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!

My Beautiful 30th Champagne Birthday Celebration

On April 30, 2015 I turned 30 years old. They say that the day you are born of the month and the age you turn becomes your champagne birthday. It was a big milestone I celebrated about a week or so ago. On May 1st, 2015 All my great friends who are like family to me came and celebrated my birthday with me. There were so many surprises for me one after the other and I was absolutely touched and from the bottom of my heart, I appreciate all the hard work, determination, dedication and everything that went to giving me the best birthday celebration of my life.

This week has just been incredibly overwhelming and the beautiful feelings I had and still do. I was so absolutely touched and surprised so beautifully, that even as a writer/blogger myself, I just didn’t know and have all the words to say how grateful I am for all the excellent incredible detailing that went into my beautiful party. I apologize deeply that it took me a while to put all my full feelings and input on my birthday celebration.

First and foremost, I want to acknowledge, and thank my sister/good friend Aline Rosy of many many years now, who is a ray of sunlight and brightness in my life and 2-3 months before my birthday, when we were discussing my birthday celebration details, and where I want to celebrate my birthday, it took a while for me to decide where and we finally decided to have the party at my house. So as the weeks and days got closer, Aline went to the ends of the earth to make sure my birthday will be a very memorable and special one and she sure demonstrated excellency from her caring heart, her beautiful soul into making everything so perfect. Not one thing was left out.

As my birthday week finally arrived, My Sisters Aline and Talar came and assisted with decorating my place to make it all ready. Now as the day on May 1st when I had my party arrived, I had one surprise come to me after the other. It was fantastic and absolutely beautiful.

Aline

– She made this incredible bean dip with cheese, and other yummy ingredients, which was so delicious. I could not stop eating it and which was all finished the very next day with left overs.
– She also ordered and custom made a special yummy birthday cake which was the Facebook Like Thumbs up symbol made by Alice Lumsden Vee which represented me and my social media journey. I said in my mind, I have to cut this beautiful cake now?
– She also surprised me with delicious image cookies by Passion For Desserts with images from Bradley Cooper, Social Media, I love Montreal, Boston, Champagne Bottles, Armenia Flag, My Image, my 30th birthday, My Expertise in Cooking, also Travel, done by Alxiomir Portales.
– She then surprised me with a beautiful collage on a big board filled with all my great memories, and everyone who is in my circle, and my world with stickers and everything that represent me and my life and my moments from the past to the present.
– Also All the other detailing that was beautifully thought of and done.

Aline’s excellent efforts did not go unnoticed and everything went so well. That night will forever be embedded in my heart and it will spoken about for years to come. I am absolutely grateful for everything. I cannot thank her enough. I love you so much, so deeply. Not just for everything you did, but just for being you, and for being one of the greatest friends well more so part of my family, for being there for me, and loving me unconditionally. Hugs and kisses. I am truly blessed.
—————————————————————————————————————————–

Thank you to everyone who contributed to my birthday, my best friend and sister Talar, My boyfriend Armen who surprised me with 24 red roses, who brought the food, the colourful 30th birthday decoration theme, the balloons and so much you also contributing to my birthday. I love you so much! My brother, my great friends who brought delicious desserts, food, drinks, and everything else. You all are part of my family and I love you all so deeply. Kisses and hugs… This was the best birthday ever.

To all those who could not be there to celebrate with me, but were there in spirit, thank you for being part of my life. I wouldn’t be where i am today without you all.

God bless everyone!

Passion for Desserts – Absolutely Delicious

Recently on the celebration of my Champagne 30th birthday on April 30th, which was celebrated on May 1st, 2015 with my brother, boyfriend, great friends who are my family who came to celebrate my special day with me, My great friend and Sister Aline Rosy, surprised me with beautiful cookies of different sizes, shapes, and all my favourite things printed on the cookies with Champagne Bottles, Bradley Cooper my favourite actor, Chef/Cook, Social Media/Blogging logos, Travel, Boston, Montreal, Myself with my Armenia gear, The Armenia Flag, my 30th birthday. My facial expression and when I saw it when it was presented to me, I was incredibly touched and overwhelmed with happiness and I was also going to start crying of happy tears of how incredibly great they came out. It was so excellently done. Thank you so much Aline for your absolutely generous, kind heart and thoughtfulness for such beautiful cookies and they are so tasty too.

Now, about “Passion for Desserts“. Custom Cookies and Cupcakes by Alxiomir Portales.

Passion for desserts is a catering business that is operated in Markham, Ontario which is north of Toronto, Ontario. Their vision is to produce original, beautiful, creative cookie favours for all occasions that is desired. All of the recipes are made from their own family recipes and all made from scratch. Passion for Desserts only uses the finest ingredients and definitely has a passion for perfection.

As a consumer and one who has tried their cookies for my special champagne 30th birthday, I highly recommend them to everyone. They can make from Wedding cookies, valentines, bridal showers, sports cookies, cupcakes, baby showers, logos, birthdays, Halloween, and any other occasions, events. They have awesome customer service, quick and efficient also.

Once you try these delicious cookies and cupcakes, You will become a Passion for Desserts customer for life. You will keep coming back for more.

