Sherra's Taste of Life: Presto Pasta Nights

Presto Pasta Nights

Beef Udon with Portobello Mushroom

March 19, 2010

1 Comments

Cooking

Corned Beef Pasta with Sun Dried Tomatoes and Roasted Garlic

March 12, 2010

2 Comments

Cooking

Seafood Linguine - Presto Pasta Night #151

I already lost count on how many times I did mention in the blog about my missing our habitual pasta treats. What with the recent move to a new country, it all makes the craving more intense. Now that I've finally found my way in our new kitchen, the weekly pasta feast is eventually back into our menu. For this resurgence to Ruth Daniels' Presto Pasta Night, I'm sharing a Seafood Linguine recipe. This is supposed to be part of our Chinese New Year fare, but for some reasons the dish did not reach the table on time. Anyway, as the cliche goes better late than never. Rather than the usual toasted garlic or butter bread, I paired it with Chicken Wrap. (such a substantial meal indeed!)

Seafood Linguine

What you need: 250 g linguine (cooked according to package directions), 1 med bottle of traditional pasta sauce (italian), 100 g shrimps (peeled & deveined), 1/2 cup squid rings, 1/2 cup fish fillet, 1 can of tuna flakes (in water), 5 cloves of garlic (minced), 1 small onion (chopped), 2 tbsps olive oil, salt and pepper to taste, 1 tbsp lemon juice, parmesan cheese

How to make: Combine shrimps, squid and fish in a bowl. Add lemon juice, mix well and let it sit for 2 minutes. Cook linguine according to package directions, set aside. Cook all seafood except tuna in boiling water for 1 -2 minutes. Set aside. Saute onion and garlic in olive oil until fragrant. Add in drained tuna flakes, saute for 2 minutes. Season with salt and pepper. Add in pasta sauce and allow to boil. Stir in cooked seafood and pasta. Mix well. Serve hot sprinkled with parmesan cheese.

Chicken Wrap

What you need: Tortilla wrap (cooked according to package directions), 2 - 3 tbsp shredded roasted chicken, 1 tbsp caesar salad dressing, 1 - 2 tbsp chopped tomatoes, 1 tbsp chopped onions, grated cheddar cheese

How to make: Cook tortilla according to package directions. While hot spread it with salad dressing, add chiken, tomatoes, onion and lots of cheese. Fold both sides to make a wrap.

This week's pasta event is being hosted by Mrs. Ergul of Passion for Life and Food . Chow down and enjoy!

February 17, 2010

2 Comments

Family Recipes

Beef Linguine - Presto Pasta Night 138

I noticed that my home page has been well graced by pasta/noodle dishes these past few days. Despite that, I am adding another one today. Certainly because it's Presto Pasta Night (PPN) again! This recipe I'm sharing with PPN is a spin-off recipe of my favorite meat shop - Monterey's Roast Beef Pasta which they featured in their latest "Beef Up Your Meals - Mini Magazine". They usually have this mini magazine in their store which shoppers can get for free. Everytime I do my shopping in the branch nearest to our place, I always look forward for new copies of the magazine. For time-strapped moms like me, it's a delight to have cooking kits like this which can make your weekly menu planning stress-free. It gives me quick ideas and inspirations to stir up in my own kitchen. This is exactly what happened with this Pasta Recipe. I modified it according to what my pantry has to offer. Gladly, the taste did not disappoint.

What you need: 250g linguine cooked according to package directions, 250 g ground beef, salt and pepper to taste, 1/4 cup butter (for sauteing) + another 1/4 (for the sauce), 1/4 cup all purpose flour, 1 pc red bell pepper (diced), 2 cups beef broth (2 cups pasta water reserve + 2 beef broth cubes), 2 tsp Knorr liquid seasoning (original flavor)

How to make: Cook the linguine according to package directions, set aside including 2 cups of pasta water reserve. Dissolve beef broth cubes in the pasta water and set aside. Melt butter in a heated pan, add ground beef, season with salt and pepper, saute until beef is browned and tender. Set aside. Melt the other serving of butter, whisk in all purpose flour, add in red bell pepper and cook for 1 minute. Add in the prepared beef broth then simmer until slightly thickened. Add in the sauted beef and liquid seasoning. Allow to simmer for 5 minutes with occasional stirring. Pour over the cooked pasta and serve.

This week's pasta bloggers' event is being hosted by the Pasta Queen herself -Ruth Daniels of Once Upon a Feast.

November 05, 2009

4 Comments

Family Recipes

Pancit Canton - Bihon : Presto Pasta Night 137

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).

