Talin’s Mouth-watering 2 Layer Penne Lasagna

I know you are probably thinking Penne Lasagna? I’ve made that possible. Who says that you always need to put Lasagna dough sheets to make Lasagna? Not to me. As long as you have Pasta Noodles of any kind that is large to mid size. I am not saying the Acini De Peppe, Orzo, and small noodles you use for soup and all that. I am saying Penne, Spaghetti, even Rotini. I have tried, tested and tasted. It is delicious! Well, let’s get started.

Depending on the number of people that you are serving in your family or your friends. It is in your preference.
This is for a family or friends of 4 or 5.

You will need:

– 900g of Penne Rigate Package (depends on your pan size as well and number of people)
– **Onions or Garlic are Optional. (It is your choice)**
– Oregano
– Basil
– Tomato Paste
– Tomato’s
– Mozzarella Cheese
– Parmesan Cheese
– Cottage Cheese
– Extra Lean Ground Beef
– Sea Salt – (Never use table salt) **To your added preference**
– Grinded Black cracked Pepper
– All Spice

To begin:

1) Mash the extra Lean Ground beef into small pieces, cook it well done in a pan. That is where you will add just the Tomato Paste and Sea Salt. add about 4tblsp full of tomato paste and 1 and a half tsp of sea salt. (Add water, but not too much) You do not want your Lasagna to be Soggy. Add just enough to mix the tomato paste with them together.

2) In a separate small mixing bowl add 1 tbsp Oregano, as well as Basil, and all spice – Mix them together

3) Wash and Slice 4 fresh tomato’s – use Tomato on a Vine or Roma Tomatoes. put them aside.

4) In a mixing bowl add the grated Mozzarella Cheese and Cottage cheese. Mix it together.

To make the Penne:

1) Make sure you put a little more than half a large pot of water

2) Boil the water and put Sea Salt and as soon as it boils, add the Penne. (Never put any kind of noodles in a non-boiled water, it will stick to the bottom of the pot and stick to the other noodles)

3) Immediately stir the Penne so that all the noodles will become tender evenly and keep mixing ever 2-3 minutes. Let it boil on medium heat for about 10 minutes. If it needs more time, then go to about 11-12 minutes. MAX. (Do not overcook and make it mushy. Take it out while it’s al dente)

4) Drain and set aside to make 2 equal parts of the Penne Rigate, but first Mix the ground beef/tomato paste mix with the penne before Parting them. Add the Oregano, Basil and All spice mix with them as well.
In a Medium to Large Pyrex Pan:

1) Add cooking oil spray to the whole pan.

2) Add the first layer of the Penne and even it out.

3) Add the cheese mix – then Put Parmesan Cheese

4) Add the layer of the Tomato’s

– **for the Last layer – Repeat Steps 2-4 but add #4 first, then #3– Add the Parmesan Cheese last.

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Oven Settings:

– Bring the Oven to Convection – to 375 degrees before you put the Lasagna in.

– Let it cook for 30 Minutes

and there you have it.
Penne Lasagna. Bon Appetit! Enjoy!

Picky Food Eaters – This is an Eye-Opener

There is something that I need to address. Everyday it is a struggle to figure out what to cook, and there are those who ask, “What are you cooking today?” “We are eating that again?” “Why don’t you make this instead?” “I don’t like this, I don’t like that”, well some people do not know how hard it is, especially when it comes to picky eaters, those who waste so much food and those who don’t like to eat many things.

People have no right to complain, and also there are so many people in this world who go to bed hungry, who do not have sufficient amount of food to feed their families, malnutrition, and can barely get enough bread and butter on the table. Some people in impoverished countries and in our own backyards struggle with that and some people live off only a small quantity of food per month and even worse starve to death in this world.

I know due to certain health restrictions and non-permissible foods in someones diet or allergies or illnesses, irritants to someone which is understandable, but other than that people should not make a fuss over what to consume.

Because some people have resources and ample amount of choices of food and an array of ingredients to cook with and our fridge, freezers and tummies are always full and that is how picky eating comes to play. In life growing up if we did not eat the food our parents, grandparents made for us, and if we were fussy and picky, we would be sent to our rooms or somewhere without eating. People should not complain at all for food.

Just take a closer look to people who do not have that necessity or barely. What are they supposed to say? People should be fortunate and thankful that they do have that necessity, however some people take it for granted and are not thankful. This is really an eye-opener and our attitudes, pick and choosiness and other Things need to change in the world for the better.