Passion for Desserts
is located at:

6545 Highway 7th East Unit #17
Markham, Ontario
L3P 3B4

telephone: (905) 209-1051
fax: (905) 209-1044

e-mail contact:
info@passionfordesserts.ca

for more information on updates, how to order and visuals on cookies and cupcakes visit their website at:

http://www.passionfordesserts.ca

Facebook:
http://www.facebook.com/cookiestoronto or search Passion for Desserts

Twitter:
@passiondesserts

Sahlab – Salep — Middle Eastern Sweet Beverage

Sahlab, Salep is a type of middle eastern sweet beverage that is served hot. You can top it with cinnamon and serve it. You can also put raisins in it as well and drink and eat the raisins. With the winter upon us and the cold weather has arrived, this is a great thing to drink in a cold winters night. I was introduced to this a few years back going to my Armenian Bible study. We would usually have cookies, and snacks for after bible study sessions, so a few times Sahlab, Salep was made by the women’s guild group of the church and we would enjoy 2nd even 3rd servings of it. They would make so much that everyone got seconds and 3rds. It is so delicious.

The ingredients are Skimmed Milk or Water
Salep Flour
Sugar
Rose Water
Cinnamon
Coconut

In Specialty Grocery stores and middle eastern stores, they sell the ready mixed ingredient packages, you just add the milk or water to it and it becomes Sahleb, Salep, however you want to call it. Many countries and regions have different names for it which have different spellings and pronunciations. Sometimes all you need is a warm beverage to satisfy your sweet tooth and just enough for cold days. Who says you cannot have it in the spring and summer also. Its a good thing to have all year round. It is yummy, delicious and you will keep wanting more of it.

Enjoy and bon apetit!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

Today, I decided that it is all about a healthy recipe. to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. dont overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

I have not written a recipe in a while, so I decided that today is all about a healthy recipe. My new years 2012 resolution is to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. don’t overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

The Best Of Montreal – Restaurants

Hi Everyone, I could not take up on the opportunity to talk about my Happy Place today. I love Montreal so much. I want to talk to you about the best of Montreal from Restaurants and More. Montreal, Quebec is known for its amazing food and gigantic portions at most of the restaurants around the city and in Laval, Quebec too! Now, if you have not been able to go to Montreal, I suggest you make that into your travel list. There is so much about Montreal, that I need to discuss with you today. I want to first introduce to you the best restaurants in Laval, Montreal. It’s where Montreal Steak Spice is from, Smoked Meats, Poutine, Quebec Cheese, Laughing Cow Cheese,They are a must go!

Montreal’s Incredible and Delicious Restaurants & Dessert places:

Middle Eastern, Armenian —- Montreal and Laval have so many middle eastern and Armenian restaurants which are so awesome from Karoun (Ka-ROON), Chef Kebab, Lordia, Arouch(which has 4 locations, but the St-Martin in Laval is the best one out of them all which has Armenian Pizza, and Thyme Zakhtar and Cheese AND pepper paste breads which are incredible), Cafe Avec Vert Gouin, Princessa, Amir(Best one is on Boul L’acadie), Cafe Depot, Coktail Antabli which is a dessert place on L’acadie, Tango in Laval, which is in Centropolis which is dessert and ice scream place as well. Marouch is an incredible place for breakfast from the middle east and Armenian,  there is also Rouby, Al Balad, Lahmajoun(Armenian Pizza), Lahmajoun Sevan, Seta Lahmajoun, Broadway Cheese cake, B-sweet, Mozza, and a lot of Armenian and Middle Eastern Bakeries across Montreal…

Greek places —- Casa Grecque, Vieux Duluth, Arahova, Greek place at St Anne Du Belle Vue, and more.

Quebec’s finest —- Boccacinos, Schwartz Montreal Smoked Meat, Poutine, La Belle Province, Scores, Presse Cafe, Casse Croute, Galleria which serves breakfast and lunch open until 4pm. Delicious place… Deli Chenoys, Houston, Madisons, Elixir, Chez Cora,

There are so many tasty restaurants and I have been to them all and more. I am your Montreal Laval Specialist. Let me know of what I can help you with, during your Montreal stay….

Have fun!

 

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

I have not written a recipe in a while, so I decided that today is all about a healthy recipe. My new years 2012 resolution is to get more healthy, eat well, have regular physical activity and have a well balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. dont overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Talin’s Chicken Marinade…

Whether it is Chicken Drumsticks, Chicken Legs, Chicken Leg Quarters, here is a marinade for you…
Chickens and Porks are meant to have a sweet and sour flavour to it but here I am to explain to you how to marinade good chicken…
1. Make sure the chicken is thawed out thoroughly. Wash the Chicken, Keep the Skin on, but wash out the other stuff all throughout, get into the outside bone areas and wash that red stuff… Make sure Chicken is washed in Luk-warm water.
After cooking you may take off the skin if you wish… It is recommended… The Skin is kept on to leave it tender during cooking….
— In a mixing bowl
2. Put 3 tablespoons of Dark Brown OR  Brown Sugar

3. 1 teaspoon of Allspice

4. cut and mash 3 cloves of Garlic with a garlic squeezer

5. 4-5 tablespoons of Soya Sauce

6. then Put about 5 tablespoons some Diana Sauce Rib and Chicken Sauce…

7. Mix them together..
DEPENDING ON how much chicken you have, you have to bathe all the chicken evenly with the marinade! SO Add or subtract any of the above as desired to make a great tasting Chicken!
—-
8. then put the mix onto the Chicken. Make sure every single part of the Chicken is marinated. — Keep Marinated for 1 hour…
9. Then Take a pan on a stove top or a machine skillet
10. 2 to 3 cups of water so that the Chicken will cook.. —
11… Cook for 45 minutes to an hour, then serve…  If you want to taste the sauce. it is recommended you taste the sauce after 35 minutes of cooking while keeping the lid closed. If more spices and sauces desired from any of them up top, then do so.
BON APETIT!