This version of mine is a mix of different sensory attributes delivered by the squid ball, pork and chorizo (pork sausage). The interplay of these savory notes leave a delightful taste experience in the palate together with the subtle flavor of the vegetables. Nothing extravagant but guarantees to satisfy.

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.

October 13, 2009

4 Comments

Family Recipes

Presto Pasta Night # 78: Sardines Linguine with Capers

August 29, 2008

2 Comments

Family Recipes

Presto Pasta Nights #75: Chicken Fettucini with Creamy Tomato Sauce

In view of breakfast items at home, we (my kids in particular) rarely have rice or bread. We usually dig into a plate of pasta or noodle dish. If you’ll ask me why we do not have the typical Pinoy breakfast plate of rice and viand or pandesal with spreads, it’s simply because my kids rule in this particular meal occasion. Also, noodles or pasta dish excites them more than the former options. I consistently stick into this morning meal repertoire because I think noodles or pasta offers more variety in taste and texture. It answers the need to break the satiation factor that is common to kids when it comes to eating. With the same base you can alter the taste and ingredients pretty unbounded.

So for Presto Pasta Night # 75, I'm sharing a recipe that both my toddlers love. Apparently, each has a different preference of sauce for a pasta. The eldest likes the red based pasta and the youngest hearts the cream based one. To satisfy them both, I came up with this fusion of both types which put their appetites into big cravings. I hope you'll feel the same way too when you try it.

Chicken Fettucine with Creamy Tomato Sauce

What you need:

250 g fettucine pasta (cooked according to package directions), 250 g chicken breast fillet (cut into cubes), 425 g can crushed tomatoes, 1 small can of button mushrooms (drained and sliced thinly), 1/2 cup all purpose cream, 1 small red onion (chopped), 4 cloves garlic (chopped), 2 tbsps extra virgin olive oil, 1/2 tsp ground whole basil leaves, salt and pepper to taste.

How to make:

Cook fettucine pasta according to package directions. Drain and wash in cold water. Sauté onion and garlic in olive oil until fragrant. Add chicken and stir-fry until slightly browned. Season with salt, pepper and ground basil leaves. Add crushed tomatoes and mushrooms. Boil and simmer for 15 minutes. Stir in all purpose cream and cooked fettucine. Mix well.

For more Pasta treats, visit Michelle's roound up of Presto Pasta Night #75 at her mouthwatering site Greedy Gourmet.

August 08, 2008

2 Comments

Presto Pasta Nights

Presto Pasta Nights #74: Salmon Vegeroni Twisties Salad

It's a healthy, colorful pasta salad this time around. I have made a number of red sauce and cream based pasta dishes but it's very rare that I share a salad recipe for Presto Pasta Night. So, it's Salmon Vegeroni Twisties Salad for this week which, is by the way being hosted by no less than passionate food blogger Ruth Daniel's of Once Upon a Feast.

Kids common repertoire of meals definitely includes poultry and meat. But how would you encourage them to have the other essential members of the food pyramid in particular seafood and vegetables? When you have kids to entice at the dining table, you tend to be creative and adventurous. For this particular dish, colour and shapes are the elements of appeal. For the less favourite items, their flavours were made to be subtle in release. And to encourage a big mouthful, sweet, creamy and juicy are the overall top notes.

Did I say it’s healthy too? Vegeroni Pasta is made from 100% durum wheat, with no artificial colourings nor flavourings and preservatives. It’s also cooked in just a matter of 10 minutes. Salmon on the other hand, is packed with omega-3 fatty acids. It’s the good fat that is hyped to increase the immune system and prevent certain heart-related illnesses and cancer. Although it’s canned, you’re still guaranteed with the same benefits as the fresh one as long as you’re buying the premium, 100% natural. You can also consider the brined one; where no other ingredients were added except salt to flavor it. Plus some servings of vitamins and minerals from the fruits and vegetables, what else can you ask for?

What you need:
½ of 375 g fussili pasta, 1 small can of pineapple tidbits, 1 small red bell pepper (cut in cubes), 2 small cans of pink salmon (drained), ¼ cup cheddar cheese cubes, 1 small red onion (chopped), 1 small carrot (cut in cubes), 2 tbsps pickle relish, ¼ cup corn kernels, salt and pepper to taste, 3/4 cup mayonnaise, parmesan cheese

How to make:
Cook vegeroni twisties pasta according to package directions. Wash in cold water and drain. Mix vegetables, salmon and cheese in a salad bowl. Toss in cooked pasta and cheddar cheese. Season with salt and pepper. Add mayonnaise and blend well. Sprinkle with parmesan cheese just before serving.

