500 g of Pasta (any pasta of your preference)
1/2 cup of My homemade Pesto
grated Parmesan cheese
HOW TO…….
—Cook the pasta according to package directions.
—Make the pesto if you’re in the mood for home made. Otherwise, just measure the amount you need. Reserve about two tablespoonfuls of pesto and pour the rest over the pasta.
—Then, add to the pesto and toss with the pasta. Toss gently.
—Transfer to a serving bowl or platter, garnish with grated cheese and drizzle the reserved pesto. That’s it:)
OUR BRUNCH
Breakfast foods have always been a favorite with my family, so it is natural that when we get together a brunch is the ideal meal.
Coming back to our brunch, I just cooked pasta (spiral) with peeled tomatoes (whole in can), minced meat, chopped carrots, chopped onion, minced garlic and a little bit of tomatoe paste. Then french loaf sandwich with mayonnaise (from the Philippines), ham and pickles. Breakfast and lunch in one
Since it’s summer vacation for the kids also, they use to get up late everyday, like most kids apparently do the same thing =[. A Later Bedtime Gives Children A Well Deserved Break From The Usual Routine. My 2 kids certainly worked hard during the school year on their tests, homework and reports and really gave it their all. Allowing them to stay up later than usual to watch some extra television, play video games or listen to their MP3 players gives him or her a real break from their school responsibilities and allows them the summer vacation to rejuvenate and go back to school with a real vacation behind them. This is definitely a Pro. Specially to 17 and 18 years of age.
Remember how annoying those papers were in grammar school? That popped into my head as I started to write this… I have taken a bit of a vacation from posting here because it’s my favorite time of year spring until summer. July and August may mean hot and sticky weather (although the last two weekends have been raining and cloudy sky), but it also means that everyone clears out for vacations and the city is quiet. Well, it’s time to post a little bit about how I take advantage of this quiet month in the city…lunch and dinner out, a few brunches, a lot of walking around, a few trips to Flea Market on weekends…highlights to come.
PASTA TRICOLORE IN ARABIATA SAUCE
ARRABBIATA SAUCE is onother kind of sauce which is usually good for every kind of pasta. With different herbs and chilli schote in it makes it so fine with olive oil.
YOU NEED.......
* 500 g Pasta Tricolore
* 500 g Tomatoe Sauce
* 3 tbsps. chopped Parsely
* 1 glass Arrabiata Sauce
* half a can Corn Kernels, drained
* 2 tbsps. Sugar
* Salt and pepper
* 3 tbsps. Butter
* some Civapcici
HOW TO.......
HEARTY PASTA WITH BELL PEPPER AND MINCED BEEF
If you have pasta in your pantry and one or two vegetables lurking in your crisper, there’s no reason not to make a filling and healthy dinner. This is one of my ‘go-to’ recipes when I’m short on time, energy or creativity. Using this basic blueprint, you can pretty much make any pasta dish you want, including such classics as Pasta with Mushrooms, Pasta with Broccoli, and Pasta with Beans and Greens. But this one is Pasta with green bell peppers and mix with minced beef. I added a tomatoe paste and a little bit of tomatoe sauce and in the end grated cheese.
* First, saute one onion in olive oil, then add minced beef and tomatoe paste, about 2 tbsp. If minced beef is done add bell peppers, then season with salt, pepper, and some herbs de province. For simplicity’s sake, I usually make this dish with only one or two different colors of bell peppers. Then more onions and fresh tomatoes. But my 2 kids asked me to add some minced beef. So I did!
* Less bell peppers and onions added minced beef instead. Cook pasta according to package instructions. Toss the sauce with the cooked pasta and add ¼-½ cup cheese. Parmesan is traditional, but soft cheeses like goat cheese, feta and gorgonzola also work well. Toss over low heat until the cheese melts and the pasta absorbs some of the liquid. Remove from the heat and garnish with fresh herbs, toasted pine nuts or walnuts, red pepper flakes, capers or whatever you like.
YOU NEED…….
