👩🍳Popular history says that it was invented in China and that Marco Polo brought the knowledge of this food to Venice. The spaghetti Polo encountered in the far east was made from either rice flour or hard wheat flour. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy, it may be made with other kinds of flour. Here is another pasta spaghetti of recipe I want to share with you out of my preferences and creation from my humble kitchen.
YOU NEED…….
250g Spaghetti
150g Chicken Thighs Fillet
200g Feta Cheese
a handful of Green Peas, frozen or fresh
a cup of White Sauce, alternative milk but make it thicker mixing with Cornstarch
Pak Choi is not yet well known in Austrian kitchens, but is increasingly becoming popular. In terms of consistency the vegetables are similar to the well-known Chinese cabbage comes from asian country particularly from China and Korea. There is also a mini version the baby Pak Choi. It has smaller heads with slightly mustard like taste. Good for soup ingredients.
This vegetables can be prepared in a variety ways such as salad, in stews or soup, or simply fried in a wok. It can be served raw, steamed or cooked. Pak Choi contains a lot of potassium, calcium, vitamin C, B as well as mustard oils. The vegetable is said to have an antibiotic germicidal effect. Now cook healthy Pak Choi vegetable with my recipe tips.
👩🍳The recipe for pasta with Pak Choi is very healthy. Pak Choi with spaghetti tastes wonderful and is also super easy to prepare. Pak Choi is a Chinese mustard cabbage and a perfect side dish for many recipes. Maybe you haven’t tried this yet and for some of you, it is new and hasn’t heard it yet that pasta and Pak Choi goes well added minced beef seasoned with oysters sauce to a perfect combination. Try this recipe and let me know your thoughts.
Eggplant 🍆 goes well with fish, meat, and pasta or the vegetable are served as main course, appetizer as well as salad. Now it is spring time the start of more salads and vegetables will be included in my daily meal prepping. Eggplant is low in calories and carbohydrates but high in fiber and non-starchy vegetable. It is a good source of potassium. Day 13 of lockdown for us here in Vienna. With pasta and eggplant landed on the table for lunch. Cheap and easy recipe for home prepping meal.
Pasta contains strong carbohydrates that keep us full for a long period of time. Thanks to diverse and uncomplicated combination options, it is one basis for many dishes, whether vegan with beans, mushrooms and vegetables or with different types of cheese, meat or fish. Here I cooked with spicy sardines from can and cabbage.
Throwback, some of my home food prepping during the time my cousin Gie and her son was with us. During their Europe vacation.
That was linner, the first meal I prepared for my cousin Gie and her son. Oven trout, salad, Sarma ( stuffed cabbage), and knuckle of pork (Stelze) and because we are Filipinos rice is a must!
Here again brekky with boiled Frankfurter, toast bread, strawberry in sour cream, coffee and tea. The time my cousin Gie and her son took their vacation in Vienna. Of course my doggy Mary and Riyad also on the picture.
My spaghetti requested by Noah, Gie’s son (cousin). Bolognese is the sauce I made for them with grana padano cheese plus salad and sliced apples. Someone requested for coffee and tea too.
Food memories brekky a la Pinoy (Filipino) too heavy never again! Imagine; fried rice, longganisa, fried tuyo, scrambled eggs, sunny side egg, and for dipping vinegar with chili spicy of course plus tea and coffee Jesus Christ! What unhealthy life style never again!
Try this recipe a totally experiment because at the start when I took out all the ingredients from fridge I don’t even know how and what to cook. Using my imagination this what came up. Was perfect combination with the spaghetti. Promise was damn delicious. Happy prepping and guten Appetit!
My spaghetti topped with bell pepper, carrot and shrimp
Was craving for pasta but I want something simple and I was not allowed to eat white pasta. By time I’m getting used to eating whole grain. No problem at all. The thing is I don’t have in my pantry anymore and also no fresh parsley.😏 So what I did, just for 250g whole grain spaghetti and a bunch of parsley I went out to get it. Luckily they have at the Etsan store (Turkey Shop) near us just four steps away from home.🤣
Spaghetti with clams-tomatoe sauce
To continue the story, for the sauce a mixture of few clams from my refrigerator, peeled tomato and lots of chopped parsley.😅
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 😀
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
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! ❤
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! ❤ ❤ ❤
Today is the 10th celebration of WORLD VEGAN DAY. The World Vegan Day is an international day of action, the first time was on November 1, 1994 was held on the occasion of the fiftieth anniversary of the founding of the Vegan Society and is celebrated every year since then on November 1st. Vegan diets, is the complete surrender of all animal foods, is becoming popularly increasing. On the occasion of WORLD VEGAN DAY I do not want to explain why this is good for animals and the environment for once-but let pictures speak:
From the farm to my kitchen, green beans cooked with some frankfurter, flour, yoghurt and broth cube or vegeta.
Bell peppers as sauce for pasta with onions, garlic, tomatoe paste and peeled tomatoes seasoned with Italian herbs, vegeta, salt and pepper.
Here is another one also pure veggies. Saluyot (Jute Leaves) with string beans and winged bean (Pallang) seasoned with anchovy sauce.
The relationship between humans and animals is such a thing. Somehow always seems to chase the other one. Eventually, the man then began to move from hunting to grow. Today, a meat-eater eats during his life around 1064 animals, according to the Association for the Environment and Nature Protection. But he just needs to relax the freezer stroll along. Only vegans do it all, to renounce the killing – added with some effort. For example, the egg can not be replaced quite easily while baking. To mark World Vegantages they showed images of animals that end else in the laboratory, like clothes, as a handbag or simply on the plate.
THESE ARE FEW AMONG MY PURE VEGGIES RECIPE AND PREPARATION! HAPPY COOKING AND GUTEN APPETIT 🙂
Fine Pasta Seafood treat for fans! Tonight’s dinner for my family, Pasta (Spaghetti) with shrimps-tomatoe sauce. Again and again our austrian visitors are amazed that my son like shrimps the way I cooked with pasta such as spaghetti, bavette, linguine or even with different noodles. My son loves shrimps very much.
YOU NEED…….
* 400g Pasta (I used Spaghetti)
* 500g Shrimps, peeled and cleaned
* 1 Onion
* 5 cloves Garlic, peeled and chopped
* 5 pcs. green mild Chili (Peperoni)
* 50 ml Dry Red Wine
* 1 canned Peeled Tomatoes (about 400g or 200ml)
* some Olive Oil
* 3 tbsp. Tomatoe Paste
* 2 tbsp. Ketchup
* 1 tbsp. Italian Herbs
* 2 tbsp. Oregano
* 1 tbsp. Chili Flakes
* Salt and Pepper
HOW TO…….
* Cook noodles in boiling salted water according to instructions until al dente. Then drain, set aside.
* While the pasta is cooking, peel the onion and garlic, very finely. Wash, clean and cut into rings pepperoni or green chili.
* Heat a pan add olive oil and onion, garlic and green chili sauté over medium heat, stirring for 3-4 minutes, deglaze with wine and simmer for 5 minutes at low heat quietly. Stir in tomatoe paste, canned tomatoes, Italian herbs, oregano, and chili flakes cover and simmer another 8 minutes.
* Add shrimp season to taste with ketchup, salt and pepper and cook for another 5 minutes. Combined pasta with the sauce serve with grated Parmesan cheese and salad as side dish. Guten appetit! 😉
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