Tag Archives: Pasta

Butternut Squash Cappelletti/Tortellini

I have promised my fiancee Viviane that I will not use my new pasta maker until she arrives to the US. Friday was one of those days where I had a mean craving for some pasta, and that machine was sitting there on my counter all silvery, shining like a new trophy, and just begging for me to break it in. Well, as I am definitely a believer in waiting for a good thing, I resisted using it and took out the rolling pin instead. Viviane had shown me some pictures of pumpkin tortelli recently that looked delicious and since I had just bought a nice butternut squash from the local produce stand, the idea to make something similar to that tortelli came upon me and hence the Butternut Squash Cappelletti idea was born. This is what I did: Continue reading

The Italian Lunch

Friday in Dubai is a weekend day or as I would like to call it, “Lazy Day”. I usually spend it at home on the couch watching TV or I hit the pool and lay down under the sun reading gossip magazines. Last Friday, I decided to change my habit and invite my friend, Jana, over for lunch to cook pasta or something nice and quick. After checking my fridge -that turned out to be empty-  I asked Jana to shop while I made the cooking preparations. We decided that our menu would have a salad with cheese and a pasta with tomato sauce.

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Getting Back on Track: Stuffed Baked Portobello Mushrooms and Cannelloni with Broccoli and Breadcrumbs

It has been a long while since I felt the urge to cook something more intricate than a season salad: I have to admit though that I have been entangled in personal business.

My TB Clint and I got engaged and we were busy with preparations that an engagement entails. We also were preparing for his recent visit in June and my move with him to USA. But some events prevented my move and it had to be postponed.

So now life is back to its normal routine and I think I am back to my Sunday lunch preparation.

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The Capital Sins of Cooking

Every cook has a few things that irk them in the kitchen, things they would call capital sins of cooking. I too have moments where I encounter things that make me want to scream at the crime committed. Well not crime, but I am sure you know what I mean! These are the commandments I have for those capital things, they are also well justified…

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Chicken Pasilla Fettuccine: a New Treat for an Old Tradition

My cousin/best friend have carried on a tradition since we were in university: we have our own Christmas celebration. Now even that she moved to Dubai about a year ago, we continue with this ritual. Usually we have a meal and exchange gifts a day or two before or after the actual Christmas date.

This year we decided to celebrate over the pasta challenge. Since it was time for me to cook it and it was the right time for our celebration. Usually making pasta is not a problem for me, since it is one of my specialties. I went by the recipe except that I used ¼ tsp of cayenne pepper instead of flakes.   This seemed to make it hot for my cousin Mireille and my dad, knowing that my dad is a fan of hot peppers! I was the only one to find it just fine! Talk about a shocker.

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Pasilla Chili Chicken Linguine

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Challenge 6: Chicken Pasilla Pasta

This recipe has been a family favorite of ours for several years now. It is not too difficult to make, but really delivers in the flavor department. It is a versatile one, so feel free to mix it up according to your individual tastes. I hope you all enjoy it as much as I do! Have fun with it!

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So this is Sofficini…

Prior to this challenge, I can’t say I had ever tried or even heard of Sofficini. I am always looking to learn and experience new things, so this challenge had an air of excitement to it for me. Of all the things I could fill these with, I decided I would use a favorite cheese combination of mine I normally use to stuff ravioli and manicotti.

After dropping the kids off at school, I set out to buy my missing ingredients. I went into the grocery store I had worked at while going to college. This way I knew right where everything would be, and seeing old friends often sets the day off to a decent start. I had thoughts of bringing some of the sofficini back to the store with my well wishes, but later I thought better of it being as how this was my first experience making these.

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A Greek Twist

I’m excited about this first challenge, although an easy recipe, I’m keen to see what my friends have done with it. This is my interpretation. Enjoy!

tomatoe, olive, feta pasta

I decided to change the recipe a bit, since I am not a fan of cold food. The praise however, goes to a very good friend of mine, who showed me this recipe.

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Linguine with Fresh Tomatoes, Olives and Garlic

Today was my chosen day to finally make the recipe or maybe I should say complete it. Since the tomato base has been in the fridge for two days already. Actually this turned out to be a great idea. I peeled, cored and cut the tomatoes, added the salt and pepper, although I used white instead of red chili as it said in the recipe. I let all rest in a sealed container in the fridge.

To my surprise when I opened the container, the tomatoes were all mushy and juicy and looked wonderful. So I smashed the garlic and added the oil and I was set.

But before that I put some of the chopped tomatoes in a small bowl: I wanted to make Bruschetta.

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