The Sassy Lawyer & Pinoy Cook on food, family and home.
A one-pot dish that’s a breeze to prepare. The sausage meat makes the broth rich in taste while the vegetables and pasta make the soup very filling. Serve it as a first course and you don’t have to follow it up with a heavy meat dish. Best of all, it’s so rustic and comforting it ... (more)
Alex had been asking for baked salmon with buttered vegetables but we only had a 300-gram or so of salmon fillet and it wouldn’t have been enough to feel all four of us for lunch. So, I deviated from the baked salmon with buttered vegetables by serving the salmon on a bed of very cheesy ... (more)
Everyone in my family has cough and cold. I thought it was plain exhaustion. The girls were having their final exams at around the same time that my mother passed away, then they moved to another unit in the same condo, there was a lot to do and, well, you add the usual skirmishes that ... (more)
I hope you’re still not tired of pasta aglia e olio yet because I’m still discovering so many wonderful variations. Apart from the basic spaghetti aglia e olio, I’ve cooked a variation with sun-dried tomatoes and, more recently, with mussels on the half shell. This time, I took the variation with sun-dried tomatoes a step ... (more)
It’s still the very basic and very easy to make pasta aglia e olio. Two additions, though. The first is an ingredient; the second is both an ingredient and a procedure. Evidently, I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth. I started the dish with ... (more)
A simple, easy and very tasty pasta dish that you can cook in one pan. Right, one pan (a wok is ideal). Who wants to wash a ton of pans and utensils anyway? The secret is in a very tasty sausage. And if you’re not a fan of sausage fat (although it’s very tasty, I ... (more)
The classic Italian spaghetti aglia e olio has only three basic ingredients: pasta, olive oil and garlic. Salt is added for flavor; parsley is sprinkled for color and texture. There are only two steps in the preparation of the dish: boiling the pasta the tossing it in the olive oil in which the garlic had ... (more)
Breathe new life into your macaroni salad by using pasta spirals, combining chicken with shrimps and adding lightly toasted sliced almonds. Don’t look too impressed though. It’s really just about getting creative with leftovers. Yes, seriously.
Speedy isn’t a huge fan of pasta but he had two helpings of tonight’s dinner. Chunks of chicken fillets, bacon, macaroni and colorful veggies were mixed with condensed mushroom soup to make this one pot dish. It’s thick, rich, creamy and mushroom-y. And it cooks in 30 minutes flat. Scoop and serve with buttered toast ... (more)
I wanted to call it lasagna verde but, apparently, it isn’t because lasagna verde uses spinach lasagna noodles. This one has regular lasagna noodles but the dish turns green after baking because the sauce has a lot of finely chopped spinach in it. Lasagna usually takes at least an hour and half to prepare. The ... (more)
I’m not feeling too great right now. I often sneeze, sometimes my nose is stuffy and I seem to fall asleep every time I sit on the couch to watch TV. Worse, yesterday, well, there’s this house a few meters from ours, it’s in its last stages of construction and it’s being painted. The strong ... (more)
How many ways can you serve pasta? How many ways can you serve burgers? Countless. You can also serve them together, one on top of the other. Cook the pasta, toss with your favorite sauce, twirl onto a pasta bowl, top with a nicely charred cheese-topped burger and arrange some buttered toast on the side. ... (more)
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com … »»
Conversations