Tag Archives: Pasta

Easy Pad Thai

27 Feb

Good Morning to all you lovely people!

I hope you are all having a fabulous Wednesday so far!

I have been totally MIA lately and I apologize. I have really good intentions but then life and a full time job get in the way, and that really creams my corn.

So it is, I just have to post when I have time to sit down and do it. I don’t want to post something when I know I don’t have the time or energy to really do it properly. I like having a chat with you guys first, and then giving you the full recipe, instructions and the photos that you deserve.

I’m going with quality over quantity people.

Tomorrow I am going to have some updates on the Almost Famous Chef Competition that I have been following along with. They had their regional competition on Monday and I have the results from that to share! Then Friday I am planning a confessions post to tell you all what has been up in the Delish household lately.

Today, though. Today we make Pad Thai!


I’m just going to give you a heads up, this is NOT authentic Pad Thai. This is my interpretation of the dish, using ingredients you will be able to easily find, if not things you already have in your fridge or pantry.

So pulleaase, don’t send me emails saying this isn’t authentic, because I know this. I just want to make a recipe that is easy to make and one that doesn’t require a mile long list of ingredients you can’t find at your local Safeway.


You can, however, email me about how this recipe changed your life. Those emails are A-OK.

When I am developing a new recipe, I always try to think of the flavor components I want to have. Usually it is savory, spicy (not necessarily HOT spice, just spicy spice, kapeesh?) and sweet. When I was thinking about how I could amp up the flavor of this dish, and also put a bit of a spin on it, I thought, CANDIED peanuts.


Yes folks, candied.

This adds a little extra sweetness and crunch!

I was incredibly happy with the result, too. It really made the dish or was the “kicker” as Guy Fieri would say…

I also changed it up by using regular fresh linguine noodles, rather than the rice noodles you would normally use. I have to admit, I myself have scoffed at the use of the good ol’ Italian pasta in Asian dishes. It just seems…wrong. I have to admit, I actually preferred the linguine over the rice noodles! I found that the sauce really absorbed into the pasta better than it does on the slippery rice noodles. Which I think was also helped by the fact I used the fresh noodles as opposed to dried.


My other favorite thing about this dish is the TOPPINGS.


You all know I am a sucker for toppings, whether it be on froyo, soup or a good ol baked potato, toppings are the bomb.com


Hello. How gorgeous is this?


Make this for dinner and forever change your opinion of this noodley, saucey, spicy, savory, sweetey, amazing, dish.

Half of those weren’t words and I am fine with that.

Easy Pad Thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

Easy Pad Thai


  • 1 large package fresh linguine noodles (700g) cooked according to package directions
  • 1/4 cup low sodium soy sauce
  • Juice of two limes, plus extra lime wedges for serving
  • 2 tbsp fish sauce
  • 2 tbsp siracha sauce
  • 1 tbsp white sugar
  • 2 tbsp coconut oil
  • 2 whole raw chicken breasts, cut into small cubes
  • 5 cloves of garlic, minced
  • 1 whole red pepper, sliced into matchsticks
  • 1/4 cup fresh chopped cilantro plus extra for garnish
  • 3 cups fresh bean sprouts
  • 1/2 recipe Candied Peanuts


In a measuring cup or mixing bowl, mix together the sauce ingredients, soy sauce, lime juice, fish sauce, siracha, and sugar. Set aside.

In a large and deep saute pan or wok, heat the coconut oil over medium high heat until melted and shiny. Add the chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken to a plate and then add the garlic to the pan and saute, stirring constantly, about 2-3 minutes until softened, add the red pepper and cook again another 2-3 minutes, stirring often. Turn the heat off but leave the pan on the burner.

Add the cooked pasta, chicken and sauce and give it all a good stir until fully coated. Add the 1/4 cup of chopped cilantro and stir again to combine. Pour the noodles into a large serving bowl and top with about half of the beansprouts, some of the peanuts and a sprinkle of cilantro.

When you serve it up onto plates you can top with extra beansprouts, peanuts and cilantro. Serve with lime wedges on the side.


