Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do.
They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile technique for home cooks, because it enables them to pull together a great sit-down meal in practically no time, no matter how busy their day may have been.
It's also a great method to use when you plan to serve pasta for a crowd. I once catered a party for fifty, where I had a "pasta bar." With the assistance of one helper, and two propane burners, I served fifty portions of freshly cooked pasta (al dente) without holding anyone up in the buffet line.
To parboil pasta at home, bring a large pot of salted water (at least six quarts) to the boil. Add one pound of pasta and stir until the pasta wilts (in the case of spaghetti or linguine) and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.
Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.
Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, "Never coat pasta with olive oil. The sauce won't adhere to the pasta." Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say?
When it's time to cook dinner, bring a large pot of salted water to the boil, add the pasta (You'll note that the pasta has softened over the time you've had it refrigerated. This is perfectly fine.), cook for one or two minutes, then drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for eight to ten minutes.
Again, this is a great, worthwhile technique to use at home, because you can parboil the pasta at a time of day when you're not juggling three or four other tasks, like preparing a sauce, or a salad. And when it's time to prepare the rest of dinner, you'll feel more confident in the outcome, because you can focus more of your attention on the other parts of the meal.
Try this technique once, and you could be hooked. You may not be serving fifty or sixty people per night, but you'll be cooking just like a chef in a neighborhood Italian restaurant.
Article Source: http://EzineArticles.com/?expert=Skip_Lombardi
Friday, October 31, 2008
Have Some PASTA with Your Interview
When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn’t the same kind of pasta, but it is something that will energize, fortify and maximize a person’s chances in having a successful interview.
Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.
How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.
Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.
Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.
The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna” are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren’t honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.
After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.
If you didn’t get the position, don’t burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won’t get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.
Article Source: http://EzineArticles.com/?expert=Barbara_Snyder
Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.
How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.
Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.
Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.
The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna” are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren’t honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.
After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.
If you didn’t get the position, don’t burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won’t get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.
Article Source: http://EzineArticles.com/?expert=Barbara_Snyder
Wednesday, October 29, 2008
Pasta & Bean Soup aka Pasta e Fagioli
Don't you just love bean soup in the winter? This is an Italian version that we think is very good. Use any dried white bean you have. I particularly like the white kidney beans, but any of them will do. I also like the little tubular pasta that isn't much bigger than the beans. It holds some of the thick liquid and the size seems just right. Also, have lots of extra parmesan cheese at the table for stirring in at the last minute. Add some crusty bread and a salad and you've got a perfect winter supper.
2 T olive oil
1 small onion, diced
2 carrots, diced
1 large stalk celery, diced
3 garlic cloves, minced
1 1/2 cups canned tomatoes
2 cups white beans, cooked
3 cups chicken broth
1/2 lb small pasta
1/4 cup chopped parsley
1/4 cup parmesan cheese, grated
salt and pepper to taste
I prefer to pressure cook the beans which only takes about 45 minutes. You can cook beans in 3 times water to beans until tender, covered over medium heat, until done. If not using a pressure cooker, simmer over low heat until the beans are tender. If not using a pressure cooker, it should take at least an hour and a half.
Sauté the onions, carrots and celery in olive oil until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomatoes and simmer 5 minutes. Add pasta and cook until al dente. Add beans. Season with salt and pepper to taste. Add parsley. Adjust seasoning. Serve with generous portions of parmesan cheese and crusty bread.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Peggy_Bloodworth
2 T olive oil
1 small onion, diced
2 carrots, diced
1 large stalk celery, diced
3 garlic cloves, minced
1 1/2 cups canned tomatoes
2 cups white beans, cooked
3 cups chicken broth
1/2 lb small pasta
1/4 cup chopped parsley
1/4 cup parmesan cheese, grated
salt and pepper to taste
I prefer to pressure cook the beans which only takes about 45 minutes. You can cook beans in 3 times water to beans until tender, covered over medium heat, until done. If not using a pressure cooker, simmer over low heat until the beans are tender. If not using a pressure cooker, it should take at least an hour and a half.
Sauté the onions, carrots and celery in olive oil until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomatoes and simmer 5 minutes. Add pasta and cook until al dente. Add beans. Season with salt and pepper to taste. Add parsley. Adjust seasoning. Serve with generous portions of parmesan cheese and crusty bread.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Peggy_Bloodworth
Spaghetti Squash: A Wonderful, Fun, Healthful Alternative to Pasta
I recommend avoiding pasta and other refined carbohydrates if you are diabetic or are trying to lose weight. You'll find a perfect substitute in in the produce department of your supermarket: spaghetti squash! You can use it with any of your favorite pasta sauces, in salads or soups. Diana tells you how to prepare it and gives you three easy recipes to get you started. Enjoy this fun vegetable even if you're not dieting (kids love it, too.)
