June 12, 2013

Quick and Easy Roasted Red Pepper Pasta

This Roasted Red Pepper recipe is all about a very quick and easy to prepare pasta dish. If you have the time to roast the red peppers yourself on the stove top, do so. If not, you can by jarred roasted red peppers and they work fine as well. For the recipe itself, start with the pasta, add diced onion garlic, red peppers and butter, add them all up and blend.

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Quick and Easy Roasted Red Pepper Pasta

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May 19, 2013

A Home Cook’s Take on Mozza’s Orecchiette with Fennel Sausage and Swiss Chard

Mozza’s Orecchiette with Fennel Sausage and Swiss Chard is an Italian pasta recipe. Sounds healthy with chard but its a big wonder why it was not considered a healthy meal. But what is great about the Mozza cookbook is how detailed it is. Nancy Silverton is an absolute perfectionist and if you follow this recipe to the letter, you’d be spending all day making orecchiette from scratch, as well as your own fennel sausage, your own chicken stock, and your own bread crumbs.

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A Home Cook’s Take on Mozza’s Orecchiette with Fennel Sausage and Swiss Chard

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April 18, 2013

I Don’t Have a Pasta Cooker

Either you cook your spaghetti in a cast iron pot or a stainless steel cookware is definitely fine, for as long as you follow a few simple rules in boiling pasta, there is no reason to be troublesome. For the pasta cook, a pasta cooker is always essential, and a lot safer and faster to use than any traditional pot with a separate colander. But if you don’t have a pasta cooker, using a big pot with lots of water to give the pasta room to move around in is the first step.

This is important so your pasta will not stick together or to the sides of the pot. As soon as the water boils, simply put in the pasta all at once then bring it back to boil. At this point, don’t leave the pot to boil alone, wait until the water comes back to the boil to start your timing. This is very important if you want your pasta to come out perfect. When it’s almost the set time, lift out a piece of pasta with a fork and check firmness. When it is firm enough to bite, your pasta is cooked. Stop cooking and drain the pasta straight away through a colander.

If you’re fond of preparing a family batch of pasta, it is worth investing in a big pot, or a cooker to help you boil pasta more conveniently. A basic multi-functional stainless cooker is a good deal. It is a pot made in high-quality stainless steel and extra thick aluminum core with a strong lid and a ready colander for an easy drain. The lid locks into place and the insert can be conveniently removed from heat and pour out the excess water in one step. So convenient and so easy!

 

multi_use_pot

My multifunctional stainless steel cooker is a very much used big pot in my kitchen. It’s really useful not just in preparing my spaghetti but for other dishes, especially for making soups, as well. I choose stainless steel because cooking spaghetti in an ordinary stainless steel cookware has been the tradition long before specially-designed pasta cookers came out. Other than that, today’s heavy-based aluminum finish and unique energy-efficient solid base gives better heat distribution. I don’t only preserve the same pasta cooker tradition but I can prepare my family’s spaghetti in the manner suggested by modern standards.

If you buy a quality multifunctional stainless steel cooker, you’ll never have to spend for another pot just for your pasta. The usual size of a stainless steel multifunctional pot with its ready colander is enough to make everything smooth cooking. If you have the time, visit Your Smart Kitchen. A Pro Multi-Use Pot is April’s product special and is now offered at 12% off.

 

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Triple Green Pasta – It Isn’t One Pan But It’s Close

Italians rule the pasta world, true. But one doesn’t have to be an Italian or in Italy, Europe, or Tuscany to be a pasta master cook. I guess if you too make pasta 2 -3 times a week using what’s on hand whether it be greens, tomatoes, beans, onions, chicken, shrimp, and maybe fish, then it’s getting a wholesome supply of greens in your diet.

The prep can be done in the time it takes to bring a big pot of pasta water to a boil, and the dish can be on the table in less than 30 minutes. It isn’t one-pan, but it’s close, and it’s healthy. A green pasta is fun you can make it with any shape pasta, any green vegetable, and any flavor you love. But we’re making Triple Green Pasta now. Click here, for the triple greens recipe.

Triple-Green-Pasta

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Serving Pasta – Forget What You Learned

This is the only old stuff that could sound something new. For a proposal of cooking pasta in a way that makes more sauce, and serve it on top of less pasta, it sure is interestingly worth trying.

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One example is a load of briefly sautéed spinach with garlic, raisins, pine nuts and a bit of stock; well-roasted mixed vegetables, mashed or puréed, with lots of olive oil; braised endive and onion; bok choy with black beans and soy sauce (with fresh Chinese egg noodles, naturally). The list is long, and what you would wind up with?… is pasta more or less overwhelmed by sauce, which you can view as a cardinal sin or as a moist, flavorful one-dish meal of vegetables with the distinctive, lovable chewiness of pasta.

Intrigued? Visit the link above.

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April 5, 2013

Linguine Alla Carbonara with Mushrooms

Linguine alla Carbonara with mushrooms is an easy dish to cook because Carbonara is a pasta that only requires boiling as most Italian foods. The mushroom are thrown into the recipe for flavor but has to be evaporated. Wine added to the recipe for flavors enhances the Carbonara with the evaporated mushrooms added. Linguine is always an easy dish to make and pleases the family no matter what the occasion.

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Linguine alla Carbonara with Mushrooms

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March 19, 2013

Creamy Tortellini Soup

Creamy Torellini Soup is an easy recipe perfect especially for a cold winter’s night. This recipe is super easy that even the kids will love. To prepare, combine cheese tortellini, tomatoes, chicken broth, cream cheese, and baby spinach. This will give you a kind of soup that’s not only hearty and healthy, but creamy and flavorful. Perfect treat after a busy day.

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Creamy Tortellini Soup

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March 15, 2013

Tortiglioni with Zucchini

If pasta has become a favorite in your house, you would dare cook it for dinner in a row, wouldn’t you? Here is an effortless pasta dish to include in your list, Tortiglioni with Zucchini. This meatless dish is made with zucchini, butter, olive oil, Parmesan cheese, sliced onion and eggs. It’s basic you only have to saute sliced zucchini and onion in butter while cooking the pasta separately; combine beaten raw eggs and cheese together and pour it on the pasta dish. Note on how the Parmesan-egg mix gives your pasta dish its rich flavor.

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Tortiglioni with Zucchini

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March 8, 2013

Swordfish Ravioli (ravioli di pesce spada)

A young lady recounts how she and her husband stumbled across the delectable dish of swordfish ravioli, or in the proper Italian ravioli de pessce spade. while on a cruise through Europe due to a mistaken set of circumstances. Swordfish ravioli is accompanied by a tomato-based sauce and the fish in the ravioli can be readily substituted with monkfish.

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Swordfish Ravioli (ravioli di pesce spada)

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February 23, 2013

Everyday Eats…

Macaroni and cheese is a dish we all know and love from childhood to the present. It has commonly become a side dish to compliment other dishes, especially bbq style. So this dish was created with barbeque pulled pork mixed and baked in a pan with macaroni and cheese with a bit more cheese added to the top of a pan to create a deliciously unique pan all ages will enjoy. For cheese and pasta lover, so often this offers comfort and gratification.

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Everyday eats…

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