Lazy Man's Rose Pasta - Budget Recipe.

Lazy Man's  Rose Pasta - Budget Recipe.

Rose  Pasta so Easy, so Fast and for the Budget  Minded, I  Know You Will  Enjoy  It…..:)

Sometimes you just want that simple fast meal without all the trouble and  to  find the simple  things that you have every day  in your fridge.  

With this recipe, you will find that even with this  simple  cooking  dish it will have a great taste and  a dish that everyone will love. Just do not tell anyone “how” you made it because they will think that you went to a lot of trouble to make it.

Let me know how it turned out.  

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Recipe....

1/2 Pkg. of any type Pasta.
1 to 2 Tbsp. - Olive oil
1 to 2 Tsp. - Tomato paste
1/2 Cup - Sour cream plus 1/3 Tsp. salt
1 to 2 Tbsp. - Ketchup
1 Sm. - Onion
3/4 Tsp. Parsley
1/3 Cup - Milk

Salt and pepper to taste.
Add more milk as necessary.


For more information, please see video below;



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Add about 1/3 Tsp. of salt to the sour cream in order not to just give the dish taste, but to help the cream to not curl when the ketchup is added. Also, buttermilk of 100% whole milk goes well with this pasta dish. 

If you find that the sauce is too thick after it is done or if it cooled off waiting for the pasta, then you can add more milk or the water from the pasta pot.  

I like to mix everything in a bowl but it will turn out just as awesome a dish if you just added it to the top.  

Try it with other types of pasta, my favourite is spaghetti but I did too many videos with it and I decided to use more of a variety.

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Lazy Man's  Rose Pasta - Budget Recipe.

Video 

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Fish Curry - An Outstanding Dish

Fish Curry

This Is An Outstanding Dish If You Like Fish With Curry, Here All  Flavors  And Spices   Just Mingle Together   With  A Hint Of Heat.

I must say that I really like to make a lot of Indian dish’s with all it’s  full flavors of the spices and that awesome heat, just bring it on.  Of course when I ‘am  cooking  for my Friends and Family I try to keep the heat at a minimum but  then I add it to my plate to keep me and everyone happy.  

Now with a curry dish you really do not have to go through all the trouble of using so many types of spices. If you want, just pick-up a package of premix curry and  that will do it all for you.  With the mix you do not have to roast the spices,  just add it to water , coconut milk or yogurt and there it is, a perfect  Indian curry dish without all the fuss.  Try it with other meats and see how easy it can be.  

Enjoy…:)    

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Recipe....

1 1/2 lbs. - Tilapia or other fish

1 Tbsp. - Coriander

1 Tsp. - Turmeric

1/2 Tsp. - Chili powder

1/2 Tsp. - Cumin

1 Tsp. - Mustered 

2 to 3 - Bay leaves

4 Cloves - Garlic

1 Tbsp. - Tomato paste

1 to 2 Tbsp. - Lemon juice

1/2 to 2/3  Cup - Coconut milk

Salt and pepper to taste.

Options;

- Omit all spices and use the pr-mix curry powder

- Yogourt instead of coconut milk.  

- 1/3 Cup green onions

- 1/4 Cup parsley 

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When working with the raw spices make sure that you gently roast it on low heat while then mixed with your  garlic and bay leaves to give you a full aromatic flavour. 

Add green onions to the recipe if you like or add plain onions to the pot with the Garlic. Most of the time I use the white part of the green onion at the beginning then the green part at a later part of the simmering. Try your way and see what you like best. 

To make this dish even better and to make my life easier I slice up some wraps and just put them into the toaster and presto the perfect toasted roti bread. 

Try it our way and enjoy, but make extra for I know your Family and Friends will just love it. Don't forget some extra hot sauce on the side for the ones that like it extra hot. 

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Fish Curry - An Outstanding Dish

Video 

Spicy Orange Chicken Wings

Spicy Orange Chicken Wings

This has to be one of my favourite type wings, I just love the spice and the taste of orange together.  Always make some extra for your Friends and Family will eat them all up and of course they will ask for more.