B Teams Casserole {lasagna casserole}

15 Feb

Good morning everyone! Happy Friday!

I hope you all had a wonderful Valentines day. I am really looking forward to going out to dinner tonight. Since we have been saving up for our first home, we haven’t had dining out in the budget. So we are making a special exception in this case.

If you live in the Vancouver area or are planning in visiting, we are going to Cielo’s Restaurant in White Rock

To Mr. Delish’s dismay, I will take some photos and do a review next week. He’s not so cool with the whole whipping out my camera and taking photos in the middle of dinner but he has learned to deal with it.

Okay, on to the casserole.


This casserole is a dish that was in a cookbook that Mr. Delish had when he was younger. It was one of those school cookbooks, where the kids put in their family recipe. I guess somewhere along the line the second best baseball team (aka B Team) came up with this recipe.


His mom used to make it a lot when he was a kid and he just LOVES it. I added in the Lasagna Casserole name because that really describes what it is. Basically it is a lasagna without the sheet noodles, so it is super easy to put together.


Since this is so quick and easy to put together and most of the ingredients are things you would probably already have on hand, this makes a perfect weeknight meal.


You can even make it ahead of time and then bake it off when you need it (just like a lasagna.)


Then pull it out of the oven, serve it with a big green salad, and you’re good to go!

Make this for your family tonight, it’s super kid friendly too. Not that I know the first thing about children.

Miss Delish asks:

What did you do for Valentine’s Day?

What is your favorite kid friendly meal?

B Teams Casserole {lasagna casserole}

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 8

B Teams Casserole {lasagna casserole}

This is a delicious and easy weeknight meal. It takes an hour to make but most of that time is in the oven!


  • 1 lb broad egg noodles
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1 lb lean ground beef
  • 1 16oz can tomato sauce
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 2 cups grated cheddar cheese


Cook noodles about 3 minutes less than package directions state, drain and set aside.

Preheat your oven to 375 degrees and grease a 9x13 deep baking dish.

In a large saute pan, heat the olive oil over medium high heat. Add the diced carrot and onion and saute for about 3-4 minutes until softened slightly. Add the ground beef, and cook until the beef is just cooked through, making sure to break up the meat as it is cooking. Add the tomato sauce and season generously with salt and pepper. Bring to a simmer and then lower the heat and allow to simmer for about 5-10 minutes. Turn off the heat and set aside.

In a large bowl, add the sour cream, cottage cheese, parsley and season with salt and pepper. Add the cooked noodles and stir to combine.

Now pour the noodle mixture into the bottom of the prepared baking dish. Follow with the ground beef/sauce mix, and lastly top with the grated cheddar.

Bake at 375 for 35-40 minutes until browned and bubbly. Serve with a nice big green salad, or a side of steamed veggies.


Make this up until the point of baking it, but instead cover with saran wrap and foil and freeze, just like you would with a lasagna!


Basic Cheese Ravioli

9 Jan

Good morning friends!

I hope everyone is having a great Wednesday so far. I’m writing this a day ahead of time so I’m hoping my Wednesday is going well too!

This week is just dragginnnngg by. Now that Christmas and New Years is over, there isn’t much going on for a while. So I try to plan things to look forward to, even if they are just little things. For example, I booked myself a Shellac manicure yesterday.


I like to pamper myself with getting my nails done from time to time. I used to actually have gel nails but I ended up getting them removed because I had a few really bad experiences. I don’t know what it was but everytime I would go, no matter which nail technician did it, I would always get my cuticles gouged with the drill thingy! I have really sensitive skin so I would start bleeding immediately and then I would be paranoid about getting some time of weird disease or something.

Then for obvious reasons, I was always so nervous when I would go. Eventually I realized, what was the point of going for a “pampering” spa appointment, and paying big bucks to do it, if I was going to be scared the whole time. That’s not relaxing!

I think the whole shellac thing may be my new go to nail treatment. No scary drills, nails that can be easily removed, and you can get them in any color under the sun! Wee.

Anyways, lets get to the food shall we?

