plate2My grandmother made pasta, my mother made pasta, so now the time has come for me to make some. I didn’t want to make just noodles. I figured the first time must be something special, so I had the idea that it’s time for spinach tagliatelle. I searched through various blogs and websites and they were all different, so had to come up with my own measurements and keep my fingers crossed that it would work out. 20 minutes later the dinner was ready. My husband thought it would take me a whole day, and it probably would have been a longer process if it wasn’t for my Kitchen Aid pasta roller and cutter attachments. To make the dough, however, I used the old technique involving my hands :) I myself thought it would be more difficult but it wasn’t at all. And now I can’t wait to make more different types and colors of pasta. More »

chanterelles

This time of the year brings hearty and warm dishes to my mind. Coming from Poland I eat all kinds mushrooms that are prepared in many different ways. I noticed that both here in Canada as well as in the United States people just reach for champignons or shitake mushrooms easily but are a little resistant to other types. Chanterelles are one of my favorites. Their golden yellow color brightens up every dish not only with color but also with flavor. What is really great about this type of mushroom is that their season is much longer than many other wild mushrooms. You can add them to you breakfast omelet or scrambled eggs, make a bruschetta, a mushroom soup, or a pierogi filling.
Today I have prepared a simple and time effective dinner dish with chicken and pasta.
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