What’s On Your Plate?

November 3, 2008

Pasta: Mexican Lasagna

Filed under: pasta - bonz @ 7:04 am
what does a pasta tastes like if you put chili in it??? 
hmmm… let’s try this recipe of Rachel Ray of Food Network
 


Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast, available in the packaged meats case
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 red onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped

Directions:

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

cooking time: 20 minutes

servings: 4

 

 

August 4, 2008

what’s pancetta?

Filed under: pasta, food dictionary - bonz @ 2:30 pm

i was wondering what pancetta is from the carbonara spaghetti recipe, you know, i’m not fond of other food terms so i searched the web.
and i got this from wikipedia:

Pancetta (IPA: [panˈtʃetːa]) is an Italian and Spanish dry cured meat. It is pork belly that has been salt cured, salted and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). There are many varieties, and each part of Italy produces its own type. In Corsica, it is considered a regional flavour.

Pancetta can be rolled (the most common type available outside of Italy, see photograph), or straight (with all the fat on one side). The straight variety is more common in Italy and Spain than elsewhere, especially where home-made pancetta is still produced.

When served on its own, the rolled pancetta is presented in very thin slices. More often it is used to flavour other dishes, especially pasta sauces. Recipes such as all’amatriciana often contain pancetta as a substitute for guanciale, which is much more difficult to find outside of Italy.

In Spain, where it’s called Panceta, medium to long and relatively thick portions are also served as a side dish, usually fried in olive oil or its own fat. Fried eggs with chorizo and panceta is considered a popular hearty breakfast in some rural parts of the country.

In the United Kingdom, Pancetta is more commonly sold as packs of cubed belly (rather than rolled). It has recently gained in popularity, to the point where it is now frequently available in supermarkets.

Pasta: Carbonara Spaghetti

Filed under: pasta - bonz @ 7:55 am

i am one of those who crave for pasta, and here is one of my top faves:

Carbonara, the Italian Way! -yum..yum..-

Image and video hosting by TinyPic
INGREDIENTS
  • 120g Pancetta (Cut Into Small Pieces)
  • 2 large Cloves Garlic (Minced)
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt
  • 2 Eggs
  • 0.3 cup Freshly Grated Reggiano Parmigiano Cheese (Or Pecorino Romano)
  • ¼ cup Finely Chopped Flat-Leaf Parsley
  • 500g Spaghetti
  • Freshly Ground Black Pepper



Method

  1. Put a large pot of water on for the pasta.
  2. While it is coming to the boil, place the olive oil and pancetta in a saucepan on a very low heat for 5 minutes, then add the garlic.
  3. The pancetta should brown very slowly for another 5 minutes.
  4. Stir it occasionally until the pancetta is crisp.
  5. Meanwhile, beat the eggs together with the parsley and a little salt. When the water comes to the boil, add a good pinch of salt and cook the spaghetti until it%27s al dente.
  6. Drain it well, and then place it in a serving bowl.
  7. Add the pancetta, garlic and cooking juices to the pasta and toss.
  8. Now add the egg mixture, cheese and some freshly grated pepper and toss quickly.
  9. Serve it hot, straight away.

source: LifeStyle Food
 
 

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