Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do.
They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile technique for home cooks, because it enables them to pull together a great sit-down meal in practically no time, no matter how busy their day may have been.
It's also a great method to use when you plan to serve pasta for a crowd. I once catered a party for fifty, where I had a "pasta bar." With the assistance of one helper, and two propane burners, I served fifty portions of freshly cooked pasta (al dente) without holding anyone up in the buffet line.
To parboil pasta at home, bring a large pot of salted water (at least six quarts) to the boil. Add one pound of pasta and stir until the pasta wilts (in the case of spaghetti or linguine) and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.
Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.
Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, "Never coat pasta with olive oil. The sauce won't adhere to the pasta." Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say?
When it's time to cook dinner, bring a large pot of salted water to the boil, add the pasta (You'll note that the pasta has softened over the time you've had it refrigerated. This is perfectly fine.), cook for one or two minutes, then drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for eight to ten minutes.
Again, this is a great, worthwhile technique to use at home, because you can parboil the pasta at a time of day when you're not juggling three or four other tasks, like preparing a sauce, or a salad. And when it's time to prepare the rest of dinner, you'll feel more confident in the outcome, because you can focus more of your attention on the other parts of the meal.
Try this technique once, and you could be hooked. You may not be serving fifty or sixty people per night, but you'll be cooking just like a chef in a neighborhood Italian restaurant.
Article Source: http://EzineArticles.com/?expert=Skip_Lombardi
Friday, October 31, 2008
Have Some PASTA with Your Interview
When cyclists prepare for a big race, they always make sure they load up on the carbs. It is not uncommon to have a pasta feed the night before an important event so that the athletes can store up some of the carbohydrates they will be burning up the next day. The same goes for preparing for an interview. A candidate for a job, preparing for that all-important interview, needs to take in some PASTA. However, it isn’t the same kind of pasta, but it is something that will energize, fortify and maximize a person’s chances in having a successful interview.
Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.
How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.
Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.
Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.
The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna” are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren’t honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.
After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.
If you didn’t get the position, don’t burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won’t get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.
Article Source: http://EzineArticles.com/?expert=Barbara_Snyder
Here is the PASTA that is being suggested: P, prepare thoroughly; A, attitude adjustment; S, start the interview off smartly; T, tips to be followed; and A, after-the-interview follow-up. These five steps can provide a level of preparation, comfort, and professionalism that should impress the decision makers with your performance under pressure and to demonstrate your abilities and attributes in the best light.
How does one prepare (P) for an interview? You would be surprised how many people do absolutely nothing or very little in this realm. However, this is the one thing that you have completely in your control. Consider the following tasks that can be done in order to be more prepared than your competition: anticipate a question as an opener about qualifications and background ; anticipate a closing that will allow for you to wrap up and review your qualifications; write out the answers to the anticipated questions; practice or rehearse how you will deliver those answers; re-read your application; and visualize how you will present yourself verbally and non-verbally. Spending time on this first step will give you confidence and practice that will help you relax, or at least curb some of the nervousness during the actual interview.
Attitude (A) or your overall demeanor is a dominant factor that will influence how the interviewer or panel perceives you and your personality. It is important to be positive in all ways that you express yourself and to always be courteous to everyone with which you come into contact. It is a good thing to be mildly assertive, but not aggressive or arrogant. Show that you believe in yourself and know that you are being judged on your attitude, work ethic, intelligence and honesty. In establishing your positive attitude think about what the employer wants in their employees, which will most likely include all or some of the following: self starter, dependable, easy to work with, works well under pressure, manages time effectively, could handle a crisis situation successfully, could handle constructive criticism, and concentrates on the needs of the company over personal needs.
Starting the interview (S) is the precise point where a first impression will be made. Many times a candidate thinks that the first question of the interview is the actual beginning of the interview. In reality it begins when the candidate enters the room and is introduced. It is important to be on time, even early, to mentally prepare to be called into the interview room. Remember that there will be small talk that the interviewer(s) will remember. The handshake, which should be firm, and the smile, which should be sincere, go a long way in establishing a rapport with the decision makers. In addition, grooming and appearance will be two areas in which to take extra care and time. It will pay off big dividends. Make your first impression a positive and pleasant experience.