* 250 g Pasta (elbow, spaghetti, etc…)
* 150 g minced Beef
* 3 tbsps. Olive oil
* 1 Onion, chopped
* 3 Green Bell Peppers
* 2 tbsps. Herbs de Province
* 2 tbsps. Tomatoe Paste
* half a liter tomatoe Sauce ( depends upon your preference)
* grated cheese of your preference
* Salt & Pepper to taste
* and for garnishing of your choice! (optional)
Herbs de Province is a mixture of herbs from South France which consist of:
3 tbsp. Thyme
3 tbsp. Basil leaves
3 tbsp. Lavender blossom
2 tbsp. Savory
3 tbsp. Rosmary
also oregano and laurel.
FARFALLE WITH HAM AND GREEN BELL PEPPERS
Farfalle is a type of pasta. Commonly known as “bow-tie pasta,” the name is derived from the Italian word farfalla (butterfly). The “e” at the end of the word is the Italian feminine plural ending, making the meaning of the word “butterflies.”It originated in Lombardia and Emilia-Romagna in Northern Italy.
I made a simple pasta dish, farfalle (bow-tie pasta) with ham and green bell peppers and parmesan cheese. Everything was done in less than 30 minutes. Now, about the farfalle, I season it with Italian herbs, salt and fresh ground pepper. This is a meal for four.
YOU NEED…….
Yield: 4 Servings
* 250 g Farfalle
* 150 g Ham
* 2 pcs. green bell peppers
* 1 onion
* 1 cup fo heavy cream
* some fresh ground pepper
* some salt
* 1 tbsp. Italian herbs, frozen or fresh one
* some water for farfalle
* 2 tbsps. olive oil, for farfalle
* 2 tbsps. butter
* 2 tbsps. parmesan cheese
HOW TO…….
—Cook farfalle in boiling water with salt and olive oil.
Heat a pan melt some butter and saute onion, green bell peppers and ham. Season with italian herbs, fresh ground pepper and some salt.
—Pour in a cup of heavy cream, stir to blend and cover for about 5 to 8 minutes. Once it’s boil, turn off the heat.
—Pour in the sauce into farfalle and toss lightly add also right away the 2 tbsps. parmesan cheese. Keep warm. Guten appetit!
PASTA (PENNE) WITH GROUND MEAT
Of course you can use your favorite bottled pasta sauce of your choice to make this recipe, but it is really the sauce that makes this. To save some time and to allow the flavors to blend I strongly suggest to prepare the sauce 1-2 days in advance and refrigerate, actually the ground meat I used here is only leftover from yesterday and to get rid of it I decided to add tomatoe sauce for a new dish. Which is very significant now a days. Do not over cook the pasta…….my family LOVE this!
YOU NEED…….
Makes 4-6 Servings
* Ground meat
* 500 g Penne pasta
* some Margarine
* 500 g Tomatoe sauce
HOW TO…….
—Cook penne pasta according to package directions.
—Heat a casserple, melt about 3 tbsps. margarine and add ground meat, just to heat through.
—Add tomatoe sauce and simmer for about 8 minutes, then pour or add penne pasta and toss slightly for about 3 minutes to blend all together. Serve with emmentaler or parmesan cheese on top.
PASTA CON SALAMI
This is a great dish for your kids as it’s easy to make and looks fantastic. The wild boar salami tastes great, and as well as cooking with it serve with salad as side dish. The idea came into my mind when I saw lots of left over salami inside the fridge. Thinking to get rid of it and not to dispose again. Since the kids loves pasta in everyway of cooking than rice. This was their lunch coming back home from school. When you’re deciding what to make for lunch and checking off prerequisites in your head-Is it fast? Is it healthy? Will the kids eat it?-pasta is a surprisingly good pick. Plus, noodles are full of fiber and folic acid. You’ll want to offer a variety of sauces and toppings too. Even kids who love their mac with cheese will usually try healthier options. So to the same old pasta dishes, say, “Ciao, baby”
YOU NEED…….
* 250 g Pasta (I used elbow pasta)
* 2 pcs. eggs
* half a Liter milk
* 1 Onion
* some Butter or Vegetable oil
* 250 g Salami
* 1 tbsps. (flat) some mix Herbs (Thyme, Basil leaves, Lavender blossom, Savory, Rosmary and also oregano)
* Salt and pepper to taste
* grated Cheese
HOW TO…….