How to Prepare Spaghetti Squash
Method 1 (My way):
Puncture the skin of a spaghetti squash with a knife in 3-4 places. Cook it in the microwave for three minutes, or until it is soft enough to cut easily. Allow it to cool so you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place squash halves cut-side down on a plate and return them to the microwave for another 8-10 minutes, or bake in a conventional oven at 350 degrees for 1 hour. Cool. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
Method 2 (Squash label instructions):
Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
***************
Your "spaghetti" is now ready to use. Top it with any spaghetti sauce or use it in place of pasta in salads or soups. Or try it in these favorite recipes:
Spaghetti Squash Pad Thai
1 spaghetti squash, cooked (follow the instructions above)
1/2 pound shrimp
3 tablespoons fish sauce (optional, see note)
3 tablespoons rice vinegar
1 garlic clove, minced
1 tablespoon brown sugar
1 small hot chile, seeded and sliced very thin
1 red bell pepper, cut into matchstick slivers
1 bunch green onions, sliced thin
1 cup bean sprouts
Chopped fresh basil or cilantro (optional)
2 tablespoons bottled peanut sauce (optional, see note)
1 tablespoon chopped peanuts (optional)
Prepare the spaghetti squash. Meanwhile, steam the shrimp (15 minutes in the steamer or 2 minutes in boiling water.) Rinse in cold water and peel. Combine the fish sauce, vinegar, garlic, brown sugar and hot chile in a small dish and mix well. Stir it into the spaghetti squash and add the other ingredients -- steamed shrimp, red pepper, green onions, bean sprouts and basil or cilantro. Stir in the peanut sauce and sprinkle with the peanuts. Serve at room temperature or chilled.
6-8 servings
Note: Fish sauce and peanut sauce can be found in the Asian section of many supermarkets or in any Asian market.
Spaghetti Squash with Ratatouille Sauce
1 spaghetti squash, cooked
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
1 can (28 ounces) plum tomatoes, undrained, chopped
1 tablespoon dried oregano
pinch cayenne, or to taste
4 small zucchini squash, sliced
1/4 cup chopped fresh basil leaves (optional)
juice of 1 lemon
Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large pot, cook the onion, peppers and garlic in the bouillon to soften, about 5 minutes. Add the eggplant, tomatoes and spices. Bring to a boil, reduce the heat and simmer 20 minutes or until the eggplant is tender, stirring occasionally and adding more bouillon if necessary. Add the zucchini, basil and lemon juice and simmer another 5 minutes, or until the zucchini is tender but still bright green.
Place some of the cooked spaghetti squash strands in each serving bowl and top with the ratatouille sauce.
6-8 servings
Confetti Salad
1 spaghetti squash, cooked
1 large green pepper, cut in 1/2" pieces
1 large red bell pepper, cut in 1/2" pieces
1 bunch green onions, sliced
1 tablespoon toasted sesame seeds
For the dressing, mix together:
1/4 cup seasoned rice wine vinegar
1 teaspoon hot Chinese mustard or 1 tablespoon Dijon mustard
1 tablespoon grated fresh gingerroot
1 tablespoon sugar or equivalent sweetener of your choice (optional)
dash Tabasco or other hot pepper sauce, to taste
OR use 1/4 cup low fat honey-mustard dressing
Prepare the spaghetti squash. Combine with the remaining ingredients and toss with dressing. Chill or seerve at room temperature.
Article Source: http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
How to Prepare Spaghetti Squash
Method 1 (My way):
Puncture the skin of a spaghetti squash with a knife in 3-4 places. Cook it in the microwave for three minutes, or until it is soft enough to cut easily. Allow it to cool so you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place squash halves cut-side down on a plate and return them to the microwave for another 8-10 minutes, or bake in a conventional oven at 350 degrees for 1 hour. Cool. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
Method 2 (Squash label instructions):
Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
***************
Your "spaghetti" is now ready to use. Top it with any spaghetti sauce or use it in place of pasta in salads or soups. Or try it in these favorite recipes:
Spaghetti Squash Pad Thai
1 spaghetti squash, cooked (follow the instructions above)
1/2 pound shrimp
3 tablespoons fish sauce (optional, see note)
3 tablespoons rice vinegar
1 garlic clove, minced
1 tablespoon brown sugar
1 small hot chile, seeded and sliced very thin
1 red bell pepper, cut into matchstick slivers
1 bunch green onions, sliced thin
1 cup bean sprouts
Chopped fresh basil or cilantro (optional)
2 tablespoons bottled peanut sauce (optional, see note)
1 tablespoon chopped peanuts (optional)
Prepare the spaghetti squash. Meanwhile, steam the shrimp (15 minutes in the steamer or 2 minutes in boiling water.) Rinse in cold water and peel. Combine the fish sauce, vinegar, garlic, brown sugar and hot chile in a small dish and mix well. Stir it into the spaghetti squash and add the other ingredients -- steamed shrimp, red pepper, green onions, bean sprouts and basil or cilantro. Stir in the peanut sauce and sprinkle with the peanuts. Serve at room temperature or chilled.
6-8 servings
Note: Fish sauce and peanut sauce can be found in the Asian section of many supermarkets or in any Asian market.
Spaghetti Squash with Ratatouille Sauce
1 spaghetti squash, cooked
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
1 can (28 ounces) plum tomatoes, undrained, chopped
1 tablespoon dried oregano
pinch cayenne, or to taste
4 small zucchini squash, sliced
1/4 cup chopped fresh basil leaves (optional)
juice of 1 lemon
Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large pot, cook the onion, peppers and garlic in the bouillon to soften, about 5 minutes. Add the eggplant, tomatoes and spices. Bring to a boil, reduce the heat and simmer 20 minutes or until the eggplant is tender, stirring occasionally and adding more bouillon if necessary. Add the zucchini, basil and lemon juice and simmer another 5 minutes, or until the zucchini is tender but still bright green.
Place some of the cooked spaghetti squash strands in each serving bowl and top with the ratatouille sauce.
