Posts tagged ‘pasta’

December 2, 2015

Vegetable Soup


So I found that my dad really likes to have soup. I found this out when I kept seeing those Campbell’s soup labels in the recycling. So I’d decided to take it upon myself to make a soup every week for him. The first one I made was a potato corn chowder. The second week was a clam chowder. Then I said “NO CREAM BASE NEXT WEEK,” so I came up with this. A tomato-based vegetable soup!

So this is one of those times where I get creative. I don’t often take measurements for things like this. I only measure for baking. Here we go!

  • 1 medium white onion, diced
  • 2 carrots, peeled and diced
  • 3 stalks (?) of celery, diced
  • 5 cloves of garlic, minced
  • 1 cup of white mushrooms, chopped
  • 1x 540ml diced tomatoes
  • 2c tomato sauce
  • 2c water
  • 1.5 c macaroni, cooked, drained
  • 2 tsp chili flakes
  • Salt, pepper, and Cajun spice to taste

Cook macaroni in separate pot. Drain.

Add oil to a big pot. Start with onion and let simmer until translucent. Then garlic and mushrooms. Let sit for a minute or so. Then celery and carrots. Another two minutes. Add diced tomatoes (all of it. Liquid and all). Add water and tomato sauce. Add cooked macaroni. Bring to boil. Then add spices to taste.

#noobcook #latenight #food #cookstagram

Honestly though, I don’t usually cook this late. It’s only because dad likes soup for lunch, and I didn’t get around to making it yesterday. I prefer him not eating that canned stuff anyway.

Note: I added quite a bit of spice, so it’s got a bit of a kick. Didn’t notice until I took a few spoons for myself. I asked my sister to draw three flames on a sticky note so I’ve left it up to dad to decide if he wants to add more water. Otherwise, someone might be pooping lava in the morning. >;]

December 2, 2015

Crock-Pot Lasagna


There’s something about the crock pot that makes it just so amazing. Maybe it’s the part where you throw everything in and leave it alone to do its thing, and when you come back hours and hours later after forgetting about it, it’s transformed those hard noodles into something edible.

(It’s funny though, sometimes my mom’s weird Asian-English language mix-ups happen, and I heard her once ask me where the “crack pot” was. We had a real good laugh)

I make a good crock pot lasagna, if I do say so myself. Even if I am sick.

  • 5-7 uncooked lasagna noodles (oven ready or not, doesn’t matter)
  • 1lb beef mince, browned, drained
  • 700ml tomato sauce or pasta sauce
  • (Spices: oregano, Cajun, cayenne, salt, pepper, all to taste)
  • 500ml cottage cheese
  • 1 egg
  • Half a bundle of spinach, chopped, squeezed (will use more next time)
  • Mozzarella cheese

Mix cooked beef, tomato sauce, and spices together. In another bowl, mix cottage cheese, egg, and a handful of mozzarella cheese.

In the crock pot, add a layer of meat sauce to the bottom. Then a layer of uncooked noodles (break them if you have to), then all of the cottage cheese mix, then spinach, another layer of noodles, and the rest of the meat sauce. Top off with cheese (as much as you want), and sprinkle on some paprika for colour.

Set on low for 4-6 hours. I did mine for about 4.5, and the noodles came out super soft, as if you can strain it without much effort. So really, cook for as long as you want because the meat is already cooked. You just want non-crunchy noodles, and melted cheese. Use a thermometer to ensure proper internal temperature of 74C or higher.

Serves 5-6, one helping. Or if you are like my family, there’s never leftovers from my cooking. #fatties (me included)

#slowcooker #lazydinners #onepotwonder #pasta #dinner #cheese #badattags #cooking #food

December 2, 2015

Lingbol (Spagbol, except linguini)

Hi there! I know it’s been a suuuuuuuuuuuuper long time since I have posted here. I’ve been off on some crazy adventures overseas in New Zealand, and have been hectically looking for jobs, and things to do. I’ve recently picked up swimming again after 15 long years hiatus. You know that thing that happens when kids grow in to adults? Yeah. That scared me a lot as a child, but I’ve finally found a reason to get back in to it: Getting fit, and being stronger for my dragon boat team. It’s great. I’ve been practicing my dolphin kick. Not so much arms though for the butterfly, because I really don’t want to attract that much attention. It’s bad enough that I’m at the pool at the times where nobody except old and/or weird people are at the pool. I don’t wear contacts while swimming, so I can only see if they’re looking in my direction, and can only guess where they’re looking. I get especially suspicious when I’m at a spot along the wall where they is nothing behind me to look at. AWKWARD.

