Quick-fix lunches are a reality of life, when we need to eat now, and we don’t have anything prepared for some reason or another.
Pasta is a common go-to dish, but when it is this good, you will be having it even when you are not pressed for time. Continue reading “349. Garlic Parsley Spaghettini”
Putting to use the (sun) dried tomato pesto in a pasta dish, first we must cook our pasta close to an al dente stage. In a pan, over medium-high heat, add a little oil and a few tablespoons of the tomato pesto, followed by the drained cooked pasta. Stir and mix over heat until the pesto has mixed in well with the pasta. The ratio of pesto to pasta is entirely up to you, depending on how potent of mild you would like it. Garnish with parmesan and some fresh basil and serve hot.
Continue reading “348. Sun Dried Tomato Pesto Pasta”
Macaroni is too often dismissed as kiddies’ food and for unrefined palates.
As adults, we find ourselves re-discovering so-called kiddie foods, and adapting them to suit our (so-called) adult tastes. In this case, the aged cheddar cheese (not pre-shredded) and sauteed mushroom made this cosy family favorite all the better.
The cubed toast (or “croutons” for poshy adults) made a wonderful contribution in the texture department: both crunchy and chewy at the same time; almost like popcorn. Continue reading “338. Baked Macaroni and Cheese”
Noodle stir-fry is my go-to dish in case of intense hunger that needs to be satisfied within the span of 10 minutes. You can really adapt the recipe to whatever you have on hand, not unsimilar to broccoli stir-fry
. The type of noodles is the Chinese or far East Asian type, known generally as chow mein. The ones I had on hand have seasoning pouches in them, but they are by no means essential to the recipe: soy sauce and oyster sauce will suffice. Vegetables of choice are flash-sauteed so as to not lose their crunch, then the boiled and drained noodles are stirred into it.
Continue reading “301. Noodle Broccoli Stir-Fry”
American food is fast, excessive, and very comforting.
Where Italians suffice with a grating of cheese on their pasta, American must bathe their macaroni in a pool of cheeses.
Hence the concept of mac&cheese. Continue reading “213. Stove-Top Mac and Cheese”
Pasta salad is great for large gatherings, barbecues, and birthday parties.
Especially this one.
A fantastic array of colorful vegetables tossed among whimsically shaped pasta of your choice, pleasing children and adults alike. Continue reading “184. Pasta Salad”
This mushroom spaghettini recipe is a pantry recipe if I ever saw one.
A pantry recipe is one that uses staples most people already have in their pantry, also known as the food cupboard. Continue reading “144. Mushroom Spaghettini”