When you are going to make a meal with pasta today, are you going to go with regular pasta or are you going to feed your family whole grain noodles? It is a question that seems to be popping up far more frequently lately, as health nuts are now concerned that the standard pasta noodles have too much starch in them and that there are healthier alternatives out there. What many people do not realize is that while they may be a different color, there really is no difference that can be detected in taste between the two different versions of the pasta.
Weight Watcher's Advocacy
There is new Pasta in town today, and this pasta will allow you to see that there are in fact healthier alternatives available. Pastas such as Ronzoni all natural whole grain, are a new line of fantastic pastas that are making their way to the store shelves. Pastas such as Penne Rigate with a full compliment of Omega 3 and a full does of daily fiber are offering you choices that can help increase your health awareness. This is a great way to stay healthy and continually enjoy the foods that you want to eat. The American Heart Association is actually advocating this type of pasta as well, as it meets all of the necessary cholesterol and saturated fat criteria in its healthy living programs.
Where Does This Lead Us?
One may ask where this leads us in regards to regular pasta and whole grain pasta? The answer is quite simple when you think about it; it leads to better health and more pasta without guilt. You can find these pastas just about anywhere these days, and this makes it simple when it comes to setting dinner schedules for the week. If your family is one that enjoys fine Italian pasta dishes, why not try them on this great health alternative and offer them something different. You may be pleasantly surprised to see that they are more receptive to the idea that you would have expected. There are a great deal of choices when it comes to this whole grain pasta revolution, as you can go with the standard spaghetti noodles or you can go with some of the more popular choices with the kids including: shells, spirals, or tubes. Whatever you chose, you can be sure that you will enjoy a great evening with wonderful food and your family to share at the dinner table.
Article Source: http://EzineArticles.com/?expert=Anna_Fiori
Wednesday, November 4, 2009
Pasta and Pasta-Based Recipes
Pasta is the Italian word for 'dough', derived from he Latin word pasta of the same meaning. Though these days it's used as a generic term for an Italian version of noodles made from a dough of flour and water (typically durum wheat flour) that can also contain eggs and various flavourings and colourings such as cheese and spinach.
When made the dough is typically passed several times through a series of rollers that progressively thin-out the dough making it elastic. The dough is then cut or shaped into various forms which can be cooked immediately in boiling water or which can be dried for storage.
Today there are over 350 distinct kinds of Italian pasta that range from large sheets such as lasagne to tiny pasta intended for soups, such as orzo.
Below is the recipe for creating your own home-made tagliatelle (ribbon pasta) using nettles to colour and flavour the pasta. You can substitute spinach for the nettles if desired or you can use a mix of 60ml olive oil and 40g grated Parmesan cheese or just add 60ml olive oil and more water to bind.
Nettle Tagliatelle
120ml nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Tansfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
Cooking this type of pasta is simplicity itself, just add it to a pan of well-salted boiling water and cook for 2 minutes then drain and serve.
To make lasagna just cut the pasta into oblongs from the long sheet you've made.
The next recipe is for a classic Italian pasta-based soup:
Potato and Pasta Soup
25g mixed dried pasta (eg. medium Macaroni, Conchiglie, Farfalle, 5cm lengths spaghetti etc)
1 large onion, chopped
450g chopped tomatoes, with juice
1 large potato, cubed
Salt and black pepper, to taste
Small amount of olive oil
Parmesan or Pecorino cheese, finely grated
Method:
Brown the onion slightly by frying in the olive oil. Add the tinned tomatoes and season with salt and pepper, bring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook the pasta and potatoes together in large pot. Drain some of the water (but leave enough so that pasta is covered). Add the tomato and onion mix to the pasta and potatoes and return to a simmer. Add the grated cheese into the pot, check the seasonings and serve in soup bowls, garnished with a sprig of basil.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
When made the dough is typically passed several times through a series of rollers that progressively thin-out the dough making it elastic. The dough is then cut or shaped into various forms which can be cooked immediately in boiling water or which can be dried for storage.
Today there are over 350 distinct kinds of Italian pasta that range from large sheets such as lasagne to tiny pasta intended for soups, such as orzo.
Below is the recipe for creating your own home-made tagliatelle (ribbon pasta) using nettles to colour and flavour the pasta. You can substitute spinach for the nettles if desired or you can use a mix of 60ml olive oil and 40g grated Parmesan cheese or just add 60ml olive oil and more water to bind.
Nettle Tagliatelle
120ml nettle purée
360g durum wheat flour
2 eggs
generous pinch of salt
generous pinch of black pepper
Method:
Begin with the nettle purée. Take about 200g of nettle tips, add to a pan of boiling water and blanch for 2 minutes. Remove to a cloth and wring until dry. Tansfer to a food processor and process until smooth. Keep 120ml and freeze the remainder for later use.
Sift the flour onto a pastry board and add the nettle puree, salt and black pepper. Mix well then form a well in the centre and break the eggs into this. Knead the dough quickly with your hands to form a smooth ball. Cover with a cloth and set aside to rest at room temperature for 30 minutes.
At the end of this time divide the ball into three equal pieces and pass through the rollers of a lightly-floured pasts machine (number 3 setting) until you have obtained a smooth and elastic sheet. Now pass this sheet through the cutting blades to obtain tagliatelle that are not too wide. Spread these out onto a cloth and allow to dry at room temperature for 15 minutes.
Cooking this type of pasta is simplicity itself, just add it to a pan of well-salted boiling water and cook for 2 minutes then drain and serve.
To make lasagna just cut the pasta into oblongs from the long sheet you've made.
The next recipe is for a classic Italian pasta-based soup:
Potato and Pasta Soup
25g mixed dried pasta (eg. medium Macaroni, Conchiglie, Farfalle, 5cm lengths spaghetti etc)
1 large onion, chopped
450g chopped tomatoes, with juice
1 large potato, cubed
Salt and black pepper, to taste
Small amount of olive oil
Parmesan or Pecorino cheese, finely grated
Method:
Brown the onion slightly by frying in the olive oil. Add the tinned tomatoes and season with salt and pepper, bring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook the pasta and potatoes together in large pot. Drain some of the water (but leave enough so that pasta is covered). Add the tomato and onion mix to the pasta and potatoes and return to a simmer. Add the grated cheese into the pot, check the seasonings and serve in soup bowls, garnished with a sprig of basil.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
Bluefish With Linguine
One of the most misunderstood of seafood is the bluefish. This fish, the only member of the family of fishes to which it belongs, has a fine reputation as a game fish that is seldom shared when it comes to the table. With a little preparation, bluefish can be the foundation for a fine gourmet meal that is incredibly simple to prepare.
The key, as with any seafood, is to start with the freshest available. The saltwater angler has this part solved. Everyone else just need to look for some basic things when choosing a fish at the market. First, make sure the eyes of the fish are clear. The body should be firm and there should be no visible bruises. Bluefish is best when filleted. Be certain to remove and discard the dark strip of meat on the skin side of the fillet.
By assembling the following ingredients you will keep your kitchen neat, clean and uncluttered and be on your way to a seafood dinner for 4.
2 to 21/2 lbs of bluefish fillets cut into 1 inch squares removing any stray bones
1/3 cup plus just a little bit more of extra virgin olive oil
3 or 4 garlic cloves chopped or sliced thin
2 tablespoons of chopped Italian parsley
1 teaspoon of fresh ground pepper
1 cup of diced fresh plum tomato or sun dried tomato
1 lb linguine
In a medium to large skillet saute the garlic until tender in the olive oil. (now is when you should also begin cooking the linguine) Add the fish and let cook turning occasionally. When the fish is not quite done, add the Italian parsley and pepper. Stir the pepper and parsley throughout the fish. At this point the fish should begin to flake or crumble. Add the tomatoes and continue to lightly mix letting the fish continue to flake or crumble. When the tomatoes are done the mix is ready to be poured over the linguine. If you like, you can add a garnish of sliced lemon and/or green Italian or Greek olives.
When I'm cooking this dish, I like to use a wooden spoon and as I stir in the ingredients I'll use the spoon to help the fish flake apart. Remember to keep the heat on the low to medium side since we don't want anything to brown. After trying this recipe you'll be one of those who can say "I like bluefish!"
Article Source: http://EzineArticles.com/?expert=Joe_Demalderis
The key, as with any seafood, is to start with the freshest available. The saltwater angler has this part solved. Everyone else just need to look for some basic things when choosing a fish at the market. First, make sure the eyes of the fish are clear. The body should be firm and there should be no visible bruises. Bluefish is best when filleted. Be certain to remove and discard the dark strip of meat on the skin side of the fillet.
By assembling the following ingredients you will keep your kitchen neat, clean and uncluttered and be on your way to a seafood dinner for 4.
2 to 21/2 lbs of bluefish fillets cut into 1 inch squares removing any stray bones
1/3 cup plus just a little bit more of extra virgin olive oil
3 or 4 garlic cloves chopped or sliced thin
2 tablespoons of chopped Italian parsley
1 teaspoon of fresh ground pepper
1 cup of diced fresh plum tomato or sun dried tomato
1 lb linguine
In a medium to large skillet saute the garlic until tender in the olive oil. (now is when you should also begin cooking the linguine) Add the fish and let cook turning occasionally. When the fish is not quite done, add the Italian parsley and pepper. Stir the pepper and parsley throughout the fish. At this point the fish should begin to flake or crumble. Add the tomatoes and continue to lightly mix letting the fish continue to flake or crumble. When the tomatoes are done the mix is ready to be poured over the linguine. If you like, you can add a garnish of sliced lemon and/or green Italian or Greek olives.
When I'm cooking this dish, I like to use a wooden spoon and as I stir in the ingredients I'll use the spoon to help the fish flake apart. Remember to keep the heat on the low to medium side since we don't want anything to brown. After trying this recipe you'll be one of those who can say "I like bluefish!"
Article Source: http://EzineArticles.com/?expert=Joe_Demalderis
Making Homemade Pasta is Easy With a Pasta Machine
You may wonder why you need to make fresh pasta when you can buy many types of dried pastas, in a variety of flavors, in most grocery stores today. Store bought pasta is one of the most convenient foods around, and the dried pasta can be stored in your pantry for a very long time, but fresh pasta has a delicate flavor and texture that makes it worth the extra effort.
With so many fresh pastas available today, why should you make your own?
The main reason I like making homemade pasta is because I can control the ingredients and flavors. Store bought fresh pasta contains preservatives and chemicals that can easily be avoided when you make your own pasta. You are also limited only by your imagination when choosing the flavors of your own pasta. Homemade ravioli is best because you can fill it with anything you want, and you can avoid the high fat meats common in many commercially prepared ravioli. Homemade pasta is not difficult at all to make once you learn how to make the dough and how to cut your fresh pasta into your desired shape. It is even possible to make chocolate pasta!
Do you need a Pasta Machine?
It is quite possible to make homemade pasta dough and simply cut it with a knife on a cutting board, however, a pasta machine will take the work out of some of the kneading and will give your dough a good consistency and uniform thickness. Once you have made your pasta dough, it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles, that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun.
Which Pasta Machine is Best?
When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine, there are usually additional cutting attachments you can use a few more varieties. Think about what types of pastas you usually make and how much variety you will want from your machine.
Making homemade pasta with an electric pasta machine can be easy because these machines include a greater variety of attachments and will save you the work of rolling the dough through the machine, however, many consider the texture to be inferior to the old fashioned crank machines. They are also a little more expensive but you will easily recoup the investment on any pasta machine since buying fresh pasta is quite expensive.
Another consideration when purchasing a pasta machine is to look for a sturdy model made of stainless steel and is easy to clean. A clean machine is important to prevent the pasta from sticking when rolling and cutting through the machine.
Prices range from about $20 for a basic, hand crank machine to over $100 for an expensive unit with electric motors which provide more ways to roll and slice, and ease-of-use features. Top of the line models, which are often not much more money, incorporate bowls, stirring rods, kneaders and other features to allow making the dough as well. That puts the whole operation together in one unit. Not bad!
Article Source: http://EzineArticles.com/?expert=Joy_Harrison
With so many fresh pastas available today, why should you make your own?