The tips (T) that can put professionalism into actual responses to questions are cloaked in many details. They are small, but extremely significant, elements in the overall interview process. Realize that your articulation and vocabulary is being scrutinized thoroughly. Using "kinda, yeah, and gonna” are some words to avoid. Make sure your responses are concise, specific, and not rambling. Your responses, as a rule, should be no longer than 2 minutes. You need to make sure that you are honest and focused. It is important that abilities and accomplishments not be exaggerated. Your demeanor should be one of openness, confidence and enthusiasm. Eye contact is a must, along with natural gestures that help you establish a connection or rapport with the interviewer(s). If you are asked to tell about what a former employer would say about you, put it in quote form to specifically provide details of their assessment of you. Above all, do not ever use the phrases, "To be honest or in all honesty." It could give the impression that you aren’t honest in other areas. Picture yourself confident, leaning forward, chin up, not fidgeting. Visualize success.
After the interview (A), a follow up routine can be most impressive to the interviewer(s). Besides thanking them at the interview when you stand up to leave, following up with a personalized letter is a very appropriate thing to do. If you do not get the position, it is also appropriate to ask for feedback on how your interview could have been improved. Many human resources administrators will willingly schedule an appointment to review the strengths and weaknesses of the interview.
If you didn’t get the position, don’t burn any bridges with the company or organization. Just because you did not get the first one for which you applied, does not mean that you won’t get another position that opens up. A lot has to do with whether you are perceived as "a fit for the particular position." Always try to understand whether your particular qualifications and experiences are a good match with the expectations of a specific position. Staying with the five steps (PASTA) will help you prepare and help you get an edge on those who are just relying on luck. Get prepared and remember the fundamentals.
Article Source: http://EzineArticles.com/?expert=Barbara_Snyder
Wednesday, October 29, 2008
Pasta & Bean Soup aka Pasta e Fagioli
Don't you just love bean soup in the winter? This is an Italian version that we think is very good. Use any dried white bean you have. I particularly like the white kidney beans, but any of them will do. I also like the little tubular pasta that isn't much bigger than the beans. It holds some of the thick liquid and the size seems just right. Also, have lots of extra parmesan cheese at the table for stirring in at the last minute. Add some crusty bread and a salad and you've got a perfect winter supper.
2 T olive oil
1 small onion, diced
2 carrots, diced
1 large stalk celery, diced
3 garlic cloves, minced
1 1/2 cups canned tomatoes
2 cups white beans, cooked
3 cups chicken broth
1/2 lb small pasta
1/4 cup chopped parsley
1/4 cup parmesan cheese, grated
salt and pepper to taste
I prefer to pressure cook the beans which only takes about 45 minutes. You can cook beans in 3 times water to beans until tender, covered over medium heat, until done. If not using a pressure cooker, simmer over low heat until the beans are tender. If not using a pressure cooker, it should take at least an hour and a half.
Sauté the onions, carrots and celery in olive oil until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomatoes and simmer 5 minutes. Add pasta and cook until al dente. Add beans. Season with salt and pepper to taste. Add parsley. Adjust seasoning. Serve with generous portions of parmesan cheese and crusty bread.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Peggy_Bloodworth
2 T olive oil
1 small onion, diced
2 carrots, diced
1 large stalk celery, diced
3 garlic cloves, minced
1 1/2 cups canned tomatoes
2 cups white beans, cooked
3 cups chicken broth
1/2 lb small pasta
1/4 cup chopped parsley
1/4 cup parmesan cheese, grated
salt and pepper to taste
I prefer to pressure cook the beans which only takes about 45 minutes. You can cook beans in 3 times water to beans until tender, covered over medium heat, until done. If not using a pressure cooker, simmer over low heat until the beans are tender. If not using a pressure cooker, it should take at least an hour and a half.
