pasta – Unrivaledkitch

Tag: pasta

03/28/2023

Fabulous at Forty!

My sister, Kristen, just turned forty on March 12th. My sister-in-law, Linh’s, birthday is just one day before on March 11th a couple years before, so each year we get to celebrate these two lovely ladies and everything they do for our family on a daily …

Baking, Catering

by unrivaledkitch

04/30/2013

Two Dinners with Five Variations for Seven People

Some dinners at our table just turn into an experimental multitude of different dinner plates, especially if we have guests or if there is something my sister is craving and my brother-in-law doesn’t really prefer. I have no problem cooking different dinners for one meal …

family food, Food Photos

by unrivaledkitch

04/27/2013

Maleeya’s 2nd Birthday

My niece just recently turned two on Monday, April 8th. I can’t believe she’s already two! It really goes by fast and I know that’s a very cliché thing to say, but it does. It feels like just yesterday that my sister told me she was having a baby and now Maleeya is just so adventurous, ambitious and remarkable. She truly is an amazing little girl and I feel so fortunate to be able to see her every day and watch her little spirit grow.

Happy Birthday, Monkey! Auntie loves you very much.

So for Maleeya’s birthday we had everyone over to Encino Park for some food, of course, and lots of other fun things for the kids and plenty of catching up for the adults. Some of my sister’s friends brought their little children and we were able to get a little kids yoga session to happen while the adults watched. I’m so grateful to the little ones who decided to participate, even with everyone watching. It’s amazing how fearless young children are. So we had yoga, party favors, a huge Minnie Mouse piñata, cake and lots of food.

The menu this year was more manageable with my current work load and shortage of time, but still delicious and fun. I’m so glad I got to cook for over 50 of our closest family and friends. I’m so grateful for all the support everyone has shown me through my yoga and my cooking. I’m truly living a dream I could only have actualized with all of your help. Thank you!

Homemade Balsamic Cumin Barbeque Sauce Chicken

Rainbow Pasta Salad with Red Wine Vinaigrette, Italian Herbs, Black Olives, Broccoli, Tomatoes and Roasted Peppers

Cobb Salad with Hard boiled Egg, Crispy Bacon, Roasted Garlic Turkey, Tomatoes, Avocado and Blue Cheese over Baby Mixed Greens and Balsamic Vinaigrette

Roasted Vegetable Platter

Fruit Platters

My mom prepared our grandma’s special macaroni salad and potato salad, as well as Bachan’s triple-layered Jell-O, which are all family traditions at any event. My boyfriend made delicious pork sliders with jalapeno coleslaw—needless to say, everyone loved them.

We had such a great time celebrating my beautiful niece, Maleeya! I can’t wait for next year. 🙂

These gorgeous photos are courtesy of the wonderful and talented Lyz Cooper, Brandon’s mom is an amazing photographer! Thanks Lyz for capturing such special memories for out family.

cheers

-Unrivaledkitch

Catering, Chef plates, dining out, family food, parks, Parties/caterings

by unrivaledkitch

11/12/2012

Red Swiss Chard, Butternut Squash and Bacon Mac and Cheese

There’s really nothing like fall flavors. I love the combination of spices, hot foods and rich flavors that fall and winter have to offer. So as I get ready for Thanksgiving, I look for new ways to make some of the classic favorites into new …

family food, Food Photos, Pasta, Recipes

by unrivaledkitch

07/01/2012

Spanakopita Inspired Pasta – Whole Wheat Penne with Feta Cheese, Spinach, Basil and Mushrooms

This pasta was inspired by the Greek dish Spanakopita. Spanakopita is a phyllo dough pastry that has spinach and feta cheese in it. I love the flavors of this dish; it has herbs with a crunchy texture from the crisp phyllo. I didn’t …

family food, Food Photos, Pasta, Recipes

by unrivaledkitch

05/27/2012

Fresh Arugula and Pan Roasted Cauliflower, Kidney Beans and Fusilli with Pecorino Cheese

As we find ourselves in a hurry, which I seem to be doing more and more often nowadays, a large meal or something that takes a lot of time might not be the most accessible thing to eat. Today, after yoga. I was thinking that I’d get home and find some leftovers in the fridge that I could devour, when my sister and mom kindly informed me that they had helped themselves to that food, so I’d have to make something else. No big deal. Instantly my mind started racing. I haven’t been to the store in a couple of days, so I had some slim pickings to make something with. I wanted something substantial, but not too heavy. Pasta seemed simple and is normally a go to ingredient for me when I want something quick and delicious. And from the confines of the pantry, this dish was created.