The main reason I like making homemade pasta is because I can control the ingredients and flavors. Store bought fresh pasta contains preservatives and chemicals that can easily be avoided when you make your own pasta. You are also limited only by your imagination when choosing the flavors of your own pasta. Homemade ravioli is best because you can fill it with anything you want, and you can avoid the high fat meats common in many commercially prepared ravioli. Homemade pasta is not difficult at all to make once you learn how to make the dough and how to cut your fresh pasta into your desired shape. It is even possible to make chocolate pasta!
Do you need a Pasta Machine?
It is quite possible to make homemade pasta dough and simply cut it with a knife on a cutting board, however, a pasta machine will take the work out of some of the kneading and will give your dough a good consistency and uniform thickness. Once you have made your pasta dough, it needs to be rolled out and cut to your desired shape. With the variety of pasta shapes and styles, that task is a bit more demanding than it sounds and a good pasta maker can make the whole task a lot easier and more fun.
Which Pasta Machine is Best?
When shopping for a pasta machine there are a few things you should consider. A basic hand crank machine is not very expensive and has been good enough for centuries. These are fun and not difficult to master but you will be limited to what types of pasta shapes you can make. The most basic machines come with a cutting attachment for linguine and spaghetti. If you move up to a slightly more expensive machine, there are usually additional cutting attachments you can use a few more varieties. Think about what types of pastas you usually make and how much variety you will want from your machine.
Making homemade pasta with an electric pasta machine can be easy because these machines include a greater variety of attachments and will save you the work of rolling the dough through the machine, however, many consider the texture to be inferior to the old fashioned crank machines. They are also a little more expensive but you will easily recoup the investment on any pasta machine since buying fresh pasta is quite expensive.
Another consideration when purchasing a pasta machine is to look for a sturdy model made of stainless steel and is easy to clean. A clean machine is important to prevent the pasta from sticking when rolling and cutting through the machine.
Prices range from about $20 for a basic, hand crank machine to over $100 for an expensive unit with electric motors which provide more ways to roll and slice, and ease-of-use features. Top of the line models, which are often not much more money, incorporate bowls, stirring rods, kneaders and other features to allow making the dough as well. That puts the whole operation together in one unit. Not bad!
Article Source: http://EzineArticles.com/?expert=Joy_Harrison
Thursday, September 10, 2009
Enjoying Quick Cheap Meals Including Pasta Meals
Preparing quick cheap meals isn't as easy as some may think. Sure, you could just throw together a few odd carrots, some spinach, perhaps a few lettuce leaves and call it a meal, but that's not really appetizing, and even a rabbit would most likely turn their nose up at something like that!
A good quick meal to prepare is often something containing foods of a vegan diet. You could throw together some nice pasta and pumpkins, perhaps create a nice pumpkin sauce if you want to go an extra step further. If you want to add a little meat to the diet, then why not add a bit of minced beef or chicken? Something like that is easy to prepare and doesn't cost much at all
Cheap pasta meals aren't the only thing that you can prepare for the fraction of a price of an ordinary family meal. Have you thought for example of perhaps preparing some salads containing croutons, with a nice mayonnaise dressing to boost? These are all examples of quick cheap meals that you can prepare in a matter of minutes, and that won't drain the bank account either!
A number of other examples that readily come to mind when preparing quick and affordable meals are meat balls, spaghetti and even omelletes. A good thing about these meals is that you can use them for just about any meal of the day and any occasions. Let's say you're hungry during the middle of the day and want to prepare yourself some meatballs. All you'd have to do would be to marinate a few, perhaps throw in some rice or pasta, and voila, there you'd have a fine meal consisting of meat balls.
Of course, preparing quick cheap meals isn't as easy as everyone makes it out to be. There is the odd occasion where you can just have a total mind blank as to what meal to prepare, and it's times like these that just throwing together any ingredients in your fridge that you believe may go well together comes in handy.
And by any ingredients, I'm of course referring to fresh produce and pasta meals. Don't start eating chocolates or snacking out on other unhealthy food, as these foods are not only expensive, but they're also certainly not healthy. Be mindful of what you're preparing, experiment a little, and without too much hassle you should be able to prepare quick, cheap meals for the whole family that everyone will enjoy.
Article Source: http://EzineArticles.com/?expert=John_Hubert
A good quick meal to prepare is often something containing foods of a vegan diet. You could throw together some nice pasta and pumpkins, perhaps create a nice pumpkin sauce if you want to go an extra step further. If you want to add a little meat to the diet, then why not add a bit of minced beef or chicken? Something like that is easy to prepare and doesn't cost much at all
Cheap pasta meals aren't the only thing that you can prepare for the fraction of a price of an ordinary family meal. Have you thought for example of perhaps preparing some salads containing croutons, with a nice mayonnaise dressing to boost? These are all examples of quick cheap meals that you can prepare in a matter of minutes, and that won't drain the bank account either!
A number of other examples that readily come to mind when preparing quick and affordable meals are meat balls, spaghetti and even omelletes. A good thing about these meals is that you can use them for just about any meal of the day and any occasions. Let's say you're hungry during the middle of the day and want to prepare yourself some meatballs. All you'd have to do would be to marinate a few, perhaps throw in some rice or pasta, and voila, there you'd have a fine meal consisting of meat balls.
Of course, preparing quick cheap meals isn't as easy as everyone makes it out to be. There is the odd occasion where you can just have a total mind blank as to what meal to prepare, and it's times like these that just throwing together any ingredients in your fridge that you believe may go well together comes in handy.
And by any ingredients, I'm of course referring to fresh produce and pasta meals. Don't start eating chocolates or snacking out on other unhealthy food, as these foods are not only expensive, but they're also certainly not healthy. Be mindful of what you're preparing, experiment a little, and without too much hassle you should be able to prepare quick, cheap meals for the whole family that everyone will enjoy.
Article Source: http://EzineArticles.com/?expert=John_Hubert
A Meal That Will Please Anyone - Even Your Mother-in-Law
I'm sure that you've noticed the price increases in your local grocery store. With the way our economy is today who can afford to purchase a variety of different ingredients to prepare a meal that will blow your guests away. I have the answer....inexpensive, delicious and 5 minutes to prepare. The recipe is for Shrimp over linguine with Clam Sauce, oh so scrumptious.
Here's what you need:
2 cans of your favorite Clam Sauce (Progresso makes a good one)
3 cloves of garlic (minced)
1 lb of raw Shrimp (deveined & peeled) approx. 30
fresh parsley
salt & pepper
Old Bay Seasonings
1 stick of butter
1 lb linguine
Before you start your Sauce you will want to get your pasta water boiling. Once the water comes to a rapid boil add your pasta and cook until al dente.
Sautee your garlic in Olive Oil. Add both cans of Clam Sauce, parsley, salt, pepper and Old Bay to taste. Bring to a low boil. Lower your heat to a simmer and add your shrimp (cook until pink) and stick of butter. Once your shrimp turn pink you are finished with the sauce. Take your pasta and toss in with the sauce.
This recipe is 4 Servings. If you're expecting more guests just simply add more Clam Sauce and Shrimp. If you can find Cherrystone Clams on sale that would make your dish even more attractive. Simply rinse your clams, add to a small amount of water and steam until they open. Be sure to serve warm garlic bread and a nice salad. For less than $25 you can make a meal that would impress anyone...even your Mother-in-Law.
Article Source: http://EzineArticles.com/?expert=Jennifer_Shelton
Here's what you need:
2 cans of your favorite Clam Sauce (Progresso makes a good one)
3 cloves of garlic (minced)
1 lb of raw Shrimp (deveined & peeled) approx. 30
fresh parsley
salt & pepper
Old Bay Seasonings
1 stick of butter
1 lb linguine
Before you start your Sauce you will want to get your pasta water boiling. Once the water comes to a rapid boil add your pasta and cook until al dente.
Sautee your garlic in Olive Oil. Add both cans of Clam Sauce, parsley, salt, pepper and Old Bay to taste. Bring to a low boil. Lower your heat to a simmer and add your shrimp (cook until pink) and stick of butter. Once your shrimp turn pink you are finished with the sauce. Take your pasta and toss in with the sauce.
This recipe is 4 Servings. If you're expecting more guests just simply add more Clam Sauce and Shrimp. If you can find Cherrystone Clams on sale that would make your dish even more attractive. Simply rinse your clams, add to a small amount of water and steam until they open. Be sure to serve warm garlic bread and a nice salad. For less than $25 you can make a meal that would impress anyone...even your Mother-in-Law.
Article Source: http://EzineArticles.com/?expert=Jennifer_Shelton
Easy Italian Pasta Recipe - Pasta With Roasted Vegetables & Fresh Herbs
Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Ralph_Serpe
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Ralph_Serpe
Sunday, August 23, 2009
A Glorious Pasta Recipe
Crab meat is what comes to my mind when I think of a dish which is luxurious in all terms. You may end up spending a fortune (close to $40 a pound) gulping down a few crab cakes. And once done, you will be left wanting for more.
Cooks on the East and West Coast now have access to great fresh crab meat, and if you can resist eating it straight from the container or tossing it with a little mayonnaise, it can make a full meal. Fresh crab meat makes the pasta sauce so luxurious that no other dish can provide this with so little work.
Recently, I found fresh crab meat for less than $20 a pound from Maine. It costs more or less the same if you are looking for crab meat from Maryland. "Jumbo meat" is the more expensive than "claw meat" and "lump lump". Just shop around you'll get some fresh crab meat at some really attractive prices.
If you intend making a pasta dish, you will get the claw meat for $15 a pound. Jumbo lump is a bit more costlier at $25 a pound. If you wish to buy freshly picked Dungeness crab, you can look at the West Coast fish markets where it sells for $25 a pound.
You can also use crab meat packed in tins or containers if you can't get fresh ones. They are often pasteurized and packed in containers and then refrigerated. It costs almost the as fresh meat but it is picking up in terms of popularity with crab meat eaters.
It's a second choice but no a terrible one. The fresh crab meat has some intense flavor which may not found in crabs in containers or pasteurized crab.
It's very easy to cook the crab meat. Here is how you do it:
1) Use crab meat, garlic, olive oil and a chili or two.
2) Turn off the heat when the garlic turns "gold" not brown.
3) As soon as the garlic starts coloring, you can add a cup of cherry tomatoes.
4) Continue cooking till the tomatoes collapse.
5) Just heat the crab meat. Ensure that you are not cooking the crab meat as it is already cooked before picking.
There are lot of pasta shapes which you can use with the crab meat. I have not found the right pasta shape, but it doesn't really matter. Just make sure that you shop for the right crab meat instead.
--Pasta With Crab--
~ 1 pound pasta
~ 1/2 pound crab meat, or more
~ 1/3 cup extra-virgin olive oil
~ 1/4 cup chopped fresh parsley leaves
~ 2 dried red chilies, or to taste
~ 2 tablespoons slivered or minced garlic
~ Salt to taste
Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.
Article Source: http://EzineArticles.com/?expert=Jonathan_T._Teng
Cooks on the East and West Coast now have access to great fresh crab meat, and if you can resist eating it straight from the container or tossing it with a little mayonnaise, it can make a full meal. Fresh crab meat makes the pasta sauce so luxurious that no other dish can provide this with so little work.
Recently, I found fresh crab meat for less than $20 a pound from Maine. It costs more or less the same if you are looking for crab meat from Maryland. "Jumbo meat" is the more expensive than "claw meat" and "lump lump". Just shop around you'll get some fresh crab meat at some really attractive prices.
If you intend making a pasta dish, you will get the claw meat for $15 a pound. Jumbo lump is a bit more costlier at $25 a pound. If you wish to buy freshly picked Dungeness crab, you can look at the West Coast fish markets where it sells for $25 a pound.
You can also use crab meat packed in tins or containers if you can't get fresh ones. They are often pasteurized and packed in containers and then refrigerated. It costs almost the as fresh meat but it is picking up in terms of popularity with crab meat eaters.
It's a second choice but no a terrible one. The fresh crab meat has some intense flavor which may not found in crabs in containers or pasteurized crab.
It's very easy to cook the crab meat. Here is how you do it:
1) Use crab meat, garlic, olive oil and a chili or two.
2) Turn off the heat when the garlic turns "gold" not brown.
3) As soon as the garlic starts coloring, you can add a cup of cherry tomatoes.
4) Continue cooking till the tomatoes collapse.
5) Just heat the crab meat. Ensure that you are not cooking the crab meat as it is already cooked before picking.