Sauté the onions, carrots and celery in olive oil until tender, about 10 minutes. Add garlic and sauté 1 minute. Add tomatoes and simmer 5 minutes. Add pasta and cook until al dente. Add beans. Season with salt and pepper to taste. Add parsley. Adjust seasoning. Serve with generous portions of parmesan cheese and crusty bread.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Peggy_Bloodworth
Spaghetti Squash: A Wonderful, Fun, Healthful Alternative to Pasta
I recommend avoiding pasta and other refined carbohydrates if you are diabetic or are trying to lose weight. You'll find a perfect substitute in in the produce department of your supermarket: spaghetti squash! You can use it with any of your favorite pasta sauces, in salads or soups. Diana tells you how to prepare it and gives you three easy recipes to get you started. Enjoy this fun vegetable even if you're not dieting (kids love it, too.)
How to Prepare Spaghetti Squash
Method 1 (My way):
Puncture the skin of a spaghetti squash with a knife in 3-4 places. Cook it in the microwave for three minutes, or until it is soft enough to cut easily. Allow it to cool so you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place squash halves cut-side down on a plate and return them to the microwave for another 8-10 minutes, or bake in a conventional oven at 350 degrees for 1 hour. Cool. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
Method 2 (Squash label instructions):
Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
***************
Your "spaghetti" is now ready to use. Top it with any spaghetti sauce or use it in place of pasta in salads or soups. Or try it in these favorite recipes:
Spaghetti Squash Pad Thai
1 spaghetti squash, cooked (follow the instructions above)
1/2 pound shrimp
3 tablespoons fish sauce (optional, see note)
3 tablespoons rice vinegar
1 garlic clove, minced
1 tablespoon brown sugar
1 small hot chile, seeded and sliced very thin
1 red bell pepper, cut into matchstick slivers
1 bunch green onions, sliced thin
1 cup bean sprouts
Chopped fresh basil or cilantro (optional)
2 tablespoons bottled peanut sauce (optional, see note)
1 tablespoon chopped peanuts (optional)
Prepare the spaghetti squash. Meanwhile, steam the shrimp (15 minutes in the steamer or 2 minutes in boiling water.) Rinse in cold water and peel. Combine the fish sauce, vinegar, garlic, brown sugar and hot chile in a small dish and mix well. Stir it into the spaghetti squash and add the other ingredients -- steamed shrimp, red pepper, green onions, bean sprouts and basil or cilantro. Stir in the peanut sauce and sprinkle with the peanuts. Serve at room temperature or chilled.
6-8 servings
Note: Fish sauce and peanut sauce can be found in the Asian section of many supermarkets or in any Asian market.
Spaghetti Squash with Ratatouille Sauce
1 spaghetti squash, cooked
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
1 can (28 ounces) plum tomatoes, undrained, chopped
1 tablespoon dried oregano
pinch cayenne, or to taste
4 small zucchini squash, sliced
1/4 cup chopped fresh basil leaves (optional)
juice of 1 lemon
Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large pot, cook the onion, peppers and garlic in the bouillon to soften, about 5 minutes. Add the eggplant, tomatoes and spices. Bring to a boil, reduce the heat and simmer 20 minutes or until the eggplant is tender, stirring occasionally and adding more bouillon if necessary. Add the zucchini, basil and lemon juice and simmer another 5 minutes, or until the zucchini is tender but still bright green.
Place some of the cooked spaghetti squash strands in each serving bowl and top with the ratatouille sauce.
6-8 servings
Confetti Salad
1 spaghetti squash, cooked
1 large green pepper, cut in 1/2" pieces
1 large red bell pepper, cut in 1/2" pieces
1 bunch green onions, sliced
1 tablespoon toasted sesame seeds
For the dressing, mix together:
1/4 cup seasoned rice wine vinegar
1 teaspoon hot Chinese mustard or 1 tablespoon Dijon mustard
1 tablespoon grated fresh gingerroot
1 tablespoon sugar or equivalent sweetener of your choice (optional)
dash Tabasco or other hot pepper sauce, to taste
OR use 1/4 cup low fat honey-mustard dressing
Prepare the spaghetti squash. Combine with the remaining ingredients and toss with dressing. Chill or seerve at room temperature.
