New Kreation: Grilled Salmon with Soy Marinade & Herbs

As some of you may already know, the three years I spent in Toronto was when I sincerely got into cooking. I had a Word file with all the newly learned recipes which kept growing every day. From T-bone steaks, oxtail soup and veal stew, to different grilled salmon marinades, to various pasta recipes.

The following years in the U.S was when I dropped the meats yet kept the seafood and began cooking less — also eating less in terms of quantities. Needless to say, I lost two waist sizes. I still do cook, but not as much. In fact, the last New Kreation article, Onion-n-Garlic Pasta with Mussels and (Different) Herbs, dates back to November 2016, almost a year ago.  

A few days ago I was in the mood to create something I haven’t made in a while. By skimming through that forgotten recipes file, the salmon was what spoke to me. On the way to the store to buy the fillet I remembered that it had definitely been more than two years since the last time.

I also had baby potatoes which work perfectly along the grilled fish.

Before the recipe itself, I even found the detailed, step-by-step salmon preparation in that file. Again, I was new to the whole thing and I am quite meticulous like that. As such, I’ll just share them here as they are.


Preparations:


Like most kinds of fish, the fresher the better. Choose salmon fillets which are over an inch thick. Thinner ones can easily flake and break. You can also go for the salmon steaks, which are slightly thinner and hence take less grilling time.

Clean the salmon by rinsing it under cold tap water. Then use paper towel to dry. Some people remove the skin, others like myself just leave it as it is.

Season with salt and pepper. Lemon can also be used. However, since lemon is included in this particular recipe, I do not add it as a seasoning. That is because too much lemon will "eat away" at the salmon.


Ingredients:

• 1/2 an onion (minced)

• 2 cloves garlic (minced)

• 3 tablespoons of Soy sauce

• 1 tablespoon of olive oil

• 1 tablespoon of salt

• 2 tablespoons of lemon juice

• 1 tablespoon of Dijon mustard.
• Basil, thyme, ground ginger, and peppercorn medley (to be added later).

Directions:

• Combine all ingredients (except the herbs) together in a large bowl or glass container and mix well

• Soak the salmon(s) for 15 minutes, then flip it on the other side for another 15. As mentioned, do not leave it in the marinade more than 30 minutes because of the lemon/salmon reaction.

• Pre-heat grill to a medium heat and add oil, enough since salmon sticks easily. I have used non-stick pans when I had no grill and the difference is not that noticeable. 

• Add a piece of butter then the salmon. Some say add the skin-side-down first, which is something I tend to do out of habit. But I have used the other side first before and things went fine.
• Flip it at least once every 4 or 5 minutes to prevent burning. You may choose to add the full marinade, some of it as I do, or discard it all together (for a lighter outcome).
• Add basil, thyme, ground ginger, peppercorn medley.
• Even though it depends from fire to the other and from fish to the other, but the average time for salmon grilling should not exceed 15 minutes. I would say starting from 9 up to 14/15 depending on the variables and one’s taste.

• Serve straight away, with potatoes or anything else.

An alternative way for grilling salmon is to wrap it in aluminum foil which will keep the juices within. I have tried it a few times and enjoyed the practical fact that you just throw away the foil and end up having less dishwashing to do. 




Buon Appetito!




ALSO VIEW:

New Kreation: Onion-n-Garlic Pasta with Mussels and (Different) Herbs

New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff

New Kreation: Veggie Pasta.

New Kreation: Sliced Baked Potatoes with Herbs

New Kreation: Mussels and Potatoes

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

Kicking That Sweet Habit

Dropping Two Waist Sizes in a Few Months

 

 

 

New Kreation: Onion-n-Garlic Pasta with Mussels and (Different) Herbs

Now that is something.

Being in Venice Beach on Thanksgiving once again and everywhere is closed, I randomly chose to make pasta with mussels for dinner yesterday. At some point during the afternoon, it felt like a genuine déjà vu. When I looked back at Thanksgiving of 2014, I found that this was exactly what I made back then. Music is still on, rosé wine is around, and enjoying the evening is even more magical. Truly, once you make friends with yourself you’ll never get bored.

Mussels are the new Turkey, apparently.


However, unlike the last recipe, this time I used whatever I have, which means different preparation and different spices. The main pasta with onion and garlic is the same, but everything else is new.

• After the pasta is done keep it aside and add a piece of butter to a pan.

• Add white onion (1/2), stirring slowly for 2 minutes on medium heat.

• Garlic follows (3 or 4 cloves) for another couple of minutes.