There are lot of pasta shapes which you can use with the crab meat. I have not found the right pasta shape, but it doesn't really matter. Just make sure that you shop for the right crab meat instead.
--Pasta With Crab--
~ 1 pound pasta
~ 1/2 pound crab meat, or more
~ 1/3 cup extra-virgin olive oil
~ 1/4 cup chopped fresh parsley leaves
~ 2 dried red chilies, or to taste
~ 2 tablespoons slivered or minced garlic
~ Salt to taste
Bring a large pot of water to a boil, and salt it. Put oil, garlic, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low. Cook, shaking pan, until garlic just begins to color; turn off heat.
When water boils, cook pasta. When it is just about done, turn heat under oil back to low and add crab; stir once or twice. Drain pasta (reserve a bit of cooking water), and toss it in crab sauce to coat. If mixture seems a bit dry, add reserved cooking water or more olive oil. Stir in parsley, adjust seasoning, and serve.
Article Source: http://EzineArticles.com/?expert=Jonathan_T._Teng
Saucing The Pasta
The traditional pasta sauces will generally be categorized as one of the following: a tomato or vegetable-based sauce, a cream or butter-based sauce, a cheese sauce, a meat sauce, a herb-based sauce, or an oil-based sauce, with each variation containing a variety of ingredients mixed into the sauce base Find here some tips about how to combine the different Types of pasta with different types of sauce
Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.
Use: Thick tomato or meat sauces, pesto, chunky sauces, cheese sauces and sauces with herbs
Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni, and ziti.
Use: Accept the same type of sauce as the shaped pasta plus thick cream sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli.
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette.
Sauce:(For the wider dried pastas) can be used meat sauces, thick tomato sauces, and thick cream sauces; (For narrow or fresh pastas) can be used Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti.
Can be used: Light sauces, mainly used in broth or soups with a light base.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Match with: Light tomato sauce, light cream based sauce, and broth
Asian Noodles: Normal Asian, Asian wheat and Asian rice noodles, bean thread noodles, cornstarch or seaweed noodles, and soba noodles. Generally not eaten with a sauce. Used in stir-fries, soups and salads.
CARBONARA SAUCE
Carbonara Sauce is another delicious Classic Italian Pasta Sauce. Creamy egg and bacon ingredients. Very quick and easy to make.
Serves: 4-6
Preparation Time:15 minutes
Total cooking time: 25 minutes
Ingredients.
8 bacon rashers
4 eggs
1/2 cup freshly grated Parmesan(50 g/ 1-3/4 oz)
1-1/4 cups cream (315 ml/10fl oz)
Amount suggested for 500g pasta (1lb)
Directions:
Remove and discard the bacon rind and cut the bacon into thin Strips. Cook in a heavy-based pan over medium heat until crisp. Drain on paper towels. In the meantime cook the pasta according to the pasta package instructions, untill al dente. Drain and return to the pan to keep warm. Beat the eggs, Parmesan and cream in a bowl until well combined. Stir the bacon through the mixture. Pour the sauce over the hot pasta and toss gently until the sauce coats the pasta. Return the pan to very low heat and cook for 1/2 to 1 minute or until the sauce has slightly thickened. Add freshly ground black pepper and Parmesan, to taste.
Article Source: http://EzineArticles.com/?expert=Magaly_G
Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.
Use: Thick tomato or meat sauces, pesto, chunky sauces, cheese sauces and sauces with herbs
Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni, and ziti.
Use: Accept the same type of sauce as the shaped pasta plus thick cream sauces
Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli.
Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette.
Sauce:(For the wider dried pastas) can be used meat sauces, thick tomato sauces, and thick cream sauces; (For narrow or fresh pastas) can be used Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces
Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti.
Can be used: Light sauces, mainly used in broth or soups with a light base.
Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini
Match with: Light tomato sauce, light cream based sauce, and broth
Asian Noodles: Normal Asian, Asian wheat and Asian rice noodles, bean thread noodles, cornstarch or seaweed noodles, and soba noodles. Generally not eaten with a sauce. Used in stir-fries, soups and salads.
CARBONARA SAUCE
Carbonara Sauce is another delicious Classic Italian Pasta Sauce. Creamy egg and bacon ingredients. Very quick and easy to make.
Serves: 4-6
Preparation Time:15 minutes
Total cooking time: 25 minutes
Ingredients.
8 bacon rashers
4 eggs
1/2 cup freshly grated Parmesan(50 g/ 1-3/4 oz)
1-1/4 cups cream (315 ml/10fl oz)
Amount suggested for 500g pasta (1lb)
Directions:
Remove and discard the bacon rind and cut the bacon into thin Strips. Cook in a heavy-based pan over medium heat until crisp. Drain on paper towels. In the meantime cook the pasta according to the pasta package instructions, untill al dente. Drain and return to the pan to keep warm. Beat the eggs, Parmesan and cream in a bowl until well combined. Stir the bacon through the mixture. Pour the sauce over the hot pasta and toss gently until the sauce coats the pasta. Return the pan to very low heat and cook for 1/2 to 1 minute or until the sauce has slightly thickened. Add freshly ground black pepper and Parmesan, to taste.
Article Source: http://EzineArticles.com/?expert=Magaly_G
What Are The Ingredients Of The Best Italian Recipes?
It might come as a surprise that Italian cooking doesn’t exist.
Italy was united only in 1861 and the history of this country is so fragmented that every city and village has its own, ferociously guarded traditions.
For centuries neighboring towns have looked at each other as enemies, stubbornly refusing to share language, traditions and cooking recipes. Even the name of common food is jealously guarded: for example the same sea snails are called in Ancona “crocette”, in Senigallia (30 km away) “garagoi”.
The geography of Italy didn’t help matters either, the west and the east coast are divided by a high range of mountains, the Apennines and the Italian boot is separated from the rest of the continent by the even higher Alps. The result is that we find in a relatively small nation a climate that ranges from the warm Mediterranean to the cool alpine weather, with almost everything else in between.
The cooking reflects this great variety with ingredients coming from land and sea and from very different climates.
Given roughly the same ingredients two sea towns with a temperate climate like Naples and Venice managed to develop very different culinary traditions.
Only television brought to Italy a certain uniformity with a shared common language and similar cultural patterns.
There are though two main ingredients in Italian food that I think unite the nation.
The first is the love and respect for food quality and freshness: only the best produce will do for the family table. The quality is pursued in the daily markets and little shops that survive despite the advent of the large superstores, always regarded with suspicion by the Italian consumer.
The second is the attitude toward eating: sitting at the table is a rite that daily brings together family and friends, it becomes more than just eating, is an act of love and sharing that keeps together the basic social structure.
The recipe I am going to talk about simplify these two concepts: it is based on the quality and freshness of the ingredients and is the kind of food that you prepare after a day at the beach, while chatting with friends and sipping a glass of white wine.
Ingredients:
Sauce:
One big mozzarella: look for the fresh kind that comes in its own liquid, if possible made with buffalo milk instead of the more current one made with regular cow milk.
Fresh basil: possibly just picked leaves, never the dried substitute.
One cup of cherry tomatoes.
Two cloves of garlic: keep away from the powder.
Crushed chili pepper.
Pasta:
A packet of pasta: your favorite shape but take care to cook it rigorously “al dente”, overcooked pasta can spoil the best sauces.
Instructions:
Chop roughly the ingredients of the sauce and mix them in a big bowl with a little of your best extra virgin olive oil.
Boil the pasta in salted water, don’t exceed the cooking times on the package.
Drain the pasta and pass it under cool running water, this will prevent the mozzarella from sticking in one solid block at the bottom of the bowl.
Mix the pasta with the other ingredients and enjoy it with your friends and family.
Article Source: http://EzineArticles.com/?expert=Elda_Rita_Tessadori
Italy was united only in 1861 and the history of this country is so fragmented that every city and village has its own, ferociously guarded traditions.
For centuries neighboring towns have looked at each other as enemies, stubbornly refusing to share language, traditions and cooking recipes. Even the name of common food is jealously guarded: for example the same sea snails are called in Ancona “crocette”, in Senigallia (30 km away) “garagoi”.
The geography of Italy didn’t help matters either, the west and the east coast are divided by a high range of mountains, the Apennines and the Italian boot is separated from the rest of the continent by the even higher Alps. The result is that we find in a relatively small nation a climate that ranges from the warm Mediterranean to the cool alpine weather, with almost everything else in between.
The cooking reflects this great variety with ingredients coming from land and sea and from very different climates.
Given roughly the same ingredients two sea towns with a temperate climate like Naples and Venice managed to develop very different culinary traditions.
Only television brought to Italy a certain uniformity with a shared common language and similar cultural patterns.
There are though two main ingredients in Italian food that I think unite the nation.
The first is the love and respect for food quality and freshness: only the best produce will do for the family table. The quality is pursued in the daily markets and little shops that survive despite the advent of the large superstores, always regarded with suspicion by the Italian consumer.
The second is the attitude toward eating: sitting at the table is a rite that daily brings together family and friends, it becomes more than just eating, is an act of love and sharing that keeps together the basic social structure.
The recipe I am going to talk about simplify these two concepts: it is based on the quality and freshness of the ingredients and is the kind of food that you prepare after a day at the beach, while chatting with friends and sipping a glass of white wine.
Ingredients:
Sauce:
One big mozzarella: look for the fresh kind that comes in its own liquid, if possible made with buffalo milk instead of the more current one made with regular cow milk.
Fresh basil: possibly just picked leaves, never the dried substitute.
One cup of cherry tomatoes.
Two cloves of garlic: keep away from the powder.
Crushed chili pepper.
Pasta:
A packet of pasta: your favorite shape but take care to cook it rigorously “al dente”, overcooked pasta can spoil the best sauces.
Instructions:
Chop roughly the ingredients of the sauce and mix them in a big bowl with a little of your best extra virgin olive oil.
Boil the pasta in salted water, don’t exceed the cooking times on the package.
Drain the pasta and pass it under cool running water, this will prevent the mozzarella from sticking in one solid block at the bottom of the bowl.
Mix the pasta with the other ingredients and enjoy it with your friends and family.
Article Source: http://EzineArticles.com/?expert=Elda_Rita_Tessadori
Saturday, August 15, 2009
Dining Out At Home
I really enjoy eating at nice restaurants. Not because I don't enjoy cooking, but more to the point, I enjoy good food. I was working in a small Oregon town for a while and found myself hard pressed for someplace really good to eat. There were plenty of restaurants in town, just very few with food I would consider really delicious. This same situation can be found in many small towns all over America.
When I'm getting together with friends, or friend as the case my be, it's always nice to eat dinner at my house. I am then in control of the evening. No rushing to be in time for my reservation at the restaurant. We are able to enjoy whatever music we find enjoyable. There is no waiter hovering for his tip. I especially enjoy when the waiter wants to ask about the meal and my mouth if full of food.
There is nobody standing around waiting for my table. I know the food will be good because I know exactly what went into it. We can stay seated at the table for as long as we want or better yet, move the party into the living room. (Even better on a rainy night)
I thought it would be fun to pass along the makings of a truly great dinner, assuming Italian is a meal of choice. Whatever you do, don't cheapskate on the ingredients. Start with a nice green salad. Have perhaps two dressings available. Again, don't cheapskate. A bottle of nice wine is always good. Have your dealer assist you with the selection. Also, be sure to have coffee available. Perhaps more then one flavor. Now let's get to the heart of the situation.
Olive Garden Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE:
Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the
sauce into 2 equal portions. Refrigerate 1 portion for
use later.
RICOTTA CHEESE MIX:
Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES:
Combine all veggies and mix well.
ASSEMBLY:
Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1 1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1 1/4 c ricotta cheese mix to
finish.
COOKING:
Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
An appetizer is always nice to get the evening started.
Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
No truly great dinner is complete without a totally decadent dessert. Try this on for size.
Cracker Barrel Cherry Chocolate Cobbler
1 1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.
It is best to have several wheelbarrows available to transport you from the table to the couch. Also, have a prepared statement already written where-by you swear to go on a diet the very next day.
Article Source: http://EzineArticles.com/?expert=Paidra_Delayno
When I'm getting together with friends, or friend as the case my be, it's always nice to eat dinner at my house. I am then in control of the evening. No rushing to be in time for my reservation at the restaurant. We are able to enjoy whatever music we find enjoyable. There is no waiter hovering for his tip. I especially enjoy when the waiter wants to ask about the meal and my mouth if full of food.
