food

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

Aglio E Olio (Spaghetti with Garlic and Oil)

Ingredients:
* 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

Preparations:
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.

 

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food

Compiled Recipe – Salted Egg and Tomato Pasta

Salted Egg and Tomato Pasta

Ingredients:
* 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

Preparations:
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.

food

Compiled Recipe – Chicken and Vegetable Pasta Soup

Chicken and Vegetable Pasta Soup

Ingredients:
* 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

Preparations:
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.

 

food

Compiled Recipe – Cacio E Pepe

Cacio E Pepe

Ingredients:
* 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

Preparations:
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.

 

food

Compiled Recipe – Classic Bolognese

Classic Bolognese

Ingredients:
* 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

Preparations:
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.

 

food

Compiled Recipe – Shrimp and Asparagus Pasta

Shrimp and Asparagus Pasta

Ingredients:
* 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)

Preparations:
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.

 

food

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.

food

Compiled Recipe – Creamy Shrimp Marinara Spaghetti

Creamy Shrimp Marinara Spaghetti

Ingredients:
* 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

Preparations:
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.

food

Compiled Recipe – Cheese and Pepperoni Lasagna Rolls

Cheese and Pepperoni Lasagna Rolls

Ingredients:
* 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

Preparations:
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.

food

Compiled Recipe- Cheesy Sausage and Vegetable Lasagna

Cheesy Sausage and Vegetable Lasagna

Ingredients:
* ¼ cup olive oil
* 1 cup white onion, sliced
* ½ cup carrot, minced
* ½ cup celery, minced
* 500 grams raw pork sausage, casings removed and crumbled
* 1 (425 gram) can sliced button mushrooms, drained
* 2 medium eggplants, cubed
* 2 medium zucchinis, cubed
* 1 (225 gram) can diced tomatoes
* 1 (720 mL) bottle tomato puree
* 2 tbsp tomato paste
* 1 cup vegetable or chicken stock, plus more if needed
* 1 ½ tsp dried oregano
* 2 tbsp parsley, chopped
* salt and pepper (to taste)
* ¼ cup butter, diced
* ½ cup all purpose flour
* 4 cups milk, warmed
* ¼ tsp salt
* 1/8 tsp ground nutmeg
* 1/8 tsp white pepper
* 12 sheet large lasagna noodles, cooked according to package directions
* 1 (200 gram) pack ricotta cheese (optional)
* 2 ½ cups grated mozzarella cheese

Preparations:
1) Make the sausage-vegetable tomato sauce: Heat olive oil in a large heavy-bottomed casserole or Dutch oven over low heat. Sauté onions, carrots and celery, stirring occasionally for about 5 to 7 minutes.

2) Add pork sausage. Cook for about 5 minutes, stirring frequently to break up lumps. Add mushrooms and cook for 1 minute. Add eggplant and zucchini; cook until tender, about 2 minutes.

3) Add diced tomatoes, tomato puree, tomato paste, stock, oregano and parsley. Stir to mix and bring to a boil.

4) Reduce heat and let mixture simmer for about 30 minutes, stirring once in a while. Add more stock, if needed. Season to taste with salt and pepper.

5) Make the béchamel sauce: melt butter in a medium saucepan. Add flour and cook for 2 minutes.

6) Gradually add warm milk, mixing continuously with a whisk until smooth. Let mixture boil and thicken a little. Season with salt, nutmeg and pepper.

7) Pre-heat oven to 350˚F.

8) To assemble, spread about a third of the sausage-vegetable sauce on the bottom of a deep 9×13-inch baking dish. Pour about ¾ to 1 cup of the béchamel sauce over. Arrange 4 sheets of cooked lasagna noodles over the sauce. Repeat layering 2 more times. Cover top with béchamel sauce then sprinkle evenly with ricotta, if using , and grated mozzarella cheeses.

9) Bake in the oven for 50 minutes to 1 hour or until the pasta feels tender when pierced with a skewer . Let lasagna rest for 10 minutes before serving.