Kathy Maister's Start Cooking

Pasta with Lemon and Garlic

print recipe card posted in Main Dishes, Vegetarian by Kathy Maister
Difficulty:

One of my favorite ways to serve pasta is with olive oil, parmesan cheese, garlic and lemons — and, of course, fresh parsley — which I put on just about everything!

You should always have a few boxes of pasta in the cupboard. It keeps for a long time, and is always good for an emergency meal when you can’t think of anything else to make!

Stock up on pasta when it goes on sale and buy all different shapes and sizes. Be sure to always have some olive oil on hand as well.

For this recipe you really need to use fresh garlic and fresh lemons and fresh parsley. Garlic powder, dried parsley and lemon juice from a jar just won’t cut it in this recipe.

Start cooking your pasta according to the directions on the package.

While the pasta is cooking you need to do 5 things:

Peel and mince 2 cloves of garlic.

Grate about 1/3 cup of parmesan cheese.

Wash 2 lemons. Before juicing the lemons, we need to remove tiny shreds off the peel of the lemon. This is known as lemon zest. You can use a grater or a knife and just cut the zest into really tiny bits.

Be sure to only use the yellow part of the lemon peel. The white part tastes bitter.

Now juice the lemon. We actually need 4 Tablespoons of lemon juice.

Then chop about 1/2 cup of fresh parsley.

Once the pasta is cooked, remove one cup of the cooking water.

Then drain the pasta.

(After we add the other ingredients, the pasta may be too dry. You can add some of the cooking water to help moisten it.)

Using the pot you cooked the pasta in, heat 3 Tablespoons of olive oil.

Add the garlic to the oil and fry it, until you can smell it cooking, about 15 seconds.

Turn off the heat. Add the lemon juice and zest to the pot.

Then add the pasta to the garlic and oil.

Add the chopped parsley.

With a pair of tongs or two spoons toss everything together. If it seems too dry, pour on some of the reserved pasta water.

Serve with lots of parmesan cheese, salt and freshly ground pepper. And of course, garnish with fresh chopped parsley!

Enjoy!

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Stir-fry Seasonings

posted in Spices and Seasonings by Kathy Maister

There are certain food combinations that always work together: salt and pepper, peanut butter & jelly, hot dogs & baked beans, fish & chips, gin & tonic just to name a few. Spices and seasonings work that way too. Nothing goes better with apple pie than cinnamon and nutmeg.

Stir fry recipes have their own unique set of seasoning ingredients.

Some may be more familiar to you than others. In my Chicken & Broccoli stir fry video, I used soy sauce, oyster sauce, chili paste and sesame oil as the four basic ingredients. Here is a very brief introduction to these ingredients.

Soy Sauce

Soy sauce is a dark, intensely flavored, salty sauce used for flavoring a lot of different foods. Soup, sauces, meat, fish, chicken, vegetables, you name it, and soy sauce works with them all. Different brands may be saltier than others. You often see it as a table condiment at Asian restaurants.

Oyster Sauce

Guess what it’s made from? You’re right! Oysters! Plus a lot of other ingredients (like soy sauce, salt, water, possibly MSG and cornstarch) depending on the brand you buy. It’s dark brown in color and very thick. It will not pour out of the jar – you need a spoon to scoop it out. It has a wonderful rich flavor that is not at all fishy. Oyster sauce helps to thicken the sauce in Stir Fries.

Chili Paste

Chili paste (not to be confused with chili oil, chili powder, or chili sauce), is made with red chilies, fava beans, flour, and (sometimes) garlic. Different brands have different levels of “heat”, so be careful! If you like foods to be hot and spicy, this is the ingredient for you. Add a small amount at a time until you figure out what you like.

Sesame Oil

Sesame oil has a very strong flavor and fragrance. It is often used as a flavor enhancer rather than for frying. You can buy a light colored sesame oil that has a less intense flavor than the dark sesame oil.

Many people consider soy sauce, oyster sauce and sesame oil as the basic 3 stir fry ingredients.

Buying these 3 at a minimum, is a wise choice if you plan on doing stir fry.

Cheers!

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Jalapenos Stuffed with Sausage

print recipe card posted in Appetizers and Snacks by Kathy Maister
Difficulty:

HOT! HOT! HOT! Well maybe not! You can actually control the amount of heat in this recipe for Jalapeno Peppers Stuffed with Sausage in two ways:

  1. The type of sausage you choose
  2. How you clean the peppers

You need just four ingredients needed to make this recipe:

  • 1 and 1/2 pounds of jalapeno peppers (about 18 small to medium)
  • 8 ounces of cream cheese, softened
  • 1 cup of freshly grated Parmesan cheese
  • 1 pound of sausage

Start by softening the cream cheese. Just take it out of the refrigerator, open the wrapping, and let it sit on the counter while you cook the sausage. It will soften on its own!

I chose HOT Italian sausage to make this recipe. It ended up with quite a kick! Choosing sweet Italian sausage or pork sausage would definitely have decreased the amount of heat. Buy whatever sausage you prefer, depending on YOUR taste or that of the people invited to your party.

***

Let’s startcooking!

With a sharp knife, slice through the casing of the sausage.

Remove the skin and add the sausage to a large frying pan that has been pre-heated on medium-high heat.

The sausage needs to get broken up into bits and cooked completely.

One way to break the sausage apart is with a spatula (shown above), but it does not do a great job at breaking apart the meat as it cooks. You could try using a fork (shown below) which works a bit better…

…or a potato masher (below), which actually works the best!

Once the meat is cooked put it into a bowl lined with paper towels.

Once all the fat has drained from the cooked sausage, which will only take a minute or so, remove the paper towels and throw them away.

Add the softened cream cheese and the grated Parmesan cheese.

This needs to get totally mixed together.

If the cream cheese is not soft it will make mixing quite difficult.

It should end up looking like the photo below.

Now for the peppers!

(Please take a moment to review my photo-tutorial on Handling Hot Peppers.)

Wash the jalapenos and cut them in half with a sharp knife.

OK! We’re now ready for the second way to control the heat of your final dish – cleaning the inside of the peppers.

The outside flesh of the peppers contain a lot of flavor. Most of the “heat” is contained in the internal seeds and the membrane that they are attached to.

So, we’re going to remove the seeds and membrane with a knife …

…or a spoon or melon baler.

Even the slightest bit of that white membrane will give these Sausage Stuffed Jalapenos quite a kick!

Fill each jalapeño half with about 1 to 1 ½ Tablespoons of filling. A small pepper will require less filling.

Some of the filled peppers may tip over in the oven. To prevent this, you can “snuggle” or “nestle” them together on the baking sheet. (Be sure to use a baking sheet with sides!)

Bake them in a pre-heated 425 degrees F (220 degrees C) oven for 20 minutes.

You can see how some of the larger ones sort of toppled over. Next time, I am going to try to get smaller jalapeños and be sure to nestle them together on the baking tray so they will remain upright.

I left the top stem on some of them just for presentation purposes.

However, be warned. You don’t eat the stem! (Warn your guests.)

Enjoy!

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