6-8 servings
Confetti Salad
1 spaghetti squash, cooked
1 large green pepper, cut in 1/2" pieces
1 large red bell pepper, cut in 1/2" pieces
1 bunch green onions, sliced
1 tablespoon toasted sesame seeds
For the dressing, mix together:
1/4 cup seasoned rice wine vinegar
1 teaspoon hot Chinese mustard or 1 tablespoon Dijon mustard
1 tablespoon grated fresh gingerroot
1 tablespoon sugar or equivalent sweetener of your choice (optional)
dash Tabasco or other hot pepper sauce, to taste
OR use 1/4 cup low fat honey-mustard dressing
Prepare the spaghetti squash. Combine with the remaining ingredients and toss with dressing. Chill or seerve at room temperature.
Article Source: http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
Monday, October 20, 2008
Is Pasta Good For You
Yes! IF it’s whole grain pasta cooked al dente (firm, not soft).
Whole grain al dente pasta causes a lower glycemic response than soft cooked refined white pasta. Lower glycemic foods are more slowly absorbed into the bloodstream and don’t create a quick blood sugar rise. This slower absorption helps protect against insulin resistance (a precursor of type 2 diabetes) and metabolic syndrome (a predictor of type 2 diabetes and cardiovascular disease).
In one recent study, published in Diabetes Care, people who ate more whole grains had 37% less prevalence of metabolic syndrome than those who ate processed refined grains. They also had lower levels of protective HDL cholesterol, lower triglycerides, lower blood pressure and less risk of type 2 diabetes and heart disease.
Women who eat whole grains also weigh less. In a study, done at the Harvard Medical School and published in the American Journal of Clinical Nutrition, data collected on 74,000 nurses between the ages of 39 and 63 over a 12 year period showed that women who ate high-fiber, whole grain foods consistently weighed less than women who ate white bread and pasta.
When buying pasta and bread, read the label and make sure it says they’re 100% whole grain or sprouted grains. For example, wheat flour and enriched wheat flour is NOT whole wheat flour and, if it’s not whole grain, you’re simply not going to get the benefits.
So, when eating pasta, if you want to reach and maintain a healthy weight and protect yourself from adult onset type 2 diabetes and cardiovascular disease, make sure you eat only whole grain pasta cooked al dente. And if you really want to be healthy, don’t add extra salt or oil to the water when cooking. It’s not necessary.
Article Source: http://EzineArticles.com/?expert=Moss_Greene
Whole grain al dente pasta causes a lower glycemic response than soft cooked refined white pasta. Lower glycemic foods are more slowly absorbed into the bloodstream and don’t create a quick blood sugar rise. This slower absorption helps protect against insulin resistance (a precursor of type 2 diabetes) and metabolic syndrome (a predictor of type 2 diabetes and cardiovascular disease).
In one recent study, published in Diabetes Care, people who ate more whole grains had 37% less prevalence of metabolic syndrome than those who ate processed refined grains. They also had lower levels of protective HDL cholesterol, lower triglycerides, lower blood pressure and less risk of type 2 diabetes and heart disease.
Women who eat whole grains also weigh less. In a study, done at the Harvard Medical School and published in the American Journal of Clinical Nutrition, data collected on 74,000 nurses between the ages of 39 and 63 over a 12 year period showed that women who ate high-fiber, whole grain foods consistently weighed less than women who ate white bread and pasta.
When buying pasta and bread, read the label and make sure it says they’re 100% whole grain or sprouted grains. For example, wheat flour and enriched wheat flour is NOT whole wheat flour and, if it’s not whole grain, you’re simply not going to get the benefits.
So, when eating pasta, if you want to reach and maintain a healthy weight and protect yourself from adult onset type 2 diabetes and cardiovascular disease, make sure you eat only whole grain pasta cooked al dente. And if you really want to be healthy, don’t add extra salt or oil to the water when cooking. It’s not necessary.
Article Source: http://EzineArticles.com/?expert=Moss_Greene
Presto, It's Pesto! Enjoy Fresh Spinach Pesto Sauce With Pasta Any Time of Year
Nothing beats fresh pesto sauce and pasta for an easy, yet satisfying meal. But, unless you have an indoor herb garden, in the cooler fall and winter months, the 2 cups of fresh basil leaves you need to make enough traditional pesto for a whole family can be hard to come by.
Sure, you can usually find fresh basil leaves in many upscale supermarkets. But 2 cups of it would make a casual family meal rather expensive.
To enjoy fresh pesto sauce all winter long, without breaking your budget, try spinach pesto. A large bag of fresh spinach leaves is only a couple of dollars and will make several batches of Spinach Pesto.
The beauty of pesto is you don't have to cook it. Just pop a few ingredients into your blender or food processor and - Presto! It's pesto!
Try this recipe:
SPINACH PESTO
2 c. packed fresh spinach leaves
2 cloves garlic, crushed
1 c. olive oil (or less)
½ c. pine nuts (lightly toasted - if desired - they don't have to be toasted)
1/3 to 1/2 c. freshly grated Parmesan
1 Tbsp. balsamic vinegar
Salt
Freshly ground pepper
Combine the spinach, garlic, pine nuts, and enough olive oil in a blender or food processor to make a smooth paste.
Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.
When ready to serve with pasta, save a little of the water used to boil the pasta and mix it with the pesto sauce to thin it a little so it will be easier to mix throughout the pasta.
Serve your spinach pesto and pasta with a green salad, crusty bread, and a glass of your favorite wine for a casual, yet elegant, satisfying meal.
Note: This pesto can be stored in the refrigerator for a week or so in a tightly covered container.
Article Source: http://EzineArticles.com/?expert=Suzanne_Lieurance
Sure, you can usually find fresh basil leaves in many upscale supermarkets. But 2 cups of it would make a casual family meal rather expensive.