• Then add the mussels (after washing them with cold water) and keep it on medium-high for 2-3 minutes before adding 1/3 cup from the pasta water — draining the rest. Simmer the mixture and cover for two minutes.

• Add salt and pepper to taste, ginger powder, thyme, basil, cardamon, black pepper corn, 1 and 1/2 teaspoon of Dijon mustard, a dash of Worcestershire (Soya would do) and mix on low heat for another minute.

You can either have it like that, or put a little tomato pasta sauce into the mix after one minute of adding the above. Stir for two more minutes on medium-low heat and serve. Both recipes are equally yummy, yet quite different in taste. So we can say those are two recipes in one.


Add everything to the pasta and stir for one last minute. Add another piece of butter to the plate before serving. Mix well and Buon Appetito!

Et Voilà

ALSO VIEW:


New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff

New Kreation: Veggie Pasta.

New Kreation: Sliced Baked Potatoes with Herbs

New Kreation: Mussels and Potatoes

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

Kicking That Sweet Habit

Dropping Two Waist Sizes in a Few Months
 

New Kreation: Mussels and Potatoes

Almost two years ago during Thanksgiving in Venice Beach, I experimented with Onion-n-Garlic Pasta with Mussels. I have made it a few times since then and it never fails to satisfy.

Today I was yearning for some novelty, so cooking seemed to be a convenient option. I bought pre-cooked mussels and made them for dinner along, not pasta, but potatoes. As usual, I skimmed through whatever I found online about “potatoes and mussels”, reassessed the situation according to what I do and don’t have, then closed all tabs and proceeded to kreation.


Directions:

• First cut 5 small potatoes in quarters — Yukon/Red Gold, Fingerling, Russet or any potatoes — and boil them in a few inches of water.

• During this time cut 1 green onion, 3 garlic cloves and 1/4 yellow (any colour) bell pepper.

• About 10 minutes before the potatoes are ready, add 1 tablespoon of unsalted — or salted — butter to a skillet on medium high. Add the green onion, garlic, and bell pepper. Stir for about 3 minutes until softer. Then add 1/4 cup (4 tbsp) of rosé wine — white would also do — and 3 tbsp of water, bring to a simmer, about 2-3 minutes.

• Add 1/2 lbs of mussels to the mixture, basil, thyme, peppercorn medley, salt and pepper, a dash of Soya, stir and cover for 4-5 minutes or until they are ready.

• Finally squeeze half a lemon on the yummy outcome and add it on top of the boiled potatoes. You can heat it all for another minute before serving.

Bon Appetit, les p’tits amis. 

This is such a healthy, simple, and filling meal. I’m so impressed by the outcome, as I’m quite full but don’t feel any heaviness. It’s also incredibly tasty and versatile. You can actually pretty much add any other veggies or herbs which you feel would work. Some of the options I read about but didn’t have or chose not to use were dry chili pepper, white/red onions, chives, parsley, dill, cilantro, zucchini, spinach, diced/chopped tomatoes, olives, eggs, cheese. Also, butter is a personal preference and it could be replaced by olive oil and the potatoes could be roasted.

In addition to all that, mussels and potatoes are relatively cheap. You may not believe that this exquisite meal costed less than $6. True story. I’m probably having it again soon since I still have potatoes.

ALSO VIEW:

New Kreation: Veggie Pasta

New Kreation: Sliced Baked Potatoes with Herbs

New Kreation: Quinoa with Brown Rice and Garlic

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

Dropping Two Waist Sizes in a Few Months

Kicking That Sweet Habit

New Kreation: Quinoa with Brown Rice and Garlic

The following is the first addition to the New Kreation series since the last time I was in Egypt and cooked that Calamari Catch. The reason is mainly because I have been residing in a hotel lately and don't have a full kitchen. Last night, however, I made a simple dish which I believe is worth sharing.

So it's basically quinoa with brown rice and garlic added to a skillet with 2 tbs of water until it heats in a few minutes. I would normally make my own quinoa, but my cousin had left me a box of those organic Seeds of Change pouches before travelling so I might as well use them.

Add red or green onions — I used 1/4 of a white one which was in the fridge before being reminded by why other colours may be lighter.

Then add 1tbs of extra virgin olive oil, 1.5 teaspoon of Dijon mustard, 1 teaspoon of almond butter, basil, thyme, salt and peppers, plus some tomato salsa on the side. Et voila, me amigo. 


Simple, fast, filling, cheap, and healthy.