July 31, 2008

3 Comments

Family Recipes

Tuna Vegeroni Pasta (Presto Pasta Night # 72)

My Pasta story for this week started with my wandering in the kitchen. I exactly didn’t know what to prepare. I’m not craving for anything neither did my kids. I rummaged around the kitchen cabinets and drawers and found a can of tuna, Italian spaghetti sauce and vegeroni pasta spirals. Inside the refrigerator, there are carrots, cucumber and red bell pepper. I gathered all these things together on the kitchen table mulled for a while and voila! I’m cooking Tuna Vegeroni Pasta in a pan.

When I plated it, unfortunately, the pasta looked too orange-red for me that the colourful vegeroni pasta spirals were already well too hidden. Lesson learned? Vegeroni Pasta is better prepared with white sauce or practically anything but red sauce. The nice colour combinations of the pasta albeit well hidden, still provided that distinct veggie taste. Thus, I would rave about the taste more than the plating. Taste wise, there’s nothing sophisticated in here, it’s very straightforward. It’s a union of flavour notes of seafood and vegetables rounded by tomato taste with a slight sourish back note. On the whole, this is a healthy pasta dish.

What you need:

1/2 of 375 g pack vegeroni pasta spiral, 1/2 cup of pasta water, 1/2 cup carrots (cut into cubes), 1/2 cup of cucumber (cut into cubes), 1 small red bell pepper (seeds removed and cut into cubes), 1 white onion (chopped), 4 cloves garlic (minced), 1 small can tuna chunks or flakes (drained), 250 g italian spaghetti sauce, 2 tbsps olive oil, salt and pepper to taste

How to make:

Cook pasta according to package directions. Set aside 1/2 cup of pasta water. Heat olive oil in a pan. Sauté onion and garlic until fragrant. Add tuna and continue sautéing for a minute. Add carrots, cucumber and red bell pepper. Mix well. Add the tomato sauce and pasta water. Season with salt and pepper. Boil and simmer for 2 - 3 minutes. Stir in the cooked pasta and blend well before serving.

For other mouthwatering pasta dishes, check out Ruth Daniels round up in Once Upon a Feast. Our pasta queen is hosting this week's event.

July 18, 2008

2 Comments

Family Recipes

Soba Noodles with Vegetables in Sweet Soy Broth (Presto Pasta Night # 71)

Last week, I had an Italian recipe. For this week’s Presto Pasta Night, I’m having Japanese. This week's event is being guest hosted by Gay of Scientist in the Kitchen. I bought a pack of Zaru Soba from the supermarket 3 weeks ago and it’s been resting in the kitchen cabinet since then. My plan to make a Japanese dish was obviously enslaved by some form of procrastination. Seeing my daughter increased her appetite for noodle dishes these past few days, pushed me to get this Japanese noodle done. I don’t know if my being a Product Development Specialist for a noodle company influenced my family’s liking for noodle dishes. In some way, probably yes. Thus, it’s typical to find any noodle or pasta dish scrumptiously sitting on our dining table.

Soba is a lightly brown colored Japanese noodle made of buckwheat flour. It is usually served hot or cold and can be prepared in soup or dry. It’s smooth and has a soft-chewy texture which, makes it a kid friendly type of noodles. Because of its neutral taste, it is a good ingredient for healthy recipes. Making fresh Soba Noodles is easy. But there are important techniques to keep in mind too. You can find out here.

As you see from the photo above, I made two versions of Soba Noodles with Vegetables in Sweet-Soy Broth. The one with freshly cracked egg on top is for the adults in the household and the other on the right side, for the kids. The generous serving of vegetables on the kids' bowl is part of my intention to urge them to like vegetables more. The authentic Japanese version of this dish used dashi stock. But since it's prepared primarily for my kids to enjoy, I used meat stock in my recipe.

What you need:

1 300 g pack soba noodles, 1/4 cup sugar, 1 cup mirin, 4 cups of meat broth, 1/2 cup soy sauce, 1/2 cup julienned carrots, 1/3 cup chopped chinese cabbage, pepper to taste, fresh eggs

How to make:

1. Cook Soba noodles according to package directions. Don't forget to wash it with cold water after cooking to wash away the remaining starches.

2. Combine sugar and mirin in a saucepan. Heat slowly until the sugar dissolves.

3. Add the broth and soy sauce. Bring to a boil.

4. Add the vegetables and let it simmer until the vegetables are cooked just right.

5. Add a handful of soba noodles in individual bowls. Bring in some amount of sweet soy broth (just enough to cover the noodles in the bowl).

6. Crack 1 fresh egg on each bowl while the soup is still hot. Serve immediately.

July 09, 2008