April 28, 2011

Making Your Own Sauces

A store-bought sauce just doesn’t compare to a sizzling one cooking over the stove. That’s especially true for spaghetti sauces and other gourmet Italian favorites. I strong believe that no pasta should come un-sauced, and my boyfriend would say the same. He literally puts sauce on everything, and most of the time, it’s hot sauce. I skip the spicy stuff, but I do love thick, rich and creamy sauces on meat and pasta!
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October 13, 2010

National Pasta Week!


I eat pasta at least once a week, and I can honestly say it’s one of my favorite meals. While I prefer white pasta, now I usually go for wheat. It’s healthier, and it doesn’t taste too bad. The sauce is my favorite part. A creamy white sauce is my favorite, but it’s so fattening. Now I try to make a light red sauce or maybe some type of vegetable sauce. To celebrate this fun food week, check out my 7 favorite pasta recipes after the jump!

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July 14, 2010

The Best 30-Minute Summer Pasta Recipes


Even though pasta is typically thought of as fatty, I still eat it all the time! Something about noodles and sauce drives me wild! My issue is that I don’t have a lot of time to cook up a gourmet pasta meal. I need quick hitters that don’t take me longer than 30 minutes to cook. Heavy pastas are out too. It’s summer, and I don’t want to be weighed down by food. I want the pastas to be light and full of vegetables. Check out Recipe4Living’s Best 30-Minute Summer Pastas after the jump.

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July 3, 2007

My Basil Affirmation

I’m such a foodie. I’m sitting here eating spinach linguine with homemade pesto, while snacking on Chantal cheese (dang this aged cheddar is good) and a few lychee for dessert (these are quite juicy and wrecking havoc on my work area). I love it.

Actually, last night was one of those nights that makes me feel better about my ability to cook. My dish worked gloriously. But, I cannot take all the credit. In truth, the farmer’s market supplied a gloriously fresh bunch of basil for my homemade pesto. Every time I visit the farmer’s market across the street, the smell of the basil demands I do something with it: put it in on pizza, make a caprese salad, even dunk in lemonade with a bit of watermelon.

When J* suggested pesto, I reveled in my increasing awareness of his genius. The classic pesto recipes generally include basil, pine nuts, garlic, sometimes a touch of fresh Pecorino-Romano cheese, and plenty of olive oil. Being a fan of walnuts, I decided to substitute them for the pine nuts. Hey, cooking is all about experimentation (and, well, I’d heard this works). The pesto came out a bit chunky, for want of a proper food processor, but was still completely delicious over the spinach linguine. Triumph! A glass of red wine was all the accompaniment I needed.

Here is a classic Pesto recipe, but with Parmesan instead of Romano (I like both versions). Feel free to substitute walnuts and let me know what you think.

Wolfgang Puck’s pesto pasta is a great way to use your homemade pesto.

Have a wonderful Fourth of July!

-Caley, looking forward to things going “Boom!” tomorrow

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