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Cook the Book: 'Giada's Kitchen'
Toss up between arrabiata and puttanesca...mmm.
Cook the Book: Serves One
Empty-the-fridge salad.
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Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
I rushed home to make this tonight and WOW. My boyfriend literally did a dance. I added a few leaves of basil to the pesto, and I used a combination of pistachios, cashews, almonds, and pecans (it was all we had it the house that would add up to a full cup). I'm sad I didn't have any walnuts - will definitely try them next time.
Cook the Book: 'Giada's Kitchen'
Toss up between arrabiata and puttanesca...mmm.
Cook the Book: Serves One
Empty-the-fridge salad.
Grocery shopping at Target!?
The frozen battered mahi mahi fillets are great for quick weeknight fish tacos. Yum.
Where can I find a "fat sandwich" in Manhattan?
Now that I've moved to Miami from New Jersey, I often find myself craving a fatcat. I've tried making my own - raiding the frozen food aisle, buying up mozzarella sticks, steakums, and chicken fingers, but alas, homemade fatcats just don't come close to the real thing. Sigh.
Cook the Book: The Sweet Melissa Baking Book
Nutella and strawberry panini
Cook the Book: Nigella Express
Store-bought chicken broth.
Easy Easter Bunny Cake
My mom has been making this cake every Easter for as long as I remember. She uses rope licorice for the mouth and whiskers. I also remember her dying shredded cocount green to make "grass" to serve the cake on. I'll never forget the Easter that she put the bunny cake on the roof of the car as we were getting ready to go to my grandmother's house...well, you know what happens next. Poor bunny!
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
A bit of lemon juice and healthy sprinkling of salt right before serving goes a long way in this recipe.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
Half walnuts, half hazelnuts. I think the next time I make this that I'll leave the nuts a bit more coarse than the "paste" that's called for. I'm sensitive to garlic and used one clove for the whole recipe--came out delicious, and was a good call.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
I am always up for any pasta challenge.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
Anyone up for the 1000 pasta gram challenge?
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
mmm, i made half a pound and ate it over 2 meals i think. so i could split a pound between 2 people, but hey, i've got a big appetite :)
i also didn't have any mint, but i really liked this! all i had were pecans and almond slices, so i used those. yum!
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
1 lb pasta = 6 people, at our house. 3 of them are children, but still...
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
Weed = any plant that grows where you didn't plant it or don't want it.
And what's with the weed snobbery, anyway? Most cultivated garden plants were weeds once before being domesticated...back in the day...
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
Did half walnuts, cashews, bit of almond to top it. No fresh herbs. This one's going in the regular rotation.
And yeah, 1 lb = 2 people over here, but I don't mind leftover pasta at all. Eaten cold, in fact.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
I've always cooked 1 lb. for 2 people but I'll reheat most any pasta as a leftover. Or just eaten the entire batch by myself.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
@justin386
I'm gobsmacked! I cook 1.5 to 2 ounces per person!
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
@Channa
8 ounces is actually one serving for me :)
In all sincerity, I find that 4 ounces of pasta per serving in a main dish is pretty common.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
8 ounces pasta makes 2 servings -- You're kidding, right?
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
Nice picture. That looks delicious.
Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)
It sounds delicious, but that's a lot of nuts for two people. Definitely a splurge meal.
Cook the Book: 'Giada's Kitchen'
Thank you for participating, and congratulations to our winners:
eluckstead
oishi
daveandcat
winebill
cdsamford
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Giada's Kitchen'
My favorite "sauce" for spaghetti (or any type of pasta for that matter) is olive oil, garlic, pepper, and Italian chopped parsley!
Cook the Book: 'Giada's Kitchen'
My favorite sauce is Alfredo. Thanks for this opportunity.
Cook the Book: 'Giada's Kitchen'
I like a vodka pepper sauce. Yum.
Cook the Book: 'Giada's Kitchen'
I love a good slow cooked homemade meat sauce. One with lots of spices, garlic and red wine then cooked on the stove for hours to let the flavors meld together.
Cook the Book: 'Giada's Kitchen'
I love alfredo sauce. On anything - chicken, fish, etc.
Cook the Book: 'Giada's Kitchen'
I like a garlicy marinara sause.
Cook the Book: 'Giada's Kitchen'
Garlic and meat marinara.
Cook the Book: 'Giada's Kitchen'
pesto or garlic and olive oil.
Cook the Book: 'Giada's Kitchen'
I love alfredo and clam sauce!
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I rushed home to make this tonight and WOW. My boyfriend literally did a dance. I added a few leaves of basil to the pesto, and I used a combination of pistachios, cashews, almonds, and pecans (it was all we had it the house that would add up to a full cup). I'm sad I didn't have any walnuts - will definitely try them next time.