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
Friday, January 30, 2009
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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