Article Source: http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
How to Prepare Spaghetti Squash
Method 1 (My way):
Puncture the skin of a spaghetti squash with a knife in 3-4 places. Cook it in the microwave for three minutes, or until it is soft enough to cut easily. Allow it to cool so you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place squash halves cut-side down on a plate and return them to the microwave for another 8-10 minutes, or bake in a conventional oven at 350 degrees for 1 hour. Cool. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
Method 2 (Squash label instructions):
Preheat oven to 350 degrees.
Puncture the spaghetti squash with a knife in 3-4 places. Place it on a baking sheet and cook for 1 hour. Allow it to cool so you can handle it comfortably. Cut it in half and scoop out the seeds. Run a fork over the flesh to separate it into spaghetti-like strands and scoop them out of the shells.
***************
Your "spaghetti" is now ready to use. Top it with any spaghetti sauce or use it in place of pasta in salads or soups. Or try it in these favorite recipes:
Spaghetti Squash Pad Thai
1 spaghetti squash, cooked (follow the instructions above)
1/2 pound shrimp
3 tablespoons fish sauce (optional, see note)
3 tablespoons rice vinegar
1 garlic clove, minced
1 tablespoon brown sugar
1 small hot chile, seeded and sliced very thin
1 red bell pepper, cut into matchstick slivers
1 bunch green onions, sliced thin
1 cup bean sprouts
Chopped fresh basil or cilantro (optional)
2 tablespoons bottled peanut sauce (optional, see note)
1 tablespoon chopped peanuts (optional)
Prepare the spaghetti squash. Meanwhile, steam the shrimp (15 minutes in the steamer or 2 minutes in boiling water.) Rinse in cold water and peel. Combine the fish sauce, vinegar, garlic, brown sugar and hot chile in a small dish and mix well. Stir it into the spaghetti squash and add the other ingredients -- steamed shrimp, red pepper, green onions, bean sprouts and basil or cilantro. Stir in the peanut sauce and sprinkle with the peanuts. Serve at room temperature or chilled.
6-8 servings
Note: Fish sauce and peanut sauce can be found in the Asian section of many supermarkets or in any Asian market.
Spaghetti Squash with Ratatouille Sauce
1 spaghetti squash, cooked
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1/2 cup bouillon
1 eggplant, cubed
1 can (28 ounces) plum tomatoes, undrained, chopped
1 tablespoon dried oregano
pinch cayenne, or to taste
4 small zucchini squash, sliced
1/4 cup chopped fresh basil leaves (optional)
juice of 1 lemon
Prepare the spaghetti squash. Meanwhile, prepare the ratatouille sauce: In a large pot, cook the onion, peppers and garlic in the bouillon to soften, about 5 minutes. Add the eggplant, tomatoes and spices. Bring to a boil, reduce the heat and simmer 20 minutes or until the eggplant is tender, stirring occasionally and adding more bouillon if necessary. Add the zucchini, basil and lemon juice and simmer another 5 minutes, or until the zucchini is tender but still bright green.
Place some of the cooked spaghetti squash strands in each serving bowl and top with the ratatouille sauce.
6-8 servings
Confetti Salad
1 spaghetti squash, cooked
1 large green pepper, cut in 1/2" pieces
1 large red bell pepper, cut in 1/2" pieces
1 bunch green onions, sliced
1 tablespoon toasted sesame seeds
For the dressing, mix together:
1/4 cup seasoned rice wine vinegar
1 teaspoon hot Chinese mustard or 1 tablespoon Dijon mustard
1 tablespoon grated fresh gingerroot
1 tablespoon sugar or equivalent sweetener of your choice (optional)
dash Tabasco or other hot pepper sauce, to taste
OR use 1/4 cup low fat honey-mustard dressing
Prepare the spaghetti squash. Combine with the remaining ingredients and toss with dressing. Chill or seerve at room temperature.
