Sunset Over The Mediterranean Penne Salad

1 (1 lb box) mini penne pasta
4 Tbsp extra-virgin olive oil
1 small red onion, diced
2 celery stalks, diced
1/4 cup chopped sundried tomatoes
1/4 cup chopped roasted red sweet bell pepper
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped black (ripe) olives
1 can (15 oz) cannellini beans
1 lemon, juiced
2 Tbsp capers
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

Cook pasta in a large pot of boiling water with salt added; drain well and put in a very large bowl, then pour olive oil over the penne and toss to combine; set aside.
In a separate bowl, put all the remaining ingredients and mix until combined well.
Add this mixture to the pasta, toss to combine, taste for seasonings and adjust if needed.
Cover bowl and place in refrigerator for 1 to 2 hours so flavors combine.
When ready to serve, remove from refrigerator and let sit at room temperature for 15 minutes to remove some of the chill.
Toss again and serve cool.
Serves 4 to 6.

Make Ahead Of Time Fresh Tomato Basil Tossed Pasta Dinner

8 plum (Roma) tomatoes, cleaned and diced
2 garlic cloves, minced
1/2 cup fresh basil, chopped
1/2 cup olive oil
1 tsp kosher salt
1/4 tsp black pepper
dash red pepper flakes
1 (16 oz) box penne (or pasta of your choice)
1 cup fresh mozzarella, diced

In a glass bowl put the diced tomatoes, garlic, basil, olive oil, salt, pepper, and red pepper flakes and stir to combine. Cover with plastic food wrap and let sit at room temperature so flavors combine. This should be done ahead of time and sit out for at least 1 hour, but can be all day or even overnight. The idea is to make the tomato-basil sauce ahead so all you have to do at dinnertime is cook the pasta.
When ready to prepare: Cook pasta in large pot of boiling, salted water, until just al dente.  Drain very well, and return to pot.
Immediately (while pasta is hot) add the tomato-basil sauce to the pasta, add the mozzarella, and toss all together until combined.
Turn out into a large pasta serving bowl and serve warm with crusty bread alongside.
Will serve 4 to 6 people, but you can add a salad to round out the meal and serve more people.

Your Kids Will Love This Macaroni Salad

2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped fine
2 Tbsp chopped crispy dill pickles
1 stalk celery, chopped fine
1 green onion, chopped fine
3/4 cup Italian dressing

Bring a big pot of salted water to a boil, then add macaroni and cook until al dente; drain well through a colander.
In a large bowl, put the macaroni, eggs, pickles, celery, onions, and Italian dressing; toss gently to coat well.
Taste and add salt and pepper if desired.
Cover bowl and refrigerate for 30 minutes before serving, then serve cold.
Serves 2 to 4.

Hearty Linguine With Fresh Tomatoes And Avocado Cream Sauce

1 (8 oz) pkg uncooked linguine
1 Tbsp olive oil
2 avocados (must be very ripe)
1 lemon, zested and juiced
2 garlic cloves, minced
1/4 cup reserved pasta cooking water
salt and pepper to taste
1 cup cherry or grape tomatoes, halved

Fill a large pot with salted water, bring to a boil, add pasta and cook until just al dente. Ladle out at least 1 cup of cooking water into a saucepan and keep warm, then drain the pasta through a colander, return pasta to pot, pour in olive oil, toss to coat, and cover to keep warm; set aside.
Clean and pit the avocados, scooping the flesh into a food processor.
Add the lemon zest, lemon peel, garlic, and 1/4 cup of the reserved pasta cooking water to the food processor.
Process until smooth, then taste, add salt and pepper if needed, and pulse until blended well.Add more reserved pasta cooking water if the consistency is too thick, blending until smooth.
You want a thick sauce consistency, not watery.
Uncover the pot with the pasta in it, add the cut up tomatoes and the avocado sauce, toss to combine, taste and add more salt and pepper if needed.  You may also like a sprinkle of red pepper flakes or cayenne pepper for a bit of heat.
Serve warm in pasta bowls or plates.
Serves 2 to 4

What Wine Should You Serve With Your Pata Dish

The Wine And Pasta Pairing Mystery Is Solved

Wine goes with pasta like the Leaning Tower of Pisa goes with Italy.  Of course, there are about as many varieties of pasta dishes as there are wines to choose from. Matching them up might seem a little overwhelming at first, even like trying to solve a mystery.

But the clues are all there. All you need to do in order to put together a great pasta dish with a fantastic wine is to remove the idea from your mind of the entire pasta dish, and just think of the type of sauce on the pasta. The sauce, for the most part, will determine the profile of wine you choose. Let's take a look at a few different classifications of sauce you would typically find on pasta and which wines would pair well.

Tomato Based Sauce

Tomato sauces are acidic and generally have a bold flavor that commands attention. While no two tomato sauces are the same, there are a few basic ingredients in common that help us choose a wine that will pair well. With the strong flavor of a tomato based sauce, also called red-sauce, one thing to keep in mind is you want a wine to stand up under the intensity of the dish without fizzling out.  In other words, you want to taste the wine as well as the dish.