ALSO VIEW:

New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff

New Kreation: Veggie Pasta

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

New Kreation: Sliced Baked Potatoes with Herbs

 
Dropping Two Waist Sizes in a Few Months

Kicking That Sweet Habit

Arugula: The Healthy Ancient Aphrodisiac

My mother sent me a message recently in which she was wondering why I write quite a bit about sexuality and drugs. I agreed with her that I actually do and merrily told her that someone has got to do it. Then proceeded to explain why I think I write about such hot potatoes. It came out something like this…



Don’t forget, Mother, that I’m freed from the shackles of norms and customs and conformity which we all grew up surrounded by, especially for those who lived in old and conservative countries. Now all this false state of established authority does not phase me a single bit. Such lack of fear, coupled with an intense passion for finding the right words to describe that which is, renders the process of writing about conventional societal taboo topics highly enjoyable. And it seems that my readers enjoy these raw and informative writings as well. 



Further, sexuality and drugs are two topics that genuinely appeal to me, psychologically as well as philosophically. Naturally, this makes me approach them in a rather scholarly, educational way; and there are no forbidden fruits in the garden of knowledge. Having “been there”, I equally approach them with a subjective experimental way, which allows me the freedom to add my own blueprints while possibly also enjoying the occasional chuckle.  



Now after this brief opening, and following through with writings on health and conscious living, let us review what arugula and its aphrodisiac properties are all about.





During my teenage years I heard an amusing old Arabic adage:

“ لو عرفوا فايدة الجرجير لزرعوه تحت السرير  ” which translates into: “If they knew the benefits of gargeer, they would grow it under the bed.” What makes it even more catchy is the rhyming of the two Arabic words, sereer (bed) and gargeer (arugula).

However, as I’m doing research for this article I found that the real saying goes: “If ‘she’ [woman] knew the benefits… ‘she’ would…”. Possibly this is because whoever first told me thought that it was more appropriate for my age. Or another possibility is that ‘they’ meant women. 
Because it appears that it’s the woman who enjoys the aphrodisiac benefits of the plant, even though the man is the one who ingests it. Though when you think about it, when the woman is having a fun time in bed, the man will have higher chances of having fun as well. It truly takes two to tango.


It was this naughty saying which first brought my attention to the plant being an aphrodisiac. However, at the time it wasn’t something we ate much of at home. I recall it was an ingredient to Italian pizza and antipasto, also served with grilled meat and sea food, though for some reason I wasn’t really into it.

Then some years later in my early twenties I decided to give it a go — not just eat it, but try to experience its aphrodisiac properties. 



So one day I had some Egyptian gargeer then later the young woman I was seeing at the time passed by. I told her about my little experiment and we proceeded into oral play. There wasn’t really any noticeable upgrade in the orgasm from that single ingestion. Though the ejaculation seemed to have slightly increased. Apparently it was also obvious in the taste.

When later moving to Canada and regaining my health, I got interested in all the greens and veggies I had expelled from my diet — because I decided as kid or early teen that I didn’t like them. So it was a feast. From cauliflower, spinach, asparagus and broccoli to eventually arugula. Following the move to the U.S afterwards, I was introduced to even more new stuff such as kale, Brussels sprouts


, and quinoa.

Arugula Caprese salad with basil vinaigrette

So What is Arugula?




Arugula is Eruca sativa and it’s an edible herbaceous annual plant with green leaves. In case you’re wondering, yes, sativa as in sativa-indica the marijuana strains; along Sativus and Sativum, they are Latin botanical adjectives meaning cultivated. Arugula is commonly known as salad rocket, rucola, rucoli, rugula, colewort, roquette, and arugula. The green-leafy vegetable is a member of the mustard family — Brassicaceae, a.k.a Cruciferae — like kale and cauliflower. 



Other common names include garden rocket, or more simply rocket (British, Australian, South African, Irish and New Zealand English), and eruca. The English common name, ‘rocket’, derives from the French roquette, a diminutive of the Latin word eruca, which designated an unspecified plant in the Brassicaceae family — believed to be a type of cabbage.



The word ‘arugula’, as it’s generally referred to in America, entered American English from non-standard (dialect) Italian. The standard Italian word is rucola, a diminutive of the Latin eruca. The Oxford English Dictionary dates the first appearance of ‘arugula’ in American English to 1960. But it wasn't until the 1980s that the veggie caught on as a trendy food in the U.S.

Interestingly, in India the mature seeds are known as gargeer, which is same name in Arabic, جرجير,  though in the Arab world it is mainly used for the fresh, pungent leaves.







