Spring Break: Italy & Portugal

It has been awhile since I have written. Life can be so confusing. I think I’m going through a mid-life crisis. Is that possible? Something had been feeling off and it had been difficult to pinpoint. But I knew, I needed to change my environment, even if temporarily, to change my energy, flow, and focus. I took advantage of an opportunity to escape to Europe because my neighbor was going to be spending an extended amount of time in Italy. I had been to Italy so many times before, but it had been a decade since. Plus, I love Italian food, pasta particularly. At the very last minute, I booked a trip because nothing was really happening for me in LA and I had the time. I had been stressed. I had been overwhelmed. I had been stuck. So why not? And since I love exploring new countries, why not add in Portugal too?

Florence (4 nights): My first stop was Florence, where I joined my neighbor and her sister. This brought back so many memories. I had first visited Florence when I was 19 years old, with two friends, after we completed our summer abroad in the countryside of France. I was so young! A baby! This was pre-technology and pre-smart phones. I stayed in hostels and used guidebooks. Back then, hostels were not as nice, modern, or fun as they are today. I roughed it. I guess my curiosity and desire to explore was always a part of me and it felt good to get back in touch with that part of me again. Travel is a privilege but adventure is within you. Since my neighbor was staying in Italy for the month, she got an Airbnb a bit outside of the city. This was a little annoying because we had to walk to get to a tram to get into the city, and then walk a bunch more. If you can, stay in the city center. It will make your life so much easier. During this trip, we dined at some really lovely restaurants such as La Menagere (a little fancy and romantic) and La Giostra (charming). We did not have reservations at either. Since Europeans typically eat late, we were able to get tables without reservations because we arrived early. However, I think we got lucky. You should definitely make reservations if you want to eat at the best spots. Some of the random spots we chose were not as good, but we were sometimes desperate because we didn’t have reservations and didn’t want to wait hours. We went wine tasting in Tuscany. Walked all over the city, averaging at least 15,000 steps a day, which is anywhere between 5-8 miles. We indulged in gelato. Since I had been to Florence before, I didn’t feel obligated to wait in line to visit all of the museums. I don’t even think I have the patience now to do it. I was still very exhausted from all the walking though. We saw the Duomo, walked across Ponte Vecchio, shopped at the Central Market (bought truffle slices), climbed up to Piazzale Michelangelo for a view of the city, and explored many of the small, cobblestone streets. There were a few restaurants/bars that I wish we had time to try, such as Floreal (cool looking bar), lo Osteria Personale (small, quaint, wine-bar vibe, Michelin-rated), Gurdulu (casual, hip), and Zeb (casual, diner style, Michelin rated) in the Santo Spirito neighborhood. But I guess I’ll have to save that for next time!

Rome (3 nights): Rome was my second stop and also the first part of my solo adventure. We took the train to Rome together from Florence but then separated at the end of the day. They proceeded onto Naples and Pompeii and I decided to stay in Rome. I had not really traveled abroad solo since pre-pandemic. I was a little nervous about this when I booked the trip but once I got into my groove, I felt in my element. I stayed near the Trevi fountain at Relais 95 Trevi for one night but I would not do that again. The hotel was fine with a rooftop terrace and friendly staff. The room was small though and the area was overly crowded with tourists. The second two nights, I stayed in Trastavere, which I preferred. It’s close enough but away from the touristy sites. I stayed at Palazzo Baj, which is more like a guest house. The room was spacious and clean, but the bed was memory foam and super uncomfortable. Memory foam beds and pillows are something your body needs to get used to. It’s not something that should be offered for a random stay at a hotel. I’m surprised that they only provided memory foams beds because it’s not for everyone. I think a standard mattress would be more universally pleasing. The staff was super friendly and helpful but they were rarely to be seen on the premises. If you email the hotel in advance, it takes days to get a response. You have to make an appointment to check in. When you get your hotel confirmation, you can’t respond back to the email from which it comes from. You have to respond to the email listed at the bottom of the confirmation email. I made that mistake and waited days with no response. But even when you email the correct address, it still takes days and follow up. They didn’t provide complimentary water in the room but when I had written a review about this on Tripadvisor, the owner said that they provided complimentary water. I didn’t see it. I only saw small water bottles in the mini bar which had a listed fee. They had complimentary water in a large carafe in the lounge but they didn’t refill the bottle regularly. Since there was no staff around to inform, I couldn’t refill my water bottle from the water in the lounge and I wasn’t sure if the tap water from the faucet was safe. Sorry, don’t mean to go off about water but with all the walking, I was exhausted and dehydrated and sometimes did not get the chance to search for a market to pick up a bottle. The guesthouse was also a little isolated from the main area of Trastavere, about a 12 minute walk. There aren’t as many mid-range hotel options in Trastavere so you could also stay in Piazza Navona or Campe de Fiore or Vatican if you want something quiet. Airbnb is an option too. But I would stay away from Trevi, Pantheon, and the Colosseum.

