Category Archives: pasta

Pesto Shrimp Lasagna

Pesto Shrimp Lasagna (serves 10): homemade pasta made with 3 1/3 cups flour and 6 eggs, cooked (see here) Ricotta Pesto: 2 cups basil 1/2 cup olive oil 4 tbsp pine nuts or almonds 2 cloves garlic salt to taste … Continue reading

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Garlic Scape Pesto and Pasta with Arugula and Gorgonzola

I made steaks for Mr. TandooriTaco’s birthday dinner. I made garlic scape pesto as a sauce for them. It is brilliant on steaks. I used the rest later for a very pungent gnocchi sauce. Arugula, Cherry Tomato, and Gorgonzola Pasta: 1 … Continue reading

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Homemade Tortellini

Recipes are adapted from “The Essentials of Classic Italian Cooking”. Tortellini Stuffed With Chard, Bacon, and Ricotta (6 servings): Pasta: 3 eggs 1 2/3 cup flour 1 tbsp milk Stuffing: 2 1/2 lb Swiss chard salt 3 tbsp onion, finely … Continue reading

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Chinese Sea-Flavor Noodles

I modified this from the original recipe to remove the pork. I made a simple stock out of saved mushroom stems which I stockpile in the freezer, and some sliced ginger. Any stock would work, I think. Sea-Flavor Noodles (serves … Continue reading

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Bacon Pea Pasta and Chicken Cacciatora

Both of these easy and cheap recipes are adapted from The Essentials of Classic Italian Cooking. Bacon, Pea, and Ricotta Pasta (serves 4-6): 10 oz frozen peas, thawed 1/4 lb bacon, chopped 1/4 lb ricotta 1 tbsp butter 1/3 cup … Continue reading

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Chinese Red-Braised Pot Roast (in slow cooker)

I used my newly acquired slow cooker for the first time. This is the slow cooked version of red braised beef, a Chinese dish which is often served with soupy noodles.  You could also eat this roast with rice, or … Continue reading

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Zaru Soba, Kimchi Shrimp Cakes, and a Miso Soup

We made zaru soba, inspired by a tasty Japanese noodle spot we visited in San Francisco. Instead of the more typical tempura accompaniment, we made kimchi shrimp cakes. Also, as a side, we made a simple potato and wakame miso … Continue reading

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