Do you cook pasta a lot? I do - at least once a week. It's just so easy to make and always tastes good! Ever since my study abroad experience in the motherland of spaghetti and meatballs, I've been trying to perfect my pasta-cooking-technique. I've asked my Italian relatives for advice and looked to the chefs with whom I work for words of wisdom on the best way to cook pasta. So, what knowledge have I learned, that I am now going to impart on you? Well, there are two pasta myths which I used to believe, only to find out that they are untrue. You may have heard them, and you may even believe them...until now.
Myth #1: Putting salt in the pasta pot will make the water boil faster.
Busted: As one chef bluntly told me, "you want to make the water boil faster? put a lid on the pot". Adding salt does not help water boil faster (in fact, it initially slows down the process). Salt is added solely to flavor the pasta. One of my friends in Italy said to me that in order to have delicious pasta, the water in which you boil the pasta should taste like the ocean.
Moral of the myth: Put a lid on your pot to make the water boil faster and add salt to the pot in order to flavor your pasta (I add a LOT of salt to the pot and can attest that pasta tastes way better when it's boiled in essentially sea water).
Myth #2: Putting oil in the pasta pot, while the pasta boils, will prevent the pasta from sticking.
Busted: Ummm, no. Water and oil separate. If you put the oil in the boiling water, it rises to the top of the pot while the pasta remains at the bottom of the pot, boiling away. Add the oil to your pasta after it is cooked and no longer submerged in boiling water.
Moral of the myth: Don't waste your olive oil in the pot of boiling water. Save the oil for your pasta when it's finished cooking.
There you have it...no more lies - the myths have been busted. You can now make delectable pasta like an Italian pro. When your friends ask "where did you learn to make such incredible pasta?!" feel free to tell 'em all about me :)
Monday, October 31, 2011
Wednesday, October 26, 2011
Recipes From the Pantry: The Final Two
It took far too long to get these recipes posted...but thankfully the final two are ready! For the first of the last: I must admit that I forgot how delicious the Toasted Walnut Pasta recipe tastes - it is a great combination of salty, crunchy, and sweet! Feel free to use other nuts aside from walnuts (top recommendations: pecans or hazelnuts). Or try adding some sauteed greens (kale, spinach, broccoli rabe) with the onions, for some more color (and additional health benefits). Here it is: Toasted Walnut Pasta
Serving Size: 1
Ingredients:
-1/4 cup dry pasta (penne or bow-tie work best)
-2 tablespoons walnuts, chopped
-1/4 cup onions, chopped
-1 garlic clove, minced
-1/2 tablespoon oil
-1 tablespoon parsley, chopped
-grated Italian cheese, to taste
Optional: Balsamic Glaze
-2 tablespoons balsamic vinegar
-1 teaspoon honey
Directions:
1. To toast walnuts: place chopped walnuts in a sauté pan over medium heat (the pan should be dry, meaning NO OIL); stir walnuts around with a wooden spoon - pay close attention to the walnuts as they can go from perfectly toasted to burnt very quickly. And cook with your nose - you'll know the walnuts are done when you can smell them (they should be a dark brown color). When they're done, place walnuts in a small bowl
2. Cook pasta according to package
3. In the same sauté pan used for toasting, heat 1/2 tablespoon of oil --> add garlic and onions. Cook until onions are translucent (about 5 minutes)
4. Add cooked pasta and toasted walnuts to pan --> toss together with onions and garlic --> transfer to serving bowl
5. If using, drizzle balsamic glaze over pasta. Top with grated cheese and parsley.
To make balsamic glaze:
1. Combine balsamic vinegar and honey in a small saucepan
2. Boil over medium heat (about 4-5 minutes)
3. Glaze is done when it is viscous and can coat the back of a spoon
Sounds delish, right?! Like I said, the addition of some leafy greens makes the dish even more spectacular (if you decide to add any veggies, do so after step 3). Let me know what you think!