There is nobody standing around waiting for my table. I know the food will be good because I know exactly what went into it. We can stay seated at the table for as long as we want or better yet, move the party into the living room. (Even better on a rainy night)
I thought it would be fun to pass along the makings of a truly great dinner, assuming Italian is a meal of choice. Whatever you do, don't cheapskate on the ingredients. Start with a nice green salad. Have perhaps two dressings available. Again, don't cheapskate. A bottle of nice wine is always good. Have your dealer assist you with the selection. Also, be sure to have coffee available. Perhaps more then one flavor. Now let's get to the heart of the situation.
Olive Garden Lasagna
Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE:
Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the
sauce into 2 equal portions. Refrigerate 1 portion for
use later.
RICOTTA CHEESE MIX:
Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES:
Combine all veggies and mix well.
ASSEMBLY:
Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1 1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1 1/4 c ricotta cheese mix to
finish.
COOKING:
Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
An appetizer is always nice to get the evening started.
Olive Gardens Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
No truly great dinner is complete without a totally decadent dessert. Try this on for size.
Cracker Barrel Cherry Chocolate Cobbler
1 1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.
It is best to have several wheelbarrows available to transport you from the table to the couch. Also, have a prepared statement already written where-by you swear to go on a diet the very next day.
Article Source: http://EzineArticles.com/?expert=Paidra_Delayno
Five Great Pasta Dishes For Students To Microwave
Pasta is one of the great energy foods in the world and great quick meal can be knocked out in your microwave in no time at all. Cooking pasta in a microwave oven is extremely easy and with the versatility of pasta an enormous number of meals can be created. Here's five tasty and quick meals for all you students out there. All of these recipes are based on you using an 8000 watt microwave oven. You will have to adjust your cooking times according to your microwaves wattage. Remember when you cover food always use microwave safe wrap and that steam will build up and when you take the microwave wrap off this can scold, so be very careful.
1; This recipe will serve two people. Take some pasta shells [conchiglie] about a cup full per serving and put them into a microwave safe container, add a crushed clove of garlic, a tin of chopped tomatoes, a teaspoon of olive oil and a sprinkle of basil. Cover this with a microwave safe plastic and microwave on full power for three minutes. Remove from your microwave and stir, if you think it may need some more liquid add two tablespoons of water, return to the microwave for three more minutes and cook on full power. Remove the microwave and stir. Leave this to stand for two minutes and serve. This is great recipe for vegetarians and has amazing flavours which everybody will enjoy.
2; Macaroni and Cheese;
Put a cup of macaroni in a microwave safe dish with two cups of hot water, two tablespoons of butter or margarine, add a pinch of salt and a pinch of pepper, and two cups of milk.Cover with a microwave safe cover cook on full power for five minutes and remove and stir. Return to your microwave and cook for a further five minutes on half power. Add a third of a cp of flour and 10oz of any cheese you fancy. Cover and cook for a further twenty minutes on half power. Remove from your microwave stir well and leave to stand for at least two minutes before you serve.
3;Microwave tuna pasta and sweetcorn.
Place six strips of lasagne in bowl of water and leave to soak for an hour. Put half an onion, a teaspoon of oil, and quarter cup of flour in a microwave safe bowl and cook on full power for one minute add one and half cups of grated cheese and a pinch of salt and pepper, two cups of milk and cook for a further four minutes. Remove from the microwave and stir well. Drain the lasagne. Combine a tin of tuna, a tin of sweetcorn in a dish and the previously cooked onion and cheese mixture and then spread some of the mix over the base of a microwave dish. Put two strips of lasagne over this and then repeat the layers. Spread a quarter of a cup of parmesan cheese over the top, cover and cook for fifteen minutes on full power. Leave to stand for two minutes and serve.
4; Microwave egg noodle casserole;
This is a great winter warmer recipe. Take three cups of noodles and place in a microwave safe bowl. Add two cups of hot water, cover and cook on full power for three minutes. Remove from the microwave and stir cover and cook for a further two minutes, remove from the microwave and leave to stand. Check that the noodles are soft, if not, cook on full power for another thirty seconds. Add a half a cup full of chopped onions and a cup full of any mixed vegetables with a tin of mushroom soup along with two cups of any meat you like. Cover and microwave on full power for five minutes, remove from microwave and stir well adding in two cups of crushed potatoes and then cover and microwave for eleven minutes on three quarter power. Remove from you microwave and leave to stand for two minutes before serving.
5;Microwave Spaghetti Bolognese;
Take one pound of minced beef, half a cup of onion chopped and two crushed garlic cloves and crumble into a microwave bowl. Cover and cook on full power for three minutes. Remove from microwave and drain off the fat. Add a tin of chopped tomatoes, two teaspoons of oregano, two teaspoons of tomato paste, a half a teaspoon of thyme and a pinch of salt and pepper and cook on full power for further five minutes. Remove from microwave and leave to stand. Take spaghetti and put in a microwave bowl add two cups of hot water and cook for three minutes. Remove from microwave and stir microwave for a further three minutes and remove from microwave. Leave to stand for two minutes before serving this wonderful traditional dish.
Article Source: http://EzineArticles.com/?expert=Ross_Wharton
1; This recipe will serve two people. Take some pasta shells [conchiglie] about a cup full per serving and put them into a microwave safe container, add a crushed clove of garlic, a tin of chopped tomatoes, a teaspoon of olive oil and a sprinkle of basil. Cover this with a microwave safe plastic and microwave on full power for three minutes. Remove from your microwave and stir, if you think it may need some more liquid add two tablespoons of water, return to the microwave for three more minutes and cook on full power. Remove the microwave and stir. Leave this to stand for two minutes and serve. This is great recipe for vegetarians and has amazing flavours which everybody will enjoy.
2; Macaroni and Cheese;
Put a cup of macaroni in a microwave safe dish with two cups of hot water, two tablespoons of butter or margarine, add a pinch of salt and a pinch of pepper, and two cups of milk.Cover with a microwave safe cover cook on full power for five minutes and remove and stir. Return to your microwave and cook for a further five minutes on half power. Add a third of a cp of flour and 10oz of any cheese you fancy. Cover and cook for a further twenty minutes on half power. Remove from your microwave stir well and leave to stand for at least two minutes before you serve.
3;Microwave tuna pasta and sweetcorn.
Place six strips of lasagne in bowl of water and leave to soak for an hour. Put half an onion, a teaspoon of oil, and quarter cup of flour in a microwave safe bowl and cook on full power for one minute add one and half cups of grated cheese and a pinch of salt and pepper, two cups of milk and cook for a further four minutes. Remove from the microwave and stir well. Drain the lasagne. Combine a tin of tuna, a tin of sweetcorn in a dish and the previously cooked onion and cheese mixture and then spread some of the mix over the base of a microwave dish. Put two strips of lasagne over this and then repeat the layers. Spread a quarter of a cup of parmesan cheese over the top, cover and cook for fifteen minutes on full power. Leave to stand for two minutes and serve.
4; Microwave egg noodle casserole;
This is a great winter warmer recipe. Take three cups of noodles and place in a microwave safe bowl. Add two cups of hot water, cover and cook on full power for three minutes. Remove from the microwave and stir cover and cook for a further two minutes, remove from the microwave and leave to stand. Check that the noodles are soft, if not, cook on full power for another thirty seconds. Add a half a cup full of chopped onions and a cup full of any mixed vegetables with a tin of mushroom soup along with two cups of any meat you like. Cover and microwave on full power for five minutes, remove from microwave and stir well adding in two cups of crushed potatoes and then cover and microwave for eleven minutes on three quarter power. Remove from you microwave and leave to stand for two minutes before serving.
5;Microwave Spaghetti Bolognese;
Take one pound of minced beef, half a cup of onion chopped and two crushed garlic cloves and crumble into a microwave bowl. Cover and cook on full power for three minutes. Remove from microwave and drain off the fat. Add a tin of chopped tomatoes, two teaspoons of oregano, two teaspoons of tomato paste, a half a teaspoon of thyme and a pinch of salt and pepper and cook on full power for further five minutes. Remove from microwave and leave to stand. Take spaghetti and put in a microwave bowl add two cups of hot water and cook for three minutes. Remove from microwave and stir microwave for a further three minutes and remove from microwave. Leave to stand for two minutes before serving this wonderful traditional dish.
Article Source: http://EzineArticles.com/?expert=Ross_Wharton
How to Keep Spaghetti From Falling Through the Grill
Now that I got your attention lets talk about some Great Italian Grilling to start off the
Summer. Unfortunately it does not include grilled spaghetti though spaghetti squash is always an option. This is the time of the year when we abandon the kitchen for the great outdoors. It’s time to get that rustic feeling deep down inside when you grab a piece of meat or fish and throw it on an open flame.
Cooking Italian food in your kitchen is one thing but, cooking Italian food on the grill adds a whole other dimension of flavor. Italian food like many other Mediterranean foods got it’s start on an open flame. Italians from Sicily to Rome grill seafood on a regular basis. So there is no reason why you should not give it a try. It’s simple and uncomplicated just as long as you follow a few easy steps. First make sure your grill is lightly coated with oil before placing any fish on the grill. This will avoid sticking and having your fish fall apart when you try to turn it over. Second make sure your grill is nice and hot before you begin.
Here’s an easy seafood recipe for Grilled Scallops with Vegetables over a nice plate of angel hair pasta for you to start off with. If you feel it’s to much trouble to fire up a grill for a few scallops then by all means throw on a couple of t-bones instead.
Yes you will have to go back into your kitchen to make the pasta and a little aglio e olio sauce but it’s worth it.
# 8 medium sized sea scallops
# 5 cloves of garlic, finely chopped
# 1 tsp of dried oregano
# 1 small red onion, cut into half inch slices
# 6 asparagus spears, peeled
# 1 small zucchini, sliced thin
# 2 large Portabello mushrooms
# 3/4 cup of extra virgin olive oil.
# 2 Tbls of butter
# Juice of one lemon
# 1/2 tsp of salt
# 1/2 tsp of freshly ground black pepper
# 1 pound of angel hair pasta
# 1/4 cup of flat leaf parsley, chopped
PREPARATION
# Wash the scallops and blot dry with a paper towel.
# Place the scallops in a large plastic bag.
# Pour in 1/4 cup of olive oil, 3 cloves of the chopped garlic, and the oregano and refrigerate for around 4 hours.
# Remove the scallops and string them on 2 metal skewers.
# Season with salt and pepper.
# Brush the vegetables with some of remaining 1/2 cup of oil.
# Prepare your grill.
# In the meantime cook the angel hair pasta in 6 quarts of boiling salted water until al dente. Around 5 minutes.
# Grill the vegetables first.
# The onions on indirect heat for about 8 to 10 minutes turning once halfway through.
# The asparagus on direct heat for 6 to 8 minutes turning once halfway through.
# The zucchini on direct heat for 6 to 8 minutes turning once halfway through.
# The mushrooms on direct heat 12 to 15 minutes turning once turning once halfway through.
# Cut the vegetables up into smaller pieces.
# Grill the scallops on indirect heat for about 3 minutes on each side.
# Plate the pasta and place the vegetables on top with the scallops.
# Sauté the rest of the garlic in a small pan in the remaining oil and pour over pasta.
# Squeeze the lemon all over and garnish with parsley.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Summer. Unfortunately it does not include grilled spaghetti though spaghetti squash is always an option. This is the time of the year when we abandon the kitchen for the great outdoors. It’s time to get that rustic feeling deep down inside when you grab a piece of meat or fish and throw it on an open flame.
Cooking Italian food in your kitchen is one thing but, cooking Italian food on the grill adds a whole other dimension of flavor. Italian food like many other Mediterranean foods got it’s start on an open flame. Italians from Sicily to Rome grill seafood on a regular basis. So there is no reason why you should not give it a try. It’s simple and uncomplicated just as long as you follow a few easy steps. First make sure your grill is lightly coated with oil before placing any fish on the grill. This will avoid sticking and having your fish fall apart when you try to turn it over. Second make sure your grill is nice and hot before you begin.
Here’s an easy seafood recipe for Grilled Scallops with Vegetables over a nice plate of angel hair pasta for you to start off with. If you feel it’s to much trouble to fire up a grill for a few scallops then by all means throw on a couple of t-bones instead.