**Heat the oil or butter in a skillet over medium heat. Stir in onion. Season with salt, black pepper, and different herbs of your preference. Stir until onion is translucent. Mix in salami, and continue cooking until heated through. While you cook pasta in a pot of salted boiling water, according to packet directions, until al dente.
**Beat 2 eggs and pour half a Liter milk and mix. Then pour the mixture in it. Add diffferent herbs and Parmesan cheese or any grated cheese of your preference, and gently toss with pasta to combine for about 5 minutes.
PASTA with PEELED TOMATOES-CARROTS and GROUND MEAT!
By this time, Saturday again, no work rest day for me but not for my hubby. His on duty, so I’m with the kids alone for lunch. Since next week is semestral break, one week no school…they gonna be up late today. And for sure if I will cook earlier for lunch is not good. So this was our breakfast, lunch and early dinner today. All in one or 3 in one! :pump-;):
Just pasta with vegetables, sounds healthy ha but I added ground pork and beef in little ammount also. You can pretty much make any pasta dish you want, including such classics as Pasta with Mushrooms, Pasta with Broccoli, and Pasta with Beans and Greens. Here I use peeled tomatoes in can and carrots with mix ground pork and beef. I always have pasta in my pantry, of different kinds. By this time I did not blanch the carrots.
YOU NEED…….
* 400 g any pasta of your preference
* peeled tomatoes in can
* 2 pcs. large carrots, peeled and chippoed finely
* 1 onion, chopped finely
* 3 cloves garlic, minced
* some chopped parsley
* 150 g mix ground pork and beef
* 2 tbsps. tomatoe paste
* 1/2 beef broth cube
* 1/2 cup of white wine
* 3 tbsps. olive oil
* salt and pepper
HOW TO…….
— Cook pasta according to package directions.
— Heat a pan, add olive oil and saute onion, garlic, carrots and ground meat until meat is not red anymore.
— Then add tomatoe paste, salt and pepper and peeled tomatoes, smashed them while stirring and pour in white wine, and broth cube. Cover and bring to boil, once it boils lower the heat and continue cooking for about 10 minutes.
—Add chopped parsley and toss slightly with the pasta. Serve with cheese on top. I used parmesan as usual!
PASTA WITH BELL PEPPER-TOMATOES SAUCE
Simply I added bell peppers to tomatoe sauce with onions, salt, and italian herbs. Top with grated cheese. I used Fusilli (spiral pasta) by this time. This was our lunch during our Pilgrimage in Dietrich Slovakia.
YOU NEED…….
* 500 g Fusilli (spiral pasta)
* 2pcs. Green Bell peppers
* 1 Onion
* 3 cloves Garlic, peeled and chopped
* some chopped Parsley
* 100 g Tomatoe sauce in can or tetra pack
* some salt
* some Italian herbs
* 1 tbsp. Sugar
* some Butter
HOW TO…….
* Cooked fussilli according to package instruction.
* Heat a wok or pan. Melt butter and saute onion, garlic and bell peppers.
* Add tomatoe sauce seasoned with salt and sugar.
* Pour sauce on top of pasta with chopped parsley.
ROAST PORK SAUCE-PASTA
Maggi Gourmet Sauce for Roast Pork
Enjoy the improved taste and the improved consistency of the new Maggi Gourmet sauces. The sauces are ideal to harmonize your favourite dishes with natural taste of fine spices and herbs. Preparing of the meal is now easier and quicker: in no time at all sauces are ready to serve without any additional milk.
This was our lunch the day before christmas with pasta and pork block. I added broccoli and carrots sliced. Which makes the whole stuff healthier and tatier. Should be serve with any salad pf your preference. We had cabbage salad as side dish.
YOU NEED…….
* 1 or 2 Pouch of Maggi Roast Pork Sauce Gourmet
* 250 g Pasta, (I used elbow)
* 400 g Pork meat
* 1 head Broccoli
* 3 pcs. Carrots, peeled and sliced
* some Vegetable oil
* Salt and Pepper to taste
HOW TO…….
** Cook pasta according to package instruction. Blanch broccoli and carrots.
** Heat a pan, add 3 tbsps. vegetable oil, stir in pork meat until done.
** In 3/8 Liter hot water, mix 1 pouch of Maggi pork roast sauce gourmet. While cooking stir constantly with whisk. If you wish to have more sauce, then you need 2 pouch of Maggi. With lower heat cook for about 2 minutes uncover and stirring constantly.
