How to Make Fresh Pasta Recipe

How to Make Fresh Pasta

05.14.12 by Jackie

Making homemade pasta is such an easy task that a child could do it. The rule of thumb is to count 1 whole egg to 3½ ounces flour. The rest is a little salt, olive oil and water as necessary. You could knead and roll the pasta dough with a rolling pin or use a pasta machine. 

This weekend we used the pasta attachments of the Kitchenaid and played around with different shapes and finally agreed on making spaghetti. It turned out beautifully and we let the pasta air dry. Boiled in salted water, it tasted wonderful with pesto.


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Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce) Recipe

Shakshuka is a dish of poached eggs cooked on a bed of flavorful and spicy tomatoes, zucchini, bell peppers and onions. This dish originates from North Africa.

I prepared the tomato mixture early in the morning with very sweet cherry tomatoes. All I needed to do at serving time was to crack the eggs over the vegetable mixture and poach them for a few minutes.


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Avocado Tomato Salad (Light Salad Recipe) Recipe

This salad is made with avocado, mâche, walnuts, deep-fried tofu, juicy tomatoes and hearts of palm. The dressing is very minimal; a drizzle of white balsamic vinegar, avocado oil and salt and pepper completes the salad.

What better way is there to start a meal than with a healthy and tasty salad?


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Light Pizza Recipe Recipe

Light Pizza Recipe

05.09.12 by Jackie

Here's a pizza that's not only delicious, but will take you no more than 10 minutes tops to prepare. I used  California Pizza Lavash bread and topped it with colorful elements: turkey bacon and a bit of feta cheese for the base, covered with yellow bell pepper, freshly cut juicy tomatoes, arugula and a drizzle of balsamic syrup.

You can't beat that. Moreover, it's quite healthy (just make sure to control the portions of bacon and cheese).


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Spicy Mussels with Chorizo Recipe

Spicy Mussels with Chorizo

05.08.12 by Jackie

I love seafood, and I’ve used that love as a way for me to eat lighter meals with less meat. Today, I made chorizo-flavored mussels. To ensure the dish doesn't turn out too fishy tasting, I used a bit of our homemade Habanero and garlic sauce, anise-flavor liqueur, shallots and salted butter. 

We ate the mussels with a large salad and served yogurt and freshly cut fruit for dessert. This meal was so delicious, I could eat it over and over again for the next few days!


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