Tuna Spaghetti

Tuna spaghetti with cheese toppings. Photo by SDeluz

Canned tuna is a prominent component in many weight trainers' diets, as it is high in protein and easily prepared.

Tuna is an oily fish, and therefore contains a high amount of Vitamin D. A can of tuna in oil contains about the Adequate Intake (AI) of the USDietary Reference Intake of vitamin D for infants, children, men, and women aged 19–50 - 200 IU.

Canned tuna can also be a good source of omega-3 fatty acids. It sometimes contains over 300 milligrams (0.011 oz) per serving.

I started using canned tuna for making spaghetti when I attempted being a vegetarian. I failed at being vegetarian but still continues to make this recipe for it became a hit amongst friends and family.

Ingredients:

2 cans Tuna

garlic (chopped into bits)

onion 

fish sauce (patis)

1 big carrot (cubed)

1 can tomato sauce

4 slices of cheese

1/4 cup chili sauce

3 tbsp sugar

salt and pepper to taste

hotdog / wurst (cut to slices)** optional

pasta of choice

Procedure:

1. Cook desired pasta according to package directions. Make sure to add a dash of salt and olive oil to the boiling water. Drain and set aside.

2. Sauté garlic on butter and add onion until translucent. 

3. Put in the tuna and fry a little bit before adding a spatter of fish sauce. Cover for 2 minutes.

4. Next put in the carrots and mix thoroughly. Cover for another 3 minutes.

5. Pour in tomato sauce with the chili sauce. Leave to boil.

6. Add the sugar, cheese and hotdogs / wurst (optional). Mix and season with salt and pepper to taste.

Tip: This is has a short cooking time. You only need to cook the tuna and the rest are easily done. Carrots are better eaten crunchy. If you're vegetarian, write off the hotdogs/ wurst. 

Curry Al-annatra

Curry is eaten in almost all parts of the Indian subcontinent and outside, namely India, Bangladesh and Pakistan, it has its varying degrees of style, taste and aroma, depending on local ingredients used.

Photos by SDeluz

Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home.Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in Britain, the U.S. and Canada, rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt. It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Besides the previously mentioned spices, other commonly found spices in different curry powders in India are allspice, white pepper, ground mustard, ground ginger, cinnamon, roasted cumin, cloves, nutmeg, mace, green cardamom seeds or black cardamom pods, bay leaves and coriander seeds.

This is a recipe I learned while eating out in a famous Italian restaurant here in Bonn. It is a self-service restaurant and the cooks prepare the food opposite you on a kitchen counter. Be adventurous. Try it!

Ingredients:

1/3 package pasta of choice

1 carrot thinly sliced

1 small onion (chopped)

250 gms. chicken breast fillet or peking duck (cut 

1 handful peanuts

garlic powder

salt and pepper

grated cheese

1 box cream

1/4 tsp. curry

Procedure:

1. Cook noodles in a boiling water with olive oil and dash of salt until al dante.

2. In a separate pan, roast peanuts a little bit. 

3. Add chicken breasts or peking duck slices. Fry until well done.

4. Add onion, fry until transparent. Put in the carrots.

5. Pour in the cream, salt and pepper.

6. Mix in curry and garlic powder until incorporated.

7. Throw in the noodles and toss with tongs.

8. Serve with grated cheese on top.

I love curry but the smell is quite overwhelming sometimes. A trick for Filipinos abroad so as not to have your neighbors complaining. Boil a pot halfway filled with water mixed with fabric conditioner. This will cover up for the smell. Enjoy!

No Egg Homemade Pasta

Image via Wikipedia

The eggless pasta has a more firm texture to it. Try it for easy preference then you can tweak it by adding other flavors. I know some friends who make their own pasta with t heir kids preferring the homemade than others.

Ingredients:

3 cups all purpose flour

½ teaspoon kosher salt

1¼ cups ice water, plus more as needed

Procedure:

1. Put the flours and the salt in the bowl of the food processor, and process for a few seconds. 

2. With the food processor running, pour in the water through the feed tube. Process for about 30 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or dry. 

