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Pasta, Rice and Grains by
Lisa Freeman
Before you choose the shape and size of pasta you want to cook, you will need to decide if you are going to buy either dry, fresh or frozen pasta.
Dry pasta is the most readily available type and can be found in boxes or bags on the grocery store shelf. It can be stored for up to a year. Some folks think dry pasta is a supermarket invention, but it has actually been preserved and sold this way in Italy for centuries. It takes longer to cook dry pasta (usually 10-12 minutes) than it does to cook fresh pasta. There are many different brands of dry pasta on supermarket shelves, as well as plenty of gourmet dry pastas, in all kinds of shapes and colors.
Fresh pasta is found in the refrigerator section of the grocery store. It can also be found in many specialty shops, nestled in a protective layer of semolina flour. Fresh pasta is in a semi-dry state, but still considered fresh. In many supermarkets, it is common to see fresh pasta in a clear plastic container. Fresh pasta cooks quickly — it usually takes 4-6 minutes to get it al dente. If unopened, a package of fresh pasta can typically be stored in the refrigerator for a few weeks, or in the freezer for a month. (Be sure to check the “sell by” date before buying fresh pasta.) Keep in mind that if frozen, it will require a few extra minutes of cooking.
Frozen pasta has been flash-frozen to lock in the flavor. Gourmet shops usually sell it in small cartons offering exotic flavors like lobster ravioli. But these days you can also find frozen pasta at the supermarket. Bagged frozen pasta meals require about 10 minutes of cooking. Some include chicken or meat, veggies and a sauce, which can make a full-fledged meal in minutes.
No matter which pasta you end up going with, the golden rule is not to overcook it. Fresh pasta turns into a mushy mess when overdone; dry pasta gets gummy if it is undercooked — so be sure to watch your pasta as it boils and follow the directions on the package. Before draining the boiling water, taste your pasta to make sure it is tender and properly cooked.
Be sure to check out startcooking.com’s pasta roundup for some great tips and recipes!
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Kitchen Basics, Recipes by
Kathy Maister
Mother’s Day is traditionally one of the busiest days of the year at restaurants. Why not forget the restaurants this Mother’s Day and try whipping up some home-cooked treats.
Breakfast:
Chocolate chip pancakes are the perfect start to the day. If starting from scratch is a bit daunting, you can always try making pancakes from box mix!
Pop some bacon (video) in the microwave, pour some orange juice and you’ve got a meal fit for a queen!
Lunch:
Salads quickly become a filling and satisfying meal by adding a bit of protein to the salad. Both kids and adults love Taco Salad!
Grilled Chicken is a perfect addition to a Caesar Salad.
You can buy pre-washed lettuce or wash your own lettuce.
If you want to really impress her, make your own Salad Dressing!
Dinner:
Whip up some Pan-Fried Scallops in less than 5 minutes.
Think of how good these would be with steamed asparagus and some rice. Or try steaming salmon in the microwave in the morning so that after a day of fun, dinner will be all ready to just pull out of the refrigerator!
Dessert:
You can’t go wrong with simple, fresh, Apple Crisp. Plus, it’ll make the house smell fantastic.
Frozen Berries with White Chocolate takes minutes to prepare. Just be sure to freeze the small berries ahead of time
Tip: Don’t forget to make the table look special for mother’s special day!
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Appetizers and Snacks, Sweets, Vegetarian by
Kathy Maister
Difficulty:
In the summer an amazing selection of fresh fruits and vegetables start to show up at the grocery store. For your next dinner party try serving a beautiful selection of fruit along with some dip. This is a sweet dip that can be made with either sour cream or yogurt or a combination of the two.
This recipe also calls for macaroons. They are a coconut cookie that is soft and very moist and often sold in a flip top can. Each one measures about 1 ½ inch by 1 ½ inch. You can also buy them fresh at some bakeries.
For this recipe you will need:
- 12 Macaroons crushed into small pieces
- ¼ cup of packed brown sugar
- 1 pint of dairy sour cream or plain yogurt
- Assorted fruits
- Fresh mint, optional
Put the macaroons in a medium bowl and with your (clean!) hands crush them with your fingers.
Measure ¼ cup of brown sugar. Be sure to pack it into the measuring cup.
Add it to the macaroons. Add 1 pint of sour cream or yogurt
Fat-free Greek style yogurt is a perfect substitute for sour cream. It is a lot healthier than sour cream, and it is much thicker than regular yogurt.
Mix everything together and cover it with plastic wrap. Put it in the refrigerator for several hours to chill.
You could serve this in a bowl surrounded with fresh fruit, the same way you would a Vegetable Platter with dip.
Fresh Vegetables With Dip
Or make individual servings. Fresh mint is a perfect garnish for this dessert!
Enjoy!
Fresh Fruit Dip
Makes about 3 cups of dip
Mix together:
- 12 Macaroons, crushed into small pieces
- ¼ cup of packed brown sugar
- 1 pint of dairy sour cream or Greek style yogurt
- Assorted fruits
- Fresh mint, optional