With a bold tomato sauce, you want a wine that is lush and slightly thick on 'mouthfeel' but not overly acidic. These wines can include Chianti, Merlot, and Sangiovese. Cherry is a prominent flavor in each of these wines which helps to balance out the acid of the tomato sauce.

Alfredo Sauce

Where the heavy acidic tomato sauce requires a bold wine, alfredo style sauces, also called white-sauce, are lighter in flavor and more elegant and smooth. Some are very light, while others are rich with cheesy goodness and can stand up to a slightly bolder wine. But, for any white-sauce, you don't want a brash wine, but something light and refreshing. White wines are typically the best to pair with these sauces.

Wines like Pinot Grigio, Chardonnay, and Riesling are great choices when it comes to alfredo sauce. These wines are crisp and usually have a citrus note to them to help cut through the richness of the alfredo sauce. If your pasta is on the lighter side, try a dry Riesling.  But if you like your white-sauce richer or more cheesy, go with a Pinot Grigio.

Pesto Sauce

Pesto is made mostly with basil and some type of nut, either pine nuts or walnuts, then blended in olive oil and sometimes with added garlic. It seems like that would be too much flavor to stand up to a white wine, but pesto actually is considered to have a rather delicate flavor palate. Basil has a very distinct flavor that is on the earthier side, yes, but it is also a very fragile flavor which can be overtaken with a heavy, dark wine. A good wine pairing is a crisp white wine with mineral notes, such as a Cinque Terre. This type of white wine will help cut through the earthy tones of the basil and nuts. Neither the pesto nor the wine will get drowned out with this pairing.

Alternatives

There are some types of pasta that don't quite fall under these three categories, but also deserve a great wine to go with them. For instance, a fantastic wine to pair with a strong cheesy pasta, such as cheese ravioli with butter and Parmesan, is a Viognier. This wine, with its honeysuckle and vanilla nose and peach and honey flavors goes great with seafood sauces, too. For the incredible gnocchi dishes, more like potato dumplings than pasta, a Nebbiolo with earthy truffle flavors makes a great combination.

We could go on and on, but really it's all about experimenting... of course with these few tips in the back of your mind. Picking a wine to go with your pasta dish is as easy as thinking about what sauce will go on the pasta. If you are still unsure or your head starts spinning when you're looking at all those bottles in the store, ask the person in charge.  Most good wine shops only hire people who know their business.  Get to know them and they will be more than happy to make a few suggestions. Then, before you know it, you'll be on your way home to enjoy the perfect wine with your delicious pasta dinner.

Spinach And Linguine With Feta Creamed Sauce

1 pkg (16 oz) linguine, regular or spinach pasta
1 Tbsp olive oil
2 pkg (10 oz size) frozen chopped spinach, thawed in colander and liquid squeezed out
1/4 cup sour cream
1/4 tsp salt
1/4 tsp black pepper
dash garlic powder
8 ounces crumbled feta cheese

Bring a pot of water with salt to a boil, add linguine, and cook until just al dente; drain through a colander and put linguine back in pot, add olive oil and toss together, then cover and keep warm.
In a saucepan, put the spinach, sour cream, salt, black pepper, garlic powder, and feta cheese.  Put over low heat, stir and cook until creamy and incorporated well.
Pour the spinach mixture over the linguine, toss to coat, taste and season if necessary, and serve hot.
Serves 4.

Tuna Salad With Shell Pasta

1 box (8 oz size) shell shaped pasta
1 chopped shallot
1 cup mayonnaise
1/2 cup sour cream
1 can (6.5 oz) Solid White Albacore Tuna in water, drained
1 box (10 oz size) frozen sweet peas, thawed at room temperature
Salt and pepper to taste

Cook pasta in a big pot of boiling salted water, drain very well through a colander; set aside.
In a large bowl, add the shallot, mayonnaise, and sour cream and whisk until smooth.
Add cooked pasta to bowl with dressing, tossing to coat pasta well.
Add the tuna and peas, tossing gently to coat well, but be careful not to break up tuna too much or smash the peas.
Taste, add salt and pepper if needed.
Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
Serve chilled.
Will feed 2 to 4.

Fettucine With Salmon And Lemony Asparagus Sauce

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
Into small bowl, put the lemon zest, add the cream, stirring to combine.
Into another small bowl, put the lemon juice.
In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn't get watery. Sprinkle on Parmesan cheese and toss.
Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.
Serves 4 to 6.

Quick And Easy Thin Spaghetti Caprese

1 pkg (8 oz) uncooked thin spaghetti
1 Tbsp extra-virgin olive oil, more or less as desired
4 large Roma tomatoes, washed and diced
1/4 cup fresh basil leaves, cut chiffonade style
3 ounces fresh soft mozzarella (deli packaged), cut in bite size pieces
8 whole pitted black olives, rough chopped
2 green onions, chopped
salt and pepper to taste

Cook spaghetti in a large pot of boiling water with salt, according to package directions, making sure it remains al dente; drain and put in a very large bowl, add olive oil and toss to coat well, adding a bit more if you want your pasta oilier.
Add the remaining ingredients and toss gently.  Taste and add salt and pepper as needed for flavor. Serve at room temperature either on plates or in pasta bowls.
Serves 4.