The final recipe is the easiest (I almost feel like I'm cheating because it's so easy). You've probably made something very similar (or exactly the same) at some point in your life. Delicious additions to this recipe include 1 cup of sliced banana/ strawberries, 2 tablespoons of raisins/craisins, or 1/2 teaspoon of cinnamon. Alright enough chit-chat...the moment you've all been waiting for... the final recipe: Peanut Butter Honey Wrap
Serving Size: 1
Ingredients:
-1 whole wheat (or brown rice) tortilla
-2 tablespoon natural peanut butter (and by natural I mean pb with an ingredient list that only says Roasted Peanuts and NO partially-hydrogenated oils)
-1 tablespoon honey
Directions:
1. Spread peanut butter in center of tortilla
2. Drizzle honey on top of peanut butter
3. Roll tortilla into a log or fold one side of tortilla over the other (kind of like folding a shirt...)
4. Enjoy!
Ok. Recipes from the pantry...done. Onto bigger, better, and more exciting things!
-1/4 cup onions, chopped
-1 garlic clove, minced
-1/2 tablespoon oil
-1 tablespoon parsley, chopped
-grated Italian cheese, to taste
Optional: Balsamic Glaze
-2 tablespoons balsamic vinegar
-1 teaspoon honey
Directions:
1. To toast walnuts: place chopped walnuts in a sauté pan over medium heat (the pan should be dry, meaning NO OIL); stir walnuts around with a wooden spoon - pay close attention to the walnuts as they can go from perfectly toasted to burnt very quickly. And cook with your nose - you'll know the walnuts are done when you can smell them (they should be a dark brown color). When they're done, place walnuts in a small bowl
2. Cook pasta according to package
3. In the same sauté pan used for toasting, heat 1/2 tablespoon of oil --> add garlic and onions. Cook until onions are translucent (about 5 minutes)
4. Add cooked pasta and toasted walnuts to pan --> toss together with onions and garlic --> transfer to serving bowl
5. If using, drizzle balsamic glaze over pasta. Top with grated cheese and parsley.
To make balsamic glaze:
1. Combine balsamic vinegar and honey in a small saucepan
2. Boil over medium heat (about 4-5 minutes)
3. Glaze is done when it is viscous and can coat the back of a spoon
Sounds delish, right?! Like I said, the addition of some leafy greens makes the dish even more spectacular (if you decide to add any veggies, do so after step 3). Let me know what you think!
The final recipe is the easiest (I almost feel like I'm cheating because it's so easy). You've probably made something very similar (or exactly the same) at some point in your life. Delicious additions to this recipe include 1 cup of sliced banana/ strawberries, 2 tablespoons of raisins/craisins, or 1/2 teaspoon of cinnamon. Alright enough chit-chat...the moment you've all been waiting for... the final recipe: Peanut Butter Honey Wrap
Serving Size: 1
Ingredients:
-1 whole wheat (or brown rice) tortilla
-2 tablespoon natural peanut butter (and by natural I mean pb with an ingredient list that only says Roasted Peanuts and NO partially-hydrogenated oils)
-1 tablespoon honey
Directions:
1. Spread peanut butter in center of tortilla
2. Drizzle honey on top of peanut butter
3. Roll tortilla into a log or fold one side of tortilla over the other (kind of like folding a shirt...)
4. Enjoy!
Ok. Recipes from the pantry...done. Onto bigger, better, and more exciting things!
Monday, October 17, 2011
Recipes From the Pantry: Egg and Rice Bowl
So I realize I'm being super slow about posting these "recipes from your pantry" and I apologize. Honestly, I've been swamped with work and sadly haven't cooked anything interesting as of late - I've relied predominantly on my staple pantry items to get me through the past two weeks! Here's the next installment of the I'm-too-busy-to-make-anything-cooler recipes: Egg and Rice Bowl
Ingredients:
-1 egg
-1 egg white
-2-3 scallions, diced (or 1/2 cup of onions, diced)
-1 garlic clove, minced
-1 teaspoon ginger, minced
-1/4 cup dry brown rice (or white...but brown has more fiber!)
-1 tablespoon canola oil, divided
**per usual, the addition of other veggies you have roaming around in your fridge/freezer make this dish much more interesting! Top veggie recommendations for this recipe: broccoli and/or red bell pepper. If using other veggies, add them after the scallions in step 4.
