Posts Tagged ‘Cream’

Since we didn’t do any grocery shopping until today, yesterday and the day before I had to come up with something that my boyfriend would enjoy once again with what little we had left in the apartment. Technically we could have survived another couple of days if not a month with what we had, but I guess he would have gotten a bit tired of eating pasta. The second dish was my attempt at making something that would look like mac-and cheese without using cheese (since we were out).

Pasta all’Aglio

What you will need…

Pasta all'aglio olio e pepperoncino

  • Spaghetti (I usually go for the thinnest).
  • Garlic.
  • Crushed chili pepper.
  • Olive oil.
  • Rosemary.
  • Thyme (my mom usually would use fresh parsley but this is all I had).
  • Salt.

How to make it…

  1. Chop the garlic (two cloves should do) and place in pan with olive oil.
  2. Cook on medium-low heat until the garlic is crispy and brown on the edges. Don’t burn.
  3. Add the herbs in the oil as well and turn the heat off. Add two pinches of salt and the chili pepper.
  4. Boil up the spaghetti (mixing often to prevent sticking) for the amount of time mentioned on the box.
  5. Drain the pasta and place in pan with oil.
  6. Mix well and taste to make sure it is salted enough.
  7. Place some in a dish and enjoy!

Tip: This is a very simple dish that only takes minutes and requires very little preparation. If you wish you can cook up some vegetables separately and even add some bacon to mix in!

Creamy Tomato Garlicky Pasta

Creamy Tomato Garlicky Pasta

What you will need…

  • Penne.
  • Garlic.
  • Crushed chili pepper.
  • Onion.
  • Salt.
  • Vegetable tomato juice such as V8.
  • Heavy whipping cream.
  • Thyme.
  • Rosemary.
  • Butter.

How to make…

  1. Boil the penne according to the instructions (with a pinch of salt).
  2. Fry up the garlic and the onions as explained in the above recipe but replace olive oil with butter. Also add the herbs.
  3. Add a cup of V8 and a cup of cream.
  4. Add the chili pepper and let it simmer for 20 minutes on low. To speed up the process you can mix two teaspoons of corn starch with cold water and melt it thoroughly then place in the sauce to help thicken.
  5. Once the sauce is as thick as you like, mix in the pasta. You can add Parmesan cheese too add a nice cheesy touch to it.
  6. Dish it out and enjoy!

Tip: Remember, you can always add whatever extras you want. I used minimal ingredients because we were completely out of food, but this dish would be great if you added broccoli and even Brussels sprouts or bacon to the onions and garlic.

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Close up of the soup.

I know, another polenta dish, and really, I had grown tired of eating polenta. But you see, we ran out of food and only had a few things left in the kitchen, so I decided to try and cook something up and see if I could make anything that was edible. So I decided to take whatever I had in the fridge and cupboard to see what would come out. I was actually amazed that I had enough ingredients to make something I actually wanted seconds of. The only problem is, this stuff is way too filling for me!

What you will need…

  • About 3/4 of a cup of some kind of fatty meat drippings such as ground beef or lamb.
  • An onion.
  • A clove of garlic.
  • Thyme.
  • Vegetable juice, like V8.
  • Rosemary.
  • Olive oil.
  • Corn starch.
  • Salt.
  • Heavy whipping cream.
  • Spinach.
  • Your favorite cheese.

How to prepare…

  1. Chop the onion and garlic.
  2. Dribble a bit of olive oil into a pot and turn up the heat to medium-low.
  3. Place the onions and garlic in the pot and allow the onion to turn a bit transparent while browning the garlic.
  4. Add thyme, rosemary and salt to taste.
  5. Add the fatty drippings into the pot and turn it down to low. Let it simmer for 15 minutes while stirring occasionally.
  6. Cook further if the onions need more time to caramelize. They should be turning brown and shrinking a bit (you may shorten the cooking time if needed but it won’t be as flavorful).
  7. Add about 2 cups of v8 to the pot together with 1 cup of cream. You can add more cream if you like it to be creamier, but it will make it heavier also.
  8. Add the spinach.
  9. Mix two teaspoons of corn starch into a cup with cold water and make sure to work the lumps out.
  10. Slowly add the corn starch mixture into the pot while stirring to avoid creating lumps.
  11. Keep stirring for 8 more minutes to allow the corn starch to thicken.
  12. Scoop up some polenta and place it into the middle of the bowl.
  13. Pour as much soup as you like on top of the polenta and place the cheese of your choice on top of that.
  14. いっただきます! (Ittadakimasu– Bon Appetit!)

Tip: If you want to try slow cooking the soup over several hours on low, or even in a slow cooker, you will get a deeper and more blended flavor. You can always add meat to the dish if you would like. Instead of adding the drippings, you could use half a pound of 15% fat ground beef.

Top view of the soup.


This is a type of dessert I’ve enjoyed my whole life. It was definitely the number one treat me and my brother, and even my dad would ask my mom to prepare, usually for breakfast. I’ve never craved something so much as these cheesy, chewy, crunchy, fried honey covered delights!

You will need…

  • Won-ton skins of whatever size or thickness you prefer.
  • Your favorite cheese (I would recommend either a dry mozzarella, Monterrey jack, or even cheddar — brie or cream cheese would be good too).
  • A bit of water.
  • Your favorite honey.

How to prepare…

  1. If you’re using a harder cheese such as Monterrey jack, shred a good amount into a bowl. If you’re using a soft cheese like brie make sure to remove the skin.
  2. Lay down a won-ton skin on a clean plate and dip your finger in the water. Then carefully wipe the edges of the won-ton to soften them.
  3. Put the cheese inside the skin. Make sure you don’t put too much otherwise it will ooze out. The best way to master this is to keep making them until they come out perfectly.
  4. Close it up by folding it in half and press down on the edges. To seal it in completely you should make little folds. There are several different techniques for this. Here is a good example on how to do it.
  5. Heat up a pan with about a quarter of an inch of oil in it.
  6. Once the oil is hot (you can test it by dropping a small piece of won-ton skin in the oil to see if it bubbles) drop the cheese things in the oil.
  7. Once they puff up you can look underneath to see if they’re golden brown. If not, let it fry a bit longer. Then flip it over and let the other side fry.
  8. Place them in a plate with paper towels to soak up the extra grease.
  9. After a few minutes place in another dish and pour honey on top. The cheese things need to be hot enough to melt the honey.
  10. Enjoy!