To enjoy fresh pesto sauce all winter long, without breaking your budget, try spinach pesto. A large bag of fresh spinach leaves is only a couple of dollars and will make several batches of Spinach Pesto.
The beauty of pesto is you don't have to cook it. Just pop a few ingredients into your blender or food processor and - Presto! It's pesto!
Try this recipe:
SPINACH PESTO
2 c. packed fresh spinach leaves
2 cloves garlic, crushed
1 c. olive oil (or less)
½ c. pine nuts (lightly toasted - if desired - they don't have to be toasted)
1/3 to 1/2 c. freshly grated Parmesan
1 Tbsp. balsamic vinegar
Salt
Freshly ground pepper
Combine the spinach, garlic, pine nuts, and enough olive oil in a blender or food processor to make a smooth paste.
Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.
When ready to serve with pasta, save a little of the water used to boil the pasta and mix it with the pesto sauce to thin it a little so it will be easier to mix throughout the pasta.
Serve your spinach pesto and pasta with a green salad, crusty bread, and a glass of your favorite wine for a casual, yet elegant, satisfying meal.
Note: This pesto can be stored in the refrigerator for a week or so in a tightly covered container.
Article Source: http://EzineArticles.com/?expert=Suzanne_Lieurance
Party 911: Pasta Salad to the Rescue
Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”.
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.
The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!
Article Source: http://EzineArticles.com/?expert=Angela_Tyler
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”.
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.
The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!
Article Source: http://EzineArticles.com/?expert=Angela_Tyler
Friday, October 17, 2008
Better-The-Second-Time-Around Creamy Pasta
Thinking about tossing that leftover pasta from the Italian restaraunt? Think again. Here's how you can turn a tired old to-go box into a hearty meal that's even better the second time around.
Ingredients:
Leftover pasta
Your choice of cured, salted meat (optional)
2 or 3 cloves garlic, chopped
Olive oil
Butter
Milk, light cream or Half 'n Half
Garlic salt
Parmesan cheese
Cooking wine (white or sherry)
Salt and pepper to taste
Fresh parsley, chopped (optional)
Drizzle some olive oil into a large frying pan with a pat of butter and the garlic. Add a few small pieces of whatever cured salted meat you might have handy such as bacon, ham, salami, prosciutto. If you don't have any cured meat in the house, no big deal. Sautee on low to medium heat until garlic is golden around the edges.
Next add the leftover pasta, a few splashes of the milk or cream, and a glug or two of the cooking wine. Stir vigorously and bring to a low boil. Add a few shakes of garlic salt, a few generous pinches of Parmesan cheese, and salt and pepper to taste. Keep stirring until mixture thickens. Taste test for desired spiciness and to be sure the wine has cooked off.
Remove from stove and sprinkle with a little of the fresh parsley. Serve with garlic bread and a tossed salad. So good... you'll forget it was leftover!
Article Source: http://EzineArticles.com/?expert=Dina_M._Giolitto
Ingredients:
Leftover pasta
Your choice of cured, salted meat (optional)
2 or 3 cloves garlic, chopped
Olive oil
Butter
Milk, light cream or Half 'n Half
Garlic salt
Parmesan cheese
Cooking wine (white or sherry)
Salt and pepper to taste
Fresh parsley, chopped (optional)
Drizzle some olive oil into a large frying pan with a pat of butter and the garlic. Add a few small pieces of whatever cured salted meat you might have handy such as bacon, ham, salami, prosciutto. If you don't have any cured meat in the house, no big deal. Sautee on low to medium heat until garlic is golden around the edges.
Next add the leftover pasta, a few splashes of the milk or cream, and a glug or two of the cooking wine. Stir vigorously and bring to a low boil. Add a few shakes of garlic salt, a few generous pinches of Parmesan cheese, and salt and pepper to taste. Keep stirring until mixture thickens. Taste test for desired spiciness and to be sure the wine has cooked off.
Remove from stove and sprinkle with a little of the fresh parsley. Serve with garlic bread and a tossed salad. So good... you'll forget it was leftover!
Article Source: http://EzineArticles.com/?expert=Dina_M._Giolitto
Rice Noodles with Tomatoes and Tuna -A Savoury Gluten-free Alternative to Pasta
Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I've come to understand and love the little blighters.
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and
minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)
Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and
minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)
Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Article Source: http://EzineArticles.com/?expert=Annie_Kaszina
Chicken with White Wine & Pasta
Here is a great recipe that is so simple to make. You will find that most of the ingredients are relatively inexpensive as well. Happy Eating!
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the above until onions start to turn a bit brown.
Add all of the following...
1/2 C. White Wine
Let simmer on medium heat for about 5 mins.
Add all of the following...
White Wine into a wine glass, and enjoy for yourself!
Add one of the following...
1 C. canned red sauce
1 can stewed tomatoes
1 can chopped tomatoes
4 chopped fresh tomatoes
Let simmer for about 5 mins.
Add one of the following...
4 chicken quarters
4 chicken breasts
Add all of the following...
4 sprigs of Fresh rosemary (I leave them whole and remove once dish is completed)
Salt & Pepper to taste
Pleace in 400 degree oven & cook until chicken reaches an internal temp. of 180 degrees.
Add all of the following...
At this point, you should be ready for your second glass of wine! Enjoy!
Serve over a bed of pasta.
Garnish with parm.
Tips from Chef Bek:
* Wheat pasta can be substituted for white.
* Dried Rosemary can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the white wine.
* Cooking spray can be substituted for the oil you sauté your vegetables with.
* Fish can be substituted for chicken.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the above until onions start to turn a bit brown.
Add all of the following...