Now to my readers,

Do you have picky eaters at home? would love to read what you have to think about all this.

It all starts with how we implement change in our society.

Not a Big Fan of Microwaves and the Recipes with it.

In my life, one of the many joys I have is cooking with pots, pans, wok’s, Pyrex and all those cookware products, and making things from scratch on a stove top or putting it right into the oven or toaster oven. I prepare food in healthy and great ways to ensure that my loved ones get the proper nutrition and everything. One thing that I am not a big fan of is Microwave recipes and things to heat up in there. I seldom heat up a hot beverage or something along the lines of that during the winter months, but other than that, I resort to other cooking methods as stated above.

I used to buy microwave popcorn a lot many years ago, but then I heard the harmful chemicals and ingredients used in the bag and the popcorn itself got my stomach churning and thinking, Oh my goodness I used to eat that and all those chemicals went into my body? After that, I refrained from purchasing them, and I invested into a popcorn making machine and now I make popping corn from scratch.

I know some people have no choice in using it because they either have to heat up food that you take to at your work’s cafeteria/lunch room, or when there is a child or children in you’re household to heat up their food instantly and feeding them, or when you have guests over or whatever the case maybe. It is okay, no problem.

The ample amounts of stories and articles I have read about microwaves make me think twice even three times when it comes time to use it. I have heard the radiation that gets onto the food or the unhealthy rays that come from it and then to consume it. I can really do without that appliance. Nothing beats a real home-cooked meal without having to use recipes of microwave use.

Do you use microwaves?
Or would you rather use natural pot/pan cooking and heating methods?
What do you feel about them?

Talin’s Ultimate Couscous Salad Recipe

I would like to introduce to you a very healthy, flavorful, Couscous Salad recipe, which is full of essential nutrients, which will get your taste buds active and will want the whole salad bowl to yourself. Yes, it is that good! Couscous is one of my favorite things to add to vegetables, and add so much flavor with it. Excellent choice to serve at dinner parties, or regular dinners, for lunch, for dinner, anytime. Here is The Ultimate Couscous Salad Recipe.

Couscous Salad Recipe
Serves: 4 or more. depending on how much quantity you would like to prepare. play around with the amount of ingredients to your desire.

Ingredients…
• 1 1/2 to 2 cups pearl couscous
• 1/4 cup olive oil
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 full cucumber, diced (about 1 cup)
• 1 large tomato, diced…. preferably tomato on a vine…
• 1/2 cup coarsely chopped fresh herbs (any combination of fresh parsley, cilantro, arugula, basil, dill or mint)
• 1/3 cup raisins or more to your tasting
• 1/4 cup chopped walnuts, toasted or not. you can just add them in.
• Freshly ground black pepper and salt

To Prepare follow these instructions…
1. In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain with a strainer — preferably thin holed strainer so the couscous will not fall through.

2. While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Add cooked and drained couscous to a large bowl, and then, pour dressing over warm couscous, mix well. Let it cool completely

4. After cooled completely, Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.

5. Enjoy it when its cold – cover then refrigerate, about 1 hour. Better to eat cool…

Bon Apetit!

Pasta Lovers Unite – Loving All Kinds

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older when I was 14 years old, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettuccine Alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can eat this everyday. 

Too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor. There are some people who go overboard and go to extremes when dieting, I believe that nobody should diet. All it is, is to watch your portion control and who cares if you have a little more, but pastas have durum semolina, and all kinds of nutrition packed into it.  God bless this food. Spaghetti, Penne Rigate, Tagliatelle, Cannelloni. I have come up with so many recipes, and different styles of how to create and make that perfect sauce, and that perfect blend of tastes. Some can be done with Veggies, an array of meats, Seafood pastas, cheese pastas, pasta salads, Olive oils, vinaigrette,  I would love to get the accessories to make pasta from scratch for my Kitchen Aid stand mixer, but its so expensive to buy, So for the time being I want to try and do different pastas on my own and get the dough recipes and then cut the dough into Tagliatelle Nests, and get them all pretty. There are also small shells, linguine, and so many several types.

In the world, mostly Italy and few other places, pasta, spaghetti is very well know around the world, and different people make it different ways. what are some of your favourite pasta dishes? What do you work with? I would love to venture off to Italy and go on a Food Trip tour and taste and get the feel of how important Pasta is to those regions and to the cultures. I would love to go on a culinary adventure and get more personal with top chefs, Pasta Experts and so much more. The possibilities are endless and its such a beautiful thing.