The last time I had been to Rome was with my college boyfriend when I was 22 years old. Even a second time around, the colosseum was still mesmerizing. I took a fun cooking class and learned how to make tiramisu and pasta from scratch without a machine. I ate so much pasta and dessert. I tried Maritozza con La Panna for the first time because it’s in the windows of every pastry shop. It’s a sweet bun filled with milk cream. I enjoyed it but it was a little too much cream and bread for me. But definitely worth trying or sharing with someone! I also had Sfogliatelle for the first time. This I could handle because they have mini versions. Though I could probably eat the entire full sized version because that’s how much I loved it! But I wouldn’t say that they are made equally at every café. I had quite a few of these and only one that I really loved. Usually, they are chocolate, custard, pistachio, or jam filled. I found one that was filled with Chantilly cream and that was heaven! I loved the crispiness of this pastry. I had the best charcuterie board at Pane E Salami (tavern style) near the Trevi Fountain. They also offer sandwiches, vegetarian boards, and bruschetta. The cured meats and tomatoes are just so much tastier in Italy! I dined at Coromandel (cozy breakfast spot near past Piazza Navona) and Tonnarello (very popular, casual family style restaurant with long lines), Osteria Ponte Sisto (charming, quaint), and Mama Eat (got pizza) all in the Trastevere neighborhood. I would have loved to have had time to check out La Rosetta (for seafood in the Pantheon vicinity, expensive), Roscioli (small, Michelin Rated, in Campe de Fiori area), Gelataria Valentino (Trevi), and Feffo for pastries (in Vatican). By the end of my Roman holiday, I could not eat anymore food or drink anymore wine. I wanted to try everything and my stomach was just not big enough to handle it all! I recommend having a coffee and pastry in the morning, a very light lunch, gelato or pastry as a snack, and then pasta or pizza for dinner. The Tiber river reminds me of the Siene in Paris. Live music, couples strolling by, dim lights. Very romantic. I will definitely be back in Italy and passing through Rome again. I would love to explore Puglia and I haven’t been to the Amalfi coast. Sardinia island sounds beautiful too. So many places to explore!

Lisbon (2 nights): My next stop was Lisbon, Portugal. It was my first time in Portugal and I absolutely loved it. People were not as friendly as in Italy, but it was still a great experience. Portugal reminded me of a European version of California. The food was delicious! All my favorites—clams and prawns simmered in garlic and wine. My meals were light because it was mostly seafood, which was more my vibe. Meals were significantly less expensive than the United States and for seafood too! I loved their Pastel de Nata egg custard tarts. Crispy, flakey goodness. Lisbon was still a lot of walking, with cobblestone streets and lots of hills, which was challenging for me after I had just completed an exhausting week in Italy. I wish I had more time in Lisbon actually. I stayed at My Story Hotel Ouro for 2 nights in the Baixa neighborhood, walked around the Alfama district, lunched at the Time Out Lisboa Market, explored the LX Factory (hipster, warehouse area converted into art studios, shops, a variety of restaurants with outdoor space and live music), and got Pastel de Natas at Manteigara. Many blogs suggest going to Bairro Alto for drinks, dinner, and nightlife. Personally, I did not like this area. It’s very hilly. The little cobblestone streets are charming but the area felt very trashy to me. Spring break college drunk vibe. I wouldn’t recommend this area or maybe I’m too old for it. I wouldn’t stay at My Story Hotel Ouro again. The service was not that friendly and the hallways wreaked of their perfume. The room was tiny. On my first night in Lisbon, I felt so worn down by all the travel and walking. My allergies were acting up and my body reacted to all the cigarette smoke. So all I wanted on my first night in Lisbon was noodle soup! Not too far from my hotel, I found Boa Bao and was pleasantly surprised at how delicious the Asian food was! I ordered the most amazing pho and duck bao. It’s a fun spot with a vibe. They offer a variety of modern Asian food. In addition to Boa Bao, I was surprised at how international Lisbon was. I also had the most delicious breakfast at Dear Breakfast in Alfama. I loved Antiga Wine Bar, bordering on the Alfama district as well. It’s small and quaint but has a really good light menu. I spent a day visiting Sintra, Pena Palace, and Cascais. This was part of a tour, but I personally, didn’t think it was worth it. I would have rather spent that time exploring more of Lisbon. The tour was $70 and didn’t even included tickets into the palace so basically it was a glorified taxi ride with multiple stops and a tour guide. If you want, you could visit the palace on your own by taking a train, which is so much cheaper. It’s only 30 minutes away. But my tour was all day because of all the stops. I found the tour sort of boring so I don’t recommend it. Spend more time in Lisbon. Avenida da Liberdade is their high end shopping district. I walked though it but unless you want to do some high end shopping, I didn’t think there was much to see. There might be some fun vibey restaurants to check out in that area though if you are looking for that.