**Just mix all together and that’s it, serve with salad of your peference…ENJOY :pump-v_v:
PUMPKIN SAUCE PENNE PASTA
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!
This recipe takes about 30 minutes to complete. You can definitely eat any leftovers the next day.
Penne are short tubular pasta cut at an angle. You can also use macheroni or any short, tubular, dry pasta. Don’t let the shop take advantage of you and buy only pasta trafilata al bronzo (it will say it on the box) and made from semolina flour. If the pasta is smooth and shiny, that’s not it.
YOU NEED…….
For 4 portions as a main course!
* 500g penne, I used penne tricolore
* 400g fresh pumpkin
* 1 large white onion
* 120g grated parmesan cheese
* half a cup heavy cream
* 1 tsp. nutmeg powder
* black or white pepper
* salt to taste
HOW TO…….
—Peel pumpkin and onions. Remove soft flesh and seeds from pumpkin. Cut into small cubes or you can sliced thinly also. So with the onion.
—Cook penne pasta according to package directions and drain, set aside.
—In the heaviest saucepan you have heat a drops of olive oil or butter and add the onion. Sauté over medium-high heat until soft but not brown, about 5 minutes.
—Add the chopped pumpkin and mix. Grate some nutmeg and add black or white pepper ( here I used powdered nutmeg). And salt at all at this stage, then add half a cup heavy cream and cover.
—Lower temperature to medium-low and cookfor 20 minutes or as long as it takes to get a soft, mushy consistence for both the onions and the pumpkin, turning regularly. The pumpkin and onion will finally admit to the obvious – they are both full of water. After 20 minutes most of it will have evaporated and they will be reduced by half and nicely browned. This process concentrates the sweet flavor of both these vegetables and adds a caramelized flavor from the browning.
—Then add penne and parmesan cheese. Mix all together.
—Serve hot!
PENNE WITH SPINACH & CHERRY TOMATOES
PENNE a type of pasta. And a generic term for foods made from an unleavened dough of flour and water or eggs and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce or seasonings.
There are approximately 3500 different shapes of pasta. Examples include spaghetti (thin rods), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. In preparation for consumption, pasta is generally boiled.
YOU NEED…….
Makes 4-6 Servings
* 250 g Penne pasta
* 200 g Baby Spinach
* 1oo g Cherry Tomatoes, halved
* 1 can White beans (small can)
* some Parmesan cheese
* 3 cloves Garlic, chopped finely
* some freh Basil leaves, chopped
* 1/2 cup chicken broth
* 3 tbsps. Olive oil
* Salt and Ppepper
HOW TO…….
—Cook penne according to package direction.
—Heat a big pan or casserole, pour olive oil and saute garlic and cherry tomatoes. Season with salt and pepper then pour 1/2 a cup fo chicken broth and add white beans. Cover and simmer for 5 minutes.
—Add baby spinach and cover again until baby spinach is done.
—Combine the mixture with penne and toss slightly for about 5 minutes. Serve with chopped basil leaves on top and parmesan or emmentaler cheese.
PENNE PASTA IN TOMATOE SAUCE
PASTA Pasta is generally served with some type of sauce, here I used tomatoe sauce, the sauce and the type of pasta are usually matched based on consistency, ease of eating etc, much in the same way round buns are used for hamburgers and long buns are used for hotdogs in the US. Common pasta sauces in Northern Italy include pesto and ragù alla bolognese, which usually adds meat to the sauce. In Central Italy, there are simple sauces such as tomato sauce, amatriciana and carbonara. Southern Italian sauces include spicy tomato, garlic, and olive oil, with the pasta often paired with fresh vegetables or seafood. Varieties include puttanesca, pasta alla norma tomatoes, eggplant and fresh or baked cheese, pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino literally with garlic, olive oil and hot chili peppers.
YOU NEED…….
* 150 g Penne Pasta
* 500 g Tomatoe Sauce
* 1 tsp. Rosemary powder
* 1 tsp. Basil Leaves, dried
* 1 tbsp. brown Sugar
* 1 Onion, cut into cubes
* 4 cloves Garlic, sliced
* 3 tbsps. Butter
* 2 tsps. Mammita broth powder or any broth cube
HOW TO…….