  P-A-S-T-A …. yum yum yum. Bon Apetit…..

In The Kitchen With Stefano Faita

Recently, I discovered an incredible, wonderful and not to mention great looking chef on television on CBC. I was flipping through the channels one time and I really enjoy cooking shows, so I stopped on CBC’s channel while I saw this cooking show, and I saw that it was In The Kitchen with Stefano Faita, so I started to watch his cooking show, and I automatically knew it was a show I would like then I began to love it. I cannot wait to watch his show daily and especially, by the way Chef Stefano explains the way to cook food, incredibly easy methods, very tasty, full of flavour foods of which I like. I love to cook myself and I can tell that he is not afraid of adding a lot of flavour and he is always enthusiastic and excited when it comes to food.

This past week, I had the pleasure of speaking with Chef Stefano Faita during his chat that he had set up for his fans to ask him questions, and he gave me tips and tricks on what to do with stir fry when it becomes too liquidy, to always make sure my wok is hot and to make sure the liquid from the meat and vegetables dry out before putting in the soya sauce or whatever seasoning , and I had also asked him how to make pasta from scratch and he explained it to me thoroughly and I got to see his recipes and he answered me so quickly because it was an hour chat with him. He seems to be such a great person all around and I am so glad I got that moment to talk with him. I’d love to meet Chef Stefano Faita someday and enjoy his food that he makes with his magic chef hands. I am really impressed, and there are foods and ingredients that I never knew of until I learned them from Stefano. I enjoy chopping, dicing and the way he handles food. He is a natural.

I have learned so much about cooking from him that, I cannot wait to try his recipes at home to feed my family, friends and when people come over whether it’s for the holidays, occasions or for no reason, just to hang out with great company and great food in the mix, that will keep people coming back for more as Stefano says while he is cooking on Television.

You can catch In The Kitchen with Stefano Faita on CBC at 3:30pm Monday-Friday’s  in Canada or you can go to www.cbc.ca/inthekitchen to obtain more information, Stefano’s recipes, and where you can connect with him on Facebook, Twitter and more. You can also go to a taping of his show and be part of his audience. I wish Stefano Faita the best and May you continue working with those Magic Chef hands that you are so gifted with.

Talin’s Seasoned Potatoes With Veggies & Chicken Breast

Today, I am going to be introducing you to My recipe of Seasoned Potatoes with Veggies and Chicken Breast Meal. I have been cooking this for a long time since I can remember, and I love to cook this healthy and great meal. The Potatoes I use for this dish are small to medium White Potatoes. This will make about 4 servings. Here is the recipe.

Ingredients:

8 White Potatoes – Medium and Small or both assorted. – (Make sure you buy the ones without the sandy feeling. Buy the clean White Potatoes where you can just wash them. ) Do not peel off the skin of the Potatoes. — Make sure they are diced and a good size. Depends on your preference..

2 Green Peppers —- washed and chopped . – Make sure there are no seeds from the Green Peppers.

2 Carrots —- Skin Peeled, then washed, then chopped and keep chopping and making sure they are circles.

2 Red Onions —- Chopped in Stir Fry size — Not too big and not too small.

1 Red Pepper —- Chopped and again make sure no seeds from inside.

2 Tsp — of Seasoning Salt

2 – Tsp — of Mushroom or Vegetable Bouillon Mix

2 – tsp of Rosemary or Sage.

4 Boneless Skinless Chicken Breasts. Washed

2 tbsp of Chicken Seasoning

1 tsp of Basil

1 tbsp of All purpose seasoning

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To Prepare the Chicken Breast:

In a Oven Pan Spray some Cooking spray, and add about 3 cups of Water.

Then Season your Washed Chicken Breast with the Chicken Seasoning, Basil and All Purpose Seasoning and then immerse them into the water. Preheat the oven to 350 Degrees Celsius Convection cooking mode – Then put the Chicken Breasts in the middle of the oven and let them cook – which should take about 1 hour and 5-10 minutes to cook — It will come out tender and beautifully done. Remember Chicken must be cooked well done and thoroughly to prevent food borne illnesses.