Directions:
1. Heat 1/2 tablespoon canola oil in saucepan; add minced garlic, ginger, and dry rice
2. Sauté for about 1 minute --> add 1/2 cup of water --> bring to boil, reduce to simmer and cover (cooking time of rice should be stated on bag)
3. In small bowl, beat egg + egg white together with a fork; add about 1 tablespoon of water and beat until well mixed; add some black pepper is you so desire
4. Heat remaining 1/2 tablespoon oil in sauté pan --> add 1/2 of diced scallions (or all of onions, if using instead); sauté until scallions start to wilt (or onions become translucent)
5. Add beaten eggs to pan with scallions and scramble; reduce heat to low once eggs are fully cooked, to keep them warm (nothing worse than cold eggs...ew!)
6. When all the water is absorbed in the rice, fluff the rice with a fork --> transfer to a bowl & pour eggs on top of rice
7. Top eggs with remaining diced scallions and enjoy!
If you have soy sauce, pour a little on top of eggs/rice for some additional Asian flavor!
I promise, more exciting advice and recipes to come soon!
Ingredients:
-1 egg
-1 egg white
-2-3 scallions, diced (or 1/2 cup of onions, diced)
-1 garlic clove, minced
-1 teaspoon ginger, minced
-1/4 cup dry brown rice (or white...but brown has more fiber!)
-1 tablespoon canola oil, divided
**per usual, the addition of other veggies you have roaming around in your fridge/freezer make this dish much more interesting! Top veggie recommendations for this recipe: broccoli and/or red bell pepper. If using other veggies, add them after the scallions in step 4.
Directions:
1. Heat 1/2 tablespoon canola oil in saucepan; add minced garlic, ginger, and dry rice
2. Sauté for about 1 minute --> add 1/2 cup of water --> bring to boil, reduce to simmer and cover (cooking time of rice should be stated on bag)
3. In small bowl, beat egg + egg white together with a fork; add about 1 tablespoon of water and beat until well mixed; add some black pepper is you so desire
4. Heat remaining 1/2 tablespoon oil in sauté pan --> add 1/2 of diced scallions (or all of onions, if using instead); sauté until scallions start to wilt (or onions become translucent)
5. Add beaten eggs to pan with scallions and scramble; reduce heat to low once eggs are fully cooked, to keep them warm (nothing worse than cold eggs...ew!)
6. When all the water is absorbed in the rice, fluff the rice with a fork --> transfer to a bowl & pour eggs on top of rice
7. Top eggs with remaining diced scallions and enjoy!
If you have soy sauce, pour a little on top of eggs/rice for some additional Asian flavor!
I promise, more exciting advice and recipes to come soon!
Tuesday, October 11, 2011
Recipes From the Pantry: Bean and Cheese Quesadilla
Sorry for the delay in recipe posting! Here's the second Recipe From The Pantry: Bean and Cheese Quesadilla
Serving Size: 1
Ingredients:
-1 tortilla (preferably whole wheat or brown rice)
-1/2 cup canned black beans, rinsed and drained
-1/4 cup onions, chopped
-1/2 cup cheddar cheese, grated (or any other kind of melting cheese...gouda, brie, you choose from whatever you've got on hand!)
-1/2 tablespoon olive or canola oil
**If you have any veggies or leftover meats available, add them to the quesadilla in step 2!
Directions:
1. Heat sauté pan on medium heat; add oil and onions; cook for 5 minutes
2. Put 1/2 of grated cheese on one side of tortilla; spoon the sauteed onions on top of cheese (keep the saute pan on medium heat); then add beans on top of onions
3. Sprinkle remaining cheese over onions & beans; fold tortilla in half (your folded tortilla should look like the letter D)
4. Place folded tortilla in pan (should still be on medium heat!)
5. Cook on one side for about 5 minutes (tortilla should be nice and brown), then flip and cook other side for 5 minutes (cheese should be melted); enjoy!
Wednesday, October 5, 2011
Recipes From the Pantry: Pasta With Homemade Tomato Sauce
Here's the first Recipe From the Pantry: Pasta with Homemade Tomato Sauce
Serving Size: 3 servings of sauce, but only 1 serving of pasta with the sauce. Use 1/3 of the sauce for this recipe and the rest for other meals! Store it in the fridge (good for 4-5 days) or freezer (good for 4-6 months).