—Cook penne pasta according to package direction.
—Heat a casserole or pan, put some butter and saute onion and garlic. Add rosemary powder and basil leaves.
—Pour the tomatoe sauce, season with mammita broth powder or any broth cube and brown sugar. Simmer for about 5 minutes.
—Add the penne and toss slightly for about 8 minutes over low heat. Serve with parmesan cheese on top.
TENDERLOIN IN PEPPER SAUCE WITH PASTA AND BROCCOLI
Let’s try one of European delicacies, the tenderloin provides the most tender cut of meat for roasts and steaks. My adaptation from EUROPEAN cuisine. Try this it’s easy!
YOU NEED…….
* 400 g pork loin
* 1 head broccoli about 500 g
* 500 g Pasta of your choice, I use Fusilli Pasta!
* 2 packs of Maggi pepper sauce
* some milk
* some vegetable oil
* 500 ml water
* salt and pepper
HOW TO…….
1.) Season meat with salt and pepper. Heat the vegetable oil in a pan, then add the meat until both side are brown, but not crispy!
Cook broccoli in boiling salt-water for about 5 minutes.
2.) In 500 ml cold water, dissolve the 2 packs of Maggi pepper sauce, bring into boil over medium heat until the sauce is not cloudy anymore. Add some milk to make it fine. Then add the meat simmer for 10 minutes.
3.) Serve hot with broccoli and pasta (Fusilli).
PORK SCALOPE AND PASTA
Another way of preparing pork scalope with pasta from me :pump-:)
For others something new, something different…..for me it’s just a part of my experiment in my kitchen…wink!
YOU NEED…….
* 5 pcs. Pork scalope
* 200 g Pasta (I used elbow)
* 1 onion
* some chopped Chive
* 1 cup of Sour cream
* 3 tbsps. Worcestershire Sauce
* 3 tbsps. Olive oil
* salt and pepper
HOW TO…….
CHICKEN MACARONI SALAD
Onother request by LAFFTIE88QUEEN channel and cardbordbox channel!
My friends from youtube. I don’t know if they’re still existing, because we don’t have any contact at all recently.
YOU NEED…….
* 250 g Elbow or Salad Macaroni
* 1/2 kg of Chicken Breast
* about 2 cups of Mayonnaise
* a cup of Cheese cubes
* a cup of drained crushed Pineapple
* 1 tbsp. of Sweet Pickle relish
* 1/2 cup of boiled and chopped Carrot
* salt and powdere White Pepper
* White Sugar
* some Parmesan Cheese for garnishing (optional9
* slices of hard boiled Eggs for garnishing (optional)
HOW TO…….
* Cook pasta (Elbow) according to package direction. Boil chicken breast for about 30 minutes until tender. So with carrot.
* In a mixing bowl, mix all together; macaroni or elbow, chicken breast (chopped or cut into cubes), drained crushed pineapple, pickel relish, chopped carrot, and cheese cubes.
* Add about 2 cups of mayonnaise, salt and pepper. Toss until well blend.
* Chill and to serve garnish with slice egg and sprinkle with parmesan cheese.
Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.
Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths.
SPAGHETTI with NAPOLI SAUCE a la DOLLY!
There are many versions of Sauce Napoli. Here a version a singular benefit made with much love from me, this is with ground meat, my version!
YOU NEED…….
* 500 g Spaghetti
* 250 g ground meat
* 1 pouch of Knorr Napoli Sauce
* some Olive oil
* 1 green Bell Pepper, cut into small cubes
* some different Herbs (basil leaves, parsley, thyme, chile peppers and oregano)
* salt to taste
* some Parmesan cheese
* half a Liter of cold water
HOW TO…….
* Cook the spaghetti according to package instruction.
* Heat a casserole or pan, add olive oil. Add ground meat stir until brown.
* For the meantime add Knorr Napoli sauce to half a Liter cold water and stir to blend.
* Add green bell pepper and salt to taste. Pour in Napoli Sauce and bring to boil until ground meat is done, over medium heat. Serve spaghetti, topped with Napoli Sauce and parmesan cheese!
