Here is a great recipe that is so simple to make. You will find that most of the ingredients are relatively inexpensive as well. Happy Eating!
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the above until onions start to turn a bit brown.
Add all of the following...
1/2 C. White Wine
Let simmer on medium heat for about 5 mins.
Add all of the following...
White Wine into a wine glass, and enjoy for yourself!
Add one of the following...
1 C. canned red sauce
1 can stewed tomatoes
1 can chopped tomatoes
4 chopped fresh tomatoes
Let simmer for about 5 mins.
Add one of the following...
4 chicken quarters
4 chicken breasts
Add all of the following...
4 sprigs of Fresh rosemary (I leave them whole and remove once dish is completed)
Salt & Pepper to taste
Pleace in 400 degree oven & cook until chicken reaches an internal temp. of 180 degrees.
Add all of the following...
At this point, you should be ready for your second glass of wine! Enjoy!
Serve over a bed of pasta.
Garnish with parm.
Tips from Chef Bek:
* Wheat pasta can be substituted for white.
* Dried Rosemary can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
* Chicken broth can be substituted for the white wine.
* Cooking spray can be substituted for the oil you sauté your vegetables with.
* Fish can be substituted for chicken.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Monday, December 29, 2008
Looking For a Great Italian Meatball Recipe?
Looking for a great Italian meatball recipe? Wrap your lips around this one.
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 teaspoon salt
Preparation
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Buon Appetito!
Article Source: http://EzineArticles.com/?expert=Paul_Altobelli
This recipe was given to my by my 105 year old Sicilian great-grandma. This is the real deal.
The Best Meatball Recipe
Can be prepared in 45 minutes or less.
Ingredients
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 teaspoon salt
Preparation
(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20
meatballs per pound.
IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.
Bake for 12 minutes on one side then 10 minutes for the other.
BEWARE If you choose to fry your meatballs make sure you are alone. The aroma is so overwhelming that anyone in smelling distance will be steal your meatballs right out of the frying pan.
I freeze the meatballs in plastic bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.
Buon Appetito!
Article Source: http://EzineArticles.com/?expert=Paul_Altobelli
Fire Cracker Italian Sausage Pasta
You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes.
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to
touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Basil Tip:Chiffonade - To slice an herb or leafy vegetable into thin strands. Best way to accomplish is by stacking herb directly on top of each other, then rolling the leaves and slicing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape)
1 large zucchini - sliced
1/2 cup red onion - sliced
3 T fresh garlic - chopped
1/2 cup olive oil
3 Italian sausage links - sliced
1/2 cup frozen peas
1/4 cup fresh basil
1/4 cup green onions
Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to
touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces
Red Onion - peal, slice
Fresh Garlic - peal, chop
Frozen Peas - soak in warm water until no longer frozen, drain, set aside
Fresh Basil - wash, chiffonade (see tip below)
Green Onions - wash, slice into small pieces
Instructions
Heat a pan large enough for all of the above ingredients. I tend to use the stock pot I boiled my pasta in. Throw in 2 T. olive oil, zucchini, red onions, garlic, and Italian sausage. Sauté until zucchini is tender.
Once tender, toss in all of your herbs and vegetables, and the remaining olive oil.
Add salt and pepper to taste.
Sprinkle with parmesan cheese.
Enjoy!
Tips from Chef Bek:
White pasta can be substituted for wheat.
Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
Chicken broth can be substituted for the oil which goes into the pasta once tossed.
Cooking spray can be substituted for the oil you sauté your vegetables with.
Turkey sausage is a great substitute for pork Italian sausage.
Basil Tip:Chiffonade - To slice an herb or leafy vegetable into thin strands. Best way to accomplish is by stacking herb directly on top of each other, then rolling the leaves and slicing.
Article Source: http://EzineArticles.com/?expert=Bek_Davis
Friday, December 5, 2008
Natural Healing Milk Substitutes
Milk and associated dairy products (like cheese) are widely promoted as good sources of protein and calcium. In fact, every one - 8 oz. glass of generic cow’s milk has 300 mg of calcium and 7 grams of protein.
This is why growing up, most people are taught milk products are an essential part of your diet – so you can have healthy bones.
However, in recent years, there have also been developments in the way milk is produced. To get more milk, farmers in cooperation with the chemical industry have introduced many practices that are not healthy.
For example, a mere fifty years ago cows produced 2000 pounds of milk per year. Today, some cows are capable of producing 50,000 pounds!
How’s this possible? The answer is that cows are given harmful drugs, antibiotics, growth hormones, and are force fed just to name a few techniques to beef up the bottom line.