Enjoy eating them as much as I enjoyed making them, just mmmm, mmmm good..:)

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Recipe....... 

1/2 Kilo Chicken Wings

2 Heaping Tbsp. -  Marmalade
1/4 Cup - Butter
2 or 3 Gloves - Garlic
1 Tsp. - Soya sauce
1 to 2  Tbsp. - Hot sauce
1/4 Cup - Vinegar
1 or 2 Dash - Maggie

Salt and pepper to taste.

Options;
1 to 2 Tsp. - Housin Sauce
1 Tbsp - Brown sugar, if using a lower grade Marmalade.



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Spicy Orange Chicken Wings

Video

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Buttered Chicken - The Easy And Fast Way.

Buttered Chicken, call it from India or Pakistani either way it's out of this world. In the recipe I remove most of the prep work like many spices in the traditional way or using the spice grinder, all turned into "My Way", simple and super-fast, but oh !! so easy. The only problem you will have here is that you could run out if you do not make enough..:)

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Recipe.....

1- Chicken breast
1/2 to 1/3 Cup - Butter
1 Sm. - Onion
3 Cloves - Garlic
1/2 Cup -  Tomato sauce
1/2 to 1 Tsp. - Chili powder
1/2 Cup - Heavy cream
2 Tbsp. - Cooking oil
2 Tbsp. - Masala
1/4 Cup - Parsley
1/2 to 1 Tsp. - Cumin
1 to 2 Sticks - Cinnamon
Milk as needed.
Salt and pepper to taste

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Enchilada Sauce - Homemade

A super fast enchilada sauce with a truly authentic taste, just like in Mexico. Try it on everything including paste, it's awesome...:)

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Recipe....

2 Cups -  Tomato sauce - pre-made.
1 to 2 Tbsp. - Chile sauce or powder.
1/2 Tsp. - Garlic powder
1 Tsp. - Oregano
1 Tbsp. - Olive oil
2 to 3 Tbsp. - Flour


Options:
1/2 Tsp. - Cumin 
1 Can - Tomato sauce, 20 mins. extra cooking time. 

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Mushroom Sauce for Pasta, Super Fast !!

Mushroom Sauce For Pasta

Mushroom Sauce for Pasta, Smooth  and Soooo Good, try it, so simply and fast. I betcha you will even surprise yourself how it will turn out. I really like the creamy delicate taste of the mushrooms in this recipe, a treat for your Friends or Family.

In this recipe I tried to show you how easy it is to make a real four star restaurant quality dish without all the fuss of a complicated recipe. What could be better than a one-pot dish that is made in less than five minutes and it turns out like this.

Go ahead..  If you like mushrooms and pasta then this is the dish for you. Please let me know how it turned out…

                                                

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Recipe.......

 -  2 to 3 tablespoons butter
 -  1/2 cup chopped onion
 -  2 or 2 cloves garlic, minced
 -  4 ounces fresh mushrooms, diced.
 -  1/2 to one teaspoon dried basil (optional)
 -  1/4 teaspoon salt
 -  1/8 teaspoon ground black pepper
 -  1 tablespoon all-purpose flour
 -  1/2 cup cream
 -  1 cups milk, add as needed

For more information, please see video below. 

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Really you can use any type of mushrooms you like and in this way by using a variety of them then you dish will turn out different every time. So if you like mushrooms then go ahead and use the best one you like. Now here I was using button mushrooms, my favorite that gives  a very gently light taste to this dish.

Now, first when you wash them please try to not let them soak, for we do not want to get them absorb too much water.

As your mushroom starts to get hot  they will give up there water and this has to be removed. Let the cooking proceed take place until most of the water has reduced, say around 80%. For in this way you will get more of a mushroom taste then a soggy water taste, that would not be good and it could spoil your dish. 

