PASTA AND PIZZA

LINGUINE in PALABOK SAUCE

Italian meets Filipino. That’s the highlight of this recipe. I cooked linguine with palabok sauce for Jen‘s (niece) birthday dinner instead of traditional Pancit or Sotanghon in the Philippines. For the toppings I had; small octopus, smoked mackerel flakes, mussels with scallions and crunchy fried onions. As a change from the well-known and popular spaghetti, many chefs regularly use the long, but not round, but flat linguine. These very narrow ribbon noodles are also sold under the name Trenette.

Linguine in palabok sauce

The origin of the pasta name Linguine is exciting. The word linguine is something like “little tongue” in Italian. The narrow ribbon noodles are not only sold under different names but can also if necessary be replaced by other narrow ribbon noodles such as the Bavette, for example. The linguine, which are also popularly referred to as linguini, originally come from the Campania region in Italy. Added with Filipino “Palabok” sauce the thick yellow-orange sauce.

YOU NEED…….

500g Linguine

2 small Octopus🐙, boiled

1 smoked Mackerel, flakes

225g Shrimps 🍤

750g Mussels

some Fish Sauce or Patis

some Olive Oil

Salt 🧂 to adjust the taste

3 packs of Mama Sita‘s Palabok Sauce

A handful crunchy fried Onions 🧅

Scallions

Lemon 🍋 sliced

6 Boiled Eggs 🥚

HOW TO…….

ABOUT, PASTA AND PIZZA

🇦🇹VALENTINE’S DAY IN MY KITCHEN

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Cauliflower – iCookiTravel

Cauliflower can be eaten raw or cooked, is easily digestible and rich in vitamin C and various minerals. They said Cauliflower can improve learning and memory. Let me see if it is true with my age. LOL 😀

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Cauliflower et Pasta – iCookiTravel

Today’s brunch recipe the first time I’m trying it in my kitchen without tomatoe paste and tomatoe sauce. Just the cocktail tomatoes and herbs but with chopped smoked ham.

YOU NEED…….

YIELDS 4 PERSONS

* 500g Spaghetti
* 1 head Cauliflower
* 12pcs. Cocktail tomatoes
* 250g Smoked Ham, chopped
* 1pc. Onion
* some Olive oil
* some Oregano and chopped Parsley
* Salt and Pepper to taste

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COOKING on VALENTINES DAY! 2016 – iCookitravel

HOW TO…….

** Cauliflower cut into small florets, washed and then boiled in salted water until sof then, allowed to cool, set aside.

** Spaghetti cooked according to package directions until al dente. Meanwhile, peel the onion and chop finely, and wash the tomatoes and cut into half.

** Heat a pan add olive oil, chopped onion, smoked ham, tomatoes, herbs (oregano), chopped parsley, and season with salt and pepper.

** Add some water from boiled cauliflower just enough to cooked everything then stir in the spaghetti with gouda cheese or parmesan cheese. Here I used cubes gouda cheese. GUTEN APPETIT! ❤

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TULIPS – iCookiTravel

God’s Valentine gift of L ❤ VE to us, sweet salvation and instruction, good and true love our friends and enemies. And love our savior too. Sending my best wishes and LOVE to all of you. Happy Valentines Day everyone! ❤ ❤ ❤

CHECK THIS OUT TOO:

https://crazyhomecooking.wordpress.com/2011/12/30/cooking-spaghetti/

NOODLES, PASTA AND PIZZA

BAVETTE WITH PALABOK SAUCE

Barilla Bavette are an imaginative version of spaghetti, but unlike them they are flat with a slight curvature. Among the long formats of pasta made from durum wheat semolina Bavette are therefore particularly suitable for the flavor development of sauces. For the sauce can be captured from the vault, which then reproduces the palate the full diversity of taste.
Bavette stay with lighter and delicate sauces always al dente.