3. Feel the dough, and add either more flour or more ice water, in small amounts. 

4. Turn the dough out on a lightly floured surface, and knead by hand briefly, until it's smooth, soft, and stretchy. 

5. Press it into a circle, wrap in plastic wrap, and let rest at room temperature for at 1 hour. (Refrigerate the dough for up to a day, or freeze for a month or more. Defrost in the refrigerator, and return to room temperature before rolling.)

6. Cut into 6 equal pieces and put through pasta machine to desired shape. If not using pasta machine, roll out pasta until it is desired thickness for pasta shape you are making. 

Tip: It gets bigger as it cooks. For linguini, roll till at least 1/8" . Place in 8 quart pan of boiling water. It only takes a few minutes to cook. 


Look up here the recipe for Homemade Pasta With Egg.

Homemade Pasta (With Egg)

Image via Wikipedia

Some would say doing your own pasta is a nuisance. But most seasoned cook and moms who love to cook have tried it and are sticking to it! It's quick and simple and taste so much better. You can use many recipes as they are all similar but they only differ in one main ingredient...eggs or no eggs. We have here both recipes for homemade pasta, with and without eggs. Based on friends, the egg pasta has a much more silky texture to it. It also seems to take less time to cook. So be brave and try it out for yourself!

Ingredients:

3 cups all-purpose flour
4 large eggs, lightly beaten
¼ cup extra-virgin olive oil
½ tsp salt
7 tsp warm water

Procedure:

1. Put the flour in the bowl of a food processor. 

2. Mix the eggs, olive oil, and salt in a bowl. 

3. Start the food processor running and pour in the liquids through the feed tube. Process for 30 to 40 seconds until a soft dough forms and gathers on the blade. If the dough does not gather and is dry, add a some warm water, 1 tsp at a time. 

4. Turn the dough out on a lightly floured surface, and knead by hand briefly, until it's smooth, soft, and stretchy. Press it into a circle, wrap in plastic wrap, and let rest at room temperature for at 1 hour.

5. Cut into 6 equal pieces and put through pasta machine to desired shape. If not using pasta machine, roll out pasta until it is desired thickness for pasta shape you are making. 

Tip: It gets bigger as it cooks.

•  Look up the recipe here of No Egg Homemade Pasta.

4 Types of Pasta Sauces You Need to Know

Image by rizkapb via Flickr

Pasta can serve with a variety of different sauces. The taste of pasta often determine by quality or types of sauces you served.When selecting a sauce, consider the shape and size of the pasta noodle, since some sauces are best suited for specific types of pasta. Pasta is the generic Italian name for many noodle-like pastes or dough’s that are made in a wide variety of shapes and sizes. There are far too many different kinds than can be counted. The two main types are fresh pasta, or pasta fresca, and dried pasta, or pasta secca. The main secret ingredients for sauces are fresh culinary herbs. Never substitute with dried herbs unless you couldn’t find it. Fresh ingredients make lots of different in your preparations. Basically there are four types flavored and textured based sauces – Cream-based, Tomato-based, Wine-bases and a traditional No-cook pasta sauce pesto.

Cream-Based

Cream-based sauces are the richest types of pasta sauces because they usually contain heavy cream, along with butter, cheese or both. One basic cream-based pasta sauce is Alfredo, a mixture of heavy cream, Parmesan cheese and butter. Alfredo pasta dishes may be topped with vegetables, chicken or shrimp. Thicker noodles like penne or fettuccine can hold onto Alfredo sauces most successfully.

Carbonara, another cream-based sauce is similar to Alfredo sauce, but it also incorporates beaten eggs. This sauce is typically paired with spaghetti and topped with bacon or pancetta.

Tomato-Based

Tomatoes are the key ingredient in many pasta sauces and are a staple ingredient in Italian cuisine because they can be paired with most types of pasta. A traditional tomato-based pasta sauce is known as marinara sauce. Crushed or diced tomatoes are combined with chopped garlic, onions, peppers or other ingredients and simmered until they reach a saucy consistency. Add crushed red pepper flakes or chopped chili peppers to make Arrabbiata, a spicy version of the sauce. Mix in chunks of cooked meat for a Bolognese sauce. A splash of heavy cream and vodka turns a marinara sauce into vodka sauce. 

