Compiled Recipe – Creamy Shrimp Pasta

Creamy Shrimp Pasta

* 1 cup shrimp, small, peeled and de-veined
* 2 tbsp. lemon juice
* 3 tbsp. orange juice
* ½ tsp. lemon zest
* ½ tsp. orange zest
* 3 tbsp. cilantro, chopped, plus extra to garnish
* 1 finger chili, minced
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp. sea salt
* 400 grams pasta
* ½ cup calamansi juice
* 2 tbsp. oil
* 2 cloves garlic
* ½ cup basil leaves, fresh
* 3 ripe avocados, flesh only
* 1/3 cup walnuts, chopped
* 6 tbsp. parmesan cheese

1) Make the ceviche 30 minutes before serving time. Blanch shrimp in pot of boiling water for about 30 seconds then plunge in ice-cold water to stop the cooking process. Drain and mix with the remaining ingredients. Set aside in the refrigerator.

2) Bring a large pot of water to a boil over high heat. Add sea salt. Cook pasta according to package directions or until al dente. Drain pasta and reserve ½ cup pasta cooking water.

3) Meanwhile, blend calamansi juice, olive oil, garlic and basil leaves in a blender or food processor until well combined and basil leaves are minced. Add avocado and season with salt and pepper. Process until creamy. Adjust seasoning to taste. Transfer to a large bowl.

4) Toss in warm pasta, adding a small amount of hot pasta water if it’s too dry. Toss with walnuts and ceviche. Sprinkle with parmesan cheese and garnish with cilantro before serving.


Compiled Recipe – Aglio E Olio (Spaghetti with Garlic and Oil)

Aglio E Olio (Spaghetti with Garlic and Oil)

* 200 grams dried spaghetti
* ½ cup extra virgin olive oil
* 1 head garlic, peeled, sliced thinly
* salt (to taste)
* ground black pepper (to taste)
* water , for boiling

1) Bring a pot of water to a boil. Season with salt and add spaghetti. Stir then let cook 8 minutes.

2) Meanwhile, in a large pan over low heat, heat oil and add garlic. Gently simmer garlic until it begins to turn golden.

3) Add cooked spaghetti to the pan and toss. Season to taste with salt and ground black pepper. Serve immediately.



Compiled Recipe – Salted Egg and Tomato Pasta

Salted Egg and Tomato Pasta

* 250 grams spaghetti, cooked according to package directions
* 2 salted eggs, peeled and chopped
* 2 red tomatoes, seeded and chopped
* ¼ cup white onions, chopped
* 1 tbsp cilantro leaves (wansoy), chopped
* ½ tsp salt
* ½ tsp ground black pepper

1) Cook spaghetti according to package directions; drain and set aside.

2) Combine salted eggs, tomatoes, white onions, cilantro (wansoy) , salt and ground black pepper in a bowl. Add pasta and toss until well coated. Serve immediately or chill until ready to serve.


Compiled Recipe – Chicken and Vegetable Pasta Soup

Chicken and Vegetable Pasta Soup

* 1 bone-in chicken breast, boiled or steamed
* 2 tbsp vegetable oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 tbsp leeks, chopped, white part only
* 1 bay leaf
* 4 cups chicken stock
* 1 cube chicken bouillon (optional)
* ¼ cup carrots, sliced into 1-inch sticks
* 1 ½ cups pasta, cooked
* salt (to taste)
* ground black pepper (to taste)
* parmesan cheese, grated

1) Shred chicken into pieces using your hands. Set aside.

2) Heat oil in a pot over medium heat. Sauté onions, garlic, leeks and bay leaf.

3) Add chicken stock and bouillon cube, if using. Bring to a boil, stirring to dissolve bouillon cube.

4) Add chicken, carrots, celery and cooked pasta; mix well. Simmer for 3 to 5 minutes. Season to taste with salt and pepper.

5) Remove bay leaf. Divide soup among serving bowls. Top each bowl with grated cheese. Serve hot.