Yes you will have to go back into your kitchen to make the pasta and a little aglio e olio sauce but it’s worth it.
# 8 medium sized sea scallops
# 5 cloves of garlic, finely chopped
# 1 tsp of dried oregano
# 1 small red onion, cut into half inch slices
# 6 asparagus spears, peeled
# 1 small zucchini, sliced thin
# 2 large Portabello mushrooms
# 3/4 cup of extra virgin olive oil.
# 2 Tbls of butter
# Juice of one lemon
# 1/2 tsp of salt
# 1/2 tsp of freshly ground black pepper
# 1 pound of angel hair pasta
# 1/4 cup of flat leaf parsley, chopped
PREPARATION
# Wash the scallops and blot dry with a paper towel.
# Place the scallops in a large plastic bag.
# Pour in 1/4 cup of olive oil, 3 cloves of the chopped garlic, and the oregano and refrigerate for around 4 hours.
# Remove the scallops and string them on 2 metal skewers.
# Season with salt and pepper.
# Brush the vegetables with some of remaining 1/2 cup of oil.
# Prepare your grill.
# In the meantime cook the angel hair pasta in 6 quarts of boiling salted water until al dente. Around 5 minutes.
# Grill the vegetables first.
# The onions on indirect heat for about 8 to 10 minutes turning once halfway through.
# The asparagus on direct heat for 6 to 8 minutes turning once halfway through.
# The zucchini on direct heat for 6 to 8 minutes turning once halfway through.
# The mushrooms on direct heat 12 to 15 minutes turning once turning once halfway through.
# Cut the vegetables up into smaller pieces.
# Grill the scallops on indirect heat for about 3 minutes on each side.
# Plate the pasta and place the vegetables on top with the scallops.
# Sauté the rest of the garlic in a small pan in the remaining oil and pour over pasta.
# Squeeze the lemon all over and garnish with parsley.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Pasta Salad Basics
Whatever type of pasta you have in your cupboard, from spaghetti to rigatoni or even that old box of macaroni and cheese, you can create a great salad in the time it takes the pasta to cook and cool. The first thing to do before you start cooking any noodles is to look through your kitchen and decide which ingredients will be added to the salad. Here are a few ideas:
1-Vegetables:
You can put just about any vegetable in a pasta salad. Onions, celery, carrots, bell peppers, tomatoes, broccoli, cauliflower, cucumber, raw spinach, etc. are good examples. If you prefer to have your vegetables cooked rather than raw you can throw them in the pot with your pasta. I would wait until the pasta is partially cooked about 3 minutes before adding to keep veggys from overcooking. The tomatoes and cucumber should be raw and added after the pasta is cooked and cooled.
2-Meat and Seafood:
Deli-styled meat makes a great addition to a pasta salad. Beef, chicken, ham and pepperoni are good examples. It doesn't matter if it's cubed or thinly sliced, it will blend into the salad nicely.
Any cooked meat can be added be it cooked fresh, leftovers from a previous meal, or meat from a can. Chicken, beef and pork are the 3 main ones.
Seafood is another popular ingredient, freshly cooked or canned. The easiest is to add a can of salmon or tuna to your salad. Some shellfish is available canned as well, the most common one being shrimp.
Freshly cooked seafood is becoming quite popular when making salads these days, just make sure it has been properly cared for and cooked. Some examples are scallops, shrimp, prawns, crab, squid, mussels, oysters, clams, and any finfish such as salmon. Smoked salmon is full of flavour and my favorite seafood to add to a salad.
Although meat and/or seafood can enhance your pasta salad, they are not required so if you would prefer to omit them you can still make a perfectly fine salad without them.
3-Cheese:
Many pasta salads have parmesan cheese added to them but any cheese will add flavour. You can use any cheese in any form such as grated, sliced or cubed. For those of you making your salad with pasta from a box of macaroni and cheese you could add the cheese sauce mix that comes in the package. Another option is to use a cheesy dressing such as 3 Cheese Ranch when dressing the salad.
4-Garlic and Olives:
For you garlic lovers out there a clove or two of garlic will add a bit of a bite to your salad. Any kind of sliced olive will blend well in this salad.
5-Spices:
Add spices sparingly, use any of your favorites. Some popular ones are: Oregano, basil, thyme, curry, salt & pepper.
6-Dressing:
For dressing you can go with creamy or an oil & vinegar mix. Any bottled dressing will work or you can make your own. For creamy dressing use about a cup of mayonnaise or yogurt with 1/4 cup of either vinegar, wine, lemon or lime juice. Add a little spice, salt & pepper to taste and you have a creamy dressing.
For an oil/vinegar dressing just substitute the mayonnaise or yogurt for about 1/4 cup salad oil.
Now that you have decided on your ingredients it's time to boil your pasta. Follow the directions on the package and cook until El Dente. In other words cook pasta until tender but firm(usually about 8-10 minutes).
Drain pasta in a colander, rinse with cold water and set aside. Once pasta has cooled off add all other ingredients you have decided on except dressing and mix. Add dressing sparingly until salad is completely coated. You may have leftover dressing if you made your own.
Cool salad for about 2 hours before serving.
Article Source: http://EzineArticles.com/?expert=Gordon_Angrignon
1-Vegetables:
You can put just about any vegetable in a pasta salad. Onions, celery, carrots, bell peppers, tomatoes, broccoli, cauliflower, cucumber, raw spinach, etc. are good examples. If you prefer to have your vegetables cooked rather than raw you can throw them in the pot with your pasta. I would wait until the pasta is partially cooked about 3 minutes before adding to keep veggys from overcooking. The tomatoes and cucumber should be raw and added after the pasta is cooked and cooled.
2-Meat and Seafood:
Deli-styled meat makes a great addition to a pasta salad. Beef, chicken, ham and pepperoni are good examples. It doesn't matter if it's cubed or thinly sliced, it will blend into the salad nicely.
Any cooked meat can be added be it cooked fresh, leftovers from a previous meal, or meat from a can. Chicken, beef and pork are the 3 main ones.
Seafood is another popular ingredient, freshly cooked or canned. The easiest is to add a can of salmon or tuna to your salad. Some shellfish is available canned as well, the most common one being shrimp.
Freshly cooked seafood is becoming quite popular when making salads these days, just make sure it has been properly cared for and cooked. Some examples are scallops, shrimp, prawns, crab, squid, mussels, oysters, clams, and any finfish such as salmon. Smoked salmon is full of flavour and my favorite seafood to add to a salad.
Although meat and/or seafood can enhance your pasta salad, they are not required so if you would prefer to omit them you can still make a perfectly fine salad without them.
3-Cheese:
Many pasta salads have parmesan cheese added to them but any cheese will add flavour. You can use any cheese in any form such as grated, sliced or cubed. For those of you making your salad with pasta from a box of macaroni and cheese you could add the cheese sauce mix that comes in the package. Another option is to use a cheesy dressing such as 3 Cheese Ranch when dressing the salad.
4-Garlic and Olives:
For you garlic lovers out there a clove or two of garlic will add a bit of a bite to your salad. Any kind of sliced olive will blend well in this salad.
5-Spices:
Add spices sparingly, use any of your favorites. Some popular ones are: Oregano, basil, thyme, curry, salt & pepper.
6-Dressing:
For dressing you can go with creamy or an oil & vinegar mix. Any bottled dressing will work or you can make your own. For creamy dressing use about a cup of mayonnaise or yogurt with 1/4 cup of either vinegar, wine, lemon or lime juice. Add a little spice, salt & pepper to taste and you have a creamy dressing.
For an oil/vinegar dressing just substitute the mayonnaise or yogurt for about 1/4 cup salad oil.
Now that you have decided on your ingredients it's time to boil your pasta. Follow the directions on the package and cook until El Dente. In other words cook pasta until tender but firm(usually about 8-10 minutes).
Drain pasta in a colander, rinse with cold water and set aside. Once pasta has cooled off add all other ingredients you have decided on except dressing and mix. Add dressing sparingly until salad is completely coated. You may have leftover dressing if you made your own.
Cool salad for about 2 hours before serving.
Article Source: http://EzineArticles.com/?expert=Gordon_Angrignon
Sunday, August 2, 2009
Macaroni and Cheese, Dressed Up
I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.
Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni
1 c. grated Colby Jack cheese
1 c. grated Cheddar cheese
Sprinkle of flour
Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.
You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.
Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.
If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.
Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.
Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Orecchiette Alle Cime Di Rapa
The prescription for typical excellence of the Apulia is "Orecchiette alle cime di rapa".
We begin with the ingredients of the prescription for four persons:
* 3 segments of garlic
* extra oil d’oliva vergine
* it knows them
* black pepper
* chili pepper
* 500 grams of orecchiette
* 1 anchovy
* 1 chilo of turnip tops
Preparation:
We carry to boiling a pot d’acqua and after that we pour ourselves within the orecchiette.
In the meantime, in an other pot to make to rosolare l’aglio nell’olio, to add to the thread of anchovy and the chili pepper for approximately 3 minuteren.
When orecchiette raggiongono the halves baking, to add the turnip tops. To drain orecchiette and the turnips.
To discard l’aglio and the chili pepper, to pour all in the frying pan and to blow up for approximately 3 minuteren.
To extinguish the flame and to flavor with an oil thread extravergine of olive.
This prescription comes handed on from mother in daughter in all the Apulia very many generations.
For having other typical prescriptions you come to find to us in the blog of the Apulia, you will find also numerous information on the vacation in Apulia, the farm holidays and above all on the restaurants where to eat the optimal ones, and on described orecchiette to the turnip tops of turnip and to sorseggiare of the optimal wine of the Apulia, a good ones negroamaro of the salento, or a primitivo fort of manduria that renders more gustose the orecchiette.
Article Source: http://EzineArticles.com/?expert=Emanuele_Facecchia
We begin with the ingredients of the prescription for four persons:
* 3 segments of garlic
* extra oil d’oliva vergine
* it knows them
* black pepper
* chili pepper
* 500 grams of orecchiette
* 1 anchovy
* 1 chilo of turnip tops
Preparation:
We carry to boiling a pot d’acqua and after that we pour ourselves within the orecchiette.
In the meantime, in an other pot to make to rosolare l’aglio nell’olio, to add to the thread of anchovy and the chili pepper for approximately 3 minuteren.
When orecchiette raggiongono the halves baking, to add the turnip tops. To drain orecchiette and the turnips.
To discard l’aglio and the chili pepper, to pour all in the frying pan and to blow up for approximately 3 minuteren.
To extinguish the flame and to flavor with an oil thread extravergine of olive.
This prescription comes handed on from mother in daughter in all the Apulia very many generations.
For having other typical prescriptions you come to find to us in the blog of the Apulia, you will find also numerous information on the vacation in Apulia, the farm holidays and above all on the restaurants where to eat the optimal ones, and on described orecchiette to the turnip tops of turnip and to sorseggiare of the optimal wine of the Apulia, a good ones negroamaro of the salento, or a primitivo fort of manduria that renders more gustose the orecchiette.
Article Source: http://EzineArticles.com/?expert=Emanuele_Facecchia
Spicy Spaghetti Carbonara
Ingredients:
1-teaspoon Crushed peppercorns
¼ pound Smoked bacon
2-cloves Garlic
3-tablespoons Olive oil
½-cup White wine
1-tablespoon Salt
1-pound Spaghetti
2-large Eggs
4-ounces Parmesan cheese
¾-cup Frozen peas
½-teaspoon Red pepper flakes
Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.
Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.
Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.
Serves 4 to 6
Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.
Article Source: http://EzineArticles.com/?expert=Cristie_Will
1-teaspoon Crushed peppercorns
¼ pound Smoked bacon
2-cloves Garlic
3-tablespoons Olive oil
½-cup White wine
1-tablespoon Salt
1-pound Spaghetti
2-large Eggs
4-ounces Parmesan cheese
¾-cup Frozen peas
½-teaspoon Red pepper flakes
Fill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.
Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirring for about a minute, add crushed red pepper flakes. Add wine and cook until liquid is reduced by about half; remove from heat and set aside.
Once water starts to boil, add salt and spaghetti. Boil spaghetti as per instructions on package; drain; rinse and drain again; pour drained spaghetti into bowl with egg mixture. Toss to coat pasta; pour bacon mixture on top of pasta and toss to combine thoroughly; place in baking dish; preheat oven to 350 degrees; top with remaining Parmesan cheese and bake for ten minutes; remove from oven and serve immediately.
