Monthly Archives: July 2010

Tagliatelle with Bolognese Sauce

This dish is so much better then a basic spaghetti but what is not with tagliatelle? The thick sauce with fresh cilantro, basil and scallions adorn all over the top will send you straight to bliss. This pasta along side a crisp colorful salad and fresh garlic bread is the perfect meal to end your day.

3 tablespoons olive oil
12 ounces lean ground beef
1 small onion, finely chopped
2 garlic cloves, smashed
1 (14) ounce can chopped tomatoes
1 carrot,
finely chopped
1 celery stalk,
finely chopped
2 tablespoons tomato paste
2/3 cup meat broth
1/2 cup heavy cream
1 scallion, sliced
1/4 cup fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
Parmesan for topping
12 ounces fresh tagliatelle pasta, cooked per package directions

1. In a saute pan on medium heat add oil. Add onion, carrot, celery and garlic. Cook for 10 minutes or until softened. Add beef to the pan with vegetables and cook until meat is no longer pink.

2. Pour in the broth. Stir frequently until it has evaporated, then add cream and cook until that has evaporated, too. Stir in the tomatoes, tomato paste, salt and pepper. Simmer the sauce uncovered for 45 minutes.

3. Pour sauce on top of cooked tagliatelle and sprinkle with scallions, parsley, basil and Parmesan.

Yields: 4 servings

Special Chow Mein

What an amazing meal this dish is and you can cook it right in the comfort of your own home without running out for take out. And at least when you make it you know what goes into it and that being nothing but the best. Since our Malaysian vacation I have really been trying my hand at Asian cooking and I have been collecting the specialty ingredients as I go. You can find these products at many local grocery stores but if not try an Asian market. Special Chow Mein is a very popular Chinese dish and I hope your family enjoys it.

3 tablespoons sunflower oil
2 garlic cloves, sliced
2 eggs, beat
2 teaspoons fresh ginger, chopped
2 boneless chicken breast, cubed
16 uncooked jumbo shrimp, peeled and deveined
1 cup bean sprouts
1 pound egg noodles, cooked per package directions
2 tablespoons soy sauce
1 tablespoon shrimp paste
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 scallions, finely diced to garnish
1/4 cup fresh cilantro to garnish

1. In a saute pan on medium heat add 1 tablespoon sunflower oil, garlic and ginger. Add chicken and cook until no longer pink. Add shrimp and cook until light pink. Sit mixture aside. In the same pan add 1 tablespoon sunflower oil and eggs. Spread eggs thinly all over pan and then cut up into scrambled eggs, cooking until done. Sit aside with meat mixture.

2. Add the last tablespoon of sunflower oil, shrimp paste and bean sprouts. Stir fry for 1-2 minutes. Add the noodles and toss to mix. Season with oyster sauce and soy sauce. Return the meat and egg mixture back into the pan on top of the noodles. Add sesame oil and toss to combine. Garnish top with scallions and cilantro.

Yields: 4-6 servings

Red Tea

Red Tea has a smooth and mature taste combining Earl Gray and plain black tea. The combination with saffron makes this a special occasion drink. My husband usually comes home eats dinner and shortly goes to bed so my son and I always have a late night snack together. Tonight we had some scrumptious Saudi Tea Cakes along with a hot chocolate for son and a cup of this red tea for me. I love these little moments we have.

2 cups hot water
1 Earl Gray tea bag
1 black tea bag
pinch of saffron
sugar for taste

1. Add tea bags into water with saffron, sit for 5 minutes. Add sugar to taste and serve.

Yields: 2 cups

Rich Chocolate Bundt Cake

This is the most decadent and moist cake you will ever try. Each bite is so rich and scrumptious that to even try to add any sort of topping would me an insult. When making this cake it is very important to follow the directions exactly. Trust me when I say that you will think its rather thin and has to much water in it but that is the secret to this amazing cake. Also I added a pan of water on the bottom rack as always when baking for extra moisture.

Dry Ingredients:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt

Liquid Ingredients:
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.

2. Combine all dry ingredients in a large bowl of an electric mixer. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.

3. Stir in boiling water. Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.

Yields: 1 cake

Adapted from: Diana’s Desserts