Compiled Recipe – Cacio E Pepe

Cacio E Pepe

* 200 grams spaghetti
* water, as needed
* salt (to taste)
* ¼ cup olive oil
* 1 tsp freshly ground pepper, more to taste
* 1 cup Pecorino cheese, finely grated

1) Bring a medium pot filled halfway up with water to the boil. Lightly season water with salt. Add pasta, stir to prevent sticking, and cook 8 minutes, stirring occasionally, or until al dente. Set aside and reserve the pasta water.

2) Meanwhile, in a large sauté pan over low heat, heat olive oil and add black pepper. Cook the pepper until fragrant.

3) Using tongs, transfer spaghetti to the pan, letting pasta water drip into the pan to help bind the sauce. Sprinkle with cheese, and stir vigorously until cheese has melted and forms a light sauce. Add more pasta water if the sauce seems too dry. Cook over low heat until cheese melts. Serve immediately.



Compiled Recipe – Classic Bolognese

Classic Bolognese

* 1 medium carrot
* 1 medium onion
* 1 stalk celery
* ¼ cup olive oil
* 6 cloves garlic, minced
* ½ tsp chili flakes
* ½ cup pancetta or rindless bacon, chopped
* 450 grams ground beef or ground round, ground twice
* salt and freshly ground black pepper (to taste)
* 2 tbsp tomato paste
* 1 bay leaf, torn
* ½ tsp dried thyme
* ½ tsp dried oregano
* ½ cup dry red wine
* 1 (400 gram) can crushed tomatoes
* 2 cups beef or chicken stock (or ½ beef or chicken bouillon cube dissolved in 2 cups hot water)
* liquid seasoning (to taste)
* 450 grams pasta , cooked according to package directions
* freshly grated parmesan cheese

1) Finely chop carrots, onions, and celery using a food processor or with a knife.

2) Heat oil in a large, heavy-bottomed saucepot or Dutch oven. Add carrots, onions, celery, garlic, and chili flakes. Cook vegetables over medium heat until very tender and slightly caramelized, about 8 minutes. It is important to cook the vegetables slowly to bring out their sweetness, juices, and flavor.

3) Add bacon and cook for 2 minutes or until the fat has rendered. Add ground beef and ground pork, breaking up the meat using a wooden spoon to avoid clumps. Season with salt and pepper. Cook for 10 minutes or until the juices have evaporated and the meat is browned.

4) Add tomato paste, bay leaf, thyme, and oregano. Mix to incorporate and cook for 2 to 3 minutes.

5) Turn heat to high and add wine. Cook until reduced by half, about 3 minutes. Add tomatoes and stock. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 2 1/2 to 3 hours. Add more stock if the meat sauce is becoming too dry. It is crucial to cook the sauce long and slow to tenderize the meat, to cook the tomatoes fully, and to let the flavors come together.

6) Taste to adjust seasoning. Add liquid seasoning (if using) and continue to cook for 2 to 3 minutes.

7) Toss with pasta of choice and sprinkle with freshly grated Parmesan cheese. If not serving immediately, let meat sauce cool and store, covered, in the refrigerator for up to 3 days to let the flavors meld.



Compiled Recipe – Shrimp and Asparagus Pasta

Shrimp and Asparagus Pasta

* 4 tbsp olive oil
* 2 tbsp garlic, chopped
* 300 grams shrimp, large , peeled and de-veined, with tails left on
* 1 bunch asparagus, ends trimmed, washed and sliced diagonally into 1 – to 1 ½ inch pieces
* ¾ cup whipping cream
* ¼ cup lemon juice , freshly squeezed
* 250 grams linguine, cooked according to package directions
* salt (to taste)
* ground black pepper (to taste)
* lemon zest, from 2 lemons, soaked in ice cold water
* lemon wedges (to serve)

1) Heat oil in a large pan over medium-low heat. Sauté garlic until soft. Add shrimps and asparagus. Cook until shrimps become opaque, about 5 to 7 minutes.

2) Add cream, lemon juice and pasta. Add about ½ cup reserved pasta water if mixture is too dry. Simmer for 1 minute. Remove from heat. Season with salt and pepper.

3) Drain lemon zest and add to pasta; stir well. Serve with lemon wedges on the side.



