Classic Pancits we normally find in the Filipino's dining table include Pancit Canton, Pancit Bihon, Pancit Palabok, Pancit Malabon, Pancit Molo, Pancit Luglog and Pancit Sotanghon. Fusions of these types have likewise emerged such that we have the likes of Pancit Miki-Bihon and Bam-I. Our typical Pinoy pancit is usually referred to the dry, stir-fried noodles. It's always a delight to be serving pancit especially for those days where you feel the longing for a playful nibble. I personally like the smooth texture of the noodles sliding into the palate. It brings back childhood memories of joyfully eating noodles. Inspired to pass on the experience with the two kids, I prepared Pancit Canton - Bihon for an afternoon merienda (snack).

What you need: 250 g pack pancit canton (chow mien noodles), 125 g pancit bihon (rice noodles), 250 g pork cut into small cubes, 250 g squid balls cut in halves, 2 pcs chorizo (pork sausage) cut diagonally, 1 small carrots (cut in julliene), 1 pc onion chopped, 4 cloves garlic chopped, 2 cups each of chopped regular and chinese cabbage, 2 tbsp canola oil for sauteing, 1 cup water + extra for cooking the noodles

How to make: Cook pork in 1 cup of water until tender and all the water evaporates. Add canola oil and saute cooked pork with onion and garlic until fragrant. Add chorizo and saute for 2 minutes. Add vegetables and saute for 1 more minute, set aside. Boil water (amount just enough to cook the noodles), add 1/4 cup of soy sauce, season with salt and pepper. When boiling, add in the noodles and squid balls and allow to cook (adjust the amount of water when necessary). Stir in the vegetables with pork. Serve with a slice of bread and soy-calamansi dip.

This is my entry to Ruth Daniel's popular PRESTO PASTA NIGHT of Once Upon A Feast. After the long absence in this food bloggers' event, I am more than excited to join back. This week is being hosted by Haalo of a very interesting site Cook Almost Anything (I simply love the blog title). Log on to her site for the round up.

I have two mini cookbooks now frequenting our kitchen counter very often. Surprisingly, even my young tots are busy perusing these books, each spotting his/her own choice of food for request. Simultaneously, I hear cute pleads echoing through out the entire house "mommy, gawa ka nito, mommy gusto ko bake ka nito". Later, these culinary petitions made my weekends busily spent in the kitchen.

Shrimp Linguine with Green Olives

I partenered this pasta dish with a yummy Coffee Cake with Cinnamon Streusel Topping. This is a very easy to prepare baked goodie. It has a mild, buttery taste with distinct cinnamon top note. The chunks of cinnamon and nut mixture sprinkled on top of the cake provided an enjoyable texture. Instead of pecan nuts, I subsituted it with our local Pili Nut. It added a good caramelized flavor and creamy, nutty taste. Perfect for an afternoon nibble!

When you run out of a gift idea, home made edible gift such as this is the next best choice. What could be more rewarding than showing your recipient that you went the extra mile by preparing deliciously enjoyable present? Isn't the one especially made for you more heart warming?

Similar to Weekend Herb Blogging, Presto Pasta Night by Ruth Daniels of Once Upon A Feast is one Food Blogging activity I also missed. I do heart Pasta or any noodles for that matter. A number of food posts on this blog will most likely prove that. Timely, one of my favorite celebrity chefs Giada de Laurentiis, inspired me with an invigorating pasta recipe last weekend. After watching the recent episode of her Everyday Italian, I was prompted to take out those luscious foods into our own table. I'm bringing one of them to Presto Pasta Night # 69 which will be graced by guest host Hillary of Chew on That. Here's Lemon Spaghetti everyone, please have some.

What you need:

500 g pack spaghetti noodles, 1/2 cup lemon juice, 2/3 cups parmesan cheese, 2/3 cups olive oil, fresh basil leaves (chopped)

How to Prepare:

1. Cook spaghetti noodles according to package directions. Reserve 1 cup of pasta water. Set aside.

2. Mix the rest of the ingredients in a bowl. Add pasta water and blend well.

3. Stir in cooked spaghetti noodles. Garnish with chopped basil leaves and some lemon zest. Enjoy with a gourmet bread on the side or any spicy dish to complement it with. Bon Apetito!

**You can also find this entry at Ruth Daniels' mouthwatering food blog - Once Upon A feast.

I'm getting tired of serving breakfast items such as scrambled eggs, hotdogs and other preserved meats to my kids. Even a macaroni soup, classic spaghetti, or pancit canton (chinese chow mein) sounds too satiating already. So, off, I went to my food magazine rack to seek for some rescue from this culinary dilemma. Fortunately, I found this Creamy Pasta Primavera recipe featured in Jan - Feb 2008 issue of Yummy Magazine. I just tweak the recipe to my own liking. Pasta Primavera is a hearty combination of pasta and vegetables that is too inviting to savour. Like I said in my previous post here, I'm facing the challenge of raising gourmet kids. Luckily, this pasta recipe glued the kids to their seats at the dining table. However, I never realized that I will be too.

Ingredients:

½ of 375g-vegeroni pasta, cooked according to package directions
300 g boneless chicken breast, cut into chunks
4 tbsps canola oil
2 tbsps butter
4 cloves garlic, minced
1 large carrot, julienne
1 bulb white onion, cut into chunks
1 pc red bell pepper, cut into chunks
1 pc green bell pepper, cut into chunks
1 small zucchini, sliced into chunks
1 tetra pack all purpose cream
½ cup grated parmesan cheese
salt and pepper to taste
½ cup pasta water

Procedure:

1. Cook Vegeroni Pasta according to package directions. Drain and set aside. Save about ½ cup of pasta water.
2. Season chicken with salt and pepper. Pan-fry in canola oil until slightly brown. Set aside.
3. Melt butter on the same pan and sauté garlic until light brown in color.
4. Add vegetables and cook until tender. Put first the ones longer to cook.
5. While vegetables are cooking, pour all-purpose cream and reserved pasta water in a saucepan. Add parmesan cheese and simmer on low fire until thick. Season with salt and pepper.
6. Add cooked chicken and pasta to the vegetables. Mix well.
7. Pour cream sauce over pasta and vegetable mix and stir well to coat evenly. Serve hot.