CHICKEN TETRAZZINI
Tetrazzini is an American dish usually involving a non-red meat (often diced fowl or seafood), mushrooms, and almonds in a butter/cream and parmesan sauce flavored with wine or sherry and stock vegetables such as onions, celery, and carrots. It is often served hot over spaghetti or some similarly thin pasta, garnished with lemon or parsley, and topped with additional almonds and/or Parmesan cheese.
The dish is named after the Italian opera star, Luisa Tetrazzini!
Chicken tetrazzini a very simple to prepare.
YOU NEED…….
* 150 g pasta ( I used spaghetti)
* 2 onions diced
* 1 1/2 cups of cooked and flaked chicken breast
* 2 tbsps. butter, softened
* 2 tbsps. of all purpose flour
* 1 1/2 chicken stock
* 1/2 tsp. finely minced parsley
* some grated cheese
* salt and peppet
HOW TO…….
*1.) Saute onion in melted butter until transparent. Add chicken season with salt and pepper. Stir until chicken is heated through.
*2.) Over medium heat, put butter add flour all at once, stirring briskly to avoid lamps from forming. Stir until flour is cook. Pour chicken stock little by little stirring sauce constantly turn off the heat when it’s starts to boil, add parsley.
*3.) Add buttered spaghetti to sauce. Toss lightly.
MEAT BALLS AND SPAGHETTI
Requested by my daughter Didi with this words:Mommy, the meatballs not too big, please? I said, Sure. What exactly is a too-big meatball?
I used the rest of my ground meat mixture from my stuffed green bell pppers her. And it turned out so good.
YOU NEED…….
* Meat Balls—(please check my stuffed green bell peppers for recipe)
* Salt and Pepper
* Beef broth cube
* 1 Onion, finely chopped
* about 6 cloves Garlic, finely chopped
* 1/2 cup of Tomatoe paste
* 3 tbsps. Olive oil
* 2 tbsps. Sugar
* 1 tsp. Oregano
HOW TO…….
PICCATA ANDALOUSE – MY VERSION!
Andalouse a tomato and green pepper sauce, but my version only tomatoe sauce wthout green pepper. Piccata a thin scallop of veal, usually served with lemon.
YOU NEED…….
Makes 4 Servings (for each 2 pcs. small scallop)
about 8 pcs. small scallop
350 g spaghetti
1/2 cup wheat flour
2 eggs
1 tbsp. butter
1 pc. broth cube
5 tbsps. milk (2 tbsps. for eggs and 3 tbsps. for tomatoe sauce)
1-2 tbsps. sugar (for tomatoe sauce)
salt and pepper
some vegetable oil
500 g tomatoe sauce
1 lemon for lemon juice
HOW TO…….
—Cook spaghetti according to package directions.
—Put some flour in a container or plate. In a small bowl, beat the eggs, pour 2 tbsps. milk. Add some salt and pepper.
—Dip each piece of scallop in milk and egg mixture; shake off excess. Dredge scallop in flour and add to fry pan. Season with salt and pepper before coating.
—Remove scallop from pan and place on platter. Keep chicken warm while making the sauce.
—In a sauce pan, pour the tomatoe sauce, season with salt and broth powder or broth cube. Add lemon juice, milk and sugar. Let it boil for about 5 to 8 minutes, and continue to stir.
—When sauce is ready, arrange spaghetti in serving platter, 2 pcs. scallop and top with the sauce.
My CLASSIC PINOY SPAGHETTI
What is classic pinoy spaghetti?
It’s ground beef, sliced hotdogs and a sweetish kind of spaghetti sauce. I added lots of chopped onions, tomatoes, bell peppers and carrots and cooked the sauce until the vegetables were so soft the kids would not be able to see them distinctly. I used to cook this everytime my kids have guest. I cheated a little though. No one knew they ate lots of veggies too.
YOU NEED…….
* 500 g spaghetti
* 500 g Sirloin ground
* 2 tbsps. finely minced garlic
* 2 onions finely chopped
* 4 tomatoes, finely chopped
* 1 carrot finely chopped
* 1 red bell pepper, cored, seeded and finely chopped
* regular hotdogs or sausages ( I used frankfurters, since I’m in Europe!) sliced into rings.