Wine-Based

Wine as the base for a pasta sauce can add a sweet yet light undertone to the dish. The wine in pasta sauces is typically combined with another liquid ingredient to balance out the flavor and texture of the dish. A common wine-based pasta sauce uses Marsala, a fortified sweet Spanish wine, combined with richer ingredients like heavy cream and Parmesan cheese. Another common wine-based pasta sauce uses Madeira, a South American dessert wine, along with broth to mellow out the flavor and add a savory taste. Thinner pastas complement wine-based pasta sauces, which have a lighter texture than other sauce types. 

No-Cook

Some pasta sauces don't require cooking because the heat from the freshly boiled pasta is enough to soften the ingredients and enhance their flavors. One traditional pasta sauce that does not need to be cooked is pesto, a blended mixture of fresh basil, pine nuts, garlic Parmesan cheese and olive oil. You can vary pestos by substituting almonds or other nuts for the pine nuts or adding other ingredients like sun-dried tomatoes. 

Add a mixture of chopped fresh tomatoes, black olives and capers to the pasta and its heat will help the ingredients release their natural juices and form a light sauce.

12 Things to Know about Pasta

Image via Wikipedia

With over 500 different types of pasta available, it is one of the most popular foods in the world today. It is incredibly versatile and can be served in a ton of different ways.

Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties that are filled with other ingredients like ravioli and tortellini.

Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration.

Pasta is generally cooked by boiling.

Pasta Shapes

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.

Different Kinds of Pasta

Angel hair pasta is an appropriately named cut of thin and delicate strands. They are called "capelli d'angelo" in Italian.

Armoniche are ridged pasta shapes that resemble small harmonicas.

Bucatini, also known as perciatelli, are hollow, spaghetti like pasta shapes.

Cannelloni are pasta tubes, about 1 inch 2.5 cm) in diameter and 3 inches (7.5 cm) long, that are stuffed with savory fillings and usually accompanied with a sauce.

Cannoli shells are delicate, deep-fried tubes about 4 inches (10 cm) long, used for desserts and stuffed with various fillings. The traditional southern Italian dessert called cannoli is filled with ricotta and candied fruit peel. Packaged shells are available in Italian delicatessens.

Cappelletti is a variety of filled egg pasta formed into small, circular hat shapes. It is similar to tortellini.

Conchiglie, literally "conch shells," is a shell-shaped pasta that comes in a variety of sizes.

Farfalle, meaning "butterflies," is a cut of pasta that is also called bow ties. Both names reflect the shape of the pasta.

Fedelini is a variety of pasta cut into very fine, thin spaghetti.

Fettuccine, Italian for "ribbons," is a popular cut of long, flat strands of pasta about 1/4 inch (6 mm) wide.

Fusilli is a thin spiral shaped pasta that can range from about 1-1/2 inches to 12 inches long. Fusili is best used with thick, heavy sauces.

Garganelli are pasta shapes that look like small, ridged, folded tubes.

Gemelli, Italian for "twins," are pasta shapes composed of two strands twisted around each other.

Gnocchi refers to small dumplings, usually made of potato dough, and to small dumpling-shaped pasta.

Lasagne are broad, flat noodles used to make the dish known as lasagna. They are available fresh and dried. Also available are "no-boil" lasagne noodles, which have been pre-cooked and redried, allowing them to be layered for baking directly from the package.

Linguine, Italian for "small tongues," are long, narrow ribbons of pasta resembling flattened spaghetti.

Macaroni are curved, elbow-shaped tubes of pasta, sold in a variety of small and medium sizes.

Mezzelune is a variety of filled egg pasta is formed into half moons.

Orecchiette are pasta shapes that resemble ears, hence their name, which means "little ears."

Orzo refers to a variety of small pasta that is the size and shape of rice.

Pappardelle are flat ribbons of pasta, usually about 1 1/4 inches (3 cm) wide.

Penne, meaning "quills" in Italian, are tubes of pasta that have angled ends resembling pen nibs. They are available smooth or ridged (rigate).

Radiatori are rectangular and grid like pasta shapes that resemble tiny radiators.

Ravioli are squares of fresh egg pasta usually formed into small squares to hold a variety of fillings.