And What is so Special About it?




Now to the history and science of this remarkable plant. Arugula originated in the Mediterranean region, and throughout the ages, it has always been widely recognised as an arousal aid. Therefore it was used as a natural aphrodisiac as far back as the 1st century AD when Greek philosophers such as Pilny and Dioscorides identified it as a food with the ability to increase libido.

The Romans even consecrated arugula to the god of fertility, Primps. It was also known to Arabs and Persians as a major healthy plant. 
Even the Talmudic sages recommended that one should eat arugula if found in the wild — or rub it over the eyes. Yet it was forbidden to the High Priest during the seven days preceding Yom Kippur, for it was said to foster impurity.

Arugula is one of the historically renowned “love drugs”. Its powerful aphrodisiac qualities made it one of the main ingredients of various “Love Potions” in ancient times, along other herbs like lavender, chicory and romaine. 



As it often happens with many ancient knowledge, in recent years the benefits have been verified by medical research. We now know that arugula’s natural aphrodisiac qualities stem from the trace minerals and antioxidants it contains, which inhibit the introduction of potentially libido-reducing contaminants into the system. This makes them essential for the reproductive organs and overall well-being, leading to enhanced sensual function and physical intimacy.

Nutrition information for raw Arugula

The following is a list of health benefits of gargeer, which as you will see makes it worth growing under your sereer. 



1- High in vitamin A, B (folate), C, P; also vitamin K, which what regulates and metabolises calcium — for bones, skin, and minimises brain matter calcifications that often leads to Alzheimer's disease.




2- High in fibre — good for digestion; rich in Iron, Copper, Magnesium, Manganese, Phosphorus, Potassium and Manganese; contains high levels of protein, thiamin, riboflavin.




3- Hydrating agent: Arugula is composed of 90 percent water, so it’s perfectly convenient for hydrating.


4- To Cleanse and Detoxify: The fibre content helps clean out the colon promoting healthy bowel movements. The phytochemicals, antioxidants and essential minerals found in arugula help cleanse out toxins in the body, helping in weight loss. It is also beneficial for the hair.


5- Anti-cancer super food: A long term study was made in order to evaluate potential cancer risks with or without the consumption of glucosinolates found in cruciferous vegetables such as arugula. More than 11,000 males participated in this study that lasted a little over nine years. The results showed that the more participants regularly consumed glucosinolate based products, the less they were prone to develop cancer, especially prostate cancer.



Arugula also showed that it protects from skin, lung, and mouth cancers.


6- Increase blood flow, lowers blood pressure, lower inflammation, and, believe it to not, good for the hair too.


7- Aphrodisiac: Last but definitely not least, arugula is widely known to bring love back into the bedroom. As mentioned, these are not unsupported old beliefs, but now science has backed it up. How it does it? This natural Viagra helps block environmental contaminants which are thought to be negative to our libido. According to a 2013 study published in the journal of Al-Nahrain University, arugula has shown that it also increase levels of testosterone and sperm activity in mice.

Other edible aphrodisiacs are avocado, figs, asparagus, beet, and strawberries. The latter can be added to arugula with Parmesan cheese, olive oil and balsamic for one tasty salad.

 Pasta with arugula and tomato and Pasta with arugula pesto

As for eating Eruca sativa, it is often eaten raw or it could be cooked as a vegetable. One choice is to add it to a salad with other greens. Another is by adding it to pastas and antipasto like Italians do. Others even add it to meat and sea food. Arugula can equally be used to make a pesto paste along basil, cilantro leaves, nuts, walnuts, olive oil, garlic among many other options.



In Egypt, gargeer is usually eaten raw as a side dish, with ful medames (Fava beans) as well as with meat and seafood.



It is similar in Turkey, though a sauce of extra virgin olive oil and lemon juice is added to it.

In Greek it’s called roka and they use it in omelettes and salads.

In Brazil, it is also eaten raw in salads. A popular combination is mixing it with mozzarella cheese — normally made out of buffalo milk — and sun-dried tomatoes. Yum.

Finally, in West Asia and Northern India, Eruca seeds are pressed to make taramira oil, used in pickling and as a salad or cooking oil. The seed cake is also used as animal feed.


To add to its versatility and magick, arugula can be mixed it with spinach, carrot, and/or apples and consumed as a yummy juice.


Now that you know the story behind this ancient love potion and how it’s packed with vitamins, minerals and antioxidants, have some rocket, head to the bedroom and Rocket On. Keep it Sativa, Folks.