Light Pasta Dishes For Your Next Picnic

Are your picnic dishes getting sort of routine, even boring? If you and your family like to enjoy picnics often, the menu may start repeating itself, over and over and over.  Pasta may not be the first thing that comes to mind when trying to think of new foods to put in your picnic basket. Perhaps pasta seems too heavy, or it takes too much preparation, or it seems like it would be a difficult dish to pack.  Of course, another concern is the safety issue. Can you really transport a pasta dish and keep it cool enough to keep it safe?

Here are a few ideas that will get you thinking of pasta dishes in a whole new light so you can pack that picnic basket full of surprises.

Au Natural

One of the most overlooked features of pasta is its purely delicious flavor all on its own. Cook it with a slight 'bite back' or al dente texture and be sure to salt the cooking water, and you'll have pasta that can easily stand alone with just a drizzle of oil and a little seasoning. Make classic cold pasta salads using just a few fresh vegetables and a drizzle of high quality olive oil. Try tossing some rotini or fusilli with olive oil, halved cherry tomatoes, a few sweet bell peppers, and spring onions. These salads are delicious and refreshing, and they contain no dairy products or mayonnaise to worry about on a hot day.

Pesto

Pesto is another great way to create a pasta dish for a picnic. Pesto is a blend of olive oil, basil, pine nuts or walnuts, garlic and sometimes a little feta or Parmesan cheese. The combo makes a thick green paste-like sauce for your pasta. This is a healthy choice that tastes great cold and is very safe and easy to pack. You won't have any spoilage worries since your pesto doesn't need to stay refrigerated, just cool.  And because the pesto is olive oil based, it coats the pasta nicely so you won't end up with a sticky gob of noodles. Instead, you'll be treated to a bright, flavorful, and nutritious meal as you enjoy the great outdoors.

Vinaigrette

The best pasta salads for picnics are made with a vinaigrette dressing. The reason vinaigrette dressed salads are the hands-down winner for a summertime soiree is, again, no dairy products to spoil.  Well, that, and the fact that a good vinaigrette just brightens any salad.  A super simple salad made with cooled pasta, diced sausage, fresh chopped herbs, and some crunchy vegetables will be a welcome sight at any picnic. Try experimenting with different types of vinaigrette to see which one your family likes the most. And if you find a vinaigrette you love, but it's a bit too strong on your pasta salad, just whisk in some olive oil into the vinaigrette to calm the flavor down a bit. You can't go wrong with a good vinaigrette.

Food Safety Reminders for Outdoors

Again, when thinking of pasta salads for your picnic, it is important to stay clear of mayonnaise or other dairy based dressings as they can, and do, spoil. It doesn't take much warmth to start the spoilage process. Instead, stick to your olive oil based vinaigrette style dressings. Even a tiny bit of a tummy ache can ruin your day, and it could be so much worse. Take this simple precaution and your family will thank you for your consideration of their digestive tracts.

It should also be noted that although you aren't using any dairy products in your salads, you should still pack them in a cooler with ice and keep it in the shade.  If you're using a picnic basket, choose a frozen gel pack and add it to the basket along with your food.  Even so-called 'safe' food needs to be kept cool, if not cold. 

One trick for packing ice with food is to freeze drinking water in plastic bottles, then use those for the ice in your cooler or picnic basket.  That way, as the 'ice' melts, you have a supply of drinking water – dual purpose ice.

Are you starting to see pasta less as a hot, heavy, red meat sauce smothered dish and more as a bright, light, fresh, and healthy picnic salad?  Good. Now go out there and whip up a cool, refreshing pasta salad, and head out for that favorite picnic spot and enjoy the day... and the salad!

Simple And Saucy Spinach With Feta Cheese Mostaccioli

16 oz mostaccioli or penne pasta
2 Tbsp olive oil
2 cans (15 oz size) diced tomatoes with basil, garlic, and oregano
1 box (10 oz) frozen chopped spinach, thawed, drained, and liquid squeezed out
1/2 to 1 cup crumbled feta
salt and pepper to taste

Put a big pot of salted water on the stove on high to boil.
Put another pot on the stove on medium, add the oil, and when it gets hot, add the diced tomatoes and the spinach, stir and let simmer, stirring occasionally.  The mixture should bubble slowly, not boil, and not stand still.
When the water in the big pot comes to a boil, drop in the pasta and cook according to package directions, but be sure to not let it get soft, just al dente.
Drain pasta well, then add to tomato-spinach mixture in pot, stir to combine, and let simmer together until heated through, 1 or 2 minutes, then add feta, stir, and remove from heat.
Taste and season with salt and pepper if necessary.
Serve hot.
Will serve 4 people, or more with side dishes included, such as salads and breads.  You can also stretch this by adding meat or other protein.