Inside, the author Dr. Kradjian, reviews more than 500 scientific articles related to milk and concludes to himself, “How would I summarize the articles? They were only slightly less than horrifying.”
Of course, after reading this letter, you may be quite surprised if cows’ milk happens to be your favorite beverage every day. Any transition to a healthier substitute maybe difficult since you find dairy products in many processed food that are offered.
For some of you, the findings in these research studies may raise your curiosity. But deep down you’re telling yourself, “I could never give up my 3 glasses of milk every day, pizzas with lots of cheese, or smooth and delicious ice-cream or milkshakes on hot summer days.” It’s hard to argue with a delicious taste we have gotten used to that can make us feel better.
The choice is always yours to what extent you want to make plant-based substitutions for meat and dairy products in your diet. I personally choose not to stress over such choices, especially when I travel or have to eat out. But, you can be consciously more aware of what you are willing to contribute to creating your own healthy lifestyle.
Of course, you’re probably wondering how you get enough calcium? Well, what surprised me after looking into this topic is that there are countless other ways to easily get MORE calcium from other foods.
These include, soymilk with calcium, tahini (ground sesame seeds) and other plant based milks, green leafy vegetables, broccoli, collards, kale, any kind of leafy greens and stems, parsley, seaweed, nuts and especially sesame seeds (300mg of calcium per ounce of seeds), soybeans, all other beans and peas, sprouts and wheat grains.
Simply put, the idea that you must drink milk for calcium is a myth.
Even more, it’s not natural. A shocking fact is that more than 70 % of humans in this world do not drink milk. Why? Many get sick from drinking varying amounts of milk because they lack enzymes to digest the lactose or milk sugar for instance. You probably have heard about lactose intolerance.
This then leads to the question, how can you make great tasting foods without cow’s milk? After all, it’s in practically everything we cook.
Well, here’s some good news, there are plenty of healthy alternatives.
For milk, these include:
1. Almond Milk – You can make homemade milk from nuts, such as almonds. Even more, it’s easy and takes minutes to make.
2. Soy Milk – Many people who try soy milk for the first time don’t like the taste because it’s simply different than what your taste buds are used to. However, no matter what, you can add it to your cooking and there’s no way anybody can tell the difference.
You can make your own from soyflour or purchase soymilk from almost any regular grocery store. Personally, my favorite is organic unsweetened “Silk Soy Milk”. It contains more protein and calcium than almost any generic cows’ milk based on equal amounts. It’s naturally low fat and the fats it does have are good Omega-3 and Omega-6 fats.
It has almost no sugar, tons of vitamins and minerals, as well as fiber. Because it comes from plants (soybeans), it has antioxidants, a protective force against cancer.
3. Tahini Milk - You can get tahini paste (ground sesame seeds) at any health-food or whole-foods store. It’s easy and takes minutes to make.
Additionally, what if you believe you really can’t or don’t want to reduce your consumption of cow’s milk? Then, you can buy USDA certified organic. This option helps you avoid milk with man-made problems. And, relating to this, you can use alternative milks in your cooking when they fit, instead of just using cows’ milk all of the time.
Now, what about cheese? It often seems like nobody can live without it.
A good solution to this problem is to use substitutes, such as:
1. Rice cheese or soy cheese – You can find these in health food stores.
2. Goat or Feta cheeses are found in Mediterranean diets. These taste great to sprinkle a little on salads or pasta dishes. Look for low fat varieties.
3. Lecithin – These are yellow granules that you can buy at your local health food store. This is a good solution to replace all or part of fatty cheeses in your homemade pizza for example. Then you use just a small amount of shredded low fat cheese to top your vegetable pizza.
You can also try new spices and herbs to flavor your food instead of relying mostly on the taste of cheese. Try eating food from India, Mediterranean dishes with little or no cheese, and other healthy dishes from around the world flavored in new and exciting ways.
Article Directory: http://www.articledashboard.com
This is why growing up, most people are taught milk products are an essential part of your diet – so you can have healthy bones.
However, in recent years, there have also been developments in the way milk is produced. To get more milk, farmers in cooperation with the chemical industry have introduced many practices that are not healthy.
For example, a mere fifty years ago cows produced 2000 pounds of milk per year. Today, some cows are capable of producing 50,000 pounds!
How’s this possible? The answer is that cows are given harmful drugs, antibiotics, growth hormones, and are force fed just to name a few techniques to beef up the bottom line.
Inside, the author Dr. Kradjian, reviews more than 500 scientific articles related to milk and concludes to himself, “How would I summarize the articles? They were only slightly less than horrifying.”