* 1/2 cup ketchup
* 500 g tomatoe sauce
* 3 tbsps. sugar
* 4 tbsps. olive oil
* salt and pepper to taste
* 2 bay leaf
* 1/2 tbsp. butter
* grated cheese of your preference, I used parmesan cheese!
HOW TO…….
1.) Cook spaghetti according to package directions. Drain and toss with butter.
2.) Heat the olive oil add onion, garlic and ground meat. Stirring until ground meat is brown both sides. Add bay leaf, tomatoes, carrot, salt, pepper, bell pepper cover, simmer for 20 minutes.
3.) Add sausages or regular hotdogs, stirring, add 3 tbsps. sugar, tomatoe sauce and ketchup. Cover cook soft boil over low heat for 8 minutes, adjust seasoning if necessary.
SPAGHETTI LA TORRE
Try this culinary a mixture of a little bit spain and a little bit Italy, but cook and creation of a Filipina (by Dolly)!
YOU NEED…….
* 500 g spaghetti
* 500 g shrimps
* 1 bunch spring onion
* 1/2 head of garlic. minced
* Basil leaves fresh or dried
* 2 pcs. lemon for juice
* 3/4 cup of white wine
* 2 tbsps. Rama or milk for making it fine!
* 3 tbsps. olive oil
* salt and pepper
* grated cheese for garnishing
HOW TO…….
* Cook the spaghetti according to package directions. Drain and toss with butter.
* With olive oil saute spring onion, garlic and shrimps and add basil leaves. Season with salt and pepper. Add lemon juice and white wine, cover until the alcohol evaporates. To make it fine add rama.
* Add spaghetti toss lightly adjust seasoning if necessary. Serve hot with grated cheese on top and with bread.
SMOKED SALMON WITH PESTO-SPAGHETTI
SMOKED SALMON WITH PESTO-PASTA?…….Why not? That’s less work for me and there are so many variations of pasta with pesto that I’ve been dying to try anyway. I’ve made pasta and pesto with smoked salmon. I’ve been meaning to try another no-meat-nor-fish version by throwing in some barely cooked asparagus but that’s something for another day.
If you have 15 minutes to make lunch but you don’t want to short change your family by opening a can, here’s a pasta recipe where the only cooking involved is boiling. You’ll have to adjust the amount of ingredients depending on how many persons you intend to feed. I only cooked a small batch today.
YOU NEED…….
* 200 g. of spaghetti
* 150 g. of smoked salmon, cut lenghtwice
* some Lemon extract or Lemon juice for smoked salmon
* 1/2 to 3/4 c. of pesto (my homemade pesto)
* grated parmesan cheese for garnish (or cheese of your preference)
HOW TO…….
—Cook the spaghetti according to package directions.
—While the pasta cooks, slice the salmon as thinly as you can without breaking the flesh.
—Make the pesto if you’re in the mood for home made. Otherwise, just measure the amount you need.
—Drain the pasta without rinsing in cold water save about 1/2 cup of water and reserve about two tablespoonfuls of pesto and pour the rest over the spaghetti. Toss gently. The heat of the newly cooked pasta will partially cook the salmon so that the edges turn opaque. If you do not like raw fish, heat a tablespoonful of pesto in a small pan, add the salmon and cook just until the flesh turns opaque. Then, add to the pasta and toss with the rest of the pesto.
—Place in a large platter or bowl. Add the sliced salmon. Garnish with grated cheese and drizzle the reserved pesto if you like.
My HOMEMADE PESTO
I love pesto-with pasta! In making this Filipinized pesto, a food blender or processor will be most useful. Of course, you can do everything by hand, if you wish. Me I don’t, I use my blender:-)
The ingredients… I can’t give you exact proportions because this was an experiment. I was feeling my way through the entire process only a few of the ingredienst. You’ll need lots of fresh basil leaves and I did not put some freshly-cracked black pepper because of garlic. I prefer more garlic than black pepper. The result rocked my crazy home cooking.
YOU NEED…….
Makes 1 Jar
1 bunch Fresh Basil leaves
about 200 g ground Walnuts (cashew nuts or pili nuts would also go)
1 bottle or can Anchovies with oil (including the oil)
1 tsp. salt
half a head Garlic, peeled
1 Lemon for Lemon juice
about 1/8 Liter Olive oil
HOW TO…….