Lagos (3 nights): After 2 days in Lisbon, I took the Rede Espresso bus (I purchased them online 2 days before) to the south of Portugal to explore Lagos in the the Algarve region. The bus ticket there was only $15 euro and the return ticket was $10 euro. It’s a 3.5 hour ride and it’s fairly comfortable with wifi and a toilet on board. Remember to bring 50 cents to use the bus toilet or get change from the driver during your ride. It’s located in the middle of the bus by the side entrance, labeled WC on level with the lower steps, lower than the seat level, almost hidden. I didn’t see it the first time because I was looking at the back of the bus or an elevated bathroom. On my first ride, I held in my bladder and didn’t drink any water for fear of needing to pee. I was dehydrated. I don’t want you to make the same mistake! The only reason I noticed the toilet on my second bus ride, back to Lisbon, was because I saw someone walk out of it. Anyway, that was a learning experience. You can also take a train to Lagos but I think it’s more expensive and not direct. You’d have to take the train to Faro and then switch trains to get to Lagos, whereas the bus is direct. Both take the same amount of time. I spent 3 nights and 3 days in Lagos and it was lovely! However, I would not recommend staying at the Tivoli Resort. It was awful! The photos on the website looked way better than reality. The service was terrible. My room was like a mile away from the front desk and uphill within the resort as well, and it was completely outdated and sort of creepy. The staff members were negative, unwelcoming and almost rude, unhelpful, and didn’t even offer to assist with my luggage. It was mostly occupied by senior citizens. The location was good though. It’s near the bus station and the train station and it’s only a 10 minute (uphill) walk into town. Old town is cute with so many shops and restaurants. Although, I’m not sure you need to stay near town. Uber is quite common in Portugal and a lot less expensive than taxis. You can stay further away for a better relaxed vacation vibe and just Uber into town. Or if you rent a car, even better. Some people I met in Lagos were staying at the Belmar Spa and Beach Resort and had highly recommended it. The reason I didn’t stay as far was because I was traveling solo and didn’t want to feel as isolated. But in hindsight, solo or not, being a little further away in a nicer spot would have made my trip more relaxing. There are only so many times you may even want to walk into old town. Casa Mae and Lagos Avenida hotels also looked like great options for a hotel in town, but a little pricier.

On my first full day, I Ubered (less than 10 minutes) to Praia de Don Ana because it was a recommended beach with dramatic cliffs. It was beautiful but the water had a lot of kelp which wasn’t pleasant to be in but was scenic for pictures. Near Praia de Don Ana is Carvi Beach Hotel where Lucas Rooftop restaurant is located. After the beach, I stopped here to have more Portuguese clams (Bulhao Pato). Then I Ubered (less than 10 minutes) to Ponte de Piedade cliffs where there are a group of breathtaking rock formations. These are the same rock formations that I saw on my boat tour the next day, but from a different angle. It was a little windy in this area so you have to be careful when taking photos as you can fall off the cliff! But it was seriously so beautiful. You can actually walk a lot of the coast of Lagos stopping at all the sights via Seven Hanging Valley trail, but I did not have the energy for more walking. I walked some of the trail because the walkway/path intersected at Ponte de Piedade and Praia de Don Ana. I walked by Praia de Camilo beach (another small beach with cliffs) from Ponte de Piedade but was too tired to explore that beach. It looked like it could have been nicer than Praia de Don Ana (perhaps cleaner without kelp?). It’s located right next to Camilo Restaurant, which looks like a good stop for good food and a view. I think that in hindsight, Praia de Camilo beach and Camilo restaurant for lunch would have been a better option vs Praia de Don Ana and Lucas Rooftop because you can walk there from Ponte de Piedade (which I really enjoyed). For laying out and enjoying the beach without kelp, I really enjoyed relaxing at Duna Beach. It’s an easy, white sand beach that stretches for miles. No dramatic cliffs or rocks but super relaxing, calm, clean, clear waters. It has several restaurants on the beach, so you can also stop for food and drinks easily without having to climb up steep steps. On my last day in Lagos, I went on an amazing half day (4 hour) Blue Cruise boat tour with Blue Fleet. It was so relaxing, which was the type of tour I was looking for. It was only $55 and included snacks, lunch, and unlimited drinks while you tour the coast and caves of the south of Portugal. They also give you time to swim. The boat has a small bathroom as well. I met the loveliest people on the tour. I had originally wanted to see the famous Benagil caves but all the tours from Lagos were speedboats and didn’t allow you to disembark so I didn’t think it was worth it. And it didn’t sound relaxing. April is preseason for boat tours though so there may be more options in the summer. Plus, Lagos is a bit far from Benagil. If you’re staying closer, perhaps in Portimao, there may be better tours offered to explore Benagil. My tour went up the coast past Ponte de Piedade, which is in the other direction. I dined at Mimar for wine and tapas and Don Sebastio (Michelin rated casual seafood restaurant with large portions) for seafood rice. I would have loved to try Restaurant de Artistas (also Michelin rated but fancier, small bites) but I was saving that special meal for my last night of my vacation in Lisbon. Mar D’Estorias was a cute little shop in town that also has a rooftop restaurant with a small menu. I also wanted to try Tasca Jota, London Tiger Coffee, Taberna Da Mo, Taninos Wine & Kitchen.