To Prepare the Vegetables and Potatoes While the Chicken is being Cooked: I say to start cooking the Veggies about more than half way through when the Chicken is Cooking

in a Wok or Non Stick deep Wok, Add 3 tbsps of Olive Oil — Before the Wok gets hot, put the Washed and Diced potatoes, Let them cook for about 10 minutes on Medium High in between, but make sure they are not too mushy. Add the Carrots, Green and Red peppers, then add just 2 tbsp of water, after that Add the red onions, then add the bouillon mix, seasoning salt, and the rosemary or Sage, and let it cook for about 10-12 minutes on medium heat.

Then afterwards you take out the Chicken Breast that is done and then Plate the Potato and Veggie mix together and there you have it. A Meal for 4  – Health Wise. This is an easy and great meal to serve during the week or weekend, however you prefer. Remember you can always add and subtract the ingredients, you can even put more vegetables like Broccoli, Cauliflower into the mix as well. Depends on your preference. Bon Apetit!

Talin’s Vegetable Whole Wheat Spaghetti

They say that you shouldn’t eat pasta that much and that it is bad for you, but really it isn’t. Pasta is very nutritious for you and we always hear that pasta makes us super fat, well, its not always the case. I myself love pasta and I can eat it day in and day out. I try to make one or two pasta dinners a week whatever it is such as Penne Rigate, Orzo, Tagliatelle, Bucatini, Rigatoni, Regular Spaghetti. Now there is this Barilla Commercial that shows in Ontario of this lady cooking pasta and she is not satisfied with her brand of Pasta, so this good looking guy who is her neighbor sees her cooking and knocks on her door to give her Barilla Pasta and he doesn’t stay at the door and then the guy sees her enjoy her guests and he looks on and smiles and she smiles. Its so awesome. How come it never happens to me? I should get Barilla lets see if that will do anything for me. Well, enough of that, here is my Vegatable Whole Wheat Spaghetti.

Ingredients Required

Whole Wheat Spaghetti 375 G or 450 G — It can serve about 3 to 4 people.

Oregano/Basil/Salt/

4 Garlic Cloves

3-4 table spoons of Tomato Paste – Make sure you fill up well.

2 Red Onions Diced, Green Peppers Diced, Portobello or Regular Mushrooms, Red Peppers Diced — You choose the amount you like of each ingredient.

To Start

With 2 tablespoons of Olive Oil in a non-stick pan or deep wok, cook the Red Onions, then after it has cooked slightly put the Oregano, Basil, and 1 or 2 teaspoons of salt, then put in the 4 cloves of garlic mashed, then you get the tomato paste and mix it around and put some water but make sure not a lot of water. after that cooks together put in your vegatables. Let it cook for about 10 minutes. As that is cooking

put about 4-5 cups or more of Water in a separate pasta cooker —let the pasta water boil with the Salt and Olive Oil. — It is important to let the water BOIL First before putting in the Whole Wheat Spaghetti.

Now when the water has boiled, put in the  Whole Wheat spaghetti. Becareful while doing so.  Let it cook for a good 10 to 11 minutes on medium high.

To finish

After Mix the Sauce you cooked with the Spaghetti and Serve instantly.

BON APETIT!

Delicious Recipes to Come Soon! Stay Tuned…

Hello everyone, I am excited to introduce to you recipes that I have come up with on my own, experimenting with different flavours in Marinating chicken, pork, and all those things, and so much more. I am really excited to be sharing my recipes to come soon within the next couple of weeks and they are recipes that you could try for yourself too and for your family. I recently discovered chicken, beef, vegetable bouillon cubes and they are so delicious. I get the ones with the less sodium content inside and I add that to the food I am making to give it a kick in taste. I love to cook, and I love to come up with new things. not the same old stuff all the time. I enjoy spending time in the kitchen and whether its baking, cooking, cleaning the kitchen, efficient ways of cooking, baking, and always keeping the kitchen clean while I cook, washing the dishes and things after using while cooking, so that I do not spend more time cleaning and washing at the end. I like to keep things tidy and the counters cleaned off instantly. All those things will be discussed and written when I introduce to you my new food recipes and more efficient ways to lessen the dish washing and more with entertaining guests, with quantity of food to make and so much more….

Stay tuned!

 

 

Happy Mothers Day To All Mothers and Future Mothers To Be.