Serves 4 to 6
Note: If you don't like it spicy just leave out the Red pepper flakes or reduce the amount of Red pepper flakes.
Article Source: http://EzineArticles.com/?expert=Cristie_Will
Sunday, May 24, 2009
For The Love Of Italian Food – Pasta And Cauliflower Recipe
Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
# 1 pound box of mostaccioli or rotini
# 2 medium size heads of cauliflower
# 3 or 4 cloves of garlic chopped
# 3 or 4 bunches of long green onions chopped
# 1 stick of butter
# 2 Tbls of vegetable oil
# 1 cup of seasoned bread crumbs
# Freshly grated Parmesan cheese
# Salt to taste
# Freshly ground black pepper to taste
Preparation
# Clean and cut cauliflower into bite size pieces.
# Boil cauliflower in around 6 quarts of water until tender.
# In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.
# Add ½ cup of bread crumbs and sauté until slightly brown.
# With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.
# Cook the pasta in the cauliflower water until al dente. Around ten minutes.
# Add remaining butter and breadcrumb to the cauliflower mixture.
# Add around a cup of cauliflower water to the mixture to moisten.
# Stir and cook for around 15 minutes more.
# Mix the pasta and cauliflower together.
# Sprinkle with parmesan cheese and your ready to eat.
I hope this recipe makes many memories for your family and friends.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
# 1 pound box of mostaccioli or rotini
# 2 medium size heads of cauliflower
# 3 or 4 cloves of garlic chopped
# 3 or 4 bunches of long green onions chopped
# 1 stick of butter
# 2 Tbls of vegetable oil
# 1 cup of seasoned bread crumbs
# Freshly grated Parmesan cheese
# Salt to taste
# Freshly ground black pepper to taste
Preparation
# Clean and cut cauliflower into bite size pieces.
# Boil cauliflower in around 6 quarts of water until tender.
# In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.
# Add ½ cup of bread crumbs and sauté until slightly brown.
# With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.
# Cook the pasta in the cauliflower water until al dente. Around ten minutes.
# Add remaining butter and breadcrumb to the cauliflower mixture.
# Add around a cup of cauliflower water to the mixture to moisten.
# Stir and cook for around 15 minutes more.
# Mix the pasta and cauliflower together.
# Sprinkle with parmesan cheese and your ready to eat.
I hope this recipe makes many memories for your family and friends.
Article Source: http://EzineArticles.com/?expert=Phillip_Speciale
The Best Garlic Bread in the World (Great with Pasta)!
A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!
There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.
Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).
"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."
Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.
Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!
Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).
"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."
Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
Romance And Pasta: A Match Made In Heaven
With Valentine's Day just around the corner, hopeless romantics all over the world are racking their brains for something spectacular with which to surprise that special person this year. But what many don't realize is that this amorous task is easier than it seems. If you're looking for something that emits a bit more ingenuity than flowers and chocolates, why not opt to give someone the experience of a lifetime with a trip?
One of the best gifts anyone can give another person is the gift of good memories. And what better time is there for such a gift than Valentine's Day? After all, it's an opportunity for you and that special person to build those memories together. However, in planning this spectacular getaway, you'll carefully want to consider your destination options: where can you go that emanates true romance in the best way possible? Think wine, pasta and gelato - think Italy.
Often referred to as "il Belpaese" - "the beautiful country" - Italy is a top destination for romantic getaways. This is accredited just as much to the country's tranquil pace of life as it is to its stunning surroundings. So if you're looking for a holiday destination which will allow you and that one special person to enjoy each others' company to the fullest, pack your bags and begin practicing your Italian.
One of the most popular destinations for romantic getaways in Italy is Florence - and it's no surprise why. Although Florence is a city of considerable size, it boasts much of the charm of a small and intimate town. Couples can take a horse-drawn carriage ride through the city centre, stroll in the Boboli Gardens - a grandiose sixteenth century garden built by the Medici family - or head to Piazza Michelangelo - a landmark romantic viewpoint over the city. And apart from exquisite sightseeing opportunities, the city affords spectacular shopping in districts such as San Lorenzo or Santa Croce. Tuscan wine-tasting excursions also depart daily from the city - so you and your loved one can truly experience one of the gems of Italian culture. And as each day comes to an end, you can choose to watch the sunset from Ponte Trinita, walk along the moon-lit River Arno, or dine in one of the city's countless gourmet restaurants.
Alternatively, why not visit Rome? Appropriately called "The City of Love", Rome has a great deal to offer couples who are on a romantic getaway. Visit the Villa Borghese, which once belonged to the royal family and is now a beautiful park; or visit the Monte Mario, which offers breathtaking panoramic views of the city. Alternatively, sit on the Spanish Steps with a picnic while taking in the beauty of the city, or visit one of Rome's most romantic spots, Piazza Navona, which bustles with life once the sun goes down. From sightseeing to simply unwinding together in the city's charming cafes, a couple in Rome will never have a dull moment.
Article Source: http://EzineArticles.com/?expert=Martin_McAllister
One of the best gifts anyone can give another person is the gift of good memories. And what better time is there for such a gift than Valentine's Day? After all, it's an opportunity for you and that special person to build those memories together. However, in planning this spectacular getaway, you'll carefully want to consider your destination options: where can you go that emanates true romance in the best way possible? Think wine, pasta and gelato - think Italy.
Often referred to as "il Belpaese" - "the beautiful country" - Italy is a top destination for romantic getaways. This is accredited just as much to the country's tranquil pace of life as it is to its stunning surroundings. So if you're looking for a holiday destination which will allow you and that one special person to enjoy each others' company to the fullest, pack your bags and begin practicing your Italian.
One of the most popular destinations for romantic getaways in Italy is Florence - and it's no surprise why. Although Florence is a city of considerable size, it boasts much of the charm of a small and intimate town. Couples can take a horse-drawn carriage ride through the city centre, stroll in the Boboli Gardens - a grandiose sixteenth century garden built by the Medici family - or head to Piazza Michelangelo - a landmark romantic viewpoint over the city. And apart from exquisite sightseeing opportunities, the city affords spectacular shopping in districts such as San Lorenzo or Santa Croce. Tuscan wine-tasting excursions also depart daily from the city - so you and your loved one can truly experience one of the gems of Italian culture. And as each day comes to an end, you can choose to watch the sunset from Ponte Trinita, walk along the moon-lit River Arno, or dine in one of the city's countless gourmet restaurants.
Alternatively, why not visit Rome? Appropriately called "The City of Love", Rome has a great deal to offer couples who are on a romantic getaway. Visit the Villa Borghese, which once belonged to the royal family and is now a beautiful park; or visit the Monte Mario, which offers breathtaking panoramic views of the city. Alternatively, sit on the Spanish Steps with a picnic while taking in the beauty of the city, or visit one of Rome's most romantic spots, Piazza Navona, which bustles with life once the sun goes down. From sightseeing to simply unwinding together in the city's charming cafes, a couple in Rome will never have a dull moment.
Article Source: http://EzineArticles.com/?expert=Martin_McAllister
Tuesday, March 3, 2009
Avocado Pasta Recipe for the Summer
Summer Avocado Pasta
My wife just made the most fabulous pasta dish for me. It's ten o clock at night and I never like to eat that late so I told her I would just have a taste. I am now about to finish my second bowl ! This is a simple recipe that anyone can make, but the complexity of flavors is excellent. This is good for those who avoid meat as well.
These are the reasons I like this. We are experiencing 100+ degree temperatures where we live. The last thing I like when it's this hot is a big heavy meal with a thick sauce. This one is nice and light for days like this. Her choice of a Linguine for the pasta kept it light too. My wife and a few other great chefs have opened my initially skeptical eyes to the world of and importance of textures in cooking. Now I notice that much more in a dish. I noticed right away with this one how well the cool juicy texture of the tomatoes complimented the warmer more dry avocado chunks. Just as you are experiencing this combination of flavors and textures you hit a bit of the crumbly Feta cheese, and lookout ! This combination just really works.
This is a nice light pasta dish filled with great flavors and textures for a hot summer day! I hope you enjoy this one as much as I have!
1 Package of a flavored pasta (We used Trader Joe's Spinach & Chive Linguine Pasta)
1 Tbsp Balsamic Vinegar
1 14.5 oz. can of S&W Ready–Cut Tomatoes diced with roasted garlic
1-2 Diced Avocados
1 4 oz. Package Crumbled Traditional Feta Cheese
Cook pasta according to directions. When the pasta is done, drain and put it back in the pot. Add the chopped tomatoes and balsamic vinegar and heat. Plate the pasta and add the avocados and feta cheese on top. If you desire, you can add some parmesan cheese on top as well.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
My wife just made the most fabulous pasta dish for me. It's ten o clock at night and I never like to eat that late so I told her I would just have a taste. I am now about to finish my second bowl ! This is a simple recipe that anyone can make, but the complexity of flavors is excellent. This is good for those who avoid meat as well.
These are the reasons I like this. We are experiencing 100+ degree temperatures where we live. The last thing I like when it's this hot is a big heavy meal with a thick sauce. This one is nice and light for days like this. Her choice of a Linguine for the pasta kept it light too. My wife and a few other great chefs have opened my initially skeptical eyes to the world of and importance of textures in cooking. Now I notice that much more in a dish. I noticed right away with this one how well the cool juicy texture of the tomatoes complimented the warmer more dry avocado chunks. Just as you are experiencing this combination of flavors and textures you hit a bit of the crumbly Feta cheese, and lookout ! This combination just really works.
This is a nice light pasta dish filled with great flavors and textures for a hot summer day! I hope you enjoy this one as much as I have!
1 Package of a flavored pasta (We used Trader Joe's Spinach & Chive Linguine Pasta)
1 Tbsp Balsamic Vinegar
1 14.5 oz. can of S&W Ready–Cut Tomatoes diced with roasted garlic
1-2 Diced Avocados
1 4 oz. Package Crumbled Traditional Feta Cheese
Cook pasta according to directions. When the pasta is done, drain and put it back in the pot. Add the chopped tomatoes and balsamic vinegar and heat. Plate the pasta and add the avocados and feta cheese on top. If you desire, you can add some parmesan cheese on top as well.
Article Source: http://EzineArticles.com/?expert=Mike_Kazmark
Warm Seafood and Pasta Salad - Omega 3 Tasty!
Eating oily fish is a great way to add Omega-3 Essential Fatty Acids to our diets and seafood provides good variety as well as being one of the richest sources of this health boosting nutrient.
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
For further advice on Omega-3s, Fish Oils and Essential Fatty Acids, visit the Healthy Fish Oils website.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
For further advice on Omega-3s, Fish Oils and Essential Fatty Acids, visit the Healthy Fish Oils website.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Craft Ideas For Kids - Kids and Pasta
Pasta is not just for tomato sauce. My kids loved pasta for many different art projects. Next time you find a sale on pasta grab several varieties. Here are just a few ideas of what kids can make with pasta.
Photo frames - We use either the bow pasta or the shell pasta. Start with thick cardboard. I tend to use white so that we can add any color we want. Your frame can either be circular or square. Cut out the frame, this is the actual full size you’ll want at the end. Then cut out the middle to fit the size of the photo you want to put in there.
Now decide if you want to spray paint the pasta or use food coloring. Gold metallic spray paint looks great. We have also made various colors of pasta and made rainbow frames.
If you want to turn your frame into a magnet, add some magnetic tape to the back.
Necklaces and Bracelets – Penne pasta and macaroni noodles make wonderful necklaces and bracelets. I suggest fishing line. It just doesn’t break. As with the frames, you can use multiple colors of pasta by adding food dye or you can spray paint the pasta, allow to dry and then string the pasta onto your fishing line.
Decorative Jars - Save empty jars. Then fill the far with an assortment of shapes and colors of pasta. These jars make pretty decorations for bathrooms, bedrooms or even end tables.
Pipe Cleaner Figurines - Grab a pipe cleaner. Now arrange pasta on the pipe cleaner to create people and animals. Mix and match shapes and sizes and then bend to create almost anything.
Self Portraits - Use spaghetti and linguini. Boil just until soft. Then press the pasta onto construction paper into a self portrait. You can also create landscape scenes using the soft long noodles.