ALSO VIEW:

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The Origin of Ashoura Dessert — aka Noah’s Pudding  

Eating Cows’ Trotters — كوارع

Kicking That Sweet Habit

New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff

New Kreation: Veggie Pasta

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

New Kreation: Sliced Baked Potatoes with Herbs

 

The Difference Between Mandarin, Tangerine, and Clementine

 

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Dropping Two Waist Sizes in a Few Months 

Most Expensive Food in the World

Top 10 Most Expensive Scotch in the World 

 

 

New Kreation: Sliced Baked Potatoes with Herbs

I first saw the featured photo of those sliced potatoes about a year ago in some Facebook post. Only last night have I decided to give it a shot. I made two for dinner, ate one and a half, and kept the other half for the next day. And man were they yummy and simple — and cheap — to prepare.

Golden potatoes are recommended for this dish because of their light, thin skins and tasty pulp. Though one can use any other type like Red and Russet. The reason why the ones with thin skins are preferred is because they produce a light crisp when baked.

Now to the action. So, you need a few potatoes or just one.

• Preheat oven to 425.

• Scrub, rinse and dry the potatoes.
  
  
• Cut vertically into 1/4-inch-thick slices almost 3/4 of the way through to the bottom while making sure you keep the potato whole.
  
  
• Place the potatoes on a baking sheet. While slightly fanning the slices open, add salt, pepper and melted butter (1 spoon for each potato seems enough). Then sprinkle crushed garlic, green onions, and parsley, trying to reach in between the slices without breaking them.
  
  
• Bake potatoes for about 50 minutes or until tender.
  
  
• Remove sheet from oven. Still without opening the slices, add grated cheese (Cheddar and/or Parmesan and/or Mozzarella) on top and return to oven for an extra five/ten minutes, or until the cheese melts.
  
  
• If the potatoes seem a little dry you can always add more melted butter (or sour cream) before serving.

Even though I'm not too fond of microwave cooking but this dish could take about 20 minutes there. The initial ten minutes, plus five more with the cheese addition, then another five to let it rest.

There are also other variations, one of which substitutes olive oil instead of butter. Others add bacon, or smoked ham, or chili, or thyme and/or chives.

Buon Appetito!

ALSO VIEW:

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New Kreation: Jambalaya with Salmon and Shrimps

 

The Origin of Ashoura Dessert — aka Noah’s Pudding  

Eating Cows’ Trotters — كوارع

The Meaning Behind Different Colours of Egg Yolks

New Kreation: Onion-n-Garlic Pasta with Mussels and (Different) Herbs
 
New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff
 
New Kreation: Veggie Pasta

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

New Kreation: Mussels and Potatoes

Arugula: The Healthy Ancient Aphrodisiac

The Difference Between Mandarin, Tangerine, and Clementine

 
Dropping Two Waist Sizes in a Few Months

 

Kicking That Sweet Habit: Why and How to Drop Sugar 

What’s the Story with Blue Balls (and Blue Vulva)? 

 

 

 

 

 

 

 

 

 

New Kreation: Veggie Pasta

After New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff, I give you another new Kreation and it's a vegetarian pasta.


Cook the pasta normally, then set side.

• In a medium size pan add a small piece of butter on low/medium heat.
  
  
• Add 1 or 2 cloves of garlic, cook for a few minutes until golden brown.
  
  
• Add the portion of pasta you want and stir gently for 5 minutes.
  
  
• Add small amounts of yellow, orange and red bell peppers, black olives, organic red beans, corn, chick peas, organic red quinoa, organic white quinoa, red onion, mixed green salad. Mix it all as you higher the heat to medium.
  
  
• Add 4 spoons of tomato sauce, 2 to 3 dashes of balsamic vinegar, 2 to 3 dashes of soya sauce, and some Himalayan salt and black pepper to taste.
  
  
• Mix for another few minutes and you're ready to go.

Another useful info I recently discovered is that reheating pasta makes it significantly healthier. Apparently, when pasta is cooled down, the body digests it differently, causing fewer calories to be absorbed and a smaller blood glucose peak. Reheating then reduces the rise in blood glucose levels by 50 percent! Learn what science has to say about this peculiar piece of information Here.


Happy Holidays, everyone. May you always maintain a healthy mind, body and soul by eating right, moving right, and talking to yourselves right.