The Coffee Bean & Tea Leaf coupon


img_9153I’ve just got to love the coupon of The Coffee Bean & Tea Leaf from my Belle De Jour Perks of A Bella coupon booklet. Earlier at SM Aura Premier , I used another coupon of The Coffee Bean & Tea Leaf to satisfy my pasta cravings and redeeming today’s iced tea (Southern Blend Iced Tea) for free by ordering a Spicy Tuna Linguine Pasta (my favorite pasta here at The Coffee Bean) while waiting for my relatives to finish their seminar in SMX (SM Aura).

The Spicy Tuna Linguine pasta tasted really great . I’m giving it a two thumbs up. It has just the right amount or level of spiciness and the free iced tea I had was good was well.


Compiled Recipe – Creamy Shrimp Marinara Spaghetti

Creamy Shrimp Marinara Spaghetti

* 1 pack Royal® Spaghetti
* 2 tbsp olive oil
* 4 tbsp Selecta Butterfresh margarine
* 1 kilogram fresh medium shrimps, shelled
* 1 piece onion, diced
* 2 pieces garlic cloves, minced
* 1 kilo Royal ® Sweet Tomato Basil Spaghetti Sauce
* 2 cups all purpose cream
* ¾ cup salted pasta water
* chili flakes
* salt and pepper (to taste)
* fresh sliced basil

1) Cook Royal® Spaghetti according to package directions. Drain and reserve ¾ cup salted pasta water.

2) Heat 1 tablespoon of olive oil and 2 tablespoons of Selecta Butterfresh Margarine in a skillet over medium high heat, cook shrimp. Cook on one side for about 1 minute or until shrimps turn pink. While it cooks, season with chili flakes, salt and pepper. When pink, turn over to the other side and cook for 1 minute. Remove shrimp from pan and set aside.

4) Pour Royal ®Sweet Tomato Basil Spaghetti Sauce and ½ cup reserved pasta water. Cook over low heat for 5 minutes, stirring occasionally.

5) Remove from heat and stir in cream. Season with pepper. If sauce is still thick, put back on heat and add the remaining ¼ cup of reserved pasta water to thin the sauce. Remove from heat and add the shrimps, basil and cooked pasta. Serve immediately.


Compiled Recipe – Cheese and Pepperoni Lasagna Rolls

Cheese and Pepperoni Lasagna Rolls

* 3 tbsp olive oil
* 2 tbsp chopped white onions
* 2 tbsp minced garlic
* ½ tsp dried basil
* ½ tsp dried oregano
* 1 ½ cups tomato sauce
* 1 tsp sugar
* ½ beef bouillon cube
* salt and pepper
* ½ cup cottage cheese
* ½ cup grated mozzarella cheese
* ¼ cup grated parmesan cheese
* 1 small egg
* 1 tsp chopped celery
* 2 tsp chopped garlic
* 4 sheets lasagna noodles, cooked according to package directions, drained
* 24 pepperoni rounds
* ½ cup grated mozzarella cheese
* 1/8 cup grated parmesan cheese

1) Pre-heat oven to 350˚F.

2) Make the tomato sauce: Heat olive oil in a saucepan over medium heat. Sauté onions, garlic and dried herbs for 2 minutes. Add tomato sauce, sugar and beef bouillon cube; bring to a slow simmer and mix well. Season to taste with salt and pepper. Pour 1 cup of the mixture into an 8 ½ x 6 ½-inch baking dish. Set the rest of the sauce aside.

3) Make the rolls: Combine cottage cheese, mozzarella , Parmesan, egg, parsley and garlic in a bowl; mix well. Season with salt and pepper. Divide mixture into 4 portions.

4) Spread each portion evenly on a lasagna sheet and top with 6 pepperoni rounds. Roll lasagna sheet and place each roll, seam side down, in the baking dish with tomato sauce.

5) Pour the rest of the sauce over the rolls then sprinkle with cheese topping. Cover with foil. Bake on the top rack of the pre-heated oven for 15 to 20 minutes. You can increase the temperature to 400˚F in the last 3 minutes of cooking and remove foil to brown the top a bit more.