Of course, after reading this letter, you may be quite surprised if cows’ milk happens to be your favorite beverage every day. Any transition to a healthier substitute maybe difficult since you find dairy products in many processed food that are offered.
For some of you, the findings in these research studies may raise your curiosity. But deep down you’re telling yourself, “I could never give up my 3 glasses of milk every day, pizzas with lots of cheese, or smooth and delicious ice-cream or milkshakes on hot summer days.” It’s hard to argue with a delicious taste we have gotten used to that can make us feel better.
The choice is always yours to what extent you want to make plant-based substitutions for meat and dairy products in your diet. I personally choose not to stress over such choices, especially when I travel or have to eat out. But, you can be consciously more aware of what you are willing to contribute to creating your own healthy lifestyle.
Of course, you’re probably wondering how you get enough calcium? Well, what surprised me after looking into this topic is that there are countless other ways to easily get MORE calcium from other foods.
These include, soymilk with calcium, tahini (ground sesame seeds) and other plant based milks, green leafy vegetables, broccoli, collards, kale, any kind of leafy greens and stems, parsley, seaweed, nuts and especially sesame seeds (300mg of calcium per ounce of seeds), soybeans, all other beans and peas, sprouts and wheat grains.
Simply put, the idea that you must drink milk for calcium is a myth.
Even more, it’s not natural. A shocking fact is that more than 70 % of humans in this world do not drink milk. Why? Many get sick from drinking varying amounts of milk because they lack enzymes to digest the lactose or milk sugar for instance. You probably have heard about lactose intolerance.
This then leads to the question, how can you make great tasting foods without cow’s milk? After all, it’s in practically everything we cook.
Well, here’s some good news, there are plenty of healthy alternatives.
For milk, these include:
1. Almond Milk – You can make homemade milk from nuts, such as almonds. Even more, it’s easy and takes minutes to make.
2. Soy Milk – Many people who try soy milk for the first time don’t like the taste because it’s simply different than what your taste buds are used to. However, no matter what, you can add it to your cooking and there’s no way anybody can tell the difference.
You can make your own from soyflour or purchase soymilk from almost any regular grocery store. Personally, my favorite is organic unsweetened “Silk Soy Milk”. It contains more protein and calcium than almost any generic cows’ milk based on equal amounts. It’s naturally low fat and the fats it does have are good Omega-3 and Omega-6 fats.
It has almost no sugar, tons of vitamins and minerals, as well as fiber. Because it comes from plants (soybeans), it has antioxidants, a protective force against cancer.
3. Tahini Milk - You can get tahini paste (ground sesame seeds) at any health-food or whole-foods store. It’s easy and takes minutes to make.
Additionally, what if you believe you really can’t or don’t want to reduce your consumption of cow’s milk? Then, you can buy USDA certified organic. This option helps you avoid milk with man-made problems. And, relating to this, you can use alternative milks in your cooking when they fit, instead of just using cows’ milk all of the time.
Now, what about cheese? It often seems like nobody can live without it.
A good solution to this problem is to use substitutes, such as:
1. Rice cheese or soy cheese – You can find these in health food stores.
2. Goat or Feta cheeses are found in Mediterranean diets. These taste great to sprinkle a little on salads or pasta dishes. Look for low fat varieties.
3. Lecithin – These are yellow granules that you can buy at your local health food store. This is a good solution to replace all or part of fatty cheeses in your homemade pizza for example. Then you use just a small amount of shredded low fat cheese to top your vegetable pizza.
You can also try new spices and herbs to flavor your food instead of relying mostly on the taste of cheese. Try eating food from India, Mediterranean dishes with little or no cheese, and other healthy dishes from around the world flavored in new and exciting ways.
Article Directory: http://www.articledashboard.com
Italian Food Recipes
Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.
This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.
Shrimp Scampi
Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.
Fish Soup with Gremolata
This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.
Chicken Scarpariello
This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.
Chicken Marsala
This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.
Spaghetti and Meatballs
The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.
Beef Carpaccio
This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.
Zuppa Toscana
This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.
Article Directory: http://www.articledashboard.com
This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.
Shrimp Scampi
Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.
Fish Soup with Gremolata
This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.
Chicken Scarpariello
This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.
Chicken Marsala
This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.
Spaghetti and Meatballs
The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.
Beef Carpaccio
This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.
Zuppa Toscana
This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.
Article Directory: http://www.articledashboard.com
Friday, October 31, 2008
Save Time in the Kitchen - Cook Pasta the Way Restaurant Chefs Do
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
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
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
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