Article Source: http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
Monday, October 20, 2008
Is Pasta Good For You
Yes! IF it’s whole grain pasta cooked al dente (firm, not soft).
Whole grain al dente pasta causes a lower glycemic response than soft cooked refined white pasta. Lower glycemic foods are more slowly absorbed into the bloodstream and don’t create a quick blood sugar rise. This slower absorption helps protect against insulin resistance (a precursor of type 2 diabetes) and metabolic syndrome (a predictor of type 2 diabetes and cardiovascular disease).
In one recent study, published in Diabetes Care, people who ate more whole grains had 37% less prevalence of metabolic syndrome than those who ate processed refined grains. They also had lower levels of protective HDL cholesterol, lower triglycerides, lower blood pressure and less risk of type 2 diabetes and heart disease.
Women who eat whole grains also weigh less. In a study, done at the Harvard Medical School and published in the American Journal of Clinical Nutrition, data collected on 74,000 nurses between the ages of 39 and 63 over a 12 year period showed that women who ate high-fiber, whole grain foods consistently weighed less than women who ate white bread and pasta.
When buying pasta and bread, read the label and make sure it says they’re 100% whole grain or sprouted grains. For example, wheat flour and enriched wheat flour is NOT whole wheat flour and, if it’s not whole grain, you’re simply not going to get the benefits.
So, when eating pasta, if you want to reach and maintain a healthy weight and protect yourself from adult onset type 2 diabetes and cardiovascular disease, make sure you eat only whole grain pasta cooked al dente. And if you really want to be healthy, don’t add extra salt or oil to the water when cooking. It’s not necessary.
Article Source: http://EzineArticles.com/?expert=Moss_Greene
Whole grain al dente pasta causes a lower glycemic response than soft cooked refined white pasta. Lower glycemic foods are more slowly absorbed into the bloodstream and don’t create a quick blood sugar rise. This slower absorption helps protect against insulin resistance (a precursor of type 2 diabetes) and metabolic syndrome (a predictor of type 2 diabetes and cardiovascular disease).
In one recent study, published in Diabetes Care, people who ate more whole grains had 37% less prevalence of metabolic syndrome than those who ate processed refined grains. They also had lower levels of protective HDL cholesterol, lower triglycerides, lower blood pressure and less risk of type 2 diabetes and heart disease.
Women who eat whole grains also weigh less. In a study, done at the Harvard Medical School and published in the American Journal of Clinical Nutrition, data collected on 74,000 nurses between the ages of 39 and 63 over a 12 year period showed that women who ate high-fiber, whole grain foods consistently weighed less than women who ate white bread and pasta.
When buying pasta and bread, read the label and make sure it says they’re 100% whole grain or sprouted grains. For example, wheat flour and enriched wheat flour is NOT whole wheat flour and, if it’s not whole grain, you’re simply not going to get the benefits.
So, when eating pasta, if you want to reach and maintain a healthy weight and protect yourself from adult onset type 2 diabetes and cardiovascular disease, make sure you eat only whole grain pasta cooked al dente. And if you really want to be healthy, don’t add extra salt or oil to the water when cooking. It’s not necessary.
Article Source: http://EzineArticles.com/?expert=Moss_Greene
Presto, It's Pesto! Enjoy Fresh Spinach Pesto Sauce With Pasta Any Time of Year
Nothing beats fresh pesto sauce and pasta for an easy, yet satisfying meal. But, unless you have an indoor herb garden, in the cooler fall and winter months, the 2 cups of fresh basil leaves you need to make enough traditional pesto for a whole family can be hard to come by.
Sure, you can usually find fresh basil leaves in many upscale supermarkets. But 2 cups of it would make a casual family meal rather expensive.
To enjoy fresh pesto sauce all winter long, without breaking your budget, try spinach pesto. A large bag of fresh spinach leaves is only a couple of dollars and will make several batches of Spinach Pesto.
The beauty of pesto is you don't have to cook it. Just pop a few ingredients into your blender or food processor and - Presto! It's pesto!