Fresh Arugula and Pan Roasted Cauliflower, Kidney Beans and Fusilli with Pecorino Cheese

1 cup arugula

½ can of unsalted kidney beans, rinsed

¼ white onion, minced

1 cup small cauliflower florets

¼ teaspoon red pepper flakes

½ cup pasta water

Salt

Pepper

2 tablespoons pecorino, grated

½ lb fusilli

¼ cup extra virgin olive oil

In a large skillet, place olive oil and heat over medium-heat until warm.

Place white onion and cauliflower florets in skillet and sauté for about 3-5 minutes till onions are translucent.

Add salt, pepper, and red pepper to taste.

Boil fusilli as instructed on the package to al dente, drain and reserve ½ cup of water with pasta.

Place the ½ cup of water in to the onion and cauliflower mixture, then add the kidney beans. Cover and heat till warmed through, about 4 minutes.

Finally, add fusilli to the mixture, stir until ingredients are incorporated. Add pecorino cheese and arugula, toss together. Taste for seasoning and if necessary, add a little more extra virgin olive oil to coat pasta and extra cheese to your liking. Plate and serve immediately.

Cheers

-Unrivaledkitch

family food, Pasta, Recipes

by unrivaledkitch

04/18/2012

Maleeya’s First Birthday Celebration and Catering

My niece, Maleeya, just recently turned one on Easter, which was April 8th, so we decided that it would be a good idea to celebrate Easter with our family, including a small birthday celebration for her and then, the following Sunday, have her huge birthday …

Catering, Food Festivals, Food Photos, Menu's, parks, Parties/caterings

by unrivaledkitch

03/29/2012

Dinner for 8: Happy Birthday Big Sister Keek‏

Birthdays are my favorite occasions to celebrate. I always have some extravagant plan for someone I love, if it’s at all possible to get done. The weekend of the 12th my big sister, Kristen, had a birthday celebration for the family, and myself and Brandon cooked …

family food, Menu's

by unrivaledkitch

12/01/2011

Capellini Green Beans and Sweet Tomato Sauce

I’m pasta crazy. I always have been and I always will be. It’s one of my favorite things to eat in the world. I first had something similar to this dish at a friend’s house with bread instead of pasta and so much oil I thought I had it coming out of my pores, but now I know it’s completely necessary to have all that delicious fruity olive oil in this dish. The combination of crispy green beans, onions, tomatoes and a bit of sugar, melts into one wonderful sauce. All these elements just work for me. I hope they do the same for you. Enjoy

Capellini Green Beans and Sweet Tomato Sauce

2 cups trimmed green beans or haricot vert, cut into bit sized pieces

1 16-ounce can diced tomatoes

1 8-ounce can tomato sauce

1 teaspoon sugar

Black pepper

Salt

½ teaspoon garlic powder

1 tablespoon minced parsley or 1 teaspoon dry parsley

2 cloves garlic, minced

½ red onion, minced

½ teaspoon red chili flake

4-8 ounces of water

Minced cooked chicken (Optional)

3 tablespoons extra virgin olive oil

½ pound capellini pasta

In a large pot, salt and boil water. Add trimmed green beans to the water and cook for 3 minutes. Take out of hot water and set aside. Leave water boiling for pasta.

In a large to medium sized pot add oil to pan and heat until hot. Add onions and garlic. Saute until translucent, about 5-8 minutes.

Add red chili flakes, pepper, parsley (if using dry), and sugar to onion mixture and incorporate.

Add tomato sauce and diced tomatoes to sauce. Add 8 ounces of the water from the pasta pot to the mixture and cook for 10 minutes.

Add green beans to mixture and incorporate. Cook until warmed through and beans are the texture you desire.

Add chicken last and parsley (if using fresh).

Cook pasta in water until barely done 3 minutes. Drain pasta, reserving some water in case the sauce needs to be loosened.

Add pasta to sauce and finishing cooking in tomatoes.

If sauce is not thin enough, adjust consistency with pasta water.

Adjust for spiciness and salt content.

Finish with extra fresh parsley and good extra virgin olive oil.

Plate and eat.

Don’t cook capellini ahead of time ever; you’ll have a messy blob of pasta on your hands.

Also, mastering finishing the capellini in the sauce is the key to the sauce sticking to the pasta perfectly, with just the right amount of shine and no watering.

Good luck

Cheers

-Unrivaledkitch

family food, Food Photos, Pasta, Recipes

by unrivaledkitch

09/14/2011

A Birthday Italian Feast

Overindulgence! Phew, I need to get back into the yoga studio. But it’s not for nothing, that’s for sure. I just need to work a little harder and I can make up for all this delicious decadence I’ve been subjecting myself to. My dad’s birthday …

Chef plates, Food Photos, Menu's, Parties/caterings

by unrivaledkitch

Tag: pasta

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