Rigatoni are moderately sized tubes of pasta with grooved surfaces.

Ruote are shapes of pasta that resemble wheels. They are also known as rotelle.

Spaghetti, a classic cut of pasta, are thin, round strands.

Tagliarini are thin, narrow ribbons of pasta about 1/8 inch (3 mm) wide.

Tagliatelle are very thin ribbons of pasta about 1/4 inch (6 mm) wide.

Tortellini is a variety of filled egg pasta is formed into small rings. They are available fresh or dried.

12 Things you need to know about Pasta

1. Recipes that call for pasta usually intend for you to use dried pasta, since sauces cling to it better.
   
   
2. The best dried pasta is made from 100% durum wheat semolina, and has a rough surface, the better to absorb sauces. 
   
   
3. Fresh pasta absorbs flavors and works best with cream or cheese sauces.  It cooks faster than dried pasta.
   
   
4. Use lots of water when cooking pasta, at least a gallon per pound.  You can add salt to the water if you wish, but don't add oil.   Bring the water to a rolling boil before adding the pasta.  When the water returns to a boil, lower the heat to maintain a low boil.  Stir occasionally to keep the pasta from sticking together.  Don't cover the pot.
   
   
5. Pasta is ready when it's "al dente."  It should be cooked completely through, yet firm enough to offer some resistance to your bite.  
   
   
6. Drain the pasta in a colander, but don't rinse it unless you plan to use it in a casserole or pasta salad.  Reserve a small amount of the flavorful cooking liquid in case the pasta becomes too dry and needs to be moistened.  Serve it as soon as possible.
   
   
7. For pasta salads, select short, thick tubes or shapes of dried pasta for pasta salad.  Don't use egg pasta or fresh pasta.
   
   
8. For casseroles, select tubes with thick walls or sturdy shapes.  Cook them for two-thirds of the recommended time in water, then let them finish cooking in the oven.  
   
   
9. Different kinds of pasta cook at different rates, so select shapes of similar sizes if you're combining them.
   
   
10. If you use a low-quality pasta, be sure to cook it in plenty of water to prevent it from getting gummy.  
    
    
11. Don't freeze cooked pasta unless it's in a baked casserole.
    
    
12. Many pasta shapes comes in different sizes.  The Italian suffix "ini" means smaller (e.g., spaghettini is a thin version of spaghetti), while "oni" means larger.
    
    
    Don't be afraid to try out new pasta. This is all part of learning through experimenting which is a good tip online cooking schools can give you.

Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano(cheese), guanciale or bacon, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (pecorino, parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard), then the hot pasta is dropped into the pan to finish the cooking for a few seconds; the mixture of eggs, cheese, and butter or olive oil is then combined with the hot pasta away from the heat to avoid cooking the egg, which must remain liquid. Guanciale is the most traditional meat, but pancetta, or local bacon are also used. 

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia, Russia (especially in Moscow) and Japan. Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions.

In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.

I thought I've been making a tasty carbonara and was surprised to come upon a much full-flavored version of carbonara from my good friend Rocky Dimdam. Even my niece who is a picky eater liked it! Here is my carbonara recipe added with Rocky's tip.

Photos by SDeluz

Ingredients:

1 package pasta of choice (500 gms)

8 slices of bacon (or sweet ham)

100 gms. parmesan cheese 

ground black pepper

olive oil

dash of salt

4 scrambled eggs

1/2 can evaporated milk

200 gms cream (or Crème fraiche)

Procedure:

1. Cook pasta on boiling water with olive oil and dash of salt til al dante.

2. Fry bacon in pan til crispy. Remove and drain on paper towel. Chop into bits.

3. Heat pan on medium temperature. Put and cook cheese til melted. Add Cream, evaporated milk and bacon.

4. Add pasta and gently toss with tongs.

5. Season with black pepper and salt (be careful with the salt coz the cheese already salty).

6. Turn off the fire and pour the scrambled eggs. Mix well.

7. Serve with gratings of cheese on top.

Tip: Add evaporated milk as my friend Rocky Dimdam suggested. It will give a much richer flavor. Without that, the carbonara tends to dry up. Try it!