Try this recipe:
SPINACH PESTO
2 c. packed fresh spinach leaves
2 cloves garlic, crushed
1 c. olive oil (or less)
½ c. pine nuts (lightly toasted - if desired - they don't have to be toasted)
1/3 to 1/2 c. freshly grated Parmesan
1 Tbsp. balsamic vinegar
Salt
Freshly ground pepper
Combine the spinach, garlic, pine nuts, and enough olive oil in a blender or food processor to make a smooth paste.
Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.
When ready to serve with pasta, save a little of the water used to boil the pasta and mix it with the pesto sauce to thin it a little so it will be easier to mix throughout the pasta.
Serve your spinach pesto and pasta with a green salad, crusty bread, and a glass of your favorite wine for a casual, yet elegant, satisfying meal.
Note: This pesto can be stored in the refrigerator for a week or so in a tightly covered container.
Article Source: http://EzineArticles.com/?expert=Suzanne_Lieurance
Sure, you can usually find fresh basil leaves in many upscale supermarkets. But 2 cups of it would make a casual family meal rather expensive.
To enjoy fresh pesto sauce all winter long, without breaking your budget, try spinach pesto. A large bag of fresh spinach leaves is only a couple of dollars and will make several batches of Spinach Pesto.
The beauty of pesto is you don't have to cook it. Just pop a few ingredients into your blender or food processor and - Presto! It's pesto!
Try this recipe:
SPINACH PESTO
2 c. packed fresh spinach leaves
2 cloves garlic, crushed
1 c. olive oil (or less)
½ c. pine nuts (lightly toasted - if desired - they don't have to be toasted)
1/3 to 1/2 c. freshly grated Parmesan
1 Tbsp. balsamic vinegar
Salt
Freshly ground pepper
Combine the spinach, garlic, pine nuts, and enough olive oil in a blender or food processor to make a smooth paste.
Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.
When ready to serve with pasta, save a little of the water used to boil the pasta and mix it with the pesto sauce to thin it a little so it will be easier to mix throughout the pasta.
Serve your spinach pesto and pasta with a green salad, crusty bread, and a glass of your favorite wine for a casual, yet elegant, satisfying meal.
Note: This pesto can be stored in the refrigerator for a week or so in a tightly covered container.
Article Source: http://EzineArticles.com/?expert=Suzanne_Lieurance
Party 911: Pasta Salad to the Rescue
Has this ever happened to you? You’ve been invited to a party and realize you don’t have a meal to bring. Not only that, but the party starts in an hour. What should you do?
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”.
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.
The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!
Article Source: http://EzineArticles.com/?expert=Angela_Tyler
You have four options:
Don’t go, and miss out on a really fun time.
Show up empty-handed and explain red-faced that you forgot.
Grab a casserole dish and head to the deli. Order your food and have them put it right into your casserole dish. Yes, I’ve gone this. It’s expensive but it works. If you get asked for the recipe, just wink and say “It’s Grandma’s secret recipe”.
Whip up a big batch of pasta salad for only a few dollars, and have plenty left over to eat for lunch during the week. You will save money and look good showing up at the party with a great dish.
Pasta salad is truly one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use pretty much any salad dressing on the market – the standards like Italian, Ranch, or, if you’re ambitious, your favorite homemade dressing.
Now for the fun part. Cook the noodles, following package directions and then drain. Pour the dressing on while the noodles are warm so they will absorb all that good oily flavor.
Look around your kitchen to see if you have any of the following ingredients:
Fresh veggies – carrots, broccoli, green onions
Frozen vegetables – frozen peas are wonderful in pasta salad
Cubed or shredded cheese
Garbanzo beans (also known as Chick Peas)
Black Olives
Toss in whatever you can find. It’s an ‘everything goes’ type of recipe. Bring more dressing with you in case you need to add it later, and voila! You’re done.
If you’re feeling fancy, you can bring some cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as toppings. It’s all good.
The next time you are invited to a party, don’t panic. Just grab these instructions and whip up a meal in minutes. Enjoy!
Article Source: http://EzineArticles.com/?expert=Angela_Tyler
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