Ingredients:
-28 oz. can crushed tomatoes (you can use two 14 oz. cans of diced tomatoes, but I would add about 1 tablespoon of tomato paste)
-2 cloves garlic, minced
-1/2 cup of onions, chopped
-1 tablespoon olive oil
-1/4 cup parsley, chopped
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 cup dry pasta (I recommend penne or bow-tie)
Optional:
-1/2 cup canned white beans (such as cannellini or northern), rinsed & drained
-a little bit of grated Italian cheese (for on top of pasta)
**If you have any vegetables (ex: green pepper, mushrooms, eggplant, carrots, frozen/fresh butternut squash), add about 1-2 cups of them to the sauce during step 3!
Directions:
1. Bring saucepan to a boil
2. Heat sauté pan over medium heat --> add olive oil and onions
3. Sauté onions (5 minutes) --> add garlic (1 additional minute) --> add canned tomatoes, salt, and pepper
*if adding veggies, add them when you add the garlic**
4. Let tomato/onion/garlic mixture simmer in pan for about 5-10 minutes; at this point, add pasta to the boiling pot and cook according to package
5. Add pasta (and beans, if using) to 1/3 of tomato sauce in pan and heat for 3-5 minutes on low heat
NOTE: Before adding pasta (& beans) to saute pan with tomato sauce, pour 2/3 of tomato sauce into a heat-proof container
6. Sprinkle parsley and grated cheese on top of pasta --> serve in a bowl and enjoy :)
Tuesday, October 4, 2011
What To Make With Whatcha Got
Last week was insanely busy for me (hence the lack of blog posts) - SO busy in fact, that I didn't get a chance to go grocery shopping...at all. Luckily, my freezer was fairly stocked with leftovers (at some point I'll write a post solely about the wonderful world of freezing food) and well equipped with the staple pantry items from my "Get It. Go it? Good!" post. Did anyone else actually go to the supermarket and stock up on these items? I'll probably never know. But for those of you who have yet to buy any of the foods from my list, I would like to reiterate that these staple items are especially useful on nights when you're too tired to pull out a cookbook and be creative (or in my case, when you have nothing else in your fridge!).
For those of you who did buy some (or all) of these staple items, and for those who find that after getting home from work you feel uninspired to cook a crazy new recipe, here are some "go-to" meals you can make using only your staple pantry items. These are by no means five star meals - the addition of some veggies or meat would make them much more exciting - but nonetheless these recipes are tasty, filling, and don't take very much cognitive power to make. I like to call them Recipes From Your Pantry:
1. Pasta with Homemade Tomato Sauce
2. Bean and Cheese Quesadilla
3. Egg and Rice Bowl
4. Toasted Walnut Pasta
5. Peanut Butter Honey Wrap
***RECIPES TO FOLLOW***
As written, using only staple pantry items and nothing else, these recipes are perfect for "desperate times call for desperate measures" situations...such as last week when I had no other food. Though the recipes aren't too exciting, it never hurts to have some ideas for what to make with whatcha got.
So... whatcha got? What sort of food do you normally keep in your fridge/freezer/pantry (aside from the wonderful list of goodies I told you to buy), that could possibly spice up some of the above recipes?
For those of you who did buy some (or all) of these staple items, and for those who find that after getting home from work you feel uninspired to cook a crazy new recipe, here are some "go-to" meals you can make using only your staple pantry items. These are by no means five star meals - the addition of some veggies or meat would make them much more exciting - but nonetheless these recipes are tasty, filling, and don't take very much cognitive power to make. I like to call them Recipes From Your Pantry:
1. Pasta with Homemade Tomato Sauce
2. Bean and Cheese Quesadilla
3. Egg and Rice Bowl
4. Toasted Walnut Pasta
5. Peanut Butter Honey Wrap
***RECIPES TO FOLLOW***
As written, using only staple pantry items and nothing else, these recipes are perfect for "desperate times call for desperate measures" situations...such as last week when I had no other food. Though the recipes aren't too exciting, it never hurts to have some ideas for what to make with whatcha got.
So... whatcha got? What sort of food do you normally keep in your fridge/freezer/pantry (aside from the wonderful list of goodies I told you to buy), that could possibly spice up some of the above recipes?
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