Lisbon (1 additional night): On my last night in Lisbon, Portugal, and my European vacation (2 weeks), I stayed at the My Story Hotel Figueira and loved it. Spacious room, lively restaurant, great service, and a central location. It was the perfect accommodation for the end of my trip. Not to be confused with the other My Story Hotels. I stayed at the My Story Hotel Ouro during the first part of my Lisbon trip and I did not like it at all. Tiny rooms, unfriendly, rude staff, and really strong, unpleasant perfume scented hallways and rooms. Fortunately, the Figueira location was so much nicer! Still had a similar perfume scent as the Ouro location, but a lot more mild. There are also alternative boat accommodation options (The Homeboat Company) at the marina that I think could be fun to stay at. If I had more time, I would have tried that! To celebrate my last night in Lisbon, I enjoyed a special 3 hour and 11 course meal at this charming Michelin rated restaurant on a cute street in the Principal Real district Chef Louise Bourrat won the French version of Bravo Top Chef and manages a women run kitchen. I sat front row at the kitchen bar and got to watch the chefs in action but their back patio is really charming as well. There were two tasting menus to choose from, one inclusive of seafood and meat and the other entirely vegetarian, with the option to add on a wine pairing. My favorite dish was the lamb, which is surprising because I hardly ever eat lamb. The amberjack hamachi was another favorite but all the dishes were delish It was the loveliest last night in Lisbon! I wish I had time to explore more of Principal Real because it looked charming and upscale. I would have loved to have had time for drinks and a bite at Lumi (upscale restaurant with a rootop terrace with a view in the upper part of Bairro Alto, need a reservation) and ceviche at A Cevicheria. If you’re looking for coffee shops, Comoba (near Time Out Market) and Hygge (near Avenue de Liberade) were also recommended to me. In addition to the clams and prawns, tinned fish, particularly sardines, are very popular in Portugal. I don’t love the idea of tinned fish so I didn’t try any at restaurants because I didn’t have anyone to share it with and preferred to pick other dishes. But I did buy some as gifts to bring back home. They serve their tinned fish on toast. Fish croquettes are also popular but I didn’t love it when I tried it. I much preferred ordering clams, prawns, and mixed seafood rice. Whenever I ordered clams or prawns, I’d order a side of rice and pour that into the leftover garlic sauce. Portugal very much reminded me of California. It was charming with it’s cobblestone streets, hills, views, coast, and colorful buildings with beautiful patterned tiles and romantic iron balconies. It’s very international and has delicious seafood. I would love to return and visit Porto and other parts of the Algarve region. I was surprised to have met so many Americans on this part of the trip, on my tours, and when I dined solo sitting at the restaurant bars.

Some travel tips: Most places accept credit card, but majority did not accept American Express. For the most part, you can get away with not bringing cash. However, a few coins were needed for toilets in public places, such as buses, bus stations, train stations, and tourist sights. Some taxis in Portugal did not accept credit card but that was before I discovered I could Uber. I didn’t Uber at all in Italy. It was not really available in Florence and in Rome, I didn’t even bother. It didn’t occur to me because in Florence, it wasn’t an option. We took the tram, mostly walked everywhere, and called a taxi if needed. But in Portugal, I’m thankful the hotel staff recommended Uber because it was less than half the cost of a taxi. Most people in both countries speak English. A great meal in Italy and Portugal are a fraction of the cost in the U.S. and you don’t need to tip. Wear comfy shoes because you’ll be walking a lot, over cobblestone, and uphill. I packed cute shoes, which I managed to wear to Boubou on my very last night in Lisbon but only because I Ubered. Most days, I wore sneakers. I brought one pair of day sneakers for all the walking (Vans) and a pair of nicer white sneakers for dinner and going out at night, that I could wear with pants or a dress. Nice shoes will be ruined with the cobblestone. Most hotels don’t provide water. If they do, it’s a small bottle and then they’ll over-charge you 3 euro to drink their small bottled water in their mini fridge. Better to go to a market and buy a big bottle of water for 60 cent to bring back to the hotel. Europeans often are on strike. You will encounter delays with flights, trains, and traffic because of protests, which they refer to as “manifestations.” Bring allergy meds because of the cigarette smoke. People will rudely smoke next you at a restaurant. Make dinner reservations. Europeans eat late. A lot of restaurants don’t even open until 12:30pm for lunch and 7pm or 7:30pm for dinner. If you want to eat at a restaurant without a reservation, I’d recommend going on the early end when it opens. Otherwise, you might get turned down or stuck waiting. Check out my Instagram for more photos and details of the restaurants I visited and meals I ate. All vacation story recaps are in my highlights. Make sure you like them, share, and follow me!