Today we are on part 4 of the week long pasta series! If you haven’t been reading along, I have showed you how to make and roll the pasta dough, gave you an awesome recipe for lasagna, taught you how to make a beautiful butternut squash ravioli, and now cheese ravioli!

We’re gonna need a salad after this.

Ready? Let’s go.

Okay so if you were here yesterday, this is the same method as making the butternut squash ravioli, it is just the filling that is different. That being said, feel free to fill these guys with whatever your heart desires! You could do spinach and ricotta, mushroom, one with some type of ground sausage, a meat filling with turkey or chicken, really the options are endless.

Today, we make cheeeeeeeze.

Okay so first we start out with a medium mixing bowl and 2 cups of ricotta cheese. Add one whole egg, a dash of nutmeg and season generously with salt and pepper.



Homemade Cheesy Butternut Squash Ravioli

8 Jan

Goooooooood morning everyone!

I hope you are all having a splendid Tuesday so far! I didn’t get around to posting yesterday because it was monday and well…Mondays just stink. Actually I have a picture that encompasses EXACTLY how I feel about Mondays.


Hahahaha! I can’t stop laughing every time I look at this picture. Cats are the best.

Anyways, this past weekend was really nice. My sister was still home from University so on Saturday we planned a girls day with myself, my two sisters and my Mom. We went shopping and then had lunch out (including wine) and it was a really great time!

Then Saturday night Chris was fixing a friends car and he invited us over, along with a couple of other friends, and we had a nice dinner (and more wine.) All in all a really relaxing and fun weekend.

Okay so we’re continuing on with pasta week! Last week I covered making and rolling the pasta dough and how to make a lasagna with the noodles we made. Now we’re moving on to ravioli!

I have two different recipes for the ravioli fillings, then we will have another couple recipes for sauces to make with them, which will take us to the end of the week. Hopefully by then I will have some more new recipes to share with you next week!

First up for the Ravioli is…..BUTTERNUT SQUASH.

My favorite as you can tell from this, this, this, and this.

I already have a recipe for butternut squash on this site from back in but that one was using store bought ravioli, so you could always make the homemade ones and try the Brown Butter and Sage sauce from that recipe.

That sauce is to die for. And by “sauce” I mean butter…and by “die for” I mean butter.

Wait, what?

Anyways butternut squash.


K so you’re going to get a big ol’ butternut squash. Actually you probably only want a small squash, I just wanted to say big ol’. Lop that baby right in half and then dig out the seeds with a spoon, place the halves on a baking sheet. Also grab a head of garlic and lop that thing right in half too. We’re doing lots of lopping today.

Drizzle the squash and the garlic with some olive oil and season generously with salt and pepper. Like so.



Best Ever Homemade Lasagna {step by step}

4 Jan

I know, I know, best ever? Lasagna? Is this real life?

You may not think you can improve on lasagna and honestly I thought the same thing up until a measly 72 hours ago. It’s pasta, meat, cheese and sauce all baked together until the top is crunchy and the rest is kind of a saucy mess.

This. THIS, is nothing like that.

You may think that there is some type of secret ingredient that makes this lasagna better than the next, but there isn’t. The ingredients are the same (short of the homemade pasta) it’s just the method that is different. Normally when you make a lasagna, you have your meat sauce and your ricotta mixture and the noodles, maybe some spinach or other veggies in there as well, and then it’s all topped off with melty cheese, but in the end everything ends up kind of muddled together. You can’t taste the separate layers on their own, which was part of the reason I was never a huge fan of lasagna. Not to mention it can be kind of heavy and a lot of times the top layer ends up being the texture of cheese covered crunchy cardboard.

Not tasty at all.

This lasagne is light and flavorful, it stays together when you cut it into pieces and best of all, you can taste everything that went into it!

I posted the recipe and step by step for the homemade pasta yesterday, but if you are short on time you can always grab those pasta sheets that they sell in the refrigerated section of your grocery store. Those would work just fine.

I think I might go crazy with two step by steps in a row! You guys are lucky that I kind of like you :)

Ready, okay!


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