These are just a few ideas of how to use pasta to create great art projects made by kids.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Photo frames - We use either the bow pasta or the shell pasta. Start with thick cardboard. I tend to use white so that we can add any color we want. Your frame can either be circular or square. Cut out the frame, this is the actual full size you’ll want at the end. Then cut out the middle to fit the size of the photo you want to put in there.
Now decide if you want to spray paint the pasta or use food coloring. Gold metallic spray paint looks great. We have also made various colors of pasta and made rainbow frames.
If you want to turn your frame into a magnet, add some magnetic tape to the back.
Necklaces and Bracelets – Penne pasta and macaroni noodles make wonderful necklaces and bracelets. I suggest fishing line. It just doesn’t break. As with the frames, you can use multiple colors of pasta by adding food dye or you can spray paint the pasta, allow to dry and then string the pasta onto your fishing line.
Decorative Jars - Save empty jars. Then fill the far with an assortment of shapes and colors of pasta. These jars make pretty decorations for bathrooms, bedrooms or even end tables.
Pipe Cleaner Figurines - Grab a pipe cleaner. Now arrange pasta on the pipe cleaner to create people and animals. Mix and match shapes and sizes and then bend to create almost anything.
Self Portraits - Use spaghetti and linguini. Boil just until soft. Then press the pasta onto construction paper into a self portrait. You can also create landscape scenes using the soft long noodles.
These are just a few ideas of how to use pasta to create great art projects made by kids.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Friday, January 30, 2009
Warm Seafood and Pasta Salad - Omega 3 Tasty!
Eating oily fish is a great way to add Omega-3 Essential Fatty Acids to our diets and seafood provides good variety as well as being one of the richest sources of this health boosting nutrient.
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Made with fresh pasta and a generous portion of garlic this dish is a healthy and tasty recipe which can be eaten at any time.
To serve 4 people you will need;
2 cloves of garlic, crushed
2cm (1in) fresh ginger, grated
1 bunch of spring onions, chopped
1 tbsp of extra virgin olive oil
3 tbsp of white wine or stock
350g (12oz) of mixed seafood, such as shrimps, clams, squid
2 tbsp of chopped fresh herbs, such as dill, coriander, parsley
4 tbsp of low-calorie dressing or low-calorie mayonnaise
275g (10oz) of fresh pasta, for example linguine or tagliatelle
1 lemon or lime
Look out for organic or "free range" seafood and if in doubt ask your fishmonger or supermarket for advice. Much of the seafood available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.
We know this recipe is going to be good for us so lets get cooking!
Sauté the garlic, ginger and spring onions in the olive oil for 2 to 3 minutes until it has softened. Add the white wine or stock and allow to simmer for 2 minutes before adding the seafood.
Cook for a further 2 minutes to ensure the seafood is fully heated through. Remove from the heat and stir in both the herbs and low-calorie dressing or low-calorie mayonnaise.
Meanwhile, cook the pasta and ensure it is well drained before serving.
Serve the pasta topped with the seafood and garnished with the lemon or lime wedges.
Article Source: http://EzineArticles.com/?expert=Jack_Prime
Craft Ideas For Kids - Kids and Pasta
Pasta is not just for tomato sauce. My kids loved pasta for many different art projects. Next time you find a sale on pasta grab several varieties. Here are just a few ideas of what kids can make with pasta.
Photo frames - We use either the bow pasta or the shell pasta. Start with thick cardboard. I tend to use white so that we can add any color we want. Your frame can either be circular or square. Cut out the frame, this is the actual full size you’ll want at the end. Then cut out the middle to fit the size of the photo you want to put in there.
Now decide if you want to spray paint the pasta or use food coloring. Gold metallic spray paint looks great. We have also made various colors of pasta and made rainbow frames.
If you want to turn your frame into a magnet, add some magnetic tape to the back.
Necklaces and Bracelets – Penne pasta and macaroni noodles make wonderful necklaces and bracelets. I suggest fishing line. It just doesn’t break. As with the frames, you can use multiple colors of pasta by adding food dye or you can spray paint the pasta, allow to dry and then string the pasta onto your fishing line.
Decorative Jars - Save empty jars. Then fill the far with an assortment of shapes and colors of pasta. These jars make pretty decorations for bathrooms, bedrooms or even end tables.
Pipe Cleaner Figurines - Grab a pipe cleaner. Now arrange pasta on the pipe cleaner to create people and animals. Mix and match shapes and sizes and then bend to create almost anything.
Self Portraits - Use spaghetti and linguini. Boil just until soft. Then press the pasta onto construction paper into a self portrait. You can also create landscape scenes using the soft long noodles.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Photo frames - We use either the bow pasta or the shell pasta. Start with thick cardboard. I tend to use white so that we can add any color we want. Your frame can either be circular or square. Cut out the frame, this is the actual full size you’ll want at the end. Then cut out the middle to fit the size of the photo you want to put in there.
Now decide if you want to spray paint the pasta or use food coloring. Gold metallic spray paint looks great. We have also made various colors of pasta and made rainbow frames.
If you want to turn your frame into a magnet, add some magnetic tape to the back.
Necklaces and Bracelets – Penne pasta and macaroni noodles make wonderful necklaces and bracelets. I suggest fishing line. It just doesn’t break. As with the frames, you can use multiple colors of pasta by adding food dye or you can spray paint the pasta, allow to dry and then string the pasta onto your fishing line.
Decorative Jars - Save empty jars. Then fill the far with an assortment of shapes and colors of pasta. These jars make pretty decorations for bathrooms, bedrooms or even end tables.
Pipe Cleaner Figurines - Grab a pipe cleaner. Now arrange pasta on the pipe cleaner to create people and animals. Mix and match shapes and sizes and then bend to create almost anything.
Self Portraits - Use spaghetti and linguini. Boil just until soft. Then press the pasta onto construction paper into a self portrait. You can also create landscape scenes using the soft long noodles.
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko
Seafood Gumbo And Veggie Cheesy Pasta Salad
Seafood Gumbo
¼ cup of cooking oil
1/3 cup of all-purpose flour
1/3 cup of chopped green pepper or celery
½ cup of chopped onion
¼ teaspoon of black pepper 4 cloves of garlic, minced
¼ teaspoon of ground red pepper 8 ounces of andouille or smoked sausage, quartered lengthwise and cut into ½-inch slices
3 cups of chicken broth, heated
1½ cups of sliced okra or one 10-ounce package of frozen cut okra, thawed
2 cups of hot cooked rice
1 package of fresh or frozen crabmeat (6 ounces)
1 package of frozen shelled shrimp (12 ounces)
2 bay leaves
To make the roux, in a Dutch oven or a large heavy saucepan combine flour and oil till smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for about 15 minutes more or till roux is light reddish brown.
Stir in black pepper, onion, red pepper, green pepper or celery and garlic. Cook over medium heat for 3 to 5 minutes or till vegetables are just tender but still crisp, stirring often.
Gradually stir in hot chicken broth, bay leaves, okra and andouille or smoked sausage. Bring to boiling. Reduce heat. Cover and simmer for about 15 to 25 minutes or till tender. Add the crabmeat and shrimp. If using frozen crabmeat and shrimp, thaw before use. Cook for about 5 minutes more. Discard the bay leaves. Serve over rice. If desired, garnish with a carrot top.
Chicken Gumbo: Prepare as above, except substitute one whole large chicken breast that is skinned, boned and cut into bite-size pieces. Cook the roux until dark reddish brown. Add the chicken pieces along with the last set of ingredients and cook all at once for about 20 to 30 minutes.
Veggie Cheesy Pasta Salad
1/3 cup of vinegar ¾ cup of cubed American or cheddar cheese (3 ounces) 1½ cups of corkscrew or medium shell macaroni 1 teaspoon of sugar ¼ cup of olive oil or canola oil ½ teaspoon of garlic salt 1 teaspoon of dried savory, crushed ¼ teaspoon of black pepper ¼ teaspoon of dried dill weed 1 cup of sliced fresh mushrooms 1 medium cucumber, seeded and coarsely chopped 4 green onions or scallions, sliced 1 stalk of celery, thinly sliced ¼ cup of sliced radishes
Cook macaroni according to the package directions. Then drain. Then rinse with cold water. Drain again.
For the dressing, in a screw-top jar combine sugar, black pepper, garlic salt, vinegar, savory, dill weed, 2 tablespoons of water and oil. Cover and then shake well.
In a bowl mix the celery, onions, cheese, mushrooms, macaroni, radishes and cucumber. Add the dressing. Toss to coat. Cover and chill for about 4 to 24 hours, stirring occasionally.
An Extra Dressing Recipe:
Creamy Onion Oil-Free Dressing
¾ teaspoon of fresh or ¼ teaspoon of dried thyme, oregano, tarragon, or basil, crushed
1 tablespoon of powdered fruit pectin
1/8 teaspoon of dry mustard
1 tablespoon of sugar
¼ cup of water
1/8 teaspoon of pepper
1 small clove garlic, minced
1 tablespoon of vinegar
¼ cup of plain yogurt
¼ cup of sliced green onions or scallions
In a mixing bowl combine desired herb, pectin, mustard, pepper and sugar. Stir in vinegar, yogurt, garlic, green onions or scallions and water. Cover and store in the refrigerator up to 3 days.
Article Source: http://EzineArticles.com/?expert=Michael_Russell
¼ cup of cooking oil
1/3 cup of all-purpose flour
1/3 cup of chopped green pepper or celery
½ cup of chopped onion
¼ teaspoon of black pepper 4 cloves of garlic, minced
¼ teaspoon of ground red pepper 8 ounces of andouille or smoked sausage, quartered lengthwise and cut into ½-inch slices
3 cups of chicken broth, heated
1½ cups of sliced okra or one 10-ounce package of frozen cut okra, thawed
2 cups of hot cooked rice
1 package of fresh or frozen crabmeat (6 ounces)
1 package of frozen shelled shrimp (12 ounces)
2 bay leaves
To make the roux, in a Dutch oven or a large heavy saucepan combine flour and oil till smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for about 15 minutes more or till roux is light reddish brown.
Stir in black pepper, onion, red pepper, green pepper or celery and garlic. Cook over medium heat for 3 to 5 minutes or till vegetables are just tender but still crisp, stirring often.
Gradually stir in hot chicken broth, bay leaves, okra and andouille or smoked sausage. Bring to boiling. Reduce heat. Cover and simmer for about 15 to 25 minutes or till tender. Add the crabmeat and shrimp. If using frozen crabmeat and shrimp, thaw before use. Cook for about 5 minutes more. Discard the bay leaves. Serve over rice. If desired, garnish with a carrot top.
Chicken Gumbo: Prepare as above, except substitute one whole large chicken breast that is skinned, boned and cut into bite-size pieces. Cook the roux until dark reddish brown. Add the chicken pieces along with the last set of ingredients and cook all at once for about 20 to 30 minutes.
Veggie Cheesy Pasta Salad
1/3 cup of vinegar ¾ cup of cubed American or cheddar cheese (3 ounces) 1½ cups of corkscrew or medium shell macaroni 1 teaspoon of sugar ¼ cup of olive oil or canola oil ½ teaspoon of garlic salt 1 teaspoon of dried savory, crushed ¼ teaspoon of black pepper ¼ teaspoon of dried dill weed 1 cup of sliced fresh mushrooms 1 medium cucumber, seeded and coarsely chopped 4 green onions or scallions, sliced 1 stalk of celery, thinly sliced ¼ cup of sliced radishes
Cook macaroni according to the package directions. Then drain. Then rinse with cold water. Drain again.
For the dressing, in a screw-top jar combine sugar, black pepper, garlic salt, vinegar, savory, dill weed, 2 tablespoons of water and oil. Cover and then shake well.
In a bowl mix the celery, onions, cheese, mushrooms, macaroni, radishes and cucumber. Add the dressing. Toss to coat. Cover and chill for about 4 to 24 hours, stirring occasionally.
An Extra Dressing Recipe:
Creamy Onion Oil-Free Dressing
¾ teaspoon of fresh or ¼ teaspoon of dried thyme, oregano, tarragon, or basil, crushed
1 tablespoon of powdered fruit pectin
1/8 teaspoon of dry mustard
1 tablespoon of sugar
¼ cup of water
1/8 teaspoon of pepper
1 small clove garlic, minced
1 tablespoon of vinegar
¼ cup of plain yogurt
¼ cup of sliced green onions or scallions
In a mixing bowl combine desired herb, pectin, mustard, pepper and sugar. Stir in vinegar, yogurt, garlic, green onions or scallions and water. Cover and store in the refrigerator up to 3 days.