Super Easy Pesto Peppers And Penne Skillet

2 cups penne pasta
1 Tbsp olive oil
1 pkg (16 oz) frozen mixed bell peppers and onions
1 pkg (10 oz) basil pesto
reserved pasta water
salt and pepper to taste
fresh grated Parmesan cheese for garnish

Bring to boil a large pot of salted water, add penna, and cook (don't boil too hard) until just tender; drain into a bowl - you'll need some of the reserved pasta water later.
Meanwhile, put a large heavy skillet on medium heat, add olive oil and pepper/onion mixture, stirring until crisp-tender, not soft. Add the drained pasta and pesto to the skillet, turn heat down to low, and stir until mixture is heated through.
Add 1/2 cup of the reserved pasta water, stir until a sauce develops.  If you want more sauce, add more reserved pasta water, and continue to stir.
When you're happy with the sauce, continue cooking over low heat just until everything is hot.
Serve hot in pasta bowls, grating Parmesan cheese over each serving.
Serves 4 to 6 people.

Alaskan Dilled Salmon Shell Pasta Salad

1 pkg (8 oz) shell pasta
1/4 cup chopped red onion
1 Tbsp chopped fresh dill
1/4 cup balsamic Vinaigrette
1/4 tsp freshly ground black pepper
3 cans (6 oz size) Alaskan salmon, drained

Cook the shell pasta in a big pot of boiling, salted water until just al dente; drain well and set aside to cool.
In a large bowl, add the onion, dill, balsamic Vinaigrette, and black pepper, and mix together until combined well.
Add the salmon to the Vinaigrette mixture and mix gently so the salmon does not break down too much, but separates into bite size chunks.
Add the drained pasta to the salmon/Vinaigrette mixture and toss gently.
Taste and season accordingly.
Serve immediately at room temperature or chill for 30 minutes and serve cold.
Serves 6 to 8.

Tuna Rigatoni Salad With Crunchy Veggies

2 cups uncooked rigatoni pasta
1/4 to 1/2 cup Green Goddess salad dressing (or other creamy dressing you like)
1/2 cup young zucchini, diced
1/2 cup carrots, diced
1/4 cup celery, diced
1/4 cup sweet onions, diced
2 cans (6.5 oz size) white tuna (albacore) in water, drained
salt and pepper to taste
lettuce (optional)

Cook rigatoni according to directions on the box, drain well. I use rigatoni because it has ridges which makes the salad dressing stick better.
In a large bowl, put the drained rigatoni, add the dressing, and toss until blended well.
Add the veggies and mix again.
Last, add the tuna and toss gently, making sure you don't break the tuna up too much.  You still want some chunks, not totally shredded.
Taste and add salt and pepper if needed.
Cover and put in refrigerator to chill until ready to serve.
Serve chilled.
Makes 2 good size servings or 4 small servings, which could be served on top of a bed of lettuce.

Healthier Pasta Dishes You Can Cook At Home

   Pasta Classics Pack Big Flavor In Little Portions

With numerous people trying to eat a lot healthier, the thought of getting a kick out of a pasta dish might seem to be off the table. A big platter of pasta covered in sauce conjures up ideas of a growing belly, unbuttoned trousers, and walking away from the dining room to settle onto the couch and sink in to a carbohydrate induced snooze.

Actually, many of the most beloved pasta meals passed down from generation to generation just weren't originally so calorie dense. Pasta recipes were meant to be rich in flavor, and not in carbs and fat.

Exactly what do we do to cook healthier pasta dishes? Return to the original recipes which were jam-packed with flavor, keeping in mind quality over quantity. Right here are 3 classic pasta recipes that are made to please your taste buds as well as your appetite without eating large portions.

Vodka Penne

This is a ridiculously easy pasta dish is so full of intense flavors, you will satisfy your taste buds with small portions. To make this course, select a good high quality marinara sauce, either homemade or store bought, a mug of vodka, half a cup of heavy cream, a half cup of grated Parmesan cheese, and a pound of your favorite penne pasta.

Let the marinara and vodka simmer in a skillet over low heat to cook out the alcohol yet leave the taste. A little plate is all you will need to fulfill your appetite due to the extremely flavor and velvety taste.

Parmesan Prosciutto Cavatappi

This is a wonderful light pasta course that will definitely become a go-to dish for your family members due to the fact that it's so effortless to make and so yummy. All you want is cavatappi, which is a spiral pasta, diced garlic, some fresh parsley, olive oil, thinly sliced prosciutto, and freshly shaved Parmigiano-Reggiano cheese.

Boil the cavatappi according to directions, setting aside 3 tbsps of the pasta water after cooking, at that point drain the pasta well. In a large skillet, add a little olive oil, add the garlic clove and cook for about a minute. Add the reserved pasta water, prosciutto and parsley, stir up together, then incorporate the cavatappi. Add salt to taste as well as pepper, then top with the shaved cheese and stir instantly to melt the cheese. Serve the pasta hot with even more shaved cheese on top if desired. This simple pasta meal is perfect for anyone that would like to do low work preparing a dish but take pleasure in maximum flavor. This recipe has such depth of taste that you only need a small portion size to satisfy your cravings.