Anyway, here’s the picture.


Ain’t that a pretty one! Considering my horrible skills with cameras, I think this one turned out quite well. I’m definitely a carnivore, so this here is a beef lingbol.

So I have to explain. Being in New Zealand has changed some of my vocabulary. They refer to “spaghetti bolognaise” as “spagbol.” I’ve adapted that to “lingbol,” which is “linguini bolognaise.” (This word did not exist until now.) TBH, though, what I’ve made isn’t really bolognaise. I don’t really know what it is… But I’ll let you sort that out.


  • Linguini noodles
  • beef mince
  • 1 small onion, diced
  • 1 stalk of spring onions, chopped
  • a handful of mushrooms, sliced
  • 12 oz can tomato sauce
  • cajun
  • oregano
  • cayenne pepper
  • a dash of Frank’s hot sauce
  • salt and pepper to taste
  • dried parsley

In a pot, cook the noodles.

While that’s boiling, in another pot, fry the onions, spring onions, mushrooms, and beef mince until brown. Drain the majority of the fat, but leave a little bit. Pour the tomato sauce in and simmer. Add spices.

Dish out the noodles on to plates, and put a ladle-ful of beef mince sauce on top. Dust with parsley. Serve.

May 20, 2014

Baked Seafood Pasta

I think this is my first attempt in making a baked pasta other than lasagna. It’s pretty simple: make sure everything is cooked before throwing it into the oven, then put it in the oven to heat and baked the cheese. Really, you can put anything you want in there, but all I had was some frozen shrimp and leftover imitation crab. It was quite delicious!

Time: 30 minutes
Serves: 1

3 lasagna noodles, cooked
300 mL Classico tomato & pesto pasta sauce
2 sticks of imitation crab, sliced
a handful of shrimp, cooked, peeled
1 clove of garlic, minced
Cheddar and Asiago cheese for topping

Set your oven to either broil or 350F. I tried it with broil but the layers underneath the cheese weren’t hot enough. I like it hot! Otherwise, put it in the oven at 350 for 20 minutes or so, or until desired internal temperature. At this point, it doesn’t matter if the internal temperature reaches 74C — all of the ingredients are already ready-to-eat!

Cook the lasagna noodles until al dente, or desired softness. Don’t break them up before cooking them or else it just gets messy. Slice them in to 1 inch segments and set aside.

Cook the shrimp if they’re raw. They don’t have to be in the water long, otherwise they turn rubbery.

Put the crab, shrimp, garlic and sauce together in the oven-save container and mix well. Add the noodles and mix. You may add more sauce if you’d like to cover the dish.

Top with as much cheese as you’d like. I like to have a thicker layer because I love the gooeyness.


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March 1, 2013

Baked Fettuccine Pasta



So this is something I made yesterday, continuing my pasta-baking trend. Even more delicious because I love spicy sauces! This one I managed to find my receipt so I can write down exactly (almost) what I bought for this.


  • Hunt’s Spicy Pepper Tomato (or Pasta?) Sauce – $1.26
  • Lean ground beef (smallest package I could find) – $3.80
  • 1 package of No Name fettuccine pasta noodles – $1.38
  • A handful of spinach – $1.98 per bunch
  • 1 medium sized tomato, diced – sorry, I don’t know what kind it is 😦
  • Montreal steak spices
  • Salt and pepper
  • Cheese for topping


Set oven for 375F.

Turn on the stove and brown the beef until thoroughly cooked (should be no pink). Soak up some of the residual fats and oils with a paper towel. Leave a little bit behind or it will be too dry. Add a few sprinkles of the steak spice and salt and pepper. Dice up the tomato and add them here. Set aside.

Boil a pot of water and add the whole package of noodles, and cook as per instructions. Drain out the water and add the sauce. When the sauce just starts to bubble, add the beef mixture and mix well. Turn off the heat.

In an oven-safe container, layer in half of the noodles. Then layer on the spinach. Then the rest of the noodles. Layer on the cheese!

Put into the oven uncovered for 25 minutes or until the cheese reaches your desired golden-ness.


Serves 4-5, depending on how hungry you are.