ALSO VIEW:

 

New Kreation: Jambalaya with Salmon and Shrimps

 

The Origin of Ashoura Dessert — aka Noah’s Pudding  

Eating Cows’ Trotters — كوارع

Kicking That Sweet Habit

New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff

Arugula: The Healthy Ancient Aphrodisiac

The Intertwining of Music and Sexuality ― A Djembefola’s Tale

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

New Kreation: Sliced Baked Potatoes with Herbs

 

The Difference Between Mandarin, Tangerine, and Clementine

 

What’s the Story with Blue Balls (and Blue Vulva)?
  
Dropping Two Waist Sizes in a Few Months  

Most Expensive Food in the World

Top 10 Most Expensive Scotch in the World  

New Kreation: Onion-n-Garlic Pasta with Mussels and Other Yummy Stuff

Some people get bored; others get creative. Being all alone yesterday on Thanksgiving Day in Venice Beach, California and all the shops were closed, I had no other option but to go to a nearby grocery store to buy and make my own dinner.

I first biked to Whole Foods (one mile away) to get some fresh ingredients, but I found it closed. Then I thought I'd eat out, but every single place in the area was closed too. So I thought I would call Ralphs before heading there. And yep, it was open.

"Hi, thank God you're open. I'm really hungry and everything is closed." I must have sounded so desperate. 

"We're open, come on right down," the man answered me.

So after biking that one mile back to where the house and\ closed shops are, I biked in the opposite direction for another 2.2 miles to Ralphs. All the ready food and the sandwiches area were already shut by the time I went at 8 pm. I got the pasta, some spices, and the pre-cooked mussels for a change. And then another 2.2 miles back home.

Once in the kitchen, I put some Albert King/Stevie Ray Vaughan, poured me a glass of rosé, and made the pasta as I always do.

As you can see from the borders of the plate in the featured photo, some of this tasty food has already been devoured. The first thing I did when the dish was ready to be eaten. Then, it was so good that I thought why not share it with you and went to get the camera to take this photo. 

OK, so what's in this dish, you may be wondering?

Well, I took a simple vegetarian/vegan recipe for onion and garlic pasta — which I love by itself — and added some random ingredients for it to end up as a real yummy final outcome.

Now let’s start by the initial Ingredients of the onion and garlic pasta:

• 1 pound (450 gm) any kind of pasta
• 1/2 cup (1 cup = 16 tblsp, so 1/2 cup = 8 tblsp) olive oil
• 2 to 3 cloves garlic, minced
• 1/4 cup (4 tblsp) finely chopped onions (white or red, both were tasty)
• 1 tblsp salt
• Pepper to taste
• 1/2 cup (8 tblsp) toasted bread crumbs

And the Preparation:

• Prepare the pasta according to the package directions.
• Heat the oil in a large frying pan over medium heat. Add the garlic and onion and sautee until soft, about 5 minutes. Season with the salt and pepper.
• Drain the pasta, reserving 1/3 cup (6 tblsp) of the cooking water. Pour the cooking water into the oil and garlic mixture and cook over low heat for one minute.
• In a large mixing bowl, combine the pasta and garlic sauce. Toss, then sprinkle on bread crumbs and serve.

The above is what I have made many times and it was one dish I enjoyed. A few times I added shrimps/prawns, other time was calamari. There is also another one with calamari and tomato sauce, shown in Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]. All equally tasty.

THEN, as a new creation and because I’m not afraid of trying new things, I added 1/4 cup of water, two green onions, and the precooked muscle meat to the onion and garlic mixture on Low-Heat. After ten minutes of gentle stirring, I added everything to the portion of pasta [in a larger pan] and sprinkled very little:

Arugula
Lettuce
Baby spinach
Feta cheese
Dried cranberries
Walnuts
Balsamic vinegar
1/3 cup of rosé wine
1 tsp of Dijon mustard

I stirred it all for another 5-7 minutes, still on Low-Heat. Then I ate like a king... Albert King.


When I was about to take my first bite, three girls came into the house, visiting us. Though I couldn’t do anything but to offer them some and to keep eating. It really was yummy and the novelty made it all worthwhile. I hope you enjoy it too.


ALSO VIEW:

New Kreation: Veggie Pasta

New Kreation: Sliced Baked Potatoes with Herbs

Cooking My Catch, Finally ― Pasta with Calamari [With Video and Recipe]

Arugula: The Healthy Ancient Aphrodisiac

The Difference Between Mandarin, Tangerine, and Clementine  

Dropping Two Waist Sizes in a Few Months

Kicking That Sweet Habit: Why and How to Drop Sugar
 
What’s the Story with Blue Balls (and Blue Vulva)? 

The Intertwining of Music and Sexuality ― A Djembefola’s Tale