Lime Basil Parmesan Pasta

 How can you make a mistake with two powerhouses of flavor like lemon and basil? With the refreshingly light taste of lime and the earthier taste of basil, the tastes bet off each perfectly. Add to that the saltiness of Parmesan cheese and you will not leave the table hungry. For this easy dish all you'll need is 1 pound of spaghetti, 2 cups of freshly grated Parmesan, 3/4 cup of lime juice, 1/2 cup olive oil, 1/2 tablespoon of lemon zest, as well as 2 cups of basil leaves cut chiffonade style.

 Boil the spaghetti until just al dente. While the pasta is cooking, put the Parmesan and lemon juice in a large serving bowl and begin whisking, pouring in the olive oil in while you whisk till it comes to be soft and frothy. Sprinkle with salt as well as pepper, add the lemon zest, and stir to combine. Then include the prepared, drained spaghetti along with the basil, tossing with the dressing in order to coat well. This light as well as lemony meal boasts such incredible tastes that you'll only eat a small portion, keeping the fats, carbs, and calories at a remarkably respectable level.

  When you cook pasta dishes using powerful, multi-layer flavors, you don't have to heap a big dinner plate full to satisfy your appetite.  Start with healthier ingredients, such as olive oil, lemon, herbs, and whole wheat pasta, then you can add in the foods and flavors that change an ordinary plate of noodles to a fantastic gourmet pasta dish that any restaurant would be proud to serve.  And with flavors that pack a punch, you will not pack on the pounds. Enjoy smaller portions, healthier ingredients, and bigger flavor when you cook these delicious pasta dishes on the lighter side.

Tips And Techniques To Help You Turn Meals Into Art!

Learning how to prepare foods you like can be a very important part of your individual lifestyle. You can save money, improve your nutrition and entertain family and friends with the right cooking skills. Beginning cooks and professional chefs can still learn new tips and techniques.

Experiment with saffron. No other spice can duplicate or imitate the uniquely pungent and robust flavor of saffron. Saffron is a very old herb that is still used today. Because of its unique flavor and harvesting process, it has become expensive.

Flour, baking mixes and sugar should be stored in airtight containers. Avoid exposure to moisture and insects by sealing food in airtight containers. You can find this type of container easily and at a good price: consider it an investment since you will be able to eat left overs more easily.

If you're using wooden skewers to cook, try soaking them in water for half an hour first. That way, they will not burn during the cooking process. To prevent food from falling from the skewers, use two parallel skewers rather than just one.

If you are under time constraints when you need to cook a roast, don't remove the bone from it. Your roast will be done a lot faster because its bone transfer heat to your roaster. When your meat finishes cooking, all you need to do is cut the meat off of the bone and enjoy!

Use softer materials in nonstick pans, such as silicone or rubber utensils. Metal or wooden utensils will scratch nonstick coating. These flakes could be very toxic.

Anytime you cook a simpler dish, include fresh seasoning and herbs with it. If you are making a more complex dish, use dried herbs such as oregano or basil. Fresh herbs produce a better flavor. Consider starting your own herb garden, so that you always have access to fresh herbs.

Store any spices you might use in a dark, cool place to help maintain their flavor and freshness. Storing spices and herbs in cabinets above the stove or in other warmer locations will result in a loss of flavor and a loss of money.

Do prep work first to save time when cooking. With certain meals, it is possible to make ingredients the day before you are going to cook. There are certain instances in which using this method can help you create a wonderful meal. Getting your meals ready ahead may be a habit that lasts for a lifetime.

To accurately measure and distribute a sticky ingredient, grease your measuring utensils with oil first. Give measuring spoons a light coat of an oil without much flavor (e.g. canola oil) before measuring. Sticky foods and ingredients will come off the spoon like a charm, making clean up easier and waste less likely. Apply this tip with honey or peanut butter too.

If you are able to cook for yourself, it is very good for your family. You should now feel like you can cook anything with ease. The information provided will help you to improve on your cooking regardless of the culinary dish you choose to create. While there's nothing wrong with enjoying take out once in awhile, a home-cooked meal can never be beat!

Cooking Is Easy When You Know What To Do

Although many people relish the idea of a culinary career, few are willing to endure the entire training and placement process. When cooking, it is possible to go step-by-step, and the advice in this article will help you learn to cook like a pro before you know it.

Make slicing meat into strips easier by partially freezing it. This is the perfect technique when you are making Thai or Chinese food. If you freeze the meat, it will make it easier to cut into strips as the meat fibers will not stretch or tear as easily. However, so they are evenly cooked, you want to make certain the meat strips are thawed before cooking.

To avoid mistakes like burning your food while you are cooking, it is of the utmost importance to stay organized. Having an organized cooking area will ensure that you are productive when cooking. Being unorganized can cause you to lose ingredients or tools that you need when you are cooking. This can cause a meal to be ruined which will put the money you spent on ingredients to waste.