1/2 C. White Wine
Let simmer on medium heat for about 5 mins.
Add all of the following...
White Wine into a wine glass, and enjoy for yourself!
Add one of the following...
1 C. canned red sauce
1 can stewed tomatoes
1 can chopped tomatoes
4 chopped fresh tomatoes
Let simmer for about 5 mins.
Add one of the following...
4 chicken quarters
4 chicken breasts
Add all of the following...
4 sprigs of Fresh rosemary (I leave them whole and remove once dish is completed)
Salt & Pepper to taste
Pleace in 400 degree oven & cook until chicken reaches an internal temp. of 180 degrees.
Add all of the following...
At this point, you should be ready for your second glass of wine! Enjoy!
Serve over a bed of pasta.
Garnish with parm.
Tips from Chef Bek:
* Wheat pasta can be substituted for white.
* Dried Rosemary can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the white wine.
* Cooking spray can be substituted for the oil you sauté your vegetables with.
* Fish can be substituted for chicken.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Monday, October 13, 2008
Looking For a Great Italian Meatball Recipe?
Looking for a great Italian meatball recipe? Wrap your lips around this one.
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 teaspoon salt
Preparation
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Buon Appetito!
Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's Italian recipes visit http://www.paulaltobelli.com or email Paul directly at altobelli@gmail.com.
Article Source: http://EzineArticles.com/?expert=Paul_Altobelli
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 teaspoon salt
Preparation
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Buon Appetito!
Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's Italian recipes visit http://www.paulaltobelli.com or email Paul directly at altobelli@gmail.com.
Article Source: http://EzineArticles.com/?expert=Paul_Altobelli
Fire Cracker Italian Sausage Pasta
You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes.
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to
touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to
touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Summer Basil Pasta Salad
With the long hot days of summer, you will find that you will need something lighter than a T-bone steak.
If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe:
16 oz. box Whole Wheat pasta, find a fun shape.
10 oz. frozen chopped spinach (2 cups fresh could be substituted)
1 cup fresh diced tomatoes
1/4 cup finely sliced red onion
4 Tbsp. fresh basil, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
3 Tbsp. garlic powder
Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.
Vegetables: Thaw spinach and drain all excess water by pressing it with your hands.
Wash and dice tomatoes. Slice red onion. Chop fresh basil.
Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour.
Garnish with Parmesan Cheese and Basil
Tips from Chef Bek:
* White pasta can be substituted for wheat.
* Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the oil
* Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe:
16 oz. box Whole Wheat pasta, find a fun shape.
10 oz. frozen chopped spinach (2 cups fresh could be substituted)
1 cup fresh diced tomatoes
1/4 cup finely sliced red onion
4 Tbsp. fresh basil, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
3 Tbsp. garlic powder
Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice.
Vegetables: Thaw spinach and drain all excess water by pressing it with your hands.
Wash and dice tomatoes. Slice red onion. Chop fresh basil.
Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour.
Garnish with Parmesan Cheese and Basil
Tips from Chef Bek:
* White pasta can be substituted for wheat.
* Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the oil
* Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Tuesday, October 7, 2008
How to Spruce Up your Cake With Cake Decorating Flowers
Cake decorating flowers help spruce up the cake. And of course, decorating a cake is the most difficult part of the entire process. If you can come up with innovative ideas to decorate the cake, everyone appreciates the delicious cake thoroughly. Cake decorating flowers give a new dimension to your cake.
You have a choice to select cake decorating flowers. You can use the real edible flowers to decorate your cake. Before you use real flowers to decorate your cake here are some things that you should keep in your mind.
Pick up only those flowers that you are absolutely sure are edible. Make sure the flowers you use are from your own backyard. So that you are sure that no pesticide is used. Do not use flowers bought from a florist. If you pick up flowers from garden centers or nurseries they may be treated with pesticides which can be harmful to you.
Some of the edible flowers that can be used are daisies, nasturtiums, Johnny-jump-ups, roses, calendulas, violets and lavender. Sometimes only petals are used to decorate the cake instead of the entire flower. Only thing is go easy on flower decoration as sometimes people have allergic reaction to the flowers.
You can sugar glaze the flowers by covering the flower with egg white and then sprinkle the flower with sugar. Let them fry which will take a few hours. The end result will be sugar glazed cake decorating flowers for your cake.
Another option is to use artificial flowers. You can choose from the wide variety that is available in the market. Cut the stems short. Put together the flowers. Arrange in any way that you feel looks good and put it on the cake.
You can get edible sugar flowers. With the help of food colors in paste form and dusting powder you can change the color of the sugar flowers to match the theme of the occasion. If you are decorating a wedding cake then you can match the flower color to the theme of the wedding hall or to the colors of real flowers the girls are carrying. The possibilities are immense as well as endless.
There are different types of flowers made from different ingredients. You can get flowers made with Buttercream, Royal icing, gumpaste or readymade silk flowers. Royal icing is used for making many flowers such as roses, pansies, daisies, violets etc. The royal icing dries hard so the flowers made from this icing can remain firm and do not wilt easily.
But if you want really hard flowers use gumpaste. It is sugar dough that can be easily rolled out. It can be shaped like flowers. Flowers made from the gumpaste look very realistic.
You can use Buttercream to make roses with or without leaves.
You can use the cake decorating flowers directly on the cake. Some of the manufacturers have come up with flower holders. You can use those holders to arrange your cake decorating flowers. Or you can bake the cake which has some space in the cake. You can put some kind of flower holder in that gap and then put real flowers in it so the flowers will not touch the cake but a stunning effect will be achieved.