Article Source: http://EzineArticles.com/?expert=Michael_Russell
Thursday, January 8, 2009
Which Pasta Is That?
With so many different pastas available now, it can be a bit overwhelming trying to work out which one is what. Well sit tight and we will take a quick journey into the world of pasta and determine which one is what.
Cannelloni
Cannelloni are large hollow tubes which are stuffed with sauce mixture. My favorite is ricotta and spinach sauce that is then baked in the oven with a tomato sauce over the top.
Conchiglie
Conchigle is the shell shaped pastas. These come in a variety of sizes from tiny shells that are good in soups to very large with can be stuffed. It is a good short pasta that is great with chunky sauces and attractive in pasta salads.
Farfalle
Bow shaped, this pasta is very useful and attractive in pasta salads.
Fusilli
These are thin spiral shapes. Fusilli is good with chunky style sauces because it holds onto the sauce well. It is also good in pasta salads for the same reason.
Lasagna (Lasagne)
Large flat sheets of pasta. Used in dishes of layered fillings such as meat and cheese sauce that are then baked in the oven.
Macaroni
Macaroni is a small hollow tube that is twisted. It is the classic pasta used in Macaroni Cheese.
Spaghetti
Well we all know this one. Spaghetti is long thin strands of pasta and great used in bolognese and carbonara sauces.
Tagliatelle, Linguine, Fettuccine, Pappardelle
Known as ribbon noodles, these are long and flat in varying widths. Great for use with creamy sauces.
Ravioli
One of the stuffed pastas. It is small, flat squares of pasta stuffed with any variety of fillings such as meat, cheese, mushrooms.
Tortellini
Another stuffed style of pasta. Made from semi circle pieces of pasta folded and rolled into a little round bundle.
Vermicelli
Very fine, thin strings of which the finest variety is called ‘angel hair’. It is best used with other fine ingredients such as prawns and crab. Vermicelli is often used to make ‘nests’ to hold the dish.
Hopefully this will take some of the confusion out of the next pasta recipe you read.
Have fun cooking and until our next cooking tip together.
Enjoy!
Lisa “The Crock Cook”
Lisa loves to cook for family and friends. You can find her adding delicious simple Crock Pot Recipes at a-crock-cook.com or deliberating her fortune at Chinese Fortune Cookies and creating stunning Cupcake Decorations at cupcake-creations.com.
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
Cannelloni
Cannelloni are large hollow tubes which are stuffed with sauce mixture. My favorite is ricotta and spinach sauce that is then baked in the oven with a tomato sauce over the top.
Conchiglie
Conchigle is the shell shaped pastas. These come in a variety of sizes from tiny shells that are good in soups to very large with can be stuffed. It is a good short pasta that is great with chunky sauces and attractive in pasta salads.
Farfalle
Bow shaped, this pasta is very useful and attractive in pasta salads.
Fusilli
These are thin spiral shapes. Fusilli is good with chunky style sauces because it holds onto the sauce well. It is also good in pasta salads for the same reason.
Lasagna (Lasagne)
Large flat sheets of pasta. Used in dishes of layered fillings such as meat and cheese sauce that are then baked in the oven.
Macaroni
Macaroni is a small hollow tube that is twisted. It is the classic pasta used in Macaroni Cheese.
Spaghetti
Well we all know this one. Spaghetti is long thin strands of pasta and great used in bolognese and carbonara sauces.
Tagliatelle, Linguine, Fettuccine, Pappardelle
Known as ribbon noodles, these are long and flat in varying widths. Great for use with creamy sauces.
Ravioli
One of the stuffed pastas. It is small, flat squares of pasta stuffed with any variety of fillings such as meat, cheese, mushrooms.
Tortellini
Another stuffed style of pasta. Made from semi circle pieces of pasta folded and rolled into a little round bundle.
Vermicelli
Very fine, thin strings of which the finest variety is called ‘angel hair’. It is best used with other fine ingredients such as prawns and crab. Vermicelli is often used to make ‘nests’ to hold the dish.
Hopefully this will take some of the confusion out of the next pasta recipe you read.
Have fun cooking and until our next cooking tip together.
Enjoy!
Lisa “The Crock Cook”
Lisa loves to cook for family and friends. You can find her adding delicious simple Crock Pot Recipes at a-crock-cook.com or deliberating her fortune at Chinese Fortune Cookies and creating stunning Cupcake Decorations at cupcake-creations.com.
Article Source: http://EzineArticles.com/?expert=Lisa_Paterson
Easy Vegetarian Pasta Sauce Recipe
This vegetarian homemade pasta sauce recipe is based on top quality ingredients. It not only helps the dish to taste as well as it does, but also provides the greatest health benefits.
EASY VEGETARIAN PASTA SAUCE
Ingredients:
2 Tbsp cold pressed olive oil
2 crushed cloves organic garlic
2 14.5oz cans fire roasted crushed organic tomatoes
¼ cup white wine (Riesling)
1 tsp honey
½ tsp dried organic sweet basil
Cracked salt and pepper to taste
Method:
In a medium saucepan, gently sauté garlic in the olive oil until softened. Add crushed tomatoes and stir. Then add all the remaining ingredients. Stir well, cover and bring to a boil on med-high heat. Reduce heat and simmer for 30 minutes. Cook the accompanying pasta of choice. Ladle the sauce over the pasta and serve with freshly grated Parmesan.
Serves 4-6
I would like to recommend De Boles Natural Gourmet Pasta Linguine to go with this recipe. The DeBoles brand is the best-packaged pasta I've ever tasted and has been selected by CHEFS IN AMERICA as AMERICA'S BEST. A tip when cooking pasta is to not add salt to it, as it tends to turn a lovely pure product into something that tastes more like seaweed. There is adequate salt in the sauce and the Parmesan cheese to enhance the flavor of the overall dish.
This Easy Vegetarian Pasta Sauce dish tastes like a top chef prepared it, but is easy enough for a novice cook to make. It's also a healthy, vegetarian alternative for an evening meal.
Article Source: http://EzineArticles.com/?expert=Jeannette_Marcoaldi
EASY VEGETARIAN PASTA SAUCE
Ingredients:
2 Tbsp cold pressed olive oil
2 crushed cloves organic garlic
2 14.5oz cans fire roasted crushed organic tomatoes
¼ cup white wine (Riesling)
1 tsp honey
½ tsp dried organic sweet basil
Cracked salt and pepper to taste
Method:
In a medium saucepan, gently sauté garlic in the olive oil until softened. Add crushed tomatoes and stir. Then add all the remaining ingredients. Stir well, cover and bring to a boil on med-high heat. Reduce heat and simmer for 30 minutes. Cook the accompanying pasta of choice. Ladle the sauce over the pasta and serve with freshly grated Parmesan.
Serves 4-6
I would like to recommend De Boles Natural Gourmet Pasta Linguine to go with this recipe. The DeBoles brand is the best-packaged pasta I've ever tasted and has been selected by CHEFS IN AMERICA as AMERICA'S BEST. A tip when cooking pasta is to not add salt to it, as it tends to turn a lovely pure product into something that tastes more like seaweed. There is adequate salt in the sauce and the Parmesan cheese to enhance the flavor of the overall dish.
This Easy Vegetarian Pasta Sauce dish tastes like a top chef prepared it, but is easy enough for a novice cook to make. It's also a healthy, vegetarian alternative for an evening meal.
Article Source: http://EzineArticles.com/?expert=Jeannette_Marcoaldi
Quick Pressure Cooked Pasta Sauce
Is your spaghetti tired of seeing red? This creamy yellow butternut squash sauce is a welcome change from the usual red sauce. It cooks quickly with a pressure cooker and the natural sweetness of the squash will please the entire family.
Butternut squash is rich in beta-carotene, well known for its ability to fight inflammation, to protect against cancer and to lower “bad” LDL cholesterol. It’s a good source of folic acid, which most people now know is essential for preventing certain birth defects. Many people don’t know that folic acid prevents the accumulation of homocysteine (ho-mo-sis-teen). This toxic product of normal metabolism is linked to heart disease and stroke. So no matter our age or gender, we all have good reason to get plenty of folic acid.
You’ll recognize butternut squash by its pear shape and creamy yellow skin. Cut it lengthwise. Scoop out the seeds with a spoon and discard them. Now it’s ready to use. The peel is edible and a good fiber source. Conventionally produced squash should be peeled however and does so easily with a potato peeler.
This recipe calls for Herbes de Provence, a blend of savory, thyme, marjoram, rosemary, oregano and lavender. While it sounds exotic, you’ll find it in any spice section.
Creamy Butternut Squash Sauce
3 cups butternut squash cut into about 1 inch chunks
2 cups water
2 cups soy milk
3 tablespoons grape seed oil or ghee
1 large onion, diced
4 cloves garlic, minced
1 cup broccoli florets (the flower-like part)
½ cup carrots, peeled and thinly sliced
2 tablespoons Herbes de Provence
1 teaspoon salt
Whole grain pasta, about 4 ounces dried per adult
Place 2 cups water and the squash in the pressure cooker. Lock the lid in place. Bring to full pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Place the cooker under cold running water to reduce the pressure. Turn the release valve away from you to open the cooker. The squash should be fork tender. If not, bring it back to pressure and cook for one minute more. Remove the squash with a slotted spoon. Puree it in a food processor or mash it with a potato masher.
Heat the oil or ghee in a saucepan over medium heat. Sauté the onion, garlic, broccoli, carrots and Herbes de Provence until the onions are translucent, about 5 minutes. Add the pureed squash. Slowly add the soy milk, stirring as you pour, until a creamy consistency is reached. Add salt to taste. Spoon over cooked pasta and serve. Serves 6.
Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre.
She teaches whole foods nutrition and holistic living online. Visit University Of Masters for information about her courses. Please enter "DRKLUG" in the referral box when you enroll.
Article Source: http://EzineArticles.com/?expert=Bethany_Klug
Butternut squash is rich in beta-carotene, well known for its ability to fight inflammation, to protect against cancer and to lower “bad” LDL cholesterol. It’s a good source of folic acid, which most people now know is essential for preventing certain birth defects. Many people don’t know that folic acid prevents the accumulation of homocysteine (ho-mo-sis-teen). This toxic product of normal metabolism is linked to heart disease and stroke. So no matter our age or gender, we all have good reason to get plenty of folic acid.
You’ll recognize butternut squash by its pear shape and creamy yellow skin. Cut it lengthwise. Scoop out the seeds with a spoon and discard them. Now it’s ready to use. The peel is edible and a good fiber source. Conventionally produced squash should be peeled however and does so easily with a potato peeler.
This recipe calls for Herbes de Provence, a blend of savory, thyme, marjoram, rosemary, oregano and lavender. While it sounds exotic, you’ll find it in any spice section.
Creamy Butternut Squash Sauce
3 cups butternut squash cut into about 1 inch chunks
2 cups water
2 cups soy milk
3 tablespoons grape seed oil or ghee
1 large onion, diced
4 cloves garlic, minced
1 cup broccoli florets (the flower-like part)
½ cup carrots, peeled and thinly sliced
2 tablespoons Herbes de Provence
1 teaspoon salt
Whole grain pasta, about 4 ounces dried per adult
Place 2 cups water and the squash in the pressure cooker. Lock the lid in place. Bring to full pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Place the cooker under cold running water to reduce the pressure. Turn the release valve away from you to open the cooker. The squash should be fork tender. If not, bring it back to pressure and cook for one minute more. Remove the squash with a slotted spoon. Puree it in a food processor or mash it with a potato masher.
Heat the oil or ghee in a saucepan over medium heat. Sauté the onion, garlic, broccoli, carrots and Herbes de Provence until the onions are translucent, about 5 minutes. Add the pureed squash. Slowly add the soy milk, stirring as you pour, until a creamy consistency is reached. Add salt to taste. Spoon over cooked pasta and serve. Serves 6.
Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre.
She teaches whole foods nutrition and holistic living online. Visit University Of Masters for information about her courses. Please enter "DRKLUG" in the referral box when you enroll.
Article Source: http://EzineArticles.com/?expert=Bethany_Klug
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