You can save a troubled pie crust! Cracks may form in pie dough that has been overworked. Simple sprinkle a little cold water on the cracks and rub and press the dough using your fingertip. If you have cracks on the top part of the crust, brush on some milk and then sprinkle with some sugar. When the pie is done, it will have a wonderful glaze and rich brown top that will disguise any cracks

When buying ingredients for recipes make sure you read the labels. Most cooking supplies have hidden ingredients that could be unhealthy. You need to make sure what you are purchasing is not high in sugar or sodium, as they are known to cause terrible health problems when consuming too much.

You want to make certain you have the prep work done ahead of time. It is essential that the prep work is completed before cooking commences. Of course, cooking under a strict deadline can really increase stress levels. Prepare early to avoid later stress.

To remove the odors of fish, garlic, onions or other strong ingredients from your hands, rub them on stainless steel for a minute before washing them. A spoon or the side of the sink will do the trick, or a ready-made "soap bar" made of stainless steel. This technique will eliminate odors and keep hands fresh-smelling as well.

Being organized is a key step when planning to prepare a meal for family or friends. Review your recipes, and be certain the ingredients are readily available in your kitchen. Plan out your cooking the day before. Make sure all the necessary utensils are clean and ready to use.

 If you have everything ready, you won't be as worried about preparing the meal, and it's more likely to turn out well.

Whether your desire to cook a meal for your family or impress a date, the ability to create great meals will always be an asset. Every culture in the world values mealtime with loved ones. These tips can help you on your journey to becoming a better cook!

Advice To Help You Become A Great Cook!

How many times have you dreaded going into the kitchen to make breakfast, lunch, or dinner? You might need a new perspective. Cooking can be enjoyable and relaxing if you try to see it in another way. Here are a few cooking tips that are sure to get your taste buds tingling and entice your inner chef to come out.

Choose the correct potatoes according to your recipe. There are three basic categories of cooking potatoes: all-purpose, mealy and waxy. Mealy potatoes are great for mashing since they have a crumbly and dry texture. A common mealy potato is the russet. Yukon gold potatoes are perfect for any dish, as they are considered to be all-purpose potatoes. Waxy potatoes are good for steaming or boiling because their shape is maintained. The most common types of waxy potatoes are red and white potatoes.

Use your own stock for more flavorful food. Make a lot at once, so that you can divide it into batches and store it in the freezer. By freezing stock, you ensure that you have tasty homemade stock ready to add to any dish. When you prepare your stock from scratch, you will be certain that it is 100% natural, not loaded with preservatives.

Make sure that you store your herbs and spices in a cool, dry, dark area. Humidity or heat can ruin your herbs and spices quickly. This puts the spices in a position to quickly degrade.

If you purchase fruit that is still green and want it to ripen quickly, put it in a plastic bag with perforations. As they ripen, they will create ethylene gas. By using the plastic bag with small holes, you are circulating the air in the bag which allows the fruit the retain its taste.

Stay healthy by making sure your utensils do not have leftover scraps or any sort of dirt before you use them. You could contaminate what you're going to cook if the utensils aren't completely clean from previous cooking sessions. Bacteria will develop and spread on unclean utensils.

Prepare dishes that you're an expert at when you're cooking for someone important in your life, such as a supervisor or a new partner. Avoid cooking with new ingredients or a new recipe that you have never used before. This will ensure that your cooking experience is stress-free.

Even though you might want to wow them with a fancy dish, never cook a new dish for the first time when the person for whom you are cooking is important. No matter if it is family or friends, it is in your best interest to show off your cooking skills with a great meal. Make the meal a big hit by preparing dishes you have had great success with in the past.

Use these tips for your next meal. Once you start tasting, you'll realized that cooking is a good thing after all. Actually, you might like it enough to make a hobby out of it, and find yourself making all sorts of new dishes. Consider trying your hand at cooking.

Cooking Tips That Will Make You A Kitchen Pro

Cooking Is Easy When You Know What To Do

Although many people relish the idea of a culinary career, few are willing to endure the entire training and placement process. When cooking, it is possible to go step-by-step, and the advice in this article will help you learn to cook like a pro before you know it.

Make slicing meat into strips easier by partially freezing it. This is the perfect technique when you are making Thai or Chinese food. If you freeze the meat, it will make it easier to cut into strips as the meat fibers will not stretch or tear as easily. However, so they are evenly cooked, you want to make certain the meat strips are thawed before cooking.

To avoid mistakes like burning your food while you are cooking, it is of the utmost importance to stay organized. Having an organized cooking area will ensure that you are productive when cooking. Being unorganized can cause you to lose ingredients or tools that you need when you are cooking. This can cause a meal to be ruined which will put the money you spent on ingredients to waste.

You can save a troubled pie crust! Cracks may form in pie dough that has been overworked. Simple sprinkle a little cold water on the cracks and rub and press the dough using your fingertip. If you have cracks on the top part of the crust, brush on some milk and then sprinkle with some sugar. When the pie is done, it will have a wonderful glaze and rich brown top that will disguise any cracks.

When buying ingredients for recipes make sure you read the labels. Most cooking supplies have hidden ingredients that could be unhealthy. You need to make sure what you are purchasing is not high in sugar or sodium, as they are known to cause terrible health problems when consuming too much.