Oh gosh. Writing this blog post makes me really hungry. It also makes me wish I was still on vacay. The wonderful thing about vacation is that my only goal each day was to explore, try some place new, decide which delicious meal I’m going to eat next, go on a new adventure, and do something that brings me joy. It was all about embracing happiness and pleasure, which can be difficult to do at home when you’re stressed and overwhelmed. I enjoyed being forced to be present and disconnect a little bit from technology, reality, people, toxicity, and responsibilities. I haven’t done that in a long time. It was GREAT! I hope I can continue protecting those boundaries now that I am back home. I hope I can hold onto the peace that I felt there for a little bit longer. I’d like to practice integrating that peace and calm into my everyday life. I think I have awakened my travel bug. Where should I go next?

Garlic Noodles with Parmesan

I only learned how to make garlic noodles recently after having it out at a restaurant and I was immediately hooked! I could not stop stuffing my face with noodles! The recipe only involves a few ingredients and is so simple to make. Garlic noodles is the perfect weeknight dinner or side dish. And it’s addictive. You won’t be able to stop making it. Sometimes I unintentionally end up making it because I run out of groceries and these ingredients are all I have on hand. Try it and let me know what you think! I have a reel up on Instagram if you want to see the video of the garlic noodles being made.

GARLIC NOODLES WITH PARMESAN (serves 4):

Ingredients:

1 lb thin spaghetti pasta

4 tbsp olive oil

12 cloves of garlic, minced

4 tbsp unsalted butter

4 tsp soy sauce

4 tsp sugar

3½ tbsp oyster sauce

3 cups of sliced scallions

¾ cup Parmesan

Directions:

Heat olive oil in a large pan over medium heat. Add garlic and butter. Lightly toast. Add sugar and oyster sauce and mix. Lower heat. Throw in sliced scallions and lightly cook. Toss in cooked pasta, coating it with the sauce. Add soy sauce. Turn off heat. Sprinkle Parmesan cheese in layers directly in the pan and toss again. Garnish with additional fresh scallions and more cheese.

Spicy Arrabbiata Sauce

When it comes to pasta, I love tomato sauce and l love my pasta smothered in it. I often make bolognese but it’s definitely very time consuming and can take up to 3 hours to make including prep time. I also like to make a shrimp or clam tomato sauce with my pasta because it’s lighter and doesn’t take as long to cook. But sometimes I don’t have seafood readily available on hand. A great option for a simple pasta sauce is arrabbiata sauce, which is basically a spicy marinara. It’s perfect for those nights when you don’t have a lot of time because it doesn’t require many ingredients. You probably already have everything you need in your pantry. It’s easy to make and so delicious! And you can freeze your leftovers!

Pasta with Spicy Arrabbiata Sauce (Serves 5-6)

Ingredients:

• Linguine-fini or any pasta of your choice

• 2 tbsp olive oil

• 1 sweet yellow onion, diced

• 6 cloves garlic, 4 diced and 2 smashed

• 2 (28 oz) cans of whole tomatoes

• 16 basil leaves, torn

• 1 tsp oregano

• ½ - 1½ tsp red chili pepper flakes, more or less, depending on your spice level (½ tsp=a little spicy, 1 tsp=spicy, 1.5 tsp=very spicy)

• 5 sprigs of thyme

• 2-2½ tsp salt

• ¼ tsp sugar

• 1 tsp black pepper

• 1 cup of water

• burrata or parmesan cheese upon serving (optional)

Directions:

Heat 1 tbsp of olive oil in a 3 quart pot over medium heat. Brown onions. Throw in the garlic and lightly toast.  Pour in canned tomatoes. Add salt, pepper, sugar, red chili pepper flakes, oregano, thyme, and fresh basil. If your tomatoes are whole, you can break it up with a wooden spoon as it cooks.

Simmer for 30 minutes on medium-low. Sauce will thicken and stick to the bottom of the pot. Stir sporadically breaking up the tomatoes and scraping the bottom.

Add 1 cup of water and stir thoroughly. Cook for another 30 minutes-1 hour on medium-low heat. Continue to stir sauce and break up the tomatoes with your wooden spoon.

Lastly, drizzle 1 tbsp of olive oil over your finished sauce and stir.

Toss your pasta in the sauce. Serve with fresh basil and a scoop of burrata cheese or grated parmesan. Sprinkle with fresh ground black pepper. I prefer burrata because it helps calm down the spice. Its soft, rich and cool texture is also a nice contrast to the hot and spicy dish. If you choose burrata, drizzle a little bit of EVOO on top. Skip the cheese all together and make this dish vegan. Substitute pasta for zucchini noodles (or use gluten-free pasta) and make this dish gluten free. Or do both, and make this dish vegan AND gluten-free!

