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  • canbui 3:36 pm on May 29, 2009 Permalink | Reply
    Tags: rigatoni, , tuna   

    TunaRigatoni

    Rigatoni with a Tomato Tuna sauce

    Sometimes, I find it worthwhile to make a large amount of pasta sauce and save it over a few meals; it’s an inexpensive way to eat, easy to make and it lasts for several days. This rigatoni has the added bonus of a little protein, in the form of canned tuna. On a side note, I always prefer making my own pasta sauce rather than buying a prepared jar product: the jars have a long shelf life but they also have a tremendous amount of sodium. Plus, it’s more fun.

    • 2 cans of tuna (chunks)
    • 1 can of whole tomatoes
    • 1 onion, rough chop
    • extra virgin olive oil
    • a sprig of rosemary or thyme
    • 1 serving of rigatoni pasta

    Start by putting down some oil in a large sauce-pan and setting it to medium-hot. Throw in the onions until they are tender and sweet. Where at this point you can throw in the tomatoes and tuna with the rosemary or thyme – this will enhance the earthy tones of the tomatoes. Simmer the sauce for 20 or so minutes, stirring and watching it reduce to a saucy consistency. Salt and pepper to taste.

    While the tomato sauce simmers, salt and boil a pot of water. Follow the pasta directions until al dente. When it’s done, toss them with the sauce and serve.

     
  • canbui 11:23 pm on May 27, 2009 Permalink | Reply
    Tags: Jill Santopietro, pizza   

    FOOD ON (INTERNET) TV

    I really enjoy FoodNetwork Television because it’s one place that always has something to watch (though I avoid Guy Fieri as much as I can). But one program I keep up to date with is the New York Times food writer Jill Santopietro’s Internet video, Kitchen 4B, previously called Tiny Kitchen. They’re less than 10 minutes and she runs through a profiled recipe from the Sunday Magazine, meaning she breaks down recipes from famed restaurants. Better still, her kitchen is smaller than mine.

    She makes a unique pizza above; one that I have duplicated to enormous success.

     
  • canbui 10:32 am on May 27, 2009 Permalink | Reply
    Tags: peas, salmon   

    Salmon on Peas

    Salmon on Peas, please

    This is a fairly simple plate that I adjusted from Jamie Oliver, which I will further adjust as I type. I made a few decisions I didn’t like much and so I’ll remedy those here. The salmon was bought fresh, but it costs quite a penny, so I’ll have to try making this dish with frozen fillets once to see how that turns out. Speaking of frozen things, peas are a great and simple, and inexpensive, frozen vegetable that turns out delicious when cooked. Lastly, fresh rosemary is key here – dried rosemary doesn’t work as there are no excreted oils when you mash it up.

    • a fresh rosemary sprig, picked
    • 5 or so ancovy fillets, rough chop
    • juice of 1/2 a lemon
    • extra virgin olive oil
    • salt and pepper
    • 2 salmon fillets
    • 1 cup of peas
    • 1 tbsp of butter
    • 4 slices of prosciutto, rough chop

    Before making the sauce, preheat the oven at 400F. Pound the rosemary to a paste! Then add the anchovy fillets and pound that to a paste! Add the lemon juice and a few splashes of the olive oil; bring them to a saucy consistency, salt and pepper to taste and set aside.

    Smother the salmon with olive oil, and salt and pepper. Get an oven-proof pan HOT on the stove. Place the salmon on the pan, skin side down and let it sear until it turns brown and cripsy; flip and throw the whole thing into the oven. Turn off stove. I won’t list any exact times here, but leave it to descriptions since we are all using different stoves and ovens, and are using different thicknesses of fish. You’ll know when the salmon is done when it begins to flake and that translucent fish colour turns opaque. Maybe 10 minutes.

    While the salmon is in the oven, follow the instructions to cook the peas and DO NOT over cook them, you want them to keep turgid so they pop in your mouth. Drain the peas and toss them with butter and the prosciutto. Plate them and once the salmon is done place it on top; drizzle the sauce over top and you are done!

     
  • Alejandro 5:53 pm on May 26, 2009 Permalink | Reply
    Tags:   

    Made a simple lunch today. Simple but tasty

    Sandwich
    -Toasted bagel
    -Egg salad
    -Pepper

    Noodles
    -Mr Noodles
    -Beef flavouring
    -Hot Sauce

    Yum 🙂

     
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