You want to make certain you have the prep work done ahead of time. It is essential that the prep work is completed before cooking commences. Of course, cooking under a strict deadline can really increase stress levels. Prepare early to avoid later stress.

To remove the odors of fish, garlic, onions or other strong ingredients from your hands, rub them on stainless steel for a minute before washing them. A spoon or the side of the sink will do the trick, or a ready-made "soap bar" made of stainless steel. This technique will eliminate odors and keep hands fresh-smelling as well.

Being organized is a key step when planning to prepare a meal for family or friends. Review your recipes, and be certain the ingredients are readily available in your kitchen. Plan out your cooking the day before. Make sure all the necessary utensils are clean and ready to use. If you have everything ready, you won't be as worried about preparing the meal, and it's more likely to turn out well.

Whether your desire to cook a meal for your family or impress a date, the ability to create great meals will always be an asset. Every culture in the world values mealtime with loved ones. These cooking tips can help you on your journey to becoming a better cook!

Have A Blast With These Cooking Tips

Tips That Make Cooking (Almost) As Enjoyable As Eating

Cooking is one the great joys of some people's days. For others, it's a nightmare. Want to join the first group? Read on to find out some tips to make cooking easier and more enjoyable for you. You may just find that cooking isn't nearly as bad as you thought.

If you want to make chocolate peelings, try a vegetable peeler! A vegetable peeler is a great way to get large, firm shavings from a hard piece of chocolate. To get even better results, heat the chocolate in the microwave for five seconds before you start peeling. This will soften it just enough to make the peeling process easier.

Store cooking chocolate correctly. Cooking chocolate must be stored below 70 degrees, which means the refrigerator, especially in warm weather. Wrap it tightly and keep it away from any strong smelling foods. When it comes time to use it, leave it in the wrapping until it reaches room temperature. Dark chocolate will keep in the fridge for up to one year, milk chocolate for up to six months. All chocolate can be kept in the freezer for up to one year.

Add pasta or rice to your leftovers. Sometimes you might just have a bit of sauce or meat left over from a larger meal. Rather than just throwing this out, add some rice or pasta to it. You can get an entirely new meal out of it that is quick and easy.

Ice water can save the color of your vegetables. Dull washed out vegetables do not look as appealing to eat. If you want bright and vibrant vegetables, then you should plunge them into ice water after blanching them. Vibrantly colored vegetables look much more appetizing in salads and pasta dishes.

Hopefully, this article helped you with some easy tips to make cooking a better experience in your daily life. When you know a little more about what you're doing, it always makes it easier, not to mention less stressful! Remember, cooking is an art, not a science, so relax and just enjoy playing with your food!

Cooking Tips For Even More Tasty Meals At Home

There are many sources of information on cooking. Some information is geared towards experienced chefs and not for the average person. It can be confusing to wade through all of the available information. Fortunately, this article will give you some great tips. They will work for anyone, even a novice.

Here is an important tip to use when sauteing foods in a pan with oil. If you need to add more oil to the pan in the middle of sauteing, simply pour the oil as stream along the edge of the pan. You should do this rather than pouring in the center of the pan so that the oil will heat up as it travels from the edge to the center.

If you are preparing a whole chicken or turkey, take the time to season under the skin as part of your preparation. By gently sliding your fingers between the skin and meat in the breast area and thigh area, you can create room for seasoning. Blend your preferred herbs and spices and slowly rub them against the meat under the skin. The skin will lock in juices and allow your seasoning to absorb into the meat.

If a dish requires thinly sliced meats (like some Chinese dishes, for example), freeze the meat before slicing. This makes it hold its shape better when you are slicing, which allows the knife to cut through with a cleaner line. When meat is thawed out, you often have to use a sawing motion to cut the beef, which can make your lines uneven and jagged.

In the real world, cooking involves practical real world ideas. You will have the best experience when you have simple information that you can easily translate into your kitchen. Complexity will slow you down. When you put into practice the tips that you have learned here, you will notice that your meals will become much tastier.

How You Can Cook Gourmet Meals At Home

Interested in saving money? In today's economy, who among us isn't? What about losing weight and improving your overall health? If your answer is a resounding YES, then making one change in your life can help you accomplish all three of those goals! The solution is as close as your kitchen.

For tastier meat, cook for longer periods of time under a lower heat. This allows the flavor, time to fully settle and seep into the meat. In addition, this will produce a piece of meat that is much more tender than one that has been cooked at a higher temperature for a shorter period of time.

A great way to save money by cooking is to substitute similar items. For example, let's say that you want steamed green beans at dinner. Fresh green beans cost about $1.50 a pound even during the season, but frozen green beans, which have much the same color and texture, cost less than a dollar a pound.

Make sure that when you are making your pasta, not to use oil in the water upon cooking. This will reduce the risk that the pasta will stick to the sauce, which can ruin the quality of your meal. Avoid oil in water when you are cooking pasta for maximum results.

