Wednesday, October 21, 2009

Whole-Wheat Penne Genovese

12 oz. whole wheat penne, 1 1/2 cup fresh basil leaves, 1 clove garlic, 3 tbsp.water,3 tbsp.extra virgin oil, salt, peeper,1.2 cup parmesan cheese (freshly grated), 1 small onion (chopped),1 can white kidney beans (cannellini) rinsed and drained,1 pint grape tomatoes(red,yellow and orange mix if available) cut into quarters.

How to make:
>Heat large covered saucepot of salted water to boiling on high.Add pasta & cook as label directs.
>Make pesto; In food processor with knife blade attached, blend basil, garlic,water,oil,1/4 tsp salt, 1/4 tsp. freshly ground pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan cheese; pulse to combine. set aside.
>In 12 inch skillet, heat remaining 1 tbsp.oil on medium heat til very hot; add onion and cook for 5 mins. stir inwhite beans 7 cook for 5 mins. stirring occasionally.
>Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes and reserve cooking water. Toss to coat.


Tuesday, October 20, 2009

Trattoria - Style Shrimp Fettuccine

12 oz.fettuccine, 2 tbsp. olive oil, 1 medium onion (chopped), 2 cloves garlic (thinly sliced), 1/2 cup clam juice, salt, 450 grms. shelled and deveined large shrimp, 1 bag (5-6oz.) baby spinach, 1/3 cup parsley (chopped).

How to make:
> Heat large covered saucepot of salted water to boiling on high.Add pasta and cook as label directs.
> Meanwhile, in 1/2 inch skillet, heat oil, add onion and garlic cook for 10 mins. stirring often. Add wine; increase heat to medium-high & cook 1 min. Stir in clam juice & 1/2 tsp.salt; Stir in shrimp & cook for 2 mins. or till shrimp turn opaque throughout.
>Drain pasta & add to skillet with spinach & parsley; toss to coat & serve :)
>30 mins to prepare, makes 6 servings... Enjoy!



If there's one cuisine that i would considered closer to my heart that would be the Italian dishes (of course still nothing beats the taste of our very own Filipino cuisine ). I can't remember when my fascination for Italian foods started but i am sooooooo crazy specially with their Pasta dishes...hmmm yum yum! I do have lots of Italian Recipe collections, some are cut-outs from magazines, given by some friends, recipe's from Italian cooking shows i followed and more or less about 12 Italian cookbooks :). Anyway im going to share some pasta dishes i got from a magazine (Good Housekeeping Phils.) which i tried and tested myself and surely a figure friendly. Try it for yourself and you will love it. And since Christmas season is fast approaching, i will feature some recipes not only you will enjoy but it will also generate extra income. Bon Appetit!


Friday, October 2, 2009

Kwek-Kwek Recipe (Tukneneng/Quail Eggs)

Being away from the Philippines for nine months, I usually crave from most of our Filipino dishes like the Lechon Baboy, Bikol Express, Laing, and others. Then there were the street foods like squid calamari, fishball with the sweet and sour sauce, chicken ball, squid balls from the streets of Makati City and most of all the Kwek-Kwek or the famous 'Tukneneng'. YUMMY! Well, to stop my craziness from those, I made a homemade 'Tukneneng'..


1 dozen peeled hard boiled quail eggs (or chicken eggs)

1 cup flour

1/2 cup water

few drops of food coloring (orange will do)

salt and pepper to taste

cooking oil


Put the quail eggs in a clean plastic bag/zip lock or in a saucer, with 1/4 cup flour.

Shake them or roll them until the eggs are evenly coated.

Mix all remaining ingredients except cooking oil.

Use a wire whisk or fork, mix it to a smooth batter.

Dump those little eggs to the batter.

Put enough cooking oil for deep frying in a shallow pan. heat it.

Spoon out those eggs from the batter and chuck it in the hot cooking oil.

Wait till it cooks, about a minute or so. until the coating is crispy.

Serve with mixture of vinegar, salt, chili,chopped onions.

Enjoy now your Kwek-Kwek.....

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