When I cook for just me, I like to toss an individual portion of linguine-fini in an individual portion of the sauce in a separate pan, over the stove top. I also prefer my pasta al dente so I undercook my pasta slightly knowing that it will cook a little bit more when I mix it in with the sauce in the pan. Then I freeze the rest of the sauce in small portions to have later, either with pasta or to make shakshouka with for breakfast. But if you are planning on making this dish for a few guests, you can transfer all of your pasta directly into the pot of sauce and toss all together to eat immediately. Another option is to use some of the arrabbiata sauce as the base of another sauce. Just recently, I took out a small portion of the sauce from the freezer and cooked it with wine and butter and added pasta and it was delicious!

Spicy Shrimp Linguine-Fini

One of my favorite pasta dishes to make is Shrimp Linguine in a light tomato sauce made w frozen @traderjoes shrimp. It’s so simple to make and only requires a few ingredients. This has been a popular dish on my Love in My Belly Instagram but I hadn’t thought to post it on the blog until now after I had gotten multiple requests for the recipe. So here it is below. Happy Eating!

SHRIMP LINGUINI (serves about 3 depending on how saucy you like your pasta)

Ingredients:

• EVOO

• 1 sweet yellow onion, diced

• 5 cloves of garlic, thinly sliced

• 1 tbsp butter

• lemon juice from 1/2-1 lemon

• 1/2 cup of white wine

• 1 can of diced tomatoes

• 1-1.5 tsp salt

• 1 tsp ground black pepper

• 2 tsp red chili flakes

• 5-6 sprigs of fresh thyme

• linguine fini (or regular linguine or spaghetti is fine too)

• parsley, chopped

• 12-15 raw, deveined, w tail on shrimp (I always have @traderjoes shrimp in my freezer. Make a shallow cut along the back so that it butterlies beautifully when cooked)

Directions:

Bring a large pot of salted water to boil and slightly undercook the linguine and set aside. Add EVOO to a large, deep pan. Sauté onions till brown. Throw in garlic and lightly toast. Mix in butter and cook for a minute. Pour in wine. Let it reduce for a couple minutes. Add canned tomatoes. Sprinkle w salt + pepper + red chili flakes. Throw in fresh sprigs of thyme. Let the sauce simmer for a couple minutes. Lower heat. Add shrimp and squeeze in half of the lemon juice, tossing and turning the shrimp in the sauce until it’s cooked which doesn’t take long. Toss in the linguini and cook briefly. You can also remove shrimp and add back in after you toss the linguine so that you don’t overcook the shrimp. Squeeze in the rest of the lemon juice if you like. Drizzle some more EVOO. Toss again. Sprinkle w chopped parsley & enjoy!

Creamy Wild Mushrooms & Asparagus Spaghetti

I know you’re not supposed to be going to the grocery store often or even at all during this pandemic, but I can’t help it. It’s my one simple pleasure during the lockdown and I need it for my mental health. I don’t like grocery delivery apps and I just find it challenging to buy groceries for 2 weeks. How do you know what you want to eat for 2 weeks? Plus, fresh produce doesn’t last that long and you can’t find everything at one store. I know that I’m fortunate to have the luxury of having food to eat (and getting to choose what I want to eat) and the health (and money) to buy my own groceries and for that, I am truly grateful. I take precaution when going to the grocery store. I get my walk in and I wear gloves and a mask.

I’ve been cooking almost every single meal and I had been getting kind of tired of it. This past weekend, I indulged and ordered delivery TWICE. Indonesian noodles with fried morning glory and Lebanese shrimp with rice and tabbouleh, in case you’re wondering. It was so nice to take a break from cooking and washing dishes. As you all may know, I have a tiny kitchen and I don’t have a dishwasher or a microwave. And somehow, I create so many dirty dishes throughout the course of the day at home. How does this happen?!

I decided to try a new dish this week. Normally, I’m a tomato sauce type of pasta girl. I often make a bolognese sauce or a light tomato sauce with shrimp or clams (ohhh, I need to to post that recipe). But I don’t ever make a creamy sauce. It’s just not my thing. I don’t usually order creamy pastas at restaurants. Anyway, I love mushrooms and wanted to do something with a mixture of mushrooms but also with a little green so I came up with this Creamy Wild Mushrooms & Asparagus Spaghetti recipe. I used four different types of mushrooms—maitake, cremini, shiitake, and oyster—but you don’t have to use that many. I did use butter but I skipped the cream and opted for coconut milk. You could probably skip the butter and the parmesan, and make this vegetarian dish entirely vegan if you want. And if you really want meat, I think this dish would taste great with chicken or even better, pancetta or bacon bits. Adding this new recipe to my rotation and sharing it with you below!