Store your spices in a cool, dark place, such as a cabinet or pantry. One of the biggest cooking mistakes people make is storing herbs and spices above the stove. The heat, humidity and light will causes herbs and spices to lose their flavor. For the most flavorful meals, take good care of your spices.

Preparing more of your own meals has numerous financial and health-related benefits, and regardless of your motivations for cooking, you'll see the benefits in various aspects of your life. You'll also take a great deal of pride and satisfaction in preparing a delicious, home-cooked meal. So what are you waiting for? Go get to it!

Cooking Tips For Preparing Different TYpes Of Food

Of course, you love to eat, but you may not necessarily love to cook. Some people find it intimidating to step into the kitchen and get started preparing a meal. The tips contained in this article will take some of the mystery out of cooking and make it seem more doable for you.

Your cake can be ruined if the baking powder is too old. In most cases, you don't remember when you bought the box you have just found in the cupboard. Don't gamble with it, test it. Put one tablespoon of baking powder in one third cup of water. If it fizzes, it's good to use. If not, throw it away and buy a new box because what you have is too old.

To test the freshness of an egg, place it in a cup of water. If it sinks, it's fresh. If it floats, it's getting old. As an egg ages the fluid inside slowly evaporates as oxygen and gases seep inside. This makes the egg lighter and causes it to float.

To prevent your homemade pizza from becoming soggy with all of the juicy toppings you add, lightly coat the bare dough with olive oil. Pizza sauce, peppers and meats can all weigh down a pizza dough and cause it to be soggy even after baking so be sure to brush on a bit of olive oil for a crispier, firmer pizza!

For stir fry with an authentic Chinese touch, try using their velveting technique! Prepare a mixture of corn starch, egg whites, seasonings and sherry and set your pork, chicken or shrimp in it for about half an hour. Then, blanch it in hot oil or boiling water for shiny, tender and delicious restaurant quality stir fry.

As you can see, cooking does not need to be unnecessarily frightening or intimidating. Learning to cook is really within the grasp of anyone with enough interest to learn a few of the basics. Try some of the tips you have learned in this article, and get started cooking today.

Tips For Cooking Delicious And Delightful Dishes

Many people cook, but they don't know what it is like to get pleasure from the act of cooking. Some others cherish every moment in the kitchen from the first cup of milk in a recipe until the last bite of cake. If you've been secretly relishing the experience of making meals, here are a few tips for you to enhance your cooking skills.

To have a meal ready when you get home from work use a slow cooker or crock pot. Some meals come prepackaged. All you have to do is pour it into the crock pot, maybe add some water and set the heat. If you like making your own meals you can prepare ingredients the night before. After you've prepared the ingredients put them in the fridge. Add everything to the crock pot in the morning before you go to work.

If you are boiling pasta, make sure that you do not put too much in the pot. This will not cook your food all the way through and will taste very raw and thick. Try to limit the amount of pasta that you put in the pot to maximize taste and quality.

Keep your meal, flour, and other grain products in the refrigerator or freeze them for a few days before you put them in long term storage. Believe it or not, these products have a certain amount of bug eggs in them. Freezing them or holding them in cold temperatures for a few days kills the eggs and you save money by not having to throw out bags and boxes of ruined food when they hatch.

Cooking can be a great way to spend time, especially if you enjoy it. By all means, tuck these tips away for when you need them the most. Getting a sense of fulfillment from the act of cooking is something that only some people truly know. If you're one of them, you're lucky indeed.

Tips And Techniques For Dishes From Sweet To Saucy

A lot of people think cooking food is a difficult task to accomplish, but this is not the case. Cooking is quite simple if you follow instructions and have the proper knowledge. The article below contains many tips that will assist you in cooking your favorite dishes and eliminating the stigma of difficulty.

If you want to have perfectly cooked bacon that does not curl up when you cook it, then you should soak it in cold water before putting it in the pan. You should also make sure to place the bacon in a cold pan because heating the pan too soon will cause it to stick.

To improve your cooking preparation time, their are many tools of the trade that can help. For example, there are many devices that will help you chop faster, slice faster, and grate faster! It is beneficial to do this because the less time you spend preparing, the more time you are cooking and eating!

If you are unsure of your boiling potatoes are done it would help if you stuck them with a knife. If the potato comes out of the water stuck on the knife then it means that they are not ready yet, but if they slide off easily then they are done.

Does your family love roasted vegetables? They taste wonderful but can get dried out and too crispy when roasted in the oven or on a grill. A little known secret is that vegetables will roast well in their own juices when placed in a crock pot. Hard root veggies like carrots, potatoes, sweet potatoes, onions, garlic and more, will roast to perfection when placed in the crockpot for 6-8 hours (depending on quantity) on low heat. You can add a little bit of salt and seasoning and a tablespoon or two of olive oil if you like, but they also roast perfectly well just in their own juices. Your vegetables will turn out delicious and healthy!

As previously stated in the article above, many people think cooking is difficult, but that is not true. Cooking is simple when you have knowledge and instructions present. If you remember the tips in the above article when you are cooking your dishes, you will have an easy time.