Keep the temperature at medium  heat on your stove and please keep stirring slowly so you can have a even cooking all around.

After adding the flour and blending it in, let it cook for a few minutes until it becomes thicker. Remember to keep on stirring until all the flour has dissolved into the mixture. So we can say that we are making a "rue" at this time. 

OK, you added the flour and the cream, but "I want more sauce". So, add more flour and cream, but only a little at a time, for it can be tricky. The mixture will always thicken in about a minute and where you think it is still to liquid, it will thicken up and your sauce could turn into jelly. What I usually do is add more flour and cream, but I will use milk after adding the cream to get it to the right amount of sauce thickness I want. Now in this way, you will get more control over you sauce and it will turn out smooth and creamy. So scrape the bottom of your pan like the picture above and when you see the bottom of the pan with no sauce and the sauce slowly moving back to fill the hole, then it is ready.

I do not like to rinse out my pasta under water like some have said to do. I like to use a pasta spatula and remove the pasta right out of the water and into my pasta. Now in this way you perverse  the pasta starches with the water, this helps your sauce to be more rich and it enhances the taste. 

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Mushroom Sauce For Pasta

Video  

If You like  A Tomato  Sauce Then Try This One By Cookingaround.

Pasta Tomato Sauce   

Video 

If You Like This Recipe Then You Will Love These By Cookingaround. 

Salmon  Pasta In A Creamy Sauce

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Lazy Man's Pasta Olive Oil

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Spaghetti Bolognese

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Tomato Sauce - Simply The Best - Easy

Basic Tomato sauce, simply the best you can make. Try it on all your pasta dishes,,, just awesome and  mmmm, mmmm  good... :)

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Recipe....... 

3 Cans - Tomatoes.
1 Med. - Onions
3 Tbsp. - Olive oil
1/2 - Red peppers
4 gloves - garlic
3/4 Tbsp. - Sugar
3 Tbsp. - Tomato paste
1 Tsp. - Vinegar
1 to 1 1/2 Cups - Water
2 - Bay leaves
1 Tbsp. - Oregano
1 Tbsp. - Basil
1/4 Cup - Parsley
Salt and pepper to taste

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Pan fried Salmon, Simple and Fast.

Pan fried Salmon, Simple and Fast.

Here I'am just showing you the simply way on how to prepare and fry the salmon, it will be with  fast creamy topping that is out of this world.

I usually grill it in the oven after I fry the salmon skin down,  but my Friend Adam does not have a Grill oven. Adam this one is for you.

In this Video, I'am just showing you the simply way on how to prepare and fry the salmon. I hope that you try it this way and please let me know how it turned out for you.

                               

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Recipe ; 

300 Grams salmon
Salt and Pepper to taste.
2 to 3 Tablespoons Olive oil.


Salmon Sauce
1/3  Cup - Mayo or sour cream
2 Tsp. - Juice of a lemon
1 Tbsp. - Mustard, your favorite
1/2 Tsp. - Sugar
Pinch of salt.
Milk added to get it to the thickness you want.

For more information please see videos below. 


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Here I'am using a fish bone puller that you can get almost anywhere. Now if you can not find one then just use a small pliers. 

Make sure to run your fingers all along the meat side of your salmon and look for bones, believe  me if one is there you will find it. Do not trust the store to have done this for you and there is nothing worse then to find a bone when you are eating.

Place the salmon skin side down on  the hot pan and keep it there to cook without disturbing it until the skin becomes crisp and a bit darker in color.

When this happens you will also notice that halfway up the flesh part on the side that the color has changed. So when these things have happened then it is time to flip over the salmon.

Now that you have flipped the fish and you are not sure if it is cooked through, then just take  the thickest salmon portion on it's side and spread the flesh apart and take a look  inside taking care not to go to far in and split the fish.  The under cooked fish will have a translucent color and a spongy texture. If you see that it is dark inside and it flakes with a fork, well its done.