BAVETTE WITH PALABOK SAUCE

This was served for brunch at home. And for afters fresh strawberries as you could see on picture above 😉
Until the mid of fifties, a distinction between pasta from Naples and pasta from Genoa, the major port city in northern Italy. Naples is generally associated with spaghetti, pasta of the most famous places in conjunction. The cradle of Bavette, however, was Genoa.
As the leading Italian manufacturer Barilla has made known the Bavette with their regional origin also. Today, these places Pasta is popular throughout Italy and around the world, because they flawlessly with all vegetables and fish sauces and all traditional preparations of Mediterranean cuisine.

YOU NEED…….

THIS SERVES 4-6 PERSONS

* 500g Bavette
* 250g Seafood (Meeresfrüchte/ Shrimps, small squid, small mussels, and small clams)
* Canola Oil
* Spring Onions for garnishing
* 6 cloves Garlic, peeled and minced
* 1 pc. Onions, chopped
* 6 eggs, hard-boiled peeled and sliced
* 1/2 cup flaked Tinapa
* 1/2 cup pounded Chicharon
* Patis to taste (Fish Sauce)
* For the sauce to save time you can also use the one from Mama Sita’s (2 pouch) or Make your own Sauce with shrimps and 4 cups chicken broth and 2 cups shrimps juice from pounded shrimp shell!

HOW TO…….

* Cooked Bavette according to package instruction or al dente.

* For toppings: Heat a pan, pour some Canola Oil. Saute onion, garlic, and seafood. Pour in chicken broth/ shrimps juice and bring to boil. Patis to taste. If done mix the sauce with Bavette. To served arrange Bavette in a platter, topped with sauted seafood, fish or tinapa flaked, sliced eggs, chicharon, spring onions and with 1 tablespoon fried garlic. For etra fine taste, with sliced lemon or kalamansi. Enjoy!

PURE VEGGIES

CRUNCHY POWERFOOD – CARROTS

This is a very unusual situation which happenned to me often!
I belong to those type of person who loves to GIVE than to RECIEVE 🙂
A colleague of mine from work, she asked me to get her two bottles of Soy Sauce. Because she wants to try my Recipe for “Sotanghon Guisado” (Sauteed Glass Noodles) with chicken breast and shrimps. I brought it twice for dinner during our break time and they loved it. At home seems to be everybody wants to try it. In return she gave me I think it’s more than a kilo of carrots from her garden. Was that much so I cooked carrots cream soup and honey-glazed carrots as side dish to my chicken tikka masala. See Entry down here:
(https://crazyhomecooking.wordpress.com/2013/11/16/my-chicken-tikka-masala/)

HONEY-GLAZED CARROTS

So this was MY HONEY-GLAZED CARROTS side dish!

YOU NEED…….

FOR HONEY-GLAZED CARROTS:
* 6 pcs. Carrots medium sized, washed, peeled and cut into four parts
* 4 tbsp. Olive oil
* 2 tbsp. Honey
* chopped Parsley
* some water
* Salt to taste

HOW TO…….

* Heat a pan, add olive oil and carrots. Stir in two tablespoon of honey and pour in about 1/4 cup of water. Let it simmer until it dries. Add salt to taste and chopped parsley. Serve 😉

The crunchy powerfood, improve vision-good for the eyes remembering may late “Nanay” (mother) as what she’s always telling me during my chilhood, eat more often carrots. And most of all you get Vitamin A. It help slows down the aging of cells, so it’s also Anti aging what I need most at this time lol… 😛

My CARROT SOUP

I added a bundle of SOUP GREENS—Fresh greens or vegetable soup consists of a bundle of different vegetables that are used to flavor dishes. It usually consists of 1-2 carrots, half a leek, a small piece of celery or celery green and a few branches of parsley or a piece of parsley root.
Carrots, washed but not peeled. Because of dietary fiber which is good for diabetic like me. And also chili powder which is optional. Chili is good for enterohepatic circulation.
Fresh, crisp and so healthy. Carrots come in every season at the plate. Especially good they taste us as creamy soup with whipped cream or can be cooked with coconut milk, a vegan version. Here I used a hand blender or mixer until frothy, was really good. Served with sliced bread 😉

YOU NEED…….