Article Source: http://www.articlesbase.com/pasta-dishes-articles/how-to-spruce-up-your-cake-with-cake-decorating-flowers-332238.html
You have a choice to select cake decorating flowers. You can use the real edible flowers to decorate your cake. Before you use real flowers to decorate your cake here are some things that you should keep in your mind.
Pick up only those flowers that you are absolutely sure are edible. Make sure the flowers you use are from your own backyard. So that you are sure that no pesticide is used. Do not use flowers bought from a florist. If you pick up flowers from garden centers or nurseries they may be treated with pesticides which can be harmful to you.
Some of the edible flowers that can be used are daisies, nasturtiums, Johnny-jump-ups, roses, calendulas, violets and lavender. Sometimes only petals are used to decorate the cake instead of the entire flower. Only thing is go easy on flower decoration as sometimes people have allergic reaction to the flowers.
You can sugar glaze the flowers by covering the flower with egg white and then sprinkle the flower with sugar. Let them fry which will take a few hours. The end result will be sugar glazed cake decorating flowers for your cake.
Another option is to use artificial flowers. You can choose from the wide variety that is available in the market. Cut the stems short. Put together the flowers. Arrange in any way that you feel looks good and put it on the cake.
You can get edible sugar flowers. With the help of food colors in paste form and dusting powder you can change the color of the sugar flowers to match the theme of the occasion. If you are decorating a wedding cake then you can match the flower color to the theme of the wedding hall or to the colors of real flowers the girls are carrying. The possibilities are immense as well as endless.
There are different types of flowers made from different ingredients. You can get flowers made with Buttercream, Royal icing, gumpaste or readymade silk flowers. Royal icing is used for making many flowers such as roses, pansies, daisies, violets etc. The royal icing dries hard so the flowers made from this icing can remain firm and do not wilt easily.
But if you want really hard flowers use gumpaste. It is sugar dough that can be easily rolled out. It can be shaped like flowers. Flowers made from the gumpaste look very realistic.
You can use Buttercream to make roses with or without leaves.
You can use the cake decorating flowers directly on the cake. Some of the manufacturers have come up with flower holders. You can use those holders to arrange your cake decorating flowers. Or you can bake the cake which has some space in the cake. You can put some kind of flower holder in that gap and then put real flowers in it so the flowers will not touch the cake but a stunning effect will be achieved.
Article Source: http://www.articlesbase.com/pasta-dishes-articles/how-to-spruce-up-your-cake-with-cake-decorating-flowers-332238.html
Have you Considered Cake Decorating Frosting
Cake decorating frosting is great! In fact, cake decorating is an art in itself. When you bake a cake you always want to decorate it before you serve it. There are many methods to decorate the cake. Cake decorating frosting is one of the methods to decorate your cake.
Another word used for frosting is icing. It is a sugar based mixture used to coat the cake. In addition to sugar it may contain different ingredients such as butter, milk, various flavorings, water and eggs. The frosting comes in two categories. One is a cooked and another is uncooked. The consistency range can be from thick to thin.
The purpose of frosting a cake or icing the cake is to give you a smooth and even platform to decorate it. It works as the back drop of your work of art. Generally two layers of cake decorating frosting are required. The first one is called a crumb coat and the other one is a final coat. There is no hard and fast rule about the layers of frosting. Sometimes you may need to put in another round of frosting on the cake.
Cake decorating frosting should be thick enough so that it sticks to the cake but at the same time it should be smooth enough so that it can be spread easily. Your frosting performs three main functions. They are,
* Cake decorating frosting provides a smooth surface to decorate and it contributes richness and flavor to your cake
* Cake decorating frosting improves the look of the cake so that the occasion becomes all the more festive
* Cake decorating frosting acts as a protective coating around the cake so the flavor and moisture remains inside the cake. So you can it the cake over a couple of days and still it will taste delicious.
If you are going to mix food colors in the frosting then make sure that you make the mixture more than you think you want, as it becomes very difficult to recreate the exact shade again. Another thing you should keep in mind that after the frosting is dried the color looks darker so while mixing the color in the icing make sure that the wet icing looks a shade lighter than what you want.
After you have finished frosting your cake it will stay fresh for couple of days. Once you cut the cake always remember to cover it with plastic wrap. If the icing or the filling contains perishable items always remember to put the cake in the fridge.
The basic trick to have a good looking finish on the cake is to choose correct icing for your cake. You have a variety of icings to choose from. Some of the icings that are available are,
* Bake shop icing
* Whipped cream, use it just before serving the cake as it will melt at the room temperature. Make sure that you have put the cake in the fridge before you use whipped cream.
* Buttercream, you should mix good quality of ingredients and vanilla on low speed. It minimizes the bubbles and you get a perfect frosting
Article Source: http://www.articlesbase.com/pasta-dishes-articles/have-you-considered-cake-decorating-frosting-332242.html
Another word used for frosting is icing. It is a sugar based mixture used to coat the cake. In addition to sugar it may contain different ingredients such as butter, milk, various flavorings, water and eggs. The frosting comes in two categories. One is a cooked and another is uncooked. The consistency range can be from thick to thin.
The purpose of frosting a cake or icing the cake is to give you a smooth and even platform to decorate it. It works as the back drop of your work of art. Generally two layers of cake decorating frosting are required. The first one is called a crumb coat and the other one is a final coat. There is no hard and fast rule about the layers of frosting. Sometimes you may need to put in another round of frosting on the cake.