***Just put everything in the blender or food processor and process until smooth. Pour into a jar with a lid that fits snugly and keep in the fridge until you need it.
SPAGHETTI CARBONARA (My version)
The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese.
One of my Version cooking spaghetti carbonara. Since marami akong version nito na subok ko na……gusto ko lang e-share sa inyo try din ninyo and give comment sa entry na ito. Thanks a lot for your appreciation!
YOU NEED…….
* 250 g Spaghetti
* 100 g Ham
* 150 g Regular bacon
* 2 tbsps. Olive oil (I used Sunflower oil)
* 1 Onion
* some Parsely, chopped
* Salt and Pepper to taste
* 4- 6 Eggs, beaten
* 2 cups of Heavy cream
* Parmesan cheese
HOW TO…….
SEE VIDEO!
MY SPAGHETTI CARBONARA/THE TRADITONAL WAY! (version2)
Spaghetti carbonara simply tastes good and satisfying and an ideal recipe to be served for party or any occasion. If you do love pasta carbonara, give this a try! It is so satisfying!
The traditional way of preparing spaghetti carbonarra!
I loved cheese to bits especially in Italian cooking and dishes. Besides, creamy and cheesy dishes will be my top selection especially Italian cooking. It simply tastes fantastic, scrumptious & superb flavour! Need not to say when it comes to spaghetti carbonara that fits the conditions.
YOU NEED…….
Makes 4 Servings
* 250 g Spaghetti
* 250 g Pancetta (Italian Bacon)
* 4-6 Eggs, beaten
* 1 tbsp. Olive oil
* Salt and Pepper to taste
* Parmesan cheese
HOW TO…….
SEE VIDEO!
RED PEPPERS PASTA
RED PEPPERS PASTA is a tasty way to enjoy the silky sweetness of roasted red and yellow bell peppers. Roast the peppers together with onion in olive oil, then I added some slice of peppers sausage. Top with fresh chopped parsley for a perfect meal – serve it with green salad as side dish.
YOU NEED…….
* 250 g Pasta, I used Spaghetti
* 1 red bell pepper
* 1 yellow bell pepper
* 1 Onion
* 1 canned Tomatoes, peeled
* 4 pcs. small Red Pepper sausage
* some fresh chopped Parsley
* about 2 tbsps. Olive oil
* 1 tbsp. Tomatoe Paste
* 1 tbsp. Paprika powder
* some Salt
HOW TO…….
SPAGHETTI (PASTA) WITH BEEF GOULASH SAUCE
Goulash is a dish of Hungarian tradition, well known all over the world. In this case the goulash serves as sauce for my pasta. The beef meat was so tender…..Today I prepared my goulash just like
Viennese goulash. Although it is intended for pasta as a sauce, still I added some potatoes, beacause it makes the soup little bit thick. Usually goulash is a soup, since I will use it as a sauce for pasta, much better if it is a little bit thick than ztaditional one. I used spaghetti for pasta. No red wine added in this sauce.
YOU NEED…….
* about 800 g Beef meat
* 500 g Onions
* 2 cloves Garlic
* some sweet Paprika powder (3 to 4 tbsp.)
* 2 tbsp. White Flour
* some spring Majoram
* Salt and Pepper to taste
* some Meat Stock
* 250 g Potatoes or 6 to 6 pcs. of medium sized
HOW TO…….
**Goulash in Austria
In Vienna, the former center of the empire, a special branch of the Goulash had been developed. The “Wiener Saftgulasch” or the “Fiakergulasch” on the menu in traditional restaurants is a must have. It is a rich Pörkölt like stew, more onions but no tomatoes or other vegetables are used and it comes usually with dumplings named “Semmelknödel” (Bread Dumplings).
**Cook spaghetti according to package directions. Simply brown the meat in a fat: olive oil or any vegetable oil and add the onions, garlic, potatoes, majoram, paprika powder and meat stock. Cover and cook until meat and potatoes are tender. For about 1 hour over lower heat. Dissolve the flour in half a cup of water and add, this will make the sauce thick. Season with salt and pepper.
Then serve as a sauce for spaghetti. I added some grated hard cheese too