Hello everyone,

Today, I want to wish all mothers of the world a very happy mothers day, I wish you all the best, health, happiness, goodness and all great things of life. Our Mothers sacrifice and do so much for us. They are our guidance counselor, give advice, nurture, raise,  doctors, nurses, cook, cleaner, driver, sending us to school, going grocery shopping, putting a roof over our heads, filling our empty stomach when we are hungry, and they do so much more. The list is endless and one of the toughest jobs to do in the world. Not only should today be considered mothers day. It should be everyday. Mothers need to be celebrated everyday. They do so much for us, they carried us in their body for 9 months, and went through so much to get us here. My mom is my rock and my everything. We shouldn’t just celebrate what they do for us, but how and who they are is important too.

I want to send thoughts and prayers to all mothers who are no longer physically with us on earth and some did not even get a chance to meet their mothers, some didn’t get to enjoy their mothers, unfortunately, but they are with you in spirit and in your hearts and your lives forever. That will never change. Just because someone is not there with you physically, it doesn’t mean they are not there. They will always watch over you and they will always be your mother no matter what.

It is really not about materialism and everything that our mom’s want from us on Mothers day, its really about our well-being and about what we do, the life choices we make, the decisions we make in life and who we become. Mom’s always worry about their children, it is a fact, and our mothers want nothing but the best for us and to make sure we are safe, happy and how we get through life.

So lets celebrate our mothers no matter if they are still here with us or have departed. Lets get together today and celebrate our beautiful moms. What are you going to do or already did for your mother today? What are your traditions every year to celebrate with your mom? Have a beautiful day everyone.

Grocery Shopping – A Cool Story

The other day, I had gone Grocery Shopping in the meat produce section of the store and all of a sudden I was just talking to myself on cooking and finding new ways to cook chicken with different spices and herbs and sauces, and all of a sudden there were about 3 or 4 people who are women around me wondering what I was saying and they heard me talk to myself, then they started asking me questions, what do you do to cook chicken? What spices do you use? I said I use different spices and mix them together, then make my own sauce with the ingredients I buy. I said I usually cook chicken with a sweet and sour twist to it, and I make sure that I bathe my chicken in a lot of sauce, marinate it and all that. They said oh wow, that is great. They told me you must be an expert cook and you must do all the cooking in the house. I said, yes I do. I love to cook for my family and I enjoy creating new types of recipes and experimenting with flavours, spices, sauces, herbs, and more. We became instant friends and we took each others contact information and now we are in touch and share with each other our recipes, and soon we will be getting together for coffee to discuss our food preparations and more.

It is so amazing how people cross your path and especially from a grocery store, so Thank goodness I was talking to myself. I thought it was strange talking to myself while grocery shopping, but it was really cool to get my thoughts rolling and enjoying my time shopping. I love grocery shopping and I always look at prices and sales from the flyer.  They are very nice ladies and 2 of them were together shopping, the other one was just alone shopping, and we ended up having a 15-20 minute conversation by the meats about food, and everything. They love watching the food channel and they are avid cookers and love baking too. I am so happy to have found them as we share the same interests. You meet people where you least expect it, and its an ideal place to meet in a grocery store. A lot of people have asked me questions at the grocery store, but this one struck out the most. I wasn’t going to go shopping that day, but then I ended up doing so anyway, so I was glad I did.

So excited to get together with them. probably this coming week. lets see. Has it ever happened to you where you meet people in a grocery store or where you least expect it? Did you make friends with them? Do you enjoy meeting new people all the time? I was really happy with meeting them.

Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.

A Huge Pasta Lover Of Any Kind, Shape or Form

I have been loving pasta for as long as I can remember. I remember when I was 8 years old. I made my very first pasta dish with of course the supervision of my mom. She started getting me in the cooking mode since I was 7 years old and she taught me the basics from making pasta sauce from scratch and how long to boil the pasta for and then as I got older, I began to do it all myself without supervision anymore and they love my pasta’s I make. Now I do an assortment. I do lasagna, fettucine alfredo and a whole bunch of other styles of Pasta. I love tortellini, rigatoni, fuccilli, elbow macaroni, linguine, and among other really awesome styles. For all those connoisseur’s for pasta, I am sure you can all relate to the passion. I think all of us pasta lovers have this different type of food passion and I am sure all of us can get this everyday, but too many carbs though, but I do not care, Pasta is good for you. You may not believe it, but it really is and a good nutrition factor…. God bless this food. 🙂 Spaghetti, Penne Rigate, Everything, yum yum yum. Bon Apetit…..