Updates from December, 2009 Toggle Comment Threads | Keyboard Shortcuts

  • Alejandro 1:01 pm on December 4, 2009 Permalink | Reply
    Tags: Cardboard Box Macaroni   

    Another reason you can add to your list of why I’m great.

    Step 1: Add 1 TBS of Curry Powder (I use hot) to the cheese powder from a box of macaroni and cheese when making the cheesy sauce.

    Step 2: You have now attained Nirvana.  Congratulations.

    • Chelsea 1:14 pm on February 24, 2010 Permalink | Reply

      I have been doing this! Great minds, Stats. Great minds.

  • Alejandro 12:08 am on June 1, 2009 Permalink | Reply
    Tags: spaghetti, wine   

    spaghetti wine sauce

    As it turns out, Can isn’t the only one who enjoys pasta.  Besides wanting to post a great picture (above) of what looks to be the grosses thing ever, I thought it’d be good to post a wine reduction sauce.

    Servings: 2


    • Olive Oil
    • 3 cloves of garlic
    • 1 onion
    • 1/2 Red pepper
    • 1/2 can of Ground Tomatoes
    • 1/2 cup (ish) of red wine
    • Water
    • Spaghetti for two people


    1. Cook Spaghetti.
    2. Heat up some oil in a pan at medium hot.
    3. Chop up the garlic and the onion and throw it all into the heated pan.  Let that sizzle for a few minutes.
    4. Chop up the red pepper and throw that in.  Wait a few more minutes.
    5. Add your ground tomatoes and mix it together with your veggies.  Let it cook until it looks thick like porridge, about 3 minutes.
    6. This is when you add the wine.  Mix the wine into the sauce until it’s distributed throughout.  You’ll know because the wine will change the colour from red to redish purple.  Make that colour even, then let it reduce.
    7. After the sauce has reduced, may or may not want to add some water to it.  Adding the water will help stretch out your sauce, making it less porridgey.  If you think you’ve added too much water, just let it reduce to a consistency you like.
    8. Serve sauce onto the Spaghetti.


    • canbui 9:25 am on June 1, 2009 Permalink | Reply

      Those noodles look extraordinarily good.

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


    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.

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