The kulinarya experiments
I’m here at the airport waiting for my boarding time, off to St Louis, MO I go! I am really excited! Not much cooking in the home front but for sure there’ll be lots of food adventures. I’ll be gone for a few weeks. One thing is certain, I’ll be missing my baby.
Any suggestions where to eat?
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It is very hot in GenSan where I live these days, so I’m really enjoying my weekend at my parents’ home in Laguna. Plus, I get to enjoy Dad’s cooking as well. Some good news came up late last week and I have to be in Manila last Friday, and gave me this opportunity for a family visit. Hence, the weekend’s almost over before I could do the round-up for Presto Pasta Nights. Nevertheless, ready your senses to be filled with all the yummy goodness of pasta and noodles in this week’s round-up!
Pasta with Roasted Red Pepper Sauce
An Edible Symphony by Muneeba
Fake Ginger by Amanda
Spinach and Mushroom Stuffed Shells
elly says opa! by Elly
Taste My Plate by Sarah
Spaghetti Carbonara on Grilled Portabello Mushrooms
my-easy-cooking by Nina
the taste space – steam, bake, boil, shake! by Janet
Pasta with Mushroom Cream Sauce
ZOE: Inspired Finds and Tastes by Zohar
Garlic Tomato Ginger Shallots Sausage Spaghetti
More than Words by Daphne
Olive and Mozzarella Spaghetti
Eat Well With Others by Joanne
One Dish at a Time by Anya
Pappardelle with Seafood Sauce
Kits Chow by Christine
A Scientist in the Kitchen by Gay
Next week’s Presto Pasta Nights will be hosted by Sara of Cupcake Muffin. Have a nice week everyone and thank you for joining this week.
An unexpected trip finds me writing this post from my parents’ home. So this is a bit late for my own PPN round-up! Yay! Anyway, one of the pasta dishes I’ve done recently is this linguine and chorizos and whatever I could find in my pantry. Great cooking in less than 15 minutes. Since I am now cooking for one, I estimate the pasta I need by forming a circle between my thumb and forefinger, about a cm in diameter. That’s how much pasta I can consume. The rest of the ingredients are just approximations.
Linguine and chorizos (and a handful of anything)
Linguine, cooked to package instructions
Chinese chorizo, sliced thinly
Chopped garlic, bell pepper and oyster mushrooms
Grated carrot (1/4 of a medium sized carrot)
2-3 tbsp all-purpose cream (optional)
1/4 cup water from cooking pasta
Salt and pepper to taste
Heat olive oil in a pan and saute the chorizo slices until fragrant. Add the garlic and stir until garlic is almost then add the rest of the vegetables. Stir fry till half done then add the pasta and cream. Mix well, adding pasta water gradually till vegetables are cooked. Season with salt and peper.
Watch out for the next Presto Pasta Nights round-up in a few hours!
After several weeks of not blogging, I am back! The holidays were spent harvesting corn, visiting friends and getting around GenSan. I have been uncommunicative, I apologize for that. Watch out for new posts and emails, though. Things should get fun in the coming days. In the meantime, my blog’s first major activity for 2010 is hosting Presto Pasta Night‘s 146th edition.
The last time I hosted PPN was way back in July, 2008. It was such a pleasure to do, I wonder why it took me some time to host it again. Anyway, I look forward to all your entries. Come back on Friday, Jan 15 for the round-up.
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