INGREDIENTS For CARROT SOUP

FOR CARROT SOUP:
* 1 bundle of Soup Greens
* Carrots, washed but not peeled
* chopped Parsley
* Olive Oil
* Vegeta
* chopped Garlic
* 2 pcs. Onions, peeled and chopped
* Italian Herbs
* 2 pcs. Potatoes, peeled and cut into cubes
* Creme Fine
* some Salt
* Water or soup stock (preferably Vegetable Soup stock)
* chili powder (optional)

HOW TO …….

SEAFOODS AND VEGETABLES

FRIED BREAM IN PEELED TOMATOE SAUCE

Fried bream with a wonderfully aromatic sauce – the tastes of Italian and makes holiday memories. Lunch for 3 persons, 2 kids and I at home. Brasse (bream) in peeled tomatoes, leek, parsley and Bell Peppers!

Brasse (bream) in peeled tomatoes, leek, parsley and Bell Peppers!

YOU NEED…….

* 2 pcs. Bream, cleaned
* 1 stalk Leek
* 5 pcs. Tomatoes, peeled (in can)
* Parsley, chopped
* 2pcs, Bell Peppers, green and yellow
* some Olive oil
* Salt and Pepper
* some Oil for frying Bream
* 1 Onion

HOW TO…….

* The bream inside and cold rinse and pat dry. Salt and pepper. On both sides of three 1 cm deep diagonal cut. In a pan, heat the oil fry the bream each side in brown. Transfer to a plate and keep warm.

* Saute onion, bell peppers, leek and tomatoes. Add some fish broth or water and season with salt and pepper. Let it boil then add the bream. Cover, lower the heat for about 8 minutes cook gently. Before serving add chopped parsley and serve with rice. Guten Appetit!

BEEF MEAT

OSSO BUCO (My Version)

OSSO BUCO is an Italian dish which I heavily adapted, since I’m living here in Europe. We love our rice here for the sauce slathering on it. This is a very hearty, comforting, meat stew. This is a little bit different from the original italian one as what I said it is my VERSION!
Now if you want to try here’s the recipe:

YOU NEED…….

* 4 pcs. sliced Veal shank
* 2 to 4 pcs, small Carrots, chopped
* some Celery, wash and chopped
* Lemon and Orange skin or zest can be grated too
* 1 pc. Orange for Orange juice
* 1 and 1/2 cup of White Wine, dry
* some flour
* 1 big Onion, peeled and chopped
* 2 pcs. Bay Leaf (Laurel)
* 1 tsps. dried Thyme
* 1 Whole minced Garlic
* 2 cans Whole Peeled Tomatoes
* some Olive Oil
* Salt and Pepper

HOW TO…….

—First season veal shank with salt and pepper. Then dredge in flour.

—Heat a big pan, add some olive oil and brown the meat on both sides then remove meat and set aside.

—In the same pan saute onion, garlic, celery and carrots. Add tomatoes, thyme, lemon and orange peel or zest and bay leaf. Return meat. Pour white wine and orange juice. Cover and bring to a boil then reduce heat. Simmer until meat is tender and it reduces the liquid. Adjust seasoning if necessary.

BEEF MEAT, PASTA AND PIZZA, PORK MEAT, SEAFOODS AND VEGETABLES

TWO DIFFERENT DINNER

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!

POULTRY

CORNY CHICKEN FILLET WITH GNOCCHI

GNOCCHI is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients.

The word gnocchi means “lump”, and comes from nocchio, a knot in the wood. It’s been a traditional Italian pasta type of probably Middle Eastern origin since Roman times. It was introduced by the Roman Legions during the enormous expansion of the empire into the countries of the European continent. In the past 2000 years each country developed its own specific type of small dumplings, with the ancient Gnocchi as their common ancestor. My GNOCCHI is made out of POTATOES!

