Ambitious Deliciousness – Dont Eat Lazy.

I wanted to share about my very first butternut squash gnocchi making experience with y’all. Gnocchi, for those of you who might not know, is a pasta usually made of boiled potatoes and flour, with countless variations, from ricotta cheese to fresh spinach!

The end result is supposed to be pillowy, chewy bites of butternut squash goodness, dressed with a light tomato sauce. My version ended up being a gooey, flavorless blob of dough instead.

Next time, I will try the pan frying method instead. I would also use at least 1 potato for its starch texture. The only redeeming part? The sauce came out wonderfully flavorful and light, I ended up cooking some regular pasta as to not waste such great tasting sauce.

Do you have a favorite gnocchi recipe? If so, please share in the comments!

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This past Tuesday, I attended an event at Unilever Test Kitchen in New Jersey that enabled me to cook my own recipe using Ragu’s brand new pasta sauce. I met a bunch of mommy bloggers, which I thought was interesting, since I don’t have kids (or a husband) for that matter. But everyone was so friendly, which made it easier for me to feel comfortable!

The kind folks putting the event together asked me to send them a recipe so that they can prepare the ingredients. I was talking to my friend Sharon about what to make, and she suggested putting chorizo and pineapple in the pasta sauce. People seemed to really enjoy it, so I was happy. Thanks for the great suggestion!

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This is yet another classic pasta recipe. This was my first time making it but it was a success. It was quick and easy. I made this for D and he enjoyed it, but then again, he’s biased.

I wanted to cook with fresh clams but didn’t have time to scrub those little guys. Instead, I went with the canned kind, along used some white wine for the sauce. As long as you have fresh herbs and garlic, I think you’ll be fine. I didn’t use any cheese in the name of keeping the dish more healthy, but I would highly recommend using at least a little bit to add depth of flavor.

As an appetizer, I went with a no-fail classic: tomatoes with mozzarella and chiffonade basil, fresh cracked pepper and olive oil. Simple, delicious and best of all – doesn’t need heat!

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Happy Independence Day! A special thanks to all those who sacrificed for our freedom. Hope everyone had an enjoyable long weekend with family and friends!

Puttanesca is an Italian dish that I’ve always enjoyed but never tried making at home. This dish is begins with some garlic and diced onions, then includes a harmonious blend of flavors from anchovies, capers, and tomatoes. It’s a great alternative regular tomato based sauces, and has a ton of flavor!

My friend J and I made this dish together for dinner, then had dessert wine and brownies.

I used real tomatoes, but that canned diced tomatoes may actually work better in this case. I also added kale as a way of incorporating some greens into the dish. If you are a fan of dark greens like kale, you should definitely give this a try!

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Have you ever tried making the same recipe multiple times unsuccessfully? It’s one of the most frustrating things I’ve experienced. My otherwise capable self does not like this feeling of not knowing how to do something to seemingly easy.

One time, I spent an hour boiling tomatoes and then slaving over the sauce. I ended up with a sauce that was so full of liquid that you could have poured it into a cup to drink. I tried adding flour to make it thicker (until it congealed in the fridge and grossed me out). Then the next time, I added cornstarch, which turned out even worse!!

I made a couple of changes to see if I can fare better this time. And luckily, I did. Instead of using a stainless steel pot, I used to a thick anodized saucepan, thanks to a generous gift from a friend (thanks R!). I also tried using canned tomatoes this time, mainly because I didn’t want to waste good tomatoes again like last time.

Speaking of tomatoes, there is a shortage of tomatoes due to bad weather in Florida. Fresh tomato prices are on the rise so a lot of restaurants are starting to feel the pinch. Chicken wing prices have also gone up but for some reason, it doesn’t make me as sad.

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Somehow, I managed to cook a green meal the other day. I don’t mean green, as in environmentally friendly, but a monochromatic meal.

I made this delicious meal on the spot using some Thai basil, along with steamed Yu Choy vegetables as a side dish. I didn’t even realize how green my meal was until I took a photo. As we often eat with our eyes, it was not as aesthetically pleasing to look at, though it tasted really good.

Instead of a non-green colored produce for garnish, all I could find was a lonely walnut. So there it is. Maybe my meal would be more appropriate for St. Patrick’s Day? In any case, this would definitely fall under the category of “delicious weeknight meal in under 20 minutes.” (If you make the pesto in advance, even quicker!)

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At the risk of sounding like a broken record, I’ll say it again: I love all things that taste similar to pumpkin! The good thing our fall butternut squash is that it’s here to stay, even through the winter months. That’s how versatile they are!

This dish is going to quickly become one of my favorites; a good candidate dish to make for guests so that I can take all the credit for its tasty goodness while pretending to have spent all day slaving over it. A simple sauce is features the sweetness of the squash, mixed with earthy spices, then a hint of milk. I would recommend going easy on Parmesan cheese, as to not overpower the delicate flavors.

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I know that I’ve topped pizza with kimchi before, so why not pasta? It’s essentially the same thing as rice, as both pasta and rice are flavorless (yet delicious) carbs.

This would have better with pork belly but pork chops are all I had! I would totally make this again because it’s quite simple to make, not to mention, delicious!

The idea behind this dish is quite similar to kimchi fried rice, with the addition of gochujang (red pepper paste) mixed with a little bit of broth to give more flavor and liquid to the sauce.

And after I gobbled this up, I realized that an egg on top would have been even better. Makes for a quick, weeknight meal. You should give it a try!

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At the farmer’s market last week, I grabbed 1 bunch of basil for $2. Then I realized that I’d have to use it up before it went bad. Would I be able to use it all up before the fragrant colorful greens transform into mushy brown stuff? (Side note: I did find a trick to keeping herbs fresh longer but it was too late by the time I got around to it. )

So the race was on. I was determined to win. Against time, that is.

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