Cake decorating frosting should be thick enough so that it sticks to the cake but at the same time it should be smooth enough so that it can be spread easily. Your frosting performs three main functions. They are,
* Cake decorating frosting provides a smooth surface to decorate and it contributes richness and flavor to your cake
* Cake decorating frosting improves the look of the cake so that the occasion becomes all the more festive
* Cake decorating frosting acts as a protective coating around the cake so the flavor and moisture remains inside the cake. So you can it the cake over a couple of days and still it will taste delicious.
If you are going to mix food colors in the frosting then make sure that you make the mixture more than you think you want, as it becomes very difficult to recreate the exact shade again. Another thing you should keep in mind that after the frosting is dried the color looks darker so while mixing the color in the icing make sure that the wet icing looks a shade lighter than what you want.
After you have finished frosting your cake it will stay fresh for couple of days. Once you cut the cake always remember to cover it with plastic wrap. If the icing or the filling contains perishable items always remember to put the cake in the fridge.
The basic trick to have a good looking finish on the cake is to choose correct icing for your cake. You have a variety of icings to choose from. Some of the icings that are available are,
* Bake shop icing
* Whipped cream, use it just before serving the cake as it will melt at the room temperature. Make sure that you have put the cake in the fridge before you use whipped cream.
* Buttercream, you should mix good quality of ingredients and vanilla on low speed. It minimizes the bubbles and you get a perfect frosting
Article Source: http://www.articlesbase.com/pasta-dishes-articles/have-you-considered-cake-decorating-frosting-332242.html
PREPARE AND COOK MACARONI
Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
Deon Melchior is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit ArticleClick.com. Article Click is a free content article directory. You may reprint this article, as long as the article is unedited and this author box is included with it's live hyperlinks.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
Deon Melchior is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit ArticleClick.com. Article Click is a free content article directory. You may reprint this article, as long as the article is unedited and this author box is included with it's live hyperlinks.
Wednesday, October 1, 2008
Healthy Food Choices When Eating At A Restaurant
With our increasingly busy lifestyle many families are choosing to eat out more often. While it may be rather expensive, for some it is the only logical choice. However, if you’re trying to watch your weight, it can be difficult making the right food selections while eating out at restaurants!
This is a simple guide to some kinds of popular foods that people often choose when they eat out.
Chinese (and Asian food generally) offers a wide variety of broth-based soups, stir-fried treats, steamed fish and vegetable dishes, rice, chow mien, and other menu items that delicious low-calorie and low fat choices.
There are of course many foods that you should avoid as well. Fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken should not be ordered if you’re trying to eat healthy. It isn’t that they are bad dishes; they simply tend to have more fat and salt in them than the others. Fried rice should be replaced by steamed rice. The all-you-can-eat buffet should be avoided at all costs (regardless of what type of food).
If you are lucky enough to have a good quality restaurant with Indian Cuisine, you have a number of delicious healthy, low-fat options to choose from. Chicken, fish, veggies, steamed rice; legumes are included in healthy dishes throughout the menu. Bean soups are delicious and healthy. You can opt for Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. The main dishes to exclude when dining out in the Indian Restaurants are the fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a wonderful dining option when you are watching what you eat.
Some of the most fattening dishes you could possibly dream of are found in Italian Restaurants. Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others cloud your judgment when skimming over the menu. However, you will also find many healthy dishes to make your mouth water as well. Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti are a few items that will keep you at the Italian table without having to give up your commitment to cut calories and watch fat intake. Salads and soup choices are also something to consider. Avoid most deserts in the Italian Restaurants, most are just like the cheese dishes you find here, very rich.
You may have many opportunities to eat out with your wife and friends. It’s important to remember that while you are watching you’re weight, you don’t have to exclude yourself from all of the great food available in quality restaurants. You simply need to pay attention to what you are eating and remember that moderation goes along way.
Article Directory: http://www.articledashboard.com
This is a simple guide to some kinds of popular foods that people often choose when they eat out.
Chinese (and Asian food generally) offers a wide variety of broth-based soups, stir-fried treats, steamed fish and vegetable dishes, rice, chow mien, and other menu items that delicious low-calorie and low fat choices.
There are of course many foods that you should avoid as well. Fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken should not be ordered if you’re trying to eat healthy. It isn’t that they are bad dishes; they simply tend to have more fat and salt in them than the others. Fried rice should be replaced by steamed rice. The all-you-can-eat buffet should be avoided at all costs (regardless of what type of food).
If you are lucky enough to have a good quality restaurant with Indian Cuisine, you have a number of delicious healthy, low-fat options to choose from. Chicken, fish, veggies, steamed rice; legumes are included in healthy dishes throughout the menu. Bean soups are delicious and healthy. You can opt for Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. The main dishes to exclude when dining out in the Indian Restaurants are the fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a wonderful dining option when you are watching what you eat.
Some of the most fattening dishes you could possibly dream of are found in Italian Restaurants. Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others cloud your judgment when skimming over the menu. However, you will also find many healthy dishes to make your mouth water as well. Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti are a few items that will keep you at the Italian table without having to give up your commitment to cut calories and watch fat intake. Salads and soup choices are also something to consider. Avoid most deserts in the Italian Restaurants, most are just like the cheese dishes you find here, very rich.
You may have many opportunities to eat out with your wife and friends. It’s important to remember that while you are watching you’re weight, you don’t have to exclude yourself from all of the great food available in quality restaurants. You simply need to pay attention to what you are eating and remember that moderation goes along way.
Article Directory: http://www.articledashboard.com
Regional Dishes Start With Great Ingredients
When Biba Caggiano moved to the U.S. from Italy, she felt homesick for the wonderful foods she'd left behind in Emilia-Romagna.