YOU NEED…….

* 3 pcs. chicken fillet (breast)
* 1 tbsps. brown sugar
* salt and pepper
* olive oil
* 500 g Gnocchi
* 1 carrot
* 1 onion
* 1 cube Maggi
* corn kernel half a can, drained
* 300 g tomatoe sauce
* 2 tbsps. butter
* 2 tbsps. chopped parsley
* 4 tbsps. milk

HOW TO…….

1.) Cook Gnocchi in boiling water with salt for about 2 to 3 minutes, drained and set aside.

2.) Saute onion, chicken breast over high heat for 5 minutes. Add brown sugar, lower on medium heat,
add salt and pepper, Maggi cube, carrot and corn kernel stir and cover until chicken is done.

3.) Add remaining ingredients: butter, parsley, tomatoe sauce and parsley, stir and simmer for 5 to 10
minutes. Serve with Gnocchi while hot.

BEEF MEAT, NOODLES, SEAFOODS AND VEGETABLES

NOODLES AND SOUP SORTI VOLUME 2

A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines.
As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them.

MONGGO SOUP WITH RACKET SALAD (RUCOLA)

Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.

This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.

This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!

Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.

BEEF MEAT AND TRIPE SOUP!

This is an updated version of a recipeoriginally published in JUNE 26, 2009!
Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They love the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.

YOU NEED…….

* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced

HOW TO…….

—Boil th tripe until tender. Cut thinly and set aside.

—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.

—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.

ABOUT, TRAVEL AND MORE

WEEKEND IN VENICE

One weekend in Venice in February 2012, still a little bit coolly, but full charm!
My daughter and I we spend our last weekend in Venice with my NOYTUBE BFF Dana and with her daughter too. We explored the main attractions — St. Mark’s Square. We did a gondola ride, enjoyed gelato!
We dined sumptuously and sucked up every moment in this oh-so-beautiful place. Make some shopping, moments which my daughter and I love most. The rest of the story is told in the photographs that follows.

This was my daughter’s dinner Tagliatelle a la Bolognese, before we took the ride of ferry boat from venice to Punta Sabbioni. Porta Sabiona, from here one takes the public means of transport like motor boats and – boats, which bring one directly to the Markusplatz. Departure every 30 minutes. Who would like to take a vacation time for it, a ship already mounts Cavallino in Treporti at the peninsula. From there one brings you also to the islands of San Francesco del Deserto, Burano, Torcello and Murano. They cannot miss the ship stop on Punta Sabbioni. If you with the car journeys drive you a long long road dead-straight on it too.

This time of year, Venice becomes a place where you can become a different person and have a different personality by wearing a mask. People dress up from head to toe in costume and elaborate masks and walk around the city.

We had free time to explore the canals, and stop in some mask shops before we met back up with the whole group with the ferryboat!

Venice is an ideal city to walk in. Have a walk outdoors through the most characteristic and important places for the history of Venice. The Palazzo Ducale represented for centuries the seat of the Venetian political power. The Basilica de San Marco one of the most majestic cathedrals of the world!
St. Mark’s Square or piazza San Marco, Italy is one of the world’s most famous squares. The Ponte di Rialto or Rialto bridge has achieve iconic status in a city well known for incredible sights. Rialto Bridge in Venice was the only of its kind to cross the Grand Canal. Nowadays it stands alongside St. Mark’s square as a top Venice attraction, ferrying most every tourist in the city across its stony backside, just like us.

When most people think of Venice, they think of gondola rides. And if you just think about them in the abstract, they sound like they’d be dreamy and romantic, right? That it’s absolutely one of those things you “have to” do when you’re in Venice, so we did!
Going on a gondola ride in Venice is magical, especially going through the tiny canals and ending up in the main river.

For us, riding a gondola in Venice is the kind of thing that made our trip to the canal city complete. Seeing that romantic connotations associated with a gondola ride in Venice – one time of day or in one part of the city was a very different experience than other times or from other places.