CREAMY WILD MUSHROOMS & ASPARAGUS (Makes about 3 servings)

Ingredients:

• spaghetti

• 12 oz of mixed sliced mushrooms (maitake, cremini, shiitake, oyster)

• 8-10 asparagus spears, thinly and diagonally sliced

• 1/2 sweet yellow onion, diced

• 4 cloves of garlic, thinly sliced

• EVOO

• 2 tbsp butter (optional)

• 1/2 lemon

• 1/2 cup of white wine

• 1/2 cup of coconut milk

• 2 tsp salt

• 1 tsp pepper

• 1/4 cup of Parmesan, plus more for serving (optional)

• parsley, chopped for garnishing

• 1/4 cup of pasta water

Directions:

Bring a large pot of salted water to boil and slightly undercook the spaghetti and then set aside. Meanwhile, heat a frying pan w olive oil. Sauté onions until lightly brown. Throw in sliced garlic and lightly toast. Pour in mixed mushrooms and let them cook down for a minute. Sprinkle w salt and pepper. Add butter and stir. Let it melt into the mushrooms. Pour in white wine and let it simmer for a bit. Throw in asparagus. Stir in coconut milk and let it cook for a couple minutes. Lower heat. Using tongs, transfer cooked spaghetti into the frying pan. Add pasta water and mix pasta thoroughly into the sauce. Add parmesan and lemon juice . Top w more salt and pepper and toss again. The sauce may seem a little liquidy at first but it will thicken as it cools down. If you want it thicker, you can add more parmesan and maybe a little more coconut milk. If your sauce is too thick, add more pasta water. And that’s it! Upon serving, sprinkle w chopped parsley, a little EVOO, more parmesan, more salt + pepper, or more lemon juice—whichever flavor you fancy most!

Batches of Bolognese

The world has changed so much over the last couple of weeks with the coronavirus pandemic, mandated quarantines, and social distancing. Restaurants and bars are closed, public parks and trails are off limits, nonessential businesses have shutdown, employees are either out of work or instructed to work from home, schools are closed, and grocery stores are low on stock or sold out of basic items. It feels like life has drastically changed overnight. While all of this has definitely been challenging in so many ways, it has forced me to take a moment to be still, slow down, self-reflect, learn something new, check off things from my to-do list, and connect with people virtually. It has also given me time to appreciate the simple pleasures in life like taking walks outside to enjoy nature and fresh air or cooking my favorite meals at home.

One of my favorite things to make is spaghetti bolognese because I love pasta! Plus, you can make batches of it and freeze it to eat later when you’re feeling too lazy to cook or when you’re craving a midnight snack. This weekend, I was finally able to find all of the ingredients I needed to make my old Dairy-Free Bolognese recipe. What made my evening even better is that I got to open a new bottle of wine that I ordered from Vivino, an online marketplace and community for wine lovers like myself. You can search by wine type, grape, region, food pairings, and price ranges. You can read detailed reviews and descriptions, look at ratings, and then have your favorite wines delivered directly to your door. Vivino sponsored my lovely evening cooking at home by providing me with a nice wine to pair with my meal. Now my belly and my freezer are both full. And my heart is happy!

Porcini Mushroom Bolognese

I love mushrooms. All mushrooms. Mushrooms just taste great in everything. And it’s the perfect substitute for meat. One of my favorite specialty mushrooms is porcini. I love its meaty texture and earthy flavor. I thought it would be fun (and delicious) to create a vegetarian and vegan version of my bolognese sauce with porcini mushrooms.

To create my dish, I used a variety of Alessi Food products, including their extra virgin olive oil, dried porcini mushrooms, linguine, crushed tomatoes, tomato paste, sea salt, and black peppercorn. Alessi products are fresh, high-quality, and authentically Italian. They are family owned and operated for the last 72 years! You can find their products at most local grocers or you can buy them online with free shipping on all orders over $20. If you love Italian food and cooking, definitely check out Alessi Foods and use code BELLY for a 15% discount. They offer a variety of amazing products. One thing I particularly like about their organic pasta is that it is made with bronze dies, which means it is coarser than most pastas and allows sauce to stick to it more.

My sauce is not only vegetarian but it’s also vegan. I used coconut milk as a dairy substitute to make the sauce creamy. However, I like to top my pasta with a little parmesan but you don’t have to. Happy cooking and eating!

Porcini Mushroom Bolognese (serves 6)

Dry Ingredients:

1 package (1 lb) of Alessi organic linguine or spaghetti pasta

3 packages (1.5 oz) of Alessi porcini mushrooms

Liquid Ingredients:

1 can (28 oz) of Alessi crushed Italian tomatoes

1-1½ cup tomato sauce

½ cup of dry red or white wine

½ cup of coconut milk

½ cup of porcini mushroom water

½-¾ cup of pasta water

Fresh Vegetables:

½ lb mixed mushrooms (cremini and shiitake), coarsely chopped

1 whole eggplant, roasted, peeled and mashed (optional)

1 whole sweet yellow onion, diced

1 cup of carrots, diced

1 cup of celery, diced

½ cup of fresh parsley, chopped

Herbs, Spices, & Seasoning:

2 tbsp Alessi extra virgin olive oil

2-2½ tsp Alessi coarse ground sea salt

1 tsp Alessi ground black peppercorn

1 tsp sugar

1 tsp oregano

6 sprigs of fresh thyme

6 cloves of garlic, 3 thinly sliced and 3 crushed

½ tsp red chili flakes (optional)

Directions:

Preheat oven to 350 degrees.  Wash eggplant and trim ends.  Cut thick round slices and lay flat on a baking sheet.  Drizzle extra virgin olive oil over the eggplant and season with salt and pepper.  Bake in the oven for 45 minutes, flipping the eggplant slices over half way through.  When the eggplant has finished baking, allow to cool for at least 15 minutes.  Peel the skin off the round slices and discard. Mash up the eggplant with a knife and set aside.