"What a difference 45 years make!" she observes in her new cookbook, "Biba's Italy" (Artisan, 2006). Not only are Americans more appreciative of regional Italian dishes such as Caggiano's luscious ragus and pasta dishes, but authentic ingredients are far more available now than in the past.
Caggiano recommends using all-natural Prosciutto di Parma® for several recipes, including an "appetizing, hassle-free dish" typical of Bologna, her home town. Three slices of what Caggiano calls "the world's finest ham" are arranged on each appetizer plate. Several small chunks of Parmigiano-Reggiano® ("the king of cheeses"), drizzled with an artisan-made balsamic vinegar, are mounded in the center. The final touch: quartered fresh figs, fanned around the cheese.
If figs are out of season, it's fine to substitute melon, grapes, mangos or pears. Even simpler, just serve Prosciutto di Parma with seasonal fruit and a few walnuts.
The ham and cheese-produced only in Biba's native Emilia-Romagna-are widely available in U.S. markets. Prosciutto di Parma (Parma Ham®), for example, can be purchased by the ounce at a deli counter or in presliced packaged form at many supermarkets and specialty stores.
These long-cured hams contain no ingredients other than sea salt and each one is marked with the official ducal crown logo only after passing strict quality tests. In addition, Prosciutto di Parma has been singled out for Protected Designation of Origin designation by the European Union, a mark of quality similar to the DOC designation reserved for fine wines.
This prized Italian ham is not only one of the very best ingredients, but one of the easiest to use. No need to wait for a special occasion-make a wonderful regional dish, such as the ones in Biba's Italy, or add Prosciutto di Parma to a pizza, salad, sandwich or main dish.
Regional dishes are easy when you choose authentic ingredients.
Article Directory: http://www.articledashboard.com
"What a difference 45 years make!" she observes in her new cookbook, "Biba's Italy" (Artisan, 2006). Not only are Americans more appreciative of regional Italian dishes such as Caggiano's luscious ragus and pasta dishes, but authentic ingredients are far more available now than in the past.
Caggiano recommends using all-natural Prosciutto di Parma® for several recipes, including an "appetizing, hassle-free dish" typical of Bologna, her home town. Three slices of what Caggiano calls "the world's finest ham" are arranged on each appetizer plate. Several small chunks of Parmigiano-Reggiano® ("the king of cheeses"), drizzled with an artisan-made balsamic vinegar, are mounded in the center. The final touch: quartered fresh figs, fanned around the cheese.
If figs are out of season, it's fine to substitute melon, grapes, mangos or pears. Even simpler, just serve Prosciutto di Parma with seasonal fruit and a few walnuts.
The ham and cheese-produced only in Biba's native Emilia-Romagna-are widely available in U.S. markets. Prosciutto di Parma (Parma Ham®), for example, can be purchased by the ounce at a deli counter or in presliced packaged form at many supermarkets and specialty stores.
These long-cured hams contain no ingredients other than sea salt and each one is marked with the official ducal crown logo only after passing strict quality tests. In addition, Prosciutto di Parma has been singled out for Protected Designation of Origin designation by the European Union, a mark of quality similar to the DOC designation reserved for fine wines.
This prized Italian ham is not only one of the very best ingredients, but one of the easiest to use. No need to wait for a special occasion-make a wonderful regional dish, such as the ones in Biba's Italy, or add Prosciutto di Parma to a pizza, salad, sandwich or main dish.
Regional dishes are easy when you choose authentic ingredients.
Article Directory: http://www.articledashboard.com
Cooking Pasta With Microwave Cookware
Almost every home today has a microwave oven and some kind of microwave cookware that they use to cook with. When preparing some foods I prefer the microwave it saves time and when its done it comes out as good as if you prepared the conventional way like on the stove top or in a traditional oven. Things like steaming vegetables, steaming clams or mussels, and making baked potatoes. Recently I started cooking pasta in the microwave.
When I first heard about this method of preparing pasta I was a little leery about the whole idea. I am not one to jump at every kitchen gadget that is out there but I recently came across a microwave pasta cooker and decided to try this new way of cooking pasta.
Well I was quite surprised at the end results after using this microwave pasta cooker. Not only could I not tell the difference in the way the pasta tasted but it actually took less time to cook. When using this method for cooking pasta the whole cooking process took only 15 minutes from beginning to end.
There is no need to bring a big pot of water to boil and then adding your pasta. The traditional way of making pasta on the stove could take anywhere from 30 to 40 minutes, start to finish.
After having very good results with this microwave cooking method I basically see this as the preferred way of making all my pasta dishes. So if you feel like trying a new method of cooking your pasta dishes try this method and I think you will be quite suprised at the end result.
Article Directory: http://www.articledashboard.com
When I first heard about this method of preparing pasta I was a little leery about the whole idea. I am not one to jump at every kitchen gadget that is out there but I recently came across a microwave pasta cooker and decided to try this new way of cooking pasta.
Well I was quite surprised at the end results after using this microwave pasta cooker. Not only could I not tell the difference in the way the pasta tasted but it actually took less time to cook. When using this method for cooking pasta the whole cooking process took only 15 minutes from beginning to end.
There is no need to bring a big pot of water to boil and then adding your pasta. The traditional way of making pasta on the stove could take anywhere from 30 to 40 minutes, start to finish.
After having very good results with this microwave cooking method I basically see this as the preferred way of making all my pasta dishes. So if you feel like trying a new method of cooking your pasta dishes try this method and I think you will be quite suprised at the end result.
Article Directory: http://www.articledashboard.com
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