Also remember that the salmon will still continue to cook for a couple of minute by itself because of the heat in it and  you could overcook the fish.

Now try making my easy and fast salmon sauce that you can find the recipe above and video below or just add any of your own toppings. Anyway you do it. I'am sure it will be awesome.

Please let me know how you made yours...

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Pan fried Salmon, Simple and Fast.

Video 

Salmon Sauce Dressing

Video

Now If You Liked This Recipe Then You Will Love These By Cookingaround.

Salmon Sesame Ginger 

Video 

Salmon Potato Bake 

Video

Salmon  Pasta In A Creamy Sauce

Video

Please share with your Friends and Family Below;

Pimento Paste - Hot pepper base

Pimento Paste - Hot pepper base 

Since I could not find any ready made Pimento sauce here in Poland, I made my own. Pimento Paste. Just adds a rich and full flavor to all your dishes, just awesome with meat, poultry, fish, seafood and sauces.... Simple to make and keep. I used it for my shrimp and octopus recipes  here on my videos.Just like the one from the Azores.

I remember my Mother and Grandmother collecting these peppers from the backyard garden and filling up the basket with them. Then off to an outside cast iron pot outside that was under a roaring fire. All the family joined in washing, peeling and  cutting them up to be grinded up, by the hand grinder.

I really miss those days, but I still follow her recipe that brings me back to a taste of home and those long ago days. I hope that you will enjoy this and please let me know how you used it.

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Recipe: 



 Pepper Base                                                             Scale Hotness  0 to 10


Super  Hot                                                                          09 to 10 
2 Lbs. ( 1 kilo) - Hot red peppers (Banana type)            
0 - Red Sweet peppers
1 to 2 Tbs. - Kosher salt
3 Tbsp. - Olive oil

Very Hot 
2 Lbs. (1 Kilo) - Hot red peppers (Banana type)                 07 to 08
1/3 Lbs ( 300 Grams) Red Sweet peppers
1 to 2 Tbs. - Kosher salt
3 Tbsp. - Olive oil

Medium Hot 
2 Lbs. (1 Kilo) - Hot red peppers (Banana type)                 04 to 05 
1/2 Lbs ( 500 Grams) Red Sweet peppers
1 to 2 Tbs. - Kosher salt  
3 Tbsp. - Olive oil

Lower Hot                                                                           02 to 03 
2 Lbs. (1 Kilo) - Hot red peppers (Banana type)
3/4 Lbs ( 750 Grams) Red Sweet peppers
1 to 2 Tbs. - Kosher salt  
3 Tbsp. - Olive oil


Option 
1/2 Cup  - Lemon juice for each of the above.



For more information, please see video below. 



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Here in this recipe I have been making the sauce on a measurement of 2 Lbs. or 1 Kilo base of hot banana peppers. Now  the hotness is controlled by how much of the sweet peppers that we add to the hot base. 

Please DO NOT try to handle the hot peppers without some sort of glove protection. If you happen to get some in your eye, then please rinse it out under a water faucet with cold water for a couple of minutes, without rubbing you eye. 

Now, how about the seeds? Well,  I usually keep about 1/4 cup and add it to the sauce. In the video, I did not add them because it does make the sauce even hotter.  I did not want to make it that hot because I wanted it to be for the majority of the household to enjoy without it being too hot and spoiling the dish. 

Remember, like in my video the hot and sweet peppers have to go through a boiling process to break down the fibers. 

I make a lot and store it in my refrigerator and it should  be ready to use in about 3 to 7 days after it is made. 

I have this sauce to use up to 6 to 8 months, so it lasts a long time. Now if you store it that long, then give the sauce a stir in the jar every month or so. 

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Pimento Paste - Hot pepper base 

Video 

If You Liked This Recipe, Then You Will Love These Below.  
By: Cookingaround 



Hot Pepper Sauce  #2 - Spicy
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Spicy Fish Sauce
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Enchilada Sauce
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