Soak dried porcini mushrooms in hot water for 30 minutes.  Rinse and drain.  Keep ½ cup of the porcini mushroom water to use in the sauce.

Clean, trim, peel, and dice carrots, celery and onions.  Wash and coarsely chop the mixed mushrooms.  Thinly slice 3 of the garlic cloves and crush the other cloves.

Heat 2 tbsp extra virgin olive oil over medium high heat in a large braising pan.  Sautee the onions until they turn a light golden brown.  Then add garlic, celery, and carrots to the pan.  Add 2 tbsp water.  Cook for a few minutes until they have softened. 

Add porcini and mixed mushrooms.  Sprinkle 2 tsp sea salt and 1 tsp ground black pepper.  Cook for a few minutes until the mushrooms have shrunken.  Pour in roasted eggplant.  Add 1 tsp sugar.  Mix thoroughly and allow to cook for a couple of minutes.

Add ½ cup of dry red or white wine.  Lower heat to medium.  Stir the vegetables, scraping any bits stuck to the pan.  Cook for a few minutes. 

Pour in crushed tomatoes and 1 cup tomato sauce (you can add more if you prefer your bolognese saucier).  Sprinkle in remaining ½ tsp sea salt, ½ tsp red chili flakes, and 1 tsp oregano.  Throw in 6 sprigs of fresh thyme.  Add ½ cup of the porcini mushroom water.  Mix the vegetarian bolognese.

Lower heat to medium low.  Partially cover the pan with a lid and allow to simmer for 30 minutes. 

In the meantime, bring a pot of salted water to boil and cook pasta until it’s al dente.  Save ½ cup of the pasta water.  Drain pasta and set aside.

After the bolognese has been simmering for 30 minutes, pour in ½ cup of coconut milk.  Add ½-¾ cup of the pasta water or more, depending on how much your sauce has thickened or your preference.  Mix thoroughly.  Allow to simmer for another 30 minutes partially covered.

Remove the thyme sprigs from the sauce.  Serve sauce over pasta.  Drizzle extra virgin olive oil over your dish.  Sprinkle with freshly chopped parsley.  Top with shaved parmesan.

Tomato Confit

Tomato Confit has been my recent obsession. I’ve made it at least 4 times in the last month. It’s such an easy and versatile recipe. You can mix it with pasta, spread it on top of a crostini or in a sandwich, use as a dip, or drizzle over meat or fish. I made it for my family over the holidays with spaghetti and a side of garlic shrimp. This week, I mixed it with zucchini noodles for a lighter, carb-free meal and it was still so yummy! Try it!

Tomato Confit

Ingredients:

·      1 lb mixed cherry tomatoes

·      ½ cup of extra virgin olive oil

·      5-6 cloves of garlic, 2 smashed and 3 thinly sliced

·      6 sprigs of fresh thyme

·      ½ tsp salt

·      ½ tsp pepper

·      ½ tsp red pepper flakes (optional)

Directions:

Preheat oven to 350 degrees.  In a baking dish, spread out your tomatoes and smother with olive oil.  Throw in garlic and thyme.  Sprinkle with salt, pepper, and chili flakes.  Bake for 60 minutes.  In about 45 minutes, check to see if the tomatoes have blistered and popped open. If not, puncture them slightly with a fork so that the juices ooze into the olive oil. And that’s it!

If you want to try this recipe with zoodles, spiralize 3 zucchinis. 3 zucchinis should be enough for the entire above-mentioned amount of tomato confit and should serve about 3 people. However, you don’t have to use all of the tomato confit for zoodles. You may want to make 1 serving of zoodles (1 zucchini) and then save the rest of the confit for other uses. Simply store the rest of the tomato confit in a glass jar and refrigerate. To make the zoodles, lightly sautee the zucchini noodles in a pan over medium heat with extra virgin olive oil. Sprinkle with black pepper and salt. Drizzle a tablespoon of lemon juice. Stir thoroughly. This will only take a minute or two. Be careful not to overcook the zucchini noodles because it can get mushy. Mix the tomato confit into the zoodles.

I prefer to top these zoodles with roasted corn. Since I don’t have a grill, I char 1 corn on the cob in a frying pan with olive oil and then bake it in the oven at 350 degrees for 20 minutes. Allow corn to cool and then shave off the kernels and mix into your tomato confit zoodles.